Processing technique for wild mushroom leisure food

Abstract

The invention discloses a processing technique for wild mushroom leisure food. The processing technique for wild mushroom leisure food comprises the following steps: cleaning the wild mushroom; marinating and freezing, and then performing vacuum oil bath dewatering; and deoiling and finally seasoning, thereby acquiring a finished product. The processing technique has the beneficial effects that no chemical addition agent is added in the production process according to the processing technique for wild mushroom leisure food, so that no side effect is brought to the human body after people eat the food for a long time; according to the processing technique for wild mushroom leisure food, provided by the invention, the nutritional ingredients of the wild mushroom and auxiliary materials thereof are extremely maintained and the taste and flavor are excellent; and after the wild mushroom is frozen and subjected to vacuum oil bath dewatering, water content in the wild mushroom is ultra-low, so that the storage time is prolonged.

Description

technical field [0001] The invention relates to a processing technology of food, in particular to a processing technology of wild mushroom leisure food. Background technique [0002] There is a folk saying that eat flowers in spring and fruits in summer, eat wild mushrooms in autumn and drink soup in winter. There are many types of wild mushrooms, most of which are beneficial to the body. However, the shelf life of wild mushrooms is relatively short, and the taste of pure wild mushrooms is not acceptable to most people. And the existing fresh-keeping technology mainly contains: utilize ice-cold water and crushed ice to cover the effect of fresh-keeping on the top of wild fungus, but can't keep for too long, perishable deterioration; Inhibit the evaporation of water, prevent water loss and shrinkage, so as to achieve the purpose of freshness preservation, inhibit respiration, and prevent unnecessary consumption of respiratory heat, but it is still perishable due to poor air...

AI Technical Summary

Problems solved by technology

However, the shelf life of wild mushrooms is relatively short, and the taste of pure wild mushrooms is not acceptable to most people

And the existing fresh-keeping technology mainly contains: utilize ice-cold water and crushed ice to cover the effect of fresh-keeping on the top of wild fungus, but can't keep for too long, perishable deterioration; Inhibit the evaporation of water, prevent water loss and shrinkage, so as to achieve the purpose of freshness preservation, inhibit respiration, and prevent unnecessary consumption of respiratory heat, but it is still perishable due to poor air permeability; or put wild bacteria in a refrigerator for refrigeration Preservation, although this method can be kept for a long time compared with the above method, it needs to consume a large amount of electric energy, and the cost is high. The shelf life of these methods is between a few days and more than ten days. During the shelf life, some chemical reagents will be added to wild mushrooms, but this affects the taste of wild mushrooms, and long-term consumption is not good for people's health

[0003] The traditional processing method of wild mushrooms generally adopts frying or frying, both of which need to heat the vegetable oil, and the temperature of frying or frying is as high as 160-300°C, but most of the vegetable oils are not heat-resistant, and the oil is Under heating conditions, various reactions such as trans isomerization, thermal oxidation, thermal cracking, cyclization, and polymerization will occur, which will continuously increase the harmful trans fatty acids, saturated fats, oil oxidation polymers and ring products.

Moreover, through heating, a large amount of vitamins and essential fatty acids contained in the food will be damaged, and other nutrients will also be lost to varying degrees.