Instant dried white fungus and production method thereof
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A production method and technology of dried white fungus, applied in food preparation, food drying, food science, etc., to achieve the effects of pure taste and flavor, avoiding oxidation damage, and avoiding the loss of nutrients
Inactive Publication Date: 2014-03-05
GUANGYUAN YUER FOOD CO LTD
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Abstract
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Problems solved by technology
In these processes, aging treatment methods such as high temperature and high pressure are indispensable process steps, and the damage and loss of nutrients will inevitably be caused during the treatment process.
Method used
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Embodiment 1
[0018] First kind of embodiment, a kind of preparation method of instant white fungus dried, comprises the steps:
[0019] (1) Material selection: select 100 kilograms of fresh white fungus, remove impurities, and clean;
[0020] (2) Slicing: Drain the raw materials of step (1) and cut them into small pieces;
[0021] (3) Pre-freezing: freezing the raw materials in step (2) at -10°C to -25°C for 12 hours;
[0022] (4) Drying: Dry the raw materials in step (3) with microwave vacuum freeze-drying equipment (using a special microwave vacuum freeze-dryer produced by Nanjing Yatai Microwave Energy Research Institute, equipment patent ZL200920235147.3), the drying process includes two Heating stage, the first stage: low temperature sublimation at -30℃~0℃, vacuum degree 130~230Pa, time 6 hours; second stage: 0-30℃ room temperature vacuum microwave drying, vacuum degree 200~300Pa, time 3 hours, vacuum Finish drying when the degree is stable, at this moment, the raw material moisture...
Embodiment 2
[0026] Second kind of embodiment, a kind of preparation method of instant white fungus dried, comprises the steps:
[0027] (1) Material selection: select 100 kilograms of fresh white fungus, remove impurities, and clean;
[0028] (2) Slicing: Drain the raw materials of step (1) and cut them into small pieces;
[0029] (3) Pre-freezing: freezing the raw materials in step (2) at -15°C to -20°C for 14 hours;
[0030] (4) Drying: Dry the raw materials in step (3) with microwave vacuum freeze-drying equipment (using a special microwave vacuum freeze-dryer produced by Nanjing Yatai Microwave Energy Research Institute, equipment patent ZL200920235147.3), the drying process includes two Heating stage, the first stage: low temperature sublimation at -30℃~0℃, vacuum degree 150~210Pa, time 4 hours; second stage: 0-30℃ room temperature vacuum microwave drying, vacuum degree 220~280Pa, time 4 hours, vacuum Finish drying when the degree is stable, at this moment, the raw material moistur...
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Abstract
The invention relates to a production method of instant dried white fungus. The production method comprises the following steps: (1) material selection, namely removing impurities from fresh white fungus, and cleaning; (2) slicing; (3) pre-freezing, namely carrying out pre-freezing for 12-14 hours at temperature from -10 DEG C to -25 DEG C; (4) drying, namely carrying out microwave vacuum freeze drying, wherein the microwave vacuum freeze drying comprises a low-temperature sublimation stage and a normal-temperature vacuum microwave drying stage; (5) vacuum encapsulation. According to the process, a curing process before drying is omitted, so that the loss of the tremella polysaccharide is avoided, and processing cost is saved by 15%. According to the instant dried white fungus processed by utilizing the production method, the product is pure in appearance and color and plump in form; after being rehydrated, the product is nature in form and pure in taste and flavor, the product quality is greatly improved, and the product is obviously superior to similar products processed by utilizing traditional methods.
Description
technical field [0001] The invention relates to an instant dried white fungus and a preparation method thereof. Background technique [0002] Tremella ( Tremella fuciformis ), also known as white fungus and white fungus, is flat in nature, sweet in taste, and non-toxic. It is a high-grade edible fungus and enjoys the reputation of "king of edible fungi". The water content of fresh white fungus reaches 75-80%. It is not resistant to storage at room temperature and is easy to rot and deteriorate. Drying is an essential part of white fungus processing. The traditional processing method of white fungus is roasting, which is dark in color, easy to break, and poor in quality. Some unscrupulous processors use sulfur fumigation to whiten it to deceive consumers and bring food safety hazards. As we all know, white fungus is inconvenient to eat, and long-time boiling is not suitable for the rhythm of life of modern people, which affects the expansion of the consumer market. Need a ...
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Application Information
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