Edible fungus canned lunch and processing method thereof

A technology of edible mushrooms and edible fungi, which is applied in food science and other fields, can solve problems such as the difficulty in the texture of canned lunches, and achieve the effects of enriching consumer products, consuming large raw materials, and unique flavors

Active Publication Date: 2017-08-08
HENAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the texture problems of meat-free, soybean-free, and starch-free lunch cans are d

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A processing method of canned edible mushroom lunch, which comprises the following steps:

[0026] 1) Clean the dried and rehydrated shiitake mushrooms, shred them and blanch them with hot water (temperature 100°C, time 10 minutes);

[0027] 2) Weigh 80 parts of cooked shiitake mushrooms, 4 parts of white fungus powder, quality improver (0.5 parts of sodium lactate, 0.5 parts of monoglyceride), 1.5 parts of salt, seasoning (0.3 parts of onion powder, 0.2 parts of ginger powder, pepper powder 0.1 part), water 15 parts;

[0028] 3) After mixing the salt and seasoning with water, add it to the cooked shiitake mushrooms, then add the quality improver, mix well, add white fungus powder, and mix well;

[0029] 4) Fill the uniformly mixed material in step 3) into the casing with a vacuum sausage filling machine, punch and seal;

[0030] 5) The canned vegetarian lunches filled in step 4) were subjected to steam pressure sterilization at 121°C for 20 minutes to obtain high-tem...

Embodiment 2

[0032] A processing method of canned edible mushroom lunch, which comprises the following steps:

[0033] 1) Wash the fresh Coprinus comatus and Pleurotus eryngii, shred them and blanch them with hot water (temperature 95°C, time 7 minutes);

[0034] 2) Weigh 40 parts of cooked Coprinus comatus, 25 parts of Pleurotus eryngii, 2.5 parts of white fungus powder, edible gum (0.2 parts of konjac gum, 0.3 parts of carrageenan), quality improver (0.1 parts of sodium lactate, 0.2 parts of soybean lecithin) , 1.5 parts of salt, seasoning (0.5 parts of chili powder, 0.1 part of pepper powder), 18 parts of water;

[0035] 3) After mixing the salt and seasoning with water, add the cooked Coprinus comatus and Pleurotus eryngii, then add the quality improver, after mixing, add white fungus powder and edible glue, and mix well;

[0036] 4) Fill the uniformly mixed material in step 3) into the iron tank with a vacuum filling machine, and vacuum seal;

[0037] 5) The canned vegetarian lunche...

Embodiment 3

[0039] A processing method of canned edible mushroom lunch, which comprises the following steps:

[0040] 1) Wash the fresh Agaricus bisporus, cut into shreds and steam for 6 minutes;

[0041] 2) Weigh 60 parts of matured Agaricus bisporus, 1.5 parts of white fungus powder, edible gum (0.5 part of agar, 1 part of xanthan gum, 0.5 part of gelatin), quality improver (0.5 part of soybean lecithin, 0.5 part of sucrose fatty acid ester) , 0.5 parts of salt, seasoning (0.4 parts of chili powder, 0.3 parts of five-spice powder, 0.2 parts of monosodium glutamate), 22 parts of water;

[0042] 3) After mixing salt and seasoning with water, add to Agaricus bisporus, then add quality improver, after mixing, add white fungus powder and edible glue, and mix well;

[0043]4) Fill the uniformly mixed material in step 3) into the retort bag with a common filling machine, and vacuum seal;

[0044] 5) Sterilize the canned vegetarian lunch in step 4) with hot water at 90°C for 40 minutes to obt...

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PUM

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Abstract

Belonging to the technical field of edible fungus processing, the invention in particular relates to an edible fungus canned lunch, which is prepared form the following raw materials by mass: 50-80 parts of edible fungus, 0.5-4 parts of tremella powder, 0-3 parts of edible gum, 0.1-3 parts of a quality improver, 0.5-1.5 parts of salt, 0.1-1 part of a seasoning, and 2-25 parts of water. The product provided by the invention adopts edible fungus as the main raw material, utilizes the gelling forming properties unique to tremella, by means of sterilization, heating and thermal gelation, the product forms a whole, has good visual permeability, good cutting properties, and visible edible fungus material, is not added with meat, also is not added with an edible gelling agent, has the characteristics of rich nutrition, high protein, low fat and low calorie, has a taste close to a meat fiber structure, but also has the unique flavor of edible fungus and good chewing mouthfeel, thus conforming to the diet demands of people for convenience, nutrition and health in today's society.

Description

technical field [0001] The invention belongs to the technical field of edible mushroom processing, and in particular relates to a canned edible mushroom lunch and a processing method thereof. Background technique [0002] Edible fungus is an advantageous agricultural product in my country. It is delicious in taste and crisp in texture. It not only contains rich nutrients, but also contains many functional ingredients beneficial to human body. It is recognized as "healthy food" by the world and known as "plant meat". . The protein content in edible fungi accounts for 20-30% of the total dry matter, which is comparable to meat and egg foods, and the protein contains a complete range of amino acids, and the ratio of the 8 kinds of amino acids necessary for the human body is close to the needs of the human body. It is an ideal Source of protein; edible fungi are rich in vitamin B1, riboflavin, pyridoxine, niacin, biotin, ergosterol, folic acid, etc., and the content is higher th...

Claims

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Application Information

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IPC IPC(8): A23L31/00
Inventor 王安建魏书信刘丽娜田广瑞李顺峰高帅平许方方
Owner HENAN ACAD OF AGRI SCI
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