Preparation method of health-preservation vegetarian ready-to-eat funguses

Abstract

The invention discloses a preparation method of health-preservation vegetarian ready-to-eat funguses which are convenient and instant to eat, and through the adoption of the preparation method, the production technology is simplified, the quality guarantee period is prolonged, the production cost is reduced, the mouth feel of the health-preservation vegetarian ready-to-eat funguses is improved, and the absorption and the digestion of human bodies are facilitated. The preparation method disclosed by the invention comprises the following steps of A, smashing spice to spice granules of 0.5-1mm, and loading the spice granules into a cloth abrasive bag; B, performing decoction to obtain cooking liquor: weighing 1000g of clean water, adding the cloth abrasive bag into the clean water, performing decoction until water is boiled, performing standing for an hour, filtering out the spice granules, adding 14-15g of white granulated sugar, 10-11g of table salt, 1-1.5g of monosodium glutamate, 28-30g of a soy sauce and 10-12g of yellow wine, and then performing decoction together so as to obtain the required semi-finished product namely the cooking liquor; C, through electronic scales and a measuring cup, weighing clean funguses and the cooking liquor according to the proportion of the cleaned funguses to the cooking liquor being 2 to 1, and through a vacuum package machine, performing vacuum package on the cooking liquor with the funguses; and D, putting packaged fungus bags into a high-temperature high-pressure steam kettle of 105 DEG C, and performing sterilization for 60min. The preparation method disclosed by the invention is applied to the technical field of food processing.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of health-preserving vegetarian instant fungus. Background technique [0002] The texture of fungus is smooth and tender, crisp and refreshing, and contains nutrients such as protein, fat, polysaccharides, and crude fiber. At present, most fungus is eaten by cold salad, stir-frying, and hot pot materials after foaming. The form is single and cannot make full use of the fungus. Nutritional value, even though many fungus has been made into ready-to-eat products, the processing technology is relatively complicated, the product tastes slowly, and the post-sterilization conditions are not good enough, resulting in poor quality of fungus products and short shelf life. Existing dried fungus products are easy to There are food safety problems such as high content of dust, dust and other impurities, excessive bacteria and other microorganisms, excessive heavy ...

AI Technical Summary

Problems solved by technology

[0002] The texture of fungus is smooth and tender, crisp and refreshing, and contains nutrients such as protein, fat, polysaccharides, and crude fiber. At present, most fungus is eaten by cold salad, stir-frying, and hot pot materials after foaming. The form is single and cannot make full use of the fungus. Nutritional value, even though many fungus has been made into ready-to-eat products, the processing technology is relatively complicated, the product tastes slowly, and the post-sterilization conditions are not good enough, resulting in poor quality of fungus products and short shelf life. Existing dried fungus products are easy to There are food safety problems such as high content of dust, dust and other impurities, excessive bacteria and other microorganisms, excessive heavy metals and pesticide residues, etc. Now our common method for sterilizing fungus is high-temperature sterilization. Mature and kill the microorganisms and bacteria in it, but repeated high temperatures cause the loss of nutrients in the fungus, and the taste is not good