Preparation method of original fresh-keeping wild fungus

A wild fungus, convenient technology, applied in the field of wild fungus preparation, can solve the problems of difficult storage, large taste loss, troublesome processing, etc., and achieve the effect of convenient storage, less taste loss, and convenient processing

Inactive Publication Date: 2009-01-07
王宏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, wild mushrooms are widely used as raw materials and ingredients, but the preparation of wild mushrooms in the prior art is mainly processed by drying, salting, frying, and freezing. Although dry wild mushrooms are very convenient for storage and transportation, there are There are disadvantages such as troublesome processing, large loss, and large loss of taste, while salted wild mushrooms have less loss and are convenient for storage, but they have disadvantages such as high transportation costs, troublesome processing, and large loss of taste, while fried wild mushrooms also have the advantages of convenient storage and transportation. Advantages, but there are still disadvantages such as large loss and lack of umami taste
Frozen wild mushrooms are characterized by less taste loss, but their processing is cumbersome, transportation costs are high, and storage is difficult

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of preparation method of original taste (convenient, fresh-keeping) wild mushroom, its processing step is:

[0014] (1) Clean and arrange the wild mushrooms to remove soil and impurities;

[0015] (2) Shaping, that is, cutting into pieces;

[0016] (3) At room temperature, pass the shaped wild mushrooms in a special oil pan once, that is, in a 120-degree oil pan for 10 seconds;

[0017] (4) Drain the oil for 1 minute after leaving the oil pan, and then carry out sterilization and antiseptic treatment of wild bacteria; sterilization means putting wild bacteria under ultraviolet light for 20 minutes, and antisepsis means adding sorbic acid in the proportion of 0.03%-0.04% to wild bacteria acid for preservation;

[0018] (5) The finished product of fresh-keeping wild fungus is produced after being vacuum-packed in a vacuum bag.

Embodiment 2

[0020] A kind of preparation method of original taste (convenient, fresh-keeping) wild mushroom, its processing step is:

[0021] (1) Clean and arrange the wild mushrooms to remove soil and impurities;

[0022] (2) Shaping, that is, cutting into strips;

[0023] (3) At normal temperature, pass the shaped wild mushrooms in a special oil pan once, that is, in an oil pan at 165 degrees for 5 seconds;

[0024] (4) Drain the oil for 1 minute after leaving the oil pan, and then carry out sterilization and antiseptic treatment of wild bacteria; sterilization means placing wild bacteria under ultraviolet light for 40 minutes, and antisepsis means adding sorbic acid to wild bacteria at a ratio of 0.03%-0.04% acid for preservation;

[0025] (5) The finished product of fresh-keeping wild fungus is produced after being vacuum-packed with a vacuum bag.

Embodiment 3

[0027] A kind of preparation method of original taste (convenient, fresh-keeping) wild mushroom, its processing step is:

[0028] (1) Clean and organize the wild fungus to remove soil and impurities;

[0029] (2) Shaping, that is, cutting into pieces;

[0030] (3) At room temperature, pass the shaped wild mushrooms in a special oil pan once, that is, in an oil pan at 210 degrees for 3 seconds;

[0031] (4) Drain the oil for 1 minute after leaving the oil pan, and then carry out sterilization and antiseptic treatment of wild bacteria; sterilization means putting wild bacteria under ultraviolet light for 30 minutes, and antisepsis means adding sorbic acid to wild bacteria at a ratio of 0.03%-0.04% acid for preservation;

[0032] (5) The finished product of fresh-keeping wild fungus is produced after being vacuum-packed with a vacuum bag.

[0033] Wherein embodiment 3 is best embodiment, and the product that it makes is best product.

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PUM

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Abstract

The invention discloses a method for preparing original flavor fresh-keeping wild mushroom. The technique steps are as follows: (1) the wild mushroom is cleaned for removing earth and foreign substance; (2) the mushroom is shaped, for example the mushroom or cut into block-shape or strip-shape and other needed shapes. (3) at normal temperature, the shaped wild mushroom is put into special perforated ladle and fried in oil pan of 90-250 DEG C for 3-15 seconds; (4) the wild mushroom is put out of oil pan and leached for 1 minute, and is processed by sterilization and preservative treatment; the sterilization treatment means that the wild mushroom is put under ultra-violet ray lamp for 20-40 minutes (or the wild mushroom is treated using related sterilization technique); (5) the wild mushroom is vacuumized and packed by vacuum bag and then the final product of the original flavor fresh-keeping wild mushroom is produced. The preparation method of the original flavor fresh-keeping wild mushroom according to the invention has the advantages that the fresh or freezing wild mushroom is treated and processed in such a manner that the wild mushroom is fried in heat oil, therefore the product can be conveniently stored, preserved, transported and processed, and can maintain freshness, shape and taste.

Description

Technical field: [0001] The invention relates to a method for preparing wild fungi, in particular to a method for preparing original flavor and fresh-keeping wild fungi. Background technique: [0002] At present, wild mushrooms are widely used as raw materials and ingredients, but the preparation of wild mushrooms in the prior art is mainly processed by drying, salting, frying, and freezing. Although dried wild mushrooms are very convenient for storage and transportation, there are There are disadvantages such as troublesome processing, large loss, and large loss of taste, while salted wild fungus has less loss and is convenient for storage, but has disadvantages such as high transportation costs, troublesome processing, and large loss of taste, while fried wild mushrooms also have the advantages of convenient storage and transportation. Advantages, but there are still disadvantages such as large loss and insufficient umami taste. Frozen wild mushrooms are characterized by ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L31/00
Inventor 王宏
Owner 王宏
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