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Method for processing pleurotus eryngii sesame flakes by using bio-fermented pleurotus eryngii

A technology for biological fermentation and king oyster mushrooms is applied in the field of food processing, which can solve the problems of uneven palatability of mushroom slices, large differences in product taste, and inability to meet consumer demand, etc. The effect of absorption and good market prospects

Inactive Publication Date: 2013-12-11
JIANGSU SANYITANG HEALTH FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the limited storage period of fresh mushrooms, merchants cut Pleurotus eryngii into cans, dry them into dried products or process them into salted products to supply the market. At present, the number of products made from Pleurotus eryngii is small and cannot meet People's consumption needs, research and development of more forms of products to meet people's pursuit of a healthy life, supply the market with more product forms, so that more people can benefit from the nourishing effect of Pleurotus eryngii
Chinese patent CN102028192A discloses a production method of ready-to-eat Pleurotus eryngii chips. The technical solution of this invention improves and enhances the traditional eating method of Pleurotus eryngii. 2%-4%, 1%-2% cumin powder and 0.2-0.4% monosodium glutamate for seasoning, the seasoning powder cannot penetrate into the mushroom tissue, but only adheres to the surface, the overall palatability of the mushroom slices is uneven, and there are products The taste varies greatly, and its products are only suitable for people who like spicy taste, and cannot meet the needs of consumers with more different tastes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Choose fresh and even stalked Pleurotus eryngii mushrooms without moths and rot, cut off the caps and mushroom feet, rinse them with clean water, put them in a bamboo sieve to drain the water, and cut them into 3-5mm horizontally with a cutter Thick flakes are immediately immersed in an aqueous solution containing 0.2% citric acid and 0.15% ascorbic acid by mass ratio. After soaking for 30 minutes, remove them, drain the water, and immerse them in an aqueous solution containing 4% Streptococcus thermophilus. Sealed fermentation at 35°C-37°C for 18-36h, then fish out, drain the bacterial liquid, put it in a hot air dryer, and dry it with hot air at 75-85°C to reduce the water content to 15%, then stop heating , take it out and set aside.

Embodiment 2

[0038] Choose fresh, even stalked Pleurotus eryngii mushrooms without moths and rot, cut off the caps and mushroom feet, rinse them with clean water, put them in a bamboo sieve to drain the water, and cut them into 5mm thick slices horizontally with a cutter. Thin slices are immediately immersed in an aqueous solution containing 0.2% citric acid and 0.15% ascorbic acid by mass ratio, soaked for 30 minutes, then removed, drained, and immersed in 2% Lactobacillus acidophilus and 2% Bulgarian milk In the bacillus aqueous solution, ferment in airtight at 37°C for 18 hours, then take it out, drain the bacteria liquid, put it in a hot air dryer, and dry it with hot air at 75-85°C, and stop heating when the water content drops to 15%. , take it out and set aside.

Embodiment 3

[0040]Choose fresh and even stalked Pleurotus eryngii mushrooms without moths, no rot, cut off the caps and mushroom feet, rinse them with clean water, put them in a bamboo sieve to drain the water, and cut them into 3mm thick slices horizontally with a cutter Thin slices are then submerged in an aqueous solution containing 0.2% citric acid and 0.15% ascorbic acid by mass ratio, soaked for 30 minutes, removed, drained, and submerged in a solution containing 3% bifidobacteria and 1% thermophilic chain In the coccus aqueous solution, ferment in airtight at 35°C for 36 hours, then take it out, drain the bacterial liquid, put it in a hot air dryer, and dry it with hot air at 75-85°C, and stop heating when the water content drops to 15%. , take it out and set aside.

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Abstract

The invention discloses a method for processing pleurotus eryngii sesame flakes by using bio-fermented pleurotus eryngii. The method is characterized by comprising the following steps of (1) selecting raw materials; (2) treating the raw materials; (3) preparing sauce; (4) performing fermentation; (5) performing drying; (6) performing immersion; (7) performing desiccation; (8) scattering sesame on the pleurotus eryngii, and baking the pleurotus eryngii; (9) packaging the products. The pleurotus eryngii sesame flakes made by the method remains and improves the nutritional ingredients of the pleurotus eryngii to the maximum extent, and the nutrient effect of the sesame is also enhanced; the pleurotus eryngii sesame flakes have the characteristics of crispness, softness and fragrance; pleurotus eryngii products are expanded and enriched; the products have a good market prospect. The method disclosed by the invention is simple, and the technology is easy to master; the large-scale production can be realized; the demands of a market can be met.

Description

technical field [0001] The invention belongs to the field of food processing and relates to leisure food processing, in particular to a method for processing pleurotus eryngii sesame slices by using biologically fermented pleurotus eryngii. Background technique [0002] Pleurotus eryngii, also known as Pleurotus eryngii, belongs to Agaricaceae, Pleurotaceae, and Pleurotus. The stalk is crisper and more refreshing than the cap. It is called "Pleurotus eryngii king" and "Dried scallop mushroom". It has a pleasant almond fragrance and abalone-like taste. vitamins. According to the determination, the protein content is 25%, the fat is 1.4%, the crude fiber is 6.9%, and the ash content is 6.96%. There are 18 kinds of amino acids in protein, of which 8 kinds of amino acids necessary for human body are complete. In addition, it also contains a variety of mineral elements. According to existing research data, regular consumption of Pleurotus eryngii can reduce the cholesterol co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/30A23P1/02A23L31/00A23L33/105A23P10/20
Inventor 彭青才张奎昌
Owner JIANGSU SANYITANG HEALTH FOOD
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