A kind of drying method of edible mushroom
A technology for edible mushrooms and ovens, which is applied in the fields of application, food science, food processing, etc., and can solve problems such as being unable to be used twice and affecting the taste of edible fungi
Active Publication Date: 2019-12-03
徐州宇之阳市场营销策划有限公司
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Problems solved by technology
However, in the actual baking process, it was found that after the cypress branches and edible fungi were baked together, the smell of the cypress branches was too strong and affected the taste of the edible fungi; and after each batch of edible fungi was baked, the cypress branches would also The smell of being baked is completely released and cannot be used again; after baking, the dry and broken cypress branches need to be separated from the edible fungi
Method used
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[0016] The present invention will be described in further detail below by means of specific embodiments:
[0017] The reference signs in the drawings of the description include: box body 1, first block 2, second block 3, steam port 4, vacuum chamber 5, accommodation chamber 6, return chamber 7, return hole 8, telescopic shaft 9 , Carding frame 10, guide bar 11, steel wire 12.
[0018] A method for drying edible fungi comprises the following steps:
[0019] Step 1: Prepare a baking device, which is basically as attached figure 1 As shown: it includes a square box body 1, and the first stopper 2 and the second stopper 3 are installed horizontally on the left and right inner walls of the box mouth of the box body 1, and the first stopper 2 and the second stopper There is a gap between 3, and the range of this gap is 5-7cm. The box body 1 is fixedly installed on the outer wall of the first block 2 with a storage room 6 for placing cypress branches, and the right side wall of th...
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The invention relates to the field of food processing, and especially relates to a drying method of edible fungi. The drying method of the edible fungi comprises the following steps of putting edible fungi to be baked into a box, and containing fresh cypress branches in a containing chamber; starting the baking box, setting temperature of the baking box at 55-65 DEG C, setting stretch frequency of a turning and rolling unit at 40-50 times / minute, and carrying out baking for 50-65 minutes; setting the temperature of the baking box at 45-55 DEG C, setting the stretch frequency of the turning and rolling unit at 50-60 times / minute, carrying out baking for 80-110 minutes, and taking out the dried edible fungi. By implementing the technical scheme, the purpose of prolonging service life of the cypress branches during the process of baking the edible fungi together with the cypress branches is achieved.
Description
technical field [0001] The invention relates to the field of food processing, in particular to a method for drying edible fungi. Background technique [0002] Edible fungi are rich in nutrients, high in protein, low in fat, rich in essential amino acids, minerals, vitamins and polysaccharides and other nutrients. Regular consumption of edible fungi can promote the body's absorption of other food nutrients, and use them to make soup. Even better, dried edible fungi are used to make soups with a richer soup flavor. At present, when the edible fungi are dried, the edible fungi are only dried separately. The inventor has found through research that adding cypress branches to the edible fungi during the baking process will make the dried edible fungi have a cypress fragrance. The stewed soup tastes more delicious than the soup stewed by traditional edible mushrooms. However, in the actual baking process, it was found that after the cypress branches and edible fungi were baked t...
Claims
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IPC IPC(8): A23N12/08A23L31/00
CPCA23L31/00A23N12/083
Inventor 罗章杰
Owner 徐州宇之阳市场营销策划有限公司