Processing technology of white fungus thick soup can

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a processing technology of a white fungus thick soup can, which is characterized by comprising the following steps: step 1, pretreatment: picking white fungus, drying in the sun, screening and filtering, selecting, soaking and trimming, soaking Chinese wolfberry, proportionally mixing ingredients with water, and uniformly stirring to obtain a white fungus thick soup can; step 2, mixing and processing: mixing the pretreated tremella fuciformis, fructus lycii and the mixture according to a fixed proportion, performing boiling treatment for a proper time, after mixing and boiling, performing static cooling to a proper temperature, and transferring the mixture into an automatic filling machine. By screening, filtering, selecting and trimming the tremella, the quality of the tremella can be guaranteed, so that the quality of the processed product is improved, and by performing high-temperature disinfection on the filling container before canning, the placing environment of the material during subsequent filling of the material can be guaranteed, and the shelf life of the product can be guaranteed.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a processing technology of canned tremella soup. Background Art

[0002] Tremella, also known as white tremella, snow fungus, and tremella, is known as the "king of fungi". It is mild in nature, sweet, light, and non-toxic. It grows on rotten wood of broad-leaved trees in summer and autumn. Tremella is not only a precious nutritional tonic, but also a tonic for strengthening the body. Royal nobles of all dynasties have regarded tremella as a "longevity product". Tremella is mild in nature and non-toxic. It has the effects of tonifying the spleen and appetizing, invigorating qi and clearing the intestines, and nourishing yin and moistening the lungs. In addition, tremella can enhance human immunity and enhance the tolerance of cancer patients to radio and chemotherapy. The role of tremella: Tremella is rich in vitamin D, which can prevent calcium loss, It is very beneficial for growth and development. It is also rich in trace elements such as selenium, which can enhance the body's anti-tumor immunity. Tremella has the effects of moistening the lungs and relieving coughs, replenishing lung qi, and can improve the defense function of lung tissue. Improve the body's immune ability, thereby enhancing physical fitness. Tremella can improve the liver's detoxification ability and play a liver-protecting role. It also has a certain effect on chronic bronchitis and cor pulmonale in the elderly. Tremella is rich in natural plant gum, plus its nourishing yin effect. Long-term use can moisturize the skin and has the effect of removing facial chloasma and freckles. Tremella also has the effect of nourishing the spleen and calming the nerves. It is a superior tonic for autumn and winter.

[0003] The traditional processing and disinfection operations of canned Tremella soup are poor, which affects the shelf life of the can itself. At the same time, the product selection is poor, which affects the appearance and taste of the subsequent canned Tremella soup. Summary of the invention

[0004] In order to solve the problems raised in the above background technology, the present invention provides a processing technology for canned Tremella soup, which has the characteristics of ensuring shelf life, better product selection, better appearance and better taste.

[0005] To achieve the above object, the present invention provides the following technical solution: a processing technology for canned Tremella soup, comprising the following steps:

[0006] Step 1: Pretreatment: picking, drying, screening, filtering, selecting, soaking, and trimming Tremella fuciformis, soaking wolfberry, and mixing the ingredients with water;

[0007] Step 2: Mixing: Mix the pre-treated Tremella fuciformis, wolfberry and the mixed material in a fixed ratio, and boil them for a suitable time. After mixing and boiling, cool them down to a suitable temperature, and transfer the mixed material into the automatic filling machine.

[0008] Step 3, high temperature disinfection: clean and dry the filling container, sterilize the jar container at a suitable high temperature and for a suitable time after drying, and cool the jar container after sterilization;

[0009] Step 4: Canning and boxing: Place the sterilized jars into the automatic filling machine, use the automatic filling machine to fill the inside of the jars, seal the jars after filling, and finally store and box the sealed and filled jars.

[0010] Preferably, the ingredients include sugar, pear water, nitrite, sodium citrate and vitamin E, and the mass ratio of the sugar, pear water, nitrite, sodium citrate and vitamin E is 1:2:1:2:3.

[0011] Preferably, the mass ratios of Tremella to Lycium barbarum and the mixed material are 2:1-3 and 1:30-200 respectively.

[0012] Preferably, the suitable boiling and mixing time is 25-40 minutes, and the static cooling temperature is 50-70 degrees.

[0013] Preferably, the suitable sterilization temperature for the blow-dried filling container is 115-125 degrees, and the suitable sterilization time for the blow-dried filling container is 15-30 minutes.

[0014] Compared with the prior art, the present invention has the following beneficial effects:

[0015] 1. The present invention can ensure the quality of the tremella itself by screening, filtering, selecting and pruning the tremella, thereby improving the quality of the processed product. By performing high-temperature sterilization on the filling container before canning, the placement environment of the material during subsequent filling can be guaranteed, thereby ensuring the shelf life of the product.

[0016] 2. The present invention, by setting the ingredients, and setting the ingredients to sugar, pear water, nitrite, sodium citrate and vitamin E, can add food in a healthy and safe manner, while ensuring the flavor and taste of the processed food and supplementing trace vitamins. DETAILED DESCRIPTION

[0017] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0018] Example 1

[0019] The present invention provides the following technical solution: a processing technology for canned Tremella soup, comprising the following steps:

[0020] Step 1: Pretreatment: picking, drying, screening, filtering, selecting, soaking, and trimming Tremella fuciformis, soaking wolfberry, and mixing the ingredients with water;

[0021] Step 2: Mixing: Mix the pre-treated Tremella fuciformis, wolfberry and the mixed material in a fixed ratio, and boil them for a suitable time. After mixing and boiling, cool them down to a suitable temperature, and transfer the mixed material into the automatic filling machine.

[0022] Step 3, high temperature disinfection: clean and dry the filling container, sterilize the jar container at a suitable high temperature and for a suitable time after drying, and cool the jar container after sterilization;

[0023] Step 4: Canning and boxing: Place the sterilized jars into the automatic filling machine, use the automatic filling machine to fill the inside of the jars, seal the jars after filling, and finally store and box the sealed and filled jars.

[0024] Specifically, the ingredients include sugar, pear water, nitrite, sodium citrate and vitamin E, and the mass ratio of the sugar, pear water, nitrite, sodium citrate and vitamin E is 1:2:1:2:3.

[0025] Specifically, the mass ratios of the tremella to the wolfberry to the mixed material are 2:3 and 1:150 respectively.

[0026] Specifically, the suitable boiling and mixing time is 20 minutes, and the static cooling temperature is 45 degrees.

[0027] Specifically, the suitable sterilization temperature for the blow-dried filling container is 100 degrees, and the suitable sterilization time for the blow-dried filling container is 15 minutes.

[0028] Example 2

[0029] The present invention provides the following technical solution: a processing technology for canned Tremella soup, comprising the following steps:

[0030] Step 1: Pretreatment: picking, drying, screening, filtering, selecting, soaking, and trimming Tremella fuciformis, soaking wolfberry, and mixing the ingredients with water;

[0031] Step 2: Mixing: Mix the pre-treated Tremella fuciformis, wolfberry and the mixed material in a fixed ratio, and boil them for a suitable time. After mixing and boiling, cool them down to a suitable temperature, and transfer the mixed material into the automatic filling machine.

[0032] Step 3, high temperature disinfection: clean and dry the filling container, sterilize the jar container at a suitable high temperature and for a suitable time after drying, and cool the jar container after sterilization;

[0033] Step 4: Canning and boxing: Place the sterilized jars into the automatic filling machine, use the automatic filling machine to fill the inside of the jars, seal the jars after filling, and finally store and box the sealed and filled jars.

[0034] Specifically, the ingredients include sugar, pear water, nitrite, sodium citrate and vitamin E, and the mass ratio of the sugar, pear water, nitrite, sodium citrate and vitamin E is 1:2:1:2:3.

[0035] Specifically, the mass ratios of the tremella to the wolfberry to the mixed material are 2:3 and 1:150 respectively.

[0036] Specifically, the suitable boiling and mixing time is 40 minutes, and the static cooling temperature is 72 degrees.

[0037] Specifically, the suitable sterilization temperature for the blow-dried filling container is 130 degrees, and the suitable sterilization time for the blow-dried filling container is 10 minutes.

[0038] Example 3

[0039] The present invention provides the following technical solution: a processing technology for canned Tremella soup, comprising the following steps:

[0040] Step 1: Pretreatment: picking, drying, screening, filtering, selecting, soaking, and trimming Tremella fuciformis, soaking wolfberry, and mixing the ingredients with water;

[0041] Step 2: Mixing: Mix the pre-treated Tremella fuciformis, wolfberry and the mixed material in a fixed ratio, and boil them for a suitable time. After mixing and boiling, cool them down to a suitable temperature, and transfer the mixed material into the automatic filling machine.

[0042] Step 3, high temperature disinfection: clean and dry the filling container, sterilize the jar container at a suitable high temperature and for a suitable time after drying, and cool the jar container after sterilization;

[0043] Step 4: Canning and boxing: Place the sterilized jars into the automatic filling machine, use the automatic filling machine to fill the inside of the jars, seal the jars after filling, and finally store and box the sealed and filled jars.

[0044] Specifically, the ingredients include sugar, pear water, nitrite, sodium citrate and vitamin E, and the mass ratio of the sugar, pear water, nitrite, sodium citrate and vitamin E is 1:2:1:2:3.

[0045] Specifically, the mass ratios of the tremella to the wolfberry to the mixed material are 2:2 and 1:120 respectively.

[0046] Specifically, the suitable boiling and mixing time is 30 minutes, and the static cooling temperature is 60 degrees.

[0047] Specifically, the suitable sterilization temperature for the blow-dried filling container is 120 degrees, and the suitable sterilization time for the blow-dried filling container is 30 minutes.

[0048] The working principle and use process of the present invention:

[0049] Step 1: Pretreatment: picking, drying, screening, filtering, selecting, soaking, and trimming Tremella fuciformis, soaking wolfberry, and mixing the ingredients with water;

[0050] Step 2: Mixing: Mix the pre-treated Tremella fuciformis, wolfberry and the mixed material in a fixed ratio, and boil them for a suitable time. After mixing and boiling, cool them down to a suitable temperature, and transfer the mixed material into the automatic filling machine.

[0051] Step 3, high temperature disinfection: clean and dry the filling container, sterilize the jar container at a suitable high temperature and for a suitable time after drying, and cool the jar container after sterilization;

[0052] Step 4: Canning and boxing: Place the sterilized jars into the automatic filling machine, use the automatic filling machine to fill the inside of the jars, seal the jars after filling, and finally store and box the sealed and filled jars.

[0053] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A processing technology for canned Tremella soup, characterized in that it comprises the following steps: Step 1: Pretreatment: picking, drying, screening, filtering, selecting, soaking, and trimming Tremella fuciformis, soaking wolfberry, and mixing the ingredients with water; Step 2: Mixing: Mix the pre-treated Tremella fuciformis, wolfberry and the mixed material in a fixed ratio, and boil them for a suitable time. After mixing and boiling, cool them down to a suitable temperature, and transfer the mixed material into the automatic filling machine. Step 3, high temperature disinfection: clean and dry the filling container, sterilize the jar container at a suitable high temperature and for a suitable time after drying, and cool the jar container after sterilization; Step 4: Canning and boxing: Place the sterilized jars into the automatic filling machine, use the automatic filling machine to fill the inside of the jars, seal the jars after filling, and finally store and box the sealed and filled jars.

2. The processing technology of a canned Tremella soup according to claim 1, characterized in that: The ingredients include sugar, pear water, nitrite, sodium citrate and vitamin E, and the mass ratio of the sugar, pear water, nitrite, sodium citrate and vitamin E is 1:2:1:2:

3.

3. The processing technology of a canned Tremella soup according to claim 1, characterized in that: The mass ratios of the tremella to the wolfberry and the mixed material are 2:1-3 and 1:30-200 respectively.

4. The processing technology of canned Tremella soup according to claim 1, characterized in that: The suitable boiling and mixing time is 25-40 minutes, and the static cooling temperature is 50-70 degrees.

5. The processing technology of canned Tremella soup according to claim 1, characterized in that: The suitable sterilization temperature for the blow-dried filling container is 115-125 degrees, and the suitable sterilization time for the blow-dried filling container is 15-30 minutes.