CN102150826A - Seasoning flammulina velutipes and preparation method thereof - Google Patents
Seasoning flammulina velutipes and preparation method thereof Download PDFInfo
- Publication number
- CN102150826A CN102150826A CN2011100967815A CN201110096781A CN102150826A CN 102150826 A CN102150826 A CN 102150826A CN 2011100967815 A CN2011100967815 A CN 2011100967815A CN 201110096781 A CN201110096781 A CN 201110096781A CN 102150826 A CN102150826 A CN 102150826A
- Authority
- CN
- China
- Prior art keywords
- asparagus
- seasoning
- jar
- salt
- spice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses seasoning flammulina velutipes and a preparation method thereof. The seasoning flammulina velutipes is mainly prepared by the components such as flammulina velutipes, salad oil, salt, white sugar, chicken extract, gourmet powder and spice according to certain parts by weight. The seasoning flammulina velutipes is delicious and cheap, good in mouthfeel, and healthy and safe. The seasoning flammulina velutipes is suitable for the crowds of different age groups, and is particular suitable for the old and children who are insufficient in qi and blood and undernourished.
Description
Technical field
The present invention relates to field of health-care beverage, specifically is a kind of seasoning Asparagus and preparation method thereof.
Background technology
Asparagus has another name called golden mushroom, the small and exquisite exquisiteness of hair handle money its cap of bacterium, yellowish-brown or faint yellow, and the cadre is similar to acupuncture needle, so the golden mushroom of name.Also have a kind of color and luster delicate, cry the acupuncture needle mushroom.Asparagus is delicious flavour not only, and nutritious, is one of raw material of mixing cold dish and chafing dish food.
Zinc content has the effect that promotes children ' s intelligence development and brain tonic than higher in the Asparagus, is described as " intelligence development mushroom " and " increasing the intelligence mushroom " in many countries such as Japan.Asparagus can strengthen the life activity of body effectively, promotes the body intracellular metabolic, helps the absorption and the utilization of various nutrients in the food, also benefits to growing.
Often edible Asparagus not only can prevent and treat hepatopathy and stomach, enteron aisle ulcer, and suitable hyperpietic, overweight people and the elderly are edible, and this mainly is because it is a kind of hyperkalemia hyponatremia food.
Asparagus can suppress blood fat and raise, and reduces cholesterol, the control cardiovascular and cerebrovascular disease.Edible Asparagus has resisting fatigue, anti-inflammation, elimination heavy metal salt material, antineoplastic action.
Summary of the invention
The object of the present invention is to provide a kind of seasoning Asparagus and preparation method thereof.
The present invention adopts following technical scheme to achieve these goals:
The seasoning Asparagus is characterized in that the weight portion of its constitutive material is: Asparagus 38-42kg, salad oil 4-6kg, salt 0.7-0.9kg, white sugar 0.7-0.8kg, chickens' extract 0.2-0.4kg, monosodium glutamate 0.1-0.3kg, spice 0.08-0.12kg.
Described seasoning Asparagus is characterized in that the weight portion of its constitutive material is: Asparagus 40kg, salad oil 5kg, salt 0.8kg, white sugar 0.76kg, chickens' extract 0.3kg, monosodium glutamate 0.2kg, spice 0.1kg.
The preparation method of described seasoning Asparagus is characterized in that may further comprise the steps:
(1) will purchase fresh Asparagus raw material and select, remove boll hull, carry out blanching, add 0.03% citric acid during blanching in the water, protect look with 90-98 ℃ of hot water;
(2) cool off rinsing after the blanching immediately, send dewaterer dehydration 5-10 minute then to, pull out;
(3) Asparagus of dehydration is selected once more, long Asparagus is with the stainless steel knife section of getting;
(4) weigh 40 kilograms after selecting, put into the salad oil of certain part by weight, spice, salt is in the sugar; Stir, the time is 4-6 minute;
(5) stir to take the dish out of the pot and carry out tinning, bottle uses 170 grams four to revolve vial, and by jar weighing;
(6) by jar after seal, and by jar being arranged in the can crate sterilization pressure cooker sterilization, temperature 120-125 ℃, constant temperature 18-22 minute;
(7) wipe a jar warehouse-in after sterilization takes the dish out of the pot.
Beneficial effect of the present invention:
Product of the present invention is delicious and cheap, and mouthfeel is good, food health safety, and also this product is applicable to the each age group crowd, it is edible especially to be fit to insufficiency of vital energy and blood, underfed old man and children.
The specific embodiment
Embodiment: a kind of seasoning Asparagus, the weight portion of its constitutive material is: Asparagus 40kg, salad oil 5kg, salt 0.8kg, white sugar 0.76kg, chickens' extract 0.3kg, monosodium glutamate 0.2kg, spice 0.1kg.
The preparation method of described seasoning Asparagus may further comprise the steps:
(1) will purchase fresh Asparagus raw material and select, remove boll hull, carry out blanching, add 0.03% citric acid during blanching in the water, protect look with 90-98 ℃ of hot water;
(2) cool off rinsing after the blanching immediately, send dewaterer dehydration 5-10 minute then to, pull out;
(3) Asparagus of dehydration is selected once more, long Asparagus is with the stainless steel knife section of getting;
(4) weigh 40 kilograms after selecting, put into the salad oil of certain part by weight, spice, salt is in the sugar; Stir, the time is 4-6 minute;
(5) stir to take the dish out of the pot and carry out tinning, bottle uses 170 grams four to revolve vial, and by jar weighing;
(6) by jar after seal, and by jar being arranged in the can crate sterilization pressure cooker sterilization, temperature 120-125 ℃, constant temperature 18-22 minute;
(7) wipe a jar warehouse-in after sterilization takes the dish out of the pot.
Claims (3)
1. a seasoning Asparagus is characterized in that the weight portion of its constitutive material is: Asparagus 38-42kg, salad oil 4-6kg, salt 0.7-0.9kg, white sugar 0.7-0.8kg, chickens' extract 0.2-0.4kg, monosodium glutamate 0.1-0.3kg, spice 0.08-0.12kg.
2. seasoning Asparagus according to claim 1 is characterized in that the weight portion of its constitutive material is: Asparagus 40kg, salad oil 5kg, salt 0.8kg, white sugar 0.76kg, chickens' extract 0.3kg, monosodium glutamate 0.2kg, spice 0.1kg.
3. the preparation method of a seasoning Asparagus as claimed in claim 1 is characterized in that may further comprise the steps:
(1) will purchase fresh Asparagus raw material and select, remove boll hull, carry out blanching, and add 0.03% citric acid during blanching in the water and protect look with 90-98 ℃ of hot water;
(2) cool off rinsing after the blanching immediately, send dewaterer dehydration 5-10 minute then to, pull out;
(3) Asparagus of dehydration is selected once more, long Asparagus is with the stainless steel knife section of getting;
(4) weigh 40 kilograms after selecting, put into the salad oil of certain part by weight, spice, salt is in the sugar; Stir, the time is 4-6 minute;
(5) stir to take the dish out of the pot and carry out tinning, bottle uses 170 grams four to revolve vial, and by jar weighing;
(6) by jar after seal, and by jar being arranged in the can crate sterilization pressure cooker sterilization, temperature 120-125 ℃, constant temperature 18-22 minute;
(7) wipe a jar warehouse-in after sterilization takes the dish out of the pot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100967815A CN102150826A (en) | 2011-04-19 | 2011-04-19 | Seasoning flammulina velutipes and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100967815A CN102150826A (en) | 2011-04-19 | 2011-04-19 | Seasoning flammulina velutipes and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102150826A true CN102150826A (en) | 2011-08-17 |
Family
ID=44432755
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011100967815A Pending CN102150826A (en) | 2011-04-19 | 2011-04-19 | Seasoning flammulina velutipes and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102150826A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102423069A (en) * | 2011-11-24 | 2012-04-25 | 四川省南充绿宝菌业科技有限公司 | Spicy hot needle mushroom and production method thereof |
| CN103027286A (en) * | 2011-10-08 | 2013-04-10 | 武汉如意食用菌生物高科技有限公司 | Preparation method of golden needle mushroom dish |
| CN103082272A (en) * | 2012-11-16 | 2013-05-08 | 蚌埠市楠慧川味食品厂 | Preparation method of acid-pickled needle mushroom with functions of clearing away heat and toxic materials |
| CN103110091A (en) * | 2013-01-31 | 2013-05-22 | 四川果洲绿宝生物科技有限公司 | Needle mushroom with pickled peppers and preparation method thereof |
| CN103284132A (en) * | 2013-05-24 | 2013-09-11 | 大连民族学院 | Method for making slippery mushroom instant food |
| CN103766867A (en) * | 2014-01-24 | 2014-05-07 | 安阳市福瑞沃菌业有限公司 | Instant edible fungus product |
| CN104012944A (en) * | 2014-06-19 | 2014-09-03 | 山东省农业科学院农产品研究所 | Preparation method of flammulina velutipes in chilli sauce |
| CN104137982A (en) * | 2014-05-06 | 2014-11-12 | 南京中医药大学 | Anti-exercise fatigue cold-mixed hericium erinaceus and preparation method thereof |
| CN104509793A (en) * | 2013-09-30 | 2015-04-15 | 成都金大洲实业发展有限公司 | Ready-to-eat bean sprout flammulina velutipes and preparation method thereof |
-
2011
- 2011-04-19 CN CN2011100967815A patent/CN102150826A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 《食用菌》 19880430 高树人 清水金针菇罐头加工工艺 40-41 , 第4期 * |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027286A (en) * | 2011-10-08 | 2013-04-10 | 武汉如意食用菌生物高科技有限公司 | Preparation method of golden needle mushroom dish |
| CN103027286B (en) * | 2011-10-08 | 2014-07-23 | 武汉如意食用菌生物高科技有限公司 | Preparation method of golden needle mushroom dish |
| CN102423069A (en) * | 2011-11-24 | 2012-04-25 | 四川省南充绿宝菌业科技有限公司 | Spicy hot needle mushroom and production method thereof |
| CN103082272A (en) * | 2012-11-16 | 2013-05-08 | 蚌埠市楠慧川味食品厂 | Preparation method of acid-pickled needle mushroom with functions of clearing away heat and toxic materials |
| CN103082272B (en) * | 2012-11-16 | 2015-04-01 | 蚌埠市楠慧川味食品厂 | Preparation method of acid-pickled needle mushroom with functions of clearing away heat and toxic materials |
| CN103110091A (en) * | 2013-01-31 | 2013-05-22 | 四川果洲绿宝生物科技有限公司 | Needle mushroom with pickled peppers and preparation method thereof |
| CN103284132A (en) * | 2013-05-24 | 2013-09-11 | 大连民族学院 | Method for making slippery mushroom instant food |
| CN104509793A (en) * | 2013-09-30 | 2015-04-15 | 成都金大洲实业发展有限公司 | Ready-to-eat bean sprout flammulina velutipes and preparation method thereof |
| CN103766867A (en) * | 2014-01-24 | 2014-05-07 | 安阳市福瑞沃菌业有限公司 | Instant edible fungus product |
| CN104137982A (en) * | 2014-05-06 | 2014-11-12 | 南京中医药大学 | Anti-exercise fatigue cold-mixed hericium erinaceus and preparation method thereof |
| CN104012944A (en) * | 2014-06-19 | 2014-09-03 | 山东省农业科学院农产品研究所 | Preparation method of flammulina velutipes in chilli sauce |
| CN104012944B (en) * | 2014-06-19 | 2016-05-25 | 山东省农业科学院农产品研究所 | A kind of preparation method of chilli oil asparagus |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102150826A (en) | Seasoning flammulina velutipes and preparation method thereof | |
| CN102754787B (en) | Mung bean chip and making method thereof | |
| CN102763821B (en) | Manufacture method of spicy chips | |
| CN102488184A (en) | XO crab paste | |
| CN102763822B (en) | Making method of tomato flavored potato chips | |
| CN102754789B (en) | Red bean chip and making method thereof | |
| CN103766867A (en) | Instant edible fungus product | |
| CN104286674A (en) | Nutritious pumpkin porridge and preparation method of nutritious pumpkin porridge | |
| CN105581116A (en) | Recycling method of waste orange peel | |
| CN104323227A (en) | Preparation method for flammulina velutipes nutritive health-care can | |
| CN104055067A (en) | Preparation method of flammulina velutipes with fried flavor | |
| CN103284224A (en) | Preparation method of flexible package canned fish | |
| CN103462144B (en) | A kind of coix seed beverage and preparation method thereof | |
| CN104304856A (en) | Blueberry flavor nutrient jam and preparation method thereof | |
| CN104304929A (en) | Mushroom and bone soup porridge and preparation method thereof | |
| CN101438846A (en) | Beverage and preparation method thereof | |
| CN102293401A (en) | Flavoring chili sauce containing black-bone silky fowl and cordyceps militaris | |
| CN106071701A (en) | A kind of nutraceutical | |
| CN102845718A (en) | Flammulina velutipes sauce and preparation method thereof | |
| CN102669746A (en) | Processing method for instant salt-roasted fresh oyster | |
| CN104783267A (en) | Maca plant drink | |
| CN102551113A (en) | Method for processing crab meal can | |
| CN105341304A (en) | Purple sweet potato crispy candy and making method thereof | |
| CN104489618A (en) | Pepper leaf sauce and preparation method thereof | |
| CN103859457A (en) | Preparation method of instant sea cucumbers or abalones |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20110817 |