Production method for pickled pleurotus eryngii quel
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A production method and technology of Pleurotus eryngii, applied in food preparation, application, food science, etc., to achieve the effects of improving food safety, reducing nitrite content and the number of spoilage bacteria, and satisfying dietary preferences
Active Publication Date: 2015-06-03
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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Since mushrooms do not contain pectin, they cannot take up CaCl like vegetables 2 crispy
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example 1
[0021] ①Processing of raw and auxiliary materials: Wash and cut Pleurotus eryngii mushrooms into pieces, blanch them in 3% salt water for 2 minutes, then cool them for later use; wash the vegetables in the auxiliary materials, shred white radish, red pepper, onion, green onion, and ginger , cut the garlic into small pieces for later use. Anchovies are washed, headed, scaled, boned and cut into small pieces.
[0022] ② Make the above-mentioned seasoning vegetables into Chinese Sichuan-style pickles: put 20 parts of white radish, 1 part of red pepper, 7 parts of onion, 5 parts of green onion, 2 parts of garlic, and 1 part of ginger into the pickle jar, inject 2% salt and 0.5 The raw material is submerged in cold boiled water with % white sugar, and then filled with sealed altar water after being covered, and naturally fermented at room temperature for 10 days. After the fermentation finishes, the kimchi in the altar is pulled out, and 0.5% monosodium glutamate is added, and the...
example 2
[0025] ① Raw and auxiliary materials processing: wash the Pleurotus eryngii mushrooms and cut into pieces, slices or shreds, blanched in 3% salt water for 3 minutes, and then cooled for later use; wash the vegetables in the auxiliary materials, white radish, red pepper, onion, Shred the onion and ginger, and cut the garlic into small pieces for later use. Anchovies are washed, headed, scaled, boned and cut into small pieces.
[0026] ② Make the above-mentioned seasoning vegetables into Chinese Sichuan-style pickles: put 20 parts of white radish, 7 parts of red pepper, 7 parts of onion, 5 parts of green onion, 2 parts of garlic, and 1 part of ginger into the pickle jar, inject 4% salt and 2 The raw material is submerged in cold boiled water with 100% white sugar, and then filled with sealed altar water after being covered, and naturally fermented at room temperature for 14 days. After the fermentation is finished, the kimchi in the altar is pulled out, and the monosodium gluta...
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Abstract
The invention relates to a food production method for pickled pleurotus eryngii quel. The method comprises the following steps: arranging white radishes, chillies, onions, scallions, garlic and ginger together into a pickle jar, pouring cold boiled water containing table salt and white sugar into the pickle jar to submerge the raw materials, and performing natural fermentation at normal temperature for 7-14 days; after the fermentation is finished, adding 0.5% of aginomoto, and then beating the raw materials by a food processing machine into paste for later use; and mixing the pickle paste which is prepared from the seasoning vegetables and anchovy, and pleurotus eryngii quel in the ratio of 1 to 9, then adding 5%-10% of pickle water as a fermentation strain, arranging the pleurotus eryngii quel mixed with the prickle paste and the pickle water into an airtight meal box, fermenting for 3-5 weeks, and then taking out the pickled pleurotus eryngii quel as a finished product. The pickled pleurotus eryngii quel produced according to the method simultaneously has the flavor characteristics of Chinese Sichuan pickles and Korean seafood-flavored pickles, maintains the brittleness and hardness of pleurotus eryngii quel, and avoids the common defect that mushrooms are pickled to be rotten during a Sichuan edible mushroom pickle making process; and meanwhile the pickled pleurotus eryngii quel contains small amount of nitrite and few spoilage bacteria, so that the food safety is guaranteed.
Description
technical field [0001] The present invention relates to a kind of food processing production technology, more specifically relate to a kind of preparation method of Pleurotus eryngii pickles. Background technique [0002] Pleurotus eryngii ( Pleurotus eryngii Quel), also known as Pleurotus chinensis, belongs to the Phylum Fungi, Basidiomycetes, Agaricaceae, Pleurotaceae, and Pleurotus genus. It is a new species of rare edible fungi that has been successfully developed and cultivated in recent years. Its name is white in color, crisp in texture, thick in meat, tender in taste and fragrant in taste. It is rich in nutrients and has the effects of lowering blood fat, lowering cholesterol, promoting gastrointestinal digestion, and enhancing the body's immunity. In recent years, the production of Pleurotus eryngii in China has developed very rapidly, and has changed from seasonal cultivation to factory cultivation, and has become a common dish on the table of ordinary people. ...
Claims
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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 郑恒光陈君琛翁敏劼汤葆莎吴俐杨艺龙
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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