Method for preparing wild thelephora ganbajum zang food quickly and expediently

A dried mushroom and wild technology, which is applied in the field of cooked products of wild dried mushroom, can solve the problems of affecting the taste and chewing taste, losing the special flavor of dried mushroom products, and unable to remove the mud and sand, etc., so as to achieve convenient eating, long aftertaste, and strong mushroom fragrance Effect

Inactive Publication Date: 2005-09-21
KUNMING INST OF EDIBLE FUNGI CHINA NAT SUPPLY & MARKETING GENERAL COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But it is a pity that the dried fungus products produced by the existing processing methods not only lose its unique special flavor, but also due to the cleaning problem during processing, the mud sand embedded in the bacteria cannot be removed, which greatly affects its taste and chewing taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] 1. Material selection: Choose 100 kg of fresh, non-mildew dried bacteria, cut off the stipe and mud feet, and remove the weeds and soil entrained in the gills;

[0013] 2. Shaping: tear the fungus into strips longitudinally, and remove the remaining weeds and soil;

[0014] 3. Cleaning: Rinse the dried fungus repeatedly with clean water until it is clean, remove and drain, add 10 kg of wheat flour, mix well and let stand for 4 minutes, rinse the fungus with clean water, then the mud, sand or soil in the fungus will be carried with the flour out;

[0015] 4. Cooking: first add 10 kg of edible refined oil, when the temperature rises to 60% heat (160°C), put in the cleaned dried bacteria, and then add the remaining 10 kg of refined oil while stirring during the heating process until cooked;

[0016] 5. After cooking, quickly freeze at -50°C for 4-6 minutes until the bacteria are frozen through the heart;

[0017] 6. Refrigeration: Vacuumize after packaging in sterile pol...

Embodiment 2

[0019] Still get 100 kilograms of fresh, high-quality dried bacterium, process by the process step described in embodiment 1, wherein, the flour amount used in the cleaning process is 50 kilograms, and the mixing time is 3 minutes, and the consumption of refined oil is 30 in the cooked process. kg, the initial oil temperature is 50% (140°C), cooked and placed in -35°C quick-frozen for 60 minutes, until the cells are frozen through the core, packaged and stored at a temperature of -10°C. Add 1 kilogram of salt in the above-mentioned cooking process, 5 kilograms of dry capsicums, make salty and spicy wild dry mushroom food.

Embodiment 3

[0021] Get 100 kilograms of fresh, high-quality dried bacterium, process by the process steps described in embodiment 1, wherein, the flour amount used in the cleaning process is 30 kilograms, and the mixing time is 2 minutes, and the consumption of refined oil is 20 kilograms in the cooking process , the initial oil temperature rises to 40% (120°C), and after cooking, it is quickly frozen at -40°C for 30 minutes, until the bacteria are frozen through the heart, and stored at a refrigeration temperature of 10°C. Add 2 kilograms of salt and 10 kilograms of dried chilies before packaging to make a strong spicy wild dried mushroom food.

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Abstract

A process for prepared the instant food of edible wild Ganba mushroom includes choosing raw material, washing, shaping, cooking, packing, quick freezing and cold storage. The said instant food features strong smell of mushroom, unique taste and good eating enjoyment.

Description

technical field [0001] The invention relates to a processing method of edible fungus food, in particular to a method for producing cooked products of wild dried mushrooms. Background technique [0002] Because wild edible fungi are rich in protein, carbohydrates, amino acids, vitamins, trace elements and other nutrients, and the content and types of amino acids are the most abundant, between vegetables and meat, not only that, wild edible fungi also have unique Flavor, aroma, umami and pleasant mouthfeel. And because the growth environment of wild edible fungus is in the pollution-free natural ecological area, therefore, it is recognized as the most nutritious green and pollution-free food, which is very popular among people. Among the wild edible fungi, Dried Mushroom is the one with the most unique flavor. It has a strong fungus aroma, fresh and sweet chewing taste, tender and mellow aftertaste. Dried bacteria contains 19.2% crude protein, 7.9% crude fat, 16.1% ash, 15.8...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A01G1/04A23L3/3463A23L3/36A23L31/00
Inventor 桂明英朱萍叶葵
Owner KUNMING INST OF EDIBLE FUNGI CHINA NAT SUPPLY & MARKETING GENERAL COOP
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