Supercharge Your Innovation With Domain-Expert AI Agents!

Making method for sauted dried pleurotus eryngii with vinegar

A production method and technology of Pleurotus eryngii, which are applied in the directions of food preparation, function of food ingredients, food science, etc., can solve the problems of difficult storage of Pleurotus eryngii, and achieve the effects of improving metabolism, delaying aging, and being easy to digest.

Inactive Publication Date: 2015-04-15
曹石
View PDF4 Cites 2 Cited by
  • 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 Pleurotus eryngii is not easy to store, and to provide a method for making vinegar dried Pleurotus eryngii

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of preparation method of dried Pleurotus eryngii with vinegar, concrete operation steps are:

[0015] (1) Material selection: Select Pleurotus eryngii mushrooms with a stalk length of 6 cm, silky luster on the surface, no pests and diseases, and unopened umbrellas, remove the mushroom feet, remove dirt and impurities, wash and drain, and cut into filaments for later use;

[0016] (2) Cooking: Put 6 liters of water, 300 ml of Zhenjiang vinegar, 450 ml of soybean oil, 100 grams of edible refined salt, 35 grams of five-spice powder and a little green onion, garlic and ginger in an aluminum pot. Add 2 batches into the pot and cook for 5-6 minutes to make the Pleurotus eryngii tasty and cooked but not rotten, then remove and drain the water;

[0017] (3) Drying: put the boiled and drained Pleurotus eryngii in a bamboo sieve, place it in a drying room to dry, and turn it 6-8 times during the process to prevent the pleurotus eryngii from sticking to the baking sieve;

...

Embodiment 2

[0020] A kind of preparation method of dried Pleurotus eryngii with vinegar, concrete operation steps are:

[0021] (1) Select Pleurotus eryngii mushrooms with a stalk length of 15 cm, silky luster on the surface, no pests and diseases, and unopened umbrellas, remove the mushroom feet, remove dirt and impurities, wash and drain, and cut into filaments for later use;

[0022] (2) Cooking: Put 10 liters of water, 500 ml of soybean oil, 400 ml of rice vinegar, 300 grams of edible refined salt, 45 grams of five-spice powder and a little green onion, garlic and ginger in an aluminum pot. After boiling, divide the Pleurotus eryngii into three Add batches to the pot and cook for 8 minutes to make the Pleurotus eryngii tasty and cooked but not rotten, then remove and drain the water;

[0023] (3) Drying: Put the boiled and drained Pleurotus eryngii in a bamboo sieve, place it in a drying room to dry, and turn it over 3-5 times during the process to prevent the pleurotus eryngii from s...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

Belonging to the field of food processing, the invention discloses a making method for sauted dried pleurotus eryngii with vinegar. The method is characterized by: adopting 7kg of fresh pleurotus eryngii, 800ml of white vinegar, 230ml of fermented soybean oil, 15g of seafood powder, 150g of edible refined salt, 80g of rock sugar, 9 litres of water and a little mint, nutmeg, dried tangerine peel, and dahurian angelica root as raw materials. The processing procedure includes: material selection, boiling, drying, and packaging, thus obtaining a finished product. The product is neither too hard not too soft, is crisp, acidic and tasty, and has the fresh and delicious flavor peculiar to pleurotus eryngii. The product not only has rich nutrition, is easy to digest, but also is rich in protein and other nutrients, is conducive to improving human metabolism and strengthening physique, and also has the efficacy of nourishing yin and tonifying qi, delaying senescence, removing lipid and lowering blood pressure. Being convenient to eat and suitable for people of all ages, the sauted dried pleurotus eryngii with vinegar is a drink with very high nutrition and health care value.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of vinegar dried Pleurotus eryngii. Background technique [0002] Pleurotus eryngii, also known as Pleurotus eryngii, is a new species of rare edible fungi that has been successfully developed and cultivated 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 and minerals such as calcium, magnesium, copper, zinc, etc., which can improve the immune function of the human body. An edible fungus with high nutritional and health value. [0003...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/28A23L1/29A23L31/00
CPCA23L33/00A23L31/00A23V2002/00A23V2200/30
Inventor 曹石
Owner 曹石
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com