Method for producing instant pleurotus eryngii chips
A production method and technology of Pleurotus eryngii, applied in food preparation, food science, application, etc., can solve the problems of high loss of flavor and nutrients, low dipping efficiency of fruit and vegetable chips, and long processing cycle, so as to shorten the production cycle, Shorten the dipping time and improve the effect of color
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Embodiment 1
[0023] Embodiment 1: the production of the vacuum fried product of instant type Pleurotus eryngii
[0024] Select 10kg fresh Pleurotus eryngii (water content 89.7%) with uniform size. Pleurotus eryngii slices were put into a mixed solution of maltodextrin and maltose with a concentration of 20%, immerged for 15 minutes with the aid of ultrasonic waves, and finally removed and drained; Dry at 60°C for 20 minutes at a wind speed of 1.5m / s. The hot-air-dried mushroom slices are sent to the vacuum fryer for vacuum frying under the condition that the vacuum degree is 0.085-0.090Mpa. When the palm oil temperature is 80°C, immerse the frying basket loaded with materials into the palm oil. The frying time is 15 minutes. The frying end point is judged by the observation mirror of the frying device. When the oil no longer has bubbles overflowing, it indicates that the frying is over. Then centrifugal deoiling under vacuum state, rotating speed is 300rmp, discharges after deoiling 10mi...
Embodiment 2
[0026] Select 20kg fresh Pleurotus eryngii with uniform size (water content 89.7%). After selection and washing, slice (size 3cm*3cm, thickness 1.5mm), blanching in 70°C water for 2min. Put the blanched and cooled Pleurotus eryngii slices into 20% maltodextrin solution, immerse them for 15 minutes with the aid of ultrasonic waves, and finally take them out and drain them; put the drained mushroom slices into a blast drying box, and dry them at a temperature of Under the conditions of 60°C and wind speed of 1.5m / s, the drying time is 20min. The hot-air-dried mushroom slices are fed into the vacuum frying machine for vacuum frying. The condition is that the vacuum degree is 0.085-0.090Mpa. When the temperature of the palm oil is 90°C, immerse the frying basket loaded with materials into the palm oil. The frying time is 10 minutes. The frying end point is judged by the observation mirror of the frying device. When the oil no longer has bubbles overflowing, it indicates that the f...
Embodiment 3
[0028] Select 20kg of fresh Pleurotus eryngii (water content 89.7%) with uniform size, after selection and cleaning, slice (size 3cm*3cm, thickness 1.5mm), and blanch in 80°C water for 1min. Put the blanched and cooled Pleurotus eryngii slices into a 15% maltodextrin solution, immerse them for 15 minutes with the aid of ultrasonic waves, and finally take them out and drain them; put the drained mushroom slices into a blast drying box, and dry them at a temperature of Under the conditions of 60°C and wind speed of 1.5m / s, the drying time is 20min. The hot-air-dried mushroom slices are fed into the vacuum frying machine for vacuum frying. The condition is that the vacuum degree is 0.085-0.090Mpa. When the temperature of the palm oil is 90°C, immerse the frying basket loaded with materials into the palm oil. The frying time is 15 minutes. The frying end point is judged by the observation mirror of the frying device. When the oil no longer has bubbles overflowing, it indicates tha...
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