A kind of instant tremella soup and preparation method thereof

A tremella soup and instant food technology, applied in food science, food ingredients as a taste improver, etc., can solve the problem of not being able to satisfy consumers, unable to soak, it takes at least 1 hour to absorb water and unfold, tremella soup floats on ice water, etc. problem, to achieve the effect of good color quality, thick colloid, and fluffy shape

Active Publication Date: 2021-06-22
盛养(福建)生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] As an improvement, some existing invention patents disclose the instant white fungus soup that can be brewed with ice water and its processing method, but ice water must be poured on the white fungus soup and stirring tools (spoon or fork) must be constantly used or chopsticks) press the blocky white fungus soup in the water and stir until it slowly absorbs water to make the white fungus soup unfold, otherwise the blocky white fungus soup will float on the ice water and cannot be soaked in a short time. Meet the needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0028] A kind of preparation method of instant white fungus soup provided by the invention comprises the following steps:

[0029] Step 1: Spread the white fungus soup with a solid content of 40~45% in the mold, put the mold with the white fungus soup in a tunnel-type liquid nitrogen quick freezer, and freeze it at -110°C for 15~20 minutes to obtain blocks Shaped tremella soup, wherein the thickness of the tremella soup spread in the mold is controlled at 1.8~2.2cm;

[0030] Step 2: Spread the block tremella soup frozen in step 1 in an environment with an air pressure of 50~100Pa. The bottom of the block tremella soup is always kept at a temperature of -35~-30°C, and the top of the block tremella soup is sequentially Heating at 78.5~81.5℃ for 0.5~1.5h, heating at 95~105℃ for 3.5~4.5h, heating at 83.5~86.5℃ for 3.5~4.5h, heating at 72.5~77.5℃ Heating for 2.5~3.5h, heating at 62.5~67.5°C for 2.5~3.5h, and heating at 52.5~57.5°C for 4.5~5.5h until the moisture content of the blo...

Embodiment 1

[0049] A preparation method for instant white fungus soup, comprising the following steps:

[0050] Step 1: Cut the fresh white fungus after root removal into 5mm×5mm×5mm tremella dices, put the tremella dices and rock sugar into water twice the volume of the tremella dices, under the conditions of steam pressure 0.2MPa and steam temperature 115°C Steam for 15 minutes to get white fungus soup; add lotus seeds, lilies and wolfberries to water three times their respective volumes, steam for 15 minutes at a steam pressure of 0.2 MPa and a steam temperature of 115°C, and then mix to get a soup of ingredients; pour it into the mold first Put into above-mentioned batching soup, then pour into above-mentioned white fungus soup, guarantee that the volume of white fungus soup in the mould is 5 times of batching soup volume, obtain the white fungus soup that solid content is 45%;

[0051] Spread the white fungus soup with a solid content of 45% in the mold, put the mold with the white f...

Embodiment 2

[0055] A preparation method for instant white fungus soup, comprising the following steps:

[0056] Step 1: Cut the fresh white fungus after removing the root into 5mm×5mm×5mm tremella dices, put the tremella dices and rock sugar into water three times the volume of the tremella dices, under the conditions of steam pressure 0.3MPa and steam temperature 115°C Steam for 10 minutes to get white fungus soup; add lotus seeds, red dates and wolfberry to 5 times their respective volumes of water, steam for 10 minutes at a steam pressure of 0.3 MPa and a steam temperature of 115°C, and then mix to get a soup of ingredients; first pour in the mold Put into above-mentioned batching soup, then pour into above-mentioned white fungus soup, ensure that the volume of white fungus soup in the mould is 4 times of batching soup volume, obtain the white fungus soup that solid content is 40%;

[0057] Spread tremella soup with a solid content of 40% in the mold, put the mold with tremella soup in...

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Abstract

The invention relates to the technical field of food processing, and specifically provides an instant white fungus soup and a preparation method thereof, comprising the following steps: placing the white fungus soup with a solid content of 40 to 45% in a tunnel-type liquid nitrogen quick-freezing machine to Freeze at 110°C for 15-20 minutes to obtain blocky white fungus soup; spread the frozen blocky white fungus soup in an environment with an air pressure of 50~100Pa, and keep the bottom of the blocky white fungus soup at -35~-30°C , the top of the block-shaped white fungus soup was heated at 80°C for 1 hour, 100°C for 4 hours, 85°C for 4 hours, 75°C for 3 hours, 65°C for 3 hours and 55°C for 5 hours to obtain instant white fungus soup. The instant white fungus soup prepared by the invention is more fluffy and not easy to collapse, can be quickly and evenly distributed in ice water without stirring, is convenient for soaking, and is convenient for carrying and eating.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an instant white fungus soup and a preparation method thereof. Background technique [0002] Tremella, also known as white fungus, is a colloidal fungus that grows on dead wood. It is named Tremella because its color is as white as silver. It has always had the same outstanding reputation as ginseng and pilose antler. "Pearl", "Crown of Fungi". Ancient medical scientists [0003] It is believed that tremella has the effects of "strengthening essence, nourishing kidney, moistening lung, promoting body fluid, relieving cough, clearing heat, nourishing stomach, nourishing qi, harmonizing blood, strengthening heart, strengthening body, nourishing brain and refreshing". Modern medical research shows that white fungus is rich in protein, carbohydrates, vitamins, trace elements and other nutrients, and the polysaccharide in white fungus has the effects of anti-tumor, anti-oxid...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L31/00A23L23/10
CPCA23V2002/00A23L23/10A23L31/00A23V2200/14
Inventor 杜雄杰
Owner 盛养(福建)生物科技有限公司
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