Methods for preparing shredded mushroom and mushroom dried meat floss

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...

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

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