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Production method of preserved morchella vulgaris

A production method, technology of morel mushrooms, applied in confectionery, confectionery industry, food science, etc., can solve the problems of difficult harvesting and storage of morel mushrooms, and achieve the effect of rich nutrition and delicious taste

Inactive Publication Date: 2015-01-07
赵聪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to solve the problem that hickory chicks are not easy to harvest and store, and to provide a method for making hickory chick preserves

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of preparation method of hickory chick candied fruit, concrete operation steps are:

[0017] A. Raw material processing: Fresh morels are used as raw materials, and morels that have been dried are also acceptable; fresh morels are blanched at a temperature of 100°C for 8 hours; dried morels 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 morels should be properly cut;

[0018] B. Hardening: Soak morel mushrooms in calcium chloride water with a concentration of 0.4%-0.5% to increase the hardness. The soaking time is 7-8 hours, remove the morel mushrooms, rinse with clear water and dry the moisture;

[0019] C. Sugar production: Pour the morels into 40% hot sugar solution and boil until slightly boiled, then leave the morels in the sugar solution and soak at room temperature; add a small amount of licorice and cloves to the sugar solution to prevent sugar After soaking for 12 hours...

Embodiment 2

[0022] A kind of preparation method of hickory chick candied fruit, concrete operation steps are:

[0023] A. Raw material processing: Fresh morels are used as raw materials, and morels that have been dried are also acceptable; fresh morels are blanched at a temperature of 100°C for 8 hours; dried morels 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 morels should be properly cut;

[0024] B, hardening: Soak the hickory chicks in calcium chloride water with a concentration of 0.4%-0.5% to increase the hardness. The soaking time is 7-8 hours, remove the hickory chicks, rinse with clear water and dry the moisture; After washing and draining the enoki mushrooms, cut them into small pieces and add them;

[0025] C. Sugar production: Pour the morels into 40% hot sugar solution and boil until slightly boiled, then leave the morels in the sugar solution and soak at room temperature; add a small amou...

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PUM

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Abstract

The invention discloses a production method of preserved morchella vulgaris and belongs to the field of food processing. The production method is characterized by comprising a processing process flow of treating raw materials, hardening, sugaring, drying, sorting and packaging to obtain a finished product. The production method of the preserved morchella vulgaris has the beneficial effects that a product has moderate hardness, is sweet and delicious and has a unique flavor of morchella vulgaris; the product has delicious taste and abundant nutrition and has the effects of building body, preventing and curing diseases and prolonging life; and the preserved morchella vulgaris is a green and nourishing food which does not contain any hormone and has no side effects.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of morel candied fruit. Background technique [0002] Morchella esculenta (scientific name: Morchella esculenta), aliases: Morchella esculenta, Morchella, Yang sparrow, honeycomb mushroom. Morchella is a rare and precious wild edible fungus, which belongs to the reputation of "King of Fungi" and "Queen of Mushrooms". Apart from one kilogram of white truffle and hundreds of thousands of one kilogram of Cordyceps sinensis, the morel is the most valuable. [0003] Morchella used to be wild and grew in the forests of large mountainous areas. It only grew once a year. Due to the limitations of the region, resource climate and other conditions, the output was scarce and it was very difficult to collect. Most of them were not discovered by people. Fend for itself. Because it has complete functions, unique fragrance, remarkable food effect, and its value is quite expens...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 赵聪
Owner 赵聪
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