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Processing method of pleurotus ostreatus ready-to-eat dish

A processing method and technology of oyster mushrooms, applied in the field of oyster mushroom ready-to-eat vegetables, can solve the problems of cumbersome operation, inability to eat oyster mushrooms at any time, perishable deterioration, etc., achieve low complexity, protect nutritional value and edible health effects, The effect of high economic profit

Inactive Publication Date: 2016-10-26
TONGHUA NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its fruit body is tender and delicious, especially rich in amino acids and sugars, and also contains a variety of minerals and vitamins. It is a food with high protein, low fat, high nutritional value and certain medicinal value, but fresh oyster mushrooms are not Storage resistance, easy to rot and deterioration, and oyster mushrooms cannot be eaten at any time, and the operation is cumbersome

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0031] (1) Material selection: Select 500g of wild or artificially cultivated fresh Pleurotus ostreatus mushrooms with uniform color, complete mushroom body, no mildew and insect erosion, and remove various impurities.

[0032] (2) Cleaning: Fully wash in running water to remove various impurities adhering to the surface of the mushroom body

[0033] (3) Slicing: Cut the washed oyster mushrooms into strips about 1cm wide.

[0034] (4) Embrittlement: Soak the sliced ​​oyster mushrooms in a mixed solution of 1000g 1.0% calcium chloride and 1.5% sodium chloride for 1 hour, and drain the water.

[0035] (5) Blanching: Put the oyster mushrooms into a boiled 1200g mixed solution of 1.0% calcium chloride and 1.5% sodium chloride, and cook for 5 minutes.

[0036] (6) Rinse and cool: put the pre-cooked oyster mushrooms into cold running water to cool and rinse immediately until the center of the mushroom body is completely cooled and there is no peculiar smell.

[0037] (7) Frying an...

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Abstract

The invention relates to a processing method of a pleurotus ostreatus ready-to-eat dish. The processing method comprises the following operation steps of (1) selecting materials; (2) performing cleaning; (3) performing splitting; (4) performing embrittlement; (5) performing blanching; (6) performing rinsing and coling; (7) performing stir-frying and dehydrating; (8) mixing materials; (9) performing packaging and sterilization; (10) performing cooling; and (11) performing inspection. Through the adoption of the processing method disclosed by the invention, the original nutrient value and edible health-care efficacies of products can be protected, and refreshing flavor is given to the products. Besides, the processing method is low in complexity and suitable for being used for enterprises, various auxiliary materials used in the processing course are low in price and easy to obtain, and the economic profit of the products is high.

Description

technical field [0001] The invention relates to the field of edible mushroom processing, in particular to a processing method of oyster mushroom ready-to-eat vegetables. . Background technique [0002] Pleurotus ostreatus is also known as Pleurotus, Pleurotus vulgaris, Oyster Xue, Black Peony Mushroom, and Taiwan is also known as Xiuzhen Mushroom. Its scientific name is Pleurotus otreatus. . Pleurotus ostreatus is one of the more important edible fungus resources in Changbai Mountain, and the annual wild harvest is relatively large. According to data reports, Pleurotus ostreatus is warm in nature and sweet in taste. Every 100 grams of Pleurotus ostreatus contains 27.4 grams of protein, 6.5 grams of sugar, and 8.3 grams of vitamins. In addition, it also contains vitamins and minerals. Pleurotus ostreatus contains 18 kinds of amino acids, including eight kinds of amino acids necessary for human body. Pleurotus ostreatus has the effects of expelling wind and cold, relaxing ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L33/00
CPCA23V2002/00A23V2200/14A23V2200/30
Inventor 夏光辉何文兵刘欢张晓燕蒋圆圆钱洪晶
Owner TONGHUA NORMAL UNIV
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