Ready-to-eat black fungus and preparation method thereof

A technology of fungus and brine, which is applied in food drying, food science, food ingredients as taste improvers, etc. It can solve the problems affecting the texture and nutrition of black fungus, achieve high-quality sensory quality, prolong shelf life, and crisp nutrients.

Inactive Publication Date: 2017-10-20
广元亿明生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

CN200710046416.7 discloses a method for making instant black fungus. The black fungus is marinated in edible seasoning juice for at least 1 to 10 hours, which will dissolve polysaccharides, proteins and other substances to varying degrees, affecting the texture and nutrition of the black fungus.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of instant fungus and preparation method thereof

[0028] (1) Rinse the dried fungus under running water for 30 minutes, drain the open water for later use;

[0029] (2) Use a steam-heated jacketed pot to steam the fungus in step (1) with brine, the concentration of brine is 4.5%, the steaming time is 30min, the steaming temperature is 35°C, and the heating pressure is -60kPa;

[0030] (3) Place the fungus in step (2) in clean water at 30°C for vacuum tumbling and cooling, the cooling time is 35 minutes, the vacuum pressure is -80kPa, desalinated, impurities are removed, drained and cooled to room temperature naturally;

[0031] (4) Use far-infrared drying equipment to vacuum-dry the fungus in step (3) in stages, bake at 35°C for 2 hours, bake at 45°C for 1 hour, bake at 55°C for 1 hour, and vacuum at -65kPa;

[0032] (5) Vacuum bag the fungus in step (4) according to the saline: fungus mass ratio of 1:2, and the saline concentration is 5%;

[0033] (6) Sterili...

Embodiment 2

[0035] A kind of instant fungus and preparation method thereof

[0036] (1) Rinse the dried fungus under running water for 30 minutes, drain the open water for later use;

[0037] (2) Use a steam-heated jacketed pot to steam the fungus in step (1) with brine, the concentration of brine is 3%, the steaming time is 20min, the steaming temperature is 30°C, and the heating pressure is -60kPa;

[0038] (3) Place the fungus in step (2) in clean water at 30°C for vacuum tumbling and cooling, the cooling time is 30 minutes, the vacuum pressure is -80kPa, desalted and impurities are removed, drained and cooled to room temperature naturally;

[0039] (4) Use far-infrared drying equipment to vacuum-dry the fungus in step (3) in stages, bake at 30°C for 2 hours, bake at 40°C for 1 hour, bake at 50°C for 1 hour, and vacuum at -70kPa;

[0040] (5) Vacuum bag the fungus in step (4) according to the saline: fungus mass ratio of 1:2, and the saline concentration is 5%;

[0041] (6) Sterilize...

Embodiment 3

[0043] A kind of instant fungus and preparation method thereof

[0044] (1) Rinse the dried fungus under running water for 30 minutes, drain the open water for later use;

[0045] (2) Use a steam-heated jacketed pot to steam the fungus in step (1) with brine, the concentration of brine is 6%, the steaming time is 40min, the steaming temperature is 40°C, and the heating pressure is -60kPa;

[0046] (3) Place the fungus in step (2) in clean water at 30°C for vacuum tumbling and cooling, the cooling time is 40 minutes, the vacuum pressure is -80kPa, desalinated, impurities are removed, drained and cooled to room temperature naturally;

[0047] (4) Use far-infrared drying equipment to vacuum-dry the fungus in step (3) in stages, bake at 40°C for 2 hours, bake at 50°C for 1 hour, bake at 60°C for 1 hour, and vacuum at -60kPa;

[0048] (5) Vacuum bag the fungus in step (4) according to the saline: fungus mass ratio of 1:2, and the saline concentration is 5%;

[0049] (6) Sterilize...

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PUM

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Abstract

The invention belongs to the technical field of deep processing of edible funguses and discloses a ready-to-eat black fungus and a preparation method thereof. The ready-to-eat black fungus is prepared by salt-water steaming, gradient cooling, desalting, impurity removing, far infrared vacuum drying, salt-water vacuum bagging, boiling water sterilization, quick cooling and the like in a steam heating jacketed kettle. The ready-to-eat black fungus prepared according to the method is free of preservatives and keeps original taste of black fungus; by adoption of a special physical method for processing, crispiness of the black fungus is guaranteed, colloid in the black fungus is locked, the shelf life is prolonged, and the ready-to-eat black fungus is still crispy and elastic in taste and flavor after storage for 12 months.

Description

technical field [0001] The invention belongs to the technical field of edible fungus deep processing, and in particular relates to a method for preparing instant fungus without preservatives. Background technique [0002] Black fungus is rich in nutrition and has a crisp and tender texture. It is an edible fungus favored by consumers. However, at present, it is mainly processed products such as dry products, with few product types and low added value. The ready-to-eat black fungus products are convenient, nutritious and delicious, which can meet the needs of consumers for convenient, nutritious and delicious food in the fast-paced modern life. The market prospect is broad. At the same time, it can enrich the varieties of black fungus deep-processing products and expand the black fungus industry. Chain, improve the overall efficiency of the black fungus industry. [0003] During the production and preservation of soft-packed instant black fungus products, due to the dissolut...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L5/10A23B7/02
CPCA23B7/02A23L5/10A23L5/15A23L5/17A23L5/19A23L31/00A23V2002/00A23V2200/14A23V2300/10
Inventor 蹇奇先
Owner 广元亿明生物科技有限公司
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