A method for manufacturing tree ear mushroom lavor improved healthy functionality and expiration date

A manufacturing method and functional technology, which is applied in food preservation, food shaping, dry preservation of meat/fish, etc., can solve the problems of insufficient absorption by consumers, low content of fungus, and short product life, etc., to improve Healthy functionality and shelf life, increased ingredient content, and improved productivity

Inactive Publication Date: 2018-01-09
全柏江
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] On the other hand, as modern people pay more and more attention to health, as described above, the development of eating fungus, which is well-known as a health food, is gradually increasing, but the use of The developed fungus food generally contains a part of the fungus extract in the fruit drink, so the content of the fungus is not high, resulting in the general consumer not being able to fully absorb it. This is the problem
[0010] In addition, in order to increase the consumption of fungus, there are methods like boiling and extracting traditional Chinese medicine, but when extracting with ordinary methods, if it is not stored in a refrigerated way, it will easily deteriorate, resulting in short product life and problems in shelf life

Method used

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  • A method for manufacturing tree ear mushroom lavor improved healthy functionality and expiration date
  • A method for manufacturing tree ear mushroom lavor improved healthy functionality and expiration date

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0079] Embodiment 1: Use the frame for setting the shape of the seaweed sheet that the fungus powder and the fungus stock solution are mixed together with the original material

[0080] a1) The raw fungus cultivated on the farm can be used directly, but the dried fungus that has been soaked in rock pan water for about 3 hours can be used after drying and storage.

[0081] b1) Put the green fungus cultivated in the natural environment into the independent chamber connected with the high-pressure steam engine [pressure is 5-10kg / cm 2 , the operating weight is 450kg], open the inlet valve and close the outlet valve (but depending on the length of the exhaust pipe or the surrounding temperature, there may be some gaps in the time) for about 30 minutes to about one hour, then open the outlet valve and collect Steam is used for cooling, while the fungus stock solution can be extracted. The stock solution storage temperature can be between 5°C and 15°C.

[0082] c1) Stir the washed...

Embodiment 2

[0084] Embodiment 2: Under the situation of using no fungus powder, only use the fungus stock solution and the laver sheet sizing frame that is mixed with the original material

[0085] a2) The raw fungus cultivated on the farm can be used directly, but the dried fungus that has been soaked in rock pan water for about 3 hours can be used after drying and storage.

[0086] b2) Put the green fungus cultivated in the natural environment into the independent chamber connected with the high-pressure steam engine [pressure is 5-10kg / cm 2 , the operating weight is 450kg], open the inlet valve and close the outlet valve (but depending on the length of the exhaust pipe or the surrounding temperature, there may be some gaps in the time) for about 30 minutes to about one hour, then open the outlet valve and collect Steam is used for cooling, while the fungus stock solution can be extracted. The stock solution storage temperature can be between 5°C and 15°C.

[0087] c2) Stirring the wa...

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Abstract

The present invention relates to a method for manufacturing Auricularia auricula-judae mushroom having improved healthy functionality and expiration date with advanced content and sterilizing abilityof Auricularia auricula-judae mushroom, wherein the method comprises the following steps: a first step of cultivating and harvesting environmentally-friendly organic Auricularia auricula-judae mushroom; a second step of naturally drying the Auricularia auricula-judae mushroom to produce dried Auricularia auricula-judae mushroom; a third step of immersing the dried Auricularia auricula-judae mushroom in low-temperature mineral water to form Auricularia auricula-judae mushroom hydrate; a fourth step of injecting the mushroom Auricularia auricula-judae mushroom hydrate into a high-pressure stainless steel (SUS) chamber; a fifth step of cooling high-temperature water vapor to extract an undiluted solution of Auricularia auricula-judae and storing the extracted undiluted solution of Auriculariaauricula-judae; and a sixth step of agitating the undiluted solution of Auricularia auricula-judae at the temperature of 15-20 DEG C and a laver (water laver) and making laver with a laver machine toform laver-shaped full-length Auricularia auricula-judae laver.

Description

technical field [0001] The present invention relates to a method for producing fungus laver with improved health functionality and shelf life by increasing the content and sterilizing ability of fungus. The production method is to soak the dried fungus harvested after drying the raw fungus in a natural drying method in the rock plate water to make the fungus hydrate, then extract the fungus stock solution by high-pressure steam, and finally carry out the seaweed sheet shaping work together with the dried fungus powder. Background technique [0002] Fungus, which has recently attracted attention as a health food, belongs to the family Auriculariaceae. The fungus has a unique fragrance, delicious taste, and is easy to dry, so it has strong storage and storage properties. [0003] The size of the fungus is 2-6cm. It usually grows in groups and adheres to each other to form an irregular group. It becomes soft when exposed to water, but it shrinks after drying and becomes hard ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L17/60A23P10/28
CPCA23B4/015A23B4/03A23L3/01A23L3/54A23L17/60A23L31/00A23L33/10
Inventor 玄容昊
Owner 全柏江
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