SHIITAKE JAPAN FEDERATION OF AGRICULTURAL COOPERATIVES;日本椎茸農業協同組合連合会
发明人:
AKAIKE MASATO,赤池 昌人
申请号：
JP2013273833
公开号：
JP2015116179A
申请日:
2013.12.18
申请国别(地区):
JP
年份:
2015
代理人:
摘要：
PROBLEM TO BE SOLVED: To provide a processed food material of dried shiitake mushroom "donko" having increased nutrients with no smell of shiitake, which is retort processed for long-term storage at normal temperature and easy cooking, capable of being directly cooked without restoration with cold water.SOLUTION: The method includes the successive steps of: (A) sun-drying a shiitake mushroom； (B) cutting off a hard tip of the dried shiitake mushroom immediately before cooking and the use of cold water； (C) immersing the dried shiitake mushroom in both of cold water and ozone water for 12 hours or more to remove the smell of the shiitake mushroom； (D) steaming restoration sap including umami components； (E) immersing the dried shiitake mushroom main raw material sufficiently containing cold water in the steamed restoration sap； (F) steaming it； (G) filling a retort bag (resistant to heat sterilization at 120°C for 30 min)； (H) removing oxygen from the bag with a vacuum packing machine for vacuum packaging； (I) performing primary heat sterilization； (J) cooling down to normal temperature； and (K) performing secondary high pressure sterilization which also serves as retort processing.【課題】 椎茸の臭みを消却し、栄養を増量させた干し椎茸（どんこ）と常温での長期保存を拡充し、簡便に調理に使用できレトルト加工し、戻し冷水加工をしないで即調理に使用出来る干し椎茸の加工食材を提供する。【解決手段】調理加工時直前に、天日干しした干し椎茸（Ａ）冷水前に石突き部を切除（Ｂ）し、冷水とオゾン水（Ｃ）の１２時間以上浸し漬けの併用で椎茸の臭みを除去し、旨味成分を保持した、戻し汁を蒸して、冷水を十分に含んだ（Ｄ）干し椎茸主原料を蒸し戻し汁（Ｅ）に浸して、蒸して（Ｆ）からレトルト袋（加熱殺菌１２０℃×３０分耐熱袋）に充填（Ｇ）し、真空包装機械にて袋の酸素を抜いて真空包装（Ｈ）して一次加熱殺菌（Ｉ）を行い、常温に冷まして（Ｊ）からレトルト加工兼ねた二次高圧滅菌（Ｋ）加工する。【選択図】図１
