CN104055070A - Production method of oyster mushroom puffing chips - Google Patents
Production method of oyster mushroom puffing chips Download PDFInfo
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- CN104055070A CN104055070A CN201410292225.9A CN201410292225A CN104055070A CN 104055070 A CN104055070 A CN 104055070A CN 201410292225 A CN201410292225 A CN 201410292225A CN 104055070 A CN104055070 A CN 104055070A
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- flat mushroom
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- oyster mushroom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- Health & Medical Sciences (AREA)
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- Food Science & Technology (AREA)
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- General Preparation And Processing Of Foods (AREA)
Abstract
The invention relates to a production method of oyster mushroom puffing chips, which belongs to the technical field of further processing of agricultural products. The production method of the oyster mushroom puffing chips comprises the following steps: harvesting oyster mushroom with good quality, removing the stem of the oyster mushroom, washing, carrying out fixation, boiling, pre-drying through hot air, carrying out vacuum microwave puffing and nitrogen packaging. Compared with the traditional process, the method has the advantages that by adopting the vacuum microwave puffing technology, the heat treatment time of the entire production process is short, the color, flavor and nutrients of the oyster mushroom can be maximally maintained, and the defects that the oil content is high, the color is poor, the taste is poor and the like in the traditional frying chips can be avoided. The oyster mushroom puffing chips prepared through the method have the characteristics of good shape, strong flavor, attractive color and crisp taste, and a feasible novel way is provided for the further processing and utilization of the oyster mushroom.
Description
Technical field
The production method that the present invention relates to a kind of flat mushroom dilated crisp slices, belongs to deep-processing technical field of agricultural products.
Background technology
Flat mushroom, original name is picked up the ears, and because of containing rich in protein and several amino acids, also contains 14 kinds of trace elements such as very abundant Cobastab, C, D and potassium, sodium, calcium, magnesium, manganese, copper, zinc, sulphur, is listed in the famous and precious edible mushroom of former imperial court delicacies.China take and eats raw as main the utilization of flat mushroom, and processing and storage amount is few, and crisp of flat mushroom is a kind of novel foodstuff of researching and developing in recent years, not only has that the distinctive local flavor of flat mushroom but also mouthfeel are good, the holding time is long, practical and convenient, is deeply subject to liking of consumers in general.
At present, crisp of flat mushroom adopts vacuum frying technology to produce mostly, and product colour is excessively dark, and mouthfeel is hard, though process through vacuum de-oiling, product oil content is still higher, is unfavorable for health.Vaccum microwave puffing, in conjunction with vacuum and two kinds of technological merits of microwave, carries out microwave radiation processing under vacuum environment, and negative pressure is large, microwave penetration power is strong, the heat transfer of water or solvent molecule is relatively easy, the thermal efficiency is high, has shortened drying time, and nutrition and flavor substance are difficult for destroyed.In addition, because flat mushroom quality is tender and crisp, in process, its planform very easily changes, and often chooses and infiltrates the good matter structure that structure filling thing keeps product.Maltodextrin dissolubility is good, and stickiness is moderate, and hygroscopicity is little, is difficult for conglomeration, can promote formed product, prevents distortion.Therefore, the present invention adopts vacuum microwave dehydrating puffing technique, and to be aided with maltodextrin be structure filling agent, has not yet to see the report of relevant the method, and the method can effectively be improved crisp quality of flat mushroom, has wide future develop.
Summary of the invention
Technical problem
The present invention has innovated crisp production of expanded flat mushroom, can keep the peculiar color and luster of flat mushroom, local flavor and nutritional labeling, overcome vacuum frying product colour excessively dark, mouthfeel is hard, the problem that oil content is higher, product is nutritious, with rich flavor, color and luster is tempting, mouthfeel is crisp, has good future develop.
Technical scheme
The present invention be take maltodextrin as structure filling agent, adopts vaccum microwave puffing technology to produce crisp of flat mushroom, and concrete steps are as follows:
1) selecting flat mushroom lid shape flat mushroom even, large and complete, that thickness is suitable is raw material, removes mushroom handle, cleans up;
2) flat mushroom after cleaning is completed processings, temperature 90-100 ℃, processing 8-12min;
3) by boiling dipping 25-35 minute in the maltodextrin solution of the flat mushroom immersion 5-10% after completing, boiling impregnant liquor ratio (ratio of flat mushroom and maltodextrin solution) is 1:3-1:5;
4) by the flat mushroom after boiling, by heated-air drying to moisture, be 10-55%;
5) material is carried out to vaccum microwave puffing, parameter is: microwave power 600-800W, 8-11min, and vacuum 0.07-0.08MPa, makes its puffed degree reach 1.9-2.4, adjusts microwave power to 500W, continues dry 10-13min;
6) by crisp of the dried flat mushroom of vaccum microwave puffing, carry out nitrogen-filled packaging.
Beneficial effect
The present invention organically combines vacuum and microwave, and be aided with maltodextrin is structure filling agent dipping simultaneously, has shortened heat treatment time, has improved production efficiency, and product color, local flavor, mouthfeel and nutritional activities function thereof are all good.
The specific embodiment:
Embodiment 1: the production of flat mushroom dilated crisp slices
Selecting flat mushroom lid shape flat mushroom even, large and complete, that thickness is suitable is raw material, removes mushroom handle, cleans up; By processings that complete of the flat mushroom 100g after cleaning, 100 ℃ of temperature, processing 8min; Flat mushroom after completing is immersed in 500g maltodextrin solution and flooded 30 minutes, boiling; By the flat mushroom after boiling, by heated-air drying to moisture, be 25%; Material is carried out to vaccum microwave puffing, microwave power 600W, 11min, vacuum 0.07MPa, makes its puffed degree reach 1.9-2.4, adjusts microwave power to 500W, continues dry 10min.By crisp of the dried flat mushroom of vaccum microwave puffing, carry out nitrogen-filled packaging, at normal temperatures storage.
Embodiment 2:
Selecting flat mushroom lid shape flat mushroom even, large and complete, that thickness is suitable is raw material, removes mushroom handle, cleans up; By the processing that completes of the flat mushroom 100g after cleaning, 90 ℃ of temperature, 12min; Flat mushroom after completing is immersed in 400g maltodextrin solution and flooded 35 minutes, boiling; By the flat mushroom after boiling, by heated-air drying to moisture, be 20%; Material is carried out to vaccum microwave puffing, microwave power 700W, 10min, vacuum 0.08MPa, makes its puffed degree reach 1.9-2.4, adjusts microwave power to 500W, continues dry 13min.By crisp of the dried flat mushroom of vaccum microwave puffing, carry out nitrogen-filled packaging, at normal temperatures storage.
Embodiment 3:
Selecting flat mushroom lid shape flat mushroom even, large and complete, that thickness is suitable is raw material, removes mushroom handle, cleans up; By processings that complete of the flat mushroom 100g after cleaning, 100 ℃ of temperature, processing 8min; Flat mushroom after completing is immersed in 500g maltodextrin solution and flooded 35 minutes, boiling; By the flat mushroom after boiling, by heated-air drying to moisture, be 25%; Material is carried out to vaccum microwave puffing, microwave power 800W, 10min, vacuum 0.08MPa, makes its puffed degree reach 1.9-2.4, adjusts microwave power to 500W, continues dry 12min.By crisp of the dried flat mushroom of vaccum microwave puffing, carry out nitrogen-filled packaging, at normal temperatures storage.
Claims (4)
1. a production method for flat mushroom dilated crisp slices, is characterized in that:
A) flat mushroom after cleaning is completed processings, temperature 90-100 ℃, processing 8-12min;
B) by boiling dipping 25-35min in the maltodextrin solution of the flat mushroom immersion 5-10% after completing;
C) by the flat mushroom after boiling by heated-air drying to certain moisture;
D) material is carried out to vaccum microwave puffing, microwave power 600-800W, 8-11min, vacuum 0.07-0.08MPa, makes its puffed degree reach 1.9-2.4, adjusts microwave power to 500W, dry 10-13min;
E) by crisp of the dried flat mushroom of vaccum microwave puffing, carry out nitrogen-filled packaging.
2. according to the production method of the flat mushroom dilated crisp slices described in claim 1, it is characterized in that, boiling impregnant liquor ratio (ratio of flat mushroom and maltodextrin solution) is 1:3-1:5.
3. according to the production method of the flat mushroom dilated crisp slices described in claim 1, it is characterized in that, the flat mushroom water content after heated-air drying is controlled at 10-55%.
4. according to the production method of the flat mushroom dilated crisp slices described in claim 1-3, produce the product obtaining.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410292225.9A CN104055070A (en) | 2014-06-26 | 2014-06-26 | Production method of oyster mushroom puffing chips |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410292225.9A CN104055070A (en) | 2014-06-26 | 2014-06-26 | Production method of oyster mushroom puffing chips |
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| CN104055070A true CN104055070A (en) | 2014-09-24 |
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| CN201410292225.9A Pending CN104055070A (en) | 2014-06-26 | 2014-06-26 | Production method of oyster mushroom puffing chips |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222893A (en) * | 2014-09-29 | 2014-12-24 | 常熟理工学院 | Processing method for crisp fig chips |
| CN104305165A (en) * | 2014-10-12 | 2015-01-28 | 曹石 | Preparation method of spicy puffed oyster mushroom food |
| CN104305166A (en) * | 2014-10-12 | 2015-01-28 | 曹石 | Preparation method of spicy puffed food with agrocybe cylindracea |
| CN105077071A (en) * | 2015-07-15 | 2015-11-25 | 徐州工程学院 | Preparation method of pleurotus ostreatus-yam compound crisp chips with the addition of black onions |
| CN105795241A (en) * | 2014-12-29 | 2016-07-27 | 中国农业科学院农产品加工研究所 | Edible fungi crisp chips and preparation method thereof |
| CN105919059A (en) * | 2016-04-25 | 2016-09-07 | 东莞爱尚菇食品科技有限公司 | Preparation method of instant shiitake mushroom foods |
| CN106036811A (en) * | 2016-06-23 | 2016-10-26 | 湖南农业大学 | Method for processing instant edible fungi |
| CN107279967A (en) * | 2017-06-30 | 2017-10-24 | 重庆师范大学 | A kind of quick non-fried instant pleurotus eryngii crisp chip and preparation method thereof |
| CN108236090A (en) * | 2018-01-18 | 2018-07-03 | 聊城大学 | A kind of method that microwave bulking prepares hawthorn crisp chip |
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| CN101933617A (en) * | 2010-09-03 | 2011-01-05 | 江苏省农业科学院 | Puffed pleurotus eryngii chip production process and puffed pleurotus eryngii chip products |
| CN102302134A (en) * | 2011-08-31 | 2012-01-04 | 南京财经大学 | Production method for non-oil instant edible fungus chips |
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| CN102894303A (en) * | 2012-10-18 | 2013-01-30 | 江南大学 | Method for improving brittleness of crispy fruit slices and preventing adhesion through combining high vacuum with negative pressure pulse microwave drying |
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2014
- 2014-06-26 CN CN201410292225.9A patent/CN104055070A/en active Pending
Patent Citations (5)
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| CN102302134A (en) * | 2011-08-31 | 2012-01-04 | 南京财经大学 | Production method for non-oil instant edible fungus chips |
| CN102499362A (en) * | 2011-11-09 | 2012-06-20 | 江苏省农业科学院 | Full-natural extruded coprinus slices and production method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222893A (en) * | 2014-09-29 | 2014-12-24 | 常熟理工学院 | Processing method for crisp fig chips |
| CN104305165A (en) * | 2014-10-12 | 2015-01-28 | 曹石 | Preparation method of spicy puffed oyster mushroom food |
| CN104305166A (en) * | 2014-10-12 | 2015-01-28 | 曹石 | Preparation method of spicy puffed food with agrocybe cylindracea |
| CN105795241A (en) * | 2014-12-29 | 2016-07-27 | 中国农业科学院农产品加工研究所 | Edible fungi crisp chips and preparation method thereof |
| CN105077071A (en) * | 2015-07-15 | 2015-11-25 | 徐州工程学院 | Preparation method of pleurotus ostreatus-yam compound crisp chips with the addition of black onions |
| CN105077071B (en) * | 2015-07-15 | 2018-05-22 | 徐州工程学院 | A kind of preparation method for the compound crisp chip of oyster mushroom Chinese yam for adding black onion |
| CN105919059A (en) * | 2016-04-25 | 2016-09-07 | 东莞爱尚菇食品科技有限公司 | Preparation method of instant shiitake mushroom foods |
| CN106036811A (en) * | 2016-06-23 | 2016-10-26 | 湖南农业大学 | Method for processing instant edible fungi |
| CN107279967A (en) * | 2017-06-30 | 2017-10-24 | 重庆师范大学 | A kind of quick non-fried instant pleurotus eryngii crisp chip and preparation method thereof |
| CN108236090A (en) * | 2018-01-18 | 2018-07-03 | 聊城大学 | A kind of method that microwave bulking prepares hawthorn crisp chip |
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Application publication date: 20140924 |