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Brittleness-keeping method for physically treating black fungus and black fungus sauce processing technology

A processing technology, technology of black fungus, applied in food heat treatment, food science, fat-containing food ingredients, etc., can solve the problems of not meeting the processing needs of black fungus sauce, lack of black fungus cans, and restricting market demand, etc., to achieve low cost, Crisp taste and easy operation

Active Publication Date: 2022-03-04
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the commercially available black fungus products are only dried black fungus and compressed black fungus, and there are almost no deep-processed products such as canned black fungus.
In addition, the fungus sauce and other products on the market are all made of fungus as raw materials. The reason is that black fungus is prone to tissue softening and solid dissolution during canning and storage, while traditional citric acid solution Crisp technology, Ca 2+ Ion preservation crispness technology, cold water crispness preservation technology, these technologies can only keep black fungus brittleness within a certain period of time, and the crispness preservation time does not exceed 30 days, while products such as black fungus sauce require a shelf life of more than 1 year, so the existing technology cannot To meet the processing needs of black fungus sauce, only dry products of black fungus are sold, which limits its market demand

Method used

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  • Brittleness-keeping method for physically treating black fungus and black fungus sauce processing technology
  • Brittleness-keeping method for physically treating black fungus and black fungus sauce processing technology
  • Brittleness-keeping method for physically treating black fungus and black fungus sauce processing technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1) Modification of black fungus: select dry black fungus without insects and moisture content <14%, remove the impurities, put the black fungus in a retort bag (unsealed), each with a sample volume of 250g, and use high-pressure steam Sterilize the pot at 110°C for 30 minutes, and take it out for later use.

[0034] 2) Rehydration: rehydrate the black fungus obtained in step 1), and the rehydration time is 6 hours. figure 1 It shows that the untreated black fungus has been soft and rotten after storage for 30 days after rehydration, but there is no obvious change after the method of this embodiment is used. figure 2 The microstructure shows that the soft and rotten black fungus has separated from the upper and lower layers, and there is no obvious change through the black fungus modified by the method of the present embodiment. image 3 It is shown that as the storage time prolongs, the hardness of the untreated black fungus decreases rapidly, while the hardness of th...

Embodiment 2

[0036] 1) Modification of black fungus: select dry black fungus without insects and moisture content <14%, remove the impurities, put the black fungus in a retort bag (unsealed), each sample is 300g, and use high-pressure steam Sterilize the pot at 115°C for 30 minutes, and take it out for later use.

[0037] 2) Rehydration: rehydrate the black fungus obtained in step 1), and the rehydration time is 4 hours.

[0038] 3) Frying: Drain the surface moisture of the rehydrated black fungus, and then fry them in edible oil for 8 minutes at a temperature of 130°C, take them out and set aside.

[0039] 4) Stir-fried sauce: Prepare 250g of salad oil, heat the oil in a pan, then add 50g of garlic, 10g of crushed peanuts, 10g of sesame seeds, sauté until fragrant, then add 120g of soybean paste, 120g of Pixian bean paste and 70g of sweet noodle sauce, and fry After the aroma, add 100g of crispy bamboo shoots, 50g of Chaotian pepper, 350g of fried black fungus obtained in step 3, fry for...

Embodiment 3

[0042] 1) Modification of black fungus: select dry black fungus without insects and moisture content <14%, remove the impurities, put the black fungus in a retort bag (unsealed), with a sample size of 500g per portion, and use high pressure steam Sterilize the pot at 121°C for 30 minutes, and take it out for later use.

[0043] 2) Rehydration: rehydrate the black fungus obtained in step 1), and the rehydration time is 5 hours.

[0044] 3) Frying: Drain the surface moisture of the rehydrated black fungus, fry them in cooking oil for 10 minutes, take them out and set aside.

[0045] 4) Stir-fried sauce: Prepare 250g of salad oil, heat the oil in a pan, then add 50g of garlic, 10g of crushed peanuts, 10g of sesame seeds, sauté until fragrant, then add 120g of soybean paste, 120g of Pixian bean paste and 70g of sweet noodle sauce, and fry After the aroma, add 100g of crispy bamboo shoots, 50g of Chaotian pepper, 350g of fried black fungus obtained in step 3, fry for 5 minutes, th...

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Abstract

The invention provides a brittleness-keeping method for physical modification treatment of black fungus and a black fungus sauce processing technology, and belongs to the technical field of deep processing of edible fungi. Through process improvement, the black fungus is treated by adopting a steam pressure heat modification method, the colloidal characteristics of the modified black fungus are changed, and after the modified black fungus is processed into products such as black fungus sauce, black fungus soft cans and instant cold-dressed black fungus, the brittleness of the black fungus can be kept for a long time in the storage process; therefore, the development problem of black fungus deep processing products is solved.

Description

technical field [0001] The invention belongs to the technical field of edible fungus deep processing, in particular, relates to the deep processing technology of edible fungus, in particular a method for physically treating black fungus to preserve crispness and a black fungus sauce processing technology. Background technique [0002] Black fungus (Auricularia auricula), also known as wood fungus and tree chicken, belongs to Basidiomycotina, Basidiomycetes, Auricularia, and Auriculariaceae. Because it grows on rotten wood, it looks like human ears, black or brown black, Hence the name black fungus. Modern food analysis shows that every 100g of dried black fungus contains 10.6g of protein, 0.2g of fat, 65.5g of carbohydrates, 7.0g of crude fiber, 357mg of calcium, 185mg of iron, 201mg of phosphorus, and various vitamins and phospholipids. In addition to being rich in a variety of nutrients, black fungus also has high medicinal value. Relevant studies have shown that black fu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L5/30A23L27/60A23L11/50
CPCA23L31/00A23L5/30A23L27/60A23L11/50A23V2002/00A23V2300/24A23V2250/18Y02A40/90
Inventor 杨德薛淑静卢琪李露郭鹏王轶史德芳
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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