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Method for preparing crispy hypsizigus marmoreus chips

A technique for the preparation of shimeji mushrooms and chips, which is applied in the field of preparation of shimeji mushroom chips, can solve the problems of time-consuming and not fully exerting the pharmacological effects of shimeji mushrooms, and achieves shortening the immersion time, retaining nutrients, and having a golden color. Effect

Inactive Publication Date: 2016-05-25
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This eating method is time-consuming and does not give full play to the pharmacological effects of Shiji mushroom itself.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The raw material composition of a kind of real jiji mushroom chips includes, in parts by weight: 100 parts of jiji mushrooms, 10 parts of maltodextrin, 8 parts of salt, 5 parts of white sugar, 3 parts of pepper powder, 4 parts of chili powder, and five-spice powder 0.4 parts.

[0022] The preparation method of described jiji mushroom chips specifically comprises the following steps:

[0023] (1) Select fresh shimeji mushrooms, remove the feet, shape them, and wash them with clean water;

[0024] (2) soak the washed mushrooms in step (1) in the color protection solution of 0.2wt% citric acid and 0.1wt% ascorbic acid for 20 minutes;

[0025] (3) Then put the shimeji mushroom treated in step (2) in 85°C water for 3 minutes, take it out quickly, and cool it to room temperature with cold water;

[0026] (4) Put the mushrooms treated in step (3) into 10wt% maltodextrin solution, the mass ratio of mushrooms to maltodextrin solution is 1:30, and ultrasonically assisted impreg...

Embodiment 2

[0032] The raw material composition of a kind of real jiji mushroom chips includes, in parts by weight: 100 parts of jiji mushrooms, 20 parts of maltodextrin, 6 parts of salt, 3 parts of white sugar, 2 parts of pepper powder, 2 parts of chili powder, five-spice powder 0.3 parts.

[0033] The preparation method of described jiji mushroom chips specifically comprises the following steps:

[0034] (1) Select fresh shimeji mushrooms, remove the feet, shape them, and wash them with clean water;

[0035] (2) Soak the washed mushrooms in step (1) in the color protection solution of 0.2wt% citric acid and 0.1wt% ascorbic acid for 25 minutes;

[0036] (3) Then put the shimeji mushroom treated in step (2) in 90°C water for 2 minutes, take it out quickly, and cool it to room temperature with cold water;

[0037] (4) Put the mushrooms treated in step (3) into 20wt% maltodextrin solution, the mass ratio of mushrooms to maltodextrin solution is 1:30, and ultrasonically assisted impregnati...

Embodiment 3

[0043] The raw material composition of a kind of real jiji mushroom chips includes, in parts by weight: 100 parts of jiji mushrooms, 15 parts of maltodextrin, 5 parts of salt, 2 parts of white sugar, 1 part of pepper powder, 3 parts of chili powder, and five-spice powder 0.5 servings.

[0044] The preparation method of described jiji mushroom chips specifically comprises the following steps:

[0045] (1) Select fresh shimeji mushrooms, remove the feet, shape them, and wash them with clean water;

[0046] (2) Dip the washed mushrooms in step (1) in the color protection solution of 0.2wt% citric acid and 0.1wt% ascorbic acid for 30 minutes;

[0047] (3) Then put the shimeji mushroom treated in step (2) in 80°C water for 3 minutes, take it out quickly, and cool it to room temperature with cold water;

[0048] (4) Put the mushrooms treated in step (3) into 15wt% maltodextrin solution, the mass ratio of mushrooms to maltodextrin solution is 1:30, and at a temperature of 60°C, ult...

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PUM

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Abstract

The invention discloses a method for preparing crispy hypsizigus marmoreus chips. The method comprises the following steps: selecting fresh hypsizigus marmoreus, cutting off the roots, shaping, washing with clean water, protecting the color, blanching, performing ultrasonic dipping, pre-drying, performing vacuum frying, performing centrifugal deoiling, and seasoning, so as to obtain the crispy hypsizigus marmoreus chips. The method is simple, convenient, high in implementation feasibility and convenient in mechanical and standardized processing. On the basis that the flavor and the nutrient components of hypsizigus marmoreus are ensured, a relatively convenient and rapid mode for taking hypsizigus marmoreus can be provided.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing crispy mushroom chips. Background technique [0002] Hypsizygus marmoreus, also known as jade mushroom, crab-flavored mushroom, seafood mushroom, etc., belongs to the class of fungi, agaricaceae, white mushroom family, and the genus of jade mushroom. As a kind of fungus which can be used as both food and medicine, jiji mushroom is rich in protein, amino acid and vitamin. Its protein contains a complete range of amino acids, including 8 essential amino acids needed by the human body, and the content of lysine and arginine is higher than that of ordinary mushrooms, which play an important role in the growth and development of adolescents. Regular consumption of shimeji mushroom can have the effects of laxative, improving immunity, anti-cancer, and preventing aging. Generally speaking, Shiji mushrooms are mainly sold in the form of fresh ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L5/41A23L5/30A23L5/10
CPCA23V2002/00A23V2250/032A23V2250/5114
Inventor 林辉李佳欢赖淑芳詹森然赵强
Owner FUJIAN AGRI & FORESTRY UNIV
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