Preparation method of remodeling pleurotus eryngii instant crisp chips

Abstract

The invention discloses a preparation method of remodeling pleurotus eryngii instant crisp chips. The method comprises the following steps of (1) cleaning and slicing pleurotus eryngii; then, performing vacuum drying and crushing; (2) raw material and auxiliary material premixing, wherein the total quantity of pleurotus eryngii powder, low-gluten flour and glutinous rice flour is the baking percentage being 100 percent; the consumption of the pleurotus eryngii powder is 30 to 50 percent; the proportion of the low-gluten flour to the glutinous rice flour is (0.5 to 2) to 1; the addition quantity of the water is 60 to 70 percent; meanwhile, adding food additives; (3) performing fermentation for 45 to 75min; (4) pressing the raw materials into chips; (5) performing aging; (6) performing microwave vacuum drying; performing puffing for 20 to 23min; (7) performing cooling. The pleurotus eryngii crisp chips prepared by the preparation method have high sensory scores, and has the characteristics of uniform shape, faint yellow color and luster, whole crispness and proper pleurotus eryngii taste; the nutritive value is high; the blank of pleurotus eryngii leftovers subjected to remodeling ina puffed product is filled; the pleurotus eryngii crisp chips prepared by the method have excellent hardness and brittleness; the product brittleness is good.

Description

technical field [0001] The invention relates to a preparation method of instant crispy chips, in particular to a preparation method of reshaped Pleurotus eryngii instant crispy chips. Background technique [0002] In recent years, the global edible fungi industry has developed rapidly, with an annual growth rate of 7-10%, while my country's annual growth rate is as high as about 20%. growth trend. As a major province of edible fungi industry, Jiangsu Province produced more than 2.13 million tons of fresh mushrooms in 2012, with a total output value of 11.8 billion yuan, ranking fourth in the country. The level of industrialization of edible fungi in Jiangsu Province leads the country. In 2014, there were 134 industrialization enterprises, accounting for one-fifth of the national total. The production scale and industrial concentration rank first in the country. Fresh edible fungi are perishable, have a short shelf life, and are easily damaged during transportation, which re...

AI Technical Summary

Problems solved by technology

The leftovers after deep processing of Pleurotus eryngii are rich in dietary fiber, and are generally used as fertilizers, resulting in waste of resources. Therefore, it is of great significance to use the leftovers of Pleurotus eryngii as raw materials and process them into instant composite pleurotus eryngii chips

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