Rattan pepper-flavored mushroom stuffing and processing method thereof

A technology of shiitake mushrooms and fillings, which is applied in food ingredients as taste improvers, functions of food ingredients, food science, etc. It can solve problems such as low dosage, difficulty in fully utilizing the nutritional value of shiitake mushrooms, and difficulty in satisfying the experience of fresh tastes. Achieve the effect of low cost and large market potential

Pending Publication Date: 2020-12-15
河南三味奇食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

While the patent uses shiitake mushrooms, a large amount of ham meat is added to cover up the fishy smell of shiitake mushrooms. The method of adding meat to shiitake mushrooms is a conventional processing method of shiitake mushrooms, w

Method used

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  • Rattan pepper-flavored mushroom stuffing and processing method thereof
  • Rattan pepper-flavored mushroom stuffing and processing method thereof
  • Rattan pepper-flavored mushroom stuffing and processing method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0044] A stuffing of rattan pepper and shiitake mushrooms, processed from raw materials comprising the following components in parts by weight: 25 parts of white bean paste, 25 parts of white sugar, 30 parts of table salt, 20 parts of shiitake mushroom legs, 15 parts of rattan pepper powder, 10 parts of Sweetener, 8 parts of vegetable oils, 1 part of spices; Its processing method comprises the steps:

[0045] A: Fried mushroom ingredients

[0046] Steaming of shiitake mushrooms: adding the ten-scented shiitake mushroom legs into a steam pot for steaming until cooked;

[0047] Diced shiitake mushrooms: Take the steamed shiitake mushroom legs and place them in a dicing machine for dicing to obtain diced shiitake mushrooms;

[0048] Stir frying: Add the diced shiitake mushrooms into the wok, and add vegetable oil, rattan pepper powder and spices according to the weight ratio, and fry. 125°C-150°C to get fried mushroom material;

[0049] B: Frying of white bean paste:

[0050]...

Embodiment 2

[0057] A stuffing of rattan pepper and shiitake mushrooms, processed from raw materials comprising the following components in parts by weight: 26 parts of white bean paste, 25 parts of white granulated sugar, 40 parts of table salt, 25 parts of shiitake mushroom legs, 15 parts of rattan pepper powder, 10 parts of Sweetener, 10 parts of vegetable oils, 3 parts of spices; Its processing method comprises the steps:

[0058] A: Fried mushroom ingredients

[0059] Steaming of shiitake mushrooms: adding the ten-scented shiitake mushroom legs into a steam pot for steaming until cooked;

[0060] Diced shiitake mushrooms: Take the steamed shiitake mushroom legs and place them in a dicing machine for dicing to obtain diced shiitake mushrooms;

[0061] Stir frying: Add the diced shiitake mushrooms into the wok, and add vegetable oil, rattan pepper powder and spices according to the weight ratio, and fry. 125°C-150°C to get fried mushroom material;

[0062] B: Frying of white bean pas...

Embodiment 3

[0070] A stuffing of rattan pepper and shiitake mushrooms, processed from raw materials comprising the following components in parts by weight: 30 parts of white bean paste, 28 parts of white granulated sugar, 50 parts of table salt, 25 parts of shiitake mushroom legs, 20 parts of rattan pepper powder, 10 parts of Sweetener, 10 parts of vegetable oils, 5 parts of spices; Its processing method comprises the steps:

[0071] A: Fried mushroom ingredients

[0072] Steaming of shiitake mushrooms: adding the ten-scented shiitake mushroom legs into a steam pot for steaming until cooked;

[0073] Diced shiitake mushrooms: Take the steamed shiitake mushroom legs and place them in a dicing machine for dicing to obtain diced shiitake mushrooms;

[0074] Stir frying: Add the diced shiitake mushrooms into the wok, and add vegetable oil, rattan pepper powder and spices according to the weight ratio, and fry. 125°C-150°C to get fried mushroom material;

[0075] B: Frying of white bean pas...

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Abstract

The invention provides rattan pepper-flavored mushroom stuffing and processing method thereof. The rattan pepper-flavored mushroom stuffing is prepared from the following raw materials in parts by weight: 25-30 parts of white bean paste, 25-30 parts of white granulated sugar, 20-25 parts of herba menthae rotundifoliae mushroom stems, 15-20 parts of rattan pepper powder, 10-13 parts of sweetening agent, 5-10 parts of vegetable oil and 1-5 parts of spices; and the herba menthae rotundifoliae mushroom stems are prepared by the following method: after fresh mushroom stems are made into porous mushroom stems, the porous mushroom stems are soaked in pulp of herba menthae rotundifoliae, and then the herba menthae rotundifoliae mushroom stems are obtained. According to the stuffing, the use amountof mushrooms is large; the fishy smell of the mushrooms is removed by a special treatment method, and discomfort including excessive internal heat and the like caused by rattan peppers is avoided while people have the taste of the rattan peppers.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a rattan pepper and shiitake mushroom filling and a processing method thereof. Background technique [0002] Lentinus edodes is the fruiting body of the fungus Lentinus edodes, belonging to the Basidiomycetes Agaricaceae, and is one of the world's famous edible fungi. It contains a unique aroma substance - shiitake mushroom essence, which forms a unique mushroom fragrance, so it is called "shiitake mushroom". Shiitake mushrooms are fungal foods with high protein, low fat, polysaccharides, multiple amino acids and multiple vitamins. 1. Improve the immune function of the body: Lentinan can improve the phagocytic function of mouse peritoneal macrophages, and can also promote the production of T lymphocytes and increase the killing activity of T lymphocytes. 2. Anti-aging: The water extract of shiitake mushrooms has a scavenging effect on hydrogen peroxide, and ...

Claims

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Application Information

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IPC IPC(8): A23L31/00A23L27/00A23L27/10A23L19/00A23L11/00A23L33/10A23L5/20
CPCA23L31/00A23L27/00A23L27/10A23L19/09A23L11/05A23L33/10A23L5/27A23V2002/00A23V2200/16A23V2200/30
Inventor 薛新强郭兵黄童彤
Owner 河南三味奇食品有限责任公司
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