Instant edible fungus with pickle pepper and its production process

A production method and technology of edible fungus, applied in food preparation, application, food preservation, etc., can solve problems such as single taste, inability to meet the needs of the public, single eating method, etc., and achieve the effects of storage resistance, bright color and delicious taste

Inactive Publication Date: 2012-05-23
杨永庆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In summary, the eating methods of the current edible fungi are single, the taste is single, and many problems such as the needs of the public cannot be satisfied. Therefore, new eating methods, new mouthfeel, and pickled pepper edible fungi rich in multiple nutritional components need to be provided. To enrich people's dining table

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1) Select edible fungi that are complete, fresh, free from disease, insects, impurities, and normal in color, and wash off the impurities on the fungus. The weight percent of edible mushroom is 70%;

[0028] 2) Put the edible fungus into boiling water at 100°C and cook for 10 minutes, then remove and cool;

[0029] 3), the edible fungus is graded and sliced;

[0030] 4) Choose fresh, ruddy, neatly pickled peppers, wash them, and dry them for later use. The weight percent of pickled pepper is 10%;

[0031] 5), adding pickled peppers to the sliced ​​edible mushrooms;

[0032] 6), put pickled peppers and edible mushrooms into retort bags;

[0033] 7) Add 4.5% salt, 0.1% sodium glutamate, 0.75% citric acid, and 0.2% vitamin C to 100°C purified water or distilled water, and mix to make soup. Add the soup into the cooking bag with edible mushrooms and pickled peppers, and vacuum seal the bag;

[0034] 8) The retort pouch is sterilized at 121°C for 20-30 minutes, then co...

Embodiment 2

[0042] 1), select complete, fresh, disease-free, insect-free, impurity, edible fungus with normal color and luster, wash off the impurity on the thalline, the weight percent of edible fungus is 85%;

[0043] 2) Put the edible fungus into boiling water at 100°C and cook for 15 minutes, then remove and cool;

[0044] 3), the edible fungus is graded and sliced;

[0045] 4), select fresh ruddy, neat good pickled peppers, clean, dry for subsequent use, the percentage by weight of pickled peppers is 15%;

[0046] 5), adding pickled peppers to the sliced ​​edible mushrooms;

[0047] 6), put pickled peppers and edible mushrooms into retort bags;

[0048] 7) Add 2% salt, 0.15% sodium glutamate, 0.1% citric acid, and 0.1% vitamin C to 85°C purified water or distilled water, and mix to make soup. Add the soup into the cooking bag with edible mushrooms and pickled peppers, and vacuum seal the bag;

[0049] 8) The retort pouch is sterilized at 121°C for 20-30 minutes, then cooled to 35...

Embodiment 3

[0051] 1), select complete, fresh, disease-free, insect-free, impurity, edible fungus with normal color and luster, wash off the impurity on the thalline, the weight percent of edible fungus is 65%;

[0052] 2), put the edible fungus into boiling water at 100°C and cook for 8 minutes, remove and cool;

[0053] 3), the edible fungus is graded and sliced;

[0054] 4), select fresh and ruddy, neat pickled peppers, clean them, dry them for subsequent use, and the percentage by weight of pickled peppers is 30%;

[0055] 5), adding pickled peppers to the sliced ​​edible mushrooms;

[0056] 6), put pickled peppers and edible mushrooms into retort bags;

[0057] 7) Add 3% salt, 0.2% sodium glutamate, 0.05% citric acid, and 0.15% vitamin C to 90°C purified water or distilled water, and mix to make soup. Add the soup into the cooking bag with edible mushrooms and pickled peppers, and vacuum seal the bag;

[0058] 8) The retort pouch is sterilized at 121°C for 20-30 minutes, then coo...

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PUM

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Abstract

The invention relates to a pickled chili edible fungus, which is prepared from the following materials in percentage by weight: 0.1 to 30 percent of Sichuan pickled chili, 65 to 85 percent of edible fungus as a main material, and 10 percent of cooking liquor. The formulation of the cooking liquor adopts the following components: 2 to 4.5 percent of common salt, 0.1 to 0.2 percent of sodium glutamate, 0.05 to 0.1 percent of citric acid, 0.1 to 0.2 percent of vitamin C, and more than 0 percent and less than or equal to 10 percent of purified water or distilled water. The pickled chili edible fungus is prepared according to the following steps sequentially: receiving inspection of the edible fungus raw material; rinsing, precooking, cooling the edible fungus raw material, and slicing the same in grade; preparing the pickled chili; adding the pickled chili; filling a retort pouch; preparing the cooking liquor; adding the cooking liquor; enveloping the pouch in vacuum; fertilizing and cooling the pouch; and checking up the package. The pickled chili edible fungus has bright color, hot, fresh and fragile taste, fleshy fungus meat, smooth and tender texture, delicious taste, rich nutrient, and storage stability.

Description

technical field [0001] The invention relates to a pickled pepper edible fungus and a preparation method thereof. Background technique [0002] At present, there are two kinds of edible fungi that are eaten in daily life, fresh edible fungi and pickled edible fungi, and there are relatively few types. Although fresh edible fungi are rich in nutrients, they have a single taste, and pickled edible fungi need to be desalted before eating. trouble. And when the edible mushroom is eaten, it still needs to be matched with other dishes. [0003] In summary, the eating methods of the current edible fungi are single, the taste is single, and many problems such as the needs of the public cannot be satisfied. Therefore, new eating methods, new mouthfeel, and pickled pepper edible fungi rich in multiple nutritional components need to be provided. To enrich people's dining table. Contents of the invention [0004] The purpose of the present invention is to disclose a unique combinati...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/28A23L1/218A23B7/10A23B7/157A23B7/154A23L31/00
Inventor 杨永庆
Owner 杨永庆
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