Preparation method of low-temperature vacuum-fried pleurotus eryngii crisp chip

A technology of low-temperature vacuum frying and Pleurotus eryngii, which is applied in the direction of food science, etc., can solve the problems of poor quality of Pleurotus eryngii chips, not easy to deoil, easy to brown, etc., to improve color, excellent effect, reduce browning change effect

Inactive Publication Date: 2019-03-22
INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The inventor studies the impact of various pretreatment conditions on the quality of fried pleurotus eryngii by low-temperature vacuum frying of pleurotus eryngii chips. The quality of Pleurotus eryngii crisps after low-temperature vacuum frying is poor, it is not easy to degrease, the crispness is very low, and it is also easy to brown. It may be because the composition of Pleurotus eryngii is different from fruit and vegetable products, so the inventor proposed a The low-temperature vacuum frying method of Pleurotus eryngii crisps can significantly improve the quality of Pleurotus eryngii crisps, and can develop high-quality Pleurotus eryngii products with high added value and long shelf life, in order to contribute to the development and development of Pleurotus eryngii leisure food industry. Actual production support

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] This embodiment provides a kind of preparation method of low-temperature vacuum-fried Pleurotus eryngii crisps, and its steps are as follows:

[0027] ①Cleaning Pleurotus eryngii: Use running water to wash off the dust and other sundries on the surface of fresh Pleurotus eryngii until the water becomes clear.

[0028] ② Slicing Pleurotus eryngii: cut off the umbrella of fresh pleurotus eryngii, and cut the remaining part into slices of 1-10 mm to obtain sliced ​​pleurotus eryngii.

[0029] ③Blanching treatment: put the Pleurotus eryngii slices into boiling water with a water temperature of 100°C for 20 seconds.

[0030] ④ Cooling: Soak the blanched Pleurotus eryngii slices in 0.5% citric acid solution and cool until the center temperature drops to 5~10°C.

[0031] ⑤Impregnation in pulse vacuum dipping solution for preserving crispness: first put the slices of Pleurotus eryngii into dipping solution for preserving crispness, and the ratio of material to liquid mixed wit...

Embodiment 2

[0055] This embodiment provides a kind of preparation method of low-temperature vacuum-fried Pleurotus eryngii crisps, and its steps are as follows:

[0056] ①Cleaning Pleurotus eryngii: Use running water to wash off the dust and other sundries on the surface of fresh Pleurotus eryngii until the water becomes clear.

[0057] ② Slicing Pleurotus eryngii: cut off the umbrella of fresh pleurotus eryngii, and cut the remaining part into slices of 1-10 mm to obtain sliced ​​pleurotus eryngii.

[0058] ③Blanching treatment: Put the sliced ​​Pleurotus eryngii in water with a temperature of 90°C for 30 seconds.

[0059] ④ Cooling: Soak the blanched Pleurotus eryngii slices in 0.2% citric acid solution and cool until the center temperature drops to between 5 and 10°C.

[0060] ⑤Impregnation in pulse vacuum dipping solution for crispness protection: firstly put the slices of Pleurotus eryngii in dipping solution for preservation of crispness. , the impregnation temperature is 35°C, an...

Embodiment 3

[0068] This embodiment provides a kind of preparation method of low-temperature vacuum-fried Pleurotus eryngii crisps, and its steps are as follows:

[0069] ①Cleaning Pleurotus eryngii: Use running water to wash off the dust and other sundries on the surface of fresh Pleurotus eryngii until the water becomes clear.

[0070] ② Slicing Pleurotus eryngii: cut off the umbrella of fresh pleurotus eryngii, and cut the remaining part into slices of 1-10 mm to obtain sliced ​​pleurotus eryngii.

[0071] ③Blanching: Put the sliced ​​Pleurotus eryngii in water with a temperature of 105°C for 10 seconds.

[0072] ④ Cooling: Soak the blanched Pleurotus eryngii slices in 0.8% citric acid solution and cool until the center temperature drops to 5~10°C.

[0073] ⑤Impregnation in pulse vacuum dipping solution for preserving crispness: first put the pleurotus eryngii slices into the soaking solution for preserving crispness. , the impregnation temperature is 45°C, and pulse vacuum impregnati...

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Abstract

The invention provides a preparation method of low-temperature vacuum-fried pleurotus eryngii crisp chip, and belongs to the technical field of low-temperature vacuum frying. The preparation method ofthe pleurotus eryngii crisp chip comprises the following steps of: cleaning fresh pleurotus eryngii, slicing, blanching, cooling with a citric acid solution, impregnating with pulsed crisp-keeping impregnation liquid, quick freezing, frying at low temperature vacuum, packaging and the like. The method of the invention improves the quality of various aspects of the vacuum-frozen deep-fried pleurotus eryngii crisp chip by the method of pretreatment including blanching, cooling with the citric acid solution, impregnating with the pulsed vacuum crisp-keeping impregnation liquid, low temperature quick freezing and the like. The prepared pleurotus eryngii crisp chip has the characteristics of light yellow color, good taste, very low oil content, crispy property, good quality, less liability toabsorb moisture and the like.

Description

technical field [0001] The invention relates to the technical field of low-temperature vacuum frying, in particular to a preparation method of low-temperature vacuum-fried king oyster mushroom chips. Background technique [0002] The vacuum technology used in fruit and vegetable chips has a very simple application principle in food drying, that is, under negative pressure conditions, the boiling point of water decreases and the speed of water evaporation increases. And due to the reduction of temperature, the drying process has little change in food properties. The application of vacuum technology in food drying began in the 1940s. After a period of development, from the late 1950s to the early 1970s, it was mainly used to produce freeze-drying technology for astronaut food. In 1976, Japanese scholars Yamazaki, Tatsuo, etc. disclosed a method for preparing fried dehydrated apples in a vacuum low temperature state. This is the beginning of fruit and vegetable crisp product...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L5/10
CPCA23L5/11A23L5/13A23L5/17A23L5/19A23L31/00
Inventor 伍玉菡杨松陈敏郭家刚
Owner INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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