CN104839807B - A kind of processing technology of the compound soup stock of instant edible mushroom - Google Patents

A kind of processing technology of the compound soup stock of instant edible mushroom Download PDF

Info

Publication number
CN104839807B
CN104839807B CN201510192787.0A CN201510192787A CN104839807B CN 104839807 B CN104839807 B CN 104839807B CN 201510192787 A CN201510192787 A CN 201510192787A CN 104839807 B CN104839807 B CN 104839807B
Authority
CN
China
Prior art keywords
mushroom
raw
parts
pleurotus eryngii
starch
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
CN201510192787.0A
Other languages
Chinese (zh)
Other versions
CN104839807A (en
Inventor
黄名珠
王明义
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Suzhou Wei you Intellectual Property Operation Co., Ltd.
Original Assignee
Suzhou Wei You Intellectual Property Operation Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Suzhou Wei You Intellectual Property Operation Co Ltd filed Critical Suzhou Wei You Intellectual Property Operation Co Ltd
Priority to CN201510192787.0A priority Critical patent/CN104839807B/en
Publication of CN104839807A publication Critical patent/CN104839807A/en
Application granted granted Critical
Publication of CN104839807B publication Critical patent/CN104839807B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Abstract

The invention discloses a kind of processing technology of the instant compound soup stock of edible mushroom, which is to choose raw material cleaning, drying pulverization process to mix sterilization packaging finished product;Processing technology of the present invention is simple and practicable, of low cost, and processing compound soup stock nutrient and flavour obtained is all good, improves value-added content of product.

Description

A kind of processing technology of the compound soup stock of instant edible mushroom
Technical field
The invention belongs to Edible mushroom processing technical fields, are related to a kind of Edible mushroom processing technique, and in particular to a kind of instant The processing technology of the compound soup stock of edible mushroom.
Background technology
As a kind of macroscopic fungi, edible mushroom can generate a kind of enzyme degradation organic compound with itself, and inhale Receive solable matter;Edible fungi nutrition is abundant, delicious flavour, and protein, polysaccharide and content of cellulose are all very abundant, in addition eat With other minerals and vitamins and other nutritious components also wanted containing needed by human body in bacterium, and fat content is low, has important Health-care value, be the emerging rising industry of 21 century;Edible mushroom can dietotherapeutic, be rich in a variety of physiological activity objects Matter;Protein amino acid content in edible mushroom is abundant, and 8 containing needed by human body kinds of essential amino acids;Edible mushroom it is medicinal Value is as follows:1) body's immunity is adjusted, it has been investigated that, the mushroom polysaccharide of multiple eating bacterium can enhance reticuloendothelial system Phagocytic activity, improve, adjust body's immunity;2) antitumor action is concentrated mainly on polysaccharide, constitutes the more of edible mushroom Sugar is mainly chitin and insoluble glucan, and the active polysaccharide ingredient of edible mushroom is to heterologous, homologous even heredity Tumour it is all effective;3) cholesterol, hypotensive activity are reduced, it is such as fragrant that a kind of alkaloid can be isolated from edible mushroom Aqueous extracts Mushroom adenine, the release of this alkaloid can be played the role of reducing cholesterol in vivo.Lentinan, tremella polysaccharides can be with Content [13] of the cholesterol in serum is reduced, the tyrosinase in dictyophora fungus polysaccharide, ganoderma lucidum polysaccharide very effective can reduce Blood pressure;4) antifatigue, aging effect, research shows that ganoderma lucidum, cordyceps sinensis, mushroom, white fungus and Hericium erinaceus etc. can enhance body To the adaptability of exercise load, there is anti-fatigue effect;In addition lentinan, Cordyceps sinensis polysaccharide, Polysaccharide from Auricularia Polytricha Sacc, ganoderma lucidum are more Sugar, pachymaran, coriolan and Hericium erinaceus Polysaccharides etc. have anti-aging effects, and the characteristic of edible mushroom dietotherapeutic is that exploitation is protected Strong type flavouring provides material base.
Edible fungi nutrition is abundant, but not easy to maintain, and in its process, also will produce a large amount of leftover bits and pieces, Convenient soup blend, since it is increasingly welcome by everybody with convenient and efficient property, addition there are many drying edible mushroom and its The instant soup blend delicious flavour of his dehydrated vegetables, full of nutrition, collocation is reasonable, therefore, studies compound soup stock processing and storage Flavor in the process, characteristic variations have critically important practical significance.
Invention content
The technical problem to be solved by the present invention is to for the above disadvantage of the existing technology, propose a kind of instant food With the processing technology of the compound soup stock of bacterium, the processing technology is simple and practicable, of low cost, processes compound soup stock nutrient and flavour obtained It is all good, improve value-added content of product.
The technical solution that the present invention solves the above technical problem is:
A kind of processing technology of the compound soup stock of instant edible mushroom, the processing process are to choose raw material-cleaning-drying- Pulverization process-mixing-sterilization-packaging-finished product, wherein:
(1)Raw material is chosen, raw material includes following component according to the mass fraction:Mushroom:8-10 parts, Pleurotus eryngii:10-13 parts, Agaric:5-8 parts, salt:10-15 parts, white granulated sugar:7-9 parts, tasty agents:1-3 parts, ground coffee:0.1-0.3 parts, starch:5-10 Part;
New fresh mushroom, Pleurotus eryngii and dried fungus are raw material and carry out cleaning, drying;
The mushroom of selection, Pleurotus eryngii are cleaned 2-3 times repeatedly with clear water, then drained, then by mushroom therein and apricot Abalone mushroom is diced, and size is 10mm × 10mm × 10mm, is put into blanching 1-3min in boiling water, and then blowing rapid cooling with cold wind dries in the air It is dry;
Dried fungus is put into cold water and is impregnated, and is put into several gingers, to reduce agaric bilgy odour and to assign agaric light Ginger fragrance, impregnate 1-3h, be cut into after the good agaric of rehydration is drained away the water size be 10mm × 10mm fritter, in boiling water Middle blanching 20-35s is cured, and then rapid cooling is dried;
Then mushroom, Pleurotus eryngii and agaric are dried using negative-pressure microwave spouted drying mode, drying condition is:Work( Rate 200-220W, drying time 1-2h;
(2)The pulverization process of raw material, use the mode of high-pressure pneumatic ultramicro grinding in raw material mushroom, Pleurotus eryngii with And agaric is smashed, average grain diameter is 14-16 μm;
High-pressure pneumatic ultramicro grinding is also carried out to salt, white granulated sugar, tasty agents, ground coffee and the starch in raw material, so 80 mesh sieve is crossed afterwards, and it is larger to filter out particle;
(3)Mixing is weighed, by each raw material of formula rate precise then first by salt, white granulated sugar, tasty agents and coffee Powder mixing 3-5 times, then starch is added thereto and continues mixing 1-3 times, mushroom, Pleurotus eryngii and agaric powder is then added and continues to mix 5-6 times is closed to be uniformly mixed for use;
(4)Sterilization, using microwave discontinuous sterilization, raw material uses microwave discontinuous sterilization after being uniformly mixed, microwave when sterilization Output power is 700 W, carries out sterilizing 20-30 s every 40-45s, goes out 3-4 times altogether;
(5)Packaging, finished product are packed after cooling down the raw material sterilized and are sealed, labelled, as finished product.
The technical solution that the present invention further limits is:
In the processing technology of the aforementioned compound soup stock of instant edible mushroom, which is to choose raw material-cleaning-baking Dry-pulverization process-mixing-sterilization-packaging-finished product, wherein:
(1)Raw material is chosen, raw material includes following component according to the mass fraction:Mushroom:8 parts, Pleurotus eryngii:11 parts, agaric:8 Part, salt:15 parts, white granulated sugar:7 parts, tasty agents:3 parts, ground coffee:0.1 part, starch:10 parts;
New fresh mushroom, Pleurotus eryngii and dried fungus are raw material and carry out cleaning, drying;
The mushroom of selection, Pleurotus eryngii are cleaned 2 times repeatedly with clear water, then drained, then by mushroom therein and apricot Bao Mushroom is diced, and size is 10mm × 10mm × 10mm, is put into blanching 2min in boiling water, is then blown rapid cooling with cold wind and is dried;
Dried fungus is put into cold water and is impregnated, and is put into several gingers, to reduce agaric bilgy odour and to assign agaric light Ginger fragrance, impregnate 3h, be cut into after the good agaric of rehydration is drained away the water size be 10mm × 10mm fritter, in boiling water Blanching 20s is cured, and then rapid cooling is dried;
Then mushroom, Pleurotus eryngii and agaric are dried using negative-pressure microwave spouted drying mode, drying condition is:Work( Rate 210W, drying time 2h;
(2)The pulverization process of raw material, use the mode of high-pressure pneumatic ultramicro grinding in raw material mushroom, Pleurotus eryngii with And agaric is smashed, average grain diameter is 16 μm;
High-pressure pneumatic ultramicro grinding is also carried out to salt, white granulated sugar, tasty agents, ground coffee and the starch in raw material, so 80 mesh sieve is crossed afterwards, and it is larger to filter out particle;
(3)Mixing is weighed, by each raw material of formula rate precise then first by salt, white granulated sugar, tasty agents and coffee Powder mixes 3 times, then starch is added thereto and continues mixing 3 times, and mushroom, Pleurotus eryngii and agaric powder is then added and continues mixing 5 It is secondary to be uniformly mixed for use;
(4)Sterilization, using microwave discontinuous sterilization, raw material uses microwave discontinuous sterilization after being uniformly mixed, microwave when sterilization Output power is 700 W, carries out sterilizing 20s every 40s, goes out altogether 3 times;
(5)Packaging, finished product are packed after cooling down the raw material sterilized and are sealed, labelled, as finished product.
In the processing technology of the aforementioned compound soup stock of instant edible mushroom, which is to choose raw material-cleaning-baking Dry-pulverization process-mixing-sterilization-packaging-finished product, wherein:
(1)Raw material is chosen, raw material includes following component according to the mass fraction:Mushroom:9 parts, Pleurotus eryngii:13 parts, agaric:7 Part, salt:12 parts, white granulated sugar:9 parts, tasty agents:2 parts, ground coffee:0.2 part, starch:8 parts;
New fresh mushroom, Pleurotus eryngii and dried fungus are raw material and carry out cleaning, drying;
The mushroom of selection, Pleurotus eryngii are cleaned 2 times repeatedly with clear water, then drained, then by mushroom therein and apricot Bao Mushroom is diced, and size is 10mm × 10mm × 10mm, is put into blanching 1min in boiling water, is then blown rapid cooling with cold wind and is dried;
Dried fungus is put into cold water and is impregnated, and is put into several gingers, to reduce agaric bilgy odour and to assign agaric light Ginger fragrance, impregnate 1h, be cut into after the good agaric of rehydration is drained away the water size be 10mm × 10mm fritter, in boiling water Blanching 28s is cured, and then rapid cooling is dried;
Then mushroom, Pleurotus eryngii and agaric are dried using negative-pressure microwave spouted drying mode, drying condition is:Work( Rate 200W, drying time 2h;
(2)The pulverization process of raw material, use the mode of high-pressure pneumatic ultramicro grinding in raw material mushroom, Pleurotus eryngii with And agaric is smashed, average grain diameter is 15 μm;
High-pressure pneumatic ultramicro grinding is also carried out to salt, white granulated sugar, tasty agents, ground coffee and the starch in raw material, so 80 mesh sieve is crossed afterwards, and it is larger to filter out particle;
(3)Mixing is weighed, by each raw material of formula rate precise then first by salt, white granulated sugar, tasty agents and coffee Powder mixes 5 times, then starch is added thereto and continues mixing 1 time, and mushroom, Pleurotus eryngii and agaric powder is then added and continues mixing 6 It is secondary to be uniformly mixed for use;
(4)Sterilization, using microwave discontinuous sterilization, raw material uses microwave discontinuous sterilization after being uniformly mixed, microwave when sterilization Output power is 700 W, carries out 25 s of sterilizing every 42s, goes out altogether 4 times;
(5)Packaging, finished product are packed after cooling down the raw material sterilized and are sealed, labelled, as finished product.
In the processing technology of the aforementioned compound soup stock of instant edible mushroom, step(3)When carrying out weighing mixing to raw material, most Essence, digested tankage are added when mixing afterwards, essence, digested tankage are easy moisture absorption material, ensure the product produced not moisture-sensitive, and mix Uniformly to ensure that the appearance mouthfeel of finished product is consistent.
In the processing technology of the aforementioned compound soup stock of instant edible mushroom, starch is pre-gelatinized starch, crosslinked starch, acidolysis shallow lake One kind in powder, oxidized starch or hydroxypropul starch.
In the processing technology of the aforementioned compound soup stock of instant edible mushroom, in step(1)In include pair when dicing to mushroom Mushroom lid and mushroom stems are diced simultaneously;Step(2)Include to mushroom lid and mushroom stems while crushing when being crushed to mushroom.
The beneficial effects of the invention are as follows:
The situation that soup stock taste is single, nutrition is not abundant enough is changed, compound soup stock of the invention is using basic soup stock as base Plinth adds other a variety of dispensings, then mixes, and perfect, to develop compound soup stock nutrition wind is complementary to one another between various dispensings Taste is all good.
Present invention adds starch, it can improve the group of the keeping quality and freeze-thaw stability and improvement product of food Structure and flavor are knitted, so as to improve the processing performance of food and the quality of product.
Using the spouted drying mode of negative-pressure microwave, the return rate of mushroom fourth, Pleurotus eryngii fourth and agaric fourth is reconstituted in soup stock Time can reach 8.0 or more when being 3min, illustrate to use this kind of drying mode rehydration preferable, and simultaneously have smaller Cubical contraction, smaller density value.
The present invention crushes raw material by the way of ultramicro grinding, and ultramicro grinding has smaller grain size, angle of repose, sliding The mushroom stems powder at angle, ultramicro grinding has preferable dispersibility, dissolubility and lower wettability.
The present invention not only crushes the mushroom lid of mushroom when crushing, while the leftover bits and pieces mushroom stems of mushroom also carry out powder It is broken, compared with prior art in only use the mushroom lid of mushroom, and abandon mushroom stems, in mushroom stems containing a large amount of nutritional activities at Point, wherein polysaccharide and dietary fiber content are higher than mushroom lid, but the hard hardly possible of mushroom stems tissue is chewed, and ultramicro grinding is utilized Mode crushes, and the leftover bits and pieces mushroom stems of the mushroom of comprehensive utilization have carried out secondary development to mushroom, reduced cost, saved money Source.
The present invention should be noted that in last packaging seal not hang over sack by powder material, in order to avoid polluted product.
Specific implementation mode
Embodiment 1
The present embodiment provides a kind of processing technology of the instant compound soup stock of edible mushroom, which is to choose original Material-cleaning-drying-pulverization process-mixing-sterilization-packaging-finished product, wherein:
(1)Raw material is chosen, raw material includes following component according to the mass fraction:Mushroom:8 parts, Pleurotus eryngii:11 parts, agaric:8 Part, salt:15 parts, white granulated sugar:7 parts, tasty agents:3 parts, ground coffee:0.1 part, starch:10 parts;
New fresh mushroom, Pleurotus eryngii and dried fungus are raw material and carry out cleaning, drying;
The mushroom of selection, Pleurotus eryngii are cleaned 2 times repeatedly with clear water, then drained, then by the mushroom of mushroom therein Lid and mushroom stems and Pleurotus eryngii are diced, and size is 10mm × 10mm × 10mm, is put into blanching 2min in boiling water, is then blown with cold wind Rapid cooling is dried;
Dried fungus is put into cold water and is impregnated, and is put into several gingers, 3h is impregnated, after the good agaric of rehydration is drained away the water It is cut into the fritter that size is 10mm × 10mm, blanching 20s is cured in boiling water, and then rapid cooling is dried;
Then mushroom, Pleurotus eryngii and agaric are dried using negative-pressure microwave spouted drying mode, drying condition is:Work( Rate 210W, drying time 2h;
(2)The pulverization process of raw material, to the mushroom lid of the mushroom in raw material by the way of high-pressure pneumatic ultramicro grinding It is smashed with mushroom stems, Pleurotus eryngii and agaric, average grain diameter is 16 μm;
High-pressure pneumatic ultramicro grinding is also carried out to salt, white granulated sugar, tasty agents, ground coffee and the starch in raw material, so 80 mesh sieve is crossed afterwards, and it is larger to filter out particle;
(3)Mixing is weighed, by each raw material of formula rate precise then first by salt, white granulated sugar, tasty agents and coffee Powder mixes 3 times, then starch is added thereto and continues mixing 3 times, and mushroom, Pleurotus eryngii and agaric powder is then added and continues mixing 5 It is secondary to be uniformly mixed for use, addition essence, digested tankage in last mixing;
(4)Sterilization, using microwave discontinuous sterilization, raw material uses microwave discontinuous sterilization after being uniformly mixed, microwave when sterilization Output power is 700 W, carries out sterilizing 20s every 40s, goes out altogether 3 times;
(5)Packaging, finished product are packed after cooling down the raw material sterilized and are sealed, labelled, as finished product.
Embodiment 2
The present embodiment provides a kind of processing technology of the instant compound soup stock of edible mushroom, which is to choose original Material-cleaning-drying-pulverization process-mixing-sterilization-packaging-finished product, wherein:
(1)Raw material is chosen, raw material includes following component according to the mass fraction:Mushroom:10 parts, Pleurotus eryngii:10 parts, agaric:5 Part, salt:10 parts, white granulated sugar:8 parts, tasty agents:1 part, ground coffee:0.3 part, starch:5 parts;
Starch is one kind in pre-gelatinized starch, crosslinked starch, acidified starch, oxidized starch or hydroxypropul starch;
New fresh mushroom, Pleurotus eryngii and dried fungus are raw material and carry out cleaning, drying;
Step(2)Include to mushroom lid and mushroom stems while crushing when being crushed to mushroom
The mushroom of selection, Pleurotus eryngii are cleaned 3 times repeatedly with clear water, then drained, then by the mushroom of mushroom therein Lid and mushroom stems and Pleurotus eryngii are diced, and size is 10mm × 10mm × 10mm, is put into blanching 3min in boiling water, is then blown with cold wind Rapid cooling is dried;
Dried fungus is put into cold water and is impregnated, and is put into several gingers, 2h is impregnated, after the good agaric of rehydration is drained away the water It is cut into the fritter that size is 10mm × 10mm, blanching 35s is cured in boiling water, and then rapid cooling is dried;
Then mushroom, Pleurotus eryngii and agaric are dried using negative-pressure microwave spouted drying mode, drying condition is:Work( Rate 220W, drying time 1h;
(2)The pulverization process of raw material, to the mushroom lid of the mushroom in raw material by the way of high-pressure pneumatic ultramicro grinding It is smashed with mushroom stems, Pleurotus eryngii and agaric, average grain diameter is 14 μm;
High-pressure pneumatic ultramicro grinding is also carried out to salt, white granulated sugar, tasty agents, ground coffee and the starch in raw material, so 80 mesh sieve is crossed afterwards, and it is larger to filter out particle;
(3)Mixing is weighed, by each raw material of formula rate precise then first by salt, white granulated sugar, tasty agents and coffee Powder mixes 4 times, then starch is added thereto and continues mixing 2 times, and mushroom, Pleurotus eryngii and agaric powder is then added and continues mixing 5 It is secondary to be uniformly mixed for use, addition essence, digested tankage in last mixing;
(4)Sterilization, using microwave discontinuous sterilization, raw material uses microwave discontinuous sterilization after being uniformly mixed, microwave when sterilization Output power is 700 W, carries out sterilizing 30s every 45s, goes out altogether 4 times;
(5)Packaging, finished product are packed after cooling down the raw material sterilized and are sealed, labelled, as finished product.
Embodiment 3
The present embodiment provides a kind of processing technology of the instant compound soup stock of edible mushroom, which is to choose original Material-cleaning-drying-pulverization process-mixing-sterilization-packaging-finished product, wherein:
(1)Raw material is chosen, raw material includes following component according to the mass fraction:Mushroom:9 parts, Pleurotus eryngii:13 parts, agaric:7 Part, salt:12 parts, white granulated sugar:9 parts, tasty agents:2 parts, ground coffee:0.2 part, starch:8 parts;
New fresh mushroom, Pleurotus eryngii and dried fungus are raw material and carry out cleaning, drying;
The mushroom of selection, Pleurotus eryngii are cleaned 2 times repeatedly with clear water, then drained, then by the mushroom of mushroom therein Lid and mushroom stems and Pleurotus eryngii are diced, and size is 10mm × 10mm × 10mm, is put into blanching 1min in boiling water, is then blown with cold wind Rapid cooling is dried;
Dried fungus is put into cold water and is impregnated, and is put into several gingers, 1h is impregnated, after the good agaric of rehydration is drained away the water It is cut into the fritter that size is 10mm × 10mm, blanching 28s is cured in boiling water, and then rapid cooling is dried;
Then mushroom, Pleurotus eryngii and agaric are dried using negative-pressure microwave spouted drying mode, drying condition is:Work( Rate 200W, drying time 2h;
(2)The pulverization process of raw material, to the mushroom lid of the mushroom in raw material by the way of high-pressure pneumatic ultramicro grinding It is smashed with mushroom stems, Pleurotus eryngii and agaric, average grain diameter is 15 μm;
High-pressure pneumatic ultramicro grinding is also carried out to salt, white granulated sugar, tasty agents, ground coffee and the starch in raw material, so 80 mesh sieve is crossed afterwards, and it is larger to filter out particle;
(3)Mixing is weighed, by each raw material of formula rate precise then first by salt, white granulated sugar, tasty agents and coffee Powder mixes 5 times, then starch is added thereto and continues mixing 1 time, and mushroom, Pleurotus eryngii and agaric powder is then added and continues mixing 6 It is secondary to be uniformly mixed for use, addition essence, digested tankage in last mixing;
(4)Sterilization, using microwave discontinuous sterilization, raw material uses microwave discontinuous sterilization after being uniformly mixed, microwave when sterilization Output power is 700 W, carries out 25 s of sterilizing every 42s, goes out altogether 4 times;
(5)Packaging, finished product are packed after cooling down the raw material sterilized and are sealed, labelled, as finished product.
In addition to the implementation, the present invention can also have other embodiment.It is all to use equivalent substitution or equivalent transformation shape At technical solution, fall within the scope of protection required by the present invention.

Claims (5)

1. a kind of processing technology of the compound soup stock of instant edible mushroom, which is characterized in that the processing process is to choose raw material-clearly - pulverization process-mixing-sterilization-packaging-finished product is washed-dries, wherein:
(1) raw material is chosen, the raw material includes following component according to the mass fraction:Mushroom:8-10 parts, Pleurotus eryngii:10-13 Part, agaric:5-8 parts, salt:10-15 parts, white granulated sugar:7-9 parts, tasty agents:1-3 parts, ground coffee:0.1-0.3 parts, starch:5- 10 parts;
New fresh mushroom, Pleurotus eryngii and dried fungus are raw material and carry out cleaning, drying;
The mushroom of selection, Pleurotus eryngii are cleaned 2-3 times repeatedly with clear water, then drained, then by mushroom therein and Pleurotus eryngii It dices, including dices simultaneously to mushroom lid and mushroom stems, size is 10mm × 10mm × 10mm, is put into blanching 1- in boiling water Then 3min blows rapid cooling with cold wind and dries;
Dried fungus is put into cold water and is impregnated, and is put into several gingers, 1-3h is impregnated, is cut after the good agaric of rehydration is drained away the water At the fritter that size is 10mm × 10mm, blanching 20-35s is cured in boiling water, and then rapid cooling is dried;
Then mushroom, Pleurotus eryngii and agaric are dried using negative-pressure microwave spouted drying mode, drying condition is:Power 200-220W, drying time 1-2h;
(2) pulverization process of raw material, to mushroom, Pleurotus eryngii and the wood in raw material by the way of high-pressure pneumatic ultramicro grinding Ear is smashed, and when crushing includes to mushroom lid and mushroom stems while crushing, and average grain diameter is 14-16 μm;
High-pressure pneumatic ultramicro grinding is also carried out to salt, white granulated sugar, tasty agents, ground coffee and the starch in raw material, then mistake 80 mesh sieve, and it is larger to filter out particle;
(3) mixing is weighed, then first mixes salt, white granulated sugar, tasty agents and ground coffee by each raw material of formula rate precise It closes 3-5 times, then starch is added thereto and continues mixing 1-3 times, mushroom, Pleurotus eryngii and agaric powder is then added and continues to mix 5- 6 times uniformly mixed for use;
(4) it sterilizes, using microwave discontinuous sterilization, raw material uses microwave discontinuous sterilization after being uniformly mixed, and microwave exports when sterilization Power is 700W, carries out sterilizing 20-30s every 40-45s, goes out 3-4 times altogether;
(5) packaging, finished product are packed after cooling down the raw material sterilized and are sealed, labelled, as finished product.
2. the processing technology of the compound soup stock of instant edible mushroom according to claim 1, which is characterized in that the processing technology stream Journey is selection raw material-cleaning-drying-pulverization process-mixing-sterilization-packaging-finished product, wherein:
(1) raw material is chosen, the raw material includes following component according to the mass fraction:Mushroom:8 parts, Pleurotus eryngii:11 parts, agaric: 8 parts, salt:15 parts, white granulated sugar:7 parts, tasty agents:3 parts, ground coffee:0.1 part, starch:10 parts;
New fresh mushroom, Pleurotus eryngii and dried fungus are raw material and carry out cleaning, drying;
The mushroom of selection, Pleurotus eryngii are cleaned 2 times repeatedly with clear water, then drained, then cuts mushroom therein and Pleurotus eryngii Fourth, size are 10mm × 10mm × 10mm, are put into blanching 2min in boiling water, then blow rapid cooling with cold wind and dry;
Dried fungus is put into cold water and is impregnated, and is put into several gingers, 3h is impregnated, is cut into after the good agaric of rehydration is drained away the water Size is the fritter of 10mm × 10mm, and blanching 20s is cured in boiling water, and then rapid cooling is dried;
Then mushroom, Pleurotus eryngii and agaric are dried using negative-pressure microwave spouted drying mode, drying condition is:Power 210W, drying time 2h;
(2) pulverization process of raw material, to mushroom, Pleurotus eryngii and the wood in raw material by the way of high-pressure pneumatic ultramicro grinding Ear is smashed, and average grain diameter is 16 μm;
High-pressure pneumatic ultramicro grinding is also carried out to salt, white granulated sugar, tasty agents, ground coffee and the starch in raw material, then mistake 80 mesh sieve, and it is larger to filter out particle;
(3) mixing is weighed, then first mixes salt, white granulated sugar, tasty agents and ground coffee by each raw material of formula rate precise It closes 3 times, then starch is added thereto and continues mixing 3 times, mushroom, Pleurotus eryngii and agaric powder is then added, and to continue mixing 5 times mixed It closes uniformly for use;
(4) it sterilizes, using microwave discontinuous sterilization, raw material uses microwave discontinuous sterilization after being uniformly mixed, and microwave exports when sterilization Power is 700W, and sterilizing 20s is carried out every 40s, is gone out altogether 3 times;
(5) packaging, finished product are packed after cooling down the raw material sterilized and are sealed, labelled, as finished product.
3. the processing technology of the compound soup stock of instant edible mushroom according to claim 1, which is characterized in that the processing technology stream Journey is selection raw material-cleaning-drying-pulverization process-mixing-sterilization-packaging-finished product, wherein:
(1) raw material is chosen, the raw material includes following component according to the mass fraction:Mushroom:9 parts, Pleurotus eryngii:13 parts, agaric: 7 parts, salt:12 parts, white granulated sugar:9 parts, tasty agents:2 parts, ground coffee:0.2 part, starch:8 parts;
New fresh mushroom, Pleurotus eryngii and dried fungus are raw material and carry out cleaning, drying;
The mushroom of selection, Pleurotus eryngii are cleaned 2 times repeatedly with clear water, then drained, then cuts mushroom therein and Pleurotus eryngii Fourth, size are 10mm × 10mm × 10mm, are put into blanching 1min in boiling water, then blow rapid cooling with cold wind and dry;
Dried fungus is put into cold water and is impregnated, and is put into several gingers, 1h is impregnated, is cut into after the good agaric of rehydration is drained away the water Size is the fritter of 10mm × 10mm, and blanching 28s is cured in boiling water, and then rapid cooling is dried;
Then mushroom, Pleurotus eryngii and agaric are dried using negative-pressure microwave spouted drying mode, drying condition is:Power 200W, drying time 2h;
(2) pulverization process of raw material, to mushroom, Pleurotus eryngii and the wood in raw material by the way of high-pressure pneumatic ultramicro grinding Ear is smashed, and average grain diameter is 15 μm;
High-pressure pneumatic ultramicro grinding is also carried out to salt, white granulated sugar, tasty agents, ground coffee and the starch in raw material, then mistake 80 mesh sieve, and it is larger to filter out particle;
(3) mixing is weighed, then first mixes salt, white granulated sugar, tasty agents and ground coffee by each raw material of formula rate precise It closes 5 times, then starch is added thereto and continues mixing 1 time, mushroom, Pleurotus eryngii and agaric powder is then added, and to continue mixing 6 times mixed It closes uniformly for use;
(4) it sterilizes, using microwave discontinuous sterilization, raw material uses microwave discontinuous sterilization after being uniformly mixed, and microwave exports when sterilization Power is 700W, and sterilizing 25s is carried out every 42s, is gone out altogether 4 times;
(5) packaging, finished product are packed after cooling down the raw material sterilized and are sealed, labelled, as finished product.
4. the processing technology of the compound soup stock of instant edible mushroom according to any claim in claim 1-3, feature It is:Essence, digested tankage is added in last mixing when carrying out weighing mixing to raw material in step (3).
5. the processing technology of the compound soup stock of instant edible mushroom according to any claim in claim 1-3, feature It is:The starch is one kind in pre-gelatinized starch, crosslinked starch, acidified starch, oxidized starch or hydroxypropul starch.
CN201510192787.0A 2015-04-22 2015-04-22 A kind of processing technology of the compound soup stock of instant edible mushroom Active CN104839807B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510192787.0A CN104839807B (en) 2015-04-22 2015-04-22 A kind of processing technology of the compound soup stock of instant edible mushroom

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510192787.0A CN104839807B (en) 2015-04-22 2015-04-22 A kind of processing technology of the compound soup stock of instant edible mushroom

Publications (2)

Publication Number Publication Date
CN104839807A CN104839807A (en) 2015-08-19
CN104839807B true CN104839807B (en) 2018-09-18

Family

ID=53840102

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510192787.0A Active CN104839807B (en) 2015-04-22 2015-04-22 A kind of processing technology of the compound soup stock of instant edible mushroom

Country Status (1)

Country Link
CN (1) CN104839807B (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020194309A1 (en) * 2019-03-28 2020-10-01 The Mushroom Benefit Ltd Mushroom based product for infusing flavor

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105285968B (en) * 2015-10-23 2018-05-25 中华全国供销合作总社济南果品研究院 A kind of processing method for the compound soup stock particle of edible mushroom for being easy to absorb
CN106616837A (en) * 2016-12-28 2017-05-10 中国包装和食品机械有限公司 Instant compound mushroom soup bag and preparation method thereof
CN107594465A (en) * 2017-09-18 2018-01-19 曹亚年 A kind of edible fungi instant flavouring

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101011135A (en) * 2007-02-14 2007-08-08 北京东方兴企食品工业技术有限公司 Mushroom extract condiment and its preparation method
CN101611860A (en) * 2008-06-24 2009-12-30 大山合集团有限公司 The method that the utilization Freeze Drying Technique is produced edible fungi instant soup blend
CN102429213A (en) * 2011-11-30 2012-05-02 建德市农家宝食品有限公司 Negative-pressure microwave combined drying method for preparing mushroom chips from dried mushrooms
CN102630908A (en) * 2012-04-28 2012-08-15 攀枝花市晨丰林业有限公司 Method for producing edible fungi flavoring powder
CN103202450A (en) * 2012-01-14 2013-07-17 罗兴富 Preparation method of pleurotus nebrodensis flavoring
CN103621981A (en) * 2013-12-17 2014-03-12 上海百信生物科技有限公司 Edible fungus freeze-drying superfine powder as well as preparation method and application thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101011135A (en) * 2007-02-14 2007-08-08 北京东方兴企食品工业技术有限公司 Mushroom extract condiment and its preparation method
CN101611860A (en) * 2008-06-24 2009-12-30 大山合集团有限公司 The method that the utilization Freeze Drying Technique is produced edible fungi instant soup blend
CN102429213A (en) * 2011-11-30 2012-05-02 建德市农家宝食品有限公司 Negative-pressure microwave combined drying method for preparing mushroom chips from dried mushrooms
CN103202450A (en) * 2012-01-14 2013-07-17 罗兴富 Preparation method of pleurotus nebrodensis flavoring
CN102630908A (en) * 2012-04-28 2012-08-15 攀枝花市晨丰林业有限公司 Method for producing edible fungi flavoring powder
CN103621981A (en) * 2013-12-17 2014-03-12 上海百信生物科技有限公司 Edible fungus freeze-drying superfine powder as well as preparation method and application thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020194309A1 (en) * 2019-03-28 2020-10-01 The Mushroom Benefit Ltd Mushroom based product for infusing flavor

Also Published As

Publication number Publication date
CN104839807A (en) 2015-08-19

Similar Documents

Publication Publication Date Title
CN104839807B (en) A kind of processing technology of the compound soup stock of instant edible mushroom
CN103919143B (en) A kind of Roxburgh rose collagen sheet and preparation method thereof
CN105192684B (en) A kind of pleurotus eryngii gumbo chewable tablets and preparation method thereof
CN102204617B (en) Mulberry powder health care tea and preparation method thereof
CN1419854A (en) Instant tremella
CN105211859A (en) A kind of agate coffee wheat seeding oral tablet and preparation method thereof
CN105380097A (en) Nutritive noodles containing wheat oligopeptides and okra and production process
KR20200004098A (en) Process for preparing kalguksu noodle with Hippophae rhamnoides
CN103431328A (en) Natural jackfruit powder and preparation method thereof
CN104856034A (en) Ginseng and lily composite health buccal tablet and preparation method thereof
JP2002209552A (en) Immunostimulating food
KR102050666B1 (en) Tremella fuciformis manufacturing method
CN105685876B (en) Agaric and moringa oleifera micro powder tablet and preparation method thereof
CN105361175B (en) A kind of preparation method of okra and ginseng compound nutritional lozenge
CN106262917A (en) A kind of conveniently brew steamed dumping and preparation method thereof containing Moringa
CN106107918A (en) A kind of fruit Folium Allii tuberosi beans and preparation method thereof
CN105285244A (en) Preparation method of polygonum multiflorum tea
CN105104851A (en) Livistona chinensis leaf fermentation material for producing health chicken and preparation method of livistona chinensis leaf fermentation material
CN105433368A (en) Edible mushroom composite nutrition tablets capable of improving mushroom taste and easy to absorb and utilize and preparation method of edible mushroom composite nutrition tablets
KR101876417B1 (en) Method for manufacturing the mushroom kimchi, and the mushroom kimchi manufactured by the method
KR101890139B1 (en) The healthy product containing sea cucumber
CN110447877A (en) A kind of functional edible mushroom toppings and preparation method thereof
CN111264772A (en) Preparation method of edible fungus rice
CN108968048A (en) A kind of five colors nutrient breakfast and preparation method thereof
KR20080112789A (en) Method for manufacturing of king oyster mushroom coffee-creamer

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
EXSB Decision made by sipo to initiate substantive examination
TA01 Transfer of patent application right

Effective date of registration: 20180801

Address after: 215100 1 Wuzhong Road, Yuexi street, Wuzhong Economic Development Zone, Suzhou, Jiangsu, China, 1368

Applicant after: Suzhou Wei you Intellectual Property Operation Co., Ltd.

Address before: 215156 No. 131, East Xin Xin Cun, Xu Jia Qiao, Xu Kou Town, Wuzhong District, Suzhou, Jiangsu

Applicant before: Wuzhong Xukou Jingyi Biological Medicine Institute

TA01 Transfer of patent application right
GR01 Patent grant
GR01 Patent grant