A kind of preparation method of pleurotus eryngii mushroom head oyster sauce

The technology of mushroom head and king abalone is applied in the field of preparation of king oyster mushroom head and oyster sauce, which can solve the problems of single nutrient component and lack of nutrients, and achieve the effects of simple production process, strong smell and convenient operation.

Active Publication Date: 2016-07-06
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, highly targeted health-care fish and oyster sauces are relatively scarce, and most of them still use a single oyster as raw material, which has a single nutritional component.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Extraction of oyster juice: Take 400g of fresh oyster meat, add 500g of boiling water and cook for 91 minutes; remove the filter residue, add 350g of fresh oyster meat to the filtrate and cook for 91 minutes; filter the cooking liquid and set aside.

[0022] (2) Pleurotus eryngii head extract: Take 200g of fresh pleurotus eryngii head, add 400g of water, cook at 81°C for 81min; filter to remove the filter residue, add 160g of fresh pleurotus eryngii head to the filtrate, and cook at 81°C After 81 minutes, filter to remove the filter residue, add 160 g of fresh Pleurotus eryngii mushroom heads to the filtrate, cook at 81°C for 81 minutes, and filter the cooking liquid for later use.

[0023] (3) Mixing and concentration: Take 390g oyster juice, 80g extract of Pleurotus eryngii mushroom head, 13g table salt, mix and stir evenly, and concentrate by ultrafiltration (membrane pore size 20kDa, operating pressure 123kPa, pH 7.8, temperature 29°C) to the total solid The sub...

Embodiment 2

[0026] (1) Extraction of oyster juice: Take 450g of fresh oyster meat, add 500g of boiling water and cook for 99 minutes; remove the filter residue, add 400g of fresh oyster meat to the filtrate and cook for 99 minutes; the cooking liquid is filtered and set aside.

[0027] (2) Pleurotus eryngii head extract: take 200g of fresh pleurotus eryngii head, add 333g of water, cook at 84°C for 89min; filter to remove the filter residue, add 166g of fresh pleurotus eryngii head to the filtrate, and cook at 84°C After 89 minutes, filter to remove the filter residue, add 166g of fresh Pleurotus eryngii mushroom heads to the filtrate, cook at 84°C for 89 minutes, and filter the cooking solution for later use.

[0028] (3) Mixing and concentration: take 300g oyster juice, 70g extract of Pleurotus eryngii mushroom head, 10g table salt, mix and stir evenly, and concentrate by ultrafiltration (membrane pore size 30kDa, operating pressure 138kPa, pH8.3, temperature 26°C) to the total solid Th...

Embodiment 3

[0031] (1) Extraction of oyster juice: take 420g of fresh oyster meat, add 500g of boiling water and cook for 96 minutes; remove the filter residue, add 390g of fresh oyster meat to the filtrate and cook for 93 minutes; the cooking liquid is filtered and set aside.

[0032] (2) Pleurotus eryngii head extract: Take 200g of fresh Pleurotus eryngii head, add 378g of water, cook at 84°C for 85min; filter to remove the filter residue, add 182g of fresh Pleurotus eryngii head to the filtrate, and cook at 84°C After 82 minutes, filter to remove the filter residue, add 176g of fresh Pleurotus eryngii mushroom heads to the filtrate, cook at 84°C for 87 minutes, and filter the cooking liquid for later use.

[0033] (3) Mixing and concentration: Take 300g of oyster juice, 65g of extract of Pleurotus eryngii mushroom head, 10g of table salt, mix and stir evenly, and concentrate by ultrafiltration (membrane pore size 20kDa, operating pressure 132kPa, pH 8.0, temperature 28°C) to the total s...

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PUM

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Abstract

The invention discloses a preparation method of pleurotus eryngii head-containing oyster sauce and belongs to the technical field of food deep processing. The preparation method comprises the following steps of extracting a juice of fresh oyster in boiling water according to a ratio, boiling pleurotus eryngii head in boiling water to obtain extract, mixing the oyster juice and the pleurotus eryngii head extract, and concentrating the mixture to obtain the pleurotus eryngii head-containing oyster sauce finished product. The preparation method realizes combination of pleurotus eryngii head and oyster sauce, is conducive to health-meal balance of a consumer, perfectly realizes synergism of materials and processes, realizes complete utilization of pleurotus eryngii, produces the oyster sauce with a unique pleurotus eryngii local flavor and improves oyster sauce nutrition and health functions. The pleurotus eryngii head-containing oyster sauce satisfies convenience, diversification and nutrition demands of the modern consumers and is an ideal functional nutrition product suitable for all consumers. The pleurotus eryngii head-containing oyster sauce has amino acid-state nitrogen content more than 0.9g / 100g and total solid content more than 35%.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, and in particular relates to a method for preparing oyster sauce from pleurotus eryngii mushroom heads. Background technique [0002] Oyster sauce, also known as oyster oil, is a traditional seasoning treasure in Guangdong, Fujian, Hong Kong, Taiwan and other provinces in my country. It is a compound condiment processed and refined from raw oyster juice. Its color is bright and lustrous, its body is delicate and uniform, its viscosity is moderate, its mouthfeel is smooth and delicious, it has the unique aroma of fresh oysters and original oysters, and it is rich in nutrition and contains more than 18 kinds of amino acids. [0003] Pleurotus eryngii is a new species of rare edible fungus that has been successfully developed and cultivated in industrialized cultivation in recent years. It is also a new edible fungus recommended by the Food and Agriculture Organization of the United Nat...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/50A23L31/00A23L33/00
CPCA23V2002/00A23V2200/3262A23V2200/32A23V2200/30A23V2250/208A23V2250/2042
Inventor 陈君琛赖谱富沈恒胜李怡彬郑恒光
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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