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Pot-stewed leisure pleurotus eryngii processing technology

A processing technology, the technology of king oyster mushroom, applied in the application, food preparation, food science and other directions, can solve the problem of single product taste, achieve the effect of simple processing process, promote wound healing, and prolong shelf life

Active Publication Date: 2014-08-06
GUANGHAN HANGJIA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, most of the existing ready-to-eat leisure Pleurotus eryngii products are pickled or spicy Pleurotus eryngii, and the taste of the product is single. There is no ready-to-eat stewed pleurotus eryngii on the market, which is healthy, nutritious and delicious. Will have broad market prospects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] [embodiment 1] processing technology of Pleurotus eryngii leisurely with braised flavor, it comprises the following steps:

[0033] S1: Raw material acceptance: Clean the selected Pleurotus eryngii (discarded Pleurotus eryngii produced during the process of pruning and harvesting in factory production, including sliced ​​mushrooms, small mushrooms, waste mushrooms, etc.);

[0034] S2: Prepare seasoning: seasoning includes seasoning, spices and marinade ingredients:

[0035] Among them, the seasoning is composed of the following raw materials in parts by weight: 200 parts of table salt, 300 parts of rock sugar, 250 parts of old ginger, 300 parts of scallions, 50 parts of cooking wine, 60 parts of chicken essence, 10 parts of monosodium glutamate, 80 parts of garlic cloves, and 300 parts of vegetable oil ;

[0036] The spice is composed of the following raw materials in parts by weight: 20 parts of Kaempferum, 25 parts of star anise, 5 parts of clove, 35 parts of white c...

Embodiment 2

[0049] [embodiment 2] processing technology of Pleurotus eryngii leisurely with braised flavor, it comprises the following steps:

[0050] S1: Raw material acceptance: Clean the selected Pleurotus eryngii (discarded Pleurotus eryngii produced during the process of pruning and harvesting in factory production, including sliced ​​mushrooms, small mushrooms, waste mushrooms, etc.);

[0051] S2: Prepare seasoning: seasoning includes seasoning, spices and marinade ingredients:

[0052] Among them, the seasoning is composed of the following raw materials in parts by weight: 400 parts of table salt, 100 parts of rock sugar, 300 parts of old ginger, 250 parts of scallions, 100 parts of cooking wine, 40 parts of chicken essence, 30 parts of monosodium glutamate, 60 parts of garlic cloves, and 500 parts of vegetable oil ;

[0053]The spice is composed of the following raw materials in parts by weight: 30 parts of Kaempfer, 15 parts of star anise, 15 parts of clove, 25 parts of white ca...

Embodiment 3

[0066] [embodiment 3] processing technology of Pleurotus eryngii leisurely with braised flavor, it comprises the following steps:

[0067] S1: Raw material acceptance: Clean the selected Pleurotus eryngii (discarded Pleurotus eryngii produced during the process of pruning and harvesting in factory production, including sliced ​​mushrooms, small mushrooms, waste mushrooms, etc.);

[0068] S2: Prepare seasoning: seasoning includes seasoning, spices and marinade ingredients:

[0069] Among them, the seasoning is composed of the following raw materials in parts by weight: 300 parts of table salt, 200 parts of rock sugar, 280 parts of ginger, 280 parts of scallions, 80 parts of cooking wine, 50 parts of chicken essence, 20 parts of monosodium glutamate, 70 parts of garlic cloves, and 400 parts of vegetable oil ;

[0070] The spice is composed of the following raw materials in parts by weight: 25 parts of Kaempferum, 20 parts of star anise, 10 parts of clove, 30 parts of white card...

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PUM

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Abstract

The invention discloses a pot-stewed leisure pleurotus eryngii processing technology which comprises the following steps of: S1. checking raw materials; S2. preparing seasonings; S3. preparing brine: preparing soup stock, caramel and pot-stewed soup to prepare brine; S4. thoroughly cooking pleurotus eryngii with brine; S5. draining water; S6. cooling; S7. slicing; S8. packaging; and S9. sterilizing. The processing technology is simple in process and relatively low in processing cost, and can be suitable for industrialized production; the soup stock used for preparing brine is formed by decocting chicken skeleton and big bones, chicken skeleton is fresh and delicious in taste, and much collagen is contained in the bone marrow of the big bones and is used for maintaining beauty, keeping young, promoting wound healing and strengthening the physique; abundant material adopted when the brine is prepared not only ensures the taste of pleurotus eryngii but also has the function of keeping healthy; the abundant pot-stewed material not only can meet the demands on protein, polysaccharide, vitamins and the like but also has the effects of appetizing, improving appetite and the like; and the quality guarantee period of pleurotus eryngii can be effectively prolonged, and the pot-stewed pleurotus eryngii is delectable in flavor, full in taste, pleasant in fragrance, fat but is not greasy.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing technology of braised leisure Pleurotus eryngii. Background technique [0002] Pleurotus eryngii, also known as Pleurotus eryngii, is a rare and rare edible fungus. Its cap and stipe are crisp and tender, the meat is thick and delicious, and it has a unique almond fragrance. It tastes good and can be compared with abalone. comparable to. Pleurotus eryngii is rich in nutrition and balanced. It is a high-protein and low-fat nutritional health product. It also contains a large amount of oligosaccharides (oligosaccharides), which work together with bifidobacteria in the gastrointestinal tract to improve gastrointestinal function and promote digestion and absorption. Traditional Chinese medicine believes that Pleurotus eryngii is beneficial to Qi, insecticide and beauty, can promote the body's digestion and absorption of lipids and the dissolution of cholesterol, and also...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/28
Inventor 李明元曾泽生李宗堂肖奎黄家丽饶瑜张庆常伟周巍熹张友华胡怀容唐萍鲜欣言
Owner GUANGHAN HANGJIA FOOD CO LTD