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Method for preparing instant seasoning jelly fungus

A technology of seasoning fungus and production method, which is applied in the directions of food preparation, food science, application, etc., can solve the problems of poor ready-to-eat and low utilization rate of fungus, and achieve the effects of slow absorption, rich taste and good health care effect.

Inactive Publication Date: 2010-05-19
长白山森工集团珲春林业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a method for making instant seasoning fungus, the fungus food produced by this method can be eaten as snacks, and has health care function, which solves the problems of low utilization rate of fungus and poor instant performance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Select standard black fungus and white fungus for impurity removal, mix them in a ratio of 5:1, add water, soften and soak them in wet method, wherein the added amount of dry fungus is 4% w / v of the water volume; then use Pulverize with a tissue masher, add chitosan and sodium alginate to the pulverized fungus slurry, wherein the addition of chitosan is 0.1% w / w of the dry fungus mass, and the addition of sodium alginate is 0.1% w / w of the dry fungus 3% w / w of the mass, after mixing evenly, add tomato-flavored seasoning and heat in a water bath at 80°C for 20 minutes; then wet the fungus mixture through a colloid mill for 3-5 minutes to improve the taste, and degas it in a vacuum dryer for 5 minutes; Finally, the fungus mixture is coated and dried according to the casting method to form flake-like instant seasoning fungus.

Embodiment 2

[0016] Select standard black fungus and white fungus for impurity removal, mix them in a ratio of 5:1, add water, soften and soak them in wet method, wherein the added amount of dry fungus is 10% w / v of the water volume; then use Tissue masher is pulverized, and chitosan and sodium alginate are added to the pulverized fungus slurry, wherein the addition of chitosan is 0.5% w / w of the dry fungus mass, and the addition of sodium alginate is 0.5% w / w of the dry fungus. 5% w / w of the mass, after mixing evenly, add tomato-flavored seasoning and heat in a water bath at 80°C for 30 minutes; then wet the fungus mixture through a colloid mill for 3-5 minutes to improve the taste, and degas it in a vacuum dryer for 3 minutes; Finally, the fungus mixture is coated and dried according to the casting method to form flake-like instant seasoning fungus.

Embodiment 3

[0018] Select standard black fungus and white fungus for impurity removal, mix them in a ratio of 5:1, add water, soften and soak them in wet method, wherein the added amount of dry fungus is 4% w / v of the water volume; then use Pulverize with a tissue masher, add chitosan and sodium alginate to the pulverized fungus slurry, wherein the addition of chitosan is 0.1% w / w of the dry fungus mass, and the addition of sodium alginate is 0.1% w / w of the dry fungus 3% w / w of the mass, after mixing evenly, add spicy seasoning and heat in a water bath at 80°C for 30 minutes; then wet the fungus mixture through a colloid mill for 3 to 5 minutes to improve the taste, and degas it in a vacuum dryer for 8 minutes; Finally, the fungus mixture is coated and dried according to the casting method to form flake-like instant seasoning fungus.

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PUM

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Abstract

The invention relates to a method for preparing an instant seasoning jelly fungus, comprising the following steps of: selecting standard black jelly fungus and white jelly funguses and then removing impurities, mixing in proportion of 5:1, and adding water so as to carry out wet process softening on dried jelly funguses and soak the dried jelly funguses until expansion, wherein the addition of the dried jelly funguses is 4-10 percent w / v the volume of water; then crushing with a tissue triturator, and adding chitosan and sodium alga acid to a slurry of the crushed jelly funguses, wherein the addition of the chitosan is 0.1-0.5 percent w / w the mass of the dried jelly funguses, and the addition of the sodium alga acid is 3-7 percent w / w the mass of the dried dried jelly funguses; adding seasoners after the ingredients are evenly mixed and then heating in a water bath the temperature of which is 80 DEG C for 20-30 min; subsequently, crushing jelly fungus mixed liquor for 3-5 min by using a colloid wet grinding method so as to improve the mouth feel, and degassing for 2-10 min in a vacuum drying machine; and finally, coating and drying the jelly fungus mixed liquor according to a curtain coating method, thereby preparing the instant seasoning jelly fungus. The instant seasoning jelly fungus prepared by using the method has high nutritional value and rich taste, is suitable for both young and old, is nutrient and convenient and fills the blank that an instant food of the black jelly fungus and the white jelly funguses does not exist on the market.

Description

1. Technical field: [0001] The invention relates to a method for making health food with fungus, in particular to a method for making instant seasoning fungus. 2. Background technology: [0002] Black fungus is a nutritious edible fungus and a traditional health food in my country. Contains carbohydrates, proteins, fats, amino acids, vitamins and minerals. The gum in the fungus can absorb and concentrate the dust and impurities remaining in the digestive system of the human body and excrete them from the body, thus playing the role of bowel cleansing. At the same time, it also has the function of helping to digest fiber substances, and can dissolve and digest indigestible hair, chaff, wood slag, sand, metal filings and other foreign bodies that are inadvertently eaten. Indispensable health food for workers. It also has a relatively significant function of resolving endogenous foreign bodies such as gallstones and kidney stones. Black fungus can reduce blood clots, preven...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/30A23L31/00A23L33/10
Inventor 曹龙奎卞雪
Owner 长白山森工集团珲春林业有限公司
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