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Black fungus and tomato sauce

A technology of tomato sauce and black fungus, applied in the field of food processing, to achieve the effects of strong stability, enhanced food safety, and scientific and reasonable processing technology

Inactive Publication Date: 2015-11-25
NORTHEAST FORESTRY UNIVERSITY +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the sauces on the market are mainly tomato sauce, curry sauce, salad oil sauce, etc., and the sauces with fungi, especially black fungus as auxiliary materials are still blank.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Select 500g of round and plump tomatoes, wash away the silt, floating skin and foreign matter on the surface of the tomatoes with water, remove the stalks and seeds, and put the removed tomatoes into the beater for 5 minutes. , the color becomes light red; the tomato after beating is concentrated in a stainless steel pot with a temperature of 30° C. until the content of soluble solids is 10%, so as to obtain concentrated tomato puree for subsequent use.

[0029] (2) Select 30g of black fungus with a moderate size, slightly stretched ear flaps, black but dull face, and slightly off-white back, remove surface impurities, and soak 26g of clean black fungus in water 20 times its weight 1h, after soaking, get 253g of water-fat fungus; wash the soaked black fungus with running water, put them in 5 times the weight of boiling hot water and blanch for 1min, put the above-mentioned blanched black fungus in a constant temperature drum at 50°C Dried in an air drying oven for 2...

Embodiment 2

[0034](1) Select 500g of round and plump tomatoes, wash away the silt, floating skin and foreign matter on the surface of the tomatoes with water, remove the stalks and seeds, and put the removed tomatoes into the beater for 8 minutes , the color becomes light red; the tomato after beating is placed in a stainless steel pot with a temperature of 40° C. for concentration until the content of soluble solids is 12%, so as to obtain concentrated tomato puree for subsequent use.

[0035] (2) Select 30g of black fungus with a moderate size, slightly stretched ear flaps, black but dull face, and slightly off-white back, remove surface impurities, and soak 26g of clean black fungus in water 20 times its weight After soaking for 3 hours, 260g of water-fat fungus is obtained; rinse the soaked black fungus with running water, put them in 5 times the weight of boiling hot water for 3 minutes, and place the above-mentioned blanched black fungus in a constant temperature drum at 60°C Dried ...

Embodiment 3

[0039] (1) Select 500g of round and full tomatoes, wash away the silt, floating skin and foreign matter on the surface of the tomatoes with water, remove the stalks and seeds, and put the removed tomatoes into the beater for 10 minutes. , the color becomes light red; the tomato after beating is placed in a stainless steel pot with a temperature of 50° C. for concentration until the content of soluble solids is 15%, and concentrated tomato puree is obtained for subsequent use.

[0040] (2) Select 30g of black fungus with a moderate size, slightly stretched ear flaps, black but dull face, and slightly off-white back, remove surface impurities, and soak 26g of clean black fungus in water 20 times its weight After soaking for 5 hours, 265g of water-fat fungus is obtained; rinse the soaked black fungus with running water, put them in 5 times the weight of boiling hot water for 5 minutes, and place the above-mentioned blanched black fungus in a constant temperature drum at 70°C Drie...

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PUM

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Abstract

The invention discloses a black fungus and tomato sauce and its processing technology, and belongs to the field of a food processing technology. According to the technology of the invention, black fungus powder is used to replace other thickening agents so as to improve viscosity and increase nutritive value of a tomato sauce. The key point is to solve the problem that addition of the black fungus powder influences color, mouthfeel and stability of the tomato sauce. Then, color, mouthfeel and physical properties of the black fungus and tomato sauce are optimal. The black fungus and tomato sauce developed in the invention has black fungus effects of promoting blood circulation to remove blood stasis, tonifying Qi and improving the health, lubricating the intestines and clearing away the lung-heat and promoting skin-care, and has tomato effects of invigorating stomach and improving digestion and reducing blood pressure. The black fungus and tomato sauce is a black fungus and tomato sauce with high nutritive value, smooth mouthfeel and strong stability.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a sauce and a processing technology thereof, in particular to a black fungus tomato sauce and a processing technology thereof. Background technique [0002] Black fungus, also known as black cabbage, light fungus, cloud ear, is an edible fungus belonging to Eumycopntya, Basidiomycaes, Tremellales, Auriculariaceae, and Auricularia , is a kind of aerobic saprophytic fungus in lower plants. Black fungus is rich in protein, fat, polysaccharides, calcium, phosphorus, iron and other elements, as well as carotene, vitamin B1, vitamin B2, niacin, etc., and also contains phospholipids, Nutrients such as sterols. Our people have been eating and utilizing black fungus for thousands of years. In recent years, with the continuous improvement of living standards, people pay more and more attention to dietary health, from using medicine to treat diseases to leaning towards dietary thera...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/28A23L1/29A23L27/60A23L33/00
Inventor 王萍王振宇郑影
Owner NORTHEAST FORESTRY UNIVERSITY
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