Needle mushroom-containing pickle and making method thereof

A production method and technology of Flammulina velutipes are applied in the field of food processing to achieve the effect of crisp and tender taste and low cost

Inactive Publication Date: 2012-02-08
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Flammulina velutipes is not easy to store, and it is easy to lose moisture in the air. Therefore, if Flammulina velutipes is developed into the form of kimchi, it will definitely be welcomed by people. Kimchi products are almost blank

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] (1) Preparation of raw materials: wash fresh Flammulina velutipes, cut into 3cm sections, blanch and drain at 80°C; then wash and drain carrots, onions, green peppers, Chinese cabbage, beans, cucumbers, and cabbage Water, shred carrots or cut into sections, slice onions, green peppers, Chinese cabbage, cabbage, cucumbers into strips, and beans into sections;

[0041] (2) Dry the above main ingredients at 20°C for 48 hours;

[0042](3) Add auxiliary materials and mix evenly: take 100 parts of Flammulina velutipes, 10 parts of carrots, 10 parts of onions, 20 parts of green peppers, 10 parts of Chinese cabbage, 20 parts of Beans, 10 parts of cucumber, 20 parts of cabbage, add auxiliary materials to the above vegetables and mix evenly. The auxiliary materials are salt, white vinegar, cinnamon, pepper, pepper, perilla leaves, garlic, ginger, wolfberry, sugar, Pu Lotus leaf, fennel, Jerusalem artichoke, garlic cut into slices, ginger shredded, their parts by weight are 10 pa...

Embodiment 2

[0050] (1) Preparation of raw materials: wash fresh Flammulina velutipes, cut into 4cm sections, blanch and drain at 85°C; then wash and drain carrots, onions, green peppers, Chinese cabbage, beans, cucumbers, and cabbage Water, shred carrots or cut into sections, slice onions, green peppers, Chinese cabbage, cabbage, cucumbers into strips, and beans into sections;

[0051] (2) Dry the above main ingredients at 25°C for 55 hours;

[0052] (3) Add auxiliary materials and mix evenly: take 150 parts of Flammulina velutipes, 25 parts of carrots, 25 parts of onions, 30 parts of green peppers, 35 parts of Chinese cabbage, 30 parts of Beans, 35 parts of cucumber, 30 parts of cabbage, add auxiliary materials to the above vegetables and mix evenly, the described auxiliary materials are salt, white vinegar, cinnamon, pepper, pepper, perilla leaves, garlic, ginger, wolfberry, sugar, Pu Lotus leaf, fennel, Jerusalem artichoke, garlic cut into slices, ginger shredded, their parts by weigh...

Embodiment 3

[0056] (1) Preparation of raw materials: wash fresh Flammulina velutipes, cut into 4cm sections, blanch and drain at 85°C; then wash and drain carrots, onions, green peppers, Chinese cabbage, beans, cucumbers, and cabbage Water, shred carrots or cut into sections, slice onions, green peppers, Chinese cabbage, cabbage, cucumbers into strips, and beans into sections;

[0057] (2) Dry the above main ingredients at 25°C for 55 hours;

[0058] (3) Add auxiliary materials and mix evenly: take 200 parts of Flammulina velutipes, 50 parts of carrots, 50 parts of onions, 40 parts of green peppers, 50 parts of Chinese cabbage, 40 parts of Beans, 50 parts of cucumber, 40 parts of cabbage, add auxiliary materials to the above vegetables and mix evenly. The auxiliary materials are salt, white vinegar, cinnamon, pepper, pepper, perilla leaves, garlic, ginger, wolfberry, sugar, Pu Lotus leaf, fennel, Jerusalem artichoke, garlic cut into slices, ginger shredded, their parts by weight are 40 p...

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PUM

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Abstract

The invention belongs to the field of food processing, and in particular relates to a needle mushroom-containing pickle and a making method thereof. The pickle consists of main materials and auxiliary materials, wherein the pickle comprises the following components serving as the main materials: needle mushroom, carrot, onion, green pepper, Chinese cabbage, green bean, cucumber and cabbage; and the pickle comprises the following components serving as the auxiliary materials: salt, white vinegar, cinnamon, pricklyash peel, pepper, perilla leaf, garlic, ginger, Chinese wolfberry, white sugar, mint leaf, fennel and Jerusalem artichoke. The making method of the pickle comprises the following steps of: pre-treating the raw materials, airing, adding the auxiliary materials, mixing uniformly, and salting the materials by using pickle water. According to the pickle prepared by adopting the raw materials of the formula and the proportion and using the needle mushroom as the main material, because the vegetables serving as the main materials are added, the defect that the blanched needle mushroom loses enzyme for promoting fermentation is overcome, and the pickle has crisp and tender mouthfeel and has the effects of promoting the secretion of saliva or body fluid and refreshing and low cost; and in the steps, after the main materials are aired, the moisture in the main materials is drained, so that the pickle can be prevented from being deteriorated by the moisture.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to pickles containing Flammulina velutipes and a preparation method thereof. Background technique [0002] Kimchi refers to vegetables that have been fermented for long-term storage. With its unique cold processing method, kimchi keeps the nutritional content, color, aroma and taste of raw materials very well. It is the crystallization of human wisdom for thousands of years. It has been flourishing for thousands of years. Generally speaking, as long as it is a fiber-rich vegetable or fruit, it can be made into kimchi. Kimchi is rich in vitamins and inorganic substances such as calcium and phosphorus, which can not only provide sufficient nutrition for the human body, but also prevent diseases such as arteriosclerosis. Kimchi has a long history in many working Asian countries and is deeply loved by people. The juice in kimchi contains a large amount of lactic acid bacte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/28A23L1/09A23L19/20
Inventor 杜方岭刘丽娜王文亮徐同成陶海腾邱斌刘洁张佩佩
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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