Preparation method of edible mushroom nutritional crisp chips and edible mushroom nutritional crisp chips

Abstract

The invention belongs to the technical field of food production, and particularly relates to a preparation method of edible mushroom nutritional crisp chips and the edible mushroom nutritional crisp chips, the preparation method comprises the following steps: 1, selecting materials, cleaning, ultrasonically dipping, slicing and screening, de-enzyming, quick-freezing, carrying out vacuum embrittlement, cooling, seasoning, inspecting and packaging, and the preparation method comprises the following steps: 1, selecting the materials; fresh edible mushrooms which are uniform in size and free of mechanical damage are selected as raw materials; step 2, cleaning: the selected fresh edible mushrooms are sterilized according to food requirement standards; the vacuum baking machine is arranged, the vacuum baking machine is baking equipment for hot air circulation and has the advantages of being rapid in hot flow circulation, uniform and not prone to being burnt, hot air is used for replacing oil for baking, oil is not needed in the processing process, various problems caused by oil in the mushroom crisp processing process are completely solved, meanwhile, vacuum baking is adopted, and the mushroom crisp processing efficiency is improved. And the edible mushroom crisp chips have the characteristics of crispness, crispness and fragrance, and are relatively good to eat.

Description

Technical Field

[0001] The invention belongs to the technical field of food production, and in particular relates to a preparation method of edible fungus nutritious crisps and the edible fungus nutritious crisps. Background Art

[0002] Edible fungi are the third type of food after plant and animal foods - fungal foods. They are delicious, unique in flavor and smooth in taste. They are not only rich in protein, cellulose and various amino acids necessary for the human body, but also can provide phosphorus, calcium, iron and other mineral nutrients. The nutrient content and composition ratio are close to human body needs. Therefore, they are internationally considered to be the most ideal source of protein and nutrient combination, the most ideal food for mankind in the 21st century, and a world-recognized "healthy food".

[0003] For example, a method for preparing instant edible fungus crisps disclosed in a Chinese patent document, publication number: CN109170841A, publication date: 2019.01.11, the low-temperature vacuum frying in step 7 and the centrifugal deoiling in step 8 of the preparation method can easily make the oil content of the instant edible fungus crisps high. Although fried foods have always been popular among the public due to their crispy, crunchy and fragrant characteristics, long-term consumption of fried foods can easily greatly increase the probability of people suffering from cardiovascular diseases such as hyperlipidemia and coronary heart disease. Summary of the invention

[0004] To solve the problems raised in the above background technology, the present invention provides a method for preparing edible fungus nutritious crisps and edible fungus nutritious crisps, which have a low oil rate effect and utilize the rapid circulation, uniform and not easy to burn function of the heat flow of the vacuum baking machine, so that the edible fungus crisps can also have the characteristics of being crisp, crunchy and fragrant.

[0005] To achieve the above object, the present invention provides the following technical solutions: a method for preparing edible fungus nutritious crisps and edible fungus nutritious crisps, comprising material selection, cleaning, ultrasonic impregnation, slicing and screening, killing, quick freezing, vacuum embrittlement, cooling, seasoning, inspection and packaging, and the preparation steps are as follows:

[0006] Step 1: Select materials: select fresh edible fungi with uniform size and no mechanical damage as raw materials;

[0007] Step 2: Cleaning: Select fresh edible fungi, sterilize them according to food standards, wash away sludge, culture medium, impurities, and dust to meet the raw material pre-cooking standards;

[0008] Step 3: Slice and screen, cut the edges of the cleaned edible fungi, screen the sliced ​​edible fungi slices, remove the debris in the cutting process, and keep the complete edible fungi slices for later use;

[0009] Step 4: Cook the sliced ​​edible fungi in boiling water;

[0010] Step 5: soaking, drain the edible fungus slices after they have been blanched and soak them in solution, and start the ultrasonic equipment. After the soaking is completed, take them out and drain them;

[0011] Step 6: Quick freezing: Place the soaked mushroom slices on a plate, and then put the mushroom slices into an ultra-low temperature freezer for pre-freezing, so that the center temperature of the mushroom slices is below -24°C;

[0012] Step 7: Vacuum embrittlement: put the frozen edible mushroom slices into a vacuum baking machine and bake them into edible mushroom crispy slices;

[0013] Step 8: Cooling, cooling the edible mushroom chips to room temperature;

[0014] Step 9: Seasoning: sprinkle seasoning powder on the outer surface of the edible mushroom crisps, add 0-3% of the seasoning by weight of the crisps according to needs, stir evenly, and when the seasoning accounts for 0%, it means no addition, that is, the original flavor;

[0015] Step 10: Inspect the packaging. Randomly select edible mushroom chips for inspection. After the inspection is completed, add a small independent package of desiccant or deoxidizer, and use aluminum foil bags or LDPE bags filled with nitrogen to pack.

[0016] Preferably, the slices in step 3 are slices with a thickness of 5-7 mm, and the fixing water temperature in step 4 is 100° C. and the fixing time is 6-10 min.

[0017] Preferably, the immersion liquid temperature in step five is 25-30°C, the immersion time is 3 hours, the immersion liquid is a mixture of maltodextrin, edible salt, baking powder and water, the mass ratio of which is 7:0.5:0.5:100, and the ultrasonic-assisted immersion time in step five is 20-30 minutes.

[0018] Preferably, the quick freezing time in step 6 is 8-12 hours, and the vacuum baking machine in step 7 uses a baking method of hot air circulation and rolling baking. The baking operation of the vacuum baking machine in step 7 is that the equipment is first preheated for 5 minutes, the preheating temperature is 150°C, and then the temperature is increased to 200°C, and baking is performed for 10 minutes to obtain edible fungus crisps.

[0019] Preferably, the cooling time in step eight is 60-120 min, the temperature is 20-28° C., and the seasoning powder in step nine is one or more of spicy powder, cumin powder, sugar powder, salt and pepper powder, pepper powder, or plum powder.

[0020] A nutritious edible fungus crisp is prepared by any one of the methods described above.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] 1. The present invention provides a vacuum baking machine, which is a baking device with hot air circulation, and has the characteristics of rapid and uniform heat flow circulation and not easy to burn. Hot air is used instead of oil for baking, and no oil is required in the processing process, which completely solves various problems caused by oil in the processing of mushroom crisps. At the same time, vacuum baking is used to make the edible mushroom crisps crisp, crunchy and fragrant, and they are more delicious to eat. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] The accompanying drawings are used to provide a further understanding of the present invention and constitute a part of the specification. Together with the embodiments of the present invention, they are used to explain the present invention and do not constitute a limitation of the present invention. In the accompanying drawings:

[0024] Figure 1 The present invention is a process flow chart for preparing the same;

[0025] Figure 2 This is a preparation process flow chart of step seven of the present invention. DETAILED DESCRIPTION

[0026] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0027] Example 1

[0028] See also Figure 1-2 The present invention provides the following technical solutions: a method for preparing edible fungus nutritious crisps and edible fungus nutritious crisps, including material selection, cleaning, ultrasonic impregnation, slicing and screening, killing, quick freezing, vacuum embrittlement, cooling, seasoning, inspection and packaging, and the preparation steps are as follows:

[0029] Step 1: Select materials: select fresh edible fungi with uniform size and no mechanical damage as raw materials;

[0030] Step 2: Cleaning: Select fresh edible fungi, sterilize them according to food standards, wash away sludge, culture medium, impurities, and dust to meet the raw material pre-cooking standards;

[0031] Step 3: Slice and screen, cut the edges of the cleaned edible fungi, screen the sliced ​​edible fungi slices, remove the debris in the cutting process, and keep the complete edible fungi slices for later use;

[0032] Step 4: Cook the sliced ​​edible fungi in boiling water;

[0033] Step 5: soaking, drain the edible fungus slices after they have been blanched and soak them in solution, and start the ultrasonic equipment. After the soaking is completed, take them out and drain them;

[0034] Step 6: Quick freezing: Place the soaked mushroom slices on a plate, and then put the mushroom slices into an ultra-low temperature freezer for pre-freezing, so that the center temperature of the mushroom slices is below -24°C;

[0035] Step 7: Vacuum embrittlement: put the frozen edible mushroom slices into a vacuum baking machine and bake them into edible mushroom crispy slices;

[0036] Step 8: Cooling, cooling the edible mushroom chips to room temperature;

[0037] Step 9: Seasoning: sprinkle seasoning powder on the outer surface of the edible mushroom crisps, add 0-3% of the seasoning by weight of the crisps according to needs, stir evenly, and when the seasoning accounts for 0%, it means no addition, that is, the original flavor;

[0038] Step 10: Inspect the packaging, randomly select the mushroom chips for inspection, add a small independent package of desiccant or deoxidizer, and use aluminum foil bags or LDPE bags filled with nitrogen for packaging;

[0039] By setting up a vacuum baking machine, which is a baking equipment with hot air circulation, it has the characteristics of rapid and uniform heat flow circulation and not easy to burn. Hot air is used instead of oil for baking, and no oil is required in the processing process, which completely solves the various problems caused by oil in the processing of mushroom crisps. At the same time, vacuum baking can also make the edible mushroom crisps crispy, crunchy and fragrant, which tastes better.

[0040] Specifically, the slices in step 3 are slices with a thickness of 5-7 mm, and the fixing water temperature in step 4 is 100° C. and the time is 6-10 min.

[0041] Specifically, the immersion liquid temperature in step five is 25-30° C., the immersion time is 3 hours, the immersion liquid is a mixture of maltodextrin, edible salt, baking powder and water, and the mass ratio thereof is 7:0.5:0.5:100. The ultrasonic-assisted immersion time in step five is 20-30 minutes.

[0042] Specifically, the quick freezing time in step six is ​​8-12 hours, and the vacuum baking machine in step seven uses a baking method of hot air circulation and rolling baking. The baking operation of the vacuum baking machine in step seven is that the equipment is first preheated for 5 minutes, the preheating temperature is 150° C., and then the temperature is increased to 200° C. and baked for 10 minutes to obtain edible mushroom crisps.

[0043] Specifically, the cooling time in step eight is 60-120 minutes, the temperature is 20-28° C., and the seasoning powder in step nine is one or more of spicy powder, cumin powder, sugar powder, pepper and salt powder, pepper powder, or plum powder.

[0044] A nutritious edible fungus crisp is prepared by any one of the above methods.

[0045] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for preparing edible fungus nutritious crisps, comprising material selection, cleaning, ultrasonic impregnation, slicing and screening, killing, quick freezing, vacuum embrittlement, cooling, seasoning, inspection and packaging, characterized in that: The preparation steps are as follows: Step 1: Select materials: select fresh edible fungi with uniform size and no mechanical damage as raw materials; Step 2: Cleaning: Select fresh edible fungi, sterilize them according to food standards, wash away sludge, culture medium, impurities, and dust to meet the raw material pre-cooking standards; Step 3: Slice and screen, cut the edges of the cleaned edible fungi, screen the sliced ​​edible fungi slices, remove the debris in the cutting process, and keep the complete edible fungi slices for later use; Step 4: Cook the sliced ​​edible fungi in boiling water; Step 5: soaking, drain the edible fungus slices after they have been blanched and soak them in solution, and start the ultrasonic equipment. After the soaking is completed, take them out and drain them; Step 6: Quick freezing: Place the soaked mushroom slices on a plate, and then put the mushroom slices into an ultra-low temperature freezer for pre-freezing, so that the center temperature of the mushroom slices is below -24°C; Step 7: Vacuum embrittlement: put the frozen edible mushroom slices into a vacuum baking machine and bake them into edible mushroom crispy slices; Step 8: Cooling, cooling the edible mushroom chips to room temperature; Step 9: Seasoning: sprinkle seasoning powder on the outer surface of the edible mushroom crisps, add 0-3% of the seasoning by weight of the crisps according to needs, stir evenly, and when the seasoning accounts for 0%, it means no addition, that is, the original flavor; Step 10: Inspect the packaging. Randomly select edible mushroom chips for inspection. After the inspection is completed, add a small independent package of desiccant or deoxidizer, and use aluminum foil bags or LDPE bags filled with nitrogen to pack.

2. The method for preparing an edible fungus nutritional crisp slice according to claim 1, characterized in that: The slices in step 3 are slices with a thickness of 5-7 mm, and the water temperature in step 4 is 100° C. and the time is 6-10 min.

3. The method for preparing an edible fungus nutritional crisp slice according to claim 1, characterized in that: The temperature of the immersion liquid in step five is 25-30° C., the immersion time is 3 hours, the immersion liquid is a mixture of maltodextrin, edible salt, baking powder and water, the mass ratio of which is 7:0.5:0.5:100, and the ultrasonic-assisted immersion time in step five is 20-30 minutes.

4. The method for preparing an edible fungus nutritional crisp slice according to claim 1, characterized in that: The quick freezing time in step 6 is 8-12 hours, and the vacuum baking machine in step 7 uses a baking method of hot air circulation and rolling baking. The baking operation of the vacuum baking machine in step 7 is that the equipment is preheated for 5 minutes, the preheating temperature is 150° C., and then the temperature is increased to 200° C. and baked for 10 minutes to obtain edible mushroom crisps.

5. The method for preparing an edible fungus nutritional crisp slice according to claim 1, characterized in that: In the step eight, the cooling time is 60-120 minutes, the temperature is 20-28° C., and the seasoning powder in the step nine is one or more of spicy powder, cumin powder, sugar powder, salt and pepper powder, pepper powder, or plum powder.

6. An edible fungus nutritional crisp, characterized in that: Prepared by any one of the methods of claims 1 to 5.

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