Red chili oil needle mushrooms with pickled peppers flavor and production method of mushrooms
A technology for Flammulina velutipes and pickled peppers, which is applied in the field of red oil pickled pepper flavor Flammulina velutipes and its production field, can solve the problems of single product taste, lack of characteristics, low degree of processing automation, etc., achieves broad market prospects, strong appetite, and reduces flavor loss. Effect
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Embodiment 1
[0026] The raw material components and weight ratio of pickled pepper flavor Flammulina velutipes of the present invention are:
[0027] Flammulina velutipes 100 servings
[0028] 2 parts dried chilies
[0029] pickled peppers 2 parts
[0030] Ginger 0.5 parts
[0031] 4 servings of cooking oil
[0032] Salt 6 parts
[0033] 3 parts white sugar
[0034] Spices 4 parts
[0035] MSG 2 parts
[0036] The basic steps of making the raw materials of the above weight parts into red oil pickled pepper flavor Flammulina velutipes are:
[0037] (1) Selection: Pick out the foreign objects of Flammulina velutipes and clean them;
[0038] (2) Finishing: put Flammulina velutipes into boiling water to finish, and add 0.1% citric acid to protect the color during the finishing process;
[0039] (3) Cooling: After the enoki mushrooms are finished, they are spread out and cooled for later use;
[0040] (4) Select a 3-4cm long millet pepper (wild sansho) and drain the water, add refined...
Embodiment 2
[0045] The raw material components and weight ratio of pickled pepper flavor Flammulina velutipes of the present invention are:
[0046] Flammulina velutipes 100 servings
[0047] 8 dried chillies
[0048] 50 pickled peppers
[0049] Ginger 5 parts
[0050] 30 servings of cooking oil
[0051] 1 part table salt
[0052] Spice 0.1 parts
[0053] MSG 0.5 parts
[0054] The basic steps of making the raw materials of the above weight parts into red oil pickled pepper flavor 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: After the enoki mushrooms are finished, they are spread out and cooled for later use;
[0058] (4) Select a 3-4cm long millet pepper (wild sansho) and drain the water, add refined vegetable oil to the frying pan,...
Embodiment 3
[0063] The raw material components and weight ratio of pickled pepper flavor Flammulina velutipes of the present invention are:
[0064] Flammulina velutipes 100 servings
[0065] 5 parts dried chilies
[0066] 15 pickled peppers
[0067] Ginger 3 parts
[0068]20 servings of cooking oil
[0069] Salt 4 parts
[0070] 1.5 parts white sugar
[0071] Spices 2 parts
[0072] MSG 1 part
[0073] The basic steps of making the raw materials of the above weight parts into red oil pickled pepper flavor 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: After the enoki mushrooms are finished, they are spread out and cooled for later use;
[0077] (4) Select a 3-4cm length of millet pepper (wild sansan pepper), drain the water, add refi...
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Abstract
Description
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Application Information
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