Making method of black fungus leisure food

A production method and technology of snack food, applied in the field of black fungus snack food production, can solve the problems of low nutritional value of finished products and poor control of product cost, so as to improve production efficiency, high utilization rate of raw materials, and overcome the problems of production The effect of more processes

Inactive Publication Date: 2016-06-01
吕艳
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the current production process of black fungus snack food, the finished product has low nutritional value, which cannot control the product cost well and make the product nutritious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0013] The manufacturing method of black fungus snack food of this embodiment includes the following steps:

[0014] (1) Choose raw black fungus with no decay, no disease and insect pests, and no pesticide pollution; put the selected black fungus into sufficient water to soak for 6~11h, then put it in clean water to clean and remove sediment and various impurities ;

[0015] (2) High-temperature cooking of raw materials Put the black fungus into a pressure steam cooker for high-temperature cooking, the cooking temperature is 90~115℃, and the time is 5~8min;

[0016] (3) Crushed raw materials The raw materials of black fungus are crushed by the colloid mill wet method for 3-6 minutes;

[0017] (4) Prepare the crushed black fungus pulp and add seasonings or vegetable juice; put the prepared pulp into a food multifunctional mixer and stir for 15 minutes;

[0018] (5) The dried and compressed molding slurry is put into the mold, and the moisture content of the black fungus paper product...

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Abstract

The invention discloses a making method of a black fungus leisure food. The making method comprises the following steps of selecting black funguses conforming to production standards, cleaning the selected black funguses, performing high-temperature steaming on the cleaned black funguses, performing wet grinding with a colloid mill, adding seasonings or different vegetable juice to pulp, and performing drying and dehydrating so that the water content of black fungus products is kept to be 30%-55%; and performing compression molding through a hot press, so as to obtain an instant seasoning black fungus food. The instant seasoning black fungus food obtained by the making method disclosed by the invention has the characteristics of being rich in nutrition, changeable in taste, suitable for general consumers, light in weight, convenient to carry, convenient to carry and the like. A novel more convenient leisure edible method is provided for the deep processing of the black funguses.

Description

Technical field [0001] The invention belongs to the field of food processing, and specifically relates to a method for preparing black fungus snack food. Background technique [0002] fungus is also known as black fungus, cloud fungus, mulberry, pine ear, Chinese black fungus. The fungus is soft in texture, delicate in taste, delicious in taste and special flavor. It is a well-known edible fungus with rich nutrition; it can be vegetarian or meat, which not only adds style to the dishes, but also nourishes the blood and maintains the face, and cures diseases and prolongs the year. In the current manufacturing process of black fungus snack food, the finished product has low nutritional value, and cannot control the product cost well and make the product nourishment. Summary of the invention [0003] In order to overcome the above-mentioned technical problems in the prior art, the purpose of the present invention is to provide a method for making black fungus snack food. The pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/29
Inventor 吕艳
Owner 吕艳
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