Spicy hot wild mushroom

A wild mushroom and mala incense technology, applied in the application, food preparation, food science and other directions, can solve the problems of wild mushroom food promotion restrictions, lack of industrialization, standardization, and large-scale production, etc., to achieve delicious taste, rich nutrition, and storage. long time effect

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 lack of industrialization, standardization, and large-scale production, the promotion of wild mushroom food has been greatly restricted.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] The present invention will be further explained below in conjunction with embodiment.

[0020] A kind of making process of spicy fragrant wild mountain bacterium is:

[0021] a. Raw material acceptance treatment: clean the selected wild mushrooms with a hair roller cleaning machine to remove impurities, after salting, the salinity is above 18%, cut into pieces or slices of about 1cm;

[0022] b. Precooking: Precooking with boiling water, the mass ratio of water and material = 6:3-5, 1.0‰ citric acid, keep at 95°C for 60 minutes;

[0023] c. Cooling: Rapid cooling to below 25°C;

[0024] d. Desalination: desalination of running water for 12 hours, bubbling flow rate of 600kg / h·5 minutes;

[0025] e. Water control: control water for more than 10 minutes, control clean water;

[0026] f. Frying: Weigh the main ingredients and seasonings according to the formula, and then fry for more than 15 minutes until fragrant;

[0027] g. Packaging: bottling, 295g per bottle, manu...

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PUM

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Abstract

The invention discloses a spicy hot wild mushroom, comprising a main material and spices in proportioning as follows: 100% of wild mushroom serving as the main material, and 2-3% of salt, 1-4% of delicate flavor seasoning, 5-30% of pepper foam, 5-30% of spice and 10-80% of plant oil which serve as the spices. The wild mushroom product is prepared by the procedures of checking and accepting raw materials, precooking, cooling, desalting, controlling water, frying, packaging, sterilizing and the like. The invention has the beneficial effects that: the wild mushroom can be prepared into products capable of being eaten directly by industrialized production with convenience, long storage time, delicious taste and rich nutrition.

Description

technical field [0001] The invention relates to a spicy and fragrant wild mountain bacterium, which belongs to the technical field of food processing. Background technique [0002] With the progress of society, people's awareness of health care is getting stronger and stronger. Especially in terms of diet, people pay attention to reasonable collocation and scientific diet, and their requirements for food are getting higher and higher. Among them, wild mountain fungus is a green food that people like and is generally recognized. It is not only taken from nature and has no pollution, but also has high nutritional value. Wild mountain fungi are rich in monosaccharides, disaccharides and polysaccharides. German scientists have discovered that some wild mushrooms are rich in glucose, fructose, galactose, mannose, ribose, and other aldose and ketose sugars. Wild mushrooms also contain high-molecular polysaccharides, which can significantly improve the function of the body's immu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/29A23L31/00
Inventor 盖泉泓尹伟
Owner DALIAN GAISHI FOOD
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