Spicy pleurotus eryngii

A technology for spicy apricots and king oyster mushrooms, which can be used in application, food preparation, food science and other directions, and can solve the problem that the taste cannot be adapted to edible

Inactive Publication Date: 2013-04-10
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, the taste brought out by its seasoning cannot be adapted to a wider range of people's consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Embodiment 1, a kind of spicy Pleurotus eryngii. Its formula (parts by weight) is as follows:

[0010] Dehydrated Pleurotus eryngii 100 Salt 3.2 MSG 1.5

[0011] I+G0.06 Sugar 0.6 Sesame oil 0.5

[0012] Sodium dehydroacetate 0.015 red oil 9.0 special fresh powder 0.02

[0013] Yeast powder 0.1.

Embodiment 2

[0014] Embodiment 2, a kind of spicy Pleurotus eryngii. Its formula (parts by weight) is as follows:

[0015] Dehydrated Pleurotus eryngii 100 Salt 3.6 MSG 2

[0016] I+G0.08 White sugar 0.8 Sesame oil 0.6

[0017] Sodium dehydroacetate 0.02 red oil 10.0 special fresh powder 0.03

[0018] Yeast powder 0.15.

Embodiment 3

[0019] Embodiment 3, a kind of spicy Pleurotus eryngii. Its formula (parts by weight) is as follows:

[0020] Dehydrated Pleurotus eryngii 100 Table salt 3.4 MSG 1.8

[0021] I+G0.07 sugar 0.7 sesame oil 0.55

[0022] Sodium dehydroacetate 0.018 red oil 9.5 special fresh powder 0.025

[0023] Yeast powder 0.13.

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PUM

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Abstract

The invention discloses spicy pleurotus eryngii. The spicy pleurotus eryngii is characterized by comprising the following components in parts by weight: 100 parts of dehydrated pleurotus eryngii, 3.2 to 3.6 parts of salt, 1.5 to 2 parts of monosodium glutamate, 0.06 to 0.08 part of I+G, 0.6 to 0.8 part of white sugar, 0.5 to 0.6 part of sesame oil, 0.015 to 0.02 part of sodium dehydroacetate, 9.0 to 10.0 parts of red oil, 0.02 to 0.03 part of ultra fresh powder, and 0.1 to 0.15 part of yeast powder. The mouthfeel is regulated by adding the red oil and the yeast powder, the inherent aroma of the pleurotus eryngii is kept, the spicy pleurotus eryngii has unique Sichuan flavor at the same time, and the aims of achieving Sichuan flavor and adapting to extensive people to eat are completely fulfilled.

Description

technical field [0001] The invention relates to an edible mushroom food, in particular to a spicy pleurotus eryngii. Background technique [0002] As we all know, Pleurotus eryngii, also known as Pleurotus eryngii, is a new species of rare edible fungus that has been successfully developed and cultivated in recent years and integrates edible, medicinal, and dietotherapy. Mushroom body has almond fragrance, fleshy flesh, fresh and tender taste, fragrant taste, rich nutrition, and can cook dozens of delicious dishes. It also has the effects of lowering blood fat, lowering cholesterol, promoting gastrointestinal digestion, enhancing the body's immunity, and preventing cardiovascular diseases. But because the storage time of fresh product is limited, perishable, be unfavorable for people's long-term edible. Chinese patent 201010101694.X discloses a kind of spicy Pleurotus eryngii, which has been ripened and processed, and then mixed with various seasonings, which can be conven...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28
Inventor 邓建蒲之洲邓磊陈金林杨浩
Owner 四川省南充绿宝菌业科技有限公司
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