Milk-fragrance pleurotus eryngii crisp chip and preparation method thereof
A production method and technology of milk-flavored apricot, which is applied in the field of food processing, can solve the problems of uneven palatability of mushroom slices, large differences in product taste, and inability to meet consumer demand, and achieve a light yellow and shiny appearance and a good market Foreground, effect of reducing frying time
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Embodiment 1
[0028] Select fresh Pleurotus eryngii, use a knife to cut off the cap and rough skin of the root to obtain the stalk, rinse with running water and drain the water, cut it horizontally into thin slices with a thickness of 0.5-1.0cm, and then submerge the mushroom slices In a mixed color protection solution containing 0.5% by mass of table salt, 1.0% of citric acid, 0.025% of ascorbic acid, and 0.05% of tea polyphenols, the balance is water. After soaking for 1.5-2h, add 100℃ boiling water Blanch it for 3-5 minutes, quickly remove it into the cold water pool, repeatedly change the water and rinse to cool the mushroom slices to room temperature quickly, remove, drain the water, and get the Pleurotus eryngii slices for use.
Embodiment 2
[0030] Weigh 1 kilogram of milk powder, 2.5 kilograms of white sugar, 0.5 kilograms of citric acid, and 0.025 kilograms of tea polyphenols, add 6 kilograms of purified water, stir and mix evenly to make an immersion liquid, and then weigh 10 kilograms of Pleurotus eryngii slices prepared in Example 1 After mixing with the dipping liquid, put it into the vacuum tank together to vacuum, the vacuum degree is 0.085-0.098MPa, the vacuum time is 150-180min, then slowly break the vacuum, continue immersing for 2h, lift it up, and remove the dipping liquid Pour out together with the mushroom slices, put it in a large bowl and stir thoroughly so that all the eryngii mushroom slices are stuck with the infusion liquid, and the bottom is coated with vegetable oil (oiling can make the mushroom slices easy to take out of the container after heating. To prevent sticky bottom and debris) in a stainless steel tray, send it to the dryer, and dehydrate at 85-100℃ to a water content of 18%-20%; put...
Embodiment 3
[0032] Weigh 2 kilograms of milk powder, 5 kilograms of white sugar, 1 kilogram of citric acid, and 0.05 kilograms of tea polyphenols, add 12 kilograms of purified water, stir and mix evenly to make an immersion liquid, and then weigh 20 kilograms of pleurotus eryngii slices prepared in Example 1 After mixing with the dipping liquid, put it into the vacuum tank together to vacuum, the vacuum degree is 0.085-0.098MPa, the vacuum time is 150-180min, then slowly break the vacuum, continue immersing for 2h, lift it up, and remove the dipping liquid Pour out together with the mushroom slices, put it in a large bowl and stir thoroughly so that all the eryngii mushroom slices are stuck with the infusion liquid, and the bottom is coated with vegetable oil (oiling can make the mushroom slices easy to take out of the container after heating. To prevent sticky bottom and debris) in a stainless steel tray, send it to the dryer, and dehydrate at 85-100℃ until the water content is 18%-20%; pu...
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