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Production method for high-quality instant lentinus edodes crisp chips

A production method and high-quality technology, applied in food forming, food coating, food preparation, etc., can solve problems such as loss of flavor and nutrients, residue of harmful substances in oil, hard taste of crisp chips, etc., to avoid oil content High, reduce the growth of microorganisms, the effect of crisp taste

Inactive Publication Date: 2014-03-26
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to effectively solve the defects of the existing deep processing technology of ready-to-eat shiitake mushroom chips, such as the excessive use of oil and the residue of harmful substances in the frying process, the color of the product is too dark, the taste of the chips is hard, and the loss of flavor and nutritional components is large, etc., the present invention provides A production method of instant non-fried shiitake mushroom chips with reasonable process and strong operability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: the production of instant non-fried mushroom chips

[0021] Harvest small fresh shiitake mushrooms with good quality, remove the stalks of the harvested shiitake mushrooms, wash them with a shiitake mushroom cleaning machine, remove the sediment and other debris attached to the surface of the shiitake mushrooms, and dip the washed shiitake mushrooms in the prepared dipping night For 15 minutes, 500ml of dipping solution is used for every 100g of fresh shiitake mushrooms. The temperature of the dipping solution is controlled at 90-100°C. During the dipping process, the concentration of the dipping solution is adjusted at any time to ensure that the dipping concentration is uniform. After dipping, place the shiitake mushrooms in a freezer for freezing treatment at -35°C for 3-5 hours. Take out the frozen shiitake mushrooms from the cold storage, and put them into the vacuum freeze-drying warehouse for vacuum freeze-drying. The vacuum degree of the drying cha...

Embodiment 2

[0023] Harvest small fresh shiitake mushrooms with good quality, remove the stalks of the harvested shiitake mushrooms, wash them with a shiitake mushroom cleaning machine, remove the sediment and other debris attached to the surface of the shiitake mushrooms, and dip the washed shiitake mushrooms in the prepared dipping night For 15 minutes, 500ml of dipping solution is used for every 100g of fresh shiitake mushrooms. The temperature of the dipping solution is controlled at 90-100°C. During the dipping process, the concentration of the dipping solution is adjusted at any time to ensure that the dipping concentration is uniform. After dipping, place the shiitake mushrooms in a freezer for freezing treatment at -35°C for 3-5 hours. The frozen shiitake mushrooms are taken out from the cold storage, and sent to the vacuum freeze-drying chamber for vacuum freeze-drying. The vacuum degree of the drying chamber is 80-90pa, and the pre-freezing rate of vacuum freeze-drying is 2°C / min....

Embodiment 3

[0025] Harvest small fresh shiitake mushrooms with good quality, remove the stalks of the harvested shiitake mushrooms, wash them with a shiitake mushroom cleaning machine, remove the sediment and other debris attached to the surface of the shiitake mushrooms, and dip the washed shiitake mushrooms in the prepared dipping night For 15 minutes, 500ml of dipping solution is used for every 100g of fresh shiitake mushrooms. The temperature of the dipping solution is controlled at 90-100°C. During the dipping process, the concentration of the dipping solution is adjusted at any time to ensure that the dipping concentration is uniform. After dipping, place the shiitake mushrooms in a freezer for freezing treatment at -35°C for 3-5 hours. Take out the frozen shiitake mushrooms from the cold storage, and put them into the vacuum freeze-drying warehouse for vacuum freeze-drying. The vacuum degree of the drying chamber is 100-110pa, and the pre-freezing rate of vacuum freeze-drying is 2°C...

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Abstract

The invention relates to a production method for high-quality instant lentinus edodes crisp chips and belongs to the technical field of deep processing of agricultural products. A main process for producing the instant lentinus edodes crisp chips comprises the following steps: harvesting fresh lentinus edodes with good quality; removing pedicles; washing; immersing; freezing; freezing and drying in vacuum; and seasoning and carrying out nitrogen-filled packing. The production method adopts a novel vacuum freezing and drying process to produce the lentinus edodes crisp chips. Compared with the prior art, the process adopts a low-temperature dehydration manner of freezing and drying in vacuum to keep the nutrition and the flavor components of the lentinus edodes to the greatest extent; the sensory quality of the product is improved and the defects of traditional oil fried crisp chips that the oil content is high, the color and luster are poor, the mouth feel is hard and the like are avoided. The product obtained by the process has the characteristics of rich flavor, crispy mouth feel, low oil content, high additional value, good sensory quality and the like; the invention provides a feasible new way for deeply processing the lentinus edodes.

Description

1. Technical field [0001] A production method of high-quality ready-to-eat shiitake mushroom chips, the invention belongs to the technical field of deep processing of agricultural products, and relates to the dehydration processing of agricultural products. 2. Background technology [0002] Lentinus edodes belongs to Basidiomycetes, Agaricaceae, Tricholomaceae, and Lentinus genus. It is the second largest edible fungus in the world and one of my country's special products. It is known as "the king of mountain delicacies" and "the queen of mushrooms". Shiitake mushrooms are rich in vitamin B, iron, potassium, and provitamin D (converted into vitamin D after being exposed to the sun). It is a high-protein, low-fat nutritional and health food. Chinese medical scientists of all dynasties have famous expositions on shiitake mushrooms. Modern medicine and nutrition continue to in-depth research, and the medicinal value of shiitake mushrooms is also constantly being explored. The...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L31/00
CPCA23L5/17A23L31/00A23P10/28A23P20/17A23V2002/00A23V2300/10A23V2300/20
Inventor 胡秋辉裴斐俞杰杨文建赵立艳高兴洋任鹏飞单楠胡军卫刘福明杨方美安辛欣
Owner NANJING AGRICULTURAL UNIVERSITY
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