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Stomach strengthening and digestion promoting shii-take stem dried meat floss and preparation method thereof

A technology of shiitake mushroom stalk and meat floss, which is applied in the field of food processing, can solve the problems of long reaction time, many side reactions, and poor taste, and achieve the effects of improving enzyme treatment efficiency, improving health care performance, and good taste

Inactive Publication Date: 2016-12-07
WUHU HYK FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the main component of shiitake mushroom stalks is dietary cellulose, most of which are insoluble dietary fiber, making it taste poor and difficult to swallow
Although the method of soaking in lime water or NaHCO3 is used in this paper to soften the stalks of mushrooms, the effect is limited, and there are shortcomings such as long reaction time, many side reactions, and complicated processes, so it is not suitable for large-scale processing and production.
[0005] In addition, in the prior art, cellulase is mostly used to improve the processing performance and mouthfeel of mushroom stalks through enzymatic hydrolysis, but since the main components of dietary fiber include cellulose, hemicellulose, pectin and hydrocolloid substances, only through fiber The hydrolysis of suzyme can not solve the shortcoming of the bad taste of the mushroom stalk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] A shiitake mushroom shank meat floss that can help invigorate the stomach and eliminate food is made of the following raw materials in parts by weight (kg): 74 pork hind legs, 34 shiitake mushroom shanks, 8 water chestnuts, 3 tomatoes, 2 figs, 1 lotus leaf stalk, 4 gourds, Pig skin jelly 1, bamboo fungus 2, salt 3, ginger 2, white sugar 9, appropriate amount of cooking wine and soy sauce.

[0019] A preparation method of shiitake mushroom shank floss helpful for invigorating the stomach and eliminating food, comprising the following steps:

[0020] (1) Treatment of shiitake mushroom stalks: wash the shiitake mushroom stalks and soak them in water for 16 hours, take them out and put them into a twin-screw extruder, and carry out extrusion treatment at a screw speed of 230r / min and a barrel temperature of 130°C. After taking it out, add an appropriate amount of hot water at 50°C to make the solid-to-liquid ratio 1:4, then add cellulase, hydrolyze for 2 hours, boil on high...

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Abstract

The present invention discloses stomach strengthening and digestion promoting shii-take stem dried meat floss and a preparation method thereof, and relates to the technical field of food processing. The shii-take stem dried meat floss is mainly prepared from pig hind leg meat, shii-take stems, water chestnut, tomatoes, figs, lotus petioles, hispid bottle gourd pericarps, pork jelly, dictyophora indusiata, edible salt, fresh gingers, white granulated sugar, cooking wine and soy sauce. The shii-take stem dried meat floss is good in mouthfeel and unique in taste, and has a certain health-care function.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a shiitake mushroom floss and a preparation method thereof which can help invigorate the stomach and eliminate food. Background technique [0002] Shiitake mushrooms are delicious, fragrant, and nutritious. They are known as the "king of mushrooms" and have good health care functions. Organic germanium in shiitake mushrooms has a certain preventive effect on HIV infection. In recent years, American scientists have discovered that shiitake mushrooms contain a kind of "β-glucosidase", which can regulate the activity of T cells with immune function in the human body. This substance can obviously strengthen the body's anti-cancer effect and has a strong effect on cancer cells. inhibition. The stipe of shiitake mushrooms accounts for 15%-30% of the weight of the whole fruiting body, and its nutritional content is similar to that of the mushroom caps. However, after the mushr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L31/00A23L19/10A23L19/00A23L33/10A23L29/00
CPCA23V2002/00A23V2200/30A23V2300/31A23V2300/24
Inventor 秦义山
Owner WUHU HYK FOOD CO LTD