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Hypsizygus marmoreus chips obtained through vacuum dewatering

A technology for vacuum dehydration and seafood mushrooms, applied in the field of food processing, can solve the problems of hard but not brittle seafood mushrooms and poor taste, and achieve the effects of improving quality, overcoming poor hardness and overcoming easy oxidation after prolonged storage.

Inactive Publication Date: 2018-01-26
福建安兴食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the soft nature of the seafood mushroom itself, most of the seafood mushrooms on the market are used directly as dishes or dried to make dried seafood mushrooms; although there are some processing methods for fruit and vegetable crisps, due to the nature of the seafood mushroom itself The characteristics are different from those of fruits and vegetables, so that the existing methods cannot be used for the processing of seafood mushrooms. The seafood mushroom products made according to the existing methods are hard but not brittle, and the taste is poor

Method used

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  • Hypsizygus marmoreus chips obtained through vacuum dewatering

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Described a kind of seafood mushroom vacuum dehydration crisp, its specific preparation method is as follows:

[0017] (1) Selection of raw materials: select fresh seafood mushrooms with complete shape and clean them;

[0018] (2) Blanching: Soak the seafood mushroom obtained in step (1) in 80°C water for 1 minute, pick up and drain;

[0019] (3) Quick-freezing: Send the seafood mushrooms obtained in step (2) to the quick-freezer. First, the freezing room temperature should be controlled at -30°C, so that the central temperature reaches -15°C, and frozen for 3 hours; then the freezing room temperature should be controlled at -15°C Make the center temperature reach -20°C, and freeze for 30 minutes;

[0020] (4) Vacuum low-temperature frying: The seafood mushrooms obtained in step (3) are directly vacuum-fried at low temperature. First, control the vacuum degree to -0.085MPa, the circulating oil temperature is 80°C, and the frying time is 10 minutes; then, control the va...

Embodiment 2

[0023] Described a kind of seafood mushroom vacuum dehydration crisp, its specific preparation method is as follows:

[0024] (1) Selection of raw materials: select fresh seafood mushrooms with complete shape and clean them;

[0025] (2) Blanching: Soak the seafood mushroom obtained in step (1) in 90°C water for 2 minutes, pick up and drain;

[0026] (3) Quick-freezing: Send the seafood mushrooms obtained in step (2) to the quick-freezer. First, the freezing room temperature should be controlled at -32°C, so that the central temperature reaches -15°C, and frozen for 3 hours; then the freezing room temperature should be controlled at -18°C Make the center temperature reach -20°C, and freeze for 30 minutes;

[0027] (4) Vacuum low-temperature frying: The seafood mushrooms obtained in step (3) are directly vacuum-fried at low temperature. First, control the vacuum degree to -0.085MPa, the circulating oil temperature is 80°C, and the frying time is 15 minutes; then, control the v...

Embodiment 3

[0030] Described a kind of seafood mushroom vacuum dehydration crisp, its specific preparation method is as follows:

[0031] (1) Selection of raw materials: select fresh seafood mushrooms with complete shape and clean them;

[0032] (2) Blanching: Soak the seafood mushroom obtained in step (1) in water at 80-90°C for 1-2 minutes, pick up and drain;

[0033] (3) Quick-freezing: Send the seafood mushrooms obtained in step (2) to the quick-freezer. First, the freezing room temperature should be controlled at -35°C, so that the central temperature reaches -15°C, and frozen for 4 hours; then the freezing room temperature should be controlled at -20°C Make the center temperature reach -20°C, and freeze for 30 minutes;

[0034] (4) Vacuum low-temperature frying: The seafood mushrooms obtained in step (3) are directly vacuum-fried at low temperature. First, control the vacuum degree to -0.085MPa, the circulating oil temperature is 80°C, and the frying time is 15 minutes; then, contr...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to hypsizygus marmoreus chips obtained through vacuum dewatering. The hypsizygus marmoreus chips are made through the special preparation steps of sorting raw materials, performing blanching, performing sectional quick freezing, performing sectional vacuum deep frying, and performing vacuum drying dehydration, so that the finally moisture of products is well controlled to be 5% or below, the fat content is well controlled to be 7% or below, and the expansion ratio is well controlled to be 2.0. The methodovercomes the defects that hypsizygus marmoreus is poor in hardness, and is easy to oxidize after being stored for a long time, nutrients, color and shape of the hypsizygus marmoreus can be reserved to the maximum extent, and the product quality can be improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to vacuum dehydrated seafood mushroom chips. Background technique [0002] The scientific name of seafood mushroom is [Hypsizygus marmoreus (Peck) H.E. Bigelow], also known as Shiji mushroom, jade mushroom, and spot jade mushroom. The meat is delicate, the taste is smooth and crisp, and the taste is delicious. ". The protein of seafood mushrooms accounts for 14.7% of the dry weight, with a complete range of amino acids, including 17 kinds of amino acids, of which 8 kinds of essential amino acids account for 36.82% of the total amino acids, especially the content of lysine and arginine is higher than that of ordinary mushrooms , It plays an important role in improving the intelligence and height of teenagers. Seafood mushroom also has high medicinal value: the β-1,3-D glucan extracted from the fruit body of seafood mushroom has high anti-tumor activity, and the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L5/10A23L5/30
Inventor 林传义林传斌
Owner 福建安兴食品有限公司
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