CN107212375A - A kind of flat mushroom freezes the preparation method of crisp chip - Google Patents
A kind of flat mushroom freezes the preparation method of crisp chip Download PDFInfo
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- CN107212375A CN107212375A CN201710440606.0A CN201710440606A CN107212375A CN 107212375 A CN107212375 A CN 107212375A CN 201710440606 A CN201710440606 A CN 201710440606A CN 107212375 A CN107212375 A CN 107212375A
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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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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
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Abstract
The invention discloses the preparation method that a kind of flat mushroom freezes crisp chip, belong to edible mushroom deep process technology field.The production process of the lyophilized crisp chip of flat mushroom mainly includes in the present invention：The harvesting tender fructification of small mushroom children best in quality is as raw material, and then sample is transferred in vacuum freeze drier and freezes, packed after seasoning by pre-freeze after being impregnated after cleaning through green removing in high temperature, blanching color protection, baste.Present invention process can retain the color and luster, local flavor and nutritional ingredient of flat mushroom to greatest extent, it is to avoid the defect such as fried chip oil content is high, color and luster is black dull and mouthfeel is hard.The flat mushroom obtained through this method freezes crisp chip with rich flavor, attractive color, crispy in taste, meets the Diet concept of current " health, nutrition ".
Description
Technical field
The invention belongs to edible mushroom deep process technology field, in particular to a kind of convenience using edible mushroom as raw material
Food, more particularly to a kind of flat mushroom freeze the preparation method of crisp chip.
Background technology
Flat mushroom, the general designation of pleurotus edible fungus, not only meat is tender and crisp, delicious flavour, also contains various bioactivators,
With higher edible and medical value.In addition, flat mushroom adaptability is extremely strong, can be in stalk crushed material, cotton seed hulls and wood sawdust etc.
Grown on various agricultural discarded object, along with growth cycle is short, cultivation technique is simple, turned into China's cultivation amount maximum at present
One of edible mushroom.
At present, flat mushroom is mainly based on eating raw, and intensive processing is less.Edible mushroom crisp chip is research and develop in recent years a kind of new
Food, it is deep by consumers in general's not only with the distinctive local flavor of edible mushroom but also in good taste, holding time length, practical and convenient
Like.At present, crisp chip on the market is mostly using the production of vacuum frying technology, and product oil content is high, color is deep, mouthfeel is hard, no
Beneficial to health.Vacuum Freezing ＆ Drying Technology is first, by food freezing, then under higher vacuum, to be distilled by ice crystal
Moisture is removed and obtains drying effect by effect, can largely ensure the sense organ and nutritional quality of product.However, due to
Flat mushroom fiber is coarse, and directly lyophilized the swallowing property of flat mushroom crisp chip using Vacuum Freezing ＆ Drying Technology production is poor, and at present not yet
There is the document report of lyophilized flat mushroom crisp chip production method.
The content of the invention
For vacuum frying crisp chip product oil content is high, color is deep, mouthfeel is hard, is unfavorable for the shortcoming of health, and
The problem of lyophilized swallowing property of flat mushroom crisp chip difference directly produced using Vacuum Freezing ＆ Drying Technology, it is an object of the invention to provide
A kind of flat mushroom for strengthening palatability freezes the preparation method of crisp chip.
In order to realize the technical purpose of the present invention, inventor is studied and continuous modified technique parameter by lot of experiments, most
Following flat mushroom is obtained eventually freezes technical scheme prepared by crisp chip：A kind of flat mushroom freezes the preparation method of crisp chip, and this method includes
Following steps：
(1) small mushroom best in quality is harvested, goes after handle as raw material, is put into after cleaning in cellulase solution at enzymolysis
Reason, solid-liquid ratio is 1:5~1:20,2~4h of processing time；
(2) the flat mushroom raw material after enzymolysis processing is subjected to green removing in high temperature processing, temperature is 90~100 DEG C, processing time 1~
3min；
(3) flat mushroom after fixing is pulled out, cooling is soaked after draining in the maltodextrin containing mass fraction 10%~20%
Steep and 20~50min is soaked in liquid；
(4) flat mushroom after immersion is pulled out and drained, be put into 2~4h of pre-freeze in -38~-42 DEG C of freezers；
(5) flat mushroom of pre-freeze is put into be segmented in vacuum freeze drier and freezed, stage drying program parameter sets as follows：
0.07~0.08Mpa of vacuum；Temperature -30~-27 DEG C, 3~5h of time；Temperature -13~-10 DEG C, 4~6h of time；Temperature 0
DEG C, 4~6h of time；8~12 DEG C of temperature, 2~4h of time；21~22 DEG C of temperature, 2~4h of time；32~34 DEG C of temperature, time 2
~4h；
(6) the flat mushroom crisp chip after will be lyophilized, which is put into grease spray thrower, sprays grease, sprinkles different flavoring essence powder seasonings
Packed afterwards, obtain finished product.
It is further preferred that flat mushroom freezes the preparation method of crisp chip, the wherein cellulose described in step (1) as described above
The enzyme activity of every milliliter of enzyme liquid is 800~3000U.
It is further preferred that flat mushroom freezes the preparation method of crisp chip, green removing in high temperature wherein described in step (2) as described above
The temperature of processing is 90~100 DEG C, 2~3min of processing time.
It is further preferred that flat mushroom freezes the preparation method of crisp chip, the wherein soak described in step (3) as described above
In contain the maltodextrin of mass fraction 10%~20%, 5%~20% white granulated sugar and 0.25%~2% edible salt.
It is further preferred that flat mushroom freezes the preparation method of crisp chip as described above, soaking step is used wherein in step (3)
Sonication assisted treatment, the frequency of ultrasonic wave is 25KHz~40KHz.
It is further preferred that flat mushroom freezes the preparation method of crisp chip as described above, wherein -38~-40 are put into step (4)
DEG C freezer in 2~3h of pre-freeze.
It is further preferred that flat mushroom freezes the preparation method of crisp chip, wherein vacuum freeze drying in step (5) as described above
Flat mushroom water content control afterwards is 5%~10%.
It is further preferred that flat mushroom freezes the preparation method of crisp chip as described above, the wherein seasoned flat mushroom of step (6) freezes
Clear-cut piece is selected from following any taste：Including spiced, creamy taste, it is chocolate flavoured, smear tea flavour, glycan taste, strawberry flavor, lemon
Taste, watermelon taste, Hami melon taste, pineapple taste, mango taste.
Still further preferably, flat mushroom as described above freezes the preparation method of crisp chip, wherein described small mushroom is selected from such as
Under one or more：Pleurotus cornucopiae, elegant precious mushroom, phoenix-tail mushroom or branched oyster mushroom, oyster cap fungus, pleurotus sapidus, pleurotus florida
The tender fructification of children.
Compared with prior art, the preparation method that the flat mushroom that the present invention is provided freezes crisp chip has the following advantages that and improved
Property：Flat mushroom, which is improved, with reference to post processing modes such as biological enzymolysis, specific freezing curve and spraying greases freezes the agreeable to the taste of crisp chip
Property, color and luster, taste and processing quality.In addition, the Technological Parameter of Vacuum Freeze Drying that the present invention is screened can retain to greatest extent
Various nutritional ingredients in flat mushroom.
Brief description of the drawings
Fig. 1 is the scanning electron microscope (SEM) photograph (100 ×) of flat mushroom crisp chip prepared by embodiment 1；
Fig. 2 is the scanning electron microscope (SEM) photograph (100 ×) of flat mushroom crisp chip prepared by embodiment 2；
Fig. 3 is the scanning electron microscope (SEM) photograph (100 ×) of flat mushroom crisp chip prepared by comparative example 1；
Fig. 4 is the scanning electron microscope (SEM) photograph (100 ×) of flat mushroom crisp chip prepared by comparative example 2.
Embodiment
By following examples, the present invention will be described in detail, so that advantages and features of the invention can be easier to by this
Art personnel understand, but do not limit the present invention in any way.In the technical solution premise without departing substantially from the present invention
Under, any modifications or changes that every utilization present specification is made, the common scientific and technical personnel in this area are easily achieved
In the scope of patent protection for being intended to be included in the present invention.
Embodiment 1：Flat mushroom freezes the preparation of crisp chip
Select the tender fructification of flat mushroom children that mushroom cap-shaped shape is uniform, complete, thickness is suitable as raw material, remove and cleaned after mushroom handle
Totally；Flat mushroom 100g after cleaning is put into enzymolysis processing 2h in 0.5L cellulase solutions (800U/mL)；After the completion of pull progress out
Fixing is handled, 100 DEG C of temperature, handles 2min；Flat mushroom cooling after fixing is drained, the malt of immersion 0.8L mass concentrations 20%
In dextrin solution (edible salt containing 10% white granulated sugar and 0.8%), 25KHz ultrasonic assistant soakages 30 minutes；Will dipping
Flat mushroom afterwards, which is pulled out, to be drained, and is put into pre-freeze 2h in -40 DEG C of freezers；The flat mushroom of pre-freeze is put into be segmented in vacuum freeze drier and frozen
It is dry, vacuum 0.07Mpa；- 30 DEG C of temperature, time 4h；- 12 DEG C, 5h；0 DEG C, 5h；10 DEG C, 3h；21 DEG C, 3h；33 DEG C, 3h.Very
Flat mushroom water content control after vacuum freecing-dry is 5%~10%.Flat mushroom piece after vacuum freeze drying is put into grease spray
Grease is sprayed in device, sprinkles and is stored under nitrogen-filled packaging after different flavoring essence powder seasonings, normal temperature.
Embodiment 2：Flat mushroom freezes the preparation of crisp chip
Select the tender fructification of flat mushroom children that mushroom cap-shaped shape is uniform, complete, thickness is suitable as raw material, remove and cleaned after mushroom handle
Totally；Flat mushroom 200g after cleaning is put into enzymolysis processing 3h in 1.0L cellulase solutions (300U/mL)；After the completion of pull progress out
Fixing is handled, 100 DEG C of temperature, handles 2min；Flat mushroom cooling after fixing is drained, the malt paste of immersion 1.5L mass concentrations 10%
In smart solution (edible salt containing 10% white granulated sugar and 0.8%), 25KHz ultrasonic assistant soakages 45 minutes；After impregnating
Flat mushroom pull out and drain, be put into pre-freeze 3h in -38 DEG C of freezers；The flat mushroom of pre-freeze is put into be segmented in vacuum freeze drier and frozen
It is dry, vacuum 0.08Mpa；- 28 DEG C of temperature, time 4h；- 12 DEG C, 5h；0 DEG C, 5h；9 DEG C, 3h；22 DEG C, 3h；34 DEG C, 3h.Vacuum
Flat mushroom water content control after freeze-drying is 5%~10%.Flat mushroom piece after vacuum freeze drying is put into grease spray thrower
Middle spraying grease, sprinkles and is stored under nitrogen-filled packaging after different flavoring essence powder seasonings, normal temperature.
Comparative example 1：Flat mushroom freezes the preparation (no enzymolysis step) of crisp chip
Select the tender fructification of flat mushroom children that mushroom cap-shaped shape is uniform, complete, thickness is suitable as raw material, remove and cleaned after mushroom handle
Totally；Flat mushroom 100g after cleaning is subjected to fixing processing, 100 DEG C of temperature handles 2min；Flat mushroom after fixing is cooled down into drip
It is dry, in the maltodextrin solution (edible salt containing 10% white granulated sugar and 0.8%) of immersion 0.8L mass concentrations 20%,
25KHz ultrasonic assistant soakages 30 minutes；Flat mushroom after dipping is pulled out and drained, pre-freeze 2h in -40 DEG C of freezers is put into；By pre-freeze
Flat mushroom, which is put into vacuum freeze drier, is segmented lyophilized, vacuum 0.07Mpa；- 30 DEG C of temperature, time 4h；- 12 DEG C, 5h；0 DEG C,
5h；10 DEG C, 3h；21 DEG C, 3h；33 DEG C, 3h.Flat mushroom water content control after vacuum freeze drying is 5%~10%.Vacuum is cold
Freeze dried flat mushroom piece and be put into grease spray thrower and spray grease, sprinkle nitrogen-filled packaging after different flavoring essence powder seasonings, often
Temperature is lower to store.
Comparative example 2：Flat mushroom freezes the preparation of crisp chip (segmentation freezing curve is different)
Select the tender fructification of flat mushroom children that mushroom cap-shaped shape is uniform, complete, thickness is suitable as raw material, remove and cleaned after mushroom handle
Totally；Flat mushroom 100g after cleaning is put into enzymolysis processing 2h in 0.5L cellulase solutions (800U/mL)；After the completion of pull progress out
Fixing is handled, 95 DEG C of temperature, handles 3min；Flat mushroom cooling after fixing is drained, the malt paste of immersion 1.0L mass concentrations 15%
In smart solution (edible salt containing 10% white granulated sugar and 0.8%), 25KHz ultrasonic assistant soakages 30 minutes；After impregnating
Flat mushroom pull out and drain, be put into pre-freeze 2h in -40 DEG C of freezers；The flat mushroom of pre-freeze is put into be segmented in vacuum freeze drier and frozen
It is dry, vacuum 0.07Mpa；- 40 DEG C of temperature, time 4h；- 22 DEG C, 5h；0 DEG C, 5h；10 DEG C, 3h；21 DEG C, 3h；33 DEG C, 3h.Very
Flat mushroom water content control after vacuum freecing-dry is 5%~10%.Flat mushroom piece after vacuum freeze drying is put into grease spray
Grease is sprayed in device, sprinkles and is stored under nitrogen-filled packaging after different flavoring essence powder seasonings, normal temperature.
Comparative example 3：Flat mushroom freezes the preparation of crisp chip (seasoning mode is different)
Select the tender fructification of flat mushroom children that mushroom cap-shaped shape is uniform, complete, thickness is suitable as raw material, remove and cleaned after mushroom handle
Totally；Flat mushroom 100g after cleaning is put into enzymolysis processing 2h in 0.5L cellulase solutions (800U/mL)；After the completion of pull progress out
Fixing is handled, 100 DEG C of temperature, handles 2min；Flat mushroom cooling after fixing is drained, the malt of immersion 0.8L mass concentrations 20%
In dextrin solution (edible salt containing 10% white granulated sugar and 0.8%), 25KHz ultrasonic assistant soakages 30 minutes；Will dipping
Flat mushroom afterwards, which is pulled out, to be drained, and is put into pre-freeze 2h in -40 DEG C of freezers；The flat mushroom of pre-freeze is put into be segmented in vacuum freeze drier and frozen
It is dry, vacuum 0.07Mpa；- 30 DEG C of temperature, time 4h；- 12 DEG C, 5h；0 DEG C, 5h；10 DEG C, 3h；21 DEG C, 3h；33 DEG C, 3h.Very
Flat mushroom water content control after vacuum freecing-dry is 5%~10%.Flat mushroom piece after vacuum freeze drying is sprinkled different edible
Stored under nitrogen-filled packaging after flavor powder seasoning, normal temperature.
Not be the same as Example and comparative example Testing index result：From embodiment 1-2 and the data of comparative example 1, do not pass through
Cellulase hydrolysis processing, crisp chip hardness is dramatically increased (table 1).Understand that freezing curve is set by embodiment 1-2 and the data of comparative example 2
Incorrect, crisp chip hardness, brittleness are not ideal enough (table 1)；In addition, inventor had once attempted multiple freezing curves, effect is not
Good, the freezing curve only in the scope of the present invention can be only achieved preferable brittleness and hardness.By embodiment 1-2 and contrast
The data of example 3 understand that crisp chip brittleness is significantly reduced (table 1) without by later stage spraying grease processing.By embodiment 1-2 and comparative example
3 data understand that crisp chip entirety sense organ is poor quality (table 2) without by later stage spraying grease processing.
Table 1 not be the same as Example and comparative example crisp chip hardness and brittleness result
Table 2 not be the same as Example and comparative example crisp chip results of sensory evaluation
It is can be seen that from Fig. 1, Fig. 2, Fig. 3, Fig. 4 microscopic pattern figure for comparative example 1-2, reality of the invention
The sample for applying example preparation forms loose porous internal structure, and hole is more uniform, sample hole very little prepared by comparative example 1,
And there is part destruction fracture occur in vesicular texture；Sample hole prepared by comparative example 2 is smaller, compact structure and uneven.
In summary：It can be significantly improved with reference to post processing modes such as biological enzymolysis, specific freezing curve and spraying greases
Flat mushroom freezes palatability, color and luster, taste and the processing quality of crisp chip.
It is as follows that flat mushroom freezes crisp chip index of correlation detection method：(1) crisp chip Determination of Hardness：Use TA-XT plus Texture instruments
Determine, popped one's head in from HDP/3PB three-point bendings.Crisp mushroom chips are entirely fixed on operating desk, popped one's head in 3.0mm/s speed
Pushed, hardness is represented with peak-peak, distance that brittleness is moved with upper bracket to sample broke point represents that distance is got over
It is small to show that brittleness is bigger.Test speed：3mm/s, dropping distance：5.0mm, return speed 10.0mm/s, layback：15mm.
Every group of sample is repeatedly measured 10 times, is averaged.(2) subjective appreciation：Subjective appreciation is from the outward appearance of crisp chip, form, flavour, mouthfeel
This four indexs are evaluated, and are randomly selected professional sensory evaluation person 20 and are carried out overall merit to crisp mushroom chips sense organ, specifically
Evaluation content is shown in Table 3.(3) microscopic pattern of sample is observed using Flied emission SIGMA types ESEM (Zeiss).
The subjective appreciation standard of table 3
Claims (9)
1. a kind of flat mushroom freezes the preparation method of crisp chip, it is characterised in that：This method comprises the following steps：
(1) small mushroom best in quality is harvested, goes after handle as raw material, enzymolysis processing in cellulase solution is put into after cleaning, is expected
Liquor ratio is 1:5~1:20,2~4h of processing time；
(2) the flat mushroom raw material after enzymolysis processing is subjected to green removing in high temperature processing, temperature is 90~100 DEG C, processing time 1~
3min；
(3) flat mushroom after fixing is pulled out, cooled down after draining in the maltodextrin soak containing mass fraction 10%~20%
20~50min of middle immersion；
(4) flat mushroom after immersion is pulled out and drained, be put into 2~4h of pre-freeze in -38~-42 DEG C of freezers；
(5) flat mushroom of pre-freeze is put into be segmented in vacuum freeze drier and freezed, stage drying program parameter sets as follows：Vacuum
Spend 0.07~0.08Mpa；Temperature -30~-27 DEG C, 3~5h of time；Temperature -13~-10 DEG C, 4~6h of time；0 DEG C of temperature, when
Between 4~6h；8~12 DEG C of temperature, 2~4h of time；21~22 DEG C of temperature, 2~4h of time；32~34 DEG C of temperature, 2~4h of time；
(6) the flat mushroom crisp chip after will be lyophilized, which is put into grease spray thrower, sprays grease, sprinkles different flavoring essence powder seasonings laggard
Row packaging, obtains finished product.
2. flat mushroom freezes the preparation method of crisp chip according to claim 1, it is characterised in that：Fiber described in step (1)
The enzyme activity of plain every milliliter of enzyme liquid is 800~3000U.
3. flat mushroom freezes the preparation method of crisp chip according to claim 1, it is characterised in that：High temperature is killed described in step (2)
The temperature of green grass or young crops processing is 90~100 DEG C, 2~3min of processing time.
4. flat mushroom freezes the preparation method of crisp chip according to claim 1, it is characterised in that：Immersion described in step (3)
Contain the maltodextrin of mass fraction 10%~20%, 5%~20% white granulated sugar and 0.25%~2% edible salt in liquid.
5. flat mushroom freezes the preparation method of crisp chip according to claim 1, it is characterised in that：Soaking step is adopted in step (3)
With Sonication assisted treatment, the frequency of ultrasonic wave is 25KHz~40KHz.
6. flat mushroom freezes the preparation method of crisp chip according to claim 1, it is characterised in that：It is put into -38 in step (4)~-
2~3h of pre-freeze in 40 DEG C of freezer.
7. flat mushroom freezes the preparation method of crisp chip according to claim 1, it is characterised in that：Vacuum refrigeration is done in step (5)
Flat mushroom water content control after dry is 5%~10%.
8. flat mushroom freezes the preparation method of crisp chip according to claim 1, it is characterised in that：Step (6) seasoned flat mushroom
Lyophilized crisp chip is selected from following any taste：Including spiced, creamy taste, it is chocolate flavoured, smear tea flavour, glycan taste, strawberry flavor, lemon
Lemon taste, watermelon taste, Hami melon taste, pineapple taste, mango taste.
9. the preparation method of crisp chip is freezed according to any one of the claim 1-8 flat mushrooms, it is characterised in that：Described small mushroom
Selected from following one or more：Pleurotus cornucopiae, elegant precious mushroom, phoenix-tail mushroom or branched oyster mushroom, oyster cap fungus, pleurotus sapidus, Florida
The young tender fructification picked up the ears.
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Cited By (11)
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| CN108308603A (en) * | 2018-01-30 | 2018-07-24 | 中国农业科学院特产研究所 | A kind of Yoghourt ginseng crisp and preparation method thereof |
| CN108991214A (en) * | 2018-07-05 | 2018-12-14 | 四川大学 | A kind of health-care rose fingered citron crisp chip and preparation method thereof |
| CN109043492A (en) * | 2018-07-13 | 2018-12-21 | 成都大学 | A method of reducing Pleurotus eryngii vacuum frying crisp chip oil content |
| CN109907278A (en) * | 2019-03-15 | 2019-06-21 | 福建省农业科学院农业工程技术研究所 | A kind of preparation method of convenient instant seafood mushroom cake |
| CN109907302A (en) * | 2019-03-15 | 2019-06-21 | 福建省农业科学院农业工程技术研究所 | A kind of needle mushroom reconstitutes the preparation method of ready-to-eat food |
| CN109907303A (en) * | 2019-03-15 | 2019-06-21 | 福建省农业科学院农业工程技术研究所 | A kind of preparation method of instant Sparassis crispa |
| 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 |
| CN110749709A (en) * | 2018-07-23 | 2020-02-04 | 南京农业大学 | Method for detecting texture of yellow peach crisp chips |
| CN111034899A (en) * | 2018-10-15 | 2020-04-21 | 上海大山合菌物科技股份有限公司 | Mushroom crisp chips and preparation method thereof |
| CN115444113A (en) * | 2022-09-14 | 2022-12-09 | 青岛乔瑟食品有限公司 | Moisture-absorption-preventing freeze-dried fruit crisp particles and preparation method thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108308603A (en) * | 2018-01-30 | 2018-07-24 | 中国农业科学院特产研究所 | A kind of Yoghourt ginseng crisp and preparation method thereof |
| CN108991214A (en) * | 2018-07-05 | 2018-12-14 | 四川大学 | A kind of health-care rose fingered citron crisp chip and preparation method thereof |
| CN108991214B (en) * | 2018-07-05 | 2022-02-11 | 四川大学 | Health care rose fingered citron crisp chips and preparation method thereof |
| CN109043492A (en) * | 2018-07-13 | 2018-12-21 | 成都大学 | A method of reducing Pleurotus eryngii vacuum frying crisp chip oil content |
| CN110749709A (en) * | 2018-07-23 | 2020-02-04 | 南京农业大学 | Method for detecting texture of yellow peach crisp chips |
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| CN109907302A (en) * | 2019-03-15 | 2019-06-21 | 福建省农业科学院农业工程技术研究所 | A kind of needle mushroom reconstitutes the preparation method of ready-to-eat food |
| CN109907303A (en) * | 2019-03-15 | 2019-06-21 | 福建省农业科学院农业工程技术研究所 | A kind of preparation method of instant Sparassis crispa |
| 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 |
| CN115444113A (en) * | 2022-09-14 | 2022-12-09 | 青岛乔瑟食品有限公司 | Moisture-absorption-preventing freeze-dried fruit crisp particles and preparation method thereof |
| 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: 20170929 |