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Method for preparing non-fried edible-fungus crisp chips through two-section water-removing and three-temperature-section drying

An edible fungus, non-fried technology, applied in food preparation, application, food science and other directions, can solve the problems of surface hardening, but not overcome the problems of high energy, easy rancidity, hard taste, etc., to reduce the dosage and improve the elements of leisure nutrition food Features, the effect of not easy to absorb moisture and soften

Active Publication Date: 2012-07-25
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the present stage, the processing of fruit and vegetable crisps mainly adopts vacuum frying, microwave vacuum drying and other technologies. Vacuum fried food is still fried in the end, and the product still contains a certain amount of oil, which has not overcome the defects of high energy and easy rancidity of food. Vacuum drying food is prone to focus, surface hardening and hard taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Select 200g of evenly-sized and fresh pear mushrooms (moisture content 86.4%). After selection, cleaning and draining, sprinkle 1.0g of salt evenly on the surface, shake it slightly, and put it in the refrigerator (3°C) for a low-temperature and low-temperature treatment. Salt greening for 0.6 hours; then drained and quickly put into a steamer for short-term water steaming for a second time for 60 seconds, after cooling, quickly put it into a -35°C quick-freezing refrigerator for quick freezing for 10 hours. Then the whole mushroom was quickly vacuum freeze-dried for 13 hours (water content 27.5%), vacuum-dried at 55°C for 7 hours (water content 9.4%), and baked at 70°C for 9 minutes to enhance the aroma. At this time, the finished product was about 22.3g. After cooling to room temperature, aluminum foil bags are used for nitrogen-filled packaging and stored at room temperature.

Embodiment 2

[0026] Select 200g fresh Pleurotus eryngii with uniform size (moisture content 87.2%). After selection, cleaning, draining, and cutting into 2mm thick slices, sprinkle 1.2g of salt evenly on the surface, shake it slightly and put it in the refrigerator ( 3°C) for a low-temperature and low-salt greening for 0.5 hours; then drain and quickly put it in a steamer for a second time for 90 seconds with steam, and then quickly put it into a -40°C quick-freezing refrigerator for 8 hours after cooling. Then the Pleurotus eryngii slices were quickly vacuum freeze-dried for 13 hours (water content 26%), vacuum-dried at 65°C for 6 hours (water content 9.6%), and baked at 70°C for 8 minutes to enhance the aroma. At this time, the finished product was about 21.8g. After cooling to room temperature, aluminum foil bags are used for nitrogen-filled packaging and stored at room temperature.

Embodiment 3

[0028] Select 300g fresh Pleurotus eryngii with uniform size (moisture content 86.9%), select, wash, drain, cut into 4cm in length and 1cm in section 2 Sprinkle 2.2g of salt evenly on the surface of the square mushroom strips, shake them slightly and put them in the refrigerator (5°C) for a low-temperature and low-salt greening for 40 minutes; then drain them and quickly put them in a steamer for short-term steam The second greening is 100 seconds, and after cooling, it is quickly put into a -40°C quick-freezing refrigerator for 12 hours. Then the mushroom strips were quickly vacuum freeze-dried for 12 hours (moisture content 27%), vacuum-dried at 60°C for 6.5 hours (water content 9.4%), and baked at 75°C for 9 minutes to enhance the aroma. At this time, the finished product was about 32.9g. After cooling to room temperature, aluminum foil bags are used for nitrogen-filled packaging and stored at room temperature.

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Abstract

The invention provides a method for preparing non-fried edible-fungus crisp chips through two-section water-removing and three-temperature-section drying, which belongs to the field of deep processing methods for agricultural products. According to the method, non-fried edible-fungus crisp chips are prepared by using a two-section water-removing process (including low-temperature and low-salt water-removing and short-time water-vapor water-removing) and a three-temperature-section sequential vacuum drying process (including vacuum freeze drying, vacuum drying, and vacuum baking and perfuming). A non-fried edible-fungus crisp chip prepared by using the method disclosed by the invention is a novel, natural and green puffed leisure food, and the product has the characteristics of conveniencein carrying and eating, both keeps the nutritional characteristics of rich granulose and mycoprotein of edible fungi, and perfects the leisure nutritious food element characteristics of edible fungi except for going with staple food. Due to a crisp characteristic, the product is both suitable for the young and the old; and the product can be further smashed and then directly used as fruit and vegetable nutrition powder or a solid nutrition beverage, therefore, the product can be used as a raw material for producing novel functional nutrition foods applicable to various people. The method disclosed by the invention is simple in production process and easy to operate, and can satisfy the requirements of industrial production.

Description

technical field [0001] The invention relates to a method for preparing non-fried edible fungus crisps by two-stage killing and three-temperature stage drying, and belongs to the field of deep processing methods of agricultural products. Background technique [0002] Edible fungus is the third type of food after plant and animal foods—fungus food, which has high edible and medicinal value. It has high protein content, contains various vitamins, minerals with physiological activity and human body. The 8 essential amino acids can supplement the deficiencies in other foods; it contains more biologically active substances, such as polymer polysaccharides, RNA complexes, natural organic germanium, nucleic acid degradation products and triterpenoids, etc., which are beneficial to the maintenance of human health. It has important medicinal and health value. Its medicinal health value includes: anti-cancer, anti-bacterial, anti-virus, lowering blood pressure, lowering blood fat, ant...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/29A23L33/00
Inventor 沈恒胜赖谱富陈君琛李怡彬吴俐
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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