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Processing method for instant non-fried fungus

A processing method, mushroom technology, applied in the field of edible fungus processing technology, can solve the problems of vitamin and amino acid nutrient damage, nutrient loss, nutrient loss, etc., and achieve the effect of strong health care function, unique flavor and comprehensive nutrition

Inactive Publication Date: 2010-02-17
张怀国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This processing method has the following problems: "Fresh mushrooms are dehydrated with salt" will cause part of the soluble nutrients to be removed, resulting in the loss of nutrients. %) before use, and the loss of nutrients will also be caused during the desalination process
"Steaming at 100°C to 110°C after packaging" This high-temperature processing link will cause the destruction of vitamins and amino acid nutrients in fresh mushrooms, and also cause the loss of nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The seasoning water is: 5% salt; 2% sugar; 3% meat powder; 0.5% water-soluble chili powder; 0.2% water-soluble pepper powder; the rest is water.

Embodiment 2

[0037] The seasoning water is: 3% salt; 1% sugar; 2% meat powder; 0.5% water-soluble chili powder; 0.2% water-soluble pepper powder; the rest is water.

Embodiment 3

[0039] The seasoning water is: 4% salt; 3% sugar; 4% meat powder; 0.5% water-soluble cumin powder; the rest is water.

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PUM

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Abstract

The invention discloses a processing method for an instant non-fried fungus, which comprises the following processing steps: (a) cleaning and shaping; (b) water-removing; (c) cooling; (d) seasoning; (e) dipping; (f) refrigerating; and (g) drying in vacuum. The invention can keep the flavor of the fresh edible fungus, reduce the loss of the nutrient composition during processing, and enable the processed products to have the advantages of convenient eating, safety and sanitation.

Description

technical field [0001] The invention relates to a processing technology of edible mushrooms, in particular to a processing method of ready-to-eat non-fried mushrooms. Background technique [0002] Since ancient times, mushrooms (referring to edible fungi) have been loved by people from all over the world, and they are known as "mountain treasures", and they are all treasures on the table together with seafood. Mushrooms not only have a unique flavor that cannot be replaced by other foods, but also are rich in protein (highly digestible), fat, bacterial sugar, multivitamins, enzymes, and iron, potassium, calcium, phosphorus and other minerals element. The amino acids contained therein have 7 kinds necessary for the human body, and the quantity and ratio of the amino acids contained therein are very consistent with the daily needs of the human body, especially the protein contained in the edible fungus has a digestibility of up to 80% in the human body. [0003] In addition ...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/22A23L31/00
Inventor 张怀国
Owner 张怀国
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