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Preparation method of golden needle mushroom dish

A processing method and technology of Flammulina velutipes, applied in application, food preparation, food science and other directions, can solve the problems of reducing factory profits, low prices, slow sales, etc., and achieve the effects of good health care function, high nutritional value and unique flavor.

Active Publication Date: 2014-07-23
如意情生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Flammulina velutipes in the off-season are low in price, slow in sales and short in preservation time. If they cannot be sold in time, they will rot and deteriorate soon, which will greatly reduce the profit of the factory.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for processing enoki mushroom dishes, the steps are as follows:

[0024] ⑴The component weights of Flammulina velutipes dishes are as follows (unit: kilogram):

[0025] Flammulina velutipes: 80; edible salt: 4; monosodium glutamate: 4; chili powder: 4; cumin seeds: 5; pepper powder: 1; cumin powder: 0.3; allspice powder: 0.3; pepper ring: 0.4; ginger: 0.5; garlic End: 0.5;

[0026] ⑵ Treatment of Flammulina velutipes:

[0027] ①Selection: remove the inclusions, blackening, discoloration, rot, and residual medium in the roots in the raw materials;

[0028] ②Cleaning: remove the dust and other attachments attached to the raw materials to make the raw materials clean;

[0029] ⑶ Processing of accessories:

[0030] ①Chili processing: clean the chili, remove the chili seeds, cut the chili into thin rings after washing, and steam for 15-20 minutes;

[0031] ②Ginger-garlic treatment: peel the ginger-garlic, clean it, soak it in sterile water for 5-10 minutes, rinse with clean wat...

Embodiment 2

[0040] A processing method of enoki mushroom dishes is as follows:

[0041] ⑴The component weights of Flammulina velutipes dishes are as follows (unit: kilogram):

[0042] Flammulina velutipes: 88; edible salt: 2; monosodium glutamate: 2; chili powder: 2; cumin seeds: 3.5; pepper powder: 0.5; cumin powder: 0.5; allspice powder: 0.5; pepper ring: 0.35; ginger: 0.3; garlic End: 0.35;

[0043] ⑵ Treatment of Flammulina velutipes:

[0044] ①Selection: remove the inclusions, blackening, discoloration, rot, and residual medium in the roots in the raw materials;

[0045] ②Cleaning: remove the dust and other attachments attached to the raw materials to make the raw materials clean;

[0046] ⑶ Processing of accessories:

[0047] ①Chili processing: clean the chili, remove the chili seeds, cut the chili into thin rings after washing, and steam for 15-20 minutes;

[0048] ②Ginger-garlic treatment: peel the ginger-garlic, clean it, soak it in sterile water for 5-10 minutes, rinse with clean water, and...

Embodiment 3

[0057] A processing method of enoki mushroom dishes is as follows:

[0058] ⑴The component weights of Flammulina velutipes dishes are as follows (unit: kilogram):

[0059] Flammulina: 95; Edible salt: 0.5; MSG: 1; Chili powder: 1; Cumin seeds: 2; Pepper powder: 0.1; Cumin powder: 0.05; Allspice powder: 0.05; Pepper ring: 0.1; Ginger: 0.1; Garlic End: 0.1;

[0060] ⑵ Treatment of Flammulina velutipes:

[0061] ①Selection: remove the inclusions, blackening, discoloration, rot, and residual medium in the roots in the raw materials;

[0062] ②Cleaning: remove the dust and other attachments attached to the raw materials to make the raw materials clean;

[0063] ⑶ Processing of accessories:

[0064] ①Chili processing: clean the chili, remove the chili seeds, cut the chili into thin rings after washing, and steam for 15-20 minutes;

[0065] ②Ginger-garlic treatment: peel the ginger-garlic, clean it, soak it in sterile water for 5-10 minutes, rinse with clean water, and chop it into fine powder w...

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Abstract

A processing method of Flammulina velutipes dish is as follows: Flammulina velutipes dish component weight percent is as follows: Flammulina velutipes: 80-95; Edible salt: 0.5-4; Monosodium glutamate: 1-4; Chili powder: 1-4; ; Pepper powder: 0.1-1; Cumin powder: 0.05-0.5; Five-spice powder: 0.05-0.5; Flammulina velutipes is treated with hot oil and colchicine is decomposed by heat, which retains the beneficial ingredients in enoki mushrooms, and at the same time plays a bactericidal effect, preserving the original juice and fragrance of food, retaining the nutrition of enoki mushrooms to the greatest extent, and can preserve longer time. Therefore, the grilled Flammulina velutipes dish produced by this process is a product with unique flavor, high nutritional value and good health care function.

Description

technical field [0001] The invention relates to the technical field of processing Flammulina velutipes, in particular to a processing method of Flammulina velutipes dishes. Background technique [0002] At present, the vast majority of Flammulina velutipes in the market are sold fresh, and there are few deep-processed products. The price of Flammulina velutipes in the off-season is low, the sales speed is slow, and the preservation time is short. If they cannot be sold in time, they will soon rot and deteriorate, and at the same time, the profit of the factory will be greatly reduced. Contents of the invention [0003] The purpose of the invention is to develop a kind of processing method of Flammulina velutipes dish which is more popular and has a long storage time and improves product value. This process retains the beneficial ingredients in Flammulina velutipes to the greatest extent without adding anti-corrosion and other food additives, so that they can be better abs...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/28
Inventor 陈珠凉
Owner 如意情生物科技股份有限公司
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