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Method for making shiitake-flavored instant food by compound enzymatic hydrolysis

A technology of compound enzymes and shiitake mushrooms, which is applied in the fields of food preparation, food science and application, can solve problems such as difficulty in meeting people's needs, and achieve the effects of rich texture, convenient consumption and shortening of drying time.

Active Publication Date: 2013-08-21
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[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

[0021] (1) Add ten times the weight of dried shiitake mushrooms in distilled water and soak overnight;

[0022] (2) After taking out the slices, put them back into the above soaking solution, adjust the pH to 4.4, add 0.2 cellulase with the weight of dried shiitake mushrooms, enzymatically hydrolyze at 50°C for 2 hours, then adjust the pH to 7.0, and use 0.1% of the weight of dried shiitake mushrooms Add neutral protease and hydrolyze at 50°C for 4 hours;

[0023] (3) After inactivating enzyme activity at 80°C for 10 minutes, filter with two layers of gauze;

[0024] (4) Deployment, according to the following formula, add 50g soy sauce, 40g white sugar, 3g salt, 2g monosodium glutamate, and 40g chili oil to the filter of step (3) for every 100g dried shiitake mushrooms, and marinate overnight;

[0025] (5) After drying at 90°C for 0.5h, lower it to 60°C and bake for 3h;

[0026] (6) Vacuum-packed and sterilized to obtain ready-to-eat food.

[0027] The product is ready-to-...

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Abstract

The invention relates to a method for making shiitake-flavored instant food by compound enzymatic hydrolysis. The method includes soaking dried shiitake in distilled water overnight; slicing, placing slices in soak solution, regulating pH, and adding cellulase for enzymatic hydrolysis for 2h; regulating pH, and adding neutral protease for enzymatic hydrolysis; inactivating enzymes, and filtering with gauze; adding light soy sauce, white granulated sugar, salt, monosodium glutamate and chili oil for blending, and curing overnight; drying at 80-90 DEG C for 0.5-1h, allowing for cooling to 50-60DEG C, and baking for 3-5h; and vacuum-packing and sterilizing to obtain the instant food. Compound enzymatic hydrolysis improves texture of shiitake, imparts better elasticity to the shiitake, and greatly improves texture of products. By stepwise baking after seasoning and overnight curing, the drying time can be shortened, the products are in ideal reddish brown, and no evident surface curl andair-dried surface occur. The shiitake-flavored instant food made by the method is highly elastic, rich in texture, delicious and convenient to eat.

Description

technical field [0001] The invention relates to a method for processing mushroom-flavored instant food by a compound enzymatic hydrolysis method. Background technique [0002] Mushroom (Lentinus edodes) is a kind of fungus with both medicine and food of Pleurotaceae Basidiomycetes. Shiitake mushrooms are high-protein, low-fat, high-carbohydrate, high-fiber nutritious foods, and are also rich in vitamins and mineral elements. Shiitake mushrooms are rich in amino acids. The total amino acid content in dried shiitake mushrooms is about 13%. It contains 8 kinds of amino acids and 10 kinds of non-essential amino acids necessary for the human body; it also contains many enzymes that can promote life activities. It is known that shiitake mushrooms contain 39 kinds of amino acids. Enzymes, such as pepsin, trypsin, pectinase, cellulase, starch glucoamylase, enteropeptidase, alcohol enzyme, etc. Various protein components in shiitake mushrooms play an important role in maintaining n...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/28
Inventor 李露薛淑静周明关健郭鹏高虹杨德史德芳
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI