Preparation method of instant hypsizygus marmoreus

The invention relates to the technical field of food processing, in particular to a preparation method of instant hypsizygus marmoreus, which comprises the following steps: S1, careful selection and pretreatment of hypsizygus marmoreus: selecting hypsizygus marmoreus meeting quality requirements, an...

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Bibliographische Detailangaben
Hauptverfasser:	CHEN JIANHUA, SHI HUAMING, LU DONGHE, RAO JIANQING, LIN SIYAN, ZHANG DI, RAO RUIYE, HE YASAN, YING LIHUA
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention relates to the technical field of food processing, in particular to a preparation method of instant hypsizygus marmoreus, which comprises the following steps: S1, careful selection and pretreatment of hypsizygus marmoreus: selecting hypsizygus marmoreus meeting quality requirements, and cleaning and pre-cooling the selected hypsizygus marmoreus; the seafood mushrooms subjected to pre-cooling treatment are put into the nutrient enrichment liquid to be soaked for a certain time, so that the seafood mushrooms fully absorb nutritional ingredients, and the soaking time can be adjusted according to the size and density of the seafood mushrooms. The hypsizygus marmoreus nutritional value is effectively improved, through soaking treatment, the hypsizygus marmoreus can fully absorb nutritional ingredients such as vitamins and mineral substances in the nutrient enrichment liquid, so that richer and more balanced nutrition sources are provided for consumers, and the nutritional value of the hypsizygus marm