Needle mushroom with pickled peppers and preparation method thereof

A technology of pickled pepper enoki and enoki mushroom, which is applied in the food field, can solve the problems of enoki mushroom water-soluble and heat-sensitive nutrient destruction, product color and taste, product nutritional value, etc., to achieve fresh color, high market evaluation, suitable for The effect of industrial production

Inactive Publication Date: 2013-05-22
四川果洲绿宝生物科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the traditional process of preparing Flammulina velutipes food, it generally includes treatment processes such as greening, blanching and/or boiling, which will destroy the water-soluble and heat-sensitive nutrients in Flammulina velutipes, which will have a great impact on the nutritional value of the product
At the same time, t...

Method used

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  • Needle mushroom with pickled peppers and preparation method thereof
  • Needle mushroom with pickled peppers and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 10 parts by weight of vinegar, 8 parts by weight of kimchi salt, 0.6 parts by weight of sugar, 0.5 parts by weight of white wine, and 0.2 parts by weight of Chinese pepper are added to 40 parts by weight of old brine, and the concentration of the old brine is 10%. After stirring uniformly, add 40 parts by weight of fresh wild wild pepper and steep for 15 days to obtain pickled pepper water.

[0024] Remove the non-edible part of the culture medium from the fresh Flammulina velutipes, wash it, drain the water, and perform vacuum microwave heating treatment. The conditions of vacuum microwave heating treatment are: vacuum degree 70kpa, temperature 50°C, microwave power 0.8kw, heating 10min. The moisture content of Flammulina velutipes after vacuum microwave heating treatment is 58%.

[0025] The prepared pickled pepper water is mixed with the enoki mushroom heated by vacuum microwave at a weight ratio of 1:4, sealed and brewed for 10 hours, and then packaged and sterilized.

Embodiment 2

[0027] 12 parts by weight of vinegar, 9 parts by weight of kimchi salt, 0.5 parts by weight of sugar, 0.4 parts by weight of white wine, and 0.1 parts by weight of Chinese pepper are added to 35 parts by weight of brine, and the concentration of the brine is 10%. After stirring evenly, add 43 parts by weight of fresh wild wild pepper and steep for 20 days to obtain pickled pepper water.

[0028] Remove the non-edible part of the culture medium from the fresh Flammulina velutipes, wash it, drain the water, and perform vacuum microwave heating treatment. The conditions of vacuum microwave heating treatment are: vacuum degree 75kpa, temperature 55°C, microwave power 0.6kw, heating for 13 minutes. The moisture content of Flammulina velutipes after vacuum microwave heating treatment is 56%.

[0029] The prepared pickled pepper water is mixed with the enoki mushroom heated by vacuum microwave at a weight ratio of 1:5, sealed and brewed for 12 hours, and then packaged and sterilized.

Embodiment 3

[0031] 13 parts by weight of vinegar, 10 parts by weight of kimchi salt, 0.5 parts by weight of sugar, 0.6 parts by weight of white wine, and 0.2 parts by weight of Chinese pepper are added to 40 parts by weight of brine, and the concentration of the brine is 12%. After stirring evenly, add 45 parts by weight of fresh wild wild pepper and steep for 30 days to obtain pickled pepper water.

[0032] Remove the non-edible part of the culture medium from fresh Flammulina velutipes, wash it, and soak it in clean water for 3 hours. After the water is drained, vacuum microwave heating is performed. The conditions of vacuum microwave heating treatment are: vacuum degree 80kpa, temperature 60°C, microwave power 0.7kw, heating for 10 minutes. The moisture content of Flammulina velutipes after vacuum microwave heating treatment is 60%.

[0033] The prepared pickled pepper water is mixed with the enoki mushroom heated by vacuum microwave at a weight ratio of 1:6, sealed and brewed for 15 hour...

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Abstract

The invention discloses a needle mushroom with pickled peppers and a preparation method of the needle mushroom. The preparation method comprises the following steps of: preparation of pickled pepper liquid from the following raw materials in parts by weight: 40-45 parts of fresh rod chilli, 35-40 parts of saline with the concentration of 10-12 percent, 10-13 parts of vinegar, 8-10 parts of pickle salt, 0.5-0.8 part of sugar, 0.4-0.6 part of white spirit and 0.1-0.2 part of pepper, namely, adding the pickle salt, the sugar, the white spirit and the pepper into the saline and uniformly stirring, then adding the fresh rod chilli and soaking for 15-30 days to prepare the pickled paper liquid; pretreatment of needle mushroom, namely, removing a non-edible part of a culture medium from the fresh needle mushroom, cleaning the needle mushroom, and carrying out vacuum microwave heating treatment on the needle mushroom, wherein the vacuum microwave heating treatment conditions are as follows: the vacuum degree is 70-80kpa, the temperature is 50-60 DEG C, the microwave power is 0.6-0.8kw, the heating time is 10-15 minutes; and mixing and soaking, namely mixing the prepared pickled pepper liquid and the needle mushroom subjected to vacuum microwave heating according to a weight ratio of 1: (4-6), soaking for 10-15 hours in a sealing manner, and carrying out package and sterilization to obtain the needle mushroom with pickled peppers. The needle mushroom with pickled peppers disclosed by the invention is bright in color and good in mouthfeel; and nutritional ingredients of the needle mushroom can be well reserved.

Description

Technical field [0001] The invention relates to the field of food, in particular to pickled enoki mushrooms and a preparation method thereof. Background technique [0002] As we all know, Flammulina velutipes is extremely nutritious, with high protein, fat, amino acid and trace elements content. In addition, it also contains a lot of vitamins and amino acids, especially lysine and arginine. Flammulina velutipes has the ability to strengthen the body's resistance to cancer cells, and it has a significant effect on resisting fatigue and improving the body's immunity. And the zinc content is relatively high, which has a good promoting effect on enhancing intelligence, especially for children's height and intellectual development. Regular consumption of Flammulina velutipes can also lower cholesterol, prevent liver diseases and gastrointestinal ulcers, enhance the body's righteousness, and prevent disease and fitness. The traditional process of preparing Flammulina velutipes food ...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/09
Inventor 邓建
Owner 四川果洲绿宝生物科技有限公司
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