Crispy pleurotus eryngii chip and preparation method thereof

A technology of Pleurotus eryngii and Pleurotus eryngii powder, which is applied in baking, dough processing, baked food, etc., and can solve problems such as uneven palatability of mushroom slices, large differences in product taste, and inability to meet consumer demand. , to achieve the effect of enhancing multifunctional nutritional value, improving food flavor, and increasing crunchy taste

Inactive Publication Date: 2013-12-25
徐州绿之野生物食品有限公司
View PDF3 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the limited storage period of fresh mushrooms, merchants cut Pleurotus eryngii into cans, dry them into dried products or process them into salted products to supply the market. At present, the number of products made from Pleurotus eryngii is small and cannot meet People's consumption needs, research and development of more forms of products to meet people's pursuit of a healthy life, supply the market with more product forms, so that more people can benefit from the nourishing effect of Pleurotus eryngii
Chinese patent CN102028192A discloses a production meth

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Take fresh Pleurotus eryngii, cut off the mushroom feet, rinse with tap water, drain the water, cut into 1-3mm thin slices with a slicer (the purpose of cutting thin slices is to facilitate drying, save energy and time), and then immerse In an aqueous solution containing 1.5% (mass ratio) of salt and 0.5% (mass ratio), perform color protection treatment for 35 minutes, remove, drain the color protection solution, and then rinse with water for 3 times to thoroughly wash and protect the skin. Take out the color liquid, remove and drain the water, and then use a hot air dryer to dry at 45-55°C for 4-8 hours with low-temperature hot air to make the moisture content <5% (W), and then use ultra-fine grinding equipment to crush it into 300- 500-mesh superfine powder, obtained Pleurotus eryngii powder, set aside.

Embodiment 2

[0034] Take fresh Pleurotus eryngii, cut off the mushroom feet, rinse with tap water, drain the water, cut into 1-3mm thin slices with a slicer (the purpose of cutting thin slices is to facilitate drying, save energy and time), and then immerse In an aqueous solution containing 1.5% (mass ratio) of salt and 0.5% (mass ratio), perform color protection treatment for 35 minutes, remove, drain the color protection solution, and then rinse with water for 3 times to thoroughly wash and protect the skin. The color liquid, remove and drain the water, and then use a hot air dryer to dry at 45-55°C for 4-8 hours to make the moisture content <5% (W), and then use a crushing equipment to crush it into 90-110 Fine powder, Pleurotus eryngii powder, set aside.

Embodiment 3

[0036] Take respectively 40 kilograms of Pleurotus eryngii powder prepared in Example 1 and 55 kilograms of glutinous rice flour, 0.3 kilograms of gluten powder, 0.1 kilogram of sodium alginate, 0.1 kilogram of sodium carboxymethylcellulose, 0.025 kilograms of vitamin C, and 0.025 kilograms of tea polyphenols. 1 kg, 3.0 kg of starch are added to the noodle machine in turn for stirring, so that the raw materials are fully stirred and mixed evenly, 0.5 kg of edible pure water is dissolved and added, and then 0.45 kg of beaten quail egg liquid is mixed with three times concentrated vitamin B complex After 0.5 kg of the solution is mixed and fully stirred evenly, add it to the above mixed raw materials while the noodle machine is constantly stirring, stir fully and add an appropriate amount of pure water to continue stirring evenly, then pour it out, put it on the chopping board and knead it to form a dough. The water content in the dough is controlled at 36-38% (W), and the dough ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a crispy pleurotus eryngii chip and a preparation method thereof. The pleurotus eryngii chip is made of raw materials including, by weight, 20-40% of pleurotus eryngii powder, 55-70% of glutinous rice flour, 0.3-0.6% of gluten flour, 0.1-0.25% of sodium alginate, 0.1-0.25% of sodium carboxymethylcellulose, 0.025-0.05% of vitamin C, 0.025-0.05% of tea polyphenol, 0.45-1.0% of quail egg liquid, 0.5-1.0% of threefold vitamin B complex solution, 3.0-5.0% of starch and 0.5-1.8% of salt. The preparation method is performed according to a technological process including: preparing the pleurotus eryngii powder, blending ingredients, kneading pastes, slicing, frying, deoiling and packaging to obtain a finished product. The crispy pleurotus eryngii chip is rich in nutrition and crispy and delicious, and is both leisure food and health food, so that people's selection of pleurotus eryngii products is enriched. The crispy pleurotus eryngii chip is simple and prone to industrial production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to crisp pleurotus eryngii slices and a preparation method thereof. Background technique [0002] Pleurotus eryngii, also known as Pleurotus eryngii, belongs to Agaricaceae, Pleurotaceae, and Pleurotus. The stalk is crisper and more refreshing than the cap. It is called "Pleurotus eryngii king" and "Dried scallop mushroom". It has a pleasant almond fragrance and abalone-like taste. vitamins. According to the determination, the protein content is 25%, the fat is 1.4%, the crude fiber is 6.9%, and the ash content is 6.96%. There are 18 kinds of amino acids in protein, of which 8 kinds of amino acids necessary for human body are complete. In addition, it also contains a variety of mineral elements. According to existing research data, regular consumption of Pleurotus eryngii can reduce the cholesterol content in human blood, has obvious hypotensive effect, and has certain preventive ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A21D13/08A21D2/36
Inventor 张志年其他发明人请求不公开姓名
Owner 徐州绿之野生物食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap