Series instant mushroom and manufacture method of series instant mushroom

Abstract

The invention belongs to the technical field of edible fungus storage and processing, discloses series instant mushroom and a manufacture method of the series instant mushroom, and particularly relates to a series instant mushroom product innovatively developed by using mushroom, and / or mushroom pileus, and / or mushroom lamella, and / or mushroom stipe, and / or mushroom collarium as production raw materials through the technical processes of raw material pretreatment, mushroom polysaccharide digestion and concentration, mushroom enzyme deactivation and curing, shaping and cutting, flavor regulating, vacuum package and sterilization and the like. The series instant mushroom product has various product forms including mushroom polysaccharide concentrated paste, instant mushroom, instant mushroom flakes, instant mushroom pileus, instant mushroom lamella, instant mushroom stipe, instant mushroom collarium and the like, and various kinds of taste and flavors including original flavor, spicy and hot flavor, charcoal broiling flavor, pickled pepper flavor, barbecue flavor and the like are realized. The technology disclosed by the invention can be used for improving the mushroom production benefit by 300 to 500 percent.

Description

technical field [0001] The invention belongs to the technical field of edible mushroom storage and processing, and discloses a series of instant shiitake mushrooms and a preparation method thereof, and particularly relates to mushrooms, and / or shiitake mushroom caps, and / or shiitake mushroom gills, and / or shiitake mushroom stems, and / or Lentinus edodes fungus ring as the raw material, through the process of raw material pretreatment, extraction and concentration of Lentinus edodes crude polysaccharide, Lentinus edodes enzyme inactivation and ripening, shaping and cutting, flavor modulation, vacuum packaging and sterilization, etc., innovatively developed a A series of instant mushroom products, including mushroom crude polysaccharide concentrate, instant mushrooms, instant mushroom slices, instant mushroom caps, instant mushroom gills, instant mushroom stems, instant mushroom rings and other product forms, including original, spicy, Charcoal burning flavor, pickled pepper fl...

AI Technical Summary

Problems solved by technology

However, the fumigation, drying and other links in the drying process of shiitake mushrooms will cause various nutritional components to be damaged or lost to varying degrees, and the nutritional value will be greatly reduced. Moreover, if the processing is not timely or the processing technology is unreasonable, it will cause serious damage. Affects the quality of dried shiitake mushrooms, especially some dried shiitake mushrooms will show a strong pesticide smell after soaking in water, and the quality and safety problems such as repeated washing and soaking in water are still difficult to remove and other quality and safety issues are increasingly making consumers stay away.

If we do not speed up the storage and preservation technology of shiitake mushrooms and the development of instant food, it will directly affect the development of shiitake mushroom industry and the economic benefits of farmers

[0006] (3) Flammulina velutipes instant food market is very hot, but the cost of mushrooms is much higher than that of Flammulina velutipes, the development of instant mushroom products must pay attention to solving practical problems such as cost, taste, nutrition, appearance, otherwise it will definitely affect the market of instant mushrooms Consumer Group and Its Market Circulation Effect

[0012] In summary, looking at relevant research and technical reports both at home and abroad, there is no such thing as a series of ready-to-eat shiitake mushrooms developed as raw materials for production, or shiitake mushroom caps, or shiitake gills, or shiitake mushroom stalks, or shiitake mushroom rings and their preparations. method, the invention patent is the first