Process for making lentinus edodes dried meat sauce

A processing technology and technology for shiitake mushrooms, applied in the field of processing technology of shiitake mushroom jerky sauce, can solve problems such as spoilage, easy sourness of shiitake mushrooms, etc., and achieve the effects of preventing spoilage, preventing shiitake mushrooms from breaking, and having good taste.

Inactive Publication Date: 2017-09-15
启东市惠鹤蔬果农地股份专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a processing technology of shiitake mushroom sauce; this processing technology can well improve the problems such as easy sourness, worry, spoilage, and over-brittleness of shiitake mushrooms in conventional shiitake mushroom processing, and the processed shiitake mushrooms have no Odor, easy to transport

Method used

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  • Process for making lentinus edodes dried meat sauce

Examples

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Effect test

Embodiment 1

[0030] A processing technology of mushroom jerky sauce, comprising the following steps:

[0031] (1) Selection: select fresh white-backed shiitake mushrooms with no pests, no peculiar smell, no rot, and no inclusions;

[0032] (2) Soaking in running water: Soak the mushrooms in the pool, the flowing water flows into the pool from the faucet at the upper part of the pool, and flows away from the water hole at the bottom of the pool; control the water flow speed so that the ratio of mushrooms to water is controlled at 1:1. The soaking time is 24h, and the soaked mushrooms should be stretched and have sufficient water;

[0033] (3) Cut the pedicle: Use scissors to cut off the pedicle of the mushroom, and pay attention to control the useful part. At the same time, self-check to identify defective products (rotten, discolored, dirty, odor, pests, inclusions, etc.);

[0034] (4) drum cleaning: use drum to clean shiitake mushrooms;

[0035] (5) Three-stage cleaning: wash the shiit...

Embodiment 2

[0044] A processing technology of mushroom jerky sauce, comprising the following steps:

[0045] (1) Selection: select fresh white-backed shiitake mushrooms with no pests, no peculiar smell, no rot, and no inclusions;

[0046] (2) Soak hair in running water: Soak the mushrooms in the pool, the flowing water flows into the pool from the faucet at the upper part of the pool, and flows away from the water hole at the bottom of the pool; control the water flow speed so that the ratio of mushrooms to water is controlled at 1:2. The soaking time is 28h, and the soaked mushrooms should be stretched and have sufficient water;

[0047] (3) Cut the pedicle: Use scissors to cut off the pedicle of the mushroom, and pay attention to control the useful part. At the same time, self-check to identify defective products (rotten, discolored, dirty, odor, pests, inclusions, etc.);

[0048] (4) drum cleaning: use drum to clean shiitake mushrooms;

[0049] (5) Three-stage cleaning: wash the shi...

Embodiment 3

[0058] A processing technology of shiitake mushroom jerky sauce, comprising the steps of:

[0059] (1) Selection: Select dry white-backed shiitake mushrooms that are free from pests, odors, rot, and inclusions;

[0060] (2) Soaking hair in running water: Soak shiitake mushrooms in a pool, the flowing water flows into the pool from the faucet on the upper part of the pool, and flows away from the drain hole at the bottom of the pool; control the water flow speed so that the ratio of shiitake mushrooms to water is controlled at 1:2. The soaking time is 48 hours, the soaked shiitake mushrooms should be in a stretched shape with sufficient water;

[0061] (3) Cut the pedicles: Use scissors to cut off the pedicles of the shiitake mushrooms, and pay attention to controlling the useful parts. At the same time, self-check and sort out defective products (rotten, discolored, dirty pruning, peculiar smell, insect damage, inclusions, etc.);

[0062] (4) Drum cleaning: use a drum to cle...

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Abstract

The invention discloses a processing technology of shiitake mushroom sauce, which comprises the steps of soaking shiitake mushrooms in flowing water; cutting the stems; cleaning; blanching the washed shiitake mushrooms, and the blanching solution is calcium sulfate solution; cooling; The first quick-freezing treatment is carried out to freeze the surface quickly; the second quick-freezing treatment is then carried out to make the core temperature of the shiitake mushrooms reach below -18°C to obtain the finished product. The invention uses running water to soak the shiitake mushrooms, which can take away the metabolites of the shiitake mushrooms in time, prevents the bad substances from accumulating and causing the shiitake mushrooms to deteriorate, and the prepared shiitake mushrooms have good crispness and no agglomeration.

Description

【Technical field】 [0001] The invention belongs to the field of food processing, and in particular relates to a processing technology of shiitake mushroom jerky sauce. 【Background technique】 [0002] Shiitake mushrooms are fungi, Basidiomycetes; they are mainly distributed in Heilongjiang, Jilin, Fujian, Taiwan, Hubei, Guangdong, Guangxi, Sichuan, Guizhou, Yunnan and other places. Mushrooms contain carbohydrates, proteins, fats, calories, amino acids, vitamins and minerals; they have the functions of nourishing qi, satisfying hunger, strengthening the body and mind, stopping bleeding and relieving pain, nourishing blood and promoting blood circulation. [0003] The existing methods all use still water to soak the shiitake mushrooms, so that the metabolites of the shiitake mushrooms cannot be quickly discharged, and harmful substances accumulate, causing the shiitake mushrooms to become sour, smelly, and spoiled. At the same time, in the current processing of shiitake mushroo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L31/00A23L3/358A23L3/36
CPCA23L27/60A23L3/358A23L3/36A23L31/00
Inventor 孙时丽
Owner 启东市惠鹤蔬果农地股份专业合作社
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