Making method of low-temperature vacuum deep-fried mushrooms

Abstract

The invention discloses a making method of low-temperature vacuum deep-fried mushrooms. The making method comprises the following steps of (1) performing preparation work; (2) ageing edible oil; (3) performing quick-freezing on mushrooms; (4) adding the quick-frozen mushrooms into a deep-frying jar; (5) adding oil to the deep-frying jar; (6) performing vacuum deep-frying: setting temperature in the deep-frying jar to be 70-95 DEG C, and performing vacuum deep-frying under the condition of controlling pressure to be minus 0.095-minus 0.09Mpa and time to be 25-35min; (7) recovering the edible oil: after the vacuum deep-frying in the step (6), closing a heating switch of the deep-frying jar, so that the pressure in an oil storage jar is slightly lower than the pressure in the deep-frying jarand the edible oil in the deep-frying jar to be recovered into the oil storage jar; and (8) performing high-speed deoiling: performing high-speed deoiling on the mushrooms in a deep-frying basket, after deoiling for 8-10min, closing an equipment switch, and after pressure is released, taking out products namely the low-temperature vacuum deep-fried mushrooms. Under the premise that the nurients ofhypsizygus marmoreus made by the making method disclosed by the invention are not destroyed, the processed hypsizygus marmoreus is not high in moisture absorption and oil content, good in mouth feeland better in effects than any other mushroom.

Description

technical field [0001] The invention relates to a preparation method of mushrooms, in particular to a preparation method of low-temperature vacuum-fried mushrooms. Background technique [0002] Vacuum frying is a new food processing technology developed in the late 1960s and early 1970s. It has many unique features and wide adaptability to processing raw materials. In the 1970s and 1980s, the technology developed greatly in the United States and Japan. The vacuum fried foods that have been sold internationally include fruit apples, kiwis, persimmons, strawberries, grapes, bananas, etc.; vegetables such as carrots, Pumpkins, tomatoes, green beans, sweet potatoes, potatoes, garlic, green peppers, onions, etc.; beef jerky, fish fillets, shrimp, etc. for meat and aquatic products. In recent years, the research and development of vacuum frying technology in my country is also very active, and vacuum fried products of fruits and vegetables such as bananas and apples have been dev...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for preparing low-temperature vacuum-fried mushrooms to solve the problem that the nutrition of the products processed by the existing low-temperature vacuum-fried mushroom technology will be destroyed, and at the same time, the processed products have high hygroscopicity and oil content, thereby affecting the taste The problem