CN116210885A - Golden fungus crisp leisure food and preparation method thereof - Google Patents
Golden fungus crisp leisure food and preparation method thereof Download PDFInfo
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- CN116210885A CN116210885A CN202211686620.6A CN202211686620A CN116210885A CN 116210885 A CN116210885 A CN 116210885A CN 202211686620 A CN202211686620 A CN 202211686620A CN 116210885 A CN116210885 A CN 116210885A
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- Prior art keywords
- tremella aurantialba
- vacuum
- crisp
- aurantialba
- tremella
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- 235000013305 food Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 241000233866 Fungi Species 0.000 title claims description 18
- 241000117280 Naematelia aurantialba Species 0.000 claims abstract description 98
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 44
- 238000007710 freezing Methods 0.000 claims abstract description 37
- 239000007888 film coating Substances 0.000 claims abstract description 27
- 238000009501 film coating Methods 0.000 claims abstract description 27
- 230000008014 freezing Effects 0.000 claims abstract description 27
- 238000010025 steaming Methods 0.000 claims abstract description 24
- 238000004806 packaging method and process Methods 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 14
- 238000009835 boiling Methods 0.000 claims abstract description 13
- 238000007598 dipping method Methods 0.000 claims abstract description 13
- 239000000243 solution Substances 0.000 claims description 41
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 238000001035 drying Methods 0.000 claims description 22
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 20
- 238000001816 cooling Methods 0.000 claims description 20
- 238000002791 soaking Methods 0.000 claims description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 14
- 238000004140 cleaning Methods 0.000 claims description 11
- 238000005520 cutting process Methods 0.000 claims description 11
- 229920002774 Maltodextrin Polymers 0.000 claims description 10
- 239000005913 Maltodextrin Substances 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 10
- 229940035034 maltodextrin Drugs 0.000 claims description 10
- 229910052757 nitrogen Inorganic materials 0.000 claims description 10
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 8
- 229920001661 Chitosan Polymers 0.000 claims description 8
- 239000000661 sodium alginate Substances 0.000 claims description 8
- 235000010413 sodium alginate Nutrition 0.000 claims description 8
- 229940005550 sodium alginate Drugs 0.000 claims description 8
- 239000004320 sodium erythorbate Substances 0.000 claims description 8
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 7
- 235000010323 ascorbic acid Nutrition 0.000 claims description 7
- 229960005070 ascorbic acid Drugs 0.000 claims description 7
- 239000011668 ascorbic acid Substances 0.000 claims description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 7
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 7
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 239000000834 fixative Substances 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 239000011259 mixed solution Substances 0.000 claims description 4
- 235000011888 snacks Nutrition 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 206010033546 Pallor Diseases 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 238000005470 impregnation Methods 0.000 description 8
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 241000726811 Carpinus betulus Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000252132 Pleurotus eryngii Species 0.000 description 1
- 235000001681 Pleurotus eryngii Nutrition 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
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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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Microbiology (AREA)
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- Chemical Kinetics & Catalysis (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
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Abstract
The invention belongs to the technical field of food processing, and discloses a preparation method of tremella aurantialba crisp leisure food, which comprises the following steps: the method comprises the steps of (1) pretreatment, (2) steaming, (3) ultrasonic auxiliary dipping, (4) vacuum microwave predrying, (5) film coating treatment, (6) quick freezing, and (7) vacuum low-temperature frying (8) packaging, thus obtaining the finished product. The method of the invention uses steaming to replace traditional boiling water blanching, reduces the loss of water-soluble nutrient components in the tremella aurantialba, reduces the oil content of the product through vacuum microwave predrying and film coating treatment, and the tremella aurantialba crisp chips prepared by the method of the invention are more nutritional, lower in fat and healthier. In addition, the invention also discloses a tremella aurantialba crisp leisure food.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to tremella aurantialba crisp leisure food and a preparation method thereof.
Background
At present, most edible fungus crisp chips in the market take large edible fungi such as mushrooms, pleurotus eryngii, white beech mushrooms and the like and the residual mushrooms as raw materials, and golden fungus crisp chip products are not seen. The like products in the market are usually produced and processed through the technological processes of cleaning, cutting, blanching, color protection, dipping, freezing, vacuum low-temperature frying, deoiling and seasoning.
The invention patent application with publication number of CN109170841A discloses a preparation method of instant edible fungus crisp chips, which comprises the following steps: the method comprises the steps of (1) raw material pretreatment, (2) color protection and sulfur removal, (3) fixation, (4) dipping, (5) washing and draining, (6) quick freezing, (7) low-temperature vacuum frying, (8) centrifugal deoiling, (9) heat preservation and aroma extraction, (10) seasoning, and (11) packaging to obtain the product. The enzyme deactivation in the method is to bleach and scald the edible fungi in boiling water, which can cause the loss of water-soluble nutrient components of the edible fungi; in addition, the frying time of the method is longer, and the oil content of the product is higher.
Disclosure of Invention
In order to overcome the defects of the prior art, the first aspect of the invention provides a preparation method of tremella aurantialba crisp leisure food, which not only uses steaming to replace traditional boiling water blanching, reduces the loss of water-soluble nutrient components in tremella aurantialba, but also reduces the initial water content of tremella aurantialba through vacuum microwave pre-drying treatment, shortens the frying time and reduces the oil content of the tremella aurantialba.
The technical purpose of the invention is realized by the following technical scheme:
a preparation method of tremella aurantialba crisp leisure food comprises the following steps:
(1) Pretreatment: repeatedly cleaning fresh golden fungus with clear water, and cutting for use;
(2) Steaming: boiling water in a steamer, steaming pretreated tremella aurantialba in the steamer for 18-25 min, and cooling for later use;
(3) Ultrasonic-assisted dipping: placing steamed tremella aurantialba in the soaking liquid, and soaking for 30min under the assistance of ultrasonic waves; the impregnating solution is a mixed solution of a color fixative and 15% -25% maltodextrin;
(4) Vacuum microwave pre-drying: drying the soaked tremella aurantialba by a vacuum microwave dryer until the water content is 50% -65%;
(5) And (3) film coating treatment: soaking the dried tremella aurantialba in the film coating agent for 10-15 min;
(6) Quick-freezing: putting the tremella aurantialba subjected to film coating treatment into a tunnel type instant freezer for quick freezing at the freezing temperature of minus 30 ℃ for 30-40 min;
(7) Vacuum low-temperature frying: putting the quick-frozen tremella aurantialba into low-temperature vacuum frying equipment, adjusting the vacuum degree to be-0.07 to-0.05 MPa, frying for 17-20 min at 80-95 ℃, and deoiling for 5-7 min at the rotating speed of 90 r/min;
(8) And (3) packaging: cooling the deoiled tremella aurantialba crisp chips to room temperature, and filling nitrogen and packaging to obtain a finished product.
Further, the color fixative in the step (3) is citric acid or/and ascorbic acid or/and D-sodium erythorbate, and the concentrations of the citric acid, the ascorbic acid and the D-sodium erythorbate are respectively 0.2% -1.0%, 0.03% -0.09% and 0.2% -0.8%.
Further, the impregnating solution in the step (3) contains 10% -15% of white granulated sugar.
Further, the film coating agent in the step (5) is one or a combination of more of chitosan solution, sodium carboxymethyl cellulose solution and sodium alginate solution, wherein the mass fractions of the chitosan solution, the sodium carboxymethyl cellulose solution and the sodium alginate solution are respectively 1% -3%, 0.5% -1% and 0.5% -1%.
The second aspect of the invention provides a tremella aurantialba crisp snack food, which is prepared by any one of the preparation methods.
Compared with the prior art, the invention has at least the following beneficial effects:
1. the method adopts a steaming mode to cure and deactivate the enzymatic activity of the tremella aurantialba material, and reduces the loss of water-soluble nutrient components, so that the product is more nutritious;
2. according to the invention, the initial water content of tremella aurantialba is reduced through vacuum microwave pre-drying treatment, the vacuum low-temperature frying time is shortened, and the oil content of the product is reduced;
3. according to the method, the color fixative is added into the impregnating solution, the impregnating process is also a color protection process, and the ultrasonic auxiliary impregnating technology is combined, so that the impregnating time is shortened, and the production efficiency is improved;
4. according to the invention, a layer of protective film can be formed on the surface of the tremella aurantialba material through film coating treatment, so that grease is prevented from entering the material, and the oil content of the product is further reduced;
5. the quick freezing mode adopts tunnel quick freezing, shortens the freezing time, and ensures that the tremella aurantialba tissues form a porous structure in the freezing process, so that water vapor can be uniformly diffused during frying, and the texture of the crisp chips is improved.
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 will be apparent that the described embodiments are only some, but not all, embodiments of the invention. All other embodiments, based on the examples herein, which are within the scope of the invention as defined by the claims, will be within the scope of the invention as defined by the claims.
In the application, unless otherwise specified,% represents wt%, the proportion relationship is mass ratio, and the adopted raw materials are all commercial products unless otherwise specified.
Example 1
A preparation method of tremella aurantialba crisp leisure food comprises the following steps:
1. pretreatment: repeatedly cleaning fresh golden fungus with clear water, and cutting for use;
2. steaming: boiling water in a steamer, steaming pretreated tremella aurantialba in the steamer for 20min, and cooling for later use;
3. ultrasonic-assisted dipping: placing steamed tremella aurantialba in the impregnating solution, and carrying out ultrasonic auxiliary impregnation for 30min at room temperature under the condition of 50 kHz; wherein, the impregnating solution contains 15 percent of maltodextrin and 0.2 percent of citric acid, and the balance is water;
4. vacuum microwave pre-drying: drying the soaked tremella aurantialba by using a vacuum microwave dryer until the water content is 60%;
5. and (3) film coating treatment: soaking the dried tremella aurantialba in a 1% chitosan solution for 10min;
6. quick-freezing: putting the tremella aurantialba subjected to film coating treatment into a tunnel type instant freezer for quick freezing at the freezing temperature of minus 30 ℃ for 30min;
7. vacuum low-temperature frying: putting the quick-frozen tremella aurantialba into low-temperature vacuum frying equipment, adjusting the vacuum degree to-0.07 MPa, frying at 80 ℃ for 17min, and deoiling at 90r/min for 5min;
8. and (3) packaging: cooling the deoiled tremella aurantialba crisp chips to room temperature, and filling nitrogen and packaging to obtain a finished product.
Example 2
A preparation method of tremella aurantialba crisp leisure food comprises the following steps:
1. pretreatment: repeatedly cleaning fresh golden fungus with clear water, and cutting for use;
2. steaming: boiling water in a steamer, steaming pretreated tremella aurantialba in the steamer for 18min, and cooling for later use;
3. ultrasonic-assisted dipping: placing steamed tremella aurantialba in the impregnating solution, and carrying out ultrasonic auxiliary impregnation at room temperature under the condition of 50kHz for 22min; wherein the impregnating solution contains 20% of maltodextrin, 1% of citric acid and 12% of white granulated sugar, and the balance is water;
4. vacuum microwave pre-drying: drying the soaked tremella aurantialba by using a vacuum microwave dryer until the water content is 63%;
5. and (3) film coating treatment: soaking the dried tremella aurantialba in a 3% chitosan solution for 12min;
6. quick-freezing: putting the tremella aurantialba subjected to film coating treatment into a tunnel type instant freezer for quick freezing at the freezing temperature of minus 30 ℃ for 35min;
7. vacuum low-temperature frying: putting the quick-frozen tremella aurantialba into low-temperature vacuum frying equipment, adjusting the vacuum degree to-0.07 MPa, frying at 85 ℃ for 18min, and deoiling at a rotating speed of 90r/min for 6min;
8. and (3) packaging: cooling the deoiled tremella aurantialba crisp chips to room temperature, and filling nitrogen and packaging to obtain a finished product.
Example 3
A preparation method of tremella aurantialba crisp leisure food comprises the following steps:
1. pretreatment: repeatedly cleaning fresh golden fungus with clear water, and cutting for use;
2. steaming: boiling water in a steamer, steaming pretreated tremella aurantialba in the steamer for 22min, and cooling for later use;
3. ultrasonic-assisted dipping: placing steamed tremella aurantialba in the impregnating solution, and carrying out ultrasonic auxiliary impregnation for 15min at room temperature under the condition of 50 kHz; wherein the impregnating solution contains 25% of maltodextrin and 0.03% of ascorbic acid, and the balance is water;
4. vacuum microwave pre-drying: drying the soaked tremella aurantialba by a vacuum microwave dryer until the water content is 65%;
5. and (3) film coating treatment: soaking dried tremella aurantialba in 0.5% sodium carboxymethyl cellulose solution for 15min;
6. quick-freezing: putting the tremella aurantialba subjected to film coating treatment into a tunnel type instant freezer for quick freezing at the freezing temperature of minus 30 ℃ for 40min;
7. vacuum low-temperature frying: putting the quick-frozen tremella aurantialba into low-temperature vacuum frying equipment, adjusting the vacuum degree to-0.07 MPa, frying for 20min at 90 ℃, and deoiling for 7min at the rotating speed of 90 r/min;
8. and (3) packaging: cooling the deoiled tremella aurantialba crisp chips to room temperature, and filling nitrogen and packaging to obtain a finished product.
Example 4
A preparation method of tremella aurantialba crisp leisure food comprises the following steps:
1. pretreatment: repeatedly cleaning fresh golden fungus with clear water, and cutting for use;
2. steaming: boiling water in a steamer, steaming pretreated tremella aurantialba in the steamer for 21min, and cooling for later use;
3. ultrasonic-assisted dipping: placing steamed tremella aurantialba in the impregnating solution, and carrying out ultrasonic auxiliary impregnation for 24min at room temperature under the condition of 50 kHz; wherein the impregnating solution contains 17% of maltodextrin, 0.9% of ascorbic acid, 10% of white granulated sugar and the balance of water;
4. vacuum microwave pre-drying: drying the soaked tremella aurantialba by using a vacuum microwave dryer until the water content is 57%;
5. and (3) film coating treatment: soaking the dried tremella aurantialba in 1% sodium carboxymethyl cellulose solution for 13min;
6. quick-freezing: putting the tremella aurantialba subjected to film coating treatment into a tunnel type instant freezer for quick freezing at the freezing temperature of minus 30 ℃ for 40min;
7. vacuum low-temperature frying: putting the quick-frozen tremella aurantialba into low-temperature vacuum frying equipment, adjusting the vacuum degree to-0.06 MPa, frying for 20min at 83 ℃, and deoiling for 7min at the rotating speed of 90 r/min;
8. and (3) packaging: cooling the deoiled tremella aurantialba crisp chips to room temperature, and filling nitrogen and packaging to obtain a finished product.
Example 5
A preparation method of tremella aurantialba crisp leisure food comprises the following steps:
1. pretreatment: repeatedly cleaning fresh golden fungus with clear water, and cutting for use;
2. steaming: boiling water in a steamer, steaming pretreated tremella aurantialba in the steamer for 23min, and cooling for later use;
3. ultrasonic-assisted dipping: placing steamed tremella aurantialba in the impregnating solution, and carrying out ultrasonic auxiliary impregnation for 19min at room temperature under the condition of 50 kHz; wherein, the impregnating solution contains 17.5 percent of maltodextrin and 0.2 percent of D-sodium erythorbate, and the balance is water;
4. vacuum microwave pre-drying: drying the soaked tremella aurantialba by using a vacuum microwave dryer until the water content is 55%;
5. and (3) film coating treatment: soaking dried tremella aurantialba in 0.5% sodium alginate solution for 11.5min;
6. quick-freezing: putting the tremella aurantialba subjected to film coating treatment into a tunnel type instant freezer for quick freezing at the freezing temperature of minus 30 ℃ for 40min;
7. vacuum low-temperature frying: putting the quick-frozen tremella aurantialba into low-temperature vacuum frying equipment, adjusting the vacuum degree to-0.06 MPa, frying for 20min at the temperature of 87 ℃, and deoiling for 7min at the rotating speed of 90 r/min;
8. and (3) packaging: cooling the deoiled tremella aurantialba crisp chips to room temperature, and filling nitrogen and packaging to obtain a finished product.
Example 6
A preparation method of tremella aurantialba crisp leisure food comprises the following steps:
1. pretreatment: repeatedly cleaning fresh golden fungus with clear water, and cutting for use;
2. steaming: boiling water in a steamer, steaming pretreated tremella aurantialba in the steamer for 25min, and cooling for later use;
3. ultrasonic-assisted dipping: placing steamed tremella aurantialba in the impregnating solution, and carrying out ultrasonic auxiliary impregnation for 16min at room temperature under the condition of 50 kHz; wherein the impregnating solution contains 21% of maltodextrin, 0.8% of D-sodium erythorbate, 15% of white granulated sugar and the balance of water;
4. vacuum microwave pre-drying: drying the soaked tremella aurantialba by using a vacuum microwave dryer until the water content is 53%;
5. and (3) film coating treatment: soaking dried tremella aurantialba in 1% sodium alginate solution for 11.5min;
6. quick-freezing: putting the tremella aurantialba subjected to film coating treatment into a tunnel type instant freezer for quick freezing at the freezing temperature of minus 30 ℃ for 40min;
7. vacuum low-temperature frying: putting the quick-frozen tremella aurantialba into low-temperature vacuum frying equipment, adjusting the vacuum degree to-0.05 MPa, frying at 85 ℃ for 20min, and deoiling at 90r/min for 7min;
8. and (3) packaging: cooling the deoiled tremella aurantialba crisp chips to room temperature, and filling nitrogen and packaging to obtain a finished product.
Example 7
A preparation method of tremella aurantialba crisp leisure food comprises the following steps:
1. pretreatment: repeatedly cleaning fresh golden fungus with clear water, and cutting for use;
2. steaming: boiling water in a steamer, steaming pretreated tremella aurantialba in the steamer for 23min, and cooling for later use;
3. ultrasonic-assisted dipping: placing steamed tremella aurantialba in the impregnating solution, and carrying out ultrasonic auxiliary impregnation at room temperature under the condition of 50kHz for 21min; wherein the impregnating solution contains 20.5% of maltodextrin, 0.6% of citric acid, 0.5% of D-sodium erythorbate, 13.5% of white granulated sugar and the balance of water;
4. vacuum microwave pre-drying: drying the soaked tremella aurantialba by using a vacuum microwave dryer until the water content is 50%;
5. and (3) film coating treatment: soaking the dried tremella aurantialba in a mixed solution of 2% chitosan and 0.5% sodium alginate for 13min;
6. quick-freezing: putting the tremella aurantialba subjected to film coating treatment into a tunnel type instant freezer for quick freezing at the freezing temperature of minus 30 ℃ for 40min;
7. vacuum low-temperature frying: putting the quick-frozen tremella aurantialba into low-temperature vacuum frying equipment, adjusting the vacuum degree to-0.07 MPa, frying at 93 ℃ for 20min, and deoiling at 90r/min for 7min;
8. and (3) packaging: cooling the deoiled tremella aurantialba crisp chips to room temperature, and filling nitrogen and packaging to obtain a finished product.
Example 8
A preparation method of tremella aurantialba crisp leisure food comprises the following steps:
1. pretreatment: repeatedly cleaning fresh golden fungus with clear water, and cutting for use;
2. steaming: boiling water in a steamer, steaming pretreated tremella aurantialba in the steamer for 23min, and cooling for later use;
3. ultrasonic-assisted dipping: placing steamed tremella aurantialba in the impregnating solution, and carrying out ultrasonic auxiliary impregnation for 28min at room temperature under the condition of 50 kHz; wherein the impregnating solution contains 21% of maltodextrin, 0.9% of citric acid, 0.09% of ascorbic acid, 0.8% of D-sodium erythorbate and the balance of water;
4. vacuum microwave pre-drying: drying the soaked tremella aurantialba by using a vacuum microwave dryer until the water content is 62.5%;
5. and (3) film coating treatment: soaking dried tremella aurantialba in a mixed solution of 1.6% chitosan, 0.8% sodium carboxymethyl cellulose and 0.8% sodium alginate for 14min;
6. quick-freezing: putting the tremella aurantialba subjected to film coating treatment into a tunnel type instant freezer for quick freezing at the freezing temperature of minus 30 ℃ for 40min;
7. vacuum low-temperature frying: putting the quick-frozen tremella aurantialba into low-temperature vacuum frying equipment, adjusting the vacuum degree to-0.05 MPa, frying for 20min at the temperature of 95 ℃, and deoiling for 7min at the rotating speed of 90 r/min;
8. and (3) packaging: cooling the deoiled tremella aurantialba crisp chips to room temperature, and filling nitrogen and packaging to obtain a finished product.
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, and alternatives falling within the spirit and principles of the invention.
Claims (5)
1. The preparation method of the tremella aurantialba crisp leisure food is characterized by comprising the following steps of:
(1) Pretreatment: repeatedly cleaning fresh golden fungus with clear water, and cutting for use;
(2) Steaming: boiling water in a steamer, steaming pretreated tremella aurantialba in the steamer for 18-25 min, and cooling for later use;
(3) Ultrasonic-assisted dipping: placing steamed tremella aurantialba in the soaking liquid, and soaking for 30min under the assistance of ultrasonic waves; the impregnating solution is a mixed solution of a color fixative and 15% -25% maltodextrin;
(4) Vacuum microwave pre-drying: drying the soaked tremella aurantialba by a vacuum microwave dryer until the water content is 50% -65%;
(5) And (3) film coating treatment: soaking the dried tremella aurantialba in the film coating agent for 10-15 min;
(6) Quick-freezing: putting the tremella aurantialba subjected to film coating treatment into a tunnel type instant freezer for quick freezing at the freezing temperature of minus 30 ℃ for 30-40 min;
(7) Vacuum low-temperature frying: putting the quick-frozen tremella aurantialba into low-temperature vacuum frying equipment, adjusting the vacuum degree to be-0.07 to-0.05 MPa, frying for 17-20 min at 80-95 ℃, and deoiling for 5-7 min at the rotating speed of 90 r/min;
(8) And (3) packaging: cooling the deoiled tremella aurantialba crisp chips to room temperature, and filling nitrogen and packaging to obtain a finished product.
2. The method for preparing the tremella aurantialba crisp leisure food according to claim 1, wherein the color fixative in the step (3) is citric acid or/and ascorbic acid or/and D-sodium erythorbate, and the concentrations of the citric acid, the ascorbic acid and the D-sodium erythorbate are respectively 0.2% -1.0%, 0.03% -0.09% and 0.2% -0.8%.
3. The method for preparing a snack food of tremella aurantialba chips according to claim 2, wherein the soaking solution in the step (3) contains 10% -15% of white granulated sugar.
4. The preparation method of the tremella aurantialba crisp leisure food according to claim 1, wherein the film coating agent in the step (5) is one or a combination of more of chitosan solution, sodium carboxymethyl cellulose solution and sodium alginate solution, and the mass fractions of the chitosan solution, the sodium carboxymethyl cellulose solution and the sodium alginate solution are respectively 1% -3%, 0.5% -1% and 0.5% -1%.
5. The tremella aurantialba crisp snack food obtained by the preparation method according to any one of claims 1 to 4.
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