CN109497510A - A kind of preparation method of lower temperature vacuum frying Pleurotus eryngii crisp chip - Google Patents
A kind of preparation method of lower temperature vacuum frying Pleurotus eryngii crisp chip Download PDFInfo
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- CN109497510A CN109497510A CN201811439090.9A CN201811439090A CN109497510A CN 109497510 A CN109497510 A CN 109497510A CN 201811439090 A CN201811439090 A CN 201811439090A CN 109497510 A CN109497510 A CN 109497510A
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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
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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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
- 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
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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
- 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
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
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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
- 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
- A23L5/19—General methods of cooking foods, e.g. by roasting or frying using chemicals before or during cooking, e.g. liquid cooking media other than water or oil; Cooking using inert particles, e.g. fluidised bed cooking
Abstract
The present invention provides a kind of preparation methods of lower temperature vacuum frying Pleurotus eryngii crisp chip, belong to lower temperature vacuum frying technical field.The preparation method of the Pleurotus eryngii crisp chip includes: the fresh Pleurotus eryngii of cleaning, slice, blanching, citric acid solution cooling, the crisp maceration extract dipping of pulsed guarantor, quick-frozen, lower temperature vacuum frying and packaging and other steps.The present invention protects the pretreated methods such as crisp maceration extract dipping, low-temperature quick-freezing by blanching, citric acid solution cooling, pulsed vacuum, improve the quality of the various aspects of the Pleurotus eryngii crisp chip of Pleurotus eryngii vacuum refrigeration frying, its Pleurotus eryngii crisp chip prepared has tint lemon yellow, it is in good taste, oil content is very low, the features such as delicious and crisp, quality is good, is not easy the moisture absorption.
Description
Technical field
The present invention relates to lower temperature vacuum frying technical fields, more particularly to a kind of lower temperature vacuum frying Pleurotus eryngii crisp chip
Preparation method.
Background technique
The vacuum technique that fruit and vegetable crisp chip uses, the application principle in terms of food drying is very simple, is exactly in condition of negative pressure
Under, the reduction of moisture boiling point improves the speed of moisture evaporation.And due to the reduction of temperature, make drying process to food character
Change little.Application of the vacuum technique on food drying originates in last century the forties.Through development after a period of time, five
The ten's ends arrived early seventies, mainly for the production of the Freeze Drying Technique of astronaut food.1976, Japanese scholars
Yamazaki, Tatsuo etc. disclose one kind under vacuum and low temperature state, the method for preparing fried dehydration apple.This is that fruits and vegetables are crisp
The beginning of piece production technology.Briefly, product still falls within one kind of dehydrated fruits and vegetables product.
Pleurotus eryngii (Pleurotus eryngii) belongs to Tricholomataceae Pleurotus, because its fragrance and bacterial context with almond is plump
As abalone mouthfeel and gain the name.Pleurotus eryngii quality is tender and crisp, especially stem dense structure, solid, milky white, can all eat, and
It is stem cunning more crisp than cap, tasty and refreshing, referred to as " oyster mushroom king ".In recent years, extensively, yield is higher, city for the Pleurotus eryngii plantation in China
Field price is lower.The water content of fresh Pleurotus eryngii is relatively high, institutional framework is more tender and crisp, easily makes in harvesting and transporting procedures
At irreversible mechanical damage, causes the discoloration of Pleurotus eryngii, the generation of rotten even putrefactive phenomenon, it is original to lose Pleurotus eryngii
Edible value and commodity value.According to the characteristic of Pleurotus eryngii, it is suitble to be processed into Pleurotus eryngii crisp chip snack food, it in this way can be to avoid
The loss of Pleurotus eryngii resource, while can also improve agricultural product added value.
Lower temperature vacuum frying crisp chip is under vacuum conditions or under negative pressure state, by lower temperature vacuum frying method by material
In moisture evaporate, shape and color do not change, to obtain the aqueous product 5% or so.It is free of pigment, nothing
Preservative is rich in fiber, is pure natural leisure product.Pretreatment is the important step of lower temperature vacuum frying process, Ke Yiming
The aobvious quality for improving crisp chip: blanching can be such that the enzyme of Fried Fishes material sufficiently inactivates, for the raw material more to some starch-containing amounts
Partial starch can also be prevented in frying course dipped in oil and influence the quality of frying oil；Dipping can reduce deep-fat frying time,
Oil content is reduced, product color is improved, can also make product that there is different flavors with flavouring dipping；Freezing processing can make
Crisp chip is expanded loose, is deformed small or without deformation, is promoted intracellular water to evaporate, accelerate rate of drying.
Inventor is handled by the lower temperature vacuum frying to Pleurotus eryngii crisp chip, studies various pretreatment conditions to cryogenic vacuum
The influence of fried Pleurotus eryngii quality, the study found that if with after traditional sugaring, salt marsh processing, after lower temperature vacuum frying
Pleurotus eryngii crisp chip inferior quality, it is not easy to which de-oiling, brittleness is very low, is also easy brown stain, it may be possible to since the ingredient of Pleurotus eryngii is different
In fruit and vegetable food, therefore a kind of lower temperature vacuum frying method of Pleurotus eryngii crisp chip is inventors herein proposed, apricot Bao can be obviously improved
The quality of mushroom crisp chip can develop the high-quality Pleurotus eryngii product of added value height, long shelf-life, to be Pleurotus eryngii snack food
The development and actual production of industry provide support.
Summary of the invention
In order to improve the quality of traditional Pleurotus eryngii crisp chip, the present invention provides a kind of lower temperature vacuum frying Pleurotus eryngii crisp chips
Preparation method has brittleness height, the spies such as bright color, oil content is low, moisture content is low using the Pleurotus eryngii crisp chip of this method preparation
Point meets the market demands of Pleurotus eryngii crisp chip, and steps are as follows for the preparation method of Pleurotus eryngii crisp chip of the present invention:
1) clean Pleurotus eryngii is cut off into mushroom umbrella, is cut into the sheet of 1 ~ 10mm, obtains Pleurotus eryngii piece；
2) Pleurotus eryngii piece is put into 10 ~ 30s of blanching in the water that water temperature is 90 ~ 105 DEG C；
3) the middle immersion that the Pleurotus eryngii piece after blanching is put into 0.2 ~ 0.8% citric acid solution is cooled to 5 ~ 10 DEG C；
4) Pleurotus eryngii piece is put into and is protected in crisp maceration extract, and make the vacuum degree of its environment constantly between -0.09Mpa ~ 1Mpa
Variation, pulse Vacuum impregnate 30 ~ 150min；
5) the Pleurotus eryngii piece after protecting crisp maceration extract dipping is put into quick-frozen 8 ~ 20h in -60 ~ -35 DEG C of environment；
6) the Pleurotus eryngii piece lower temperature vacuum frying for crossing fast frozen, deoiling treatment after the completion of frying, obtains Pleurotus eryngii crisp chip；
Wherein, the formula for protecting crisp maceration extract are as follows: glucose: 5.5 ~ 7%, NaCl:0.2 ~ 0.6%, CaCl:0.05 ~ 0.2%, β
Carrotene: 0.01 ~ 0.1%, polyethylene glycol: 1 ~ 3%, resistant starch: 0.5 ~ 1%, hydroxypropyl methyl cellulose sodium: 0.2 ~ 0.5%,
Polyvinylpyrrolidone: 0.002 ~ 0.012%, surplus is water.
Further, described be put into Pleurotus eryngii piece is protected in crisp maceration extract, the crisp maceration extract mixing of the Pleurotus eryngii piece and guarantor
Solid-liquid ratio be 1:2 ~ 1:5,40 ± 5 DEG C of dipping temperature.
Further, the lower temperature vacuum frying specifically:, frying temperature fried using palm oil are as follows: 85 ~ 100 DEG C, fried
40 ~ 60min of time, fried vacuum degree are -0.09 ~ -0.05Mpa.
Further, the deoiling treatment is centrifugation de-oiling processing, and the centrifugation de-oiling time is 5 ~ 12min.
Meanwhile the present invention also provides a kind of crisp maceration extracts of guarantor of lower temperature vacuum frying Pleurotus eryngii crisp chip, it is described to protect crisp leaching
The formula of stain liquid are as follows: glucose: 5.5 ~ 7%, NaCl:0.2 ~ 0.6%, CaCl:0.05 ~ 0.2%, bata-carotene: 0.01 ~ 0.1%,
Polyethylene glycol: 1 ~ 3%, resistant starch: 0.5 ~ 1%, hydroxypropyl methyl cellulose sodium: 0.2 ~ 0.5%, polyvinylpyrrolidone:
0.002 ~ 0.012%, surplus is water.After impregnating using the crisp maceration extract of this guarantor, the various aspects of Pleurotus eryngii crisp chip can be obviously improved
Quality.
The utility model has the advantages that
Firstly, the present invention is pre- by blanching, citric acid solution cooling, the crisp maceration extract dipping of pulsed vacuum guarantor, low-temperature quick-freezing etc.
The method of processing improves the quality of the various aspects of the Pleurotus eryngii crisp chip of Pleurotus eryngii vacuum refrigeration frying, the Pleurotus eryngii of preparation
The features such as crisp chip has tint lemon yellow, in good taste, very non-greasy, and delicious and crisp, quality is good, is not easy the moisture absorption, moisture content is
1.07%, oil content 3.75%, color difference L* value is 85.26, and crisp degree is 9.36.By data as can be seen that compared to more traditional
The vacuum refrigeration dregs of fat, present invention significantly reduces the moisture content and oil content in Pleurotus eryngii crisp chip, while effectively reducing apricot
The brown stain of abalone mushroom, improves brightness, and brittleness has significant raising by the effect for protecting crisp maceration extract.
Blanching is the pretreated important step of fruit and vegetable crisp chip first.For Pleurotus eryngii, high temperature blanching not only can be blunt
Change enzyme activity, prevent the brown stain generated in frying course by oxydasis from carrying out the color of stable prod, can also improve by
In the bad mouthfeel of bacterium taste bring of Pleurotus eryngii.The items that discovery blanching treatment time can significantly affect Pleurotus eryngii crisp chip in experiment refer to
Mark.With the extension of blanching treatment time, the oil content in crisp chip is gradually increasing, aqueous to take the lead in declining but being held at smaller after rising
Range, crisp degree with color difference L* value all shows rule identical with oil content.
Secondly, impregnation method is affected to Pleurotus eryngii crisp chip sensible quality.Dipping is to lower temperature vacuum frying crisp chip
Main function is exactly to reduce oil content and improve color, if can have different flavors with flavouring dipping with product.This
The several ingredients protected in crisp liquid are fully immersed into apricot Bao by the combination and mutually adjusting that invention is changed by maceration extract with vacuum degree
In mushroom cell, make its do not allow after frying it is hygroscopic, to keep its brittleness, as can be seen that the present invention from data
The crisp maceration extract effect of the guarantor of offer is better than glucose and saline solution, and it also increases the brightness of Pleurotus eryngii crisp chip, that is, reduce
The generation of brown stain in process significantly increases the crisp degree of its crisp chip.
The pretreatment of fruits and vegetables is the necessary process of lower temperature vacuum frying fruit and vegetable crisp chip, is had well to the quality of fruit and vegetable crisp chip
Improvement result, this experiment are protected crisp by mixing such as CaCl, resistant starch, bata-carotene, polyvinylpyrrolidone, polyethylene glycol
The processing of maceration extract not only makes Pleurotus eryngii crisp chip bright color, but also reduces its oil content and moisture content, increases its shortcake
Brittleness has been obviously improved the quality of finished of Pleurotus eryngii crisp chip, there is very big market prospects.
Specific embodiment
In the present embodiment, Pleurotus eryngii, NaCl, CaCl, resistant starch, bata-carotene, polyvinylpyrrolidone, poly- second two
Alcohol etc. is delicatessen food grade；Glucose, Shandong Xiwang Sugar Co., Ltd；Palm oil, Shanghai Jia Li cereal and oil industry Co., Ltd.
Lower temperature vacuum frying pot, Haiyang Xin Rui food apparatus Co., Ltd；Property tester TA.XT plus, Britain
Stable Micro Systems company；Colour difference meter, Japanese Konica Minolta company.
Embodiment 1
A kind of preparation method of lower temperature vacuum frying Pleurotus eryngii crisp chip is present embodiments provided, its step are as follows:
1. cleaning Pleurotus eryngii: the dust and other impurities on fresh Pleurotus eryngii surface are washed with circulating water, until water becomes clarification.
2. Pleurotus eryngii is sliced: cutting off the mushroom umbrella of fresh Pleurotus eryngii, remainder is cut into the sheet of 1 ~ 10mm, obtains apricot
Abalone mushroom piece.
3. scalding treatment: Pleurotus eryngii piece is put into blanching 20s in the boiling water that water temperature is 100 DEG C.
4. cooling down: the middle immersion that the Pleurotus eryngii piece after blanching is put into 0.5% citric acid solution is cooling, until center temperature
Degree drops between 5 ~ 10 DEG C.
5. pulse Vacuum protects crisp maceration extract dipping: first Pleurotus eryngii piece being put into the crisp maceration extract dipping of guarantor and is impregnated, wherein apricot
Abalone mushroom piece and the solid-liquid ratio for protecting crisp maceration extract mixing are 1:2(g/mL), it 40 DEG C of dipping temperature, is impregnated using pulse Vacuum, it is described
Pulse Vacuum dipping specifically, by being placed in vacuum tank immersed with the crisp maceration extract of the guarantor of Pleurotus eryngii piece, repeatedly -0.09Mpa ~
The vacuum degree that vacuum tank is adjusted between 1Mpa, changes the vacuum degree of vacuum tank constantly between -0.09Mpa ~ 1Mpa, pulse is true
Empty dip time 50min.But also protecting crisp maceration extract can adequately enter in Pleurotus eryngii piece.
Protect the formula of crisp maceration extract are as follows: glucose: 6%, NaCl:0.5%, CaCl:0.1%, bata-carotene: 0.05%, poly- second
Glycol: 2%, resistant starch: 0.6%, hydroxypropyl methyl cellulose sodium: 0.3%, polyvinylpyrrolidone: 0.008%, surplus is water.
6. quick-frozen: the Pleurotus eryngii piece after protecting crisp maceration extract dipping is put into quick-frozen 12h in -50 DEG C of refrigerator-freezers.
7. lower temperature vacuum frying: the Pleurotus eryngii piece that fast frozen is crossed being put into lower temperature vacuum frying pot fried, wherein adopt
With palm oil frying, frying temperature are as follows: 90 DEG C, deep-fat frying time 50min, fried vacuum degree is -0.09Mpa, it is fried after the completion of from
The heart 5 ~ 12min of deoiling treatment, obtains Pleurotus eryngii crisp chip.
8. packaging: Pleurotus eryngii crisp chip after cooling being put into plastic bottle, desiccant is added, Yu Changwen, thermoplastic sealing is done
Dry place's storage.
Detection method
The measurement of oil content is carried out referring to the second method " acid-hydrolysis method " in GB5009.6-2016 " fatty measurement in food "
Measurement.
The measurement of moisture content is referring to the first method " convection drying in GB5009.3-2016 " measurement of moisture in food "
Method " is measured.
The measurement of color difference detects L* value with colour difference meter.The shading value of L* value expression color.L* value is bigger, and color is whiter, table
Bright browning degree is low；The smaller color of L* value is darker, shows that browning degree is higher.Each sample is repeated three times, and is averaged
Value of chromatism as sample.
The measurement of crisp degree is tested using P25 probe, speed 5.0mm/s, test speed 0.5mm/s before surveying, test
Return speed 10.0mm/s afterwards, test compression ratio are 30%.Each sample is repeated three times, and is averaged.
Sensory evaluation is by experienced 10 people of Majors of Food personnel, to the Pleurotus eryngii crisp chip of different processing technologys production
Appearance, color, mouthfeel etc. carry out sensory evaluation.
10% glucose solution and 1% salt solution are selected respectively, and the Pleurotus eryngii piece after slice blanching is put into wherein
Impregnate 1h, same the present embodiment of other methods, respectively as control group 1 and control group 2；Made with being not impregnated with the Pleurotus eryngii of any solution
For the control of CK group, each processing is random to be repeated 3 times.
Its subjective appreciation data is as follows:
The present embodiment: tint lemon yellow, in good taste, unusual non-greasy, delicious and crisp, quality is good, is not easy the moisture absorption；
Control group 1: tint lemon yellow, in good taste, non-greasy, brittleness is poor, and quality is slightly poor, the easy moisture absorption；
Control group 2: tint lemon yellow shows slightly pale, and mouthfeel is greasy, and brittleness is poor, poor quality, the easy moisture absorption；
Control group 3: golden yellow color, some germ tastes, mouthfeel is greasy, and brittleness is very poor, poor quality, the easy moisture absorption.
Each determination data of Pleurotus eryngii piece manufactured in the present embodiment is as follows:
Moisture content is 1.07%, oil content 3.75%, and color difference L* value is 85.26, and crisp degree is 9.36.
Each determination data of Pleurotus eryngii piece prepared by control group 1 ~ 3 is as follows:
Control group 1: moisture content 1.41%, oil content 14.9%, color difference L* value are 65, and crisp degree is 5.51.
Control group 2: moisture content 3.7%, oil content 28%, color difference L* value are 51, and crisp degree is 4.63.
Control group 3: moisture content 8.74%, oil content 33%, color difference L* value are 10, and crisp degree is 1.09.
Embodiment 2
A kind of preparation method of lower temperature vacuum frying Pleurotus eryngii crisp chip is present embodiments provided, its step are as follows:
1. cleaning Pleurotus eryngii: the dust and other impurities on fresh Pleurotus eryngii surface are washed with circulating water, until water becomes clarification.
2. Pleurotus eryngii is sliced: cutting off the mushroom umbrella of fresh Pleurotus eryngii, remainder is cut into the sheet of 1 ~ 10mm, obtains apricot
Abalone mushroom piece.
3. scalding treatment: Pleurotus eryngii piece is put into blanching 30s in the water that water temperature is 90 DEG C.
4. cooling down: the middle immersion that the Pleurotus eryngii piece after blanching is put into 0.2% citric acid solution is cooling, until center temperature
Degree drops between 5 ~ 10 DEG C.
5. pulse Vacuum protects crisp maceration extract dipping: first Pleurotus eryngii piece being put into the crisp maceration extract dipping of guarantor and is impregnated, wherein apricot
Abalone mushroom piece and the solid-liquid ratio for protecting crisp maceration extract mixing are 1:5(g/mL), it 35 DEG C of dipping temperature, is impregnated using pulse Vacuum, it is described
Pulse Vacuum dipping specifically, by being placed in vacuum tank immersed with the crisp maceration extract of the guarantor of Pleurotus eryngii piece, repeatedly -0.09Mpa ~
The vacuum degree that vacuum tank is adjusted between 1Mpa, changes the vacuum degree of vacuum tank constantly between -0.09Mpa ~ 1Mpa, pulse is true
Empty dip time 30min.But also protecting crisp maceration extract can adequately enter in Pleurotus eryngii piece.
Protect the formula of crisp maceration extract are as follows: glucose: 5.5%, NaCl:0.2%, CaCl:0.05%, bata-carotene: 0.01%,
Polyethylene glycol: 1%, resistant starch: 0.5%, hydroxypropyl methyl cellulose sodium: 0.2%, polyvinylpyrrolidone: 0.002%, surplus
For water.
6. quick-frozen: the Pleurotus eryngii piece after protecting crisp maceration extract dipping is put into quick-frozen 8h in -60 DEG C of refrigerator-freezers.
7. lower temperature vacuum frying: the Pleurotus eryngii piece that fast frozen is crossed being put into lower temperature vacuum frying pot fried, wherein adopt
With palm oil frying, frying temperature are as follows: 85 DEG C, deep-fat frying time 40min, fried vacuum degree is -0.08Mpa, it is fried after the completion of from
Heart deoiling treatment 5min, obtains Pleurotus eryngii crisp chip.
8. packaging: Pleurotus eryngii crisp chip after cooling being put into plastic bottle, desiccant is added, Yu Changwen, thermoplastic sealing is done
Dry place's storage.
Each determination data of Pleurotus eryngii piece manufactured in the present embodiment is as follows:
Moisture content is 1.37%, oil content 6.01%, and color difference L* value is 81.98, and crisp degree is 8.87.
Embodiment 3
A kind of preparation method of lower temperature vacuum frying Pleurotus eryngii crisp chip is present embodiments provided, its step are as follows:
1. cleaning Pleurotus eryngii: the dust and other impurities on fresh Pleurotus eryngii surface are washed with circulating water, until water becomes clarification.
2. Pleurotus eryngii is sliced: cutting off the mushroom umbrella of fresh Pleurotus eryngii, remainder is cut into the sheet of 1 ~ 10mm, obtains apricot
Abalone mushroom piece.
3. scalding treatment: Pleurotus eryngii piece is put into blanching 10s in the water that water temperature is 105 DEG C.
4. cooling down: the middle immersion that the Pleurotus eryngii piece after blanching is put into 0.8% citric acid solution is cooling, until center temperature
Degree drops between 5 ~ 10 DEG C.
5. pulse Vacuum protects crisp maceration extract dipping: first Pleurotus eryngii piece being put into the crisp maceration extract dipping of guarantor and is impregnated, wherein apricot
Abalone mushroom piece and the solid-liquid ratio for protecting crisp maceration extract mixing are 1:1(g/mL), it 45 DEG C of dipping temperature, is impregnated using pulse Vacuum, it is described
Pulse Vacuum dipping specifically, by being placed in vacuum tank immersed with the crisp maceration extract of the guarantor of Pleurotus eryngii piece, repeatedly -0.09Mpa ~
The vacuum degree that vacuum tank is adjusted between 1Mpa, changes the vacuum degree of vacuum tank constantly between -0.09Mpa ~ 1Mpa, pulse is true
Empty dip time 150min.But also protecting crisp maceration extract can adequately enter in Pleurotus eryngii piece.
Protect the formula of crisp maceration extract are as follows: glucose: 7%, NaCl:0.6%, CaCl:0.2%, bata-carotene: 0.1%, poly- second
Glycol: 3%, resistant starch: 1%, hydroxypropyl methyl cellulose sodium: 0.5%, polyvinylpyrrolidone: 0.012%, surplus is water.
6. quick-frozen: the Pleurotus eryngii piece after protecting crisp maceration extract dipping is put into quick-frozen 20h in -35 DEG C of refrigerator-freezers.
7. lower temperature vacuum frying: the Pleurotus eryngii piece that fast frozen is crossed being put into lower temperature vacuum frying pot fried, wherein adopt
With palm oil frying, frying temperature are as follows: 100 DEG C, deep-fat frying time 60min, fried vacuum degree is -0.05Mpa, it is fried after the completion of from
Heart deoiling treatment 12min, obtains Pleurotus eryngii crisp chip.
8. packaging: Pleurotus eryngii crisp chip after cooling being put into plastic bottle, desiccant is added, Yu Changwen, thermoplastic sealing is done
Dry place's storage, instant bagged.
Each determination data of Pleurotus eryngii piece manufactured in the present embodiment is as follows:
Moisture content is 0.97%, oil content 3.17%, and color difference L* value is 79.03, and crisp degree is 9.39.
Claims (5)
1. a kind of preparation method of lower temperature vacuum frying Pleurotus eryngii crisp chip, it is characterised in that: steps are as follows for the preparation method:
Clean Pleurotus eryngii is cut off into mushroom umbrella, slice obtains Pleurotus eryngii piece；
Pleurotus eryngii piece is put into 10 ~ 30s of blanching in the water that temperature is 90 ~ 105 DEG C；
Pleurotus eryngii piece after blanching is put into the middle immersion of 0.2 ~ 0.8% citric acid solution and is cooled to 5 ~ 10 DEG C；
Pleurotus eryngii piece is put into and is protected in crisp maceration extract, and makes the vacuum degree of its environment constantly be between -0.09Mpa ~ 1Mpa
Pulsed variation, 30 ~ 150min of impulse type vacuum impregnation；
The Pleurotus eryngii piece after crisp maceration extract impregnates will be protected and be put into quick-frozen 8 ~ 20h in -60 ~ -35 DEG C of environment；
The Pleurotus eryngii piece lower temperature vacuum frying that fast frozen is crossed, deoiling treatment after the completion of frying, obtains Pleurotus eryngii crisp chip；
Wherein, the formula for protecting crisp maceration extract are as follows: glucose: 5.5 ~ 7%, NaCl:0.2 ~ 0.6%, CaCl:0.05 ~ 0.2%, β
Carrotene: 0.01 ~ 0.1%, polyethylene glycol: 1 ~ 3%, resistant starch: 0.5 ~ 1%, hydroxypropyl methyl cellulose sodium: 0.2 ~ 0.5%,
Polyvinylpyrrolidone: 0.002 ~ 0.012%, surplus is water.
2. the preparation method of lower temperature vacuum frying Pleurotus eryngii crisp chip according to claim 1, it is characterised in that: described by apricot
Abalone mushroom piece, which is put into, to be protected in crisp maceration extract, and the Pleurotus eryngii piece and the solid-liquid ratio for protecting crisp maceration extract mixing are 1:2 ~ 1:5, dipping temperature
40±5℃。
3. the preparation method of lower temperature vacuum frying Pleurotus eryngii crisp chip according to claim 1, it is characterised in that: the low temperature
Vacuum frying specifically:, frying temperature fried using palm oil are as follows: 85 ~ 100 DEG C, 40 ~ 60min of deep-fat frying time, fried vacuum degree
For -0.09 ~ -0.05Mpa.
4. the preparation method of lower temperature vacuum frying Pleurotus eryngii crisp chip according to claim 1, it is characterised in that: the de-oiling
Processing is that centrifugation de-oiling is handled, and the centrifugation de-oiling time is 5 ~ 12min.
5. a kind of crisp maceration extract of guarantor of lower temperature vacuum frying Pleurotus eryngii crisp chip, it is characterised in that: the formula for protecting crisp maceration extract
Are as follows: glucose: 5.5 ~ 7%, NaCl:0.2 ~ 0.6%, CaCl:0.05 ~ 0.2%, bata-carotene: 0.01 ~ 0.1%, polyethylene glycol: 1 ~
3%, resistant starch: 0.5 ~ 1%, hydroxypropyl methyl cellulose sodium: 0.2 ~ 0.5%, polyvinylpyrrolidone: 0.002 ~ 0.012%, it is remaining
Amount is water.
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