Preparation method of pleurotus nebrodensis delicious food
A production method and technology of Bailing mushroom, applied in the direction of food science, etc., can solve the problems that Bailing mushroom is not easy to store, and achieve the effects of enhancing human immune function, regulating human physiological balance, and rich nutrition
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[0015] Example 1:
[0016] A method for preparing delicious food of Bailing mushroom, the specific operation steps are:
[0017] (1) Raw material selection: Choose fresh Bailing mushrooms that are unopened, with a cap diameter of 1-2 cm, and a stalk 10-12 cm, which are required to be free of deformities and damage, and are graded according to the same class;
[0018] (2) Pretreatment: Soak with 0.01% sodium metabisulfite solution for 10 minutes, then rinse with running water several times to wash away the residual sodium metabisulfite solution, and then put it into the boiling 8% salt solution, pre-cook for 15 minutes, and use the mushroom body The center is fully cooked. Generally, 100 kg of pre-cooked liquid is added to 35 kg of fresh mushrooms. Stir while cooking. After pre-cooking, quickly put the fresh mushrooms in running water to cool thoroughly;
[0019] (3) Hardening: immerse the cooled Pleurotus ostreatus in 0.5% calcium chloride solution for 25 minutes, take it out and rins...
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[0024] Example 2:
[0025] A method for preparing delicious food of Bailing mushroom, the specific operation steps are as follows:
[0026] (1) Raw material selection: Choose fresh Bailing mushrooms that are unopened, the diameter of the cap is 0.8-1.2 cm, and the stalk is 8-10 cm. They are required to be free of deformities and damage, and are graded according to the same class;
[0027] (2) Pretreatment: immerse in 0.02% sulfite solution for 6-8 minutes, then rinse with running water several times to wash away the residual sulfite solution, then put it into the boiling 5% salt solution, pre-cook 6 8 minutes, based on the maturity of the center of the mushroom body, generally add 30 kg of fresh mushrooms to 100 kg of pre-cooked liquid, stir while cooking, and quickly put the fresh mushrooms in running water to cool thoroughly after pre-cooking;
[0028] (3) Hardening: immerse the cooled Pleurotus ostreatus in a 0.3% calcium chloride solution for 10-20 minutes, and then rinse with wat...
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