Reshaped pleurotus eryngii and grape skin compound crisp chip and method for making same

Abstract

The invention discloses a reshaped pleurotus eryngii and grape skin compound crisp chip and a method for making the same, which belong to the field of food production. The crisp chip comprises the following raw materials in parts by weight: 20 parts-24 parts of pleurotus eryngii powder, 1 part-2 parts of grape skin powder, 46 parts-54 parts of high gluten flour, 27 parts-33 parts of water and 0.7 parts-2.4 parts of seasonings (one or the combination of two or more than two of soft sugar, salt, chilli powder and five-spice powder is selected according to the flavors); the specific making steps are that the pleurotus eryngii powder, the grape skin powder, the high gluten flour and the water are made into a paste at first; then, reshaping and water balancing are carried out; and finally, through microwave puffing, spraying the seasoning, drying and packaging, the reshaped pleurotus eryngii and grape skin compound crisp chip is obtained. A reshaping technology is adopted, so that the utilization rate of the reshaped pleurotus eryngii and grape skin compound crisp chip is greatly improved, and the method is convenient and quick to operate; moreover, the defect that fried puffing food have high oil content is also overcome, and the non quick -fried puffing of the reshaped crisp chip is realized; and the made crisp chip product has a better crisp taste and strong pleurotus eryngii and grape skin flavor.

Description

technical field [0001] The invention relates to a reshaped Pleurotus eryngii grape skin composite crisp and a preparation method thereof, in particular to a method of dough kneading, remolding, water balance, microwave puffing, seasoning spraying and drying, belonging to the field of food processing. Background technique [0002] Pleurotus eryngii: also known as Pleurotus eryngii, is a new species of rare edible fungi that has been successfully developed and cultivated in recent years and integrates edible, medicinal, and dietotherapy. The mushroom body has the aroma of almonds, the meat is thick, the taste is fresh and tender, the taste is fragrant, and the nutrition is rich. It can cook dozens of delicious dishes. It also has the effects of lowering blood fat, lowering cholesterol, promoting gastrointestinal digestion, enhancing the body's immunity, and preventing cardiovascular diseases. Grape skins are a by-product of the juicing process in wineries and beverage factori...

AI Technical Summary

Problems solved by technology

The patent application number is 201010573525.6, which discloses a production method of ready-to-eat Pleurotus eryngii crisps, which is characterized in that the pretreated Pleurotus eryngii is directly sliced ​​(thickness 5-8mm), blanched, far-infrared pre-expanded and dried, and wet , Vacuum microwave drying puffing, nitrogen flushing packaging; patent application number 201010271631.9 discloses a production process and products of puffed Pleurotus eryngii chips, which is characterized in that Pleurotus eryngii is pretreated and sliced ​​directly (thickness 1-3mm) , blanching to eliminate enzymes, dipping, draining, hot air drying, vacuum frying, deoiling, seasoning, packaging; but the raw material utilization rate of these two methods of making Pleurotus eryngii chips is not high, and the product has no fixed shape and shape. beautiful

The processing of grape skins is mainly limited to health drinks and raw materials for extracting active ingredients, and there is no report on the use of grape skins as raw materials to make chips