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Method for making black fungus snack food

A production method and technology of leisure food are applied in the production field of black fungus leisure food, and the effects of reasonable production process design, high utilization rate of raw materials and various flavors are achieved.

Inactive Publication Date: 2013-12-25
JILIN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, black fungus generally needs to be cooked and fried before eating, which brings a lot of inconvenience to the fast pace of modern life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Adopt the inventive method to make original flavor black fungus paper, comprise the steps:

[0046] 1) Pretreatment of raw materials

[0047] Choose black fungus that has no rot and deterioration, no pests and diseases, and no pesticide pollution. After fully soaking, put it into clean water to wash, remove sediment and various impurities.

[0048] 2) High temperature cooking

[0049] Put the black fungus in a pressure steam cooker for high-temperature cooking. The cooking temperature is 101°C, and the cooking time is 5-10min.

[0050] 3) Raw material crushing

[0051] The steamed black fungus raw material was wet pulverized by colloid mill for 5 minutes.

[0052] 4) deployment

[0053] Add seasoning according to the obtained slurry, add 0.005% potassium sorbate and 5% salt, put it into a blender and stir for 10 minutes.

[0054] 5) Drying, compression molding

[0055] Put it into a drier to dry and lose water, and keep the water content of the black fungus pape...

Embodiment 2

[0060] Adopt the inventive method to make vegetable black fungus paper, comprise the steps:

[0061] 1) Pretreatment of raw materials

[0062] Choose black fungus that has no rot and deterioration, no pests and diseases, and no pesticide pollution. After fully soaking, put it into clean water to wash, remove sediment and various impurities.

[0063] 2) High temperature cooking

[0064] Put the black fungus in a pressure steam cooker for high-temperature cooking. The cooking temperature is 109°C, and the cooking time is 5-10min.

[0065] 3) Raw material crushing

[0066] The steamed black fungus raw material was wet pulverized by colloid mill for 5 minutes.

[0067] 4) deployment

[0068] Based on the total weight of the obtained slurry, 10% to 30% (w / w) vegetable juice is added according to different tastes. Add seasoning, add 0.005% potassium sorbate and 5% salt, add it into a blender and stir for 10 minutes.

[0069] 5) Drying and compression molding

[0070] Put it...

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Abstract

The invention relates to a method for making black fungus snack food. The method includes the steps of selecting black funguses which conform to the production standards, cleaning the black funguses, stewing the black funguses at a high temperature, grinding the black funguses in a wet mode through a colloid mill to obtain pulp, adding seasoning or different types of vegetable juice to the pulp, conducting drying and dehydrating to enable the water content of the black fungus product to be kept within the range from 30% to 50%, conducting compression molding on the product through a hot press, and obtaining the ready-to-eat seasoned black fungus paper-like food. The obtained ready-to-eat seasoned black fungus paper-like food has the advantages of having rich nutrients and being diversified in taste, widely suitable for the crowd, light in weight, convenient to carry, convenient to eat and the like, and a novel method for enabling the black funguses to be eaten more conveniently and leisurely is provided for the black fungus deep processing.

Description

[0001] technical field [0002] The invention relates to a method for making black fungus snack food, which is a method for making leisure and instant seasoning black fungus paper by using black fungus. Background technique [0003] Black fungus is an ancient vegetable variety in my country. It is extremely rich in nutrients. It is rich in nutrients such as carrots, vitamin C, saponin, colloid, iron and calcium. Long-term consumption can lower blood pressure, nourish the lungs, nourish blood and promote fluid production. my country is a big producer and exporter of black fungus, and more than 90% of the world's black fungus is produced in China. However, black fungus generally needs to be cooked and fried before eating, which brings a lot of inconvenience to the fast pace of modern life. This puts forward higher requirements on the diversity, quickness and convenience of black fungus deep-processing products. Contents of the invention [0004] The object of the present ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/29A23L1/30A23L31/00A23L33/10
Inventor 王景会李达刘新风牛春华刘香英姜媛媛李倬琳李玉秋
Owner JILIN ACAD OF AGRI SCI
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