A kind of preparation method of pleurotus eryngii vegetarian meat floss

A production method and a technology for oyster mushroom, which are applied in the field of preparing eryngium erythraea meat floss, can solve the problems of high sugar content, strong taste of shiitake mushrooms, and not strong meat flavor, and achieve the effects of improving human immune function and nutritional balance.

Active Publication Date: 2016-07-06
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of this method is that the sugar content is higher, the mushroom taste is heavier, and there is no meat flavor
[0006] The invention of Publication No. CN103704463A discloses a method for making soybean textured meat floss, which uses soybean textured protein as raw material, soaks and cleans it to remove fishy smell, removes peculiar smell, dehydrates, chops and mixes into silk, stir-fries with ingredients, dries, Cooling, packaging and other processes are used to make vegetarian meat floss products. The disadvantage of this method is that the soy products have a strong taste and no meat flavor.
[0007] The invention of publication number CN103564353A discloses a vegan meat floss and its processing method. It uses pea powder as the main raw material, and undergoes rehydration of silk protein, frying powder, crushing, spice treatment, ginger paste, seasoning oil preparation, and low-temperature pickling. , stirring and shredding, frying loose, seasoning and drying to make vegan meat floss. Its disadvantage is that the meat flavor is not strong

Method used

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  • A kind of preparation method of pleurotus eryngii vegetarian meat floss
  • A kind of preparation method of pleurotus eryngii vegetarian meat floss

Examples

Experimental program
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Effect test

Embodiment 1

[0037] Dried Pleurotus eryngii 90g, soak the pleurotus eryngii in 360g of warm water at 30°C for 4 hours to soften it, and the rehydration rate reaches 80±1%. Blanch 1.0wt% salt water for 3 times, then rinse the salt water with 90°C hot water, drain until no water drips, then add 16.5g cooking wine, 12g vegetable oil, 1.5g chicken essence, 1.5g table salt and 1.5g white sugar, at 80°C Carry out seasoning and frying, wait until the color is light yellow, reduce the moisture content to 42±1% to reach the end of frying, carry out medium-low heat 150W microwave drying for 10min, the final moisture content is 7±1%, and then use 2% O 2 +30%CO 2 +68%N 2 Modified atmosphere packaging packaging to finished products. The final product has a low moisture content, a strong meat flavor, a dry overall feel, and a slightly hard chew.

Embodiment 2

[0039]Dried Pleurotus eryngii 90g, soaked in 270g of warm water at 30°C for 3h to soften, the rehydration rate reached 76±1%, took out the softened pleurotus eryngii, pounded it with a pestle and mortar until flocculent, and washed it with 1.0wt% salt water Blanch 3 times, then rinse the salt water with hot water at 90°C, drain until no water drips, then add 15g of cooking wine, 10g of vegetable oil, 1.5g of chicken essence, 1.0g of salt and 0.5g of white sugar, season and fry at 90°C, After the color is fried to light yellow, reduce the moisture content to 41±1% to reach the end of the frying, carry out microwave drying at medium and low heat at 150W for 5 minutes, and the final moisture content is 10±1%, and then use 1% O 2 +20%CO 2 +79%N 2 Modified atmosphere packaging packaging to finished products. The final product has a rich meat flavor, basically covering up the smell of mushrooms, and the vegetarian meat becomes loose.

Embodiment 3

[0041] The production method of Pleurotus eryngii vegetarian meat roll is as follows: 90g of dried Pleurotus eryngii is soaked in 270g of warm water at 30°C for 3 hours to soften it, and the rehydration rate reaches 76±1%. Pound until flocculent, blanch 3 times with 1.0wt% salt water, rinse the salt water with 90°C hot water, drain until no water drips, then add 15g cooking wine, 10g vegetable oil, 1.5g chicken essence, 1.0g table salt and 0.5 g white granulated sugar, seasoning and frying at 90°C, until the color is light yellow, and the moisture content is reduced to 41±1% to reach the end of frying, and the medium and low heat is 150W microwave drying for 5min, and the final moisture content is 10±1% %, stuff the formed vegetarian meat floss into the crispy egg roll to form a king oyster mushroom vegetarian meat roll, and then use 2% O 2 +30%CO 2 +68%N 2 Modified atmosphere packaging packaging to finished products. The crispy outer layer can better cover the mushroom sme...

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Abstract

The invention discloses a preparation method of vegetable dried meat floss with pleurotus eryngii. The vegetable dried meat floss is prepared with the pleurotus eryngii as a main raw material and is prepared through a soaking process, a smashing process, a blanching process in salt water for removing a fishy odor, a stir-frying process for enabling the pleurotus eryngii to be loosen, a flavoring process, and a microwave-drying process and the like. The vegetable dried meat floss with a pleurotus eryngii is less in the content of fat, and is less in calorie and cholesterol when compared with common dried meat floss, is more suitable for those whom are suffered from hyperglycemia, hypertension and hyperlipidemia, and is more to a mouthfeel and flavor of a vegetable dried meat floss with a pleurotus eryngii in market. The vegetable dried meat floss is delicious and healthy.

Description

1. Technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing pleurotus eryngii vegetable floss with dried pleurotus eryngii as raw materials. 2. Background technology [0002] Meat floss is made from lean meat of pigs or fish and chicken after removing water. It is a nutritious and delicious snack food and an auxiliary material for food processing, and is deeply loved by people. However, because traditional meat floss contains a large amount of animal fat, it belongs to a high-energy food containing a large amount of cholesterol, and is not suitable for people who need to control their diet. [0003] With the improvement of people's living standards, people's pursuit of snack food has changed from delicious to delicious at the beginning, and now not only delicious but also healthy. Edible mushrooms are not only delicious, but also rich in nutrition, and are called healthy food by people. Pleurotus eryngi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L31/00A23L33/00
CPCA23L27/00A23L31/00A23L33/00A23V2002/00A23V2200/30
Inventor 何荣军赵月钧冯婷婷韩龙飞张佳妍孙培龙
Owner ZHEJIANG UNIV OF TECH
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