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Processing technology of quick-freeze black fungus

A processing technology, black fungus technology, applied in the field of quick-frozen black fungus processing technology, can solve the problems of black fungus being prone to sourness, worry, corruption and deterioration, and achieve the effect of preventing broken bars, preventing corruption and deterioration, and being easy to clean

Active Publication Date: 2013-03-27
漳州明德食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a processing technology for quick-frozen black fungus; this processing technology can well improve the problems that black fungus is easy to be sour, rotten, and too brittle in the processing of conventional black fungus. Fungus has no peculiar smell and is easy to transport

Method used

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  • Processing technology of quick-freeze black fungus

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of processing technology of quick-frozen black fungus, comprises the steps:

[0033] (1) Selection: select fresh black fungus with no pests, no peculiar smell, no rot, and no inclusions;

[0034] (2) Soaking hair in running water: Soak the black fungus in the pool, the flowing water flows into the pool from the faucet on the upper part of the pool, and flows away from the drain hole at the bottom of the pool; control the water flow speed so that the ratio of black fungus to water is controlled at 1:1. The soaking time is 24 hours, and the soaked black fungus should be in a stretched shape with sufficient water;

[0035] (3) Cut the pedicles: Use scissors to cut off the pedicles of the black fungus, and pay attention to controlling the useful parts. At the same time, self-check and sort out defective products (rotten, discolored, dirty pruning, peculiar smell, insect damage, inclusions, etc.);

[0036] (4) Drum cleaning: use a drum to clean the black fungus;

...

Embodiment 2

[0046] A kind of processing technology of quick-frozen black fungus, comprises the steps:

[0047] (1) Selection: select fresh black fungus with no pests, no peculiar smell, no rot, and no inclusions;

[0048] (2) Soaking hair in running water: Soak the black fungus in the pool, the flowing water flows into the pool from the faucet on the upper part of the pool, and flows away from the drain hole at the bottom of the pool; control the water flow speed so that the ratio of black fungus to water is controlled at 1:2. The soaking time is 28 hours, and the soaked black fungus should be in a stretched shape with sufficient water;

[0049] (3) Cut the pedicles: Use scissors to cut off the pedicles of the black fungus, and pay attention to controlling the useful parts. At the same time, self-check and sort out defective products (rotten, discolored, dirty pruning, peculiar smell, insect damage, inclusions, etc.);

[0050] (4) Drum cleaning: use a drum to clean the black fungus;

...

Embodiment 3

[0060] A kind of processing technology of quick-frozen black fungus, comprises the steps:

[0061] (1) Selection: select dry white-backed black fungus that has no pests, no peculiar smell, no rot, and no inclusions;

[0062] (2) Soaking hair in running water: Soak the black fungus in the pool, the flowing water flows into the pool from the faucet on the upper part of the pool, and flows away from the drain hole at the bottom of the pool; control the water flow speed so that the ratio of black fungus to water is controlled at 1:2. The soaking time is 48 hours, and the soaked black fungus should be in a stretched shape with sufficient water;

[0063] (3) Cut the pedicles: Use scissors to cut off the pedicles of the black fungus, and pay attention to controlling the useful parts. At the same time, self-check and sort out defective products (rotten, discolored, dirty pruning, peculiar smell, insect damage, inclusions, etc.);

[0064] (4) Drum cleaning: use a drum to clean the bl...

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Abstract

The invention discloses a processing technology of quick-freeze black fungus, which comprises the following steps: soaking the black fungus by fluid water; cutting base heads; cleaning; de-enzyming the cleaned black fungus through a blanching way, wherein the blanching liquid is calcium sulfate solution; cooling; carrying out first quick-freezing processing on the black fungus first, so that the surfaces of the black fungus are quickly freezed; then carrying out second quick-freezing processing, so that the temperature of the center of the black fungus is below subzero 18 DEG C; and finally, obtaining the end product. According to the processing technology, the black fungus is soaked by the fluid water, so that a metabolic product of the black fungus can be taken away in time, the black fungus can be prevented from being corruption and deterioration caused by accumulation of undesirable substances, and the prepared black fungus has good crunchiness without caking.

Description

technical field [0001] The invention relates to a processing technology of agricultural products, in particular to a processing technology of quick-frozen black fungus. Background technique [0002] Black fungus, alias fungus, light fungus; fungus, Basidiomycetes, Auricularia, Auriculariaceae; mainly distributed in Heilongjiang, Jilin, Fujian, Taiwan, Hubei, Guangdong, Guangxi, Sichuan, Guizhou, Yunnan and other places. Black fungus contains carbohydrates, proteins, fats, calories, amino acids, vitamins and minerals; it has the functions of nourishing qi, alleviating hunger, strengthening the body and mind, stopping bleeding and relieving pain, nourishing blood and promoting blood circulation. [0003] The patent number is 200910073091.0. The invention patent discloses a method of processing mineral fungus, that is, a series of mineral fungus food made by soaking fungus in natural high-quality mineral water. The natural high-quality mineral water that meets the national sta...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/36A23L3/358
Inventor 林建伟
Owner 漳州明德食品有限公司
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