CN110558545A - Novel shiitake mushroom processing technology - Google Patents
Novel shiitake mushroom processing technology Download PDFInfo
- Publication number
- CN110558545A CN110558545A CN201810577066.5A CN201810577066A CN110558545A CN 110558545 A CN110558545 A CN 110558545A CN 201810577066 A CN201810577066 A CN 201810577066A CN 110558545 A CN110558545 A CN 110558545A
- Authority
- CN
- China
- Prior art keywords
- mushroom
- processing technology
- shiitake mushroom
- mushroom processing
- processing
- 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.)
- Pending
Links
- 240000000599 Lentinula edodes Species 0.000 title abstract description 16
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 24
- 239000002253 acid Substances 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000000243 solution Substances 0.000 claims description 7
- 239000003929 acidic solution Substances 0.000 claims description 4
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 abstract description 8
- 235000013928 guanylic acid Nutrition 0.000 abstract description 8
- 239000004226 guanylic acid Substances 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000001715 Lentinula edodes Nutrition 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 6
- 229930006000 Sucrose Natural products 0.000 description 6
- 238000002791 soaking Methods 0.000 description 5
- 238000005406 washing Methods 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 3
- 239000012467 final product Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 241000233866 Fungi Species 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a novel method for processing shiitake mushrooms, and belongs to the field of food. The invention uses acid solution to soak the mushroom, so as to decompose guanylic acid in the mushroom as much as possible, and the mushroom can fully exert fresh fragrance. The acid solution is heated, and the effect is better.
Description
Technical Field
The invention relates to a novel technology for processing shiitake mushrooms, and belongs to the field of food.
Background
The mushroom is the second most edible mushroom in the world and is one of special products in China, and the mushroom is called mountain delicacies among the people in China. It is a fungus produced in wood, has delicious taste, fragrant smell and rich nutrition, and therefore has the reputation of plant queen.
The mushroom itself emits a unique flavor mainly from the mushroom essence and guanylic acid contained therein, especially guanylic acid. However, guanylic acid is generally difficult to decompose from the mushrooms, thereby influencing the exertion of the delicate flavor of the mushrooms.
How to decompose guanylic acid from shiitake mushroom as far as possible is a difficult problem in shiitake mushroom processing.
Disclosure of Invention
the inventor finds that the guanylic acid is easily decomposed and increases the fresh and fragrant taste in an acid solution through long-term research. Therefore, the invention adopts a brand new technology to process the mushroom.
First, the mushrooms are soaked in an acidic solution. The acidic solution is prepared from food materials such as white sugar, brown sugar, and edible vinegar at a certain ratio. The Lentinus Edodes is preferably dried Lentinus Edodes, and fresh Lentinus Edodes can also be processed by the method. Soaking for a certain time, taking out Lentinus Edodes, directly using, or washing with water to remove acidic solution, and further processing into various products such as can.
As can be seen from the above, the key point of the process is that the mushroom is soaked in the acid solution so as to decompose the guanylic acid in the mushroom as much as possible and make the mushroom fully exert the fresh fragrance. Practical research shows that the acid solution is heated to 25-35 deg.c to result in high effect.
Taking the dried mushroom as an example, the practical implementation result shows that compared with common water soaking, the guanylic acid decomposition rate of the mushroom is at least 10 times higher after the treatment by the process, and the mushroom is obviously fresh and fragrant in taste.
Detailed Description
The embodiments of the present invention are numerous and not limited to the following examples:
1) Dissolving white sugar and water in a mass ratio of 1: 100, mixing uniformly, cleaning dried Lentinus Edodes, soaking in white sugar solution for about 30 min, taking out Lentinus Edodes, washing with water, and directly using as raw material for secondary processing.
2) Dissolving mature vinegar with water at a volume ratio of 1: 100, mixing, cleaning dried Lentinus Edodes, soaking in white sugar solution for about 30 min, taking out Lentinus Edodes, and washing with water to obtain the final product.
3) Dissolving white sugar in water at a mass ratio of 1: 100, heating to 35 deg.C, cleaning dried Lentinus Edodes, soaking in white sugar solution for about 30 min, taking out Lentinus Edodes, and washing with water to obtain the final product.
Claims (3)
1. A novel process for processing mushrooms is characterized in that mushrooms are soaked in an acidic solution.
2. A new technology for processing mushroom is characterized in that an acid solution can be heated for use.
3. A new technology for processing mushroom is characterized in that both dry mushroom and fresh mushroom can be used.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810577066.5A CN110558545A (en) | 2018-06-06 | 2018-06-06 | Novel shiitake mushroom processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810577066.5A CN110558545A (en) | 2018-06-06 | 2018-06-06 | Novel shiitake mushroom processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110558545A true CN110558545A (en) | 2019-12-13 |
Family
ID=68772035
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810577066.5A Pending CN110558545A (en) | 2018-06-06 | 2018-06-06 | Novel shiitake mushroom processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110558545A (en) |
-
2018
- 2018-06-06 CN CN201810577066.5A patent/CN110558545A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20191213 |