Processing method for flavour edible fungi product

A processing method and edible fungus technology, which is applied in the field of food processing, can solve problems such as consumers' difficulty in chewing, affecting product promotion, and the hardness and toughness of edible fungus products.

Inactive Publication Date: 2013-01-02
TIANJIN HUADA GREEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high content of fiber in the fruiting bodies of edible fungi, some dried flavored edible fungus...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1) Preparation of raw materials: Wash the fresh oyster mushrooms and cut them into strips.

[0024] 2) Preparation of seasoning water: Wrap seasonings (aniseed, Chinese prickly ash, pepper, cinnamon) with gauze, put them in a pot, add a certain amount of salt, add water, heat and boil for 30 minutes, turn off the heat source, and set aside for later use.

[0025] Wherein the ratio of the aniseed, Chinese prickly ash, pepper, cinnamon is 3:1:1:0.2; wherein the ratio of the volume of water added to the total mass of the seasoning (aniseed, Chinese prickly ash, pepper, cinnamon) is 200mL:1g ;

[0026] Wherein the ratio between the added salt mass and the added water volume is 1g:300mL.

[0027] 3) Blanching and soaking: After boiling the seasoning water prepared in step 2), put the raw materials prepared in step 1) into it, after blanching for 3 minutes, turn off the heat source, and continue soaking for 3 hours.

[0028] Wherein the ratio between the raw materials prepa...

Embodiment 2

[0035] 1) Preparation of raw materials: first wash the dried shiitake mushrooms, then soak and rehydrate, and finally cut into blocks.

[0036] 2) Preparation of seasoning water: Wrap seasonings (aniseed, Chinese prickly ash, pepper, cinnamon) with gauze, put them in a pot, add a certain amount of salt, add water, heat and boil for 20 minutes, turn off the heat source, and set aside for later use.

[0037] Wherein the ratio of the aniseed, Chinese prickly ash, pepper, cinnamon is 3:1:1:0.2; wherein the ratio of the volume of water added to the total mass of the seasoning (aniseed, Chinese prickly ash, pepper, cinnamon) is 200mL:1g ;

[0038] Wherein the ratio between the added salt mass and the added water volume is 1g:300mL.

[0039] 3) Blanching and soaking: After boiling the seasoning water prepared in step 2), put the raw materials prepared in step 1) into it, after blanching for 3 minutes, turn off the heat source, and continue soaking for 3 hours.

[0040] Wherein the ...

Embodiment 3

[0048] 1) Preparation of raw materials: first wash fresh oyster mushrooms and pleurotus eryngii, then cut oyster mushrooms into strips, and pleurotus eryngii into blocks.

[0049] 2) Preparation of seasoning water: Wrap seasonings (aniseed, Chinese prickly ash, pepper, cinnamon) with gauze, put them into a pot, add a certain amount of salt, add water, heat and boil for 60 minutes, turn off the heat source, and set aside for later use.

[0050] Wherein the ratio of the aniseed, Chinese prickly ash, pepper, cinnamon is 3:1:1:0.2; wherein the ratio of the volume of water added to the total mass of the seasoning (aniseed, Chinese prickly ash, pepper, cinnamon) is 200mL:1g ;

[0051] Wherein the ratio between the added salt mass and the added water volume is 1g:300mL.

[0052] 3) Blanching and soaking: After boiling the seasoning water prepared in step 2), put the raw materials prepared in step 1) into it, after blanching for 5 minutes, turn off the heat source, and continue soaki...

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PUM

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Abstract

The invention provides a processing method for a flavour edible fungi product. The processing method comprises the steps that firstly one or more than one edible fungi fruit body (bodies) is cleaned and then is/are cut into pieces, or strips or slices, then the pieces, or strips or slices are blanched with condiment water boiled in advance, a heat source is closed, the edible fungi fruit bodies are continuously soaked for certain time, drained edible fungi is paved in a bakeware brushed with cooked plant oil in advance, then the cooked plant oil is brushed on the surface of the edible fungi, and then the edible fungi is placed into a baking oven to be baked at different temperatures, and finally the baked edible fungi is stirred and mixed with flavour material, thus the flavour edible fungi product is prepared. The processing method disclosed by the invention solves the problem that a dried flavour edible fungi product is hard in texture or strong in toughness, and the product obtained by adopting the processing method disclosed by the invention is soft, is easy to chew and has good taste and unique and diverse flavours, thus the processing method disclosed by the invention has great popularization value and potential.

Description

Technical field: [0001] The invention provides a processing method of a flavor edible fungus product, which belongs to the technical field of food processing. Background technique: [0002] Edible fungi are not only rich in various nutrients such as protein and amino acid, but also mostly rich in polysaccharides, polypeptides, alkaloids, triterpenes and other components, which have certain medicinal and health value. In addition, edible fungi are also rich in vitamins, etc., which play an important role in human physiological metabolism; they are also rich in minerals and carbohydrates. In addition, the content of cellulose substances in the fruiting bodies of edible fungi is also relatively high. [0003] At present, flavored edible mushroom products are mainly dry products such as baking and frying, and there are also some sauce products. And because edible fungus fruit body fiber substance content is higher, caused some dried flavor edible fungus products to be harder o...

Claims

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Application Information

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IPC IPC(8): A23L1/28
Inventor 陈晓明张志军高宝华康得福李淑芳魏雪生李凤美罗莹
Owner TIANJIN HUADA GREEN FOOD
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