Method for modifying flavored instant food by shiitake stem

A shiitake stalk and modification technology, which is applied in food preparation, food science, application, etc., can solve problems such as difficult to meet people's needs, limited processing quality, and difficulty in swallowing, and achieve rich texture, beautiful taste, and good chewiness Effect

Active Publication Date: 2013-01-16
NANYANG ZHANGZHONGJING SUPER KITCHEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0022] (1) Soak in distilled water six times the weight of dried shiitake stalks overnight;

[0023] (2) After taking out the slices, put them back into the above soaking solution, adjust the pH to 4.4, add 0.3% cellulase by weight of dried shiitake stalks, enzymolyze at 50°C for 2 hours, and then adjust the pH to 7.0;

[0024] (3) After inactivating enzyme activity at 80°C for 10 minutes, filter with two layers of gauze;

[0025] (4) Deployment, according to the following formula, add 60g soy sauce, 40g white sugar, 5g thirteen spices, 3g salt, 2g monosodium glutamate, 30g chili oil to the filter of step (3) for every 100g dried mushroom stalks medium, marinated overnight;

[0026] (5) After baking at 80°C for 1 hour, lower it to 60°C and bake for 2 hours;

[0027] (6) Add 20g of soybean salad oil and 3g of cumin powder for every 100g of dried mushroom stalks;

[0028] (7) Vacuum packaging, sterilization, ready-to-eat food.

[0029] The product has good chewiness, rich te...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28
Inventor 薛淑静李露周明关健郭鹏高虹杨德史德芳
Owner NANYANG ZHANGZHONGJING SUPER KITCHEN
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