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Ready-to-brew black fungus sauce and preparation method thereof

A technology of black fungus and red fungus, which is applied in the field of instant black fungus sauce and its preparation, which can solve the problems of taste defects and impracticality, and achieve the effects of pleasant aroma, good versatility, good traditional flavor and quality

Inactive Publication Date: 2018-12-18
戴家庆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, compared with people's traditional black fungus eating habits, the above-mentioned instant black fungus processing method, due to the restriction of product form, is very convenient but not practical, and there are defects in the mouthfeel

Method used

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  • Ready-to-brew black fungus sauce and preparation method thereof
  • Ready-to-brew black fungus sauce and preparation method thereof
  • Ready-to-brew black fungus sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] An instant type series of black fungus sauce, each component raw material is calculated in kilograms: 100 kg of fresh black fungus, 30 kg of red dates, 15 kg of longan, 5 kg of pueraria root powder, 3 kg of maltodextrin, 0.01 kg of pectinase, D-sodium ascorbate 0.05 kg, glucose oxidase 0.02 kg, rock sugar 20 kg, sucrose 30 kg, honey 5 kg, lemon juice 0.5 kg, water 15 kg.

[0031] The preparation method of above-mentioned instant black fungus sauce, comprises the steps:

[0032] (1) the fresh, soaked black fungus is washed with clean water, decontaminated to remove the ear fungus, after draining the water content, dried black fungus is obtained after hot air drying;

[0033] (2) Take half of the red dates, wash them and remove the core, add water according to the mass ratio of red dates to water at 1:1, add pectinase and cook at normal pressure for 15 minutes to ripen the gums, filter and separate out the jujube slag and red date juice after taking out of the pot , take...

Embodiment 2

[0039] An instant type series of black fungus sauce, the raw materials of each component are calculated in kilograms: 100 kilograms of fresh black fungus, 30 kilograms of red dates, 15 kilograms of wolfberry, 5 kilograms of longan, 6 kilograms of kudzu root powder, 4 kilograms of maltodextrin, pectin 0.01 kg of enzyme, 0.05 kg of sodium D-ascorbate, 0.02 kg of glucose oxidase, 20 kg of rock sugar, 30 kg of sucrose, 5 kg of honey, 0.5 kg of lemon juice, and 15 kg of water.

[0040] The preparation method of above-mentioned instant black fungus sauce, comprises the steps:

[0041] (1) the fresh, soaked black fungus is washed with clean water, decontaminated to remove the ear fungus, after draining the water content, dried black fungus is obtained after hot air drying;

[0042](2) Take half of the red dates, wash them and remove the core, add water according to the mass ratio of red dates to water at 1:1, add pectinase and cook at normal pressure for 15 minutes to ripen the gums,...

Embodiment 3

[0048] An instant type series black fungus sauce, each component raw material is calculated by kilogram as: 100 kilograms of fresh black fungus, 30 kilograms of red dates, 15 kilograms of longan, 5 kilograms of sweet-scented osmanthus, 15 kilograms of lotus seeds, 5 kilograms of kudzu root powder, 5 kilograms of maltodextrin kg, pectinase 0.01 kg, sodium D-ascorbate 0.05 kg, glucose oxidase 0.02 kg, rock sugar 20 kg, sucrose 30 kg, honey 5 kg, lemon juice 0.5 kg, water 15 kg.

[0049] The preparation method of above-mentioned instant black fungus sauce, comprises the steps:

[0050] (1) the fresh, soaked black fungus is washed with clean water, decontaminated to remove the ear fungus, after draining the water content, dried black fungus is obtained after hot air drying;

[0051] (2) Take half of the red dates, wash them and remove the core, add water according to the mass ratio of red dates to water at 1:1, add pectinase and cook at normal pressure for 15 minutes to ripen the ...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a ready-to-brew black fungus sauce and a preparation method thereof. The ready-to-brew black fungus sauce comprises the following raw materials in parts by weight: 80-100 parts of fresh black fungi, 20-30 parts of red dates, 15-45 parts of nutritious food materials, 5-10 parts of kudzuvine root powder, 10-15 parts of maltodextrin, 20-30 parts of rock sugar, 20-30 parts of sucrose, 0.01-0.02 part of pectinase, 0.02-0.04 part of glucose oxidase, 0.5-1 part of sodium D-isoascorbate, 1-2 parts of lemon juice, and 5-20 parts of water. The ready-to-brew black fungus sauce of the invention is ready to brew and ready to drink, and the black fungus thick soup obtained by brewing is transparent in appearance, sweet and refreshing in taste, smooth in mouth feel and pleasant in aroma, and can absolutely compare favourably with traditional black fungus thick soups obtained by simmering, stewing and boiling.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a series of instant black fungus sauce and a preparation method thereof. Background technique [0002] Black fungus is a traditional fungal health food in my country. Every 100 grams of black fungus contains 9.1g of protein, 60.8g of carbohydrates, 1.1g of fat, and 100mg of B vitamins. In addition, it also contains 8 kinds of amino acids required by the human body. In particular, the content of vitamin B exceeds that of rice, noodles, vegetables and meat, and is known as "the meat of the vegetarian". Modern medicine has proved that black fungus has obvious curative effect on the prevention and treatment of human cardiovascular and cerebrovascular and tumor diseases. Therefore, how to innovate processing techniques and methods to produce more convenient edible black fungus products to meet people's pursuit of health care has a good market prospect. [0003] I...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L19/00A23L31/00A23L33/10
CPCA23L19/09A23L27/60A23L31/00A23L33/10
Inventor 戴家庆戴巍
Owner 戴家庆
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