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Optimization of blanching and soaking technology for vacuum-fried Lentinus edodes crispy

ObjectiveThis study aimed to optimize the blanching time and soaking process conditions to improve the quality of vacuum-fried Lentinus edodes.MethodsUsing fresh L. edodes as the material, the effects of blanching time and soaking process conditions on the quality characteristics of vacuum-fried L....

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Hoofdauteurs: ZHAO Zhiyue, LIAO Mengyu, NIE Yuanyang, LI Bo, LI Weipeng, ZHOU Gaoli
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: The Editorial Office of Food and Machinery 2025-02-01
Reeks:Shipin yu jixie
Onderwerpen:
vacuum frying
lentinus edodes
crispy slices
blanching
soaking
Online toegang:http://ifoodmm.com/spyjx/article/html/202502024?st=article_issue
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