Preparing method of multi-flavor shitake mushroom puffed food

A technique of puffed food and its production method, which is applied in food preparation, functions of food ingredients, food ingredients, etc., can solve the problems that shiitake mushrooms are not easy to store, and achieve the effects of enhancing human immune function, rich fragrance, and preventing arteriosclerosis

Inactive Publication Date: 2015-01-07
杨燕
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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 shiitake mushrooms are n

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method for preparing multi-flavored mushroom puffed food, the specific operation steps are:

[0021] A. Raw material selection: Choose fresh and impurity-free mushrooms, edible corn starch, native eggs, 99.9% white sugar, light yellow transparent and clear soybean oil, refined salt containing 99.5% sodium chloride and flour as raw materials;

[0022] B. Preparation of shiitake mushroom powder: fresh shiitake mushrooms→removing impurities→drying→crushing and sieving→refrigerating for later use;

[0023] C. Puffed food production:

[0024] a. Mixing material: prepare the material according to the above formula, put it into a mixer with a speed of 6500 rpm, for 10 minutes, add 60% of water;

[0025] b. Curing and forming: Cured by a twin-screw extrusion curing machine, and then passed through the mold of the die to make it uniform in size and thickness;

[0026] c. Drying: Dry the formed blank at 75°C for 3-4 hours to become a dry blank with a moisture content of 4%-6%;

[0027] d. ...

Embodiment 2

[0033] A method for preparing multi-flavored mushroom puffed food, the specific operation steps are:

[0034] A. Raw material selection: Choose fresh and impurity-free mushrooms, edible corn starch, 99.9% white sugar, light yellow transparent peanut oil, refined salt with 99.5% sodium chloride and flour as raw materials;

[0035] B. Preparation of shiitake mushroom powder: fresh shiitake mushrooms→removing impurities→drying→crushing and sieving→refrigerating for later use;

[0036] C. Puffed food production:

[0037] a. Mixing material: prepare the material according to the above formula, put it into a mixer with a rotation speed of 8500 rpm, for 8 minutes, add 55% of water;

[0038] b. Curing and forming: Cured by a twin-screw extrusion curing machine, and then passed through the mold of the die to make it uniform in size and thickness;

[0039] c. Drying: Dry the formed blank at 55°C for 12 hours to become a dry blank with a moisture content of 8%;

[0040] d. Deep-fried puffing: Put th...

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Abstract

The invention discloses a preparing method of a multi-flavor shitake mushroom puffed food, belonging to the field of food processing. The preparing method is characterized in that 10kg of corn starch, 25kg of high gluten flour, 5kg of shitake mushroom, 400g of eggs, 10kg of white granulated sugar, 1kg of table salt and an appropriate amount of green onion, bruised ginger, black pepper and peanut oil are adopted as raw materials; and the processing technology comprises the steps of preparing raw materials, blending, curing, forming, drying, puffing by frying in oil, deoiling, seasoning and packaging to form the finished product. The preparing method disclosed by the invention has the beneficial effects that the multi-flavor shitake mushroom puffed food is slightly yellow in color and cluster, crisp, delicious and fine in mouthfeel and aromatic in flavor and has the fresh flavor of the shitake mushrooms; the multi-flavor shitake mushroom is rich in nutrition and beneficial to enhancing the immunity of a human body, has the functions of delaying senescence, reducing blood pressure and blood fat and preventing arteriosclerosis and liver cirrhosis, is convenient to eat and suitable for people of all ages and is a local flavor snack with extremely high nutritional value.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of multi-flavored shiitake mushroom puffed food. 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...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/28A23L1/29A23L7/117A23L31/00
CPCA23L33/00A23L7/17A23V2002/00A23V2200/324A23V2200/326A23V2200/3262A23V2200/302A23V2200/30
Inventor 杨燕
Owner 杨燕
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