Starch-free mushroom sausage and processing method thereof

A processing method and technology of lentinus, which is applied in food processing, vegetarian ingredients (meat-free), food ingredients as substitutes, etc., can solve the problem of coagulation of soybean protein without additives, waste of soaking liquid of starch-free lentinus sausage, water retention and oil retention, etc. problems, to achieve the effect of maintaining a healthy digestive system, reducing the loss of nutrition and unique flavor, and good water and oil retention

Inactive Publication Date: 2015-04-22
HENAN XIANGYU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a starch-free lentinus sausage and its processing method, to solve the problem of coagulation of soybean protein without additives, water retention and preservation of starch-free lentinus sausage The problem of oil and the waste treatment of soaking liquid in the recovery process of existing dried shiitake mushrooms

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Add 5 times of water to the whole dried shiitake mushrooms, control the water temperature at 2°C, and soak for 10 hours;

[0027] (2) Centrifuge the rehydrated whole shiitake mushrooms and the cold soaking liquid of shiitake mushrooms, collect the cold soaking liquid of shiitake mushrooms, filter and purify them with a plate filter, and set aside for later use;

[0028] (3) Wash the rehydrated shiitake mushrooms and crush them until they are muddy to make shiitake mushroom puree;

[0029] (4) Ingredients weighing: 50kg of shiitake mushroom paste, 4kg of soybean protein, 1kg of carrageenan, 0.8kg of konjac gum, 1kg of corn dietary fiber, spices (0.2kg of onion powder, 0.05kg of ginger powder, 0.05kg of pepper powder), cold soaking of shiitake mushrooms Liquid 35kg, salt 1.8kg, vegetable oil 5kg, D-sodium erythorbate 0.1kg, potassium sorbate 0.05kg;

[0030] (5) Mix soybean protein with 18kg of shiitake mushroom cold soaking liquid, chop and mix evenly at a high spee...

Embodiment 2

[0035] (1) Add 7 times of water to the dried shiitake mushroom stalks, control the water temperature at 8°C, and soak for 8 hours;

[0036] (2) Sieve and separate the rehydrated shiitake stalks and shiitake mushroom cold infusion, collect the shiitake mushroom cold infusion, filter and purify with 300 mesh for later use;

[0037] (3) After the rehydrated shiitake stalks are washed, part of the shiitake mushroom stalks are blanched in boiling water for 8 minutes until they are fully cooked, cooled and crushed until they are muddy to make shiitake mushroom mud; % Immerse in salt water for 30-60 minutes, add an appropriate amount of vegetable oil to fry and season, and then set aside;

[0038](4) Ingredients weighing: 40kg shiitake mushroom paste, 20kg shiitake mushroom granules, 6kg soybean protein, 1.2kg carrageenan, 1kg konjac gum, 1.6kg soybean dietary fiber, spices (0.3kg onion powder, 0.05kg ginger powder, 0.05kg green onion powder ), mushroom cold infusion 40kg, salt 2kg,...

Embodiment 3

[0044] (1) Add 6 times of water to the dried shiitake mushrooms, control the water temperature at 10°C, and soak for 5 hours;

[0045] (2) Centrifuge the rehydrated whole shiitake mushrooms and the cold soaking liquid of shiitake mushrooms, collect the cold soaking liquid of shiitake mushrooms, filter and purify them with a plate filter, and set aside for later use;

[0046] (3) After washing the rehydrated shiitake mushrooms, part of the rehydrated shiitake mushrooms are blanched with steam for 7 minutes until they are fully cooked, cooled and crushed until they become muddy to make shiitake mushroom puree; part of the rehydrated shiitake mushrooms are cut into 8mm cubed shiitake mushrooms , add 3% salt and 0.5% five-spice powder to the shiitake mushrooms and marinate for 3-5 hours for later use;

[0047] (4) Ingredients weighing: 30kg shiitake mushroom paste, 30kg shiitake mushroom granules, 5kg soybean protein, 0.6kg carrageenan, 1kg konjac gum, 1.2kg wheat bran dietary fib...

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PUM

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Abstract

The invention belongs to the technical field of edible fungi processing, and particularly relates to starch-free mushroom sausage and a processing method thereof. The starch-free mushroom sausage includes the following components in parts by weight: 20-60 parts of mashed mushrooms, 0-30 parts of mushroom grains, 2-10 parts of soy protein, 0.5-5 parts of carrageenan, 0.5-4 parts of konjac glucomannan, 1-4 parts of dietary fibers, 0.3-3 parts of spices, 10-40 parts of a mushroom cooling bath, 1.5-2.5 parts of table salt, 2-10 parts of vegetable oil, appropriate amount of an antioxidant and appropriate amount of a preservative. According to the invention, the problems of waste water emission during rehydration of dried mushrooms or mushroom stems and additive-free solidification of the soy protein, and the product has special flavor of mushrooms and similar tough and chewy bite feeling, and has the characteristics of enriched dietary fibers, and the realization of no meat or starch additives.

Description

technical field [0001] The invention belongs to the technical field of edible mushroom processing, and in particular relates to a starch-free lentinus sausage and a processing method thereof. Background technique [0002] Shiitake mushroom is the second largest edible fungus in the world and one of the special products in my country. It is known as "mountain delicacy" among the people. Shiitake mushrooms are thick and tender, delicious and nutritious. They contain anti-tumor, blood fat-lowering, anti-virus, and immunity-enhancing ingredients. They are popular edible fungi. Therefore, the research and development of shiitake mushroom food not only has higher economic benefits, but also will play an important role in ensuring people's health, and has great social benefits. At present, the consumption of shiitake mushrooms is mainly dried mushrooms. On the one hand, fresh shiitake mushrooms are not resistant to storage. In order to avoid blackening, deterioration and rot o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/28A23L1/308A23L31/00A23L33/21
CPCA23L31/00A23L33/185A23L33/21A23V2002/00A23V2200/12A23V2200/262A23V2200/32A23V2200/228A23V2300/50
Inventor 张安永王安建魏书信陈琦
Owner HENAN XIANGYU FOOD
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