Wild edible bolete processing method
A processing method, the technology of boletus, applied in the fields of application, food preparation, food science, etc., can solve the problems of immature cold fresh technology, adverse reactions of consumers, high cost, etc., to promote marketability and not easy to burn , low-cost effect
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Embodiment 1
[0008] A method for processing wild edible boletus: the present invention carries out a low-temperature treatment at -30°C for 4 hours on the fresh-frozen white boletus, red boletus, and black boletus, and then lightly heats the quick-frozen mushrooms at -20°C. Thaw for 3 hours, and then put the thawed bacteria into a 90°C high-pressure fryer for frying. The internal pressure of the high-pressure fryer is 70KPa; pure natural rapeseed oil is used as the frying oil, and the frying time is 9 minutes.
Embodiment 2
[0010] A processing method for wild edible boletus: the present invention carries out a low-temperature treatment at -35°C for 5 hours on fresh-frozen white boletus, red boletus, and black boletus, and then lightly heats the quick-frozen mushrooms at -25°C. Thaw for 4 hours, and then put the thawed bacteria into a 110°C high-pressure fryer for frying. The internal pressure of the high-pressure fryer is 80KPa; pure natural rapeseed oil is used as the frying oil, and the frying time is 11 minutes.
Embodiment 3
[0012] A processing method for wild edible boletus: the present invention carries out a low-temperature treatment at -32°C for 4.5 hours on fresh-frozen white boletus, red boletus, and black boletus, and then lightly heats the quick-frozen mushrooms at -23°C. Thaw for 3.5 hours, and then put the thawed bacteria into a 100°C high-pressure fryer for frying. The internal pressure of the high-pressure fryer is 75KPa; pure natural rapeseed oil is used as the frying oil, and the frying time is 10 minutes.
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