Instant ganoderma lucidum smoked bean curd and preparation technology thereof

Abstract

The instant ganoderma lucidum smoked bean curd is prepared from the following raw materials in parts by weight: 35 parts of rapeseed oil, 10 parts of dried red chili powder, 5 parts of spices, 0.2 part of ganoderma lucidum powder, 90 parts of dried ballonflower, 0.04 part of potassium sorbate, 50 parts of egg liquid, 25 parts of protein powder and 100 parts of water. 6 parts of monosodium glutamate, 8 parts of white granulated sugar and 9 parts of edible salt. The glossy ganoderma smoked bean curd has the advantage of being convenient to eat, and the problems that in the preparation process of existing glossy ganoderma smoked bean curd, consumers cannot eat fast food conveniently, the eating threshold is increased, and the requirement for fast and instant eating is difficult to meet are solved.

Description

Technical Field

[0001] The invention relates to the technical field of instant food, in particular to instant ganoderma lucidum dried tofu and a preparation process thereof. Background Art

[0002] Instant Lingzhi dried tofu is a popular instant food. This product, containing Lingzhi ingredients, promotes beauty and enhances the complexion. It breaks the monotony of traditional dried egg products and their limited flavor profile. Available in five-spice beef, spicy, and numbing flavors, this unique product offers a mellow, bean-flavored, and egg-like aroma, while also boasting rich nutritional value. The package includes a seasoning package containing crispy, delicious Gongcai, catering to a wide range of consumer needs, from high-end banquets to home cooking and gift boxes.

[0003] The existing dried ganoderma lucidum is not convenient for consumers to eat quickly during the preparation process, which increases the consumption threshold and makes it difficult to meet the demand for quick and ready consumption. Summary of the Invention

[0004] The purpose of the present invention is to provide an instant ganoderma lucidum dried tofu and a preparation process thereof, which has the advantage of being easy to eat and solves the problem that the existing ganoderma lucidum dried tofu is inconvenient for consumers to eat quickly during the preparation process, increases the threshold for eating, and is difficult to meet the demand for quick and ready eating.

[0005] To achieve the above object, the present invention provides the following technical solution: an instant dried ganoderma lucidum, comprising the following raw materials in parts by weight:

[0006] 35 parts of rapeseed oil, 10 parts of dried red chili powder, 5 parts of spices, 0.2 part of ganoderma lucidum powder, 90 parts of tribute vegetables, 0.04 part of Yamaneyama potassium, 50 parts of egg liquid, 25 parts of egg white powder, and 100 parts of water;

[0007] 6 parts of MSG, 8 parts of white sugar, and 9 parts of table salt.

[0008] A preparation process of instant dried ganoderma lucidum comprises the following steps:

[0009] S1, seasoning bag preparation, seasoning bag raw materials include rapeseed oil 30 parts, dry red chili powder 10 parts, monosodium glutamate 2 parts, white sugar 2 parts, table salt 2 parts, spices 5 parts and ganoderma lucidum powder 0.2 parts, the above raw materials are mixed and filled to prepare a seasoning bag;

[0010] S2, preparing a vegetable material bag, the vegetable material raw materials include 5 parts of rapeseed oil, 4 parts of edible salt, 3 parts of white sugar, 2 parts of monosodium glutamate and 0.04 parts of sorbitan potassium, and the above raw materials are mixed and packaged to prepare a vegetable material bag;

[0011] S3, fragrant dried bag preparation, fragrant dried bag raw material comprises 50 grams of eggs, 25 grams of egg white powder, 100 grams of water, 3 grams of table salt, 3 grams of white granulated sugar and 2 grams of monosodium glutamate, and above-mentioned raw materials are prepared into the slice encapsulation after egg is dried, and are prepared into fragrant dried bag;

[0012] S4. Assemble the instant food package, put the prepared seasoning package, vegetable package and dried tofu package into a disposable food container, and place disposable tableware inside the food container. After the placement is completed, seal it to form an instant food package, and affix a label on the surface of the food container after the sealing is completed.

[0013] As a preferred preparation process of the instant ganoderma lucidum dried tofu of the present invention, when preparing the seasoning package in S1, first grind the spices into powder, then stir and mix the ground spice powder and dry red pepper powder, pour rapeseed oil into an electric hot pot after mixing, and heat to 120-130°C, after heating, slowly add the mixed dry red pepper powder and spice powder into the hot oil, stir continuously with a spoon or shovel to make the pepper powder and spices fully absorb the oil fragrance, stop heating after stir-frying for 2-4 minutes, and then naturally cool the mixture, after cooling, pour monosodium glutamate, white sugar and table salt into the mixture and stir evenly, finally pour the mixture and ganoderma lucidum powder into a blender, evenly disperse the ganoderma lucidum powder in the mixture to form a liquid seasoning, and divide the mixed seasoning into aseptic packaging bags through filling equipment, and pasteurize after the division is completed.

[0014] As a preferred preparation process of an instant ganoderma lucidum dried tofu of the present invention, when preparing the vegetable bag in S2, the dried tribute vegetable is soaked in clean water for 2 hours in advance until the leaves become soft, and then rinsed with clean water 2-3 times to remove impurities and bitterness. After rinsing, the tribute vegetable is put into boiling water and boiled for 5 minutes. After being pulled out, it is immediately rinsed with cold water to cool down to prevent excessive softening. Cooked rapeseed oil, edible salt, white sugar, and monosodium glutamate are added to the boiled and cooled tribute vegetable, mixed evenly, and finally potassium sorbate is added to stir and mix. After mixing, the seasoned tribute vegetable is subpackaged into food-grade sealed bags, and pasteurized after subpackage.

[0015] As a preferred preparation process of the instant Ganoderma lucidum dried tofu of the present invention, when preparing the dried tofu bag in S3, first add the protein powder to the egg liquid in batches, stirring while adding until it is completely dissolved to avoid caking, then add water, table salt, white sugar and monosodium glutamate, and stir until all ingredients are fully integrated to form a uniform mixture, filter the mixture with a fine mesh to remove undissolved particles to ensure that the finished product has a delicate taste, then pour the mixture into a high-temperature resistant food-grade forming mold, put the mold into a steamer or a steamer, control the temperature to 90-95°C, and steam for 50 minutes. After steaming is completed, turn off the heat source, let the dried tofu block cool naturally to room temperature at room temperature, so that the egg liquid is completely solidified, take out the cooled dried tofu block from the mold, cut into thin slices with a food-grade knife, and finally pack the sliced dried tofu slices into food-grade sealed bags. After the packing is completed, pasteurize.

[0016] As a preferred preparation process of the instant Ganoderma lucidum dried tofu of the present invention, after the seasoning package, vegetable package and dried tofu package are prepared, the seasoning package, vegetable package and dried tofu package are tested, and the tests include physical and chemical index testing, microbial testing, additive content and pollutant testing, and sensory and physical property testing.

[0017] As a preferred preparation process of the instant ganoderma lucidum dried tofu of the present invention, the seasoning packets, vegetable packets and dried tofu packets that pass the test are combined, and those that fail the test are screened out and destroyed.

[0018] As a preferred preparation process of instant Ganoderma lucidum dried tofu of the present invention, the disposable edible container and disposable tableware in S4 are made of food-grade PP material, and a partition tray is provided inside the edible container to separate and limit the seasoning package, vegetable package and dried tofu package respectively to avoid deformation of the seasoning package, vegetable package and dried tofu package.

[0019] As a preferred preparation process of an instant Ganoderma lucidum dried tofu of the present invention, before the instant food package in S4 is assembled, the seasoning package, the vegetable package, the disposable edible container of the dried tofu package, the disposable tableware and the partition tray are respectively sterilized at high temperature using a sterilization equipment, and the sterilization rate is increased to 121°C at a rate of 5°C / min, and then maintained at 121°C for 30 minutes. After the sterilization is completed, it is naturally cooled to 60°C-30°C. After cooling, it is assembled inside the sterile workshop using automated sterile equipment.

[0020] As a preferred preparation process of the instant Ganoderma lucidum dried tofu of the present invention, when eating the instant Ganoderma lucidum dried tofu, open the disposable food container, take out the disposable tableware, seasoning packet, vegetable packet and dried tofu packet, pour the ingredients and dried tofu in the seasoning packet, vegetable packet and dried tofu packet into the container, and then add hot water and stir until the seasoning is completely dissolved.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] 1. The present invention can enhance the immunomodulatory, antioxidant and liver-protecting effects of the product by adding Ganoderma lucidum powder. At the same time, Gongcai and protein powder jointly improve the nutritional density, meeting the consumers' demand for dietary therapy and health care. The compounding of dry red pepper powder and spices can provide rich layers of spicy and numbing taste. The synergistic effect of MSG, white sugar and table salt can not only balance the salty, fresh, sweet and spicy taste, but also form a delicate and smooth texture through the emulsification of egg liquid and rapeseed oil, thereby improving the palatability of fast-food products. Potassium sorbate, as a natural preservative, can effectively inhibit the growth of microorganisms and extend the shelf life of the product, while avoiding excessive reliance on artificial additives, which is in line with the trend of healthy consumption. The mixed system of water and protein powder can achieve rapid molding and freshness locking of the product. Consumers only need to heat it up to eat it, which greatly reduces the complexity of operation and adapts to fast-paced life scenes. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 The figure is a flow chart of the preparation process of the present invention. DETAILED DESCRIPTION

[0024] Example 1

[0025] An instant dried ganoderma lucidum product comprises the following raw materials in parts by weight:

[0026] 35 parts of rapeseed oil, 10 parts of dry red chili powder, 5 parts of spices, 0.2 part of ganoderma lucidum powder, 90 parts of tribute vegetables, 0.04 part of Yamanashi potassium, 50 parts of egg liquid, 25 parts of egg white powder, 100 parts of water; 6 parts of MSG, 8 parts of white granulated sugar, 9 parts of table salt.

[0027] The addition of Ganoderma lucidum powder can enhance the product's immune regulation, antioxidant and liver protection effects. At the same time, Gongcai and protein powder jointly increase the nutritional density, meeting consumers' needs for dietary therapy and health. The combination of dried red chili powder and spices can provide a rich layer of spicy and numbing flavor. The synergistic effect of MSG, white sugar and table salt can not only balance the salty, fresh, sweet and spicy flavors, but also form a delicate and smooth texture through the emulsification of egg liquid and rapeseed oil, improving the palatability of fast-food products. Potassium sorbate, as a natural preservative, can effectively inhibit the growth of microorganisms and extend the shelf life of the product, while avoiding over-reliance on artificial additives, in line with the trend of healthy consumption. The mixed system of water and protein powder can achieve rapid molding and freshness of the product. Consumers only need to simply heat it to eat, which greatly reduces the complexity of operation and adapts to fast-paced life scenes. Through the innovation of functional ingredients and process optimization, this solution solves the problems of cumbersome preparation and nutrient loss of traditional Ganoderma lucidum food, combining health value, delicious experience and convenient attributes.

[0028] Example 2

[0029] See also Figure 1 A preparation process of instant dried ganoderma lucidum comprises the following steps:

[0030] S1, seasoning bag preparation, seasoning bag raw materials include rapeseed oil 30 parts, dry red chili powder 10 parts, monosodium glutamate 2 parts, white sugar 2 parts, table salt 2 parts, spices 5 parts and ganoderma lucidum powder 0.2 parts, the above raw materials are mixed and filled to prepare a seasoning bag;

[0031] S2, preparing a vegetable material bag, the vegetable material raw materials include 5 parts of rapeseed oil, 4 parts of edible salt, 3 parts of white sugar, 2 parts of monosodium glutamate and 0.04 parts of sorbitan potassium, and the above raw materials are mixed and packaged to prepare a vegetable material bag;

[0032] S3, fragrant dried bag preparation, fragrant dried bag raw material comprises 50 grams of eggs, 25 grams of egg white powder, 100 grams of water, 3 grams of table salt, 3 grams of white granulated sugar and 2 grams of monosodium glutamate, and above-mentioned raw materials are prepared into the slice encapsulation after egg is dried, and are prepared into fragrant dried bag;

[0033] S4. Assemble the instant food package, put the prepared seasoning package, vegetable package and dried tofu package into a disposable food container, and place disposable tableware inside the food container. After the placement is completed, seal it to form an instant food package, and affix a label on the surface of the food container after the sealing is completed.

[0034] Furthermore, when preparing the seasoning package in S1, the spices are first ground into powder, and then the ground spice powder and dry red chili powder are stirred and mixed. After the mixing is completed, rapeseed oil is poured into an electric hot pot and heated to 120-130°C. After the heating is completed, the mixed dry red chili powder and spice powder are slowly added to the hot oil, and continuously stirred with a spoon or shovel to allow the chili powder and spices to fully absorb the oil aroma. After frying for 2-4 minutes, the heating is stopped, and the mixture is naturally cooled. After the cooling is completed, monosodium glutamate, white sugar and table salt are poured into the mixture and stirred evenly. Finally, the mixture and Ganoderma lucidum powder are poured into a blender, and the Ganoderma lucidum powder is evenly dispersed in the mixture to form a liquid seasoning. The mixed seasoning is divided into aseptic packaging bags through filling equipment, and pasteurized after the division is completed.

[0035] Furthermore, when preparing the vegetable bag in S2, the dried tribute vegetable is soaked in clean water for 2 hours in advance until the leaves become soft, and then rinsed with clean water 2-3 times to remove impurities and bitterness. After rinsing, the tribute vegetable is put into boiling water and boiled for 5 minutes. After being taken out, it is immediately rinsed with cold water to cool down to prevent excessive softening. Cooked rapeseed oil, table salt, white sugar, and monosodium glutamate are added to the boiled and cooled tribute vegetable, mixed evenly, and finally potassium sorbate is added to stir and mix. After mixing, the seasoned tribute vegetable is divided into food-grade sealed bags and pasteurized after the division is completed.

[0036] Furthermore, when preparing the dried tofu bag in S3, first add the egg white powder to the egg liquid in batches, stirring while adding until it is completely dissolved to avoid caking, then add water, table salt, white sugar and MSG, and stir until all the ingredients are fully integrated to form a uniform mixture, filter the mixture with a fine sieve to remove undissolved particles to ensure that the finished product has a delicate taste, then pour the mixture into a high-temperature resistant food-grade molding mold, place the mold in a steamer or steamer, control the temperature to 90-95°C, and steam for 50 minutes. After steaming is completed, turn off the heat source and let the dried tofu block cool naturally to room temperature at room temperature to allow the egg liquid to completely solidify. Take the cooled dried tofu block out of the mold and cut it into thin slices with a food-grade knife. Finally, the sliced dried tofu slices are packaged into food-grade sealed bags, and pasteurized after packaging is completed.

[0037] Furthermore, after the seasoning packets, vegetable packets and dried tofu packets are prepared, they are tested, including physical and chemical index testing, microbial testing, additive content and pollutant testing, and sensory and physical property testing.

[0038] Furthermore, the seasoning packets, vegetable packets and dried tofu packets that pass the test are combined, and those that fail the test are screened out and destroyed.

[0039] Furthermore, the disposable food containers and disposable tableware in S4 are made of food-grade PP material, and a partition tray is provided inside the food container to separate and limit the seasoning packets, vegetable packets and dried tofu packets respectively to prevent the seasoning packets, vegetable packets and dried tofu packets from being deformed.

[0040] Furthermore, before the instant food packages in S4 are combined, the seasoning package, vegetable package, dried tofu package disposable edible containers, disposable tableware and separation trays are sterilized at high temperature using sterilization equipment. The sterilization rate is increased to 121°C at a rate of 5°C / min, and then maintained at 121°C for 30 minutes. After sterilization, the package is naturally cooled to 60°C-30°C. After cooling, the package is combined using automated sterile equipment inside the sterile workshop.

[0041] Furthermore, when the instant ganoderma lucidum dried tofu is eaten, the disposable food container is opened, the disposable tableware, seasoning packet, vegetable packet and dried tofu packet are taken out, the ingredients and dried tofu in the seasoning packet, vegetable packet and dried tofu packet are poured into the container, and then hot water is added and stirred until the seasoning is completely dissolved.

[0042] In the preparation of the seasoning packets, Ganoderma lucidum powder is stir-fried in hot oil and stirred at low temperatures to maximize the preservation of its polysaccharides and triterpenoids, enhancing its immune-modulating and antioxidant properties. Meanwhile, Gongcai is blanched and cooled to preserve its dietary fiber and minerals, synergizing with the protein powder to provide high-quality plant protein, creating a nutritionally complementary product. The seasoning packets, vegetable packets, and dried tofu packets are all dual-processed with pasteurization and high-temperature sterilization to effectively inhibit microbial growth. All packaging materials and containers are sterilized at high temperatures before assembly, and then packaged in an aseptic workshop to ensure that the product's microbial indicators meet standards.

[0043] Seasoning packets, vegetable sachets, and dried tofu packets are individually packaged and combined in food-grade PP containers, accompanied by a separate tray and tableware. Consumers simply stir with hot water to complete cooking, making it easy to use and preventing cross-contamination. The pretreatment of the Gongcai and the steaming and solidification of the dried tofu simplify end-use steps, making them suitable for fast-paced lifestyles. Automated equipment is used throughout the entire process, from raw material pretreatment to sterilization and packaging, reducing human intervention and ensuring batch consistency. The precise addition of potassium sorbate balances preservation needs with health risks, while high-temperature sterilization and cold chain storage and transportation further extend shelf life, ensuring both food safety and commercial viability.

[0044] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. An instant dried ganoderma lucidum, characterized in that: The composition comprises the following raw materials in parts by weight: 35 parts of rapeseed oil, 10 parts of dried red chili powder, 5 parts of spices, 0.2 part of ganoderma lucidum powder, 90 parts of tribute vegetables, 0.04 part of Yamaneyama potassium, 50 parts of egg liquid, 25 parts of egg white powder, and 100 parts of water; 6 parts of MSG, 8 parts of white sugar, and 9 parts of table salt.

2. A preparation process for instant dried ganoderma lucidum, applicable to the instant dried ganoderma lucidum according to claim 1, characterized in that: The following steps are involved: S1, seasoning bag preparation, seasoning bag raw materials include rapeseed oil 30 parts, dry red chili powder 10 parts, monosodium glutamate 2 parts, white sugar 2 parts, table salt 2 parts, spices 5 parts and ganoderma lucidum powder 0.2 parts, the above raw materials are mixed and filled to prepare a seasoning bag; S2, preparing a vegetable material bag, the vegetable material raw materials include 5 parts of rapeseed oil, 4 parts of edible salt, 3 parts of white sugar, 2 parts of monosodium glutamate and 0.04 parts of sorbitan potassium, and the above raw materials are mixed and packaged to prepare a vegetable material bag; S3, fragrant dried bag preparation, fragrant dried bag raw material comprises 50 grams of eggs, 25 grams of egg white powder, 100 grams of water, 3 grams of table salt, 3 grams of white granulated sugar and 2 grams of monosodium glutamate, and above-mentioned raw materials are prepared into the slice encapsulation after egg is dried, and are prepared into fragrant dried bag; S4. Assemble the instant food package, put the prepared seasoning package, vegetable package and dried tofu package into a disposable food container, and place disposable tableware inside the food container. After the placement is completed, seal it to form an instant food package, and affix a label on the surface of the food container after the sealing is completed.

3. The preparation process of the instant dried ganoderma lucidum according to claim 2, characterized in that: When preparing the seasoning package in S1, the spices are first ground into powder, and the ground spice powder and dry red chili powder are stirred and mixed. After the mixing is completed, rapeseed oil is poured into an electric hot pot and heated to 120-130° C. After the heating is completed, the mixed dry red chili powder and spice powder are slowly added to the hot oil, and continuously stirred with a spoon or a shovel so that the chili powder and spices fully absorb the oil fragrance. After frying for 2-4 minutes, the heating is stopped, and the mixture is naturally cooled. After the cooling is completed, monosodium glutamate, white sugar and table salt are poured into the mixture and stirred evenly. Finally, the mixture and ganoderma lucidum powder are poured into a blender, and the ganoderma lucidum powder is evenly dispersed in the mixture to form a liquid seasoning. The mixed seasoning is divided into aseptic packaging bags through a filling device, and pasteurized after the division is completed.

4. The process for preparing instant dried ganoderma lucidum according to claim 3, wherein: When preparing the vegetable bag in S2, the dried tribute vegetable is soaked in clean water for 2 hours in advance until the leaves become soft, and then rinsed with clean water 2-3 times to remove impurities and bitterness. After rinsing, the tribute vegetable is put into boiling water and boiled for 5 minutes. After being taken out, it is immediately rinsed with cold water to cool down to prevent excessive softening. Cooked rapeseed oil, edible salt, white sugar, and monosodium glutamate are added to the boiled and cooled tribute vegetable, mixed evenly, and finally potassium sorbate is added to stir and mix. After mixing, the seasoned tribute vegetable is divided into food-grade sealed bags and pasteurized after the subpackaging is completed.

5. The process for preparing instant dried ganoderma lucidum according to claim 4, wherein: When preparing the dried tofu bag in S3, first add the egg white powder to the egg liquid in batches, stirring while adding until it is completely dissolved to avoid lumps, then add water, table salt, white sugar and MSG, and stir until all ingredients are fully integrated to form a uniform mixture, filter the mixture with a fine sieve to remove undissolved particles to ensure that the finished product has a delicate taste, then pour the mixture into a high-temperature resistant food-grade molding mold, place the mold in a steamer or steamer, control the temperature to 90-95°C, and steam for 50 minutes. After steaming is completed, turn off the heat source and let the dried tofu block cool naturally to room temperature at room temperature to allow the egg liquid to completely solidify. Take the cooled dried tofu block out of the mold and cut it into thin slices with a food-grade knife. Finally, the sliced dried tofu slices are packaged into food-grade sealed bags. After packaging, pasteurize.

6. The process for preparing instant dried ganoderma lucidum according to claim 5, characterized in that: After the seasoning packets, vegetable packets and dried tofu packets are prepared, they are tested, including physical and chemical index testing, microbial testing, additive content and pollutant testing, and sensory and physical property testing.

7. The process for preparing instant dried ganoderma lucidum according to claim 6, characterized in that: The seasoning packets, vegetable packets and dried tofu packets that pass the test are combined, and those that fail the test are screened out and destroyed.

8. The process for preparing instant dried ganoderma lucidum according to claim 7, wherein: The disposable food containers and disposable tableware in S4 are made of food-grade PP material. A partition tray is provided inside the food container to separate and limit the seasoning packets, vegetable packets and dried tofu packets respectively to prevent the seasoning packets, vegetable packets and dried tofu packets from deforming.

9. The process for preparing instant dried ganoderma lucidum according to claim 8, characterized in that: Before assembling the instant food packages in S4, sterilization equipment is used to sterilize the seasoning package, vegetable package, dried tofu package disposable edible containers, disposable tableware and separation trays at high temperature. The sterilization rate is increased to 121°C at a rate of 5°C / min, and then maintained at 121°C for 30 minutes. After sterilization, it is naturally cooled to 60°C-30°C. After cooling, it is assembled inside the sterile workshop using automated sterile equipment.

10. The process for preparing instant dried ganoderma lucidum according to claim 9, characterized in that: When eating instant Ganoderma lucidum dried tofu, open the disposable food container, take out the disposable tableware, seasoning packet, vegetable packet and dried tofu packet, pour the ingredients and dried tofu in the seasoning packet, vegetable packet and dried tofu packet into the container, then add hot water and stir until the seasoning is completely dissolved.

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