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Manufacture method of oil termitornyces albuminosus

A production method and oil chicken technology are applied in the functions of food ingredients, food ingredients as taste modifiers, food science and other directions, which can solve the problems such as the inability to retain the fresh aroma of chicken fir, and protect the cardiovascular system. The effect of digestion and absorption, better taste and quality

Inactive Publication Date: 2017-03-08
昆明饭店有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to cater to more consumers' pursuit of taste, improve people's food preference, and solve the problem that the existing processing methods cannot well retain the fresh fragrance of chicken fir, the purpose of the present invention is to provide a method for making oily chicken fir

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] The production steps include:

[0053] A. Pour 800 parts by weight of rapeseed oil into the pot, turn on high heat and heat to 100 degrees Celsius. After wrapping 11 parts by weight of spices with gauze, put them into the pot together with 900 parts by weight of green onions and fry them. Among them, spices 11 parts by weight include 3 parts by weight of dried chili, 3 parts by weight of grass fruit, 3 parts by weight of star anise, 2 parts by weight of peppercorns, 900 parts by weight of onion seasonings include 500 parts by weight of green onion, 200 parts by weight of onion, and 200 parts by weight of dried shallot , after the scallion fragrance is released in the pot, remove the spices and scallion seasoning;

[0054] B. Take 1000 parts by weight of wild torched chicken fir and cut it into thin strips, put it into a pot, fry it on low heat and sprinkle 2 parts by weight of salt, fry wild torched chicken fir until it is golden yellow, pick it up and set aside;

[00...

Embodiment 2

[0063] The production steps include:

[0064] A. Pour 600 parts by weight of rapeseed oil into the pot, turn on high heat and heat to 80 degrees Celsius. After wrapping 15 parts by weight of spices with gauze, put them into the pot for frying together with 600 parts by weight of onion seasonings. Among them, spices 15 parts by weight include 4 parts by weight of dried chili, 4 parts by weight of grass fruit, 4 parts by weight of star anise, 3 parts by weight of peppercorns, 600 parts by weight of onion seasonings include 400 parts by weight of green onion, 100 parts by weight of onion, and 100 parts by weight of dried shallot , after the scallion fragrance is released in the pot, remove the spices and scallion seasoning;

[0065] B. Take 800 parts by weight of wild torched chicken fir and cut it into thin strips, put it in a pot, deep-fry on low heat and sprinkle 3 parts by weight of salt, fry wild torched chicken fir until golden yellow, pick up and set aside;

[0066] C. sc...

Embodiment 3

[0073] The production steps include:

[0074] A. Pour 1000 parts by weight of rapeseed oil into the pot, turn on high heat and heat to 95 degrees Celsius. After wrapping 22 parts by weight of spices with gauze, put them into the pot together with 1200 parts by weight of green onions and fry them. Among them, spices 22 parts by weight include 6 parts by weight of dried chili, 6 parts by weight of grass fruit, 6 parts by weight of star anise, 4 parts by weight of Zanthoxylum bungeanum, 1200 parts by weight of onion seasonings include 600 parts by weight of green onion, 300 parts by weight of onion, and 300 parts by weight of dried shallot , after the scallion fragrance is released in the pot, remove the spices and scallion seasoning;

[0075] B. Take 1200 parts by weight of wild torched chicken fir and cut it into thin strips, put it in a pot, fry it on low heat and sprinkle 4 parts by weight of salt, fry wild torched chicken fir until it is golden yellow, pick it up and set asi...

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PUM

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Abstract

The present invention provides a manufacture method of oil termitornyces albuminosus. The manufacture method comprises the following steps: edible oil is poured into a pot, the edible oil is heated in high heat, seasoning materials of spices and onions are put into the pot to be fried, and when the seasoning materials disperse an onion flavor, the seasoning materials of the spices and onions are taken out; the termitornyces albuminosus is put into the pot, the termitornyces albuminosus is oil-fried using low heat, edible salt is sprayed, and the termitornyces albuminosus is taken out for a standby application when the termitornyces albuminosus is oil-fried to present a golden color; one part of oil in the pot is spooned out for a standby application and another part of the oil is left in the pot; spices are sprayed on the pot, the spices are stir-fried using low heat until the spices disperse a flavor, and the spices are taken out; the oil-fried termitornyces albuminosus is put into the pot, then edible salt, pepper, honey, dried scallops, marine small shrimps, perilla seeds, Xuanwei hams and chicken powder are added, the termitornyces albuminosus is stir-fried evenly, the stir-fried termitornyces albuminosus is taken out from the pot to be loaded into a dish, the termitornyces albuminosus is cooled, the spooned out prepared oil is poured into the dish, and the termitornyces albuminosus is soaked into oil to obtain finished products of the oil termitornyces albuminosus. Beneficial effects are as follows: the delicious taste of the termitornyces albuminosus is preserved, so that the oil termitornyces albuminosus can enhance appetite; and the oil termitornyces albuminosus is rich in nutrients, can reach the efficacies of beautifying features and nourishing skin and improving immunity, is long in shelf life and does not contain any preservatives.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing oily chicken fir. Background technique [0002] Jicong is the fruiting body of the fungus Pleurotus officinalis, and it is a treasure among edible fungi, also known as ant fir and umbrella mushroom. "Book of Guizhou" said: "The fungus of chicken fir grows in shallow grass in autumn and July. The ground is like a hat at the beginning, and gradually it is like a cover. The sundial is covered with chicken feathers, so it is called chicken. It comes out of the soil, so it is called fir. "The chicken fir meat is thick and plump, silky white, fresh, sweet, crisp and tender, with a delicious fragrance. It is rich in various amino acids and vitamins necessary for the human body, as well as calcium, phosphorus, iron and other minerals. [0003] According to the "Compendium of Materia Medica", Ji Fong has the functions of "benefiting the taste, c...

Claims

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Application Information

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IPC IPC(8): A23L31/00A23L33/10A23L5/10
CPCA23V2002/00A23V2200/32A23V2200/3262A23V2200/328A23V2200/318A23V2200/324A23V2200/308A23V2200/16
Inventor 鄢赪杨振宇张明新叶尔聪
Owner 昆明饭店有限公司
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