Sugar-free mushroom instant food and production method thereof
A technology of convenience food and shiitake mushrooms, which is applied in food preparation, food science, application, etc., can solve the problems of poor taste, poor flavor, and inability to eat directly, and achieve the effects of flexible and elastic taste, improved flavor, and enhanced immunity
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Embodiment 1
[0017] (1) Pre-treatment of shiitake mushrooms
[0018] Cut off the stalks of dried shiitake mushrooms, wash them with running water to remove inedible impurities such as floating dust, sediment, weeds, etc., soak them in cold water at 25°C until they are completely rehydrated without dry cores, remove and drain the water, and soak in boiling water for 6 minutes Mature treatment and remove the foreign smell, remove, drain and cool for later use;
[0019] (2) Flavoring and tenderization
[0020] Weigh an appropriate amount of xylitol, add water to prepare a xylitol solution with a concentration of 50%, maintain it in a slightly boiling state for 3 hours, and keep the final concentration of the xylitol solution at 60%. Add an appropriate amount of citric acid to adjust the pH to 4.5; add shiitake mushrooms processed according to step (1), the amount of xylitol solution: twice the mass of wet-based shiitake mushrooms, that is, the weight of dried shiitake mushrooms after rehydra...
Embodiment 2
[0029] (1) Pre-treatment of shiitake mushrooms
[0030] Cut off the stalks of dried shiitake mushrooms, wash them with running water, remove floating dust, silt, weeds and other inedible impurities, soak them in cold water at 15°C until completely rehydrated without dry cores, remove and drain the water, and soak in boiling water for 8 minutes Mature treatment and remove the foreign smell, remove, drain and cool for later use;
[0031] (2) Flavoring and tenderization
[0032] Weigh an appropriate amount of xylitol, add water to prepare a xylitol solution with a concentration of 40%, maintain it in a slightly boiling state for 5 hours, and keep the final concentration of the xylitol solution at 50%. Add an appropriate amount of citric acid to adjust the pH to 5.6; add shiitake mushrooms processed according to step (1), the amount of xylitol solution: 3 times the mass of wet-based shiitake mushrooms, that is, the weight of dried shiitake mushrooms after rehydration; continue to...
Embodiment 3
[0041] (1) Pre-treatment of shiitake mushrooms
[0042] Cut off the stalks of dried shiitake mushrooms, wash them with running water to remove inedible impurities such as floating dust, sediment, weeds, etc., soak them in cold water at 5°C until they are completely rehydrated without dry cores, remove and drain the water, and soak in boiling water for 10 minutes Mature treatment and remove the foreign smell, remove, drain and cool for later use;
[0043] 2) Flavoring and tenderization
[0044] Weigh an appropriate amount of xylitol, add water to prepare a xylitol solution with a concentration of 60%, keep it in a slightly boiling state for 4 hours, and keep the final concentration of the xylitol solution at 70%; add an appropriate amount of citric acid to adjust the pH to 6.8; Step (1) The amount of xylitol solution for processed shiitake mushrooms: 1.5 times the mass of wet base shiitake mushrooms, that is, the rehydrated dried shiitake mushrooms; continue to cook, keep at 9...
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