Preparation method for edible fungus flavor food

Abstract

The invention discloses a preparation method for an edible fungus flavor food. The edible fungus can be any one from edible agaricus bisporus, straw mushrooms, oyster mushrooms, shii-take, needle mushrooms, pleurotus nebrodensis, pleurotus eryngii, agrocybe aegerita, hypsizigus marmoreus, agaricus pratensis schaeff, spring mushrooms, stropharia rugoso-annulata, sparassis crispa, macrolepiota procera, tremellodon gelatinosum, black trumpet mushrooms, hericium erinaceus, pholiota nameko, lepista personata, mitake mushrooms, lactarius hatsudake, golden oyster mushrooms, pholiota adiposa, cantharellus cibarius, termitomyces albuminosus, tricholoma giganteum, pleurotus citrinopileatus, calocybe gambosa, truffle, amillariella mellea, fungus suillus, beef-steak fungus, lactarius deliciosus, tricholoma matsutake, agaricus bitorquis, pleurotus pulmonarius, toadstool and russula vinosa, and after treatment, the edible fungus is steeped into a steeping liquor prepared from red wine vinasse, high quality dry red wine and a flavouring agent in a vacuum and normal temperature and normal pressure combined condition, so as to obtain the flavor food; the edible fungus flavor food for leisure is prepared through oil-bath dewatering; a flavor food flavor puffed food is obtained through a swelling process, so as to meet consumers' hobbies and requirements.

Description

technical field [0001] The invention belongs to the field of fungal food processing, and in particular relates to a preparation method of edible fungus-flavored food. Background technique [0002] Edible mushrooms are not only delicious and nutritious, but also rich in proteins, fats, polysaccharides, vitamins, antibiotics, nucleotides and other substances, which can regulate human metabolism and enhance physical fitness. They are known as "modern health food" and "human plant food". The pinnacle of nutrition", the World Health Organization advocates the three basics of a healthy diet of "one nutmeg, one vegetable, and one mushroom", which has become a trendy time consumption. With the improvement of people's living standards and the pursuit of health, the concept of consumption in my country's market is also changing. The consumption level of edible mushrooms is increasing year by year. [0003] Many changes have taken place in the consumption habits of modern urbanites to...

AI Technical Summary

Problems solved by technology

It can be seen from the prior art scheme that the edible fungus after pickling is mixed with seasoning, and its taste cannot penetrate well and evenly into the edible fungus meat, and only the seasoning of its mushroom noodles cannot give people the taste of mushrooms. At the same time, mixing seasonings will also cause unevenness of the mushroom surface, making the taste of the same batch of products very different; moreover, the variety of seasoning powder is monotonous, which cannot satisfy people's pursuit of fashionable food. demand, it is difficult to meet the favor of more consumers