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Processing method of pickled shiitake mushrooms

A processing method and technology for shiitake mushrooms, which are applied in the field of shiitake mushroom processing, can solve the problems of easy deterioration of shiitake mushrooms, increase cost burden, stale taste, etc., and achieve the effect of not easy to deteriorate, better taste, pure and delicious

Inactive Publication Date: 2016-02-24
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 shiitake mushrooms, during the process of processing and eating shiitake mushrooms, the shiitake mushrooms are prone to deterioration and taste during storage, 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 pickled shiitake mushrooms
  • Processing method of pickled shiitake mushrooms
  • Processing method of pickled shiitake mushrooms

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of processing method of shiitake mushroom side dish, carries out according to the following steps:

[0024] a. Select materials, select main ingredients and auxiliary materials, the main ingredients are dried shiitake mushrooms, first soak the dried shiitake mushrooms in cold water, and then clean them; the auxiliary materials are composed of kohlrabi, pickled mustard, red pepper, garlic, and ginger.

[0025] b. Salting: Squeeze the shiitake mushrooms to remove water, cut into cubes, and then add salt to soak for 2-3 hours. The amount of salt added is 3% of the weight of the shiitake mushrooms.

[0026] c. Stir-frying with ingredients, adding auxiliary materials and additives to shiitake mushrooms, stirring evenly, adding them to a frying pan with vegetable oil for frying, frying temperature ≥ 90°C, and frying time 20 minutes. ; The additive is composed of chicken-flavored paste flavor, chicken powder flavor, monosodium glutamate, flavored nucleotide disodium, ac...

Embodiment 2

[0031] A kind of processing method of shiitake mushroom side dish, carries out according to the following steps:

[0032] a. Select materials, select main ingredients and auxiliary materials, the main ingredients are dried shiitake mushrooms, first soak the dried shiitake mushrooms in cold water, and then clean them; the auxiliary materials are composed of kohlrabi, pickled mustard, red pepper, garlic, and ginger.

[0033] b. Salting: Squeeze the shiitake mushrooms to remove water, cut into cubes, and then add salt to soak for 2-3 hours. The amount of salt added is 8% of the weight of the shiitake mushrooms.

[0034] c. Stir-frying with ingredients, adding auxiliary materials and additives to shiitake mushrooms, stirring evenly, adding them to a frying pan with vegetable oil for frying, frying temperature ≥ 90°C, and frying time 20 minutes. ; The additive is composed of chicken-flavored paste flavor, chicken powder flavor, monosodium glutamate, flavored nucleotide disodium, ac...

Embodiment 3

[0039] A kind of processing method of shiitake mushroom side dish, carries out according to the following steps:

[0040] a. Select materials, select main ingredients and auxiliary materials, the main ingredients are dried shiitake mushrooms, first soak the dried shiitake mushrooms in cold water, and then clean them; the auxiliary materials are composed of kohlrabi, pickled mustard, red pepper, garlic, and ginger.

[0041] b. Salting: Squeeze the shiitake mushrooms to remove water, cut into cubes, and then add salt to soak for 2-3 hours. The amount of salt added is 4% of the weight of the shiitake mushrooms.

[0042] c. Stir-frying with ingredients, adding auxiliary materials and additives to the shiitake mushrooms, stirring evenly, adding them together to a frying pan with vegetable oil for frying, the frying temperature is ≥ 90°C, and the frying time is 20 minutes. ; The additive is composed of chicken-flavored paste flavor, chicken powder flavor, monosodium glutamate, flavo...

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Abstract

The invention discloses a processing method of pickled shiitake mushrooms. The processing method is performed according to the following steps of: a, selecting and preparing materials, wherein dried shiitake mushrooms are used as main materials, and auxiliary materials consist of cabbages, pickled vegetables, red peppers, garlic and fresh ginger; b, salting the prepared materials: squeezing the shiitake mushrooms for removing water, cutting the squeezed shiitake mushrooms into shiitake mushroom dices, then adding table salt, and salting the shiitake mushroom dices; c, stir-frying ingredients: adding the auxiliary materials and additives to the salted shiitake mushroom dices, uniformly stirring the auxiliary materials, the additives and the salted shiitake mushroom dices so as to obtain a mixture, putting the mixture into a frying pan with cooked vegetable oil, and stir-frying the mixture; and d, performing encapsulation and sterilization: finally loading the quantitative stir-fried shiitake mushroom dices 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 pickled shiitake mushrooms, disclosed by the invention, the salted shiitake mushrooms are not liable to deteriorate in the period of being processed for standby application and storage, and the primary taste and the nutrition of the shiitake mushrooms are preserved; besides, a stir-frying manner is combined, so that the stir-fried shiitake mushrooms are tastier, and the taste of the processed shiitake mushrooms is better, purer and more delicious.

Description

technical field [0001] The invention belongs to the technical field of mushroom processing, and in particular relates to a processing method of mushroom side dishes. Background technique [0002] Lentinus edodes has a wide range of cancer prevention and treatment, and has been used in clinical treatment. Shiitake mushrooms also contain a variety of vitamins and minerals, which have a great effect on promoting human metabolism and improving body adaptability. Shiitake mushrooms also have a therapeutic effect on diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can be used for indigestion, constipation, and weight loss. Many ancient books in China record that shiitake mushrooms "replenish qi and prevent hunger, treat wind and blood, and benefit stomach and food". Folks are used to help the induction of acne and measles, and to treat headaches and dizziness. Modern studies have proved that lentinan can regulate the activity of T cells with immune function in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L19/00
CPCA23V2002/00A23V2250/242
Inventor 陶德合
Owner CHONGQING TINGLAI GREEN FOOD DEV