CN102028192A - Method for producing instant pleurotus eryngii chips - Google Patents
Method for producing instant pleurotus eryngii chips Download PDFInfo
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Abstract
The invention relates to a method for producing instant pleurotus eryngii chips, and belongs to the technical field of the deep processing of agricultural products. The main pleurotus eryngii chip production process comprises: performing pretreatment such as conventional selection, washing, precise segmenting, blanching, enzyme killing, cooling and the like on pleurotus eryngii, and performing ultrasonic auxiliary dipping, hot-air drying, vacuum frying and dewatering, centrifugal deoiling, seasoning and packaging. In the method, due to the adoption of a new process of combining the ultrasonic auxiliary dipping, the hot-air drying, the vacuum frying and dewatering, the dipping efficiency is improved, the moisture content of pleurotus eryngii pieces is reduced due to hot-air predrying, and the vacuum frying time is shortened greatly; and products of the pleurotus eryngii chips have the characteristics of high puffing rate, low oil content, excellent sensory quality and the like. In the method, the pleurotus eryngii is not processed by conventional freezing, so the production period of the finished products is shortened greatly, the production cost is saved, and a feasible new path is provided for the deep processing of the pleurotus eryngii.
Description
One, technical field
The production method that a kind of instant type pleurotus eryngii is crisp the invention belongs to deep-processing technical field of agricultural products, relates to the dehydration processing of agricultural product.
Two, background technology
Pleurotus eryngii has another name called eryngo picks up the ears, and is Agaricales Pleurotaceae Pleurotus mushroom, its meat plumpness, and delicious flavour has the fragrance of abalone and almond concurrently, is a kind of edible mushroom that gets consumer reception very much.Pleurotus eryngii is nutritious, and often eating has effects such as reducing blood lipid, norcholesterol, enhancing immunity of organism.
Normal pressure is fried to be to carry out under higher oil temperature (＞160 ℃), though process time is short, but under the higher temperature and oxygen in the presence of, product coking easy to change, original local flavor and nutritional labeling all can considerable damages, final products exist oil content height, the short shortcoming of storage time, have had a strong impact on the quality of product.
Vacuum frying is a new foods processing technique that grows up at late 1960s and the beginning of the seventies, and this technology mainly is to utilize the principle that the moisture boiling point in the food reduces under the negative pressure state, and the dehydration that is implemented under the low-temperature condition is fried.Compare with traditional normal pressure is fried, the vacuum frying technology can original color and luster of better preserve food and fragrance, make food form loose many empty structures and crisp mouthfeel, and the frying course of vacuum and low temperature can effectively reduce the bad range degree of grease.Have in the vacuum frying food processing at home and abroad comparatively widely and use, various cereal and fruit and vegetable crisp chip are all had a large amount of reports.The deep processed product research report of at present relevant pleurotus eryngii is less.Adopt the vacuum frying technology that the pleurotus eryngii sheet is processed, can keep original color and luster and local flavor, improve value-added content of product, therefore in actual production, have comparatively wide prospect.
Three, summary of the invention
Technical problem
Flood low, the weak effect of efficient in order to overcome in the existing fried technology in the fruit and vegetable crisp chip, the product process-cycle is long, crisp shrinkage is serious, the color and luster blackout, mouthfeel is hard, the oil content height, local flavor and nutritional labeling are lost defectives such as many, the invention provides the production method of crisp of reasonable, the workable instant pleurotus eryngii of a kind of operation.This technology adopts ultrasonic assistant soakage and lower temperature vacuum frying technology, can fully keep the local flavor of pleurotus eryngii and influence composition, make this product have good crisp brittleness simultaneously, and oil-containing being low, mouthfeel is good, is a kind of easy to use, nutritious leisure edible fungus instant food.
Technical solution
The technical solution adopted for the present invention to solve the technical problems step is:
(1) raw material is selected, cleaned: selecting even, the fresh pleurotus eryngii of stature is raw material;
(2) go out enzyme, cooling of accurate cutting, blanching: above-mentioned raw materials is cut into big or small 3cm*3cm, the thin slice of thickness 1～3mm, blanching 1～2min in hot water, and cool off fast with circulating water;
(3) dipping, draining: it is 15%～20% modified starch solution that the cooled pleurotus eryngii sheet of blanching is put into concentration, utilizes more than the ultrasonic wave assistant soakage 15min, takes out then to drain;
(4) heated-air drying: the pleurotus eryngii sheet that drains away the water is carried out predrying at 50 ℃～70 ℃ hot-air oven, being dried to its water content is 70～75%;
(5) vacuum frying: the pleurotus eryngii sheet after the heated-air drying directly sent into carry out vacuum frying in the vacuum frying main frame, fried condition is vacuum 0.085～0.090MPa, when fried kettle temperature is 80～90 ℃, the fry basket of the material of packing into is immersed in the palm oil, the fried time is 10～15min, fried terminal point is observed by the peephole of deep-frying device and is judged, is fried terminal point when bubble outwards overflows when grease no longer includes;
(6) de-oiling: the primer fluid pressure device, make fry basket break away from pasta, under vacuum condition, carry out centrifugation de-oiling, condition is 300～500rpm, and the de-oiling time is 10min～15min, and the control oil content is below 30%;
(7) production method of crisp of instant type pleurotus eryngii according to claim 1 and 2, wherein flavoring is spicy powder 2%～4%, cumin powder 1%～2 and monosodium glutamate 0.2～0.4%;
(8) cooling, packing, preservation: be cooled to room temperature, pack again, adopt aluminium foil bag to carry out nitrogen-filled packaging, preservation at normal temperatures.
Beneficial effect
Compare with dipping method commonly used, the present invention uses the method for ultrasonic assistant soakage, this technology is fracturing cell walls effectively, thereby its infiltration rate and effect have been quickened, it is easy and simple to handle to have shortened dip time greatly, and the more common water-bath dipping effect of dipping effect is good, and it is long to have solved common dip time, the unfavorable problem of dipping effect.Adopt the converted starch dipping not only can improve the content of mushroom sheet solid content.Reach the purpose that reduces oil content by reducing mushroom sheet water, can increase the crunchy sensation of mushroom sheet simultaneously.
With traditional direct fried comparing, use the method for the predrying vacuum frying of hot blast, reduced the oil content of fried product, improved the crisp degree of product and improved mouthfeel, effectively improve the color and luster of fried product, significantly reduced the generation of acrylamide in the normal pressure frying course.
Compare with the method that freezing vacuum in advance is fried, adopt ultrasonic assistant soakage and hot blast predrying, can play the effect that reduces oil content and improve crisp degree and puffed degree equally, but easy and simple to handle, need not the up-front investment freezer equipment, and shortened the production cycle greatly.
Comprehensive and opinion, the present invention improves the shortcoming of edible fungi tissue looseness by the method for super dipping, adopts the ultrasonic wave assistant soakage, effective fracturing cell walls, thus quickened its infiltration rate and effect, shortened dip time greatly; Dry in advance by hot blast, reduce the moisture content of tissue, reduce the replacement of water and oil phase in the frying course, effectively reduce the oil content of fried mushroom sheet; Reach the purpose of dehydration by vacuum frying.Crisp profile of edible mushroom that this method is produced is smooth, and color and luster is pleasant, and mouthfeel is crisp, and oil content is low, has long storage period.And the process-cycle is short, and energy consumption is low, has farthest kept the original color and luster of product, local flavor and nutritive value.
Four, Fa Ming the specific embodiment
Embodiment 1: the production of the vacuum frying goods of instant type pleurotus eryngii
Select even, the fresh pleurotus eryngii 10kg of stature (moisture content 89.7%), after the selected cleaning, section (big or small 3cm*3cm, thickness 1.5mm) after, blanching 90s in 80 ℃ water, it is 20% the maltodextrin and the mixed solution of maltose that the cooled pleurotus eryngii sheet of blanching is put into concentration, utilizes ultrasonic wave assistant soakage 15min, takes out at last to drain; Mushroom sheet after draining is sent in the air dry oven, is 60 ℃ in temperature, and wind speed is under the condition of 1.5m/s, dry 20min.Mushroom sheet after the heated-air drying is sent into and is carried out vacuum frying in the vacuum frying main frame, and condition is vacuum 0.085～0.090Mpa, when the palm oil temperature is 80 ℃, the fry basket of the material of packing into is immersed in the palm oil.The fried time is 15min, and fried terminal point is observed by the peephole of deep-frying device and judged, outwards overflows and then shows fried end when grease no longer includes bubble.Centrifugation de-oiling under vacuum state then, rotating speed is 300rmp, discharging behind the de-oiling 10min, the about 1.6kg of finished product this moment, wherein moisture content is 4.73%, oil content 29.35%.Flavoring is chosen as spicy powder 4%, cumin powder 2%, monosodium glutamate 0.2%, and the mushroom sheet adopts aluminium foil bag to carry out nitrogen-filled packaging, preservation at normal temperatures after being cooled to room temperature.
Embodiment 2
Select even, the fresh pleurotus eryngii 20kg of stature (moisture content 89.7%), after the selected cleaning, after the section (big or small 3cm*3cm, thickness 1.5mm), blanching 2min in 70 ℃ water.The cooled pleurotus eryngii sheet of blanching is put into 20% maltodextrin solution, utilize ultrasonic wave assistant soakage 15min, taking-up at last drains; Mushroom sheet after draining is sent in the air dry oven, is 60 ℃ in temperature, and wind speed is under the condition of 1.5m/s, and be 20min drying time.Mushroom sheet after the heated-air drying is sent in the vacuum frying main frame and is advanced vacuum frying, condition is that vacuum is 0.085～0.090Mpa, when the palm oil temperature is 90 ℃, the fry basket of the material of packing into is immersed in the palm oil, the fried time is 10min, fried terminal point is observed by the peephole of deep-frying device and is judged, outwards overflows and then shows fried end when grease no longer includes bubble.Centrifugation de-oiling under vacuum state then, rotating speed is 350rmp, discharging behind the de-oiling 10min, the about 3kg of finished product this moment, wherein moisture content is 4.26%, oil content 29.51%, flavoring are chosen as spicy powder 4%, cumin powder 2%, monosodium glutamate 0.2%.The mushroom sheet adopts aluminium foil bag to carry out nitrogen-filled packaging, preservation at normal temperatures after being cooled to room temperature.
Embodiment 3
Select even, the fresh pleurotus eryngii 20kg of stature (moisture content 89.7%), after the selected cleaning, after the section (big or small 3cm*3cm, thickness 1.5mm), blanching 1min in 80 ℃ water.The cooled pleurotus eryngii sheet of blanching is put into 15% maltodextrin solution, utilize ultrasonic wave assistant soakage 15min, taking-up at last drains; Mushroom sheet after draining is sent in the air dry oven, is 60 ℃ in temperature, and wind speed is under the condition of 1.5m/s, and be 20min drying time.Mushroom sheet after the heated-air drying is sent in the vacuum frying main frame and is advanced vacuum frying, condition is that vacuum is 0.085～0.090Mpa, when the palm oil temperature is 90 ℃, the fry basket of the material of packing into is immersed in the palm oil, the fried time is 15min, fried terminal point is observed by the peephole of deep-frying device and is judged, outwards overflows and then shows fried end when grease no longer includes bubble.Centrifugation de-oiling under vacuum state then, rotating speed is 300rmp, discharging behind the de-oiling 10min, the about 3.1kg of finished product this moment, wherein moisture content is 4.11%, oil content 32.69%, flavoring are chosen as spicy powder 4%, cumin powder 2%, monosodium glutamate 0.2%.The mushroom sheet adopts aluminium foil bag to carry out nitrogen-filled packaging, preservation at normal temperatures after being cooled to room temperature.
Claims (5)
1. the production method of crisp of an instant type pleurotus eryngii is characterized in that: adopt ultrasonic assistant soakage and in advance heated-air drying handle the pleurotus eryngii sheet, adopt lower temperature vacuum frying to dewater again; Its technological process is: with fresh pleurotus eryngii raw material select, clean, enzyme, cooling, dipping, draining, heated-air drying, vacuum frying, de-oiling, seasoning, cooling packing are gone out in accurate cutting, blanching.
2. the production method that instant type pleurotus eryngii according to claim 1 is crisp is characterized in that: the concrete operation method of each step of described technological process is:
(1) raw material is selected, cleaned: selecting even, the fresh pleurotus eryngii of stature is raw material;
(2) go out enzyme, cooling of accurate cutting, blanching: above-mentioned raw materials is cut into big or small 3cm*3cm, the thin slice of thickness 1～3mm, blanching 1～2min in hot water, and cool off fast with circulating water;
(3) dipping, draining: it is 15%～20% modified starch solution that the cooled pleurotus eryngii sheet of blanching is put into concentration, utilizes more than the ultrasonic wave assistant soakage 15min, takes out then to drain;
(4) heated-air drying: the pleurotus eryngii sheet that drains away the water is carried out predrying at 50 ℃～70 ℃ hot-air oven, being dried to its water content is 70～75%;
(5) vacuum frying: the pleurotus eryngii sheet after the heated-air drying directly sent into carry out vacuum frying in the vacuum frying main frame, fried condition is vacuum 0.085～0.090MPa, when fried kettle temperature is 80～90 ℃, the fry basket of the material of packing into is immersed in the palm oil, the fried time is 10～15min, fried terminal point is observed by the peephole of deep-frying device and is judged, is fried terminal point when bubble outwards overflows when grease no longer includes;
(6) de-oiling: the primer fluid pressure device, make fry basket break away from pasta, under vacuum condition, carry out centrifugation de-oiling, condition is 300～500rpm, and the de-oiling time is 10min～15min, and the control oil content is below 30%;
(7) production method of crisp of instant type pleurotus eryngii according to claim 1 and 2, wherein flavoring is spicy powder 2%～4%, cumin powder 1%～2% and monosodium glutamate 0.2～0.4%;
(8) cooling, packing, preservation: be cooled to room temperature, pack again, adopt aluminium foil bag to carry out nitrogen-filled packaging, preservation at normal temperatures.
3. production method according to claim 2 is characterized in that heated-air drying in advance, and temperature is that 50 ℃～70 ℃, wind speed are 2m/s, and be 15～20min drying time, and the control moisture is 70～75%.
4. production method according to claim 2 is characterized in that the ultrasonic wave assistant soakage, and adopting concentration is that 15%～20% modified starch is assistant soakage 15min under the condition of 40kHz in ultrasonic frequency.
5. described method production can obtain crisp of instant type pleurotus eryngii according to one of claim 1-4.
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