Method for processing black fungus crisp instant food

Abstract

The invention discloses a method for processing black fungus crisp instant food, relates to black fungus instant food, and particularly relates to a method for processing black fungus instant food with crisp taste. The method includes a deep-fry step, a seasoning step and an enzymatic hydrolysis step before black fungus materials are deeply fried. The method has the advantages that black fungi are processed by the aid of biological enzymatic hydrolysis technologies, so that gel structures such as protein, polysaccharides and fibers in the black fungi can be loosened; then the black fungi are processed by the aid of deep-fry processes and the like to obtain crisp and delicious instant food products, accordingly, difficult problems of high consumption of powder addition materials and poor hard taste can be solved, gel tissues of the black fungi can be loosened, and diversified nutrient substances in the black fungi can be easily released to be sufficiently absorbed by human bodies.

Description

technical field [0001] The invention relates to black fungus instant food, in particular to a processing method for a crispy black fungus instant product. Background technique [0002] The main components and health care value of black fungus: every 100 grams of black fungus contains 10.6 grams of protein, 1.2 grams of fat, 65.5 grams of carbohydrates, 7.0 grams of crude fiber, 375 mg of calcium, 201 mg of phosphorus, and 185 mg of iron; it also contains vitamin B1 , vitamin B2, carotene, niacin and other vitamins and inorganic salts, phospholipids, plant sterols, etc. The calcium content is 7 times that of crucian carp; the iron content is 20 times that of celery, 7 times that of pork liver, and 70 times that of crucian carp. It is a very good natural blood-enriching food. The colloid body of black fungus is very attractive. It can gather the dust and impurities remaining in people's digestive system and excrete them from the body. It is a good health food. There is also ...

AI Technical Summary

Problems solved by technology

At present, the black fungus market has a single product and a large backlog of raw materials. It is the demand of the market to research and develop nutritionally convenient and fast leisure and ready-to-eat products.

[0003] At present, there is a lack of a crispy and spicy black fungus ready-to-eat product in the market. The main reason is that the black fungus contains gelatinous substances, which are hard and hard to eat after processing.

Relevant technical information introduces that black fungus is crushed and added to other powders such as flour to make crisp products. Black fungus powder and powder materials such as starch are quite different in water absorption and tissue structure. The agglomerated tiny particles are dispersed in the middle of the starch tissue. To achieve a crispy effect, the black fungus can only be used as an additive material, which greatly reduces the nutritional characteristics of the black fungus.

There is also information that uses the method of freezing and puffing to process black fungus crisps, which not only greatly increases the cost of freezing, but also makes the fungus crispy but not crispy and tastes bad.

There are potato chips and cereal puffed products on the market, the main component of which is starch, which is easy to puff, and the processing methods of potato chips and other products cannot make black fungus puff

There is also a seaweed product on the market. The brittleness of this product is determined by the structural characteristics of the seaweed itself. The seaweed tissue is a single-cell frond structure. Dozens of sheets are stacked together to be as thick as paper. After drying, the crisp effect can be achieved without puffing, and the black fungus cannot be puffed by the processing method of seaweed products