A production process of ultrasonic-assisted freezing and vacuum-frying edible mushrooms

Abstract

The invention relates to an ultrasonic-assisted freezing and vacuum frying production process of edible fungi. The process is used for solving the problem that no relatively perfect pre-drying technique for the vacuum low-temperature frying of the edible fungi exists at present. The process disclosed by the invention comprises the following steps: (1) selecting edible fungus raw materials; (2) carrying out ultrasonic pre-drying at the ultrasonic frequency of 28kHz, at the ultrasonic power of 80-120W, under the vacuum pressure of 5-10kPa and at the temperature of 20-45 DEG C till the water content is 20-30%; (3) carrying out quick-freezing at the temperature of minus 50-minus 30 DEG C till the edible fungi are completely frozen; (4) carrying out vacuum frying for 5-20 minutes under the vacuum pressure of 0.1-5kPa and at the oil temperature of 80-90 DEG C; (5) carrying out vacuum deoiling under the vacuum pressure of 0.1-5kPa; (6) carrying out seasoning; (7) carrying out inert gas filling packaging to obtain finished products. The process disclosed by the invention is capable of stably maintaining the shape and the color of the fried edible fungi.

Description

technical field [0001] The invention relates to a production process of fried edible fungi, in particular to a production process of ultrasonic-assisted freezing vacuum fried edible fungi. Background technique [0002] Low-temperature vacuum frying technology is a new food processing technology developed in the 1970s and 1980s. Now it has been widely used in food processing fields such as fruit and vegetable crisps. Because the production process is in a certain vacuum state, it can effectively Avoid the oxidation of the frying process, such as avoiding the harm caused by fatty acid oxidation and enzymatic browning. Vacuum frying technology makes the product evaporate rapidly under the action of oil, so that the product has a puffing effect, the taste is crisp, and it has good rehydration property. [0003] Freeze vacuum drying, also known as freeze-drying, is to pre-freeze the biologically active substances containing a large amount of water into solids, and then directly ...

AI Technical Summary

Problems solved by technology

[0004] At present, some methods for frying food are disclosed. For example, the authorized announcement date is November 02, 2005, and the authorized announcement number is a Chinese patent of CN1225200C, which discloses the production of fruit and vegetable chips combined with atmospheric pressure heat drying and vacuum frying for dehydration. method, this method first removes about 20% of the moisture by hot air drying or microwave drying or far-infrared drying, and then vacuum frying and centrifugal deoiling, although this method can shorten the frying time, it will affect the shaping and deoiling efficiency of the product The effect is not obvious

Another example is that the authorized announcement date is May 23, 2012, and the authorized announcement number is a Chinese patent of CN101669608B, which discloses a process for vacuum freezing and frying colored potato crisps and colored sweet potato crisps. Frying and vacuum deoiling can obtain fruit and vegetable crisps with better color retention and lower residual oil rate, but the frying time of this method is longer, which is likely to have adverse effects on the product

Another example is the Chinese patent whose publication date is April 11, 2012, and the publication number is CN102406161A, which discloses a method for producing ready-to-eat straw mushroom crisps by vacuum low-temperature dehydration technology. Frying and deoiling, although the ultrasonic method can effectively improve the impregnation effect, and hot air pre-drying can reduce the frying time, but the effect of this method on the shape, color and residual oil rate of the product is not obvious

[0005] In addition, Yan Yan et al published a paper "Discussion on Pilot Production Process of Vacuum and Low-temperature Fried Mushroom Chips" (Journal of Northeast Agricultural University. 2010.41(3):117-119), which mainly discussed the preparation methods of killing, freezing and infiltration. The effect of processing technology on the quality of fried shiitake mushroom products, but the article does not deal with the effect of pre-drying processing on vacuum frying

Duan Xu et al published the paper "Effect of Ultrasonic Treatment on the Freeze-drying Process of Shiitake Mushrooms" (Food and Machinery. 2012, 28(1): 41-43), showing that high-energy ultrasonic pretreatment (300W) can shorten the time of freeze-drying of shiitake mushrooms. time to improve the rehydration of the product, but the article does not involve the influence of ultrasound on the drying of samples, nor the influence of ultrasound on the shape, color and internal microporous structure of shiitake mushrooms

The research in the paper "Experimental Research on Ultrasonic Pre-drying Mass Transfer Process of Apple Chips" (Journal of Southeast University. 2011, 41(1): 124-128) published by Zhao Fang and others showed that with the increase of ultrasonic sound intensity, the impact on apple chips The more obvious the strengthening effect of drying, but this article does not involve the influence of ultrasonic drying on sample freezing, nor the influence of ultrasonic drying pretreatment on sample structure and color, and has nothing to do with vacuum frying process

[0006] To sum up, there is currently no relatively perfect pre-drying technology for vacuum low-temperature frying edible fungi, which can effectively reduce the moisture content of the sample, shorten the frying time, and maintain the shape and color of the product well. It can also reduce the residual oil rate of fried products