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Ready-to-eat instant white fungus thick soup and production method thereof

A preparation method and technology of white fungus soup, applied in the production of white fungus soup and the field of instant white fungus soup, can solve the problems of unreported instant white fungus soup, etc., and achieve the effect of moderate ripening degree and good taste

Active Publication Date: 2016-05-04
古田县盛达食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there is no report on a kind of prefabricated instant tremella soup

Method used

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  • Ready-to-eat instant white fungus thick soup and production method thereof
  • Ready-to-eat instant white fungus thick soup and production method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0024] The present invention will be specifically introduced below in conjunction with specific embodiments.

[0025] The preparation method of the ready-to-eat instant white fungus soup of the present invention mainly comprises the following steps:

[0026] 1. Soaking and aging

[0027] Take 80-120 parts by weight of dried white fungus, soak it with water, wash it after soaking, remove the head, select the better part, drain it, and chop it for later use.

[0028] Place the chopped white fungus in a heat pump dryer, and control the temperature of the heat pump dryer within the range of 60-70°C (i.e. place the soaked white fungus at 60-70°C), so that the soaked white fungus Mature for 1-2 hours.

[0029] During the aging process of tremella, the ambient temperature can be heated by electric heating or by steam heating.

[0030] Tremella ripening is a key step of the method, and this operation step directly affects the softness and glutinousness of the product, and excessive...

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Abstract

The present invention discloses a ready-to-eat instant white fungus thick soup and a production method thereof. The white fungus is subjected to a physical treatment, the soaked swelled white fungus is used and subjected to a specific heating to be cured, and thereby the white fungus achieves a specific softness and waxiness and is extremely good in mouthfeel. The method further uses segmented drying to prevent excessive curing and being not soft and waxy enough during the drying process, and thus a high-quality instant white fungus product is obtained. The white fungus thick soup is moderate in soft, waxy and cured degrees, can be eaten once brewed, and is very convenient.

Description

technical field [0001] The invention relates to a preparation method of white fungus soup, in particular to a preparation method of ready-to-eat instant white fungus soup, which belongs to the technical field of food processing. Background technique [0002] White fungus is sweet, light, mild in nature, and non-toxic. It not only has the effect of invigorating the spleen and appetizing, but also has the effect of benefiting qi, clearing the intestines, nourishing yin and moistening the lungs. It can not only enhance human immunity, but also enhance the immunity of tumor patients to radiotherapy and chemotherapy. endurance. [0003] Tremella is rich in natural vegetable colloid, and it has the effect of nourishing yin, so it is a good moisturizing food that can be taken for a long time. [0004] Tremella soup is a traditional Han name. It is usually cooked with white fungus, lotus seeds, lilies, etc. Tremella is rich in nutrients and beautifies the skin. It is a famous heal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L33/00
Inventor 黄水生刘晶晶
Owner 古田县盛达食品有限公司