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Manufacture method of puffball health care can

A production method and puffball technology, which are applied in the fields of food preservation, fruit and vegetable preservation, and the function of food ingredients, can solve the problems of puffball being easily oxidized and difficult to store, and achieve the effects of clear soup, soft texture and unique flavor.

Inactive Publication Date: 2016-10-12
周家勃
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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 problems that puffballs are easy to oxidize and not easy to store, and provide a method for making puffball health care cans

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for making puffball health canned food, the specific operation steps are:

[0020] (1) Raw material selection: select fresh puffballs and Pteris mushrooms that are free from diseases and insect pests as raw materials, sort them according to the mushroom grade standards, and stack them in grades for processing separately;

[0021] (2) Trim: Use a stainless steel knife to cut off the roots of the puffball, and the trimmed surface should be kept neat and smooth;

[0022] (3) Cleaning: Wash the trimmed puffballs with clean water to remove sediment, grass clippings and other impurities, and keep the integrity of the mushroom body during cleaning;

[0023] (4) Precooking: precook the cleaned puffballs, precook them with a continuous precooking machine, precook the puffballs in boiling water for 15 minutes, and the ratio of water to mushrooms is 3:2;

[0024] (5) Cooling: After precooking, cool it with cold water immediately to prevent the mushroom body from deterior...

Embodiment 2

[0031] A method for making puffball health canned food, the specific operation steps are:

[0032] (1) Raw material selection: choose fresh puffballs that are free from diseases and insect pests as raw materials, sort them according to puffball grade standards, and stack them in grades for processing separately;

[0033] (2) Trimming: Use a stainless steel knife to cut off the roots and grass clippings of the puffball, and the trimming surface should be kept neat and smooth;

[0034] (3) Cleaning: Wash the trimmed puffballs with clean water to remove sediment, grass clippings and other impurities, and keep the integrity of the mushroom body during cleaning;

[0035] (4) Precooking: precook the cleaned puffballs, precook them with a continuous precooking machine, precook the puffballs in boiling water for 5-8 minutes, and the ratio of water to mushrooms is 2:1;

[0036] (5) Cooling: After precooking, cool it with cold water immediately to prevent the mushroom body from deterio...

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PUM

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Abstract

The invention discloses a manufacture method of a puffball health care can, and belongs to the field of food processing. The method is characterized in that a processing flow of selecting raw material, finishing, cleaning, precooking, cooling, grading, canning, cooking liquor adding, vacuum sealing, sterile cooling, detecting and forming finished products. The method has the beneficial effects that mushroom bodies are cream yellow, the cooking liquor is clear, the puffball health care can has intense puffball fresh and delicioustaste, the texture is soft and rich in elasticity, and the flavor is unique; the puffball health care can not only is rich in nutrition, but also contains rich lysine, can promote the development of children intelligence, further has the efficacies of restraining rising of blood lipid, reducing cholesterol, and preventing and treating cardiovascular and cerebrovascular diseases, and integrates delicious taste and nutrition.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for making puffball health care cans. Background technique [0002] Puffball belongs to Basidiomycetes Puffaceae. When tender, it is white in color, spherical like a mushroom, but larger, delicious and edible, and as tender as tofu. Puffball tastes pungent and flat, contains protein amino acid, casein acid, urea, ergoziol, lipid, puffballin and other nutrients, and also contains phosphoric acid, sodium, aluminum, magnesium, silicic acid, sulfate, etc. As a local hemostatic drug, it also treats symptoms such as sore throat and aphonia. It has a certain inhibitory effect on Staphylococcus aureus, Pseudomonas aeruginosa, Proteus and Diplococcus pneumoniae, and also has an inhibitory effect on a small number of pathogenic fungi. Sore throat, antibacterial and hemostatic effects. [0003] Fresh puffballs are easy to oxidize in the air, difficult to store, and have low economic b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L33/10A23L33/105A23B7/154
CPCA23B7/154A23V2002/00A23V2200/15A23V2200/16A23V2200/14A23V2200/324A23V2200/314A23V2200/30A23V2250/21
Inventor 周家勃
Owner 周家勃