PRODUCTION PROCESS OF CHICKEN LEG MUSHROOM SNACK (PLEUROTUS ERYNGII)
VN8061UPending Publication Date: 2026-08-03TRƯỜNG ĐẠI HỌC CÔNG THƯƠNG THÀNH PHỐ HỒ CHÍ MINH
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Patent Information
- Authority / Receiving Office
- VN · VN
- Patent Type
- Utility models
- Current Assignee / Owner
- TRƯỜNG ĐẠI HỌC CÔNG THƯƠNG THÀNH PHỐ HỒ CHÍ MINH
- Filing Date
- 2026-06-11
- Publication Date
- 2026-08-03
Abstract
The useful solution refers to the production process of Pleurotus Eryngii mushroom snacks, which includes the following steps: (i) raw material preparation; (ii) heat treatment; (iii) enzyme solution treatment; (iv) heating of enzyme-treated mushrooms; (v) mixing; (vi) coating with an oil-repellent film; (vii) freezing; (viii) frying mushrooms; (ix) oil separation; and (x) heating at 40-60°C for 1-10 minutes and cooling to obtain Pleurotus Eryngii mushroom snacks.
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