CN106974261A - A kind of instant edible mushroom mushroom crisp chip and its oil-free processing method - Google Patents
A kind of instant edible mushroom mushroom crisp chip and its oil-free processing method Download PDFInfo
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- CN106974261A CN106974261A CN201710294171.3A CN201710294171A CN106974261A CN 106974261 A CN106974261 A CN 106974261A CN 201710294171 A CN201710294171 A CN 201710294171A CN 106974261 A CN106974261 A CN 106974261A
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- mushroom
- oil
- edible
- edible fungus
- fungus cluster
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Abstract
The invention belongs to deep-processing technical field of agricultural products, a kind of instant edible mushroom mushroom crisp chip and its oil-free processing method are disclosed.The method comprising the steps of：Edible fungus cluster 2~3min of blanching in 80~100 DEG C is selected, circulating water is quickly cooled down, and obtains the edible fungus cluster after color protection；Under 50~60 DEG C of vacuum conditions, the edible fungus cluster after color protection is immersed in maltodextrin solution or modified starch solution, 20~30min of ultrasound is drained；Edible fungus cluster after sonic vacuum is impregnated is circulated and rolled baking using hot-air, and temperature setting is 90~180 DEG C, and baking time is 10~20min；After the flavoring of various local flavors is mixed up with sesame oil, the mushroom body surface face of rolling is sprayed onto；It is cooled to nitrogen-filled packaging after normal temperature, obtains instant edible mushroom mushroom crisp chip, room temperature storage.This method reached both without edible oil heat transfer, reach again fried food it is crisp, crisp, fragrant the characteristics of.
Description
Technical field
The invention belongs to deep-processing technical field of agricultural products, more particularly to a kind of instant edible mushroom mushroom crisp chip and its oil-free add
Work method.
Background technology
Edible mushroom crisp chip, such as crisp mushroom chips, straw mushroom crisp chip, asparagus crisp chip, pleurotus eryngii crisp chip, hickory chick crisp chip, be
Refer to the food with certain brittleness mouthfeel that edible mushroom is dehydrated and obtained.
The process technology that current edible mushroom crisp chip is used has the microwave drying technology (patent of such as number of being disclosed below：
CN105982314A、CN105982315A、CN105982316A、CN105982317A、CN105982319A、
CN105982320A、CN105533664A、CN105533665A、CN105520127A、CN105495557A、
CN105495558A、CN105495559A、CN105475994A、CN105433370A、CN105077071A、
CN104068378A、CN104055070A、CN103461968A、CN103271294A、CN102894350A、
CN102894351A、CN102885260A、CN102871115A、CN102657325A、CN102499362A、
CN102302134A, CN101933617A, CN102940028A) and the vacuum frying technology (patent of such as number of being disclosed below：
CN105595314A、CN104621542A、CN104621543A、CN104621546A、CN104522627A、
CN103892255A、CN103689552A、CN103478697A、CN103461440A、CN103461965A、
CN102406161A, CN102028192A, CN101366502), the above-mentioned microwave radiation technology vacuum frying technology that both combine is (such as
CN103251001A), there is Vacuum Freezing ＆ Drying Technology CN103039957A.
Although Vacuum Freezing ＆ Drying Technology it is non-thermal, can best retain the trophic function composition of edible mushroom without oil processing,
But Vacuum Freezing ＆ Drying Technology needs the processing time of more than more than ten hour, with microwave drying and vacuum frying technology a few minutes
Processing time compare, cost is very high；Microwave drying technology can be processed with short time, oil-free, but edible mushroom Individual Size is thick
Thin inequality, degree of drying is difficult control uses vacuum more so as to influence the quality of product, thus at present the processing of edible mushroom crisp chip
Fried technology.Fried food because it is crisp, crisp, fragrant the characteristics of, it is deep always to be liked by masses, but fried food is in frying course, the
One, pyrohydrolysis, thermal decomposition and thermal oxide polymerisation occur for frying fat and oil, produce free fatty, aldehyde, ketone, alkane, dimer
Etc. harmful substance, and fried food can produce polycyclic aromatic hydrocarbon, heterocyclic amine compound and acrylamide under the conditions of high temperature frying
Deng nuisance；Second, fried food oil content is higher, often eats fried food and is easily caused obesity, people is suffered from high fat of blood and hat
The probability of the cardiovascular disorders such as worry is greatly increased；3rd, the easy oxidation deterioration of oil in the fried food of high oil-containing is shortened
Shelf life；4th, fried food is due to a large amount of costs that product is considerably increased using edible oil, and bad owner is to reduce into
This and oil product that Reusability has gone bad even gutter oil etc., so as to trigger deeper food-safety problem.
Hot-air circulation baking technology is the oil-free high-temperature baking technology developed in recent years, and its technical principle is that air is existed
After being heated at the top of equipment, the air of heating is formed in pot with powerful fan the hot-fluid of brisk circulation, make foodstuff surface
Golden yellow crisp top layer is formed, is that can reach commonly without traditional fried mode thus while pinning the moisture inside food materials
The outward appearance of fried food and not only fragrant but also crisp mouthfeel.Compared with traditional fried food, the cooking process of hot-air circulation baking
Substantially it is exactly to substitute grease frying using the baking of high-temperature hot air.Although circulating the food tool for toasting culinary art using hot-air
There are few oil, low fat and the various features such as mouthfeel that can be matched in excellence or beauty with traditional fry, but it needs also exist for the side using high-temperature cooking
Formula, and also more traditional fried cooking time increase is many for cooking time, and with the extension of process time, nutrient decomposes destruction
Also can be more serious.
The content of the invention
In order to overcome shortcoming and defect present in prior art, primary and foremost purpose of the invention is to provide a kind of instant food
With the oil-free processing method of mushroom crisp chip.This method is using collection such as short time blanching, the circulation bakings of microwave treatment combination hot-air
Into technical finesse edible mushroom, both made full use of the uniform heat-transfer capability of hot water to cook in advance, wearing that microwave is heated can be utilized again
Permeability energy, finally using hot-air circulate roasting plant hot-fluid brisk circulation, it is uniform, be not easy to be charred the characteristics of, and dry
, to reach both without edible oil heat transfer, reached again by the rolling of material basket with solving the adhesion after edible mushroom heating when roasting
To fried food it is crisp, crisp, fragrant the characteristics of.
It is crisp another object of the present invention is to provide the instant edible mushroom mushroom that a kind of above-mentioned oil-free processing method prepares
Piece.
The purpose of the present invention is achieved through the following technical solutions：
A kind of oil-free processing method of instant edible mushroom mushroom crisp chip, including following operating procedure：
(1) raw material is selected, cleaned：Select that shape is complete, size is homogeneous, homogeneous, fresh edible fungus cluster is original
Material；
(2) fixing, color protection：Edible fungus cluster according to size need carry out cutting, then in 80~100 DEG C blanching 2~
3min, circulating water is quickly cooled down, and obtains the edible fungus cluster after color protection；The blanching solution is the food containing mass fraction 0.5~1%
Salt, the sodium isoascorbate of mass fraction 0.05~0.20%, the aqueous solution of the citric acid of mass fraction 0.2~0.5%,
PH3.0~4.0；
(3) sonic vacuum impregnates：Under 50~60 DEG C of vacuum conditions, the edible fungus cluster after color protection is immersed in maltodextrin molten
In liquid or modified starch solution, 20~30min of ultrasound is drained；The quality hundred of the maltodextrin solution or modified starch solution
It is 5~10% to divide concentration；
(4) toast：Edible fungus cluster after sonic vacuum is impregnated is circulated using hot-air and rolls baking, and temperature setting is
90~180 DEG C, baking time is 10~20min；
(5) seasoning：After the flavoring of various local flavors is mixed up with sesame oil, the mushroom body surface face of rolling is sprayed onto；
(6) packaging storage：It is cooled to nitrogen-filled packaging after normal temperature, obtains instant edible mushroom mushroom crisp chip, room temperature storage.
A kind of instant edible mushroom mushroom crisp chip prepared by above-mentioned oil-free processing method.
The crisp making of current edible fungus cluster uses frying technological process mostly, and various patented technologies are all difficult to mushroom is crisp by every means
Oil content drops to less than 25%, and fried food is in frying course because pyrohydrolysis, thermal decomposition and thermal oxide occur for frying fat and oil
Polymerisation etc. and produce the harmful substances such as free fatty, aldehyde, ketone, alkane, dimer, and fried food is in high temperature frying bar
Under part, the nuisances such as polycyclic aromatic hydrocarbon, heterocyclic amine compound and acrylamide can be produced；Second, fried food oil content is higher,
Often eat fried food and be easily caused obesity, greatly increase the probability that people suffer from the cardiovascular disorders such as high fat of blood and coronary heart disease；The
Three, the easy oxidation deterioration of oil in the fried food of high oil-containing shortens shelf life；4th, fried food is due to largely using
Edible oil and the cost for considerably increasing product, bad owner are to reduce the cost oil product that even Reusability has gone bad.
It is of the invention to have the advantages that to protrude as follows and beneficial effect compared with above-mentioned prior art：
(1) present invention replaces oil to toast using hot-air, and process is completely without oil, and edible mushroom is Low grease in itself
The healthy food of (0.2~3.6% dry product), high protein (15~35% dry product), completely solve in the crisp processing of mushroom because of oily band
The various problems come；
(2) it is directed to because edible mushroom oil-containing itself is relatively low, oiliness fragrance matter is not enough, the shortcomings of flavoring hardly possible is added, this
Invention preferably adds the normal temperature such as the sesame oil of flavoring using fragrance and is sprayed onto on mushroom body, and quantity controls the level in some thousandths of
Not, the fat content influence overall on edible mushroom is little.
(3) this method can influence product for the temperature and time of the characteristic adjustment processing of different raw material and raw material
Color, hardness and brittleness, can adjust a variety of local flavors of product by adding various flavorings.
Embodiment
With reference to embodiment, the present invention is described in further detail, but the implementation of the present invention is not limited to this.
Embodiment 1
(1) raw material is selected, cleaned：Select that shape is complete, size is homogeneous, homogeneous, fresh edible fungus cluster is original
Material；
(2) fixing, color protection：Edible fungus cluster needs to carry out cutting according to size, then blanching 2min, circulating water in 90 DEG C
Quick cooling, obtains the edible fungus cluster after color protection；The blanching solution is the salt containing mass fraction 0.5%, mass fraction
0.15% sodium isoascorbate, the aqueous solution of the citric acid of mass fraction 0.5%, pH3.0；
(3) sonic vacuum impregnates：Under 50 DEG C of vacuum conditions, by the edible fungus cluster after color protection be immersed in maltodextrin solution or
In modified starch solution, ultrasonic 20min is drained；The mass percentage concentration of the maltodextrin solution or modified starch solution is
10%；
(4) toast：Edible fungus cluster after sonic vacuum is impregnated is circulated using hot-air and rolls baking, and temperature setting is
90 DEG C, baking time is 20min；
(5) seasoning：After the flavoring of various local flavors is mixed up with sesame oil, the mushroom body surface face of rolling is sprayed onto；
(6) packaging storage：It is cooled to nitrogen-filled packaging after normal temperature, obtains instant edible mushroom mushroom crisp chip, room temperature storage.
The color yellowish-brown of gained instant edible mushroom mushroom crisp chip, mushroom taste is strong, hardness and the moderate crispy in taste of brittleness, does not glue
Tooth.The inventive method energy consumption is relatively low, is the drying means for being adapted to the production of instant mushroom crisp chip and processing.
Embodiment 2
(1) raw material is selected, cleaned：Select that shape is complete, size is homogeneous, homogeneous, fresh edible fungus cluster is original
Material；
(2) fixing, color protection：Edible fungus cluster needs to carry out cutting according to size, then blanching 3min, circulating water in 80 DEG C
Quick cooling, obtains the edible fungus cluster after color protection；The blanching solution is the salt containing mass fraction 1%, mass fraction
0.20% sodium isoascorbate, the aqueous solution of the citric acid of mass fraction 0.2%, pH4.0；
(3) sonic vacuum impregnates：Under 60 DEG C of vacuum conditions, by the edible fungus cluster after color protection be immersed in maltodextrin solution or
In modified starch solution, ultrasonic 30min is drained；The mass percentage concentration of the maltodextrin solution or modified starch solution is
5%；
(4) toast：Edible fungus cluster after sonic vacuum is impregnated is circulated using hot-air and rolls baking, and temperature setting is
180 DEG C, baking time is 10min；
(5) seasoning：After the flavoring of various local flavors is mixed up with sesame oil, the mushroom body surface face of rolling is sprayed onto；
(6) packaging storage：It is cooled to nitrogen-filled packaging after normal temperature, obtains instant edible mushroom mushroom crisp chip, room temperature storage.
The color yellowish-brown of gained instant edible mushroom mushroom crisp chip, mushroom taste is strong, hardness and the moderate crispy in taste of brittleness, does not glue
Tooth.The inventive method energy consumption is relatively low, is the drying means for being adapted to the production of instant mushroom crisp chip and processing.
Embodiment 3
(1) raw material is selected, cleaned：Select that shape is complete, size is homogeneous, homogeneous, fresh edible fungus cluster is original
Material；
(2) fixing, color protection：Edible fungus cluster needs to carry out cutting according to size, then the blanching 2min in 100 DEG C, flowing
Water is quickly cooled down, and obtains the edible fungus cluster after color protection；The blanching solution is the salt containing mass fraction 1%, mass fraction
0.05% sodium isoascorbate, the aqueous solution of the citric acid of mass fraction 0.3%, pH3.0；
(3) sonic vacuum impregnates：Under 50 DEG C of vacuum conditions, by the edible fungus cluster after color protection be immersed in maltodextrin solution or
In modified starch solution, ultrasonic 25min is drained；The mass percentage concentration of the maltodextrin solution or modified starch solution is
8%；
(4) toast：Edible fungus cluster after sonic vacuum is impregnated is circulated using hot-air and rolls baking, and temperature setting is
100 DEG C, baking time is 15min；
(5) seasoning：After the flavoring of various local flavors is mixed up with sesame oil, the mushroom body surface face of rolling is sprayed onto；
(6) packaging storage：It is cooled to nitrogen-filled packaging after normal temperature, obtains instant edible mushroom mushroom crisp chip, room temperature storage.
The color yellowish-brown of gained instant edible mushroom mushroom crisp chip, mushroom taste is strong, hardness and the moderate crispy in taste of brittleness, does not glue
Tooth.The inventive method energy consumption is relatively low, is the drying means for being adapted to the production of instant mushroom crisp chip and processing.
Above-described embodiment is preferably embodiment, but embodiments of the present invention are not by above-described embodiment of the invention
Limitation, other any Spirit Essences without departing from the present invention and the change made under principle, modification, replacement, combine, simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (2)
1. a kind of oil-free processing method of instant edible mushroom mushroom crisp chip, it is characterised in that including following operating procedure：
(1) raw material is selected, cleaned：Select that shape is complete, size is homogeneous, homogeneous, fresh edible fungus cluster is raw material；
(2) fixing, color protection：Edible fungus cluster needs to carry out cutting according to size, then 2~3min of blanching in 80~100 DEG C, stream
Dynamic water is quickly cooled down, and obtains the edible fungus cluster after color protection；The blanching solution is the salt containing mass fraction 0.5~1%, quality
Sodium isoascorbate, the aqueous solution of the citric acid of mass fraction 0.2~0.5%, pH3.0~4.0 of fraction 0.05~0.20%；
(3) sonic vacuum impregnates：Under 50~60 DEG C of vacuum conditions, by the edible fungus cluster after color protection be immersed in maltodextrin solution or
In modified starch solution, 20~30min of ultrasound is drained；The quality percentage of the maltodextrin solution or modified starch solution is dense
Spend for 5~10%；
(4) toast：Edible fungus cluster after sonic vacuum is impregnated circulates and rolled baking using hot-air, and temperature setting is 90~
180 DEG C, baking time is 10~20min；
(5) seasoning：After the flavoring of various local flavors is mixed up with sesame oil, the mushroom body surface face of rolling is sprayed onto；
(6) packaging storage：It is cooled to nitrogen-filled packaging after normal temperature, obtains instant edible mushroom mushroom crisp chip, room temperature storage.
2. the instant edible mushroom mushroom crisp chip that a kind of oil-free processing method according to claim 1 is prepared.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107625118A (en) * | 2017-11-06 | 2018-01-26 | 酒泉百山农业开发有限公司 | A kind of production method of crisp mushroom chips |
| CN108813568A (en) * | 2018-07-09 | 2018-11-16 | 黄山市徽珍食品有限公司 | A method of reducing sulfur dioxide residual quantity in preparing crisp mushroom chips |
| CN108813566A (en) * | 2018-06-08 | 2018-11-16 | 安徽丰尚生态农业科技有限公司 | A kind of preparation method that Chinese toon flavor mushroom is dry |
| CN109924331A (en) * | 2019-04-24 | 2019-06-25 | 上海应用技术大学 | A method of producing non-fried agaricus bisporus crisp chip |
| CN110089731A (en) * | 2018-01-31 | 2019-08-06 | 东莞爱尚菇食品科技有限公司 | The preparation method of the crisp food of instant mushroom |
| CN115736242A (en) * | 2022-11-22 | 2023-03-07 | 大连康芝源生物科技有限公司 | Edible mushroom processed food and production process thereof |
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| CN102302134B (en) * | 2011-08-31 | 2013-01-09 | 南京财经大学 | Production method for non-oil instant edible fungus chips |
| CN104068378A (en) * | 2014-06-26 | 2014-10-01 | 南京飞马食品有限公司 | Production method for high-quality non-fried pleurotus eryngii crisp chips |
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| CN102302134B (en) * | 2011-08-31 | 2013-01-09 | 南京财经大学 | Production method for non-oil instant edible fungus chips |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107625118A (en) * | 2017-11-06 | 2018-01-26 | 酒泉百山农业开发有限公司 | A kind of production method of crisp mushroom chips |
| CN110089731A (en) * | 2018-01-31 | 2019-08-06 | 东莞爱尚菇食品科技有限公司 | The preparation method of the crisp food of instant mushroom |
| CN108813566A (en) * | 2018-06-08 | 2018-11-16 | 安徽丰尚生态农业科技有限公司 | A kind of preparation method that Chinese toon flavor mushroom is dry |
| CN108813568A (en) * | 2018-07-09 | 2018-11-16 | 黄山市徽珍食品有限公司 | A method of reducing sulfur dioxide residual quantity in preparing crisp mushroom chips |
| CN109924331A (en) * | 2019-04-24 | 2019-06-25 | 上海应用技术大学 | A method of producing non-fried agaricus bisporus crisp chip |
| CN115736242A (en) * | 2022-11-22 | 2023-03-07 | 大连康芝源生物科技有限公司 | Edible mushroom processed food and production process thereof |
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Application publication date: 20170725 |