Edible fungus slice food, edible fungus artificial meat and preparation method thereof

Abstract

The invention provides an edible fungus slice food, edible fungus artificial meat and a preparation method thereof. The method for preparing the edible fungus slice food comprises: S1, dispersing edible fungus slurry with a solid content of 10-15% to obtain edible fungus papermaking slurry; S2, wet-sheeting the edible fungus papermaking slurry to obtain edible fungus sheet slurry, adjusting the moisture content of the edible fungus sheet slurry to 40-60% and then vacuum drying to obtain edible edible fungus special paper; S3, cutting and sterilizing the edible edible fungus special paper in step S2 to obtain edible fungus slice food; and a method for preparing edible fungus artificial meat comprises: 1) stacking a plurality of the above-mentioned edible edible fungus special papers in sequence, rolling and dehydrating to obtain a multi-layer composite edible fungus paper sheet; 2) hot-pressing and dehydrating the multi-layer composite edible fungus paper sheet and drying to obtain edible fungus artificial meat; the types of slice food and artificial meat are enriched, the consumer market of edible fungi is broadened, and a new idea is provided for the comprehensive utilization of fruiting bodies and mycelium of edible fungi.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular to an edible fungus slice food, edible fungus artificial meat and a preparation method thereof. Background Art

[0002] my country is a major producer of edible fungi in the world, and its annual output accounts for 75% of the world's edible fungi output. Edible fungi are rich in nutrition and unique in flavor. They are high in protein, cholesterol-free, starch-free, low in fat, low in sugar, high in dietary fiber, high in amino acids and vitamins, and their nutritional value has reached the peak of plant-based foods. However, the production of edible fruiting bodies using ordinary cultivation methods is a relatively long process, with a cultivation time of up to 6 months. Liquid fermentation culture of edible fungi is a fast and effective method to obtain mycelium and metabolites, with a low probability of pollution and the ability to utilize industrial and agricultural waste. Mycelium is the nutritious part of edible fungi, which is composed of linear fibers that branch out in all directions, forming a complex network, growing fast, and rich in nutrients such as protein, carbohydrates, and some inorganic substances and dietary fiber, with low calories and fat content. The fiber structure of edible fungi mycelium can produce a unique chewing sensation, and contains amino acids with a high sulfur content, which gives meat analogs the taste and texture of meat.

[0003] Edible fungus slice food is edible fungus special paper, which is as thin as paper and can retain the original fragrance and nutrition of edible fungi to the greatest extent. It also has the advantages of long shelf life, easy storage and transportation. At present, the products on the market mainly use edible fungus powder as raw material, which is formed by coating on a former, and then prepared by baking, drying, cooling and demoulding. The process is complicated and time-consuming.

[0004] Artificial meat, as a healthy and delicious food with high protein content and no meat, has gradually entered the public eye. It is mainly divided into plant meat made from plant protein and cultured meat made from animal stem cells. Artificial meat made from plant protein, especially soy protein, has been widely used because of its shape, color and taste similar to meat. However, the high price of artificial meat, the homogeneity of the product with soy products, and my country's dependence on imported soybeans have led to a cold reception of artificial meat in the Chinese market. At present, there are studies on the preparation of meat analogs with edible fungi as auxiliary materials and soybeans and wheat gluten as main materials, but there are few reports on artificial meat with edible fungi as the main raw material. Summary of the invention

[0005] In order to solve the problems existing in the prior art, the present invention provides an edible fungus slice food, edible fungus artificial meat and a preparation method thereof, which enriches the types of casual crispy foods and artificial meat, broadens the consumer market for edible fungi, and provides new ideas for the comprehensive utilization of fruiting bodies and mycelium of edible fungi.

[0006] To achieve the above object, the present invention provides the following technical solution: a method for preparing edible fungus slice food, the specific steps are:

[0007] S1: disintegrating edible fungus slurry with a solid content of 10-15% to obtain edible fungus papermaking slurry;

[0008] S2 wet-papering the edible fungus papermaking slurry to obtain edible fungus flake slurry, adjusting the moisture content of the edible fungus flake slurry to 40% to 60% and then vacuum drying to obtain edible edible fungus specialty paper;

[0009] S3 cuts and sterilizes the edible mushroom special paper in step S2 to obtain mushroom slice food.

[0010] Further, in step S1, 6 g to 8 g of edible fungi with an absolute dry weight is mixed with 0.8 L to 1 L of distilled water to obtain edible fungi slurry, and the edible fungi slurry is dispersed at 3000 r to 6000 r for 3 to 5 times to obtain edible fungi papermaking slurry;

[0011] In step S2, the vacuum drying is carried out at 0.05 MPa to 0.07 MPa and 105° C. to 115° C. for 5 to 8 minutes;

[0012] In step S3, the sterilization is microwave sterilization, and the microwave sterilization condition is sterilization at 1000W to 1200W for 60s to 80s.

[0013] Furthermore, in step S1, the edible fungi are edible fungi fruiting bodies or mycelium, the decomposition rotation number of the edible fungi fruiting bodies is 5000r-6000r, and the decomposition rotation number of the mycelium is 3000r-4000r;

[0014] The mycelium is cultured in PDBYMS medium under the following culture conditions: inoculation amount of 8% to 15%, constant temperature culture at 25°C and 150 r / min for 6 to 8 days.

[0015] Furthermore, in step S2, the specific steps of wet papermaking are:

[0016] S2.1 Place a layer of filter cloth on the filter screen at the bottom of the paper sheet former, pour the edible fungus papermaking slurry into the paper sheet former, perform vacuum suction, and filter the edible fungus papermaking slurry through the filter screen to obtain edible fungus sheet slurry;

[0017] S2.2 Remove the edible fungus flake slurry and the filter cloth from the filter screen, spread a layer of filter cloth on the top of the edible fungus flake slurry, and roll to remove water until the moisture content of the edible fungus flake slurry is 40% to 60%.

[0018] The present invention also provides an edible fungus slice food, which is prepared by the above-mentioned preparation method. The edible fungus slice food has a thickness of 0.4 mm to 0.6 mm and a basis weight of 205 g / m 2 ~290g / m 2 , the water content is 8.5% to 9.5%.

[0019] The present invention also provides an edible fungus artificial meat, which is obtained by overlapping a plurality of the above-mentioned edible fungus special papers. The moisture content of the edible fungus artificial meat is 10% to 15% and the thickness is 0.8 cm to 1.0 cm.

[0020] The present invention also provides a method for preparing edible fungus artificial meat, which comprises the following specific steps:

[0021] 1) stacking a plurality of the above-mentioned edible mushroom specialty papers in sequence, rolling and dehydrating the papers to obtain a multi-layer composite edible mushroom paper sheet;

[0022] 2) The multi-layer composite edible fungus sheet is subjected to hot pressing to remove water and dry to obtain edible fungus artificial meat.

[0023] Furthermore, in step 1), the roller pressing and dehydration is performed once for each stacked edible fungus specialty paper.

[0024] Furthermore, in step 2), the hot pressing dehydration is carried out at a pressure of 0.3 MPa to 0.4 MPa at 105° C. to 120° C. for 4 min to 5 min; and the drying is carried out at 75° C. to 85° C.

[0025] Compared with the prior art, the present invention has at least the following beneficial effects:

[0026] The present invention discloses an edible fungus slice food, edible fungus artificial meat and a preparation method thereof, which combines food processing with a wet papermaking method in the field of papermaking. Compared with the existing preparation method, the method is simpler, less time-consuming, and has a wide source of raw materials and low cost. The prepared edible fungus slice food and artificial meat formed by multi-layer composite have a smooth appearance and uniform moisture distribution, and after determining the absolute dry weight, slices and artificial meat with roughly the same quality and uniform thickness can be produced. In the preparation process of the present invention, no food additives harmful to the human body are added, and the process conditions are mild, which can maximize the retention of the nutrition and flavor of the mycelium and fruiting body of the edible fungus.

[0027] Since some edible fungi have a high content of umami amino acids, the edible fungi artificial meat can be better endowed with umami characteristics. The present invention simulates the texture of meat by forming edible edible fungi into multi-layer composite sheets, thus providing a new idea for the preparation process of artificial meat.

[0028] The present invention makes a modification on the traditional wet papermaking method, that is, a layer of filter cloth is laid on the filter net before papermaking. This method can greatly improve the problem that the paper sheet is difficult to separate from the filter net after forming. After the paper sheet is wrapped with two filter cloths and vacuum demoulded, the filter cloths are torn off to obtain a complete edible fungus sheet.

[0029] The present invention controls the absolute dry weight of the raw material to 6-8g, and can obtain edible fungus slice food with good thickness, brittleness and formability. The prepared slice food has a long shelf life, good taste and nutrition, and is easy to transport and store. According to the sensory evaluation results, it can be seen that the slices prepared by the papermaking method are more popular with the public in terms of formability and taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 The edible fungus slices are made from Pleurotus eryngii cap, Pleurotus eryngii stem, whole mushroom and mycelium.

[0031] Figure 2 The nutritional components (crude protein, total sugar, crude fiber, total ash, and water content) of the Pleurotus eryngii slice food prepared in Example 1;

[0032] Figure 3 The crispness of the Pleurotus eryngii slice food prepared in Example 1;

[0033] Figure 4 The sensory scores (formability, color, taste, and overall palatability) of the Pleurotus eryngii slice food prepared in Example 1;

[0034] Figure 5 This is the FTIR spectrum of the Pleurotus eryngii slice food prepared in Example 1;

[0035] Figure 6 Thermal degradation performance analysis of the Pleurotus eryngii slice food prepared in Example 1;

[0036] Figure 7 The hygroscopic properties of the Pleurotus eryngii slice food prepared in Example 1 are shown in FIG. DETAILED DESCRIPTION

[0037] The present invention will be further described below in conjunction with the accompanying drawings and specific embodiments.

[0038] A method for preparing an edible fungus slice food of the present invention comprises the following steps:

[0039] (1) pre-treating edible fungi, specifically edible fungi fruiting bodies or mycelium;

[0040] Preferably, the pretreatment is: washing the edible fungus fruiting body and cutting it into 1-3 mm 3 Small pieces, wash the mycelium 2-3 times for later use;

[0041] Preferably, the mycelium is cultured in PDBYMS medium under the following culture conditions: inoculation amount 8-15%, constant temperature culture at 25°C and 150r / min for 6-8 days;

[0042] PDBYMS medium includes potato extract powder 5g / L, glucose 15g / L, peptone 15g / L, sodium chloride 5g / L, yeast extract 5g / L, malt extract 5g / L, and water 1000mL;

[0043] Before mycelium culture, the PDBYMS culture medium was sterilized at a pressure of 0.1 MPa and a temperature of 121° C. for 20 minutes.

[0044] (2) Determination of moisture content of raw materials: Weigh 5-10g (m1) of edible fungi into a glass dish (m0) that has been dried to constant weight, place it in an oven at 100-105°C for 2-4 hours, then place the glass dish in a dryer and cool it to room temperature until the glass dish reaches constant weight (m2). The moisture content of the raw materials is X = (m1-m2) / (m1-m0) × 100%;

[0045] (3) Preparation of papermaking slurry: Weigh 6-8 g of edible fungi with an absolute dry weight and mix with 0.8-1 L of distilled water to obtain edible fungi slurry with a solid content of 10-15%, place the edible fungi slurry in a deflaking machine and deflake it 3-5 times at a deflaking speed of 3000-6000 r to disperse the edible fungi fibers, and obtain edible fungi papermaking slurry;

[0046] (4) Wet papermaking: a layer of filter cloth is laid on the filter screen at the bottom of the paper sheet former, 0.6-0.8 L of distilled water is added thereto, and then 0.8-1 L of edible fungus papermaking slurry with a concentration of 40-80 g / L obtained in step (3) is poured into the paper sheet former, the pneumatic valve is opened to stir the slurry, and the water valve is opened to allow the water level to form a free fall, and the slurry is vacuum-sucked under a vacuum condition of 0.06 MPa and filtered through a filter screen to obtain edible fungus flake slurry;

[0047] After separating the filter screen from the filter cloth with the edible fungus flake slurry, spread another layer of filter cloth on the edible fungus flake slurry to form a sandwich-like structure, and use the felt to roll in different directions for multiple times to remove some moisture.

[0048] (5) When the moisture content of the edible fungus flake slurry is about 40-60%, the slurry is placed in a vacuum dryer, and treated at a temperature of 105-115° C. for 5-8 min under a vacuum condition of 0.05-0.07 MPa, and demolded to obtain edible edible fungus special paper, and then cut and microwave sterilized to obtain edible fungus slice food;

[0049] Preferably, the solid content of the edible fungi in the edible fungi slurry is about 10-15%.

[0050] Preferably, the edible fungi include one or more of chanterelles, morels, shiitake mushrooms, ganoderma lucidum, Agaricus bisporus, and Pleurotus eryngii.

[0051] Preferably, in step (3), the number of revolutions for decomposing the fruiting bodies of the edible fungi is 5000 to 6000 r, and the number of revolutions for decomposing the mycelium is 3000 to 4000 r;

[0052] Preferably, in step (4), the pore size of the filter screen of the paper sheet former is 40 to 60 meshes.

[0053] Preferably, in step (5), the microwave sterilization condition is sterilization at a microwave power of 1000 to 1200 W for 60 to 80 seconds.

[0054] The present invention provides an edible fungus slice food, which is prepared by the above-mentioned preparation method. The edible fungus slice food has a thickness of 0.4 mm to 0.6 mm, a size of 5 cm×3 cm, and a basis weight of 205 g / m 2 ~290g / m 2 , the water content is 8.5% to 9.5%.

[0055] The present invention also provides a method for preparing edible fungus artificial meat, which comprises the following specific steps:

[0056] 1) stacking 7 to 8 sheets of edible mushroom specialty paper in sequence to a thickness of 5 to 6 cm, removing water, and obtaining a multi-layer composite mushroom sheet;

[0057] Preferably, the specific step of removing water is to cover a cotton cloth on the top single sheet for each stacked layer, use a felt roller to roll the cotton cloth crosswise 2 to 3 times to remove water, and remove the cotton cloth after the water removal to obtain a multi-layer composite edible fungus sheet.

[0058] 2) The multi-layer composite edible fungus sheet is placed in a hot press, firstly the moisture is removed by a hot press plate, and then the sheet is dried to obtain an edible fungus artificial meat having a moisture content of 10-15%, a thickness of 0.8-1.0 cm, a hardness of 15-20 N, an adhesiveness of 1-2 g.sec, and an elasticity of 2-4.

[0059] Preferably, in step 2), the hot pressing temperature is 105-120°C, the pressure is 0.3-0.4 MPa, and the time is 4-5 min; and the drying heating temperature is 75-85°C.

[0060] The prepared edible fungus slice food and edible fungus artificial meat both meet the requirements of the national food safety standard Edible Fungi and Their Products-GB7096-2014.

[0061] Example 1

[0062] A method for preparing edible fungus slice food comprises the following steps:

[0063] 1. Raw material pretreatment:

[0064] Tear the washed Pleurotus eryngii mycelium into pieces of about 2 mm 3 Cut the cleaned oyster mushroom stem, cap and whole mushroom into small pieces of about 1mm 3 The four kinds of Pleurotus eryngii raw materials are respectively used to make edible fungus slice foods.

[0065] 2. Preparation of slurry for papermaking:

[0066] Weigh 6 g of Pleurotus eryngii raw material with an absolute dry weight and mix it with 1 L of distilled water to obtain edible fungus slurry, and place it in a deflagration machine and deflagrate it 3 times at a deflagration speed of 3500 r to obtain Pleurotus eryngii raw material slurry for papermaking;

[0067] 3. Wet papermaking

[0068] A layer of filter cloth is laid at the bottom of the paper sheet former, and 0.6L of distilled water is added thereto. The slurry for making Pleurotus eryngii raw materials is then poured into the paper sheet former. After the pneumatic valve is opened to stir the slurry, the water valve is opened to allow the water level to form a free fall to generate vacuum suction. The slurry is filtered through a mesh to form a sheet, thereby obtaining a sheet slurry of Pleurotus eryngii raw materials.

[0069] 4. After separating the filter screen from the filter cloth with the King Oyster Mushroom flake slurry, spread another layer of filter cloth on the King Oyster Mushroom raw material flake slurry to form a sandwich-like structure, and use felt to roll in different directions for multiple times to remove some moisture until the moisture is about 50%;

[0070] 5. Place the flaky slurry of Pleurotus eryngii raw material after dehydration in a vacuum dryer, and demould at 105°C for 6 minutes to obtain edible Pleurotus eryngii raw material special paper;

[0071] 6. The edible Pleurotus eryngii mycelium special paper is cut and sterilized in a 1200W microwave for 60s to obtain Pleurotus eryngii raw material slice food.

[0072] The raw material slice food of Pleurotus eryngii prepared in Example 1 was tested:

[0073] 1) If Figure 1 The picture shows the raw material slice food of King Oyster Mushroom made from King Oyster Mushroom stem, whole King Oyster Mushroom, King Oyster Mushroom cap and King Oyster Mushroom mycelium. It can be seen that the surface color of the stem slice and the mycelium slice are uniform and the appearance is relatively flat.

[0074] 2) The nutrient content of the raw material slice food of Pleurotus eryngii prepared in Example 1 was tested, including the testing of crude protein, total sugar, crude fiber, total ash, and water content. The specific reference standards are:

[0075] The moisture content is determined by direct drying method according to GB 5009.3-2016 "Determination of moisture in food"; the total sugar content is determined by GB / T 15672-2009 "Determination of total sugar content in edible fungi"; the crude fiber content is determined by GB / T 5009.10-2003 "Determination of crude fiber in plant foods"; the ash content is determined by GB 5009.4-2016 "Determination of ash in food"; the protein content is determined by GB 5009.5-2016 "Determination of protein in food";

[0076] The results are as follows Figure 2 As shown in the figure, it can be seen that after papermaking, there is no significant difference in the total sugar and moisture content of the four types of Pleurotus eryngii slices, which are about 15% and 9% respectively, and the protein and crude fiber content of the mycelium slices are the highest. Compared with the raw materials, the protein content of the slices is reduced. We believe that the reason for this phenomenon may be that some soluble proteins and polysaccharides are dissolved in water during the slurry disintegration process and are filtered out during molding. The reason for the small change in the protein content of the mycelium slices may be that the mycelium is washed with distilled water many times when harvested to eliminate the interference of the culture medium, so most of them are insoluble proteins and fibers. After papermaking, the ash content of the four slices increased significantly.

[0077] 2) Using a physical property analyzer to measure the crispness of the Pleurotus eryngii raw material slice food prepared in Example 1

[0078] A cylindrical stainless steel probe (P type / 0.25S) with a diameter of 0.64 cm was passed through the Pleurotus eryngii slice (3 cm 2 ). The probe running speed was set to 1.0mm / s before and after the test, and 0.5mm / s during the test. The probe distance, trigger force, and data acquisition rate were set to 10mm, 5g, and 200pps, respectively. The force-displacement curve was recorded, and each sample was repeated three times. When a spherical probe was used for the experiment, as the probe action surface increased, the probe was continuously squeezed by the surrounding thin-sheet tissue, causing more cracks in the thin sheet, and finally more peaks appeared on the force-displacement curve. Therefore, the number of positive peaks can be used to reflect the degree of rupture of the internal tissue of the thin sheet, thereby inferring the brittleness of the thin sheet. Figure 3 As shown, the number of positive peaks of Pleurotus eryngii stem slices is the largest, reaching 8, while the number of positive peaks of mushroom cap slices is only two, so the brittleness is: mushroom stem slices> whole mushroom slices> mycelium slices> mushroom cap slices.

[0079] 3) Sensory evaluation

[0080] A panel of 12 sensory-trained experts evaluated the sensory properties of the Pleurotus eryngii raw material slice food prepared in Example 1. The panelists evaluated the formability, color, taste, and overall palatability of the product using a 9-point hedonic scale from 1 to 9, where 1 means extreme disgust and 9 means extreme liking.

[0081] like Figure 4 As shown in the figure, the scores of the shape, color, taste and overall palatability of the stem slices were all around 7.5 points; the shape of the mycelium slices was better, but the color was poor, and the overall palatability was inferior to the stem slices; the sensory properties of the cap slices were not as good as the other three slices. Therefore, the stem and mycelium slices were more popular, while the uneven color of the cap and whole mushroom slices was the main reason why they were not popular among consumers.

[0082] 5) Record FT-IR spectra using a Bruker Fourier transform infrared spectrometer

[0083] The sample was ground with liquid nitrogen and mixed with dry KBr at a ratio of 1:50. The spectrum was collected over a range of 4000 cm -1 Up to 400cm -1 , resolution 4cm -1 , 32 scans, the results are as follows Figure 5 As shown in the figure, no additional characteristic absorption peaks were generated in all samples before and after papermaking, which indicates that no new functional groups were formed during the preparation of Pleurotus eryngii raw material slice food. -1 The protein amide I band associated with C=O stretching vibration is present at 1402 cm -1 There are amide II and amide III bands caused by -NH bending vibration nearby; the typical signal of -OH stretching vibration of polysaccharides (cellulose and hemicellulose) is at 3141 cm -1 Can be observed nearby. 1047cm -1 The absorption bands around 1600cm are related to the stretching vibrations of -COC- and -OH of polysaccharides. -1 With 1040cm -1 The characteristic peaks nearby become smaller, which may be due to the loss of some soluble proteins and polysaccharides during the decomposition process.

[0084] 6) Determination of thermal degradation characteristics of Pleurotus eryngii raw material slices using a thermogravimetric analyzer with nitrogen as the protective gas

[0085] The thin slice sample (about 4 mg) was placed in an alumina crucible and heated from 40 to 600 °C at a heating rate of 10 °C / min. Figure 6It can be seen that the thermal degradation process of the slices can be roughly divided into three stages: at 40-200℃, the weight loss is about 10%, mainly due to the evaporation of free water and bound water in the slices; at 230-360℃, the degradation of protein and polysaccharide organic components leads to a weight loss of about 50% of the slices; at 450-600℃, the primary carbon residue is further degraded to form the final carbon-containing residue. From the final residual mass, the mushroom stem slices contain the least inorganic matter, while the mushroom cap slices contain more.

[0086] 7) Detection of moisture absorption rate of Pleurotus eryngii raw material slice food

[0087] The completely dried Pleurotus eryngii raw material slice food was placed in a weighing bottle and placed in a constant temperature and humidity chamber at 25°C and 85% humidity. After 0.5, 1, 3, 15 and 24 hours, the weight of each slice was weighed respectively. The moisture absorption rate was calculated according to the following formula: (final weight-initial weight) / (initial weight)×100.

[0088] from Figure 7 It can be seen that the first 0.5h in the constant temperature and humidity chamber is the stage when all the slices absorb a lot of moisture, and then the moisture absorption rate tends to be stable. Compared with the slices made from Pleurotus eryngii fruiting bodies, the hygroscopicity of Pleurotus eryngii mycelium slices is stronger, about 6.5%. Therefore, the moisture resistance of mushroom stems, mushroom caps, and whole mushroom slices is slightly better than that of mycelium slices, and they are more suitable for storage.

[0089] Based on the sensory evaluation and performance analysis of the above four types of slices, it was found that the slices made from Pleurotus eryngii stems had better formability, color, crispness, overall palatability and moisture resistance, and were more popular with the public.

[0090] Example 2

[0091] A method for preparing edible fungus artificial meat, the specific steps are as follows:

[0092] 1. Stacking the multiple edible Pleurotus eryngii raw material special paper sheets prepared in Example 1 in sequence, covering the top single sheet with a piece of cotton cloth for each stacked layer, and rolling the cotton cloth with a felt roller crosswise for 2 to 3 times to remove water, and removing the cotton cloth after the water removal is completed to obtain a multi-layer composite Pleurotus eryngii raw material sheet;

[0093] 2. Put the multi-layer composite King Oyster Mushroom raw material sheets into a hot press, first use a hot press plate to treat it at 0.3MPa, 110℃ for 5min to remove moisture, and then dry it at 80℃ to obtain multi-layer composite King Oyster Mushroom sheets, i.e. King Oyster Mushroom artificial meat.

[0094] Example 3

[0095] A method for preparing edible fungus slice food comprises the following steps:

[0096] 1. Raw material pretreatment:

[0097] Tear the washed shiitake mushroom mycelium and Pleurotus eryngii mycelium into pieces of about 3 mm 3 The pretreated raw materials obtained from the small pieces are used to make edible fungus slice food.

[0098] 2. Preparation of slurry for papermaking:

[0099] Weigh 7 g of the pretreated raw material with an absolute dry weight and mix it with 0.9 L of distilled water to obtain edible fungus slurry, and place it in a deflagrator and deflagrate it 3 times at a deflagration speed of 4000 r to obtain a slurry for papermaking;

[0100] 3. Wet papermaking

[0101] Place a layer of filter cloth at the bottom of the paper sheet former, add 0.7L of distilled water into it, pour the papermaking slurry into the paper sheet former, open the pneumatic valve to stir the slurry, open the water valve to allow the water level to fall freely, generate vacuum suction, and filter the slurry through the mesh to make it flaky to obtain flaky slurry.

[0102] 4. After separating the filter screen from the filter cloth with the flaky slurry, place another layer of filter cloth on the flaky slurry to form a sandwich-like structure, and use the felt to roll in different directions for several times to remove some of the moisture until the moisture is about 40%;

[0103] 5. Place the dehydrated flaky slurry in a vacuum dryer and demould at 0.05 MPa and 110°C for 5 minutes to obtain edible special paper for shiitake mushrooms and king oyster mushrooms;

[0104] 6. Cut the edible shiitake mushroom and king oyster mushroom raw material special paper, and sterilize it in 1000W microwave for 80s to obtain thin slice food.

[0105] Example 4

[0106] A method for preparing edible fungus artificial meat, the specific steps are as follows:

[0107] 1. Stack the multiple edible shiitake mushroom and king oyster mushroom special paper sheets prepared in Example 3 in sequence, cover the top single paper sheet with a piece of cotton cloth for each stacked layer, roll the cotton cloth crosswise with a felt roller 2 to 3 times to remove water, and remove the cotton cloth after the water removal to obtain a multi-layer composite shiitake mushroom and king oyster mushroom paper sheet;

[0108] 2. Put the multi-layer composite shiitake mushroom and king oyster mushroom raw material slices into a hot press, first use a hot press plate to treat at 0.4MPa, 105℃ for 4min to remove moisture, and then dry at 75℃ to obtain multi-layer composite shiitake mushroom and king oyster mushroom slices, that is, shiitake mushroom and king oyster mushroom artificial meat.

[0109] Example 5

[0110] A method for preparing edible fungus slice food comprises the following steps:

[0111] 1. Raw material pretreatment:

[0112] Tear the washed Agaricus bisporus mycelium into pieces of about 1 mm 3 The pretreated raw materials obtained from the small pieces are used to make edible fungus slice food.

[0113] 2. Preparation of slurry for papermaking:

[0114] Weigh 8 g of the pretreated raw material with an absolute dry weight and mix it with 0.8 L of distilled water to obtain edible fungus slurry, and place it in a deflaker and deflake it 5 times at a deflaking speed of 3800 r to obtain a slurry for papermaking;

[0115] 3. Wet papermaking

[0116] Place a layer of filter cloth at the bottom of the paper sheet former, add 0.8L of distilled water into it, pour the papermaking slurry into the paper sheet former, open the pneumatic valve to stir the slurry, open the water valve to allow the water level to form a free fall, generate vacuum suction, and filter the slurry through the mesh to make it flaky, thereby obtaining the pretreated raw material flaky slurry.

[0117] 4. After separating the filter screen from the filter cloth with the pre-treated raw material flake slurry, spread another layer of filter cloth on the pre-treated raw material flake slurry to form a sandwich-like structure, and use the felt to roll in different directions for several times to remove part of the moisture until the moisture is about 60%;

[0118] 5. Place the pretreated raw material flaky slurry after dehydration in a vacuum dryer, and demould at 0.07 MPa and 115° C. for 6 minutes to obtain edible Agaricus bisporus mycelium specialty paper;

[0119] 6. The edible Agaricus bisporus mycelium special paper is cut and sterilized in a 1100W microwave for 70s to obtain Agaricus bisporus raw material slice food.

[0120] Example 6

[0121] A method for preparing edible fungus artificial meat, the specific steps are as follows:

[0122] 1. Stacking the multiple edible Agaricus bisporus mycelium special paper sheets prepared in Example 5 in sequence, covering the top single sheet with a piece of cotton cloth for each stacked layer, and rolling the cotton cloth with a felt roller crosswise for 2 to 3 times to remove water, and removing the cotton cloth after the water removal is completed to obtain a multi-layer composite Agaricus bisporus mycelium sheet;

[0123] 2. Put the multi-layer composite Agaricus bisporus mycelium sheet into a hot press, first use a hot press plate to treat it at 0.3MPa, 115℃ for 4min to remove moisture, and then dry it at 85℃ to obtain a multi-layer composite Agaricus bisporus sheet, i.e., Agaricus bisporus artificial meat.

[0124] Example 7

[0125] A method for preparing edible fungus slice food is disclosed. The method comprises the following steps: preparing the edible fungus slice food by using morel fruiting bodies, performing the deflation at a rotation speed of 5000 r and performing deflation for 4 times. When the moisture content of the morel flake slurry is 50%, performing high temperature treatment at 105° C. for 8 min under a vacuum condition of 0.06 MPa, and the rest of the treatment is the same as that in Example 1, thereby preparing the morel slice food.

[0126] Example 8

[0127] A method for preparing edible fungus slice food is provided, which is prepared by using ganoderma lucidum fruiting bodies, the deflation speed is 6000r, the deflation is performed 3 times, and the rest is the same as in Example 1, to prepare ganoderma lucidum slice food.

[0128] Example 9

[0129] A method for preparing edible fungus slice food is provided. The edible fungus mycelium is used for preparation. The edible fungus mycelium slice food is prepared by using the mycelium of Agaricus bisporus. The number of revolutions for deflation is 3000r, and the mycelium is deflated 4 times. The rest is the same as that of Example 1, so as to prepare the mycelium slice food of Agaricus bisporus.

[0130] Example 10

[0131] A method for preparing artificial meat of edible fungi, comprising randomly stacking a plurality of special paper sheets used in the process of preparing thin slice food in Examples 7, 8, and 9, covering the top single sheet with a piece of cotton cloth for each stacked layer, and rolling the cotton cloth with a felt roller crosswise for 2 to 3 times to remove water, and removing the cotton cloth after the water removal is completed to obtain a multi-layer composite sheet;

[0132] 2. Put the multi-layer composite sheet into a hot press, first use a hot press plate to treat it at 0.35MPa, 120℃ for 5min to remove moisture, and then dry it at 80℃ to obtain a multi-layer composite sheet, i.e., composite artificial meat.

[0133] Embodiment 11

[0134] A method for preparing an edible fungus slice food is prepared by mixing the fruiting bodies of chanterelles, morels, shiitake mushrooms, ganoderma lucidum, Agaricus bisporus and Pleurotus eryngii, and the rest is the same as in Example 1 to obtain a composite edible fungus slice food.

[0135] Example 12

[0136] A method for preparing edible fungus artificial meat is prepared by using the special paper sheet for preparing the composite edible fungus slice food in Example 11, and the rest is the same as in Example 1 to obtain the composite edible fungus artificial meat.

[0137] Embodiment 13

[0138] A method for preparing edible fungus slice food is prepared by mixing the mycelium of chanterelles, morels, shiitake mushrooms, ganoderma lucidum, Agaricus bisporus and Pleurotus eryngii, and the rest is the same as that of Example 1 to obtain a composite edible fungus slice food.

[0139] Embodiment 14

[0140] A method for preparing edible fungus artificial meat is prepared by using the special paper sheet for preparing the composite edible fungus slice food in Example 13, and the rest is the same as in Example 1 to obtain the composite edible fungus artificial meat.

[0141] The above examples are preferred implementation modes of the present invention, but are not limited to the above embodiments. They are applicable to fruiting bodies and mycelium of edible fungi such as chanterelles, morels, oyster mushrooms, ganoderma lucidum, and enoki mushrooms. Any changes, substitutions, combinations, etc. made without departing from the principles of the present invention are included in the protection scope of the present invention.

Claims

1. An edible fungus artificial meat, characterized in that: The edible mushroom artificial meat is prepared by overlapping a plurality of edible mushroom special papers, wherein the moisture content of the edible mushroom artificial meat is 10% to 15% and the thickness is 0.8 cm to 1.0 cm; The preparation steps are as follows: S1: 6g~8g of edible fungi with an absolute dry weight is mixed with 0.8L~1L of distilled water to obtain edible fungi slurry, and the edible fungi slurry is dispersed at 3000r~6000r for 3~5 times to obtain edible fungi papermaking slurry; S2 wet-papering the edible fungus papermaking slurry to obtain edible fungus flake slurry, adjusting the moisture content of the edible fungus flake slurry to 40% to 60% and then vacuum drying to obtain edible edible fungus specialty paper; S3 stacking a plurality of edible mushroom specialty papers in sequence, and performing roller pressing to remove water for each stacked edible mushroom specialty paper to obtain a multi-layer composite edible mushroom sheet; S4: hot-pressing and drying the multi-layer composite edible fungus slices to obtain edible fungus artificial meat; In step S1, the edible fungus is an edible fungus fruiting body or mycelium, the decomposition speed of the edible fungus fruiting body is 5000r~6000r, and the decomposition speed of the mycelium is 3000r~4000r; Mycelium was cultured in PDBYMS medium with an inoculum of 8% to 15%, constant temperature culture at 25°C and 150 r / min for 6 to 8 days; In step S2, the specific steps of wet papermaking are: S2.1 A layer of filter cloth is laid on the filter screen at the bottom of the paper sheet former, distilled water is added thereto, edible fungus papermaking slurry is poured into the paper sheet former, vacuum suction is performed, and the edible fungus papermaking slurry is filtered through the filter screen to obtain edible fungus sheet slurry; S2.2 Remove the edible fungus flake slurry and the filter cloth from the filter screen, place a layer of filter cloth on the top of the edible fungus flake slurry, and roll to remove water until the moisture content of the edible fungus flake slurry is 40%~60%; In step S2, the vacuum drying is carried out at 0.05 MPa to 0.07 MPa and 105° C. to 115° C. for 5 min to 8 min; The edible fungi include one or more of chanterelles, morels, shiitake mushrooms, ganoderma lucidum, Agaricus bisporus, and Pleurotus eryngii.

2. The edible fungus artificial meat according to claim 1, characterized in that: In S4, the hot pressing dehydration is carried out at a pressure of 0.3 MPa to 0.4 MPa and at 105°C to 120°C for 4 min to 5 min; and the drying is carried out at 75°C to 85°C.

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