Method for producing primary-color low-fat crisp mushroom chips
The invention relates to a method for producing primary-color low-fat crisp mushroom chips, which belongs to the technical field of fruit and vegetable food processing. The method for producing the crisp mushroom chips comprises the following main steps of: carrying out conventional selection, root removal, slicing, washing, color protection and blanching treatment in filling liquid on a mushroom raw material; then carrying out vacuum frying dehydration and vacuum centrifugal deoiling; and finally carrying out non-fried dehydration, flavoring and packaging. In the invention, a combined treatment method for sequentially carrying out filling liquid blanching treatment, vacuum frying dehydration and non-fried dehydration is adopted. The produced crisp mushroom chips have attractive appearance and crisp taste with the maintained color, aroma and taste of mushrooms, and the oil content of a final product is below 10 percent; and compared with the traditional vacuum frying method, the invention reduces the production cost by more than a quarter and improves the production efficiency by more than 1.5 times.
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