Sagittaria trifolia slice with Thelephora ganbajun Zang taste and preparation method thereof

A technology of dried bacterium and arrowroot slices, which is applied in the field of food processing, and can solve problems such as unfavorable human health

Inactive Publication Date: 2016-02-03
GUANGZHOU JUZHU GENERAL TECH INST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In order to solve the problem that the existing arrowhead mushroom slices are made by frying and long-term consumption is not conducive to human health, the present invention provides an arrowhead mushroom slice with the taste of dried mushrooms, and its technical scheme is as follows:

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A method for preparing arrowroot slices with dried mushroom taste, comprising the following steps:

[0038] Step 1, select the raw material of following weight ratio:

[0039] 80 parts by weight of arrowroot starch, 20 parts by weight of dried bacteria, 20 parts by weight of eggs, 4 parts by weight of peanut oil, 2 parts by weight of table salt, and 0.3 parts by weight of sodium bicarbonate;

[0040] Step 2, prepare gelatinized starch:

[0041] Mix the above arrowroot starch with 250 parts by weight of water evenly, and then perform gelatinization, the gelatinization temperature is 60°C, and the gelatinization time is 0.5 hours, to obtain gelatinized starch;

[0042] Step 3, prepare baking ingredients:

[0043]Add the above-mentioned dry bacteria, eggs, peanut oil, salt, sodium bicarbonate, and 200 parts by weight of water to the gelatinized starch, mix and stir evenly, and obtain the baking raw material;

[0044] Step 4, microwave baking:

[0045] Brush a layer of ...

Embodiment 2

[0049] A method for preparing arrowroot slices with dried mushroom taste, comprising the following steps:

[0050] Step 1, select the raw material of following weight ratio:

[0051] 85 parts by weight of arrowroot starch, 25 parts by weight of dried mushrooms, 23 parts by weight of eggs, 5 parts by weight of peanut oil, 2.5 parts by weight of table salt, and 0.5 parts by weight of sodium bicarbonate;

[0052] Step 2, prepare gelatinized starch:

[0053] Mix the above arrowroot starch with 280 parts by weight of water evenly, and then perform gelatinization, the gelatinization temperature is 80°C, and the gelatinization time is 1 hour to obtain gelatinized starch;

[0054] Step 3, prepare baking ingredients:

[0055] Add the above-mentioned dry bacteria, eggs, peanut oil, salt, sodium bicarbonate, and 220 parts by weight of water to the gelatinized starch, mix and stir evenly, and obtain the baking raw material;

[0056] Step 4, microwave baking:

[0057] Brush a layer of ...

Embodiment 3

[0061] A method for preparing arrowroot slices with dried mushroom taste, comprising the following steps:

[0062] Step 1, select the raw material of following weight ratio:

[0063] 90 parts by weight of arrowroot starch, 30 parts by weight of dried mushrooms, 25 parts by weight of eggs, 6 parts by weight of peanut oil, 3 parts by weight of table salt, and 0.6 parts by weight of sodium bicarbonate;

[0064] Step 2, prepare gelatinized starch:

[0065] Mix the above arrowroot starch with 300 parts by weight of water evenly, and then perform gelatinization, the gelatinization temperature is 100°C, and the gelatinization time is 2 hours to obtain gelatinized starch;

[0066] Step 3, prepare baking ingredients:

[0067] Add the above-mentioned dry bacteria, eggs, peanut oil, salt, sodium bicarbonate, and 240 parts by weight of water to the gelatinized starch, mix and stir evenly, and obtain the baking raw material;

[0068] Step 4, microwave baking:

[0069] Brush a layer of ...

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PUM

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Abstract

The invention discloses a Sagittaria trifolia slice with a Thelephora ganbajun Zang taste and a preparation method thereof and belongs to the technical field of food processing. The Sagittaria trifolia slice solves the problem that the existing Sagittaria trifolia slice is prepared by frying and is bad for human health after long-term use. The Sagittaria trifolia slice is prepared from 80-90 parts by weight of Sagittaria trifolia starch, 20-30 parts by weight of Thelephora ganbajun Zang, 20-25 parts by weight of egg, 4-6 parts by weight of peanut oil, 2-3 parts by weight of table salt and 0.3-0.6 parts by weight of sodium bicarbonate. The preparation method comprises raw material selection, gelatinized starch preparation, baking raw material preparation, microwave baking and packaging. The Sagittaria trifolia slice is a non-fried food and is conducive to human health. The Sagittaria trifolia slice has a cool and refreshing taste of Sagittaria trifolia and a thick Thelephora ganbajun Zang fragrance. The Sagittaria trifolia and Thelephora ganbajun Zang produce synergism and have antioxidation effects. The Sagittaria trifolia slice is a good medicinal food.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to an arrowhead mushroom slice and a preparation method thereof. Background technique [0002] Ganba bacteria, Latin for Sparassiscrispa, scientific name Hydrangea, also known as the flower fungus, horse tooth bacteria, etc., is a large fungus belonging to the genus Basidiomycetes, Phylomycetes, Phyllobacteriaceae, and the genus Chrysanthemum, and its fruiting bodies are clustered, Coral-like multi-branched is a rare wild edible fungus unique to Yunnan Province. It grows among pine trees in mountain forests in central and western Yunnan. It is produced in the rainy season of July and August, and artificial breeding has not yet been realized. Dried fungus looks unattractive, black with a layer of white, but the taste is extremely delicious, and it is the top grade among wild edible fungi. This fungus has strong aroma, tender and sweet, tough and dry meat, mellow and long aft...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L29/30A23L5/10A23L5/30
CPCA23V2002/00
Inventor 不公告发明人
Owner GUANGZHOU JUZHU GENERAL TECH INST CO LTD
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