Instant fungus and processing method thereof

A processing method and fungus technology, applied in the field of ready-to-eat mushrooms and their processing, can solve the problems of poor color, short shelf life, and poor taste of the product, and achieve the effects of long shelf life, good taste, and moderate moisture

Inactive Publication Date: 2019-02-12
贵州兴隆春食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing processing methods and processes are relatively simple, and there is no more scientific data basis, resulting in defects such as poor taste, poor product color, high moisture content, and short shelf life.

Method used

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  • Instant fungus and processing method thereof

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Embodiment Construction

[0016] In order to make the object, technical solution and advantages of the present invention more clear, the present invention will be further described in detail below in conjunction with the examples.

[0017] Such as figure 1 Shown, the invention discloses a kind of processing method of instant mushroom, comprises the steps:

[0018] S1. Pretreatment: pretreat the fungus to remove old fungus heads, hard fungus, moldy fungus, sundries or fungus fans at the root.

[0019] S2. Silk making: tear the pretreated fungus into filamentous or strip-like mycelia, so that the maximum diameter of the mycelium stem is below 1.5cm, and the diameter of the whole tree is 0.5~1.5cm, which must be broken into two parts or more parts; the fan arc of the mushroom umbrella is below 2.5cm, and the length of mycelium is below 9cm. Preferably, the stem diameter of the mycelia is between 0.1 cm and 0.8 cm, the fan arc of the mushroom umbrella is between 0.1 cm and 2.5 cm, and the length of the m...

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Abstract

The invention relates to an instant fungus and a processing method thereof, comprising the following steps: S1, pretreatment: the fungus is pretreated to remove impurities or fungus impurities; S2, shredding: the pretreated fungus is torn into a filamentous shape or strip-shaped fungus; S3, pickling: ginger or ginger powder with the mass of 0.5% that of shredded fungus is taken, 20 to 25 times ofwater is used for decocting for 30 to 60 minutes, then filtered with 200-mesh filter cloth to collect ginger juice for subsequent use; 2.8% of soy sauce, 0.3% of edible salt, 0.6% of white sugar in the mass of the shredded fungus, and the collected ginger juice are placed in a pickling container with shredded fungus and stirred evenly, and pickled for 35 to 60 minutes; S4, frying: the shredded fungus is fried for 41 to 45 minutes until the shredded fungus turns brownish yellow and the bubbles are significantly reduced, then taking out of the pan; S5, cooling; and S6, blending: the cooled shredded fungus, 0 to 6.0% of chinese prickly ash and 0 to 18% of pepper in the mass of shredded fungus are blended.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an instant mushroom and a processing method thereof. Background technique [0002] Edible fungi are delicious, unique in flavor, smooth in taste, rich in protein, cellulose and various amino acids necessary for the human body, and can provide phosphorus, calcium, iron and other mineral nutrients, and are recognized internationally as the most Ideal source of protein and nutrient combination. [0003] The traditional edible method of edible fungus is all used in cooking, and processing is cumbersome, and it is inconvenient to eat and carry immediately. Processing edible mushrooms into ready-to-eat products can not only make full use of its defective products and leftovers, but also relieve sales pressure, extend the supply period, and enrich the types of snack foods and table meals. However, the existing processing methods and processes are relatively simple, and there is no more ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/16A23L5/10A23L27/00A23L31/00
CPCA23L3/165A23L5/11A23L27/00A23L31/00
Inventor 王光云
Owner 贵州兴隆春食品有限公司
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