Method for processing salted black-fungus

A processing method and technology of black fungus, applied in application, food preparation, food science and other directions, can solve the problems of dissolution of solids, softening of fungus, no mention of product shelf life, etc., to reduce dissolution, improve quality and shelf life, maintain The effect of crispness and mouthfeel

Inactive Publication Date: 2007-04-18
SICHUAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] Chinese patent 200510010658.1 discloses "soaking and pickling black fungus". The processing method proposed by it is a good combination of traditional pickling technology and modern technology, but the shelf life and production cost of the product are not mentioned in the invention. After industrialized products, there may be problems such as the softening of the fungus and the dissolution of solids
Therefore, the salted fungus prepared by this invention patent may become a delicacy on the dining table with proper seasoning, but it needs to be further studied in the market to be processed into an industrialized product and circulated and sold.

Method used

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  • Method for processing salted black-fungus

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Effect test

Embodiment 1

[0023] 1. The making of salt water: adopt filter and sterilizer to process tap water into 100 kilograms of sterile process water, add 5ωt% pickle salt, 2ωt% sucrose, add 1ωt% condiment (capsicum, Chinese prickly ash, star anise and row grass) , packed into a kimchi jar for sealed fermentation, and fermented for 5 days at a temperature of 37° C. to obtain aseptic technical brine.

[0024] 2. Pretreatment of black fungus: first soak 100 kg of black fungus in 0.75ωt% sodium alginate for 1 hour, then rinse with water, soak in 1.5ωt% calcium chloride for 3 hours, and then rinse repeatedly with water. Eliminate impurities and dehydrate with a centrifuge.

[0025] 3. The black fungus processed by the above method is mixed with the prepared brine in a ratio of 1:2, and vacuum bottled.

[0026] 4. The packaged product is sterilized by pasteurization at a temperature of 85°C and a time of 30 minutes.

[0027] 5. Cool the sterilized product in sections, wipe off the moisture on the sur...

Embodiment 2

[0029] 1. The making of salt water: adopt filter and sterilizer to process tap water into 100 kilograms of aseptic process water, add the kimchi salt of 10ωt%, the sucrose of 5ωt%, add 2ωt% seasoning (capsicum, Chinese prickly ash, star anise and row grass) , put it into a kimchi jar for sealed fermentation, and make acid for 30 days at a temperature of 20° C. to obtain sterile process saline.

[0030] 2. Pre-treatment of black fungus: first soak 100 kg of black fungus in 0.5ωt% sodium alginate for 1 hour, then rinse with water, soak in 0.5ωt% calcium chloride for 3 hours, and then rinse repeatedly with water. Eliminate impurities and dehydrate with a centrifuge.

[0031] 3. The black fungus processed by the above method is mixed with the prepared brine in a ratio of 1:5, and vacuum bottled or bagged.

[0032] 4. Use the pasteurization method with a temperature of 95°C and a time of 25 minutes to sterilize the packaged products.

[0033] 5. Cool the sterilized product in sec...

Embodiment 3

[0035] 1. The making of salt water: adopt filter and sterilizer to process tap water into 100 kilograms of aseptic process water, add the kimchi salt of 8ωt%, the sucrose of 4ωt%, add the spices of 3ωt% (capsicum, Chinese prickly ash, star anise and row grass) , packed into a kimchi jar for sealed fermentation, and fermented for 3 days at a temperature of 37° C. to obtain aseptic technical brine.

[0036] 2. Pretreatment of black fungus: first soak 100 kg of black fungus in 1ωt% sodium alginate for 2 hours, then rinse with clean water, then soak in 2ωt% calcium chloride for 5 hours, then rinse repeatedly with clean water to remove impurities , dehydrated with a centrifuge.

[0037] 3. The black fungus processed by the above method is mixed with the prepared brine in a ratio of 1:3, and vacuum bottled or bagged.

[0038] 4. Sterilize the packaged products by pasteurization at a temperature of 90°C and a time of 30 minutes.

[0039] 5. Cool the sterilized product in sections, ...

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Abstract

A method for preparing the immersed-in-saline Auricularia auricula-judae includes such steps as preparing aseptic water y filtering and sterilizing, adding the salt for pickling vegetables, cane sugar and flavouring, loading the mixture in jar, sealing, fermenting to obtain the technological water, immersing the Auricularia auricula-judae in the solution of sodium alginate, rinsing with clean water, immersing it in the solution of calcium chloride, flushing with clean water, centrifugal dewatering, proportionally loading said technological water and. Auricularia aruicula-judae in containers, vacuum packing and Pasteurizing.

Description

technical field [0001] The invention relates to a method for processing salted black fungus, which belongs to the field of processing edible fungi. Background technique [0002] my country's black fungus is rich in resources, which provides favorable conditions for the development and application of black fungus. At present, the research and development of black fungus at home and abroad mainly focus on the following aspects: the first is the research on new technologies for high-yield cultivation of black fungus. In my country, many scientists have done a lot of research on the improvement and cultivation of strains, the management of the ear stage, and harvesting, and have achieved fruitful results. The second is about the extraction and separation of some nutritional components in black fungus, mainly the extraction of fungus polysaccharides. With the rapid development of black fungus cultivation and the widening of the application range, research on the nutritional comp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L31/00
Inventor 贾利蓉谭敏赵志峰吕远平
Owner SICHUAN UNIV
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