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Flammulina velutipes baking process

A baking process and enoki mushroom technology, applied in the field of food processing, can solve the problems of high oil content, dry meat of fried enoki mushrooms, etc., and achieve the effects of reducing deterioration loss, refreshing taste, and improving oxidative discoloration

Inactive Publication Date: 2017-05-31
贵州省桐梓县康利绿色食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to provide a roasting process of Flammulina velutipes to solve the technical problems that fried Flammulina velutipes obtained by the existing processing technology is dry, thin, and high in oil content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: the roasting process of Flammulina velutipes comprises the following steps:

[0021] a. Pre-treatment: choose fresh Flammulina velutipes mushrooms with complete mushroom shape, no disease spots, insects, and spores not scattered as raw materials; cut off the stems of the mushrooms, rinse them with clean water, and use kitchen paper to dry the surface moisture for later use;

[0022] b. Make the sauce: prepare eggs, starch, pepper powder and salt, put the starch into a container, and beat in the eggs. The weight ratio of starch and eggs is 5:3; after mixing the starch and egg liquid evenly, add pepper powder Season with salt to get the sauce;

[0023] c. Wrap the fresh Flammulina velutipes prepared in step a with tin foil. The thickness of the wrapping is within the range of 5-6cm. Then put it in an oven at 200°C and bake for 3.5 minutes. to room temperature;

[0024] d. Put the enoki mushroom baked in step c into the sauce prepared in step b, so that the...

Embodiment 2

[0025] Embodiment 2: the roasting process of Flammulina velutipes comprises the following steps:

[0026] a. Pre-treatment: choose fresh Flammulina velutipes mushrooms with complete mushroom shape, no disease spots, insects, and spores not scattered as raw materials; cut off the stems of the mushrooms, rinse them with clean water, and use kitchen paper to dry the surface moisture for later use;

[0027] b. Make the sauce: prepare eggs, starch, pepper powder and salt, put the starch into a container, and beat in the eggs. The weight ratio of starch and eggs is 5:3; after mixing the starch and egg liquid evenly, add pepper powder Season with salt to get the sauce;

[0028] c. Wrap the fresh Flammulina velutipes prepared in step a with tin foil. The thickness of the wrap is within the range of 5-6cm. Then put it in an oven at 180°C and bake it for 4 minutes. room temperature;

[0029] d. Put the enoki mushroom baked in step c into the sauce prepared in step b, so that the surfa...

Embodiment 3

[0030] Embodiment 3: the roasting process of Flammulina velutipes comprises the following steps:

[0031] a. Pre-treatment: choose fresh Flammulina velutipes mushrooms with complete mushroom shape, no disease spots, insects, and spores not scattered as raw materials; cut off the stems of the mushrooms, rinse them with clean water, and use kitchen paper to dry the surface moisture for later use;

[0032] b. Make the sauce: prepare eggs, starch, pepper powder and salt, put the starch into the container, beat in the eggs, the weight ratio of starch and eggs is 6:3; stir the starch and egg liquid evenly, then add the pepper powder Season with salt to get the sauce;

[0033] c. Wrap the fresh Flammulina velutipes prepared in step a with tin foil. The thickness of the wrap is within the range of 5-6cm. Then put it in an oven at 190°C and bake for 3 minutes. room temperature;

[0034]d. Put the enoki mushrooms baked in step c into the sauce prepared in step b, so that the surface o...

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PUM

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Abstract

The invention relates to a Flammulina velutipes baking process belonging to the field of food processing. The Flammulina velutipes baking process comprises the following steps: taking fresh Flammulina velutipes, cutting out stems, flushing with clear water, and soaking up the surface moisture with kitchen towel paper; wrapping the Flammulina velutipes with a tin foil, putting into an oven of 180-200 DEG C, baking for 3-4 minutes, and then taking out; preparing a sauce from eggs, starch, pepper powder and table salt, and putting the baked Flammulina velutipes into the sauce to cover the sauce on the surface thereof; brushing edible oil on a baking pan, and uniformly spreading the Flammulina velutipes with the sauce in the baking pan, wherein the spreading thickness is 1.5-2.2cm; and further brushing edible oil on the surface of the Flammulina velutipes, putting the baking pan with the laid Flammulina velutipes into the oven, baking at an oven temperature of 160-165 DEG C for 12-14 minutes, and taking out. According to the scheme of the invention, the baked Flammulina velutipes is low in oil content; the sauce on the surface of the Flammulina velutipes is crisp; the texture of the Flammulina velutipes is fleshy, fresh and tender; and nutrients of the Flammulina velutipes are retained as many as possible, and loss of nutritive value is avoided.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a baking process of Flammulina velutipes. Background technique [0002] Flammulina velutipes, the formal name used at school is also called hairy-stalked money fungus, because its stipe is slender and looks like daylilies, so it is called Flammulina velutipes. Flammulina velutipes belongs to the genus of Flammulina velutipes in the family Agaricaceae, which is a kind of algal lichen. Flammulina velutipes has a high medicinal and therapeutic effect. Flammulina velutipes contains a substance called psilocybin, which can enhance the body’s resistance to cancer cells. Regular consumption of Flammulina velutipes can also lower cholesterol, prevent liver diseases and gastrointestinal ulcers, enhance the body’s righteousness, prevent diseases and keep fit; Flammulina velutipes can also effectively It enhances the biological activity of the body, promotes metabolism in the body, is benef...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L15/00A23L29/30A23L5/10A23P20/17
Inventor 令狐世平
Owner 贵州省桐梓县康利绿色食品有限公司