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Manufacturing method of tricholoma matsutake qicai fungi

A production method, the technology of colorful bacteria, applied in the direction of food science, etc., can solve the problem of losing the nutritional content of bacteria

Inactive Publication Date: 2016-11-09
云南鸿贵食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional method of eating mushrooms is to cook with a single strain or a single strain mixed with other foods. If you don’t know how to cook, you can’t really taste the pure fragrance of the mushrooms, and you will lose the nutrients of the mushrooms

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0009] Step 1. Remove impurities from matsutake, milk mushroom, tiger palm and old man's head mushroom, rinse and slice them for later use.

[0010] Step 2: After mixing the sliced ​​matsutake, milk fungus, tiger palm and old man's head mushroom according to the weight ratio of 30%, 30%, 20% and 20%, take 10 kg each time as a part and put it into electric frying at 120 ℃ Fry in the oil pan for 25 minutes, drain and set aside. The amount of oil in the electric fryer is always kept at 20 kg, the oil temperature is controlled at 120°C, and soybean oil is used.

[0011] Step 3: Add 3% salt to the dried bacteria according to the weight ratio and mix evenly. After cooling, pack them in 300g bags, and then freeze them for 5 hours. The quick-freezing temperature is minus 35-40°C.

[0012] According to the above-mentioned production method, matsutake colorful mushrooms are made. After testing, the total arsenic content is 0.08 mg / kg, the lead content is 0.1 mg / kg, the total mercury ...

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PUM

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Abstract

In order to achieve the goals that the nutrition of the fungi is richer, the taste is more delicious, the mouthfeel is better, and the eating by wide people is convenient, the invention discloses a method for manufacturing tricholoma matsutake qicai fungi by using tricholoma matsutake, lactarius volemus, tremellodon gelatinosum and wild portobello. The method comprises the following steps of 1, removing impurities from the tricholoma matsutake, lactarius volemus, tremellodon gelatinosum and wild portobello; cleanly rinsing the materials; slicing the materials for use; 2, mixing the sliced tricholoma matsutake, lactarius volemus, tremellodon gelatinosum and wild portobello according to a certain weight ratio; putting the mixture into a hot oil pot to be fried; then, fishing out the materials from the pot for use; 3, adding common salt into the fungi fished out from the pot; performing uniform stirring; performing packaging after cooling; then, performing quick freezing; putting obtained materials into a refrigerator to be refrigerated after the quick freezing. During eating, the tricholoma matsutake qicai fungi is unfrozen and is then cooked through being stir-fried with chili and green pepper in the oil; or the tricholoma matsutake qicai fungi is diced; with chili and green pepper are added and loofah is put in; after steaming, the food can be eaten after the addition of fried fragrant ham shreds.

Description

technical field [0001] The invention relates to a preparation method of matsutake seven-color fungus, which belongs to the technical field of fungi processing and production. Background technique [0002] Wild mushrooms are born and grown in mountains and forests. They are natural green food. They are rich in multivitamins, high-quality protein and other ingredients beneficial to the human body. They are rich in nutrition and unique in flavor. pharmacological effects. [0003] Matsutake has a large body, tender meat, and strong fragrance. It enjoys a high reputation in the world and is known as the "king of fungi". Milk plasma fungus has a unique and strong fresh fragrance, which is called "colorful fungus" among the people. Tiger palm fungus is divided into black tiger palm fungus and yellow tiger palm fungus. It has a strong fragrance when fresh, and the fragrance is stronger after drying. It is regarded as a national treasure. The old man's head fungus is white, tender...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00
Inventor 尹国贵
Owner 云南鸿贵食品有限公司
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