CN105852070B - A kind of black fungus leisure food processing method - Google Patents
A kind of black fungus leisure food processing method Download PDFInfo
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- CN105852070B CN105852070B CN201610211765.9A CN201610211765A CN105852070B CN 105852070 B CN105852070 B CN 105852070B CN 201610211765 A CN201610211765 A CN 201610211765A CN 105852070 B CN105852070 B CN 105852070B
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- black fungus
- frying
- temperature
- vacuum
- puncture
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- 241000233866 Fungi Species 0.000 title claims abstract description 61
- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 235000013305 food Nutrition 0.000 title claims abstract description 15
- 238000007710 freezing Methods 0.000 claims abstract description 20
- 230000008014 freezing Effects 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000019640 taste Nutrition 0.000 claims abstract description 12
- 238000010257 thawing Methods 0.000 claims abstract description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 6
- 238000005057 refrigeration Methods 0.000 claims description 6
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 5
- 229920002774 Maltodextrin Polymers 0.000 claims description 5
- 239000005913 Maltodextrin Substances 0.000 claims description 5
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 5
- 238000002803 maceration Methods 0.000 claims description 5
- 229940035034 maltodextrin Drugs 0.000 claims description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 8
- 238000007598 dipping method Methods 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 241000197194 Bulla Species 0.000 abstract description 4
- 208000002352 blister Diseases 0.000 abstract description 4
- 239000000084 colloidal system Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 3
- 230000018044 dehydration Effects 0.000 abstract description 3
- 238000006297 dehydration reaction Methods 0.000 abstract description 3
- 235000009566 rice Nutrition 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 239000007788 liquid Substances 0.000 description 4
- 230000000630 rising effect Effects 0.000 description 4
- 238000005119 centrifugation Methods 0.000 description 3
- 229920000832 Cutin Polymers 0.000 description 2
- 241000209094 Oryza Species 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 102000011782 Keratins Human genes 0.000 description 1
- 108010076876 Keratins Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 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
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
The invention belongs to the production methods of food, and in particular to a kind of black fungus leisure food processing method.A kind of production method of non-fried rice cake leisure crisp food, the processing method are rehydration → puncture → freezing → defrosting → dipping → secondary freezing → vacuum low-temperature frying → seasoning → packaging.Bulla and dehydration can be prevented uneven with the method for puncture on black fungus, also have certain effect to oil content reduction, improve whole good appearance degree；Impregnating closed method reduces oil content, increases taste and mouthfeel；It carries out secondary freezing again after using dipping, further black fungus colloid tissue is destroyed, increase water vapour channel, improve crispness and flatness, improve its mouthfeel.
Description
Technical field
The invention belongs to the production methods of food, and in particular to a kind of black fungus leisure food processing method.
Background technique
Black fungus is a kind of edible mushroom full of nutrition, sweet natured, has nourishing, blood-nourishing benefit stomach, promoting blood circulation and hemostasis, profit
Lung, ease constipation effect.Vacuum low-temperature frying produces black fungus, has been primarily present bulla, it is difficult to the problems such as being dehydrated, it is never black
Agaric vacuum low-temperature frying product.This mainly has relationship with black fungus structure, and black fungus fructification colloid, shrinking when dry becomes
Brittle cutin approximation keratin.In vacuum low-temperature frying, black fungus surface dewatering is punctured into cutin when dry, causes internal water
Cannot remove rapidly, generate wet in outer dry or play a bulla and burst epidermis, cause product shape unsightly, the defects of oil content is high.
Summary of the invention
The technical problems to be solved by the present invention are: a kind of using dipping solution in view of the deficienciess of the prior art, providing
Closed method production good appearance, oil content is lower, is dehydrated uniform black fungus leisure food processing method.
In order to solve the above technical problems, being achieved using following technical scheme:
A kind of black fungus leisure food processing method, the processing method include the following steps:
1) rehydration: black fungus is dipped in water, soaked abundant, is restored to translucent；
2) puncture: the black fungus after step 1 rehydration is pressed into the puncture of 2MM*2MM specification, puncture is mainly when allowing vacuum frying
Water vapour is evaporated rapidly by the aperture of puncture, and bulla and dehydration can have been prevented uneven, is also had to oil content reduction certain
Effect；
3) it freezes: the black fungus that step 2 did puncture being put into progress low temperature at -30 DEG C of temperature and is faster freezed, is freezed
Time 6-12 hour, then refrigerated at -15 DEG C~-20 DEG C, freezing mainly increases the crispness of product；
4) it thaws: the black fungus after refrigeration is soaked in water defrosting；
5) it impregnates: the black fungus to have thawed is put into the liquid being configured to 25 degree of+10% maltodextrin maceration extracts of maltose
Bubble 2-4 hours,
6) cryogenic quick freezing, cooling time 6-12 secondary freezing: are carried out at -30 DEG C of temperature to the black fungus of step 5
Hour, then refrigerated at -15 DEG C~-20 DEG C, secondary freezing mainly further destroys black fungus colloid tissue,
Increase water vapour channel, to increase the crispness and product flatness of product；
7) oil in vacuum frying apparatus vacuum low-temperature frying: is preheated to 92 DEG C~100 DEG C, in vacuum frying apparatus
Vacuum degree when rising to -0.090Mpa, by step 6 carry out it is secondary freeze obtained black fungus be put into oil carry out it is fried, it is fried
Vacuum degree is kept to be greater than -0.095Mpa in the process, after 30~60min of deep-fat frying time, 85~90 DEG C of temperature, then under vacuum condition
With 200~400 revs/min of speed 2~5min of centrifugation de-oiling, the dewatered black fungus of vacuum low-temperature frying is obtained；
8) it seasons: according to taste needs, being modulated into various tastes；
9) it packs: inflated with nitrogen outer packing.
Compared with prior art, the beneficial effects of the present invention are: can have been prevented greatly on black fungus with the method for puncture
Bubble and dehydration are uneven, also have certain effect to oil content reduction, improve whole good appearance degree；Impregnate closed method
It reduces oil content, increase taste and mouthfeel；Carry out secondary freezing again after using dipping, further to black fungus colloid tissue into
Row destroys, and increases water vapour channel, improves crispness and flatness, improve its mouthfeel.
Specific embodiment
The following specific embodiments of the present invention is to make a detailed explanation, a kind of non-fried rice cake of the present invention
The production method of leisure crisp food, the processing method are rehydration → puncture → freezing → defrosting → dipping → secondary freezing → true
Empty low-temperature frying → seasoning → packaging.
Embodiment 1
A kind of black fungus leisure food processing method, the processing method include the following steps:
1) rehydration: black fungus is dipped in water, soaked abundant, is restored to translucent；
2) black fungus after step 1 rehydration puncture: is pressed into the puncture of 2MM*2MM specification；
3) it freezes: the black fungus that step 2 did puncture being put into progress low temperature at -30 DEG C of temperature and is faster freezed, is freezed
Time 6 hours, then refrigerated at -15 DEG C；
4) it thaws: the black fungus after refrigeration is soaked in water defrosting；
5) it impregnates: the black fungus to have thawed is put into the liquid being configured to 25 degree of+10% maltodextrin maceration extracts of maltose
Bubble 2 hours,
6) secondary freezing: cryogenic quick freezing is carried out at -30 DEG C of temperature to the black fungus of step 5, cooling time 6 is small
When, then refrigerated at -15 DEG C；
7) vacuum low-temperature frying: the oil in vacuum frying apparatus is preheated to 92 DEG C, the vacuum degree in vacuum frying apparatus
When rising to -0.090Mpa, step 6 is subjected to the secondary obtained black fungus that freezes and is put into progress frying in oil, is protected in frying course
Vacuum degree is held greater than -0.095Mpa, after deep-fat frying time 30,85 DEG C of temperature, then under vacuum condition with 200 revs/min of speed from
Heart de-oiling 2min obtains the dewatered black fungus of vacuum low-temperature frying；
8) it seasons: according to taste needs, being modulated into various tastes；
9) it packs: inflated with nitrogen outer packing.
Embodiment 2
A kind of production method of non-fried rice cake leisure crisp food are as follows:
A kind of black fungus leisure food processing method, the processing method include the following steps:
1) rehydration: black fungus is dipped in water, soaked abundant, is restored to translucent；
2) black fungus after step 1 rehydration puncture: is pressed into the puncture of 2MM*2MM specification；
3) it freezes: the black fungus that step 2 did puncture being put into progress low temperature at -30 DEG C of temperature and is faster freezed, is freezed
Time 8 hours, then refrigerated at -18 DEG C；
4) it thaws: the black fungus after refrigeration is soaked in water defrosting；
5) it impregnates: the black fungus to have thawed is put into the liquid being configured to 25 degree of+10% maltodextrin maceration extracts of maltose
Bubble 3 hours,
6) secondary freezing: cryogenic quick freezing is carried out at -30 DEG C of temperature to the black fungus of step 5, cooling time 8 is small
When, then refrigerated at -18 DEG C；
7) vacuum low-temperature frying: the oil in vacuum frying apparatus is preheated to 96 DEG C, the vacuum degree in vacuum frying apparatus
When rising to -0.090Mpa, step 6 is subjected to the secondary obtained black fungus that freezes and is put into progress frying in oil, is protected in frying course
Vacuum degree is held greater than -0.095Mpa, after deep-fat frying time 45min, 88 DEG C of temperature, then with 300 revs/min of speed under vacuum condition
Centrifugation de-oiling 3min obtains the dewatered black fungus of vacuum low-temperature frying；
8) it seasons: according to taste needs, being modulated into various tastes；
9) it packs: inflated with nitrogen outer packing.
Embodiment 3
A kind of black fungus leisure food processing method, the processing method include the following steps:
1) rehydration: black fungus is dipped in water, soaked abundant, is restored to translucent；
2) black fungus after step 1 rehydration puncture: is pressed into the puncture of 2MM*2MM specification；
3) it freezes: the black fungus that step 2 did puncture being put into progress low temperature at -30 DEG C of temperature and is faster freezed, is freezed
Time 12 hours, then refrigerated at -20 DEG C；
4) it thaws: the black fungus after refrigeration is soaked in water defrosting；
5) it impregnates: the black fungus to have thawed is put into the liquid being configured to 25 degree of+10% maltodextrin maceration extracts of maltose
Bubble 4 hours,
6) secondary freezing: cryogenic quick freezing is carried out at -30 DEG C of temperature to the black fungus of step 5, cooling time 12 is small
When, then refrigerated at -30 DEG C；
7) vacuum low-temperature frying: the oil in vacuum frying apparatus is preheated to 100 DEG C, the vacuum in vacuum frying apparatus
Degree is when rising to -0.090Mpa, by step 6 carry out it is secondary freeze obtained black fungus be put into oil carry out it is fried, in frying course
Vacuum degree is kept to be greater than -0.095Mpa, after deep-fat frying time 60min, 90 DEG C of temperature, then with 400 revs/min of speed under vacuum condition
Centrifugation de-oiling 5min is spent, the dewatered black fungus of vacuum low-temperature frying is obtained；
8) it seasons: according to taste needs, being modulated into various tastes；
9) it packs: inflated with nitrogen outer packing.
Embodiment and traditional black fungus vacuum frying dehydrating prods are compared as follows table:
Embodiment 1 and the process data in freezing, dipping and secondary freezing of embodiment 3 are different in 3 embodiments,
Delicate mouthfeel degree is different, adapts to the mouthfeel hobby of different crowd, and the time of frying is longer during vacuum low-temperature frying, needs
The de-oiling time and vacuum revolving speed wanted are relatively bigger, final products difference in mouthfeel；Refrigerated storage temperature low energy consumption is high, refrigeration
Temperature high energy consumption is low, but product crispness has an impact.So embodiment 2 is more moderate in economic cost, crackling value and mouthfeel.
Claims (1)
1. a kind of black fungus leisure food processing method, which is characterized in that the processing method includes the following steps:
1) rehydration: black fungus is dipped in water, soaked abundant, is restored to translucent；
2) black fungus after step 1 rehydration puncture: is pressed into the puncture of 2MM*2MM specification；
3) it freezes: the black fungus that step 2 did puncture being put into progress low temperature at -30 DEG C of temperature and is faster freezed, cooling time
8 hours, then refrigerated at -18 DEG C；
4) it thaws: the black fungus after refrigeration is soaked in water defrosting；
5) it impregnates: the black fungus to have thawed is put into the fluid bubble 3 being configured to 25 degree of+10% maltodextrin maceration extracts of maltose
Hour,
6) secondary freezing: carrying out cryogenic quick freezing to the black fungus of step 5 at -30 DEG C of temperature, and cooling time 8 hours, then
It is refrigerated at -18 DEG C；
7) vacuum low-temperature frying: being preheated to 96 DEG C for the oil in vacuum frying apparatus, the vacuum degree liter in vacuum frying apparatus
When extremely -0.090Mpa, step 6 is subjected to the secondary obtained black fungus that freezes and is put into progress frying in oil, is kept in frying course
Vacuum degree is greater than -0.095Mpa, after deep-fat frying time 45min, 88 DEG C of temperature, then under vacuum condition with 300 revs/min of speed from
Heart de-oiling 3min obtains the dewatered black fungus of vacuum low-temperature frying；
8) it seasons: according to taste needs, being modulated into various tastes；
9) it packs: inflated with nitrogen outer packing.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610211765.9A CN105852070B (en) | 2016-04-07 | 2016-04-07 | A kind of black fungus leisure food processing method |
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| CN201610211765.9A CN105852070B (en) | 2016-04-07 | 2016-04-07 | A kind of black fungus leisure food processing method |
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| CN105852070B true CN105852070B (en) | 2019-02-01 |
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| CN107736585A (en) * | 2017-11-19 | 2018-02-27 | 山东明鑫集团有限公司 | A kind of preparation method of instant sea tangle food |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028164A (en) * | 2010-12-08 | 2011-04-27 | 蓬莱京鲁渔业有限公司 | Method for processing fruit and vegetable chips by vacuum low-temperature oil bath and dehydration |
| CN103892255A (en) * | 2013-12-12 | 2014-07-02 | 浙江省林业科学研究院 | Ultrasonic-assisted freezing and vacuum frying production process of edible fungi |
| CN104970172A (en) * | 2015-07-09 | 2015-10-14 | 湖北柒味食品有限公司 | Processing method for instant fruity lotus root crispy chips |
| CN105077216A (en) * | 2015-08-26 | 2015-11-25 | 黑龙江省林副特产研究所 | Method for processing black fungus crisp instant food |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20060113602A (en) * | 2006-10-10 | 2006-11-02 | 최정헌 | Functional food for disease of adult |
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- 2016-04-07 CN CN201610211765.9A patent/CN105852070B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028164A (en) * | 2010-12-08 | 2011-04-27 | 蓬莱京鲁渔业有限公司 | Method for processing fruit and vegetable chips by vacuum low-temperature oil bath and dehydration |
| CN103892255A (en) * | 2013-12-12 | 2014-07-02 | 浙江省林业科学研究院 | Ultrasonic-assisted freezing and vacuum frying production process of edible fungi |
| CN104970172A (en) * | 2015-07-09 | 2015-10-14 | 湖北柒味食品有限公司 | Processing method for instant fruity lotus root crispy chips |
| CN105077216A (en) * | 2015-08-26 | 2015-11-25 | 黑龙江省林副特产研究所 | Method for processing black fungus crisp instant food |
Non-Patent Citations (1)
| Title |
|---|
| 平菇脆片加工工艺研究;杜海珍;《现代食品科技》;20101231;第26卷(第6期);第630-631页 |
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