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Instant preserved meat needle mushrooms and production method thereof

A production method and enoki mushroom technology are applied in the fields of edible fungi, meat products and their processing, which can solve the problems of lack of characteristics, single product taste, and low degree of processing automation, and achieve a strong appetite, broad market prospects, and reduce flavor loss. Effect

Active Publication Date: 2015-07-08
CHENGDU GOLDENZONE IND DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, the domestic ready-to-eat Flammulina velutipes industry has just started, and the product taste is single, the shape is simple, the degree of processing automation is low, and the characteristics are insufficient.
According to literature reports and market research, at present the food processed with Flammulina velutipes as raw material mainly contains Flammulina velutipes oral liquid, Flammulina velutipes milk powder, low-sugar Flammulina velutipes preserved, Flammulina velutipes candied fruit, Flammulina velutipes oil, Flammulina velutipes leisure food, etc. Research and development is still blank in China

Method used

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  • Instant preserved meat needle mushrooms and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The raw material components and the weight ratio of bacon Flammulina velutipes of the present invention are:

[0027] Flammulina velutipes 100 servings

[0028] Bacon 2 parts

[0029] 30 servings of cooking oil

[0030] Salt 5 parts

[0031] 3 parts white sugar

[0032] Chili 0.2 parts

[0033] Spices 4 parts

[0034] MSG 2 parts

[0035] The basic steps that the raw materials of above-mentioned weight portion are made into bacon Flammulina velutipes are:

[0036] (1) Selection: Pick out the foreign objects of Flammulina velutipes and clean them;

[0037] (2) Finishing: put Flammulina velutipes into boiling water to finish, and add 0.1% citric acid to protect the color during the finishing process;

[0038] (3) Cooling: spread and cool the finished Flammulina velutipes;

[0039] (4) Production of red oil: use edible oil, chili and spices to extract chili oil;

[0040] (5) Chopped bacon: Chopped bacon, fried and cooked at low temperature, frying temperature 102...

Embodiment 2

[0045] The raw material components and the weight ratio of bacon Flammulina velutipes of the present invention are:

[0046] Flammulina velutipes 100 servings

[0047] Bacon 50 parts

[0048] cooking oil 5 parts

[0049] 1 part table salt

[0050] White sugar 0 parts

[0051] 8 peppers

[0052] Spice 0.1 parts

[0053] MSG 0.5 parts

[0054] The basic steps that the raw materials of above-mentioned weight portion are made into bacon Flammulina velutipes are:

[0055] (1) Selection: Pick out the foreign objects of Flammulina velutipes and clean them;

[0056] (2) Finishing: put Flammulina velutipes into boiling water to finish, and add 0.1% citric acid to protect the color during the finishing process;

[0057] (3) Cooling: spread and cool the finished Flammulina velutipes;

[0058] (4) Production of red oil: use edible oil, chili and spices to extract chili oil;

[0059] (5) Chopped bacon: Chopped bacon, fried and cooked at low temperature, frying temperature 102-105...

Embodiment 3

[0064] The raw material components and the weight ratio of bacon Flammulina velutipes of the present invention are:

[0065] Flammulina velutipes 100 servings

[0066] Bacon 23 servings

[0067] 18 servings of cooking oil

[0068] 3 parts table salt

[0069] 2 parts white sugar

[0070] 4.2 parts chili

[0071] Spices 1.8 parts

[0072] MSG 1.2 parts

[0073] The basic steps that the raw materials of above-mentioned weight portion are made into bacon Flammulina velutipes are:

[0074] (1) Selection: Pick out the foreign objects of Flammulina velutipes and clean them;

[0075] (2) Finishing: put Flammulina velutipes into boiling water to finish, and add 0.1% citric acid to protect the color during the finishing process;

[0076] (3) Cooling: spread and cool the finished Flammulina velutipes;

[0077] (4) Production of red oil: use edible oil, chili and spices to extract chili oil;

[0078] (5) Chopped bacon: Chopped bacon, fried and cooked at low temperature, frying t...

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Abstract

The invention discloses an instant bacon enoki mushroom and a preparation method thereof. The raw material components and the weight ratio are as follows: 100 parts of enoki mushroom, 2-50 parts of bacon, 5-30 parts of edible oil, 1-5 parts of table salt, and 0-3 parts of white sugar 0.2-8 parts of chili, 0.1-4 parts of spices, 0.5-2 parts of monosodium glutamate, the enoki mushrooms are selected, killed, and cooled; , the taste is spicy and delicious, and the appetite is strong. The unique combination of bacon and Flammulina velutipes makes up for the defect of single nutritional content of Flammulina velutipes, making the nutritional ingredients of traditional Flammulina velutipes more comprehensive, and the color is red and bright. A brand-new instant Flammulina velutipes product has broad market prospects.

Description

technical field [0001] The invention relates to the field of edible fungi, meat products and processing thereof, in particular to a bacon enoki mushroom and a preparation method thereof. Background technique [0002] The scientific name of Flammulina velutipes is Phyllostachys velutipes, also known as flammulina velutipes, mushrooms, mushrooms, winter mushrooms, mushrooms, frozen mushrooms, golden mushrooms, intellectual mushrooms, etc. Because of its slender stipe, it looks like golden needles, so it is called Flammulina velutipes. It belongs to the genus Flammulina velutipes of the family Agaricaceae, which is a kind of algal lichen. Flammulina velutipes has a high medicinal and therapeutic effect. The amino acid content of Flammulina velutipes is very rich, higher than that of common mushrooms, especially the content of lysine is particularly high, and lysine has the function of promoting children's intellectual development. Flammulina velutipes dry product contains 8.8...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/28A23L31/00
CPCA23L13/10A23L13/42A23L31/00
Inventor 钟智超张世雯
Owner CHENGDU GOLDENZONE IND DEV
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