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Production process for sauce-flavor fermented domestic fungus

A technology for fermenting edible fungi and production technology, applied in application, food preparation, food science and other directions, can solve the problems of inability to meet consumer demand, small number of products, limited storage period, etc. People, taste slightly sweet effect

Inactive Publication Date: 2015-08-19
吴中区胥口精益生物医药研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Because the edible mushroom tastes good, is not easy to break, does not rot after cooking, and has a crisp and tender taste, it is one of the most commonly eaten vegetables in the market; due to the limited storage period of fresh mushrooms, merchants cut edible mushrooms into cans and bake them. Dried into dry products or processed into salted products to supply the market. At present, the number of products made from edible fungi is small, which cannot meet people's consumption needs. More forms of products are developed to meet people's pursuit of healthy life. More product forms are supplied to the market, so that more people can benefit from the nourishing effect of edible mushrooms
[0003] At this stage, most of the edible fungus pickling methods are only suitable for small-scale supply in restaurants or families, and the industrial pickling process is still in a blank stage, because the industrial pickling has a great impact on the quality of edible fungus tender fruits. , picking time and pickling process all have extremely high requirements, and it is necessary to have a full understanding of various attributes of edible fungi and tender fruits and rich practical experience

Method used

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Examples

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Effect test

Embodiment 1

[0020] A kind of production technology of soy sauce-flavored edible fungus provided by the present embodiment comprises the following specific steps:

[0021] (1) Select fresh edible fungi to clean, use a slicer to cut them into 0.5mm thick slices, place them in 100°C water for 5 minutes, remove them, and drain the water;

[0022] (2) Naturally ferment the mature edible fungus, the pH value must be less than 4.6, and prepare the fermented sauce separately. The materials of the fermented sauce include: 10 parts of umami seasoning, 7 parts of yellow sauce, and 7 parts of sweet noodle sauce 0 parts of red pepper, 95 parts of spices and 2 parts of vegetable oil. The above raw materials were stirred evenly and then fermented at 4°C for 5 days to obtain a fermentation liquid, which was stored in a sauce tank;

[0023] (3) Preliminarily marinate the fermented edible fungi with edible salt, using 1.5Kg of edible salt for every 50 kg of edible fungi, the pickling time is 2 days, and tu...

Embodiment 2

[0031] A kind of production technology of soy sauce-flavored edible fungus provided by the present embodiment comprises the following specific steps:

[0032] (1) Select fresh edible fungi to clean, use a slicer to cut them into 0.5mm thick slices, place them in 100°C water for 6 minutes, remove them, and drain the water;

[0033] (2) Naturally ferment the mature edible fungus, the pH value must be less than 4.6, and prepare the fermented sauce separately. The materials of the fermented sauce include: 8 parts of umami seasoning, 7 parts of yellow sauce, and 7 parts of sweet noodle sauce 0.5 parts of red pepper, 65 parts of spices and 6 parts of vegetable oil. After the above raw materials are stirred evenly, they are fermented at 2.5°C for 5 days to obtain a fermentation liquid, which is stored in a sauce jar;

[0034] (3) Preliminarily marinate the fermented edible fungi with edible salt, using 2.0Kg of edible salt for every 50 kg of edible fungi, the pickling time is 2 days,...

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PUM

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Abstract

The invention discloses a production process for a sauce-flavor fermented domestic fungus. The production process comprises the following steps: (1) material selection, cleaning and cooking; (2) natural fermentation; (3) preliminary pickling; (4) heavy salting and treatment at great pressure; (5) cleaning and standing until complete drainage of water; (6) marinating and saucing; and (7) vacuum sealing and sterilization. The production process for the sauce-flavor fermented domestic fungus substantially prolongs the storage time of domestic fungus while maintains a high nutritional value, maximumly retains nutritional ingredients and a health care function of the domestic fungus, enables the sauce-flavor fermented domestic fungus to have rich sauce flavor and effectively combines modern food and traditional flavorings together.

Description

technical field [0001] The invention belongs to the technical field of deep processing of edible fungi, in particular to a production process of fermented edible fungi with sauce flavor. Background technique [0002] Because the edible mushroom tastes good, is not easy to break, does not rot after cooking, and has a crisp and tender taste, it is one of the most commonly eaten vegetables in the market; due to the limited storage period of fresh mushrooms, merchants cut edible mushrooms into cans and bake them. Dried into dry products or processed into salted products to supply the market. At present, the number of products made from edible fungi is small, which cannot meet people's consumption needs. More forms of products are developed to meet people's pursuit of healthy life. More product forms are supplied to the market, so that more people can benefit from the nourishing effect of edible mushrooms. [0003] At this stage, most of the edible fungus pickling methods are on...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/24A23L27/60
Inventor 黄名珠王肇生
Owner 吴中区胥口精益生物医药研究所
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