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Preparation method of instant black fungus

A fungus and steaming technology, applied in food preparation, food science, application, etc., can solve the problems of short product shelf life, loss of nutritional value of food materials, low production efficiency, etc., so as to prevent bacteria from breeding, improve food safety, and improve production efficiency. high efficiency effect

Inactive Publication Date: 2015-03-04
王丽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The current deep processing of fungus is usually to eat fungus as pickled mustard, which has a short storage time and a single taste, and because other dishes are pickled at the same time, whether the nutritional value of the ingredients will be lost or offset each other during the pickling process, or produce toxic There is no way to verify the substance, and most of the pickling process is artificial, the production efficiency is low and it is easy to breed bacteria, which is not good for the later preservation, so that most of the products have a short shelf life, which makes the processing efficiency of the deep processing of fungus , food safety, nutritional content, convenience and different tastes and textures, put forward stricter requirements

Method used

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  • Preparation method of instant black fungus
  • Preparation method of instant black fungus

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preparation example Construction

[0029] A kind of preparation method of instant fungus, is characterized in that, comprises:

[0030] Step 1, sorting, classifying the soaked fungus raw materials according to their size and quality, and removing the impurities inside the raw materials;

[0031] Step 2, cleaning, and put the sorted fungus into categories such as Figure 1-2 Cleaning is carried out in the cleaning box 10 shown;

[0032] Step 3, steaming, put the sorted fungus into the container, steam at 55-70 degrees under normal pressure for 4-8 minutes, the steam generating liquid of the steam is mountain spring water with a certain amount of salt , the weight percentage of the salt is 3%-6%;

[0033] Step 4: compress and dry, compress the steamed fungus, then control the compressed fungus at a temperature of -30 to -35 degrees to freeze, put it in a vacuum for dehydration and drying, so that the water content of the dehydrated fungus The rate is controlled at 3%-6%;

[0034] Step 5, encapsulation, weighi...

Embodiment 1

[0046] Step 1, sorting, classifying the soaked fungus raw materials according to their size and quality, and removing the impurities inside the raw materials;

[0047] Step 2, cleaning, put the sorted fungus into the cleaning box according to the category for cleaning;

[0048] Step 3, steaming, put the sorted fungus into the container, and steam at 55 degrees under normal pressure for 7 minutes, the steam generating liquid of the steam is mountain spring water with a certain amount of salt added, and the salt The weight percentage is 6%;

[0049] Step 4: compress and dry, compress the steamed fungus, then control the compressed fungus at a temperature of -30 degrees to freeze, put it in a vacuum for dehydration and drying, so that the moisture content of the dehydrated fungus is controlled at 3%;

[0050] Step 5, encapsulation, weighing and encapsulating the dried fungus, and then putting them into the convenience box together with the seasoning bag after vacuum sterilizati...

Embodiment 2

[0053] A kind of preparation method of instant fungus, is characterized in that, comprises:

[0054] Step 1, sorting, classifying the soaked fungus raw materials according to their size and quality, and removing the impurities inside the raw materials;

[0055] Step 2, cleaning, put the sorted fungus into the cleaning box according to the category for cleaning;

[0056] Step 3, steaming, put the sorted fungus into the container, and steam at 60 degrees under normal pressure for 6 minutes, the steam generating liquid of the steam is mountain spring water with a certain amount of salt added, and the salt The weight percentage is 4%;

[0057] Step 4: compress and dry, compress the steamed fungus, then control the compressed fungus at a temperature of -32 degrees to freeze, put it in a vacuum for dehydration and drying, so that the moisture content of the dehydrated fungus is controlled at 4%;

[0058] Step 5, encapsulation, weighing and encapsulating the dried fungus, and then...

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Abstract

The invention discloses a preparation method of instant black fungus. The preparation method comprises the following steps: sorting black fungus, cleaning, namely respectively putting sorted black fungus into cleaning boxes according to categories for cleaning; steaming, putting the sorted and cleaned black fungus into a container, and introducing steam with the temperature of 55-70 DEG C into the container at normal pressure for steaming for 4-8 minutes, wherein a steam generation liquid of the steam is mountain spring water added with a certain amount of salt; compressing and drying to ensure that the content of moisture in dehydrated black fungus is controlled to be 3-6%; and packaging, namely weighing the dried black fungus, and packaging. Compared with conventional deep processing of black fungus, the preparation method disclosed by the invention can be used for significantly improving the processing efficiency, food safety, nutritional components, convenience and taste, and can be used for providing a variety of temperatures for foaming; after foaming, seasonings are added into the instant black fungus, and the instant black fungus can be directly eaten as a cold dish after being uniformly stirred; and the instant black fungus disclosed by the invention can be applied to a variety of dining environments and is higher in practicability.

Description

technical field [0001] The invention relates to the field of deep processing of fungus into instant food, in particular to a preparation method of instant fungus. Background technique [0002] Fungus, also known as black fungus, is dark brown in color, soft in texture, delicious in taste, rich in nutrition, and can be either vegetarian or meat. Prevention and treatment of iron deficiency anemia, etc., has many medicinal effects. [0003] The current deep processing of fungus is usually to eat fungus as pickled mustard, which has a short storage time and a single taste, and because other dishes are pickled at the same time, whether the nutritional value of the ingredients will be lost or offset each other during the pickling process, or produce toxic There is no way to verify the substance, and most of the pickling process is artificial, the production efficiency is low and it is easy to breed bacteria, which is not good for the later preservation, so that most of the produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/29A23L31/00
CPCA23L27/00A23L27/10A23L31/00
Inventor 王丽
Owner 王丽
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