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Pleurotus eryngii vegetable sausage and preparing method thereof

A technology of Pleurotus eryngii and vegetarian sausage, which is applied in the field of Pleurotus eryngii vegetarian sausage and its processing, which can solve the problems of high loss of flavor and nutritional components, high water content, and deep color of the product, so as to retain flavor, nutritional components and taste Chewy, pleasing color effect

Inactive Publication Date: 2017-06-30
NANJING UNIV OF FINANCE & ECONOMICS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It overcomes the problems of high water content, darker product color, hard taste, skin shrinkage, low oil content, and loss of flavor and nutrients that are prone to occur during the processing of Pleurotus eryngii vegetarian sausage

Method used

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  • Pleurotus eryngii vegetable sausage and preparing method thereof
  • Pleurotus eryngii vegetable sausage and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Select 750g fresh Pleurotus eryngii with uniform size (moisture content 88%-91%), after selection and cleaning, cut into pieces (size 3cm*3cm*3cm), and blanch in boiling water for 10 minutes. Take out the blanched Pleurotus eryngii, drain, and cool until no water overflows; use a blender to crush the Pleurotus eryngii, and the particle size is less than 5mm. Add starch and an appropriate amount of food seasoning, including 160g of starch, 30g of salad oil, 10g of table salt, 20g of white sugar, 10g of ginger powder, 10g of white wine, and 10g of honey. After filling, wipe off the moisture on the surface of the sausage, prick the surface of the sausage with a steel needle, and dry the sausage in the hot air drying mode of the oven at a temperature of 50°C for 4.5 hours. After drying, take it out and cool it, and store it at 4°C. Cook the sausage for 5-10 minutes before eating. products such as figure 1 and figure 2 shown.

Embodiment 2

[0018] Select 800g fresh Pleurotus eryngii with uniform size (water content 88%-91%), after selection and cleaning, cut into pieces (size 3cm*3cm*3cm), and blanch in boiling water for 10 minutes. Take out the blanched Pleurotus eryngii, drain, and cool until no water overflows; use a blender to crush the Pleurotus eryngii, and the particle size is less than 5mm. Add starch and an appropriate amount of food seasoning, including 110g of starch, 30g of salad oil, 10g of table salt, 20g of white sugar, 10g of ginger powder, 10g of white wine, and 10g of honey. After filling, wipe off the moisture on the surface of the sausage, prick the surface of the sausage with a steel needle, and dry the sausage in the hot air drying mode of the oven at a temperature of 60°C for 5.5 hours. After drying, take it out and cool it, and store it at 4°C. Cook the sausage for 5-10 minutes before eating.

Embodiment 3

[0020] Pleurotus eryngii vegetable sausage was prepared by the same method as in Example 1, with the difference that 770g of pleurotus eryngii, 145g of starch, 30g of salad oil, 10g of salt, 20g of white sugar, 5g of ginger powder, 10g of white wine, and 10g of honey.

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Abstract

The invention discloses a preparing method of a pleurotus eryngii vegetable sausage, and belongs to the technical field of agricultural food processing. The pleurotus eryngii vegetable sausage is processed with pleurotus eryngii being a raw material and with starch being an accessory, and matched with an appropriate amount of food seasonings. According to the main processing process, pleurotus eryngii with starch is matched with multiple seasonings to be filled and cured. The invention provides a pleurotus eryngii vegetable sausage new product which facilitates domestic and industrial production and is convenient and fast. According to the preparing method of the pleurotus eryngii vegetable sausage, the best addition amount of pleurotus eryngii and food seasonings is limited, and the color, luster and mouthfeel of the pleurotus eryngii vegetable sausage are greatly improved. Since animal meat is not added, the preparing formula is sharply different from that of a traditional sausage, and a practical and feasible new path is provided for processing and utilizing edible mushrooms.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a pleurotus eryngii vegetable sausage and a processing method thereof. Background technique [0002] Pleurotus eryngii, also known as Pleurotus eryngii, has a thick meat like abalone, delicious taste, and the fragrance of abalone and almond. Pleurotus eryngii is not only delicious, but also rich in nutrition. A large number of research reports have shown that it is rich in protein, polysaccharides, dietary fiber and trace elements, and is a very popular edible fungus for consumers. In recent years, with the maturity of domestic Pleurotus eryngii factory cultivation technology, the output of Pleurotus eryngii has gradually increased, which provides a good source of raw materials for Pleurotus eryngii food processing. Traditional sausages generally use animal meat as the main raw material, and pork and chicken are the most used. The processing ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L5/10A23P10/22
Inventor 杨文建吴圆月胡秋辉裴斐方勇马宁
Owner NANJING UNIV OF FINANCE & ECONOMICS
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