A Physical Method for Improving the Crispness of Instant Black Fungus

Abstract

The invention discloses a physical method for improving the crispness of ready-to-eat black fungus, which belongs to the technical field of edible fungus deep processing. After the dried black fungus is cleaned with water, it is quickly marinated in vacuum, intermittent microwave vacuum drying, vacuum packaging, and often used. Physical methods such as boiling water sterilization and rapid cooling can significantly improve the crispness of instant black fungus. The method avoids the influence of adding additives on the product in the traditional process, so that the obtained product is more nutritious and healthy; and the production process of the present invention is simple, easy to operate, and can meet the requirements of industrial production. The prepared instant black fungus product has a black fungus flavor, The taste is unique and the texture is good. During the 12-month shelf life, the original crispness and flavor of the black fungus can still be maintained, and there is no phenomenon of soft rot.

Description

technical field [0001] The invention belongs to the technical field of edible fungus deep processing, and in particular relates to a physical method for improving the crispness of instant black fungus. Background technique [0002] Black fungus is rich in nutrition and has a crisp and tender texture. It is an edible fungus favored by consumers. However, at present, it is mainly processed products such as dry products, with few product types and low added value. The ready-to-eat black fungus products are convenient, nutritious and delicious, which can meet the needs of consumers for convenient, nutritious and delicious food in the fast-paced modern life. The market prospect is broad. At the same time, it can enrich the varieties of black fungus deep-processing products and expand the black fungus industry. Chain, improve the overall efficiency of the black fungus industry. [0003] During the production and preservation of soft-packed instant black fungus products, due to th...

AI Technical Summary

Problems solved by technology

[0004] In the literature published by Shen Shibin and others on "Instant Black Fungus Processing Technology", calcium chloride is used to maintain the crispness of instant black fungus, but the concentration of calcium chloride is too low to achieve the crispness effect, and the concentration is too high. Fungus Flavor

In the literature published by Jia Derong and others on "Research on the Softening Mechanism and Crisp Protection Method of Black Fungus", 0.5% sodium alginate, 0.5% carrageenan and 0.6% CaCl 2 Compounding can improve the crispness of black fungus to a certain extent, but sodium alginate and carrageenan will form a film on the surface of black fungus, which will affect the appearance and sensory quality of ready-to-eat black fungus products

Chinese patent (Application No.: 200810123640.6) of "A Deep Processing Technology for Black Fungus" and Chinese Patent (Application No.: 200710046416.7) of "A Method for Making Instant Black Fungus" did not specifically consider the soft and rotten texture of black fungus in the later stage of storage problem, and there is a big difference between the processing method and the present invention

In addition, the method described in the invention patent "A Black Fungus Deep Processing Technology" can be marinated for more than 10 hours, which will dissolve polysaccharides, proteins and other substances to varying degrees, affecting the texture and nutrition of black fungus; The instant black fungus prepared by this invention patent has a high water content, which tends to make more juice in the packaging bag, and is not easy to operate in vacuum packaging.

Images