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Method for producing flammulina velutiper foot mushroom sauce

A production method and technology for mushroom sauce, applied in application, food preparation, food science and other directions, can solve problems such as poor shape and loss, and achieve the effects of fine taste, prevention of cell degradation, and rich natural flavor.

Active Publication Date: 2012-05-23
CHANGSHU INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the industrial production of Flammulina velutipes, a large amount of waste foot mushrooms will be produced, which have similar nutritional components to other parts of the fruiting bodies of Flammulina velutipes, but because of their poor shape, most of them are thrown away as waste. No report

Method used

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  • Method for producing flammulina velutiper foot mushroom sauce

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of production method of Flammulina velutipes foot mushroom sauce, it comprises the steps:

[0032] A, the foot mushroom of Flammulina velutipes is dried to obtain dried foot mushroom;

[0033] B. Soak the dried foot mushrooms in step A after adding water;

[0034] C, add red pepper to the foot mushroom soaked, and obtain the foot mushroom premix after crushing;

[0035] D. Stir-fry the premixed mushroom with edible oil and cook, then add seasonings and mix evenly to obtain Flammulina velutipes mushroom sauce;

[0036] E. Filling and sterilization.

[0037] Concrete process step and process condition among the present embodiment also have:

[0038] The drying of the foot mushroom in the step A adopts the method of microwave drying, and the drying conditions are: the power of microwave drying is 200-300 watts, and the time is 3-5 minutes.

[0039] In step B, the ratio of mass and volume of mushroom to water is 1:15, the soaking temperature is 25°C, and the time...

Embodiment 2

[0044] The drying of the foot mushroom in step A adopts the method of microwave drying, and the drying conditions are: the power of microwave drying is 250 watts, and the drying time is 4 minutes.

[0045] In order to ensure the mouthfeel of the foot mushrooms while retaining the nutrients in the foot mushrooms as much as possible, the preferred technical implementation method is that the mass volume ratio of the foot mushrooms to water in step B is 1:20, and the soaking temperature is 50°C. The time is 20 minutes.

[0046] The mass-to-number ratio of soaked foot mushrooms and red peppers in step C=145:1.2.

[0047] The seasoning in step D is white sugar, chicken essence, salt, starch and soy sauce, according to the mass fraction ratio of the mushroom premix after stir-frying: white sugar: chicken essence: salt: starch: soy sauce = 145:10-18:0.6:5 : 3-8: 10 ratio, mix the stir-fried and matured foot mushroom premix and seasoning evenly to obtain Flammulina velutipes foot mush...

Embodiment 3

[0050] The drying of the foot mushroom in step A adopts the method of microwave drying, and the drying conditions are: the power of microwave drying is 200 watts, and the drying time is 5 minutes.

[0051] In step B, the ratio of mass and volume of mushrooms to water is 1:30, the soaking temperature is 60°C, and the time is 15 minutes.

[0052] The mass-to-number ratio of soaked foot mushrooms and red peppers in step C=160:1.5.

[0053] The seasoning in step D is white sugar, chicken essence, salt, starch and soy sauce, according to the mass fraction ratio of the stir-fried mushroom premix: white sugar: chicken essence: salt: starch: soy sauce = 161.5: 18: 0.8: 6: 8 : The ratio of 12, mix the stir-fried and matured foot mushroom premix and seasoning evenly to obtain Flammulina velutipes foot mushroom sauce.

[0054] Sterilization adopts high temperature sterilization, and the conditions are as mentioned above.

[0055] The assay results of the amino acids in the foregoing ex...

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Abstract

The invention belongs to the preparation of seasoning sauce, and particularly relates to a method for producing flammulina velutiper foot mushroom sauce, which comprises the following steps of: drying flammulina velutiper foot mushrooms, adding water for immersing and swelling, preparing a premix of the foot mushrooms, adding seasonings for stir-frying, filling, fertilizing and the like. By the method, the technical defects that the flammulina velutiper foot mushrooms which serve as industrial wastes are greatly wasted, deep processing products of the foot mushrooms do not occur and the like in the prior art are overcome. Therefore, the method has the advantages that the blank of products at home and abroad is filled, the requirement of pollution-free production is met, the content of amino acid and unsaturated fatty acid in the products is high, the products are safe and non-toxic, and the like.

Description

technical field [0001] The invention belongs to the production of seasoning sauce, in particular to a production method of Flammulina velutipes foot mushroom sauce. Background technique [0002] The scientific name of Flammulina velutipes is Phytophthora velutiper, also known as Flammulina velutiper (Fr.) Sing, because of its stipe Slender, like daylilies, so it is called Flammulina velutipes. [0003] Flammulina velutipes has high nutritional value, which contains 18 kinds of amino acids. The total amount of amino acids in dried mushrooms is as high as 20.9%, of which the essential amino acids account for 44.5% of the total amino acids, especially the high content of lysine and arginine, and other essential amino acids Also higher than general mushrooms. The protein content in Flammulina velutipes dry product is 8.87%, carbohydrate 60.2%, crude fiber 7.4%. Flammulina velutipes is not only rich in nutrition, but also has a variety of health functions. The unsaturated fatt...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 冀宏陈义勇姚璐晔王立新张燕萍徐兵
Owner CHANGSHU INSTITUTE OF TECHNOLOGY
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