Ultrasonic supercritical-low temperature vacuum frying drying technology of mushroom

Abstract

The invention provides an ultrasonic supercritical-low temperature vacuum frying drying technology of mushroom. The technology comprises the following steps: grading, cleaning and decontaminating fresh mushroom; (2) while ultrasonic treatment, putting the treated mushroom in the step (1) into a mixed solution of a Chinese herbal medicine complex enzyme, and taking out the mushroom after soaking treatment; (3) putting the mushroom through treatment in the step (2) in a sealing drying room, introducing carbon dioxide so that carbon dioxide reaches a super-critical state, and standing in an ultrasonic environment; (4) freezing the mushroom through treatment in the step (3) to be a solid state; (5) putting the mushroom through treatment in the step (4) at the temperature of 80 to 85 DEG C, and deep-frying for 20 to 50 min under the condition that the vacuum degree is -0.1 MPa; (6) after hot air drying on the mushroom through treatment in the step (5), cooling and packaging. According to the ultrasonic supercritical-low temperature vacuum frying drying technology of the mushroom provided by the invention, the prepared mushroom is pure in taste and good in frangibility, and the nutritive value of the fresh mushroom is basically maintained.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to an ultrasonic supercritical-low temperature vacuum frying and drying process of shiitake mushrooms. Background technique [0002] Shiitake mushrooms are fungal foods with high protein, low fat, polysaccharides, multiple amino acids and multiple vitamins. Regular consumption can lower blood cholesterol, prevent atherosclerosis, and is effective in preventing and treating cerebral hemorrhage, heart disease, obesity and diabetes. Fresh shiitake mushrooms have a short shelf life, so the shiitake mushrooms currently on the market are generally dried before soaking. Edible. At present, dried shiitake mushrooms are usually processed through exposure, hot air drying, freeze drying, puffing drying, etc., but these drying methods may take a long time, or have poor taste, or dry incompletely, or fresh shiitake mushrooms are easily contaminated during the drying process , affectin...

AI Technical Summary

Problems solved by technology

Regular consumption can lower blood cholesterol, prevent atherosclerosis, and is effective in preventing and treating cerebral hemorrhage, heart disease, obesity and diabetes. Fresh shiitake mushrooms have a short shelf life, so the shiitake mushrooms currently on the market are generally dried before soaking. Edible. At present, dried shiitake mushrooms are usually processed through exposure, hot air drying, freeze drying, puffing drying, etc., but these drying methods may take a long time, or have poor taste, or dry incompletely, or fresh shiitake mushrooms are easily contaminated during the drying process , affecting the quality

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