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Mushroom instant food and production method thereof

A technology for instant food and shiitake mushrooms, applied in food preparation, food science, application and other directions, can solve the problems of inferiority, waste, poor flavor, etc., and achieve the effect of broadening the application field, mild production process conditions, and improving utilization efficiency.

Active Publication Date: 2012-06-27
JILIN WEIYIKANG BIOLOGICAL SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a instant instant food with mushrooms and a production method thereof to solve the current problems that mushrooms can only be used as raw materials for cooking dishes and cannot be eaten directly, and the handles of mushrooms have poor taste, poor flavor, waste and waste, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1: Original instant shiitake mushrooms

[0019] (1) High-pressure soaking and softening of mushrooms enriches nutrients and flavors

[0020] Dried shiitake mushrooms are ready-to-eat whole plants or dried mushroom stalks, select and remove spoiled materials and inedible parts such as rot, mildew, moth-eaten, etc., wash with running water to remove floating dust, sediment and other inedible impurities, soak in room temperature water for 10 minutes, and remove Drain the water, rinse with running water 3 times again until it is clean, soak it with 5 times the quality of the mushrooms in room temperature drinking water until it is completely rehydrated, without dry core. Remove, centrifuge for 10min dehydration treatment at a speed of 800r / min, combine the removed juice and soaking water for later use; boil the mushroom soaking water, remove the foam, put the mushrooms in the centrifugal dehydration treatment, airtight, increase the temperature and increase the pressure....

Embodiment 2

[0027] Example 2: Original instant shiitake mushrooms

[0028] (1) High-pressure soaking and softening of mushrooms enriches nutrients and flavors

[0029] Dried shiitake mushrooms are ready-to-eat whole plants or dried mushroom stalks, select and remove spoiled materials and inedible parts such as rot, mildew, insects, etc., wash with running water to remove floating dust, sand and other inedible impurities, soak in room temperature water for 15 minutes, and fish Drain the water, rinse again with running water once to clean, soak it with 7 times the quality of mushrooms in room temperature drinking water until it is completely rehydrated, without dry core. Remove, centrifuge at 1200r / min for 5min dehydration treatment, and combine the removed juice with soaking water for later use; boil the mushroom soaking water, remove the foam, and put the mushrooms into the centrifugal dehydration process. Keep the gauge pressure at 0.17MPa and 130°C for 10 minutes to soften and enrich the nu...

Embodiment 3

[0036] Example 3: Original instant shiitake mushrooms

[0037] (1) High-pressure soaking and softening of mushrooms enriches nutrients and flavors

[0038] Dried shiitake mushrooms or dried mushroom stalks, select, remove rot, mildew, moth-eaten and other deteriorating materials and inedible parts, wash with running water, remove floating dust, sand and other inedible impurities, soak in room temperature water for 12 minutes, and remove Drain the water, rinse twice with running water again until it is clean, soak it with 6 times the quality of the mushrooms in room temperature drinking water until it is completely rehydrated without dry core. Take it out, centrifuge for 8min dehydration at 1000r / min, and combine the removed juice with soaking water for later use; boil the mushroom soaking water, remove the foam, and put the mushrooms into the centrifugal dehydration process. Keep the gauge pressure at 0.103MPa and 120℃ for 15min to soften and enrich the nutrient flavor; reduce to ...

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PUM

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Abstract

The invention relates to a mushroom instant food and a production method thereof, and belongs to the field of food processing technology. Dried mushroom whole plants or mushroom handles are screened, removed with impurities and treated with rehydration, texture improvement, seasoning adsorption and changing temperature cooking, etc., so as to obtain the instant food with good palatability and strong mushroom fragrance. Dried mushroom whole plants or mushroom handles are used as raw materials and treated with rehydration, rinsing, immersion, blanching, rolling, texture improvement, seasoning adsorption, dehydration for drying and changing temperature cooking to prepare strip, sheet, soft thread or powdered mushroom instant food with special mushroom fragrance, loose, soft and crisp mouthfeel. The invention expands application scope of instant mushroom; and the product contains high protein, high meal fiber, low fat, low sugar and no starch or any artificial synthesized additive, can be eaten with rice or bread or instantly and is convenient, healthful and nutrient.

Description

Technical field [0001] The invention belongs to the field of food processing. Background technique [0002] Shiitake ( Lentinula edodes Pegle or Lentinula edodes Sing ), also known as shiitake mushroom and winter mushroom, is one of the famous edible and medicinal fungi. It is delicious and nutritious. It is known as "the king of mushrooms" and "vegetable leaders". Traditional medicine believes that shiitake mushrooms are sweet and flat in nature. It has the effects of invigorating qi and spleen, strengthening the stomach and kidney, and helping food. Modern medical and nutritional studies have confirmed that the lentinan and glycopeptide contained in lentinus edodes can promote the production of activating factors by lymphocytes, enhance the phagocytic rate of peritoneal macrophages, improve immunity, anti-virus, anti-cancer, anti-cancer, liver, and promote Sick body rehabilitation and other effects. Therefore, the research and development of mushroom convenience food not...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28
Inventor 张艳荣李玉王大为刘婷婷
Owner JILIN WEIYIKANG BIOLOGICAL SCI & TECH
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