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Flavored edible wild mushroom

A wild edible fungus and flavor technology, applied in the field of flavored food and flavored wild edible fungi, can solve the problem of not meeting market demands, and achieve the effects of increasing appetite, moderate taste and simple preparation process

Inactive Publication Date: 2007-05-23
曾桂芬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But still can not meet the market demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Prepare the main ingredients according to the following proportions: 100 kg of fresh matsutake, 20 kg of fresh bamboo shoots, 20 kg of wild pepper, and 2 kg of garlic;

[0036] Prepare the condiments according to the following proportions: 9 kg of salt, 1 kg of chicken bone meal, 1.2 kg of monosodium glutamate, 7 kg of rock sugar, and 25 kg of drinking water;

[0037] According to the following method: wash the main ingredients, dry the water; add salt to the main ingredients of the above-mentioned dry water, mix well, marinate for 2 minutes to make the salt taste; 3, put the rest of the seasoning into the above salt In the main ingredients that have been processed, mix them well, put them into an altar and seal them for 25 days, and then you can get the fresh and spicy pickled matsutake.

Embodiment 2

[0039] Prepare the main ingredients according to the following ratio: 100 kg of tiger palm, 10 kg of peanut, 8 kg of garlic, 2 kg of carrot slices, 3 kg of ginger, 30 kg of fresh red pepper;

[0040] Then prepare condiments according to the following proportions: 1 kg of pepper, 10 kg of salt, 1.5 kg of monosodium glutamate, 1 kg of sucrose, 0.5 kg of chicken bone powder, and 25 kg of drinking water;

[0041] According to the following method: wash the main ingredients, dry the water; add salt to the main ingredients of the above air-dried water, mix well, and marinate for 10 minutes to make the salt taste; 3. Put the rest of the seasoning into the above salt In the main ingredients that have been processed, mix them well, put them into an altar and seal them for 25 days, and then you can get hot and sour pickled tiger palm.

Embodiment 3

[0043] Prepare the main ingredients according to the following ratio: 100 kg of fresh dried mushrooms, 10 kg of dried shredded bamboo shoots, 25 kg of wild pepper, and 6 kg of garlic;

[0044] Then prepare condiments according to the following proportions: 1 kg of dried chili section, 9.5 kg of salt, 1 kg of monosodium glutamate, 1 kg of sucrose, 0.5 kg of chicken noodle powder, and 30 kg of cold boiled water;

[0045] The method of embodiment 1 is used to make salted dried mushrooms.

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Abstract

The invention provides a kind of edible mushroom with local flavor, which is prepared from the main constituents of (by weight portions) wild edible mushroom 100 parts, vegetable 20-40 parts, fresh chilli 5-30 parts, garlic 2-20 parts, and the auxiliary materials include (by weight portions) aniseed powder 0-3 parts, table salt 5-12 parts, dried pepper 0-10 parts, Chinese prickly ash 1-5 parts, chicken bone meal 0.5-3 parts, sugar 1-8 parts, cooking oil 0-5 parts, cumin 0-5 parts, gourmet powder 1-4 parts and water 0-30 parts.

Description

technical field [0001] The invention relates to a flavor food, in particular to a flavor wild edible fungus pickled by wild edible fungi, belonging to the technical field of food processing. Background technique [0002] Local specialty foods such as pickled vegetables, kimchi or pickled vegetables not only have a good mouthfeel and fresh taste, but also can be seasoned. In addition, it can also provide the necessary fiber substances for the human body, so it has been an indispensable food in people's life since ancient times. Most of the existing pickled foods are made of vegetables, added with various auxiliary materials and seasonings, and obtained by pickling through a certain process. But this class of pickles not only has a single raw material, but also has a general flavor, which is far from satisfying people's demand for multiple raw materials and unique flavor pickled food. [0003] Wild edible fungi are rich in protein, carbohydrates, amino acids, vitamins, trace...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/212A23L1/221A23L31/00
Inventor 曾桂芬
Owner 曾桂芬
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