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Production method of sandwiched pleurotus eryngii

A production method and a technology for the king oyster mushroom, which are applied in the directions of food preparation, food ingredients containing natural extracts, food science, etc., can solve the problems of single taste, it is difficult to meet the needs of convenience food such as fast and convenient, and increase appetite. , taste difference, taste satisfaction effect

Active Publication Date: 2015-11-11
河南省淇县永达食业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The combination of Pleurotus eryngii and chicken products is very common in families and restaurants. The cooking method is mostly fried, and the taste is relatively simple. It is difficult to meet the current people's needs for fast, convenient and other convenient foods.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The preparation method of the sandwiched Pleurotus eryngii of the present embodiment, the steps are as follows:

[0020] (1) Raw material processing: select Pleurotus eryngii with a diameter of more than 3cm, dig out the inner core of the Pleurotus eryngii along the length direction of the Pleurotus eryngii to form holes in the Pleurotus eryngii, cut the chicken breast into cubes to obtain diced chicken breast, and use the chicken skin with a diameter of 4mm The orifice plate is twisted once;

[0021] (2) Marinated chicken meat stuffing: add marinade to the diced chicken breast and stir evenly. The marinade is based on the quality of the diced chicken breast, add 1.0% of salt, 0.3% of compound phosphate, D~iso Sodium ascorbate 0.05% and water 25%, marinated at 0°C for 16 hours to obtain meat filling, then add seasoning and auxiliary materials and stir until uniform, wherein the seasoning is based on the quality of meat filling, the composition ratio is as follows: white...

Embodiment 2

[0026] The preparation method of the sandwiched Pleurotus eryngii of the present embodiment, the steps are as follows:

[0027] (1) Raw material processing: Select Pleurotus eryngii with a diameter of more than 5cm, dig out the inner core of Pleurotus eryngii along the length direction of the pleurotus eryngii to form holes in the pleurotus eryngii, dice the chicken breast to obtain diced chicken breast, and use the chicken skin with a diameter of 6mm The orifice plate is twisted once;

[0028] (2) Marinated chicken meat stuffing: Add marinade to the diced chicken breast and stir evenly. The marinade is based on the quality of the diced chicken breast. Add 2.0% of salt, 0.1% of compound phosphate, D~iso Sodium ascorbate 0.2% and water 10%, marinated at 4°C for 12 hours to obtain meat filling, then add seasoning and auxiliary materials and stir until uniform, wherein the seasoning is based on the quality of meat filling, the composition ratio is as follows: white sugar 8.0%, m...

Embodiment 3

[0033] The preparation method of the sandwiched Pleurotus eryngii of the present embodiment, the steps are as follows:

[0034] (1) Raw material processing: Select Pleurotus eryngii with a diameter of more than 4cm, dig out the inner core of the Pleurotus eryngii along the length of the pleurotus eryngii to form holes in the pleurotus eryngii, cut the chicken breast into cubes to obtain diced chicken breast, and use the chicken skin with a diameter of 5mm The orifice plate is twisted once;

[0035] (2) Marinated chicken meat stuffing: add marinade to the diced chicken breast and stir evenly. The marinade is based on the quality of the diced chicken breast, add 1.5% of salt, 0.2% of compound phosphate, D~iso Sodium ascorbate 0.1% and water 20%, marinated at 2°C for 14 hours to obtain meat filling, then add seasoning and auxiliary materials and stir until uniform, wherein the seasoning is based on the quality of meat filling, the composition ratio is as follows: white sugar 6%,...

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Abstract

The invention discloses a production method of sandwiched pleurotus eryngii. The production method comprises the following steps: selecting fresh and complete pleurotus eryngii; slightly removing inner parts of the pleurotus eryngii by using a hollowing device along the length direction of the pleurotus eryngii; pickling chicken ball stuffing; filling holes of the pleurotus eryngii with the pickled stuffing and keeping appropriately full; adding the pleurotus eryngii filled with the stuffing into boiled braising soup to be boiled for 45-60 minutes; after taking out the pleurotus eryngii from a pot, drying at 60 DEG C for 15-20 minutes; cooling at 0-4 DEG C to obtain semi-finished products; bagging the semi-finished products into corresponding specifications by grades; singly quickly freezing at a temperature ranging from -28 DEG C to -32 DEG C, and quickly freezing to a central temperature, namely below -18 DEG C; and after boxing, freezing and storing at -18 DEG C. According to the production method disclosed by the invention, the pleurotus eryngii and chicken are creatively elaborately combined and perfectly matched; a braising process is adopted so that the delicious flavor of the chicken is fused into the pleurotus eryngii and the delicious taste of the pleurotus eryngii is immersed into the chicken stuffing; the pleurotus eryngii and the chicken stuffing supplement each other, nutrients are complementary and the taste is delicious.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making stuffed Pleurotus eryngii. Background technique [0002] Pleurotus eryngii is very common in daily life. It can be processed into various foods and appears before the dining table. Pleurotus eryngii is a kind of sandwich pleurotus eryngii. The production method has the functions of lowering blood fat, lowering cholesterol, promoting gastrointestinal digestion, Enhance the body's immunity and prevent cardiovascular diseases. Chicken contains protein, fat, calcium, phosphorus, iron, magnesium, potassium, sodium, vitamin A, B1, B2, C, E and niacin. According to Chinese medicine, Chicken has the effects of warming the middle and replenishing qi, tonifying deficiency and essence, invigorating the spleen and stomach, activating blood vessels, and strengthening bones and muscles. The combination of Pleurotus eryngii and chicken products is very c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/315A23L1/00A23L13/50
CPCA23V2002/00A23V2250/204A23V2250/21A23V2250/60A23V2250/1614A23V2250/5036A23V2250/5488
Inventor 赵军武冯文革
Owner 河南省淇县永达食业有限公司