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Instant edible mushroom prodn. process

A production process and edible fungus technology, applied in the production process field of instant edible fungi, can solve the problems of difficulty in preservation and storage, high oil content, and easy destruction of nutrients

Inactive Publication Date: 2006-01-25
闫斌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But because edible fungus is a kind of seasonal food, it is difficult to keep fresh and store. The existing dry processing method can only obtain edible fungi that cannot be directly eaten. However, there are defects such as easily destroyed nutrients, high oil content, poor flavor, and poor color

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Choose fresh, complete, non-rotten, non-deteriorating, and pest-free edible fungi, remove the roots and feet, cut into slices, and control the thickness within 4-10mm; rinse the sliced ​​edible fungi in clean water, and drain the water Carry out blanching, the water temperature is 95-100 ℃, scald for 7 minutes, pick up and put into cold water to cool quickly; Add water according to the ratio of edible fungus: water = 1: 1.5, add spices made of gauze bags at the same time The seasoning bag is boiled at 98-100°C for 20-25 minutes until the edible mushrooms are fully cooked, wherein the seasoning bag contains 1 part by weight of cinnamon relative to 100 parts by weight of edible fungi and water; Bacteria were centrifuged and dehydrated, and 3% seasoning was added, the seasoning included salt, Chinese prickly ash and pepper, the ratio of which was 10:1:1, rolled and kneaded in the automatic mixer for 3 times, each time for 5 minutes, each interval 10 minutes, then pour it i...

Embodiment 2

[0019] Choose fresh, complete, non-rotten, non-deteriorating, and pest-free edible fungi, and remove the roots and feet; rinse the edible fungi in clean water, drain the water, and then blanch them. Pick it up and put it into cold water to cool quickly; add water according to the ratio of edible fungus: water = 1:1.8, cook at 98-100°C for 20-25 minutes until the edible fungus is fully cooked; centrifuge the cooked edible fungus Add 4% seasonings for dehydration, the seasonings include salt, sugar, chili and Chinese prickly ash, the ratio is 10:1:0.5:0.5, roll and knead in the automatic mixer 4 times, each time for 5 minutes, each interval 15 minutes, then pour it into a stainless steel container for compaction, and marinate for 12 hours; pour the marinated edible fungus into the tray and flatten it, put it in the baking room and bake it at 75-80°C for 50 minutes, then Baking at 60-65°C for 3 hours until the moisture content is 15-25%; packaging the baked edible mushrooms.

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PUM

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Abstract

An instant edible fungus is prepared through choosing, cleaning, scaling, boiling, kneading, salting, and baking. Its advantages are rich nutrients and delicious taste.

Description

technical field [0001] The invention relates to a production process of instant edible mushrooms. Background technique [0002] Edible mushrooms are rich in a variety of nutrients, and its protein content is as high as 19.37% by dry weight. It has a complete range of amino acids and a balanced ratio. In its very low fat content (only 0.6-3% of dry weight), unsaturated Fatty acids account for a high proportion, more than 80%, and contain multivitamins such as vitamins A, B, C, D, E, pantothenic acid, pyridoxine, folic acid, niacin and biotin. The water-soluble polysaccharides and acidic polysaccharides in fungal carbohydrates have strong anti-tumor activity, and the dietary fiber contained in edible fungi can promote gastrointestinal peristalsis, accelerate the excretion of food residues and toxic substances, and effectively prevent obesity, colon cancer, The occurrence of diseases such as gastrointestinal cancer. Generally speaking, edible fungus is a high-quality and deli...

Claims

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Application Information

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IPC IPC(8): A01G1/04A23L1/28A23L31/00
Inventor 闫斌
Owner 闫斌