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Preparation method of pleurotus eryngii crisp chips

A technology of Pleurotus eryngii and crisp slices, which is applied in the field of preparation of Pleurotus eryngii crisps, can solve the problems of inconvenient instant eating, etc., and achieve the effects of easy industrial production, less loss of nutritional components, and simple process

Inactive Publication Date: 2013-01-16
张琳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the practical methods of Pleurotus eryngii are mostly limited to making various dishes, which are inconvenient and ready-to-eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Raw materials: 10kg of fresh Pleurotus eryngii.

[0014] Wash the Pleurotus eryngii and manually cut into 8mm thick slices. Protect color in 0.06-0.5% VC and 0.5-0.8% citric acid solution. Drain the above-mentioned Pleurotus eryngii slices, put them into a blanching machine, raise the temperature to 95°C, and after 2 minutes, take out the Pleurotus eryngii and put them in cold water to cool, and the blanching is over. Drain the above-mentioned blanched Pleurotus eryngii and put it into an open oven for drying at a drying temperature of 60°C until the moisture content is 20%; puffing: Pleurotus eryngii slices are puffed in a microwave puffing machine, microwave power 3KW, puffing time 3min.

[0015] After testing, the moisture content of the product is less than 5%.

Embodiment 2

[0017] Raw materials: 10kg of fresh Pleurotus eryngii.

[0018] Wash the Pleurotus eryngii and manually cut into 6mm thick slices. Color protection in 0.06% VC and 0.5% citric acid solution. Drain the above-mentioned Pleurotus eryngii slices, put them into a blanching machine, raise the temperature to 95°C, and after 1.5 minutes, take out the Pleurotus eryngii and put them in cold water to cool, and the blanching is over. Drain the above-mentioned blanched Pleurotus eryngii mushrooms and put them into an open oven for drying at a drying temperature of 60°C until the moisture content is 20%; puffing: Pleurotus eryngii slices are puffed in a microwave puffing machine, microwave power 5KW, puffing time 2min.

[0019] After testing, the moisture content of the product is less than 5%.

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Abstract

The invention relates to a preparation method of pleurotus eryngii crisp chips, which belongs to the technical field of leisure good. The pleurotus eryngii crisp chips are prepared by pleurotus eryngii as a raw material. The technological flow is as follows: 1) preprocessing: washing and slicing the fresh pleurotus eryngii, and carrying out color protection for further use; 2) blanching the pleurotus eryngii slices processed by the previous preprocessing step in the hot water at 95 to 100 DEG C, cooling and draining the moisture for further use; 3) drying the pleurotus eryngii slices obtained in the step 2) at a low temperature till the moisture content is 15% to 30%; and 4) puffing: placing the pleurotus eryngii slices obtained in the step 3) into a microwave puffing machine for puffing with microwave powder of 3 to 4kW and puffing time of 1 to 5 min. The beneficial effects of the method for preparing pleurotus eryngii crisp chips are as follows: the nutriment loss is little, and the primary taste of the pleurotus eryngii is reserved, so that the pleurotus eryngii crisp chips are an integrated practical and health care leisure food, which is simple in technology and liable to implement industrial production.

Description

technical field [0001] The invention relates to a preparation method of pleurotus eryngii chips. It belongs to the technical field of leisure food. Background technique [0002] Pleurotus eryngii, also known as Pleurotus eryngii, is a rare edible fungus that integrates food, medicine, and diet. It has the characteristics of almond fragrance, thick meat, fresh and tender taste, and fragrant taste. Pleurotus eryngii is rich in nutrients, rich in protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper, zinc, etc. It can improve the immune function of the human body, and has the functions of anti-cancer, lowering blood fat, moistening the stomach and beautifying the human body. It also has the effects of promoting gastrointestinal digestion and preventing cardiovascular diseases, and is very popular among people. At present, the practical methods of Pleurotus eryngii are mostly limited to making various dishes, which are inconvenient and ready-to-eat....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/29A23L33/00
Inventor 张琳
Owner 张琳
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