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, etc., can solve the problems of hard taste, surface hardening, high energy and easy rancidity of food, and achieve reduced consumption, convenient carrying and eating, The effect of improving the elemental characteristics of leisure nutrition food

Active Publication Date: 2013-06-05
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] Pick 200g of evenly-sized and fresh Xiuzhen mushrooms (moisture content 86.4%), after selection, cleaning, and draining, sprinkle 1.0g of table salt on the surface evenly, shake it slightly and put it in the refrigerator (3°C) for a low temperature and low temperature Salt for 0.6 hours; then quickly put into a steamer after draining water for short-term water vapor secondary killing for 60 seconds, and then quickly put into a -35°C quick-freezing refrigerator for quick-freezing for 10 hours after cooling. Then the whole mushroom of Xiuzhen 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. The finished product is about 22.3g. After cooling to room temperature, use aluminum foil bags for nitrogen-filled packaging and store at room temperature.

Embodiment 2

[0026] Pick 200g fresh king oyster mushrooms (moisture content 87.2%) of uniform size, after selecting, washing, draining, and cutting into 2mm thick slices, sprinkle 1.2g salt evenly on the surface, shake slightly and put in the refrigerator ( 3°C) for 0.5 hours at a low temperature and low salt; then quickly put into a steamer after draining for 90 seconds of short-term steam secondary fixing, and then quickly put into a -40°C quick-freezing refrigerator for 8 hours after cooling. Then, the slices of Pleurotus eryngii 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 for 8 minutes at 70°C. The finished product was about 21.8 g. After cooling to room temperature, use aluminum foil bags for nitrogen-filled packaging and store at room temperature.

Embodiment 3

[0028] Pick 300g fresh king oyster mushrooms (moisture content 86.9%) of uniform size, after selection, cleaning, draining, cut into 4cm long and 1cm cross section 2 Sprinkle 2.2g of salt evenly on the surface of the square mushroom strips, put them in the refrigerator (5℃) for a low-temperature and low-salt greening for 40 minutes after slightly shaking; Second fix for 100 seconds. After cooling, quickly put it into a -40°C quick-freezing refrigerator for 12 hours. Then the mushroom strips were quickly vacuum-dried for 12 hours (water content: 27%), vacuum-dried at 60°C for 6.5 hours (water content: 9.4%), and baked for 9 minutes at 75°C. The finished product was about 32.9g. After cooling to room temperature, use aluminum foil bags for nitrogen-filled packaging and store at room temperature.

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PUM

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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 chips by two-stage fixing and three-temperature drying, belonging to the field of deep processing methods for agricultural products. Background technique [0002] Edible mushrooms are the third type of food after plant and animal foods - fungal foods, which have high edible and medicinal value, high protein content, and contain a variety of vitamins, physiologically active minerals 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 maintaining human health. It has important medicinal and health value. Its medicinal and health values ​​are: anti-cancer, anti-bacterial, anti-virus, lowering blood pressure, lowering blood lipids, anti-throm...

Claims

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Application Information

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Patent Type & Authority Patents(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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