Pleurotus ostreatus spicy crisp and preparation method thereof

Abstract

The invention provides spicy crisp oyster mushrooms and a preparation method thereof, and belongs to the technical field of food processing, oyster mushrooms are used as raw materials, oyster mushroom leisure food is developed through the processes of selection, cleaning, boiling, pre-freezing, vacuum freeze drying, packaging and the like, and the product has the characteristics of spicy crisp taste, nutrition, health, convenience in carrying and the like.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a spicy crispy oyster mushroom and a preparation method thereof. Background Art

[0002] Oyster mushroom, also known as Pleurotus ostreatus and Pleurotus ostreatus, is a large edible fungus of the genus Pleurotus of the family Pleurotus. Oyster mushroom has a large cultivation area in my country and is also one of the edible fungi with the largest output in my country, accounting for about a quarter of the total output of edible fungi in the country. Oyster mushroom has a tender and smooth taste, delicious taste, and is easy to cook, so it is deeply loved by the people. In addition, Oyster mushroom is rich in nutrition and contains a large number of healthy substances that are beneficial to the human body. The protein content in dry oyster mushroom is about 18%, and the amino acids are also relatively complete, containing 18 kinds of amino acids. In addition, oyster mushroom is also rich in polysaccharides, B vitamins, and a variety of trace elements and minerals. Therefore, oyster mushroom has a variety of health functions such as anti-oxidation, anti-virus, hypoglycemic, anti-tumor, and enhancing the body's immunity. At present, most of the oyster mushrooms on the market are sold fresh, but the fresh oyster mushrooms have a high water content and are not easy to store. Therefore, it is necessary to process and utilize oyster mushrooms, but there are still many problems in the current processing of oyster mushrooms, such as the processing of oyster mushrooms is mostly rough processing, and the processing form is also relatively single. Therefore, vigorously developing deep-processing products of Oyster Mushroom has broad market prospects and high economic added value. Summary of the invention

[0003] The purpose of the present invention is to provide a spicy crispy oyster mushroom and a preparation method thereof, so as to enrich the variety of oyster mushroom products and improve the economic added value of oyster mushrooms.

[0004] In order to achieve the above object, the present invention provides the following technical solutions:

[0005] The invention provides a spicy crispy oyster mushroom and a preparation method thereof, comprising the following steps:

[0006] (1) Selection: Select high-quality fresh oyster mushrooms that are not infested with insects or rotten;

[0007] (2) Cleaning: Rinse the mushrooms repeatedly with clean tap water to remove impurities attached to their surfaces, and then soak them in rice washing water for 20 minutes to remove impurities inside the mushrooms;

[0008] (3) Cutting: Cut the cleaned oyster mushrooms into strips with a width of about 1.5 cm;

[0009] (4) Boiling: put 100g of spicy hot pot base into 1L of pure water, add 25g of scallion segments and 15g of ginger slices, bring to a boil, add 200g of oyster mushrooms, and boil for 15min;

[0010] (5) Pre-freezing: Drain the boiled mushrooms and place them in a tray and pre-freeze at -18℃ for more than 4 hours.

[0011] (6) Vacuum freeze drying: Place the pre-frozen oyster mushrooms into a vacuum freeze dryer with a vacuum degree of less than 10 Pa and perform vacuum freeze drying for more than 24 hours;

[0012] (7) Packaging: The freeze-dried oyster mushrooms are placed in vacuum packaging bags and vacuum-packed to obtain spicy and crispy oyster mushrooms.

[0013] By adopting the above technical solution, the present invention has the following beneficial effects:

[0014] Compared with fresh oyster mushrooms, the spicy and crispy oyster mushrooms of the same weight are more nutritious and have a significantly different sensory quality. They can be used as a side dish or snack food. In addition, they have enriched the variety of oyster mushroom processing products and increased the economic added value of oyster mushrooms. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 This is a picture of the spicy crispy oyster mushroom. DETAILED DESCRIPTION

[0016] Select 100g of fresh high-quality oyster mushrooms that are not worm-eaten or rotten, rinse them repeatedly with clean tap water to remove impurities attached to their surfaces, and then soak them in rice washing water for 20 minutes to remove impurities inside them, take them out and drain the water, and cut the oyster mushrooms into strips with a width of about 1.5cm. Then put 100g of spicy hot pot base into 1L of pure water, add 25g of scallion segments and 15g of ginger slices, boil them, put in the cut 100g of oyster mushrooms, boil them for 15 minutes, drain the boiled oyster mushrooms and put them in a tray, pre-freeze them at -18℃ for more than 4 hours, then put the pre-frozen oyster mushrooms into a vacuum freeze dryer with a vacuum degree of less than 10Pa, and vacuum freeze-dry them for more than 24 hours. Finally, put the freeze-dried oyster mushrooms into a vacuum packaging bag and vacuum-pack them. The finished product is spicy crispy oyster mushrooms.

[0017] Table 1 Comparison of nutritional components of fresh oyster mushrooms and spicy crispy oyster mushrooms

[0018]

[0019] Table 2 Comparison of sensory evaluation of fresh oyster mushroom and spicy crispy oyster mushroom

[0020]

[0021] Table 3 Main physical and chemical indicators of spicy mushroom

[0022]

[0023] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A spicy crispy oyster mushroom and a preparation method thereof, the preparation method comprising the steps of selecting, cleaning, cutting, boiling, prefreezing, vacuum freeze-drying, and packaging of oyster mushrooms; the materials for preparing the spicy crispy oyster mushrooms are: 100g of spicy hot pot base, 1L of pure water, 25g of scallion segments, and 15g of ginger slices.

2. The method for preparing spicy and crispy oyster mushroom according to claim 1, characterized in that: The pre-cooking method of the oyster mushrooms is as follows: after boiling, 100g of cut oyster mushrooms are added, and the oyster mushrooms are boiled for 15 minutes, water is drained from the boiled oyster mushrooms and put into a tray, and pre-frozen at -18°C for more than 4 hours, and then the pre-frozen oyster mushrooms are put into a vacuum freeze dryer with a vacuum degree of less than 10Pa, and vacuum freeze-dried for more than 24 hours.

3. The method for preparing the spicy crispy oyster mushroom according to claim 1 and claim 2, characterized in that: The vacuum packaging process makes the oyster mushroom spicy, crispy and delicious.

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