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Method for protecting color and crispness of ready-to-eat recuperation edible mushroom

A technology that protects color, preserves crispness, and edible fungi. It is applied in the fields of application, food preparation, food science, etc., and achieves the effects of broad development prospects, simple operation, and improved sensory quality.

Inactive Publication Date: 2013-04-03
ZHEJIANG SHANSHUILANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This invention is mainly aimed at the development of shiitake mushroom crisp products, and does not involve the research on shiitake mushroom conditioning food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: the method for protecting the color and crispness of ready-to-eat products prepared by rehydrating shiitake mushrooms

[0024] Soak the dried shiitake mushrooms in running water, turn them over every 30 minutes, and soak for 3 hours until the shiitake mushrooms absorb water and become soft. Trim after rehydration, remove impurities and moldy parts, cut the shiitake mushrooms into 3mm thick shiitake mushroom slices, add 0.06g / 100mL vitamin C, 0.4g / 100mL citric acid and 0.03g / 100mL EDTA-2Na mixed solution (solid-liquid Ratio 1:10), blanching at 100°C for 2 minutes. After 2 minutes, quickly pick up the shiitake mushrooms, put them in cold water to cool down; after draining, immerse them in 0.5g / 100mL pectin and 0.35g / 100mL CaCl 2 Soak in the crispy liquid (solid-liquid ratio 1:10) for 1 hour respectively to achieve the effect of hardening and crispy. Take it out, wash it slightly, cut it evenly, add seasonings to taste, fry it to make a finished product, vac...

Embodiment 2

[0026] Embodiment 2: the method for protecting the color and crispness of the rehydrated ready-to-eat product of tea tree mushroom

[0027] Use tap water to soak the dried tea tree mushroom products, turn it every 30 minutes, and soak for 3 hours until the tea tree mushroom absorbs water and becomes soft. Trim after rehydration, remove impurities and mildewed parts, cut Agrocybe mushroom into 4cm long Agrocybe strips, add 0.06g / 100mL vitamin C, 0.4g / 100mL citric acid and 0.03g / 100mL EDTA-2Na mixed solution ( Solid-to-liquid ratio 1:10), blanching at 100°C for 2 minutes. After 2 minutes, quickly pick up the tea tree mushroom, put it in cold water to cool down; after draining, immerse it in 0.5g / 100mL pectin and 0.35g / 100mL CaCl 2 Soak in the crispy liquid (solid-liquid ratio 1:10) for 1 hour respectively to achieve the effect of hardening and crispy. Take it out, wash it slightly, cut it evenly, add seasonings to taste, fry it to make a finished product, vacuum pack it after c...

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Abstract

The invention discloses a method for protecting the color and the crispness of a ready-to-eat recuperation edible mushroom, and belongs to the technical field of food processing. The ready-to-eat recuperation edible mushroom is prepared by re-watering, splitting, performing color protection, blanching, draining off, hardening, seasoning, frying, cooling, packaging and sterilizing dried edible mushrooms. The method comprises the following steps of: immersing the edible mushrooms by running water with temperature of 20 DEG C, turning the edible mushroom once every 30 minutes, immersing for 3 hours until the edible mushrooms absorb the water and is softened, cleaning and splitting, feeding the edible mushrooms into hot water with a color protection agent, keeping boiling for 2 minutes, quickly taking out a material, putting into cold water for cooling, feeding the drained edible mushrooms into crispness protection liquid for hardening and crispness protecting, taking out, adding the seasoning, frying to obtain a finished product, cooling, performing vacuum packaging, and performing high-pressure sterilization. The processed ready-to-eat recuperation edible mushroom can keep high glossiness and high crispness of the edible mushroom; the final water content in the ready-to-eat recuperation edible mushroom is 70 to 80 percent; the water activity is 0.830 to 0.853; the quality is still high after being kept for 6 months at room temperature; the color protection agent and a crispness protection agent are within the national standard control range; and the method is easy to operate and high in feasibility.

Description

technical field [0001] The invention discloses a method for using dried mushrooms to protect the color and crispness of ready-to-eat edible fungi. The invention relates to edible fungus processing and belongs to the technical field of food processing. Background technique [0002] Edible fungi are rich in protein and various amino acids necessary for the human body, and have high nutritional value. Edible fungi also have special nutritional and health functions and medicinal value, and can regulate multiple physiological functions of the human body. These characteristics have attracted more and more people's love and attention. In recent years, my country's edible fungus industry has shown a good development trend and has become an indispensable part of the national economy. It occupies an important position in the international edible fungus market and has become a major industry that earns foreign exchange through export. [0003] Edible mushrooms can be processed in a va...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28
Inventor 张慜齐琳琳陈卫平
Owner ZHEJIANG SHANSHUILANG FOOD
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