Instant edible fungus product and its production process

A technology of products and fungi, applied in the fields of edible fungi instant products and its preparation process, edible fungus instant soup and seasoning powder

Inactive Publication Date: 2002-02-27
北京罗萌创业生物技术开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The third is to use special tools to take and place the raw materials, and do not directly touch the marinade with your hands to prevent bacteria from being brought in

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Example 1: Edible mushroom instant soup stew

[0042] It is made of the following edible fungus materials, which are rinsed with water, minced, mixed in proportion, prepared with different flavor seasonings, cooked and heated by high-temperature steam, and then filled into packaging bags, disposable sanitary bowls or cans. It is in the form of thick stew, and can be eaten without processing, mixed with noodles, bean curd, and white porridge, or diluted with boiling water. Its characteristics are: strong umami taste, refreshing and suitable, not dry and not greasy.

[0043] Raw materials: 10 grams of matsutake fungus, 5 grams of bamboo fungus, 10 grams of white phoenix fungus, 20 grams of gallinaceous fungus, 10 grams of boletus, 10 grams of blue head fungus, 10 grams of morel mushroom, 10 grams of chanterelle fungus, 30 grams of anchovy fungus, 40 grams Hericium erinaceus 10 grams black fungus 30 grams straw mushroom 150 grams oyster mushroom 150 grams shiitake mushroo...

Embodiment 2

[0045] Embodiment two: edible fungus seasoning essence powder:

[0046] Edible fungus flavoring powder is solid powder, which mainly contains edible fungus protein, polysaccharide, saponin, protein, volatile oil, alkaloid, amino acid, various trace elements and vitamins, carbohydrates, cellulose and other ingredients. The production process of the edible fungus instant flavoring powder is as follows: fresh edible fungus→rinsing→crushing→ingredients→soup making→boil flavor→cooking→refining→spray drying→sterilized packaging. This seasoning food is easy to store, easy to pack, and convenient to transport. It can more effectively retain the nutrients and delicious flavor of fresh edible fungi, and its digestion and absorption rate is greatly improved, and its biological activity is stronger. It has all-natural characteristics. It can be eaten directly or used as a nutritious condiment to cook dishes, and can also be used to process a variety of foods. Regular consumption can elim...

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PUM

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Abstract

The present invention relates to a kind of edible fungus ready-to-serve product and its preparation method, including two products of ready-to-serve soup concentrate and flavouring powder. It adopts several fresh edible fungus sporocarps as raw material, and adopts the following steps: weighing, cleaning, pulverizing, flavouring, cooking, high-temp. steaming and heating, canning, sealing and sterilizing to obtain soup concentrate, or directly spraying, drying to obtain the invented flavouring powder with colour, smell and taste of edible fungus and rich nutrients. When used, it is mixed with boiling water, and can be eaten.

Description

(1) Technical field [0001] The invention relates to a ready-to-eat edible fungus product and a preparation process thereof, including two products of edible fungus instant soup and seasoning powder. It uses a variety of fresh edible fungus fruit bodies as the main raw material, and is made into soup brine after quantification, cleaning, mincing, seasoning cooking, high-temperature steam cooking, sealing in cans, and sterilization; or directly spray-dried into seasoning after pulping. All-natural ready-to-eat products made by industrialized production methods such as fine powder. Utilizing modern packaged food production methods and adding unique ingredients, it has changed the traditional eating method of edible fungi with a wide range of sources and high nutritional value. [0002] The invention relates to a preparation method of edible mushroom ready-to-eat products, which belongs to the technical field of food processing. Its preparation method is combined with modern sci...

Claims

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Application Information

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IPC IPC(8): A23L31/00
Inventor 罗萌
Owner 北京罗萌创业生物技术开发有限公司
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