Preparation method of vacuum freeze dried fresh white fungus soup product
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A technology of vacuum freeze-drying and fresh white fungus, which is applied in food preservation, food science, application, etc. It can solve the problems of hard and crunchy taste, not easy to rehydrate white fungus, poor color and flavor, etc., and achieve good color quality and shape retention Good rate, delicious taste effect
Inactive Publication Date: 2017-09-08
福建立兴食品股份有限公司
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Problems solved by technology
However, these ready-to-eat white fungus soups on the market basically need to be brewed with boiling water. It is difficult to wash with cold or warm water, and the white fungus is not easy to rehydrate.
Method used
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Embodiment 1
[0020] A preparation method of vacuum freeze-dried fresh white fungus soup product, comprising:
[0021] 1) Take white fungus raw materials (that is, fresh white fungus produced in Ningde Gutian on the market), wash them, remove the roots and hard lumps, tear them into small flowers, and then steam them for 90~ 120s;
[0022] 2) In parts by mass, 15 to 20 parts of KGM (glucomannan) solution with a mass concentration of 0.4 to 0.8%, 40 to 48 parts of white fungus cooked in step 1), 12 to 16 parts of white sugar or rock sugar , 15 to 20 parts of the first ingredient and 1 to 3 parts of the second ingredient are mixed evenly; the first ingredient is a mixture of purple sweet potato, apple, pineapple, papaya, mango, and Sydney; the second ingredient is honey, Red dates, wolfberry, lily, lotus seeds, blood swallows, snow clams and other quality mixture;
[0023] 3) Lay out the mixture obtained in step 3) and carry out vacuum freeze-drying. The freeze-drying curve is 20°C constant...
Embodiment 2
[0026] Among the present embodiment, in the step 2), the formula ratio of each component is: 16 parts of 0.5% KGM solution, 46 parts of white fungus cooked in step 1), 14 parts of white granulated sugar, 18 parts of the first ingredient and 2 parts of the second ingredient; the first ingredient is a mixture of purple sweet potato, apple, pineapple, papaya, mango, and Sydney; the second ingredient is a mixture of honey, red dates, wolfberry, lily, lotus seeds, blood swallow, and snow clam. All the other are with embodiment 1.
Embodiment 3
[0028] Among the present embodiment, in the step 2), the formula ratio of each component is: 18 parts of 0.7% KGM solution, 42 parts of white fungus cooked in step 1), 15 parts of rock sugar, 16 parts of the first ingredient and 1 The second ingredient; the first ingredient is purple sweet potato, apple, pineapple, papaya, mango, and Sydney mixed according to the mass ratio of 1:2:1:2:1:2; the second ingredient is honey, red dates, wolfberry, lily, lotus seeds , blood swallow, and snow clam are mixed according to the mass ratio of 2:1:1:1:1:1:1. All the other are with embodiment 1.
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Abstract
The invention discloses a preparation method of a vacuum freeze dried fresh white fungus soup product. The preparation method comprises the following steps of cooking fresh white fungus raw materials at steam pressure being 0.1-0.25MPa and steam temperature being 100-125 DEG C for 85-125s; then taking 36-50 parts of the cooked white fungus raw materials, and uniformly mixing the taken cooked white fungus raw materials with 14-22 parts of a 0.3-0.9% KGM solution, 10-18 parts of white granulated sugar or crystal sugar, 12-22 parts of first ingredients and 1-5 parts of second ingredients to obtain a mixture, wherein the first ingredients are mixed materials of purple sweet potatoes, apples, pineapples, papayas, mangoes and snow pears, and the second ingredients are mixed materials of honey, red jujubes, Chinese wolfberry fruits, lily bulbs, lotus seeds, blood nests and Chinese forest frogs; and performing vacuum freeze drying on the mixture so as to obtain finished products. According to the preparation method disclosed by the invention, technique bottlenecks that conventional cooking time is long, hot air dried white fungus products are not liable to rehydrate, white funguses are dry and crisp in mouth feel and are not soft and glutinous enough and cooking liquor is light and bad in color and flavor are broken through, the obtained white fungus soup products can be eaten after being brewed with ice water or warm boiled water, the white funguses are soft, glutinous and good in consistency, ingredients are natural and safe, and the products are rich in nutrition.
Description
technical field [0001] The invention belongs to the technical field of white fungus food, and in particular relates to a preparation method of vacuum freeze-dried fresh white fungus soup product. Background technique [0002] Tremella is a high-grade nourishing nutrient. It not only tastes sweet, but also is rich in nutrition. It contains 17 kinds of amino acids such as leucine and phenylalanine, as well as a variety of vitamins and minerals. The functions of the lungs, liver, and kidneys, as well as the effects of inhibiting tumors and toning the skin. [0003] Traditional white fungus is mostly cooked into white fungus soup for consumption. It needs to be boiled with sugar and water and then simmered for 6-8 hours. There are some preparation methods of instant white fungus soup at present, after hot-air drying the white fungus, pack it into bags, which is easy to carry, and can be brewed with boiling water when eating. But these ready-to-eat white fungus soups on the mar...
Claims
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Application Information
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