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Processing method of convenient edible wild mushroom

A processing method and technology for wild mushrooms, applied in the field of wild mushroom processing, can solve the problems of increased cooking time, prolonged soaking, inappropriateness, etc., and achieve the effects of ensuring flavor and taste, convenient storage and transportation, and good development and utilization.

Inactive Publication Date: 2005-03-09
顾佳琴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Dried food is very inconvenient when cooking dishes. Generally, it needs to be soaked for a long time, which increases the cooking time and is not suitable for today's fast-paced life, thus affecting the development and utilization of this rare wild mushroom.

Method used

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Embodiment Construction

[0014] Wild mushroom processing method of the present invention can adopt following processing steps to realize:

[0015] a. the harvested fresh mushrooms are dried by natural drying;

[0016] b. Soak the dried mushrooms in 2% salt water for 5 hours until the mushroom body is full;

[0017] c. Remove the silt part of the rhizosphere zone from the soaked mushrooms, and wash it 5 times. When cleaning, use the pinch-and-release method to clean the silt, then remove it, and drain the dripping water;

[0018] d. Put the washed mushrooms in an aluminum pot and cook in boiling water for 6 minutes until evenly cooked, remove and cool for later use;

[0019] e. Put the cooked mushrooms into the bottle, and add boiled and filtered salt water with a concentration of 4.5% into the bottle, the solid content should account for 60%, and reserve 5mm headspace for capping ;

[0020] f. Exhaust the brine mushrooms loaded into the bottle in a 92°C exhaust box for 6 minutes, until the center t...

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Abstract

A conveniently edible wild mushroom with unique taste is prepared from the wild mushroom through immersing in saline, washing, boiling, loading in bottles, filling saline, vacuum sealing, and high-temp steaming.

Description

1. Technical field [0001] The invention relates to the production technology of edible mushrooms, in particular to a processing method of wild mushrooms. 2. Background technology [0002] A rare wild mushroom grows in the Populus euphratica forest in Bachu County, Xinjiang. It is rare in China and there is no artificial cultivation at present. It is a kind of fungus in the desert climate with drought and little rain. Moisturizing, containing a variety of amino acids, rich in nutrition and unique in flavor, it is a good food accompaniment. The crown of this wild mushroom is similar to that of black fungus, and the stipe is white and hollow. The fresh mushroom is also edible, but it is far inferior to the flavor and taste after drying. The harvest period of this wild mushroom is short, and it is difficult to store, store and transport fresh mushrooms. It is usually stored and shipped after drying. For a long time, this wild mushroom has entered the market in the form of dry ...

Claims

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Application Information

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IPC IPC(8): A23L3/358A23L31/00
Inventor 顾佳琴
Owner 顾佳琴
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