CN104000178A - Preparation method of instant fruity crisp fungus chips - Google Patents

Abstract

The invention discloses a preparation method of instant fruit-flavored fungus chips, which comprises the following steps: (1) removing impurities: removing impurities. (2) Fertilization: After removing impurities, immerse the dried fungus in the fruity sauce for 4 hours. The amount of fruity sauce should be able to submerge the cured fungus. The formula ratio of the fruit flavor sauce is: 0.008% of sucralose, 0.06% of malic acid, 7% of concentrated fruit juice (green apple juice, Sydney juice, etc., can be selected according to the taste). (3) Shaping: tear the wood ear block into flakes. (4) Ripening: Heat the fruity sauce soaked with fungus to 90-100°C for 10 minutes. (5) Taste: After ripening, let it stand for 16-18 hours to taste. (6) Quick-freezing: After the fungus tastes good, quick-freeze for more than 30 minutes. (7) Freeze-drying: Freeze-drying at -50°C for 24 hours using a freeze-drying machine. (8) Packing: Inflatable packing. The invention solves the problems that the fungus is difficult to taste, is inconvenient to eat, and has few types of products, etc., and well fills the gap in the product market.

Description

A kind of preparation method of instant fruity fungus chips

technical field

The invention relates to a method for preparing instant food, in particular to a method for preparing agaric by freeze-drying, and belongs to the field of food processing.

Background technique

Black fungus is rich in cellulose and special plant pectin, as well as rich in protein, iron, calcium and vitamins. Among them, the protein content is equivalent to that of meat, iron is 10 times higher than meat, calcium is 20 times that of meat, V _B2 is more than 10 times that of vegetables, and it also contains a variety of amino acids and trace elements.

Modern medical research has proved that black fungus has the functions of nourishing qi and strengthening the body, nourishing the kidney and nourishing the stomach, and promoting blood circulation. , can lubricate the intestines, promote digestion and prevent constipation. It is a universally recognized natural health food.

In recent years, with the rapid development of the fungus industry, the artificial cultivation technology of fungus has been improved day by day, which has laid a rich raw material resource base for the development and utilization of fungus products.

With the continuous improvement of people's living standards and the continuous enhancement of health awareness, fungus products with nutritional and health benefits are favored by consumers. The pursuit of nature, convenience, nutrition and health care has become a fashion, and the development of food at home and abroad is also developing in the direction of natural raw materials and convenient consumption. "Green consumption" is on the rise all over the world.

As a big black fungus producing country, the deep processing of black fungus in my country is relatively backward. At present, there are few black fungus processed products in my country, only bagged and boxed black fungus, compressed block black fungus and very few fresh-keeping black fungus. Only by deep processing the black fungus and developing fungus products that are convenient to eat and have good palatability, can the development of the fungus industry be driven and the added value of the fungus products be increased; it can truly play a role in the market; at the same time, it can also add rich nutrition and palatability to the consumer market Good fungus convenience food.

Contents of the invention

Based on the nutritional and health benefits of the fungus and the extensive awareness of consumers on the fungus products, the present invention invents a preparation method for instant fruit-flavored fungus chips, which makes the fungus products convenient to eat and has a good taste, suitable for all ages.

In order to solve the above-mentioned technical problems, the invention provides a kind of preparation method of instant fruity fungus chips, the steps are:

(1) Removal of impurities: removal of impurities.

(2) Fertilization: After removing impurities, immerse the dried fungus in the fruity sauce for 4 hours. The amount of fruity sauce should be able to submerge the cured fungus.

(3) Shaping: tear the wood ear block into flakes.

(4) Ripening: Heat the fruity sauce soaked with fungus to 90-100°C for 10 minutes.

(5) Taste: After ripening, let it stand for 16-18 hours to taste.

(6) Quick-freezing: After the fungus tastes good, quick-freeze for more than 30 minutes.

(7) Freeze-drying: Freeze-drying at -50°C for 24 hours using a freeze-drying machine.

(8) Packing: Inflatable packing.

Further, the formula ratio of the fruit flavor sauce is: 0.008% of sucralose, 0.06% of malic acid, 7% of concentrated fruit juice (green apple juice, pear juice, etc., the corresponding concentrated fruit juice can be selected according to the taste).

The invention solves the problems that the fungus is difficult to taste, is inconvenient to eat, and has few types of products, etc., and well fills the gap in the product market.

Detailed ways

The present invention will be described in further detail below.

A preparation method of instant fruity fungus chips, the specific steps are as follows:

(1) Removal of impurities: remove a series of impurities in the black fungus. Such as through washing and handsome selection.

(2) Fertilization: After removing impurities, immerse the dried fungus in the fruity sauce for 4 hours. The amount of fruity sauce should be able to submerge the cured fungus. The formula ratio of the fruit flavor sauce is: 0.008% of sucralose, 0.06% of malic acid, 7% of concentrated fruit juice (green apple juice, Sydney juice, etc., can be selected according to taste).

(3) Shaping: tear the wood ear block by hand into flakes.

(4) Ripening: Heat the fruity sauce soaked with fungus to 90-100°C, and this process lasts for about 10 minutes.

(5) Taste: Leave it for about 16-18 hours after ripening, until it is completely tasty.

(6) Quick-freezing: After the fungus tastes good, quick-freeze for more than 30 minutes.

(7) Freeze-drying: Freeze-drying at -50°C for 24 hours using a freeze-drying machine.

(8) Packing: Inflatable packing.

Claims (2)

1. a kind of preparation method of instant fruity fungus chips, is characterized in that, its steps are: (1) Removal of impurities: removal of impurities; (2) Fertilization: After removing impurities, soak the dried fungus in the fruit flavored sauce for 4 hours. The amount of fruit flavored sauce should be able to submerge the cured fungus; (3) Shaping: tear the wood ear block into flakes; (4) Ripening: heat the fruity sauce soaked with fungus to 90-100°C for 10 minutes; (5) Taste: leave it for 16-18 hours after ripening; (6) Quick-freezing: the fungus is quick-frozen for more than 30 minutes after tasting; (7) Freeze-drying: using a freeze-drying machine, freeze-drying at -50°C for 24 hours; (8) Packing: Inflatable packing. 2. the preparation method of a kind of instant fruity fungus chips according to claim 1, is characterized in that, the formula ratio of described fruity sauce is: sucralose 0.008%, malic acid 0.06%, concentrated fruit juice ( Green apple juice, pear juice, etc., you can choose the corresponding concentrated juice according to taste) 7%.