Marinated mushroom making method

Abstract

The invention discloses a marinated mushroom making method. The method comprises the following steps: carrying out enzymatic hydrolysis of a main raw material fresh edible shiitake mushrooms by using three composite enzymes comprising cellulase, neutral protease and 5'-phosphodiesterase to obtain a crude enzymatic hydrolysis liquid; and rehydrating dry shiitake mushroom stems through using the crude enzymatic hydrolysis liquid, inoculating molds for fermenting the mushroom stems, mixing, marinating, frying, cooling, carrying out vacuum packaging, pasteurizing, and carrying out air drying cooling to obtain marinated shiitake mushrooms. The making method has the advantages of simplicity and operation safety, and the marinated shiitake mushrooms prepared through the making method have the advantages of good mouthfeel, stable quality and eating convenience.

Description

technical field [0001] The invention relates to the technical fields of food microbial fermentation and food processing, and specifically provides a method for preparing stewed shiitake mushrooms. Background technique [0002] Edible fungi are second only to grain, cotton, oil, vegetables, and fruits in my country's agricultural economy, ranking 6th, and the edible fungus industry does not compete with other industries for resources, turns waste into treasure, realizes circular economy, and creates ten times and a hundred times The benefit, which has an important position and role in agricultural development, is an important part of the ecological circular economy, can deepen the utilization of waste, adjust the planting structure, promote the process of industrialization, promote farmers' income, and increase export earnings. There are more than 350 kinds of edible fungi known in my country, most of which belong to Basidiomycotina. The global annual output of edible fungi s...

AI Technical Summary

Problems solved by technology

The annual processing of dehydrated edible fungi is 300,000 tons, especially the dehydrated shiitake mushroom category (mushroom cap) has the largest market share. The processing volume of 100,000 tons produces a large number of shiitake mushroom stalks accounting for about 30% of the total weight of shiitake mushrooms. However, due to the high degree of fibrosis of shiitake mushroom stalks , poor palatability, most of the mushroom stalks are not fully developed and utilized in processing or commercialization, and sometimes the mushroom stalks are treated as waste, resulting in waste of resources

[0005] At present, the deep processing of shiitake mushrooms has become a research hotspot, but in terms of comprehensive utilization and resource utilization of shiitake mushroom stalks, especially the research on mushrooms that are combined with instant noodles to develop a stewed flavor is very little. The present invention proposes a method based on a large number of experiments. The possibility of industrialized production of stewed shiitake mushrooms provides consumers with a convenient and ready-to-eat stewed shiitake mushrooms product

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