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Processing method of shiitake mushroom crispy chips

A processing method and technology for shiitake mushrooms, applied in the field of food processing, can solve problems such as poor taste, poor color and loss of nutrients, and achieve the effects of enhancing permeability, reducing frying time, and reducing absorption

Inactive Publication Date: 2018-03-06
贵州省印江自治县梵净山生态菌业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the shiitake mushroom slices processed by traditional methods have poor color, serious loss of nutrients, and poor taste, which are difficult to meet the needs of consumers.

Method used

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  • Processing method of shiitake mushroom crispy chips
  • Processing method of shiitake mushroom crispy chips
  • Processing method of shiitake mushroom crispy chips

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A method for processing shiitake mushroom chips includes the following steps:

[0030] 1) Preparation: Choose fresh shiitake mushrooms, clean them, and slice them for later use;

[0031] 2) Color protection: mix the shiitake mushrooms with the color protection liquid at a mass ratio of 3:1.2;

[0032] 3) Maturation: The shiitake mushroom slices obtained in step 2) are matured in solution 1 at a temperature of 85°C for 5 min;

[0033] 4) Dipping: Place the matured mushrooms in the spice liquid, the mass ratio of the mushrooms to the spice is 3:0.3, and place it at 40°C for 30 minutes;

[0034] 5) Quick freezing: Treat the shiitake mushrooms processed in step 4) at -20°C for 2h;

[0035] 6) Vacuum frying: Put the quick-frozen shiitake mushroom slices into vacuum frying;

[0036] 7) De-oiling: De-oil the shiitake mushroom slices obtained in step 6).

[0037] The color protection liquid includes the following components by mass: 20 g of hawthorn, 10 g of mint, 10 g of Bletilla striata, ...

Embodiment 2

[0049] A method for processing shiitake mushroom chips includes the following steps:

[0050] 1) Preparation: Choose fresh shiitake mushrooms, clean them, and slice them for later use;

[0051] 2) Color protection: mix the shiitake mushrooms with the color protection liquid at a mass ratio of 4:1.5;

[0052] 3) Maturation: The shiitake mushroom slices obtained in step 2) are matured in solution 1 at a temperature of 87°C for 8 min;

[0053] 4) Dipping: Place the matured mushrooms in the spice liquid, the mass ratio of the mushrooms to the spice is 4:0.4, and place it at 41°C for 35 minutes;

[0054] 5) Quick freezing: Treat the mushrooms processed in step 4) at -22°C for 2.3 hours;

[0055] 6) Vacuum frying: Put the quick-frozen shiitake mushroom slices into vacuum frying;

[0056] 7) De-oiling: De-oil the shiitake mushroom slices obtained in step 6).

[0057] The color protection liquid includes the following components by mass: 21 g of hawthorn, 13 g of mint, 11 g of Bletilla striata, an...

Embodiment 3

[0069] A method for processing shiitake mushroom chips includes the following steps:

[0070] 1) Preparation: Choose fresh shiitake mushrooms, clean them, and slice them for later use;

[0071] 2) Color protection: mix the shiitake mushrooms with the color protection liquid at a mass ratio of 5:1.7;

[0072] 3) Maturation: The shiitake mushroom slices obtained in step 2) are matured in solution 1, at a temperature of 90°C, and matured for 10 minutes;

[0073] 4) Dipping: Place the matured mushrooms in the spice liquid, the mass ratio of the mushrooms to the spice is 5:0.5, and place them at 45°C for 40 minutes;

[0074] 5) Quick freezing: Treat the mushrooms processed in step 4) at -25°C for 3 hours;

[0075] 6) Vacuum frying: Put the quick-frozen shiitake mushroom slices into vacuum frying;

[0076] 7) De-oiling: De-oil the shiitake mushroom slices obtained in step 6).

[0077] The color protection liquid includes the following raw materials in parts by mass: 23 g of hawthorn, 15 g of min...

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Abstract

The invention belongs to the technical field of food processing and in particular relates to a processing method of shiitake mushroom crispy chips. The processing method comprises the following steps:preparing materials, protecting color, curing, immersing, quickly freezing, carrying out oil frying in vacuum and removing oil. According to the shiitake mushroom crispy chips prepared by the processing method, a color protection technology and hot soup are matched with spices with a certain ratio to prepare the shiitake mushroom crispy chips, the brittleness reaches 3400g, the moisture content is low and is only 1.3 percent and the oil content is 23.5 percent, so that the crispiness of the shiitake mushroom crispy chips is extremely ensured; the shiitake mushroom crispy chips have a smooth and full appearance, good expansion degree, are hardly broken, have bright color and luster and are golden yellow or light yellow; the crispy chips have uniform and consistent color and luster, have aspecial flavor of oil-fried foods and also have a special aroma of shiitake mushrooms; and the shiitake mushrooms are crispy and palatable, have a comfortable mouthfeel and are neither hard nor soft,and no obvious oil flows in an oral cavity.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and particularly relates to a method for processing shiitake mushroom chips. Background technique [0002] Lentinus edodes (Berk) Sing, also known as Xiangtan, Xiangxin, Flower Mushroom, Thick Mushroom, Winter Mushroom, belongs to Fungi, Basidiomycetes, Agaricus, Pleurotus, and Lentinus genus. Shiitake mushrooms have been cultivated in my country for more than 800 years. Our country is rich in mushroom resources and has become the world's largest mushroom production country. Shiitake mushrooms have rich nutritional and medicinal value. According to measurement and analysis, in addition to 85-90% moisture, the solid content of fresh mushrooms contains 19.9% ​​crude protein, 4% crude fat, 67% soluble nitrogen-free substances, 7% crude fiber, and 3% ash. In addition, shiitake mushrooms are not only rich in vitamin D, but also contain lentinan, lentinine and ergosterol and other physiologically ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L5/41A23L5/10A23L5/20
CPCA23L5/13A23L5/21A23L5/41A23L31/00A23V2002/00A23V2200/048
Inventor 杨秀炼杨孔才杨康
Owner 贵州省印江自治县梵净山生态菌业有限公司
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