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Method for producing instant edible tree fungi and mountain wild vegetable

A production method and technology of wild vegetables are applied in food preparation, food science, application, etc., to achieve the effects of broad market prospects, convenient storage and transportation, and enhanced immunity

Inactive Publication Date: 2005-03-02
王克军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention solves the problems of instant preservation of fungus and wild vegetables, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] Take the preparation method of instant fungus as an example

[0016] 1. Raw material selection: choose fresh fungus with good color, smooth on both sides, dark brown and translucent.

[0017] 2. Grading: Eliminate moldy and rotten fruits, immature fruits, mechanically damaged fruits and inclusions, and sort them into baskets according to their shape, size and color.

[0018] 3. Cleaning: Rinse with running water, do not stir too much to avoid scratches.

[0019] 4. Picking: Choose fruits that are smooth on both sides, dark brown, translucent, complete in fruit shape, and not soft and rotten. The size and color of the fruit in the same tank should be roughly uniform.

[0020] 5. Soak in salt water: prepare 5% salt water in the tank, and soak the fruit in salt water for 10 minutes, which can repel insects and increase the hardness of the fruit. After soaking, wash in flowing water to remove impurities such as sediment.

[0021] 6. Soaking: Use 25% salt water in the pon...

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Abstract

The present invention relates to food product making process and aims at solving the problems of convenient eating and freshness preservation of edible tree fungi and mountainous wild vegetable. The technological scheme of producing instant edible tree fungi and mountainous wild vegetable includes the steps of selecting, grading, washing, sorting, sterilizing, soaking in salt solution, adding seasoning, sterilizing, bagging, etc. The seasoning consists of spirit, yellow wine, red sugar, pricklyash, etc.

Description

technical field [0001] The invention belongs to a method for preparing food. Background technique [0002] Fungus is a nutritious food that our people like, and it is also a health food with medicinal value. Fungus has the functions of nourishing and strengthening, clearing the lungs and replenishing qi, enriching blood and promoting blood circulation, calming pain, etc. Regular consumption of fungus can reduce blood clots in the human body and prevent coronary artery disease. Fungus contains polysaccharides, which can inhibit cancer cells. In the past, the processing of fungus was just to compress the dried fungus into blocks to make "bricks of fungus". Although this is convenient for transportation and storage, people need to foam for 3 to 4 hours before eating, and the fungus after foaming has more impurities, which requires secondary cleaning, and it is very cumbersome to eat after cleaning. The above-mentioned problems also exist in the making of bagged wet fungus an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00
Inventor 王克军
Owner 王克军
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