A kind of manufacture method of candied mushroom

Abstract

A manufacturing method of a mushroom conserved fruit relates to a mushroom, in particular to a conserved fruit adopting the mushroom, in particular a mushroom stem as raw materials. The invention provides the manufacturing method of the mushroom conserved fruit. The impurities of mushroom raw materials are removed, a hard and rotten mildew part is cut down; the mushroom raw materials after being picked out and cleaned is dipped by water, so that the mushroom condensates; the mushroom after condensation is cleaned, mud and other feculences stuck on the mushroom are scoured off; the cleaned mushroom is boiled in boiling water, thereby reaching the effects of slaking and sterilizing; the mushroom after being boiled is dehydrated; the dehydrated mushroom is seasoned and fried; the mushroom after being seasoned and fried is performed; the mushroom which is performed is dried; the dried mushroom is cooled; and the cooled mushroom is packaged. The mushroom is rich in nutritive materials, such as lentinan, etc., in particular the mushroom stem is rich in over sized fibres, and therefore, after being processed into the conserved fruit, the mushroom has the health care functions of promotion of stomach creepage, assimilation promotion, cancer and diabetes mellitus prevention.

Description

technical field [0001] The invention relates to a shiitake mushroom, in particular to a candied fruit using shiitake mushrooms, especially shiitake stalks as raw materials. Background technique [0002] Shiitake mushroom is a large edible fungus, which can be eaten directly or processed into food. Shiitake stalk is the leftovers produced in the process of drying shiitake mushrooms, which is of low value. Existing shiitake mushrooms are processed into relevant reports of food, such as publication number is CN1125516 invention patent application discloses a kind of prescription of five-flower shiitake mushroom tea, it uses shiitake mushroom leaves, honeysuckle, silk juniper, jasmine, chrysanthemum, citric acid, sucrose as The raw materials and formula ratio are (by weight) 80-100g of mushroom leaves, 50-70g of honeysuckle, 30-40g of albizia juniper, 20-30g of jasmine, 40-50g of white chrysanthemum, 25-35g of citric acid and 10-20g of sucrose. The product has a strong aroma an...

AI Technical Summary

Problems solved by technology

[0002] Shiitake is a large edible fungus, which can be eaten directly or processed into food. Shiitake stalk is the leftovers produced in the process of drying shiitake, which is of low value