Method for preparing poria cocos extremely-thin slices by freezing

Abstract

The invention relates to the technical field of poria cocos ultra-thin sheet preparation methods, and discloses a method for preparing poria cocos ultra-thin sheets by freezing, which comprises the following steps: cleaning fresh poria cocos, cutting into strips, and freezing in freezing equipment; putting the frozen poria cocos strips into a slicing machine for slicing treatment; according to the method disclosed by the invention, freezing is utilized: firstly, the tissue structure of the poria cocos is destroyed, so that the tissue structure of the frozen poria cocos is compact; and secondly, the poria cocos fibers can be cut into very thin slices with the thickness of 0.3 mm to 2 mm after being solidified by freezing. Therefore, nutrient substances and trace elements of the poria cocos brewed with boiling water are rapidly and fully leached during drinking, the product value is high, and the defect that the effect of the poria cocos cannot be fully exerted due to the fact that nutrient substances and trace elements are difficult to fully separate out when the poria cocos is brewed with boiling water in the prior art is overcome; the invention provides a processing technology which is simple in process, convenient to drink, rich in nutrition, original in taste and flavor and capable of preserving natural nutrient substances.

Description

Technical Field

[0001] The invention relates to the technical field of methods for preparing extremely thin Poria cocos slices, and in particular to a method for making extremely thin Poria cocos slices by freezing. Background Art

[0002] Poria cocos is a fungus of the family Polyporaceae and the genus Poria. Its mycelium is white and fluffy, white when young and light brown when old. Aerial hyphae are short and upright, more often crisscrossed and densely penetrated in the matrix. The sclerotium is composed of an outer membrane, an inner membrane, a polysaccharide grain formation layer and a polysaccharide grain accumulation layer. It fully absorbs and transforms natural nutrients during its growth, accumulates rich trace elements, and has extremely high nutritional and medicinal value.

[0003] At present, the processing methods of Poria cocos are roughly as follows: one is to process and slice the Poria cocos into Poria cocos slices; one is to cut the Poria cocos into dices; and one is to cut the Poria cocos into blocks. At present, the Poria cocos sold in large quantities on the market are diced, sliced, and cut into blocks. However, when the Poria cocos made of diced, sliced, and cut blocks is brewed with boiling water, it is difficult to fully extract the nutrients and trace elements of the Poria cocos, and the nutritional value of the Poria cocos cannot be brought into play, which seriously wastes the food. Summary of the invention

[0004] The purpose of the present invention is to solve the shortcomings of the prior art and to propose a method for making extremely thin Poria cocos slices by freezing.

[0005] In order to achieve the above object, the present invention adopts the following technical solutions: A method for making extremely thin Poria cocos slices by freezing, comprising the following steps: Step 1: Wash the fresh Poria cocos and cut it into strips, then put the cut Poria cocos into a freezing device for freezing; Step 2: Put the frozen Poria cocos strips into a slicer for slicing; Step 3: Place the sliced ​​Poria cocos slices into a dryer for drying. After drying, cool to room temperature to obtain extremely thin Poria cocos slices.

[0006] Preferably, in step 1, the length of the fresh Poria cocos after cutting into strips is 2-20 cm, and the width and thickness are 0.5-2.5 cm.

[0007] Preferably, in step 1, the temperature of the freezing equipment is below minus 16°C.

[0008] Preferably, in step 2, the sliced ​​Poria cocos slices have a thickness of 0.3-2 mm and a width of 0.5-2.5 cm.

[0009] Preferably, in step 3, the moisture content of the Poria cocos slices after drying is 10-15%.

[0010] The beneficial effects of the present invention are: The present invention utilizes freezing to destroy the tissue structure of Poria cocos, so that the tissue structure of Poria cocos is compact after freezing; the crude fiber of Poria cocos is frozen and solidified by freezing technology, so that it is easy to cut into extremely thin slices with a thickness of 0.3-2 mm. When drinking, the nutrients and trace elements of Poria cocos are quickly and fully leached out by brewing with boiling water, and the Poria cocos resources are fully utilized, and the product value is high. This technical invention makes up for the shortcomings that the existing Poria cocos is diced, sliced, and cut into extremely thin slices of Poria cocos, and it is difficult to fully extract the nutrients and trace elements of Poria cocos by boiling water, resulting in the inability to give full play to the efficacy of Poria cocos. A processing technology with simple procedures, convenient drinking, rich nutrition, original flavor, and preservation of natural nutrients is provided. DETAILED DESCRIPTION

[0011] The technical solutions in the embodiments of the present invention will be described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments. Example

[0012] After cleaning the fresh Poria cocos, cut them into strips with a length of 2-20 cm and a width and thickness of 0.5-2.5 cm. Put the cut strips into a freezing device at a temperature of -16°C for freezing; The frozen Poria cocos strips are placed in a slicer to obtain Poria cocos slices with a thickness of 0.3-2 mm and a width of 0.5-2.5 cm; The sliced ​​Poria cocos slices are placed in a dryer for drying until the moisture content of the Poria cocos slices is 10-15%. After cooling to room temperature, the Poria cocos ultra-thin slices are obtained. Example

[0013] After cleaning the fresh Poria cocos, cut them into strips with a length of 5-25 cm and a width and thickness of 1-3 cm, and put the cut strips into a freezing device at a temperature of -10°C for freezing; The frozen Poria cocos strips are placed in a slicer to be sliced ​​to obtain Poria cocos slices with a thickness of 1-3 mm and a width of 1-3 cm; The sliced ​​Poria cocos slices are placed in a dryer for drying until the moisture content of the Poria cocos slices is 8%. After cooling to room temperature, Poria cocos slices are obtained. Example

[0014] Wash the fresh Poria cocos and cut them into natural sizes with a length of 3-18 cm and a width and thickness of 0.5-2 cm. Put the cut Poria cocos into a freezing device at a temperature below -20°C for freezing; The frozen Poria cocos strips are placed in a slicer for slicing to obtain Poria cocos slices with a thickness of 1.5-3 mm and a width of 0.5-2 cm or less of the natural width; The sliced ​​Poria cocos strips are placed in a dryer for drying until the moisture content of the Poria cocos slices is 6%. The Poria cocos slices are obtained after being cooled to room temperature.

[0015] The present invention utilizes freezing to destroy the tissue structure (cell wall) of Poria cocos, so that the tissue structure of Poria cocos is compact after freezing; the crude fiber of Poria cocos is frozen and solidified by freezing technology, so that it is easy to cut into extremely thin slices with a thickness of 0.3-2 mm. When drinking, the nutrients and trace elements of Poria cocos are quickly and fully leached out by brewing with boiling water, and the Poria cocos resources are fully utilized, and the product value is high. This technical invention makes up for the shortcomings of the existing Poria cocos diced, sliced, and cut into pieces, which makes it difficult to fully extract the nutrients and trace elements of Poria cocos and brew with boiling water, resulting in the inability to give full play to the efficacy of Poria cocos. It provides a processing technology with simple procedures, convenient drinking, rich nutrition, original flavor, and preservation of natural nutrients.

[0016] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Attached Figure 1 This is a picture of the finished product style. The finished Poria cocos has a thickness of 0.3-2 mm and a width of 0.5-2.5 cm in the form of thin slices, and has a moisture content of 10-15% after baking. When drinking, the nutrients and trace elements of the Poria cocos are quickly and fully leached out by brewing the Poria cocos with boiling water, so that the Poria cocos resources are fully utilized, the product value is high, and the disadvantage that the existing Poria cocos is difficult to fully extract the nutrients and trace elements of the Poria cocos by brewing the Poria cocos with boiling water through dicing, slicing and dicing, resulting in failure to fully exert the efficacy of the Poria cocos.

Claims

1. A method for making ultra-thin Poria cocos slices by freezing, characterized in that: The following steps are involved: Step 1: Wash the fresh Poria cocos and cut it into strips, and put the cut fresh Poria cocos into a freezing device for freezing; Step 2: Put the frozen Poria cocos into a slicer for slicing; Step 3: Place the sliced ​​Poria cocos slices into a dryer for drying, and after cooling to room temperature, the Poria cocos ultra-thin slices are obtained.

2. The method for making ultra-thin Poria cocos slices by freezing according to claim 1, characterized in that: In step 1, the length of the fresh Poria cocos after cutting is 2-20 cm, and the width and thickness are 0.5-2.5 cm.

3. The method for making ultra-thin Poria cocos slices by freezing according to claim 1, characterized in that: In step 1, the temperature of the freezing equipment is below -16°C.

4. The method for making ultra-thin Poria cocos slices by freezing according to claim 1, characterized in that: In step 2, the sliced ​​Poria cocos has a thickness of 0.3-2 mm and a width of 0.2-2.5 cm.

5. The method for making ultra-thin Poria cocos slices by freezing according to claim 1, characterized in that: In step 3, the moisture content of the Poria cocos ultra-thin slices after drying is 10-15%.

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