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Method for producing pleurotus eryngii flavour liquid

A production method and technology of eryngium eryngii, which are applied in the directions of food preparation, application, food science, etc., can solve the problems of difficult storage of eryngium eryngii, and achieve the effects of softening and protecting blood vessels, reducing blood lipids and cholesterol, and simple operation.

Inactive Publication Date: 2015-02-04
宦银琴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that Pleurotus eryngii is not easy to store, and to provide a preparation method of Pleurotus eryngii seasoning liquid

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0016] A kind of preparation method of Pleurotus eryngii seasoning liquid, concrete operation steps are:

[0017] A. Preparation of rice koji juice: use fresh rice koji juice as a medium, adjust the Baume degree of rice koji juice to 12, put it in a flask, and put the flask plug into silk floss to sterilize it with fire; Put the flask of rice koji juice into boiling water and cook for 50 minutes to sterilize; crush the dried sweet-scented osmanthus into powder and add;

[0018] B. Primary culture and separation: Add appropriate amount of Pleurotus eryngii powder and 30 ml of yeast liquid to the above-mentioned koji liquid, and cultivate at 30-35°C for 24 hours until small bubbles are formed on the surface and have the fragrance of Pleurotus eryngii, which is First-level culture fluid; at this time, the first-level culture fluid is separated, and the supernatant is taken;

[0019] C, secondary culture: In the separated supernatant, add Pleurotus eryngii powder again, put into ...

Embodiment 2

[0025] A kind of preparation method of Pleurotus eryngii seasoning liquid, concrete operation steps are:

[0026] A. Preparation of rice koji juice: Use fresh rice koji juice as a medium, adjust the Baume degree of rice koji juice to 18, put it into a flask, and put the flask plug into silk floss to sterilize it with fire; Put the flask of rice koji juice into boiling water and cook for 60 minutes to sterilize;

[0027] B. Primary culture and separation: Add appropriate amount of Pleurotus eryngii powder, a little Pleurotus eryngii powder and 50 ml of yeast liquid to the above-mentioned koji liquid, and cultivate at 45°C for 12 hours until vesicles are formed on the surface and there are pleurotus eryngii Fragrance, that is, the first-level culture medium; at this time, the first-level culture medium is separated, and the supernatant is taken;

[0028] C, secondary culture: In the separated supernatant, add Pleurotus eryngii powder again, put into the rice koji juice with the...

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Abstract

The invention discloses a method for producing pleurotus eryngii flavour liquid, which belongs to the food processing field. The method comprises the following steps: employing miqu juice, sterilizing, culturing, adding pleurotus eryngii powder and yeast liquid, culturing, adding pleurotus eryngii powder, injecting into miqu juice, culturing and fermenting, supplementing acid, adjusting fragrance and seasoning, separating and filtering, filtering a supernatant, sterilizing, slaking and processing the finished product. The method for producing the pleurotus eryngii flavour liquid has the beneficial effect that the product has clarified state, and contains unique fragrance and ester fragrance of pleurotus eryngii. The pleurotus eryngii flavour liquid is helpful for secreting hydrochloric acid in gastric juice and digesting food, softening and protecting blood vessel, reducing blood fat and cholesterol in human body, increasing the immunity, beautifying and slimming, and inhibiting the cancer cell effect. The operation is simple, the enforcement is convenient, and the pleurotus eryngii flavour liquid is the food with high nutrition and health value.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of Pleurotus eryngii seasoning liquid. Background technique [0002] Pleurotus eryngii, also known as Pleurotus eryngii, is a new species of rare edible fungi that has been successfully developed in recent years and integrates edible, medicinal, and dietotherapy. The flesh of Pleurotus eryngii mushroom is thick, crisp and tender, especially the stipe is dense, firm and milky white, and can be eaten entirely, and the stipe is more crispy and refreshing than the cap. ", with a pleasant almond aroma and abalone-like taste, suitable for preservation and processing, and is deeply loved by people. Pleurotus eryngii is rich in nutrition, rich in protein, carbohydrates, vitamins, calcium, magnesium, zinc and other minerals, which can improve the immune function of the human body, and has the functions of anti-cancer, lowering blood fat, moistening the stomach and beautify...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/226A23L1/29A23L27/20A23L33/00
CPCA23L27/10A23L31/00A23L33/00
Inventor 宦银琴
Owner 宦银琴
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