Red jujube and tremella soup dry powder and preparation method thereof

A production method and technology of white fungus soup, which are applied in the directions of food drying, food science, food preservation, etc., can solve the problems of excellent white fungus soup, poor flavor, inconvenient consumption, etc. The effect of improving taste

Inactive Publication Date: 2017-12-26
ZHONGXIANG XINGLI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The soup made of white fungus and the above materials has a smooth taste and a mellow fragrance, but the soup with white fungus as the main raw material sold on the market is not only rare, but also inconvenient to eat. Generally, it is necessary to wash and soak the white fungus before adding other ingredients The auxiliary raw materials are boiled for quite a long time, and someone needs to be taken care of during the whole process, otherwise a bowl of white fungus soup with good color, fragrance and taste cannot be made, which cannot meet the needs of modern people's fast-paced life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of preparation method of jujube white fungus soup dry powder, comprises the following steps:

[0033] a. Tremella pretreatment: use dried tremella as raw material, soak it in water, remove the sundries in the tremella, and wash it repeatedly with a high-pressure bubble cleaner for later use;

[0034] b, jujube pretreatment: select dried red jujube slices as raw material, after removing the sundries in the red jujube slices, wash them repeatedly by a high-pressure bubble cleaner for future use;

[0035] c Lycium barbarum pretreatment: choose dried wolfberry as raw material, remove sundries and yellow leaves from wolfberry, wash it repeatedly with high-pressure bubble cleaner and cut into small pieces for later use;

[0036] d, shape cutting: the cleaned white fungus is cut into the required size with a special cutting machine, the above weight ratio is: white fungus 40kg, red dates 10kg, medlar 3kg;

[0037] e. Steaming: put the cut white fungus into a steamer at...

Embodiment 2

[0046] The difference between this embodiment 2 and embodiment 1 is:

[0047] The optimal weight ratio of white fungus, red dates and wolfberry is: white fungus 50kg, red dates 15kg, wolfberry 4kg;

[0048] a. Steaming: Put the cut white fungus into a steamer at 100°C for 1.5 hours;

[0049] b. Put red dates and red dates into boiling water at 98°C for 35 minutes;

[0050] c. Ingredients conditioning: Weigh 10kg of rock sugar and 0.6kg of kudzu root powder according to the following weight proportions, mix and stir well together; then mix and stir the white fungus and red dates in the above weight proportions with ingredients conditioning and heat to 85°C , add goji berries, stir evenly;

[0051] d. Spreading and quick freezing: Put the above-mentioned uniformly stirred materials into the aluminum plate, and then send the spreaded materials into the freezing room at -35°C for 3.5 hours, so that the central temperature of the materials reaches - 19°C;

[0052] e. Vacuum fre...

Embodiment 3

[0054]The difference between this embodiment 3 and embodiment 1 is:

[0055] The optimal weight ratio of white fungus, red dates and wolfberry is: white fungus 65kg, red dates 15kg, wolfberry 4kg;

[0056] a. Steaming: Put the cut white fungus into a steamer at 105°C for 0.5 hours;

[0057] b. Put red dates and red dates in boiling water at 100°C for 25 minutes;

[0058] c. Ingredients conditioning: take rock sugar 10 and kudzu root powder 0.8 according to the following proportions by weight, mix and stir well together; then mix and stir the white fungus and red dates in the above proportions by weight and condition the ingredients evenly and heat to 90°C, Add goji berries and stir well;

[0059] d. Spreading and quick-freezing: spread the above-mentioned uniformly stirred materials into an aluminum plate, and then send the spreaded materials into the freezer at a temperature of -40°C for quick freezing for 3 hours, so that the central temperature of the materials reaches - ...

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PUM

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Abstract

The invention discloses red jujube and tremella soup dry powder and a preparation method thereof. The method comprises the following steps: respectively carrying out impurity removal and cleaning on tremella and red jujubes to respectively obtain pretreated tremella and pretreated red jujubes; carrying out impurity removal, cleaning and slicing on red jujube pulp to obtain pretreated red jujube pulp; dicing the pretreated tremella to obtain tremella dices; steaming the tremella dices at high temperature to obtain a tremella material; mixing the pretreated red jujube pulp and the pretreated red jujubes, and boiling the mixture with boiled water to obtain a red jujube pulp and red jujube mixed material; firstly mixing rock candies with kudzu root powder, then adding the tremella material and the red jujube pulp and red jujube mixed material, heating the mixture, and finally adding pretreated Chinese wolfberries to obtain a mixture; quickly freezing the mixture to obtain a quickly frozen material; and carrying out vacuum freeze drying on the quickly frozen material to obtain a finished product. The red jujube and tremella soup dry powder prepared by adopting the method disclosed by the invention reserves the nutritional ingredients of the raw materials to the maximum extent, and is convenient to eat, prolonged in shelf life, light in weight and beneficial to long-distance transport.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a dry powder of jujube and white fungus soup and a preparation method thereof. Background technique [0002] White fungus is sweet, light, mild in nature, and non-toxic. It not only has the effect of nourishing the spleen and appetizing, but also has the effects of nourishing qi and clearing the intestines, nourishing yin and moistening the lungs. It can not only enhance human immunity, but also enhance the tolerance of tumor patients to radiotherapy and chemotherapy. Tremella is rich in natural vegetable colloid, and it has the effect of nourishing yin, so it is a good moisturizing food that can be taken for a long time. [0003] Jujube is warm in nature and sweet in taste. It has the effects of nourishing qi and blood, invigorating the spleen and harmonizing the stomach, and dispelling wind. It has an ideal effect; jujube contains triterpenoids and cyclic adenosine monophosphat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10A23L31/00A23L19/00A23L19/10A23L33/10A23L33/125A23L5/10A23L3/44
CPCA23L3/44A23L5/13A23L19/01A23L19/10A23L23/10A23L31/00A23L33/10A23L33/125A23V2002/00A23V2200/30A23V2300/10A23V2300/20A23V2300/24
Inventor 程世伦
Owner ZHONGXIANG XINGLI FOOD
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