Mushroom crisps are mushrooms that are not crushed, juiced, concentrated and other processes, and are dehydrated in a vacuum and relatively anoxic environment, applying the principle of dehydration in a low-temperature environment to preserve food nutrients and retain the original color and flavor of the ingredients. It is then dried and puffed directly to make it pure and natural without adding coloring and other additives in the processing.

Mushroom crisps is a new, natural, green puffed food, easy to carry, open the bag to eat.

Expanded Information:

Not only shiitake mushrooms, but also all kinds of vegetables and fruits, such as durian, yellow peaches, okra, taro, and green soybeans, etc. can be made into crunchy chips, which are ready to be eaten right away in the bag. Vegetable and fruit crisps are so hot now, mainly because of its crisp texture and easy to carry around, as a snack while maximizing the retention of the nutrients of fruits and vegetables. And all this is mainly attributed to the production process of the crisps.

The production process is mainly divided into the following steps:

1, raw material acceptance: according to the development of the relevant standards for the acceptance of raw materials.

2. Selection and grading: manually select the raw materials of shiitake mushrooms with decay and grade them according to large, medium and small.

3, sorting and cleaning: cut off the stems of the graded mushrooms with scissors. And wash with water to remove the impurities on the surface of the cap.

4, slicing: slicing by hand, the form of slicing is: two slices in one cut or four slices in two cuts

5, killing and cooling: put the slices of shiitake mushrooms into boiling water for killing, the time is about 2 minutes, and the slices of shiitake mushrooms should be "through and through", and then put the slices of shiitake mushrooms into cold water and cool them down to about 20C after finishing. After finishing the greening, quickly put the mushroom slices into cold water to cool down to 20C, and drain them for a while.

6, quick-freezing: put the drained mushroom slices into the quick-freezing machine for quick-freezing, the quick-freezing temperature is about -35℃.

7, packaging: weighing, picking out the sticky ones, quantitative packaging, packaging plastic bags with food grade.

8, metal detection: the sorting of frozen products through the metal detector to detect the report in time to rework processing, re-testing until qualified

9, storage and refrigeration: the packaged frozen products into the storage and refrigeration, refrigeration temperature of -18 ℃.

10, maceration, rinsing: after draining the mushroom slices into the sugar refractive degree of about 20 degrees of sugar impregnation, time for 2-4 hours, and add refined salt 1%, temperature: 30 ° C - 40 ° C in winter, 20 ° C in summer. After impregnation knot east the mushroom slices are fished out and put into room temperature water for rinsing.

11, vacuum low-temperature dehydration: 20KG of treated mushroom slices are weighed and evenly divided into 4 stainless steel cages and put into dewatering kettle for dewatering, the time is generally 20-30 minutes, and the temperature should be kept at 10 ℃ (＋10C, -5 ℃). Dewatering jedong for dumping oil, time for 5 minutes, and then turn off the motor. Open the kettle door, take out the material cage, placed on the workbench for the next process.

12, cooling, sorting: out of the kettle after the crisps pushed on the stainless steel workbench in the packaging room into the cooling to about 25 ℃, and sorting, selected scorched, not cooked or curled serious crisps, and sieve off the crumbs at the same time.

13, metal detection: the sorted crisps through the metal detector for detection, once the alarm timely rework processing, re-test until qualified.

14, Nitrogen Packaging: The qualified crisps will be weighed according to the packaging requirements, and then packaged in vacuum nitrogen and sealed with heat sealing. After sealing, the crisps are packed into the outer box and sealed with tape paper.

15, storage: the finished product code into the library, to prevent extrusion, the number of layers ≤ 8 layers, the library temperature is generally maintained at 20 ℃ -25 ℃. Finished product library to maintain a thousand dry, and do a good job of fire, dust, fly, rodent and other measures.