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Mushroom laver soup material preparation method

A technology for seaweed soup and shiitake mushrooms, which is applied in the directions of food preparation, application, food science, etc., can solve the problems of wasting energy and time, long cooking and processing time, etc., and achieve the effects of reducing energy consumption, shortening cooking time, and saving time and energy.

Inactive Publication Date: 2014-04-02
JIANGSU XINHUI FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The processing of soup stock generally includes a cooking process, which takes a long time and is usually recorded in hours, which wastes energy and time; at the same time, in the steps after the cooking process, the cooked material needs to be cooled before use. waste of energy and time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1) Ingredients (by weight ratio):

[0022] 4-6 parts of shiitake mushrooms, 3-5 parts of seaweed, 1-2 parts of coriander, 1-2 parts of green onions, 1-2 parts of diced carrots;

[0023] 0.05-0.06 parts of pepper, 1-3 parts of table salt, 0.05-0.06 parts of chicken essence, 1-3 parts of sucrose, 0.05-0.06 parts of fennel seeds, 0.05-0.06 parts of ginger;

[0024] 2) Steam explosion: In step 1) Place the material in 20-30°C water for 12-24 hours, then put the soaked material into the steam explosion device for steam explosion, the pressure of steam explosion is 0.8-1.8MPa, control the steam explosion temperature of the steam explosion device It is 200~250℃, and the pressure is maintained for 10~50 seconds, and the temperature of the material after steam explosion is room temperature;

[0025] 3) Mixing: the material after steam explosion in step 1) with step 1) in material mixing;

[0026] 4) Drying: send the mixed material into the centrifuge to dry;

[002...

Embodiment 2

[0030] The preparation method of the shiitake mushroom and seaweed soup stock of this embodiment is an improvement on the basis of the first embodiment, the difference is that: in the (2) step, the pressure of the steam explosion is 1.7MPa, and the pressure maintenance time is 30 seconds. The steam explosion device of this embodiment is a numerically controlled automatic steam explosion machine.

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PUM

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Abstract

The present invention relates to a mushroom laver soup material preparation method, and belongs to the technical field of food preparation. The mushroom laver soup material preparation method comprises: 1) material preparation; 2) steam explosion; 3) mixing; 4) centrifugal drying; 5) drying by baking; and 6) packaging. According to the invention, steam explosion is adopted to complete a material cooking process so as to substantially reduce a boiling time and reduce energy consumption by about 90%; with steam explosion, heat energy of the material can be converted into mechanical energy during the steam explosion process so as to separate lignin and cellulose and dissolve amylopectin, the expansion cooling physical processes is generated along with the steam explosion process, and the temperature is reduced to a room temperature from the before-explosion temperature of 200-250 DEG C, such that the cooling treatment is not required, a lot of time and energy sources are saved, and material processing continuity is achieved.

Description

technical field [0001] The invention relates to a preparation method of shiitake mushroom and laver soup, belonging to the technical field of food preparation. Background technique [0002] With the improvement of people's quality of life, the improvement of diet structure, and the acceleration of people's life rhythm, people's requirements for convenience food are getting higher and higher. Convenient, nutritious and healthy food has become more and more popular among people. The soup that can be eaten after time cooking has become another convenient instant food besides instant noodles. It is a brand-new, nutritious, healthy and convenient food that is more in line with the eating habits of Chinese people. Its market potential is huge and its development prospects broad. [0003] According to the applicant's understanding, the processing of existing soups has the following problems: [0004] The processing of soup stock generally includes a cooking process, which takes a...

Claims

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Application Information

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IPC IPC(8): A23L1/40A23L1/28A23L1/337A23L31/00
CPCA23L17/60A23L23/10A23L31/00
Inventor 赵德宽
Owner JIANGSU XINHUI FOODS
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