Vegetable dried mushroom and its making method

A production method, the technology of vegetarian beef, which is applied in food preparation, application, food science, etc., can solve the problems of cooking mushrooms and not being able to adapt to the convenience of eating, etc.

Inactive Publication Date: 2006-03-22
上海大山农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a common edible fungus, people have always had the habit of cooking shiitake mushrooms, but the cooking of shiitake mushrooms is more troublesome and cannot meet the requir...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0006] 1. Organize. Choose a large soft dried shiitake mushroom stem to remove impurities.

[0007] 2. Soak. Add 2% cellulase to clean water, and soak the mushroom stems for 1 hour.

[0008] 3. Pre-cooking. After the water in the pre-boiler is heated to boiling, put the soaked shiitake mushroom stalks into pre-cooking for 30 minutes. The ratio of water to shiitake mushroom stalks is 5 to 1.

[0009] 4. Cool down. After the shiitake shank is pre-cooked, immediately remove it and place it in cold water to cool. Then pick up and drain.

[0010] 5. Taste cooking. The weight ratio of water to pre-cooked shiitake mushroom stems is 1:2. The proportion of seasonings in the water is: soy sauce 5%, white sugar 0.7%, edible salt 1.3%, cinnamon 0.3%, star anise 0.3%, cumin 0.3%, five-spice powder 0.7%, caramel color 1.3%, scallop 0.3% . When the flavor is cooked, keep stirring for 1 hour.

[0011] 6. Drying. It adopts net-type tunnel drying, upper and lower six layers, the baking temperature ...

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PUM

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Abstract

The vegetable dried beef consists of Xianggu mushroom stem 50 wt%, water 19wt% and seasoning 31 wt%. The seasoning consists of soy sauce 48.4 wt%, sugar 6.5wt%, table salt 12.9wt%, cassia bark 3.2wt%, aniseed 3.2wt%, fennel 3.2wt%, spice powder 6.5wt%, caramel color 12.9wt% and dried scallop essence 3.2wt%. The making process includes finishing and soaking Xianggu mushroom stem, pre-cooking, cooking after adding seasoning, stoving and packing. The vegetable dried beef has look and taste similar to that of dried beef.

Description

Technical field [0001] The invention belongs to a mushroom snack food and a preparation method thereof. Background technique [0002] Edible fungus can not only provide people with a large amount of plant protein, it is a natural nourishing and strengthening food, but also has high medicinal value. It can regulate the body's metabolism, lower blood pressure, reduce cholesterol content, prevent and treat various diseases, and prolong life. The best daily meal recommended by the Food and Agriculture Organization of the United Nations is "one meat, one vegetable, one bacteria". But most young people in modern times do not like to eat edible fungi. Shiitake is a well-known edible and medicinal fungus. It has a strong fragrance and rich nutrition. It contains 18 kinds of amino acids, and 7 kinds are necessary for the human body. The ergosterol contained in it can be converted into vitamin D, which can enhance the body's anti-disease and prevent cold effects; lentinan has anti-tumor ef...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/221A23L31/00
Inventor 桂纯伟
Owner 上海大山农业发展有限公司
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