Preparation method of seasoned ready-to-eat lentinus edodes

A technology for shiitake mushrooms and fresh shiitake mushrooms, which is applied in the directions of food preparation, food science, application, etc., can solve the problems of seasoning shiitake mushrooms that have not been seen in patents and literature reports, and achieve the effect of very good taste and crunchy taste.

Inactive Publication Date: 2013-04-03
广西家里人食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] For convenience of eating, people make it ready-to-eat and leisure type shiitake mushroom food, but the seasoning shiitake mushrooms with vacuum freeze-drying have not yet seen patents and literature reports

Method used

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  • Preparation method of seasoned ready-to-eat lentinus edodes
  • Preparation method of seasoned ready-to-eat lentinus edodes
  • Preparation method of seasoned ready-to-eat lentinus edodes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Take 3000kg of fresh shiitake mushrooms, sort, wash, slice, steam precook, centrifugal dehydration until the weight is reduced by 1 / 4, then mix in 300kg of soy sauce, 60kg of white sugar and 30kg of glucose, spread on a plate, freeze to -20°C for 2 hours; the frozen shiitake mushrooms are put into a vacuum freeze dryer for processing to obtain instant seasoning shiitake mushrooms. The parameter control in the vacuum freeze dryer is shown in Table 1.

[0012] Parameter control in table 1 vacuum freeze dryer

[0013]

Embodiment 2

[0015] Take 3000kg of fresh shiitake mushrooms, sort, wash, dice, blanch until cooked, centrifugal dehydration until the weight is reduced by 1 / 4, then mix in 300kg of soy sauce, 120kg of white sugar, and 60kg of glucose, spread on a plate, and freeze to -25°C. 3 hours; put the frozen shiitake mushrooms into a vacuum freeze dryer for processing to obtain instant seasoning shiitake mushrooms. The parameter control in the vacuum freeze dryer is shown in Table 2.

[0016] Parameter control in table 2 vacuum freeze dryer

[0017]

Embodiment 3

[0019] Take 3000kg of fresh shiitake mushrooms, sort, wash, dice, steam precooked, centrifugal dehydration until the weight is reduced by 1 / 4, then mix in 300kg of soy sauce, 120kg of white sugar, and 60kg of glucose, spread on a plate, freeze to -30°C, and the time is 4 hours; put the frozen shiitake mushrooms into a vacuum freeze dryer for processing to obtain instant seasoning shiitake mushrooms. The parameter control in the vacuum freeze dryer is shown in Table 3.

[0020] Parameter control in table 3 vacuum freeze dryer

[0021]

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PUM

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Abstract

The invention discloses a preparation method of seasoned ready-to-eat lentinus edodes, and the prepared raw materials in parts by weight comprise 50-150 parts of fresh lentinus edodes, 5-15 parts of soy sauce, 1-6 parts of white granulated sugar and 0.5-3 parts of glucose. The preparation method comprises steps of: sorting the fresh lentinus edodes, washing, cutting into slices or dices, precooking by steam or cooking thoroughly by blanching, dewatering, adding the soy sauce, the white granulated sugar and the glucose and mixing, traying, and freezing to -20 to -30 degrees centigrade for 2-4 hours; putting the frozen lentinus edodes into a vacuum freeze drier, in which the vacuum degree is controlled to be 65-90 Pa, the temperature of a cold trap is -38 to -62 degrees centigrade, the temperature of a heating plate is 65-100 degrees centigrade, and the drying time is 16-22 hours; thus obtaining the seasoned ready-to-eat lentinus edodes. The preparation method provided by the invention mainly comprises the steps of precooking the lentinus edodes, adding the soy sauce, sugar and other seasonings and mixing, and then drying by the advanced vacuum freeze drier; and therefore, the prepared seasoned lentinus edodes preserve original shape, smell and nutritional ingredients, can be ready to eat, and are crisp in taste and good in flavor. The seasoned ready-to-eat lentinus edodes are not only the ideal companion to dishes, but also capable of serving as leisure foods.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for preparing instant seasoning shiitake mushrooms by vacuum freeze-drying technology. Background technique [0002] Lentinus edodes is the second largest edible fungus in the world, and is one of my country's special products. Its annual output in my country ranks first in the world, and it is known as "mountain delicacy" among the people. It is a fungus that grows on wood. It is delicious, fragrant and nutritious, and is known as the "Queen of Plants". Shiitake mushrooms are rich in nutrients such as lentinan, lentinan purine, nucleic acid, vitamin B complex, iron, potassium, and provitamin D (converted into vitamin D after sun exposure). [0003] For convenience of eating, people make it ready-to-eat, leisure type shiitake mushroom food, but have not yet seen patents and bibliographical reports with the seasoning shiitake mushrooms of vacuum freeze-drying. Contents o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/226A23L1/09A23L27/20
Inventor 刘圣本梁永平陈晔黄波陈美芬胡李凤
Owner 广西家里人食品有限公司
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