MySheen

Processing technology of fried flavor food with Pleurotus ostreatus

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Using fresh Pleurotus ostreatus as raw material, dried Pleurotus ostreatus and nutritious oil can be prepared by deep-frying. 1. Raw material selection: choose fresh Pleurotus ostreatus with suitable maturity, normal mushroom shape, no disease spots, worm-eaten and undistributed spores as raw materials. two。 Raw material treatment: cut off the mushroom stalk, rinse quickly with clean water to remove impurities, drain and dry the surface moisture with a fan. Soak in water during cleaning can not be too long, if the mushroom body absorbs more water, you can use centrifugal dryer to remove most of the moisture. After washing, divide the raw material into 2 cm wide mushroom strips. 3. Deep frying: choose refined rapeseed oil and add Pleurotus ostreatus

Using fresh Pleurotus ostreatus as raw material, dried Pleurotus ostreatus and nutritious oil can be prepared by deep-frying.

1. Raw material selection: choose fresh Pleurotus ostreatus with suitable maturity, normal mushroom shape, no disease spots, worm-eaten and undistributed spores as raw materials.

two。 Raw material treatment: cut off the mushroom stalk, rinse quickly with clean water to remove impurities, drain and dry the surface moisture with a fan. Soak in water during cleaning can not be too long, if the mushroom body absorbs more water, you can use centrifugal dryer to remove most of the moisture. After washing, divide the raw material into 2 cm wide mushroom strips.

3. Deep frying: choose refined rapeseed oil, the amount of Pleurotus ostreatus is 40% of the weight of oil, in the electric frying pan, heat the oil temperature to 120-130 ℃, then deep-fry the mushroom strips in a metal mesh frame, pay attention to observe the changes of mushroom strips to adjust the oil temperature, and slightly turn over to ensure uniform heating, the oil temperature can not be too high or too low. Frying time is generally about 10 minutes, the product is golden yellow, slightly brittle, stop heating, put forward the metal mesh frame, and drain the surface oil slick.

4. Product deployment, packaging:

The finished product rate of ① fried dried Pleurotus ostreatus is 30%-35%. Seasonings can be added according to consumer taste, such as salt, monosodium glutamate, mashed garlic, minced ginger, chili powder, pepper powder, five-spice powder, soy sauce, sugar, citric acid and so on. The products are packed with composite film bags with a capacity of 25 grams, 50 grams and 100 grams. The weighed products are packed into the bag through the funnel. The mouth of the bag shall not be glued with oil to facilitate the vacuum sealing machine to empty the heat seal under the vacuum above 0.09MPa.

The oil from ② deep-fried Pleurotus ostreatus is filtered by sieve and then directly put into the sterilized glass cap bottle to get the nutritional oil of Pleurotus ostreatus.

 
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