Fermented mushroom product and preparing method thereof

A technology of shiitake mushrooms and products, which is applied in the field of fermented shiitake mushroom products and its production, can solve the problems of single flavor of shiitake mushrooms and difficult absorption of nutrients, and achieve the effects of unique flavor, easy storage and convenient carrying

Active Publication Date: 2009-11-25
NANYANG ZHANGZHONGJING SUPER KITCHEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main problem to be solved is: traditional shiitake mushrooms are mostly prepared by burning, boilin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] The preparation process of this example shiitake mushroom product is as follows:

[0011] 1. Raw material processing: select dried shiitake mushrooms, select, wash, add water 0.8 times the weight of shiitake mushrooms and soak for 3 hours, then cut into diced shiitake mushrooms of appropriate size.

[0012] 2, koji making: insert Aspergillus oryzae AS3.951 (Shanghai Niang 3.042) kind of koji after sterilization, consumption is 3% of shiitake mushroom raw material, in 32 ℃ of constant temperature cultivations 48 hours. At this time, the spores are fat, neat, dense, covered with koji material, yellow-green in color, and free of bacteria.

[0013] 3. Fermentation: add salt water with a concentration of 18% and a weight of 1.2 times that of the raw material of shiitake mushrooms, and ferment for 12 days at 45°C.

[0014] 4. Packing and sterilizing: sub-package and sterilize to make finished products.

Embodiment 2

[0016] The preparation process of this example shiitake mushroom product is as follows:

[0017] 1. Raw material processing: select fresh shiitake mushrooms, select, wash, and cut into diced shiitake mushrooms of appropriate size.

[0018] 2, making koji: after sterilization, insert Aspergillus oryzae AS3.951 (Shanghai Niang 3.042) kind of koji, the consumption is 2%, and the consumption of Luxie AS2.180 is 3%, then cultivated at 28 ℃ of constant temperature for 48 hours. At this time, the koji material turns dark yellow-green, which is the finished koji.

[0019] 3. Fermentation: add salt water with a concentration of 12% and 1.5 times the weight of the raw material of shiitake mushrooms, and ferment at 38°C for 10 days.

[0020] 4. Packing and sterilizing: sub-package and sterilize to make finished products.

Embodiment 3

[0022] The preparation process of this example shiitake mushroom product is as follows:

[0023] 1. Raw material processing: select dried shiitake mushrooms, wash them, soak in water 0.8 times the weight of shiitake mushrooms for 3 hours, and cut into diced shiitake mushrooms of suitable size.

[0024] 2, koji making: insert Aspergillus oryzae AS3.951 (Shanghai brewing 3.042) kind of koji after sterilizing and cooling, and the consumption is 3% of the raw material of shiitake mushrooms, and then cultivated at a constant temperature of 32° C. for 48 hours. At this time, the spores are fat, neat, dense, covered with koji material, yellow-green in color, and free of bacteria.

[0025] 3. Fermentation: add salt water with a concentration of 18% and a weight of 1.2 times that of the raw material of shiitake mushrooms, and ferment for 12 days at 45°C.

[0026] 4. Blending: Add 70% cooked diced shiitake mushrooms, 1% chili powder, 0.5% prickly ash and 1% scallion puree to the fermen...

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PUM

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Abstract

The present invention discloses a fermented mushroom product and a preparing method thereof. The invention relates to a product which is processed and fermented by the edible mushroom. The preparing method comprises the following steps: selecting the mushroom, cleaning, sterilizing, inoculating, starter propagating, fermenting, mixing, packaging, sterilizing, etc. The fermented mushroom product of the invention has the advantages of unique flavor and rich content of a plurality of easy-absorbing nutrient components. The fermented mushroom product of the invention not only is a delicious, healthy and convenient food which integrates the functions of supplementing nutrition, nourishing and regulating the immunity of human body, but also is a flavoring ingredient in the food industry.

Description

technical field [0001] The invention belongs to the field of deep processing of edible mushrooms, in particular to a fermented mushroom product and a production method thereof. Background technique [0002] Shiitake mushrooms are a nutritious and delicious food, and also have high medicinal value. It can improve human immunity, lower blood pressure, reduce cholesterol levels, prevent and treat various diseases, and prolong life. According to reports, every 100g of shiitake mushrooms contains 18.4g of protein, 4.8g of fat, 59.3g of carbohydrates, 8.5g of crude fiber, 120mg of calcium, 420mg of phosphorus, 25mg of iron, and vitamin B 1 0.07mg, vitamin B 2 1.13mg, as well as vitamin C, more than 30 kinds of enzymes and 18 kinds of amino acids, 7 of which are essential amino acids for the human body, and also contain ergosterol (provitamin D) which is rare in ordinary vegetables and double-stranded ribonucleic acid with immune function, Lentinan and other ingredients. As a c...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/28A23L1/29A23L31/00
Inventor 朱新成臧晋李长春吕鹏丽
Owner NANYANG ZHANGZHONGJING SUPER KITCHEN
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