Method for processing mushroom powder

Abstract

The invention discloses a processing method for fungus powder, which comprises the steps: 1. fresh mushroom and mushroom root are dried; 2. the products of the step 1 are soaked and cleaned; 3. the products of the step 2 are dehydrated; 4. the products of the step 3 are dried or sun-dried; 5. the products of the step 4 are smashed; 6. final products are packaged; wherein, the temperature of the drying or sun-drying in the step 4 is 50 to 150 DEG C, and the water content of the product is 4 percent to 15 percent. The method has simple technique, can be produced in great batches, maintains the original nutrient element and the delicious incense of the mushroom, and increases aroma; the product fungus powder is easy to be absorbed, can be eaten, and can be used as medical ingredient, being convenient to be evenly stirred.

Description

technical field [0001] The invention relates to a processing method of shiitake mushroom powder. Background technique [0002] Mushrooms are known as the "Queen of Plants" and one of the "Mountain Treasures". Shiitake mushrooms are rich in nutrition. Dried shiitake mushrooms contain 18.64% protein, 4.8% fat, and 71% carbohydrates. Among the more than ten kinds of amino acids contained in shiitake mushrooms, there are isoleucine, lysine, phenylalanine, methionine, and threonine. , valine and other 7 kinds of essential amino acids for human body, and also contain vitamin D, B1, B2, PP and mineral salts and crude fiber. Most of the carbohydrates in shiitake mushrooms are hemicellulose, and the main components are mannitol, trehalose, mycose, glucose, pentosan, methyl pentosan, etc. Because shiitake mushrooms are rich in glutamic acid and rare agaric acid, trichosanthic acid, and geese acid in general foods, they are particularly delicious, fragrant and nutritious, so they bec...

AI Technical Summary

Problems solved by technology

In the prior art, people mostly simply bake the shiitake mushrooms, and only taste its delicious aroma when eating, which often leads to the loss of its rich nutritional elements.