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Black fungi in chili oil and preparation method thereof

A technology of fungus and red oil, applied in food preparation, food preservation, food science, etc., can solve the problems of soft and rotten product tissue, limited consumption of dry products, inconvenient consumption, etc., achieve crisp and tender taste, prolong shelf life, good taste effect

Inactive Publication Date: 2014-07-02
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the fungus products on the market are dry products, and there are few deep-processed products, but the consumption of dry products is limited to cooking raw materials
Usually, the red fungus on people's dining table has short shelf life and is inconvenient to eat because it has not been sealed and sterilized.
The sterilization process will cause the product tissue to be soft and rotten, which will affect the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of red fungus, comprising the steps of:

[0028] 1). The pretreatment of raw materials, including the following steps:

[0029] 1.1 Material selection and rehydration: select dried fungus raw materials, use 20°C cold water to rehydrate the fungus, wash, remove impurities, and drain the fungus after rehydration; the rehydrated fungus is obtained;

[0030] 1.2 Hardening: Mix calcium chloride and water to make a solution, add rehydrated fungus to soak and harden for 4 hours, rinse with cold water in the same proportion for three times;

[0031] 1.3 Selection: Panning the hardened and rinsed fungus to remove residual impurities and defective products, and obtain the fungus after rehydration and hardening treatment;

[0032] 2). Refining red oil, it comprises the following steps:

[0033] 2.1 Weigh chili, Chinese prickly ash, sesame, peanut, and cumin, and crush them into pieces with a grinder;

[0034] 2.2 Weigh the vegetable oil, put the vegetable o...

Embodiment 2

[0047] Preparation method is the same as embodiment 1

[0048] Wherein the hardening step in step 1): the weight-number ratio of the various substances involved is: rehydrated fungus: cold water: calcium chloride=50:49.5:0.5.

[0049] The raw materials of the red oil and the weight ratio of the raw materials are: vegetable oil: hot pepper: Chinese prickly ash: sesame: peanut: cumin = 89:8:1.5:0.3:1:0.2.

[0050] The raw materials included in the additive and their weight ratios are: sodium glutamate: disodium nucleotide nucleotide: yeast extract: oily salty essence: potassium sorbate: capsanthin = 75:5:16:1: 2:1.

[0051] The raw materials of the red oil fungus and the weight ratio of each raw material are: fungus after rehydration and hardening treatment: red oil: salt: white sugar: additive=80:14:3:1:2.

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Abstract

The invention relates to black fungi in chili oil and a preparation method thereof. The black fungi in the chili oil are prepared by the following steps: re-watering dry black fungi to obtain re-watered black fungi, hardening the wet black fungi to obtain hardened reconstituted black fungi, blending with the chili oil, salt, white sugar and additives, and sealing and sterilizing. The black fungi in the chili oil comprises the following raw materials in parts by weight: 70-85 parts of the hardened re-watered black fungi, 14-25 parts of the chili oil, 3-4 parts of the salt, 1-3 parts of the white sugar and 1.5-2.2 parts of the additives. The prepared black fungi in the chili oil is convenient to eat by people, crisp, tender and delicious, and unique in flavor.

Description

technical field [0001] The invention relates to a food, in particular to a red oil fungus which can be eaten directly and a preparation method thereof. Background technique [0002] Fungus, also known as black fungus, light fungus. Mycological classification belongs to Basidiomycetes, Auricularia, Agaricaceae. The color is dark brown, the texture is soft, the taste is delicious, the nutrition is rich, and it can be vegetarian or meat. It not only adds style to Chinese dishes, but also nourishes the blood and keeps the skin radiant, making the skin rosy and radiant. It can also prevent iron deficiency anemia and other diseases. Medicinal effect. Because of its rich nutritional value, fungus is praised by modern nutritionists as "the meat of the vegetarian". [0003] Most of the fungus products on the market are dry products, and there are few deep-processed products, but the consumption of dry products is limited to cooking raw materials. Usually the red fungus on the com...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/22A23L31/00
CPCA23L3/358A23L27/10A23L31/00A23V2002/00
Inventor 李方明
Owner TIANJIN CHUNFA BIO TECH GRP
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