Manufacturing method for seasoned instant mushroom

Abstract

The invention discloses a manufacturing method for a seasoned instant mushroom. The manufacturing method comprises the following steps: soaking mushrooms in water with a temperature of 50 DEG C for 30 min and then draining the mushrooms; heating edible oil to more than 100 DEG C, frying the drained mushrooms in a pan with the oil until the mushrooms is yellow, bright, delicious and crisp, taking out the fried mushrooms and draining the fried mushroom; adding accessory materials into the fried mushrooms and carrying out uniform mixing with stirring so as to realize seasoning, wherein the accessory materials comprise finished chicken liquid, salt, soy, yellow rice wine, citric acid and capsicum; and subjecting the seasoned mushrooms to packaging and disinfection so as to obtain the finished seasoned instant mushroom product. A formula for the seasoned instant mushroom is unique; the manufacturing method is reasonable; the manufactured seasoned instant mushroom can be eaten immediately after a packaging bag is split, is convenient to eat and has a health care effects and reasonable price; through frying, original nutritional components of the mushrooms are maintained and moisture in the mushrooms is reduced, so the seasoned instant mushroom has a long shelf-life; natural healthy accessory materials are employed, no chemical antiseptic is added, and the seasoned instant mushroom is applicable to people of all ages.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing seasoned instant shiitake mushrooms. Background technique [0002] Mushrooms are known as the "Queen of Plants" and have been eaten for more than 4,000 years in my country. Shiitake mushrooms not only have a unique flavor of fragrance, but also contain rich ingredients that are beneficial to the human body. Every 100 grams of fresh shiitake mushrooms contains 12-14 grams of protein, 59.3 grams of carbohydrates, 124 mg of calcium, 415 mg of phosphorus, and 25.3 mg of iron. Polysaccharides, vitamin B1 / vitamin B2, vitamin C, etc. Shiitake mushrooms are also rich in dietary fiber. Regular consumption can lower blood cholesterol, prevent arteriosclerosis, and prevent cerebral hemorrhage. [0003] At present, the main problems existing in the development of shiitake mushroom industry: [0004] (1) Shiitake mushrooms have strong respiration after harvesting. At room tempera...

AI Technical Summary

Problems solved by technology

[0004] (1) Shiitake mushrooms have strong respiration after harvesting. At room temperature, umbrella opening, browning, and taste change will soon occur, and even serious quality deterioration will affect their nutritional value and delicious taste. Therefore, the proportion of fresh shiitake mushrooms is present. lower and lower

[0005] (2) The traditional way of consumption, shiitake mushrooms have always been used as condiments, and the market demand is not large. With the acceleration of people's life rhythm and the continuous improvement of living standards, the diet structure is also constantly changing. For the consumption of shiitake mushrooms There are also new requirements for the demand, but there are not many shiitake mushrooms that meet this demand on the market