Ready-to-eat oyster mushroom product and processing method thereof

Abstract

The invention relates to the technical field of food processing, in particular to a ready-to-eat oyster mushroom product and a processing method thereof. The whole body of the mycelia in the oyster mushroom product is golden yellow; the oyster mushroom product has a water content of 8-11%, and comprises the following raw materials in parts by weight: 100-150 parts of oyster mushrooms, 0.5-3 partsof table salt, 0.3-3 parts of monosidum glutanate, 3-8 parts of chilies, 20-30 parts of rapeseed oil, and 0.6-3 parts of Chinese prickly ash. The processing method comprises seven processing technologies of: performing trimming and cleaning, tearing the cleaned oyster mushrooms into shreds, performing pickling, performing dehydration, performing chili frying, performing mixing, performing packaging and the like. The processing principle is simple and easy to understand; no preservative or additive is added during the processing; the finished product of the oyster mushroom product is low in sugar, low in salt and low in umami substances; the ready-to-eat oyster mushroom product is convenient to eat and can be eaten directly or heated as a dish; the ready-to-eat oyster mushroom product is suitable to be eaten by any crowd; and the efficacy of alleviating deficiency, resisting cancer, improving human metabolism, enhancing constitutions and regulating cranial nerves in the process of eating the ready-to-eat oyster mushroom product can be achieved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an instant oyster mushroom product and a processing method thereof. Background technique [0002] Pleurotus, also known as Pleurotus, Pleurotus vulgaris, Oyster Mushroom, Black Peony Mushroom, Taiwan is also known as Xiuzhen Mushroom. It is a species of Pleurotaceae under the Basidiomycota Agaricaceae. It is a fairly common gray edible mushroom. The germ tubes of Pleurotus ostreatus continue to branch and elongate to form monokaryotic hyphae. Dikaryotic hyphae are formed after the combination of monokaryotic hyphae with different sexes (quality mating). Dikaryotic hyphae have lock-like unions on the septum. Dikaryotic hyphae rely on lock joints to continuously divide cells, produce branches, and grow and reproduce indefinitely under suitable environmental conditions. [0003] Pleurotus ostreatus is mild in nature, sweet in taste, has the functions of tonifying deficien...

AI Technical Summary

Problems solved by technology

[0005] Fresh oyster mushrooms have high edible value and medicinal value, but the shelf life of fresh oyster mushrooms is limited, and they are easily spoiled when they are placed in the natural environment when they are squeezed together, and transportation is very inconvenient. , Oyster mushrooms cannot be bought when the supply is in short supply