Spicy pleurotus eryngii

A technology of spicy apricot and Pleurotus eryngii, applied in application, food preparation, food science, etc., can solve the problems of perishability and limited storage time of fresh products, and achieve the effect of delicious taste, difficult storage and rich nutrition

Inactive Publication Date: 2010-09-29
DALIAN GAISHI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the limited storage time of fresh products and perishability, after processing in the factory, not only the Pleurotus eryngii ca

Method used

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Embodiment Construction

[0017] The present invention will be further explained below in conjunction with embodiment.

[0018] The production process of spicy Pleurotus eryngii is:

[0019] a. Raw material acceptance treatment: the raw material is salted Pleurotus eryngii slices with a length and width of 2-8cm and a thickness of 0.4cm, with a salinity of more than 18%. Remove impurities with a hair roller cleaner, and then clean them;

[0020] b. Precooking: put the king eryngii mushrooms into boiling water for precooking. ① Bleaching, 70-73°C, 60min, water: material = 6: 3-5, 1.0‰ sodium hyposulfite. ② Change the water to cook, water: material = 6: 3-5, 1.0‰ citric acid, above 95°C, keep for 60 minutes.

[0021] c. Cooling: Cool with running water for 30-36 hours, quickly cool to below 25°C, and bubbling water flow rate is 600kg / h·5 minutes;

[0022] d. Dehydration: dehydrate to 70% with a centrifuge;

[0023] e. Blending: Weigh the main ingredients and seasonings in the formula, and stir them e...

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Abstract

The invention discloses spicy pleurotus eryngii which comprises the following raw materials by weight ratio: 100% of dehydrated pleurotus eryngii, 2-3% of salt, 1-4% of fresh seasoning, 0.02-0.06% of chilli, 0.02-0.1% of spices and 1-8% of vegetable oil. The spicy pleurotus eryngii is prepared by the procedures of checking and accepting the raw materials, precooking, cooling, dehydrating, mixing, packaging, sterilizing and the like. The spicy pleurotus eryngii solves the problem of difficult storage of the pleurotus eryngii, avoids rot of the pleurotus eryngii through factory processing and adds taste; and the spicy pleurotus eryngii is spicy and delicious and convenient to eat, and has fresh taste and rich nutrition.

Description

technical field [0001] The invention relates to a spicy pleurotus eryngii and belongs to the technical field of food processing. Background technique [0002] Pleurotus eryngii, also known as Pleurotus eryngii, is a new rare edible mushroom variety that has been successfully developed and cultivated in recent years and integrates edible, medicinal, and dietotherapy. The mushroom body has the aroma of almonds, the meat is thick, the taste is fresh and tender, the taste is fragrant, and the nutrition is rich. It can cook dozens of delicious dishes. It also has the effects of lowering blood fat, lowering cholesterol, promoting gastrointestinal digestion, enhancing the body's immunity, and preventing cardiovascular diseases, and is very popular among people. However, due to the limited storage time of the fresh product, it is perishable. After processing in the factory, not only the Pleurotus eryngii can be preserved for a longer period of time, but also the special formula and...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L31/00
Inventor 盖泉泓尹伟
Owner DALIAN GAISHI FOOD
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