Mushroom sargassum fusiforme food

A hijiki and mushroom technology, applied in food preparation, food science, application, etc., to achieve the effects of storage of goods and long-distance transportation, low consumption, and short processing time cycle

Inactive Publication Date: 2014-07-09
SHANGHAI PUDONG INTPROP PROTECTION ASSOC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with the "junk food" exposed by the media, mushrooms and hijiki, as ingredients, are often called "health stars" and "superfoods" in the media, while mushrooms and hijiki are highly nutritious, The low-c

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0009] 1. Raw material processing

[0010] Choose shiitake mushrooms or tea tree mushrooms, fresh and dried, and wash. (If you choose dried mushrooms, you need to soak in cold water for 3-4 hours) Note: Dried tea tree mushrooms have many impurities and need to be cleaned several times. The washed raw materials are slightly squeezed out of water by hand and set aside.

[0011] 2. Pickled

[0012] First, configure the pickled seasonings, which are: salt, chicken essence, star anise, pepper, bay leaf, cumin, white sugar, put the above seasonings into the pot, add water to boil and cook on low heat for about 20 minutes, until the flavor of the seasoning is dissolved Just in the water. Cool the water to about 50 degrees, add shiitake mushrooms, tea tree mushrooms, the amount of water just over the ingredients. Cover and marinate for about 2 hours (the time can also be slightly longer).

[0013] 3. Dehydration

[0014] Take out the pickled shiitake mushrooms and tea tree mushrooms, and r...

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PUM

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Abstract

The invention discloses mushroom sargassum fusiforme food which is prepared as follows: choosing mushroom or agrocybe cylindracea as a main raw material, cleaning, squeezing water out, adding seasonings, pickling, boiling, dewatering, frying, add seasoning powder for seasoning, collecting fresh sargassum fusiforme, removing debris, washing, drying in the sun, crushing the stems and leaves, drying in the sun or stoving, grinding into powder, heating to enable the sargassum fusiforme powder to be cured in the mushroom, and packing into food bags by modified atmosphere packaging. According to the invention, the sargassum fusiforme powder is innovatively added to improve the nutritional value of the food, crisp and tasty flavor is outstanding, the processed product is less in water content and low in water activity for the reason that water in the mushrooms is lost and the sargassum fusiforme is made into the powder in the processing process of the raw materials, and a modified atmosphere packaging process is used, so that 6-18 months of a shelf life of the product can be ensured, and needs of cargo reserve of merchants and long-distance transport can be met.

Description

Technical field [0001] The invention relates to the field of novel foods, in particular to casual instant foods using mushrooms and hijiki as raw materials. Background technique [0002] Mushrooms are universally recognized health foods. Studies have shown that mushrooms can help reduce the risk of heart disease and cancer. It has the functions of invigorating the spleen and appetizing, regulating qi and reducing phlegm. Mushrooms are rich in dietary fiber and 5 kinds of B vitamins. It also includes minerals such as potassium, iron, copper, phosphorus, and selenium. The content of fat, sugar, and salt in mushrooms is very small, and the calorie content is also very low. More importantly, the nutrients in mushrooms are easily absorbed by the human body. These nutritional properties of mushrooms are in full compliance with the standards of modern people's healthy diet. In terms of taste, mushrooms are a common ingredient. They have a unique fragrance and are well received by the ...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/29A23L1/337A23L17/60A23L33/00
CPCA23L17/60A23L31/00A23L33/00
Inventor 张超
Owner SHANGHAI PUDONG INTPROP PROTECTION ASSOC
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