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Method for preparing tricholoma matsutake tea

A technology for matsutake tea and matsutake mushrooms, which is applied in the field of tea beverages, can solve the problems of waste of resources, destroy the unique flavor of wild fungi, low market prices, etc., so as to avoid the consumption of nutrients, prevent exogenous pollution, and ensure pure natural sexual effect

Inactive Publication Date: 2011-04-06
杨玉升
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  • Summary
  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because matsutake is difficult to keep fresh and difficult to process, its deep processing and product upgrading are hindered, and many wild matsutake cannot be processed in time, resulting in a serious waste of resources
At present, many production areas still adopt natural air-drying and salting processing methods, but the quality of natural air-drying products is poor, the market price is low, and the common salting technology destroys the unique flavor of wild fungi

Method used

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Embodiment Construction

[0016] A method for preparing matsutake tea, the preparation process steps are:

[0017] ① Choose matsutake: choose fresh matsutake. Strictly select and inspect the purchased fresh matsutake, and pay special attention to identifying and eliminating unqualified products according to raw material standards, and select raw materials suitable for quick-frozen bacteria.

[0018] ②Cleaning: Remove the mud feet and wash each fresh matsutake, and use running water when washing.

[0019] ③ Freeze-dried matsutake: Spread the cleaned matsutake evenly on the freezing plate, send it to the quick-freezing warehouse for quick freezing at -28°C to -32°C, and store the quick-freeze-dried matsutake at a low temperature of -18°C.

[0020] ④ crushing and breaking the wall: the freeze-dried matsutake powder is obtained by crushing the wall of the freeze-dried matsutake by using a low-temperature and high-speed airflow dry crushing method. The low-temperature high-speed airflow dry pulverization ...

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Abstract

The invention relates to a method for preparing tricholoma matsutake tea. The preparation process sequentially comprises the steps of selecting tricholoma matsutake, cleaning, freezing and drying the tricholoma matsutake, pulverizing for breaking wall, extracting at low temperature, preparing tea, sterilizing and packaging. The invention has the obvious advantages of capabilities of maintaining specific nutrient components and taste of the tricholoma matsutake and carrying out mass production in situ, simple production process, easy processing, and the like.

Description

technical field [0001] The invention belongs to the technical field of tea beverages, especially the preparation method of matsutake tea beverages. Background technique [0002] Matsutake is rich in protein and amino acids, and its protein content is higher than that of lean pork, eggs, milk and any vegetables. It is loved by consumers and is recognized internationally as a very good source of protein. Matsutake contains 17 kinds of amino acids and is rich in content, especially contains 8 kinds of amino acids necessary for the human body, accounting for about 40% of the total amino acids. It is beneficial to the physical and intellectual development of children. Some matsutake also contain some rare or special amino acids and nitrogen-containing compounds, which constitute the special flavor of different varieties. However, because matsutake is difficult to keep fresh and difficult to process, its deep processing and product upgrading are hindered, and many wild matsutake...

Claims

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Application Information

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IPC IPC(8): A23F3/14
Inventor 杨玉升
Owner 杨玉升
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