Processing method of lentinus edodes flavor oil

Abstract

The invention provides a processing method of lentinus edodes flavor oil. The processing method comprises the following steps: raw materials are prepared, specifically, one or more of three finished oil products of rape seed oil, cottonseed oil and soybean oil are selected, meanwhile fresh and clean lentinus edodes is selected, and lentinus edodes stalks and lentinus edodes caps are sliced and collected; deep-frying separating is carried out, specifically, the finished oil products are heated till smoking occurs, 2-4 sections of onions are put into the finished oil products, then the lentinusedodes stalks are put into a pot, and fire is adjusted to be small; after 2-3 minutes, the lentinus edodes caps are put into the pot, the oil temperature is maintained to be 110-120 DEG C, overturningis carried out slightly, frying is carried out for 6-8 minutes till the color is claybank, the pot is lifted instantly, the oil and the lentinus edodes are quickly cooled, when the oil and the lentinus edodes are cooled, filtering is carried out through a stainless steel mesh sieve, and lentinus edodes oil is separated; and storage processing is carried out, specifically, the separated lentinus edodes oil is loaded into an empty bottle and stored at a low temperature, and the lentinus edodes flavor oil is obtained. The prepared lentinus edodes flavor oil can be used for frying dishes and making cold dishes, and is endurable in storage.

Description

technical field [0001] The invention relates to an edible oil, in particular to a processing method of mushroom flavor oil. Background technique [0002] Edible fungi, in a broad sense, refer to all edible fungi. In a narrow sense, it refers to large fungi with hypertrophic and fleshy reproductive organs or colloidal fruiting bodies or sclerotium tissues that can be eaten by humans, that is, mushrooms. There are more than 350 kinds of edible fungi known in China, and the common ones are shiitake mushrooms, straw mushrooms, fungus, white fungus, Hericium erinaceus, matsutake, tricholoma, russula, boletus, morel, truffles, etc. Edible mushrooms are rich in nutrients, high in protein content and high-quality protein, and its content is several to dozens of times that of ordinary vegetables and fruits. For example, the protein content of fresh mushrooms is 1.5-3.5%, which is 3 times that of Chinese cabbage, 6 times that of radishes, and 17 times that of apples. It is called "v...

AI Technical Summary

Problems solved by technology

However, edible fungus-flavored foods currently on the market, such as some mushroom-flavored puffed foods, potato chips, etc., almost all use the method of adding artificial mushroom flavor to endow the product with a special edible fungus flavor, which brings hidden dangers to the food safety of the product.