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Instant edible fungus and preparation method thereof

A technology of edible fungi and instant food, applied in the field of instant edible fungi and its preparation, can solve the problems of difficult preservation, loss of nutritional components, troubles, etc., and achieve the effect of quick effect, low cost and simple process

Inactive Publication Date: 2010-06-30
李华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Edible fungi (mushrooms, fungus, white fungus, etc.) are rich in a large amount of ingredients and substances beneficial to human health, so edible fungi have become an indispensable healthy dish on people's tables; but fresh edible fungi are difficult to obtain. Preservation, when the edible fungi need to be preserved for a long time, the fresh edible fungi can only be processed by drying and dehydrating, and then re-soaked in water when they need to be eaten, which is not only troublesome, but also produces a certain Nutrient Loss

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Take 15 grams of shiitake mushrooms, 15 grams of Hericium erinaceus, 20 grams of shiitake mushrooms, 30 grams of fungus, and 20 grams of white fungus, wash them with clean water, soak them for 8 hours, and then take them out; disinfect and sterilize them at 110 degrees Celsius. The edible fungi are put into the oven, the drying temperature is adjusted to 70 degrees, and the drying time is 2 hours; the dried edible fungi are aseptically packaged and can be put on the shelves for sale.

Embodiment 2

[0018] Take 10 grams of shiitake mushrooms, 10 grams of Flammulina velutipes, 10 grams of Huazi mushrooms, 40 grams of fungus, and 30 grams of white fungus, wash them with clean water, soak them for 8 hours, and then take them out; disinfect and sterilize them at 130 degrees Celsius, and eat them after disinfection. Put the fungus into the oven, adjust the drying temperature to 70 degrees, and the drying time is 2 hours; the dried edible fungus is aseptically packaged, and it can be put on the shelf for sale.

Embodiment 3

[0020] Take 20 grams of shiitake mushrooms, 15 grams of Coprinus comatus, 15 grams of Agaricus bisporus, 30 grams of fungus, and 20 grams of white fungus, wash them with clean water, soak for 5 hours, and then take them out; Put it into the oven, adjust the drying temperature to 50 degrees, and the drying time is 3 hours; the dried edible fungi are aseptically packaged, and then they can be put on the shelves for sale.

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PUM

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Abstract

The invention discloses an instant edible fungus, which is characterized in that the instant edible fungus is composed of the following components (by weight percent): 50-70 of mushrooms and 30-50 of Jews ears. A preparation method for the instant edible fungus is characterized in that the method comprises the following steps: a. selecting high-quality mushrooms and Jews ears, washing with clean water and soaking for 5-10 hours; b. under the condition of more than 100 DEG C, sterilizing the mushrooms and Jews ears which have been treated in step a; c. drying the mushrooms and Jews ears in an oven having the temperature between 50 and 70 DEG C for 1 to 3 hours; and d, aseptic packaging the mushrooms and Jews ears which are treated in the above steps. The instant edible fungus has the advantages of convenience for eating, long preservation time, and the method is capable of ensuring that the nutrition richly contained in the edible fungus is free from losing.

Description

Technical field: [0001] The invention relates to an instant food and a preparation method of the instant food, in particular to an instant edible fungus which is convenient and quick to eat and can effectively maintain the nutritional components of the edible fungus and a preparation method thereof. Background technique: [0002] Edible fungi (mushrooms, fungus, white fungus, etc.) are rich in a large amount of ingredients and substances beneficial to human health, so edible fungi have become an indispensable healthy dish on people's tables; but fresh edible fungi are difficult to obtain. Preservation, when it is necessary to preserve the edible fungi for a long time, the fresh edible fungi can only be processed by drying and dehydrating, and then re-soaked in water when they need to be eaten. Nutrient loss. Invention content: [0003] The purpose of the present invention is to solve the above-mentioned problems existing in the prior art, to provide an instant edible fung...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/29A23B7/005A23L31/00
Inventor 李华
Owner 李华
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