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A kind of manufacture method of candied mushroom

A manufacturing method and technology for candied shiitake mushrooms, applied in the field of shiitake mushrooms, can solve the problem of low value and achieve the effects of increasing value, promoting gastrointestinal motility, and preventing cancer and diabetes.

Inactive Publication Date: 2011-12-07
周冰冰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Shiitake is a large edible fungus, which can be eaten directly or processed into food. Shiitake stalk is the leftovers produced in the process of drying shiitake, which is of low value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Pick the raw materials of shiitake mushrooms to remove impurities, and cut off the hard and rotten parts. Soak the picked and trimmed shiitake mushroom raw materials in water to rehydrate the shiitake mushrooms, and soak in water for 6 hours. Wash the rehydrated shiitake mushrooms 3 times to remove the dirt and other dirt adhering to the shiitake mushrooms. Cook the washed shiitake mushrooms in boiling water for 12 minutes to achieve ripening and sterilization. Put the boiled shiitake mushrooms into a cloth bag, and centrifuge and dehydrate for 0.5min. The dehydrated shiitake mushrooms are seasoned and fried in a frying pan for 20 minutes at a temperature of 120°C. Seasonings are added during seasoning and frying. The seasonings are selected from maltitol, soy sauce, salt, chicken essence, vegetable oil, citric acid and essence. The seasoned and fried shiitake mushrooms are pressed into slices on a tablet machine, and the shiitake mushrooms are pressed into thin slice...

Embodiment 2

[0023] Pick out the impurities from the raw materials of the shiitake mushroom stalks, and cut off the hard and rotten parts. Soak the picked and trimmed raw materials of the shiitake mushroom stalks in water to rehydrate the shiitake mushroom stalks, and soak in water for 7 hours. Wash the rehydrated shiitake stalks 4 times to wash away the dirt and other dirt adhering to the shiitake stalks. Cook the cleaned mushroom stalks in boiling water for 10 minutes to achieve ripening and sterilization. Put the boiled mushroom stalks into a cloth bag, and centrifuge for 1.5 minutes to dehydrate. Season and fry the dehydrated shiitake mushroom stalks in a frying pan for 15 minutes at a temperature of 130°C. Add seasonings when seasoning and frying. Seasonings are selected from maltitol, soy sauce, salt, chicken essence, vegetable oil, spices, citric acid and fragrance. The shiitake stalks after seasoning and frying are pressed into slices on a tablet machine, and the shiitake stalks...

Embodiment 3

[0025] Pick out the impurities from the raw materials of the shiitake mushroom stalks, and cut off the hard and rotten parts. Soak the picked and trimmed raw materials of the mushroom stalks in water to rehydrate the mushroom stalks, and soak in water for 8 hours. Wash the rehydrated shiitake stalks 4 times to wash away the dirt and other dirt adhering to the shiitake stalks. Boil the cleaned shiitake stalks in boiling water for 15 minutes to achieve ripening and sterilization. Put the boiled mushroom stalks into a cloth bag, and centrifuge for 3 minutes to dehydrate. Season and fry the dehydrated shiitake mushroom stalks in a frying pan for 17 minutes at a temperature of 125°C. Add seasonings when seasoning and frying. Seasonings are selected from maltitol, soy sauce, salt, chicken essence, vegetable oil, spices, citric acid and fragrance. The shiitake stalks after seasoning and frying are pressed into slices on a tablet machine, and the shiitake stalks are pressed into th...

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PUM

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Abstract

A manufacturing method of a mushroom conserved fruit relates to a mushroom, in particular to a conserved fruit adopting the mushroom, in particular a mushroom stem as raw materials. The invention provides the manufacturing method of the mushroom conserved fruit. The impurities of mushroom raw materials are removed, a hard and rotten mildew part is cut down; the mushroom raw materials after being picked out and cleaned is dipped by water, so that the mushroom condensates; the mushroom after condensation is cleaned, mud and other feculences stuck on the mushroom are scoured off; the cleaned mushroom is boiled in boiling water, thereby reaching the effects of slaking and sterilizing; the mushroom after being boiled is dehydrated; the dehydrated mushroom is seasoned and fried; the mushroom after being seasoned and fried is performed; the mushroom which is performed is dried; the dried mushroom is cooled; and the cooled mushroom is packaged. The mushroom is rich in nutritive materials, such as lentinan, etc., in particular the mushroom stem is rich in over sized fibres, and therefore, after being processed into the conserved fruit, the mushroom has the health care functions of promotion of stomach creepage, assimilation promotion, cancer and diabetes mellitus prevention.

Description

technical field [0001] The invention relates to a shiitake mushroom, in particular to a candied fruit using shiitake mushrooms, especially shiitake stalks as raw materials. Background technique [0002] Shiitake mushroom is a large edible fungus, which can be eaten directly or processed into food. Shiitake stalk is the leftovers produced in the process of drying shiitake mushrooms, which is of low value. Existing shiitake mushrooms are processed into relevant reports of food, such as publication number is CN1125516 invention patent application discloses a kind of prescription of five-flower shiitake mushroom tea, it uses shiitake mushroom leaves, honeysuckle, silk juniper, jasmine, chrysanthemum, citric acid, sucrose as The raw materials and formula ratio are (by weight) 80-100g of mushroom leaves, 50-70g of honeysuckle, 30-40g of albizia juniper, 20-30g of jasmine, 40-50g of white chrysanthemum, 25-35g of citric acid and 10-20g of sucrose. The product has a strong aroma an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/28A23L31/00A23L33/00
Inventor 周冰冰
Owner 周冰冰
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