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Manufacturing method for fragrant mushroom stem candy

A production method and technology for shiitake stalks, which are applied in the fields of confectionery, confectionery industry, food science, etc., can solve the problems of difficult storage and short growth cycle of shiitake mushrooms, and achieve the effects of being convenient to eat, delaying aging, and improving the immune function of the body.

Inactive Publication Date: 2014-10-15
夏华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that mushrooms have a short growth cycle and are not easy to store, and provide a method for making candied mushroom stalks

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A preparation method of candied mushroom stalk, the specific operation steps are:

[0015] A. Mushroom stem treatment: fresh mushroom stems are used as raw materials, and salted mushroom stems are also acceptable; fresh mushroom stems are blanched at 100°C for 8 hours; salted mushroom stems should be rinsed in clean water for 3- 4 times, then soak in water for 5 hours to reduce the salt content to 2%; thicker and longer mushroom stems should be properly cut;

[0016] B. Hardening: Soak the mushroom handle with calcium chloride water with a concentration of 0.4%-0.5% to increase the hardness. The soaking time is 7-8 hours, remove the mushroom handle, rinse with clean water and dry the water;

[0017] C. Sugar production: Pour the mushroom stalks into 40% hot sugar solution and cook until slightly boiled, then leave the mushroom stalks in the sugar solution and soak at room temperature; add a small amount of licorice, cloves and other auxiliary materials to the sugar solu...

Embodiment 2

[0021] A preparation method of candied mushroom stalk, the specific operation steps are:

[0022] A. Mushroom stem treatment: fresh mushroom stems are used as raw materials, and salted mushroom stems are also acceptable; fresh mushroom stems are blanched at 100°C for 8 hours; salted mushroom stems should be rinsed in clean water for 3- 4 times, then soak in water for 5 hours to reduce the salt content to 2%; thicker and longer mushroom stems should be properly cut;

[0023] B. Hardening: Soak the mushroom handle with calcium chloride water with a concentration of 0.4%-0.5% to increase the hardness. The soaking time is 7-8 hours, remove the mushroom handle, rinse with clean water and dry the water; wash the Flammulina velutipes After draining the water, cut into small pieces and add;

[0024] C. Sugar production: Pour the mushroom stalks into 40% hot sugar solution and cook until slightly boiled, then leave the mushroom stalks in the sugar solution and soak at room temperature...

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PUM

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Abstract

The invention discloses a manufacturing method for fragrant mushroom stem candy, and belongs to the field of food processing. The manufacturing method is characterized by using the processing technology procedures of processing mushroom stems, hardening the mushroom stems, sugaring the mushroom stems, baking the mushroom stems, arranging the mushroom stems, and packaging the mushroom stems to obtain finished products. The beneficial effects are that the mushroom stems of the products are modest in hardness, the products are sweet and delicious, and the products have the flavor of fragrant mushrooms. The products are favorable for improving the organism immune function and delaying senescence, are convenient to eat, and also have the efficacies of cancer prevention and cancer resistance.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of candied mushroom stalk. Background technique [0002] Shiitake mushrooms, also known as black mushrooms, shiitake mushrooms, northern mushrooms, thick mushrooms, thin mushrooms, flower mushrooms, and shiitake mushrooms, are edible fungi. The flesh of the bacteria is white, slightly thick, dense and fragrant. When young, the margins are involuted, with white fluff, which disappear with growth. There is a veil of bacteria under the cap, and then ruptures to form an incomplete bacterial ring. After aging, the edge of the lid is rolled back and cracked. Gills white, dense, curved, unequal in length. The stipe is often partial, white, curved, with ciliated scales below the annulus, fibrous, and solid inside. The spores are smooth, colorless, oval to oval, and reproduce by sporulation. [0003] The role of shiitake mushrooms: 1. Improve the immune function of th...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 夏华
Owner 夏华
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