A kind of preparation method of vacuum low-temperature frying edible mushroom

Abstract

The invention discloses a preparation method of vacuum low-temperature fried edible fungus, which belongs to the technical field of leisure food processing. The edible fungus is first treated with ultrasonic-light wave in salt water, then impregnated with ultrasonic-vacuum-ultrasonic multi-stage, and then quick-frozen, vacuum-low-temperature fried, and deoiled to make the oil content only 5-7 % edible mushroom chips. The present invention does not go through the traditional hot water blanching and finishing, and can maintain the nutrient content of the material to the greatest extent; and adopts a multi-stage impregnation process, which can significantly reduce the oil content of the product while improving the impregnation efficiency, and the preparation method of the present invention is low. The product has high expansion rate and good sensory 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.