Method for manufacturing dried coprinus comatus

A processing method and technology of Coprinus comatus, applied in the confectionary industry, confectionery, food science, etc., can solve the problems that Coprinus comatus is not easy to preserve, etc.

Inactive Publication Date: 2014-01-08
程龙凤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Aiming at the disadvantage that Coprinus comatus is not easy to preserve, the invention provides a processing method of dried Coprinus comatus which is convenient to eat, rich in nutrition, delicious in taste and long in aftertaste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A. Material preparation: select complete and fresh Coprinus comatus, remove the stalks, and wash them for later use;

[0019] B. Blanching: Cut the Coprinus comatus into 4cm sections, and blanch them in 80℃ water for 2 minutes to kill enzymes;

[0020] C. Salting: Put the blanched Coprinus comatus segments into 20% saline solution and soak for 4 hours. The brine solution submerges the Coprinus comatus segments to improve the permeability of the commensal tissue structure;

[0021] D. Keep crisp and hardening: Take out the salted Coprinus comatus segments, drain them, put them in a mixture of 1g / L calcium chloride and 2g / L sodium bisulfite, soak them for 30 minutes, and submerge the Coprinus comatus segments in the solution to improve The taste of Coprinus comatus;

[0022] E. Color protection treatment: remove the crispy and hardened Coprinus comatus segments, drain them, put them in a 0.1% sulfurous acid solution, soak for 3 hours, after soaking, remove the residual sulfur by ...

Embodiment 2

[0029] A. Material preparation: select complete and fresh Coprinus comatus, remove the stalks, and wash them for later use;

[0030] B. Blanching: Cut the Coprinus comatus into 5cm sections and blanch them in 85℃ water for 1.5min to kill the enzymes;

[0031] C. Salting: Put the blanched Coprinus comatus segments into 23% saline solution and soak for 3 hours. The brine solution will submerge the Coprinus comatus segments to increase the permeability of the commensal tissue structure;

[0032] D. Keep crisp and harden: Take out the salted Coprinus comatus segments, drain them, put them in a mixture of 1g / L calcium chloride and 2g / L sodium bisulfite, soak for 35 minutes, the solution will submerge the Coprinus comatus segments to improve The taste of Coprinus comatus;

[0033] E. Color protection treatment: take out the crispy and hardened Coprinus comatus segments, drain them, put them in 0.15% sulfurous acid solution, soak for 2.5 hours, after soaking, remove residual sulfur by rinsin...

Embodiment 3

[0040] A. Material preparation: select complete and fresh Coprinus comatus, remove the stalks, and wash them for later use;

[0041] B. Blanching: Cut the Coprinus comatus into 6cm sections, and blanch them in 90℃ water for 1min to kill the enzymes;

[0042] C. Salting: Put the blanched Coprinus comatus segments into 25% saline solution and soak for 2 hours. The brine solution submerges the Coprinus comatus segments to improve the permeability of the commensal tissue structure;

[0043] D. Keep crisp and hardening: remove the salted Coprinus comatus segments, drain them, put them in a mixture of 1g / L calcium chloride and 2g / L sodium bisulfite, soak for 40 minutes, and submerge the Coprinus comatus segments in the solution to improve The taste of Coprinus comatus;

[0044] E. Color protection treatment: Take out the crispy and hardened Coprinus comatus segments, drain them, put them in 0.2% sulfurous acid solution, soak for 2 hours, after soaking, remove the residual sulfur by rinsing ...

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PUM

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Abstract

The invention discloses a method for manufacturing dried coprinus comatus. The method comprises the following steps of material preparing, blanching, salting, brittleness keeping and hardening, color processing, precooking, sugar making, drying, sugar coating, reshaping, packaging and the like. According to the method for manufacturing the dried coprinus comatus, the coprinus comatus is salted, part of water of the coprinus comatus is removed so that the tissue of the coprinus comatus can be compact, the permeability of cells is also changed so that the sugar can permeate into the dried coprinus comatus, and therefore a finished product has a pure flavor and tastes good; the dried coprinus comatus is stable in color and luster due to the brittleness keeping and hardening and the color processing; since high fructose corn syrup is used in the sugar making process, the dried coprinus comatus has a lingering aftertaste, the nutritional ingredients in the coprinus comatus can be maintained sufficiently, and the dried coprinus comatus has the functions of whetting appetite, promoting digestion, and enhancing human body immunity.

Description

Technical field [0001] The invention relates to the field of food deep processing, in particular to a processing method of coprinus comatus preserved. Background technique [0002] Coprinus comatus, also called Coprinus comatus, is a kind of edible and medicinal fungus distributed worldwide. Coprinus comatus is rich in nutrients, thick and tender, and tastes delicious. Its shape resembles chicken legs, hence the name, it has become a commercial in artificial cultivation. Potential new species of rare edible fungus, known as "Rookie of the Mushroom", Coprinus comatus contains 20 kinds of amino acids, total 17.2%, all essential amino acids for the human body, Coprinus comatus not only has high nutritional value, but also has medicinal functions. The nature is flat and sweet and smooth, and it has the functions of clearing the mind, nourishing the mind, soothing the mind, replenishing the spleen and stomach, helping digestion, increasing appetite, and lowering blood lipids. Coprinus...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42
Inventor 程龙凤
Owner 程龙凤
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