CN102429212A - Sugar-free mushroom instant food and production method thereof - Google Patents

Abstract

The invention relates to a sugar-free mushroom instant food and a production method thereof, belonging to the food processing technology. The mushroom is screened to remove impurities, and then is processed by water adjustment, tenderization, flavoring, drying and texturization to prepare the convenient food with sensory quality and special nutritional function. Adjusting appropriate temperature, pH and water addition amount with xylitol and citric acid as modifier, tenderizing and flavoring Lentinus Edodes, dehydrating, drying, slowly freezing at-18-20 deg.C for 2-3 days, and slowly thawing at normal temperature. The invention widens the application range of the mushroom, and endows the mushroom with instant property and convenience.

Description

Sugar-free shiitake mushroom instant food and production method thereof

technical field

The invention belongs to the field of food processing, in particular to a production method of sugar-free shiitake mushroom instant food.

Background technique

Lentinula edodes Pegle or Lentinula edodes Sing , also known as mushroom, mushroom, is one of the famous edible and medicinal fungi. It is not only delicious and refreshing, but also rich in nutrition and can cure many diseases. Since ancient times, my country has regarded shiitake mushrooms as a vegetarian food with "clean flesh, fragrant flavor, everyone from the Yellow Emperor to the common people." It is the darling of the edible fungi family. According to traditional Chinese medicine, shiitake mushrooms are sweet in taste and flat in nature. It has the effects of invigorating qi and keying the spleen, harmonizing the stomach and kidney, and helping food. Modern medical research has confirmed that the lentinan and glycopeptide contained in shiitake mushrooms are a broad-spectrum immune enhancer, which can promote the production of activating factors by lymphocytes, release various helper T cell factors, enhance the phagocytosis rate of peritoneal macrophages, and promote The body's lymphocytes, liver cells, and vascular endothelial cells produce an immune response, thereby improving the body's immunity and promoting the recovery of the sick body. A large number of studies have shown that lentinan also has anti-tumor effects, especially for gastric cancer, nasopharyngeal cancer, rectal cancer and breast cancer, etc. It has the effect of inhibiting and preventing postoperative metastasis, and has the effect of enhancing the body's immunity and showing indirect toxicity to cancer cells. effect. Lentinan is also a good drug for treating various hepatitis, especially chronic migratory hepatitis. The organic germanium contained in shiitake mushrooms has a certain preventive effect on HIV infection. Therefore, the research and development of shiitake mushroom food not only has high economic benefits, but also has great social benefits. But at present there are very few shiitake mushrooms in the market in our country. Most shiitake mushrooms are sold as dried dishes, and the eating method is single. They are only used as raw materials or ingredients for cooking dishes, which seriously affects the healthy consumption of shiitake mushrooms.

Contents of the invention

The invention provides a production method of sugar-free shiitake mushroom instant food to solve the current problems that shiitake mushrooms can only be used as raw materials for cooking dishes and cannot be eaten directly, have poor taste and flavor, and the like.

The technical scheme that the present invention takes is that it is obtained by the following steps:

(1) Pre-treatment of shiitake mushrooms

Cut off the stalks of dried shiitake mushrooms, wash them with running water to remove inedible impurities such as floating dust, sediment, weeds, etc., soak them in cold water below 25°C until they are completely rehydrated without dry cores, remove and drain the water, and soak in boiling water Mature for 6-10 minutes and remove the odor, remove, drain, and cool for later use; or cut off the stalks of fresh shiitake mushrooms and blanch them in boiling water for 5-8 minutes to remove the brittleness and odor, then rinse with running water Rinse with water, drain and set aside;

(2) Flavoring and tenderization

Weigh an appropriate amount of xylitol, add water to prepare a xylitol solution with a concentration of 40-60% (g/g), keep it in a slightly boiling state for 3-5 hours, and the final concentration of the solution is 50-70%; add an appropriate amount of citric acid to adjust pH4.5-6.8; Add the shiitake mushrooms processed according to (1), the amount of xylitol solution is 2-3 times the mass of the wet-based shiitake mushrooms; continue to cook, 95-100°C, maintain 20-40min, place at room temperature, Add flavor and tissue tenderization to the shiitake mushrooms for 2 days, heat them to 70-85°C, take them out, drain them, and place them at a speed of 800-1200r/min for centrifugation and dehydration for 5-10 minutes;

(3) Drying treatment

The dehydrated shiitake mushrooms are further dried. The drying formula is 60°C, 1-2h; 80°C, 1-2h; 100°C, 10-30min; the final moisture content of the shiitake mushrooms is 30-45%.

(4) Maturity and organizational improvement

After the dried shiitake mushrooms are cooled to normal temperature, they are placed at -18°C to -20°C for slow freezing and maturation for 1-2 days, and the freezing rate is controlled at 5-8°C/h; Its organizational structure has been improved and combed, endowing it with special flavor and chewing characteristics, making the product taste good;

(5) Vacuum packaging, sterilization and cooling

Mature and tissue-improved shiitake mushrooms are vacuum-packed in retort bags, then placed in a boiling water bath for 15-30 minutes, removed, wiped off the floating water on the outside of the bag, and cooled to room temperature, which is sugar-free shiitake mushroom instant food.

The invention has the advantages of adopting the tenderization and tissue improvement methods, which improves the palatability and flavor of the shiitake mushrooms, has strong shiitake aroma, flexible and elastic mouthfeel, sweet and sour taste, and can be eaten directly without heating or reprocessing. The product does not contain sucrose, has health functions such as improving immunity, anti-fatigue, and anti-radiation, and is suitable for all kinds of people to eat; broaden the application field of shiitake mushrooms, improve the utilization efficiency of shiitake mushrooms, and create greater economic and social benefits. The production process has mild conditions, no pollution, no waste residue, waste steam and harmful substances; no chemical reagents are used, and the product is safe to eat.

Detailed ways

Example 1:

(1) Pre-treatment of shiitake mushrooms

Cut off the stalks of dried shiitake mushrooms, wash them with running water to remove inedible impurities such as floating dust, sediment, weeds, etc., soak them in cold water at 25°C until they are completely rehydrated without dry cores, remove and drain the water, and soak in boiling water for 6 minutes Mature treatment and remove the foreign smell, remove, drain and cool for later use;

(2) Flavoring and tenderization

Weigh an appropriate amount of xylitol, add water to prepare a xylitol solution with a concentration of 50%, maintain it in a slightly boiling state for 3 hours, and keep the final concentration of the xylitol solution at 60%. Add an appropriate amount of citric acid to adjust the pH to 4.5; add shiitake mushrooms processed according to step (1), the amount of xylitol solution: twice the mass of wet-based shiitake mushrooms, that is, the weight of dried shiitake mushrooms after rehydration, continue to cook, 95°C, maintain for 20min , placed at room temperature, flavored and tissue-tenderized shiitake mushrooms for 2 days, heated to 70°C, removed, drained, and centrifuged and dehydrated at a speed of 800r/min for 10 minutes;

(3) Drying treatment

The dehydrated shiitake mushrooms are further dried. The drying formula is 60°C, 1h; 80°C, 1h; 100°C, 30min; the final moisture content of shiitake is 45%.

(4) Maturity and organizational improvement

The dried shiitake mushrooms were cooled to normal temperature and then placed in -18°C for slow freezing for 1 day for maturation, and the freezing rate was controlled at 8°C/h. Then it is slowly thawed at room temperature and placed for 10 hours to improve and comb its tissue structure, endow it with special flavor and chewing characteristics, and make the product taste good.

(5) Vacuum packaging, sterilization and cooling

Mature and tissue-improved shiitake mushrooms are vacuum-packed in retort bags, then placed in a boiling water bath for 15 minutes, removed, wiped off the floating water on the outside of the bag, and cooled to room temperature. It is sugar-free shiitake mushroom instant food.

Product features: It has a strong aroma of shiitake mushrooms, a flexible and elastic taste, sweet and sour taste.

Example 2:

(1) Pre-treatment of shiitake mushrooms

Cut off the stalks of dried shiitake mushrooms, wash them with running water, remove floating dust, silt, weeds and other inedible impurities, soak them in cold water at 15°C until completely rehydrated without dry cores, remove and drain the water, and soak in boiling water for 8 minutes Mature treatment and remove the foreign smell, remove, drain and cool for later use;

(2) Flavoring and tenderization

Weigh an appropriate amount of xylitol, add water to prepare a xylitol solution with a concentration of 40%, maintain it in a slightly boiling state for 5 hours, and keep the final concentration of the xylitol solution at 50%. Add an appropriate amount of citric acid to adjust the pH to 5.6; add shiitake mushrooms processed according to step (1), the amount of xylitol solution: 3 times the mass of wet-based shiitake mushrooms, that is, the weight of dried shiitake mushrooms after rehydration; continue to cook, 100 ° C, maintain for 40 minutes , placed at room temperature, flavored and tissue-tenderized shiitake mushrooms for 2 days, heated to 85°C, removed, drained, and centrifuged and dehydrated at a speed of 1200r/min for 5 minutes;

(3) Drying treatment

The dehydrated shiitake mushrooms are further dried. The drying formula is 60°C, 2h; 80°C, 1.5h; 100°C, 20min; the final water content of shiitake is 40%;

(4) Maturity and organizational improvement

The dried shiitake mushrooms were cooled to normal temperature and then placed at -20°C for slow freezing for 2 days for maturation, and the freezing rate was controlled to be 5°C/h. Then thaw slowly at room temperature and place it for 6 hours to improve and comb its structure, endow it with special flavor and chewing characteristics, and make the product taste good;

(5) Vacuum packaging, sterilization and cooling

Mature and tissue-improved shiitake mushrooms are vacuum-packed in retort bags, then placed in a boiling water bath for 30 minutes, removed, wiped off the floating water on the outside of the bag, and cooled to room temperature. It is sugar-free shiitake mushroom instant food.

Product features: It has a strong aroma of shiitake mushrooms, a flexible and elastic taste, sweet and sour taste.

Example 3:

(1) Pre-treatment of shiitake mushrooms

Cut off the stalks of dried shiitake mushrooms, wash them with running water to remove inedible impurities such as floating dust, sediment, weeds, etc., soak them in cold water at 5°C until they are completely rehydrated without dry cores, remove and drain the water, and soak in boiling water for 10 minutes Mature treatment and remove the foreign smell, remove, drain and cool for later use;

2) Flavoring and tenderization

Weigh an appropriate amount of xylitol, add water to prepare a xylitol solution with a concentration of 60%, keep it in a slightly boiling state for 4 hours, and keep the final concentration of the xylitol solution at 70%; add an appropriate amount of citric acid to adjust the pH to 6.8; Step (1) The amount of xylitol solution for processed shiitake mushrooms: 1.5 times the mass of wet base shiitake mushrooms, that is, the rehydrated dried shiitake mushrooms; continue to cook, keep at 98°C for 30 minutes, place at room temperature, and add flavor to shiitake mushrooms And tissue tenderization treatment for 2 days, heated to 78°C, fished out, drained, and placed in centrifugal separation and dehydration treatment at 1000r/min for 7.5min;

(3) Drying treatment

The dehydrated shiitake mushrooms are further dried. The drying formula is 60°C, 1.5h; 80°C, 2h; 100°C, 10min; the final water content of shiitake is 30%;

(4) Maturity and organizational improvement

After the dried shiitake mushrooms were cooled to room temperature, they were slowly frozen at -19°C for 1.5 days for maturation, and the freezing rate was controlled at 6.5°C/h; then they were slowly thawed at room temperature and placed for 8 hours to improve their tissue structure and comb. Give it a special flavor and chewing characteristics, so that the product tastes good;

(5) Vacuum packaging, sterilization and cooling

Mature and tissue-improved shiitake mushrooms are vacuum-packed in retort bags, then placed in a boiling water bath for 25 minutes, removed, wiped off the floating water on the outside of the bag, and cooled to room temperature. It is sugar-free shiitake mushroom instant food.

Product features: It has a strong aroma of shiitake mushrooms, a flexible and elastic taste, sweet and sour taste.

Embodiment 4: spicy and sugar-free shiitake mushroom instant food

(1) Pre-treatment of shiitake mushrooms

Cut off the stalks of fresh shiitake mushrooms and blanch them in boiling water for 5 minutes to remove the brittleness and odor, rinse them with running water, and drain for later use;

(2) Flavoring and tenderization

Weigh an appropriate amount of xylitol, add water to prepare a xylitol solution with a concentration of 40%, keep it in a slightly boiling state for 3 hours, and keep the final concentration of the xylitol solution at 50%; add an appropriate amount of citric acid to adjust the pH to 6.8; Step (1) The amount of xylitol solution used for the processed shiitake mushrooms: wet base shiitake mushrooms, that is, twice the quality of the processed fresh shiitake mushrooms; continue to cook, keep at 100°C for 20 minutes, place at room temperature, and add flavor to the shiitake mushrooms and tissue tenderization treatment for 2 days, heated to 85°C, fished out, drained, and placed at a speed of 1200r/min for centrifugation and dehydration for 6 minutes; weigh red pepper powder, 0.1- Weigh 0.2% of refined table salt, 0.2-0.3% of vegetable oil, and mix well with dehydrated shiitake mushrooms;

(3) Drying treatment

The shiitake mushrooms dehydrated and seasoned in step (2) are further dried. The drying formula is 60°C, 2h; 80°C, 1h; 100°C, 10min;

(4) Maturity and organizational improvement

The dried shiitake mushrooms are slowly frozen at -18°C for 1 day to mature, and the freezing rate is controlled at 5°C/h; then they are slowly thawed at room temperature and placed for 6 hours to improve and comb their tissue structure, giving them special flavor and Chewing properties make the product taste good.

(5) Vacuum packaging, sterilization and cooling

With embodiment 1.

Product features: It has a strong aroma of shiitake mushrooms, and the taste is flexible and elastic, sweet, fragrant and spicy.

Embodiment 5: tomato-flavored sugar-free shiitake mushroom instant food

(1) Pre-treatment of shiitake mushrooms

Cut off the stalks of fresh shiitake mushrooms and blanch them in boiling water for 6.5 minutes to remove the brittleness and odor, rinse them with running water, and drain for later use;

(2) Flavoring and tenderization

Weigh an appropriate amount of xylitol, add water to prepare a xylitol solution with a concentration of 50%, keep it in a slightly boiling state for 3 hours, and keep the final concentration of the xylitol solution at 60%; add an appropriate amount of citric acid to adjust the pH to 4.5. Add the shiitake mushrooms processed according to step (1), the amount of xylitol solution: 3 times the mass of shiitake mushrooms on a wet basis; continue to cook, keep at 98°C for 30 minutes, and place at room temperature to flavor and tenderize the shiitake mushrooms 2d, heat to 75°C, remove, drain, and place at a speed of 1000r/min for centrifugation and dehydration for 5 minutes; weigh red tomato powder according to 0.4% of the dehydrated shiitake mushroom mass, and mix well with the dehydrated shiitake mushrooms;

(3) Drying treatment

(2) The dehydrated and seasoned shiitake mushrooms are further dried. The drying formula is 60°C, 1h; 80°C, 2h; 100°C, 10min;

(4) Maturity and organizational improvement

The dried shiitake mushrooms were slowly frozen at -20°C for 2 days for maturation, and the freezing rate was controlled at 6°C/h. Then it is slowly thawed at room temperature and placed for 7 hours to improve and comb its tissue structure, endow it with special flavor and chewing characteristics, and make the product taste good.

(5) Vacuum packaging, sterilization and cooling

With embodiment 2.

Product features: It has strong mushroom aroma and tomato flavor, flexible and elastic taste, sweet and sour taste.

Embodiment 6: tomato-flavored sugar-free shiitake mushroom instant food

(1) Pre-treatment of shiitake mushrooms

Cut off the stalks of fresh shiitake mushrooms and blanch them in boiling water for 8 minutes to remove the brittleness and odor, rinse them with running water, and drain for later use;

(2) Flavoring and tenderization

Weigh an appropriate amount of xylitol, add water to prepare a xylitol solution with a concentration of 60%, keep it in a slightly boiling state for 4 hours, and keep the final concentration of the xylitol solution at 70%; add an appropriate amount of citric acid to adjust the pH to 5.5; Step (1) The amount of xylitol solution used for processed shiitake mushrooms: 3 times the mass of shiitake mushrooms on a wet basis; continue to cook, keep at 100°C for 20 minutes, place at room temperature, and perform flavoring and tissue tenderization on shiitake mushrooms for 2 days, Heat to 75°C, remove, drain, and centrifuge and dehydrate at 800r/min for 10 minutes; weigh red tomato powder according to 0.6% of the dehydrated mushroom mass, and mix well with the dehydrated mushroom;

(3) Drying treatment

(2) The dehydrated and seasoned shiitake mushrooms are further dried. The drying formula is 60°C, 2h; 80°C, 1h; 100°C, 20min;

(4) Maturity and organizational improvement

The dried shiitake mushrooms were slowly frozen at -19°C for 2 days for maturation, and the freezing rate was controlled at 7°C/h. Then it is slowly thawed at room temperature and placed for 7 hours to improve and comb its tissue structure, endow it with special flavor and chewing characteristics, and make the product taste good.

(5) Vacuum packaging, sterilization and cooling

With embodiment 3.

Claims (2)

1. a sugar-free shiitake mushroom instant food is characterized in that it is obtained by the following steps: (1) Cut off the stalks of dried shiitake mushrooms, wash them with running water to remove inedible impurities such as floating dust, sediment, weeds, etc., soak them in cold water below 25°C until completely rehydrated without dry cores, remove and drain the water, and put them into boiling water Soak in medium for 6-10 minutes to mature and remove the odor, remove, drain and cool for later use; or cut off the stalks of fresh shiitake mushrooms and blanch them in boiling water for 5-8 minutes to remove the brittleness and odor , rinse with running water, drain and set aside; (2) Flavoring and tenderization Weigh an appropriate amount of xylitol, add water to prepare a xylitol solution with a concentration of 40-60% (g/g), keep it in a slightly boiling state for 3-5 hours, and the final concentration of the solution is 50-70%; add an appropriate amount of citric acid to adjust pH4.5-6.8; Add the shiitake mushrooms processed according to (1), the amount of xylitol solution is 2-3 times the mass of the wet-based shiitake mushrooms; continue to cook, 95-100°C, maintain 20-40min, place at room temperature, Add flavor and tissue tenderization to the shiitake mushrooms for 2 days, heat them to 70-85°C, take them out, drain them, and place them at a speed of 800-1200r/min for centrifugation and dehydration for 5-10 minutes; (3) Drying treatment The dehydrated shiitake mushrooms are further dried. The drying formula is 60°C, 1-2h; 80°C, 1-2h; 100°C, 10-30min; (4) Maturity and organizational improvement After the dried shiitake mushrooms are cooled to normal temperature, they are placed at -18°C to -20°C for slow freezing and maturation for 1-2 days, and the freezing rate is controlled at 5-8°C/h; Its organizational structure has been improved and combed, endowing it with special flavor and chewing characteristics, making the product taste good; (5) Vacuum packaging, sterilization and cooling Mature and tissue-improved shiitake mushrooms are vacuum-packed in retort bags, then placed in a boiling water bath for 15-30 minutes, removed, wiped off the floating water on the outside of the bag, and cooled to room temperature, which is sugar-free shiitake mushroom instant food. 2. the production method of sugar-free shiitake mushroom instant food as claimed in claim 1, is characterized in that comprising the following steps: (1) Cut off the stalks of dried shiitake mushrooms, wash them with running water to remove inedible impurities such as floating dust, sediment, weeds, etc., soak them in cold water below 25°C until completely rehydrated without dry cores, remove and drain the water, and put them into boiling water Soak in medium for 6-10 minutes to mature and remove the odor, remove, drain and cool for later use; or cut off the stalks of fresh shiitake mushrooms and blanch them in boiling water for 5-8 minutes to remove the brittleness and odor , rinse with running water, drain and set aside; (2) Flavoring and tenderization Weigh an appropriate amount of xylitol, add water to prepare a xylitol solution with a concentration of 40-60% (g/g), keep it in a slightly boiling state for 3-5 hours, and the final concentration of the solution is 50-70%; add an appropriate amount of citric acid to adjust pH4.5-6.8; add the shiitake mushrooms processed according to (1), the amount of xylitol solution is 2-3 times the weight of the wet-based shiitake mushrooms; continue to cook, 95-100°C, maintain 20-40min, place at room temperature, Add flavor and tissue tenderization to the shiitake mushrooms for 2 days, heat them to 70-85°C, remove them, drain them, and place them at a speed of 800-1200r/min for centrifugation and dehydration for 5-10 minutes; (3) Drying treatment The dehydrated shiitake mushrooms are further dried. The drying formula is 60°C, 1-2h; 80°C, 1-2h; 100°C, 10-30min; the final moisture content of shiitake is 30-45%; (4) Maturity and organizational improvement After the dried shiitake mushrooms are cooled to normal temperature, they are slowly frozen and matured at -18°C to -20°C for 1-2 days, and the freezing rate is controlled at 5-8°C/h; Its organizational structure has been improved and combed, endowing it with special flavor and chewing characteristics, making the product taste good; (5) Vacuum packaging, sterilization and cooling Mature and tissue-improved shiitake mushrooms are vacuum-packed in retort bags, then placed in a boiling water bath for 15-30 minutes, removed, wiped off the floating water on the outside of the bag, and cooled to room temperature, which is sugar-free shiitake mushroom instant food.