Curing method of Ganba fungus-Chinese chive flowers

A technology of dried mushrooms and leek flowers, which is applied in the field of food processing, can solve the problems of unsatisfactory taste and nutrition of leek flowers, high nitrite concentration, etc., and achieve good taste, unique flavor and lower nitrite concentration Effect

Inactive Publication Date: 2015-11-04
YUNNAN KAIYAO TRADING CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pickled leek flower is a local specialty food in Yunnan. With the continuous improvement of living standards, people's pursuit of diet diversification, quality and nutrition is also constantly improving. Traditional leek flower has a single taste and nutrition and high nitrite concentration , can no longer meet the needs of consumers, and it is necessary to develop healthier and flavorful leek flower products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1 : The pickling method of light taste dry fungus leek flower

[0016] The pickling method of dried bacterium leek flower of the present embodiment comprises the following steps:

[0017] a. Pickling leek flowers: Cut the chive flowers, leaving only the seeds, wash and control the water, add 5% salt and 2% edible white wine, the edible white wine is 45% grain wine, mix Put it in an airtight container and marinate for 20 days, then wash it with clean water and change the water twice, remove it and drain it for later use;

[0018] b. Dried bacterium marinating: arrange the washed fresh dried bacterium into strips with a width of 2-10mm, add salt with a mass fraction of 5%, mix well and put it in an airtight container to marinate for 20 days, then use Rinse with clean water and change the water twice, remove and drain for later use;

[0019] c. Pepper pickling: Wash and remove the stems of fresh red peppers, dry them and chop them into 4-8mm pieces. Add 5% salt ...

Embodiment 2

[0026] Example 2 : Pickling method of neutral-tasting dry fungus leek flowers

[0027] The pickling method of dried bacterium leek flower of the present embodiment comprises the following steps:

[0028] a. Pickling leek flowers: Cut the cut leek flowers, leaving only the seeds, wash and control the water, add 10% salt and 6% edible white wine, the edible white wine is 50% grain wine, mix Put it in an airtight container and marinate for 40 days, then wash it with clean water and change the water once, pick it up and drain it for later use;

[0029] b. Dried fungus pickling: arrange the washed dried fungus into strips with a width of 2-10mm, add salt with a mass fraction of 10%, mix well, put it in an airtight container and marinate for 40 days, and then wash it with water Change the water once, remove and drain for later use;

[0030] c. Pepper pickling: Wash and remove the stems of fresh red peppers, dry them and chop them into 4-8mm pieces. Add 10% salt and 6% edible liq...

Embodiment 3

[0037] Example 3 : The pickling method of dried fungus and leek flowers with strong aroma

[0038] The pickling method of dried bacterium leek flower of the present embodiment comprises the following steps:

[0039] a. Pickling leek flowers: Wash the cut leek flowers, leaving only the seeds, and then dry them out, then add 15% salt and 8% edible white wine, the edible white wine is 55% grain wine, mix Put it in an airtight container and marinate for 60 days, then wash it with clean water and change the water once, pick it up and drain it for later use;

[0040] b. Dried fungus pickling: arrange the washed dried dried fungi into strips with a width of 2-10 mm, add salt with a mass fraction of 15%, mix them evenly, put them in an airtight container and marinate for 60 days, then Rinse with clean water and change the water once, remove and drain for later use;

[0041] c. Pepper pickling: Wash and remove the stems of fresh red peppers, dry them and chop them into 4-8mm pieces...

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PUM

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Abstract

The invention discloses a curing method of Ganba fungus-Chinese chive flowers. The curing method comprises the following steps: curing the Chinese chive flowers, curing the Ganba fungus, curing chili peppers, making main ingredients, making ingredient liquid, curing, packaging, sterilizing and the like, wherein mass ratio of the Chinese chive flowers to the Ganba fungus is 0.5-3 to 1. The Ganba fungus and the Chinese chive flowers are innovatively matched in curing in the invention, so that the flavors and the health care effects of the two main ingredients are organically combined; the product obtained according to the invention has good taste, unique flavor and rich nutrients; special ingredient recipe and curing process are utilized, so that nitrite concentration is effectively reduced in the cured food; thus, the product is safe and healthy for eating. The Ganba fungus-Chinese chive flowers can be dipped or eaten together with rice or bread; the Ganba fungus-Chinese chive flowers can also be used as flavoring to improve taste of food; and the Ganba fungus-Chinese chive flowers has effects of eliminating fishy smell and enhancing flavor. The Ganba fungus-Chinese chive flowers is convenient for eating and has wide applied range.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for pickling dried chive flowers. Background technique [0002] Leek flower is rich in protein, sugar, mineral calcium, iron, phosphorus, vitamin A, riboflavin, ascorbic acid and dietary fiber and other beneficial ingredients. Eating it can increase appetite, stimulate the appetite, and promote digestion. In addition, leek flower also contains volatile substance thiopropylene, which has good therapeutic effects such as sterilization and anti-inflammatory, anti-cancer and blood fat reduction. Dried mushrooms are rich in aroma, tender and sweet, tough, dry, mellow and long aftertaste, and endless chewing. It contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, potassium, iron and other trace elements, and contains a variety of human body Nutrients such as amino acids that cannot be synthesized, thiamine and small molecule peptides. Pickled leek fl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 范鸭生
Owner YUNNAN KAIYAO TRADING CO LTD
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