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Preparation method of pleurotus eryngii vegetarian plate ribs

A technology of oyster mushrooms and pleurotus eryngii, which is applied in food ingredients as taste improvers, food science, food drying, etc., and can solve the problem of affecting the taste of pleurotus eryngii plate ribs, poor spiciness and appetizing effect of pleurotus eryngii, etc. problem, achieve the effect of maintaining color and nutritional quality, good absorption of spiciness, good color and nutritional quality

Inactive Publication Date: 2021-05-25
北京宜生源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Pleurotus eryngii contains more crude fiber, and when made into plain gluten, the plain gluten made of Pleurotus eryngii has a good taste because of its good toughness and chewiness; but the inside of Pleurotus eryngii The structure is tight. During the process of mixing with pepper, the spicy taste of pepper is only attached to the surface of Pleurotus eryngii, and the spiciness of the inside of Pleurotus eryngii is poor, which affects the eating taste of Pleurotus eryngii.

Method used

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  • Preparation method of pleurotus eryngii vegetarian plate ribs
  • Preparation method of pleurotus eryngii vegetarian plate ribs

Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0040] Preparation example 1: The mixing material is prepared by the following method:

[0041] Ⅰ Weigh 360kg of soybean oil, heat the oil to 80°C, add 90kg of garlic, 120kg of ordinary pepper powder, 45kg of spicy powder, 135kg of pepper powder, 0.45kg of pepper essence, fry for 2.5min, then add 360kg of sesame, 45kg of monosodium glutamate, 54kg of coriander Then, 108kg of sesame oil, 3.6kg of sodium dehydroacetate, fry for 2min to prepare the seasoning.

preparation example 2

[0042]Preparation example 2: the mixing material is prepared by the following method:

[0043] Ⅰ Weigh 340kg of soybean oil, heat the oil to 75°C, add 80kg of garlic, 100kg of common pepper powder, 40kg of spicy powder, 120kg of capsaicin, 0.4kg of capsicum essence, fry for 2 minutes, then add 350kg of sesame, 40kg of monosodium glutamate, and 50kg of cumin , 100kg sesame oil, 3kg sodium dehydroacetate, fry for 1min to prepare the seasoning.

preparation example 3

[0044] Preparation example 3: the mixing material is prepared by the following method:

[0045] Ⅰ Weigh 380kg of soybean oil, heat the oil to 85°C, add 100kg of garlic, 140kg of common pepper powder, 50kg of spicy powder, 150kg of pepper powder, 0.5kg of pepper essence, fry for 3 minutes, then add 370kg of sesame, 50kg of monosodium glutamate, and 60kg of cumin , 115kg sesame oil, 4kg sodium dehydroacetate, fry for 3min to prepare the seasoning.

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Abstract

The invention relates to the field of food processing, and particularly discloses a preparation method of pleurotus eryngii vegetarian plate ribs, which comprises the following steps: weighing pleurotus eryngii, cleaning, draining, tearing into slices, soaking the slices of pleurotus eryngii in a maltose solution, washing with water, and squeezing to obtain pleurotus eryngii strips; weighing and dissolving 0.2-0.3 part of capsaicin in 2-3 parts of water, preparing a first capsaicin solution, soaking the pleurotus eryngii strips in the first capsaicin solution, and preparing primarily-soaked pleurotus eryngii strips; weighing and dissolving 0.1-0.2 part of capsaicin in 1.25-2.5 parts of water, preparing a second capsaicin solution, soaking the primarily-soaked pleurotus eryngii strips in the second capsaicin solution, and obtaining soaked pleurotus eryngii strips; and weighing 0.12-0.18 part of capsaicin, dissolving the capsaicin in 2-3 parts of water to obtain a third capsaicin solution, soaking the pleurotus eryngii strips in the third capsaicin solution, drying the soaked pleurotus eryngii strips, frying the dried pleurotus eryngii strips, cooling the fried pleurotus eryngii strips, and mixing the cooled pleurotus eryngii strips with materials to obtain a pleurotus eryngii vegetarian plate rib finished product. The method has the effect of improving the edible taste of the pleurotus eryngii vegetarian plate rib.

Description

technical field [0001] The application relates to the field of food processing, more specifically, it relates to a preparation method of pleurotus eryngii vegetarian gluten. Background technique [0002] Pleurotus eryngii is a large fleshy mushroom with a plant protein content of up to 25%, containing 18 amino acids and polysaccharides that can improve human immunity and prevent cancer. At the same time, Pleurotus eryngii contains a large amount of oligosaccharides, which can interact with Bifidobacteria work together to have a good function of promoting digestion and absorption; therefore, Pleurotus eryngii can be made into various foods, which are very popular among people. [0003] Pleurotus eryngii contains more crude fiber, and when made into plain gluten, the plain gluten made of Pleurotus eryngii has a good taste because of its good toughness and chewiness; but the inside of Pleurotus eryngii The structure is tight, and in the process of mixing with pepper, the spicy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L27/10
CPCA23L31/00A23L27/10A23V2002/00A23V2200/14A23V2200/16A23V2300/10
Inventor 崔建牛丽张书杰
Owner 北京宜生源食品有限公司