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Instant edible mushrooms and processing method thereof

A processing method and technology of edible fungi, applied in food science, heating and preservation of fruits/vegetables, etc., can solve the problems of perishable fungi, reduced commodity value, time-consuming cooking, etc., and achieve high nutrient retention rate and short production cycle , easy to carry effect

Inactive Publication Date: 2018-05-15
QIANXINAN JIRENTANG HEALTH FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the edible fungus market in my country is still dominated by direct sales of fresh and dried edible fungi. Fresh edible fungi are perishable, have a short shelf life, and are easily damaged during transportation and sales, reducing the value of commodities; Although edible fungi are resistant to storage and easy to transport, they can adjust the market supply in low and peak seasons, but cooking takes time

Method used

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  • Instant edible mushrooms and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A processing method of fragrance-type ready-to-eat edible fungus, comprising the steps of:

[0026] S1. Sorting: Manually sort the Coprinus chanterelles, and remove the old mushroom heads, moldy fungi or physical impurities at the roots;

[0027] S2. Silk making: Tear the selected coprinus mushrooms into filaments or strips; when processing, the maximum diameter of the stem is ≤1cm, and when the diameter of the whole tree is 0.3-1cm, it must be broken into two parts; the arc length of the cap fan ≤3cm, mycelium length shall not exceed 8cm;

[0028] S3. Pickling: put the mycelia of Coprinus coprinus in a pickling barrel, take ginger residue or dried ginger powder with 0.24% of the mycelium of Coprinus coprinus and boil it with 15 times the amount of water for 20-40 minutes, and then use 300 mesh Filter through a filter cloth and collect ginger juice for later use; take 0.5% white sugar, 3.0% soy sauce, 0.22% salt and ginger juice of Coprinus coprinus mycelium mass and m...

Embodiment 2

[0035] A processing method of spicy type instant edible fungus, comprising the steps of:

[0036] S1. Sorting: Manually sort tea tree mushrooms to remove old fungus heads, moldy fungus or physical impurities at the roots;

[0037] S2. Silk making: Tear the selected tea tree mushrooms into filaments or strips; when processing, the maximum diameter of the fungus stem is ≤1cm, and when the diameter of the whole tree is 0.3-1cm, it must be broken into two parts; the arc length of the cap fan ≤ 3cm, mycelium length shall not exceed 8cm;

[0038] S3. Pickling: put the tea tree mushroom mycelium in a pickling barrel, take ginger residue or dried ginger powder with 0.24% of the tea tree mushroom mycelium quality, boil it with 15 times the amount of water for 20-40 minutes, and then use a 300-mesh filter cloth Filter and collect the ginger juice for later use; take 0.5% white sugar, 3.0% soy sauce, 0.22% salt and ginger juice by the quality of the mycelium of tea tree mushroom, mix th...

Embodiment 3

[0045] A processing method for fresh-flavored instant edible mushrooms, comprising the steps of:

[0046] S1. Sorting: remove the edible fungus whose roots, rotten or damaged parts are removed, and wash with water to remove the cultivation substrate and impurities on the surface;

[0047] S2. Silk making: Tear the edible mushrooms treated in step S1 into filaments or strips; the maximum diameter of the dried mushrooms is ≤1cm, and when the diameter of the whole tree is 0.3-1cm, it must be broken into two parts; the arc length of the mushroom cap is ≤ 3cm, mycelium length shall not exceed 8cm;

[0048] S3. Pickling: put the mycelium in a suitable pickling barrel, mix 1.5% of the mycelium with edible salt and 6.0% of production water to dissolve it, add it to the mycelium, add 15% soy sauce, and knead until the color is uniform , marinate for 10-30 minutes;

[0049] S4, brine preparation: take 0.12% star anise, 0.20% Luo Han Guo broken, 2.3% ginger, 0.15% cinnamon, wrap them i...

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Abstract

The present invention provides a processing method of instant edible mushrooms. The processing method comprises steps of sorting, silk making, pickling, oil-frying and blending. Specially prepared marinating materials are used to conduct the pickling of edible mushroom mycelia and fragrance can be better infiltrated. A modern device of an oil-frying pot has characteristics of saving time and effort, enabling water to be easy to control, etc. A used modern moist heat sterilization technology can avoid problems that temperature of traditional sterilization operations is difficult to control, burning is easy to happen, etc. The processing method is very conducive to scale, industrialization and standardized productions, helps to promote deep processing of the edible mushrooms, speeds up development of edible mushroom industry, and increases economic benefits of the edible mushrooms. The prepared product by the method is high in retention rate of nutrient components, mycelia are full in morphology, and the instant edible mushrooms are soft, crisp and appropriate, fragrant, spicy and tasty, and convenient to carry. The product is free of preservatives and antioxidants, and has a shelf life of 12-18 months. The instant edible mushrooms are simple in processing technology, short in production period and easy control in process parameters and quality, and do not cause loss of nutrientcomponents and waste of raw materials.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an instant edible fungus and a processing method thereof. Background technique [0002] my country is the largest producer of edible fungi in the world, accounting for about 80% of the world's total output, and the total output shows an increasing trend year by year. Edible mushrooms are not only nutritious and delicious, but also have high medicinal value. Edible mushrooms are rich in protein (the content is equivalent to that of beef), amino acids, polysaccharides, dietary fiber, vitamins and trace elements, etc., in addition to meeting people's nutritional needs, they can also promote and regulate the metabolism of the human body. It has a good auxiliary curative effect, and has a more significant effect on anti-fatigue, anti-aging, anti-infection, anti-tumor, and enhancing immunity. However, the per capita consumption of edible fungi in my country is still relatively small at...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L27/00A23L5/10A23B7/005
CPCA23B7/005A23L5/11A23L27/00A23L31/00
Inventor 张翼坚
Owner QIANXINAN JIRENTANG HEALTH FOOD
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