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Method for producing instant pleurotus eryngii chips

A production method and technology of Pleurotus eryngii, applied in food preparation, food science, application, etc., can solve the problems of high flavor and nutrient loss, low dipping efficiency of fruit and vegetable crisps, long processing cycle, etc., and achieve pleasant color and luster. The effect of shortening the dipping time and shortening the processing cycle

Inactive Publication Date: 2014-03-19
NANJING AGRICULTURAL UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to overcome the defects of low dipping efficiency and poor effect in fruit and vegetable crisps in the existing frying technology, long product processing cycle, severe shrinkage of crisps, black color, hard taste, high oil content, loss of flavor and nutrients, etc., The invention provides a production method of instant pleurotus eryngii chips with reasonable process and strong operability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: the production of the vacuum fried product of instant type Pleurotus eryngii

[0024] Select 10kg fresh Pleurotus eryngii (water content 89.7%) with uniform size. Pleurotus eryngii slices were put into a mixed solution of maltodextrin and maltose with a concentration of 20%, immerged for 15 minutes with the aid of ultrasonic waves, and finally removed and drained; Dry at 60°C for 20 minutes at a wind speed of 1.5m / s. The hot-air-dried mushroom slices are sent to the vacuum fryer for vacuum frying under the condition that the vacuum degree is 0.085-0.090Mpa. When the palm oil temperature is 80°C, immerse the frying basket loaded with materials into the palm oil. The frying time is 15 minutes. The frying end point is judged by the observation mirror of the frying device. When the oil no longer has bubbles overflowing, it indicates that the frying is over. Then centrifugal deoiling under vacuum state, rotating speed is 300rmp, discharges after deoiling 10mi...

Embodiment 2

[0026] Select 20kg fresh Pleurotus eryngii with uniform size (water content 89.7%). After selection and washing, slice (size 3cm*3cm, thickness 1.5mm), blanching in 70°C water for 2min. Put the blanched and cooled Pleurotus eryngii slices into 20% maltodextrin solution, immerse them for 15 minutes with the aid of ultrasonic waves, and finally take them out and drain them; put the drained mushroom slices into a blast drying box, and dry them at a temperature of Under the conditions of 60°C and wind speed of 1.5m / s, the drying time is 20min. The hot-air-dried mushroom slices are fed into the vacuum frying machine for vacuum frying. The condition is that the vacuum degree is 0.085-0.090Mpa. When the temperature of the palm oil is 90°C, immerse the frying basket loaded with materials into the palm oil. The frying time is 10 minutes. The frying end point is judged by the observation mirror of the frying device. When the oil no longer has bubbles overflowing, it indicates that the f...

Embodiment 3

[0028] Select 20kg of fresh Pleurotus eryngii (water content 89.7%) with uniform size, after selection and cleaning, slice (size 3cm*3cm, thickness 1.5mm), and blanch in 80°C water for 1min. Put the blanched and cooled Pleurotus eryngii slices into a 15% maltodextrin solution, immerse them for 15 minutes with the aid of ultrasonic waves, and finally take them out and drain them; put the drained mushroom slices into a blast drying box, and dry them at a temperature of Under the conditions of 60°C and wind speed of 1.5m / s, the drying time is 20min. The hot-air-dried mushroom slices are fed into the vacuum frying machine for vacuum frying. The condition is that the vacuum degree is 0.085-0.090Mpa. When the temperature of the palm oil is 90°C, immerse the frying basket loaded with materials into the palm oil. The frying time is 15 minutes. The frying end point is judged by the observation mirror of the frying device. When the oil no longer has bubbles overflowing, it indicates tha...

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Abstract

The invention relates to a method for producing instant pleurotus eryngii chips, and belongs to the technical field of the deep processing of agricultural products. The main pleurotus eryngii chip production process comprises: performing pretreatment such as conventional selection, washing, precise segmenting, blanching, enzyme killing, cooling and the like on pleurotus eryngii, and performing ultrasonic auxiliary dipping, hot-air drying, vacuum frying and dewatering, centrifugal deoiling, seasoning and packaging. In the method, due to the adoption of a new process of combining the ultrasonic auxiliary dipping, the hot-air drying, the vacuum frying and dewatering, the dipping efficiency is improved, the moisture content of pleurotus eryngii pieces is reduced due to hot-air predrying, and the vacuum frying time is shortened greatly; and products of the pleurotus eryngii chips have the characteristics of high puffing rate, low oil content, excellent sensory quality and the like. In the method, the pleurotus eryngii is not processed by conventional freezing, so the production period of the finished products is shortened greatly, the production cost is saved, and a feasible new path is provided for the deep processing of the pleurotus eryngii.

Description

1. Technical field [0001] The invention relates to a production method of ready-to-eat pleurotus eryngii chips, which belongs to the technical field of deep processing of agricultural products and relates to dehydration processing of agricultural products. 2. Background technology [0002] Pleurotus eryngii, also known as Pleurotus eryngii, is a fungus of the genus Pleurotus in the family Agaricaceae. Its meat is thick and delicious, and it has the fragrance of abalone and almond. It is a kind of edible fungus that is very popular among consumers. Pleurotus eryngii is rich in nutrition, and regular consumption has the effects of lowering blood fat, lowering cholesterol, and enhancing the body's immunity. [0003] Atmospheric pressure frying is carried out at a higher oil temperature (>160°C). Although the processing time is short, the product is prone to discoloration and coking at higher temperatures and in the presence of oxygen, and the original flavor and nutrients wi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/28A23L31/00
Inventor 胡秋辉裴斐王敏赵立艳安辛欣方勇王培凤辛志宏杨方美陈泽王林贵马宁
Owner NANJING AGRICULTURAL UNIVERSITY
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