Production method of low-nitrite auricularia polytricha flavor food

A technology with low nitrite and a production method is applied in the production field of edible fungus-flavored food, and can solve the problems of less development and research of low-nitrite fungus products, affecting industrial development, etc., so as to reduce harm to human body and improve human body. Healthy, Appetite-Promoting Effects

Inactive Publication Date: 2011-05-04
NANJING AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In view of the fact that nitrite in flavored fermented foods is generally high, there is little resea

Method used

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  • Production method of low-nitrite auricularia polytricha flavor food
  • Production method of low-nitrite auricularia polytricha flavor food

Examples

Experimental program
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Effect test

Embodiment 1

[0022] Example 1 Fungus-flavored food with low nitrite content

[0023] 1. Raw materials: Select the fresh fungus with dark brown or purple ear surface and glossy surface, and the back of the ear is densely covered with grayish white, sauce-yellow fluff or dry fungus without mud, insects and mildew, and make it completely complex. Water, rinsed clean, removed roots, cut into 4-5cm 2 clumps, drain.

[0024] 2. Accessories: Wash the ginger and cut it into filaments, wash the dried chili, star anise, and Sichuan peppercorns, and drain.

[0025] 3. Fermentation water-material ratio: the brewing water is cold boiled water, and the ratio of water consumption to raw material mass is 2:1. Take 1Kg of pretreated fungus and 2Kg of cold boiled water.

[0026] 4. Ingredients: Weigh 20±2g of white wine, 20±2g of ginger, 20±2g of dried pepper, 0.5±0.05g of Chinese prickly ash, and 0.2±0.02g of star anise. It is known from the orthogonal test that the amount of white sugar occupies 5% of...

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Abstract

The invention relates to a production method of a low-nitrite auricularia polytricha flavor food, which belongs to the technical field of edible mushroom processing. The raw material is dry or fresh auricularia polytricha, and the auxiliary materials include ginger, dried chilli, star anise and pepper. The production method comprises the following steps: directly pouring 6-10% of table salt, 1-2%of Chinese spirit and 1-5% of white sugar based on the water amount into cold boiled water and mixing uniformly, wherein the amount ratio of the cold boiled water for fermentation to the raw materials is 1:1-3:1; wrapping 1-3% of ginger, 1-2% of dried chilli, 0.03-0.05% of pepper and 0.01-0.02% of star anise with gauze to serve as a spice bag; adding 0-0.05% of calcium lactate or calcium chlorideby mass into the cooking liquid for hardening; putting the raw and auxiliary materials in a jar, immediately pouring the cooking liquid to submerge the raw materials and adding a proper amount of aged pickling water; and then adding water in the water groove to seal the opening, and fermenting for 8-10 days. The auricularia polytricha flavor food produced by the method is crisp and tasty, and canpromote appetite, regulate the flow of vital energy and reduce cholesterol; and detection indicates that all indexes conform to the quantity limit standard of the country or the industry, and the nitrite content is relatively low.

Description

Technical field: [0001] The invention discloses a method for producing fungus-flavored food with low nitrite, belongs to the edible fungus processing technology, and is specially used for the production of fungus-flavored food. Background technique: [0002] Fungus is one of the main edible fungi in tropical and subtropical regions. In the international market, the annual sales volume exceeds 19,000 tons. my country is one of the main producing areas, and the annual export volume exceeds 4,000 tons. In Taiwan, Fujian, Guangdong, Guangxi and other places in my country, the fungus is the main species of edible fungus cultivated. At present, it has been widely cultivated in China and distributed in Hebei, Shanxi, Inner Mongolia, Heilongjiang, Jiangsu, Anhui and other places. The fungus belongs to the subclass Septabasidiomycetes, the order Auricularia, and the fungus genus of the fungus family. Its texture is crisp and smooth, fresh and refreshing, and it is called "jellyfish ...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/09A23L29/30A23L31/00
Inventor 胡秋辉付瑾赵立艳安辛欣甘炳成辛志宏杨方美杨芹方勇马宁
Owner NANJING AGRICULTURAL UNIVERSITY
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