Flavor enhanced type edible mushroom raw material processed food and production method thereof
A technology for edible fungi and processed products, which is applied in the field of flavor-enhanced edible fungus raw material processed products and their production, which can solve the problems of not being able to form strong flavors and products that cannot have strong flavors, and achieve good application prospects, significant economic benefits and social benefits , the effect of natural and strong flavor
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[0030]Example 1: (1) The dried shiitake mushrooms or leftovers were removed, cleaned and drained, and the dried mushrooms or leftovers were pulverized with a pulverizer, passed through a 200-mesh sieve, and 10 g was weighed with an electronic balance for use. (2) Add 80 ml of purified water to the dried shiitake mushroom powder, and soak for 1 hour at room temperature to obtain a shiitake mushroom slurry. (3) Three kinds of edible mushrooms (small oyster mushrooms, enoki mushrooms and oyster mushrooms) or their leftovers are removed, cleaned and drained. The electronic balance weighs 5g of small oyster mushrooms, 5g of enoki mushrooms and 10g of oyster mushrooms, respectively, and adds water respectively. It is 1:5, and slurry is obtained to obtain a mixed homogenate. (4) Mix together the edible mushroom slurry in steps (2) and (3), and stir evenly to obtain a total mixed slurry. (5) Add 20 mg of cellulase, 10 mg of xylanase, 5 mg of mannanase, and 2 mg of neutral protease to...
Example Embodiment
[0031] Example 2: (1) The dried shiitake mushrooms or leftovers were removed, cleaned and drained, and the dried mushrooms or leftovers were pulverized with a pulverizer, passed through a 200-mesh sieve, and 10 g was weighed with an electronic balance for use. (2) Add 120 ml of purified water to the dried shiitake mushroom powder, and soak at room temperature for 2 hours to obtain a shiitake mushroom slurry. (3) Three kinds of edible mushrooms (small oyster mushrooms, enoki mushrooms and oyster mushrooms) or their leftovers are removed, cleaned and drained. The electronic balance weighs 5g of small oyster mushrooms, 20g of enoki mushrooms and 30g of oyster mushrooms, respectively, and adds water respectively. 1:8, pulping to obtain a mixed homogenate. (4) Mix together the edible mushroom slurry in steps (2) and (3), and stir evenly to obtain a total mixed slurry. (5) Add 20 mg of cellulase, 10 mg of xylanase, 5 mg of mannanase, and 2 mg of neutral protease to the mixed slurry...
Example Embodiment
[0032] Example 3: (1) The dried shiitake mushrooms or leftovers were removed, cleaned and drained, and the dried mushrooms or leftovers were pulverized with a pulverizer, passed through a 200-mesh sieve, and 10 g was weighed with an electronic balance for use. (2) Add 150 ml of purified water to the dried shiitake mushroom powder, and soak at room temperature for 4 hours to obtain a shiitake mushroom slurry. (3) Three kinds of edible mushrooms (small oyster mushroom, enoki mushroom and oyster mushroom) or their leftovers were removed, cleaned and drained. The electronic balance weighed 10g of small oyster mushroom, 25g of enoki mushroom and 50g of oyster mushroom, respectively, and added water respectively. 1:10, pulping to obtain a mixed homogenate. (4) Mix together the edible mushroom slurry in steps (2) and (3), and stir evenly to obtain a total mixed slurry. (5) Add 50 mg of cellulase, 25 mg of xylanase, 10 mg of mannanase, and 5 mg of neutral protease to the mixed slurry...
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