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Processing method of conveniently edible black fungus

A processing method and technology of black fungus, applied in application, food preparation, food science and other directions, can solve the problem of not being able to remove harmful substances to the greatest extent, and achieve the effect of convenient eating

Inactive Publication Date: 2012-12-19
王进野
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When cold dressing is eaten directly or scalded with boiling water, without long-term treatment with hot water, harmful substances cannot be removed to the greatest extent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A processing method for conveniently eating black fungus, the steps are:

[0020] first step:

[0021] Soak the undried or dried fungus in warm water, fully open them, remove the roots, and divide them into flaky fungus; then add them to the container, rinse the tiny impurities on the surface of the fungus with water, and add a small amount of starch to the container to take out when rinsing Then rinse with clean water, remove and drain the water;

[0022] Step two:

[0023] Put the dried flaky fungus into a sealed container and steam it for 1-2 minutes, then release the steam to lower the temperature and pressure, and ensure that it drops to a safe pressure within 2 minutes, and take it out to ensure that the fungus is cooked and sterilized Without destroying the nutritional content of fungus;

[0024] third step:

[0025] The steamed flaky fungus is mainly sun-dried, supplemented by low-temperature drying, and packaged to make the original flavor and convenient ed...

Embodiment 2

[0027] A processing method for conveniently eating black fungus, the steps are as follows:

[0028] first step:

[0029] Soak the undried or dried fungus in warm water, fully open them, remove the roots, and divide them into flaky fungus; then add them to the container for rinsing, add a small amount of starch to the container during rinsing, and rinse off the tiny impurities on the surface of the fungus with water , take it out and then wash it with clean water, remove it and drench the water;

[0030] Step two:

[0031] Put the dried flake fungus into a sealed container, spray 0.5-1.0% by weight of vinegar, steam for 1-2 minutes, and then release the steam to lower the temperature and pressure, and ensure that it drops to a safe pressure within 2 minutes. Take it out to ensure that the fungus is ripe and play a role in sterilization without destroying the nutritional content of the fungus;

[0032] third step:

[0033] The steamed flake fungus is mainly dried in the sun ...

Embodiment 3

[0035] A processing method for conveniently eating black fungus, the steps are as follows:

[0036] first step:

[0037] Soak the undried or dried fungus in warm water, spread them out completely, remove the roots, and divide them into flaky fungus; then add them to the container, rinse off the tiny impurities on the surface of the fungus, take them out, wash them with clean water, and wash them with 1 -2.0% by weight of salt water is soaked into the salty taste, and the water is taken out and drenched;

[0038] Step two:

[0039] Put the dried flake fungus into a sealed container and steam for 1-2 minutes, then release the steam to lower the temperature and pressure, and ensure that the pressure is reduced to a safe pressure within 2 minutes, and take it out to ensure that the fungus is cooked and sterilized Without destroying the effect of the nutritional content of the fungus;

[0040] third step:

[0041] The steamed flake fungus is mainly dried in the sun and suppleme...

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Abstract

The invention discloses a processing method of conveniently edible black fungus; cleaned and drained sheet-like black fungus is put into a sealed container to be steamed for 1 minute to 2 minutes in steam; temperature and pressure are reduced by deflation; the pressure is ensured to be reduced to be safe within 2 minutes; the black fungus is taken out, so that the black fungus is well done, and the effects of sterilizing but not damaging the nutritional ingredients of the black fungus are achieved; and then the well done sheet-like black fungus is dried mainly by insolating and by stoving at low temperature in an assisting form, packaged and prepared into original-taste conveniently edible black fungus which can be directly brewed. The invention adopts the low-temperature steaming method (the temperature being about 100DEG C is maintained) which benefits the health of the human body the most, purine can be well separated out after soaking with warm water, flushing with water flow, insolating and drying during processing, so that the natural nutritional ingredients of the black fungus are kept, and patients with gout and other diseases can use the product at ease. The black fungus only needs to be soaked before being eaten, so that great convenience is provided for people to eat.

Description

technical field [0001] The invention relates to a food production process. Background technique [0002] Black fungus, also known as light fungus. Mycological classification belongs to Basidiomycetes, Auricularia, Agaricaceae. Black fungus is soft when it is fresh, and becomes horny when dried. It has a delicate taste and a special flavor. It is a well-known edible fungus rich in nutrition. Dried black fungus contains carbohydrates, 10.6 grams of protein, 0.2 grams of fat, 306 calories of heat, amino acids, vitamins and minerals. The protein of water hair fungus is extremely low, containing 1.5 grams per 100 grams. It has the effects of benefiting qi, alleviating hunger, making light of one's life and strengthening intelligence, stopping bleeding and relieving pain, enriching blood and promoting blood circulation. It is rich in polysaccharide colloid and has good smoothing effect. It is an important health food for mine workers and textile workers. It also has certain a...

Claims

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Application Information

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IPC IPC(8): A23L1/28
Inventor 王莘野王建平王华野王进野
Owner 王进野
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