Red chili oil needle mushrooms with pickled peppers flavor and production method of mushrooms

A production method and the technology of Flammulina velutipes, which are applied in food preparation, application, food science, etc., can solve the problems of single taste, low degree of processing automation, and insufficient characteristics, and achieve broad market prospects, reduce flavor loss, and strong appetite. Effect

Active Publication Date: 2015-04-22
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.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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 refin...

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PUM

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Abstract

The invention discloses a red oil pickled pepper flavor Flammulina velutipes and a preparation method thereof. The raw material components and the weight ratio are as follows: 100 parts of Flammulina velutipes, 2-50 parts of pickled peppers, 2-8 parts of dried peppers, 4-30 parts of edible oil , 1-6 parts of salt, 0-3 parts of white sugar, 0.1-4 parts of spices, 0.5-2 parts of monosodium glutamate, 0.5-5 parts of ginger, through the process steps of the present invention, pickled pepper enoki mushrooms are produced, which has strong appetite, appetizing and many other advantage.

Description

technical field [0001] The invention relates to the field of edible fungi and its processing, in particular to a red oil pickled pepper flavor Flammulina velutipes and a preparation method thereof. Background technique [0002] Pickled pepper is a unique seasoning in Sichuan cuisine. Pickled peppers are spicy but not dry, spicy and slightly sour. As early as a few years ago, the series of pickled peppers became popular in Sichuan. Pickled peppers are rich in active lactic acid bacteria, and also rich in vitamins, calcium, phosphorus and other inorganic substances and minerals, as well as more than ten kinds of amino acids needed by the human body. Flammulina velutiper (Fr.) Sing is a kind of edible fungus with high nutritional value, with tender meat and pleasant taste. The polysaccharide content in the dry product is 63%, the protein content is 16%, and it is composed of 18 kinds of amino acids. It is rich in 8 essential amino acids, especially rich in arginine and lysin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/28A23L31/00
CPCA23L5/11A23L27/00A23L31/00
Inventor 钟智超张世雯
Owner CHENGDU GOLDENZONE IND DEV
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