Making method of fruity sweet preserved agrocybe cylindracea

A production method and technology of fruity honey, applied in confectionary, confectionary industry, food science, etc., can solve the problems that tea tree mushroom is not easy to store, and achieve the effect of delicious taste, reduced sugar content and unique flavor

Inactive Publication Date: 2016-03-30
栾培培
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that tea tree mushroom is not easy to store, and to provide a method for making fruity honey tea tree mushroom

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of preparation method of fruit-flavored honey tea tree mushroom preserves, the specific operation steps are:

[0018] (1) Raw material selection and color protection: choose fresh tea tree mushrooms with complete caps, no pest spots, and no mechanical damage as raw materials for processing. After harvesting the raw materials, immediately immerse them in 0.14% sodium pyrosulfite solution to protect the color;

[0019] (2) Trimming: Clean the surface of the mushroom cover and the impurities in the gills with clean water, then separate the mushroom umbrella and the mushroom handle with a stainless steel knife, cut the mushroom umbrella in half lengthwise, and cut the mushroom stem into 3-4cm long strips;

[0020] (3) Blanching: Put the trimmed mushroom stems and mushroom umbrellas into boiling water and boil for 15 minutes for the mushroom stems and 7 minutes for the mushroom umbrellas; For blanching, the blanching temperature is 75°C, and the blanching time is 5 mi...

Embodiment 2

[0027] A kind of preparation method of fruit-flavored honey tea tree mushroom preserves, the specific operation steps are:

[0028] (1) Raw material selection and color protection: choose fresh tea tree mushrooms and shiitake mushrooms with complete caps, no pest spots, and no mechanical damage as processing materials. After the raw materials are harvested, immediately immerse them in 0.12% sodium pyrosulfite solution to protect the color;

[0029] (2) Trimming: Clean the surface of the mushroom cover and the impurities in the gills with clean water, then separate the mushroom umbrella and the mushroom handle with a stainless steel knife, cut the mushroom umbrella in half lengthwise, and cut the mushroom stem into 1-2cm long strips;

[0030] (3) Blanching: Put the trimmed mushroom stems and mushroom umbrellas into boiling water and boil them for 8 minutes for the mushroom stems and 2 minutes for the mushroom umbrellas; Blanching, the blanching temperature is 85°C, the blanchin...

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PUM

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Abstract

The invention discloses a making method of fruity sweet preserved agrocybe cylindracea and belongs to the field of food processing. The making method is characterized by taking the raw materials including 50% of agrocybe cylindracea, 35% of lactose, 25% of starch syrup, 10% of guava juice, 1% of liquorice root, 0.3% of calcium chloride, 0.1% of sodium metabisulfite and 0.5% of citric acid as a formula. A processing technological process comprises the steps of selecting raw materials, protecting color, trimming, blanching, hardening, sugar-soaking, sugar-cooking, baking and packaging. The making method has the beneficial effects that the sugar content of preserved mushroom is reduced as agrocybe cylindracea is used as a main raw material and a less-cooking and more-soaking method is adopted. The finished product is full of sugar but is properly sweet and sour, keeps the original taste of mushrooms, is rich in nutrition, pleasant to the palate, delicate and smooth, fresh in mouth feel, convenient to eat and unique in flavor, has the efficacies of delaying ageing, beautifying skins and reducing cholesterol, and is a pure natural and non-pollution health food with health care and dietary therapy effects.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for preparing preserved fruity honey tea tree mushroom. Background technique [0002] Tea tree mushroom has a tender cover and crisp handle, pure and fragrant taste, and excellent taste. It can be cooked into various delicacies. Its nutritional value exceeds that of tea tree mushroom and other edible fungi, and it belongs to high-grade edible fungi. It is rich in protein and various trace elements necessary for human body. The tea tree mushroom is tender and sweet, the dried mushroom is delicious and full of aroma, it is suitable for cooking, boiling, frying and frying, and it can become a delicacy with meat and vegetables. It is a pure food that combines high protein, low fat, low sugar and health care Natural pollution-free health-care edible fungus. Tea tree mushroom is also a health food for preventing colds, lowering cholesterol, preventing liver cirrhosis and having an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
CPCA23G3/48
Inventor 栾培培
Owner 栾培培
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