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Method for preparing instant jelly fungi and wild vegetable

A production method and technology of wild vegetables, which are applied in the fields of food preparation, food science, application, etc., can solve the problems of ready-to-eat fresh-keeping and single taste of fungus and wild vegetables, and achieve immunity enhancement, short production time, convenient storage and transportation. Effect

Inactive Publication Date: 2006-02-08
王克军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for making instant fungus and wild vegetables, which solves the problems of instant preservation and single taste of fungus and wild vegetables

Method used

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Examples

Experimental program
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Embodiment Construction

[0016] Take the preparation method of instant fungus as an example:

[0017] 1. Raw material selection: choose fresh fungus with good color, smooth on both sides, dark brown and translucent.

[0018] 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.

[0019] 3. Soak hair: Soak hair with boiled and sterilized cold water.

[0020] 4. Cleaning: Rinse with running water, do not stir too much to avoid bruising. Select smooth, dark brown, translucent fruit with complete fruit shape and no soft rot. The size and color of the fruit shape in the same tank should be roughly uniform.

[0021] 5. Sterilization: Boil in boiling water for 15-20 minutes for initial sterilization.

[0022] 6. Adding ingredients: add 2500 grams of water, 200 grams of salt, 50 grams of white wine, 150 grams of cooking wine, 150 grams of brown sugar, 100 grams of glutinous rice juice,...

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Abstract

Disclosed is a method for preparing instant jelly fungi and wild vegetable which comprises the steps of selecting raw material of edible black fungus or mountain potherbs, grading, steeping in water, cleaning, sterilizing, transferring into germ-free chambers, charging, pickling, dewatering, charging, confectionery steeping, charging, sterilizing, antiseptic treating, and bagging.

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, nourishing blood and activating 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 after cleaning, it needs to be processed before eating, which is very cumbersome. The above-mentioned problems also exis...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/212A23L1/218A23L31/00A23L33/10A23L33/16
Inventor 王克军
Owner 王克军
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