Method for preparing oil-immersed domestic fungus cans

A technology for edible fungi and canned food, which is applied in the field of preparation of oil-soaked edible fungus cans, can solve the problems that the preparation method of oil-soaked edible fungus cans is not involved, and achieves the effects of good taste, rich nutrition and long shelf life.

Inactive Publication Date: 2008-01-30
QINGDAO MEIFUDE FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production process described in the above two documents is basically the production process commonly used in the field of canned food production, and does not involve the preparation method of oil-immersed edible mushroom cans

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The preparation method of embodiment 1 oil soaked mushroom

[0026] 1. Boiled

[0027] In the sandwich pot, according to the weight ratio of the mushroom and water, add water and the fresh mushroom after cleaning and removing impurities, heat to boil, then add salt (2.5%), citric acid (0.3 %), white vinegar (5%) and a small amount of garlic and black pepper, continue heating to boiling, remove and drain the water after constant temperature for 20 minutes. The above-mentioned ratios of adding salt, citric acid and white vinegar are percentages by weight based on edible fungi.

[0028] 2. Fried

[0029] According to the ratio of 100:15 by weight of the mushroom and the sunflower oil, the sunflower oil is firstly added into the frying container, the mushroom is added after being heated to 150° C., and the mushroom is fried for 30 minutes.

[0030] 3. Seasoning

[0031] Add 1 grain of garlic, 1 gram of black pepper, and 0.5 gram of purple crisp into the cleaned and drie...

Embodiment 2

[0035] The preparation method of embodiment 2 oil-immersed mixed mushrooms

[0036] 1. Pretreatment of mushrooms, shiitake mushrooms and oyster mushrooms

[0037] The salted mushrooms, shiitake mushrooms and oyster mushrooms are washed with running water until there is no salty taste, and then selected and removed; wherein, the weight ratio of the mushrooms, mushrooms and oyster mushrooms is 34:33:33.

[0038] 2, boiled

[0039] In the jacketed pot, add water in the ratio of 1:1.5 by weight of the above-mentioned mixed mushrooms and water, heat to boiling, then add the above-mentioned pretreated mixed mushrooms, salt (2.2%), citric acid (0.4%), and white vinegar (6%), garlic, black pepper continue to be heated to boiling, constant temperature 40 minutes, then pull out, drain water. The above-mentioned ratios of adding salt, citric acid and white vinegar are percentages by weight based on edible fungi.

[0040] 3. Fried

[0041] Add sunflower oil at a ratio of 100:20 betwee...

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PUM

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Abstract

The invention relates to a preparation method of an oil-immersed edible fungus can, comprising the following steps: (1) the cleaned and cleared edible fungus is cooked in water for 10-50min, and added with flavoring during the cooking period; (2) the water cooked fungus is leached, stir-fried with oil under 100-180 DEG C for 10-50min; (3) the stir-fried edible fungus is packed into packing container, and sealed after being filled with edible oil. The can prepared by the method of the invention has a good taste, rich nutrition and a long quality guaranteed period.

Description

technical field [0001] The invention relates to a method for preparing canned food, more specifically, a method for preparing canned edible mushrooms soaked in oil. Background technique [0002] Canned food is generally soaked in sugar or salt. Canned edible mushrooms soaked in oil are mainly sold in Italy and the Netherlands. They are newly developed products. There are few domestic manufacturers and they are still in the stage of product development. "Aquatic Science and Technology Information" 2003, 30 (2) has a paper entitled "Discussion on the Processing Technology of Canned Oil-soaked Sardines", which introduces the production process of canned oil-soaked smoked sardines. , raw material processing, salting, tank filling, dehydration, adding ingredients, vacuum sealing, sterilization, cooling, heat preservation test, packaging, and finished products. The application number is 96117329.7, and the Chinese patent titled "The Production Method of Canned Shiitake Mushrooms"...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23B7/153A23L19/00
Inventor 赵哲
Owner QINGDAO MEIFUDE FOODS
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