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Instant bagged edible fungus and its process method

A technology of edible fungus and process method, which is applied in the field of food processing, can solve problems such as poor flavor, bad color, fear of eating, etc., and achieve the effect of strong health care function, strong seasonality and unique flavor

Inactive Publication Date: 2007-06-27
KUNMING FUNGUS GARDEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at the same time, edible fungi are seasonal and difficult to keep fresh. With the existing dry processing method, only dry products that lose the shape, flavor, color and texture of the fresh fungi can be obtained, and cannot be eaten directly.
In addition, although edible mushroom products fried at normal pressure can have better direct edible properties, they have defects such as poor flavor, poor color and unsatisfactory shape, and excessive oil content will cause people's fear of food and Feel

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0016] 1. Choose fresh, mildew-free, uniform-sized artificial edible fungi, remove the roots and feet, wash them with running water, remove and drain the water droplets, keep the whole mushroom shape, or cut into slices according to needs, and control the thickness at 4-10mm inside, or tear it into strips along the longitudinal direction of the bacteria, and the length should be controlled within 40-80mm;

[0017] 2. Put the above-mentioned shaped artificial bacteria into boiling water for 2-4 minutes, so that the temperature of the center of the bacteria reaches 100°C;

[0018] 3. Soak the blanched artificial bacteria in a 20% maltose solution for 4 hours. During this process, add appropriate amount of salt or other seasonings for the first seasoning;

[0019] 4. Drain the impregnated artificial bacteria, cool them naturally for 40 minutes, and then freeze them for 15 hours at -22 to -30°C to freeze the bacteria thoroughly;

[0020] 5. Take the frozen artificial bacteria and...

example 2

[0025] 1. Choose fresh, mildew-free wild edible fungi, cut off the stipe and mud feet with a stainless steel knife or wooden blade, pick out weeds or rotten leaves, wash them with water, remove and drain the water droplets, and keep the whole mushroom shape , or sliced ​​according to requirements, the thickness is adjusted within 4-10mm, or it is torn into strips along the longitudinal direction of the bacteria, and the length is kept at 40-80mm;

[0026] 2. Put the above-mentioned shaped wild edible fungi into boiling water for 2-4 minutes to make the center temperature of the fungi reach 200°C;

[0027] 3. Soak the above-mentioned wild edible fungus in 40% salt water for 2 hours. During this process, other seasonings such as chili, pepper, and Chinese prickly ash can also be added for the first seasoning;

[0028] 4. Drain the soaked wild edible fungus, let it cool naturally for 20 minutes, and then freeze it for 10 hours at -30 to -40°C to freeze the fungus thoroughly;

[...

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Abstract

An instant edible fungus is prepared from raw edible fungus through washing, shaping, scalding, immersing, freezing, vacuum frying in oil, removing oil and flavouring. Its advantages are good color, smell and taste, and rich nutrients.

Description

technical field [0001] The present invention relates to a kind of food - ready-to-eat edible fungus after opening the bag and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] In addition to being rich in protein, amino acids, vitamins and minerals, edible fungi are delicious and unique in flavor, especially as a high-quality dietary fiber, low-fat, and low-calorie food, which has been accepted by people. Many countries advocate meat-vegetarian-fungal food as the best dietary structure. Experts from ATCC (National Culture Standard Preservation Center) in the United States clearly pointed out that the consumption frequency and consumption amount of edible fungus food are important symbols to measure the scientific level of diet. In recent years, it has been found that besides the above nutrients, edible fungi also contain a large amount of dietary fiber and active substances. The fiber content is usually 10-25%. T...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/28A23L31/00
Inventor 桂明英朱萍
Owner KUNMING FUNGUS GARDEN FOOD
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