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Preparation method of pleurotus eryngii-pork paste

A technology for eryngium eryngii and meat sauce, which is applied in the field of preparation of eryngium oyster mushroom meat sauce, can solve problems such as singleness and tired taste, and achieve the effects of rich nutrition, fresh and tender taste, and enhancing immunity of the body.

Active Publication Date: 2013-11-06
满洲里双实肉类食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since most of the current methods of eating Pleurotus eryngii are fresh and dried Pleurotus eryngii, these two ways of eating are relatively simple. Although they do not break away from their own nutritional value in terms of nutrition, they are often eaten. in a way that would tire people's tastes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of Pleurotus eryngii meat sauce, using pork as raw material, the preparation steps are:

[0018] ①. Processing of Pleurotus eryngii: Soak Pleurotus eryngii in water for 3~4 hours, remove impurities, squeeze excess water, cut into cubes, marinate with salt for more than 1 hour and then fry (the frying here must be done in batches At the same time, there is more oil and less mushrooms), and the yield rate of fried Pleurotus eryngii is 200%~250% of that of the original Pleurotus eryngii.

[0019] ②. Pork processing: Wash 6 parts of pork and marinate them with salt for 16 hours, then marinate them in brine for 15-20 minutes, pick up and cut the meat into cubes, and deep-fry until cooked.

[0020] ③. Stir-frying sequence: heat the wok with electricity, pour the scented oil 43 into the wok, and then turn the wok to the first gear, so that the temperature of the scented oil in the wok is 60°C, then turn to the second gear, stir and heat from ti...

Embodiment 2

[0023] A kind of preparation method of Pleurotus eryngii meat sauce is made with beef as raw material, and its preparation steps are:

[0024] ①. Processing of Pleurotus eryngii: Soak Pleurotus eryngii in water for 3~4 hours, remove impurities, squeeze excess water, cut into cubes, marinate with salt for more than 1 hour and then fry (the frying here must be done in batches At the same time, there is more oil and less mushrooms), and the yield rate of fried Pleurotus eryngii is 200%~250% of that of the original Pleurotus eryngii.

[0025] ②. Processing of beef: Wash 6 portions of beef, marinate them with salt for 24 hours, then marinate them with brine for 30 minutes, pick up and cut into cubes, and deep-fry until cooked.

[0026] ③. Stir-frying sequence: heat the wok with electricity, pour the scented oil 43 into the wok, and then turn the wok to the first gear, so that the temperature of the scented oil in the wok is 60°C, then turn to the second gear, stir and h...

Embodiment 3

[0029] A preparation method of Pleurotus eryngii meat sauce, using chicken as raw material, the preparation steps are:

[0030] ①. Processing of Pleurotus eryngii: Soak Pleurotus eryngii in water for 3~4 hours, remove impurities, squeeze excess water, cut into cubes, marinate with salt for more than 1 hour and then fry (the frying here must be done in batches At the same time, there is more oil and less mushrooms), and the yield rate of fried Pleurotus eryngii is 200%~250% of that of the original Pleurotus eryngii.

[0031] ②Processing of chicken: Wash 6 parts of chicken and marinate with salt for 12 hours, then marinate with brine for 10 minutes, pick up and cut into cubes, and deep-fry until cooked.

[0032] ③. Stir-frying sequence: heat the wok with electricity, pour the scented oil 43 into the wok, and then turn the wok to the first gear, so that the temperature of the scented oil in the wok is 60°C, then turn to the second gear, stir and heat from time to t...

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Abstract

The invention discloses a preparation method of pleurotus eryngii-pork paste and belongs to the field of paste preparation. The preparation method comprises the following steps of 1, pleurotus eryngii treatment: immersing pleurotus eryngii in clear water for 3-4h, removing impurities, carrying out squeezing and chopping, pickling the chopped pleurotus eryngii for more than 1h, and carrying out frying, 2, pork treatment: cleaning pork, pickling the pork by salt for 12-24h, carrying out pickling by brine for 15-20min, taking out the pickled pork, carrying out chopping, and carrying out frying until the chopped pork is cooked, and 3, stir-frying: heating a pan by electric energy, pouring fragrant oil into the pan, heating the fragrant oil by a first grade of heat so that a temperature of the fragrant oil in the pan is 60 DEG C, carrying out heating by a second grade of heat to a temperature of 195 DEG C with occasional stirring, pouring fermented soya bean into the pan, carrying out stir-frying for 2min, pouring chilli powder into the pan when an oil temperature is reduced to 150 DEG C, carrying out stir-frying for 1min, pouring pickled pepper sauce into the pan when a fragrance of the fermented soya bean and the chilli powder is produced, carrying out stir-frying for a certain time, pouring the chopped pork into the pan, adding a nipagin alcohol solution into the pan, orderly adding other auxiliary materials into the pan, carrying out full stirring, and carrying out loading while hot. The pleurotus eryngii-pork paste has a fresh, tender and delicious taste, is rich in nutrients, and can be sold in supermarkets, hotels and markets.

Description

technical field [0001] The invention relates to the field of preparation of sauce, in particular to a preparation method of Pleurotus eryngii meat sauce. Background technique [0002] Pleurotus eryngii is rich in nutrition, rich in protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper, zinc, etc., which can improve the immune function of the human body, and has the functions of anti-cancer, lowering blood fat, moistening the stomach and beautifying the human body; every 100 Pleurotus eryngii contains: heat 31.00 kcal, carbohydrate 8.30g, fat 0.10g, protein 1.30g, protein contains 18 kinds of amino acids, among which 8 kinds of amino acids necessary for human body are complete, it is a kind of food with high nutritional and health value Edible fungi. Since most of the current methods of eating Pleurotus eryngii are fresh and dried Pleurotus eryngii, these two ways of eating are relatively simple. Although they do not break away from their own nutr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/28A23L1/29A23L31/00
Inventor 叶正平
Owner 满洲里双实肉类食品有限公司
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