A kind of bamboo fungus thousand-layer slice and preparation method thereof

Abstract

The invention relates to the technical field of bamboo fungus processing, and in particular to a bamboo fungus thousand-layer slice and a preparation method thereof. The bamboo fungus thousand-layer slice prepared by the invention has many mesh holes through raw materials in appropriate proportions combined with an appropriate freezing method and a refrigerated dehydration method, is easier to taste when eaten, is particularly suitable for hot pot, or wrapped with other ingredients for consumption, has a crisp and delicious taste, and is durable in storage.

Description

Technical Field

[0001] The invention relates to the technical field of bamboo fungus processing, in particular to a bamboo fungus melaleuca slice and a preparation method thereof. Background Art

[0002] Bamboo fungus Dictyophora indusiata (Vent.ex Pers) Fisch] is a fungus of the genus Dictyophora in the family Phallicaceae, also known as bamboo fungus and bamboo ginseng. There are four common and edible species: long-skirted Dictyophora, short-skirted Dictyophora, long-skirted Dictyophora and red-suspensioned Dictyophora. It is a cryptogamous fungus parasitic on the roots of dead bamboos. Its shape is slightly similar to a net-shaped dry white snake skin. It has a dark green cap, a snow-white cylindrical stipe, a pink egg-shaped stipe, and a delicate white net skirt at the top of the stipe that spreads from the cap to the bottom. It is called the "Snow Skirt Fairy", "Flower of Mountain Treasures", "Flower of Fungi", and "Queen of Fungi". Dictyophora is rich in nutrients, has a strong fragrance, and tastes delicious. It has been listed as one of the "Eight Grass Treasures" since ancient times.

[0003] At present, bamboo fungus is mainly eaten fresh or roughly processed. However, fresh eating has the problem of short shelf life. Although roughly processed bamboo fungus such as drying can extend the shelf life, the taste is poor and cannot meet the needs of consumers. Summary of the invention

[0004] In order to solve the above problems, the present invention provides a bamboo fungus Thousand Layer Slice and a preparation method thereof. The bamboo fungus Thousand Layer Slice provided by the present invention is not only durable in storage, but also has many mesh holes, is easier to absorb flavor when eaten, and has a crisp taste.

[0005] In order to achieve the above object, the present invention provides the following technical solutions:

[0006] The present invention provides a method for preparing bamboo fungus kiwano slices, comprising the following steps:

[0007] Mixing purified konjac powder, cold water and phosphate, and letting it stand for 30 minutes to obtain a first colloid; wherein the mass ratio of the purified konjac powder, cold water and phosphate is 1:30:1;

[0008] Mixing konjac flour and cold water to obtain a second colloid; wherein the mass ratio of the konjac flour to the cold water is 1:8;

[0009] The first colloid and the bamboo fungus wet powder are mixed to obtain a first mixture; the mass ratio of the first colloid to the bamboo fungus wet powder is 8:1; the preparation method of the bamboo fungus wet powder comprises: crushing dry bamboo fungus and soaking it in water for 30 minutes to obtain the bamboo fungus wet powder;

[0010] The first mixture, acetate starch, the second colloid and seasoning are mixed to obtain a second mixture; the mass ratio of the first mixture, acetate starch, the second colloid and seasoning is 90:5:3.5:1;

[0011] The second mixture, calcium carbonate and cold water are mixed to obtain a slurry; the mass ratio of the second mixture, calcium carbonate and cold water is 1990:6:60;

[0012] Steaming the slurry with water vapor for 40 minutes to obtain a primary material;

[0013] Freezing the primary material in an environment of -25 to -28°C, and obtaining a frozen material when the central temperature of the primary material is -25 to -28°C;

[0014] The frozen material is sliced ​​and then frozen and stored in an environment of -15°C for 7 days to obtain the bamboo fungus slices.

[0015] Preferably, the temperature of the cold water is 5-10°C.

[0016] Preferably, the phosphate comprises sodium tripolyphosphate.

[0017] Preferably, the preparation method of the dried bamboo fungus comprises: soaking the bamboo fungus in 50% alcohol by volume for 1 hour, then soaking it in potato flour for 30 minutes, and drying it to obtain the dried bamboo fungus.

[0018] Preferably, the size of the dried bamboo fungus after crushing is 20 mesh.

[0019] Preferably, the method of mixing the konjac flour and cold water comprises: stirring at a rotation speed of 300 rpm for 3 min.

[0020] Preferably, the method of mixing the first mixture, acetate starch, the second colloid and seasoning comprises: first mixing the first mixture and acetate starch to obtain a first material; mixing the first material and the second colloid to obtain a second material; and mixing the second material and seasoning to obtain a second mixture.

[0021] Preferably, the seasoning includes salt, monosodium glutamate and sugar; the mass ratio of the salt, monosodium glutamate and sugar is 6:2.5:1.5.

[0022] Preferably, the method of mixing the second mixture, calcium carbonate and cold water comprises: stirring at a rotation speed of 300 rpm for 5 minutes.

[0023] The present invention also provides a bamboo fungus Thousand Layer Slice, which is prepared by the preparation method described in the above technical solution. Beneficial Effects

[0024] The invention provides a method for preparing bamboo fungus kiangsu slices. The bamboo fungus kiangsu slices prepared by the invention have many mesh holes through raw materials in appropriate proportions combined with appropriate freezing methods and cold storage dehydration methods, are easier to absorb flavor when eaten, are particularly suitable for hot pot, or for wrapping other ingredients for consumption, have a crisp and delicious taste, and are durable in storage. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required to be used in the embodiments are briefly introduced below.

[0026] Figure 1 This is a finished product picture of the bamboo fungus thousand-layer slices prepared in Example 1 of the present invention;

[0027] Figure 2 This is a finished product picture of the bamboo fungus thousand-layer slices prepared in Comparative Example 1 of the present invention;

[0028] Figure 3 This is the test result of the bamboo fungus Thousand Layer Tablets prepared in Example 1 of the present invention. DETAILED DESCRIPTION

[0029] The present invention provides a method for preparing bamboo fungus kiwano slices, comprising the following steps:

[0030] Mixing purified konjac powder, cold water and phosphate, and letting it stand for 30 minutes to obtain a first colloid; wherein the mass ratio of the purified konjac powder, cold water and phosphate is 1:30:1;

[0031] Mixing konjac flour and cold water to obtain a second colloid; wherein the mass ratio of the konjac flour to the cold water is 1:8;

[0032] The first colloid and the bamboo fungus wet powder are mixed to obtain a first mixture; the mass ratio of the first colloid to the bamboo fungus wet powder is 8:1; the preparation method of the bamboo fungus wet powder comprises: crushing dry bamboo fungus and soaking it in water for 30 minutes to obtain the bamboo fungus wet powder;

[0033] The first mixture, acetate starch, the second colloid and seasoning are mixed to obtain a second mixture; the mass ratio of the first mixture, acetate starch, the second colloid and seasoning is 90:5:3.5:1;

[0034] The second mixture, calcium carbonate and cold water are mixed to obtain a slurry; the mass ratio of the second mixture, calcium carbonate and cold water is 1990:6:60;

[0035] Steaming the slurry with water vapor for 40 minutes to obtain a primary material;

[0036] Freezing the primary material in an environment of -25 to -28°C, and obtaining a frozen material when the central temperature of the primary material is -25 to -28°C;

[0037] The frozen material is sliced ​​and then frozen and stored in an environment of -15°C for 7 days to obtain the bamboo fungus slices.

[0038] The present invention mixes purified konjac powder, cold water and phosphate, and stands for 30 minutes to obtain a first colloid; the mass ratio of the purified konjac powder, cold water and phosphate is 1:30:1; the quality indicators of the purified konjac powder include: glucomannan content ≥85%, viscosity ≥30000mPa·s, moisture ≤12%, pH=7, and particle size of 50-80 meshes. The purified konjac powder of the present invention is preferably purchased from Hubei Baishanyou Biotechnology Co., Ltd., model 1#, and item number B80. The phosphate of the present invention preferably includes sodium tripolyphosphate. In the present invention, the mixing method preferably includes: stirring at a speed of 300 rpm for 8 minutes. The present invention can prevent the purified konjac powder from agglomerating by rapid stirring; after mixing, the first colloid is stood for a suitable time, and has good gel properties, which is convenient for the subsequent preparation of bamboo fungus thousand-layer slices.

[0039] In the present invention, the temperature of the cold water is 5-10° C., preferably 5-8° C., and more preferably 5° C. By selecting cold water of suitable temperature, the present invention can avoid too low temperature, resulting in too slow gel time, and avoid too high temperature, resulting in too fast gel time, which affects the gel quality.

[0040] The present invention mixes konjac flour and cold water to obtain a second colloid; the mass ratio of the konjac flour to the cold water is 1:8; the quality indicators of the konjac flour include: viscosity ≤5000mPa·s, moisture ≤10%, pH=7, and particle size ≤120 mesh. In the present invention, the mixing method preferably includes: stirring at a speed of 300 rpm for 3 minutes. In the present invention, the temperature of the cold water is 5~10°C, preferably 5~8°C, and more preferably 5°C. The konjac flour of the present invention is preferably purchased from Hubei Baishanyou Biotechnology Co., Ltd., model 2#, and item number A12.

[0041] After obtaining the first colloid, the present invention mixes the first colloid with bamboo fungus wet powder to obtain a first mixture; the mass ratio of the first colloid to the bamboo fungus wet powder is 8:1; the preparation method of the bamboo fungus wet powder includes: crushing dry bamboo fungus and soaking it in water for 30 minutes to obtain the bamboo fungus wet powder. In the present invention, the mixing method preferably includes: dividing the bamboo fungus wet powder into two parts, mixing the first part of the bamboo fungus wet powder with the first colloid, and then mixing the obtained mixture with the second part of the bamboo fungus wet powder; the two mixing methods preferably include: stirring at a speed of 150 rpm for 3 minutes; the size of the crushed dry bamboo fungus is preferably 20 meshes.

[0042] In the present invention, the preparation method of the dried bamboo fungus preferably comprises: soaking the bamboo fungus in alcohol with a volume concentration of 50% for 1 hour, soaking it in potato powder for 30 minutes, and drying it to obtain the dried bamboo fungus; the bamboo fungus preferably comprises fresh bamboo fungus; the drying method preferably comprises airing to a moisture content of ≤8%, more preferably airing for 24 hours. The present invention can remove the peculiar smell of the bamboo fungus by soaking it in alcohol with a suitable concentration, and can decolorize and whiten the bamboo fungus after the peculiar smell is removed by soaking it in potato powder.

[0043] After obtaining the first mixture and the second colloid, the present invention preferably mixes the first mixture with acetate starch to obtain the first material; the mass ratio of the first mixture to acetate starch is 90:5. In the present invention, the mixing method preferably includes: stirring at a speed of 150 rpm for 3 minutes.

[0044] After obtaining the first material, the present invention preferably mixes the first material and the second colloid to obtain the second material; the mass ratio of the first material to the second colloid is 95:3.5. In the present invention, the mixing method preferably includes: stirring at a speed of 200 rpm for 3 minutes.

[0045] After obtaining the second material, the present invention preferably mixes the second material and seasoning to obtain a second mixture; the mass ratio of the second material to the seasoning is 98.5:1. In the present invention, the seasoning preferably includes salt, monosodium glutamate and sugar; the mass ratio of the salt, monosodium glutamate and sugar is preferably 6:2.5:1.5. In the present invention, the mixing method preferably includes: stirring at a speed of 200 rpm for 3 minutes.

[0046] The invention can evenly mix various raw materials for preparing bamboo fungus melaleuca slices by a step-by-step mixing method.

[0047] After obtaining the second mixture, the present invention mixes the second mixture, calcium carbonate and cold water to obtain a slurry; the mass ratio of the second mixture, calcium carbonate and cold water is 1990:6:60. In the present invention, the temperature of the cold water is 5-10°C, preferably 8-10°C, and more preferably 10°C. The present invention can delay the setting time of calcium carbonate by using cold water of appropriate temperature, so that the slurry can be better shaped.

[0048] In the present invention, the method of mixing the second mixture, calcium carbonate and cold water preferably comprises: stirring at a speed of 300 rpm for 5 minutes. The present invention can make the slurry compact and viscous by mixing for a suitable time.

[0049] After obtaining the slurry, the present invention steams the slurry for 40 minutes to obtain a primary material. The present invention can shorten the condensation time by steaming the slurry for a suitable time.

[0050] After obtaining the primary material, the present invention freezes the primary material in an environment of -25 to -28°C, and obtains a frozen material when the central temperature of the primary material is -25 to -28°C. In the present invention, the freezing temperature is preferably -26 to -28°C, more preferably -28°C; the central temperature of the primary material is preferably -26 to -28°C, more preferably -28°C.

[0051] After obtaining the frozen material, the present invention slices the frozen material and freezes and preserves it at -15°C for 7 days to obtain the bamboo fungus slices. In the present invention, the thickness of the slices is preferably 1.2 mm. The slicing device used in the embodiment of the present invention is preferably purchased from Binzhou Xinhonghui Machinery Co., Ltd., and the model is XHH-S4 CNC type.

[0052] In the present invention, the refrigerated environment is preferably a windless environment, which can prevent the frozen material from clumping after slicing and affecting the dehydration effect.

[0053] The present invention performs freezing treatment through suitable freezing temperature, so that the frozen material can have ice crystal structures with various holes. After refrigeration and dehydration, the bamboo fungus thousand-layer slices can have multiple mesh holes, which are easier to taste and have a crisp taste when eaten.

[0054] The present invention also provides a bamboo fungus Thousand Layer Slice, which is prepared by the preparation method described in the above technical solution.

[0055] The bamboo fungus thousand-layer slices prepared by the invention are not only durable in storage, but also have many mesh holes, are easier to absorb flavor when eaten, have a crisp taste, are particularly suitable for hot pot, and have the advantage of quick cooking.

[0056] In order to further illustrate the present invention, a bamboo fungus Thousand Layer Tablet and a preparation method thereof provided by the present invention are described in detail below in conjunction with the accompanying drawings and examples, but they should not be construed as limiting the scope of protection of the present invention. Example

[0057] A bamboo fungus melaleuca slice is prepared by the following steps:

[0058] 50 g of purified konjac powder (purchased from Hubei Baishanyou Biotechnology Co., Ltd., item number B80), 1500 g of cold water at 5°C and 50 g of sodium tripolyphosphate were mixed, stirred at a speed of 300 rpm for 8 min, and then allowed to stand for 30 min to obtain a first colloid;

[0059] 8 g of konjac flour (purchased from Hubei Baishanyou Biotechnology Co., Ltd., product number A12) and 64 g of cold water at 5°C were mixed, and stirred at a speed of 300 rpm for 3 min to obtain a second colloid;

[0060] 100 g of bamboo fungus wet powder was added to 1600 g of the first colloid, and the mixture was stirred at a speed of 150 rpm for 3 min, and then 100 g of bamboo fungus wet powder was added, and the mixture was stirred at a speed of 150 rpm for 3 min to obtain a first mixture; the bamboo fungus wet powder was prepared by the following method: fresh bamboo fungus was soaked in 50% alcohol for 1 hour, and then soaked in potato starch for 30 min, and then dried in the sun for 1 day, and then crushed to 20 meshes, and the crushed bamboo fungus powder was soaked in water for 30 min to obtain the bamboo fungus wet powder;

[0061] In the first mixture, 100 g of acetate starch was added, and the mixture was stirred at a speed of 150 rpm for 3 min. Then, 70 g of the second colloid was added, and the mixture was stirred at a speed of 200 rpm for 3 min. Finally, 20 g of seasoning was added, and the mixture was stirred at a speed of 200 rpm for 3 min to obtain a second mixture; the seasoning consisted of 12 g of salt, 5 g of monosodium glutamate and 3 g of sugar;

[0062] Add 6 g of calcium carbonate and 60 g of cold water at 10° C. to the second mixture, and stir at 300 rpm for 5 min to obtain a slurry;

[0063] The slurry is put into a stainless steel plate and then into a steamer, steamed for 40 minutes, taken out, and cooled naturally to obtain a primary material;

[0064] The primary material is placed in a quick-freezing room at -28°C for quick freezing, and taken out when the central temperature of the primary material reaches -28°C (quick freezing takes 24 hours);

[0065] The quick-frozen primary material was sliced ​​with a slicer (purchased from Binzhou Xinhonghui Machinery Co., Ltd., model XHH-S4 CNC type), and the slice thickness was 1.2 mm;

[0066] The sliced ​​material was placed in a special dehydration plastic basket and placed in a -15°C cold room (the fan was turned off in the cold room) for 7 days to obtain the bamboo fungus Thousand Layer Slices (see Figure 1 ).

[0067] A bamboo fungus Thousand Layer Slice similar to Example 1, except that the quick freezing time of the primary material is 12 hours, and the finished product is shown in FIG. Figure 2 .

[0068] The bamboo fungus slices prepared in Example 1 and Comparative Example 1 were simmered in a hot pot for 60 seconds and then eaten. Figure 1 and Figure 2 It can be seen that the bamboo fungus Thousand Layer Slices prepared in Example 1 of the present invention have obvious holes and a crisp taste when eaten, while the bamboo fungus Thousand Layer Slices prepared in Comparative Example 1 have no obvious holes and a sticky taste when eaten, and are not chewy.

[0069] The bamboo fungus slices prepared in Example 1 were sent to China Textile Testing (Fujian) Co., Ltd. for testing. The test results are shown in Figure 3 .

[0070] Depend on Figure 3 It can be seen that all indicators of the bamboo fungus thousand-layer slices prepared by the present invention meet the requirements.

[0071] In summary, the bamboo fungus Thousand Layer Slices prepared by the present invention are not only resistant to storage, but also have many mesh holes, are easier to absorb flavor when eaten, have a crisp taste, are particularly suitable for hot pot, and have the advantage of quick cooking.

[0072] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A method for preparing bamboo fungus melaleuca slices, characterized in that: The following steps are involved: Mixing purified konjac powder, cold water and phosphate, and letting stand for 30 minutes to obtain a first colloid; The mass ratio of the purified konjac powder, cold water and phosphate is 1:30:1; the quality indicators of the purified konjac powder include: glucomannan content ≥85%, viscosity ≥30000mPa·s, moisture ≤12%, pH=7, and particle size of 50-80 meshes; Mixing konjac flour and cold water to obtain a second colloid; the mass ratio of the konjac flour to the cold water is 1:8; the quality indicators of the konjac flour include: viscosity ≤5000mPa·s, moisture ≤10%, pH=7, and particle size ≤120 mesh; The first colloid and the bamboo fungus wet powder are mixed to obtain a first mixture; the mass ratio of the first colloid to the bamboo fungus wet powder is 8:1; the preparation method of the bamboo fungus wet powder comprises: crushing dry bamboo fungus and soaking it in water for 30 minutes to obtain the bamboo fungus wet powder; The first mixture, acetate starch, the second colloid and seasoning are mixed to obtain a second mixture; the mass ratio of the first mixture, acetate starch, the second colloid and seasoning is 90:5:3.5:1; The second mixture, calcium carbonate and cold water are mixed to obtain a slurry; the mass ratio of the second mixture, calcium carbonate and cold water is 1990:6:60; the temperature of the cold water is 5-10°C; Steaming the slurry with water vapor for 40 minutes to obtain a primary material; Freezing the primary material in an environment of -25 to -28°C, and obtaining a frozen material when the central temperature of the primary material is -25 to -28°C; The frozen material is sliced ​​and then frozen and stored in an environment of -15°C for 7 days to obtain the bamboo fungus slices.

2. The preparation method according to claim 1, characterized in that: The phosphate includes sodium tripolyphosphate.

3. The preparation method according to claim 1, characterized in that: The preparation method of the dried bamboo fungus comprises: soaking the bamboo fungus in alcohol with a volume concentration of 50% for 1 hour, soaking it in potato flour for 30 minutes, and drying it to obtain the dried bamboo fungus.

4. The preparation method according to claim 1, characterized in that: The size of the dried bamboo fungus after crushing is 20 meshes.

5. The preparation method according to claim 1, characterized in that: The method for mixing konjac flour and cold water comprises: stirring at a rotation speed of 300 revolutions / min for 3 minutes.

6. The preparation method according to claim 1, characterized in that: The method for mixing the first mixture, acetate starch, the second colloid and seasoning comprises: firstly mixing the first mixture and acetate starch to obtain a first material; mixing the first material and the second colloid to obtain a second material; and mixing the second material and seasoning to obtain a second mixture.

7. The preparation method according to claim 1 or 6, characterized in that: The seasoning comprises salt, monosodium glutamate and sugar; the mass ratio of the salt, monosodium glutamate and sugar is 6:2.5:1.

5.

8. The preparation method according to claim 1, characterized in that: The method of mixing the second mixture, calcium carbonate and cold water comprises: stirring at a rotation speed of 300 rpm for 5 minutes.

9. A bamboo fungus melaleuca slice, characterized in that: The bamboo fungus melaleuca slices are prepared by the preparation method according to any one of claims 1 to 8.

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