Mustard juice funguses with tea fragrance and preparation method of mustard juice funguses

A mustard juice tea and fragrant fungus technology, which is applied in the directions of food ingredients as odor modifiers, functions of food ingredients, food science, etc. The effect of reducing usage

Inactive Publication Date: 2016-09-07
刘彦伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention solves the problem that the existing black fungus has a single way of eating, and the astringent taste of the fungus cannot be removed after soaking.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0024] Specific embodiment one: a kind of mustard juice tea-flavored fungus described in this embodiment is composed of 50 to 60 parts of soaked fungus, 1.5 to 2 parts of olive oil, and 1.5 to 2 parts of carrot shreds in parts by weight. , 1.5 to 2 parts of mustard, 1 to 1.5 parts of edible vinegar, 1 to 1.5 parts of dark soy sauce, 1 to 1.5 parts of honey, 1.5 to 2 parts of edible salt, 0.5 to 0.6 parts of sodium glutamate, Prepared from 0.1-0.15 parts of lactic acid, 0.1-0.15 parts of citric acid and 0.1-0.15 parts of acesulfame.

[0025] The beneficial effects of this embodiment are: 1. This embodiment belongs to special food (pickles) and is the deep processing of black fungus. The product is ready-to-eat food, which can be replaced by instant food, which is fast and convenient. The biggest feature of the product is the scientific integration of freshness, sourness, spicyness and sweetness, which not only highlights the characteristics of the product but also ensures the ...

specific Embodiment approach 2

[0033] Specific embodiment two: the difference between this embodiment and specific embodiment one is: the described fungus after soaking is prepared according to the following steps:

[0034] 1. First clean the black fungus, put the cleaned black fungus in water with a temperature of 30°C to 40°C, soak at a medium temperature for 5h to 7h, and then place the fungus soaked at a medium temperature in water with a temperature of 98°C to 100°C , soak for 2min-4min, take it out for later use, and obtain the fungus soaked in high temperature;

[0035] 2. Add green tea to water to obtain an aqueous solution containing green tea, adjust the temperature of the aqueous solution containing green tea to 85°C to 90°C, then place the fungus soaked in high temperature in the aqueous solution containing green tea at a temperature of 85°C to 90°C, Soak for 2h-4h, then dry naturally to get soaked fungus;

[0036] The mass ratio of the green tea to water is 3:(350-450); the mass ratio of the f...

specific Embodiment approach 3

[0037] Embodiment 3: This embodiment differs from Embodiment 1 or Embodiment 2 in that in step 1, the washed black fungus is placed in water at a temperature of 30° C. to 40° C. and soaked at medium temperature for 6 hours. Others are the same as in the first or second embodiment.

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PUM

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Abstract

The invention discloses mustard juice funguses with tea fragrance and a preparation method of the mustard juice funguses with tea fragrance, relates to a fungus food and a preparation method thereof, and aims to solve the problems that a conventional eating manner of black funguses is single, after the funguses are soaked in water, the harsh taste of the funguses cannot be removed, products which are instant after being taken from bags and are made by wholly using the black funguses as a main material do not exist in China, and a given quantity of food additives and a given quantity of preservatives are needed for the products which are instant after being taken from bags. The mustard juice funguses with tea fragrance are prepared from soaked funguses, olive oil, carrot shreds, a mustard sauce, table vinegar, a dark soy sauce, honey, edible salt, sodium glutamate, lactic acid, citric acid and acesulfame. The preparation method comprises the following steps of I, preparing high-temperature immersed funguses; II, preparing soaked funguses; III, performing weighing; IV, preparing sauce materials; V, preparing ingredients; and Vi, performing mixing. The invention provides the mustard juice funguses with tea fragrance and the preparation of the mustard juice funguses with tea fragrance.

Description

technical field [0001] The invention relates to fungus food and a preparation method thereof. Background technique [0002] Black fungus is a nutritious edible fungus, and it is also a traditional health food and export commodity in my country. Black fungus has always been loved by the masses of the people. It is often used as an ingredient in cooking various Chinese and Western dishes, or stewed with red dates and lotus seeds with sugar. It is a beautiful snack suitable for all seasons. And it has the effect of increasing appetite and nourishing and strengthening the body. Black fungus has a certain adsorption capacity; it has the effect of cleaning the stomach and intestines and digesting cellulose for the human body. Therefore, it is an indispensable health food for textile workers, mine workers and barbers. [0003] However, the existing black fungus has a single way of eating, and is mostly used as an auxiliary material for dishes. It needs to be fried or boiled in s...

Claims

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Application Information

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IPC IPC(8): A23L31/00A23L21/25A23L27/60A23L33/00
CPCA23V2002/00A23V2200/15A23V2200/314A23V2200/32A23V2200/326A23V2250/032A23V2250/042A23V2250/242
Inventor 刘彦伟
Owner 刘彦伟
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