香辣风味香菇丝的加工技术及工艺研究

Study on the Processing Technology of Spicy Shredded Mushroom

通过长期的试验和实践摸索,把菇柄和加工剩下的边角料通过浸泡清洗、脱水、拉丝、低温油炸、脱油、浸渍腌制、烘烤等工序加工成香菇丝,并对该工艺技术进行研究,结果表明最佳技术参数是:脱水机转速为1 800 r/min、脱水时间为4 min,香菇拉丝粗细为3 mm,低温油炸真空度为-0.09 MPa、温度为93℃、时间为18 min,浸渍腌制真空度为-0.9 MPa、转速为10 r/min、常温度下时间为40 min,烘烤温度为75℃、时间为6 h。生产出的香菇丝筋道饱满,香辣适口,极富肉感,食用方便,既可以作为开口即食的休闲食品,又可以作为餐桌上的佐料,变废为宝,对提高香菇加工企业的经济效益、丰富产品种类具有重要参考价值。

This study was on the processing technology of the offcuts which will be processed into shredded mushroom through the working procedure such as soaking and cleaning, dehydration, drawing thickness, lowtemperature frying, deoiling, soaking and salting, baking and so on. This result showed the best technological parameters were the following ： the rotate speed of dehydrator was 1 800 r/min, dehydration time was 4 min, the thickness of shredded mushroom was 3 mm, the low-temperature frying vacuum was -0.09 MPa, tempera- ture was 93 ℃, time was 18 min. the soaking time of normal temperature was 40 min, the and salting vacuum was -0.9 MPa, rotate speed was 10 r/min, the baking temperature was 75℃, time was 6 h. The shredded mushroom is chewy and spicy. It can be eaten as a convenient snack food and a seasoning at the dinner table. This study has a very important reference value for the mushroom processing enterprises.