Preparation method for edible fungus flavor food

An edible fungus and flavor technology, applied in the field of fungal food processing, can solve the problems of uneven mushroom surface coating, monotonous seasoning powder varieties, and difficulty in satisfying consumers' preference.

Active Publication Date: 2014-02-19
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen from the prior art scheme that the edible fungus after pickling is mixed with seasoning, and its taste cannot penetrate well and evenly into the edible fungus meat, and only the seasoning of its mushroom noodles cannot give people the taste of mushrooms. At the same time, mixing ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0113] The edible fungus-flavored food prepared according to the steps (1) to (7) of the preparation method described in claim 1 of the present invention, wherein in the step (1), mushroom slices with a thickness of 0.3 cm are cut from Agaricus bisporus for the edible fungus, wherein In step (2), the mushroom slices are put into an aqueous solution containing 1% salt, 0.1% vitamin C, 0.2% citric acid and 0.05% disodium edetate by weight, and blanched at 100°C 8 minutes for deenzyming treatment; in step (3), put the decapitated mushroom slices into a nylon mesh bag, dry and drain 3 times with a dryer until the water content is less than 65%; in step (4), flavor dipping The liquid preparation is to take 100g distiller's grains for brewing red wine, add 1200g water, soak at room temperature for 1 hour, heat at 35°C for 7 hours, coarsely filter, then filter with 600-mesh industrial filter cloth to obtain the filtrate, and then take 500-mesh powder of flavoring agent (such as 50g of...

Embodiment 2

[0115] The edible fungus-flavored food prepared according to the steps (1) to (7) of the preparation method described in claim 1 of the present invention, wherein in the step (1), the stipe and the cap of the oyster mushroom are cut into 0.4 cm Wide mushroom strips; wherein step (2) is to drop the mushroom strips into an aqueous solution containing 1% salt, 0.1% vitamin C, 0.2% citric acid and 0.05% edetate disodium in the step (2) , blanched at 95°C for 12 minutes for deenzyming treatment; in step (3), put the deciduous mushroom strips into a nylon mesh bag, dry and drain 3 times with a dryer until the water content is less than 65%; (4) The preparation of the medium-flavor soaking liquid is to take 150g of distiller's grains from brewing red wine and add 1800g of water, soak at room temperature for 1 hour, heat at 45°C for 5 hours, and then filter through a 600-mesh industrial filter cloth to obtain the filtrate; then take 800 grams of flavoring agent Mesh fine powder (such ...

Embodiment 3

[0117]The edible fungus-flavored food prepared according to the steps (1) to (7) of the preparation method described in claim 1 of the present invention, wherein in the step (1), mushroom strips with a length of 4 cm are cut from Flammulina velutipes for the edible fungus; wherein the step ( 2) In the process, the mushroom strips are put into an aqueous solution containing 1% salt, 0.1% vitamin C, 0.2% citric acid and 0.05% disodium ethylenediaminetetraacetic acid by weight, and blanched at 100°C for 10 minutes. Greening treatment; in the step (3), put the greened mushroom strips into a nylon mesh bag, dry and drain the water 3 times with a dryer until the water content is less than 65%; in the step (4), the flavor dipping liquid is prepared Take 200g of distiller's grains for brewing red wine, add 2400g of water, soak at room temperature for 2 hours, heat at 40°C for 6 hours, and filter through a 600-mesh industrial filter cloth to obtain the filtrate; then take 600-mesh fine ...

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PUM

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Abstract

The invention discloses a preparation method for an edible fungus flavor food. The edible fungus can be any one from edible agaricus bisporus, straw mushrooms, oyster mushrooms, shii-take, needle mushrooms, pleurotus nebrodensis, pleurotus eryngii, agrocybe aegerita, hypsizigus marmoreus, agaricus pratensis schaeff, spring mushrooms, stropharia rugoso-annulata, sparassis crispa, macrolepiota procera, tremellodon gelatinosum, black trumpet mushrooms, hericium erinaceus, pholiota nameko, lepista personata, mitake mushrooms, lactarius hatsudake, golden oyster mushrooms, pholiota adiposa, cantharellus cibarius, termitomyces albuminosus, tricholoma giganteum, pleurotus citrinopileatus, calocybe gambosa, truffle, amillariella mellea, fungus suillus, beef-steak fungus, lactarius deliciosus, tricholoma matsutake, agaricus bitorquis, pleurotus pulmonarius, toadstool and russula vinosa, and after treatment, the edible fungus is steeped into a steeping liquor prepared from red wine vinasse, high quality dry red wine and a flavouring agent in a vacuum and normal temperature and normal pressure combined condition, so as to obtain the flavor food; the edible fungus flavor food for leisure is prepared through oil-bath dewatering; a flavor food flavor puffed food is obtained through a swelling process, so as to meet consumers' hobbies and requirements.

Description

technical field [0001] The invention belongs to the field of fungal food processing, and in particular relates to a preparation method of edible fungus-flavored food. Background technique [0002] Edible mushrooms are not only delicious and nutritious, but also rich in proteins, fats, polysaccharides, vitamins, antibiotics, nucleotides and other substances, which can regulate human metabolism and enhance physical fitness. They are known as "modern health food" and "human plant food". The pinnacle of nutrition", the World Health Organization advocates the three basics of a healthy diet of "one nutmeg, one vegetable, and one mushroom", which has become a trendy time consumption. With the improvement of people's living standards and the pursuit of health, the concept of consumption in my country's market is also changing. The consumption level of edible mushrooms is increasing year by year. [0003] Many changes have taken place in the consumption habits of modern urbanites to...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L31/00
CPCA23L31/00
Inventor 张志年其他发明人请求不公开姓名
Owner 徐州绿之野生物食品有限公司
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