Method for preparing sour and hot letinous edodes blended by low-salt banana pepper blank

A technology of yellow peppers and shiitake mushrooms, applied in the field of hot and sour shiitake mushrooms, can solve the problems of short storage time, unfavorable health, umami taste and nutritional components, etc., and achieve the effects of improving anti-oxidation, prolonging storage time, and preventing browning Effect

Inactive Publication Date: 2017-04-26
衡东兴薇三樟黄贡农产品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the preservation time of fresh shiitake mushrooms is not long, and although the preservation time of dried shiitake mushrooms can be extended, its umami taste and nutritional components have been affected to a certain extent.
[0003] And existing other similar mushrooms need to add a large amount of salt, umami flavor agent and food preservative when making hot and sour food, not only mouthfeel is not good, is unfavorable for health, and storage time is short, is unfavorable for industrialized large-scale production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The construction of the pickling pond in the following embodiments: dig a cylindrical pit on the flat ground, the bottom area is about 4 square meters, and the total capacity is about 8 ~ 12m 3 , the inner wall of the pit is made of cement, etc. for waterproof treatment, and the surface of the cement is pasted with tiles, that is, the pool body is built; the pool cover matched with the pool body has the same shape as the bottom surface of the pool body, and is made of solid wood, and the periphery of the pool cover is made of Sealed rubber edging maintains good sealing performance.

[0046] Example 1

[0047] Take 10,000 kg of yellow tribute peppers from Hengdong, remove the stalks, wash them, drain the surface water, cut them into pepper segments with a length of 5 mm, mix them with 30 kg of white wine, 40 kg of kiwi fruit with a particle size of about 2 mm, and a particle size of 2 mm. Yacon fruit grain 40kg about 2mm, solid salt 1100kg, concentration is 5wt% salt wa...

Embodiment 2

[0049] Take 8000kg of yellow peppers produced in Huarong, remove the stalks, wash, drain the surface water, cut into (8-10)mm×(8-10)mm pepper flakes, mix with 16kg of white wine, the particle size is about 2mm 32kg of kiwifruit fruit grains, 32kg of yacon fruit grains with a particle diameter of about 2mm, 96kg of solid salt, and 57kg of 6wt% salt water at a concentration, after mixing uniformly; the pouring area is 4 square meters (round), and the depth is 3 meters Underground pickling pool (more than 30min that has been sterilized by ultraviolet light), after compacting and smoothing, the raw material height of the pepper base is about 2.3 meters, and the surface spraying concentration of the pepper base is the edible alcohol solution of 75wt%, and the spraying amount is by 1.2kg / m 2 Calculate, cover the pool cover, check the sealing condition, ensure the sealing, and put stones evenly on the four corners and the middle of the pool cover of the pickling pool. , put 240kg / m...

Embodiment 3

[0056] In addition to setting a vertical partition with a diameter of 4cm holes in the underground pickling pool, the feeding method is to pour in batches into an underground pickling pool with a bottom area of ​​4 square meters and a depth of 3 meters (which has been sterilized by ultraviolet light for more than 30 minutes). The left and right halves of the partition are successively added at an interval of 10 hours, and the first batch of materials is added and then pressed and sealed; The product obtained has better mouthfeel except having the advantages described in Example 1.

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PUM

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Abstract

The invention discloses a method for preparing sour and hot letinous edodes blended by a low-salt banana pepper blank. The sour and hot letinous edodes blended by the low-salt banana pepper blank and prepared by the method has soft sour flavor, also is brittle and flexible, and has the advantages of refreshing and delicious taste, palatable salinity, rich fragrance and bright color; the preparation method is simple and suitable for large-scale industrial production; the prepared hot and sour letinous edodes has long shelf life under a sealed condition, and meets application requirements.

Description

technical field [0001] The invention relates to a method for preparing hot and sour shiitake mushrooms prepared with low-salt yellow pepper base, and belongs to the technical field of shiitake mushroom flavor food processing. 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 for 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 ...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23L31/00A23L19/20
Inventor罗薇胡璇金阳海
Owner衡东兴薇三樟黄贡农产品有限公司