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Instant pleurotus eryngii and preparation method thereof

A technology of Pleurotus eryngii and edible oil, applied in food preparation, food science, food ingredients, etc., can solve the problem of limiting the development and commercial value of Pleurotus eryngii, losing the flavor and taste of fresh Pleurotus eryngii, and the storage time of fresh Pleurotus eryngii Limited and other problems, to achieve the effect of keeping nutrition and color intact, prolonging the storage time, and keeping the storage time long

Inactive Publication Date: 2014-04-16
FUJIAN SHUNWEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, due to the limited storage time of fresh Pleurotus eryngii, a large amount of nutrients will be lost after being made into dry products, and the original flavor and mouthfeel of fresh Pleurotus eryngii will be lost, which limits the development and commercial value of Pleurotus eryngii

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0051] The preparation method of instant Pleurotus eryngii of the present invention, it may further comprise the steps:

[0052] 1) Selection and killing: select fresh Pleurotus eryngii mushrooms that are free from pests and rot, rinse, slice, boil in boiling water for 5 minutes, then remove and cool in cold water, and drain;

[0053] 2) Pickling: soak the drained Pleurotus eryngii slices in saturated brine mixed with citric acid, and then marinate at room temperature for 7-14 days;

[0054] 3) Desalination: soak and rinse the pickled Pleurotus eryngii slices in step 2) repeatedly with clean water until the salinity in the Pleurotus eryngii slices is below 2%, then drain;

[0055] 4) Seasoning and canning: re-select the desalted Pleurotus eryngii slices in step 3), and then mix the finely selected Pleurotus eryngii slices with edible oil, sodium tripolyphosphate, citric acid, salt, monosodium glutamate, vitamin C , sugar, and chili oil, mix and stir evenly, then put in cans, ...

Embodiment 1

[0058] The preparation method of instant Pleurotus eryngii of the present invention, it may further comprise the steps:

[0059] 1) Selection and killing: select fresh Pleurotus eryngii mushrooms that are free from pests and rot, rinse, slice, boil in boiling water for 5 minutes, then remove and cool in cold water, and drain;

[0060] 2) Pickling: soak the drained Pleurotus eryngii slices in saturated brine mixed with citric acid, the pH value of the saturated brine is 4.3-4.4, and then marinate at room temperature for 7 days;

[0061] 3) Desalination: soak and rinse the pickled Pleurotus eryngii slices in step 2) repeatedly with clean water until the salinity in the Pleurotus eryngii slices is below 2%, then drain;

[0062] 4) Seasoning and canning: re-select the desalted Pleurotus eryngii slices in step 3), then mix the finely selected Pleurotus eryngii slices with other raw materials, then put them in cans, and vacuum cover;

[0063] Wherein, the parts by weight of each ra...

Embodiment 2

[0075] The preparation method of instant Pleurotus eryngii of the present invention, it may further comprise the steps:

[0076] 1) Selection and killing: select fresh Pleurotus eryngii mushrooms that are free from pests and rot, rinse, slice, boil in boiling water for 5 minutes, then remove and cool in cold water, and drain;

[0077] 2) Pickling: soak the drained Pleurotus eryngii slices in saturated brine mixed with citric acid, the pH value of the saturated brine is 4.3-4.4, and then marinate at room temperature for 14 days;

[0078] 3) Desalination: soak and rinse the pickled Pleurotus eryngii slices in step 2) repeatedly with clean water until the salinity in the Pleurotus eryngii slices is below 2%, then drain;

[0079] 4) Seasoning and canning: re-select the desalted Pleurotus eryngii slices in step 3), then mix and stir the finely selected Pleurotus eryngii slices with other raw materials, then put them in cans, and vacuum cover;

[0080] Wherein, the parts by weight ...

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Abstract

The invention discloses instant pleurotus eryngii, comprising the following components in parts by weight: 60-75 parts of fresh pleurotus eryngii, 15-20 parts of edible oil, 0.02-0.05 part of citric acid, 0.05-0.1 part of sodium tripolyphosphate, 3-4 parts of salt, 1-3 parts of aginomoto, 0.05-0.1 part of vitamin C, 2-4 parts of white sugar and 0.05-0.1 part of capsicol. The instant pleurotus eryngii disclosed by the invention not only can keep nutritional ingredients of the pleurotus eryngii, but also can keep the taste, and the color and luster of the fresh pleurotus eryngii and unique almond fragrance, is long in storage time, and free of a corrosion remover, thus being a green and organic instant food. The instant pleurotus eryngii disclosed by the invention is simple in preparation method and high in processing efficiency.

Description

technical field [0001] The invention relates to a deep processing method of pleurotus eryngii, in particular to instant pleurotus eryngii and a preparation method thereof. Background technique [0002] Pleurotus eryngii, also known as Pleurotus eryngii, is a familiar fungus of the family Pleurotus in the order Agaricaceae. It has thick flesh, rich nutrition, almond fragrance and abalone flavor, and is deeply loved by consumers. Pleurotus eryngii is rich in protein, carbohydrates, amino acids, vitamins, calcium, magnesium, copper, zinc and other minerals, which can improve the immune function of the human body, and have the functions of anti-cancer, lowering blood fat, moistening the stomach, digesting food and beautifying the human body. Pleurotus eryngii contains 18 kinds of amino acids, of which 8 kinds of amino acids necessary for the human body are complete. It is an edible fungus with high nutritional and health value. [0003] But because the storage time of fresh ple...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/302A23L31/00
CPCA23L31/00A23L33/15A23V2002/00A23V2250/708A23V2250/032A23V2250/1582A23V2250/1614A23V2300/24
Inventor 黄大松张秋
Owner FUJIAN SHUNWEI FOOD
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