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Preparation method of sour and hot bamboo fungus caps

A production method and bamboo fungus technology are applied in the field of making hot and sour bamboo fungus covers, which can solve the problems of waste of resources, environment, pollution and the like, and achieve the effects of improving cleaning efficiency, improving cleaning quality and reducing cleaning difficulty.

Inactive Publication Date: 2018-02-23
王井贵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the deficiencies in the prior art, the object of the present invention is to provide a method for making a unique flavor and nutritious hot and sour Dictyophora cover, to solve the problem of directly discarding the Dictyophora cover in the prior art, causing waste of resources and Technical Problems of Environmental Pollution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1: In July 2015, Wang bought 2000g of bamboo fungus cover from plantation A, took it home, mixed 2g of potassium permanganate, 60g of salt and water to make an aqueous solution, submerged the bamboo fungus cover and soaked it for 30 minutes , and then rinse with clean water to remove the spores, so that no spores remain on the bamboo fungus cover; gently rub the bamboo fungus cover with 60g of salt and 60g of sour vinegar for 2 minutes, and then rinse with clean water until the mushroom cap is not sticky to hands and has no sticky feeling; Boil 1200g of water, 10g of calamus, 10g of fennel, and 30g of rock sugar, boil for 5 minutes, then take the filtrate to soak the bamboo fungus cover, drain it after 2 minutes; then stir it with 2g of honey, put it in a steamer at 95°C for 10 minutes , steamed and cooled for later use; slice 5 cloves of garlic and 2 pieces of ginger, cut 10 shallots into sections, cut 500g of wild tomatoes into two pieces, slice 100g of green p...

Embodiment 2

[0019] Example 2: In August 2016, Wang’s family held a banquet, purchased 50,000g of bamboo fungus cover from plantation A, mixed 150g of potassium permanganate, 2000g of salt and water to make an aqueous solution to submerge the bamboo fungus cover and soaked for 30 minutes, Then rinse with clean water to remove the spores, so that no spores remain on the bamboo fungus cover; gently rub the bamboo fungus cover with 1500g of salt and 1500g of sour vinegar for 4 minutes, and then rinse with clean water until the cap is not sticky and has no sticky feeling; use 6000g Water, 90g calamus calamus, 90g fennel, and 240g rock sugar boiled and boiled for 8 minutes, then took the filtrate to soak the bamboo fungus cover, soaked the bamboo fungus cover for 3 minutes and drained; then stirred with 150g honey, put it in a steamer at 100°C Steam for 7 minutes, cool after steaming for later use; slice 1000g of garlic and 1500g of ginger, cut 1000g of chives into sections, cut 6000g of wild to...

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Abstract

The invention relates to a preparation method of sour and hot bamboo fungus caps, and belongs to the technical field of food processing. The preparation method of the sour and hot bamboo fungus caps comprises the following steps: (1), carrying out soaking and washing; (2), removing peculiar smell, and carrying out seasoning and texture-regulating treatments; (3), carrying out stir-frying; and so on. Wastes are made profitable by adopting the preparation method of the sour and hot bamboo fungus caps. The prepared sour and hot bamboo fungus caps have a delicious sour and hot taste, and are fineand smooth in texture, crispy and refreshing in taste, as well as aromatic and delicious in flavor; moreover, the sour and hot bamboo fungus caps have the functions of benefiting Qi, nourishing the brain, calming nerves, strengthening the body, moistening the lung, relieving cough, clearing away heat, removing dampness through diuresis, reducing blood lipid, improving body immunity and resistanceto diseases, inhibiting tumors and so on.

Description

technical field [0001] The invention relates to a method for making a hot and sour bamboo fungus cover, which belongs to the technical field of food processing. Background technique [0002] Dictyophora is a large and precious edible fungus. It has been praised as the "Queen of Fungi" by medical scientists of all dynasties, and it has the function of improving human immunity. Relevant studies have shown that bamboo fungus is rich in amino acids, including 8 essential amino acids and 13 non-essential amino acids, which are the most abundant amino acids in edible fungi. In addition, the active ingredients in Dictyophora, such as Dictyophora [0003] Triterpenes and Dictyophora polysaccharides have the effect of lowering high blood pressure and cholesterol in the body, and have certain curative effects in anti-tumor, anti-coagulation, anti-inflammation, stimulating immunity and lowering blood sugar. The cap of Dictyophora (referred to as the cap) is located on the top of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00
CPCA23L31/00
Inventor 王井贵
Owner 王井贵
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