Pickled pepper toadstool

A technology of morel mushrooms and pickled pepper sheep, which is applied in the field of food processing, can solve the problems that fresh morel mushrooms are not easy to preserve, and achieve the effects of avoiding spoilage, less loss of nutrients, and no foreign matter

Inactive Publication Date: 2017-08-15
CHONGQING CHUANGSHENG BIOLOGICAL SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem that fresh hickory chicks in the prior art are not easy to preserve, the invention provides a kind of pickled pepper hickory chick, which makes the hickory chick an instant product and is convenient to eat

Method used

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  • Pickled pepper toadstool
  • Pickled pepper toadstool
  • Pickled pepper toadstool

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] 1. Preparation of soaking solution

[0039] Weigh 5 kg of water cooled by boiling water, 200 g of Chinese prickly ash, 20 g of rock sugar, 5 g of star anise, 500 g of wild pepper, 50 g of white wine, and 500 g of table salt, and mix to obtain a soaking solution.

[0040] 2. The first sealing treatment

[0041] Wash and drain 2kg of carrots, 1kg of red peppers, and 5kg of white radishes, add them to the soaking liquid, put them into a kimchi jar, marinate, seal and marinate for one month to obtain a marinated mixture, wherein the sealing method is Common methods such as sealing with water.

[0042] 3. Morel processing

[0043] Remove foot mud from fresh morels, wash and dry to obtain dried morels, which can also be dried by using a microwave oven or a blower.

[0044] 4. The second sealing treatment

[0045] Take 500g of the marinated mixture, 500g of soaked wild sansho, 30g of white vinegar, 20g of salt, and 2g of rock sugar, add 1Kg of morel mushrooms processed in ...

Embodiment 2

[0047] 1. Preparation of soaking solution

[0048] Weigh 4kg of water cooled by boiling water, 160g of Chinese prickly ash, 16g of rock sugar, 4g of star anise, 400g of wild pepper, 40g of white wine, and 320g of table salt, and mix to obtain a soaking solution.

[0049] 2. The first sealing treatment

[0050] Wash and drain 1.6kg of carrots, 0.8kg of red peppers, and 4kg of white radishes, then add them to the soaking liquid, put them into a kimchi jar, marinate, seal and marinate for one month to obtain a marinated mixture. The method adopts a common method, such as sealing with water.

[0051] 3. Morel processing

[0052] Remove foot mud from fresh morels, wash and dry to obtain dried morels, which can also be dried by using a microwave oven or a blower.

[0053] 4. The second sealing treatment

[0054] Take 400g of the marinated mixture, 400g of soaked wild sansho, 24g of white vinegar, 16g of salt, and 1.6g of rock sugar, add 0.8Kg of morels processed in step 3, seal ...

Embodiment 3

[0056] 1. Preparation of soaking solution

[0057] Weigh 6kg of water cooled by boiling water, 2.4kg of Chinese prickly ash, 24g of rock sugar, 6g of star anise, 600g of wild pepper, 60g of white wine, and 600g of table salt, and mix to obtain a soaking solution.

[0058] 2. The first sealing treatment

[0059] Wash and drain 2.4kg of carrots, 1.2kg of red peppers, and 6kg of white radishes, then add them to the soaking liquid, put them into a kimchi jar, marinate, seal and marinate for one month to obtain a marinated mixture, wherein the sealed The method adopts a common method, such as sealing with water.

[0060] 3. Morel processing

[0061] Remove foot mud from fresh morels, wash and dry to obtain dried morels, which can also be dried by using a microwave oven or a blower.

[0062] 4. The second sealing treatment

[0063] Take 600g of the marinated mixture, 600g of pickled wild sansho, 36g of white vinegar, 24g of salt, and 2.4g of rock sugar, add 1.2Kg of morels proce...

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PUM

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Abstract

The invention discloses a preparation method for pickled pepper toadstool and relates to the field of food processing. The preparation method comprises the following steps: preparing a soaking solution containing water, pepper, rock candy, anise, wild pickled pepper, white spirit and salt; adding white radish, carrot and red pepper into the soaking solution and performing primary sealing pickling, thereby acquiring a pickled mixture; cleaning the toadstool, airing, putting the aired toadstool into water and boiling, thereby acquiring cooked toadstool; centrifugally treating the cooked toadstool, thereby acquiring the treated toadstool; adding the wild pickled pepper, white vinegar, salt, rock candy and the treated toadstool into the mixture and performing the secondary sealing pickling, thereby acquiring the pickled pepper toadstool. The toadstool treated according to the method disclosed by the invention is characterized in that the nutrition component loss is less, the storage period is long, the toadstool is prevented from going bad, the flavor is excellent, no additive is added, no pesticide residue exists, no exogenous foreign matter exists, the quality is high and the commercial value is high.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a pickled pepper morel. Background technique [0002] Morchella esculenta (Morchella esculenta) is commonly known as Morchella esculenta, Morchella esculenta, Morchella esculenta, a general term for various fungal fruiting bodies, because the cap part is concave and convex into a honeycomb shape, and the shape resembles an open Morchella (stomach ), it is a well-known rare edible and medicinal fungus recognized in the world. It has a unique fragrance, rich nutrition, complete functions, remarkable food effects, rich in various amino acids and organic germanium needed by the human body, and has the functions of nourishing the kidney, strengthening yang, nourishing the brain, Refreshing and other effects, especially the anti-cancer effect is obvious, it has a strong inhibitory effect on fibroid cells, and has high edible value and medical value. The description of Morchella in "Compe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L19/20A23L27/00
Inventor 丁显平包善飞
Owner CHONGQING CHUANGSHENG BIOLOGICAL SCI & TECH CO LTD
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