CN105595314A - Method for preparing crispy hypsizigus marmoreus chips - Google Patents
Method for preparing crispy hypsizigus marmoreus chips Download PDFInfo
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- CN105595314A CN105595314A CN201510977806.0A CN201510977806A CN105595314A CN 105595314 A CN105595314 A CN 105595314A CN 201510977806 A CN201510977806 A CN 201510977806A CN 105595314 A CN105595314 A CN 105595314A
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- 238000000034 method Methods 0.000 title claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 206010033546 Pallor Diseases 0.000 claims abstract description 8
- 238000007598 dipping method Methods 0.000 claims abstract description 8
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 92
- 239000000843 powder Substances 0.000 claims description 31
- 229920002774 Maltodextrin Polymers 0.000 claims description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- 235000002566 Capsicum Nutrition 0.000 claims description 10
- 240000004160 Capsicum annuum Species 0.000 claims description 10
- 239000005913 Maltodextrin Substances 0.000 claims description 10
- 239000006002 Pepper Substances 0.000 claims description 10
- 241000722363 Piper Species 0.000 claims description 10
- 235000016761 Piper aduncum Nutrition 0.000 claims description 10
- 235000017804 Piper guineense Nutrition 0.000 claims description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims description 10
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- 229940035034 maltodextrin Drugs 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 238000005119 centrifugation Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 229960005070 ascorbic acid Drugs 0.000 claims description 5
- 235000010323 ascorbic acid Nutrition 0.000 claims description 5
- 239000011668 ascorbic acid Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 241000233866 Fungi Species 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 241000222485 Agaricales Species 0.000 description 1
- 241000222382 Agaricomycotina Species 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 241001534815 Hypsizygus marmoreus Species 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a method for preparing crispy hypsizigus marmoreus chips. The method comprises the following steps: selecting fresh hypsizigus marmoreus, cutting off the roots, shaping, washing with clean water, protecting the color, blanching, performing ultrasonic dipping, pre-drying, performing vacuum frying, performing centrifugal deoiling, and seasoning, so as to obtain the crispy hypsizigus marmoreus chips. The method is simple, convenient, high in implementation feasibility and convenient in mechanical and standardized processing. On the basis that the flavor and the nutrient components of hypsizigus marmoreus are ensured, a relatively convenient and rapid mode for taking hypsizigus marmoreus can be provided.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to the preparation method of crisp of a kind of true Ji mushroom.
Background technology
True Ji mushroom (Hypsizygusmarmoreus), has another name called beautiful gill fungus, crab flavour mushroom, seafood mushroom etc., is Hymenomycetes, Agaricales, Bai Mo section, beautiful gill fungus genus. True Ji mushroom, as a kind of fungi that eats medicine dual-purpose, contains rich in protein, amino acid and vitamin. The amino acid A wide selection of colours and designs that its protein is contained, 8 kinds of comprising needed by human body must amino acid, and lysine, arginine content are higher than general mushroom class, and teenagers growth is grown and played an important role. Often edible true Ji mushroom, can relax bowel, improve immunity, the effect such as anticancer, pre-anti-aging. Generally speaking, true Ji mushroom is mainly sold with fresh mushroom form on market, and edible way is often confined to steam, boils, explodes, stir-fry etc. eats as dish. This eating method both expended time in, and did not also give full play to the pharmacological action of true Ji mushroom itself. At present, the processing of true Ji mushroom only limit to dewater raw product, true Ji mushroom can, true Ji mushroom sauce, true Ji mushroom dilated food etc. Wherein, true Ji mushroom is after traditional drying and dewatering, and appearance is flavescence blackout very easily, and after rehydration, mouthfeel is not equal to before; And true Ji mushroom dilated food adopts the way of reproducing type dilated food, true Ji mushroom is dried after beating powder and mixed with other starch etc. in proportion, after high temperature puffing, obtain, true Ji mushroom profile is destroyed, and the most of nutritional labeling wherein that run off.
Summary of the invention
The object of the present invention is to provide the preparation method of crisp of a kind of true Ji mushroom, ensureing on the basis of its local flavor and nutritional labeling, is the edible one mode more easily that provides of true Ji mushroom.
For achieving the above object, the present invention adopts following technical scheme:
The raw material composition that a kind of true Ji mushroom is crisp by weight meter comprises: 100 parts, true Ji mushroom, 10 ~ 20 parts of maltodextrins, 5 ~ 8 parts of salt, 2 ~ 5 parts of white granulated sugars, 1 ~ 3 part of pepper powder, 2 ~ 4 parts of chilli powders, 0.3 ~ 0.5 part of five-spice powder.
The preparation method that described true Ji mushroom is crisp specifically comprises the following steps:
(1) choose fresh true Ji mushroom and go pin, integer, wash with clear water;
(2) the true Ji mushroom of step (1) being cleaned is respectively at immersion treatment 20 ~ 30min in the colour protecting liquid of 0.2wt% citric acid and 0.1wt% ascorbic acid;
(3) subsequently true Ji mushroom after treatment step (2) is placed in to 80 ~ 90 DEG C of water blanching 2 ~ 3min, takes out rapidly, be cooled to room temperature with cold water;
(4) true Ji mushroom after treatment step (3) is put into 10wt% ~ 20wt% maltodextrin solution, the mass ratio of true Ji mushroom and maltodextrin solution is 1:30, at the temperature of 50 ~ 60 DEG C, and ultrasonic wave assistant soakage 10min, ultrasonic power is 40khz;
(5) dipping after, true Ji mushroom is put into blast drier, at 45 ~ 55 DEG C to being dried 30 ~ 60min in true Ji mushroom until its moisture content is 50 ~ 60wt%;
(6) it is that 0.0085 ~ 0.095MPa, oil temperature are the Vacuum frying machine of 85 ~ 90 DEG C that true Ji mushroom step (5) being obtained is put into vacuum, fried 15 ~ 20min;
(7) the centrifugation de-oiling machine that uses rotating speed 250 ~ 500r/min to the true Ji mushroom de-oiling after fried to oil content lower than 15wt%, obtain crisp finished product of true Ji mushroom after adding in proportion subsequently salt, white granulated sugar, pepper powder, chilli powder and five-spice powder.
Beneficial effect of the present invention is:
(1) the present invention, by adopting the mode of colour protecting liquid dipping, has overcome true Ji mushroom extremely allochroic shortcoming in drying course;
(2) mode of warm ultrasonic wave assistant soakage in employing, has shortened dip time, has promoted dipping effect;
(3) adopt the mode of vacuum frying, in the situation that ensureing mouthfeel, retained greatly the nutritional labeling of true Ji mushroom, golden yellow color, mouthfeel is crisp;
(4) process-cycle of the present invention short, simultaneously production security is high, technique is simple, is easy to carry out batch production, Industry Promotion.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be further described, but the present invention is not limited only to these embodiment.
Embodiment 1
The raw material composition that a kind of true Ji mushroom is crisp by weight meter comprises: 100 parts, true Ji mushroom, 10 parts of maltodextrins, 8 parts of salt, 5 parts of white granulated sugars, 3 parts of pepper powders, 4 parts of chilli powders, 0.4 part of five-spice powder.
The preparation method that described true Ji mushroom is crisp specifically comprises the following steps:
(1) choose fresh true Ji mushroom and go pin, integer, wash with clear water;
(2) the true Ji mushroom of step (1) being cleaned is respectively at immersion treatment 20min in the colour protecting liquid of 0.2wt% citric acid and 0.1wt% ascorbic acid;
(3) subsequently true Ji mushroom after treatment step (2) is placed in to 85 DEG C of water blanching 3min, takes out rapidly, be cooled to room temperature with cold water;
(4) true Ji mushroom after treatment step (3) is put into 10wt% maltodextrin solution, the mass ratio of true Ji mushroom and maltodextrin solution is 1:30, at 50 DEG C of temperature, and ultrasonic wave assistant soakage 10min, ultrasonic power is 40khz;
(5) dipping after, true Ji mushroom is put into blast drier, at 55 DEG C to drying 60min until its moisture content is 50wt% in true Ji mushroom;
(6) it is that 0.0085MPa, oil temperature are the Vacuum frying machine of 85 DEG C that true Ji mushroom step (5) being obtained is put into vacuum, fried 20min;
(7) the centrifugation de-oiling machine that uses rotating speed 250r/min to the true Ji mushroom de-oiling after fried to oil content lower than 15wt%, obtain crisp finished product of true Ji mushroom after adding in proportion subsequently salt, white granulated sugar, pepper powder, chilli powder and five-spice powder.
Crisp of the true Ji mushroom that this method makes, color and luster is darker, and mouthfeel is harder, and taste is laid particular stress on.
Embodiment 2
The raw material composition that a kind of true Ji mushroom is crisp by weight meter comprises: 100 parts, true Ji mushroom, 20 parts of maltodextrins, 6 parts of salt, 3 parts of white granulated sugars, 2 parts of pepper powders, 2 parts of chilli powders, 0.3 part of five-spice powder.
The preparation method that described true Ji mushroom is crisp specifically comprises the following steps:
(1) choose fresh true Ji mushroom and go pin, integer, wash with clear water;
(2) the true Ji mushroom of step (1) being cleaned is respectively at immersion treatment 25min in the colour protecting liquid of 0.2wt% citric acid and 0.1wt% ascorbic acid;
(3) subsequently true Ji mushroom after treatment step (2) is placed in to 90 DEG C of water blanching 2min, takes out rapidly, be cooled to room temperature with cold water;
(4) true Ji mushroom after treatment step (3) is put into 20wt% maltodextrin solution, the mass ratio of true Ji mushroom and maltodextrin solution is 1:30, at 55 DEG C of temperature, and ultrasonic wave assistant soakage 10min, ultrasonic power is 40khz;
(5) dipping after, true Ji mushroom is put into blast drier, at 50 DEG C to being dried 45min until its moisture content is 55wt% in true Ji mushroom;
(6) it is that 0.090MPa, oil temperature are the Vacuum frying machine of 90 DEG C that true Ji mushroom step (5) being obtained is put into vacuum, fried 15min;
(7) the centrifugation de-oiling machine that uses rotating speed 400r/min to the true Ji mushroom de-oiling after fried to oil content lower than 15wt%, obtain crisp finished product of true Ji mushroom after adding in proportion subsequently salt, white granulated sugar, pepper powder, chilli powder and five-spice powder.
Crisp of the true Ji mushroom that this method makes, golden yellow color, mouthfeel is crisp, moderately salted.
Embodiment 3
The raw material composition that a kind of true Ji mushroom is crisp by weight meter comprises: 100 parts, true Ji mushroom, 15 parts of maltodextrins, 5 parts of salt, 2 parts of white granulated sugars, 1 part of pepper powder, 3 parts of chilli powders, 0.5 part of five-spice powder.
The preparation method that described true Ji mushroom is crisp specifically comprises the following steps:
(1) choose fresh true Ji mushroom and go pin, integer, wash with clear water;
(2) the true Ji mushroom of step (1) being cleaned is respectively at impregnation process 30min in the colour protecting liquid of 0.2wt% citric acid and 0.1wt% ascorbic acid;
(3) subsequently true Ji mushroom after treatment step (2) is placed in to 80 DEG C of water blanching 3min, takes out rapidly, be cooled to room temperature with cold water;
(4) true Ji mushroom after treatment step (3) is put into 15wt% maltodextrin solution, the mass ratio of true Ji mushroom and maltodextrin solution is 1:30, at the temperature of 60 DEG C, and ultrasonic wave assistant soakage 10min, ultrasonic power is 40khz;
(5) dipping after, true Ji mushroom is put into blast drier, at 45 DEG C to being dried 30min until its moisture content is 60wt% in true Ji mushroom;
(6) it is that 0.095MPa, oil temperature are the Vacuum frying machine of 90 DEG C that true Ji mushroom step (5) being obtained is put into vacuum, fried 18min;
(7) the centrifugation de-oiling machine that uses rotating speed 500r/min to the true Ji mushroom de-oiling after fried to oil content lower than 15wt%, obtain crisp finished product of true Ji mushroom after adding in proportion subsequently salt, white granulated sugar, pepper powder, chilli powder and five-spice powder.
Crisp of the true Ji mushroom that this method makes, color and luster is darker, and mouthfeel is crisp, moderately salted.
The foregoing is only preferred embodiment of the present invention, all equalizations of doing according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (3)
1. a preparation method for crisp of true Ji mushroom, is characterized in that: the raw material composition that described true Ji mushroom is crisp by weight meter comprises: 100 parts, true Ji mushroom, 10 ~ 20 parts of maltodextrins, 5 ~ 8 parts of salt, 2 ~ 5 parts of white granulated sugars, 1 ~ 3 part of pepper powder, 2 ~ 4 parts of chilli powders, 0.3 ~ 0.5 part of five-spice powder; Its preparation method specifically comprises the following steps:
(1) choose fresh true Ji mushroom and go pin, integer, wash with clear water;
(2) the true Ji mushroom of step (1) being cleaned is respectively at immersion treatment 20 ~ 30min in the colour protecting liquid of 0.2wt% citric acid and 0.1wt% ascorbic acid;
(3) subsequently by the blanching of step (2) true Ji mushroom after treatment, take out rapidly, be cooled to room temperature with cold water;
(4) true Ji mushroom after treatment step (3) is put into 10wt% ~ 20wt% maltodextrin solution, the mass ratio of true Ji mushroom and maltodextrin solution is 1:30, at 50 ~ 60 DEG C of temperature, and ultrasonic wave assistant soakage 10min, ultrasonic power is 40khz;
(5) dipping after, true Ji mushroom is put into blast drier, at 45 ~ 55 DEG C to being dried 30 ~ 60min in true Ji mushroom until its moisture content is 50 ~ 60wt%;
(6) it is that 0.0085 ~ 0.095MPa, oil temperature are 85 ~ 90 DEG C of Vacuum frying machines that true Ji mushroom step (5) being obtained is put into vacuum, fried 15 ~ 20min;
(7) use centrifugation de-oiling machine to the true Ji mushroom de-oiling after fried to oil content lower than 15wt%, obtain crisp finished product of true Ji mushroom after adding in proportion subsequently salt, white granulated sugar, pepper powder, chilli powder and five-spice powder.
2. the preparation method of crisp of true Ji mushroom according to claim 1, is characterized in that: in step (3), the temperature of the water of blanching is 80 ~ 90 DEG C, and the blanching time is 2 ~ 3min.
3. method according to claim 1, is characterized in that: in step (7), the rotating speed of centrifugation de-oiling machine is 250 ~ 500r/min.
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| CN201510977806.0A CN105595314A (en) | 2015-12-23 | 2015-12-23 | Method for preparing crispy hypsizigus marmoreus chips |
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| CN201510977806.0A CN105595314A (en) | 2015-12-23 | 2015-12-23 | Method for preparing crispy hypsizigus marmoreus chips |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072504A (en) * | 2016-07-05 | 2016-11-09 | 福建省好口福食品有限公司 | A kind of processing method of crisp mushroom chips |
| CN106262120A (en) * | 2016-08-31 | 2017-01-04 | 杨晓文 | The preparation method of the Abelmoschus esculentus instant crispy slice of fruit |
| CN106722454A (en) * | 2016-11-28 | 2017-05-31 | 贵州绿黑农业开发有限公司 | A kind of processing method of positive lotus crisp chip |
| CN107616487A (en) * | 2017-10-13 | 2018-01-23 | 山东省农业科学院农产品研究所 | A kind of preparation method of vacuum low-temperature frying pleurotus eryngii crisp chip |
| CN107625116A (en) * | 2017-10-27 | 2018-01-26 | 福建安兴食品有限公司 | A kind of seafood mushroom vacuum dehydration crisp chip |
| CN109275832A (en) * | 2018-11-20 | 2019-01-29 | 福建省农业科学院农业工程技术研究所 | A kind of drying means of seafood mushroom |
| CN109527535A (en) * | 2018-12-27 | 2019-03-29 | 杨满辉 | A kind of processing method of mushroom |
| CN109699892A (en) * | 2019-02-15 | 2019-05-03 | 吉林农业大学 | A kind of method of vacuum and low temperature oil bath dehydration processing sweet-waxy maizes grain |
| CN113170870A (en) * | 2021-05-27 | 2021-07-27 | 绍兴市果哥食品科技有限公司 | Fruit and vegetable crisp chips and production process thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072504A (en) * | 2016-07-05 | 2016-11-09 | 福建省好口福食品有限公司 | A kind of processing method of crisp mushroom chips |
| CN106262120A (en) * | 2016-08-31 | 2017-01-04 | 杨晓文 | The preparation method of the Abelmoschus esculentus instant crispy slice of fruit |
| CN106722454A (en) * | 2016-11-28 | 2017-05-31 | 贵州绿黑农业开发有限公司 | A kind of processing method of positive lotus crisp chip |
| CN107616487A (en) * | 2017-10-13 | 2018-01-23 | 山东省农业科学院农产品研究所 | A kind of preparation method of vacuum low-temperature frying pleurotus eryngii crisp chip |
| CN107625116A (en) * | 2017-10-27 | 2018-01-26 | 福建安兴食品有限公司 | A kind of seafood mushroom vacuum dehydration crisp chip |
| CN109275832A (en) * | 2018-11-20 | 2019-01-29 | 福建省农业科学院农业工程技术研究所 | A kind of drying means of seafood mushroom |
| CN109527535A (en) * | 2018-12-27 | 2019-03-29 | 杨满辉 | A kind of processing method of mushroom |
| CN109699892A (en) * | 2019-02-15 | 2019-05-03 | 吉林农业大学 | A kind of method of vacuum and low temperature oil bath dehydration processing sweet-waxy maizes grain |
| CN113170870A (en) * | 2021-05-27 | 2021-07-27 | 绍兴市果哥食品科技有限公司 | Fruit and vegetable crisp chips and production process thereof |
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Application publication date: 20160525 |