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Method for processing ready-to-eat leisure food by use of pleurotus eryngii head

A technology of leisure food and mushroom head, which is applied in the direction of food preparation, application, food science, etc., can solve the problems of no Pleurotus eryngii mushroom head, damage to food color, nutrition and texture, etc., to increase utilization rate and added value , easy to carry, crisp and tender texture

Active Publication Date: 2012-10-24
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The above-mentioned Pleurotus eryngii processed food has undergone precooking, dehydration, deployment, packaging, high-temperature sterilization and other processes. Generally, high-temperature sterilization requires food to be kept at an environment of at least 121°C for a period of time, usually 20 to 30 minutes , which easily destroys the inherent color, nutrition and texture of food
There is no report on related processed products of Pleurotus eryngii mushroom head

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The processing steps of the original ready-to-eat leisure Pleurotus eryngii head are as follows: ①Select 500g of fresh Pleurotus eryngii head, remove the attached culture medium, and rinse it with clean water; ②Use a knife to cut the head of Pleurotus eryngii into 3cm, Small pieces with a width of 1.5cm and a thickness of 3-5mm; ③ Take 500mL of water, add 7.5g of salt and 10g of white sugar to make a boiled liquid; ④ put the small pieces of Pleurotus eryngii mushroom heads into the boiled liquid, and boil The temperature is 100°C, boil for 60 minutes and dry; ⑤ Drain the small pieces of boiled Pleurotus eryngii mushroom heads; ⑥ Put the drained Pleurotus eryngii mushroom heads in an oven at 70°C and bake for 90 minutes ; 7. Vacuum-pack the baked Pleurotus eryngii head pieces; 8. Heat the packed Pleurotus eryngii head pieces to 85°C, keep for 5 minutes, cool to room temperature, and apply a pressure of 500MPa at a temperature of At room temperature, the pressure holding ...

Embodiment 2

[0025] The processing steps of pickled pepper-flavored ready-to-eat leisure Pleurotus eryngii head are as follows: ①Select 500g of fresh Pleurotus eryngii head, remove the attached culture medium, and rinse it with clean water; ②Use a knife to cut the head of Pleurotus eryngii into pieces 3cm, 1.5cm in width, and 3-5mm in thickness; ③Take 400mL of water, add 7.5g of salt, 10g of white sugar, and 20g of pickled peppers to make a boiled liquid; ④Put the small pieces of Pleurotus eryngii mushroom heads into the boil ⑤ Drain the boiled Pleurotus eryngii head in small pieces; ⑥ Put the drained Pleurotus eryngii head in an oven at 75°C Medium, bake for 80 minutes; ⑦Vacuum pack the baked Pleurotus eryngii head pieces ⑧Heat the packed Pleurotus eryngii head pieces to 80°C, keep for 7 minutes, cool to room temperature, and then apply 550MPa The pressure and temperature are at room temperature, and the pressure holding time is 40 minutes; the ready-to-eat leisure Pleurotus eryngii mushr...

Embodiment 3

[0027] The processing steps of ready-to-eat Pleurotus eryngii mushroom heads are as follows: ①Choose 500g of fresh Pleurotus eryngii mushroom heads, remove the attached culture medium, and rinse with clean water; ②Use a knife to cut the Pleurotus eryngii mushroom heads into 3cm, Small pieces with a width of 1.5cm and a thickness of 3-5mm; ③Take 300mL of water, add 10g of salt, 10g of white sugar, 5g of cumin powder, and 5g of light soy sauce to make a boiled liquid; ④Put the small pieces of Pleurotus eryngii mushroom heads into In the boiling liquid, the boiling temperature is 80°C, boil for 120 minutes and dry; ⑤ Drain the small pieces of the boiled Pleurotus eryngii mushroom heads; ⑥ Put the drained Pleurotus eryngii mushroom heads in 80 ℃ oven, bake for 60min; ⑦vacuum-pack the baked Pleurotus eryngii head pieces ⑧heat the packaged Pleurotus eryngii head pieces to 75°C, keep for 10 minutes, cool to room temperature, and then apply 600MPa The pressure, the temperature is room...

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PUM

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Abstract

The invention provides a method for processing ready-to-eat leisure food by use of pleurotus eryngii head, belonging to the field of deep processing of agricultural products. The method increases the varieties of the ready-to-eat leisure food on the market, and improves the utilization rate of the homogeneous non-commercial leftovers of the pleurotus eryngii in industrial production. According tothe invention, about 20% of the byproduct pleurotus eryngii head can be generated according to the pleurotus eryngii cultivated industrially; and the pleurotus eryngii head has the characteristics ofrich nutrition, cleanness and sanitation, crispy and tender texture and the like, and is suitable to be processed into ready-to-eat leisure food. The processing flow of the ready-to-eat leisure pleurotus eryngii head sequentially comprises the steps of: preparation of pleurotus eryngii head, cleaning, slitting, boiling, draining, baking, vacuum packing, and two-section low-temperature sterilization to obtain the finished product. According to the invention, the product has crispy and tender texture, does not contain oil and preservative, can maintain the inherent nutritional ingredients, flavor and color of pleurotus eryngii, is convenient to carry and can be used as ready-to-eat leisure food.

Description

technical field [0001] The invention relates to a method for processing ready-to-eat leisure food by using the heads of Pleurotus eryngii mushrooms, belonging to the technical field of deep processing of agricultural products. Background technique [0002] Pleurotus eryngii, also known as Pleurotus eryngii, is a familiar fungus of the family Pleurotus in the order Agaricaceae. It has thick flesh, rich nutrition, almond fragrance and abalone flavor, and is deeply loved by consumers. Pleurotus eryngii has the effects of lowering blood pressure, lowering blood fat, improving gastrointestinal function and beauty. Mushroom heads are the by-products of Pleurotus eryngii harvested and manually picked and removed from commercial mushrooms, including small shaped mushrooms that have no commercial value and mushroom feet that have been plastically removed; such by-products account for about 20% of the output, except for the poor shape, the nutritional content is not significantly dif...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28
Inventor 陈君琛沈恒胜翁敏劼赖谱富杨艺龙
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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