Edible fungi table vegetable and making method thereof

A technology of edible fungi and recipes, applied in the field of edible mushroom side dish and its preparation, can solve the problems of side dish with many additives, high nitrite content, high cost of raw materials, etc., achieve shortening time of salting, rich nutrition, and improve production efficiency Effect

Active Publication Date: 2016-03-30
SICHUAN GAOFUJI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems of many additives, high nitrite content, high cost of raw materials, poor taste and taste, and poor accompaniment properties in the prior art, the present invention provides a new type of edible fungus accompaniment dish, which effe

Method used

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  • Edible fungi table vegetable and making method thereof
  • Edible fungi table vegetable and making method thereof
  • Edible fungi table vegetable and making method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0030] An edible fungus side dish, comprising the following ingredients in the following parts by weight: 145 parts of vegetable oil, 28 parts of pickled red pepper, 13 parts of pickled green vegetables, 18 parts of pickled ginger, 10 parts of pickled millet pepper, 58 parts of fried dried shiitake mushrooms, 85 parts of salted Pleurotus eryngii, 5 parts of mustard, 2.5 parts of onion, 11 parts of soaked garlic, 2 parts of chili noodles, and 2.5 parts of table salt.

Embodiment 2

[0032] An edible fungus side dish, comprising the following ingredients in the following parts by weight: 160 parts of vegetable oil, 35 parts of pickled red pepper, 17 parts of pickled green vegetables, 15 parts of pickled ginger, 7 parts of soaked millet pepper, 65 parts of fried dried shiitake mushrooms, 90 parts of salted Pleurotus eryngii, 3 parts of pickled mustard, 3.5 parts of onion, 15 parts of soaked garlic, 2 parts of chili noodles, and 3 parts of table salt.

Embodiment 3

[0034] An edible fungus side dish, comprising the following ingredients in the following parts by weight: 150 parts of vegetable oil, 30 parts of pickled red pepper, 15 parts of pickled green vegetables, 16 parts of pickled ginger, 8 parts of soaked millet pepper, 60 parts of fried dried shiitake mushrooms, 88 parts of salted Pleurotus eryngii, 4 parts of mustard, 3 parts of onion, 13 parts of soaked garlic, 2.2 parts of chili noodles, and 2.8 parts of table salt.

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Abstract

The invention provides an edible fungi table vegetable and a making method thereof. The table vegetable is made from, by weight, 145-160 parts of vegetable oil, 28-35 parts of pickled red pepper, 13-17 parts of pickled vegetables, 15-18 parts of pickled ginger, 7-10 parts of pickled rice chili, 58-65 parts of fried dry shiitake mushrooms, 85-90 parts of salted pleurotus eryngii, 3-5 parts of preserved pickle, 2.5-3.5 parts of onions, 11-15 parts of pickled garlic, 2-2.3 parts of chili powder and 2.5-3 parts of salt. The edible fungi table vegetable is rich in nutrition, has strong flavor and few additives, is green, healthy and excellent in gastronomic performance, and the raw materials are low in cost.

Description

technical field [0001] The invention relates to the technical field of side dishes, in particular to an edible fungus side dish and a preparation method thereof. Background technique [0002] Serving dishes, also known as side dishes, are common side dishes on people’s tables. They mainly play the role of adjusting taste, removing fishy and greasy, stimulating appetite, and helping digestion. With the improvement of people's living standards, there are higher requirements for the quality of side dishes, not only to ensure strong flavor, but also to have rich nutrition, while traditional pickles, kimchi, and pickles have general taste and low nutritional value, so they cannot To meet the growing needs of people. In this regard, there have been some table dishes made of edible fungi, vegetables, meat, etc. as raw materials. There are two kinds of on-site frying and making convenience. Conducive to standardized production, transportation and circulation. The convenient side ...

Claims

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Application Information

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IPC IPC(8): A23L31/00A23L19/00
Inventor 彭志才谢辉
Owner SICHUAN GAOFUJI FOOD
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