Unlock instant, AI-driven research and patent intelligence for your innovation.

Multi-stage vacuum seasoning process of a spicy instant edible fungus

A technology for vacuum seasoning and edible fungi, applied in the field of food processing, can solve the problems of restricting development, high energy consumption, unstable product quality, etc., and achieve the effects of convenient operation, simple production process, and preventing the entry of external microorganisms.

Active Publication Date: 2016-07-06
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current processing of ready-to-eat mushroom products mostly adopts the traditional seasoning process of steaming soup and brine, the product quality is unstable, the utilization rate of raw and auxiliary materials is low, and the energy consumption is high, which restricts the further development of this type of ready-to-eat mushroom products to a certain extent

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Take 300g of sliced ​​Pleurotus eryngii after blanching, put it into an iron pot without a cover, put it into a vacuum device and vacuum it at -0.09MPa for 3 minutes, and vacuum it at -0.07MPa for 2 minutes, and pour 240g of hot red pepper quickly after depressurization , Zanthoxylum bungeanum juice, vacuumize at -0.09MPa for 40 minutes; then put it in a dryer to dry and dehydrate to a moisture content of about 65%; then put it in a vacuum dryer at 45°C for medium-temperature vacuum infiltration-promoting aroma to a moisture content 58%; finally add 3.1g of salt, 1.75g ​​of sugar, 0.4g of light soy sauce, 0.4g of 5'-flavored nucleotides, 0.78g of sodium glutamate and other seasonings into a blender for vacuum mixing and seasoning for 3 minutes. The raw materials in the seasoning process are basically all utilized, and the product quality is stable. The product has a strong spicy taste and strong mushroom flavor.

Embodiment 2

[0026] Take 300g of blanched tea tree mushroom and put it into an iron pot without a cover, put it into a vacuum equipment and vacuumize it at -0.09MPa for 2.5min, and vacuumize it at -0.06MPa for 3min. After removing the pressure, quickly pour 235g of hot bubble Pepper juice, vacuumed at -0.08MPa for 45 minutes; then put it in a spin dryer to dry and dehydrate to a moisture content of about 70%; then put it in a vacuum dryer at 50°C for medium-temperature vacuum infiltration-promoting aroma to a moisture content of 60% %; finally add 3.8g of salt, 2.2g of sugar, 0.5g of 5'-flavored nucleotide, 0.77g of sodium glutamate and other seasonings into a blender for vacuum mixing and seasoning for 5 minutes. The raw materials in the seasoning process are basically all utilized, and the product quality is stable. The product has a strong spicy taste and strong mushroom flavor.

Embodiment 3

[0028] Take 300g of blanched shiitake mushrooms and put them into an iron pot without a cover, put them into a vacuum equipment to vacuumize at -0.09MPa for 2min, and vacuumize at -0.06MPa for 3min. Pepper juice, vacuum at -0.08MPa for 50 minutes; then put it in a spin dryer to dry and dehydrate to a moisture content of about 67%; then put it in a vacuum dryer at 50°C for medium-temperature vacuum infiltration-promoting aroma to a moisture content of 63 %; finally add 4.3g of salt, 2.8g of sugar, 0.57g of 5'-flavored nucleotide, 0.76g of sodium glutamate and other seasonings into the blender for vacuum mixing and seasoning for 5 minutes. The raw materials in the seasoning process are basically all utilized, and the product quality is stable. The product has a strong spicy taste and strong mushroom flavor.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a multi-stage vacuum seasoning process of spicy instant edible mushrooms, which belongs to the technical field of food processing. The process includes the following steps: one high-temperature vacuum infiltration and dehydration, two medium-temperature vacuum infiltration for flavor enhancement, and three normal-temperature vacuum kneading for seasoning. The invention basically does not need to cook the stew, the product quality is stable, the utilization rate of raw and auxiliary materials is high, the energy consumption is low, and it is suitable for automatic, large-scale and continuous production of products.

Description

technical field [0001] The invention relates to a multi-stage vacuum seasoning process of spicy ready-to-eat edible mushrooms, which belongs to the technical field of food processing. Background technique [0002] Edible fungus is the third type of food after plant and animal foods—fungus food, which has high edible and medicinal value. It has high protein content, contains various vitamins, minerals with physiological activity and human body. The 8 kinds of essential amino acids can supplement the deficiencies in other foods; they contain more biologically active substances, which have important medicinal and health care values ​​for maintaining human health. Its medicinal health value includes: anti-cancer, anti-bacterial, anti-virus, lowering blood pressure, lowering blood fat, anti-thrombotic, anti-arrhythmia, strengthening the heart, invigorating the stomach, helping digestion, relieving cough and asthma, eliminating phlegm, promoting choleresis, protecting the liver, ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L31/00
Inventor 赖谱富陈君琛沈恒胜吴俐杨艺龙
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI