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Flavor mushroom pickled vegetable product and preparing method thereof

A technology of shiitake mushrooms and kimchi, applied in the field of flavored shiitake mushroom kimchi products and their preparation, which can solve the problems of complicated processing, affecting appetite, lack of delicious taste, refreshing taste, etc., and achieve the effect of convenience food, easy storage, and convenient carrying

Inactive Publication Date: 2009-11-25
朱新成 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main problems to be solved are: traditional shiitake mushrooms are mostly prepared by burning and boiling, and the processing is complicated, which is difficult to meet people's needs for convenience and speed; shiitake mushroom products have a single flavor and lack delicious and refreshing feeling, which affects people's appetite

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] The preparation process of this example shiitake mushroom product is as follows:

[0012] 1. Shiitake mushroom processing: select fresh shiitake mushrooms, select, wash, add water and boil for 4 minutes, take out, drain and cool.

[0013] 2. Preparation of kimchi water: Take drinking water, prepare a solution with a salt concentration of 6% and a sugar concentration of 8%, add 1% pepper, 1% garlic, 3% ginger and 1% pepper, boil for 5 minutes, and cool to room temperature , and then insert lactic acid bacteria (Lactobacillus bulgaricus) at a concentration of 3%, and incubate at 37° C. for 20 hours.

[0014] 3. Soaking: Add the processed shiitake mushrooms to the pickle water, the kimchi water should be submerged in the shiitake mushrooms, seal and ferment at 32°C for 3 days.

[0015] 4. Packing and sterilization: packing and sterilizing to get the finished product.

Embodiment 2

[0017] The preparation process of this example shiitake mushroom product is as follows:

[0018] 1. Raw material processing: select dried shiitake mushrooms, select, wash, soak in water 0.8 times the weight of shiitake mushrooms for 3 hours, add water and boil for 4 minutes, take out, drain and cool.

[0019] 2. Preparation of kimchi water: Take drinking water, prepare a solution with a salt concentration of 6% and a sugar concentration of 8%, add 2% garlic, 3% ginger, and 0.5% five-spice powder, boil the water for 5 minutes, cool, add 10% old brine.

[0020] 3. Soaking: add the processed shiitake mushrooms to the pickle water, the kimchi water should be submerged with the shiitake mushrooms, seal and ferment at 28°C for 3 days.

[0021] 4. Packing and sterilization: packing and sterilizing to get the finished product.

Embodiment 3

[0023] The preparation process of this example shiitake mushroom product is as follows:

[0024] 1. Shiitake mushroom processing: select fresh shiitake mushrooms, select, wash, add water and boil for 4 minutes, take out, drain and cool.

[0025] 2. Preparation of kimchi water: Take drinking water, prepare a solution with a salt concentration of 6% and a sugar concentration of 8%, add 2% garlic, 3% five-spice powder, boil for 5 minutes, cool, and then add Leuconostoc enterococcus 3%, Lactobacillus plantarum 1%, Lactobacillus brevis 1%.

[0026] 3. Soaking: add the processed shiitake mushrooms to the pickle water, the kimchi water must be submerged with the shiitake mushrooms, seal and ferment for 5 days at 25°C.

[0027] 4. Blending: Add 5% sweetened carrots, 5% sour cucumbers, and 5% spicy cabbage by total weight to the shiitake mushroom pickles, and mix well.

[0028] 5. Packaging sterilization: packaging sterilization, that is, the finished product.

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PUM

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Abstract

The present invention discloses a flavour mushroom pickled vegetable product and a preparing method thereof, and relates to the pickled vegetable product fermented by edible mushroom and a preparing method thereof. The preparing method comprises the following steps: selecting the mushrooms, cleaning, boiling, preparing the pickling water, pickling, mixing, packaging, sterilizing, etc. The flavour mushroom pickled vegetable product of the invention has the advantages of unique flavour, delicious taste, tender mouthfeel, excellent softness, crisp mouthfeel and better taste. The flavour mushroom pickled vegetable product of the invention is a delicious, nutritious, healthy and convenient food which integrates the functions of supplementing nutrition, nourishing and regulating the immunity of human body.

Description

technical field [0001] The invention belongs to the field of deep processing of edible fungi, and in particular relates to a flavored shiitake mushroom pickle product and a preparation method thereof. Background technique [0002] Shiitake mushrooms are a nutritious and delicious food, and also have high medicinal value. It can improve human immunity, lower blood pressure, reduce cholesterol levels, prevent and treat various diseases, and prolong life. According to reports, every 100g of shiitake mushrooms contains 18.4g of protein, 4.8g of fat, 59.3g of carbohydrates, 8.5g of crude fiber, 120mg of calcium, 420mg of phosphorus, 25mg of iron, and vitamin B 1 0.07mg, vitamin B 2 1.13mg, as well as vitamin C, more than 30 kinds of enzymes and 18 kinds of amino acids, 7 of which are essential amino acids for the human body. In addition, it also contains ergosterol (provitamin D), which is rare in general vegetables, double-stranded RNA with immune function, and lentinan. [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/28A23L1/29A23L31/00
Inventor 朱新成王杰李长春王元方
Owner 朱新成
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