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.
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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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