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A kind of instant tremella soup and processing method thereof

A processing method and technology of white fungus soup, applied in food freezing, food science, food preservation, etc., can solve problems such as inconvenience, achieve the effects of smooth taste, thick gelatin, and shortening brewing time

Active Publication Date: 2019-07-09
福建美唐生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the original shape and flavor of white fungus are retained, boiling water is still required to brew it (it still takes 1 minute at the fastest) and there is no gelatin in the soup after brewing. For those who want to eat iced white fungus, only It is extremely inconvenient to soak it in hot water and cool it down

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A processing method for instant white fungus soup, comprising the steps of:

[0027] Step 1. Pick fresh white fungus, select, wash and slice it, put it into water 2 to 5 times the volume of the ingredients, and cook it. The cooking method is to simmer for 40 to 60 minutes in water to obtain a white fungus soup with a solid content of 50%;

[0028] Step 2, cooling the tremella soup with a solid content of 50% to -60°C within 30 minutes;

[0029] Step 3. Spread the white fungus soup cooled to -60°C in an environment with an air pressure of 400Pa, keep the bottom of the white fungus soup at -60°C, and heat the top of the white fungus soup at a temperature of 40-60°C for 22 hours until the white fungus soup If the water content is less than 5%, you can get instant white fungus soup;

[0030] Step 4. Nitrogen-filling or vacuum-packing the instant white fungus soup.

Embodiment 2

[0032] A processing method for instant white fungus soup, comprising the steps of:

[0033] Step 1. Pick fresh white fungus, select, wash and slice it, put it into water 2 to 5 times the volume of the ingredients, and cook it. The cooking method is to simmer for 40 to 60 minutes in water to obtain a white fungus soup with a solid content of 50%;

[0034] Step 2, cooling the tremella soup with a solid content of 70% to -51°C within 30 to 120 minutes;

[0035] Step 3. Spread the white fungus soup cooled to -51°C in an environment with an air pressure of 500Pa. Keep the bottom of the white fungus soup at -51°C. Heat the top of the white fungus soup at a temperature of 40-60°C and keep it for 26 hours until the white fungus soup If the water content is less than 5%, you can get instant white fungus soup;

[0036] Step 4. Nitrogen-filling or vacuum-packing the instant white fungus soup.

Embodiment 3

[0038] A processing method for instant white fungus soup, comprising the steps of:

[0039] Step 1. Pick fresh white fungus, select, wash and slice it, put it into water 2 to 5 times the volume of the ingredients, and cook it. The cooking method is to simmer for 40 to 60 minutes in water to obtain a white fungus soup with a solid content of 50%;

[0040] Step 2, cooling the tremella soup with a solid content of 60% to -55°C within 75 minutes;

[0041] Step 3. Spread the white fungus soup cooled to -55°C in an environment with an air pressure of 450Pa. Keep the bottom of the white fungus soup at -55°C. Heat the top of the white fungus soup at a temperature of 40-60°C and keep it for 24 hours until the white fungus soup If the water content is less than 5%, you can get instant white fungus soup;

[0042] Step 4. Nitrogen-filling or vacuum-packing the instant white fungus soup.

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PUM

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Abstract

The invention provides a processing method of quick-eatable white fungus broth which can be brewed by iced water and has thick soup. The processing method comprises the following steps: cooling white fungus broth with the solid content of 50 to 70 percent within 30 to 120 min to the temperature from subzero 60 DEG C to subzero 51 DEG C; laying the white fungus broth cooled to the temperature ranging from subzero 60 DEG C to subzero 51 DEG C into an environment with the air pressure of 400 to 500 Pa, heating the white fungus broth above the white fungus broth at the temperature of 40 to 60 DEG C under a condition of keeping the bottom of the white fungus broth at the temperature ranging from subzero 60 DEG C to subzero DEG C, and preserving the temperature for 22 to 26 h until the moisture content of the white fungus broth is less than 5 percent to obtain the quick-eatable white fungus broth. The invention further provides the quick-eatable white fungus broth processed with the method. The processing method has the benefits that after being cooled to the temperature ranging from subzero 60 DEG C to subzero 51 DEG C within 30 to 120 min, the white fungus broth with the solid content of 50 to 70 percent is subjected to vacuum freeze drying until the moisture content is below 5 percent; the prepared quick-eatable white fungus broth can be brewed by the iced water within 1 to 2 min; furthermore, the colloid is thickened, and the white fungus broth tastes smooth and glutinous.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an instant tremella soup and a processing method thereof. Background technique [0002] Tremella, also known as white fungus, white fungus, white fungus, etc., belongs to the genus Tremella of the fungus Tremellaceae, and is a fungus of the door Basidiomycota. The fruiting bodies of white fungus have the laudatory title of "the crown of fungi". Tremella has the effects of strengthening essence, nourishing kidney, moistening intestines, benefiting stomach, nourishing qi, harmonizing blood, strengthening heart, strengthening body, nourishing brain, refreshing, beautifying, skin rejuvenation, and prolonging life. It can improve the detoxification ability of the liver and protect the liver function. It can not only enhance the body's anti-tumor immunity, but also enhance the tolerance of tumor patients to radiotherapy and chemotherapy. It can nourish the body fluid; moisten the lungs...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L31/00A23B7/024
CPCA23B7/024A23V2002/00A23V2300/10A23V2300/20
Inventor 许向秒郑招江
Owner 福建美唐生物科技有限公司
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