Semi-dried instant flavored shii-take production method

A production method and semi-dry technology, applied in the field of food processing, can solve the problems of unguaranteed product quality, difficulty in realizing industrialization, and poor market competitiveness, and achieve the effects of simplified eating method, unique flavor, and easy storage

Inactive Publication Date: 2015-12-23
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the main product forms of shiitake mushroom processing at home and abroad include: dehydrated shiitake mushrooms, fresh shiitake mushrooms and salted shiitake mushrooms, etc. The product processing technology is backward, the product types are few, and the market competitiveness is poor; Processing technology, product quality cannot be guaranteed, and it is difficult to realize industrialization

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] 1) material selection

[0042] Fresh mushrooms with no mildew, no mildew, no impurities, no bad smell, complete shape and uniform size are selected as raw materials;

[0043] 2) cleaning

[0044] Rinse repeatedly with clean water to remove the dirt on the mushroom body, drain the water, and finally process it with a spray machine;

[0045] 3) slice

[0046] Slice the washed shiitake mushrooms and cut them into thin slices of 2-4mm;

[0047] 4) Finished

[0048] Put the shiitake mushroom slices into boiling water and cook for 2.5 minutes, and add 0.05% ascorbic acid and 0.3% citric acid to the boiling water;

[0049] 5) Drain

[0050] Draining the de-enzyme material to obtain the de-enzyme shiitake mushroom slices and de-enzyme soup;

[0051] 6) Prepare the sauce

[0052] Original seasoning sauce: add 22.5g of soy sauce and 0.5g of salt for every 100g of clearing broth, mix well to obtain a vacuum impregnating liquid;

[0053] Pickle-flavored sauce: add 22.5g of ...

Embodiment 2

[0064] 1) material selection

[0065] Fresh mushrooms with no mildew, no mildew, no impurities, no bad smell, complete shape and uniform size are selected as raw materials;

[0066] 2) cleaning

[0067]Rinse repeatedly with clean water to remove the dirt on the mushroom body, drain the water, and finally process it with a spray machine;

[0068] 3) slice

[0069] Slice the washed shiitake mushrooms and cut them into thin slices of 2-4mm;

[0070] 4) Finished

[0071] Put the shiitake mushroom slices into boiling water and cook for 2 minutes, and add 0.03% ascorbic acid and 0.2% citric acid to the boiling water;

[0072] 5) Drain

[0073] Draining the de-enzyme material to obtain the de-enzyme shiitake mushroom slices and de-enzyme soup;

[0074] 6) Prepare the sauce

[0075] Original seasoning sauce: add 20g of soy sauce and 0.2g of salt for every 100g of clearing broth, mix well to obtain a vacuum impregnating liquid;

[0076] Pickled pepper-flavored sauce: add 20g of...

Embodiment 3

[0087] 1) material selection

[0088] Fresh mushrooms with no mildew, no mildew, no impurities, no bad smell, complete shape and uniform size are selected as raw materials;

[0089] 2) cleaning

[0090] Rinse repeatedly with clean water to remove the dirt on the mushroom body, drain the water, and finally process it with a spray machine;

[0091] 3) slice

[0092] Slice the washed shiitake mushrooms and cut them into thin slices of 2-4mm;

[0093] 4) Finished

[0094] Put the shiitake mushroom slices into boiling water and cook for 3 minutes, and add 0.07% ascorbic acid and 0.4% citric acid accounting for the weight of the boiling water in the boiling water;

[0095] 5) Drain

[0096] Draining the de-enzyme material to obtain the de-enzyme shiitake mushroom slices and de-enzyme soup;

[0097] 6) Prepare the sauce

[0098] Original seasoning sauce: add 25g of soy sauce and 0.8g of salt for every 100g of green broth, and mix well to obtain a vacuum impregnating liquid;

...

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PUM

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Abstract

The present invention discloses a semi-dried instant flavored shii-take production method and belongs to the technical field of food processing. The production method comprises the following processing steps: 1) raw material selecting; 2) cleaning; 3) slicing; 4) enzyme deactivating; 5) draining; 6) seasoning juice preparing; 7) carrying out vacuum soaking; 8) air-drying; 9) carrying out vacuum packing; and 10) sterilizing. The production method fully combines folk traditional technology and modern food processing new technology, uses shii-take as main raw materials, uses antioxidant treatment, compound seasoning, vacuum soaking, hot air-drying, vacuum-packing, high-temperature sterilization and other food processing technologies, and prepares the semi-dried instant flavored shii-take which is convenient for consumption, delicious and nutritious, and unique in flavor. The products are convenient for consumption, the traditional shii-take consumption method is greatly simplified, the products are more suitable for nutritional and rapid consumption needs in modern society, and the production method has practical significance for the comprehensive development and higher value applications of shii-take and the research and development of same-type products.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production method of semi-dry ready-to-eat seasoned shiitake mushrooms. Background technique [0002] Mushrooms are known as "the king of delicacies", and they are high-protein, low-fat nutritional and health food. Chinese medical scientists of all dynasties have famous expositions on shiitake mushrooms. Modern medicine and nutrition continue to in-depth research, and the medicinal value of shiitake mushrooms is also constantly being explored. Modern research proves that the edible part of dried shiitake mushrooms accounts for 72%, which is rich in protein and dietary fiber, low in fat, and rich in mineral elements and vitamins, such as calcium 124mg, phosphorus 415mg, iron 25.3mg, vitamin B10.07mg, vitamin B21.13mg, Niacin 18.9mg. In addition, shiitake mushrooms are also rich in vitamin D, lentinan, double-stranded ribonucleic acid and other nutrients, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/29
CPCA23V2002/00A23V2200/30A23V2250/032
Inventor 陈跃文顾振宇郑宁鑫宋宇翔
Owner ZHEJIANG GONGSHANG UNIVERSITY
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