Preparation method of vacuum low-temperature deep-fried edible mushrooms

Abstract

The invention discloses a preparation method of vacuum low-temperature deep-fried edible mushrooms, and belongs to the technical field of processing of leisure foods. The preparation method comprisesthe following steps of firstly, performing ultrasonic wave-light wave united treatment on edible mushrooms with a salt solution, then performing ultrasonic wave-vacuum-ultrasonic wave multi-stage immersing, performing quick freezing, performing vacuum low-temperature deep-frying, and performing deoiling to make edible mushroom crisps of which the oil content is only 5-7%. Conventional blanching with hot water and fixation are not adopted, so that the nutrient components of the materials can be maintained to the maximum extent; and a multi-stage immersing technology is adopted, so that the immersing efficiency is improved, and the oil content of products can be notably reduced. The vacuum low-temperature deep-fried edible mushrooms is low in preparation cost, high in puffing rate of products and good in sense organ quality.

Description

technical field [0001] The invention belongs to the technical field of leisure food processing, and in particular relates to a method for preparing edible mushrooms fried in vacuum and low temperature. Background technique [0002] Fungi, vegetables, fruits and beans are all common foods in people's lives. Among them, edible fungi are delicious, unique in flavor, smooth in taste, rich in protein, cellulose, and various amino acids necessary for the human body, and can provide various mineral nutrients such as phosphorus, calcium, and iron, and are recognized internationally. It is the most ideal source of protein and nutrient combination, and it is the most ideal food for human beings in the 21st century. [0003] At present, the processing methods of fruit and vegetable chips mainly include atmospheric pressure high-temperature frying method, vacuum low-temperature frying method, vacuum airflow puffing method, and vacuum freeze-drying method. Among them, due to the wide v...

AI Technical Summary

Problems solved by technology

Among them, the vacuum low-temperature frying method has many types of raw materials suitable for processing, and the produced fruit and vegetable crisps retain most of the nutritional components of the raw materials. The taste is crisp, the flavor is sweet, and the taste and taste are superior to those of vacuum air puffed products. It is the current factory The most widely used technology in chemical production, but its main disadvantage is that the drying time of the fruit and vegetable chips processed by the vacuum low-temperature frying method in the oil is relatively long, resulting in the oil content of the product being above 20%, and some even as high as 40%. It does not conform to the diet concept of modern people; on the other hand, 30-35% maltose is used for impregnation during the impregnation process. After impregnating a batch of raw materials, the concentration of maltose decreases, so all must be discarded, resulting in waste of resources and pollution of the environment.