Vacuum freeze-dried flavoring type auricularia auricula

A technology of vacuum freeze drying and black fungus, which is applied in the field of food processing to achieve the effects of convenient entrance, good taste and unique flavor

Active Publication Date: 2015-02-25
福建省新闽商业运营管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, black fungus is mainly sold as dry products, and it needs to be soaked before eating. There are no related reports on using it as a snack food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A vacuum freeze-dried flavored black fungus is prepared from the following components in parts by weight: 600 parts of water, 10 parts of black fungus, 0.5 parts of salt, 1 part of monosodium glutamate, 0.08 parts of I+G, 0.7 parts of sugar, and chili powder 0.15 parts, 0.3 parts of pork powder, 0.005 parts of chili essential oil, 10 parts of soybean oil, 0.01 parts of ethyl maltol, 0.5 parts of garlic powder, 0.3 parts of crispy green onion, 0.04 parts of white pepper powder, and 0.1 part of cooked spicy oil.

[0036] The preparation method comprises the following steps:

[0037] (1) Add 10 parts of black fungus to 300 parts of water to soak, rehydrate for 5 hours, remove, wash, cut into 3mm wide black fungus;

[0038] (2) Add 300 parts of water to the black fungus shreds and cook. After boiling, control the cooking temperature to 160°C, continue to cook for 10 minutes, and drain;

[0039] (3) Mix 0.5 parts of salt, 1 part of monosodium glutamate, 0.08 parts of I+G, 0...

Embodiment 2

[0050] A vacuum freeze-dried flavored black fungus is prepared from the following components in parts by weight: 800 parts of water, 15 parts of black fungus, 1.5 parts of salt, 2 parts of monosodium glutamate, 0.15 parts of I+G, 0.8 parts of sugar, and chili powder 0.2 parts, 0.4 parts of pork powder, 0.01 parts of chili essential oil, 15 parts of soybean oil, 0.03 parts of ethyl maltol, 0.8 parts of garlic powder, 0.5 parts of crispy green onion, 0.08 parts of white pepper powder, and 0.15 parts of cooked spicy oil.

[0051] The preparation method comprises the following steps:

[0052] (1) Add 15 parts of black fungus to 400 parts of water to soak, rehydrate for 10 hours, remove, wash, cut into 6mm wide black fungus;

[0053] (2) Add 400 parts of water to the black fungus shreds and cook. After boiling, control the cooking temperature to 160°C, continue to cook for 20 minutes, and drain;

[0054](3) Mix 1.5 parts of salt, 2 parts of monosodium glutamate, 0.15 parts of I+G,...

Embodiment 3

[0065] A vacuum freeze-dried flavored black fungus is prepared from the following components in parts by weight: 700 parts of water, 12 parts of black fungus, 1.0 parts of salt, 1.5 parts of monosodium glutamate, 0.12 parts of I+G, 0.75 parts of sugar, and chili powder 0.18 parts, 0.35 parts of pork powder, 0.008 parts of chili essential oil, 12 parts of soybean oil, 0.02 parts of ethyl maltol, 0.6 parts of garlic powder, 0.4 parts of crispy green onion, 0.06 parts of white pepper powder, and 0.12 parts of cooked spicy oil.

[0066] The preparation method comprises the following steps:

[0067] (1) Soak 12 parts of black fungus in 350 parts of water, remove after 7 hours of rehydration, wash, cut into 5mm wide black fungus;

[0068] (2) Add 350 parts of water to the black fungus shreds and cook. After boiling, control the cooking temperature to 160°C, continue to cook for 15 minutes, and drain;

[0069] (3) Mix 1.0 parts of salt, 1.5 parts of monosodium glutamate, 0.12 parts ...

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PUM

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Abstract

The invention provides vacuum freeze-dried flavoring type auricularia auricula and a preparation method thereof. The flavoring type auricularia auricula is prepared from the following components in parts by weight: 600-800 parts of water, 10-15 parts of auricularia auricula, 0.5-1.5 parts of salt, 1-2 parts of monosodium glutamate, 0.08-0.15 part of I+G, 0.7-0.8 part of sugar, 0.15-0.2 part of chilli powder, 0.3-0.4 part of pork powder, 0.005-0.01 part of chilli essential oil, 10-15 parts of soybean oil, 0.01-0.03 part of ethyl maltol, 0.5-0.8 part of garlic powder, 0.3-0.5 part of shallot, 0.04-0.08 part of white pepper powder and 0.1-0.15 part of cooked spicy and hot oil. The flavoring type auricularia auricula is prepared by matching the auricularia auricula with adjuncts including the chilli powder, flavoring and freeze-drying, is nutrient, crispy and tasty, is unique in flavor, is good in taste, is convenient to eat and can serve as a new choice of leisure foods.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to vacuum freeze-dried seasoning black fungus and a preparation method thereof. Background technique [0002] Black fungus contains protein, fat, polysaccharide, calcium, phosphorus, iron and other elements, as well as carotene, vitamin B1, vitamin B2, niacin, etc., and also contains nutrients such as phospholipids and sterols. The color is dark brown, the texture is soft, the taste is delicious, it can be vegetarian or meat, and it is rich in nutrition. Nourishes the blood and retains the complexion, making the skin rosy and radiant. It has many medicinal effects and can prevent and treat iron deficiency anemia. Fungus grows on rotten wood, without branches and leaves, and is born by the residual air of damp heat. All kinds of trees can produce fungus, and its good poison is also determined by the nature of the wood. At present, black fungus is mainly sold as dry prod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L3/44A23L31/00
CPCA23L3/44A23L31/00
Inventor 郑雅静
Owner 福建省新闽商业运营管理有限公司
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