Holothurian-edible mushroom instant ultramicro nutrition powder and preparation method thereof
A technology of edible fungus and superfine powder, which is applied in food preparation, application, food science, etc., can solve the problems of sea cucumber particles being easy to stick, and achieve the effects of improving nutritional value, bioavailability, and high utilization of raw materials
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Embodiment 1
[0042] a. Cut the belly of fresh sea cucumber and wash it, then boil it in a pressure cooker for 10 minutes, cool it and put it in the refrigerator to freeze, then freeze-dry it at -45°C, and then crush it into 80-mesh sea cucumber powder;
[0043] b. Wash the fresh shiitake mushrooms, then dry them in a vacuum drying oven at 35°C until the water content is 6wt%, then bake them at 120°C for 12 minutes, and crush the dried shiitake mushrooms into 80-mesh shiitake mushroom powder;
[0044] c. Bake the rice at 120°C for 12 minutes under stirring conditions, and then crush it into 80-mesh rice meal;
[0045] d. Wash the fresh ginger and onion with water, process the ginger into 2-4mm thick ginger slices, and process the onion into 3-6mm wide filaments, then air-dry at 30°C until the water content is 6wr%. Ginger slices were pulverized to 80 mesh at normal temperature to obtain ginger powder and onion powder;
[0046] e, the sea cucumber meal in step a, the mushroom meal and the r...
Embodiment 2
[0051]a. Cut the belly of fresh sea cucumber and wash it, then cook it in a pressure cooker for 12 minutes, cool it and put it in the refrigerator to freeze, then freeze-dry it at -50°C, and then crush it into 100-mesh sea cucumber powder;
[0052] b. Wash the fresh shiitake mushrooms, then dry them in a vacuum drying oven at 40°C until the moisture content is 4wt%, then bake them at 130°C for 10 minutes, and then crush the dried shiitake mushrooms into 100-mesh coarse powder;
[0053] c. Bake the rice at 130°C for 8 minutes under stirring conditions, and then crush it into 100-mesh rice meal;
[0054] d. Wash the fresh ginger and onion with water, process the ginger into 2-4mm thick ginger slices, and process the onion into 3-6mm wide filaments, then air-dry at 40°C until the water content is 4wt%. Ginger slices were crushed to 100 mesh at room temperature to obtain ginger powder and onion powder;
[0055] E, with the sea cucumber meal in a step and the shiitake mushroom mea...
Embodiment 3
[0060] a. Cut the belly of fresh sea cucumber and wash it, then boil it in a pressure cooker for 15 minutes, put it in the refrigerator to freeze after cooling, then freeze-dry it at -55°C, and then crush it into 120-mesh sea cucumber meal;
[0061] b. Wash the fresh shiitake mushrooms, then dry them in a vacuum drying oven at 50°C until the moisture content is 4wt%, then bake them at 140°C for 5 minutes, and then crush the dried shiitake mushrooms into 120-mesh coarse powder;
[0062] c. Bake the rice at 140°C for 5 minutes under stirring conditions, and then crush it into 120-mesh rice meal;
[0063] d. Wash the fresh ginger and onion with water, process the ginger into 2-4mm thick ginger slices, and process the onion into 3-6mm wide filaments, then air-dry at 50°C until the water content is 6wt% (weight ) dried ginger slices, and then crushed to 120 mesh at room temperature to obtain ginger powder and onion powder;
[0064] e. Stir the sea cucumber meal in step a with the ...
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