CN102125258B - Preparation method of crisp mushroom food and processing equipment thereof - Google Patents
Preparation method of crisp mushroom food and processing equipment thereof Download PDFInfo
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- CN102125258B CN102125258B CN 201010609283 CN201010609283A CN102125258B CN 102125258 B CN102125258 B CN 102125258B CN 201010609283 CN201010609283 CN 201010609283 CN 201010609283 A CN201010609283 A CN 201010609283A CN 102125258 B CN102125258 B CN 102125258B
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 74
- 235000013305 food Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 238000012545 processing Methods 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000007710 freezing Methods 0.000 claims abstract description 16
- 230000008014 freezing Effects 0.000 claims abstract description 16
- 206010033546 Pallor Diseases 0.000 claims abstract description 10
- 238000007598 dipping method Methods 0.000 claims abstract description 10
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- 239000003921 oil Substances 0.000 claims description 22
- 235000019198 oils Nutrition 0.000 claims description 22
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 21
- 239000008158 vegetable oil Substances 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 20
- 238000001291 vacuum drying Methods 0.000 claims description 12
- 238000005119 centrifugation Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 7
- 229920001353 Dextrin Polymers 0.000 claims description 6
- 239000004375 Dextrin Substances 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 235000019425 dextrin Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 238000012856 packing Methods 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 1
- 230000007547 defect Effects 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 241000234295 Musa Species 0.000 description 2
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000233866 Fungi Species 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 235000021487 ready-to-eat food Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a preparation method of a crisp mushroom food, which comprises the steps of: selecting and cleaning mushrooms for later use, blanching, dipping under normal pressure, freezing, oiling under vacuum, centrifugally deoiling, seasoning and packing. The invention further provides processing equipment which comprises a frying room, wherein the frying room is internally provided with a food bracket, a heating pipe and a cooling and circulating pipe are sequentially arranged under the food bracket, the frying room is further provided with a water inlet pipeline and deoiling equipment, and the water inlet pipeline is provided with a water inlet control valve; and an oil storing tank and a vacuum pump are connected with the frying room, and a connecting pipeline of the oil storing tank is provided with a plurality of control valves. The edible mushrooms which are abundant in nutrition are prepared into the fried serve food, and the invention is convenient for people to eat, so that the quality guarantee period of the mushrooms is prolonged, and the defects that the conventional fried food is high in oil content and low in yield are overcome.
Description
Technical field
The present invention relates to food processing technology field, a kind of specifically preparation method of crisp mushroom food and process equipment thereof.
Background technology
Continuous development along with foods processing technique; Various fruit, vegetables constantly are processed into the instant snacks of various delicious foods by people; For example, banana chip, apple flakes, potato chips etc. have not only solved the shortcoming that fresh fruit of vegetables is difficult to store; And in the process of processing, can also add many nutrients, enriched people's leisure snack greatly.
Mushroom is that a kind of nutritional labeling is high, and by popular with edible mushroom, if can process the leisure food of similar banana chip; Fresh-keeping and the people of convenient greatly mushroom are edible, and still, the moisture of mushroom is very high; After fried processing, it is low to have recovery rate in process, shortcomings such as mouthfeel difference; Therefore, how mushroom being processed into the ready-to-eat food that people like is the problem that needs to be resolved hurrily.
Summary of the invention
To the deficiency and the defective of above prior art, the object of the present invention is to provide a kind of preparation method and process equipment thereof of crisp mushroom food.
The objective of the invention is through adopting following technical scheme to realize:
A kind of preparation method of crisp mushroom food may further comprise the steps:
A, to select fresh cleaning mushroom subsequent use;
B, to put into temperature to mushroom be 95～100 ℃ water, blanching 5～10 minutes;
C, the mushroom after the blanching is put into the normal pressure impregnating autoclave, insert impregnant, carry out the normal pressure dipping; Said impregnant is the mixture of 5%～10% white sugar, 0.5%～5% salt, 1%～10% dextrin, 75%～93.5% water;
Mushroom in d, the taking-up normal pressure impregnating autoclave is put into household freezer and carries out freezing processing;
E, in vacuum drying tank, add vegetable oil, oily temperature is heated to 85～100 ℃, then the mushroom after freezing is put into vegetable oil, the air in the extracting vacuum drying chamber, and vacuum was gone into oil 10～20 minutes;
Vegetable oil in the f, extracting vacuum drying chamber, and to mushroom centrifugation de-oiling 5～10 minutes;
G, in mushroom, add flavoring, pack after the mixing.
As optimal technical scheme of the present invention, the time of normal pressure dipping is 90～120 minutes in the said c step.
As optimal technical scheme of the present invention, the time of freezing processing is 60～90 minutes in the said d step.
The present invention also provides a kind of process equipment of implementing above-mentioned preparation method's crisp mushroom food; Comprise: fried chamber; Its fried indoor food-shelf that is provided with; Below this food-shelf, be provided with heating tube and cool cycles pipe successively, also be provided with inlet channel, de-oiling equipment on this fried chamber, this inlet channel is provided with water inlet control valve; Oil storage tank and vavuum pump are connected with this fried chamber, and it connects pipeline and is provided with a plurality of control valves.
As optimal technical scheme of the present invention, said fried chamber is provided with flowline and blow-off line, is respectively equipped with out oil control valve and blowdown control valve on this flowline and the blow-off line.
As optimal technical scheme of the present invention, be provided with screen pack between said heating tube and the cool cycles pipe.
As optimal technical scheme of the present invention, said de-oiling equipment is the centrifugation de-oiling motor.
As optimal technical scheme of the present invention, said vavuum pump is provided with condenser with the pipeline that is connected of fried chamber, and this condenser is provided with exhaust-control valve.
Compared with prior art; The present invention's this rich nutrition edible fungus of will pestering is processed fried instant food, and it is edible to greatly facilitate people, has prolonged the shelf-life of the mushroom of being rich in moisture; Simultaneously, overcome the shortcoming that traditional oils deep-fried food oil content is high, recovery rate is low.
Description of drawings
Below in conjunction with accompanying drawing and specific embodiment the present invention is described further:
Fig. 1 is the preparation method of the crisp mushroom food of the present invention and the method flow diagram of process equipment thereof.
Fig. 2 is the preparation method of the crisp mushroom food of the present invention and the device structure sketch map of process equipment thereof.
The specific embodiment
See also Fig. 1, be the preparation method of the crisp mushroom food of the present invention and the method flow diagram of process equipment thereof.The preparation method of this crisp mushroom food may further comprise the steps:
A, select new fresh mushroom of fine quality, the big or small basically identical of form and clean subsequent use.
B, to put into temperature to mushroom be 95～100 ℃ water, blanching 5～10 minutes.
C, the mushroom after the blanching is put into the normal pressure impregnating autoclave, insert impregnant, normal pressure dipping 90～120 minutes.
Impregnant in above-mentioned c step is the mixture of 5%～10% white sugar, 0.5%～5% salt, 1%～10% dextrin, 75%～93.5% water; Mushroom makes impregnant infiltration mushroom progressively inner through the normal pressure dipping, and the mouthfeel of the crisp mushroom food that processes is better.
Mushroom in d, the taking-up normal pressure impregnating autoclave is put into household freezer and carries out freezing processing, and the time of freezing processing is 60～90 minutes.
E, in vacuum drying tank, add vegetable oil, oily temperature is heated to 85～100 ℃, then the mushroom after freezing is put into vegetable oil, the air in the extracting vacuum drying chamber, and vacuum was gone into oil 10～20 minutes.
Vegetable oil in the f, extracting vacuum drying chamber, and to mushroom centrifugation de-oiling 5～10 minutes;
G, in mushroom, add the flavoring of various tastes, for example: seafood flavor, barbecue flavor etc., pack after the mixing.
Embodiment one: select that 10kg is of fine quality, the new fresh mushroom of the big or small basically identical of form cleans, put into temperature and be 95 ℃ water blanching 10 minutes, then mushroom is put into the normal pressure impregnating autoclave, insert the 10kg impregnant; White sugar 500g, salt 50g, dextrin 100g, water 9350g in this 10kg impregnant, normal pressure dipping 120 minutes makes impregnant progressively infiltrate mushroom inside; Follow freezing 90 minutes, in vacuum drying tank, add vegetable oil then, oily temperature is heated to 85 ℃; Put into vegetable oil to the mushroom after freezing, vacuumize, vacuum was gone into oil 20 minutes; Vacuum is gone into oil back to mushroom centrifugation de-oiling 10 minutes, adds flavoring for mixture at last, packing.
Embodiment two: select that 10kg is of fine quality, the new fresh mushroom of the big or small basically identical of form cleans, put into temperature and be 100 ℃ water blanching 5 minutes, then mushroom is put into the normal pressure impregnating autoclave, insert the 10kg impregnant; White sugar 1000g, salt 500g, dextrin 1000g, water 7500g in this 10kg impregnant, normal pressure dipping 90 minutes makes impregnant progressively infiltrate mushroom inside; Follow freezing 60 minutes, in vacuum drying tank, add vegetable oil then, oily temperature is heated to 100 ℃; Put into vegetable oil to the mushroom after freezing, vacuumize, vacuum was gone into oil 10 minutes; Vacuum is gone into oil back to mushroom centrifugation de-oiling 5 minutes, adds flavoring for mixture at last, packing.
Embodiment three: select that 10kg is of fine quality, the new fresh mushroom of the big or small basically identical of form cleans, put into temperature and be 97 ℃ water blanching 7 minutes, then mushroom is put into the normal pressure impregnating autoclave, insert the 10kg impregnant; White sugar 700g, salt 300g, dextrin 700g, water 8300g in this 10kg impregnant, normal pressure dipping 110 minutes makes impregnant progressively infiltrate mushroom inside; Follow freezing 80 minutes, in vacuum drying tank, add vegetable oil then, oily temperature is heated to 95 ℃; Put into vegetable oil to the mushroom after freezing, vacuumize, vacuum was gone into oil 15 minutes; Vacuum is gone into oil back to mushroom centrifugation de-oiling 8 minutes, adds flavoring for mixture at last, packing.
See also Fig. 2, be the preparation method of the crisp mushroom food of the present invention and the device structure sketch map of process equipment thereof.According to above-mentioned preparation method; The present invention provides a kind of crisp mushroom food processing equipment of profit mixing low temp dehydration; This process equipment comprises: fried chamber 101; Be provided with food-shelf 102 in its fried chamber 101, below this food-shelf 102, be provided with heating tube 103 and cool cycles pipe 104 successively, screen pack 105 is located between this heating tube 103 and the cool cycles pipe 104.Also be provided with inlet channel 106, flowline 107, blow-off line 108 and de-oiling equipment 109 on this fried chamber 101.Be respectively equipped with water inlet control valve 1061 on this inlet channel 106, flowline 107, the blow-off line 108, go out oil control valve 1071, blowdown control valve 1081.Said de-oiling equipment 109 is the centrifugation de-oiling motor,,
Can add entry 115 and 116 two kinds of materials of vegetable oil in this fried chamber 101, because the density of vegetable oil 116 is less than the density of water 115, therefore, vegetable oil 116 floats on the top of water 115, and heating tube 103 is arranged in the vegetable oil 116 of fried chamber 101.When fried, mushroom is in the vegetable oil 116, and 104 pairs of water 115 of cool cycles pipe that the oil-water interfaces place is provided with cool off, and the temperature of profit boundary is controlled at below 40 ℃.During fried food, the mushroom residue of generation falls from the high temperature oil reservoir, lodges in the lower water of bottom temp 115, returns oil reservoir again after contained vegetable oil separates through water layer in the mushroom residue simultaneously, and the mushroom residue that falls into the water can be discharged with water.Because the temperature of profit boundary is below 40 ℃, the oily temperature of lower floor is lower, thereby the degree of oxidation of oil greatly reduces, and the repeat usage of oil improves greatly, and simultaneously, mushroom explode system in low temperature, kept the original nutrition composition, and food is health more.
The above is merely preferred embodiment of the present invention, is not to be used for limiting practical range of the present invention; Every according to equivalence variation and modification that the present invention did, all covered by the scope of claims of the present invention.
Claims (8)
1. the preparation method of a crisp mushroom food is characterized in that, may further comprise the steps:
A, to select fresh cleaning mushroom subsequent use;
B, to put into temperature to mushroom be 95～100 ℃ water, blanching 5～10 minutes;
C, the mushroom after the blanching is put into the normal pressure impregnating autoclave, insert impregnant, carry out the normal pressure dipping; Said impregnant is the mixture of 5%～10% white sugar, 0.5%～5% salt, 1%～10% dextrin, 75%～93.5% water;
Mushroom in d, the taking-up normal pressure impregnating autoclave is put into household freezer and carries out freezing processing;
E, in vacuum drying tank, add vegetable oil, oily temperature is heated to 85～100 ℃, then the mushroom after freezing is put into vegetable oil, the air in the extracting vacuum drying chamber, and vacuum was gone into oil 10～20 minutes;
Vegetable oil in the f, extracting vacuum drying chamber, and to mushroom centrifugation de-oiling 5～10 minutes;
G, in mushroom, add flavoring, pack after the mixing.
2. the preparation method of crisp mushroom food according to claim 1 is characterized in that: the time of normal pressure dipping is 90～120 minutes in the said c step.
3. the preparation method of crisp mushroom food according to claim 1 is characterized in that: the time of freezing processing is 60～90 minutes in the said d step.
4. implement the process equipment of the said preparation method's of claim 1 crisp mushroom food; It is characterized in that; Comprise: fried chamber, its fried indoor food-shelf that is provided with is provided with heating tube and cool cycles pipe successively below this food-shelf; Also be provided with inlet channel, de-oiling equipment on this fried chamber, this inlet channel is provided with water inlet control valve; Oil storage tank and vavuum pump are connected with this fried chamber, and it connects pipeline and is provided with a plurality of control valves.
5. the process equipment of crisp mushroom food according to claim 4 is characterized in that: said fried chamber is provided with flowline and blow-off line, is respectively equipped with out oil control valve and blowdown control valve on this flowline and the blow-off line.
6. the process equipment of crisp mushroom food according to claim 4 is characterized in that: be provided with screen pack between said heating tube and the cool cycles pipe.
7. the process equipment of crisp mushroom food according to claim 4 is characterized in that: said de-oiling equipment is the centrifugation de-oiling motor.
8. the process equipment of crisp mushroom food according to claim 4 is characterized in that: said vavuum pump is provided with condenser with the pipeline that is connected of fried chamber, and this condenser is provided with exhaust-control valve.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN 201010609283 CN102125258B (en) | 2010-12-28 | 2010-12-28 | Preparation method of crisp mushroom food and processing equipment thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201010609283 CN102125258B (en) | 2010-12-28 | 2010-12-28 | Preparation method of crisp mushroom food and processing equipment thereof |
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| CN102125258A CN102125258A (en) | 2011-07-20 |
| CN102125258B true CN102125258B (en) | 2012-12-12 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BR112014015403B1 (en) | 2011-12-22 | 2020-09-15 | Tania Maria Melnyczuk | METHOD OF PREPARING A CRUISING FOOD PRODUCT AND VACUUM FRYER |
| CN102987537A (en) * | 2012-12-18 | 2013-03-27 | 苏州麦克食品机械塑胶有限公司 | Dehydrating device for food processing |
| CN104055062A (en) * | 2013-03-19 | 2014-09-24 | 浙江景宁大自然食品有限公司 | Manufacturing method for seasoned instant mushroom |
| CN106579357A (en) * | 2016-12-12 | 2017-04-26 | 昭平县科学技术指导站 | Preparation method of instant mushroom |
| CN108433098A (en) * | 2018-05-10 | 2018-08-24 | 安徽蘑蘑哒食品有限公司 | A kind of preparation method of lower temperature vacuum frying mushroom |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1582745A (en) * | 2004-06-16 | 2005-02-23 | 云南省供销合作社科学研究所 | Instant bagged edible fungus and its making method |
| CN101366502A (en) * | 2008-08-05 | 2009-02-18 | 马鞍山市安康菌业有限公司 | Baolinggu edible mushroom crisp slices and method of preparing the same |
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2010
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1582745A (en) * | 2004-06-16 | 2005-02-23 | 云南省供销合作社科学研究所 | Instant bagged edible fungus and its making method |
| CN101366502A (en) * | 2008-08-05 | 2009-02-18 | 马鞍山市安康菌业有限公司 | Baolinggu edible mushroom crisp slices and method of preparing the same |
Non-Patent Citations (1)
| Title |
|---|
| 范柳萍等.胡萝卜脆片真空油炸脱水工艺的优化.《无锡轻工大学学报》.2004,第23卷(第1期),40-44. * |
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