Flammulina velutipes root processing method
A processing method and technology of Flammulina velutipes root, which are applied in the direction of food science, etc., can solve the problems of difficulty in using the ingredients of Flammulina velutipes root, difficulty in improving the content of nutrient components, etc., and achieve excellent nutritional effect, rich nutritional value, and convenient portability. Effect
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Embodiment 1
[0062] The processing method of present embodiment Flammulina velutipes root is cultivated, records according to following table 1 item.
[0063] Obtain a preset quality of Flammulina velutipes, inject 5ml of nutrient solution into each bundle of Flammulina velutipes with a syringe, the ingredients of the nutrient solution are as follows: 0.5 parts of sodium chloride, 3 parts of chitosan, 0.5 parts of magnesium carbonate, 20 parts of sucrose , 5 parts of apple juice, 2 parts of egg white, 60 parts of water;
[0064] Put into 10% milk essence solution, the starch liquid of equal weight of the root of Flammulina velutipes, soak in vacuum, fry and finish making.
Embodiment 2
[0066] Obtain the preset quality of Flammulina velutipes, and inject 6ml of nutrient solution into each bundle of Flammulina velutipes with a syringe. The ingredients of the nutrient solution are as follows: 1 part of sodium chloride, 5 parts of chitosan, 2.5 parts of magnesium carbonate, and 25 parts of sucrose , 7 parts of apple juice, 3 parts of egg white, 70 parts of water;
[0067] Put into the 10% milk essence solution of quality such as the root of Flammulina velutipes, the starch liquid equal to the weight of the root of Flammulina velutipes, vacuum dip, fry and finish making.
Embodiment 3
[0069] Obtain preset quality Flammulina velutipes, inject 6ml of nutrient solution into each bundle of Flammulina velutipes with a syringe, the ingredients of the nutrient solution are as follows: 0.6 parts of sodium chloride, 4 parts of chitosan, 2 parts of magnesium carbonate, 22 parts of sucrose , 6 parts of apple juice, 2.5 parts of egg white, 65 parts of water;
[0070] Put into the 10% milk essence solution of quality such as the root of Flammulina velutipes, the starch liquid equal to the weight of the root of Flammulina velutipes, vacuum dip, fry and finish making.
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