Wild mushroom flavor noodle manufacture method

A production method and wild mushroom technology, applied in the field of food, can solve the problems of destroying nutrients and affecting taste, and achieve the effects of being conducive to absorption, having a wide range of consumption and being suitable for many people.

Inactive Publication Date: 2017-01-04
南华县咪依噜天然食品开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are many wild mushroom foods. In the process of processing wild mushroom foods, especially in the process of drying wild mushrooms, most of the prior art adopts high-temperature or normal temperature drying (air-drying or oven-drying), which not only destroys its nutrition ingredients, but also affect the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for making wild mushroom flavor noodles, comprising the following steps:

[0023] (1) Sorting and cleaning: Sorting and cleaning the Gallinarum fungus, removing impurities, and then cleaning with water. The washing method is used for washing, and the washing time is less than 3 minutes.

[0024] (2) Freeze-drying treatment: dry the cleaned gallinaceous mushrooms in the air, and freeze-dry them in a freeze-dryer. temperature, vacuum freeze-drying for 60 hours, and the water content of the wild bacteria after freeze-drying is 3%.

[0025] (3) wall breaking and grinding: the freeze-dried gallinarum is ground into micropowder by nano breaking at a temperature of 0° C.; the wild fungus micropowder made by breaking the wall is 800~3000 mesh.

[0026] (4) Making noodles: after the mass ratio of the micropowder of Gallus firsum and refined wheat flour is mixed at 0.01:1, the mass percentage content of adding water is 35%, and the dough is formed into dough, and then r...

Embodiment 2

[0028] A method for making wild mushroom flavor noodles, comprising the following steps:

[0029] (1) Sorting and cleaning: Sorting the matsutake and truffles to remove impurities, and then cleaning them with clean water. The cleaning method is leaching, and the rinsing time is less than 3 minutes.

[0030] (2) Freeze-drying treatment: dry the cleaned Gallus firsum in the air, and freeze-dry in a freeze-drying machine. temperature, vacuum freeze-drying for 55 hours, and the moisture content of the wild bacteria after freeze-drying is 4%.

[0031] (3) Wall breaking and grinding: the freeze-dried matsutake and truffles are then nano-broken and ground into micropowder at a temperature of 0°C;

[0032] (4) Making noodles: mix matsutake, truffle micropowder and refined wheat flour at a mass ratio of 0.01:1, add water at a mass percentage of 35%, knead the noodles to form a dough, then ripen, calender, cut into strips, Drying, packaging and other processes are processed and packag...

Embodiment 3

[0034] A method for making wild mushroom flavor noodles, comprising the following steps:

[0035] (1) Sorting and cleaning: Sorting the boletus, removing impurities, and then cleaning with water. The washing method is used for washing, and the washing time is less than 3 minutes.

[0036] (2) Freeze-drying treatment: dry the cleaned boletus and freeze-dry them in a freeze-dryer. temperature, vacuum freeze-drying for 60 hours, and the moisture content of the wild bacteria after freeze-drying is 4%.

[0037] (3) Wall breaking and grinding: the freeze-dried boletus is ground into micropowder by nanometer breaking at a temperature of 0°C;

[0038] (4) Making noodles: After mixing the boletus micropowder and refined wheat flour in a mass ratio of 0.015:1, add water with a mass percentage of 40%, knead the dough to form a dough, then ripen, calender, cut into strips, Drying, packaging and other processes are processed and packaged into wild mushroom flavor noodle products.

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PUM

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Abstract

The invention discloses wild mushroom flavor noodle manufacture method. The manufacture method comprises the following steps: (1) sorting and cleaning: sorting wild mushroom, removing impurities and cleaning the wild mushroom with clean water; (2) performing freeze-drying: drying the cleaned wild mushroom and arranging the wild mushroom in a freeze-drying machine to be frozen and dried; (3) dilapidating walls and grinding: performing nanometer wall dilapidation and grinding on the freeze-dried wild mushroom and achieving micro powder; (4) manufacturing noodle: mixing the wild mushroom micro powder, refined wheat flour and water according to a proportion, kneading into dough, then curing, calendaring, cutting into strips, drying and packaging to obtain the wild mushroom flavor noodle product. The wild mushroom flavor noodle manufacture method is simple in preparation technology, the noodle is smooth, tough and chewy and has heavy flavor of the wild mushroom, and more importantly, the noodle is nutrient and healthy and avoids additional seasoner.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a method for preparing noodles with wild mushroom flavor. Background technique [0002] Wild mushroom (i.e. wild mushroom), a natural fungus plant, has been loved by people for a long time because it is rich in multivitamins, amino acids, minerals and trace elements, and has a delicious and unique flavor. In recent years, wild fungi have been found to contain anti-tumor substances, and their nutritional value and edible value have been further confirmed. However, due to the extremely special growth environment of natural wild mushrooms, it only grows in humid temperate regions during the summer rainy season, so wild mushrooms are highly seasonal, and fresh wild mushrooms are extremely difficult to preserve. Therefore, except for locals who can eat fresh Except for wild fungi, most of the other wild fungi can only be preserved in dry slices. But no matter these dried bacterium she...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/328
Inventor 余跃先
Owner 南华县咪依噜天然食品开发有限责任公司
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