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Three mushrooms and preparation method thereof

A technology for mushrooms and shiitake mushrooms, which is applied to food ingredients as taste improvers, food preservation, fresh fruit and vegetable preservation, etc. Metabolic effects

Inactive Publication Date: 2020-03-13
内蒙古西贝餐饮集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the problem in the prior art that the growth and mass reproduction of microorganisms are easily caused during the preservation of edible mushroom food, resulting in a greatly reduced taste, the first object of the present invention is to provide three kinds of mushrooms to solve the above technical problems. It is not easy to cause the growth and mass reproduction of microorganisms during storage, and it can maintain a good eating taste for a long time

Method used

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  • Three mushrooms and preparation method thereof
  • Three mushrooms and preparation method thereof
  • Three mushrooms and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0054] Embodiment 1: three kinds of mushrooms, each component and its corresponding parts by weight are shown in Table 1, and are prepared through the following steps:

[0055] Step 1, preparing materials, cleaning the shiitake mushrooms, king oyster mushrooms, crab-flavored mushrooms and garlic in corresponding parts by weight, wherein the shiitake mushrooms and king oyster mushrooms are sliced, and the roots of the crab-flavored mushrooms are removed;

[0056] Step 2: Stir-fry the ingredients. Pour the virgin olive oil of the corresponding weight into the stir-frying container, add the garlic washed in step 1, control the temperature at 75°C, stir-fry for 4 minutes, and then add the processed garlic in step 1. Mushrooms, Pleurotus eryngii and crab-flavored mushrooms, temperature control 85 ℃, stir-fry for 7.5 minutes, then add salt, edible sugar and soy sauce in appropriate parts by weight, and stir-fry for 7.5 minutes;

[0057] Step 3: Stir-boil, and finally add starch mate...

Embodiment 2-3

[0065] Example 2-3: three kinds of mushrooms, the difference from Example 1 is that each component and its corresponding parts by weight are shown in Table 1.

[0066] Each component and parts by weight thereof in table 1 embodiment 1-3

[0067]

Embodiment 4

[0068] Embodiment 4: three kinds of mushrooms, the difference with embodiment 1 is that the composite preservative comprises the following preparation steps:

[0069] S1. Wash the ginger, onion and nutmeg, dry them in the air, dry them in an oven at 50° C., and grind them with a grinder to obtain ginger powder, onion powder and nutmeg powder respectively, and put them aside for later use;

[0070] S2. Weigh 10g each of ginger powder, onion powder and nutmeg powder, mix them with 600mL of 70% ethanol solution, mix and extract in a water bath at 60°C for 1 hour, centrifuge and let stand, take the supernatant, and put it aside for later use;

[0071] S3, take potassium sorbate and chitosan and mix according to the mass ratio of 1:95, then add 20 times the amount of deionized water to dilute to obtain the mixed solution, and place it for later use;

[0072] S4. Mix the supernatant in S2 and the mixed solution in S3 evenly at a mass ratio of 1:3, and filter through filter paper to ...

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Abstract

The invention discloses three mushrooms and a manufacturing method thereof, relates to the technical field of food processing and production, and solves the problem that microorganisms are easy to grow and multiply rapidly during the preservation process of edible mushroom food and then the food taste is greatly reduced. The three mushrooms comprise the following components (by weight): 50-60 parts of lentinula edodes, 50-60 parts of pleurotus eryngii, 50-60 parts of hypsizygus marmoreus, 3-5 parts of garlic, 9-15 parts of virgin olive oil, 3-7 parts of salt, 1-3 parts of edible sugar, 2-5 parts of starch, 4-6 parts of soy sauce and 6-10 parts of a compound preservative. According to the invention, microorganisms are not easy to grow and multiple rapidly in the storage process of the threemushrooms and the food can maintain good taste for a long time.

Description

technical field [0001] The invention relates to the technical field of food processing and production, more specifically, it relates to three kinds of mushrooms and a preparation method thereof. Background technique [0002] Mushrooms are called Agaricus bisporus, also known as white mushrooms and sea mushrooms. They belong to the order Agaricaceae, the family Agaricaceae, and the genus Agaricus. All countries have cultivation, wherein my country's total output accounts for the second place in the world. [0003] In the Chinese invention patent with the publication number CN104664331A, a kind of edible mushroom food and its preparation method are disclosed. , lemon, cardamom, fennel, chicken tongue, thyme, oregano, olive oil, dried chili, salt; the raw materials are composed of the following parts by weight: Tricholoma 15-20 parts, Apricot mushroom 15-20 8-10 servings of rivet mushroom, 6-8 servings of boletus, 3-5 servings of russula, 3-5 servings of oyster mushroom, 1-3 s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L27/00A23L27/10A23B7/154A23B7/005
CPCA23L31/00A23L27/00A23L27/10A23B7/154A23B7/0053A23V2002/00A23V2200/14A23V2200/30
Inventor 魏强
Owner 内蒙古西贝餐饮集团有限公司
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