Preparation method of sour-and-hot flammulina velutipes

A production method and technology of Flammulina velutipes, which are applied in the field of food processing, can solve problems such as difficult storage of Flammulina velutipes, and achieve the effects of preventing and treating cardiovascular and cerebrovascular diseases, promoting the development of intelligence, and reducing cholesterol.

Inactive Publication Date: 2015-11-11
林静
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the invention is to solve the problem that Flammulina velutipes is not easy to store, and to provide a method for making hot and sour Flammulina velutipes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of preparation method of hot and sour Flammulina velutipes, concrete operation steps are:

[0019] (1) Material selection: select fresh Flammulina velutipes mushrooms with a stalk length of 15-20 cm, a cover diameter of 1-2 cm, unopened umbrellas, complete mushroom bodies, normal color, and no pests and diseases;

[0020] (2) Rinsing: After removing impurities and roots, the picked fresh mushrooms are rinsed with 0.06~0.12% dilute salt water in time to keep the mushroom color normal;

[0021] (3) Blanching: After rinsing the mushroom body, take it out in time and put it into boiling water containing 0.2~0.4% citric acid for blanching to kill harmful microorganisms on the mushroom body, destroy the activity of enzymes in the mushroom body, stabilize the color and soften the tissue , blanching for 8-12 minutes, it is advisable to cook the mushroom body thoroughly;

[0022] (4) Dressing: Immediately put the blanched mushrooms into flowing water and cool for 10-20 m...

Embodiment 2

[0028] A kind of preparation method of hot and sour Flammulina velutipes, concrete operation steps are:

[0029] (1) Material selection: choose fresh Flammulina velutipes with a handle length of 20 cm, a cover diameter of 1.5 cm, unopened umbrellas, complete mushroom bodies, normal color, and no pests or diseases;

[0030] (2) Rinsing: After removing impurities and roots, the picked fresh mushrooms are rinsed with 0.5% dilute salt water in time to keep the mushroom color normal;

[0031] (3) Blanching: After rinsing the mushroom body, take it out in time and put it into boiling water containing 0.1~0.3% citric acid for blanching to kill harmful microorganisms on the mushroom body, destroy the activity of enzymes in the mushroom body, stabilize the color and soften the tissue , blanching for 20 minutes, it is advisable to cook the mushroom body thoroughly;

[0032] (4) Dressing: Immediately put the blanched mushrooms into flowing water and cool for 30 minutes to cool the mushr...

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PUM

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Abstract

The invention discloses a preparation method of sour-and-hot flammulina velutipes and belongs to the field of food processing. The preparation method is characterized by including following steps: selecting raw materials, rinsing and reshaping the raw materials, pickling the raw materials, sun-drying the raw materials, preparing components, storing the raw materials and after-aging the raw materials, filling bags with the processed flammulina velutipes, vacuumizing and sealing the bags, sterilizing and cooling the product and performing temperature-maintained inspection. The sour-and-hot flammulina velutipes has a mellow fragrance, is moderated in sour and hot taste, is soft and elastic in mouthfeel, has a delicious flavor of flammulina velutipes, is rich in nutrition and is rich in lysine, can promote intelligence growth of children, and has the functions of inhibiting blood fat raising, reducing cholesterol and preventing and treating cardiovascular and cerebrovascular diseases.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for preparing hot and sour Flammulina velutipes. Background technique [0002] The scientific name of Flammulina velutipes is Chrysanthemum velutipes, also known as Flammulina velutipes, Structural mushrooms, Prickly pear mushrooms, Winter mushrooms, Wild mushrooms, Frozen mushrooms, Golden mushrooms, Intellectual mushrooms, etc. Because of its slender stipe, it looks like golden needles, so it is called Flammulina velutipes. It belongs to the genus Flammulina velutipes of the family Agaricaceae, which is a kind of algal lichen. [0003] The role of Flammulina velutipes: Flammulina velutipes is very rich in amino acids, especially lysine, which has the function of promoting children's intellectual development; it can not only prevent and treat liver diseases, stomach and intestinal ulcers, but also suitable for hypertensive patients, Obese people and middle-aged and elderly p...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/29A23L33/00
CPCY02A40/90
Inventor 林静
Owner 林静
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