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
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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 ...
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