Unlock instant, AI-driven research and patent intelligence for your innovation.

Processing method of pleurotus eryngii with taste of green peppers

A processing method, green pepper-flavored apricot technology, is applied in the processing field of green pepper-flavored Pleurotus eryngii, which can solve the problems of changing taste, easy deterioration of Pleurotus eryngii, limited storage time, etc., and achieve the effect that it is not easy to deteriorate, and the taste is better, pure and delicious

Inactive Publication Date: 2016-01-06
CHONGQING TINGLAI GREEN FOOD DEV
View PDF5 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the limited storage time of fresh Pleurotus eryngii, during the process of processing and eating Pleurotus eryngii, the storage period of Pleurotus eryngii is very easy to deteriorate and change taste, and the waste of raw materials is serious, which greatly increases the cost burden of production.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Processing method of pleurotus eryngii with taste of green peppers
  • Processing method of pleurotus eryngii with taste of green peppers
  • Processing method of pleurotus eryngii with taste of green peppers

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] a. Select materials, select dried Pleurotus eryngii, soak in cold water, and then clean; select pickled green peppers, and set aside;

[0021] b, salting, dicing the Pleurotus eryngii after being squeezed to remove water, then adding salt and salting for 2 hours, the addition of the salt is 3% of the weight of the Pleurotus eryngii;

[0022] c. Stir-frying of ingredients, adding pickled green peppers in sauce, ingredients and additives to Pleurotus eryngii, after stirring evenly, adding them to a frying pan for frying; the ingredients are composed of vegetable oil and cornstarch, the The additives are composed of chicken-flavored paste essence, chicken powder essence, monosodium glutamate, flavored nucleotide disodium, acesulfame potassium, potassium sorbate, citric acid and spicy powder essence;

[0023] In the step c, the additions of pickled green peppers, vegetable oil, and cornstarch are respectively 9%, 12%, and 0.36% of the weight of Pleurotus eryngii, and the pr...

Embodiment 2

[0027] a. Select materials, select dried Pleurotus eryngii, soak in cold water, and then clean; select pickled green peppers, and set aside;

[0028] B, salting, dicing the Pleurotus eryngii mushroom after being squeezed to remove water, then adding salt and salting for 2.5h, the addition of the salt is 8% of the weight of the Pleurotus eryngii mushroom;

[0029] c. Stir-frying of ingredients, adding pickled green peppers in sauce, ingredients and additives to Pleurotus eryngii, after stirring evenly, adding them to a frying pan for frying; the ingredients are composed of vegetable oil and cornstarch, the The additives are composed of chicken-flavored paste essence, chicken powder essence, monosodium glutamate, flavored nucleotide disodium, acesulfame potassium, potassium sorbate, citric acid and spicy powder essence;

[0030] In the step c, the amount of pickled green peppers, vegetable oil, and cornstarch are respectively 12%, 15%, and 0.5% of the weight of Pleurotus eryngii...

Embodiment 3

[0034] a. Select materials, select dried Pleurotus eryngii, soak in cold water, and then clean; select pickled green peppers, and set aside;

[0035] B, salting, dicing the Pleurotus eryngii mushroom after being squeezed to remove water, then adding salt and salting for 3 hours, the addition of the salt is 5% of the weight of the Pleurotus eryngii mushroom;

[0036] c. Stir-frying of ingredients, adding pickled green peppers in sauce, ingredients and additives to Pleurotus eryngii, after stirring evenly, adding them to a frying pan for frying; the ingredients are composed of vegetable oil and cornstarch, the The additives are composed of chicken-flavored paste essence, chicken powder essence, monosodium glutamate, flavored nucleotide disodium, acesulfame potassium, potassium sorbate, citric acid and spicy powder essence;

[0037] The addition amount of sauce pickled green pepper, vegetable oil, and cornstarch in the described step c is respectively 15%, 20%, 0.6% of the weight...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a processing method of pleurotus eryngii with the taste of green peppers. The processing method is performed according to the following steps: a, selecting and preparing materials, selecting dried pleurotus eryngii, soaking the dried pleurotus eryngii in cold water, and then thoroughly cleaning the soaked pleurotus eryngii; b, salting the cleaned pleurotus eryngii, squeezing the pleurotus eryngii for removing water, cutting the squeezed pleurotus eryngii into pleurotus eryngii dices, and then adding table salt, and salting the pleurotus eryngii dices for 2-3 hours, wherein the additive amount of the table salt is 3-8% of the weight of the pleurotus eryngii; c, stir-frying auxiliary materials, adding the auxiliary materials and additives to the salted pleurotus eryngii dices, uniformly stirring the auxiliary materials, the additives and the salted pleurotus eryngii dices so as to obtain a mixture, and putting the mixture into a frying pan together, and stir-frying the mixture; and d, performing encapsulation and disinfection, finally loading the quantitative stir-fried pleurotus eryngii in cans, sealing the cans in vacuum, sterilizing the sealed cans, finally cooling the sterilized cans, and drying the cooled cans so as to obtain finished products. According to the processing method of the pleurotus eryngii with the taste of the green peppers, disclosed by the invention, the salted pleurotus eryngii is not liable to deteriorate during the period of being processed for standby application and storage, and the primary taste and the nutrition of the pleurotus eryngii are preserved; besides, a stir-frying manner is combined, so that the stir-fried pleurotus eryngii is tastier, and the taste of the processed pleurotus eryngii is better, purer and more delicious.

Description

technical field [0001] The invention belongs to the technical field of pleurotus eryngii processing, and in particular relates to a processing method of green pepper-flavored pleurotus eryngii. Background technique [0002] Pleurotus eryngii, also known as Pleurotus eryngii, is named for its aroma of almonds and the taste of fleshy flesh like abalone. It is a rare new edible fungus that has been successfully developed and cultivated in recent years, integrating edible, medicinal and therapeutic uses. The mushroom body has the aroma of almonds, the meat is thick, the taste is fresh and tender, the taste is fragrant, and the nutrition is rich. It can cook dozens of delicious dishes. Pleurotus eryngii is rich in nutrition, rich in protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper, zinc, etc. Very popular. However, due to the limited storage time of fresh Pleurotus eryngii, during the process of processing and eating Pleurotus eryngii, the storag...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00
Inventor 陶德合
Owner CHONGQING TINGLAI GREEN FOOD DEV