Method for modifying flavored instant food by shiitake stem

Abstract

The invention relates to a method for modifying flavored instant food by shiitake stem. The method includes soaking dried shitake stem in distilled water overnight; taking out the soaked shitake stem, slicing, placing slices in soak solution, regulating pH, adding cellulase for enzymolysis, and regulating pH; filtering after enzymatic deactivation, adding light soy sauce, white granulated sugar, thirteen spice, 2-4g of salt, monosodium glutamate and chili oil for curing overnight, drying at 80-90 DEG C, cooling to 50-60 DEG C for drying, adding soybean salad oil and spices, vacuum-packing and sterilizing. The shitake stem is modified by biological enzymatic analysis, so that the quality of the shiitake stem is improved, the shiitake stem is highly chewy and softer. By double mixing, the shiitake stem is brighter in color and more delicious and can arouse appetites of consumers better. By step drying, drying time can be shortened, and the finished food is ideal in red brown color without evident curls and air-dried skin. The shitake stem flavored instant food is highly chewy, rich in texture and delicious.

Description

technical field [0001] The invention relates to a method for processing flavored instant food by modifying mushroom stalks. Background technique [0002] Mushroom (Lentinus edodes) is a kind of fungus with both medicinal and edible functions belonging to the Basidiomycetes of Pleurotaceae. It is known as "mountain delicacy". my country's shiitake mushroom export volume has gradually increased in the past 10 years, with an annual increase rate of about 2%. It currently accounts for more than 80% of the world, ranking first in the world. However, shiitake mushrooms produce about 30% of the total mushroom stalks during the initial processing, which will be treated as waste. Lentinus edodes contains a large number of nutritional active ingredients, the main component of which is dietary fiber, which can prevent constipation, lower cholesterol, and prevent atherosclerosis; Lentinus stalk polysaccharide is also one of the most effective nutrients, it is a It is an immunostimulan...

AI Technical Summary

Problems solved by technology

However, due to the high content of crude fiber in the stem of shiitake mushrooms, it is tough and hard to chew, difficult to swallow, and the processing quality is limited

[0003] The nutritional and health value of edible fungi has been accepted by more and more people, and people have also put forward new requirements for the consumption of edible fungi. It is nutritious, fresh, and convenient. If it can be eaten immediately, it will be more difficult to meet people's needs.