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Preparation method of instant flammulina velutipe

A processing method, the technology of Flammulina velutipes, applied in the functions of food ingredients, food preparation, food science, etc., can solve the problems of Flammulina velutipes not being crisp enough, and achieve the effects of extending the shelf life, improving hygienic conditions, and being convenient to eat

Inactive Publication Date: 2014-12-10
SICHUAN MEISHAN JIJIGAO FOOD
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AI Technical Summary

Problems solved by technology

[0009] 4. The influence of bacteria in the fermentation process: the destruction of bacteria on the mushroom body cells is one of the important factors for the softening of Flammulina velutipes in the processing process. Fresh Flammulina velutipes contains a lot of bacteria. If there is no reasonable sterilization to remove the bacteria, Flammulina velutipes is easy to be in Not crisp enough after processing

Method used

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Examples

Experimental program
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Embodiment Construction

[0040] (1) Sorting and cleaning of raw materials: cut off mycorrhizae, divide mycorrhizae into pockets, remove impurities, mildew and black feet, and remove fibrous roots and culture medium. Wash with water to remove impurities.

[0041] (2) Finishing: add half a pool of water to the cooking pool and heat to boiling, add Flammulina velutipes and ingredients and boil (not lower than 90°C) for 6-8 minutes, stirring constantly; add 5-7% of the total weight of raw materials Salt and 0.1% citric acid. On the one hand, it can completely decompose acid-producing substances; on the other hand, it can effectively kill continuously growing bacteria, especially acidophilic bacteria, and inhibit enzyme activity.

[0042] (3) Cooling: Cool in running water for 30 minutes in time after finishing. If soaked in running water for too long, the mushroom juice will be leached out, and the flavor and fragrance will all decrease.

[0043] (4) Salting: After the Flammulina velutipes is cooled, a...

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Abstract

The invention provides a preparation method of instant flammulina velutipe which has crisp and tasty taste. The crisp and tasty taste of the flammulina velutipe is maintained from the whole link by organic combination of fixation, blanching and sterilization steps, high-temperature sterilization is carried out for a plurality of times, the total number of bacterial communities is controlled, and the quality of the flammulina velutipe body is not affected. The instant flammulina velutipe product provided by the invention has the advantages of being unique, crisp, tasty, fresh and smooth in taste, convenient to eat, pure in taste, delicious, healthy and green, and has high health quality.

Description

technical field [0001] The invention belongs to the technical field of edible mushroom processing, and in particular relates to a processing method of instant Flammulina velutipes with crisp taste. Background technique [0002] Flammulina velutipes is a high-grade food of edible fungi, commonly known as intellectual mushrooms and bodybuilding mushrooms. It has high nutritional value and has the functions of strengthening the brain, nourishing the brain, and increasing intelligence. According to the determination, the amino acid content of Flammulina velutipes is very rich, higher than that of common mushrooms, especially the content of lysine is particularly high, and lysine has the function of promoting children's intellectual development. Flammulina velutipes dry product contains 8.87% protein, 60.2% carbohydrate, and 7.4% crude fiber. Regular consumption can prevent and treat ulcer disease. Studies have shown that a substance contained in Flammulina velutipes has a good ...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/29A23L33/00
CPCA23L31/00A23L33/00A23V2002/00A23V2200/30A23V2200/04A23V2250/032
Inventor 何永德
Owner SICHUAN MEISHAN JIJIGAO FOOD
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