Making method of sour and hot agrocybe cylindracea
A production method and tea tree mushroom technology are applied in the directions of food preparation, food preservation, fruit and vegetable preservation, etc., which can solve the problem that tea tree mushrooms are not easy to store, and achieve the effects of texture and elasticity, rich nutrition and strong fragrance.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0017] A kind of preparation method of hot and sour tea tree mushroom, concrete operation steps are:
[0018] (1) Material selection: choose fresh tea tree mushrooms with a handle length of 15-20 cm, a cover diameter of 1-2 cm, unopened umbrellas, complete mushroom bodies, normal color, and no pests and diseases;
[0019] (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;
[0020] (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;
[0021] (4) Dressing: Immediately put the blanched mushrooms into flowing water and cool for 10-20 minutes to cool...
Embodiment 2
[0027] A kind of preparation method of hot and sour tea tree mushroom, concrete operation steps are:
[0028] (1) Material selection: choose fresh tea tree mushrooms 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;
[0029] (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;
[0030] (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;
[0031] (4) Dressing: Immediately put the blanched mushrooms into flowing water and cool for 30 minutes to cool the mushroom b...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com