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Preparation method of edible fungus rice

A technology of edible fungus rice and edible fungus, which is applied in the fields of application, food drying, food science, etc., can solve problems such as difficulty in obtaining steamed products, not conforming to the fast pace of life, and affecting the sense of experience, etc., to achieve fresh taste and natural color , the effect of prolonging the preservation time

Inactive Publication Date: 2020-06-12
朴虎男
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional instant rice is to mix rice with various grains and dried vegetables evenly, but it has the following disadvantages: (1) the steaming time is long, which does not meet the needs of the fast-paced life of modern people; The texture and hardness are different, and it is difficult to obtain products with a uniform degree of cooking by using the same cooking method, which affects the eating experience

Method used

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  • Preparation method of edible fungus rice
  • Preparation method of edible fungus rice
  • Preparation method of edible fungus rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] (1) Preparation of pretreated matsutake:

[0041] (11) Remove impurities from fresh matsutake, rinse with water for 5 minutes, and drain;

[0042] (12) cut into 2mm thin slices and carry out cryopreservation afterwards;

[0043] (13) Afterwards, freeze-drying treatment is carried out, and the parameters of each stage are set as follows: first stage temperature -45°C, time 3h; second stage temperature -60°C, time 5h; third stage temperature -20°C, time 4h; fourth stage Stage temperature 0°C, time 4h; fifth stage temperature 10°C, time 2h; sixth stage temperature 25°C, time 5h, to obtain freeze-dried matsutake;

[0044] (14) The freeze-dried matsutake is subjected to wall-breaking treatment by ultrafine pulverization technology, and the particle size after treatment is less than 45 μm, and the pretreated matsutake is obtained.

[0045] (2) Preparation of pretreated rice:

[0046] (21) crushing: the rice is crushed to a particle size of 2mm;

[0047] (22) Polishing: ad...

Embodiment 2

[0056] (1) Preparation of pretreated matsutake:

[0057] (11) Remove impurities from fresh matsutake, rinse with water for 15 minutes, and drain;

[0058] (12) cut into 8mm thin slices and carry out cryopreservation afterwards;

[0059] (13) Afterwards, freeze-drying treatment is carried out, and the parameters of each stage are set as follows: first stage temperature -45°C, time 3h; second stage temperature -60°C, time 5h; third stage temperature -20°C, time 4h; fourth stage Stage temperature 0°C, time 4h; fifth stage temperature 10°C, time 2h; sixth stage temperature 25°C, time 5h, to obtain freeze-dried matsutake;

[0060] (14) The freeze-dried matsutake is subjected to wall-breaking treatment by ultrafine pulverization technology, and the particle size after treatment is less than 45 μm, and the pretreated matsutake is obtained.

[0061] (2) Preparation of pretreated rice:

[0062] (21) crushing: the rice is crushed to a particle size of 3 mm;

[0063] (22) Polishing: ...

Embodiment 3

[0072] (1) Preparation of pretreated matsutake:

[0073] (11) Remove impurities from fresh matsutake, rinse with water for 10 minutes, and drain;

[0074] (12) cut into 5mm thin slices and carry out cryopreservation afterwards;

[0075] (13) Afterwards, freeze-drying treatment is carried out, and the parameters of each stage are set as follows: first stage temperature -45°C, time 3h; second stage temperature -60°C, time 5h; third stage temperature -20°C, time 4h; fourth stage Stage temperature 0°C, time 4h; fifth stage temperature 10°C, time 2h; sixth stage temperature 25°C, time 5h, to obtain freeze-dried matsutake;

[0076] (14) The freeze-dried matsutake is subjected to wall-breaking treatment by ultrafine pulverization technology, and the particle size after treatment is less than 45 μm, and the pretreated matsutake is obtained.

[0077] (2) Preparation of pretreated rice:

[0078] (21) crushing: the rice is crushed to a particle size of 2 mm;

[0079] (22) Polishing: ...

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Abstract

The invention discloses a preparation method of edible fungus rice and belongs to the technical field of food processing. The preparation method comprises the following steps: preparing pretreated edible mushrooms; preparing pretreated rice; preparing irradiated rice; preparing a premix; and obtaining a finished product. The preparation method has beneficial effects that (1) the rice is crushed sothat cooking is facilitated, and cooking time is shortened; (2) the cooked rice can be softened by electron beam irradiation so that an effect of improving quality of the rice is achieved; (3) afterelectron beam irradiation, rice curing time can be obviously shortened so that the prepared finished product has a good taste and is more convenient; and (4) through freeze drying, a dried edible mushroom product is natural in color and luster, rich in fragrance and fresh and cool in taste, and active nutrient substances and a good flavor of the dried edible mushroom product are fully reserved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of edible fungus rice. Background technique [0002] With the rapid development of social economy, convenience food has become indispensable. Modern urban life is high-pressure and the pace of life is accelerated. People seldom think about where to eat and what to eat; Its features such as simple operation, convenient consumption, and the ability to hoard a large amount but not to deteriorate are favored by more and more people. [0003] Traditional instant rice is to mix rice with various grains and dried vegetables evenly, but it has the following disadvantages: (1) the steaming time is long, which does not meet the needs of the fast-paced life of modern people; The texture and hardness are different, and it is difficult to obtain a product with a uniform degree of cooking by using the same cooking method, which affects the eating experience. [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/143A23L31/00A23L5/30
CPCA23L5/30A23L7/143A23L31/00A23V2002/00A23V2300/10A23V2300/20A23V2250/124
Inventor 朴虎男
Owner 朴虎男
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