Processing method of ready-to-eat stropharia rugosoannulata chips
The technology of a large bulbous mushroom and a processing method is applied in the directions of food forming, food science, and application, which can solve the problems of high nutrient loss, high oil content and low added value, and achieve small nutrient loss and low frying temperature. , the slow effect of oil acid value and peroxide value
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[0040] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.
[0041] see figure 1 , the present invention provides a technical solution: a processing method of instant stropharia crisps, comprising the following steps: Step 1, raw material preparation; Step 2, precooking and killing; Step 3, centrifuging and draining; Step 4, vacuum impregnation Step 5, low-temperature quick freezing; Step 6, vacuum frying; Step 7, vacuum deoiling; Step 8, cooling and seasoning; Step 9, inspection and packaging;
[0042] Wherein in abov...
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