A kind of mushroom candied fruit and preparation method thereof

A technology of candied mushrooms and shiitake mushrooms, which is applied in the field of preserved shiitake mushrooms and its preparation, can solve the problems of poor taste, low production efficiency, and short shelf life of candied mushrooms, and achieve the effects of long shelf life, high production efficiency, and delicate taste

Active Publication Date: 2018-05-08
上海大山合菌物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a kind of candied mushroom and its production efficiency in order to overcome the disadvantages of low production efficiency, poor mouthfeel, poor color and short shelf life of the prepared candied mushroom by using the high-concentration sugar soaking method in the prior art. The preparation method has high production efficiency, and the prepared candied mushrooms have good taste, good color and long shelf life

Method used

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  • A kind of mushroom candied fruit and preparation method thereof
  • A kind of mushroom candied fruit and preparation method thereof
  • A kind of mushroom candied fruit and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1 A kind of preparation method of shiitake mushroom preserves

[0033] The method comprises the steps of:

[0034] 1. Wash 20 kg of fresh shiitake mushrooms and cut them into 6mm thick shiitake mushroom slices.

[0035] 2. Put the shiitake mushroom slices into 0.3% citric acid solution, boil and blanch for 6 minutes.

[0036] 3. Pour the blanched shiitake mushroom slices into the sugar solution for a sugar dip. The sugar solution for the first dip includes 25% white granulated sugar, 1.4% citric acid, 0.5% sodium citrate, 0.35% Malic acid, 0.3% edible salt, 0.1% vitamin C, 0.1% vitamin C sodium, and the balance is water. The process of soaking sugar once is: stop heating the solution after boiling at 0.2MPa, cool to 90°C, and use intermittent heating After keeping for 2 minutes, pour it into the dipping bucket, soak in sugar at room temperature for 30 minutes, and stir once every 5 minutes.

[0037] 4. Take out the shiitake mushroom slices soaked in sugar ...

Embodiment 2

[0040] Embodiment 2 A kind of preparation method of shiitake mushroom preserves

[0041] The method comprises the steps of:

[0042] 1. Wash 20 kg of fresh shiitake mushrooms and cut them into 8mm thick shiitake mushroom slices.

[0043] 2. Put the shiitake mushroom slices into 0.3% citric acid solution, boil and blanch for 8 minutes.

[0044] 3. Pour the blanched shiitake mushroom slices into the sugar solution for a sugar dip. The sugar solution for the first dip includes 30% white granulated sugar, 1.4% citric acid, 0.5% sodium citrate, 0.35% Malic acid, 0.3% edible salt, 0.1% vitamin C, 0.1% vitamin C sodium, and the balance is water. The process of soaking sugar once is: stop heating the solution after boiling at 0.2MPa, cool to 90°C, and use intermittent heating After keeping for 2 minutes, pour it into the dipping bucket, soak in sugar at room temperature for 30 minutes, and stir once every 5 minutes.

[0045] 4. Take out the shiitake mushroom slices soaked in sugar fo...

Embodiment 3

[0048] Embodiment 3 A kind of preparation method of shiitake mushroom preserves

[0049] The method comprises the steps of:

[0050] 1. Wash 20 kg of fresh shiitake mushrooms and cut them into 5mm thick shiitake mushroom slices.

[0051] 2. Put the shiitake mushroom slices into 0.1% citric acid solution, boil and blanch for 10 minutes.

[0052] 3. Pour the blanched shiitake mushroom slices into the sugar solution for a sugar dip. The sugar solution for the first dip includes 25% white granulated sugar, 1.4% citric acid, 0.25% sodium citrate, 0.35% Malic acid, 0.3% edible salt, 0.1% vitamin C, 0.1% sodium vitamin C, and the balance is water. The process of soaking sugar once is: stop heating the solution after boiling at 0.3MPa, cool to 70°C, and use intermittent heating After keeping for 1min, pour it into the dipping bucket, soak in sugar naturally at room temperature for 60min, and stir once every 10min.

[0053] 4. Take out the shiitake mushroom slices soaked in sugar fo...

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Abstract

The invention discloses a candied mushroom and a preparation method thereof. The invention provides a preparation method of preserved shiitake mushrooms, which comprises the following steps: (1) putting shiitake mushrooms into citric acid aqueous solution for blanching, taking them out, and draining to obtain blanched shiitake mushrooms; (2) blanching shiitake mushrooms in step (1) Pour the blanched shiitake mushrooms described in into the sugar solution for the first dipping in sugar for the first time, take it out, drain, and get the shiitake mushrooms once soaked in sugar; (3) soak the mushrooms described in step (2) once Pour the sugared shiitake mushrooms into the sugar solution for the second sugar dipping for the second time, take out, drain, and get the second sugar dipping mushrooms; (4) pour the second sugar dipping mushrooms described in step (3) Carry out sugar dipping for the third time in the sugar solution of dipping sugar for the third time, get three times sugar dipping mushrooms; Soft, mixed with powder for the second time, that is to say. The preparation method has high production efficiency, and the prepared candied mushrooms have good taste, good color and long shelf life.

Description

technical field [0001] The invention relates to a candied mushroom and a preparation method thereof. Background technique [0002] Shiitake mushrooms are welcomed by people because of their delicious taste, rich nutrition, rich in dietary fiber, and many health functions such as inhibiting cancer, improving human immunity and anti-virus. They are known as "mountain delicacy" among the people. Also a delicacy. The processing methods of shiitake mushrooms mainly include drying, canning, freeze-drying, instant shiitake mushrooms, etc. Tianjin fruit making technology is a traditional processing technology in my country. The prepared shiitake candied fruit can meet the requirements of long-lasting preservation and convenient eating, but the pickling period is too long, the taste is rough, and the color is dull. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a kind of candied mushroom and its production efficiency in...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/36
Inventor 赵文华于清华毛传福余瑞鑫杨冬
Owner 上海大山合菌物科技股份有限公司
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