Edible fungus instant food with plant preserver and production method thereof

Abstract

The invention relates to a food, in particular to a ready-to-eat edible fungi food preserved by a plant refreshing agent, which also relates to a preparation method for the ready-to-eat edible fungi food. The ready-to-eat edible fungi food comprises the following components according to parts by weight: 70pbw to 80pbw of edible fungi, 5pbw to 10pbw of garlic, 5pbw to 10pbw of rosemary, 1pbw to 5pbw of clove, 1pbw to 5pbw of liquorice, 0.5pbw to 1pbw of cinnamon, 1pbw to 5pbw of galanga, 0.5pbw to 1pbw of pepper and 0.5pbw to 1pbw of prickly ash berry; the preparation method comprises selecting and roughly preparing the edible fungi, preparing the plant refreshing agent, mixing, aging and processing the edible fungi and the plant refreshing agent. The ready-to-eat edible fungi food has good refreshing stability and the function of long-term refreshment, can effectively preserve the nutritious component of foods and is beneficial to the heath of human bodies.

Description

technical field [0001] The invention relates to a food, in particular to a fresh-keeping edible fungus instant food and a preparation method of the edible fungi instant food. Background technique [0002] Edible mushrooms are rich in nutrition, delicious in taste, and have the advantages of high nutrition, high protein, low fat, low cholesterol, low salt, etc., and are known as mountain delicacies. Due to the biological properties, edible fungi are also a natural high-quality medium for many microorganisms, and the organisms will naturally decay and necrosis within 2-8 hours after they mature. Moreover, the seasonality of the growth cycle is strong, which seriously restricts market circulation and storage, transportation and preservation, and most of them are freshly harvested and sold fresh on the spot. In order to achieve the purpose of storage, transportation, preservation and sales, the following preservation methods are currently available: 1. Preservation methods, mai...

AI Technical Summary

Problems solved by technology

Its advantage is that it can extend the fresh-keeping time for 5-20 days, and it can be sold in the market during the growing season. The disadvantage is that the fresh-keeping time is short and cannot meet the market demand in non-growing seasons. B9 is a biological growth retarder, especially not suitable for children

2. Preservation methods such as salting, sugar staining, vinegar staining, and oil staining have the advantage of prolonging the shelf life of edible fungi, but the disadvantage is that they lose a large amount of nutrients in edible fungi and change the original flavor of edible fungi. It needs to be processed before eating

3. Drying (dehydration method), the advantage is that it has a long storage time and is easy to store and transport, but the disadvantage is that it cannot preserve nutrition and flavor

4. Filling, currently mainly rely on chemical preservatives for preservation, long-term consumption will have adverse effects on human health

The method is complex and contains nitrite, which is harmful to human health