Chili sauce pickled-pepper-flavor auricularia cornea ehrenb and making method thereof

A production method and technology of agaric, applied in the direction of food science and the like, can solve the problems of uncomplicated artificial cultivation technology and insufficient processing automation, and achieve the effects of strong appetite and broad market prospects.

Inactive Publication Date: 2018-10-19
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, domestic jade fungus varieties are newly developed products, but the artificial cultivation technology of jade fungus is not complicated. As long as the external environmental conditions can be w...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] The red oil pickled pepper flavor jade fungus of the present embodiment, wherein, by weight, is made from the following raw materials:

[0071] 200 pieces of jade fungus;

[0072] 100 parts of wild pepper;

[0073] 14 parts dried chili;

[0074] 150 parts edible oil;

[0075] 0.3 parts of citric acid;

[0076] 0.2 parts of glacial acetic acid;

[0077] Liquor 1.0 parts;

[0078] Sodium hexametaphosphate 0.5 parts;

[0079] 0.3 parts of sodium diacetate;

[0080] 12 parts refined salt;

[0081] 5 parts white sugar;

[0082] 7.6 parts of spices;

[0083] MSG 3 parts.

[0084] The raw materials of the above weight are made according to the following steps to make red oil pickled pepper flavored jade fungus:

[0085] (1) Selection: pick out foreign objects from the jade fungus, which are of inferior quality, and clean them;

[0086] (2) Disinfection: Put the selected fungus into boiling water at 100°C and cook (12 minutes);

[0087] (3) Ultrafiltration: Use a v...

Embodiment 2

[0094] The red oil pickled pepper flavor jade fungus of the present embodiment, wherein, by weight, is made from the following raw materials:

[0095] 150 pieces of jade fungus;

[0096] 4 parts wild pepper;

[0097] 4 parts dried chili;

[0098] 6 parts cooking oil;

[0099] 0.2 parts of citric acid;

[0100] 0.2 parts of glacial acetic acid;

[0101] Liquor 1.0 parts;

[0102] Sodium hexametaphosphate 0.4 parts;

[0103] 0.4 parts of sodium diacetate;

[0104] 10 parts refined salt;

[0105] 6 parts white sugar;

[0106] 0.2 parts of spices;

[0107] MSG 4 parts.

[0108] The raw materials of the above weight are made according to the following steps to make red oil pickled pepper flavored jade fungus:

[0109] (1) Selection: pick out foreign objects from the jade fungus, which are of inferior quality, and clean them;

[0110] (2) Disinfection: Put the selected jade fungus into boiling water at 102°C and cook (15 minutes);

[0111] (3) Ultrafiltration: Use a vac...

Embodiment 3

[0118] The red oil pickled pepper flavor jade fungus of the present embodiment, wherein, by weight, is made from the following raw materials:

[0119] 180 pieces of jade fungus;

[0120] 50 parts of wild pepper;

[0121] 10 parts dried chili;

[0122] 60 parts edible oil;

[0123] 0.4 parts of citric acid;

[0124] 0.15 parts of glacial acetic acid;

[0125] 0.8 parts of white wine;

[0126] Sodium hexametaphosphate 0.6 part;

[0127] 0.2 parts of sodium diacetate;

[0128] 2 parts refined salt;

[0129] 5 parts white sugar;

[0130] Spices 5 parts;

[0131] MSG 3 parts.

[0132] The raw materials of the above weight are made according to the following steps to make red oil pickled pepper flavored jade fungus:

[0133] (1) Selection: pick out foreign objects from the jade fungus, which are of inferior quality, and clean them;

[0134] (2) Disinfection: Put the selected jade fungus into boiling water at 101°C and cook (2 minutes);

[0135] (3) Ultrafiltration: Use ...

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Abstract

The invention discloses chili sauce pickled-pepper-flavor auricularia cornea ehrenb and a making method of the chili sauce pickled-pepper-flavor auricularia cornea ehrenb. The chili sauce pickled-pepper-flavor auricularia cornea ehrenb comprises the following components by weight: 150-200 parts of auricularia cornea ehrenb, 4-100 parts of rod chili, 4-16 parts of dried chili, 6-150 parts of edibleoil, 0.2-0.4 part of citric acid, 0.15-0.2 part of glacial acetic acid, 0.7-1.0 part of white spirit, 0.4-0.6 part of sodium hexametaphosphate, 0.2-0.4 part of sodium diacetate, 2-12 parts of refinedsalt, 3-6 parts of white granulated sugar, 0.2-8 parts of spice, and 1-4 parts of aginomoto. The chili sauce pickled-pepper-flavor auricularia cornea ehrenb is sour, spicy and tasty and arouses the high appetite, the special matching mode of the chili sauce pickled pepper and the auricularia cornea ehrenb makes up the defect of single flavor of the auricularia cornea ehrenb, so that a novel auricularia cornea ehrenb product is further popularized and applied, meanwhile, a brand new instant auricularia cornea ehrenb product is also created, and has a broad market prospect.

Description

technical field [0001] The invention relates to the field of edible fungi and its processing, in particular to a fungus with red oil pickled pepper flavor and a preparation method thereof. Background technique [0002] Pickled pepper is a unique seasoning in Sichuan cuisine. Pickled pepper has the characteristics of bright red color, spicy but not dry, spicy and slightly sour. As early as a few years ago, pickled pepper series dishes were relatively popular in Sichuan. Jade fungus is white in color, crystal clear, flawless, beautiful and delicious. Fungus is a good product exclusive to emperors in ancient times. It contains a lot of carbohydrates, protein, iron, calcium, phosphorus, carotene, vitamins and other nutrients. Jade fungus is rich in Contains 17 of the 20 amino acids required for human protein. Jade fungus nourishes the blood, reduces blood coagulation, moistens the lungs, and dissolves stones. The hair on the back of the jade fungus is rich in polysaccharides, ...

Claims

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Application Information

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IPC IPC(8): A23L31/00A23L27/10
CPCA23L27/10A23L31/00
Inventor 李晓段秀莲苏文静
Owner JILIN AGRICULTURAL UNIV
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