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Instant enoki mushrooms and processing method thereof

A production method and technology of Flammulina velutipes are applied in the directions of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc., which can solve problems such as inconvenience of consumers, and achieve the effects of refreshing taste, complete preservation, and lingering numbness.

Inactive Publication Date: 2018-10-19
长沙新天翔食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Except the products disclosed in the above-mentioned patents, there are also more instant products of spicy taste Flammulina velutipes on the market. In these products, there is no one that can stabilize the original color of Flammulina velutipes, crisp and tender mouthfeel, lingering numbness in mouthfeel, spicy and not hot. Dry and clear flavored products bring inconvenience to consumers who love this flavored product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Prepare the combined sesame oil: remove the skin of the dead leaves from the shallots and ginger, and wash the roots; wash the green pepper after removing impurities; crush the pepper for use; make the shallots and ginger into 5-10 mm sized pieces; mix 100 parts by weight Heat the vegetable oil to 220°C, add 0.8 parts by weight of fresh chives and 0.6 parts by weight of fresh ginger when the temperature is lowered to 200°C, add 2.8 parts by weight of green pepper when the temperature is lowered to 190°C, and add 1.2 parts by weight of five spices when the temperature is lowered to 170°C , when the temperature was lowered to 130° C., 24 parts by weight of capsicum were added, and after 48 hours of natural cooling and brewing in the room, it was filtered, and the obtained filtrate was combined sesame oil.

[0026] The preparation steps of the instant Flammulina velutipes include: cutting off the root of the fresh Flammulina velutipes, cleaning up the sundries, and washing;...

Embodiment 2

[0028] Prepare the combined sesame oil: remove the skin of the dead leaves from the shallots and ginger, and wash the roots; wash the green pepper after removing impurities; crush the pepper for later use; make the shallots and ginger into 5-10 mm sized pieces; mix 100 parts by weight Heat the vegetable oil to 220°C, add 1.2 parts by weight of fresh chives and 0.4 parts by weight of fresh ginger when the temperature is lowered to 200°C, add 3.2 parts by weight of green peppercorns when the temperature is lowered to 190°C, and add 0.8 parts by weight of five spices when the temperature is lowered to 170°C , when the temperature is lowered to 130 DEG C, 28 parts by weight of capsicum are added, and after 48 hours of natural cooling and brewing in the room, filter, and the obtained filtrate is combined sesame oil.

[0029]The preparation steps of the instant Flammulina velutipes include: cutting off the root of the fresh Flammulina velutipes, cleaning up the sundries, and washing;...

Embodiment 3

[0031] Prepare the combined sesame oil: remove the skin of the dead leaves from the shallots and ginger, and wash the roots; wash the green pepper after removing impurities; crush the pepper for use; make the shallots and ginger into 5-10 mm sized pieces; mix 100 parts by weight Heat the vegetable oil to 220°C, add 1 part by weight of fresh shallot and 0.5 part by weight of fresh ginger when the temperature is lowered to 200°C, add 3 parts by weight of green pepper when the temperature is lowered to 190°C, and add 1 part by weight of five spices when the temperature is lowered to 170°C , when the temperature was lowered to 130° C., 26 parts by weight of capsicum were added, and after 48 hours of natural cooling and brewing in the room, it was filtered, and the obtained filtrate was combined sesame oil.

[0032] The preparation steps of the instant Flammulina velutipes include: cutting off the root of the fresh Flammulina velutipes, cleaning up the sundries, and washing; boiling...

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PUM

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Abstract

The invention discloses instant enoki mushrooms and a processing method thereof. The instant enoki mushrooms comprise the following processing raw materials: enoki mushrooms, combined sesame oil and table salt, wherein the combined sesame oil is prepared by the following steps: heating vegetable oil to 220 DEG C, adding fresh scallion and fresh ginger at the moment of cooling down to 200 DEG C, then adding green pepper at the moment of cooling down to 190 DEG C, then adding five spices at the moment of cooling down to 170 DEG C, then adding hot pepper at the moment of cooling down to 130 DEG C, naturally cooling and soaking in a room for 48 hours, then filtering to obtain a filtrate, namely the combined sesame oil. The instant enoki mushrooms are processed by the following steps: cutting the roots of the fresh enoki mushrooms, removing impurities, washing, and cooking 100 parts of the enoki mushrooms by weight in water with the temperature of 92-95 DEG C for 10 minutes, fishing out, cooling, then adding 10-12 parts of the table salt by weight, pickling for 20-30 days, secondarily cooking in water with the temperature of 92-95 DEG C for 30 minutes, dewatering till the water contentof the enoki mushrooms is 76-80wt%, adding 2.7-2.9 parts of the table salt by weight and 11-15 parts of the combined sesame oil by weight, seasoning by the table salt, packaging, sealing, sterilizingin water with the temperature of 92-95 DEG C for 40 minutes, and cooling to obtain the instant enoki mushrooms.

Description

technical field [0001] The invention relates to the technical field of food and food processing, in particular to a food of Flammulina velutipes and a preparation method thereof. Background technique [0002] The scientific name of Flammulina velutipes is Trichomonas, also known as Flammulina velutipes, Structural bacteria, Simple mushrooms, Winter mushrooms, Wild mushrooms, Frozen mushrooms, Golden mushrooms, Intellectual mushrooms, etc. Because of its slender stipe, like day lily, it is called Flammulina velutipes, which belongs to the genus Flammulina velutipes of the family Agaricaceae, and is a kind of algae lichen. Flammulina velutipes has a high medicinal and therapeutic effect. Flammulina velutipes are widely distributed in nature, and are distributed in China, Japan, Russia, Europe, North America, Australia and other places. From Heilongjiang in the north of China, to Yunnan in the south, to Jiangsu in the east, and to Xinjiang in the west, it is suitable for the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L27/00A23L27/10A23L5/41A23L5/10A23L5/20
CPCA23V2002/00A23L5/13A23L5/21A23L5/41A23L27/00A23L27/10A23L31/00A23V2200/16A23V2200/14
Inventor 林富川
Owner 长沙新天翔食品有限公司
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