Method for manufacturing dried oyster mushroom meat slice

A production method and technology of oyster mushrooms, which are applied in food preparation, functions of food ingredients, food science, etc., can solve the problems that oyster mushrooms are not easy to store, and achieve the effects of improving human immunity, eating convenience, and improving human metabolism

Inactive Publication Date: 2015-11-18
宦银琴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that flat mushrooms are not easy to store, and to provide a method for making dried flat mushrooms

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of preparation method of oyster mushroom jerky, concrete operation steps are:

[0016] (1) Raw material processing: select sub-dried oyster mushrooms, shiitake mushrooms, and mushroom roots that are free from mildew and insects, wash them with clean water, remove the stalks, soak them in milk for 6-8 hours, drain them, and crush them in a meat grinder ;

[0017] (2) Blending: Put the raw and auxiliary materials into the blender, open the eggs and beat them with bamboo shoots, and then fully mix and beat to form a slurry;

[0018] (3) Coating: use a stainless steel knife to coat the slurry on the bamboo drying sieve with a thickness of 5mm;

[0019] (4) Baking: Put the baking sieve on the angle steel shelf for baking, and bake in two times, the first baking temperature is 120°C, 3-5h, large exhaust; the second baking temperature is 180°C, 1h, close the exhaust valve; Finally, the temperature was raised rapidly to 220°C for 35 minutes, and the temperature was tak...

Embodiment 2

[0022] A kind of preparation method of oyster mushroom jerky, concrete operation steps are:

[0023] (1) Raw material processing: select sub-dried oyster mushrooms, flower mushrooms, mushroom roots, and white fungus without mildew and insects, wash them with clean water, remove the stalks, soak them in rice washing water for 5 hours, drain them, and grind the meat crushed in the machine;

[0024] (2) Blending: Put the raw and auxiliary materials into the blender, add appropriate amount of jicama powder and wolfberry powder, open the eggs and beat them fully with bamboo shoots, then fully mix and beat to form a slurry;

[0025] (3) Coating: use a stainless steel knife to coat the slurry on the bamboo drying sieve, with a thickness of 12mm;

[0026] (4) Baking: Put the baking sieve on the angle steel rack for baking, and bake in three times, the first baking temperature is 65°C, 12h, and exhaust; the second baking temperature is 200°C, 2h, close the exhaust valve; finally, the ...

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PUM

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Abstract

The invention discloses a method for manufacturing a dried oyster mushroom meat slice, and belongs to the field of food processing. The dried oyster mushroom meat slice is characterized in that 60 percent of oyster mushroom roots and substandard oyster mushrooms, 30 percent of lean meat and 2 percent of fat serving as raw materials are mixed with 8 percent of first-grade fish sauce and 3 percent of eggs, and are flavored with seasoning powder which is prepared from illicium verum, lily, cinnamon and bunge cherry seed, as well as pepper salt, cane sugar and soybean sauce. The manufacture method comprises the steps of selecting oyster mushroom roots and substandard oyster mushrooms, and carrying out washing, grinding, mixing, coating, baking, packaging and inspecting processes. The dried oyster mushroom meat slice has the beneficial effect of delicious and crispy taste, has the flavors of oyster mushrooms and pork, is rich in protein and crude fibers, and is beneficial to improvement of metabolism of human bodies and enhancement of constitution. The dried oyster mushroom meat slice is convenient to eat, is suitable for people of all ages, and is capable of improving the immunity of human bodies.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of oyster mushroom jerky. Background technique [0002] Oyster mushroom, belonging to the order Agaricaceae, Pleurotaceae, is the most common one in daily edible fungi. The cap of Pleurotus ostreatus is shell-shaped, blue-gray when young, then light gray, and yellow when old; The meat is not old, tender and delicious, and has an oyster-like aroma. The oyster mushrooms are white in color, thick in texture, tender in texture, and delicious in taste. Pleurotus ostreatus is very tender and attractive whether it is fried as a vegetarian or made into a meat dish. In addition, the price is cheap, so it is a good item on the dining table of ordinary people. [0003] The role of flat mushrooms: flat mushrooms, sweet, has the effect of tonifying deficiency and anti-cancer, can improve human metabolism, enhance physical fitness, and regulate brain nerves; flat mushrooms con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/311A23L1/29A23L13/10A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/324
Inventor 宦银琴
Owner 宦银琴
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