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Pleurotus eryngii pickles and production process thereof

A production process and technology for king oyster mushrooms, which are applied in the fields of application, food preparation, food science, etc., can solve the problems of restricting the development and commercial value of king oyster mushrooms, losing the flavor and taste of fresh mushrooms, and losing nutrients, and reducing the use of Quantity, shelf life extension, tasteful effect

Active Publication Date: 2011-01-05
福建绿宝食品集团有限公司
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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 Pleurotus eryngii fresh products, a large amount of nutrients will be lost after being made into dry products, and the original flavor and taste of fresh mushrooms will be lost, which limits the development and commercial value of Pleurotus eryngii

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The slice thickness is 3mm-5mm, washed twice, bleached in flowing water for 15 hours, adding 2.4kg of edible salt, 1.6g of white sugar, 0.016kg of citric acid, 0.04kg of super phosphorus, and 0.04kg of Yiduomei, 0.04kg potassium sorbate, 0.04kg chicken essence, 0.64kg mirin, 0.24kg monosodium glutamate, 0.8kg real mushroom essence, 6.67kg soybean oil, 2.22kg chili oil, 0.09kg chicken Essential oil, 100g of dried chili rings, the sterilization method is as follows: heating up to 100°C within 15 minutes, and sterilizing at 40°C and constant temperature of 100°C, other steps are the same as those in the specific examples.

Embodiment 2

[0037] The slice thickness is 3mm-5mm, washed 3 times, bleached in running water for 20 hours, adding 2.5kg of edible salt, 1.6g of white sugar, 0.045kg of citric acid, 0.02kg of super phosphorus, and 0.016kg of Yiduomei, 0.02kg potassium sorbate, 0.08kg chicken essence, 0.04kg mirin, 0.72kg monosodium glutamate, 0.04kg real mushroom essence, 8.0kg soybean oil, 0.89kg chili oil, 0.27kg chicken Essential oils are sterilized in the following manner: heating up to 100°C within 15 minutes, then sterilizing at a constant temperature of 100°C and 60°C, and other steps are the same as those in the specific examples.

Embodiment 3

[0039] The slice thickness is 3mm-5mm, washed 3 times, bleached in running water for 30 hours, adding 2.56kg of edible salt, 1.6g of white sugar, 0.064kg of citric acid, 0.016kg of super phosphorus, and 0.02kg of Yidome, 0.016kg of potassium sorbate, 0.06kg of chicken essence, 0.35kg of mirin, 0.35kg of monosodium glutamate, 0.5kg of real mushroom essence, 7.2kg of soybean oil, 1.5kg of chili oil, 0.18kg of chicken Essential oils are sterilized in the following manner: heating up to 100°C within 15 minutes, then sterilizing at a constant temperature of 100°C at 40°C, and other steps are the same as those in the specific examples.

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Abstract

The invention discloses pleurotus eryngii pickles and production process thereof. The process comprises the following steps of: inspecting raw materials, treating, checking and accepting, slicing, rinsing in water to remove salt, screening, checking, pre-boiling and cooling, draining, mixing materials and stirring, flavoring and sterilizing, mixing materials and stirring, canning, spraying codes and sealing, packing in baskets, sterilizing and cooling, drying can and warehousing, packing and loading and delivering. The product is rich in nutrition and can ensure that only a small amount of antiseptic is added and the mouth fell is not influenced; moreover, the shelf life of the product can be prolonged so as to meet the daily needs of the people, and the use value of the product is improved.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to a pleurotus eryngii pickle and a production process thereof. Background technique [0002] Pleurotus eryngii, one of the rare edible fungi, has been successfully introduced and cultivated in my country because of its unique taste and health care functions. Pleurotus eryngii is rich in nutrients and has thick flesh. It contains 18 kinds of amino acids, 8 of which are essential amino acids for the human body, and all of them are L-type. They are easy to be absorbed and utilized by the human body. It is comparable to meat and poultry eggs. Traditional Chinese medicine believes that Pleurotus eryngii is beneficial to Qi, insecticide and beauty, can promote the body's digestion and absorption of lipids and the dissolution of cholesterol, and also has a certain preventive and inhibitory effect on tumors. It also contains enzymes that are diuretic, invigorating the spleen...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L31/00
Inventor 石玉娟郑晓燕郭卿珊
Owner 福建绿宝食品集团有限公司
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