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A kind of preparation method of pleurotus eryngii pickles

A production method and technology of king oyster mushrooms are applied in the direction of food science and other directions to achieve the effects of reducing nitrite content and the number of spoilage bacteria, satisfying dietary preferences, and shortening fermentation time

Active Publication Date: 2018-07-06
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

Since mushrooms do not contain pectin, they cannot take up CaCl like vegetables 2 crispy

Method used

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Examples

Experimental program
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Effect test

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, green onion , Ginger shredded, garlic cut 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 finishes, pickles in the altar are pulled out, and 0.5% monosodium glutamate is a...

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Abstract

The invention relates to a food production method of Pleurotus eryngii kimchi. White radish, red pepper, onion, green onion, garlic and ginger are put into a kimchi jar together, and cold boiled water containing salt and white sugar is injected to submerge the raw materials. 14 days. After the fermentation is over, add 0.5% monosodium glutamate and beat it into a slurry with a food processor for later use. Mix the above-mentioned kimchi slurry made of seasoning vegetables and anchovy with Pleurotus eryngii at a ratio of 1:9, add 5% to 10% of kimchi water as a fermentation strain, put it in a closed lunch box, and ferment for 3- Take it out after 5 weeks to get the finished product of Pleurotus eryngii kimchi. The Pleurotus eryngii kimchi produced by this method has the flavor characteristics of Chinese Sichuan-style kimchi and Korean-style seafood-flavored kimchi, maintains the crispness and hardness of Pleurotus eryngii, and avoids the common mushroom body pickling in the production of Sichuan-style edible mushroom kimchi. Rotten defects, but also has a low nitrite content and the number of spoilage bacteria, ensuring food safety.

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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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L31/00A23L19/20
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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