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Ready-to-eat lentinula edodes pegle and preparation method thereof

A fragrant fungus and draining technology, applied in food science, preservation of fruits/vegetables through dehydration, etc., can solve the problems of waste of high-quality dietary fiber food resources, consumers do not like to eat fragrant mushroom dishes, and affect the consumption of fragrant mushrooms, etc. Achieve the effect of solving perishable, mild conditions and reducing loss rate

Inactive Publication Date: 2017-11-17
广元亿明生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the strong smell of dried mushrooms, some consumers do not like to eat mushroom dishes, which seriously affects the consumption of mushrooms
In addition, when fresh fragrant mushrooms are dried, due to the quality requirements of commercial dried fragrant mushrooms, the mushroom stalks must be removed. The mushroom stalks contain a lot of crude fiber, have strong toughness, hard taste, and poor palatability. If no special processing is performed, they can only be discarded. , resulting in waste of high-quality dietary fiber food resources
[0004] CN101422234B discloses a plant-preserving edible fungus ready-to-eat food and its production method. The production method includes the selection and crude preparation of edible fungi, the preparation of plant preservatives, and the mixing and cooking of edible fungi and preservatives. Although good stability It has the effect of long-term fresh-keeping ability, but the edible alcohol with a concentration of 70%~75% is used to denature the protein in the fragrant mushroom and affect the nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of instant fragrant mushroom and preparation method thereof

[0030] (1) Pretreatment: Rinse the fragrant mushrooms with running water for 15 minutes, remove impurities and mud, remove and drain with open water for later use;

[0031] (2) Vacuum rotary low-temperature salting: the pretreated fragrant fungus is immersed in low-temperature salt water for 15 hours in a vacuum rotary device. Rinse with water until the fragrance salt is 1.5%;

[0032] (3) Vacuum cooking: the salted mushrooms are vacuum-boiled in clean water at low temperature for 25 minutes, the vacuum degree is 25Pa, the temperature is 65°C, remove and drain the open water, and set aside;

[0033] (4) Microwave vacuum drying: Put the drained mushrooms into the material tray of the microwave vacuum drying room for microwave drying, vacuum degree -60kPa, temperature 35°C, power 2.5kW, microwave heating for 15s, stop heating for 45s and so on alternately conduct;

[0034] (5) Vacuum drying: take out ...

Embodiment 2

[0038] A kind of instant fragrant mushroom and preparation method thereof

[0039] (1) Pretreatment: Rinse the fragrant mushrooms with running water for 10 minutes, remove impurities and mud feet, remove and drain with open water for later use;

[0040] (2) Vacuum rotary low-temperature salting: the pretreated fragrant mushrooms were immersed in low-temperature salt water for 12 hours in a vacuum rotary device. The mass concentration of the salt water was 15%% and the temperature was 1°C. Rinse with flowing water until the fragrance bacteria salt content is 1%;

[0041] (3) Vacuum cooking: the salted mushrooms are vacuum-boiled in clean water at low temperature for 20 minutes, the vacuum degree is 20Pa, the temperature is 60°C, remove and drain the open water, and set aside;

[0042] (4) Microwave vacuum drying: Put the drained mushrooms into the material tray of the microwave vacuum drying room for microwave drying, vacuum degree -85kPakPa, temperature 30°C, power 1kW, micro...

Embodiment 3

[0047] A kind of instant fragrant mushroom and preparation method thereof

[0048] (1) Pretreatment: Rinse the fragrant mushrooms with running water for 20 minutes, remove impurities and mud feet, remove and drain with open water for later use;

[0049] (2) Vacuum rotary low-temperature salting: the pretreated fragrant mushrooms are immersed in low-temperature salt water for 18 hours in a vacuum rotary device. Rinse with clean water until the fragrance bacteria salt is divided into 2%;

[0050] (3) Vacuum cooking: the salted mushrooms are vacuum-boiled in clean water at low temperature for 30 minutes, the vacuum degree is 30Pa, and the temperature is 70°C. Remove and drain the open water and set aside;

[0051] (4) Microwave vacuum drying: Put the drained mushrooms into the material tray of the microwave vacuum drying room for microwave drying, vacuum degree -55kPa, temperature 40°C, power 4kW, microwave heating for 15s, stop heating for 45s, and so on alternately ;

[0052] ...

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PUM

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Abstract

The invention discloses ready-to-eat lentinula edodes pegle and a preparation method thereof, and belongs to the technical field of deep-processing of edible funguses. The preparation method comprises the following steps of performing low-temperature salting in vacuum rotation equipment, performing vacuum cooking, performing vacuum microwave drying, performing vacuum tempering and drying, performing sterilization through pulsed light, performing secondary synergistic sterilization, and performing cooling and warehousing so that the ready-to-eat lentinula edodes pegle can be obtained. According to the lentinula edodes pegle prepared by the preparation method disclosed by the invention, no preservatives are added, so that the nutritive value of the lentinula edodes pegle cannot be damaged, and original mouth feel of the lentinula edodes pegle is reserved; the lentinula edodes pegle which is processed and treated by a special physical method is full in lentinula edodes pegle bodies, tender in mouth feel, fluffy and elastic, free from rigid granules, uniform in color and lustre, moderate in shade, free from being soft and mashed, and rich in nutritive value; and when being eaten through slitting a bag after being stored for 12 months, the lentinula edodes pegle still has the advantages.

Description

technical field [0001] The invention belongs to the technical field of edible mushroom deep processing, and in particular relates to a preparation method of instant fragrant mushroom without preservatives. Background technique [0002] Lentinula edodes Pegle or Lentinula edodes Sing, also known as Lentinula edodes Pegle or Lentinula edodes Sing, is one of the famous edible and medicinal fungi. Delicious and nutritious. It has the laudatory titles of "King of Mushrooms" and "Queen of Vegetables". Traditional medicine believes that the fungus is sweet in taste and flat in nature. It has the effects of invigorating qi and invigorating the spleen, harmonizing the stomach and kidney, and helping food. Modern medical and nutritional studies have confirmed that the polysaccharides and glycopeptides contained in fragrant mushrooms can promote the production of activating factors of lymphocytes, enhance the phagocytosis rate of peritoneal macrophages, improve the body's immunity, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L5/10A23B7/02
CPCA23B7/02A23L5/13A23L31/00
Inventor 蹇奇先
Owner 广元亿明生物科技有限公司
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