CN107751981A - A kind of crisp mushroom chips processing method - Google Patents
A kind of crisp mushroom chips processing method Download PDFInfo
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- CN107751981A CN107751981A CN201711049110.7A CN201711049110A CN107751981A CN 107751981 A CN107751981 A CN 107751981A CN 201711049110 A CN201711049110 A CN 201711049110A CN 107751981 A CN107751981 A CN 107751981A
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- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 5
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- 239000006188 syrup Substances 0.000 claims description 5
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- 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 abstract description 3
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- 241000233866 Fungi Species 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 241000222418 Lentinus Species 0.000 description 1
- 241001492261 Pleurotaceae Species 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
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- 235000019784 crude fat Nutrition 0.000 description 1
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- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
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Classifications
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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 belongs to food processing technology field, more particularly to a kind of crisp mushroom chips processing method；Comprise the following steps：Stock, color protection, curing, dipping, quick-frozen, vacuum frying, de-oiling；Mushroom pieces prepared by the present invention, pass through color preservation technology and hot soup, coordinate a certain proportion of spices, the mushroom pieces of preparation, its brittleness are up to 3400g, and moisture content is low, only 1.3%, oil content greatly ensure that the crisp of mushroom pieces for 23.5% so that mushroom pieces smooth-shaped is full, and dilation is good, almost without broken, bright, golden yellow or faint yellow, crisp chip uniform color is consistent, and the peat-reek of existing fried food has the distinctive fragrance of mushroom again, perfume (or spice) eats palatable crisp, comfortable taste, it is not hard not soft, flowed in oral cavity without obvious grease.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of crisp mushroom chips processing method.
Background technology
Mushroom [Lentinus edodes (Berk) Sing] also known as Xiang Qin, fragrant letter, flower mushroom, thick mushroom, dried mushroom, belong to fungi
Door, Basidiomycetes, Agaricales, Pleurotaceae, Lentinus.Cultivation history of the mushroom in China is existing more than 800 years, China's mushroom resource
It is abundant, it has also become the first big country of Lentnus edodes in the world.Mushroom has abundant nutrition and medical value.Analyze according to surveying and determination,
In usual fresh mushroom in addition to the moisture containing 85~90%, crude protein 19.9%, crude fat 4%, soluble nothing are contained in solid content
Nitrogen material 67%, crude fibre 7%, ash content 3%.Not only containing abundant vitamin D in other mushroom, but also it is more containing mushroom
A variety of physiologically active ingredients for being advantageous to health such as sugar, eritadenine and ergosterol, therefore mushroom enjoys " natural guarantor
Health food ", " food of God " " queen in mushroom ", the good reputation of " king in mushroom ".
With the development and the improvement of people's living standards of society, requirement more and more higher of the people to nutrition leisure food.
Because its abundant, health nutritive value is gradually favored by people, mushroom product is also slowly to environmental protection, naturalization, battalion
Fosterization, functionalization development.Based on this, this natural dewatering drying leisure food of crisp mushroom chips just arises at the historic moment.But tradition side
Method processes obtained mushroom pieces, and color and luster is poor, and nutriment loss is serious, taste bad, it is difficult to meet consumer demand.
The content of the invention
The present invention is in order to solve the above technical problems, provide a kind of crisp mushroom chips processing method, particular by following skill
Art scheme is realized.
A kind of crisp mushroom chips processing method, comprises the following steps：
1) stock up：Choose fresh mushroom to clean up, cut into serving pieces；
2) color protection：By mushroom and colour protecting liquid according to mass ratio 3-5:1.2-1.7 mixing；
3) cure：The mushroom pieces that step 2) obtains are cured in solution 1, temperature is 85-90 DEG C, cures 5-10min；
4) impregnate：Mushroom after curing is positioned in spice liquid, the mass ratio of mushroom and spices is 3-5:0.3-0.5,
40-45 DEG C of placement 30-40min；
5) it is quick-frozen：The mushroom of step 4) processing is handled into 2-3h at -20~-25 DEG C；
6) vacuum frying：Put quick-frozen obtained mushroom pieces into row vacuum frying；
7) de-oiling：The mushroom pieces that step 6) is obtained carry out de-oiling, both.
Further, described colour protecting liquid, including following mass parts raw material composition：It is hawthorn 20-23 parts, peppermint 10-15 parts, white
Splendid achnatherum 10-12.5 parts, ganoderma lucidum 5-7 parts.
Further, described colour protecting liquid, including following preparation process：
1) hawthorn, peppermint, the bletilla striata, ganoderma lucidum mixing, crush, add the methanol of 3-5 times of mixed-powder quality, stir 30-
40min, filtering, filtrate decompression backflow recovery ethanol, obtain solid 1；
2) clear water of the 20-25 times of mass of solid 1 is added, is stirred, is filtered, isometric ether extraction, water intaking are added in filtrate
Layer, addition and the isometric extracting n-butyl alcohol of water layer, take n-butanol layer, n-butanol are recovered under reduced pressure, obtain solid 2；
3) the solution A dissolved solid 2 of the 5-7 times of mass of solid 2 is added, adds maltose, the 2-5% of the mass of 8-9% solids 2
The hydrogen peroxide of the mass of solid 2,30-40min is stirred, filtering, takes filter residue；
4) the clear water dissolving filter residue of 20-22 times of filter residue quality is added, adds and is mixed both with the sodium acid carbonate of the quality such as filter residue
.
Further, described solution A is 3-4.7% acetic acid solution.
Further, after mushroom mixes with colour protecting liquid, in addition to air is completely cut off, at 50-60 DEG C, 50-60min in dark place, with
LED yellow lights 30-50min afterwards, 50-60r/min condition are in vibration 20-30min, 2-8 DEG C of placement 20-30min.
Further, described solution 1, it is according to mass ratio 3-4 by honey, green tea, glycerine, sodium citrate, water:0.2-
0.5:1-2:0.5-0.7:100-150 is mixed, and stirs 30-40min, and filtering both obtained.
Further, described spice liquid, including spicy spice liquid and fragrant and sweet feed liquid；Described spicy spice liquid, it is by life
Ginger 2-3 parts, garlic powder 2-3 parts, chilli powder 0.5-2 parts, star aniseed powder 1-1.3 parts, salt 0.3-0.6 parts, water 60-70 parts；Described
Fragrant and sweet feed liquid, it is by glucose syrup 1-7 parts, salt 0.2-1 parts, water 50-55 parts.
Further, described vacuum frying, vacuum reach 0.070-0.08MPa.
Beneficial effects of the present invention：Crisp mushroom chips prepared by the present invention, by using special colour protecting liquid, mushroom is carried out
Color protection, it is suppressed that more meal with wine oxidizing ferment during fresh perfume (or spice) is eaten are fragrant using the fragrant oxidation reaction eaten middle polyphenol substance and occurred as substrate, control
Brown stain is eaten, mushroom is then subjected to hot soup with solution 1, further suppress polyphenol oxidase activity, and eliminates mushroom section
The material on surface, reduce influence of these materials to fried quality, and destroy mushroom membrane structure, enhance cell
Permeability, while being advantageous to moisture evaporation, it also ensure that spices enters in mushroom, enhance the fragrance of mushroom, reduce oil
The fried time, and then reduce absorption of the mushroom pieces to grease.
By further testing and analyzing discovery, crisp mushroom chips prepared by embodiment 1-3, its brittleness is up to 3400g, moisture content
It is low, only 1.3%, oil content greatly ensure that the crisp of mushroom pieces for 23.5%.
The combination of all schemes so that the mushroom pieces smooth-shaped of preparation is full, and dilation is good, almost without broken, color and luster
Vivid, golden yellow or faint yellow, crisp chip uniform color is consistent, and the peat-reek of existing fried food has the distinctive perfume (or spice) of mushroom again
Gas, perfume (or spice) eat palatable crisp, and comfortable taste is not not hard soft, is flowed in oral cavity without obvious grease.
Embodiment
The embodiment of the present invention is described in further detail below, but the invention is not limited in these realities
Mode is applied, any improvement or replacement on the present embodiment essence spirit, it is claimed to still fall within the claims in the present invention
Scope.
Embodiment 1
A kind of crisp mushroom chips processing method, comprises the following steps：
1) stock up：Choose fresh mushroom to clean up, cut into serving pieces；
2) color protection：By mushroom and colour protecting liquid according to mass ratio 3:1.2 mixing；
3) cure：The mushroom pieces that step 2) obtains are cured in solution 1, temperature is 85 DEG C, cures 5min；
4) impregnate：Mushroom after curing is positioned in spice liquid, the mass ratio of mushroom and spices is 3:0.3,40 DEG C puts
Put 30min；
5) it is quick-frozen：The mushroom of step 4) processing is handled into 2h at -20 DEG C；
6) vacuum frying：Put quick-frozen obtained mushroom pieces into row vacuum frying；
7) de-oiling：The mushroom pieces that step 6) is obtained carry out de-oiling, both.
Described colour protecting liquid, including following mass parts raw material composition：Hawthorn 20g, peppermint 10g, bletilla striata 10g, ganoderma lucidum 5g.
Described colour protecting liquid, including following preparation process：
1) hawthorn, peppermint, the bletilla striata, ganoderma lucidum mixing, crush, add the methanol of 3 times of mixed-powder quality, stir 30min, mistake
Filter, filtrate decompression backflow recovery ethanol, obtains solid 1；
2) clear water of 20 times of mass of solid 1 is added, is stirred, is filtered, isometric ether is added in filtrate and is extracted, layer of fetching water,
Addition and the isometric extracting n-butyl alcohol of water layer, take n-butanol layer, n-butanol are recovered under reduced pressure, obtain solid 2；
3) the solution A dissolved solid 2 of 5 times of mass of solid 2 is added, adds maltose, 2% solid 2 of the mass of 8% solid 2
The hydrogen peroxide of quality, 30min is stirred, filtering, takes filter residue；
4) the clear water dissolving filter residue of 20 times of filter residue quality is added, adds to mix with the sodium acid carbonate of the quality such as filter residue and both must.
Described solution A is 3% acetic acid solution.
After mushroom mixes with colour protecting liquid, in addition to completely cut off air, at 50 DEG C, 50min in dark place, subsequent LED yellow lights
30min, 50r/min condition are in vibration 20min, 2-8 DEG C of placement 20min.
Described solution 1, it is according to mass ratio 3 by honey, green tea, glycerine, sodium citrate, water:0.2:1:0.5:100 is mixed
Close, stir 30min, filtering both obtained.
Described spice liquid, including spicy spice liquid and fragrant and sweet feed liquid；Described spicy spice liquid, it is by ginger 2g, garlic
Powder 2g, chilli powder 0.5g, star aniseed powder 1g, salt 0.3g, water 60g；Described fragrant and sweet feed liquid, it is by glucose syrup 1g, salt
0.2g, water 50g.
Described vacuum frying, vacuum reach 0.070MPa.
Embodiment 2
A kind of crisp mushroom chips processing method, comprises the following steps：
1) stock up：Choose fresh mushroom to clean up, cut into serving pieces；
2) color protection：By mushroom and colour protecting liquid according to mass ratio 4:1.5 mixing；
3) cure：The mushroom pieces that step 2) obtains are cured in solution 1, temperature is 87 DEG C, cures 8min；
4) impregnate：Mushroom after curing is positioned in spice liquid, the mass ratio of mushroom and spices is 4:0.4,41 DEG C puts
Put 35min；
5) it is quick-frozen：The mushroom of step 4) processing is handled into 2.3h at -22 DEG C；
6) vacuum frying：Put quick-frozen obtained mushroom pieces into row vacuum frying；
7) de-oiling：The mushroom pieces that step 6) is obtained carry out de-oiling, both.
Described colour protecting liquid, including following mass parts raw material composition：Hawthorn 21g, peppermint 13g, bletilla striata 11g, ganoderma lucidum 6g.
Described colour protecting liquid, including following preparation process：
1) hawthorn, peppermint, the bletilla striata, ganoderma lucidum mixing, crush, add the methanol of 4 times of mixed-powder quality, stir 35min, mistake
Filter, filtrate decompression backflow recovery ethanol, obtains solid 1；
2) clear water of 23 times of mass of solid 1 is added, is stirred, is filtered, isometric ether is added in filtrate and is extracted, layer of fetching water,
Addition and the isometric extracting n-butyl alcohol of water layer, take n-butanol layer, n-butanol are recovered under reduced pressure, obtain solid 2；
3) the solution A dissolved solid 2 of 6 times of mass of solid 2 is added, adds maltose, 4% solid of the mass of 8.9% solid 2
The hydrogen peroxide of 2 mass, 35min is stirred, filtering, takes filter residue；
4) the clear water dissolving filter residue of 21 times of filter residue quality is added, adds to mix with the sodium acid carbonate of the quality such as filter residue and both must.
Described solution A is 4.0% acetic acid solution.
After mushroom mixes with colour protecting liquid, in addition to completely cut off air, at 55 DEG C, 55min in dark place, subsequent LED yellow lights
40min, 55r/min condition are in vibration 23min, 2-8 DEG C of placement 25min.
Described solution 1, it is according to mass ratio 3.4 by honey, green tea, glycerine, sodium citrate, water:0.4:1.2:0.6:
130 mixing, stir 35min, and filtering both obtained.
Described spice liquid, including spicy spice liquid and fragrant and sweet feed liquid；Described spicy spice liquid, be by ginger 2.3g,
Garlic powder 2.3g, chilli powder 1g, star aniseed powder 1.2g, salt 0.4g, water 65g；Described fragrant and sweet feed liquid, it is by glucose syrup 3g, food
Salt 0.4g, water 53g.
Described vacuum frying, vacuum reach 0.073MPa.
Embodiment 3
A kind of crisp mushroom chips processing method, comprises the following steps：
1) stock up：Choose fresh mushroom to clean up, cut into serving pieces；
2) color protection：By mushroom and colour protecting liquid according to mass ratio 5:1.7 mixing；
3) cure：The mushroom pieces that step 2) obtains are cured in solution 1, temperature is 90 DEG C, cures 10min；
4) impregnate：Mushroom after curing is positioned in spice liquid, the mass ratio of mushroom and spices is 5:0.5,45 DEG C puts
Put 40min；
5) it is quick-frozen：The mushroom of step 4) processing is handled into 3h at -25 DEG C；
6) vacuum frying：Put quick-frozen obtained mushroom pieces into row vacuum frying；
7) de-oiling：The mushroom pieces that step 6) is obtained carry out de-oiling, both.
Described colour protecting liquid, including following mass parts raw material composition：Hawthorn 23g, peppermint 15g, bletilla striata 12.5g, ganoderma lucidum 7g.
Described colour protecting liquid, including following preparation process：
1) hawthorn, peppermint, the bletilla striata, ganoderma lucidum mixing, crush, add the methanol of 5 times of mixed-powder quality, stir 40min, mistake
Filter, filtrate decompression backflow recovery ethanol, obtains solid 1；
2) clear water of 25 times of mass of solid 1 is added, is stirred, is filtered, isometric ether is added in filtrate and is extracted, layer of fetching water,
Addition and the isometric extracting n-butyl alcohol of water layer, take n-butanol layer, n-butanol are recovered under reduced pressure, obtain solid 2；
3) the solution A dissolved solid 2 of 7 times of mass of solid 2 is added, adds maltose, 5% solid 2 of the mass of 9% solid 2
The hydrogen peroxide of quality, 40min is stirred, filtering, takes filter residue；
4) the clear water dissolving filter residue of 22 times of filter residue quality is added, adds to mix with the sodium acid carbonate of the quality such as filter residue and both must.
Described solution A is 4.7% acetic acid solution.
After mushroom mixes with colour protecting liquid, in addition to completely cut off air, at 60 DEG C, 60min in dark place, subsequent LED yellow lights
50min, 60r/min condition are in vibration 30min, 8 DEG C of placement 20-30min.
Described solution 1, it is according to mass ratio 4 by honey, green tea, glycerine, sodium citrate, water:0.5:2:0.7:150 is mixed
Close, stir 40min, filtering both obtained.
Described spice liquid, including spicy spice liquid and fragrant and sweet feed liquid；Described spicy spice liquid, it is by ginger 3g, garlic
Powder 3g, chilli powder 2g, star aniseed powder 1.3g, salt 0.6g, water 70g；Described fragrant and sweet feed liquid, be by glucose syrup 7g, salt 1g,
Water 55g.
Described vacuum frying, vacuum reach 0.08MPa.
Embodiment 4
Color protection described in embodiment 4, it is to mix hawthorn 23g, peppermint 15g, bletilla striata 12.5g, ganoderma lucidum 7g, crushes, add 5 times
Clear water decocts 3h, filtering, takes filtrate both to obtain, other preparation processes are same as Example 3.
Embodiment 5
After the mushroom of embodiment 5 mixes with colour protecting liquid, do not include isolation air, at 60 DEG C, 60min in dark place, subsequent LED are yellow
Light irradiation 50min, 60r/min condition are in vibration 30min, 8 DEG C of placement 20-30min, other preparation processes and the phase of embodiment 3
Together.
Embodiment 6
Solution 1 is changed to clear water by embodiment 6, and other preparation methods are same as Example 3.
Experimental example
1st, sensory evaluation
The mushroom pieces prepared according to embodiment 1-6 carry out sensory evaluation, the mark of sensory evaluation to it as experimental group 1-6
It is accurate as shown in table 1, ask 10 specialized review persons to score six groups of mushroom pieces, as a result as shown in table 2.
The sensory evaluation standard of table 1
The Analyses Methods for Sensory Evaluation Results of table 2
Method (research [D] the Fujian agricultural of Chen Jiyuan vacuum frying crisp mushroom chips processing technologys of bibliography report
University, 2016.), mushroom quality research is carried out, as a result as shown in table 2, the L values of new fresh mushroom is measured, is 56.88, a values 8.58,
B values 4.16.
The crisp mushroom chips color measuring of table 2
| L | a | b | |
| Embodiment 1 | 57.16 | 9.85 | 10.23 |
| Embodiment 2 | 58.79 | 9.27 | 11.25 |
| Embodiment 3 | 56.34 | 10.03 | 10.78 |
| Embodiment 4 | 52.28 | 6.13 | 14.51 |
| Embodiment 5 | 63.27 | 7.19 | 13.28 |
| Embodiment 6 | 60.65 | 10.61 | 14.29 |
By further testing and analyzing discovery, crisp mushroom chips prepared by embodiment 1-3, its brittleness is up to 3400g, moisture content
It is low, only 1.3%, oil content greatly ensure that the crisp of mushroom pieces for 23.5%.
Found by above analysis, crisp mushroom chips prepared by the present invention, by using special colour protecting liquid, mushroom is carried out
Color protection, it is suppressed that more meal with wine oxidizing ferment during fresh perfume (or spice) is eaten are fragrant using the fragrant oxidation reaction eaten middle polyphenol substance and occurred as substrate, control
Brown stain is eaten, mushroom is then subjected to hot soup with solution 1, further suppress polyphenol oxidase activity, and eliminates mushroom section
The material on surface, reduce influence of these materials to fried quality, and destroy mushroom membrane structure, enhance cell
Permeability, while being advantageous to moisture evaporation, it also ensure that spices enters in mushroom, enhance the fragrance of mushroom, reduce oil
The fried time, and then reduce absorption of the mushroom pieces to grease.The combination of all schemes so that the mushroom pieces smooth-shaped of preparation is satisfied
Full, dilation is good, and almost without crushing, bright, golden yellow or faint yellow, crisp chip uniform color is consistent, existing fried food
Peat-reek have the distinctive fragrance of mushroom again, perfume (or spice) eats palatable crisp, and comfortable taste is not hard soft, without obvious oil in oral cavity
Fat flows.
Claims (8)
1. a kind of crisp mushroom chips processing method, it is characterised in that comprise the following steps：
1) stock up：Choose fresh mushroom to clean up, cut into serving pieces；
2) color protection：By mushroom and colour protecting liquid according to mass ratio 3-5:1.2-1.7 mixing；
3) cure：The mushroom pieces that step 2) obtains are cured in solution 1, temperature is 85-90 DEG C, cures 5-10min；
4) impregnate：Mushroom after curing is positioned in spice liquid, the mass ratio of mushroom and spices is 3-5:0.3-0.5,40-45
DEG C place 30-40min；
5) it is quick-frozen：The mushroom of step 4) processing is handled into 2-3h at -20~-25 DEG C；
6) vacuum frying：Put quick-frozen obtained mushroom pieces into row vacuum frying；
7) de-oiling：The mushroom pieces that step 6) is obtained carry out de-oiling, both.
2. crisp mushroom chips processing method as claimed in claim 1, it is characterised in that described colour protecting liquid, including following quality
Part raw material composition：Hawthorn 20-23 parts, peppermint 10-15 parts, bletilla striata 10-12.5 parts, ganoderma lucidum 5-7 parts.
3. crisp mushroom chips processing method as claimed in claim 2, it is characterised in that described colour protecting liquid, including following preparation
Step：
1) hawthorn, peppermint, the bletilla striata, ganoderma lucidum mixing, crush, add the methanol of 3-5 times of mixed-powder quality, stir 30-40min,
Filtering, filtrate decompression backflow recovery ethanol, obtains solid 1；
2) clear water of the 20-25 times of mass of solid 1 is added, is stirred, is filtered, isometric ether extraction is added in filtrate, layer of fetching water, is added
Enter the extracting n-butyl alcohol isometric with water layer, take n-butanol layer, n-butanol is recovered under reduced pressure, obtain solid 2；
3) the solution A dissolved solid 2 of the 5-7 times of mass of solid 2 is added, adds maltose, the 2-5% solids of the mass of 8-9% solids 2
The hydrogen peroxide of 2 mass, 30-40min is stirred, filtering, takes filter residue；
4) the clear water dissolving filter residue of 20-22 times of filter residue quality is added, adds to mix with the sodium acid carbonate of the quality such as filter residue and both must.
4. crisp mushroom chips processing method as claimed in claim 3, it is characterised in that described solution A is 3-4.7% acetic acid
Solution.
5. crisp mushroom chips processing method as claimed in claim 1, it is characterised in that after mushroom mixes with colour protecting liquid, in addition to
Completely cut off air, at 50-60 DEG C, 50-60min in dark place, subsequent LED yellow lights 30-50min, 50-60r/min condition exists
Vibrate 20-30min, 2-8 DEG C of placement 20-30min.
6. crisp mushroom chips processing method as claimed in claim 1, it is characterised in that described solution 1, be by honey, green tea,
Glycerine, sodium citrate, water are according to mass ratio 3-4:0.2-0.5:1-2:0.5-0.7:100-150 is mixed, and stirs 30-40min, mistake
Filter both obtained.
7. crisp mushroom chips processing method as claimed in claim 1, it is characterised in that described spice liquid, including spicy spices
Liquid and fragrant and sweet feed liquid；Described spicy spice liquid, it is by ginger 2-3 parts, garlic powder 2-3 parts, chilli powder 0.5-2 parts, star aniseed powder 1-
1.3 parts, salt 0.3-0.6 parts, water 60-70 parts；Described fragrant and sweet feed liquid, it is by glucose syrup 1-7 parts, salt 0.2-1 parts, water
50-55 parts.
8. crisp mushroom chips processing method as claimed in claim 1, it is characterised in that described vacuum frying, vacuum reach
0.070-0.08MPa。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108433098A (en) * | 2018-05-10 | 2018-08-24 | 安徽蘑蘑哒食品有限公司 | A kind of preparation method of lower temperature vacuum frying mushroom |
| CN109393455A (en) * | 2018-09-29 | 2019-03-01 | 西峡县森林家食品有限责任公司 | A kind of production method of mushroom crisp chilli |
| CN109527535A (en) * | 2018-12-27 | 2019-03-29 | 杨满辉 | A kind of processing method of mushroom |
| CN111631389A (en) * | 2020-06-29 | 2020-09-08 | 陕西聚英农产品开发有限公司 | Production method of mushroom crisp chips |
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| CN103652833A (en) * | 2013-11-14 | 2014-03-26 | 南京农业大学 | Production method for high-quality instant lentinus edodes crisp chips |
| CN105795240A (en) * | 2014-12-27 | 2016-07-27 | 商南县秦林实业有限责任公司 | Production method of high-quality instant lentinus edodes crisp chips |
| 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 |
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| CN101919529A (en) * | 2010-08-20 | 2010-12-22 | 丽水市咏林食品有限公司 | Method for producing primary-color low-fat crisp mushroom chips |
| CN103652833A (en) * | 2013-11-14 | 2014-03-26 | 南京农业大学 | Production method for high-quality instant lentinus edodes crisp chips |
| CN105795240A (en) * | 2014-12-27 | 2016-07-27 | 商南县秦林实业有限责任公司 | Production method of high-quality instant lentinus edodes crisp chips |
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| CN108433098A (en) * | 2018-05-10 | 2018-08-24 | 安徽蘑蘑哒食品有限公司 | A kind of preparation method of lower temperature vacuum frying mushroom |
| CN109393455A (en) * | 2018-09-29 | 2019-03-01 | 西峡县森林家食品有限责任公司 | A kind of production method of mushroom crisp chilli |
| CN109527535A (en) * | 2018-12-27 | 2019-03-29 | 杨满辉 | A kind of processing method of mushroom |
| CN111631389A (en) * | 2020-06-29 | 2020-09-08 | 陕西聚英农产品开发有限公司 | Production method of mushroom crisp chips |
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