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Improved preparation technology of dried edible fungi

A preparation process and technology for edible fungi, applied in the application, food preservation, food science and other directions, to achieve the effect of promoting taste, facilitating long-term quality storage and consumption, and promoting the improvement of preservation efficiency

Inactive Publication Date: 2018-12-21
宁夏杞浓枸杞产业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to: aim at the above-mentioned problems existing at present, propose an improved dry edible fungus preparation process, through the reasonable improvement design of edible fungus preparation process, further improve the fresh-keeping effect of edible fungus and ensure better fresh-keeping Taste, and then solve the deficiencies and defects of the existing technology

Method used

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Examples

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Effect test

Embodiment 1

[0019] An improved preparation process of dried edible fungi, comprising the following specific steps:

[0020] S1: Edible fungus selection and crude processing: select fresh edible fungi, clean them with deionized water, and cut them into blocks with a size of 3mm; the blocky edible fungi are washed again with hot water at a temperature of 35°C and heated at 25°C. Carry out hot air drying under the hot air for standby;

[0021] S2: Preparation of antistaling agent: The preparation process of antistaling agent is as follows: (1) Raw material selection: select the following preservative preparation raw materials according to the mass parts: 5 parts of camphor, 3 parts of citric acid, 5 parts of salt, 10 parts of monosodium glutamate, 5 parts of powdered sugar 5 parts of clove powder, 1 part of cinnamon, 3 parts of pepper, 5 parts of galangal, 5 parts of garlic, and 2 parts of onion; Preparation: in a closed container, according to the preservative raw material: edible alcohol:...

specific Embodiment 2

[0026]An improved preparation process of dried edible fungi, comprising the following specific steps:

[0027] S1: Edible fungus selection and crude preparation: select fresh edible fungi, clean them with deionized water, and cut them into blocks with a size of 5mm; the blocky edible fungi are washed again with hot water at a temperature of 40°C, and heated at 30°C. Carry out hot air drying under the hot air for standby;

[0028] S2: Preparation of antistaling agent: The preparation process of antistaling agent is as follows: (1) Raw material selection: select the following preservative preparation raw materials according to the mass parts: 5 parts of camphor, 3 parts of citric acid, 5 parts of salt, 10 parts of monosodium glutamate, 5 parts of powdered sugar 5 parts of clove powder, 1 part of cinnamon, 3 parts of pepper, 5 parts of galangal, 5 parts of garlic, and 2 parts of onion; Preparation: in a closed container, according to the preservative raw material: edible alcohol...

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Abstract

The invention relates to the technical field of processing and preparation of edible fungi and in particular relates to an improved preparation technology of dried edible fungi. The improved preparation technology specifically comprises the following steps: S1: selecting the edible fungi and roughly processing; S2: preparing a preservative; S3: carrying out drying processing. According to the improved preparation technology, on one hand, a fresh-keeping method has a good fresh-keeping effect and the fresh-keeping time is relatively long. The preservative is produced and utilized so that the preservative has a relatively good fresh-keeping effect under the condition that components of the edible fungi are not influenced; especially, a boiled solution prepared from liquorice root, peeled garlic, fresh ginger, pineapple pulp and pear pulp has a relatively good effect in the fresh-keeping aspect, the improvement of the fresh-keeping efficiency is promoted and the stability of the fresh-keeping effect is promoted; original nutrient components are not lost and damaged. The improved preparation technology of the dried edible fungi has relatively good popularization value and eating valueand provides relatively great convenience for carrying when people go to travel.

Description

technical field [0001] The invention relates to the technical field of edible fungi processing and preparation, in particular to an improved preparation process of dried edible fungi. Background technique [0002] Edible mushrooms refer to mushrooms (large fungi) with huge fruiting bodies and edible mushrooms, commonly known as mushrooms. There are more than 350 kinds of edible fungi known in China, most of which belong to Basidiomycotina. Edible fungus cultivation, as a good project to get rich with small investment, short cycle and quick results, has developed rapidly in China. Edible fungus products were once in short supply and sold at high prices. The edible fungus industry is a short-term and fast rural economic development project integrating economic benefits, ecological benefits and social benefits. Edible fungi are also a kind of organic, nutritious and healthy green food. The development of edible fungus industry meets the needs of people's consumption growth an...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/02
CPCA23B7/02A23B7/154
Inventor 李俊平
Owner 宁夏杞浓枸杞产业股份有限公司
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