Preparation method of chocolate bolete

A boletus and chocolate technology, applied in food preparation, cocoa, food science, etc., can solve the problems of poor taste and nutrition, and achieve the effect of non-greasy taste, good taste, simple raw materials and production process

Inactive Publication Date: 2013-08-21
SHANXI JIAQIN AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The boletus on the market is mainly sold and processed in the form of dry and salted products, but the taste and nutrition will deteriorate accordingly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A preparation method of chocolate boletus, comprising the following steps:

[0016] Preparation of boletus block: select a large, high-quality fresh boletus, wash, cut into pieces, then blanched in boiling water for 10 seconds, remove and drain, put into a freezer for quick freezing, and obtain boletus Liver block;

[0017] Vacuum frying: put the quick-frozen porcini into a vacuum low-temperature frying reactor, fry at a temperature of 85°C and a vacuum of 0.086Mpa for 20 minutes, then deoil at a speed of 330r / min for 5 minutes, and remove spare;

[0018] Chocolate coating molding: heat the chocolate into a homogenous slurry, weigh 100g of the deoiled boletus block and immerse it in the chocolate slurry, so that the boletus block is covered with a layer of chocolate slurry, take it out and cool it to shape Get the chocolate porcini mushrooms.

[0019] The chocolate boletus weight after molding is 130g.

Embodiment 2

[0021] A preparation method of chocolate boletus, comprising the following steps:

[0022] Preparation of boletus block: select a large, high-quality fresh boletus, wash, cut into pieces, then blanched in boiling water for 10 seconds, remove and drain, put into a freezer for quick freezing, and obtain boletus Liver block;

[0023] Vacuum frying: put the quick-frozen boletus pieces into a vacuum low-temperature frying reactor, fry at a temperature of 86°C and a vacuum of 0.090Mpa for 24min, then deoil at a speed of 380r / min for 8min, remove spare;

[0024] Chocolate coating molding: heat the chocolate into a homogenous slurry, weigh 100g of the deoiled boletus block and immerse it in the chocolate slurry, so that the boletus block is covered with a layer of chocolate slurry, take it out and cool it to shape Get the chocolate porcini mushrooms.

[0025] The chocolate boletus weight after molding is 126g.

Embodiment 3

[0027] A preparation method of chocolate boletus, comprising the following steps:

[0028] Preparation of boletus block: select a large, high-quality fresh boletus, wash, cut into pieces, then blanched in boiling water for 10 seconds, remove and drain, put into a freezer for quick freezing, and obtain boletus Liver block;

[0029] Vacuum frying: Put quick-frozen porcini pieces into a vacuum low-temperature frying reactor, fry at a temperature of 87°C and a vacuum of 0.088Mpa for 18 minutes, then deoil at a speed of 320r / min for 6 minutes, and remove spare;

[0030] Soaking in sugar: Weigh 100g of the boletus block after deoiling and soak in maltose aqueous solution for 30min;

[0031] Chocolate coating molding: heat the chocolate to form a homogenate, dip the sugar-soaked boletus pieces into the chocolate slurry, so that the boletus pieces are covered with a layer of chocolate slurry, take them out, cool them and shape them to get the chocolate beef liver fungus.

[0032] ...

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PUM

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Abstract

The invention discloses a preparation method of chocolate bolete, belongs to the technical field of bolete processing, and provides the preparation method of the chocolate bolete, which is less in nutrition loss, crisp, delicious, and simple in process. The adopted technical scheme is as follows: the preparation method of the chocolate bolete comprises the following steps of: preparation of the bolete: cleaning the fresh bolete, cutting the cleaned bolete into blocks, blanching the bolete blocks, and carrying out quick-freezing treatment on the blanched bolete blocks to obtain the bolete blocks; vacuum frying: frying the bolete blocks under conditions at the temperature of 85-90 DEG C and vacuum degree of 0.085-0.090Mpa for 18-25min, deoiling the fried bolete blocks under the condition at the rotation speed of 320-380r/min for 4-8min, and fishing the deoiled bolete blocks out for standby use; and chocolate coating molding: heating the chocolate in a container in water to obtain a uniform paste, soaking the deoiled bolete in the chocolate paste so that a chocolate paste layer wraps the bolete, fishing the resulting bolete out, and cooling-forming the fished-out product to obtain the chocolate bolete.

Description

technical field [0001] The invention discloses a method for preparing chocolate boletus, belonging to the technical field of boletus processing. Background technique [0002] Boletus is delicious and nutritious. It is not only edible, but also used as medicine. Boletus contains 8 kinds of amino acids necessary for human body and active ingredients such as boletus polysaccharides. Eating boletus can significantly enhance the body's immunity and improve the body's microcirculation. Boletus on the market is mainly sold and processed in the form of dry and salted products, but the taste and nutrition are all worse. [0003] Chocolate can relieve emotions, concentrate attention, strengthen memory and improve intelligence, prevent and treat cardiovascular and circulatory diseases, enhance immunity, prevent cancer, interfere with the blood supply of tumors, and have certain effects on delaying aging. Chocolate, like boletus, is a food that is good for your health if you eat it i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/42A23L1/28
Inventor 颜丙强常东东
Owner SHANXI JIAQIN AGRI
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