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Production method of instant black fungus

A production method and technology of black fungus, which are applied in the fields of food preservation, food science, preservation of fruits/vegetables through radiation/electrical treatment, etc., can solve the problems of easy moisture absorption, difficult processing, and products that are too dry and fragile, so as to delay aging. , Convenience to eat, the effect of improving immunity

Inactive Publication Date: 2009-04-01
吕冰洁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a kind of preparation method of instant black fungus, described this preparation method of instant black fungus should solve the processing method of black fungus in the prior art and cause the product to be too dry and brittle, easy to absorb moisture, difficult to process technical issues

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1. Select high-quality black fungus with large and thick flesh from the freshly picked black fungus. 2. Remove the sediment and rhizomes, and wash them repeatedly with cold water until no impurities fall. 3. Put them in a sterile room at 40°C Dry the water at high temperature. 4. Put the dried black fungus into the prepared edible seasoning sauce and marinate for 1-10 hours. 5. Take it out from the sauce and put it in a vacuum packaging bag to be the finished product. It can be eaten directly after opening without further processing.

[0019] The edible seasoning sauce is Nanyang curry juice flavor, specific materials: 100 grams of dried red pepper, 10 grams of fragrant leaves, 20 grams of clear water, 100 grams of lemongrass, 100 grams of cardamom powder, 100 grams of curry powder, 10 grams of clove powder 100 grams of turmeric powder, 100 grams of minced coconut, 600 grams of curry oil, 300 grams of shrimp cake, 75 grams of minced onion, 20 grams of minced garlic, 20 ...

Embodiment 2

[0022] 1. Select high-quality black fungus with large and thick flesh from the freshly picked black fungus. 2. Remove the sediment and rhizomes, and wash them repeatedly with cold water until no impurities fall. Dry the water at high temperature. 4. Put the dried black fungus into the prepared edible seasoning sauce and marinate for 1-10 hours. 5. Take it out from the sauce and put it in a vacuum packaging bag to be the finished product. It can be eaten directly after opening without further processing.

[0023] The edible seasoning sauce has the flavor of spicy hot chicken juice.

[0024] Specific ingredients: 200 grams of vegetable oil (about 135 grams of consumption), 100 grams of lard, 30 grams of bean paste, 30 grams of pickled ginger slices, 40 grams of soaked pepper knots, 9.5 grams of garlic cloves, 50 grams of ginger, 15 grams of peppercorns, sugar 25 grams, 10 grams of refined salt, 5 grams of monosodium glutamate, 3 grams of pepper noodles. Add another 500 grams o...

Embodiment 3

[0027] 1. Select high-quality black fungus with large and thick flesh from the freshly picked black fungus. 2. Remove the sediment and rhizomes, and wash them repeatedly with cold water until no impurities fall. Dry the water at high temperature. 4. Put the dried black fungus into the prepared edible seasoning sauce and marinate for 1-10 hours. 5. Take it out from the sauce and put it in a vacuum packaging bag to be the finished product. It can be eaten directly after opening without further processing.

[0028] The edible seasoning sauce is: seafood flavor.

[0029] Specific raw materials: 100 grams of dried shiitake mushrooms, 50 grams of scallops, 50 grams of celery, 50 grams of green and red peppers, 80 grams of coriander, 50 grams of onions and shallots, 500 grams of fish bones, 50 grams of ginger, 50 grams of carrots, 5000 grams of water.

[0030] Seasoning: 200 grams of Knorr fresh dew, 500 grams of light soy sauce, 90 grams of fish sauce, 100 grams of dark soy sauce,...

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PUM

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Abstract

The invention provides a preparation method used for instant auricularia auricula, comprising the steps as follows: auricularia auricula is washed; subsequently, the washed auricularia auricula is dried and sterilized in drying and sterilizing equipment so as to lead the weight of water attached to the auricularia auricula to be reduced to below 15% of total weight of the auricularia auricula; subsequently, the auricularia auricula and edible condiment juice are filled in a packaging bag; finally, a vacuum sealing method is used to seal the auricularia auricula and the edible condiment juice in the packaging bag; in the packaging bag, the auricularia auricula is pickled in the edible condiment juice for at least 1-10 hours. The instant auricularia auricula prepared by the preparation method has fresh flavor and good taste; the instant auricularia auricula can be convenient to be eaten by opening the bag and can keep natural taste and nutrient composition.

Description

Technical field: [0001] The invention relates to daily necessities for human beings, in particular to food processing technology, in particular to the technology of processing black fungus, in particular to a method for preparing instant black fungus. Background technique: [0002] Black fungus, also known as wood fungus and tree chicken, is produced in Daxing'an Mountains and other forest areas in Heilongjiang. It is rich in wild resources, flat in nature and sweet in taste. According to the test report, black fungus is rich in protein, fat, carbohydrates and 18 kinds of amino acids needed by the human body, and contains a variety of vitamins and minerals. milligrams, 100 times that of meat. Black fungus is an excellent food for patients with iron deficiency anemia. In addition, black fungus also has the function of moistening the intestines and detoxifying. The adenosine in black fungus can significantly inhibit the formation of thrombus. Therefore, people with blood de...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/005A23B7/02A23B7/015
Inventor 吕冰洁
Owner 吕冰洁
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