Preparation method of dried shitake mushroom and product thereof

A technology for dried shiitake mushrooms and shiitake mushrooms, which is applied in the directions of food preparation, food preservation, food science, etc., can solve the problems of easy browning and poor color and luster of dried shiitake mushrooms, and achieves the effects of plump appearance, simple method and reduced energy consumption.

Inactive Publication Date: 2012-08-15
SOUTHWEST UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for preparing dried shiitake mushrooms and products thereof, which solves the technical problems of easy browning and poor color of dried shiitake mushrooms prepared in the prior art

Method used

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  • Preparation method of dried shitake mushroom and product thereof
  • Preparation method of dried shitake mushroom and product thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The preparation method of dried shiitake mushrooms comprises the following steps:

[0020] a. Pick fresh shiitake mushrooms, cut off the stipe, and then lay it flat and place it at 4°C for 18 hours to remove the moisture on the surface of the shiitake mushrooms to obtain pretreated shiitake mushrooms;

[0021] b. The surface of the pretreated shiitake mushrooms obtained in step a is evenly sprayed with 7.5mL shiitake mushroom color protection liquid per kilogram of shiitake mushrooms to obtain color protection shiitake mushrooms; wherein the shiitake mushroom color protection liquid consists of 6 parts of calcium chloride, 0.15 parts of citric acid, tea Composed of 0.2 parts of polyphenols, 0.1 parts of L-cysteine ​​and 1000 parts of water, the mushroom color protection solution was heated to 55°C before spraying;

[0022] c. Put the color-protecting shiitake mushrooms obtained in step b into a constant temperature blast drying oven (DHG-9140A electric heating consta...

Embodiment 2

[0025] The preparation method of dried shiitake mushrooms comprises the following steps:

[0026] a. Pick fresh shiitake mushrooms, cut off the stipe, and then lay it flat at 4°C for 24 hours to remove the moisture on the surface of the shiitake mushrooms to obtain pre-treated shiitake mushrooms;

[0027] b. The surface of the pretreated shiitake mushrooms obtained in step a is evenly sprayed with 10mL shiitake mushroom color-protecting liquid per kilogram of shiitake mushrooms to obtain color-protecting shiitake mushrooms, wherein the shiitake mushroom color-protecting liquid consists of 4 parts of calcium chloride, 0.12 parts of citric acid, and more Composed of 0.15 parts of phenol, 0.08 parts of L-cysteine ​​and 1000 parts of water, the mushroom color protection solution was heated to 50°C before spraying;

[0028] c. Put the color-protecting shiitake mushrooms obtained in step b into a constant-temperature blast drying oven (DHG-9140A electric heating constant-temperat...

Embodiment 3

[0031] The preparation method of dried shiitake mushrooms comprises the following steps:

[0032] a. Pick fresh shiitake mushrooms, cut off the stipe, and then lay it flat at 4°C for 24 hours to remove the moisture on the surface of the shiitake mushrooms to obtain pre-treated shiitake mushrooms;

[0033] b. The surface of the pretreated shiitake mushrooms obtained in step a is evenly sprayed with 5mL shiitake mushroom color protection liquid per kilogram of shiitake mushrooms to obtain color protection shiitake mushrooms; wherein the shiitake mushroom color protection liquid consists of 8 parts of calcium chloride, 0.18 parts of citric acid, tea poly Composed of 0.25 parts of phenol, 0.12 parts of L-cysteine ​​and 1000 parts of water, the mushroom color protection solution was heated to 60°C before spraying;

[0034] c. Put the color-protecting shiitake mushrooms obtained in step b into a constant-temperature blast drying oven (DHG-9140A electric heating constant-temperatu...

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Abstract

The invention discloses a preparation method of dried shitake mushroom. The preparation method comprises the following steps: fresh shitake mushrooms are picked, the mushroom stems are cut off, the moisture in the surface of the shitake mushrooms is removed, and pretreated shitake mushrooms are obtained; color fixing solution is uniformly sprayed on the surfaces of the pretreated shitake mushrooms, so color-fixed shitake mushrooms are obtained; the color fixing solution for the shitake mushrooms is the water solution containing calcium chloride, citric acid, tea polyphenol and L-cysteine; and then the color-fixed shitake mushrooms are dried, so that dried shitake mushrooms are obtained. By adopting the method disclosed by the invention to prepare dried shitake mushrooms, the browning of the shitake mushrooms is effectively prevented, and the prepared shitake mushrooms are good in luster, so that the preparation method is applicable to the processing of the dried shitake mushrooms.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing dried shiitake mushrooms, and also to products prepared by the method. Background technique [0002] Shiitake mushroom is the second largest edible fungus in the world and one of the special products in my country. It is rich in nutrition and is known as "mountain delicacy" among the people. Shiitake mushrooms are not only delicious and unique in flavor, but also rich in protein, various amino acids, vitamins, polysaccharides, dietary fiber, minerals, etc., which have physiological functions such as reducing blood cholesterol levels, preventing diabetes and colorectal cancer, and enhancing immunity. However, fresh shiitake mushrooms have high water content (85%-90% water content), so they are not suitable for long-distance transportation and storage. Browning is prone to occur after picking and affect the color of shiitake mushrooms. In order to prolong the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/272A23L3/40A23L5/41
Inventor 明建郭晓晖赵国华陈龙李富华夏春燕
Owner SOUTHWEST UNIV
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