Preparation method of oil-stewing lentinus edodes

A production method and technology of shiitake mushrooms are applied in food preparation, application, food science and other directions to achieve the effects of reasonable price, reasonable process and unique formula

Inactive Publication Date: 2012-08-15
ZHEJIANG LEXIANG HUAXI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the disadvantages of existing shiitake mushrooms such as poor taste, inconvenient eating, and no health care function, the present invention provides a fresh and tender mushroom, which is convenient to eat and has health care functions. Functional oil-braised shiitake mushrooms and preparation method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A stewed shiitake mushroom in oil, including shiitake mushrooms and seasoning, the stewed shiitake mushroom in oil also includes chili oil, the mass ratio of the three components is: shiitake mushroom: 100 parts; chili oil: 15 parts; seasoning: 6 parts.

[0028] The seasoning includes white sugar, edible salt, monosodium glutamate and spices, and the mass ratios of the four components are: white sugar: 3 parts, edible salt: 1.6 parts, monosodium glutamate: 0.7 parts, and spices: 0.4 parts.

[0029] The chili oil includes pure chili oil and edible vegetable oil, and the mass ratio of the two components is: pure chili oil: 1 part, edible vegetable oil: 1 part.

[0030] The shiitake mushrooms include fresh shiitake mushrooms or dried shiitake mushrooms.

Embodiment 2

[0032] A stewed shiitake mushroom in oil comprises shiitake mushrooms and seasoning, and the stewed shiitake mushroom in oil also includes chili oil, and the mass ratio of the three components is: shiitake mushroom: 100 parts; chili oil: 16 parts; seasoning: 8 parts.

[0033] The seasoning includes white sugar, edible salt, monosodium glutamate and spices, and the mass ratios of the four components are: white sugar: 4 parts, edible salt: 1.7 parts, monosodium glutamate: 0.8 parts, and spices: 0.5 parts. The chili oil includes pure chili oil and edible vegetable oil, and the mass ratio of the two components is: pure chili oil: 1 part, edible vegetable oil: 1.1 parts.

[0034] The shiitake mushrooms include fresh shiitake mushrooms or dried shiitake mushrooms.

Embodiment 3

[0036] A stewed shiitake mushroom in oil comprises shiitake mushrooms and seasoning, and the stewed shiitake mushroom in oil also includes chili oil, and the mass ratio of the three components is: shiitake mushroom: 100 parts; chili oil: 18 parts; seasoning: 10 parts.

[0037] The seasoning includes white sugar, edible salt, monosodium glutamate and spices, and the mass ratios of the four components are: white sugar: 4 parts, edible salt: 1.75 parts, monosodium glutamate: 0.85 parts, and spices: 0.5 parts.

[0038] The chili oil includes pure chili oil and edible vegetable oil, and the mass ratio of the two components is: pure chili oil: 1 part, edible vegetable oil: 1.15 parts.

[0039] The shiitake mushrooms include fresh shiitake mushrooms or dried shiitake mushrooms.

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PUM

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Abstract

The invention relates to oil-stewing lentinus edodes comprising lentinus edodes and flavoring. The oil-stewing lentinus edodes also comprises peppery oil. The quality proportion of the three components is as follows: 100 parts of lentinus edodes, 15-20 parts of peppery oil and 6-15 parts of flavoring. The preparation method of the oil-stewing lentinus edodes comprises the following steps: (1) taking the lentinus edodes, washing, fetching after putting into a kettle and boiling off and cooling for standby application; (2) putting the prepared flavoring into lentinus edodes pieces according to the quality proportion of 100 parts of lentinus edodes, 15-20 parts of peppery oil and 6-15 parts of flavoring, mixing, stirring evenly, bottling, adding the peppery oil, sealing, putting into a pressure cooker and sterilizing at high temperature; and (3) taking out of the pressure cooker, cooling and then preparing the oil-stewing lentinus edodes. The invention has fresh and tender mouth feel andconvenient eating and also has the function of health care.

Description

technical field [0001] The invention relates to a shiitake mushroom and a preparation method thereof. Background technique [0002] In recent years, with the acceleration of people's life rhythm and the continuous improvement of living standards, the diet structure is also constantly changing, and there are new requirements for the consumption of shiitake mushrooms, which are no longer limited to traditional frying and frying. It is a new trend to favor pre-prepared and ready-to-eat foods that are fresh, easy to eat, and have health benefits. However, there are not many shiitake mushrooms that meet this demand in the market. Contents of the invention [0003] In order to overcome the disadvantages of poor taste, inconvenient eating and no health care function of the existing shiitake mushrooms, the invention provides an oil-braised shiitake mushroom with fresh and tender taste, convenient eating, and health care function and a preparation method thereof. [0004] The t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/28A23L1/01A23L1/22A23L1/29A23L31/00
Inventor 陈千祥
Owner ZHEJIANG LEXIANG HUAXI FOOD CO LTD
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