Making method of instant pickled chilli-flavor black fungus product

A production method and technology of black fungus, applied in the direction of food science, etc., can solve the problems of unacceptable and difficult to overcome the rough taste of black fungus, lack of processed products, etc., and achieve the effect of good taste, delicious and rich taste, crisp and tender taste

Inactive Publication Date: 2017-05-10
昆明旭日丰华农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the black fungus on the market are dry and fresh, lacking deeper processed products. When eating, the fungus needs to be fried or pickled before eating; due to the texture and structure of the black fungus, it is difficult to overcome the black fungus in the production of black fungus The rough texture of fungus is not easily accepted by most people, so it is necessary to find a new method of instant black fungus

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of preparation method of instant pickled pepper black fungus product of the present invention comprises the following steps:

[0025] (1) Pretreatment: wash fresh black fungus and remove the roots or dry fungus after foaming in warm water at a temperature of 35°C, wash and remove the roots, and keep the ear pieces;

[0026] (2) Soaking treatment: put the black ear slices into the soaking liquid and soak for 20min; wash and drain with running water after soaking; the soaking liquid includes salt, calcium acetate, sodium alginate and sour soup; soaking liquid The mass ratio of salt, calcium acetate, sodium alginate and sour soup is 3:1:1:6, and the rest is mineral water;

[0027] (3) Cooking treatment: put the drained black fungus in a steam pot, and put an adsorption bag in the black fungus at the same time; the adsorption bag is made of gauze; the mass ratio of medical stone and food-grade activated carbon in the adsorption bag is 1 : 2; Under the condition of 0...

Embodiment 2

[0034] A kind of preparation method of instant pickled pepper black fungus product of the present invention comprises the following steps:

[0035] (1) Pretreatment: wash fresh black fungus and remove the roots or dry fungus after foaming in warm water at a temperature of 40°C, wash and remove the roots, and keep the ear pieces;

[0036] (2) Soaking treatment: put the black ear slices into the soaking liquid and soak for 25min; wash and drain with running water after soaking; the soaking liquid includes salt, calcium acetate, sodium alginate and sour soup; soaking liquid The mass ratio of salt, calcium acetate, sodium alginate and sour soup is 4:2:1:8, and the rest is mineral water;

[0037] (3) Cooking treatment: put the drained black fungus into the steam pot, and put it into an adsorption bag in the black fungus simultaneously; the adsorption bag is made of gauze; the mass ratio of medical stone and food-grade activated carbon in the adsorption bag The ratio is 1:2; under ...

Embodiment 3

[0044] A kind of preparation method of instant pickled pepper black fungus product of the present invention comprises the following steps:

[0045](1) Pretreatment: wash fresh black fungus and remove the roots or dry fungus foamed in warm water at a temperature of 45°C, wash and remove the roots, and keep the ear pieces;

[0046] (2) Soaking treatment: put the black ear slices into the soaking liquid and soak for 30min; wash and drain with running water after soaking; the soaking liquid includes salt, calcium acetate, sodium alginate and sour soup; soaking liquid The mass ratio of salt, calcium acetate, sodium alginate and sour soup is 5:2:2:10, and the rest is mineral water;

[0047] (3) Cooking treatment: put the drained black fungus into the steam pot, and put it into an adsorption bag in the black fungus simultaneously; the adsorption bag is made of gauze; the mass ratio of medical stone and food-grade activated carbon in the adsorption bag 1:2; under the conditions of 11...

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PUM

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Abstract

The invention discloses a making method of an instant pickled chilli-flavor black fungus product. The making method comprises the following steps: (1) carrying out pretreatment; (2) carrying out soaking treatment; (3) cooking; (4) shredding; (5) preparing auxiliary materials; (6) pickling; (7) evenly stirring. The black fungus made by using the making method of the instant pickled chilli-flavor black fungus product has the characteristics of being convenient and fast, ready-to-eat, rich in nutrition, crisp and tender in mouth feel and unique in flavor; furthermore, the flavor and nutrients of the black fungus are well maintained.

Description

technical field [0001] The invention relates to the technical field of edible fungus processing, in particular to a method for preparing instant pickled pepper and black fungus products. Background technique [0002] Black fungus is a nutrient-rich edible fungus, and it is also a traditional health food and export commodity in my country. It has many aliases, because it grows on rotten wood and looks like a human ear, so it is named fungus. It has high nutritional value and certain medicinal value. Black fungus contains 8 kinds of amino acids and vitamins necessary for the human body, and is also rich in gum, which has a good moisturizing effect on the human digestive system. It is a kind of saprophytic fungus, without chlorophyll, it cannot produce food by itself, and it depends on the organic matter in other organisms as its nourishment. At the same time, it lives saprophytically, and it must grow and develop on dead organisms. The hyphae in the organism have a strong abi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00
Inventor 姚竞姚远
Owner 昆明旭日丰华农业科技有限公司
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