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Edible fungi prepared food and production method

A production method and technology for cooked food, applied in food preparation, application, food science and other directions, can solve the problems of under-frying, perishable or stale, fried and burnt mushrooms, etc. The effect of nutrition

Inactive Publication Date: 2008-12-24
李怀平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many kinds of fried edible mushroom foods on the market, but they generally have the following defects: they are generally operated manually, and the oil temperature and frying time cannot be accurately controlled, so it is easy to fry the shiitake mushrooms to burnt or undercooked, and the nutritional content cannot be guaranteed and easy to fry. bad or bad taste
In the production process, a small amount of ultraviolet lamps are generally used for sterilization, and the sterilization effect is not good, which will affect the shelf life of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Weigh the following raw materials for each component: 4320 grams of diced mushrooms, 290 grams of chili powder, 20 grams of monosodium glutamate, 30 grams of salt, 1017 grams of maltose, 203 grams of white sugar, 1530 grams of flour, 30 grams of sesame seeds, and 80 grams of spices. Remove impurities and wash the raw materials of shiitake mushrooms, put them in food-grade material basins, add salt and stir quickly, the marinating conditions are: the temperature is controlled at 38°C, and the marinating time is 5 minutes; first-grade bean salad oil is used for marinating Good shiitake mushrooms are fried at a constant temperature, the oil temperature is controlled at 115°C, and the frying time is 12 minutes. After the frying is completed, cool to 38°C with an air cooler.

[0023] First add monosodium glutamate and spices prepared according to the proportion, stir for 2 minutes, then add chili powder, sesame, and stir again for 5 minutes to make the ingredients even; disso...

Embodiment 2

[0026] Weigh the following raw materials for each component: 4000 grams of shiitake mushrooms, 280 grams of chili powder, 16 grams of monosodium glutamate, 25 grams of salt, 950 grams of maltose, 180 grams of white sugar, 1350 grams of flour, 21 grams of sesame seeds, and 70 grams of spices. Remove impurities and wash the raw materials of shiitake mushrooms, put them in food-grade bowls, add salt, and stir quickly. The marinating conditions are as follows: the temperature is controlled at 38°C, and the marinating time is 4 minutes; first-grade bean salad oil is used for marinating. Good shiitake mushrooms are fried at constant temperature, the oil temperature is controlled at 110°C, and the frying time is 15 minutes. After frying, cool down to 38°C with an air cooler.

[0027] First add monosodium glutamate and spices prepared according to the proportion, stir for 2 minutes, then add chili powder, sesame, and stir again for 5 minutes to make the ingredients even; dissolve malto...

Embodiment 3

[0030] Weigh the following raw materials for each component: 4500 grams of diced mushrooms, 320 grams of chili powder, 25 grams of monosodium glutamate, 32 grams of salt, 1100 grams of maltose, 236 grams of white sugar, 1760 grams of flour, 40 grams of sesame seeds, and 90 grams of spices. Remove impurities and wash the raw materials of shiitake mushrooms, put them in food-grade material basins, add salt and stir quickly, the marinating conditions are: the temperature is controlled at 38°C, and the marinating time is 5 minutes; first-grade bean salad oil is used for marinating Good shiitake mushrooms are fried at a constant temperature, the oil temperature is controlled at 120°C, and the frying time is 15 minutes. After the frying is completed, cool down to 38°C with an air cooler.

[0031] First add monosodium glutamate and spices prepared according to the proportion, stir for 2 minutes, then add chili powder, sesame, and stir again for 5 minutes to make the ingredients even; ...

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PUM

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Abstract

The invention discloses edible fungus delicatessen and a preparation method thereof; the delicatessen is prepared with cubed mushroom, salad oil, chili powder, monosodium glutamate, salt, sugar, flour, sesame and special spice by a certain ratio. The invention has a unique prescription and good taste, adopts an innovative preserving and freshness keeping technology to obviously reduce the addition of preservative, and obviously prolong the product guarantee period.

Description

technical field [0001] The invention belongs to the technical field of cooked food production, and in particular relates to a formula and a preparation method of edible mushroom cooked food. Background technique [0002] Edible mushrooms are famous for their rich nutrition, delicious taste and unique flavor. Studies have shown that edible fungi are rich in protein, vitamins, minerals, dietary fiber and polysaccharide active substances, among which water-soluble polysaccharides and acidic polysaccharides can improve human immunity and have anti-tumor activity; dietary fiber has the effect of promoting gastrointestinal motility. It can accelerate the excretion of food residues and toxic substances, and effectively prevent obesity, senile constipation, hemorrhoids and other diseases. Therefore edible fungus is a rare delicious food, and regular use is extremely beneficial to human health. [0003] However, edible fungi are highly seasonal and difficult to keep fresh. They nee...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/01A23L31/00
Inventor 李怀平
Owner 李怀平
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