Pickled termitomyces albuminosus and preparation technology thereof

A preparation process, the technology of the chicken fir fungus, which is applied in the direction of food science, food ingredients as color, food ingredients as taste improver, etc., can solve the problem of less food in chicken fir, and achieve the effect of regular particles and smooth cut

Pending Publication Date: 2020-09-29
XICHANG COLLEGE
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  • Abstract
  • Description
  • Claims
  • Application Information

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  • Pickled termitomyces albuminosus and preparation technology thereof
  • Pickled termitomyces albuminosus and preparation technology thereof
  • Pickled termitomyces albuminosus and preparation technology thereof

Examples

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Embodiment 1

[0032] A kind of preparation technology of Gallus pilosula pickles, comprises the steps:

[0033] (1) Raw material treatment: Remove the impurities in the dried Gallus firsum, rehydrate the Gallus firformis, the rehydration time is 30min, and put 2g of D-sodium isoascorbate for color protection;

[0034] (2) Preservation of crispness: the rehydrated chicken fir fungus is cleaned, soaked with 5% NaCl salt water for 3.5h, and then rinsed with clear water to remove the salinity on the surface;

[0035] (3) Cooking: boil the crisp-preserving chicken fir for 25 minutes, cool, centrifuge to remove surface moisture, cut into chunks of about 0.4cm in length and about 0.1cm in thickness for subsequent use;

[0036] (4) Frying: first put in vegetable oil, then add salt, chili sauce, green onions, garlic, ginger and fresh peppers for frying, first fry at 100-120°C for 1 minute and then adjust to 80-90°C Stir-fry on high heat for 5 minutes, stir-fry until fragrant, remove onion, garlic, ...

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Abstract

The invention discloses pickled termitomyces albuminosus and a preparation technology thereof. The preparation technology comprises the steps of (1) treating raw materials; (2) performing crispness keeping treatment; (3) performing cooking; (4) performing stir-frying; and (5) performing canning. Termitomyces albuminosus is used as the main raw material, and through processing technologies of performing crispness keeping, preparation of the materials, performing stir-frying and the like, the pickled termitomyces albuminosus is made. The sense organ assessment is adopted as indexes, and througha single factor test, the best addition quantity of factors is determined; and orthogonal experiment results indicate that the main factors influencing the quality of the pickled termitomyces albuminosus are sequentially the consumption of the termitomyces albuminosus, the addition amount of sauce, sterilization temperature, and sterilization time. The best making technology of the picked termitomyces albuminosus lies in that the consumption of the termitomyces albuminosus is 100g, the addition amount of the sauce is 100g, the sterilization temperature is 110 DEG C, and the sterilization timeis 5min, so that the pickled termitomyces albuminosus is regular in granules, and level in notches, the granules of the pickled termitomyces albuminosus are free from deformation and section, and thepickled termitomyces albuminosus is yellow, crispy and delicious in mouth feel, and has original palatable taste and fragrance of the termitomyces albuminosus.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a kind of pickled vegetable with collybia fruticosa and a preparation process thereof. Background technique [0002] Pollynus fruticosa is a fungus that co-existed with the mycelium of the termites when they built their nests. The symbiosis of the two forms a unique ecosystem, which belongs to the family of Stomatology. This fungus can be used. It is native to forest areas such as Yunnan and Guizhou in my country. It is also distributed in South Asia and other countries, and it is also produced in Taiwan in my country. [0003] Because of its delicious taste, rich in amino acids, inorganic elements and polyunsaturated fatty acids, and its immunoregulatory effects such as lowering blood fat, antibacterial and antiviral effects, it is expected to become a new natural immune enhancer with potential commercial value. But so far, the Gallium firsum is only used in catering ...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L31/00A23L5/20
CPCA23L27/60A23L31/00A23L5/21A23V2002/00A23V2200/04A23V2200/14A23V2200/16A23V2200/15
Inventor 王雪波胡建平刘高清源蔡利巩发永
Owner XICHANG COLLEGE
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