Milk-fragrant needle mushroom and preparation method thereof

Abstract

The invention discloses milk-fragrant needle mushroom which is characterized by being prepared from the following raw materials in parts by weight: 120-150 parts of needle mushroom, 50-60 parts of defatted milk, 10-12 parts of honey, 5-7 parts of apple vinegar, 8-10 parts of banana, 4-6 parts of cumin, 3-4 parts of grape seed powder, 8-10 parts of walnut kernel powder, 6-8 parts of pickled pepper, 12-15 parts of rock candy, 5-7 parts of myotonin powder, 4-6 parts of orange juice, 6-8 parts of sesame paste, 4-5 parts of assistants and a proper amount of water. The invention discloses a barbecue type needle mushroom; the difference lies in rational combination of all seasonings, so that the fragrant and simple needle mushroom has different tastes. According to the milk fragrant needle mushroom, two seasonings are provided, the liquid seasoning is prepared by steps of mixing orange, rock candy, banana, honey and the like with defatted milk, and then adding water, and finally heating; after blocks are removed, the liquid seasoning is thinner but has strong fruity flavor and milk flavor; and the liquid seasoning is sprayed on the needle mushroom; the other seasoning is powder which is prepared by quickly frying grape seed powder, cumin, walnut kernel powder and so on; the seasoning powder is spread on the surface of the mushroom; the two seasonings are alternatively added and are adhered to the needle mushroom under the action of high temperature, so that the meat is fresh and delicious and the crisp and tender mushroom is more delicious.

Description

technical field [0001] The invention relates to a milk-flavored Flammulina velutipes and a preparation method thereof, belonging to the processing technology of Flammulina velutipes in food. Background technique [0002] For modern people, people do not only rely on milk to supply energy, but tend to emphasize the high-quality protein contained in milk, so they prefer low-fat milk with less fat and become skim milk. Skim milk contains less than 1% fat. In addition to industrial production, the family can use the method of standing overnight or boiling to remove the milk skin, 3 times in a row to reduce the fat to a minimum. Skimmed milk is not suitable for babies to drink. On the contrary, calcium is often added to it to become skimmed high-calcium milk, which is suitable for middle-aged and elderly people. [0003] Consumers are not used to low-fat and skimmed milk. The main reason is that after tasting skim milk, consumers feel that it tastes bad, like water, and not str...

AI Technical Summary

Problems solved by technology

And the lack of vitamin A, D, the body's absorption of calcium will be affected