Preparation method of ready-to-eat mushroom stem chips

Abstract

The invention discloses a preparation method of ready-to-eat mushroom stem chips, and belongs to the technical field of deep processing of edible mushrooms. The method comprises the following steps of collecting raw materials namely mushroom stems, cleaning the collected mushroom stems, performing cutting from the middles of the cleaned mushroom stems, putting the cut mushroom stems in boiling water containing a seasoning bag, performing cooking, performing cooling, performing draining, then putting the drained mushroom stems in a maltodextrin solution containing preserving materials, performing auxiliary low-frequency ultrasonic wave impregnation, then putting the impregnated mushroom stems in a freezer, and performing prefreezing; and then transferring samples in a vacuum freeze drying machine, performing freeze drying according to a specific freezing curve, performing spraying with fat for seasoning, and then performing packaging. Compared with a conventional technology, the preparation method disclosed by the invention can improve the organoleptic quality of products, the defects that conventional deep-fried chips are high in oil yield, poor in color, hard in mouth feel, and the like are overcome, waste is turned into wealth, and an operable new way is provided for comprehensive utilization of the mushroom stems.

Description

technical field [0001] The invention belongs to the technical field of edible fungus deep processing, and in particular relates to a convenience food prepared from edible fungus leftovers, in particular to a preparation method of instant crispy strips of mushroom stalks. Background technique [0002] Edible fungi need to cut off the stalks in the process of commercialization to improve their quality. However, the stalks, like the mushroom caps, are developed from mycelium. Studies have shown that they are also rich in protein, amino acids, vitamins, mineral elements and other nutrients Element. Taking Pleurotus ostreatus as an example, the subtracted mushroom stalk accounts for about 15% to 25% of the dry weight of Pleurotus ostreatus. Due to the high fiber content in the mushroom stalks, when eaten fresh, the taste is bad and the palatability is not good. Most of them are discarded, which not only wastes resources, but also pollutes the environment. If the mushroom handle...

AI Technical Summary

Problems solved by technology

[0004] Aiming at the shortcomings of high oil content, deep color and hard taste of vacuum fried crispy strips, which are not conducive to human health, and the problem of poor swallowability of freeze-dried mushroom stalk crispy strips produced directly by vacuum freeze-drying technology, the purpose of the present invention is to provide A kind of preparation method of instant mushroom stalk freeze-dried crisp bar with enhanced palatability

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