Spicy hot needle mushroom and production method thereof

A production method and technology of Flammulina velutipes, which are applied in the fields of application, food preparation, food science, etc., can solve the problems of loss of fresh mushroom form, flavor, color and texture, and difficulty in preservation.

Inactive Publication Date: 2012-04-25
四川省南充绿宝菌业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, Flammulina velutipes is a seasonal food that is difficult to keep fresh. At present, if you want to preserve it for a long time, you can only use the drying method
However, the existing dry processing method can only obtain dry products that have lost the shape, flavor, color and texture of the fresh bacteria and cannot be eaten directly.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1, spicy Flammulina velutipes is formed by the material proportioning of following parts by weight:

[0024] Dehydrated Flammulina velutipes 1000 Salt 18 Acesulfame K 0.02

[0025] Unsalted monosodium glutamate 8 Nucleotide disodium 0.4 Sesame oil 3

[0026] Red Oil 50 Pepper Oil 5 Chili Red 2

[0027] Chili essence 0.3 Onion oil essence 0.1 Chicken oil essence 0.05

[0028] Beef powder 0.05 Potassium sorbate 0.1.

[0029] When the outer packaging is bottled, add 150 parts of red oil, 18 parts of pepper oil, and 9 parts of sesame oil for every 1000 parts of dehydrated Flammulina velutipes.

[0030] Its production method is carried out according to the following steps:

[0031] (a) Raw material inspection: In strict accordance with the requirements of raw and auxiliary material inspection regulations, all raw and auxiliary materials are inspected to ensure that the raw and auxiliary materials used meet the quality standards;

[0032] (b) Finishing: Pu...

Embodiment 2

[0040] Embodiment 2, spicy Flammulina velutipes is formed by the material proportioning of following parts by weight:

[0041] Dehydrated Flammulina velutipes 1000 Salt 26 Acesulfame K 0.035

[0042] Unsalted monosodium glutamate 10.5 Nucleotide disodium 0.6 Sesame oil 6.5

[0043] Red Oil 70 Pepper Oil 9 Chili Red 5

[0044] Chili essence 1.4 Onion oil essence 0.35 Chicken oil essence 0.12

[0045] Beef powder 2.7 Potassium sorbate 0.2.

[0046] When the outer packaging is bottled, add 185 parts of red oil, 22 parts of pepper oil, and 13 parts of sesame oil for every 1000 parts of dehydrated Flammulina velutipes.

[0047] Its production method is carried out according to the following steps:

[0048] (a) Raw material inspection: In strict accordance with the requirements of raw and auxiliary material inspection regulations, all raw and auxiliary materials are inspected to ensure that the raw and auxiliary materials used meet the quality standards;

[0049] (b) Finishing:...

Embodiment 3

[0057] Embodiment 3, spicy Flammulina velutipes is formed by the material proportioning of following parts by weight:

[0058] Dehydrated Flammulina velutipes 1000 Salt 35 Acesulfame K 0.05

[0059] Unsalted MSG 13 Nucleotide Disodium 0.8 Sesame Oil 10

[0060] Red Oil 90 Pepper Oil 13 Chili Red 8

[0061] Pepper essence 2.5 Scallion oil essence 0.65 Chicken oil essence 0.2

[0062] Beef powder 5 Potassium sorbate 0.3

[0063] When the outer packaging is bottled, add 205 parts of red oil, 26 parts of pepper oil, and 16 parts of sesame oil per 1000 parts of dehydrated Flammulina velutipes.

[0064] Its production method is carried out according to the following steps:

[0065] (a) Raw material inspection: In strict accordance with the requirements of raw and auxiliary material inspection regulations, all raw and auxiliary materials are inspected to ensure that the raw and auxiliary materials used meet the quality standards;

[0066] (b) Finishing: Put the cleaned Flammulin...

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PUM

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Abstract

The invention discloses spicy hot needle mushroom. The spicy hot needle mushroom is characterized in that: the spicy hot needle mushroom comprises the following substances, by weight, 1000 parts of dehydrated needle mushroom, 18-35 parts of salt, 0.02-0.05 parts of Acesulfame Potassium, 8-13 parts of salt-free monosodium glutamate, 0.4-0.8 parts of I+G, 3-10 parts of sesame oil, 50-90 parts of chilli oil, 5-13 parts of Chinese prickly ash oil, 2-8 parts of capsanthin, 0.3-2.5 parts of chilli extract, 0.1-0.65 parts of a scallion oil essence, 0.05-0.2 parts of a chicken fat essence, 0.05-5 parts of beef powder, and 0.1-0.3 parts of potassium sorbate. The spicy hot needle mushroom of the invention adopts a unique formula, and a production method of the spicy hot needle mushroom has the advantages of simple operation, safety and health, so a food with the advantages of nutrition and health beneficial to consumers, attractive color, unique taste and convenient carrying is provided, and the edible safety is simultaneously guaranteed.

Description

technical field [0001] The invention relates to a food, in particular to a spicy Flammulina velutipes and a production method thereof. Background technique [0002] As we all know, Flammulina velutipes has the characteristics of crisp and tender meat, delicious taste and unique flavor. Its protein content is as high as 13.4%, and it also contains 18 kinds of essential amino acids for human body, especially arginine and lysine, which can promote memory and develop intelligence, especially for children's intelligence development. In addition, Flammulina velutipes also contains a large number of active substances, mainly polysaccharide interferon, inducer, etc. These active substances have functions such as anti-cancer and improving human immunity. Long-term use of Flammulina velutipes is extremely beneficial to human health. However, Flammulina velutipes is a food with strong seasonality and difficult to keep fresh. At present, if you want to preserve it for a long time, you...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28
Inventor 邓建
Owner 四川省南充绿宝菌业科技有限公司
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