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Making method of ready-to-eat shiitake mushrooms

A technology of shiitake mushrooms and mushroom stems, which is applied in the direction of food ingredients as taste improvers, confectionery, and confectionery industry. good sex effect

Inactive Publication Date: 2017-10-10
GANSU ACAD OF SCI INST OF BIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, the methods for producing ready-to-eat shiitake mushrooms mainly include frying, frying, high-pressure steaming, baking, etc. These processing methods destroy the nutrients in the shiitake mushrooms, and the efficiency is low. It is also quite different from natural shiitake mushrooms
Patent CN 103652833 A discloses a method of processing ready-to-eat shiitake mushroom chips by vacuum freeze-drying dehydration, but this method requires the freezing temperature to be -35°C, which is difficult to achieve with general equipment, and although the processed products are better preserved The nutritional content of shiitake mushrooms is reduced, but the texture of the product is relatively dense and the taste is hard

Method used

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  • Making method of ready-to-eat shiitake mushrooms

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] a. Selection: select fresh shiitake mushrooms with no deterioration, complete shape and uniform size, and remove the stems;

[0021] b. Cleaning: Rinse repeatedly with clean water to remove dirt such as sediment and sawdust, and drain;

[0022] c. Freezing: Drain the surface liquid of the soaked shiitake mushrooms and cool them down, then freeze them at -18°C for 24 hours;

[0023] d. Vacuum microwave drying: place the frozen shiitake mushrooms directly in a vacuum microwave dryer for vacuum drying; the process is divided into three stages, the total drying time is 30min, and the vacuum degree is -0.090MPa; in the first stage, microwave The power density is 9w / g, the drying time is 7min, and the drying temperature is 70°C; the second stage, the microwave power density is 7w / g, the drying time is 10min, and the drying temperature is 55°C; the third stage, the microwave power density is 4w / g, and the drying time is 13min. Drying temperature 45°C;

[0024] E, seasoning: ...

Embodiment 2

[0029] a. Selection: select fresh shiitake mushrooms with no deterioration, complete shape and uniform size, and remove the stems;

[0030] b. Cleaning: Rinse repeatedly with clean water to remove dirt such as sediment and sawdust, and drain;

[0031] c, blanching: cook the shiitake mushrooms, drain, cool, the solution components (by weight) for cooking shiitake mushrooms are: 100 parts of water, 0.5 parts of salt, 0.2 parts of citric acid, 0.06 parts of ascorbic acid, and the blanching time is 2min;

[0032] d. Freezing: Drain the surface liquid of the soaked shiitake mushrooms and cool them down, then freeze them. The freezing temperature is -18°C, and the freezing time is 24 hours;

[0033] e. Vacuum microwave drying: place the frozen shiitake mushrooms directly in a vacuum microwave dryer for vacuum drying; the process is divided into three stages, the total drying time is 30min, and the vacuum degree is -0.090MPa; in the first stage, microwave The power density is 9w / g,...

Embodiment 3

[0039] a. Selection: select fresh shiitake mushrooms with no deterioration, complete shape and uniform size, and remove the stems;

[0040] b. Cleaning: Rinse repeatedly with clean water to remove dirt such as sediment and sawdust, and drain;

[0041]c, blanching: cook the shiitake mushrooms, drain, cool, the solution components (by weight) for cooking shiitake mushrooms are: 100 parts of water, 0.5 parts of salt, 0.2 parts of citric acid, 0.06 parts of ascorbic acid, and the blanching time is 2min;

[0042] d. Dipping: put the cooled shiitake mushrooms in a vacuum sugar dipping machine, add auxiliary materials, and carry out vacuum dipping at a temperature of 50°C and a vacuum of -0.07MPa for 15 minutes. The components of the dipping solution (by weight) For: 100 parts of water, 10 parts of maltodextrin, 5 parts of maltose, 400 parts of shiitake mushrooms;

[0043] e. Freezing: Drain the surface liquid of the soaked shiitake mushrooms and cool them down, then freeze them at...

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Abstract

The invention provides a method for making ready-to-eat shiitake mushrooms. The method comprises the following steps of performing pretreatment, performing freezing, performing vacuum microwave drying, performing seasoning and performing packaging. The ready-to-eat shiitake mushrooms produced by the method have the characteristics of being rich in fragrance, crisp in mouth feel, rich in nutrition, low in calorie and the like, original flavor and the nutrient value of shiitake mushrooms are furthest maintained, and the quality and the added value of the ready-to-eat shiitake mushrooms are notably increased.

Description

technical field [0001] The invention belongs to the technical field of deep processing of edible mushrooms, in particular to a method for making non-fried instant shiitake mushrooms. Background technique [0002] Shiitake mushrooms, also known as flower mushrooms, mushrooms, Xiangxin, mushrooms, mushrooms, and mushrooms, are the fruiting bodies of mushrooms of the family Pleurotaceae. Shiitake mushroom is the second largest edible fungus in the world and one of the special products in my country. It is known as "mountain delicacy" among the people. It is a fungus that grows on wood. Delicious taste, refreshing aroma, rich nutrition. Shiitake mushrooms are rich in vitamin B group, iron, potassium, provitamin D (converted into vitamin D after sun exposure), sweet in taste and flat in nature. Indications loss of appetite, lack of energy and fatigue. Mushrooms are known as "the king of delicacies", and they are high-protein, low-fat nutritional and health food. The content ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L5/20A23L5/30A23G3/36
CPCA23G3/36A23L5/21A23L5/34A23L31/00A23V2002/00A23V2200/14A23V2250/032A23V2300/10A23V2300/20A23V2250/708A23V2300/24A23V2250/5114A23V2250/616
Inventor 张文齐路等学麻和平赵玉卉邵建宁刘彩云
Owner GANSU ACAD OF SCI INST OF BIOLOGY
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