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Processing method of pleurotus cornucopiae snack food

A snack food and processing method technology, applied in the confectionary industry, confectionery, food science, etc., can solve the problems of not being able to satisfy a variety of people with different tastes, single products, etc., to maintain natural color and flavor, rich in nutrition, and prevent oxidation The effect of deterioration

Inactive Publication Date: 2017-11-24
长沙而立生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Over the years, the traditional processing methods of edible fungi mainly include frying, stewing, boiling, cold dressing, etc. The deep-processed food produced by edible fungi that can be stored for a long time is only limited to sauces and vegetables. The product is single and cannot satisfy various needs. The needs of the taste crowd

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The processing method of the mushroom leisure food of the present embodiment may further comprise the steps:

[0022] (1) Raw material preparation: select non-rotten Shiitake mushrooms and grade them according to large, medium and small; cut off the stems of the graded Shiitake mushrooms and clean them;

[0023] (2) Slicing: two slices with one knife, to get sliced ​​mushrooms;

[0024] (3) Finishing and cooling: put the mushroom slices into boiling water for 2 minutes (the degree of “transparent but not rotten” of the mushroom slices is the degree), and quickly put the mushroom slices into cold water to cool after finishing to below 20°C, and drain the water;

[0025] (4) Soaking and rinsing: Put the drained mushroom slices into a sugar solution with a sugar content of 18 degrees and add salt equivalent to 0.8% of the sugar solution. The soaking time is 4 hours, and the temperature is summer 30°C in August; after dipping, take out the mushroom slices and put them int...

Embodiment 2

[0037] The processing method of the mushroom leisure food of the present embodiment may further comprise the steps:

[0038] (1) Raw material preparation: select non-rotten Shiitake mushrooms and grade them according to large, medium and small; cut off the stems of the graded Shiitake mushrooms and clean them;

[0039] (2) Slicing: Two knives and four slices to get Jiji mushroom slices;

[0040] (3) Finishing and cooling: put the mushroom slices into boiling water for 3 minutes (the degree of “transparent but not rotten” of the mushroom slices is the degree), and quickly put the mushroom slices into cold water to cool after finishing to below 20°C, and drain the water;

[0041] (4) Soaking and rinsing: Put the drained mushroom slices into a sugar solution with a sugar content of 20 degrees and add salt equivalent to 1.2% of the sugar solution. The soaking time is 4 hours and the temperature is 12 in winter. month at 30°C; after dipping, take out the mushroom slices and put t...

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Abstract

The invention provides a processing method of pleurotus cornucopiae snack food. The processing method comprises steps as follows: (1), raw material preparation; (2), slicing; (3), fixation and cooling; (4), soaking and rinsing; (5), vacuum low-temperature dehydration; (6), vacuum low-temperature frying; (7), cooling and sorting; (8), nitrogen-filled packing. According to the processing method, fresh edible mushrooms are taken as raw materials and processed with a vacuum low-temperature embrittlement technology, oxygen concentration in the production process is low, so that color of a product is not changed, oil content of the product can be greatly reduced, original nutritional value of the product can be reserved, and the product is rich in nutrients, tastes crisp and has unique flavor; the obtained product contains no artificial sweetening agents and additives and is nutritional and delicious, a variety of flavors such as classic original flavor, seaweed flavor, juicy tomato flavor and the like can be prepared according to the demands of consumers, and the product can meet dietary habits of the consumers at different ages.

Description

technical field [0001] The invention relates to a processing method of jitake mushroom leisure food. Background technique [0002] Over the years, the traditional processing methods of edible fungi mainly include frying, stewing, boiling, cold salad, etc. The deep-processed food produced by edible fungi that can be stored for a long time is only limited to sauces and vegetables. The product is single and cannot satisfy various needs. Taste the needs of the crowd. Contents of the invention [0003] The technical problem to be solved by the present invention is to overcome the deficiencies of the prior art and provide a processing method of pheasanthus jitake snack food with good taste. [0004] The technical scheme that the present invention adopts to solve its technical problem is, a kind of mushroom leisure food processing method, comprises the following steps: [0005] (1) Raw material preparation: select non-rotten Shiitake mushrooms and grade them according to large,...

Claims

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Application Information

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IPC IPC(8): A23G3/48
CPCA23G3/48
Inventor 饶培元夏志兰刘云
Owner 长沙而立生物科技有限公司
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