Edible fungus processing method

A processing method and technology for edible fungi, applied in the application, food preservation, food science and other directions, to achieve the effects of improving economic and social benefits, improving salting efficiency, and reducing the amount of salt used

Inactive Publication Date: 2018-08-21
宝鸡胜利现代农业开发有限公司
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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 industrial convenience food that can be preserved for a long time by combining yellow throat with fresh edible fungi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The processing method of embodiment 1 Agaricus bisporus compound yellow throat

[0032] (1) Processing of semi-finished products of Agaricus bisporus

[0033] a. Rinsing, slicing, greening and cooling of Agaricus bisporus: take fresh Agaricus bisporus, rinse with 0.4% dilute salt water after removing impurities, and then slice into slices with a thickness of 2mm. The sliced ​​Agaricus bisporus should be soaked in time 0.4% dilute salt water to prevent browning. After cutting, pick up and drain the Agaricus bisporus slices for 2-3 minutes, then pour them into a sandwich pot and cook for about 1-2 minutes, remove foam while cooking, and use a stirring pick Stir continuously to ensure that the mushroom body is cooked, and then put it into a clean flowing water tank for cooling for about 2-3 minutes, so that the mushroom slices are completely cooled;

[0034] b. Salting of Agaricus bisporus slices: Pick up the fully cooled Agaricus bisporus slices and drain for 3-4 minutes...

Embodiment 2

[0046] The processing method of embodiment 2 Pleurotus eryngii composite yellow throat

[0047] (1) Processing of Pleurotus eryngii semi-finished products

[0048] a. Rinsing, slicing, greening and cooling of Pleurotus eryngii: take fresh Pleurotus eryngii, rinse with 0.6% dilute salt water after removing impurities, and then slice into slices with a thickness of 3mm. The sliced ​​pleurotus eryngii should also be soaked in Put them in 0.6% dilute salt water to prevent browning. After cutting, pick up and drain the pleurotus eryngii slices for 2-3 minutes, then pour them into the sandwich pot and cook for about 1-2 minutes, remove the foam while cooking, and use a stirring pick Stir continuously to ensure that the mushroom body is cooked, and then put it into a clean flowing water tank for cooling for about 2-3 minutes, so that the mushroom slices are completely cooled;

[0049] b. Salting of Pleurotus eryngii slices: Pick up the fully cooled Pleurotus eryngii slices, drain fo...

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PUM

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Abstract

The invention discloses an edible fungus processing method. The method comprises the steps as follows: fresh edible fungi and a large artery of pig or ox are used as raw materials, the edible fungi ismade into a semi-finished product through procedures of rinsing, color protecting, slicing, precooking, salting, desalination and the like, the large artery of pig or ox is made into a semi-finishedproduct through procedures of rinsing, deodorization, precooking, taste enhancement with bone soup, cooling, cutting and the like, the semi-finished product of edible fungi and the semi-finished product of large artery of pig or ox are matched in proportion, flavoring and seasoning materials and auxiliary materials are mixed uniformly, and an edible fungus product is prepared. The product has theadvantages of being green, natural, reasonable in nutrient matching, good in flavor and taste, convenient to eat, long in expiration date and the like.

Description

technical field [0001] The invention relates to a processing method, in particular to a processing method of edible fungi. Background technique [0002] my country is a big producer of edible fungi, and the edible fungus industry has become an important industry in my country's agriculture. Edible mushrooms are not only nutritious and delicious, but also have high medicinal value. The content of vitamins and trace elements in most edible fungi is higher than that in vegetables. In addition to meeting people's nutritional needs, edible fungi can also promote and regulate the metabolism of the human body. force and so on have a more significant effect. At present, the consumption of edible fungi in my country is not very large, and there is less intensive processing. The annual per capita consumption is only about 3kg, which is equivalent to half of the developed countries such as the United States, France, and Japan. It is comparable to the daily diet recommended by the Wo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L13/20A23L13/70A23L5/20A23B7/10A23B7/157
CPCA23B7/10A23B7/157A23L5/21A23L5/27A23L13/20A23L13/72A23L31/00Y02A40/90
Inventor 不公告发明人
Owner 宝鸡胜利现代农业开发有限公司
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