Method for producing instant straw mushroom chips by adopting vacuum low-temperature dehydration technology
A production method, vacuum low temperature technology, applied in food preparation, food science, application, etc., can solve the problems of high loss of flavor and nutrients, low efficiency of dipping fruit and vegetable chips, and long product processing cycle, so as to shorten the production cycle, Effect of improving dipping efficiency and reducing frying time
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Embodiment 1
[0025] Embodiment 1: the production of the vacuum fried product of instant straw mushroom chips
[0026] Select 10Kg of white and hard fresh straw mushrooms (moisture content 89.9%), slice them after cleaning, choose straw mushroom slices with uniform shape, the thickness of the mushroom slices is 2mm, blanching in 90°C water for 2min, blanching and cooling Straw mushroom slices were placed in a 20% (m / v) maltodextrin impregnation solution, and ultrasonically assisted for 30 minutes; after draining, they were left to coat the film with 0.75% (m / v) sodium alginate for 30 minutes, and sent to the Dry for 35 minutes in an air blast drying oven with a temperature rise of 80°C. The straw mushroom slices after hot air drying are sent to a low-temperature vacuum fryer for frying. The frying conditions are: the vacuum degree is 0.085-0.095MPa, and the palm oil temperature is 90°C; Put the basket into the palm oil, fry for 8 minutes, and then centrifugally deoil under vacuum at a spee...
Embodiment 2
[0028] Select 20Kg of white and hard fresh straw mushrooms (moisture content 89.9%), slice them after cleaning, choose straw mushroom slices with uniform shape, and blanch them in 90°C water for 3 minutes, put the straw mushroom slices after blanching and cooling into concentration In 25% (m / v) maltodextrin impregnation solution, use ultrasonic assisted impregnation for 30 minutes; after draining, use 0.5% (m / v) sodium alginate to let the coating film stand for 30 minutes, and send it to a drum that has been heated to 80°C Dry in an air drying oven for 35 minutes. The straw mushroom slices after hot air drying are sent to a low-temperature vacuum fryer for frying. The frying conditions are: the vacuum degree is 0.085-0.095MPa, and the palm oil temperature is 80°C; Into the palm oil, fry for 12 minutes, then centrifuge deoiling under vacuum at 300rpm, and discharge after 5 minutes of deoiling. At this time, the finished product is about 3.0kg, with a moisture content of 5.13% a...
Embodiment 3
[0030] Select 20Kg of white and hard fresh straw mushrooms (moisture content 89.9%), slice them after cleaning, choose straw mushroom slices with uniform shape, and blanch them in 90°C water for 3 minutes, put the straw mushroom slices after blanching and cooling into concentration In 20% (m / v) maltodextrin impregnation solution, use ultrasonic assisted impregnation for 25 minutes; after draining, use 0.75% (m / v) sodium alginate to let the coating film stand for 30 minutes, and send it to a drum set at 80°C Dry in an air drying oven for 30 minutes. The straw mushroom slices after hot air drying are sent to a low-temperature vacuum fryer for frying. The frying conditions are: the degree of vacuum is 0.085-0.095MPa, and the temperature of palm oil is 100°C; Blue into the palm oil, fried 10min. Then centrifugal deoiling under vacuum state, the rotating speed is 300rpm, after deoiling for 5 minutes, the finished product is about 2.4kg, wherein the water content is 2.05%, and the ...
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