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Coprinus comaus food and its production process

A production method and a technology for chicken leg fungus, which are applied to the chicken leg fungus food and the field of production thereof, can solve the problems of difficulty in recovery, influence on taste and the like, and achieve the effects of convenient eating, good taste and rich nutrition.

Inactive Publication Date: 2003-03-19
秦怀跃
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The dry product obtained by drying and dehydrating method has less nutritional loss, but because most of the bound water in the mushroom body is removed, it is difficult to recover when cooking, which affects the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Present embodiment 1 production steps are as follows:

[0029] 1. 100kg of fresh Coprinus comatus is washed with water and removed to obtain 96kg of clean vegetables.

[0030] 2. Add 2.88 kg of salt to 96 kg of clean vegetables. After 2.5 hours, the thalline is completely softened, torn into strips, and dehydrated by a medium-speed centrifuge to obtain 38.6 kg of semi-dehydrated matter.

[0031] 3. Take 10 kg of semi-dehydrated product, add 0.7 kg of vegetable oil containing capsaicin and capsanthin, and 0.1 kg of hydrolyzed animal protein concentrate, mix well, and pack in 216 bags.

[0032] Four, above-mentioned 216 sachets were put into boiling water and boiled for 1.5 hours, picked up and dried in the air, and stored for 72 hours to obtain spicy Coprinus comatus instant food, inspected and packaged for storage.

Embodiment 2

[0034] Take 10 kg of the semi-dehydrated product in Example 1, add 0.7 kg of rapeseed oil containing cinnamon oil, star anise oil and other sesame oils, 0.1 kg of hydrolyzed animal protein concentrate, mix evenly and pack into 216 bags, boil in boiling water for 1.5 hours, pick up Dried in air, stored for 72 hours, got 216 hours bag of spiced drumstick mushroom instant food.

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PUM

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Abstract

The Coprinus comaus food is produced with Coprinus comaus as main material and salt, vegetable oil and seasonings. Its production process includes preparing material; sorting and washing fresh Coprinus comaus; adding salt to eliminate partial water in fresh Coprinus comaus and slicing; mixing Coprinus comaus with vegetable oil and seasonings; packing, vacuum pumping, and sealing; steaming at 100-110 deg.c for 0.5-2 hr; and aging. It is delicious, rich in nutrients and convenient in eating.

Description

Technical field: [0001] The invention relates to the food field, in particular to a Coprinus comatus food and a production method thereof. Background technique: [0002] Coprinus comatus, namely chicken leg grinding [Coprinus comatus (Mull, ex Fr) S, F, Grat], also known as Coprinus comatus, Coprinus comatus. Its young mushrooms are tender, delicious, nutritious, and have certain medicinal value and health care function. Fresh sales or deep-processed products have good market prospects. [0003] Fresh Coprinus comatus is crisp, tender and fragile, and after harvesting, its life activities continue, and enzymatic activity can easily lead to quality deterioration, so salting or dehydration and drying methods have become the main processing methods besides fresh sales. [0004] The salting method includes high-temperature boiling to inactivate enzymes, soaking in saturated salt water for dehydration, and then salting. The method is simple and easy to operate, and it plays a ro...

Claims

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Application Information

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IPC IPC(8): A23L31/00
Inventor 秦怀跃
Owner 秦怀跃
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