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Method for preparing grifola frondosa convenient food

A technology of convenience food and maitake mushroom, which is applied in the processing field of maitake mushroom, can solve the problems of high cost of long-distance transportation, inability to meet the long-term and diversified needs of maitake mushroom, and short storage time, so as to achieve rich variety, prolong the shelf life, Ease of consumption

Inactive Publication Date: 2017-04-26
蒋宏伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Studies have proved that active dextran can activate immunity and significantly inhibit the growth of tumors, but pure active glucan can only be effective through injection, while Maitake and Difuxian can achieve the desired effect through oral administration
At present, maitake mushrooms are mainly eaten fresh, but fresh maitake mushrooms have a short storage time and high long-distance transportation costs, which cannot meet people’s growing long-term and diversified demand for maitake mushrooms

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for making maitake instant food, comprising the following steps:

[0022] (1) Cleaning pretreatment: clean the maitake raw material with clean water;

[0023] (2) Pre-cooking and cooling: Take out the cleaned maitake mushrooms, put them into a stainless steel sandwich pot, inject the pre-cooking liquid so that the maitake mushrooms are completely immersed in the liquid, raise the temperature to 98°C, and keep for 20 minutes; quickly inject after the pre-cooking is completed Purified water, running water cooled to normal temperature, cooled to room temperature; the precooking liquid is an aqueous solution containing sodium hyposulfite and sodium hexametaphosphate, wherein the mass percentage concentrations of sodium hyposulfite and sodium hexametaphosphate are 0.05% and 0.05% respectively;

[0024] (3) pH adjustment, desulfurization, and semi-finished product inspection: put the cooled product into the pH adjustment solution for pH adjustment and desulfurization...

Embodiment 2

[0029] A method for making maitake instant food, comprising the following steps:

[0030] (1) Cleaning pretreatment: clean the maitake raw material with clean water;

[0031] (2) Pre-cooking and cooling: Take out the cleaned maitake mushrooms, put them into a stainless steel jacketed pot, inject the pre-cooking liquid so that the maitake mushrooms are completely immersed in the liquid, raise the temperature to 99°C, and keep for 28 minutes; quickly inject after the pre-cooking is completed Purified water, running water cooled to normal temperature, cooled to room temperature; the pre-boiled liquid is an aqueous solution of 0.15-0.20% lactic acid in mass percent concentration;

[0032] (3) pH adjustment, desulfurization, and semi-finished product inspection: put the cooled product into the pH adjustment solution for pH adjustment and desulfurization at the same time, change the pH adjustment solution every 2.5 hours, and the number of times for changing the solution is 5 times....

Embodiment 3

[0037] A method for making maitake instant food, comprising the following steps:

[0038] (1) Cleaning pretreatment: clean the maitake raw material with clean water;

[0039] (2) Precooking and cooling: Take out the cleaned maitake mushrooms, put them into a stainless steel sandwich pot, inject the precooking liquid so that the maitake mushrooms are completely immersed in the liquid, raise the temperature to 100°C, and keep for 30 minutes; quickly inject after the precooking is completed Purified water, running water cooled to normal temperature, cooled to room temperature; the precooking liquid is an aqueous solution containing sodium hyposulfite and sodium hexametaphosphate, wherein the mass percentage concentrations of sodium hyposulfite and sodium hexametaphosphate are 0.1% and 0.1% respectively;

[0040] (3) pH adjustment, desulfurization, and semi-finished product inspection: put the cooled product into the pH adjustment solution for pH adjustment and desulfurization at ...

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PUM

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Abstract

The invention discloses a method for preparing a grifola frondosa convenient food and belongs to the technical field of food processing. The method for preparing the grifola frondosa convenient food includes the following steps: pretreating grifola frondosa with clean water, precooking the grifola frondosa, and then conducting cooling, pH adjustment, desulfurization, semi-finished product testing, bagging, first light inspection, metal detection, sterilization, secondary light inspection and product inspection in sequence. The processing technique is simple, the food is easy to produce and manufacture, and the prepared product is convenient to eat, good in taste, safe, clean and long in fresh-keeping and storage period.

Description

technical field [0001] The invention discloses a processing method of maitake mushroom, which belongs to the technical field of food processing. Background technique [0002] Maitake mushroom, also known as "Grifola frondosa", is native to the mountainous areas of northern Japan. It is delicious and has traditional medicinal effects. It has been highly respected since ancient times. Maitake mushroom is sweet and flat in nature and taste, which is a fungus with both medicinal and edible uses. It is a precious mushroom with high protein, low fat and many nutrients. Maitake contains β-(1-6) as the main chain, β-(1-3) as the side chain of glucan and β-(1-3) as the main chain, β-(1-6 ) combined with dextran as a side chain, the combination of these active glucans and proteins is the main active ingredient of Maitake mushroom - Maitake D-fraction (Maitake D-fraction), the Chinese name is Maitake Fuxian. Studies have proved that active glucan can activate immunity and significan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L33/15A23L33/16
CPCA23V2002/00
Inventor 蒋宏伟
Owner 蒋宏伟