Production method of oyster mushroom puffing chips

A technology of puffed crisps and production methods, applied in the fields of application, food preparation, food science, etc., to achieve the effects of shortening heat treatment time, good taste and nutritional activity, and improving production efficiency

Inactive Publication Date: 2014-09-24
NANJING FEIMA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the present invention adopts vacuum microwave dehydration puffing technology, and supplemented by maltodextrin as a structural filler, there is no report about this method at present, and this method can effectively improve the quality of oyster mushroom crisps, and has broad market development prospects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: the production of puffed mushroom chips

[0017] Select Pleurotus ostreatus with a uniform, large and complete cap and appropriate thickness as raw material, remove the stalk, and clean it; 100g of the cleaned Pleurotus ostreatus is processed at a temperature of 100°C for 8 minutes; the processed Pleurotus ostreatus Immerse in 500g of maltodextrin solution for 30 minutes, and cook; dry the boiled oyster mushrooms with hot air until the water content is 25%; vacuum microwave puffing the material, microwave power 600W, 11min, vacuum degree 0.07MPa, make The puffing degree reaches 1.9-2.4, adjust the microwave power to 500W, and continue drying for 10 minutes. The puffed mushroom chips dried by vacuum microwave puffing are packed with nitrogen and stored at normal temperature.

Embodiment 2

[0019] Choose oyster mushrooms with uniform, large and complete caps and appropriate thickness as raw materials, remove the stalks, and clean them; 100g of the cleaned oyster mushrooms are processed at a temperature of 90°C for 12 minutes; immerse the oyster mushrooms after Immerse in 400g of maltodextrin solution for 35 minutes, and cook; dry the boiled oyster mushrooms with hot air until the water content is 20%; vacuum microwave puffing of the material, microwave power 700W, 10min, vacuum degree 0.08MPa, to make it When the puffing degree reaches 1.9-2.4, adjust the microwave power to 500W and continue drying for 13 minutes. The puffed mushroom chips dried by vacuum microwave puffing are packed with nitrogen and stored at normal temperature.

Embodiment 3

[0021] Select Pleurotus ostreatus with a uniform, large and complete cap and appropriate thickness as raw material, remove the stalk, and clean it; 100g of the cleaned Pleurotus ostreatus is processed at a temperature of 100°C for 8 minutes; the processed Pleurotus ostreatus Immerse in 500g of maltodextrin solution for 35 minutes, and cook; dry the boiled oyster mushrooms with hot air until the water content is 25%; vacuum microwave puffing of the material, microwave power 800W, 10min, vacuum degree 0.08MPa, make The puffing degree reaches 1.9-2.4, adjust the microwave power to 500W, and continue drying for 12 minutes. The puffed mushroom chips dried by vacuum microwave puffing are packed with nitrogen and stored at normal temperature.

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PUM

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Abstract

The invention relates to a production method of oyster mushroom puffing chips, which belongs to the technical field of further processing of agricultural products. The production method of the oyster mushroom puffing chips comprises the following steps: harvesting oyster mushroom with good quality, removing the stem of the oyster mushroom, washing, carrying out fixation, boiling, pre-drying through hot air, carrying out vacuum microwave puffing and nitrogen packaging. Compared with the traditional process, the method has the advantages that by adopting the vacuum microwave puffing technology, the heat treatment time of the entire production process is short, the color, flavor and nutrients of the oyster mushroom can be maximally maintained, and the defects that the oil content is high, the color is poor, the taste is poor and the like in the traditional frying chips can be avoided. The oyster mushroom puffing chips prepared through the method have the characteristics of good shape, strong flavor, attractive color and crisp taste, and a feasible novel way is provided for the further processing and utilization of the oyster mushroom.

Description

technical field [0001] The invention relates to a production method of puffed mushroom chips, belonging to the technical field of deep processing of agricultural products. Background technique [0002] Pleurotus ostreatus, formerly known as Pleurotus, is rich in protein and a variety of amino acids, as well as 14 trace elements such as vitamin B, C, D and potassium, sodium, calcium, magnesium, manganese, copper, zinc and sulfur. Listed as the famous and precious edible fungus of the original court delicacy. The utilization of Pleurotus ostreatus in my country is mainly fresh food, and the amount of processing and storage is small. Oyster mushroom chips are a new type of food developed in recent years. They not only have the unique flavor of Pleurotus ostreatus, but also have good taste, long storage time, and are practical and convenient. is well loved by consumers. [0003] At present, most oyster mushroom chips are produced by vacuum frying technology, but the color of th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28
CPCA23L31/00
Inventor 李春阳黄梅桂杨明
Owner NANJING FEIMA FOOD
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