Pickled oyster mushrooms and preparation method thereof

A technology of oyster mushroom and kimchi, applied in the field of oyster mushroom kimchi products and its preparation, achieving the effects of stable quality, simple process, and rich variety of kimchi

Inactive Publication Date: 2011-09-21
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But existing kimchi production raw material mainly is vegetables such as radish, cucumber, Chinese cabbage, carrot

Method used

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  • Pickled oyster mushrooms and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0018] Embodiment 1: Pleurotus ostreatus kimchi products are made from flat mushrooms, salt, white granulated sugar, water and leavening agent, wherein, described flat mushrooms, table salt, white granulated sugar and water are by weight: 600 parts of flat mushrooms, 36 parts of table salt, 36 parts of white granulated sugar, 1200 parts of water, the leavening agent is old pickle water, and its addition is calculated in parts by weight: old pickle water: oyster mushroom=1:10, and its preparation step is: oyster mushroom cleaning After cleaning, blanching in boiling water for 30 seconds, immediately cooling to room temperature in cold boiled water, draining the water, putting it in a kimchi jar, adding 3% pepper and ginger according to the weight ratio of oyster mushrooms, and 2% Garlic, 0.5% star anise and Chinese prickly ash, add the cooled pickling solution of 2 times the weight of oyster mushrooms in the pickle altar, the pickle solution is an aqueous solution containing 3% ...

Embodiment 2

[0025] Embodiment 2: leavening agent is lactobacillus pentosus, and its addition reaches 10 by the thalline content in the solution 7 -10 8 In terms of cfu / mL, specifically, the Lactobacillus pentosus purchased from Chr. , the activation temperature is 37°C. After the strain is activated, place it in a low-speed centrifuge and centrifuge at a speed of 4500r / min for 25 minutes, remove the white precipitate in the lower layer, and wash it with sterilized water for 2 to 3 times to obtain the starter Lactobacillus pentosus. Other is with embodiment 1, obtains flat mushroom kimchi products.

Embodiment 3

[0026] Embodiment 3: leavening agent is standard bacterial strain Lactobacillus plantarum, and its addition reaches 10 by the thalline content in the solution 7 -10 8 Calculated in cfu / mL, specifically, the standard strain Lactobacillus plantarum purchased from the Microbial Culture Collection Center of the Chinese Academy of Sciences was activated and centrifuged according to the following steps: inoculated in liquid MRS medium at a volume ratio of 1:100 for activation, activated The time is 12 hours, and the activation temperature is 30°C. After the strain is activated, put it in a low-speed centrifuge and centrifuge at 4500r / min for 25 minutes, remove the white precipitate in the lower layer, wash it with sterilized water for 2 to 3 times, and then get the starter standard strain Lactobacillus plantarum for use , other are with embodiment 1, obtain flat mushroom kimchi products.

[0027] The quality analysis of the flat mushroom kimchi products that above-mentioned embodi...

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Abstract

The invention discloses pickled oyster mushrooms and a preparation method thereof. The pickled oyster mushroom product is prepared by using 600 weight parts of oyster mushrooms, 36 weight parts of table salt, 36 weight parts of white granulated sugar, 1,200 parts of water and leaven as raw materials. The leaven may be old pickling water, Lactobacillus pentosus or Lactobacillus plantarum standard stain, wherein the old pickling water is added according to a weight part ratio of the old pickling water to the oyster mushrooms of 1:10, and the Lactobacillus pentosus or Lactobacillus plantarum standard stain is added till the bacterium content in the solution reaches 10<7> to 10<8> cfu/mL. The preparation method comprises: placing the pretreated oyster mushrooms, water solution of table salt and white granulated sugar and leaven into a pickling jar; sealing the mouth rim of the pickling jar, placing the pickling jar in a constant-temperature culture tank at 20 DEG C, fermenting for 18 days, and obtaining the pickled oyster mushroom product. The invention solves the problem of short oyster mushroom preservation period; and the preparation method is simple, quick and suitable for industrial production.

Description

technical field [0001] The invention relates to a pickle product and a preparation method thereof, in particular to an oyster mushroom pickle product and a preparation method thereof. Background technique [0002] Pleurotus ostreatus, as the main edible fungus species in the market, has the characteristics of artificial cultivation and high yield, and is deeply loved by consumers because of its fresh texture, rich nutrition, rich in various essential amino acids and various biological active substances . According to analysis, every 100g of dried mushrooms contains 35-46% protein, 26.8-44.4% total sugar, and unsaturated fatty acids account for 83% of the total fatty acids. Pleurotus ostreatus protein contains 18 kinds of amino acids, of which 8 kinds of amino acids necessary for human body and 2 kinds of semi-essential amino acids (arginine and histidine) account for about 40-50% of the total amount of amino acids. In addition, the content of magnesium and phosphorus in th...

Claims

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Application Information

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IPC IPC(8): A23L1/28
Inventor 黄文谢晓晓王益程钢
Owner HUAZHONG AGRI UNIV
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