A mushroom food rich in ganoderma lucidum powder and a preparation process thereof

Abstract

This invention belongs to the field of food deep processing technology, specifically relating to a mushroom food product rich in Ganoderma lucidum powder and its preparation process. The process includes: firstly, processing shiitake mushrooms into shreds using a shredding process and then deep-frying them to dehydrate them until crisp; subsequently, in a secondary cooking stage, heating vegetable oil in a pan to above 100°C, adding the dehydrated mushroom shreds and liquid seasonings, and using the heat of vaporization to instantly lower the pan temperature to below 100°C, adding the broken-cell Ganoderma lucidum powder at this low temperature and stirring, causing it to absorb oil and water, suspending on the oil surface and turning black, preventing high-temperature carbonization and gelatinization; continuously heating and controlling the cooking temperature at 100-118°C, maintaining a state of boiling water but not boiling oil, as the water evaporates, causing the Ganoderma lucidum powder to spontaneously and dynamically transfer from the oil surface to the surface and micropores of the mushroom shreds. When the water is completely evaporated, the large bubbles on the oil surface turn into small bubbles, the oil color changes from black to light yellow, and the mushroom shreds change from yellow to dark brown, the product is discharged. This invention achieves strong adsorption of Ganoderma lucidum powder, prevents sedimentation, and improves taste.

Description

Technical Field

[0001] This invention belongs to the field of food deep processing technology, specifically relating to a mushroom food rich in Ganoderma lucidum powder and its preparation process. Background Technology

[0002] Reishi mushroom, as a high-quality food and medicine homology substance, contains abundant reishi polysaccharides, triterpenoids, and other bioactive components, possessing extremely high nutritional and health value. However, when processing and applying it to the development of ready-to-eat seasoned mushroom foods (such as shredded mushrooms for side dishes), it faces significant technological bottlenecks: First, existing fried mushroom foods, in pursuit of a crispy texture and extended shelf life, typically undergo high-temperature deep dehydration. This highly dehydrated mushroom shred often retains a layer of oil on its surface, making it extremely difficult for the outer solid powder (such as reishi powder) to adhere. During subsequent storage and transportation, the powder easily detaches over a large area and settles at the bottom of the packaging container, resulting in uneven product quality. Secondly, if Ganoderma lucidum powder is added directly during the early stages of frying or high-temperature cooking, the sustained high temperature environment (especially above 120°C) can easily damage heat-sensitive active ingredients such as polysaccharides and triterpenoids, thus reducing its functional value. Furthermore, direct addition to high-temperature oil can cause surface carbonization and gelatinization of the powder, preventing deep binding with the mushroom fibers and producing a strong, localized bitter and powdery sensation in the mouth, severely impacting sensory flavor. Therefore, finding a processing method that preserves the texture of the mushroom fibers, achieves efficient, uniform, and firm adsorption of Ganoderma lucidum powder, and minimizes the damage to its active ingredients by high temperatures, preventing carbonization and gelatinization, is a pressing problem in the current technological field. Summary of the Invention

[0003] To overcome the shortcomings of existing technologies, the present invention aims to provide a mushroom food product rich in Ganoderma lucidum powder and its preparation process. This invention achieves efficient and robust adsorption of Ganoderma lucidum powder onto the surface and pores of mushroom fibers by precisely controlling the timing of material addition during the early stage of secondary cooking, and by employing a dynamic transfer process and rehydration / evaporation during the middle stage where "water boils but oil does not." This is achieved by utilizing the interfacial movement and capillary effect of Ganoderma lucidum powder during a specific water-oil phase transition. This results in excellent uniform powder adhesion without the use of artificial food additives. To achieve the above objectives, the technical solution adopted by this invention is as follows: A preparation process for a mushroom food product rich in Ganoderma lucidum powder includes the following steps: Step 1: Process shiitake mushrooms into mushroom shreds using a shredding process and then deep-fry them to dehydrate them, resulting in crispy dehydrated mushroom shreds. Step 2: Heat the vegetable oil in a pan to above 100°C, then add the dehydrated mushroom shreds, water, soy sauce, and optional seasonings. Utilize the heat absorption of the materials to instantly lower the overall temperature of the materials in the pan to below 100°C. While the temperature is below 100°C, add the broken-cell wall Ganoderma lucidum powder and stir. This allows the broken-cell wall Ganoderma lucidum powder to quickly absorb oil and water and suspend on the oil surface. At this point, the oil surface in the pan will appear entirely black. Step 3: Continuously heat the materials in the pot, controlling the secondary cooking temperature at 100-118℃, maintaining a state where the water boils but the oil does not. As the water continues to evaporate, the broken-cell Ganoderma lucidum powder gradually transfers and adsorbs from the oil surface to the surface and pores of the mushroom shreds. Continue cooking until the water vapor on the oil surface decreases, the large, violent bubbles on the oil surface turn into fine, dense bubbles, the oil color changes from black to a clear, light yellow, and the mushroom shreds change from yellowish-brown to dark brown. Then, turn off the heat and remove the materials to obtain mushroom shreds evenly coated with the broken-cell Ganoderma lucidum powder. As a preferred technical solution, in Step 1, the frying temperature is 130-140℃, and the frying time is 15-20 minutes.

[0004] As a preferred technical solution, in step two, the material ratio of the dehydrated mushroom shreds, water, and seasoning soy sauce is: for every 20-30 parts by weight of dehydrated mushroom shreds, add 35-45 parts by volume of water and 15-22 parts by volume of seasoning soy sauce. As a preferred technical solution, the preferred material ratio is: 25 kg of dehydrated mushroom shreds, 40 L of water, and 18 L of seasoning soy sauce. As a preferred technical solution, in step two, the optional seasonings include one or more of vinegar, salt, white pepper powder, and spices; the amount of broken-cell wall Ganoderma lucidum powder added accounts for 2%-8% of the total material mass; or, for every 25 kg of dehydrated mushroom shreds, the amount of broken-cell wall Ganoderma lucidum powder added is 1-5 kg. As a preferred technical solution, in step three, the time for the secondary boiling to promote the dynamic transfer and adsorption of broken-cell wall Ganoderma lucidum powder is 40-60 minutes.

[0005] The beneficial effects of this invention are as follows: Extremely strong dynamic transfer adsorption and prevention of sedimentation: This invention overturns the traditional external coating process, creatively utilizing the "interfacial dynamic transfer effect" of Ganoderma lucidum powder in a specific water-oil system. In the early stage of the second boiling after rehydration, the Ganoderma lucidum powder is added when the pot temperature drops sharply to below 100℃ by adding a large volume of room-temperature liquid seasoning, allowing it to first absorb oil and water and suspend at the low oil temperature. Subsequently, in the middle stage, during the "water boils but oil doesn't boil" process at 100-118℃, as the water evaporates, the Ganoderma lucidum powder suspended on the oil surface is forced to spontaneously transfer and deeply embed itself into the micropores and surface of the mushroom along the evaporation gradient. Finally, when the water dries up, the Ganoderma lucidum powder completely peels off from the oil layer and tightly wraps around the surface of the mushroom fibers, and the finished product shows no powder sedimentation even after long-term standing. Effectively prevents high-temperature carbonization and gelatinization of active ingredients: This invention precisely limits the feeding point of Ganoderma lucidum powder to a timely low-temperature window when "water and seasoning sauce are added, and the temperature inside the pot is lowered to below 100°C". It cleverly utilizes the vaporization heat protection barrier of the liquid, completely avoiding surface carbonization, gelatinization, and clumping caused by direct contact of Ganoderma lucidum powder with high oil temperatures, as well as the damage to heat-sensitive active ingredients (Ganoderma lucidum polysaccharides and triterpenes). This significantly reduces the powdery feel and localized strong astringency of the finished product. Intuitive production endpoint, suitable for industrial-scale quality control: This invention transforms the complex microscopic adsorption mechanism into macroscopic physical indicators that are easily identifiable by the naked eye in the workshop (large bubbles on the oil surface turning into small bubbles, oil color changing from black to clear light yellow, mushroom filaments changing from yellowish-brown to dark brown). Frontline workers do not need complex instruments; they can accurately control the heat and discharge materials by visual observation, resulting in extremely high production stability and reproducibility. Detailed Implementation

[0006] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to specific embodiments. It should be understood that the specific embodiments described herein are only for explaining the invention and are not intended to limit the scope of protection of the invention. This invention provides a preparation process for mushroom food rich in Ganoderma lucidum powder. Its core logic lies in: utilizing the phase-change cooking of fried dehydrated shiitake mushroom shreds in a specific water-oil system (water boils, oil does not boil), achieving highly efficient flavor adsorption and micropore modification; and finally, utilizing the timing of cooling and capillary effect to firmly lock the functional, cell-wall-broken Ganoderma lucidum powder inside and on the surface of the mushroom. The invention will be described in detail below with reference to specific embodiments: [Example 1] Fresh shiitake mushroom strips, washed and processed into strips using a shredding process, were placed in a frying pan. The frying temperature was controlled at 135℃, and the strips were continuously fried for 18 minutes. During this time, the vaporization of moisture in the mushroom strips was closely observed. Once the mushroom strips had set and become crispy, they were removed, and excess oil was drained to obtain crispy dehydrated mushroom strips. 25 kg of these strips were weighed and set aside. An appropriate amount of vegetable oil was added to a hot pan and heated to 110℃ (above 100℃). Then, the above 25 kg of dehydrated mushroom strips, 40 L of drinking water, 18 L of soy sauce, vinegar, 0.75 kg of salt, and 0.02 kg of white pepper powder were added all at once. Due to the large amount of heat from the vaporization of the liquid materials, the overall temperature of the materials in the pan dropped sharply to 85-90℃ (below 100℃). Immediately after adding the liquid materials and lowering the temperature inside the pot, 4.5 kg of broken-cell Ganoderma lucidum powder (approximately 6% of the total material mass) was added to the pot, and the mixer was started. At this point, the Ganoderma lucidum powder quickly absorbed oil and water and suspended on the oil surface, giving the oil a distinct black hue, effectively preventing surface carbonization and gelatinization of the Ganoderma lucidum powder due to high temperatures. Subsequently, the pot was continuously heated, controlling the secondary cooking temperature at around 108℃ (above 100℃ but below 118℃). At this time, the pot maintained a unique state of "water boiling but oil not boiling," and this state was maintained for continuous cooking for about 50 minutes. During the cooking process, as the water continued to evaporate, the Ganoderma lucidum powder suspended on the oil surface was driven by material swelling and capillary effect, gradually peeling off from the oil surface and transferring and adsorbing onto the surface and micropores of the shiitake mushroom fibers. Continuously observe the dynamics of the materials in the pot to determine the cooking endpoint: When cooking for 48-50 minutes, the water in the pot will completely evaporate. At this point, the previously large, violent water bubbles will instantly transform into fine, dense oil bubbles, and no obvious water vapor will rise from the surface. Simultaneously, the color of the oil in the pot will change completely from black in the early stages of cooking to a clear, light yellow, and the color of the shiitake mushroom shreds will change completely from yellowish-brown to dark brown. This proves that the Ganoderma lucidum powder has been completely transferred from the oil and firmly coated and adsorbed onto the mushroom shreds. At this point, stop heating, turn off the heat, remove the materials, and allow them to cool to obtain the final mushroom product rich in Ganoderma lucidum powder.

[0007]

Example 2

[0008]

Example 3

[0009]

Comparative Example 1

Claims

1. A process for preparing a mushroom food enriched with Ganoderma lucidum powder, characterized in that, Includes the following steps: Step 1: Process shiitake mushrooms into mushroom shreds using a shredding process and then deep-fry them to dehydrate them, resulting in crispy dehydrated mushroom shreds. Step 2: Heat the vegetable oil in a pan to above 100°C, then add the dehydrated mushroom shreds, water, soy sauce, and optional seasonings. Utilize the heat absorption of the materials to instantly lower the overall temperature of the materials in the pan to below 100°C. While the temperature is below 100°C, add the broken-cell wall Ganoderma lucidum powder and stir. This allows the broken-cell wall Ganoderma lucidum powder to quickly absorb oil and water and suspend on the oil surface. At this point, the oil surface in the pan will appear entirely black. Step 3: Continuously heat the materials in the pot, controlling the secondary boiling temperature at 100~118℃, so that the materials in the pot maintain a state where the water boils but the oil does not boil; as the water continues to evaporate, the broken-cell Ganoderma lucidum powder gradually transfers and is absorbed from the oil surface to the surface and pores of the mushroom filaments; continue boiling until the water vapor on the oil surface decreases, the violent large bubbles on the oil surface turn into fine small bubbles, the color of the oil changes from black to clear light yellow, and the mushroom filaments change from yellowish brown to dark brown, then turn off the heat and discharge the material to obtain mushroom filaments evenly coated with the broken-cell Ganoderma lucidum powder.

2. The preparation process of a mushroom food rich in Ganoderma lucidum powder according to claim 1, characterized in that: In step one, the frying temperature is 130~140℃ and the frying time is 15~20 minutes.

3. The preparation process of a mushroom food rich in Ganoderma lucidum powder according to claim 1, characterized in that: In step two, the material ratio of the dehydrated mushroom shreds, water, and seasoning soy sauce is as follows: for every 20-30 parts by weight of dehydrated mushroom shreds, add 35-45 parts by volume of water and 15-22 parts by volume of seasoning soy sauce.

4. The preparation process of a mushroom food rich in Ganoderma lucidum powder according to claim 3, characterized in that: The preferred material ratio is: 25 kg of dehydrated mushroom shreds, 40 L of water, and 18 L of seasoning soy sauce.

5. The preparation process of a mushroom food rich in Ganoderma lucidum powder according to claim 1, characterized in that: In step two, the optional seasonings include one or more of vinegar, salt, white pepper powder, and spices; the amount of broken-cell wall Ganoderma lucidum powder added accounts for 2% to 8% of the total material mass, or, in every 25 kg of dehydrated mushroom shreds, the amount of broken-cell wall Ganoderma lucidum powder added is 1 to 5 kg.

6. The preparation process of a mushroom food rich in Ganoderma lucidum powder according to claim 1, characterized in that: In step three, the time for the second boiling to promote the dynamic transfer and adsorption of the broken-cell wall Ganoderma lucidum powder is 40-60 minutes.