Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Processing method of nutritional dried straw mushroom meat slice

A processing method and technology for straw mushrooms, which are applied in the functions of food ingredients, food science, and applications, can solve the problems of straw mushrooms being difficult to store, and achieve the effects of unique flavor, crispy taste, and anti-aging effects.

Inactive Publication Date: 2017-10-10
宇琪
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that straw mushrooms are not easy to store, and to provide a processing method of nutritious straw mushroom meat

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A method for processing nutritious straw mushroom dried meat, the specific operation steps are:

[0015] 1) Raw material processing: choose non-mildew and non-moth-eaten sub-dried straw mushrooms and oyster mushroom roots, wash them with clean water, remove the stalks, soak in clean water for 6-7 hours, drain and crush them in a meat grinder;

[0016] (2) Blending: Put the raw and auxiliary materials into the blender, open the eggs and beat them with bamboo shoots, and then fully mix and beat to form a slurry;

[0017] (3) Coating: use a stainless steel knife to coat the slurry on a bamboo drying sieve with a thickness of 15mm;

[0018] (4) Baking: Put the baking sieve on the angle steel shelf for baking, and bake in two times, the first baking temperature is 70°C, 14h, and exhaust gas; the second baking temperature is 110°C, 5h, close the exhaust valve; finally Raise the temperature to 140°C for 45 minutes, take it out and cool down immediately to avoid coking;

[00...

Embodiment 2

[0021] A method for processing nutritious straw mushroom dried meat, the specific operation steps are:

[0022] 1) Raw material processing: select dry straw mushrooms, shiitake mushrooms, and mushroom roots that are free from mildew and insects, wash them with clean water, remove the stalks, soak in clean water for 6-7 hours, drain and crush in a meat grinder;

[0023] (2) Blending: Put the raw and auxiliary materials into the blender, open the eggs and beat them with bamboo shoots, and then fully mix and beat to form a slurry;

[0024] (3) Coating: use a stainless steel knife to coat the slurry on a bamboo drying sieve with a thickness of 15mm;

[0025] (4) Baking: Put the baking sieve on the angle steel shelf for baking, and bake in two times. The first baking temperature is 70 ° C, 14 hours, and the exhaust is large; the second baking temperature is 110 ° C, 5 hours, close the exhaust valve; Raise the temperature to 140°C for 45 minutes, take it out and cool down immediate...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a processing method of a nutritional dried straw mushroom meat slice and belongs to the field of food processing. The processing method is characterized in that 40 percent of mushroom roots and branched mushrooms of straw mushrooms, 55 percent of lean meat and 5 percent of shop fat are used as raw materials; 9 percent of first-grade fish sauce and 11 percent of egg are used as auxiliary materials; fructus anisi stellati, fructus foeniculi, cortex cinnamomi, pachyrhizus erosus and black pepper are prepared into seasoning powder; salts, sugar, soy sauce and edible vinegar are used. The processing method for the nutritional dried straw mushroom meat slice comprises the following flow: selecting the branched mushrooms and the mushroom roots of the straw mushrooms, cleaning, mincing, blending, coating, roasting, packaging and inspecting. The nutritional dried straw mushroom meat slice disclosed by the invention has the beneficial effects of fragrant and crisp mouthfeel and delicious flavor of the straw mushroom and pork and is rich in abundant protein and crude fibers; the product has the advantages of abundant nutrition, and efficacy of helping digestion and removing fever, invigorating spleen and replenishing Qi, clearing away summer-heat, nourishing Yin and strengthening Yang, increasing milky juice, preventing scurvy, promoting wound healing, protecting liver and invigorating stomach and enhancing human immunity, and is good food and drug dual-purpose nutritional health-care food.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of nutritious straw mushroom dried meat. Background technique [0002] Straw mushrooms, also known as straw mushrooms, orchid mushrooms, stalk mushrooms, sesame mushrooms, home-grown mushrooms, Nanhua mushrooms, grass mushrooms, delicious buds, and foot mushrooms, are rare edible, medicinal, and therapeutic foods that have been successfully developed and cultivated in recent years. New varieties of edible fungi. Straw mushrooms have high vitamin C content, which can promote human metabolism, improve immunity, and enhance disease resistance. Straw mushrooms have a detoxifying effect. When lead, arsenic, and benzene enter the human body, they can combine with them to form anticorruption, which is excreted with urine. Straw mushrooms also contain a foreign protein substance, which can eliminate human cancer cells. The crude protein contained in it exceeds that of sh...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L13/60A23L13/70A23L31/00A23L33/00
CPCA23L13/67A23L13/62A23L13/70A23L31/00A23L33/00A23V2002/00A23V2200/302A23V2200/308A23V2200/326
Inventor 宇琪张利敏
Owner 宇琪
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com