一种糖渍花菇保健脯的制作方法

Processing method of sugared health-care preserved flower mushroom

  • Inventors: LU JING
  • Assignees: 鲁静
  • Publication Date: February 18, 2015
  • Publication Number: CN-104351449-A

Abstract

本发明公开了一种糖渍花菇保健脯的制作方法,属于食品加工领域。其特征在于:采用原料选择→热烫→浸泡→糖渍→糖煮→烘干→包装→成品的加工工艺流程。有益效果:本发明产品呈扁圆形,洁白透明,鲜甜可口,质嫩味鲜,营养丰富,带有香甜味和花菇的清香味;本产品有利于调节人体新陈代谢,延缓衰老,且食用方便,还具有防癌抗癌的功效。
The invention discloses a processing method of sugared health-care preserved flower mushroom, and belongs to the field of food processing. The processing method is characterized by adopting the process flows as follows: selecting a raw material, blanching, soaking, sugaring, cooking in sugar water, drying, packaging, and obtaining a finished product. The processing method has the benefits as follows: the sugared health-care preserved flower mushroom is oblate, white and transparent, fresh, sweet and tasty, tender and delicious, and rich in nutrition, and has fragrance and sweetness as well as a fresh scent of the flower mushroom; the sugared health-care preserved flower mushroom helps to regulate body metabolism and relay aging, is convenient to eat, and has cancer-preventative and anti-cancer effects.

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Patent Citations (1)

    Publication numberPublication dateAssigneeTitle
    CN-101731421-AJune 16, 2010汪平食用菌猴头菇蜜饯的加工方法

NO-Patent Citations (1)

    Title
    严奉伟,等: "《食用菌深加工技术与工艺配方》", 31 May 2002

Cited By (1)

    Publication numberPublication dateAssigneeTitle
    CN-104738298-AJuly 01, 2015陶峰一种糖蜜草菇的制作方法