Making method of pickled leek flower with Thelephora ganbajun

Abstract

A making method of pickled leek flower with Thelephora ganbajun includes: weighing, by weight, 6-8 parts of fresh Thelephora ganbajun, 18-22 parts of fresh leek flower, 22-28 parts of fresh chili pepper, 6-8 parts of fresh ginger, 8-12 parts of brown sugar, 7-9 parts of salt, 2-5 parts of honey, and 2-4 parts of Thelephora ganbajun wine; washing the fresh Thelephora ganbajun, airing, adding the honey, stirring until Thelephora ganbajun shines, mixing with the fresh leek flower, the fresh chili pepper, the fresh ginger, the brown sugar and the salt, adding the Thelephora ganbajun wine, mixing well, loading in a jar, and sealing and pickling for 30 days and longer. The making method has the advantages that the amount of added Thelephora ganbajun can be greatly increased, fungal aroma is strong, Thelephora ganbajun never softens, the fragrant and crispy taste of Thelephora ganbajun is maintained constantly, and the pickled leek flower with Thelephora ganbajun having good fungal aroma andtaste is made by pickling.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing pickled pickles. Background technique [0002] Ganba fungus is a rare wild edible fungus unique to Yunnan, my country. It grows among the pine trees in the mountain forests in central and western Yunnan. Dried bacterium is rich in various vitamins, high-quality protein, selenium, antioxidant substances and other ingredients beneficial to the human body. It is rich in nutrition and unique in flavor. People often use it as a food ingredient to enhance fragrance. [0003] Leek flower is a white flower cluster that grows on white chives. It is rich in calcium, phosphorus, iron, carotene, riboflavin, ascorbic acid and other healthful ingredients. It promotes body fluids and appetizers, enhances appetite and promotes digestion. It is very difficult to keep chive flowers fresh, and they are extremely perishable even in a refrigerated state. ...

AI Technical Summary

Problems solved by technology

In Yunnan folks, there has always been a practice of pickling pure leek flowers, that is, except for the seasoning, all the main ingredients are made of leek flowers, and some people add a small amount of dry mushrooms to enhance the fragrance when pickling leek flowers, which is called dry mushrooms. Leek flower, but it is to add the dried dried fungus directly to the chive flower and mix it with pepper, salt, sugar, wine, etc. Since the dried fungus belongs to the fungus that is perishable when exposed to water, this traditional method of directly adding dried The method of pickling, after pickling for a period of time, the dried bacteria will become soft and even rotten, which seriously affects the overall taste of leek flowers. Therefore, for a long time, people only dare to add a very small amount of dry Bacteria enhances the aroma, and the effect of enhancing the aroma is very small. The whole dried mushroom and chive flowers can hardly taste the fragrance of dried mushrooms.