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Processing and preparation method of plateau wild mushrooms

A wild mushroom and plateau technology, applied in the field of plateau wild mushroom processing and preparation, can solve the problems of reduced taste, loss of freshness of wild mushrooms, etc., and achieve the effect of reducing the frying time

Inactive Publication Date: 2017-07-21
德钦县旭美生物资源开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The wild fungus becomes dried after being dehydrated and bagged. Although it increases the shelf life of the wild fungus, it greatly reduces the taste of the fungus.
It is processed by frying, and the taste of the obtained mushrooms is crispy, but it loses the freshness of wild mushrooms when eaten

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of processing and preparation method of albumen fungus, comprises the following steps:

[0022] (1) Harvesting, choosing to harvest Gallus pilosulae during 3-5 consecutive sunny days;

[0023] (2) Quick-freezing, the harvested Gallinarum is placed in quick-freezing equipment 30 minutes after harvesting, and the quick-freezing temperature is -30°C, and the quick-freezing time is 20 minutes;

[0024] (3) Transportation. The quick-frozen Gallus fir fungus is transported to the processing area by a refrigerated truck, and the temperature inside the refrigerated truck is kept at -10°C;

[0025] (4) To thaw, place the Gallus fir fungus taken out of the refrigerated truck into room temperature water for 8 minutes to thaw;

[0026] (5) Poach, put the thawed Gallus fir fungus in boiling water for 15 minutes, and get cooked fungus after boiling;

[0027] (6) Drying, drying the obtained cooked bacteria at 150°C;

[0028] (7) Frying. Put the dried cooked mushrooms togethe...

Embodiment 2

[0034] A processing and preparation method of boletus, comprising the steps of:

[0035] (1) Harvesting, choose to harvest boletus during 3-5 consecutive sunny days;

[0036] (2) Quick-freezing, the harvested boletus is placed in quick-freezing equipment 30 minutes after harvesting, and the quick-freezing temperature is -20°C, and the quick-freezing time is 20 minutes;

[0037] (3) Transportation, the quick-frozen porcini mushrooms are transported to the processing area by a refrigerated truck, and the temperature inside the refrigerated truck is kept at -15°C;

[0038] (4) To thaw, put the boletus taken out of the refrigerated truck into room temperature water for 10 minutes to thaw;

[0039] (5) Boil in water, put the thawed boletus in boiling water for 25 minutes, and get cooked mushrooms after boiling;

[0040] (6) Drying, drying the obtained cooked bacteria at 250°C;

[0041] (7) Frying, put the dried cooked mushrooms together with garlic, pepper, pepper, and salt in a...

Embodiment 3

[0047] A method for processing matsutake, comprising the steps of:

[0048] (1) Harvesting, choose to harvest matsutake during 3-5 consecutive sunny days;

[0049] (2) Quick-freezing, the harvested matsutake is placed in quick-freezing equipment 30 minutes after harvesting, and the quick-freezing temperature is -25°C, and the quick-freezing time is 20 minutes;

[0050] (3) Transportation. The quick-frozen matsutake is transported to the processing area by a refrigerated truck, and the temperature in the refrigerated truck is kept at -12°C;

[0051] (4) To thaw, place the matsutake taken out of the refrigerated truck in room temperature water for 9 minutes to thaw;

[0052] (5) Boil in water, put the thawed matsutake in boiling water for 20 minutes, and get cooked mushrooms after boiling;

[0053] (6) Drying, drying the obtained cooked bacteria at 200°C;

[0054] (7) Frying, put the dried cooked mushrooms together with garlic, chili, pepper, and salt in an oil pan at 110°C f...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a processing and preparation method of plateau wild mushrooms. The processing and preparation method comprises the following steps: (1) harvesting; (2) quick freezing: putting the harvested wild mushrooms into quick freezing equipment within 30 minutes for quick freezing at quick freezing temperature of -30 to -20 DEG C for 20 minutes; (3) transportation; (4) defreezing; (5) boiling: putting the defrozen wild mushrooms in boiled water for boiling for 15 to 25 minutes, and after the boiling is completed, obtaining cooked mushrooms; (6) drying; (7) oil frying: putting the dried cooked mushrooms, garlic, hot peppers, Sichuan peppers and edible salt into an oil pan with the temperature of 110 DEG C for oil frying, and controlling the oil frying time at 2.5 to 5 minutes, wherein the added components are in the following weight parts: 100 parts of the cooked mushrooms, 5 parts of the garlic, 2 to 5 parts of the hot pepper, 1 to 4 parts of the Sichuan pepper and 0.1 to 1 part of the edible salt; (8) deoiling; and (9) bagging. By a processing mode of performing thorough cooking firstly and then oil frying, the fresh and tender taste of the wild mushrooms is guaranteed, and the prepared cooked mushrooms taste delicious and crispy.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing and preparation method of plateau wild fungus. Background technique [0002] Wild fungi are rare wild edible fungi unique to Yunnan Province. They grow at an altitude of 2000-4000 meters. They are originally collected in the wild and are worth as much as gold. They are known as the "Flower of Fungi" and "Queen of Fungi". Listed as "Eight Treasures of Grass". Now there are artificial cultivation. Yunnan's complex topography, diverse forest types, soil types, and unique three-dimensional climate conditions have bred a wealth of wild edible fungus resources, with many types, wide distribution, and large yields. It accounts for more than half of the edible fungi in the world and two-thirds of the edible fungi in China. [0003] The processing and eating methods of wild mushrooms are related to the origin and types of wild mushrooms. In the prior ar...

Claims

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Application Information

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IPC IPC(8): A23L31/00A23L5/00A23L5/10A23L29/00
CPCA23V2002/00A23V2200/14A23V2300/20
Inventor 提布
Owner 德钦县旭美生物资源开发有限公司