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Method for making preserved mushroom

A method of making mushrooms, which is applied in confectionary, confectionary industry, food science, etc., can solve problems such as unfavorable health, toxicity, stimulation of sodium pyrosulfite, etc., to achieve good health, avoid poison and stimulation, and prevent discoloration Effect

Inactive Publication Date: 2013-03-13
陈国英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The candied mushrooms made by this method are fresh for a long time, easy to store, and taste smooth and tender. However, sodium pyrosulfite has obvious stimulating effect on the human body, and is poisonous, which is not conducive to human health.

Method used

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  • Method for making preserved mushroom

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specific Embodiment 1

[0020] Specific embodiment 1, a kind of preparation method of mushroom preserves, the method comprises the steps:

[0021] (1) Wash 10kg of mushrooms and cut them into slices, 45mm in length and 12mm in width;

[0022] (2) Soak the mushroom slices in 85% honey for 4 minutes;

[0023] (3) Pick up the mushroom slices and blanch them in boiling water for 30 seconds;

[0024] (4) Pour the blanched mushroom slices into the sugar solution with a concentration of 62%, heat the sugar solution to 83°C, and keep it for 40 minutes;

[0025] (5) Put the mushroom slices into the sugar solution with a concentration of 88%, and soak for 23 hours;

[0026] (6) Take out the pickled mushroom slices, drain the sugar solution, and dry at 68°C for 23 hours.

[0027] In the prior art, mushrooms, sodium pyrosulfite and sugar solution are generally used to make mushroom preserves, and sodium pyrosulfite is used as a color retention agent to make mushrooms bright in color and tender in color. Bene...

specific Embodiment 2

[0029] Specific embodiment 2, different from specific embodiment 1, the mushroom slice in step (4) is 10kg, and the quality of sugar solution is 30kg. The sugar content of mushroom slices reaches 60%, which is non-toxic and non-irritating.

[0030] Contrast of specific embodiment 1, specific embodiment 2 and prior art in the sugar content of mushroom preserves, toxicity and irritation:

[0031]

[0032] It can be seen from the above table that, compared with the prior art, specific embodiment 1 and specific embodiment 2 are non-toxic and non-irritating, ensure the safety of mushroom preserves, and have unexpected technical effects.

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Abstract

The invention discloses a method for making preserved mushroom. The main raw materials comprise mushroom, honey and saccharate. The method comprises the following steps: cleaning the mushroom; cutting the mushroom into slices; blanching the mushroom slices in boiling water; boiling in the saccharate; pickling in the high-concentration saccharate; and drying at a high temperature, thus the preserved mushroom is obtained. The honey is utilized to substitute sodium pyrosulfite in the existing materials, the honey separates the mushroom slices from the air when the mushroom slices are soaked in the honey, thus preventing the mushroom slices from colour change owning to oxidation and being beneficial to refreshing of the mushroom slices; the honey is non-toxic and nonirritating, thus being beneficial to health; and the honey can maintain the mushroom to be bright while toxic hazards and irritation are eliminated, thus the mushroom is fragrant, sweet and delicious, and the preserved mushroom is convenient to store.

Description

technical field [0001] The invention relates to a preparation method of candied fruit, in particular to a preparation method of mushroom candied fruit. Background technique [0002] Mushrooms are welcomed by people because of their effects of nourishing qi and appetizing, treating acne, anti-cancer, and lowering blood sugar. On the table, mushrooms are also a delicacy. The processing methods of mushrooms include salt water processing, canning processing, drying, quick freezing, freeze drying, instant mushrooms, puffed mushrooms, and preserved mushrooms. Mushroom preserves are sweet and delicious and easy to store. The raw materials for making mushroom preserves are generally mushrooms, sugar solution, and sodium metabisulfite. The production process is generally selection, slicing, pickling, and drying. The candied mushrooms prepared by this method can keep fresh for a long time, are convenient to store, and taste smooth and tender. However, sodium metabisulfite has obvio...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48
Inventor 陈国英胡豪
Owner 陈国英
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