CN115769889A - Steeping liquor for improving crispness of agaricus bisporus chips and preparation method of agaricus bisporus chips - Google Patents
Steeping liquor for improving crispness of agaricus bisporus chips and preparation method of agaricus bisporus chips Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 15
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to an impregnation liquid for improving crispness of agaricus bisporus chips and a preparation method of the agaricus bisporus chips; the impregnation liquid comprises a maltodextrin solution with the mass concentration of 9-11%, a sucrose solution with the mass concentration of 4-6% and a sodium chloride solution with the mass concentration of 9-11%; the volume ratio of the maltodextrin solution to the sucrose solution to the sodium chloride solution is (1-2): (1-2): (1-2) the results of the examples show that: the agaricus bisporus crisp chips prepared by the impregnation liquid are crisp, fresh, fragrant and good in taste.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to an impregnation liquid for improving crispness of agaricus bisporus chips and a preparation method of the agaricus bisporus chips.
Background
The agaricus bisporus has silvery white hypha, moderate and relatively fast growth speed, difficult fungus formation quilt, single growth of sporocarp, round and regular shape, white color, no scale, thick pileus, difficult opening of an umbrella, straight and short stipe, white flesh, solid tissue, semi-membranous fungus ring on the stipe and silver brown spores. One of the most common edible strains is fleshy. Since europe and north america, humans have been eating at least as early as ancient greek times, and artificial cultivation has been widely carried out around the world in france and other places in the 17 th century.
The agaricus bisporus protein content is 35-38%, contains 6 amino acids necessary for human body, also contains rich vitamin B1, vitamin B2, vitamin PP, nucleotide, nicotinic acid, ascorbic acid, vitamin D and the like, has the nutritive value 4-12 times of that of vegetables and fruits, and enjoys the beauty of 'health food' and 'king in the vitamin'. Agaricus campestris polysaccharide and foreign protein contained in Agaricus bisporus have certain anticancer activity, and can inhibit tumor; the contained tyrosinase can dissolve certain cholesterol and has certain effect on reducing blood pressure; the contained trypsin, maltase and the like are helpful for digestion of food. The traditional Chinese medicine considers that the agaricus bisporus is sweet and neutral in taste and has the effects of refreshing, digesting and reducing blood pressure. The regular consumption of the agaricus bisporus can prevent scurvy, prevent tumor, promote wound healing and remove poisoning of lead, arsenic, mercury and the like, has the effects of tonifying spleen, moistening lung, regulating qi and reducing phlegm, and can prevent pernicious anemia, improve nerve function and reduce blood fat. The agaricus bisporus is deeply favored by domestic markets, particularly international markets. The agaricus bisporus processing method in the prior art mainly comprises frying, sauting, braising and frying for eating after cooking, and reports of agaricus bisporus biscuits (see 'Chinese patent CN202111332297.8 chocolate agaricus bisporus crisp biscuits and a manufacturing method thereof') and agaricus bisporus preserved fruits (see 'Chinese patent CN201811625339.5 low-sugar mushroom preserved fruit preparation method'), wherein related reports of agaricus bisporus crisp chips are not seen in the prior art, and the main reason is that the agaricus bisporus crisp chips are poor in brittleness.
Disclosure of Invention
The invention aims to provide the steeping liquor for improving the crispness of the agaricus bisporus chips, and the agaricus bisporus chips prepared by the steeping liquor have good crispness and good taste.
In order to solve the technical problems, the invention provides the following technical scheme:
the invention provides an impregnation liquid for improving crispness of agaricus bisporus chips, which comprises a maltodextrin solution with the mass concentration of 9-11%, a sucrose solution with the mass concentration of 4-6% and a sodium chloride solution with the mass concentration of 9-11%; the volume ratio of the maltodextrin solution to the sucrose solution to the sodium chloride solution (1-2): (1-2): (1-2).
The invention provides a preparation method of agaricus bisporus crisp chips, which comprises the following steps: sequentially performing color protection, curing, dipping, quick freezing and vacuum frying on the agaricus bisporus sliced raw materials to obtain agaricus bisporus crisp chips;
the impregnation liquid is adopted in the impregnation process.
Preferably, the time for the impregnation is 5 to 7 hours.
Preferably, the agaricus bisporus slice raw material is immersed in a color protection solution during color protection; the mass volume ratio (1-2) g of the agaricus bisporus slice raw material to the color protection liquid is as follows: (3-5) mL, and the color protection time is 2-4 h.
Preferably, the color protection solution comprises an L-ascorbic acid solution with the mass concentration of 9-11 per mill and a citric acid solution with the mass concentration of 0.5-0.7%; the volume ratio of the L-ascorbic acid solution to the citric acid solution in the color protection liquid is 1: (0.95-1.05).
Preferably, the thickness of the raw material of the agaricus bisporus slices is 14-16 mm.
Preferably, the vacuum degree of the vacuum frying is 0.080-0.095 MPa; the temperature of vacuum frying is 95-105 ℃; the vacuum frying time is 26-30 min.
Preferably, the vacuum frying further comprises the step of vacuum deoiling the fried agaricus bisporus slices, wherein the vacuum degree of the vacuum deoiling is 0.080-0.095 MPa, the rotating speed is 200r/min, and the time is 2min.
Preferably, the quick-freezing temperature is-16 ℃ to-20 ℃, and the time is 11-13 h.
Preferably, the curing comprises hot curing, wherein the temperature of the hot curing is 60-100 ℃, and the time is 10-14 min.
The invention has the beneficial effects that: the invention provides an impregnation liquid for improving crispness of agaricus bisporus crisps and a preparation method of the agaricus bisporus crisps. The invention provides an impregnation liquid for improving crispness of agaricus bisporus chips, which comprises a maltodextrin solution with the mass concentration of 9-11%, a sucrose solution with the mass concentration of 4-6% and a sodium chloride solution with the mass concentration of 9-11%, wherein the volume ratio of the maltodextrin solution to the sucrose solution to the sodium chloride solution is (1-2): (1-2): (1-2). According to the invention, partial water in the agaricus bisporus is replaced by using the concentration difference between the steeping liquor and the water in the agaricus bisporus, and meanwhile, the macromolecular substance is permeated into the agaricus bisporus, so that the solid content can be increased, the tissue strength can be increased, different tastes can be adjusted, the raw material components can be more uniform, and the crispness of the agaricus bisporus chips can be improved. The results of the examples show that: the agaricus bisporus crisp chips prepared by the impregnation liquid are crisp, fresh, fragrant and good in taste.
Detailed Description
The invention provides an impregnation liquid for improving crispness of agaricus bisporus chips, which comprises a maltodextrin solution with the mass concentration of 9-11%, a sucrose solution with the mass concentration of 4-6% and a sodium chloride solution with the mass concentration of 9-11%, wherein the volume ratio of the maltodextrin solution to the sucrose solution to the sodium chloride solution is (1-2): (1-2): (1-2).
The impregnation liquid comprises a maltodextrin solution with the mass concentration of 9-11%, preferably a maltodextrin solution with the mass concentration of 9.5-10.5%, and more preferably a maltodextrin solution with the mass concentration of 10%.
The impregnation liquid comprises a sucrose solution with the mass concentration of 4% -6%, preferably a sucrose solution with the mass concentration of 4.5% -5.5%, and more preferably a sucrose solution with the mass concentration of 5%.
The impregnation liquid comprises a sodium chloride solution with the mass concentration of 9-11%, preferably a sodium chloride solution with the mass concentration of 9.5-10.5%, and more preferably a sodium chloride solution with the mass concentration of 10%.
In the invention, the volume ratio of the maltodextrin solution to the sucrose solution to the sodium chloride solution is (1-2): (1-2): (1-2), preferably (1-1.5): (1-1.5): (1 to 1.5), more preferably 1:1:1. the concentration difference exists between the soaking liquid and the water in the agaricus bisporus, partial water in the agaricus bisporus is replaced through the concentration difference, and meanwhile, the sucrose and the maltodextrin permeate into the agaricus bisporus to improve the solid content, increase the tissue strength of the agaricus bisporus, adjust the taste of the agaricus bisporus and enable the ingredients of the agaricus bisporus raw materials to be more uniform, so that the crispness of the agaricus bisporus crisp chips is improved. In the prior art, a single sweetener solution is used for soaking, the soaking effect is realized under a maltodextrin solution, a sucrose solution and a sodium chloride solution with specific concentrations, the sucrose solution is added to improve the crispness of the agaricus bisporus chips, the maltodextrin solution and the sucrose solution are replaced into other sugar solutions or the maltodextrin solution or the sucrose solution is singly used, and the crispness of the agaricus bisporus chips is poor.
In the present invention, the maltodextrin solution, the sucrose solution and the sodium chloride solution are preferably prepared by using purified water.
The invention provides a preparation method of agaricus bisporus crisp chips, which comprises the following steps: sequentially carrying out color protection, curing, dipping, quick freezing and vacuum frying on the agaricus bisporus sliced raw materials to obtain agaricus bisporus crisp chips;
the impregnation liquid is adopted in the technical scheme during impregnation.
In the invention, the agaricus bisporus is preferably fresh agaricus bisporus which is free of wormholes, free of mildew and uniform in size and has the picking time within 24 hours. In the present invention, the source of the agaricus bisporus is not particularly limited, and a conventional commercially available agaricus bisporus may be used.
In the invention, the agaricus bisporus is preferably cleaned before slicing; the number of washing is preferably three. The cleaning mode is not particularly limited, and a conventional cleaning mode can be adopted.
After the cleaning is finished, the agaricus bisporus is preferably sliced, and the thickness of the raw material of the sliced agaricus bisporus is preferably 14 to 16mm, and more preferably 15mm.
After the agaricus bisporus slices are obtained, the color protection is carried out on the agaricus bisporus slices.
During color protection, the agaricus bisporus slice raw material is preferably immersed in a color protection solution; the mass volume ratio of the agaricus bisporus slice raw material to the color protection liquid is preferably (1-2) g: (3-5) mL, more preferably 1g:3mL; the color-protecting time is preferably 2 to 4 hours, and more preferably 3 hours.
In the invention, the color protection solution preferably comprises an L-ascorbic acid solution with the mass concentration of 9-11 per mill and a citric acid solution with the mass concentration of 0.5-0.7%, more preferably an L-ascorbic acid solution with the mass concentration of 10 per mill and a citric acid solution with the mass concentration of 0.6%; the volume ratio of the L-ascorbic acid solution to the citric acid solution in the color protection liquid is preferably 1: (0.95 to 1.05), more preferably 1:1. The color protection liquid is selected to ensure that the agaricus bisporus is not changed into black brown.
And after color protection is finished, obtaining the color-protected agaricus bisporus slices, and curing, dipping, quick-freezing and vacuum frying the color-protected agaricus bisporus slices to obtain agaricus bisporus crisp chips.
In the present invention, the curing includes a blanching curing, and the temperature of the blanching curing is preferably 60 ℃ to 100 ℃, more preferably 65 ℃ to 95 ℃, more preferably 80 ℃ to 95 ℃, more preferably 95 ℃, and the time is preferably 10min to 14min, more preferably 12min.
The curing temperature and time are mainly selected to passivate the activity of the agaricus bisporus enzyme, prevent the agaricus bisporus from generating brown stain due to enzyme oxidation in the frying process, and simultaneously, the blanching can also enable protoplasm in agaricus bisporus cells to be coagulated, dehydrated and separated from cell walls, so that the drying rate of the agaricus bisporus is accelerated.
After the curing is finished, the cured agaricus bisporus is soaked and then is drained. The impregnation liquid used in the impregnation according to the present invention has been discussed above and will not be described herein. In the present invention, the time for the impregnation is preferably 5 to 7 hours, more preferably 5.5 to 6.5 hours, and still more preferably 6 hours.
After the agaricus bisporus slices are soaked, the agaricus bisporus slices are preferably drained, and the agaricus bisporus slices after being soaked are preferably picked up and put in a stainless steel frame for draining until no water drops. In the present invention, the draining time is preferably 5min to 10min, more preferably 6min to 9min, and still more preferably 8min. The draining effect of the invention is to improve the vacuum frying efficiency of the agaricus bisporus and shorten the vacuum frying time.
After the draining is finished, the quickly-frozen agaricus bisporus slices subjected to draining are quickly frozen. The temperature of quick freezing is preferably-20 ℃ to-16 ℃, more preferably-19 ℃ to-17 ℃, and even more preferably-18 ℃; the time is preferably 11 to 13 hours, more preferably 12 hours. The quick freezing method belongs to freezing pretreatment, the freezing pretreatment is a more key link for preparing the agaricus bisporus chips, when the agaricus bisporus chips are fried after freezing treatment, moisture in the agaricus bisporus chips escapes in an explosion spraying mode, and meanwhile, the organization structure of the agaricus bisporus is changed due to the formation of ice crystals, so that the water vapor diffusion is facilitated, and the brittleness of the agaricus bisporus chips is improved.
After quick freezing is finished, the quick-frozen agaricus bisporus slices are fried in vacuum. The vacuum degree of the vacuum frying is preferably 0.080MPa to 0.095MPa, more preferably 0.085MPa to 0.090MPa, more preferably 0.088MPa to 0.095MPa, and more preferably 0.095MPa; the temperature of the vacuum frying is preferably 95-105 ℃, more preferably 98-103 ℃, and even more preferably 100 ℃; the time for vacuum frying is preferably 26min to 30min, more preferably 27min to 29min, and still more preferably 28min. The peroxide value index of the agaricus bisporus crisp chips prepared by the process parameters of the vacuum frying is obviously lower than the national standard, which is mainly caused by lower temperature of the vacuum frying oil, lower oil absorption degree and low fat mass fraction. The process adopts vacuum frying, namely frying at a lower temperature in a shorter time to control the generation of the agaricus bisporus crisp acrylamide, and simultaneously, the agaricus bisporus mainly contains dietary fibers and has relatively low carbohydrate content, so that healthier food is obtained.
The vacuum deoiling method further comprises the step of performing vacuum deoiling on the fried agaricus bisporus slices, wherein the vacuum degree of the vacuum deoiling is 0.080-0.095 MPa, the rotating speed is preferably 200r/min, and the time is preferably 2min.
The technical scheme of the invention has the technical process flow that fresh agaricus bisporus → screening and cleaning → slicing → color protection → curing → dipping → draining → quick freezing → vacuum frying → vacuum deoiling → agaricus bisporus crisp chip finished product is preferred. The Agaricus bisporus contains polyphenol oxidase (PPO) and Peroxidase (POD), wherein PPO catalyzes various phenolic substances to be oxidized into Engraulis japonicus class, and then is polymerized into melanin, and POD is in H 2 O 2 Can also catalyze the oxidation and polymerization of phenols and flavonoids in the presence of the polysaccharide, participate in the metabolism of phenols and cause tissue browning, so that the agaricus bisporus is addedThe working hours are not easy to store. The application and popularization of the technology for producing the agaricus bisporus crisp chips by the preparation method of the invention provide an effective method for solving the problem that the agaricus bisporus is difficult to store during processing. The agaricus bisporus crisp chips not only have the characteristics of crisp, fresh, fragrant and the like of crisp chip products, but also are particularly nutritious and deeply favored by consumers, simultaneously improve the additional value of the agaricus bisporus products, are convenient to store and transport, and are an effective way for improving the income of vast farmers.
The technical scheme of the invention develops a novel crisp new product of the agaricus bisporus chips, expands deep processing approaches of the agaricus bisporus and improves the added value of the agaricus bisporus. According to the technical scheme, on the basis of the traditional frying process, the quality of the product is improved by changing the processes of pretreatment color protection, curing, dipping, draining, quick freezing and frying before frying, and a new theory is provided for processing leisure agaricus bisporus crisp chips.
In order to further illustrate the present invention, the following embodiments are described in detail, but they should not be construed as limiting the scope of the present invention.
Example 1
The preparation method of the agaricus bisporus crisp chips comprises the following steps:
(1) Slicing: fresh agaricus bisporus which is free of wormhole and mildew and uniform in size is washed and then sliced by a slicer to obtain agaricus bisporus slices, and the thickness of each slice is 15mm.
(2) Color protection: 1000g of agaricus bisporus slices with the thickness of 15mm are sliced according to the proportion of 1g:3mL of solid-to-liquid ratio is immersed in the color protection liquid; the color protection solution is obtained by mixing 3000mL of L-ascorbic acid solution with the mass concentration of 10 per mill and 3000mL of citric acid solution with the mass concentration of 0.6%, and the color protection time is 3 hours.
(3) Curing: placing the color-protected agaricus bisporus slices in hot water for blanching and curing, and further inactivating the activity of enzyme, wherein the temperature of the hot water is controlled at 95 ℃, and curing is carried out for 12min; quickly taking out the cured agaricus bisporus slices, putting the agaricus bisporus slices into flowing water at the temperature of 20 ℃ for cooling, cooling the agaricus bisporus chips at the temperature of 25 ℃ for 0.5h, and carrying out next-step dipping after cooling.
(4) Dipping: and putting 1000g of cured agaricus bisporus slices into 1000mL of impregnation liquid for impregnation for 6h, wherein the impregnation liquid is obtained by mixing 1000mL of a maltodextrin solution with a fixed mass concentration of 10%, 1000mL of a sucrose solution with a mass concentration of 5% and 1000mL of a sodium chloride solution with a mass concentration of 10%. Draining water after the impregnation is finished.
(5) Draining: and (4) taking out the soaked agaricus bisporus slices, putting the agaricus bisporus slices in a stainless steel frame, and quickly freezing the agaricus bisporus slices in the next step until water does not drip.
(6) Quick-freezing: and (3) quickly freezing the drained agaricus bisporus slices at-18 ℃ for 12h, and frying after the agaricus bisporus is frozen and molded and hard in texture.
(7) And (3) vacuum frying: heating the temperature setting of the vacuum frying equipment 1h before frying, putting the agaricus bisporus into a frying basket after the temperatures reach the setting respectively, vacuumizing, and frying after the vacuum degree reaches the preset value of 0.095MPa; frying at 100 deg.C for 28min. Deoiling after the vacuum frying is finished.
(8) Vacuum deoiling: the vacuum degree is 0.095MPa, and the vacuum fried agaricus bisporus slices are subjected to centrifugal deoiling for 2min at the rotating speed of 200 r/min. And obtaining the finished product of the agaricus bisporus chips.
Example 2
And (3) vacuum frying: heating the temperature setting of the vacuum frying equipment 1h before frying, putting the agaricus bisporus into a frying basket after the temperatures reach the setting respectively, vacuumizing, and frying after the vacuum degree reaches the preset value of 0.095MPa; frying at 95 deg.C for 28min. Deoiling after the vacuum frying is finished.
Quick-freezing: and (3) quickly freezing the drained agaricus bisporus slices at-18 ℃ for 13h, and frying after the agaricus bisporus is frozen and molded and hard in texture.
The other conditions were the same as in example 1.
Comparative example 1
Dipping: and putting 1000g of cured agaricus bisporus slices into 1000mL of mixed solution for soaking for 6h, wherein the mixed solution is obtained by mixing 1000mL of maltodextrin solution with a fixed mass concentration of 10% and 1000mL of sodium chloride solution with a mass concentration of 10%. Draining water after the impregnation is finished. The rest of the procedure was the same as in example 1.
Comparative example 2
Heating the temperature setting of the vacuum frying equipment 1h before frying, putting the agaricus bisporus into a frying basket after the temperatures reach the setting respectively, vacuumizing, and frying after the vacuum degree reaches the preset value of 0.095MPa; frying at 110 deg.C for 28min. Deoiling after the vacuum frying is finished. The rest of the procedure was the same as in example 1.
Comparative example 3
Quick-freezing: and (3) quickly freezing the drained agaricus bisporus slices at-18 ℃ for 14h, and frying after the agaricus bisporus is frozen and molded and hard in texture. The other conditions were the same as in example 1.
Sensory evaluation and crispness of the agaricus bisporus crisps of examples 1 to 2 and comparative examples 1 to 3 were measured as follows.
(1) And (4) sensory evaluation. And (3) distributing the finished agaricus bisporus chips obtained in the examples 1-2 and the comparative examples 1-3 to sensory evaluation group members, wherein the group members comprise 40 food professional students and 30 non-food professional consumers, keeping the evaluation members unchanged each time, processing sensory evaluation data by referring to GB/T15682-2008, and finally taking the total score as a sensory evaluation result. Specific sensory evaluation criteria are shown in table 2. The results of sensory evaluation of the agaricus bisporus chips of examples 1 to 2 and comparative examples 1 to 3 are shown in table 2. As can be seen from table 2, the agaricus bisporus chips prepared in examples 2 and 1 had the highest sensory rating, slightly golden color, regular surface, crispy mouthfeel, and agaricus bisporus aroma.
TABLE 1 sensory evaluation criteria
TABLE 2 sensory evaluation results of the Agaricus bisporus chips of examples 1 to 2 and comparative examples 1 to 3
(2) Texture measuring method
The Agaricus bisporus crisp samples were subjected to texture measurement using a TA-XT2i texture analyzer of SMS corporation, england. The test conditions were determined as follows: the probe P/50, the speed before measurement of 2.00mm/s, the speed after measurement of 2.00mm/s or 2.00mm/s, the compression degree of 50%, the stay interval of 5s and the trigger value of 20g. Each test was repeated 10 times. Brittleness (fragility) is the maximum peak at the first compression when the probe compresses the sample. The results are shown in Table 2.
TABLE 3 crispness measurement results of agaricus bisporus crisps of examples 1 to 2 and comparative examples 1 to 3
| Example 1 | Example 2 | Comparative example 1 | Comparative example 2 | Comparative example 3 | |
| Brittleness (g) | 86.63±3.35 | 91.22±3.56 | 82.00±3.56 | 82.33±2.64 | 82.00±2.45 |
A higher crispness value indicates a crisper, and more desirable, chip. The agaricus bisporus crisps of example 1 and example 2 are excellent in crispness and good in taste. With the prolonging of quick-freezing time, free water and partial combined water in the quick-frozen agaricus bisporus are crystallized, the volume is increased, the cell structure is damaged, the agaricus bisporus chips are fried under the high-temperature vacuum condition, water is quickly evaporated, the tissues of the final product are porous, the volume is enlarged, and the brittleness is increased, so that the brittleness of the agaricus bisporus chips in the embodiment 2 is higher than that in the embodiment 1, but with the further increase of the quick-freezing time, the brittleness value of the agaricus bisporus chips in the comparative example 3 is reduced, the brittleness of the agaricus bisporus chips is possibly influenced due to the fact that the hardness of the agaricus bisporus chips is increased after the quick-freezing time is prolonged, the color and the brittleness of the agaricus bisporus chips are influenced, and the sensory quality of the agaricus bisporus chips in the comparative example 3 is reduced. In addition, the low crispness value of the agaricus bisporus chips of comparative example 1 also indicates that the impregnation solution consisting of the maltodextrin solution, the sucrose solution and the sodium chloride solution according to the present invention can improve the crispness value of the agaricus bisporus chips.
In conclusion, in the prior art, the immersion liquid is usually composed of a sugar solution in the crisp making process, and the prepared crisp is not ideal in crispness. The agaricus bisporus crisp chips prepared by the invention have high sensory score and good brittleness.
Although the present invention has been described in detail with reference to the above embodiments, it is only a part of the embodiments of the present invention, not all of the embodiments, and other embodiments can be obtained without inventive step according to the embodiments, and the embodiments are within the scope of the present invention.
Claims (10)
1. The steeping liquor for improving the crispness of the agaricus bisporus chips is characterized by comprising a maltodextrin solution with the mass concentration of 9-11%, a sucrose solution with the mass concentration of 4-6% and a sodium chloride solution with the mass concentration of 9-11%; the volume ratio of the maltodextrin solution to the sucrose solution to the sodium chloride solution is (1-2): (1-2): (1-2).
2. The preparation method of the agaricus bisporus crisp chips is characterized by comprising the following steps of: sequentially performing color protection, curing, dipping, quick freezing and vacuum frying on the agaricus bisporus sliced raw materials to obtain agaricus bisporus crisp chips;
the impregnation liquid according to claim 1 is used for the impregnation.
3. The method according to claim 2, wherein the time for the impregnation is 5 to 7 hours.
4. The preparation method according to claim 2, wherein the color protection is performed by immersing a raw material of the agaricus bisporus slices in a color protection solution; the mass volume ratio (1-2) g of the agaricus bisporus slice raw material to the color protection liquid is as follows: (3-5) mL, and the color protection time is 2-4 h.
5. The preparation method according to claim 4, characterized in that the color protection solution comprises an L-ascorbic acid solution with a mass concentration of 9-11% and a citric acid solution with a mass concentration of 0.5-0.7%; the volume ratio of the L-ascorbic acid solution to the citric acid solution in the color protection solution is 1: (0.95-1.05).
6. The method according to claim 1, wherein the raw material thickness of the sliced Agaricus bisporus is 14 to 16mm.
7. The method according to claim 1, wherein the vacuum degree of the vacuum frying is 0.080 to 0.095MPa; the temperature of vacuum frying is 95-105 ℃; the vacuum frying time is 26-30 min.
8. The preparation method according to claim 1, further comprising vacuum deoiling the fried agaricus bisporus slices after vacuum frying, wherein the vacuum deoiling is performed at a vacuum degree of 0.080-0.095 MPa and at a rotation speed of 200r/min for 2min.
9. The preparation method of claim 1, wherein the temperature of the quick freezing is-16 ℃ to-20 ℃ and the time is 11 to 13 hours.
10. The method of claim 1, wherein the curing comprises blanching curing at a temperature of 60-100 ℃ for 10-14 min.
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