Dried mushroom dish and production method thereof

A production method and the technology of shiitake mushrooms, which are applied in the food field, can solve the problems of inconvenient storage and carrying, few dried vegetable products, and failure to meet market demand, and achieve the effects of easy processing and manufacturing, increasing market demand, and meeting market demand

Inactive Publication Date: 2016-06-01
HARBIN TIANYI ECOLOGICAL AGRI BYPROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004]At present, the shiitake mushroom products on the market are mostly raw products, and there are

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A dried shiitake mushroom dish, characterized in that: it is made of the following raw materials in weight ratio: 80-120 parts of shiitake mushrooms, 4-6 parts of refined salt, 2-5 parts of rock sugar, 1-3 parts of aniseed ingredients, 1-3 parts of white wine 3 parts, 2-5 parts of tuberose, 2-5 parts of lily, 2-5 parts of tangerine peel, 2-5 parts of pepper, 1-3 parts of angelica.

[0020] The preferred weight ratio of raw materials is: 100 parts of shiitake mushrooms, 5 parts of refined salt, 3 parts of rock sugar, 2 parts of aniseed, 2 parts of white wine, 3 parts of tuberose, 3 parts of lily, 3 parts of tangerine peel, 3 parts of pepper, 2 parts of Angelica dahurica share.

[0021] The steps of its production method are:

[0022] Step 1. According to the weight ratio, select high-quality shiitake mushrooms, wash them with clean water, put them in the sun to dry naturally for 1-2 hours, and slice them for later use;

[0023] Step 2. According to the weight...

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PUM

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Abstract

The present invention discloses a dried mushroom dish and a production method thereof, wherein the dried mushroom dish is prepared from the following raw materials by weight: 80-120 parts of mushroom, 4-6 parts of refined salt, 2-5 parts of rock candy, 1-3 parts of illicium verum hook. f, 1-3 parts of Baijiu, 2-5 parts of polianthes tuberosa, 2-5 parts of lily, 2-5 parts of pericarpium citri reticulatae, 2-5 parts of zanthoxylum bungeanum, and 1-3 parts of angelica dahurica, and washing, drying in the sun, slicing, decocting, dewatering, sterilization and other processes are performed to prepare the dried mushroom dish. According to the present invention, when the mushroom slices are placed into the pot so as to be decocted, the mushroom slices retain the refreshing and elegant taste of polianthes tuberosa, lily, pericarpium citri reticulatae, zanthoxylum bungeanum and angelica dahurica, such that the aroma of the mushroom is increased, the flavor of the mushroom is increased, and the taste is good and delicious; and the eating method and the processing method of the mushroom are increased, the mushroom is easy to eat in home and restaurants, the market of the mushroom is effectively broadened, and the market requirement is met.

Description

technical field [0001] The invention relates to the technical field of food, in particular to dried shiitake mushrooms and a preparation method thereof. Background technique [0002] Mushrooms are known as "the king of delicacies", and they are high-protein, low-fat nutritional and health food. Chinese medical scientists of all dynasties have famous expositions on shiitake mushrooms. Modern medicine and nutrition continue to in-depth research, and the medicinal value of shiitake mushrooms is also constantly being explored. The content of ergosterol in shiitake mushrooms is very high, which is effective in preventing and treating rickets; lentinan (β-1,3 glucan) can enhance cellular immunity, thereby inhibiting the growth of cancer cells; shiitake mushrooms contain more than 40 kinds of enzymes of six major enzymes, It can correct human enzyme deficiency; the fatty acid contained in the fat of shiitake mushrooms is beneficial to the human body to reduce blood lipids. [00...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/09
CPCY02A40/90
Inventor 葛红东
Owner HARBIN TIANYI ECOLOGICAL AGRI BYPROD
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