CN104381994A - Preparation method of instant black fungus - Google Patents
Preparation method of instant black fungus Download PDFInfo
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- CN104381994A CN104381994A CN201410650306.1A CN201410650306A CN104381994A CN 104381994 A CN104381994 A CN 104381994A CN 201410650306 A CN201410650306 A CN 201410650306A CN 104381994 A CN104381994 A CN 104381994A
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- 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
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Abstract
The invention discloses a preparation method of instant black fungus. The preparation method comprises the following steps: sorting black fungus, cleaning, namely respectively putting sorted black fungus into cleaning boxes according to categories for cleaning; steaming, putting the sorted and cleaned black fungus into a container, and introducing steam with the temperature of 55-70 DEG C into the container at normal pressure for steaming for 4-8 minutes, wherein a steam generation liquid of the steam is mountain spring water added with a certain amount of salt; compressing and drying to ensure that the content of moisture in dehydrated black fungus is controlled to be 3-6%; and packaging, namely weighing the dried black fungus, and packaging. Compared with conventional deep processing of black fungus, the preparation method disclosed by the invention can be used for significantly improving the processing efficiency, food safety, nutritional components, convenience and taste, and can be used for providing a variety of temperatures for foaming; after foaming, seasonings are added into the instant black fungus, and the instant black fungus can be directly eaten as a cold dish after being uniformly stirred; and the instant black fungus disclosed by the invention can be applied to a variety of dining environments and is higher in practicability.
Description
Technical field
The present invention relates to the field that auricularia auriculajudae deep processing becomes ready-to-eat food, be specifically related to a kind of preparation method of instant edible tree fungi.
Background technology
Auricularia auriculajudae, another name black fungus, its color and luster is dark brown, and quality is soft, delicious flavour, nutritious, can element can meat or fish, not only add greatly elegance for Chinese food, and can nourish blood and preserve youthful looks, make us skin ruddy, radiant, and can hypoferric anemia etc. be prevented and treated, there is a lot of medicinal efficacy.
Current auricularia auriculajudae deep processing, normally eat as hot pickled mustard tube by auricularia auriculajudae, its holding time is shorter, taste is single, and pickle because of other vegetable simultaneously, in curing process, whether the nutritive value of food materials can run off or cancel out each other, or generation noxious material, have no way of investigating, and mostly adopt artificial in the process of pickling, low and the very easily breed bacteria of production efficiency, unfavorable to the preservation in later stage, make its most product quality guarantee period not long, this just gives the working (machining) efficiency of the deep processing of auricularia auriculajudae, food security, nutritional labeling, convenience and different tastes and mouthfeel, propose more to be strict with.
Summary of the invention
The present invention has designed and developed a kind of preparation method of instant edible tree fungi.The present invention is than traditional auricularia auriculajudae deep processing, working (machining) efficiency, food security, nutritional labeling, convenience, mouthfeel are all significantly improved, and add flavoring, become cold dish and directly eat after mixing thoroughly after various temperature can be provided to foam, it can be used for multiple eating surroundings, and practicality is stronger.
Technical scheme provided by the invention is:
A preparation method for instant edible tree fungi, comprising:
Step one, sorting, by soaked auricularia auriculajudae raw material by size, quality classifies, different size, in its process of the auricularia auriculajudae of different quality, its time steamed differs, same and opinion, has adverse influence to the mouthfeel in its later stage, and rejects the impurity that raw material inside exists;
Step 2, cleaning, puts into cleaning box respectively to the auricularia auriculajudae category after sorting and cleans;
Step 3, steam, auricularia auriculajudae after sorting is put into container, the steam passing into 55 ~ 70 degree in normal pressure situation steams 4-8 minute, auricularia auriculajudae includes rich in protein, vitamin and mineral matter, too high steaming temperature easily makes its nutrient loss, the steam generation liquid of described steam is the mountain spring water adding certain salt, the percentage by weight of described salt is 3%-6%, the steam adding salt can not only have to auricularia auriculajudae the effect steamed, and also has sterilization, extends effect of its shelf-life, the auricularia auriculajudae after steaming can be made to have certain salinity simultaneously, direct-edible;
Step 4, compression, drying, the auricularia auriculajudae steamed is compressed, then the auricularia auriculajudae after compression is controlled to freeze at the temperature of-30 ~-35 degree, put into vacuum to dehydrate, while vacuum dehydration makes the taste of auricularia auriculajudae not change, ensure that the nutrition of its inside is unlikely to disappearance very much, make the moisture control of the auricularia auriculajudae after dewatering at 3%-6%, the moisture content of auricularia auriculajudae is too low, although its shelf-life can extend, but the mouthfeel of auricularia auriculajudae is not good when it is edible, but moisture content is too high, the later stage easily rots or goes mouldy, and keeps the phase shorter;
Step 5, encapsulation, is undertaken weighing and encapsulating by dried auricularia auriculajudae, then facilitates box by putting into together with seasoning bag after vacuum sterilization, and the other side's Bedpan outside is encapsulated by plastic sheeting;
Described cleaning box comprises upper cartridge body and lower box body,
The top of described upper cartridge body is provided with water inlet pipe and rabbling mechanism, side, side bottom described lower box body is provided with the discharge mechanism running through lower box body, waste water is discharged by it after having cleaned, one end of described discharge mechanism and the inwall of lower box body are at same plane, the other end protrudes from the outer wall of lower box body, the inside of described discharge mechanism is also provided with many dividing plates, together flow out with water from discharge mechanism for intercepting auricularia auriculajudae, and the side of described discharge mechanism is provided with baffle plate, the first rubber layer is provided with in described baffle plate, described first rubber layer inside offers the groove matched with discharge mechanism, for the delivery port of discharge mechanism is carried out effective shutoff, prevent the phenomenon occurring spilling water in cleaning process,
Described seasoning handbag oil scraper material bag, enriching vegetable bag, dry flavor pack, vinegar bag.
End bottom described upper cartridge body is relatively set into the concave station of L shape structure, the end at described lower box body top is configured to inverted U-shaped boss, the inwall of described L shape structure concave station, inverted U-shaped boss is provided with the second rubber layer, for sealing cleaning box inside, prevent in whipping process, water overflows from tray interior, the bottom of described lower box body is provided with dividing plate, described dividing plate is provided with discontinuous multiple through hole, for being separated with the impurity in water in cleaning process by auricularia auriculajudae.
Described baffle plate adopts the mode of hinge to be fixed on the side of discharge mechanism, described rabbling mechanism one end is at least provided with one deck and stirs layer, described stirring layer is made up of arranged in a crossed manner at least two blocks of level boards, the two ends free ending tool of described level board has radian upwards, and cleaning box inside is stretched in one end that described rabbling mechanism has stirring layer, for stirring the auricularia auriculajudae being positioned at cleaning box inside, the impurity remained in auricularia auriculajudae is separated with auricularia auriculajudae endosome, and the other end runs through upper cartridge body top and is connected with motor.
Describedly steam in process, the steam passing into 60 degree in normal pressure situation steams 6 minutes, and the heavy percentage of described salt is 4%.
In described compression, dry run, the auricularia auriculajudae after compression is controlled freeze at the temperature of-32 degree, put into vacuum and dehydrate, make the moisture control of the auricularia auriculajudae after dewatering 4%.
Described oil plant bag is made up of sesame oil, chilli oil, peanut oil, Zanthoxylum essential oil, oil of ginger, garlic oil, the weight ratio of described sesame oil is 5%-8%, the weight ratio of described chilli oil is 3%-5%, the weight ratio of described peanut oil is 3.5%-5.5%, the weight ratio of described Zanthoxylum essential oil is 2%-4%, and the weight ratio of described oil of ginger is 0.8%-1.2%, the weight ratio of described garlic oil is 0.8%-1.2%.
Described enriching vegetable bag is made up of green onion, hot red pepper, celery, mushroom, onion, the weight ratio of described green onion is 0.2%-1%, the weight ratio of described hot red pepper is 0.5%-1.2%, the weight ratio of described celery is 0.8%-1.5%, the weight ratio of described mushroom is 1%-2%, and the weight ratio of described onion is 1%-2%.
Described dry flavor pack is made up of salt, monosodium glutamate, digested tankage, spices powder, sugar, the weight ratio of described salt is 1%-3%, and the weight ratio of described monosodium glutamate is 1%-2%, and the weight ratio of described digested tankage is 2%-4%, the weight ratio of described spices powder is 1%-2%, and the weight ratio of described sugar is 1%-2%.
The preparation method of instant edible tree fungi of the present invention, because having carried out abundant boiling in its manufacturing process, water by normal temperature, high temperature various temperature foams, high temperature 2-4 minute under normal circumstances, normal temperature 3-7 minute, and add flavoring according to the taste difference of oneself, and form the cold dish of unique flavor, very convenient.
The preparation method of instant edible tree fungi of the present invention, because process is to the separately preparation of the auricularia auriculajudae of different size, classification, adopt normal temperature to steam because it steams in process simultaneously, though longer relative to its time of high pressure steaming, but it does not destroy auricularia auriculajudae internal fiber, add quantitative salt when steam generation liquid simultaneously, make the steam adding salt can not only have to auricularia auriculajudae the effect steamed, also there is sterilization, extend effect of its shelf-life, the auricularia auriculajudae after steaming can be made to have certain salinity simultaneously, also direct-edible without flavoring after foaming.
The preparation method of instant edible tree fungi of the present invention, adopt vacuum dehydration in its compression, drying steps, while the taste of auricularia auriculajudae is not changed, ensure that the nutrition of its inside does not lack very much, when its later stage is eaten, auricularia auriculajudae has certain toughness, and mouthfeel is better.
The preparation method of instant edible tree fungi of the present invention, its preparation process all can realize batch operation by machine, and production efficiency is high, simultaneously not easily breed bacteria in process, and food security aspect is significantly improved than manual operation.
Accompanying drawing explanation
Fig. 1 is the structural representation of the cleaning box in a kind of instant edible tree fungi processing method of the present invention;
Fig. 2 is the Facad structure schematic diagram of the cleaning box lower box body in a kind of instant edible tree fungi processing method of the present invention.
Detailed description of the invention
Below in conjunction with accompanying drawing, the present invention is described in further detail, can implement according to this with reference to description word to make those skilled in the art.
A preparation method for instant edible tree fungi, is characterized in that, comprising:
Step one, sorting, by soaked auricularia auriculajudae raw material by size, quality classifies, and the impurity that raw material inside exists to be rejected;
Step 2, cleaning, cleans the cleaning box 10 that the auricularia auriculajudae category after sorting is put into as shown in Figure 1-2 respectively;
Step 3, steams, and the auricularia auriculajudae after sorting is put into container, and the steam passing into 55 ~ 70 degree in normal pressure situation steams 4-8 minute, and the steam generation liquid of described steam is the mountain spring water adding certain salt, and the percentage by weight of described salt is 3%-6%;
Step 4, compression, drying, compress the auricularia auriculajudae steamed, and then controlled by the auricularia auriculajudae after compression to freeze at the temperature of-30 ~-35 degree, puts into vacuum and dehydrate, make the moisture control of the auricularia auriculajudae after dewatering at 3%-6%;
Step 5, encapsulation, is undertaken weighing and encapsulating by dried auricularia auriculajudae, then facilitates box by putting into together with seasoning bag after vacuum sterilization, and the other side's Bedpan outside is encapsulated by plastic sheeting;
Described cleaning box 10 comprises upper cartridge body 100 and lower box body 200,
The top of described upper cartridge body 100 is provided with water inlet pipe 110 and rabbling mechanism 120, side, side bottom described lower box body 200 is provided with the discharge mechanism 210 running through lower box body, one end of described discharge mechanism 210 and the inwall of lower box body 200 are at same plane, the other end protrudes from the outer wall of lower box body 200, the inside of described discharge mechanism 210 is also provided with many dividing plates 211, and the side of described discharge mechanism 210 is provided with baffle plate 212, the first rubber layer 213 is provided with in described baffle plate 212, described first rubber layer 213 inside offers the groove 214 matched with discharge mechanism 210,
Described seasoning handbag oil scraper material bag, enriching vegetable bag, dry flavor pack, vinegar bag.
End bottom described upper cartridge body 100 is relatively set into the concave station 130 of L shape structure, the end at described lower box body 200 top is configured to inverted U-shaped boss 220, the inwall of described L shape structure concave station 130, inverted U-shaped boss 220 is provided with the second rubber layer (not shown), the bottom of described lower box body 200 is provided with dividing plate 230, described dividing plate 230 is provided with discontinuous multiple through hole (not shown).
Described baffle plate 212 adopts the mode of hinge to be fixed on the side of discharge mechanism 210, described rabbling mechanism 120 one end is at least provided with one deck and stirs layer 121, described stirring layer 121 is made up of arranged in a crossed manner at least two blocks of level boards 122, the two ends free ending tool of described level board 122 has radian upwards, and cleaning box 10 inside is stretched in one end that described rabbling mechanism 120 has stirring layer 121, the other end runs through upper cartridge body 100 top and is connected with motor (not shown).
Describedly steam in process, the steam passing into 60 degree in normal pressure situation steams 6 minutes, and the heavy percentage of described salt is 4%.
In described compression, dry run, the auricularia auriculajudae after compression is controlled freeze at the temperature of-32 degree, put into vacuum and dehydrate, make the moisture control of the auricularia auriculajudae after dewatering 4%.
Described oil plant bag is made up of sesame oil, chilli oil, peanut oil, Zanthoxylum essential oil, oil of ginger, garlic oil, the weight ratio of described sesame oil is 5%-8%, the weight ratio of described chilli oil is 3%-5%, the weight ratio of described peanut oil is 3.5%-5.5%, the weight ratio of described Zanthoxylum essential oil is 2%-4%, and the weight ratio of described oil of ginger is 0.8%-1.2%, the weight ratio of described garlic oil is 0.8%-1.2%.
Described enriching vegetable bag is made up of green onion, hot red pepper, celery, mushroom, onion, the weight ratio of described green onion is 0.2%-1%, the weight ratio of described hot red pepper is 0.5%-1.2%, the weight ratio of described celery is 0.8%-1.5%, the weight ratio of described mushroom is 1%-2%, and the weight ratio of described onion is 1%-2%.
Described dry flavor pack is made up of salt, monosodium glutamate, digested tankage, spices powder, sugar, the weight ratio of described salt is 1%-3%, and the weight ratio of described monosodium glutamate is 1%-2%, and the weight ratio of described digested tankage is 2%-4%, the weight ratio of described spices powder is 1%-2%, and the weight ratio of described sugar is 1%-2%.
Embodiment 1
Step one, sorting, by soaked auricularia auriculajudae raw material by size, quality classifies, and the impurity that raw material inside exists to be rejected;
Step 2, cleaning, puts into cleaning box respectively to the auricularia auriculajudae category after sorting and cleans;
Step 3, steams, and the auricularia auriculajudae after sorting is put into container, and the steam passing into 55 degree in normal pressure situation steams 7 minutes, and the steam generation liquid of described steam is the mountain spring water adding certain salt, and the percentage by weight of described salt is 6%;
Step 4, compression, drying, compress the auricularia auriculajudae steamed, and then controlled by the auricularia auriculajudae after compression to freeze at the temperature of-30 degree, puts into vacuum and dehydrate, make the moisture control of the auricularia auriculajudae after dewatering 3%;
Step 5, encapsulation, is undertaken weighing and encapsulating by dried auricularia auriculajudae, then facilitates box by putting into together with seasoning bag after vacuum sterilization, and the other side's Bedpan outside is encapsulated by plastic sheeting;
Time edible, adopted by packaged auricularia auriculajudae the water soaking of 30 degrees Celsius after 5 minutes, drop goes out moisture, adds flavoring and edible according to taste.
Embodiment 2
A preparation method for instant edible tree fungi, is characterized in that, comprising:
Step one, sorting, by soaked auricularia auriculajudae raw material by size, quality classifies, and the impurity that raw material inside exists to be rejected;
Step 2, cleaning, puts into cleaning box respectively to the auricularia auriculajudae category after sorting and cleans;
Step 3, steams, and the auricularia auriculajudae after sorting is put into container, and the steam passing into 60 degree in normal pressure situation steams 6 minutes, and the steam generation liquid of described steam is the mountain spring water adding certain salt, and the percentage by weight of described salt is 4%;
Step 4, compression, drying, compress the auricularia auriculajudae steamed, and then controlled by the auricularia auriculajudae after compression to freeze at the temperature of-32 degree, puts into vacuum and dehydrate, make the moisture control of the auricularia auriculajudae after dewatering 4%;
Step 5, encapsulation, is undertaken weighing and encapsulating by dried auricularia auriculajudae, then facilitates box by putting into together with seasoning bag after vacuum sterilization, and the other side's Bedpan outside is encapsulated by plastic sheeting;
Time edible, adopted by packaged auricularia auriculajudae the water soaking of 50 degrees Celsius after 4 minutes, drop goes out moisture, adds flavoring and edible according to taste.
The preparation method of embodiment 3 one kinds of instant edible tree fungis, is characterized in that, comprising:
Step one, sorting, by soaked auricularia auriculajudae raw material by size, quality classifies, and the impurity that raw material inside exists to be rejected;
Step 2, cleaning, puts into cleaning box respectively to the auricularia auriculajudae category after sorting and cleans;
Step 3, steams, and the auricularia auriculajudae after sorting is put into container, and the steam passing into 70 degree in normal pressure situation steams 4 minutes, and the steam generation liquid of described steam is the mountain spring water adding certain salt, and the percentage by weight of described salt is 3%;
Step 4, compression, drying, compress the auricularia auriculajudae steamed, and then controlled by the auricularia auriculajudae after compression to freeze at the temperature of-35 degree, puts into vacuum and dehydrate, make the moisture control of the auricularia auriculajudae after dewatering 6%;
Step 5, encapsulation, is undertaken weighing and encapsulating by dried auricularia auriculajudae, then facilitates box by putting into together with seasoning bag after vacuum sterilization, and the other side's Bedpan outside is encapsulated by plastic sheeting;
Time edible, adopted by packaged auricularia auriculajudae the water soaking of 100 degrees Celsius after 2 minutes, drop goes out moisture, adds flavoring and edible according to taste.
Oil plant bag in described seasoning bag can need to be modulated into as white oil taste, pericarpium zanthoxyli schinifolii taste, spicy, fragrant pungent etc. plant taste according to difference, digested tankage in described dry flavor pack can be arranged to chop digested tankage according to taste, the various powders forms such as beef digested tankage, mutton digested tankage, halogen meat digested tankage.
The preparation method of instant edible tree fungi of the present invention, because having carried out abundant boiling in its manufacturing process, water by normal temperature, high temperature various temperature foams, high temperature 2-4 minute under normal circumstances, normal temperature 3-7 minute, and add flavoring according to the taste difference of oneself, and form the cold dish of unique flavor, very convenient.
The preparation method of instant edible tree fungi of the present invention, because process is to the separately preparation of the auricularia auriculajudae of different size, classification, adopt normal temperature to steam because it steams in process simultaneously, though longer relative to its time of high pressure steaming, but it does not destroy auricularia auriculajudae internal fiber, add quantitative salt when steam generation liquid simultaneously, make the steam adding salt can not only have to auricularia auriculajudae the effect steamed, also there is sterilization, extend effect of its shelf-life, the auricularia auriculajudae after steaming can be made to have certain salinity simultaneously, also direct-edible without flavoring after foaming.
The preparation method of instant edible tree fungi of the present invention, adopt vacuum dehydration in its compression, drying steps, while the taste of auricularia auriculajudae is not changed, ensure that the nutrition of its inside does not lack very much, when its later stage is eaten, auricularia auriculajudae has certain toughness, and mouthfeel is better.
The preparation method of instant edible tree fungi of the present invention, its preparation process all can realize batch operation by machine, and production efficiency is high, simultaneously not easily breed bacteria in process, and food security aspect is significantly improved than manual operation.
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the legend described.
Claims (8)
1. a preparation method for instant edible tree fungi, is characterized in that, comprising:
Step one, sorting, by soaked auricularia auriculajudae raw material by size, quality classifies, and the impurity that raw material inside exists to be rejected;
Step 2, cleaning, puts into cleaning box respectively to the auricularia auriculajudae category after sorting and cleans;
Step 3, steams, and the auricularia auriculajudae after sorting is put into container, and the steam passing into 55 ~ 70 degree in normal pressure situation steams 4-8 minute, and the steam generation liquid of described steam is the mountain spring water adding certain salt, and the percentage by weight of described salt is 3%-6%;
Step 4, compression, drying, compress the auricularia auriculajudae steamed, and then controlled by the auricularia auriculajudae after compression to freeze at the temperature of-30 ~-35 degree, puts into vacuum and dehydrate, make the moisture control of the auricularia auriculajudae after dewatering at 3%-6%;
Step 5, encapsulation, is undertaken weighing and encapsulating by dried auricularia auriculajudae, then facilitates box by putting into together with seasoning bag after vacuum sterilization, and the other side's Bedpan outside is encapsulated by plastic sheeting;
Described cleaning box comprises upper cartridge body and lower box body,
The top of described upper cartridge body is provided with water inlet pipe and rabbling mechanism, side, side bottom described lower box body is provided with the discharge mechanism running through lower box body, one end of described discharge mechanism and the inwall of lower box body are at same plane, the other end protrudes from the outer wall of lower box body, the inside of described discharge mechanism is also provided with many dividing plates, and the side of described discharge mechanism is provided with baffle plate, be provided with the first rubber layer in described baffle plate, described first rubber layer inside offers the groove matched with discharge mechanism;
Described seasoning handbag oil scraper material bag, enriching vegetable bag, dry flavor pack, vinegar bag.
2. the preparation method of instant edible tree fungi as claimed in claim 1, it is characterized in that, end bottom described upper cartridge body is relatively set into the concave station of L shape structure, the end at described lower box body top is configured to inverted U-shaped boss, the inwall of described L shape structure concave station, inverted U-shaped boss is provided with the second rubber layer, the bottom of described lower box body is provided with dividing plate, described dividing plate is provided with discontinuous multiple through hole.
3. the preparation method of instant edible tree fungi as claimed in claim 1, it is characterized in that, described baffle plate adopts the mode of hinge to be fixed on the side of discharge mechanism, described rabbling mechanism one end is at least provided with one deck and stirs layer, described stirring layer is made up of arranged in a crossed manner at least two blocks of level boards, the two ends free ending tool of described level board has radian upwards, and cleaning box inside is stretched in one end that described rabbling mechanism has stirring layer, and the other end runs through upper cartridge body top and is connected with motor.
4. the preparation method of instant edible tree fungi as claimed in claim 1, is characterized in that, described in steam in process, the steam passing into 60 degree in normal pressure situation steams 6 minutes, and the heavy percentage of described salt is 4%.
5. the preparation method of instant edible tree fungi as claimed in claim 1, it is characterized in that, in described compression, dry run, the auricularia auriculajudae after compression is controlled freeze at the temperature of-32 degree, put into vacuum to dehydrate, make the moisture control of the auricularia auriculajudae after dewatering 4%.
6. the preparation method of instant edible tree fungi as claimed in claim 1, it is characterized in that, described oil plant bag is made up of sesame oil, chilli oil, peanut oil, Zanthoxylum essential oil, oil of ginger, garlic oil, the weight ratio of described sesame oil is 5%-8%, the weight ratio of described chilli oil is 3%-5%, the weight ratio of described peanut oil is 3.5%-5.5%, the weight ratio of described Zanthoxylum essential oil is 2%-4%, and the weight ratio of described oil of ginger is 0.8%-1.2%, the weight ratio of described garlic oil is 0.8%-1.2%.
7. the preparation method of instant edible tree fungi as claimed in claim 1, it is characterized in that, described enriching vegetable bag is made up of green onion, hot red pepper, celery, mushroom, onion, the weight ratio of described green onion is 0.2%-1%, the weight ratio of described hot red pepper is 0.5%-1.2%, the weight ratio of described celery is 0.8%-1.5%, the weight ratio of described mushroom is 1%-2%, and the weight ratio of described onion is 1%-2%.
8. the preparation method of instant edible tree fungi as claimed in claim 1, it is characterized in that, described dry flavor pack is made up of salt, monosodium glutamate, digested tankage, spices powder, sugar, the weight ratio of described salt is 1%-3%, the weight ratio of described monosodium glutamate is 1%-2%, the weight ratio of described digested tankage is 2%-4%, and the weight ratio of described spices powder is 1%-2%, and the weight ratio of described sugar is 1%-2%.
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| CN201410650306.1A CN104381994B (en) | 2014-11-14 | 2014-11-14 | The preparation method of a kind of instant Auricularia |
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| CN201410650306.1A CN104381994B (en) | 2014-11-14 | 2014-11-14 | The preparation method of a kind of instant Auricularia |
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| CN104939045A (en) * | 2015-05-27 | 2015-09-30 | 安徽先知缘食品有限公司 | Process for preparing cold black fungus dressed with sauce |
| CN105831727A (en) * | 2016-04-06 | 2016-08-10 | 百色三宝生物技术有限公司 | Production method of selenium-rich instant agaric food |
| CN106307481A (en) * | 2016-08-15 | 2017-01-11 | 达州市农业科学研究院 | Making method of convenient funguses |
| CN106616930A (en) * | 2015-11-03 | 2017-05-10 | 东北林业大学 | Flaky instant black fungus processing process |
| CN106616946A (en) * | 2016-12-30 | 2017-05-10 | 三只松鼠股份有限公司 | Black fungus in mature vinegar and preparation method thereof |
| CN107006841A (en) * | 2017-04-03 | 2017-08-04 | 天津农学院 | A kind of instant black fungus and preparation method |
| CN107136466A (en) * | 2017-06-14 | 2017-09-08 | 哈尔滨汉洋食用菌种植有限公司 | The preparation method of non-pigment preservative free instant bagged mushroom |
| CN107259519A (en) * | 2017-08-11 | 2017-10-20 | 广元亿明生物科技有限公司 | A kind of instant edible tree fungi and preparation method thereof |
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| JP2005177331A (en) * | 2003-12-22 | 2005-07-07 | Mitsubishi Electric Corp | Washing machine |
| CN1586294A (en) * | 2004-09-06 | 2005-03-02 | 王克军 | Method for producing instant edible tree fungi and mountain wild vegetable |
| CN101292729B (en) * | 2008-05-28 | 2011-11-02 | 南京雨润食品有限公司 | Deep processing technique for black fungus |
| CN102342318A (en) * | 2011-09-07 | 2012-02-08 | 大连铭德生态农业专业合作社 | Vacuum freeze drying process for fruits and vegetables |
| TWM458821U (en) * | 2013-04-30 | 2013-08-11 | Univ Asia | Black fungus thin slice making device |
| CN103461971A (en) * | 2013-09-29 | 2013-12-25 | 吉林省农业科学院 | Method for making black fungus snack food |
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2014
- 2014-11-14 CN CN201410650306.1A patent/CN104381994B/en not_active Expired - Fee Related
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| CN104939045A (en) * | 2015-05-27 | 2015-09-30 | 安徽先知缘食品有限公司 | Process for preparing cold black fungus dressed with sauce |
| CN106616930A (en) * | 2015-11-03 | 2017-05-10 | 东北林业大学 | Flaky instant black fungus processing process |
| CN105831727A (en) * | 2016-04-06 | 2016-08-10 | 百色三宝生物技术有限公司 | Production method of selenium-rich instant agaric food |
| CN106307481A (en) * | 2016-08-15 | 2017-01-11 | 达州市农业科学研究院 | Making method of convenient funguses |
| CN106616946A (en) * | 2016-12-30 | 2017-05-10 | 三只松鼠股份有限公司 | Black fungus in mature vinegar and preparation method thereof |
| CN107006841A (en) * | 2017-04-03 | 2017-08-04 | 天津农学院 | A kind of instant black fungus and preparation method |
| CN107136466A (en) * | 2017-06-14 | 2017-09-08 | 哈尔滨汉洋食用菌种植有限公司 | The preparation method of non-pigment preservative free instant bagged mushroom |
| CN107259519A (en) * | 2017-08-11 | 2017-10-20 | 广元亿明生物科技有限公司 | A kind of instant edible tree fungi and preparation method thereof |
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