JP2002262819A - Method for cortinellus shiitake processing - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a processed food of Cortinellus shiitake in which since conventional Cortinellus shiitake has disadvantages that raw Cortinellus shiitake is deficient in flavor and dried Cortinellus shiitake requires a time for reconstitution, the processed food of Cortinellus shiitake has not such disadvantages, namely the processed food does not require a long time for reconstitution and can be instantly used as a foodstuff and to provide a method for Cortinellus shiitake processing. SOLUTION: This method for Cortinellus shiitake processing is characterized in that raw Cortinellus shiitake cut into a proper thickness and size is heated, dried, immersed in low-temperature warm water for a proper time and subjected to solid-liquid separation, these treatments are carried out several times with changing liquid at each time, each separated liquid is individually preserved and dried into powder and commercialized. Finally, the Cortinellus shiitake obtained by the solid-liquid separation is bagged in a state immersed in a liquid obtained by adding a saccharide to a proper amount of the separated liquid and commercialized.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed product of a shiitake mushroom, and more particularly, to a method for processing raw shiitake mushrooms into cooking utensils and powdering a liquid obtained during the processing to form a shiitake mushroom. It relates to a processing method.

[0002]

2. Description of the Related Art Raw or dried shiitake mushrooms are widely used as ingredients for various dishes. Raw shiitake mushrooms may be ready for cooking, but are significantly inferior to dried shiitake mushrooms in terms of flavor. Dried shiitake mushrooms are suitable as ingredients because they bring out the unique flavor of shiitake mushrooms, but it takes time to return them when cooking.

[0003]

As described above, conventional shiitake mushrooms have the disadvantage that raw ones lack flavor and dried ones take a long time to return. Therefore, an object of the present invention is to provide a processed product and a processing method of shiitake mushroom which do not have such a drawback, that is, can be used immediately as a food material without returning time.

[0004]

According to the present invention, a raw shiitake mushroom cut into an appropriate thickness and size is heated and dried, immersed in low-temperature hot water for an appropriate time, and then subjected to solid-liquid separation. In a state where the separated liquids are individually stored, dried and powdered to commercialize, and finally shiitake mushrooms obtained by solid-liquid separation are immersed in a liquid obtained by adding a sugar to an appropriate amount of the separated liquid. The above problem was solved by a method for processing shiitake mushrooms, which is characterized by being packed in a bag and commercialized.

[0005]

DESCRIPTION OF THE PREFERRED EMBODIMENTS A method for processing shiitake mushrooms according to the present invention will be described in detail. This processing method goes through the following steps. (1) Raw Material Preparation Step As raw material, raw shiitake mushrooms such as raw wood cultivation or fungal bed cultivation with good freshness are used. The raw shiitake mushrooms are lightly washed to remove attached mud, dirt and the like.

(2) Cutting Step The raw shiitake mushroom is cut into a shaft portion and a bulk portion, which are further sliced to an appropriate thickness and shredded to an appropriate size.

(3) Drying process In general, shiitake mushrooms are dried in the sun. However, this method not only takes much time but also does not produce the unique flavor of shiitake mushrooms. ° C
Is heated and dried with hot air. The processing time is usually 2 to 3 hours. If this drying method is used,
In addition to being able to dry quickly, lenthionine is produced to fully exploit the unique flavor of roasted shiitake mushrooms.

(4) Immersion Step The shiitake mushrooms that have undergone the above-mentioned drying step are immersed in lukewarm water at about 35 ° C., and allowed to stand for several hours. In that case, the mixing ratio of the shiitake mushroom is 1 g of water and 30 g of shiitake mushroom to 100 g.
The degree is appropriate.

(5) Solid-Liquid Separation Step The solid-liquid separation treatment is an operation of separating shiitake mushrooms immersed in the above immersion step from the liquid, and is performed in several stages.
That is, the liquid obtained by the first solid-liquid separation treatment is stored as the No. 1 dashi, and the removed shiitake mushroom is immersed again in fresh water in the same manner as in the above immersion step. Thereafter, the liquid obtained by solid-liquid separation is stored as No. 2 dash, and thereafter, it is similarly manufactured up to about No. 4 dash (No. 5 dash is usually the limit).

(6) Dashi powdering step This is a step of drying and pulverizing the No. 1 to No. 4 dashi obtained by the solid-liquid separation treatment. Nos. 1 to 4 have different flavors because the extracted components are slightly different,
Each can be used according to the purpose and purpose.

(7) Freezing step The shiitake mushrooms finally separated through several solid-liquid separation treatments are immersed in the first or second dashi, for example, by adding a 10% solution of sugar cane. Then, the water in the shiitake mushroom is replaced with sugar (sugar replacement). In this case, the mixing ratio (weight ratio) of the shiitake mushroom to the mash liquid is about 1: 2. Thereby, the flavor of the shiitake mushroom is maintained.
Then, it is packed in a bag in the immersed state and commercialized as it is or in a chilled or frozen state.

[0012] Bagged products are usually stored frozen and thawed at the time of cooking, but the thawing takes no time and can be used immediately as a foodstuff. Although this shiitake mushroom is in a raw state, since it has been dried once, its flavor has been sufficiently extracted, and furthermore, it is immersed in a liquid obtained by adding sugar to the first or second dashi and frozen. Therefore, the flavor is maintained without escaping.

[0013]

According to the present invention, as described above, according to the present invention, a processed shiitake mushroom product having a flavor similar to that of dried shiitake mushroom, which can be immediately used as a food material like raw shiitake mushroom, is obtained. From the liquid obtained during the processing, several kinds of shiitake mushroom powder processed products having slightly different flavors can be obtained.

Claims (5)

[Claims] 1. A process of heating and drying raw shiitake mushrooms cut to an appropriate thickness and size, immersing them in low-temperature hot water for an appropriate period of time, and performing solid-liquid separation over several orders by changing the liquid each time. It is stored individually, dried and powdered for commercialization, and finally, shiitake mushrooms obtained by solid-liquid separation are commercialized by being bagged in a state where a suitable amount of the separated liquid is added with sugar. A method for processing shiitake mushrooms. 2. The method for processing shiitake mushrooms according to claim 1, wherein the heating and drying are performed with hot air at 60 ° C. to 80 ° C. 3. The method of processing shiitake mushrooms according to claim 1, wherein the hot water immersion after the heating and drying is performed by mixing shiitake mushrooms in a ratio of 30 g to 100 g per liter of water. 4. The method for processing shiitake mushrooms according to claim 1, wherein the solid-liquid separation operation is performed up to a fourth stage. 5. The method for processing shiitake mushrooms according to claim 1, wherein the bags are frozen after being packed.