Method for manufacturing fruity preserved morchella fruit

A preparation method and technology of Morchella, applied in the field of food processing, can solve problems such as high value, and achieve the effects of rich nutrition, easy realization and simple operation

Inactive Publication Date: 2016-10-12
王伟家
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because of its complete functions, unique fragrance, remarkable food effect, and quite expensive

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of preparation method of fruity hickory chick candied fruit, concrete operation steps are:

[0014] (1) Raw material selection and pretreatment: select the fresh morel mushrooms that have just been picked, cut off the stalks to remove impurities, cut the large flowers into 0.8 cm strips, rinse them with clean water, and drain them for later use;

[0015] (2) Candied and candied: Prepare a protein sugar solution with a concentration of 45%, put it in a pot and boil for 35 minutes according to the ratio of Morchella:sugar solution=1:1, pour it into a clean container and soak for 10 hours, remove it Morchella, the remaining sugar solution was poured into the pot to adjust the concentration to 52%, and at the same time, 6% mushroom extract, 3% licorice solution, 1% donkey-hide gelatin, 0.3% malic acid, 0.03% potassium sorbate were added, and then the candied Pour the morels into the pot and cook over medium heat, stirring constantly to prevent scorching, cook for 35 ...

Embodiment 2

[0018] A kind of preparation method of fruity hickory chick candied fruit, concrete operation steps are:

[0019] (1) Raw material selection and pretreatment: select the fresh morel mushrooms that have just been picked, cut off the stalks and remove impurities, cut the large flowers into 2-3 cm strips, rinse with clean water and drain for later use;

[0020] (2) Candied and candied: Prepare fructose solution with a concentration of 35%, put it in a pot and boil for 40 minutes according to the ratio of Morchella : sugar solution = 1:3, pour it into a clean container and soak for 20 hours, remove the fructose Stomach mushrooms, pour the remaining sugar solution into the pot to adjust the concentration to 45%, add 15% rose sauce, 6% carrot juice, 3% rock sugar solution, 0.15% citric acid, 0.12% sodium benzoate, and then put the candied morel Pour the bacteria into the pot and cook over medium heat, stirring constantly to prevent scorching, and cook for 30 minutes until the concen...

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PUM

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Abstract

The invention discloses a method for manufacturing a fruity preserved morchella fruit and belongs to the field of food processing. The method is characterized in that the adopted processing steps are raw material taking, selection, impurity removal, sugaring, boiling with sugar, baking, packaging and obtaining of a finished product. The method has the advantages that the product is tack-free, no sand returns, and the product is sweet, crisp and delicious and has peculiar light fragrance of morchella; the product is unique in flavor and rich in nutrition, has effects of benefiting the intestines and stomach, helping digestion, decreasing blood sugar, invigorating the kidney and strengthening yang, supplementing the brain and refreshing a user, can enhance body immune functions, and is a pure natural health care product free of any side effect. The method is simple to operate and easy to implement.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing fruity morel candied fruit. Background technique [0002] Morchella esculenta (scientific name: Morchella esculenta), aliases: Morchella esculenta, Morchella, Yang sparrow, honeycomb mushroom. Morchella is a rare and precious wild edible fungus, which belongs to the reputation of "King of Fungi" and "Queen of Mushrooms". Apart from one kilogram of white truffle and hundreds of thousands of one kilogram of Cordyceps sinensis, the morel is the most valuable. Morchella used to be wild and grew in the forests of large mountainous areas. It only grew once a year. Due to the limitations of the region, resource climate and other conditions, the output was scarce and it was very difficult to collect. Most of them were not discovered by people. Fend for itself. Because it has complete functions, unique fragrance, remarkable food effect, and its value is q...

Claims

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Application Information

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IPC IPC(8): A23G3/48
CPCA23G3/48A23V2002/00A23V2200/32A23V2200/328A23V2200/30A23V2200/322A23V2200/324A23V2250/21A23V2250/032
Inventor 王伟家仝小秋
Owner 王伟家
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