Processing method of ready-to-eat stropharia rugosoannulata chips

Abstract

The invention discloses a processing method of ready-to-eat stropharia rugosoannulata chips. The processing method comprises the following steps of step I, preparing raw materials; step II, performingprecooking and fixation; step III, performing centrifugation draining; step IV, performing vacuum impregnation; step V, performing low-temperature quick freezing; step VI, performing vacuum deep frying; step VII, performing vacuum oil removing; step VIII, performing cooling and seasoning; and step IX, performing inspection and package. The processing method is low in deep-frying temperature, lowin nutrient loss, and short in dehydrating time, original color and original properties of food materials can be maintained to the maximum extent, self fragrance and flavor of the food materials can be reserved, the ready-to-eat stropharia rugosoannulata chips have certain puffing effects, are low in oil consumption, and are not liable to oxidate, besides, the problems that stropharia rugosoannulata inferior goods are backward in processing manner and low in added value, are solved, besides, the defects that foods made by a conventional deep-frying method are poor in taste, are high in oil content, high in loss of nutrient substances and the like, are overcome, shape, color, flavor and nutrient value of the stropharia rugosoannulata are reserved, and the added value of products is increased.

Description

technical field [0001] The invention relates to the technical field of vacuum low-temperature frying of agricultural products, in particular to a processing method of instant stropharia crisps. Background technique [0002] Red matsutake, the scientific name is Stropharia stropharia, also known as Stropharia burgundy. Red matsutake fruiting bodies are rich in protein, vitamins, minerals, polysaccharides and other nutrients. It is one of the top ten mushrooms in the international mushroom trading market, and it is also a mushroom recommended by the Food and Agriculture Organization of the United Nations (FAO) to developing countries. one of the bacteria. [0003] Its flowers are large, bright in color, tender in texture, crisp in cover and handle, and delicious in fragrance. It has the characteristics of beautiful color, fresh taste, tenderness, crispness and good taste. Rich in nutrition, the dried mushroom has a strong fragrance and leaves a fragrance on the lips and teet...

AI Technical Summary

Problems solved by technology

However, the traditional processing methods of Stropharia stropharia (drying and salting) have low added value and cannot be eaten immediately. The products of the existing frying processing methods have a hard taste, too dark color, high oil content, high nutritional loss, and lack of flavor. Therefore it is necessary to design a kind of processing method of instant stropharia crisp chips

Images