Instant edible mushroom and preparation thereof

A technology of edible fungi and chicken fungus, which is applied in the field of preparation of instant edible fungi, can solve the problems of edible fungus flavor damage and cumbersome process, and achieve the effects of reducing greasy feeling, simple process flow and good taste

Inactive Publication Date: 2008-08-13
穆佃富
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet the operation of this method can be called loaded down with trivial details, although the operation step of deoiling can effectively reduce the oil content of product, can not change the fact that product is mainly processed by frying, and the instant edible mushroom product that makes by this method is harmful to edible The natural flavor of the bacteria itself is severely damaged

Method used

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  • Instant edible mushroom and preparation thereof
  • Instant edible mushroom and preparation thereof
  • Instant edible mushroom and preparation thereof

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preparation example Construction

[0038] One, the preparation embodiment of mushroom powder and compound chicken oil

[0039] The two ingredients used in the preparation method of the instant edible fungus of the present invention: mushroom powder and compound chicken oil are prepared separately and stored for later use.

[0040] The preparation method of mushroom powder is: select the first-class fresh mushrooms of the desired species, pick and clean them, air-dry them naturally until the water content is lower than 12%, and then grind them. The particle size is 40-120 mesh. In actual production, the more commonly used 60-90 mesh; then take various dried mushroom powders according to a specific ratio, mix them evenly and store them in airtight, and take them as needed when you use them. The composition and proportioning (parts by weight) of mushroom powder are as shown in table 1,

[0041] Table 1

[0042]

[0043] In the above table, mushroom powder I, II, III, and IV are several mushroom powder formula...

Embodiment

[0048] Embodiment: the preparation method of original taste instant matsutake

[0049] Preparation method of single seasoning ready-to-eat mushroom

[0050] ① Select fresh and high-quality matsutake mushrooms, clean and shape them;

[0051]② After blanching in boiling water for 3-5 minutes, remove and control the water for about 45 minutes until no more water drips out;

[0052] ③Seasoning: According to the quality of matsutake raw material, add seasoning according to the ratio in Table 3, seal and marinate for 20-30 minutes,

[0053] table 3

[0054]

[0055] ④Put the marinated edible mushroom raw materials into the pressure vessel, and heat at 110-120°C for 30-40 minutes;

[0056] ⑤ Product packaging.

[0057] The mushroom powder and compound chanterelle described in the preparation method embodiment of the above-mentioned original taste ready-to-eat matsutake can be mentioned in four kinds of mushroom powder (i, ii, iii, iv) and five in the first part table 1, 2 in t...

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Abstract

The invention provides a preparation method for instant edible fungi. The seasoner comprises mushroom powder, wherein the composition of mushroom powder is as follows (mass ratio): tricholoma matsutake dry powder 9-11, butter mushroom dry powder 18-22, flower mushroom dry powder 9-11, sarcodon aspratus dry powder 9-11, toadstool dry powder 9-11, termitomyces albuminosus dry powder 9-11, boletus aereus dry powder 90-110, hericium erinaceus dry powder 9-11. The preparation method for instant edible fungi has features of simple technological process, low cost and the made-up instant product has good taste, no sense of oily and with deep natural fragrant of fungus.

Description

technical field [0001] The invention relates to a deep processing method of edible fungi, and provides a preparation method of instant edible fungi. Background technique [0002] The use of edible fungi has a long history in my country. In recent years, with the further research, development and utilization of edible fungi, the relationship between edible fungi and human health has attracted more and more attention. In addition to being delicious, the nutritional value of fungi has also been of concern to people. Professor Niu Tiangui, Institute of Food Microbiology, School of Food Science, China Agricultural University pointed out that most edible fungi are rich in proteins, amino acids, trace elements and vitamins, and have multiple functions such as enhancing immunity, regulating blood lipids, protecting liver and detoxifying. On the other hand, most fresh edible fungi have high water content and are difficult to preserve and transport, which affects the marketing and sa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/221A23L1/29A23L31/00
Inventor 穆佃富
Owner 穆佃富
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