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Processing method of spicy pleurotus eryngii

A processing method, the technology of Pleurotus eryngii, applied in the direction of food science, etc., can solve the problems of taste change, perishable pleurotus eryngii, waste of raw materials, etc., and achieve the effect of less spoilage, better taste and pure deliciousness

Inactive Publication Date: 2016-01-13
CHONGQING TINGLAI GREEN FOOD DEV
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  • 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

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  • Processing method of spicy pleurotus eryngii
  • Processing method of spicy pleurotus eryngii
  • Processing method of spicy pleurotus eryngii

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of processing method of sharp and spicy Pleurotus eryngii is carried out according to the following steps:

[0022] a. Select materials, select dried Pleurotus eryngii mushrooms, soak them in cold water, and then clean them;

[0023] B, salting, the Pleurotus eryngii is squeezed to remove water and cut into cubes, then add salt to soak for 2 to 3 hours, and the addition of the salt is 3% of the weight of the Pleurotus eryngii;

[0024] c. Stir-frying of ingredients, adding ingredients and additives to Pleurotus eryngii, after stirring evenly, adding them to a frying pan for frying; the ingredients are composed of dry red pepper, vegetable oil, cornstarch, and the additives are It is composed of chicken flavor paste essence, chicken powder essence, chili essence, monosodium glutamate, taste nucleotide disodium, acesulfame potassium, potassium sorbate, citric acid and spicy powder essence;

[0025] The additions of dry red pepper, vegetable oil and cornstarch in t...

Embodiment 2

[0029] A kind of processing method of sharp and spicy Pleurotus eryngii is carried out according to the following steps:

[0030] a. Select materials, select dried Pleurotus eryngii mushrooms, soak them in cold water, and then clean them;

[0031] B, salting, the Pleurotus eryngii is squeezed to remove water and cut into cubes, then add salt to soak for 2 to 3 hours, and the addition of the salt is 8% of the weight of the Pleurotus eryngii;

[0032] c. Stir-frying of ingredients, adding ingredients and additives to Pleurotus eryngii, after stirring evenly, adding them to a frying pan for frying; the ingredients are composed of dry red pepper, vegetable oil, cornstarch, and the additives are It is composed of chicken flavor paste essence, chicken powder essence, chili essence, monosodium glutamate, taste nucleotide disodium, acesulfame potassium, potassium sorbate, citric acid and spicy powder essence;

[0033] The additions of dry red pepper, vegetable oil and cornstarch in t...

Embodiment 3

[0037] A kind of processing method of sharp and spicy Pleurotus eryngii is carried out according to the following steps:

[0038] A, select material, choose dry Pleurotus eryngii, soak in cold water, then clean up, the addition of described salt is 5% of the weight of Pleurotus eryngii;

[0039] b. Salting, squeeze the Pleurotus eryngii mushrooms to remove water, cut into cubes, then add salt and marinate for 2-3 hours;

[0040] c. Stir-frying of ingredients, adding ingredients and additives to Pleurotus eryngii, after stirring evenly, adding them to a frying pan for frying; the ingredients are composed of dry red pepper, vegetable oil, cornstarch, and the additives are It is composed of chicken flavor paste essence, chicken powder essence, chili essence, monosodium glutamate, taste nucleotide disodium, acesulfame potassium, potassium sorbate, citric acid and spicy powder essence;

[0041] The additions of dry red pepper, vegetable oil and cornstarch in the step c are respect...

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Abstract

The invention discloses a processing method of spicy pleurotus eryngii. The processing method comprises the following steps: step a, preparing raw materials, soaking dry pleurotus eryngii in cold water, and then washing pleurotus eryngii; step b, salting: pressing pleurotus eryngii to remove water, cutting pleurotus eryngii into dices, and then adding salt to carry out salting for 2 to 3 hours; step c, frying ingredients: adding ingredients and additives into pleurotus eryngii, evenly stirring, and then frying the mixture in a frying pan; step d, encapsulation and sterilization: quantitatively filling pleurotus eryngii into bags, sealing the bags in vacuum, sterilizing, cooling, and drying to obtain the finished product. According to the provided processing method, the salted pleurotus eryngii will not go bad during the processing process, moreover, the original taste and nutrients of pleurotus eryngii are preserved, the pleurotus eryngii is better flavored through frying, and thus the processed pleurotus eryngii has a more pure and palatable taste.

Description

technical field [0001] The invention belongs to the technical field of pleurotus eryngii processing, and in particular relates to a processing method of spicy 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 storage period of Pleu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00
Inventor 陶德合
Owner CHONGQING TINGLAI GREEN FOOD DEV
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