CN112006272A - Process for crisp silver disc mushroom chips - Google Patents
Process for crisp silver disc mushroom chips Download PDFInfo
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- CN112006272A CN112006272A CN202010971729.9A CN202010971729A CN112006272A CN 112006272 A CN112006272 A CN 112006272A CN 202010971729 A CN202010971729 A CN 202010971729A CN 112006272 A CN112006272 A CN 112006272A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 58
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 title claims abstract description 49
- 229910052709 silver Inorganic materials 0.000 title claims abstract description 49
- 239000004332 silver Substances 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 60
- 240000008042 Zea mays Species 0.000 claims abstract description 54
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 54
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 54
- 235000005822 corn Nutrition 0.000 claims abstract description 54
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 42
- 235000019713 millet Nutrition 0.000 claims abstract description 42
- 238000001035 drying Methods 0.000 claims abstract description 41
- 239000002994 raw material Substances 0.000 claims abstract description 41
- 238000002156 mixing Methods 0.000 claims abstract description 30
- 241001536563 Panus Species 0.000 claims abstract description 18
- 238000003756 stirring Methods 0.000 claims abstract description 13
- 238000004140 cleaning Methods 0.000 claims abstract description 12
- 208000003643 Callosities Diseases 0.000 claims abstract description 10
- 206010020649 Hyperkeratosis Diseases 0.000 claims abstract description 10
- 241000318836 Pleurotus nebrodensis Species 0.000 claims abstract description 7
- 238000005108 dry cleaning Methods 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 239000008213 purified water Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000005303 weighing Methods 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims description 9
- 244000045069 Agrocybe aegerita Species 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000007873 sieving Methods 0.000 claims description 6
- 244000025254 Cannabis sativa Species 0.000 claims description 4
- 241000958510 Stropharia rugosoannulata Species 0.000 claims description 4
- 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 claims description 3
- 241000756943 Codonopsis Species 0.000 claims description 3
- 241000007126 Codonopsis pilosula Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 239000003651 drinking water Substances 0.000 claims description 3
- 235000020188 drinking water Nutrition 0.000 claims description 3
- 239000008157 edible vegetable oil Substances 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 239000002985 plastic film Substances 0.000 claims description 3
- 229920006255 plastic film Polymers 0.000 claims description 3
- 210000000582 semen Anatomy 0.000 claims description 3
- 239000002689 soil Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 244000252132 Pleurotus eryngii Species 0.000 claims 1
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000001007 puffing effect Effects 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 2
- 241000222519 Agaricus bisporus Species 0.000 abstract 3
- 244000251953 Agaricus brunnescens Species 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 206010002482 Angiosclerosis Diseases 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 206010067125 Liver injury Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007882 cirrhosis Effects 0.000 description 1
- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000009328 dry farming Methods 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
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- 230000008736 traumatic injury Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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Classifications
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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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a pleurotus nebrodensis crisp chip process, which comprises the following processing steps: s110, pretreating raw materials, namely cleaning and drying the silver panus mushrooms, dry-cleaning the silver panus mushrooms by air showering, peeling corns and frying millet; s120, crushing raw materials, namely respectively crushing the dried silver disc mushroom, the peeled corn and the fried millet raw materials in different crushing devices, and crushing to obtain silver disc mushroom powder, corn powder and millet powder; s130, mixing and stirring, namely weighing the silver panus mushroom powder, the corn powder and the millet powder, adding the silver panus mushroom powder, the corn powder and the millet powder into a mixing stirrer, and uniformly mixing, wherein purified water accounting for 5-8% of the total weight of the raw materials is added in the mixing process; s140, extruding the raw materials; s150, mixing and seasoning; and S160, drying. Has the advantages that: the method is characterized in that the modern production and processing technology is adopted, the agaricus bisporus, the millet and the corn are mixed, and then the instant food with the taste of the agaricus bisporus is obtained through a puffing preparation method and a microwave drying process, so that the processing mode of the agaricus bisporus is enriched; the silver disc mushroom crisp chips prepared by the process have good taste and rich nutrition.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a silver disc mushroom crisp chip process.
Background
The mushroom of silver disc grows in mountain grass plexus of mountain Taiyue mountain of Shanxi and Luliang mountain, it is a fungus food with high nutritive value, it also has very high medical value at the same time, it has effects of relaxing muscles and tendons and promoting blood circulation, reducing cholesterol, improving human body resistance, preventing and treating angiosclerosis, kidney disease, cirrhosis of the liver and traumatic injury, etc.; qinzhou millet, named Guanhuaxia, organic dry farming corn is a unique grain in the Shang Dang region. At present, snack products with the taste of mushroom with silver discs do not appear on the market.
Disclosure of Invention
The invention aims to solve the problems and provide a pleurotus nebrodensis crisp chip process, and a preferable technical scheme in various technical schemes provided by the invention comprises the following steps: can pass through
And the technical effects are explained in detail in the following.
In order to achieve the purpose, the invention provides the following technical scheme:
the invention provides a pleurotus nebrodensis crisp chip process which comprises the following processing steps:
s110, pretreating raw materials, namely cleaning and drying the silver panus mushrooms, dry-cleaning the silver panus mushrooms by air showering, peeling corns and frying millet;
s120, crushing raw materials, namely respectively crushing the dried silver disc mushroom, the peeled corn and the fried millet raw materials in different crushing devices, and crushing to obtain silver disc mushroom powder, corn powder and millet powder;
s130, mixing and stirring, namely weighing the silver panus mushroom powder, the corn powder and the millet powder, adding the silver panus mushroom powder, the corn powder and the millet powder into a mixing stirrer, and uniformly mixing, wherein purified water accounting for 5-8% of the total weight of the raw materials is added in the mixing process;
s140, extruding the raw materials, namely placing the mixed raw materials into an extruder, extruding at the temperature of 150-160 ℃ and under the pressure of 10Mpa, cutting the raw materials into sheets with specifications by a cutter, and outputting the raw materials of the crisp chips;
s150, mixing and seasoning, namely putting the extruded and molded crisp raw materials into stirring equipment, adding edible oil according to the proportion of 5 percent of the total weight, simultaneously adding seasoning according to the proportion of 2 percent, and uniformly stirring;
and S160, drying, namely conveying the mixed and seasoned crisp raw materials into a microwave working machine through an air conveyor, and drying and molding to obtain the product.
Preferably, in step S110, the washing and drying of the stropharia rugoso-annulata and the dry-cleaning by air showering include the following operations:
placing the silver disc mushrooms on a sorting workbench, and sucking grass leaves and soil on the surfaces of the mushrooms by using vacuum negative pressure;
placing the carefully selected silver disc mushrooms in a cleaning machine for cleaning;
the cleaned silver disc mushrooms are moved to a material disc of a slicing machine and cut into slices; wherein the thickness of the cut slices is 3-5mm, and the slices are put into a drying tray after being cut;
transferring the drying tray onto a drying frame, pushing into a drying cabinet, setting a drying temperature of 70-80 ℃, and drying for 4-6 hours;
and (4) putting the dried silver panus mushrooms into a plastic film bag with an inner lining for later use.
Preferably, in step S110, the corn husking includes the following operations:
spraying drinking water on the surface of corn, kneading with clean cloth to moisten the surface of corn for 10-20 min;
placing the wetted corns into a corn huller for hulling;
and filling the peeled corns into a container for later use.
Preferably, in step S110, the stir-frying of millet includes the following operations:
putting millet and codonopsis pilosula into a frying pan according to a certain proportion;
setting the temperature at 80 ℃, frying for 3-5 minutes, and stopping when the golden yellow becomes slightly deep yellow;
sieving to remove radix Codonopsis, cooling semen Setariae to room temperature, and packaging into container.
Preferably, the step S120 includes the following operations:
s121, equivalently adding the agrocybe cylindracea into a freezing grinder, starting the device, grinding for 10-15min, outputting agrocybe cylindracea powder, and filling into a container for later use;
s122, putting the millet into a hopper of a grinder to be ground, outputting millet powder, and putting the millet powder into a container for later use;
s123, placing the corn kernels into a pulverizer to be pulverized, outputting corn powder, and placing the corn powder into a container for later use.
Preferably, the step S130 includes the following operations:
s131, weighing the stropharia rugoso-annulata powder, the millet powder and the corn powder, and adding the materials into a mixing stirrer according to a proportion;
s132, adding 5% -8% of purified water into a mixing stirrer, and stirring for 5 min;
and S133, outputting the stirred raw materials into an extruder.
Preferably, the step S160 includes the following operations:
s161, setting the drying temperature to be 100 ℃, starting the equipment, and conveying the crisp raw materials after the material mixing to a microwave working machine for drying to obtain a target product;
s162, sieving the dried target product through a 60-mesh sieve to obtain scraps;
and S163, packaging the product.
In conclusion, the beneficial effects of the invention are as follows: 1. the method is characterized in that the modern production and processing technology is adopted, the agaricus bisporus, the millet and the corn are mixed, and then the instant food with the taste of the agaricus bisporus is obtained through a puffing preparation method and a microwave drying process, so that the processing mode of the agaricus bisporus is enriched;
2. the silver disc mushroom crisp chips prepared by the process have good taste and rich nutrition.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
Referring to fig. 1, the invention provides a pleurotus nebrodensis crisp chip process, which comprises the following processing steps:
s110, pretreating raw materials, namely cleaning and drying the silver panus mushrooms, dry-cleaning the silver panus mushrooms by air showering, peeling corns and frying millet;
the method for cleaning and drying the pleurotus nebrodensis and the air showering dry cleaning comprises the following operations: placing the silver disc mushrooms on a sorting workbench, and sucking grass leaves and soil on the surfaces of the mushrooms by using vacuum negative pressure;
placing the carefully selected silver disc mushrooms in a cleaning machine for cleaning; the cleaned silver disc mushrooms are moved to a material disc of a slicing machine and cut into slices; wherein the thickness of the cut slices is 3-5mm, and the slices are put into a drying tray after being cut; transferring the drying tray onto a drying frame, pushing into a drying cabinet, setting a drying temperature of 70-80 ℃, and drying for 4-6 hours; putting the dried silver disc mushroom into a lining plastic film bag for later use;
the corn husking comprises the following operations: spraying drinking water on the surface of corn, kneading with clean cloth to moisten the surface of corn for 10-20 min; placing the wetted corns into a corn huller for hulling; filling the peeled corns into a container for standby;
the millet stir-frying method comprises the following operations: putting millet and codonopsis pilosula into a frying pan according to a certain proportion; setting the temperature at 80 ℃, frying for 3-5 minutes, and stopping when the golden yellow becomes slightly deep yellow; sieving to remove radix Codonopsis, cooling semen Setariae to room temperature, and packaging into container;
s120, crushing raw materials, namely respectively putting the dried agrocybe cylindracea, the peeled corn and the fried millet raw materials into different crushing devices for crushing, and crushing to obtain agrocybe cylindracea powder, corn powder and millet powder, wherein the method specifically comprises the following operations:
s121, equivalently adding the agrocybe cylindracea into a freezing grinder, starting the device, grinding for 10-15min, outputting agrocybe cylindracea powder, and filling into a container for later use;
s122, putting the millet into a hopper of a grinder to be ground, outputting millet powder, and putting the millet powder into a container for later use;
s123, placing the corn kernels into a pulverizer to be pulverized, outputting corn powder, and placing the corn powder into a container for later use;
s130, mixing and stirring, namely weighing the silver panus mushroom powder, the corn powder and the millet powder, adding the silver panus mushroom powder, the corn powder and the millet powder into a mixing stirrer, and uniformly mixing, wherein purified water accounting for 5-8% of the total weight of the raw materials is added in the mixing process; the method specifically comprises the following operations:
s131, weighing the stropharia rugoso-annulata powder, the millet powder and the corn powder, and adding the materials into a mixing stirrer according to a proportion;
s132, adding 5% -8% of purified water into a mixing stirrer, and stirring for 5 min;
s133, outputting the stirred raw materials into an extruder;
s140, extruding the raw materials, namely placing the mixed raw materials into an extruder, extruding at the temperature of 150-160 ℃ and under the pressure of 10Mpa, cutting the raw materials into sheets with specifications by a cutter, and outputting the raw materials of the crisp chips;
s150, mixing and seasoning, namely putting the extruded and molded crisp raw materials into stirring equipment, adding edible oil according to the proportion of 5 percent of the total weight, simultaneously adding seasoning according to the proportion of 2 percent, and uniformly stirring;
s160, drying, namely conveying the mixed and seasoned crisp raw materials into a microwave working machine through an air conveyor, and drying and molding to obtain a product; the method specifically comprises the following operations:
s161, setting the drying temperature to be 100 ℃, starting the equipment, and conveying the crisp raw materials after the material mixing to a microwave working machine for drying to obtain a target product;
s162, sieving the dried target product through a 60-mesh sieve to obtain scraps;
and S163, packaging the product in a barreled mode, wherein each barrel is 100g, and 40 barrels are one box.
By adopting the structure and adopting the modern production and processing technology, the instant food with the taste of the silver disc mushroom is obtained by mixing the silver disc mushroom, the millet and the corn through the puffing manufacturing method and the microwave drying technology, and the processing mode of the silver disc mushroom is enriched; the silver disc mushroom crisp chips prepared by the process have good taste and rich nutrition.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (7)
1. The pleurotus nebrodensis crisp chip process is characterized by comprising the following processing steps:
s110, pretreating raw materials, namely cleaning and drying the silver panus mushrooms, dry-cleaning the silver panus mushrooms by air showering, peeling corns and frying millet;
s120, crushing raw materials, namely respectively crushing the dried silver disc mushroom, the peeled corn and the fried millet raw materials in different crushing devices, and crushing to obtain silver disc mushroom powder, corn powder and millet powder;
s130, mixing and stirring, namely weighing the silver panus mushroom powder, the corn powder and the millet powder, adding the silver panus mushroom powder, the corn powder and the millet powder into a mixing stirrer, and uniformly mixing, wherein purified water accounting for 5-8% of the total weight of the raw materials is added in the mixing process;
s140, extruding the raw materials, namely placing the mixed raw materials into an extruder, extruding at the temperature of 150-160 ℃ and under the pressure of 10Mpa, cutting the raw materials into sheets with specifications by a cutter, and outputting the raw materials of the crisp chips;
s150, mixing and seasoning, namely putting the extruded and molded crisp raw materials into stirring equipment, adding edible oil according to the proportion of 5 percent of the total weight, simultaneously adding seasoning according to the proportion of 2 percent, and uniformly stirring;
and S160, drying, namely conveying the mixed and seasoned crisp raw materials into a microwave working machine through an air conveyor, and drying and molding to obtain the product.
2. The pleurotus nebrodensis crisp process according to claim 1, wherein the step S110 of cleaning, drying and dry-cleaning by wind-showering comprises the following operations:
placing the silver disc mushrooms on a sorting workbench, and sucking grass leaves and soil on the surfaces of the mushrooms by using vacuum negative pressure;
placing the carefully selected silver disc mushrooms in a cleaning machine for cleaning;
the cleaned silver disc mushrooms are moved to a material disc of a slicing machine and cut into slices; wherein the thickness of the cut slices is 3-5mm, and the slices are put into a drying tray after being cut;
transferring the drying tray onto a drying frame, pushing into a drying cabinet, setting a drying temperature of 70-80 ℃, and drying for 4-6 hours;
and (4) putting the dried silver panus mushrooms into a plastic film bag with an inner lining for later use.
3. The silver disc mushroom crisp process of claim 1, wherein in the step S110, the corn peeling comprises the following operations:
spraying drinking water on the surface of corn, kneading with clean cloth to moisten the surface of corn for 10-20 min;
placing the wetted corns into a corn huller for hulling;
and filling the peeled corns into a container for later use.
4. The pleurotus eryngii crisp process according to claim 1, wherein in the step S110, the stir-frying of the millet comprises the following operations:
putting millet and codonopsis pilosula into a frying pan according to a certain proportion;
setting the temperature at 80 ℃, frying for 3-5 minutes, and stopping when the golden yellow becomes slightly deep yellow;
sieving to remove radix Codonopsis, cooling semen Setariae to room temperature, and packaging into container.
5. The silver disc mushroom crisp process according to claim 1, wherein the step S120 comprises the following operations:
s121, equivalently adding the agrocybe cylindracea into a freezing grinder, starting the device, grinding for 10-15min, outputting agrocybe cylindracea powder, and filling into a container for later use;
s122, putting the millet into a hopper of a grinder to be ground, outputting millet powder, and putting the millet powder into a container for later use;
s123, placing the corn kernels into a pulverizer to be pulverized, outputting corn powder, and placing the corn powder into a container for later use.
6. The silver disc mushroom crisp process according to claim 1, wherein the step S130 comprises the following operations:
s131, weighing the stropharia rugoso-annulata powder, the millet powder and the corn powder, and adding the materials into a mixing stirrer according to a proportion;
s132, adding 5% -8% of purified water into a mixing stirrer, and stirring for 5 min;
and S133, outputting the stirred raw materials into an extruder.
7. The silver disc mushroom crisp process according to claim 1, wherein the step S160 comprises the following operations:
s161, setting the drying temperature to be 100 ℃, starting the equipment, and conveying the crisp raw materials after the material mixing to a microwave working machine for drying to obtain a target product;
s162, sieving the dried target product through a 60-mesh sieve to obtain scraps;
and S163, packaging the product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010971729.9A CN112006272A (en) | 2020-09-16 | 2020-09-16 | Process for crisp silver disc mushroom chips |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010971729.9A CN112006272A (en) | 2020-09-16 | 2020-09-16 | Process for crisp silver disc mushroom chips |
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| CN112006272A true CN112006272A (en) | 2020-12-01 |
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| CN (1) | CN112006272A (en) |
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