Mushroom laver soup material preparation method
The present invention relates to a mushroom laver soup material preparation method, and belongs to the technical field of food preparation. The mushroom laver soup material preparation method comprises: 1) material preparation; 2) steam explosion; 3) mixing; 4) centrifugal drying; 5) drying by bakin...
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| creator | ZHAO DEKUAN |
| description | The present invention relates to a mushroom laver soup material preparation method, and belongs to the technical field of food preparation. The mushroom laver soup material preparation method comprises: 1) material preparation; 2) steam explosion; 3) mixing; 4) centrifugal drying; 5) drying by baking; and 6) packaging. According to the invention, steam explosion is adopted to complete a material cooking process so as to substantially reduce a boiling time and reduce energy consumption by about 90%; with steam explosion, heat energy of the material can be converted into mechanical energy during the steam explosion process so as to separate lignin and cellulose and dissolve amylopectin, the expansion cooling physical processes is generated along with the steam explosion process, and the temperature is reduced to a room temperature from the before-explosion temperature of 200-250 DEG C, such that the cooling treatment is not required, a lot of time and energy sources are saved, and material processing continuity is achieved. |
| format | Patent |
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The mushroom laver soup material preparation method comprises: 1) material preparation; 2) steam explosion; 3) mixing; 4) centrifugal drying; 5) drying by baking; and 6) packaging. According to the invention, steam explosion is adopted to complete a material cooking process so as to substantially reduce a boiling time and reduce energy consumption by about 90%; with steam explosion, heat energy of the material can be converted into mechanical energy during the steam explosion process so as to separate lignin and cellulose and dissolve amylopectin, the expansion cooling physical processes is generated along with the steam explosion process, and the temperature is reduced to a room temperature from the before-explosion temperature of 200-250 DEG C, such that the cooling treatment is not required, a lot of time and energy sources are saved, and material processing continuity is achieved.</description><language>eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2015</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20150722&DB=EPODOC&CC=CN&NR=103689704B$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20150722&DB=EPODOC&CC=CN&NR=103689704B$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ZHAO DEKUAN</creatorcontrib><title>Mushroom laver soup material preparation method</title><description>The present invention relates to a mushroom laver soup material preparation method, and belongs to the technical field of food preparation. 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According to the invention, steam explosion is adopted to complete a material cooking process so as to substantially reduce a boiling time and reduce energy consumption by about 90%; with steam explosion, heat energy of the material can be converted into mechanical energy during the steam explosion process so as to separate lignin and cellulose and dissolve amylopectin, the expansion cooling physical processes is generated along with the steam explosion process, and the temperature is reduced to a room temperature from the before-explosion temperature of 200-250 DEG C, such that the cooling treatment is not required, a lot of time and energy sources are saved, and material processing continuity is achieved.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2015</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZND3LS3OKMrPz1XISSxLLVIozi8tUMhNLEktykzMUSgoSi1ILEosyczPU8hNLcnIT-FhYE1LzClO5YXS3AxKbq4hzh66qQX58anFBYnJqXmpJfHOfoYGxmYWluYGJk5OxkQpAgC7ziv6</recordid><startdate>20150722</startdate><enddate>20150722</enddate><creator>ZHAO DEKUAN</creator><scope>EVB</scope></search><sort><creationdate>20150722</creationdate><title>Mushroom laver soup material preparation method</title><author>ZHAO DEKUAN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN103689704BB3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2015</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>ZHAO DEKUAN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ZHAO DEKUAN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Mushroom laver soup material preparation method</title><date>2015-07-22</date><risdate>2015</risdate><abstract>The present invention relates to a mushroom laver soup material preparation method, and belongs to the technical field of food preparation. The mushroom laver soup material preparation method comprises: 1) material preparation; 2) steam explosion; 3) mixing; 4) centrifugal drying; 5) drying by baking; and 6) packaging. According to the invention, steam explosion is adopted to complete a material cooking process so as to substantially reduce a boiling time and reduce energy consumption by about 90%; with steam explosion, heat energy of the material can be converted into mechanical energy during the steam explosion process so as to separate lignin and cellulose and dissolve amylopectin, the expansion cooling physical processes is generated along with the steam explosion process, and the temperature is reduced to a room temperature from the before-explosion temperature of 200-250 DEG C, such that the cooling treatment is not required, a lot of time and energy sources are saved, and material processing continuity is achieved.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Mushroom laver soup material preparation method |
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