Convenient back-melting ganoderma juice stew and preparation method thereof

Abstract

The invention belongs to the field of health-care foods, and in particular relates to a convenient back-melting ganoderma juice stew and a preparation method thereof. The technical problem to be solved in the invention is to provide a convenient instant ganoderma stew and the preparation method, wherein the convenient instant ganoderma stew can not only maintain originally unique flavor to a great degree and but also preserve nutrient components for a long time. The technical scheme for solving the technical problem of the invention is to provide a method for preparing the convenient back-melting ganoderma juice stew, wherein the method comprises the following steps of: a, preparing prepared ganoderma and auxiliary materials and then stewing or cooking to obtain a solid matter and cooking liquor-containing cooked product; b, separating, namely separating the cooked product into the cooking liquor and the solid matter; c, preparing the solid matter obtained by separating in the step b into a solid matter package and preparing the cooking liquor obtained by separating in the step b into a cooking liquor package; and d, packaging the solid matter package and the cooking liquor package to form the juice back-melting stew in a matching way. The convenient juice back-melting stew of the invention not only is convenient to eat, but also can maintain the nutrient components and the flavor of the ganoderma stew per se very well, so the convenient juice back-melting stew has a very good market prospect.

Description

technical field [0001] The invention belongs to the field of health food, and in particular relates to a convenient stewed ganoderma lucidum juice and a preparation method thereof. Background technique [0002] With the further improvement of the quality of life, more and more people pay more attention to product quality, product nutrition and performance-price ratio, and the requirements for food processing are also getting higher and higher, and the demand for high-quality "convenience" food has surged. Objectively speaking, there are still many quality control problems in the mainstream "convenience" food currently produced in my country - food dried by atmospheric pressure hot air. As a result, the price in the international market is low and the grim situation is that it cannot be sold in the domestic market. Then only by greatly improving the quality of traditional "convenience" food can we get out of the predicament. In other words, it is to control the quality duri...

AI Technical Summary

Problems solved by technology

For example, Chinese patent application 03114869.7 "Ganoderma lucidum chocolate and its production method" discloses a technical scheme of adding Ganoderma lucidum spore powder to the raw materials for making chocolate to make chocolate. The first solution is that only the spore powder is used, and the nutrition of Ganoderma lucidum cannot be fully obtained. , Second, it is necessary to add ingredients such as essence, potassium sorbate, cocoa butter, etc., which is not conducive to health

Chinese patent application 200510096478 "Ganoderma lucidum spirulina tablet and preparation method thereof" discloses tablets directly compressed by components such as Ganoderma lucidum spore powder, spirulina powder, magnesium stearate, etc., and this tablet also directly takes the Ganoderma lucidum spore powder, It is impossible to fully absorb the nutrients, and it is impossible to experience its unique flavor

Although it can increase the yield of polysaccharides to a certain extent, it also loses other nutrients, and it is impossible to appreciate the unique taste and flavor of edible ganoderma lucidum stew

Chinese patent application 200810228175 "An Additive for Soup" discloses a kind of soup additive made from ganoderma lucidum spore powder as one of the raw materials, which cannot fully absorb the nutrients, and other materials for soup need to be prepared by yourself. The soup making process is also cumbersome and does not meet the requirements of convenience food

It can be seen that although there are many existing technologies for preparing instant food using Ganoderma lucidum, the idea of ​​directly using spore powder or food extract extract to prepare products cannot taste its unique flavor, and it is difficult to combine the nutrients Absorbed completely, and does not conform to people's consumption habit of eating tonics

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