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A technology of chicken fir oil and chicken fir, which is applied in the field of wild fungus processing, can solve the problems of inedible chicken fir and chicken fir being difficult to preserve, and achieve the effects of fine taste and mellow taste.
Inactive Publication Date: 2018-02-02
SICHUAN THREE POINT WATER BIOTECH CO LTD
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Problems solved by technology
[0004] The purpose of the present invention is to solve the problem that the above-mentioned chicken fir i
Method used
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Embodiment 1
[0027] A preparation method for chicken fir oil, said method may further comprise the steps:
[0028] Step 1: Take an appropriate amount of chicken fir and put it in a container, then add water at room temperature, the mass ratio of chicken fir and water is 1:5, then add edible salt with a mass ratio of 50:1 to water and soak for 10 to 15 minutes;
[0029] Step 2: Wash the chicken fir described in step 1, and then dry the water on the surface of the chicken fir.
[0030] Step 3: Tear the chicken firs described in step 2 by hand or cut with a knife, and divide them into 1cm by 3cm blocks;
[0031] Step 4: Add cooking oil to the pot and heat it. The mass ratio of cooking oil to chicken fir is 3:1. After the cooking oil is boiled, pour the chicken fir pieces from step 2 into the pot and start frying;
[0032] Step 5: Add dried chili, edible salt and dried Zanthoxylum bungeanum into the pot, the mass ratio of dried chili, dried Zanthoxylum bungeanum and chicken fir is 1:5, and th...
Embodiment 2
[0038] On the basis of embodiment 1, the cleaning process of the step 2 needs to be cleaned 2 to 4 times according to the situation of the chicken fir, only the first time needs to be soaked with edible salt, and the purpose of soaking is mainly to Clean the chicken fir, because of the growth environment of the chicken fir, it will carry a lot of soil and it is difficult to clean, but if it is not cleaned, the taste will be greatly affected during the eating process after preparation.
Embodiment 3
[0040] On the basis of embodiment 1, the chicken fir dicing operation carried out in the step 3 can be determined according to personal preferences, can be large or small, and then adjust the frying time according to the size of the block. The size of the block is between After frying, it will affect the taste. If the block is too small, the overall taste is brittle, and it is easy to burn during the frying process; if the block is large, the taste is better after frying, but it is difficult to control the heat during the frying process, and it is easy to overcook. .
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Abstract
The invention discloses a preparation method of collybia albuminosa oil. The preparation method comprises the following steps of taking an appropriate amount of collybia albuminosa, placing the takencollybia albuminosa in a container, then adding room temperature clean water, wherein the mass ratio of the collybia albuminosa to the clean water is 1 to 5, then adding edible salt in the mass ratioof the water to the edible salt being 50 to 1, and performing soaking for 10-15 minutes; thoroughly cleaning the soaked collybia albuminosa, and then airing the cleaned collybia albuminosa until moisture on the surface of the aired collybia albuminosa does not exist; dividing the aired collybia albuminosa into collybia albuminosa dices of 1cm*3cm in a manner of manual shredding or cutting with a knife; adding edible oil to a pot, heating the edible oil, wherein the mass ratio of the edible oil to the collybia albuminosa is 3 to 1, after the edible oil is boiled over, pouring the collybia albuminosa dices into the pot, and beginning to deep-fry the collybia albuminosa dices; adding dry red peppers, edible salt and dry Chinese prickly ash to the pot, wherein the mass ratio of the dry red pepper and the dry Chinese prickly ash to the collybia albuminosa is 1 to 5, and the mass ratio of the edible salt to the collybia albuminosa is 1 to 10; and observing the situation of the collybia albuminosa in the pot, when the moisture content of the collybia albuminosa is 10% through deep-frying, stopping heating, and taking the deep-fried collybia albuminosa out of the pot so as to obtain the collybia albuminosa oil. The collybia albuminosa oil prepared by the method disclosed by the invention is nutritive, delicious and easy to store, and usually the preservation time of the collybia albuminosa oil is 2-3 years.
Description
technical field [0001] The invention belongs to the field of wild fungus processing and specifically designs a method for preparing chicken fir oil Background technique [0002] Chicken fir is the king of wild edible fungi. Its meat is thick and white, crisp and refreshing, fragrant and delicious, rich in nutrition, especially high in protein content. Protein contains more than 20 kinds of amino acids, including 8 kinds of amino acids necessary for human body Complete range. All generations in China have praised the termite Gallus fir fungus for its beauty and rich nutrition. According to the analysis, every 100 grams of fresh Gallinarum contains 92.61% water and 7.39% dry matter. In dry matter, it contains 34.94% of crude protein, 3.40% of crude fat, 13.91% of crude fiber, 4.5% of soluble sugar, 9.59% of hydrolyzed sugar and 7.73% of ash. Calcium oxide in the ash is 20.29%, phosphorus 4.62%, iron 1.89%, and manganese 0.08%. Also contains ergosterol and 16 kinds of amino...
Claims
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Application Information
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