Making method of chanterelle chips

A production method and technology of chanterelles, which are applied to the functions of food ingredients, food science, applications, etc., can solve the problems that chanterelles are not easy to store, and achieve the effects of improving human immunity, crispy taste, and helping digestion

Inactive Publication Date: 2017-09-15
安徽智联管理咨询有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the invention is to solve the problem that chantere...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of preparation method of chanterelle sheet, concrete operation steps are:

[0017] (1) Material selection: select the same amount of fresh chanterelles and shiitake mushrooms with no impurities, no deterioration, off-white color, and normal smell as raw materials;

[0018] (2) Cleaning: Remove impurities from the picked fresh chanterelles and shiitake mushrooms, wash them with water, and drain;

[0019] (3) Blanch: Put the washed chanterelles and shiitake mushrooms into boiling water, add a little citric acid, soak for 3-5 minutes, remove and drain;

[0020] (4) Dehydration: put the boiled chanterelle mushrooms into a vacuum container, and drain the moisture contained in the chanterelle mushrooms under a vacuum condition of 1.2-1.5MPa;

[0021] (5) Forming: Cut the dehydrated chanterelles and shiitake mushrooms into slices for later use;

[0022] (6) Mixing powder mixing: the mixed powder prepared by malt starch, refined salt, sucrose, pepper, and cumin powder ...

Embodiment 2

[0026] A kind of preparation method of chanterelle sheet, concrete operation steps are:

[0027] (1) Material selection: Choose fresh chanterelles, oyster mushrooms, and phoenix mushrooms with no impurities, no deterioration, and normal smell as raw materials;

[0028] (2) Cleaning: Remove impurities from the picked chanterelles, oyster mushrooms, and anchovy mushrooms, wash them with clean water, and drain;

[0029] (3) Blanch: Put the washed chanterelles, oyster mushrooms, and anchovy mushrooms into boiling water, add a little honey and malic acid, soak for 12 minutes, remove and drain;

[0030] (4) Dehydration: Put the boiled chanterelles, oyster mushrooms, and anchovy mushrooms into a vacuum container, and drain the moisture contained in the chanterelles under a vacuum condition of 1.2-1.5MPa;

[0031] (5) Forming: Cut the dehydrated chanterelles, oyster mushrooms, and anchovy mushrooms into slices for later use;

[0032] (6) Mixing powder mixing: the mixed powder prepar...

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PUM

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Abstract

The invention relates to a making method of chanterelle chips and belongs to the technical field of food processing. The method is characterized in that fresh chanterelle is used as the raw material and an appropriate amount of malt starch, refined salt, sucrose, pepper powder, cumin powder and soybean oil is used as the auxiliary materials. The method includes: selecting the materials, cleaning, blanching, dewatering, forming, mixing, frying and packaging. The making method has the advantages that the chanterelle chips made by the method are golden yellow in surface, fragrant and crispy in taste, rich in protein and crude fibers, capable of regulating human body metabolism, promoting digestion, increasing body immunity, improving eyesight and benefiting the lung, the intestines and the stomach and convenient to eat and has the delicious flavor of the chanterelle.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of chanterelle slices. Background technique [0002] Chanterelle is the fruiting body of the fungus Cantharellus cibarius fr. Chanterelles are rich in carotene, vitamin c, protein, calcium, phosphorus, iron and other nutrients. Nature and flavor are sweet, cold. It has the effects of clearing eyesight, benefiting the lungs, and benefiting the stomach. Regular consumption of this fungus can prevent vision loss, ophthalmia, dry skin and other diseases. Chanterelle is one of the world-renowned four famous bacteria, also called apricot fungus, apricot yellow fungus or yellow silk fungus sometimes. According to data records, chanterelles are cold in nature and sweet in taste, beneficial to the lungs and eyesight, nourishing the stomach, clearing away heat and diuresis, and benefiting Qi and widening the middle. Regular consumption can treat rough skin, xerosis, nigh...

Claims

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Application Information

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IPC IPC(8): A23L31/00A23L33/00
CPCA23L31/00A23L33/00A23V2002/00A23V2200/324A23V2200/314A23V2200/32A23V2200/30
Inventor 周珊珊王毅
Owner 安徽智联管理咨询有限公司
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