Full-natural extruded coprinus slices and production method thereof

Abstract

The invention relates to full-natural extruded coprinus slices and a production method thereof, belonging to the technical field of agricultural product deep processing. The production method comprises the following the steps that: after slicing and color protection processing, coprinus is put in an air dry oven until the water content of the corpinus is 65-70% of the water content of fresh unopened coprinus; and coprinus slices are placed in a vacuum microwave drying machine to be processed for 3-4min, and then, are returned to be at one air pressure. In the invention, by adopting ozonated water color protection, vacuum microwave drying extrusion, and other technical research and application, during the production process, no any additive is added, processed extruded coprinus slices have beautiful appearances and crisp taste, and are less in nutrition loss, the quality of the product is good, and the full-natural extruded coprinus slices have a wide market development prospect. According to the invention, the defects of fry extrusion and differential pressure extrusion are overcome, and the quick, low-temperature and non-fried extrusion processing of the coprinus slices are realized.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products. Background technique [0002] my country is a big producer of edible fungi, especially the output of rare species Coprinus comatus is in a leading position in the world. In the harvest season of Coprinus comatus, due to the large quantity, it is difficult to store, and the salting method is generally used to achieve the processing purpose. But this processing method is unfavorable for direct consumption, and when carrying out final processing or edible, can carry out processing edible after table salt must be reduced to certain concentration. This process will cause waste of water, heat, nutrients, and environmental pollution. The use of microwave vacuum drying processing technology has less impact on the environment, which is conducive to environmental protection, saving resources and reducing the loss of nutrients. [0003] At present, the processing methods ...

AI Technical Summary

Problems solved by technology

[0003] At present, the processing methods of fruit and vegetable chips are mainly fried puffing and air pressure difference puffing. Due to the high temperature of the oil used in the production of fried puffed fruit and vegetable chips, the nutrients are seriously damaged and greatly lost. The oil is in a high temperature state for a long time, which is easy to cause oxidation and rancidity of the oil. Some components in the oil undergo chemical changes, producing harmful substances, and even carcinogens. Regular consumption will have adverse effects on human health.

However, air flow pressure difference puffing requires high temperature and high pressure, which has a greater impact on materials. At the same time, it needs to be equipped with a larger pressure vessel, which requires high energy consumption and long processing time. Generally, it takes 2-5 hours. Long-term puffing processing is easy to cause the product Unstable quality and low production capacity