Methods for preparing shredded mushroom and mushroom dried meat floss

A technology of shredded shiitake mushrooms and shiitake mushrooms, applied in food preparation, application, food science, etc., can solve problems such as difficult product quality assurance, no sterilization process, and inability to completely remove, so as to achieve complete sterilization and avoid bad discoloration , the effect of suitable taste

Inactive Publication Date: 2011-05-18
健盛食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this invention soaks the mushroom stalk for a short time to reduce the water content of the mushroom stalk in order to avoid the dehydration process causing the product to have no bulky feeling, the ciliated scales of the mushroom stalk usually contain more sand and impurities. Soaking can not be completely removed, which will affect the quality of the product
In addition, after steaming, softening and seasoning are carried out at the same time, the shiitake stalks are shredded to separate the fibers of the shiitake stalks, and seasoning is performed before shredding. Not only the seasonings are not easy to enter the inside of the shiitake stalks, but the shredded shiitake mushrooms will loosen. There are defects such as uneven seasoning, and in the process of shredded shiitake stalks, the fiber separation is incomplete and incomplete, resulting in poor taste of the product and seriously affecting the quality of the product
[0006] The Chinese invention patent with the application number of 92103725.2 discloses a production method of mushroom pine. The technological process is: mushroom stalk→cleaning→rolling→drawing→cooking→drying→packing. Thick, large, hard, poor fluffy feeling, weak palatability, poor taste, and it does not adopt sterilization process, the product quality is difficult to be guaranteed

Method used

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  • Methods for preparing shredded mushroom and mushroom dried meat floss

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Embodiment 1 prepares mushroom beef floss

[0047] 1. Soaking treatment

[0048] Select shiitake mushroom stalks with light color, no mildew, no insects, no sawdust and other impurities as raw materials, put the dried shiitake mushroom stalks into a cleaning container, soak in water, make the shiitake mushroom stalks completely submerged in water, absorb water evenly, and stir continuously during soaking And remove impurities on the stalk until the water content of the soaked mushroom stalk reaches 75%, wherein the ratio of the weight (dry weight) of the mushroom stalk to the weight of water is 1:2.

[0049] If fresh shiitake mushroom stalks are used as raw materials, it does not need to be soaked and can be washed directly.

[0050] 2. Softening treatment

[0051] Rinse the soaked shiitake stalks with water for 3 times, further remove impurities, add water, heat and boil for 20 minutes, and keep stirring, soften the shiitake stalks to obtain softened shiitake stalks,...

Embodiment 2

[0076] Embodiment 2 prepares mushroom pork floss

[0077] The soaking treatment step is except that the weight (dry weight) of the shiitake mushroom stalk and the weight ratio of water is 1: 1.5, and the water content of the shiitake mushroom stalk after soaking is 72%, all the other are the same as in Example 1;

[0078] The softening treatment step is 25min except that the boiling time is 25min, and the weight (dry weight) of the mushroom stalk and the weight ratio of water are 1: 1, all the other are identical with embodiment 1;

[0079] The acidification treatment step is 35min except soaking time, and the weight ratio of mushroom handle (dry weight) and wood vinegar is 1: 1.5, and the mass percent concentration of organic acid in wood vinegar is 3%, all the other are identical with embodiment 1 ;

[0080] The saturated steam treatment step is the same as in Example 1 except that the relative pressure of the high-pressure saturated water vapor is 0.137MPa, the temperature...

Embodiment 3

[0086] Embodiment 3 prepares mushroom chicken floss

[0087] The soaking treatment step is the same as Example 1 except that the water content of the shiitake stalk after soaking is 70%;

[0088] The softening treatment step is except that boiling time is 30min, and the weight (dry weight) of mushroom stalk and the weight ratio of water are 1: 1.5, all the other are identical with embodiment 1;

[0089] The acidification treatment step is except that soaking time is 35min, and the mass percentage concentration of organic acid in the wood vinegar is 3%, and the ratio of the weight of mushroom handle (dry weight) and wood vinegar is 1.9: 1, all the other are identical with embodiment 1 ;

[0090] Saturated steam treatment step is except that treatment time is 7min, all the other are identical with embodiment 1;

[0091] The beating processing step is except that beating time is 6min, and the diameter of the shiitake shiitake shiitake silk that makes is 0.5mm, all the other are...

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Abstract

The invention discloses methods for preparing shredded mushroom and mushroom dried meat floss by using stems of waste mushrooms generated during mushroom processing. The method for preparing shredded mushroom comprises the following steps of: sequentially carrying out softening process, acid soaking process, high-pressure saturated steam process and shredding process on the stems of mushrooms to prepare the shredded mushroom. The method for preparing mushroom dried meat floss comprises the following steps of: mixing the shredded mushroom with raw materials with different flavors, frying and twisting to be loose. Pyroligneous and high-pressure steam process in the method provided by the invention can soften and separate fibrous tissues of the stems of mushrooms furthest so that the fibers of the stems of the mushrooms are completely and thoroughly separated, and the diameter of the prepared shredded mushroom stem is between 0.4mm and 0.5mm. The mushroom dried meat floss prepared with the method provided by the invention is mellow and tasty, contains more dietary fibers, and has favorable practical value and popularization prospect.

Description

technical field [0001] The invention relates to a preparation method of an edible fungus product, in particular to a preparation method of a food which uses the stalks of shiitake mushrooms as raw materials in the processing waste of shiitake mushrooms. Background technique [0002] Shiitake mushroom is one of the famous edible fungi. It is not only delicious, rich and unique, but also rich in nutrition and has a significant medicinal and nourishing effect. It has been regarded as a "mountain treasure" since ancient times, and European countries call it "dragon flavor". "The mushroom. Modern medical research shows that shiitake mushrooms have extremely high nutritional and medicinal values, can regulate human metabolism, lower blood pressure, reduce cholesterol levels, prevent and treat various diseases, and prolong life. Lentinin in shiitake mushrooms can reduce the content of plasma cholesterol and prevent vascular sclerosis; lentinan has anti-cancer and anti-cancer effec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L31/00
Inventor 颜耀军谢永富周诗连魏茂玲
Owner 健盛食品股份有限公司
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