Processing method for acid pickled oyster mushroom

A processing method and technology of oyster mushrooms, applied in food processing, application, food preparation, etc., can solve the problems that oyster mushrooms are not easy to store, and achieve the effects of improving human immunity, unique flavor, and soft texture

Inactive Publication Date: 2014-10-08
陶峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that oyster mushrooms are not easy to store, and to provide a processing method for sour-soaked oyster mushrooms

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of processing method of sour pickled oyster mushroom, concrete operation step is:

[0023] A. Material selection: It is required that the cap of Pleurotus ostreatus mushroom is unfolded, the stalk is concave, the edge is flat, and it is light mouse gray; in addition, the mushroom shape is required to be good-looking, the mushroom body is large, and the economic value is high; it is required to be in the third stage of its growth and development. Harvest at the right time, when its nutritional value is relatively high;

[0024] B. Remove the stalk: cut off the 0.5 cm base of the mushroom stalk with the compost to make it flat without compost;

[0025] C. Grading:

[0026] a. Level 1: The diameter of the cap is less than 3 cm, the broken rate is not more than 5%, natural color, the stipe is less than 2.5 cm, the cut surface is neat, no dirt, no impurities, no rot, spots, insects, no discoloration, peculiar smell;

[0027] b. Grade II: the diameter of the cap is ...

Embodiment 2

[0037] A kind of processing method of sour pickled oyster mushroom, concrete operation step is:

[0038] A. Material selection: It is required that the cap of Pleurotus ostreatus mushroom is unfolded, the stalk is concave, the edge is flat, and it is light mouse gray; in addition, the mushroom shape is required to be good-looking, the mushroom body is large, and the economic value is high; it is required to be in the third stage of its growth and development. Harvest at the right time, when its nutritional value is relatively high;

[0039] B. Remove the stalk: cut off the 0.5 cm base of the mushroom stalk with the compost to make it flat without compost;

[0040] C. Grading:

[0041] a. Level 1: The diameter of the cap is less than 3 cm, the broken rate is not more than 5%, natural color, the stipe is less than 2.5 cm, the cut surface is neat, no dirt, no impurities, no rot, spots, insects, no discoloration, peculiar smell;

[0042] b. Grade II: the diameter of the cap is ...

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PUM

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Abstract

The invention discloses a processing method for an acid pickled oyster mushroom, belonging to the field of food processing. The processing method is characterized by adopting processing process flow which comprises the following procedures: material selection; stem removal; grading; rinsing; enzyme deactivation; cooling; juice blending; barreling; examination; and obtainment of a finished product. The invention has the following beneficial effects: the acid pickled oyster mushroom has clear soup, fresh and delicious taste and smell unique to acid pickled oyster mushroom, soft and elastic texture and unique and agreeable flavor; and the acid pickled oyster mushroom is beneficial for improving metabolism of the human body and enhancing physique of people, is convenient to eat and suitable to people of all ages and can improve human immunity.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of pickled oyster mushrooms. Background technique [0002] Oyster mushroom, belonging to the order Agaricaceae, Pleurotaceae, is the most common one in daily edible fungi. The cap of Pleurotus ostreatus is shell-shaped, blue-gray when young, then light gray, and yellow when old; The meat is not old, tender and delicious, and has an oyster-like aroma. The oyster mushrooms are white in color, thick in texture, tender in texture, and delicious in taste. Pleurotus ostreatus is very tender and attractive whether it is fried as a vegetarian or made into a meat dish. In addition, the price is cheap, so it is a good item on the dining table of ordinary people. [0003] The role of flat mushrooms: flat mushrooms, sweet, has the effect of tonifying deficiency and anti-cancer, can improve human metabolism, enhance physical fitness, and regulate brain nerves; flat mushrooms c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28
CPCA23L33/00A23L31/00A23N12/02A23V2002/00
Inventor 陶峰
Owner 陶峰
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