Mushroom processing method

A processing method and technology of mushrooms, applied in the field of mushroom processing, can solve the problem that dried shiitake mushrooms cannot be eaten directly

Inactive Publication Date: 2019-03-29
杨满辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a method for processing mushrooms, which has solved the problem that the dried shiitake mushrooms processed in the prior art cannot be eaten directly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A method for processing mushrooms, the method comprising the following processes: color removal, water removal, crisp frying, flavoring and drying.

[0015] Decolorization: Select dried shiitake mushrooms and put them into the cleaning tank. The weight ratio of shiitake mushrooms to water in the pool is 1:2, and salt is added to the water. The mass ratio of salt to water is 1:1000, with uniform stirring during the process.

[0016] Remove water: Spread the stirred mushrooms on a flat surface, and place them in a minus-24 degrees Celsius environment for 6 hours.

[0017] Deep-frying: send the shiitake mushrooms to a vacuum fryer for deep-frying; the frying temperature is 95 degrees Celsius, and the frying time is 3 minutes.

[0018] Taste: Take out the fried shiitake mushrooms and cool them down to below 40 degrees Celsius; pour the cooled shiitake mushrooms into a centrifuge for deoiling for 4 minutes, and turn them into the centrifuge during the process; mix the proces...

Embodiment 2

[0021] A method for processing mushrooms, the method comprising the following processes: color removal, water removal, crisp frying, flavoring and drying.

[0022] Decolorization: Select dried shiitake mushrooms and put them into the cleaning tank. The weight ratio of shiitake mushrooms to water in the pool is 1:2, and salt is added to the water. The mass ratio of salt to water is 1:1500, with uniform stirring during the process.

[0023] Dewatering: Spread the stirred mushrooms on a flat surface and place them in an environment of minus -30 degrees Celsius for 8 hours.

[0024] Fried: Send the mushrooms to a vacuum fryer for frying; the frying temperature is 80 degrees Celsius, and the frying time is 1 minute.

[0025] Taste: Take out the fried shiitake mushrooms and cool them down to below 40 degrees Celsius; pour the cooled shiitake mushrooms into a centrifuge for deoiling for 3 to 4 minutes, and turn them into the centrifuge during the process; mix the processed shiitake m...

Embodiment 3

[0028] A method for processing mushrooms, the method comprising the following processes: color removal, water removal, crisp frying, flavoring and drying.

[0029] Color removal: Select dried shiitake mushrooms and put them into the cleaning tank. The weight ratio of shiitake mushrooms to water in the pool is 1:2. Add salt to the water. The mass ratio of salt to water is 1:1300, with uniform stirring during the process.

[0030] Remove water: Spread the stirred mushrooms on a flat surface, and place them in an environment of minus -29 degrees Celsius for 7 hours.

[0031] Deep-frying: Send the shiitake mushrooms to a vacuum fryer for frying; the frying temperature is 90 degrees Celsius, and the frying time is 2 minutes.

[0032] Taste: Take out the fried shiitake mushrooms and cool them down to below 40 degrees Celsius; pour the cooled shiitake mushrooms into a centrifuge for deoiling for 3.5 minutes, and turn them into the centrifuge during the process; mix the processed shii...

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PUM

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Abstract

The invention relates to a mushroom processing method, which relates to the technical field of food processing, and the method includes the following processes: decolorization, dewatering, crisping, flavoring, and drying. The decolorization step comprises the following processes: dried mushroom is selected and put into a cleaning tank, wherein the weight ratio of mushroom to water in the cleaningtank is 1:2, salt is added to the water, the mass ratio of salt to water is 1:1000-1:1500, wherein the materials are uniformly stirred during the whole process. The dewatering step comprises the following processes: the stirred mushroom is spread and placed in the environment of minus 30 DEG C to minus 24 DEG C for 6 to 8 hours. The crisping step comprises the following processes: the mushroom issent to a vacuum fryer for frying; the frying temperature is between 80 DEG C to 95 DEG C, and the frying time is 1 to 3 minutes. The flavoring step comprises the following processes: the fried mushroom is removed, and cooled to below 40 DEG C. The drying step comprises the following processes: the cooled mushroom is poured into a centrifuge for de-oiling for 3 to 4 minutes, and is rotated in a centrifuge; the processed mushroom is mixed with the seasoning, and the seasoning ratio is 1% of the weight of the mushroom, and after uniform blending, the mushroom can be bagged.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a mushroom processing method. Background technique [0002] The existing instant mushroom processing method is mainly to process canned mushrooms with soup, which will stain the fingers of diners when they are eaten. Dried mushrooms will not stain fingers when they are grabbed, but they cannot be eaten directly. So continue with an instant mushroom snack that takes into account the advantages of the above two products. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a mushroom processing method, which has solved the problem that the dried shiitake mushrooms processed in the prior art cannot be eaten directly. [0004] The technical scheme for solving the technical problem of the present invention is: a method for processing mushrooms, the method including the following processes: color removal, water removal,...

Claims

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Application Information

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IPC IPC(8): A23L31/00
CPCA23L31/00
Inventor 杨满辉
Owner 杨满辉
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