Instant hericium erinaceus-pork rib soft can

A technology of Hericium erinaceus pig and Hericium erinaceus is applied in the field of ready-to-eat soft canned Hericium erinaceus pork spareribs, which can solve the problems of time-consuming and difficult processing, and achieve the effects of being easy to carry, protecting blood vessels, and improving utilization rate.

Inactive Publication Date: 2016-04-20
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a kind of ready-to-eat Hericium erinaceus pork ribs soft can, this instant Hericium erinaceus pork ribs soft can solve the time-consuming and difficult-to-process problems brought to consumers during the production process of Hericium erinaceus

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] This instant soft canned Hericium erinaceus pork ribs is made from dried Hericium erinaceus, pork ribs, bone broth, green onions, ginger, garlic, cooking oil, water, and seasonings after soaking and debittering. It is then vacuum-packed and sterilized, and put into a food-specific yin-yang aluminum foil bag; the mass ratio of the above-mentioned dried Hericium erinaceus to pork ribs is 1:5, based on the total mass of dried Hericium erinaceus and pork ribs, and the bone Soup is 70% of the total mass.

[0018] a. Boiling bone soup: first clean 800g of pork bone and 400g of chicken skeleton, put cold water into a pot of 4500mL of water, boil the water at 100°C and remove the floating foam and stolen goods on the water surface, add 15g of seasoning pack , bay leaf 0.4g, small pepper 0.5g, wolfberry 5g, cooking wine 38mL, soy sauce 15mL, light soy sauce 20mL, salt 12g, keep boiling on low heat for 2.5 hours, the final bone broth volume is 2600mL, naturally cooled, 520mL per ...

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PUM

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Abstract

The invention relates to an instant hericium erinaceus-pork rib soft can. The instant hericium erinaceus-pork rib soft can is made by cooking dried hericium erinaceus obtained after hericium erinaceus is soaked and debitterized, pork ribs, bone broth, shallots, ginger, garlic, edible oil, water and seasoning to make hericium erinaceus-pork ribs, performing vacuum packaging and sterilization and packing the hericium erinaceus-pork ribs into yin-yang aluminum foil bags special for food; the mass ratio of the dried hericium erinaceus to the pork ribs is 1 to 5, and the bone broth takes up 70% of the total mass of the dried hericium erinaceus and the pork ribs. Bitterness of the hericium erinaceus is removed, the instant hericium erinaceus-pork rib soft can is made through rational combination, and therefore people can eat nutritional and delicious hericium erinaceus food quickly and conveniently.

Description

1. Technical field [0001] The invention relates to canned food, in particular to an instant soft canned Hericium erinaceus pork ribs. 2. Background technology [0002] Hericium erinaceus belongs to the class of Hericium erinaceus, the order of non-fold fungi, the family Hericium erinaceae, and the genus Hericium erinaceus. Hericium erinaceus is one of the four famous dishes (Hericium erinaceus, bear's paw, bird's nest, shark's fin) and is known as "vegetarian meat". Dried Hericium erinaceus contains 26.3g of protein and 4.2g of fat per 100g. It is a veritable high-protein and low-fat food. It contains 44.9g of carbohydrates, 6.4g of fine fiber, 10.2g of water, and 850mg of phosphorus per 100g. , iron 18mg, calcium 2mg, thiamine (B 1 ) 0.89mg, riboflavin 1.89mg, carotene 0.01mg, heat 323 kcal, etc. It contains as many as 17 kinds of amino acids, of which 8 are needed by the human body. The origin of Hericium erinaceus is widely distributed in the world. China is one of th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L31/00A23L5/20A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 郭德军杨洋姜雪庞惟俏
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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