Method for preparing low sugar edible fungi mushroom
A technology of edible mushrooms and dried mushrooms, applied in confectionery, confectionery industry, applications, etc., can solve problems such as poor plumpness and tissue hardening, and achieve the effects of sufficient raw materials, reduced fat absorption, and reduced costs
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Embodiment 1
[0022] Embodiment 1: (preparation of fresh mushroom low-sugar edible mushroom)
[0023] Proceed as follows:
[0024] (1) Raw material selection and cleaning: choose fresh mushrooms with plump mushroom bodies, normal color, no peculiar smell, and no spots of diseases and insect pests as raw materials; clean the silt and other impurities with clean water, and set aside;
[0025] (2) Soup soaking of raw materials and diced mushrooms: soak clean raw materials in boiling water for 2 minutes, inactivate enzymes, and sterilize for 2 minutes; cut into 0.5-1.0cm diced mushrooms, drain and set aside;
[0026] (3) Prefabrication of sugar liquid and colloidal bacteria cooking liquid or superfine powder: sucrose and water are mixed and dissolved by weight 1: 1 to form 50% sucrose liquid, and set aside; tremella and water are mixed by weight 1: 10, Boil on warm fire and stir at intervals for 5 hours, add water to keep the ratio of 1:10 until the bacteria are boiled and melted into colloida...
Embodiment 2
[0030] Embodiment 2: (preparation of dried shiitake mushroom low-sugar edible mushroom)
[0031] In this example, step (1) selects dry shiitake mushrooms without impurities and mildew as raw materials; step (2) boils the raw materials in boiling water for 5 minutes; Fine powder; step (4) soak the dried shiitake mushrooms in 50% sucrose solution for 16 hours, add 2% tremella superfine powder, 0.6% citric acid and 0.015% potassium sorbate and cook for 0.7 hours; the remaining steps are the same Example 1.
Embodiment 3
[0032] Embodiment 3: (preparation of fresh oyster mushroom low-sugar edible mushroom)
[0033] In this example, step (1) selects the fresh oyster mushroom with thick meat, no peculiar smell, and no damage by diseases and insect pests as raw material; step (2) boils the raw material in boiling water for 7 minutes; step (3) mixes maltose and water by weight 1: 1 ratio mixed and melted; the golden ear and water were mixed in a ratio of 1:10 by weight, boiled on warm fire and stirred at intervals for 8 hours; step (4) soaked oyster mushroom diced in 50% maltose solution for 20 hours, added 3.5% golden ear boiling liquid, 0.8% citric acid and 0.015% potassium sorbate were boiled together for 0.8 hours; the remaining steps and techniques were the same as in Example 1.
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