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Seafood mushroom dish and preparation method thereof

A technology of shiitake mushrooms and seafood, which is applied in the field of food processing, can solve the problems of undiscovered shiitake mushrooms and seafood, and achieve the effect of retaining chewiness, easy digestion, and rich salty and fresh layers

Pending Publication Date: 2021-11-23
广东好菇婆食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no literature report on the combination of shiitake mushroom stalks and scallops used to make seafood shiitake mushroom dishes.

Method used

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  • Seafood mushroom dish and preparation method thereof
  • Seafood mushroom dish and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The raw materials are as follows:

[0027] 45 parts of mushroom stalks, 10 parts of dried scallops, 10 parts of dried shrimp, 3 parts of salt, 2 parts of soy sauce, 0.5 parts of white sugar, 0.3 parts of dried radish, 0.3 parts of seaweed, 0.004 parts of potassium sorbate, appropriate amount of soybean oil.

[0028] Its preparation process is:

[0029] (1) Soak the shiitake stalks in clean water for 6 hours after removing impurities;

[0030] (2) After soaking the shiitake mushroom stalks, wash and remove the sundries;

[0031] (3) The washed mushroom stalks are pressed to remove more than 80% of the water and loosen the tissue;

[0032] (4) The loosened shiitake mushroom stalks are beaten into a φ1-2mm wire rope by an automatic shredded machine at 25rpm / min to obtain shiitake mushroom shreds;

[0033] (5) Use cellulase to enzymatically hydrolyze shredded shiitake mushrooms for 6 hours;

[0034] (6) Put the shredded shiitake mushrooms after enzymolysis into an elect...

Embodiment 2

[0040] The raw materials are as follows:

[0041] 43 parts of mushroom stalks, 8 parts of dried scallops, 12 parts of dried shrimp, 4 parts of salt, 3 parts of soy sauce, 0.4 parts of white sugar, 0.4 parts of dried radish, 0.2 parts of seaweed, 0.003 parts of potassium sorbate, appropriate amount of soybean oil.

[0042] Its preparation process is:

[0043] (1) Soak the shiitake stalks in clean water for 5 hours after removing impurities;

[0044] (2) After soaking the shiitake mushroom stalks, wash and remove the sundries;

[0045] (3) The washed mushroom stalks are pressed to remove 85% of the water and loosen the tissue;

[0046] (4) The loosened shiitake mushroom stalk is beaten into a φ1-2mm wire rope shape by an automatic shredded machine at 20rpm / min to obtain shiitake mushroom shreds;

[0047] (5) Use cellulase to enzymatically hydrolyze shredded shiitake mushrooms for 7 hours;

[0048] (6) Put the shredded shiitake mushrooms after enzymolysis into the electromagn...

Embodiment 3

[0051] The raw materials are as follows:

[0052] 48 parts of mushroom stalks, 12 parts of scallops, 8 parts of dried shrimp, 3 parts of salt, 2 parts of soy sauce, 0.5 parts of white sugar, 0.3 parts of dried radish, 0.2 parts of seaweed, 0.003 parts of potassium sorbate, appropriate amount of soybean oil.

[0053] Its preparation process is:

[0054] (1) Soak the shiitake stalks in clean water for 8 hours after removing impurities;

[0055] (2) After soaking the shiitake mushroom stalks, wash and remove the sundries;

[0056] (3) The washed mushroom stalks are pressed to remove 90% of the water and loosen the tissue;

[0057] (4) The loosened shiitake mushroom stalk is beaten into a φ1-2mm wire rope by an automatic shredded machine at 30rpm / min to obtain shiitake mushroom shreds;

[0058] (5) Use cellulase to enzymatically hydrolyze shredded shiitake mushrooms for 5 hours;

[0059] (6) Put the enzymatically hydrolyzed shredded shiitake mushrooms into an electromagnetic h...

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Abstract

The invention discloses a seafood mushroom dish and a preparation method thereof. The seafood mushroom dish comprises the following raw materials in parts by weight: 42-48 parts of mushroom stems, 8-12 parts of dried scallops, 8-12 parts of dried shrimps, 3-4 parts of table salt, 2-3 parts of soy sauce, 0.4-0.5 part of white granulated sugar, 0.3-0.4 part of dried radishes, 0.2-0.3 part of laver, 0.003-0.004 part of potassium sorbate and a proper amount of soybean oil. According to the invention, the mushroom stems are used as main raw materials; the mushroom stems are rich in flavour amino acids and nucleotides; then, the dried scallops are added; the dried scallops are rich in flavour amino acids and disodium succinate; the flavour amino acids and the disodium succinate have an obvious synergistic effect; the obtained seafood mushroom dish is richer in salty and fresh levels; and the mushroom stems are squeezed, shredded, enzymolyzed and stir-fried in the invention, so that the defect that the mushroom stems are thick, tough and difficult to swallow is overcome, and the mushroom stems are chewy and easier to digest.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a seafood mushroom dish and a preparation method thereof. Background technique [0002] Shiitake stalk is a by-product of processing shiitake mushrooms. It is rich in dietary fiber, protein, vitamins and mineral elements. However, shiitake stalks have more crude fiber, are tough and hard to swallow, and have a bad taste. Except for some, they are developed into shiitake mushroom floss and seasoning sauce. , candied fruit and extracted flavor substances are often treated as waste. In the prior art, the shiitake mushroom stalk is often rehydrated and cut into cubes or granules. The process is relatively simple, but the original long cord-like fiber structure of the shiitake mushroom stalk is destroyed, and it is difficult to retain good chewiness. In addition, the fresh flavor of the commercially available shiitake mushroom dishes still needs to be improved. ...

Claims

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Application Information

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IPC IPC(8): A23L31/00A23L17/50A23L17/40A23L29/00A23L33/21
CPCA23L31/00A23L17/50A23L17/40A23L29/06A23L33/21
Inventor 许建文吴宗敏谢桂勉郑佳琳廖兴展林若波陈国贵
Owner 广东好菇婆食品有限公司
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