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Sauced pleurotus eryngii

A sauce-flavored apricot and Pleurotus eryngii technology is applied in application, food preparation, climate change adaptation, etc. It can solve the problems of unsatisfactory consumption demand, limited storage period, and small quantity, and achieve strong local flavor, attractive aroma, and The effect of adding color varieties

Inactive Publication Date: 2015-03-04
徐州绿之野生物食品有限公司
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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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Choose fresh Pleurotus eryngii, cut off the head and feet of the mushroom, rinse it with tap water, drain the water, cut it into 0.5cm circular thin slices horizontally with a slicer, weigh 10 kg and put it in 100°C water for 5 minutes. Take out and drain the water; take 2 kg of table salt and put it into the altar with a layer of mushrooms and a layer of salt, inject 20% (W) salt water with a concentration of 20% (W) that can submerge the slices of Pleurotus eryngii, and press a heavy object on the surface of the material ( Such as stones, etc.), carry out salting, turn it once the next day, and then turn it every 2 days. After 12 days of pickling, remove it and it will be the salty body; Change the water 5 times to get rid of most of the cocoa, so as to reduce the salty taste. Take out the rinsed mushroom slices, put them in a cool and ventilated place to dry for 1 day, put them into a cloth bag, and put them in a sauce tank for sauce soaking. Turn over once in the mi...

Embodiment 2

[0017] Choose fresh Pleurotus eryngii, cut off the mushroom heads and feet, rinse with tap water, drain the water, cut into 1cm slices lengthwise with a slicer, then cut into 1cm wide strips, and then cut into 1cm 3 Pleurotus eryngii diced, weigh 10 kg, put it in 100°C water for 8 minutes, remove it, and drain the water; take 1 kg of table salt and put it into the altar with one layer of mushroom and one layer of salt, and inject the water that can submerge the diced Pleurotus eryngii For salt water with a concentration of 20% (W), press heavy objects (such as stones, etc.) on the surface of the material for salting, turn it once the next day, and turn it once every 2 days thereafter. After 12 days of pickling, remove it. It is the salty mushroom; rinse the salty mushroom in clean water for 8 hours, and change the water 5 times during the period to remove most of the salt and reduce the salty taste. After rinsing, take out the diced mushrooms and put them in a cool and ventilat...

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PUM

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Abstract

The invention belongs to the field of food processing, in particular to sauced pleurotus eryngii. The sauced pleurotus eryngii comprises the following raw materials in parts by weight: 10 parts of pleurotus eryngii, 2 parts of table salt, 7 parts of salted and fermented soya paste, 7 parts of sweet soybean paste and an appropriate amount of salt solution at a concentration of 20%(W). A method comprises the steps of slicing or dicing the pleurotus eryngii, blanching, salting, rinsing, desalting, then putting in a cloth bag for saucing, putting the cloth bag in a sauce jar for the saucing, stirring in the morning, at noon and in the afternoon every day, saucing with the salted and fermented soya paste for 8 days, then taking out and putting in the sweet soybean paste for the saucing for 10 days in spring and winter, and saucing with the salted and fermented soya paste for 5 days, then taking out, and putting in the sweet soybean paste for the saucing for 6 days in summer and autumn. A product has rich sauced quality, is fresh, tasty, fragrant and attractive, and is a novel nutritional table dish product for enriching a dining table of people.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a sauce-flavored 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 content in human blood, has obvious hypotensive effect, and has certain preventive and therapeutic effects on ga...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/28A23L31/00
CPCY02A40/90
Inventor 张志年其他发明人请求不公开姓名
Owner 徐州绿之野生物食品有限公司
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