Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of instant edible mushroom crisp chips with jasmine flower aroma

A technology for edible fungi and jasmine flowers, applied in the field of food processing, can solve the problem of no edible fungi chips, etc., and achieve the effects of inhibiting bacterial reproduction, improving quality and improving quality.

Inactive Publication Date: 2019-01-11
广西南宁品亚食品科技有限公司
View PDF5 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In the prior art, there is no relevant record about the preparation of pork belly mushrooms into crisp chips, and there is no related jasmine-flavored edible fungus crisp chips. The present invention uses pork belly mushrooms and Agaricus bisporus to develop a unique flavor and nutritious mushroom chips. Abundant, safe, healthy, and full-flavored edible fungus crisp snack food has a good development prospect

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A preparation method of jasmine-flavored edible fungus instant crisps, comprising the following steps:

[0050] (1) Raw material pretreatment: select fresh, pest-free edible fungi as raw materials, clean them, remove impurities, remove stalks, and slice to keep the slice specifications consistent; the edible fungi are a combination of Pleurotus genus and Agaricus bisporus.

[0051] (2) Color protection and desulfurization: Put the slices into the color protection solution at room temperature for 15 minutes; then soak them in the desulfurization solution for 60 minutes and wash them with water;

[0052] The color protecting liquid is: 0.1% citric acid, 0.01% tea polyphenols, 0.05% phytic acid, and the rest is water.

[0053] The preparation method of the sulfur removal liquid is as follows: take a food-grade sulfur dioxide scavenger, add water 30 times its weight, and stir to dissolve.

[0054] (3) Finishing: Blanch the slices in boiling water for 1 minute to finish, re...

Embodiment 2

[0065] A preparation method of jasmine-flavored edible fungus instant crisps, comprising the following steps:

[0066] (1) Raw material pretreatment: select fresh, pest-free edible fungi as raw materials, clean them, remove impurities, remove stalks, and slice to keep the slice specifications consistent; the edible fungi are a combination of pork belly mushrooms and shiitake mushrooms.

[0067] (2) Color protection and desulfurization: Put the slices into the color protection solution at room temperature for 10 minutes; then soak in the desulfurization solution for 40 minutes, and wash with water;

[0068] The color protecting liquid is: 0.15% citric acid, 0.02% tea polyphenols, 0.03% phytic acid, and the rest is water.

[0069] The preparation method of the sulfur removal liquid is as follows: take a food-grade sulfur dioxide scavenger, add water 45 times its weight, and stir to dissolve.

[0070] (3) Finishing: Blanch the slices in boiling water for 2 minutes to finish, rem...

Embodiment 3

[0082] A preparation method of jasmine-flavored edible fungus instant crisps, comprising the following steps:

[0083] (1) Raw material pretreatment: select fresh, pest-free edible fungi as raw materials, clean them, remove impurities, remove the stalks, and slice to keep the slice specifications consistent; the edible fungi are a combination of Pork belly mushroom, Agaricus bisporus and Shiitake mushroom

[0084] (2) Color protection and desulfurization: Put the slices into the color protection solution at room temperature for 20 minutes; then soak them in the desulfurization solution for 60 minutes and wash them with water;

[0085] The color-protecting solution is: 0.2% citric acid, 0.03% tea polyphenols, 0.01% phytic acid, and the rest is water;

[0086] The preparation method of the sulfur removal liquid is as follows: take a food-grade sulfur dioxide scavenger, add water 30 times its weight, and stir to dissolve.

[0087] (3) Finishing: Blanch the slices in boiling wate...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of instant edible mushroom crisp chips with jasmine flower aroma. The method comprises the following steps: (1) raw material pretreatment; (2) color protection, and sulfur removal; (3) deactivation of enzymes; (4) impregnation; (5) rinsing, and draining; (6) quick freezing; (7) low temperature vacuum frying; (8) centrifugal deoiling; (9) jasmine flowerscenting, (10) thermal insulation; and (11) packaging. The preparation method of the instant edible mushroom crisp chips with the jasmine flower aroma adopts a combination of various edible fungi to gain a unique flavor, and adopts a combination of jasmine flower scenting, low temperature vacuum frying, centrifugal deoiling, heat preservation and aroma increase to maintain the nutrients and fungusflavor of edible fungi and maintain the crispness of edible fungi after frying. The instant edible mushroom crisp chips with the jasmine flower aroma have the advantages of scent of jasmine, unique flavor, abundant nutrients, safety, and health, and are an instant snack food for all ages.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of jasmine-flavored edible mushroom instant chips. Background technique [0002] Edible fungi refer to mushrooms (large fungi) with large fruiting bodies that can be eaten, commonly known as mushrooms. There are more than 350 kinds of edible fungi known in China, most of which belong to Basidiomycotina. Edible fungi are rich in protein and amino acids, and their content is several to dozens of times that of ordinary vegetables and fruits. In recent decades, people have gradually understood the growth law of edible fungi, and improved the ancient production method that relies on spores and mycelia to spread naturally. Artificially cultivating the hyphae of cultivars accelerates the propagation speed of edible fungi and the possibility of obtaining high yield. In 2005, the total output of edible fungi in China reached 12 million tons, ranking first i...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23P30/00
CPCA23L31/00A23P30/00
Inventor 黄忠华郑坤伟黄维宏黄建贤李爱玲
Owner 广西南宁品亚食品科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com