CN109315757A - A kind of preparation method of straw mushroom crisp chip - Google Patents
A kind of preparation method of straw mushroom crisp chip Download PDFInfo
- Publication number
- CN109315757A CN109315757A CN201710635866.3A CN201710635866A CN109315757A CN 109315757 A CN109315757 A CN 109315757A CN 201710635866 A CN201710635866 A CN 201710635866A CN 109315757 A CN109315757 A CN 109315757A
- Authority
- CN
- China
- Prior art keywords
- straw mushroom
- crisp chip
- preparation
- cooling
- blanching
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000006794 Volvariella volvacea Species 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 206010033546 Pallor Diseases 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000012266 salt solution Substances 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 239000000243 solution Substances 0.000 claims description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims 1
- 229930003268 Vitamin C Natural products 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 235000019154 vitamin C Nutrition 0.000 claims 1
- 239000011718 vitamin C Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 5
- 238000009777 vacuum freeze-drying Methods 0.000 abstract description 4
- 230000018044 dehydration Effects 0.000 abstract description 2
- 238000006297 dehydration reaction Methods 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract description 2
- 238000007710 freezing Methods 0.000 abstract description 2
- 230000008014 freezing Effects 0.000 abstract description 2
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
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
- 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
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of preparation methods of straw mushroom crisp chip: being sliced after fresh straw mushroom raw material is selected and cleaned, then color protection blanching is carried out, it is put into salt solution and is impregnated after cooling, then heating is boiled, it is drained after cooling, vacuum freeze drying is carried out, seasoning, vacuum sealed package are eventually adding.Compared with traditional fruit and vegetable crisp chip production technology, the present invention processes straw mushroom using vacuum freezing drying dehydration technology, can save the nutriment in straw mushroom well, in good taste, preparation process is simple.
Description
Technical field
The present invention relates to a kind of preparation methods of straw mushroom crisp chip, belong to technical field of agricultural product process.
Background technique
Straw mushroom is a kind of important tropical and subtropical zone mushroom class, and delicious flavour is full of nutrition, is a kind of very joyous by consumer
The edible mushroom met.The often edible heat of dispelling that can help digestion, invigorates the spleen and benefits qi, clear hot summer weather, nourishing and strengthening Yin and Yang and other effects is excellent food medicine dual-purpose
Type nutritional health food.The deep processed product of straw mushroom compares shortage at present, and traditional crisp chip deep process technology is deposited based on frying
Many defects such as serious, color and poor taste are lost in fat content height, nutriment.Traditional crisp chip deep process technology be with
Based on frying, it will lead to fat content height, nutriment in product and lose many defects such as serious, color and poor taste.
Summary of the invention
Present invention aims to solve the deficiencies of the prior art, and provides a kind of a kind of preparation methods of straw mushroom crisp chip.
Technical solution
A kind of preparation method of straw mushroom crisp chip: it is sliced after fresh straw mushroom raw material is selected and cleaned, then carries out color protection
Blanching is put into salt solution after cooling and is impregnated, and then heating is boiled, and drains after cooling, carries out vacuum freeze drying, most
After seasoning, vacuum sealed package is added.
Further, blanching solution is the aqueous solution of 0.1wt% ascorbic acid and 0.5wt% citric acid, blanching temperature 85-
95 DEG C, time 2-4min.
Further, salt solution mass concentration is 8-10%.
Further, seasoning dosage is 2-4%.
Compared with traditional fruit and vegetable crisp chip production technology, the present invention carries out straw mushroom using vacuum freezing drying dehydration technology
Processing, can save the nutriment in straw mushroom, in good taste, preparation process is simple well.
Specific embodiment
The present invention is further explained in the light of specific embodiments.
Embodiment 1
It is sliced after fresh straw mushroom raw material is selected and cleaned, then carrying out color protection blanching, (blanching solution is anti-for 0.1wt%
The aqueous solution of bad hematic acid and 0.5wt% citric acid, blanching temperature are 95 DEG C, time 2min.), it is molten that 8% salt is put into after cooling
It is impregnated in liquid, then heating is boiled, and is drained after cooling, is carried out vacuum freeze drying, is eventually adding 2% seasoning, vacuum is close
Package dress.
Embodiment 2
It is sliced after fresh straw mushroom raw material is selected and cleaned, then carrying out color protection blanching, (blanching solution is anti-for 0.1wt%
The aqueous solution of bad hematic acid and 0.5wt% citric acid, blanching temperature are 85 DEG C, time 3min.), it is molten that 10% salt is put into after cooling
It is impregnated in liquid, then heating is boiled, and is drained after cooling, is carried out vacuum freeze drying, is eventually adding 3% seasoning, vacuum is close
Package dress.
Claims (4)
1. a kind of preparation method of straw mushroom crisp chip, which is characterized in that it is sliced after fresh straw mushroom raw material is selected and cleaned,
Then color protection blanching is carried out, is put into salt solution and is impregnated after cooling, then heating is boiled, and is drained after cooling, is carried out true
Vacuum freecing-dry is eventually adding seasoning, vacuum sealed package.
2. the preparation method of straw mushroom crisp chip as described in claim 1, which is characterized in that blanching solution is 0.1wt% Vitamin C
The aqueous solution of acid and 0.5wt% citric acid, blanching temperature are 85-95 DEG C, time 2-4min.
3. the preparation method of straw mushroom crisp chip as described in claim 1, which is characterized in that salt solution mass concentration is 8-10%.
4. the preparation method of straw mushroom crisp chip as described in claim 1, which is characterized in that seasoning dosage is 2-4%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710635866.3A CN109315757A (en) | 2017-07-31 | 2017-07-31 | A kind of preparation method of straw mushroom crisp chip |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710635866.3A CN109315757A (en) | 2017-07-31 | 2017-07-31 | A kind of preparation method of straw mushroom crisp chip |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109315757A true CN109315757A (en) | 2019-02-12 |
Family
ID=65245387
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710635866.3A Pending CN109315757A (en) | 2017-07-31 | 2017-07-31 | A kind of preparation method of straw mushroom crisp chip |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109315757A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN112971068A (en) * | 2021-04-07 | 2021-06-18 | 福建省农业科学院果树研究所 | Processing technology of frozen plum slices |
-
2017
- 2017-07-31 CN CN201710635866.3A patent/CN109315757A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN112971068A (en) * | 2021-04-07 | 2021-06-18 | 福建省农业科学院果树研究所 | Processing technology of frozen plum slices |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190212 |
|
| WD01 | Invention patent application deemed withdrawn after publication |