Method for treating edible mushroom dry product, edible mushroom seasoning and preparation method of edible mushroom seasoning

A processing method and edible fungus technology, applied in food ingredients, applications, food science, etc., can solve problems affecting product flavor, hygiene, etc., and achieve the effect of improving product taste, avoiding foreign matter impurities, and reducing complaints

Inactive Publication Date: 2019-08-30
NANYANG ZHANGZHONGJING SUPER KITCHEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method of hot water and stirring quickly can only be applied to soft dried shiitake mushrooms, not to dense dried mushroom stalks; at the same time, waste water will inevitably be generated during the processing process, and repeated use of waste water will inevitably affect the quality of the product. Taste, health and other issues

Method used

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  • Method for treating edible mushroom dry product, edible mushroom seasoning and preparation method of edible mushroom seasoning
  • Method for treating edible mushroom dry product, edible mushroom seasoning and preparation method of edible mushroom seasoning
  • Method for treating edible mushroom dry product, edible mushroom seasoning and preparation method of edible mushroom seasoning

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preparation example Construction

[0046] The present invention also provides a preparation method of edible mushroom seasoning, comprising the following steps:

[0047] a) extruding the processed edible fungus dry product obtained by the treatment method described in any one of claims 1 to 6 to obtain the mushroom juice and the dehydrated edible fungus;

[0048] b) sterilizing, filtering and concentrating the bacteria juice at low temperature to obtain edible mushroom sauce;

[0049] c) seasoning the edible fungi after cutting and shaping to obtain the edible fungus seasoning;

[0050] The seasoning is: adding 0.8wt%-1.5wt% of salt and 0.5wt%-1wt% of sugar to the dehydrated edible fungus, and adding 0.5wt%-1wt% of the edible fungi seasoning obtained in step b) juice.

[0051] The invention extrudes the above-mentioned processed edible fungus dry product to obtain the mushroom juice and the dehydrated edible fungus.

[0052] Wherein, the present invention has no special limitation on the extrusion method and...

Embodiment 1

[0067] 1. Dried shiitake mushroom stalks are passed through cyclone and vibrating sieve to remove light impurities and heavy impurities;

[0068] 2. Turn on the vacuum tumbling equipment, put in 120kg of dried shiitake mushroom handles, and close the feeding port;

[0069] 3. Prepare 360kg of warm water at 40°C, and put in 1.2kg of mixed enzyme preparation hemicellulase, deaminase, endoproteinase, and exoproteinase in a ratio of 4:1:4:2; mix until the enzymes are completely melted;

[0070] 4. Turn on the vacuum pump, pump the enzyme solution into the vacuum tumbler, and close the pumping valve;

[0071] 5. Set the tumbling parameters: vacuum degree -0.06MPa, tumbling time 60 minutes, start the equipment, and start tumbling and soaking hair;

[0072] 6. After completion, open the discharge port, start the discharge switch, and automatically discharge;

[0073] 7. The mushroom stalks after enzymatic hydrolysis and foaming are put into the vortex water flow cleaning tank for c...

Embodiment 2

[0086] 1. Dried shiitake mushrooms are passed through cyclone and vibrating sieve to remove light impurities and heavy impurities;

[0087] 2. Turn on the vacuum tumbling equipment, put in 150kg of dried shiitake mushrooms, and close the feeding port;

[0088] 3. Prepare 200kg of warm water at 60°C, and put in 2.25kg of mixed enzyme preparation hemicellulase, deaminase, endoproteinase, and exoproteinase in a ratio of 4:1:4:2; mix until the enzymes are completely melted;

[0089] 4. Turn on the vacuum pump, pump the enzyme solution into the vacuum tumbler, and close the pumping valve;

[0090] 5. Set the tumbling parameters: vacuum degree -0.09MPa, tumbling time 45 minutes, start the equipment, and start tumbling and soaking hair;

[0091] 6. After completion, open the discharge port, start the discharge switch, and automatically discharge;

[0092] 7. The shiitake mushrooms after enzymatic hydrolysis and foaming are put into the vortex water flow cleaning tank for cleaning; ...

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Abstract

The invention provides a method for treating an edible mushroom dry product. According to the invention, an enzymatic hydrolysis technology is combined with a vacuum rolling method for the soaking ofedible mushroom dry products, large-scale production of the edible mushroom dry product processing industry can be met, the taste of the products can be effectively improved, and the delicious taste of the products can be increased. The soaking can be completed within 30-60 minutes, and the efficiency is obviously improved compared with traditional atmospheric water soaking which takes 3-6 hours.Vacuum rolling and vortex water cleaning is combined to effectively remove impurities of edible mushrooms and avoid foreign matter impurities in finished products, product quality is greatly improved,and thereby complaints are greatly reduced. No hot water is needed in the treatment process and water is saved greatly. Washing water is reused after impurities in the washing water are removed through a filtering device; the extruded water (rich in umami ingredients and polysaccharides) is concentrated to form mushroom extract, and no waste is generated. The method for soaking dried edible mushroom disclosed by the invention is suitable for soaking and infiltrating various dried materials, and has wide applicability.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a processing method of dried edible fungi, edible fungus seasoning and a preparation method thereof. Background technique [0002] Shiitake mushrooms are known as the king of mountain delicacies. Their ingredients are characterized by high protein, high fiber and low fat. They are nutritional and health food. Due to rich nutrition, fresh shiitake mushrooms or mushroom stems are not resistant to storage and are easy to rot and deteriorate. Junnong prepares fresh shiitake mushrooms into dried edible fungi by baking and drying. Dried edible fungi are easy to store, can break through the control of seasons, and provide guarantee for industrial processing. [0003] During the processing of dried shiitake mushrooms or dried mushroom stalks, it is usually necessary to rehydrate and soak the dried edible mushrooms, so that the completely softened raw materials are easy to proce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L29/00A23L27/10
CPCA23L31/00A23L29/06A23L27/10A23V2002/00A23V2250/208
Inventor 朱新成马翠丽李长春孙伟
Owner NANYANG ZHANGZHONGJING SUPER KITCHEN
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