Processing method of agaricus bisporus instant piece-shaped soup base

A technology of Agaricus bisporus and a processing method, which is applied in the field of processing instant flaky soup of Agaricus bisporus, can solve the problems of being difficult to dissolve, easily spoiled and deteriorated, agglomerated, etc., and achieves the effects of being easy to mix and package, and not easy to be layered.

Inactive Publication Date: 2017-06-13
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this type of product involves the utilization of edible mushroom raw materials, the processing method of this type of product still imitates the processing method of ordinary solid soup or seasoning on the market, and a large number of exogenous additives are added, such as: I+G, Monosodium glutamate, sodium carboxymethyl cellulose, etc. do not conform to the healthy and natural diet concept of modern people; although it is called edible mushroom soup, in the actual brewing and tasting process, the actual edible fungi cannot be chewed, which dilutes the edible taste. The main element advocated by mushroom soup; in addition, if the process is not properly controlled, granular or powdered edible mushroom soup will have problems such as agglomeration, difficulty in dissolving, and easy spoilage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The processing method of Agaricus bisporus instant sheet stock in the present embodiment, its steps are as follows:

[0019] (1) Select fresh mushrooms with white color, no umbrella opening, and no mechanical damage, and put them in a refrigerator at 2°C for later use;

[0020] (2) Cut the Agaricus bisporus obtained in the step (1) from the junction of the stalk and the cap, and collect the stalk and the cap respectively;

[0021] (3) the Agaricus bisporus cap obtained in step (2) is cut into thin slices whose thickness × length × width is 4 mm × 15 mm × 30 mm, and immediately placed in 0.1% citric acid solution for color protection treatment for 20 minutes, After draining, put the cap flakes in 90°C water for 2 minutes, freeze at -25°C for 8 hours after draining, and put them into a freeze dryer for drying. The absolute pressure in the vacuum chamber is 20 Pa. Temperature -50°C, dry for 12 hours, control the moisture content below 5%, take out the dried cap flakes, pu...

Embodiment 2

[0030] The processing method of Agaricus bisporus instant sheet stock in the present embodiment, its steps are as follows:

[0031] (1) Select fresh mushrooms with white color, no umbrella opening, and no mechanical damage, and put them in a refrigerator at 3°C ​​for later use;

[0032] (2) Cut the Agaricus bisporus obtained in the step (1) from the junction of the stalk and the cap, and collect the stalk and the cap respectively;

[0033] (3) the Agaricus bisporus cap obtained in step (2) is cut into thin slices whose thickness × length × width is 5 mm × 20 mm × 35 mm, and immediately placed in 0.2% citric acid solution for color protection treatment for 18 minutes, After draining, put the cap flakes into 95°C water and blanch for 1.5 minutes. After draining, freeze at -25°C for 10 hours and put them into a freeze dryer for drying. The absolute pressure in the vacuum chamber is 30 Pa. Temperature -55°C, dry for 13 hours, control the moisture content below 5%, take out the dr...

Embodiment 3

[0042] The processing method of Agaricus bisporus instant sheet stock in the present embodiment, its steps are as follows:

[0043] (1) Select fresh, white color, no umbrella, no mechanical damage Agaricus bisporus, and put it in a refrigerator at 5°C for later use;

[0044] (2) Cut the Agaricus bisporus obtained in the step (1) from the junction of the stalk and the cap, and collect the stalk and the cap respectively;

[0045] (3) the Agaricus bisporus cap obtained in step (2) is cut into thin slices whose thickness × length × width is 7 mm × 25 mm × 40 mm, and immediately placed in 0.3% citric acid solution for color protection treatment for 20 minutes, After draining, put the cap flakes into 100°C water and blanch for 1 minute. After draining, freeze at -25°C for 12 hours and put them into a freeze dryer for drying. The absolute pressure in the vacuum chamber is 40 Pa. Temperature -60°C, dry for 12 hours, control the moisture content below 5%, take out the dried cap flakes...

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Abstract

The invention relates to a processing method of an agaricus bisporus instant piece-shaped soup base. The piece-shaped instant soup base similar to a section of an agaricus bisporus cap is processed from the main natural substances including agaricus bisporus, pig bones, Tianjin preserved vegetable and the like. According to the processing method, the granulated piece-shaped soup base is obtained, a cap piece is obtained by drying a cap slice, and the piece-shaped soup base and the cap piece are in similar shapes and convenient to mix; and besides, after being brewed, the piece-shaped soup base can be a rapidly dissolved, and the pig bones and edible mushrooms are dissolved in boiling water to form delicious and tasty soup containing the rehydrated piece-shaped cap, so that a consumer can eat real mushrooms while tasting the soup. The soup base does not contain any artificially synthesized additive, and the raw and auxiliary materials are natural components, so that the soup base meets healthy and natural diet concepts; and meanwhile, the types of the raw and auxiliary materials are few, the procedure is simplified, the product quality is stabilized, and the production efficiency is improved.

Description

technical field [0001] The invention relates to a processing method of Agaricus bisporus instant flaky soup stock, which belongs to the technical field of food. Background technique [0002] At present, most edible mushroom soups in China are in powder or granular form, and most of these products are obtained by mixing various raw and auxiliary materials, granulating and drying. Although this type of product involves the utilization of edible mushroom raw materials, the processing method of this type of product still imitates the processing method of ordinary solid soup or seasoning on the market, and a large number of exogenous additives are added, such as: I+G, Monosodium glutamate, sodium carboxymethyl cellulose, etc. do not conform to the healthy and natural diet concept of modern people; although it is called edible mushroom soup, in the actual brewing and tasting process, the actual edible fungi cannot be chewed, which dilutes the edible taste. The main element advoca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L13/20A23L19/00A23L23/10A23P10/28A23P30/10
Inventor 李翔刘达玉邹强
Owner CHENGDU UNIV
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