METHOD FOR MANUFACTURING OF PLEUROTUS ERYNGII CHIPS ADDITIVE NATURAL ANTHOCYANIN

Pleurotus eryngii

Liver support

SpeciesKing Oyster, Eryngii

JournalNot listed

Year2007

Key points

A method of manufacturing mushroom snacks using Pleurotus eryngii, natural anthocyanin pigments having an excellent liver protection function and high antioxidant activity and salt is provided to obtain the snacks rich in nutrients and having medicinal value of Pleurotus eryngii and anthocyanin pigments as well as high sensory quality
Pleurotus eryngii is sliced into 0.3+-0.1cm, soaked in anthocyanin pigment soaking liquid for 4 to 7hr, dried to a moisture content of 10 to 20% by weight, fried in oil at 180 to 200deg.C for about 20+-5sec and dried in a natural state
The anthocyanin pigment soaking liquid is obtained by dissolving 4.5 to 5.5% by weight of anthocyanin pigments from natural plants in 1L water and adding 0.8 to 1.2% by weight of salt to the mixed liquid

From the paper

Abstract

A method of manufacturing mushroom snacks using Pleurotus eryngii, natural anthocyanin pigments having an excellent liver protection function and high antioxidant activity and salt is provided to obtain the snacks rich in nutrients and having medicinal value of Pleurotus eryngii and anthocyanin pigments as well as high sensory quality. Pleurotus eryngii is sliced into 0.3+-0.1cm, soaked in anthocyanin pigment soaking liquid for 4 to 7hr, dried to a moisture content of 10 to 20% by weight, fried in oil at 180 to 200deg.C for about 20+-5sec and dried in a natural state. The anthocyanin pigment soaking liquid is obtained by dissolving 4.5 to 5.5% by weight of anthocyanin pigments from natural plants in 1L water and adding 0.8 to 1.2% by weight of salt to the mixed liquid.

Citation

SEO JONG KWON, LEE HYUN WOOK, JUNG YOUNG CHUL, SUNG NAK JU, KANG SHIN KWON, CHUN SUNG SIK, et al. (2007). METHOD FOR MANUFACTURING OF PLEUROTUS ERYNGII CHIPS ADDITIVE NATURAL ANTHOCYANIN.

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