Dry edible-fungi food and processing method thereof

A technology for edible fungi and food, applied in the fields of food preparation, application, food science, etc., can solve the problem that consumers cannot meet the needs and other problems, and achieve the effect of restoring and improving brain function, which is conducive to absorption and convenient processing.

Inactive Publication Date: 2015-06-03
ANHUI HUI KING FOOD
View PDF7 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] At present, the existing edible fungi can be used fresh, or they can be made into dry goods for convenient storage. For those consumers who like to eat a variety of edible fungi, they cannot meet the demand

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

[0023] A method for processing edible fungus dried food, comprising the following steps:

[0024] 1) Select 8 parts of fresh shiitake mushrooms, 6 parts of straw mushrooms, and 3 parts of mushrooms to remove the soil and sundries, and cut them longitudinally, leaving only a little in the coating to connect them, and cut the cut raw materials downwards, Do not overlap, arrange them neatly on a bamboo baking tray, control the temperature below 30-45°C first, then raise it to 50°C after 2 hours, and then raise it to 60°C when there are wrinkles on the surface, until the mushroom body is brittle and hard. baked, spare;

[0025] 2) Cut off the roots of 2 parts of fungus and 2 parts of white fungus, put them in clean water, wash away the sediment and impurities, put them in a boiling water aluminum pot, pre-cook for 3-5 minutes, take them out and dry them, and use 5%-7% Boil the salt water and heat for 6-7 minutes, and stir it gently from time to time, remove it and put it in clean...

Embodiment 2

[0032] A method for processing edible fungus dried food, comprising the following steps:

[0033]1) Select 9 parts of fresh shiitake mushrooms, 7 parts of straw mushrooms, and 4 parts of mushrooms to remove the soil and sundries, and cut them longitudinally, leaving only a little in the coating to connect them, and cut the cut raw materials downwards, Do not overlap, arrange them neatly on a bamboo baking tray, control the temperature below 30-45°C first, then raise it to 50°C after 2 hours, and then raise it to 60°C when there are wrinkles on the surface, until the mushroom body is brittle and hard. baked, spare;

[0034] 2) Cut off the roots of 3 parts of fungus and 3 parts of white fungus, put them in clean water, wash away the sediment and impurities, put them in a boiling aluminum pot, pre-cook for 3-5 minutes, take them out and dry them, and use 5%-7% Boil the salt water and heat for 6-7 minutes, and stir it gently from time to time, remove it and put it in clean water ...

Embodiment 3

[0041] A method for processing edible fungus dried food, comprising the following steps:

[0042] 1) Select 10 parts of fresh shiitake mushrooms, 8 parts of straw mushrooms, and 5 parts of mushrooms to remove the soil and sundries, and cut them longitudinally, leaving only a little in the wrapping place without cutting them to connect them, and cut the cut raw materials downwards, Do not overlap, arrange them neatly on a bamboo baking tray, control the temperature below 30-45°C first, then raise it to 50°C after 2 hours, and then raise it to 60°C when there are wrinkles on the surface, until the mushroom body is brittle and hard. baked, spare;

[0043] 2) Cut off the roots of 4 parts of fungus and 4 parts of white fungus, put them in clean water, wash away the sediment and impurities, put them in a boiling water aluminum pot, pre-cook for 3-5 minutes, take them out and dry them, and use 5%-7% Boil the salt water and heat for 6-7 minutes, and stir it gently from time to time, ...

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 discloses dry edible-fungi food and a processing method thereof. The dry edible-fungi food is prepared from the following raw materials in parts by weight: 8-10 parts of lentinula edodes, 6-8 parts of volvariella volvacea, 3-5 parts of mushroom, 2-4 parts of auricularia auricular, 2-4 parts of tremella fuciformis, 1-3 parts of hericium erinaceus, 4-6 parts of dictyophora, 1-2 parts of tricholoma matsutake, 4-6 parts of morchella, 1-2 parts of helvella crispa, 0.5-1 part of truffle, 2-4 parts of smilax riparia, 1-3 parts of serrate glory-bower and 2-4 parts of fimbristylis rigidula nees. The dry edible-fungi food is high in nutritive value and rich in microelements, can enhance health, nourish Yin and moisten dryness, and is convenient to eat.

Description

technical field [0001] The invention relates to a dried edible mushroom food and a processing method thereof. Background technique [0002] Edible fungi Large fungi that can be eaten by humans. Specifically, edible mushrooms are edible mushrooms; mushrooms refer to the general term for higher fungi that can form large fleshy (or gelatinous) fruiting bodies or sclerotia. [0003] There are more than 120,000 species of fungi that have been described in the world, more than 6,000 species that can form large fruiting bodies or sclerotia, more than 2,000 species that are edible, and only 40 to 50 species that can be cultivated on a large scale. In terms of classification, edible fungi belong to the phylum Fungi, most of them belong to the subphylum Basidiomycota (such as oyster mushrooms and shiitake mushrooms), and a few belong to the subphylum Ascomycota (such as Morchella). China is very rich in edible fungi resources. According to the statistics of Mao Xiaolan (1988), there...

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 Applications(China)
IPC IPC(8): A23L1/28A23L1/29A23L31/00
Inventor 樊胜华樊基胜许立武方丽慧
Owner ANHUI HUI KING FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap