Preparation method for instant tremella

Abstract

The invention relates to a preparation method for instant tremella. The method comprises the steps as follows: steeping tremella in cleaning water, breaking up tremella cells with ultrasonic waves, uniformly spreading, placing on a reticular plate coated with Teflon or a plate with water filtering function, curing with high-temperature steam, and then drying to obtain finished instant tremella. By adoption of the method, the instant tremella retains all the natural elements of tremella and has the advantages of quickness in rehydration, good condition, stability in production, high efficiency, low cost and easiness in automatized mass production.

Description

technical field [0001] The invention relates to a processing method of instant food, in particular to a preparation method of instant white fungus. Background technique [0002] Tremella is a traditional health food widely accepted by people. In order to adapt to the fast work and life rhythm of modern people, many people have carried out research and exploration on the production technology of instant tremella. Chinese patent 201110032691.x discloses a kind of instant white fungus soup and its processing method. The preparation method of its main component white fungus extract is: white fungus dry product is pulverized to make white fungus powder, and water-foamed white fungus is extracted with microwaves to obtain filtrate and filter residue. Then soak the filter residue with 3~5 quality alcohol, 85~95% alcohol, and then use microwave treatment to obtain the filtrate and filter residue, then evaporate and concentrate all the filtrate and filter residue respectively, dry wi...

AI Technical Summary

Problems solved by technology

The production process of this method is cumbersome, low efficiency, high energy consumption, high cost, and the problem of mutual adhesion of filter residues in the drying process is also difficult to solve, and the use of alcohol in the production process increases the potential danger of the production process

[0003] Chinese patent document CN1167357C discloses a preparation method of quick-soaked fast food dried white fungus, which uses alcohol to soak white fungus, and removes the soaking liquid through a centrifuge. The disadvantage of this method is: since alcohol is a solvent, it must remove the natural Alcohol-soluble part of white fungus can not keep all the white fungus substances in the finished product. Although the white fungus soaked in alcohol can break the white fungus cells to a certain extent, and the substances in the cells flow out to improve the rehydration, but it is very easy during the aging process. Tremella colloid overflows and overlaps and sticks into blocks. At the same time, the cost of using alcohol is high, and there is potential danger in the production process.