CN111084363A - Method for producing convenient and nutritional edible mushroom soup base by combining freeze drying with microwave drying - Google Patents

Method for producing convenient and nutritional edible mushroom soup base by combining freeze drying with microwave drying Download PDF

Info

Publication number
CN111084363A
CN111084363A CN201811243265.9A CN201811243265A CN111084363A CN 111084363 A CN111084363 A CN 111084363A CN 201811243265 A CN201811243265 A CN 201811243265A CN 111084363 A CN111084363 A CN 111084363A
Authority
CN
China
Prior art keywords
drying
product
semi
cup
microwave
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
Application number
CN201811243265.9A
Other languages
Chinese (zh)
Inventor
陈文华
金敬宏
林群英
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.)
NANJING INSTITUTE FOR COMPREHENSIVE UTILIZATION OF WILD PLANTS CHINA COOP
Original Assignee
NANJING INSTITUTE FOR COMPREHENSIVE UTILIZATION OF WILD PLANTS CHINA COOP
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 NANJING INSTITUTE FOR COMPREHENSIVE UTILIZATION OF WILD PLANTS CHINA COOP filed Critical NANJING INSTITUTE FOR COMPREHENSIVE UTILIZATION OF WILD PLANTS CHINA COOP
Priority to CN201811243265.9A priority Critical patent/CN111084363A/en
Publication of CN111084363A publication Critical patent/CN111084363A/en
Pending legal-status Critical Current

Links

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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/44—Freeze-drying
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/54—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electrical treatment, e.g. ultrasonic waves
    • 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

Abstract

The invention discloses a method for producing an edible fungus convenient nutritional soup base by combining vacuum low-temperature freeze drying with microwave drying, and belongs to the technical field of food processing. Respectively adopting vacuum low-temperature freeze drying process to make fresh edible fungus and plumeria rubra into semi-finished product whose water content is about 20%, then filling the semi-finished product into bowl (cup) according to technological ratio, adopting microwave drying process to implement final drying of product, then placing flavouring material bag into every soup material bowl (cup), checking and sealing. In the invention, the semi-finished raw materials are processed by adopting a vacuum low-temperature freeze drying process in the early stage, and then the semi-finished raw materials are prepared into the final product by a microwave drying process, so that the loss of nutritional ingredients in the product is reduced, the best rehydration performance of the product is ensured, the drying time is greatly shortened, and the comprehensive energy consumption of the production is reduced. In addition, the microwave drying process is adopted, the drying and the sterilization of the product are synchronously realized, and the shelf life of the product is prolonged.

Description

Method for producing convenient and nutritional edible mushroom soup base by combining freeze drying with microwave drying
Technical Field
The invention belongs to the field of food processing, and particularly relates to a method for producing edible fungi by combining freeze drying with microwave drying
A method for preparing nutrient soup bases, in particular to a method for producing brewing type instant nutrient soup bases by combining a freeze drying process and a microwave drying process.
Background
The edible fungus is soft and tender in texture and unique in flavor, contains relatively high protein, various amino acids, vitamins, polysaccharides, mineral substances and other nutritional ingredients, and has low fat content. It is an ideal food integrating multiple nutrition and low calorie. The protein content in the edible fungi is generally 3-4% of the fresh weight or 30-45% of the dry weight, which is between meat and vegetables.
The edible fungus contains various vitamins such as vitamin B1, vitamin B2, vitamin B12, nicotinic acid, vitamin C, provitamin D and the like, and also contains bioactive substances such as high molecular polysaccharide, β -glucose and RNA complex, natural organic germanium, nucleic acid degradation products, triterpenoids and the like, which have important utilization value for maintaining human health.
The egg contains complete and high-quality protein, has similar composition to human body protein, has highest human body absorption rate, and contains 8 kinds of essential amino acids and large amount of lecithin. Besides protein, the eggs are rich in calcium, phosphorus, iron and trace elements. Therefore, the eggs are ideal food for the growth and development of children and teenagers, and are good nourishing food for pregnant and lying-in women, weak people and anemia people.
The soup made of edible fungi is a favorite diet of people in China, and the egg soup is a home dish of people in the world. The two are combined to prepare the convenient and instant dried soup, so that the soup can obtain more abundant and balanced nutrition and nourishing value, is convenient to store, transport and eat, and is a nutritional table food which is very suitable for the rhythm of life of modern people.
Food products undergo various physical, chemical and biological changes during processing, storage and transportation. These changes change the color and texture of the food, and biochemical reactions occur that deteriorate the aroma and reduce the nutritional content. These physical and biochemical changes can lead to a reduction in the quality of the food product. In order to prolong the storage time of food, people can use various methods to remove water from food raw materials from old times, and a plurality of dewatering technologies are created along with the development of science, such as: hot air drying, cold air drying, spray drying, vacuum low temperature oil bath, microwave drying, vacuum freeze drying (lyophilization), and the like. Among the above drying techniques, vacuum freeze drying has a prominent advantage in terms of the preservation and quality guarantee period of food and the shape and quality of the material. Microwave drying is a physical drying method that has been widely used in recent ten years.
Vacuum freeze drying, freeze drying for short, sublimation drying, is a technology of freezing the material to be dried quickly at low temperature to change the water in the material into fine ice crystal solid, raising the temperature gradually at a certain vacuum degree to make the ice sublimate directly into water vapor which is pumped away, and then condensing the water vapor by a condenser (water catcher) to dehydrate the material at low temperature under vacuum state to dry, thus obtaining the dried product. Compared with other drying methods, the method has the advantages of easy long-term storage, intact material shape and color, easy rehydration and regeneration, easy sterile operation, contribution to keeping the activity of thermosensitive drugs, less loss of volatile components and the like; but has the defects of high equipment cost, large investment, low drying speed, long time, high energy consumption, high product cost and the like. At present, the vacuum freeze drying technology is mainly applied to the fields of medicine, food, new material development and the like.
Microwave refers to electromagnetic waves having a frequency of 300 mhz to 300 ghz. The microwave drying and sterilizing technology adopts the technical scheme that under the action of an electromagnetic field, a processed material is uniformly heated from the outside to the inside at the same time to be dried and dehydrated, and simultaneously, sterilization is carried out under the dual actions of the heat effect and the non-heat effect of microwave, so that the material is dried and simultaneously and synchronously completes the sterilizing process. When the moisture content of the material is 15% -30%, the microwave drying and sterilizing equipment has the advantages of optimal technical conditions and economic effects, suitability for running water operation, simplicity in operation, high yield, environmental friendliness, high heating speed, uniformity in heating and good controllability. Therefore, the microwave drying sterilization technology can fully keep the original nutrient components and the traditional flavor,
the patent adopts freeze-drying and microwave drying technology to combine together to make the convenient instant soup base of edible fungi, which not only avoids the defects of long pure freeze-drying time and high energy consumption, but also realizes the advantage of full sterilization treatment while drying the product. The food can fully retain the nutritional ingredients, flavor and color of the food materials, improve the rehydration rate of the product, prolong the shelf life of the product, reduce the transportation cost and improve the quality of the product. Is very worthy of popularization and application.
Disclosure of Invention
The invention aims to solve the technical problem of providing a method for producing an edible fungus instant nutritional convenient soup base by combining freeze-drying and microwave drying.
In order to solve the technical problem, the technical scheme adopted by the invention is as follows:
a method for producing instant nutritious and convenient soup bases of edible fungi by combining freeze drying and microwave drying comprises the following steps:
(1) selecting, trimming and cutting fresh edible fungi with the thickness of 4-5 mm, cleaning, blanching and curing at the water temperature of 100 ℃ for 1-2 min, quickly cooling to about 25 ℃ in an ice water tank, draining, quickly freezing at the low temperature of-30 ℃ and the material thickness of 30-50 mm, heating by a shelf (the temperature control parameter is 30min, heating to 60 ℃, maintaining for 30min, heating to 80 ℃, maintaining for 60-120 min, cooling to 60 ℃, maintaining for 60-90 min, cooling to 40 ℃, maintaining for 60min, cooling to the well temperature of-40 ℃) to carry out freeze drying with the vacuum degree of-50 KPa, and the water content of a freeze-dried semi-finished product is about 20%. The freeze-drying parameters can be adjusted at the right time according to the actual conditions.
(2) The method comprises the steps of firstly breaking shells of fresh poultry eggs, separating and beating the eggs, curing the eggs for 0.5-1 min at the water temperature of 100 ℃, quickly cooling to about 25 ℃ in an ice water tank, draining, quickly freezing at the low temperature of-30 ℃, heating to 60 ℃ within 30min by using a shelf (maintaining the temperature for 30min, maintaining the temperature for 60min, maintaining the temperature for 80 min, maintaining the temperature for 60min, maintaining the temperature for 90min, cooling to 40 ℃ and maintaining the temperature for 30min, and cooling to-40 ℃ to carry out freeze drying under the vacuum degree of-50 KPa, wherein the water content of a freeze-dried semi-finished product is about 20%. The freeze-drying parameters can be adjusted at the right time according to the actual conditions.
(3) And (3) respectively packaging the semi-finished products prepared in the step (1) and the step (2), and then carrying out internal moisture equilibrium moistening on the semi-finished products in a 0 ℃ refrigerator for not less than 24 hours to ensure that the internal moisture of the semi-finished products is uniform.
(4) And (3) subpackaging the semi-finished product subjected to the moisture treatment in the step (3) into an open environment-friendly paper convenient bowl (cup) according to the determined mixture ratio of the product, and drying, sterilizing and cooling by adopting a microwave drying and dehydrating process with the microwave intensity of 5W/g-10W/g and the drying and sterilizing time of 60-90 min to ensure that the water content of the final product is below 5% and the temperature is close to the room temperature.
(5) And (4) adding a seasoning packet (spicy salty taste, chicken salty taste, beef salty taste, tomato salty taste, scallion salty taste and the like) into each bowl (cup) obtained in the step (4), sealing in time, and then inspecting and packaging.
Has the advantages that: the invention has the advantages that:
1. the invention fully utilizes the characteristics of good rehydration property, comprehensive nutrition reservation, basically unchanged internal tissue architecture of the material, no crushing loss, bright color and the like of the freeze-drying process, controls the moisture of the semi-finished product to be about 20 percent, and greatly avoids the defects of long final drying time and high energy consumption of low-temperature freeze drying.
2. The invention fully utilizes the characteristics that microwave drying uniformly heats from the outside to the inside, the moisture content of the materials required for drying and sterilizing reaches the optimal index, drying and sterilizing are carried out simultaneously, continuous production can be realized, and the like, greatly shortens the processing time, and reduces the re-investment of sterilizing equipment.
3. The product of the invention has high quality, and can meet the requirements of various crowds by the configuration of seasoning bags with different flavors.
4. The invention fully meets the requirements of the life rhythm of the times, and is convenient and quick to eat like instant noodles.
5. The invention gives full play to the advantages of two drying technologies, greatly reduces the energy consumption of a single drying technology, reduces the comprehensive investment cost of production, has no pollution to the environment and has higher economic benefit and social benefit.
Detailed Description
The invention will be better understood from the following examples. However, it is easily understood by those skilled in the art that the contents of the embodiments described are only for illustrating the present invention and should not be construed as limiting the present invention described in detail in the claims.
Example 1:
(1) selecting and trimming fresh agaricus bisporus, cutting into slices with the thickness of 4mm, cleaning, blanching and curing for 1min at the water temperature of 100 ℃, cooling to about 25 ℃ in an ice water tank, vibrating and draining, then loading into a tray, loading the materials with the thickness of 50mm, quickly freezing in a low-temperature cold storage at the temperature of-30 ℃, heating by a shelf (the temperature control parameter is 30min, heating to 60 ℃, maintaining for 30min, heating to 80 ℃, maintaining for 90min, cooling to 60 ℃, maintaining for 60min, cooling to 40 ℃, maintaining for 30min, and cooling to-40 ℃, performing freeze drying at the vacuum degree of-50 KPa to obtain a semi-finished product with the water content of about 20 percent, packaging, and putting into a cold storage at the temperature of 0 ℃ for uniform moisture moistening for standby for no less than 24 h. The freeze-drying parameters can be adjusted at the right time according to the actual conditions.
(2) Breaking shells of fresh eggs, separating and beating eggs, performing egg flower curing at the water temperature of 100 ℃ for 30s, cooling to about room temperature (25 ℃) in an ice water tank, performing vibration draining, then loading into a plate with the thickness of 30mm, performing quick freezing in a cold storage warehouse at the low temperature of-30 ℃, heating by using a shelf (the temperature control parameter is that the temperature is increased to 60 ℃ within 30min, maintaining for 30min, increasing to 80 ℃, maintaining for 60min, reducing to 60 ℃, maintaining for 90min, reducing to 40 ℃, maintaining for 30min, performing freeze drying at the temperature of-40 ℃ in a cold well with the vacuum degree of-50 KPa, drying to obtain a semi-finished product with the water content of about 20%, packaging, and then putting into the cold storage warehouse at the temperature of 0 ℃ for water moisture preservation for standby, wherein the. The freeze-drying parameters can be adjusted at the right time according to the actual conditions.
(3) And (3) filling the semi-finished products in the steps (1) and (2) into an open environment-friendly paper convenient bowl (cup) with the microwave intensity of 10W/g and the temperature controlled at 85 ℃, drying and sterilizing for 30min and cooling for 20min according to the proportion of 9 (mushrooms) to 1 (plumeria) for drying, sterilizing and cooling to enable the water content of the final product to be below 5%. Then adding a seasoning bag (spicy, salty chicken, salty beef, salty tomato, salty shallot and the like) into each bowl (cup), sealing in time, and then inspecting and packaging. The rehydration rate of the soup base product can reach 8.1, the fragrance is strong, and the color is bright.
Example 2:
(1) selecting and separating fresh straw mushrooms, cleaning, blanching and curing at 100 ℃ water temperature for 1.5min, cooling to about 25 ℃ in an ice water tank, vibrating, draining, loading into a tray with the thickness of 40mm, quickly freezing in a quick-freezing refrigeration house at the low temperature of-30 ℃, heating by a shelf (the temperature control parameter is 30min, heating to 60 ℃, maintaining for 30min, heating to 80 ℃, maintaining for 100min, cooling to 60 ℃, maintaining for 60min, cooling to 40 ℃, maintaining for 30min, and cooling to-40 ℃ in a cold well, performing freeze drying at the vacuum degree of-50 KPa, drying to obtain a semi-finished product with the water content of about 20%, packaging, and putting into the refrigeration house at the temperature of 0 ℃ for moisture equalization and moistening for at least 24 h. The freeze-drying parameters can be adjusted at the right time according to the actual conditions.
(2) Same as example 1 (2)
(3) And (3) filling the semi-finished products in the steps (1) and (2) into an open environment-friendly paper convenient bowl (cup) with 40g to 220ml according to the proportion of 9 (mushrooms) to 1 (egg flowers), and finally drying, sterilizing and cooling the semi-finished products by adopting a microwave drying and sterilizing process with the microwave intensity of 10W/g, the temperature controlled at 85 ℃, the drying and sterilizing time of 30min and the cooling time of 20min, wherein the water content of the final products is less than 5%. Then adding a seasoning bag (spicy, salty chicken, salty beef, salty tomato, salty shallot and the like) into each bowl (cup), sealing in time, and then inspecting and packaging. The rehydration rate of the soup base product can reach 7.8, the fragrance is strong, and the color and luster are bright.
Example 3:
(1) selecting, trimming and cleaning fresh Collybia albuminosa, blanching and curing for 2min at the water temperature of 100 ℃, cooling to about 25 ℃ in an ice water tank, carrying out vibration draining, then loading into a tray with the thickness of 30mm, quickly freezing in a quick-freezing refrigeration house at the low temperature of-30 ℃, heating by a shelf (the temperature control parameter is that the temperature is increased to 60 ℃ within 30min, maintaining for 30min, increasing to 80 ℃, maintaining for 120min, reducing to 60 ℃, maintaining for 60min, reducing to 40 ℃, maintaining for 60min, and cooling to the temperature of-40 ℃ in a cold well, carrying out vacuum degree freeze drying at-50 KPa, drying to obtain a semi-finished product with the water content of about 20%, packaging and sealing, and then putting into the refrigeration house at the temperature of 0 ℃ for water-splitting for 24h for. The freeze-drying parameters can be adjusted at the right time according to the actual conditions.
(2) Same as example 1 (2)
(3) And (3) filling the semi-finished products in the steps (1) and (2) into an open environment-friendly paper convenient bowl (cup) with 40g to 220ml according to the proportion of 9 (mushrooms) to 1 (egg flowers), and finally drying, sterilizing and cooling the semi-finished products by adopting a microwave drying and sterilizing process with the microwave intensity of 10W/g, the temperature controlled at 85 ℃, the drying and sterilizing time of 30min and the cooling time of 20min, wherein the water content of the final products is less than 5%. Then adding a seasoning bag (spicy, salty chicken, salty beef, salty tomato, salty shallot and the like) into each bowl (cup), sealing in time, and then inspecting and packaging. The rehydration rate of the soup base product can reach 8.6, the fragrance is strong, the taste is crisp, tender, smooth and bright in color.

Claims (6)

1. A method for producing convenient and nutritional edible mushroom soup bases by combining freeze drying and microwave drying is characterized by comprising the following steps:
(1) selecting fresh edible fungi, trimming (slitting), cleaning, blanching, curing, cooling, draining, dishing, quick-freezing at low temperature, and freeze-drying at low temperature to obtain a semi-finished product with the water content of about 20%;
(2) firstly, breaking shells of fresh poultry eggs, separating, beating eggs, curing egg flowers, cooling, draining, dishing, quickly freezing at low temperature, and freeze-drying at low temperature to obtain a semi-finished product with the water content of about 20%;
(3) subpackaging the semi-finished products prepared in the step (1) and the step (2) into an open convenient bowl (cup) according to the ratio determined by the process;
(4) drying, sterilizing and cooling by adopting a microwave drying and dehydrating process to ensure that the water content of the final product is less than 5 percent and the temperature is kept at the normal temperature;
(5) and (4) respectively adding one seasoning packet into the subpackage bowls (cups) produced in the step (4), immediately sealing the dried finished product subpackage bowls (cups), and then inspecting and packaging.
2. The method according to claim 1, wherein according to the steps (1) and (2), various soup materials are processed into semi-finished products with water content of about 20% for standby.
3. The method according to claim 1, wherein in the step (3), the one or two edible fungus raw material semi-finished products and the frangipani semi-finished products are packaged in an open convenient bowl (cup) according to the ingredient proportion determined by the technology and are not limited to being packaged in the convenient bowl (cup).
4. The method according to claim 1, characterized in that step (4) further uses a microwave drying process to dry the combined soup material in the convenient bowl (cup) from about 20% water content to below 5% water content and instantly cools to normal temperature.
5. The method according to claim 1, characterized in that in the step (4), the microwave dehydration and drying are adopted, and meanwhile, the sterilization treatment is completed on the product, so that the drying index of the product is met, the quality safety requirement of the product is realized, and the shelf life of the product is prolonged.
6. The method according to claim 1, wherein in step (5), the closed packaging should be performed immediately after the seasoning packet is placed in the soup bowl (cup).
CN201811243265.9A 2018-10-24 2018-10-24 Method for producing convenient and nutritional edible mushroom soup base by combining freeze drying with microwave drying Pending CN111084363A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201811243265.9A CN111084363A (en) 2018-10-24 2018-10-24 Method for producing convenient and nutritional edible mushroom soup base by combining freeze drying with microwave drying

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201811243265.9A CN111084363A (en) 2018-10-24 2018-10-24 Method for producing convenient and nutritional edible mushroom soup base by combining freeze drying with microwave drying

Publications (1)

Publication Number Publication Date
CN111084363A true CN111084363A (en) 2020-05-01

Family

ID=70392126

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201811243265.9A Pending CN111084363A (en) 2018-10-24 2018-10-24 Method for producing convenient and nutritional edible mushroom soup base by combining freeze drying with microwave drying

Country Status (1)

Country Link
CN (1) CN111084363A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111912174A (en) * 2020-07-24 2020-11-10 中华全国供销合作总社南京野生植物综合利用研究所 Method for processing dendrobium health food by combining vacuum low-temperature freeze drying with microwave drying
CN113261658A (en) * 2021-05-17 2021-08-17 云南易门丛山食用菌有限责任公司 Freeze-dried edible mushroom seasoning process
CN114732126A (en) * 2022-05-27 2022-07-12 泌阳亿健食品有限公司 Edible mushroom prefabricated dish and preparation process thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101228896A (en) * 2007-10-23 2008-07-30 江南大学 Method of combining freeze-dry and vacuum microwave drying to preparing fruits, vegetables and aquatic leisure food
CN103120338A (en) * 2012-11-29 2013-05-29 南京财经大学 Production method for ready-to-eat instant nutritive edible fungus soup
CN103251088A (en) * 2013-05-28 2013-08-21 马鞍山沁玖洲食品有限公司 Freeze-dry process preparation method of bulk vegetable egg flower soup base

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101228896A (en) * 2007-10-23 2008-07-30 江南大学 Method of combining freeze-dry and vacuum microwave drying to preparing fruits, vegetables and aquatic leisure food
CN103120338A (en) * 2012-11-29 2013-05-29 南京财经大学 Production method for ready-to-eat instant nutritive edible fungus soup
CN103251088A (en) * 2013-05-28 2013-08-21 马鞍山沁玖洲食品有限公司 Freeze-dry process preparation method of bulk vegetable egg flower soup base

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
卢锡纯编: "《园艺产品贮藏加工》", 31 January 2012, 中国轻工业出版社 *
李瑞杰等: "冷冻干燥与后续真空微波联合干燥开发草莓休闲食品", 《食品与生物技术学报》 *
李自强: "《园艺产品贮藏与加工技术》", 31 December 2013, 重庆大学出版社 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111912174A (en) * 2020-07-24 2020-11-10 中华全国供销合作总社南京野生植物综合利用研究所 Method for processing dendrobium health food by combining vacuum low-temperature freeze drying with microwave drying
CN113261658A (en) * 2021-05-17 2021-08-17 云南易门丛山食用菌有限责任公司 Freeze-dried edible mushroom seasoning process
CN114732126A (en) * 2022-05-27 2022-07-12 泌阳亿健食品有限公司 Edible mushroom prefabricated dish and preparation process thereof

Similar Documents

Publication Publication Date Title
CN104522551B (en) A preparation method for high-fiber recombinant asparagus chips
CN101869133B (en) Method for preparing peach crisps by microwave vacuum drying
CN102613283B (en) Fruit vacuum freeze drying method
CN102302134A (en) Production method for non-oil instant edible fungus chips
CN109699976B (en) Method for making high-brittleness mashed potato crisp chips with red rose petals
CN111084363A (en) Method for producing convenient and nutritional edible mushroom soup base by combining freeze drying with microwave drying
CN102524856A (en) Method for producing instinct soup cubes by vacuum freeze-drying technology
CN107410973A (en) Fresh-keeping fruit and vegetable is compressed in the production of cryogenic temperature freezing drying equipment
CN102630743A (en) Technology for producing dried bamboo shoots with high rehydration capability
CN1325640A (en) A dewatered hand-pulled Muslims, noodles with beaf and its production technology
CN101999447A (en) Method for preparing freeze-dried longans
KR101682121B1 (en) Manufacturing method for Kochujang-gulbi using cold air dried yellow corvina
CN104799287A (en) Processing method of instant freeze-drying flavor fresh cocoon silk reeling pupae
CN101623109A (en) Lyophilized instant meat ball and preparation method
CN105361027A (en) Kiwi berry leisure food preparation method
CN102405954B (en) Combined drying method for making uniformly dehydrated fish balls capable of being quickly reconstituted
CN111184062A (en) Pickled Chinese cabbage microwave vacuum freeze-drying processing method
CN105994588A (en) Processing method for vacuum freeze-dried banana
CN106551360A (en) A kind of condiment for instant noodles block and preparation method thereof
KR102378224B1 (en) Manufacturing method for frozen rice including yeast water having function of delaying senescence
CN108740061A (en) A kind of food and drink dried bean curd substituting dried eggs with vegetable protein
CN105982252A (en) Processing method of vacuum freeze-dried kelp
CN104509812A (en) Method for preparing potato rice
CN111912174A (en) Method for processing dendrobium health food by combining vacuum low-temperature freeze drying with microwave drying
CN114568621B (en) Preparation and restoration method of instant dumplings capable of realizing synchronous dehydration/rehydration of skin and stuffing

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: 20200501