Fermentation type edible mushroom vegetarian ham and preparation method thereof

An edible fungus, fermentation technology, applied in food science and other directions, to achieve the effect of promoting rapid and even penetration, good fermentation effect, and increasing moisture

Active Publication Date: 2018-01-16
HENAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report on the application of probiotics to ferment edible fungus ham

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A preparation method of fermented edible fungus ham, comprising the following steps:

[0039] (1) Raw material pretreatment:

[0040] Wash the dried and rehydrated shiitake mushrooms, cut them into shreds, steam them for 6 minutes, and then cool them down to 42±1°C to obtain the raw material for fermentation of edible fungi;

[0041] Clean the dried and rehydrated shiitake mushrooms, control the water and vacuum microwave blanching for 6 minutes, then chop into granules, and then grind them into mud to obtain edible mushroom slime; wherein, the vacuum microwave blanching is controlled at a vacuum degree of 0.1 MPa, Microwave intensity 8 W / g;

[0042] The dried white fungus is pulverized and processed into powder, and passed through an 80-mesh sieve to obtain white fungus powder;

[0043] (2) Preparation of starter:

[0044] Pour the freeze-dried powders of the three strains (Lactobacillus bulgaricus, Lactobacillus plantarum and Streptococcus thermophilic) into sterile ...

Embodiment 2

[0053] A preparation method of fermented edible fungus ham, comprising the following steps:

[0054] (1) Raw material pretreatment:

[0055] Clean the fresh Agaricus bisporus, cut into shreds, steam for 5 minutes, and then cool to 42±1°C to obtain the edible fungus fermentation raw material;

[0056] Clean the fresh Agaricus bisporus, control the water and vacuum microwave blanching for 3 minutes, then cut into granules, and then grind it into mud to obtain edible fungus slime; wherein, the vacuum microwave blanching is controlled at a vacuum degree of 0.08 MPa and a microwave intensity of 6 W / g;

[0057] Dried fresh white fungus, then pulverized and processed into powder, passed through an 80-mesh sieve to obtain white fungus powder;

[0058] (2) Preparation of starter:

[0059] Pour the freeze-dried powders of the three strains (Lactobacillus bulgaricus, Lactobacillus plantarum and Streptococcus thermophilic) into sterile water under aseptic conditions, shake to dissolve,...

Embodiment 3

[0068] A preparation method of fermented edible fungus ham, comprising the following steps:

[0069] (1) Raw material pretreatment:

[0070] Wash the dried and rehydrated fungus, cut into shreds, steam for 20 minutes, and then cool to 42±1°C to obtain the edible fungus fermentation raw material;

[0071] Clean the dried and rehydrated fungus, control the water and vacuum microwave blanching for 10 minutes, then chop into granules, and then grind into mud to obtain edible fungus slime; wherein, the vacuum microwave blanching is controlled at a vacuum degree of 0.1 MPa, Microwave intensity 10 W / g;

[0072] The dried white fungus is pulverized and processed into powder, and passed through an 80-mesh sieve to obtain white fungus powder;

[0073] (2) Preparation of starter:

[0074] Pour the freeze-dried powders of the three strains (Lactobacillus bulgaricus, Lactobacillus plantarum and Streptococcus thermophilic) into sterile water under aseptic conditions, shake to dissolve, a...

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PUM

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Abstract

The invention belongs to the technical field of processing of edible mushrooms, and particularly relates to a fermentation type edible mushroom vegetarian ham and a preparation method thereof. The fermentation type edible mushroom vegetarian ham is prepared through the following steps of performing vacuum infiltration inoculating on the edible mushroom raw materials with probiotic bacteria speciescultured with a specially-made culture medium, performing solid-state fermentation, and mixing the fermented edible mushrooms with white fungus powder and other ingredients. The edible mushrooms areused as main raw materials, and probiotics are artificially added for fermentation, so that products have high nutrient value and flavor characteristics. Meat is not added, so that the mouth feel of fermentation type edible mushroom vegetarian ham has special fermentation flavor of the edible mushrooms and chewing sense of meat fibers. The fermentation type edible mushroom vegetarian ham is a healthy novel fermented vegetarian ham sausage, and conforms to convenient, nutritive and healthy diet requirements of modern consumers.

Description

technical field [0001] The invention belongs to the technical field of edible fungi processing, and in particular relates to a fermented edible fungus ham and a preparation method thereof. Background technique [0002] Edible fungus is an advantageous and characteristic agricultural product in my country. It is not only delicious, crisp and tender, but also has high nutritional value. It is known as "plant meat". Edible mushrooms have high protein content, comparable to meat and eggs; low fat content, similar to vegetable oil; high vitamin content, better than vegetable foods; rich in dietary fiber, which is very beneficial to human health. Therefore, more and more edible fungi have moved towards the dining tables of the common people. Correspondingly, in the food industry, various deep-processed foods that use edible fungi as the main raw material also emerge in an endless stream. But there are few edible fungus fermented products that are convenient to eat. [0003] Ferm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L29/00
Inventor 魏书信刘丽娜王安建田广瑞李顺峰高帅平许方方
Owner HENAN ACAD OF AGRI SCI
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