Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for making dried edible mushroom

A production method and technology of edible fungi, which are applied in food preparation, application, food science, etc., can solve the problems of low original fruit flavor, low utilization rate of sugar solution, and long production cycle of preserved edible mushrooms, so as to achieve less loss of nutrients, The effect of maintaining texture and color, and reducing the loss of flavor

Inactive Publication Date: 2011-05-11
高景海
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the technical deficiencies of low original fruit flavor, high sulfur content, long production cycle, and low utilization rate of sugar solution in the preserved edible mushrooms prepared by the existing technology; the purpose of the present invention is to provide a The method of eating preserved mushrooms, this process can also be used to make other preserved fruits

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Production technique of the present invention is: comprise the following steps: (unit kilogram)

[0042] 1. Select edible mushrooms, white sugar, maltose, honey, citric acid, salt, and sodium benzoate, and weigh them by weight. When edible fungi are not included, the contents by weight of each component are: white sugar 40, maltose 10 , honey 1.2, citric acid 0.45, salt 0.30, sodium benzoate 0.02.

[0043] For edible mushrooms that are dried, fresh or salted, the selection requirements are as follows:

[0044] 1.1. Fresh products: Edible mushrooms are full and plump, almost mature, with normal color, no peculiar smell, and no mechanical damage;

[0045] 1.2. Dried product: pattern color, obvious, gills light yellow, thickness ≥ 0.5 cm, nearly hemispherical or umbrella-shaped, regular, umbrella opening degree 6 points, size ≥ 4 cm, stipe length < cap diameter, smell and fragrance , no peculiar smell, incomplete mushroom weight ≤ 1%, brown gills, wormholes, moldy mushro...

Embodiment 2

[0056] Production technique of the present invention is: comprise the following steps:

[0057] 1. Select edible fungi, white granulated sugar, maltose, honey, citric acid, salt, and sodium benzoate, and weigh them by weight ratio. Among them, when edible fungi are not included, the contents by weight of each component are: white granulated sugar 70, maltose 30 , honey 5.6, citric acid 1.5, salt 1.5, sodium benzoate 0.07.

[0058] For edible mushrooms that are dried, fresh or salted, the selection requirements are as follows:

[0059] 1.1. Fresh products: Edible mushrooms are full and plump, almost mature, with normal color, no peculiar smell, and no mechanical damage;

[0060] 1.2. Dried product: pattern color, obvious, gills light yellow, thickness ≥ 0.5 cm, nearly hemispherical or umbrella-shaped, regular, umbrella opening degree 6 points, size ≥ 4 cm, stipe length < cap diameter, smell and fragrance , no peculiar smell, incomplete mushroom weight ≤ 1%, brown gills, wormh...

Embodiment 3

[0071] 1. Select edible fungi, white granulated sugar, maltose, honey, citric acid, salt, and sodium benzoate, and weigh them by weight ratio. Among them, when edible fungi are not included, the contents by weight of each component are: white granulated sugar 55, maltose 18 , honey 2.5, citric acid 0.8, salt 0.55, sodium benzoate 0.036.

[0072] For edible mushrooms that are dried, fresh or salted, the selection requirements are as follows:

[0073] 1.1. Fresh products: Edible mushrooms are full and plump, almost mature, with normal color, no peculiar smell, and no mechanical damage;

[0074] 1.2. Dried product: pattern color, obvious, gills light yellow, thickness ≥ 0.5 cm, nearly hemispherical or umbrella-shaped, regular, umbrella opening degree 6 points, size ≥ 4 cm, stipe length < cap diameter, smell and fragrance , no peculiar smell, incomplete mushroom weight ≤ 1%, brown gills, wormholes, moldy mushroom weight ≤ 1%, impurity weight ≤ 0.2%, non-toxic mushroom, heterogene...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for producing preserved edible fungi. The method comprises the following steps: weighing edible fungi, white granulated sugar, malt syrup, honey, citric acid, common salt and sodium benzoate according to weight ratio; shaping bodies of the selected mushrooms; removing the impurities on the bodies of the mushrooms; subjecting the bodies of the mushrooms to color retention and blanching with a diluted citric acid solution; subjecting the bodies of the mushrooms to vacuum sugar infiltration and soaking the bodies of the mushrooms with sugar; getting out the bodies of the mushrooms, draining away water and drying the bodies of the mushrooms; and packing the bodies of the mushrooms with bags. The bodies of the mushrooms allow for quick sugar infiltration without being boiled during vacuum sugar infiltration treatment, have less nutrient and scent loss and uniform sugar infiltration, and can limit or avoid using sulfur dioxide, well protect organization and color and luster of products and shorten period of a production process.

Description

Technical field: [0001] The invention relates to a food production process; in particular, to a production process of preserved fruit. Background technique: [0002] The principle of traditional preserved fruit processing is mainly to use the high osmotic pressure of the sugar solution to dehydrate and destroy the enzymes in the raw materials. At the same time, it also causes the separation of the microbial wall in the raw materials, inhibiting their activity and achieving the purpose of long-term preservation. The sugar content of traditional preserved fruit is mostly above 70-75%. In the process of processing, repeated cooking for a long time will result in low flavor of the original fruit and browning of the product. Moreover, the color and taste rarely maintain the characteristic aroma of the original fruit, and most of the aroma components naturally volatilize during the processing process, leaving little aroma, high sulfur content, and excessive loss of flavor substanc...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/06A23L21/10
Inventor 高景海王玉柱
Owner 高景海
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com