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Preparation method of edible mushroom

A production method and technology for edible fungi, which are applied in the fields of application, food science, food preservation, etc., can solve problems such as adverse human health, change the flavor of edible fungi, and lose the nutritional components of edible fungi, so as to speed up the production efficiency of finished products and strengthen the preservation effect. , the effect of enhancing stability

Inactive Publication Date: 2018-04-17
CHENGDU TIAN HANG ZHI HONG IP MANAGEMENT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its advantage is that it can extend the fresh-keeping time for 5-20 days, and it can be sold in the market during the growing season. The disadvantage is that the fresh-keeping time is short and cannot meet the market demand in non-growing seasons. B9 is a biological growth retarder, especially not suitable for children
2. Preservation methods such as salting, sugar staining, vinegar staining, and oil staining have the advantage of prolonging the shelf life of edible fungi, but the disadvantage is that they lose a large amount of nutrients in edible fungi and change the original flavor of edible fungi. It needs to be processed before eating
3. Drying (dehydration method), the advantage is that it has a long storage time and is easy to store and transport, but the disadvantage is that it cannot preserve nutrition and flavor
4. Filling, currently mainly rely on chemical preservatives for preservation, long-term consumption will have adverse effects on human health
The method is complex and contains nitrite, which is harmful to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The invention discloses a method for making edible fungi, which includes selecting and roughing the edible fungi, making a plant antistaling agent, mixing and cooking the edible fungi and the antistaling agent.

[0021] The selection and crude production of the edible fungi refer to selecting 75 parts by weight of the edible fungi, washing and removing impurities, cutting them into blocks, putting the edible fungi into water, heating until the water boils, and boiling for 3 minutes.

[0022] Described making plant antistaling agent comprises the following steps:

[0023] A. Selection of raw materials: select 10 parts of rosemary, 1 part of clove powder, add 1 part of cinnamon, 1 part of galangal, 1 part of pepper, and 1 part of green pepper, wash and dry them, crush them to more than 120 mesh, and place them in a sterilized Store in a sealed container after sterilization;

[0024] B. Wine soaking: add edible alcohol with a concentration of 70% in a closed container acc...

Embodiment 2

[0032] The invention discloses a method for producing edible fungi. The specific process includes selecting and roughing the edible fungi, making a plant antistaling agent, mixing and cooking the edible fungi and the antistaling agent.

[0033] The selection and crude production of the edible fungi refer to selecting 75 parts by weight of the edible fungi, washing and removing impurities, cutting into blocks, putting the edible fungi into water and heating until the water boils, and boiling for 5 minutes.

[0034] Described making plant antistaling agent comprises the following steps:

[0035] A. Selection of raw materials: by weight fraction, select 10 parts of rosemary, 1 part of clove powder, add 0.5 part of cinnamon, 1 part of galangal, 0.5 part of pepper, and 1 part of green peppercorns, wash and dry them, and then crush them to more than 120 mesh , placed in a sterilized airtight container for later use;

[0036] B. Wine soaking: Add edible alcohol with a concentration ...

Embodiment 3

[0044] The invention discloses a method for producing edible fungi. The specific process includes selecting and roughing the edible fungi, making a plant antistaling agent, mixing and cooking the edible fungi and the antistaling agent.

[0045] The selection and crude production of the edible fungi refer to selecting 75 parts by weight of the edible fungi, washing and removing impurities, cutting into blocks, putting the edible fungi into water and heating until the water boils, and boiling for 5 minutes.

[0046] Described making plant antistaling agent comprises the following steps:

[0047] A. Selection of raw materials: by weight fraction, select 10 parts of rosemary, 1 part of clove powder, add 0.5 part of cinnamon, 1 part of galangal, 0.5 part of pepper, and 1 part of green peppercorns, wash and dry them, and then crush them to more than 120 mesh , placed in a sterilized airtight container for later use;

[0048] B. Wine soaking: Add edible alcohol with a concentration ...

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PUM

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Abstract

The invention relates to a preparation method of edible fungi. The production process includes the selection and crude preparation of edible fungi, the production of plant preservatives, and the mixed cooking process of edible fungi and preservatives. The invention has good fresh-keeping stability, long-term fresh-keeping effect, can effectively preserve the nutritional components of food and is beneficial to human health.

Description

technical field [0001] The invention relates to a food, in particular to a preparation method of an edible fungus. Background technique [0002] Edible fungi refer to mushrooms (large fungi) with large fruiting bodies that can be eaten, commonly known as mushrooms. There are more than 350 kinds of edible fungi known in China, most of which belong to Basidiomycotina. [0003] Common edible fungi are: shiitake mushrooms, straw mushrooms, mushrooms, fungus, white fungus, Hericium erinaceus, bamboo fungus, matsutake (matsutake), tricholoma, red mushrooms, ganoderma lucidum, cordyceps, truffles, Bailing mushrooms and boletus, etc.; Ascomycota subphylum, including: morel, saddle fungus, truffle and so on. The above-mentioned fungi grow in different regions and in different ecological environments. [0004] There are more than 120,000 species of fungi that have been described in the world, more than 6,000 species that can form large fruiting bodies or sclerotia, more than 2,000 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L3/349A23L27/10A23L31/00
CPCA23L31/00A23L3/3472A23L3/349A23L27/10A23L27/105
Inventor 王红丽
Owner CHENGDU TIAN HANG ZHI HONG IP MANAGEMENT CO LTD
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