| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To provide a method for freeze-drying Cortinellus shiitake, which has no problems such as scattering of mushroom spore, colloidization of mushroom cellular tissue, variation of tissue by shrinkage, deformation of Cortinellus shiitake, heat damage etc., during drying, maintains the original form of raw Cortinellus shiitake to the fullest extent, is quickly restored to an original state in water during cooking and is excellently user friendly, especially a drying method for enhancing flavor and fragrance as well as nutrient of Cortinellus shiitake in the process of drying. <P>SOLUTION: The method for freeze-drying Cortinellus shiitake includes irradiating Cortinellus shiitake with an ultraviolet light for 20 minutes to 1 hour, hot-air drying the Cortinellus shiitake with hot air at 30-40°C for 1-2 hours, rapidly freezing the Cortinellus shiitake at -35 to -45°C for 10 minutes-1 hour and freeze-drying the rapidly frozen Cortinellus shiitake at -35 to -45°C in a vacuum state of 40-50×10<SP>-3</SP>torr for 21 to 48 hours. The method is expected to simultaneously have merits of freeze-drying to maintain the external shape of raw Cortinellus shiitake as it is during drying and to quickly restore Cortinellus shiitake to an original form in water during use and effects of increasing a vitamin D content by ultraviolet irradiation and flavor and fragrance of Cortinellus shiitake. <P>COPYRIGHT: (C)2009,JPO&INPIT</p> |
