CN103005396B - Spicy pleurotus eryngii - Google Patents
Spicy pleurotus eryngii Download PDFInfo
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- CN103005396B CN103005396B CN201210462990.1A CN201210462990A CN103005396B CN 103005396 B CN103005396 B CN 103005396B CN 201210462990 A CN201210462990 A CN 201210462990A CN 103005396 B CN103005396 B CN 103005396B
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- pleurotus eryngii
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Abstract
The invention discloses spicy pleurotus eryngii which is prepared by the following raw materials in parts by weight: 365-370 parts of fresh pleurotus eryngii, 4-6 parts of monosodium glutamate, 0.8-1 part of citric acid, 20-22 parts of red chilli oil, 1-1.2 parts of dry red shredded chilli, 4-5 parts of sesame seeds, 18-20 parts of shelled melon seeds, 30-32 parts of salt, 28-30 parts of capsicum frutescens, 2-3 parts of longan wine, 5-7 parts of white sugar, 9-11 parts of red chilli paste, 0.4-0.6 part of pepper, and 1-2 parts of health-maintenance extract. The spicy pleurotus eryngii is spicy and fresh, moderate in sour-sweet taste, and fresh and palatable, and simultaneously has a health-maintenance dietetic therapy function and no toxic and side effects due to the reasonable compatibility of the health-maintenance extract; and with sesame seeds and shelled melon seeds, the spicy pleurotus eryngii is savory in mouthfeel and simultaneously is rich in nutrition.
Description
Technical field
The present invention relates to food processing field, is exactly a kind of spicy pleurotus eryngii.
Background technology
Pleurotus eryngii, has another name called pleurotus eryngii, is to develop that cultivation successfully integrates edible, medicinal, the Rare edible fungus new varieties of dietotherapy in recent years.Pleurotus eryngii bacterial context is plump, quality is tender and crisp, particularly stem dense structure, solid, milky white, can all eat, and stem is than the more crisp cunning of cap, tasty and refreshing, is called as " flat mushroom king ", " dried scallop mushroom ", there is happy almond flavor and the mouthfeel as abalone, be applicable to fresh-keeping, processing, firmly get liking of people.Existing pleurotus eryngii processed food, taste is single and lack the health-care effect of health preserving dietotherapy.
Summary of the invention
The object of the present invention is to provide a kind of spicy fresh perfume (or spice), moderately sour and sweet, the clearly good to eat spicy pleurotus eryngii simultaneously with health preserving dietotherapy effect.
Above-mentioned purpose is realized by following scheme:
A kind of spicy pleurotus eryngii, is characterized in that: it is obtained by the raw material of following weight parts:
Fresh pleurotus eryngii 365-370, monosodium glutamate 4-6, citric acid 0.8-1, chilli oil 20-22, chilli silk 1-1.2, sesame 4-5, shelled melon seed 18-20, salt 30-32, millet starch 28-30, longan wine 2-3, white sugar 5-7, chili paste 9-11, Chinese prickly ash 0.4-0.6, health extract 1-2;
Described longan wine is obtained by the raw material of following weight parts: white wine 250-350, dried longan pulp 12-15, Radix Angelicae Sinensis 2-4, bighead atractylodes rhizome 2-4, loquat flower 1-2, cushaw stem 5-6;
The preparation method of described longan wine for: put into container by preparing each raw material needed for longan wine after mixing by weight, in the sealing of cool place place after 1-2 month, filter and remove residue and get final product;
Described health extract is obtained by the raw material of following weight parts: fry black red date 4-6, white jade orchid 5-7, Chinese yam 2-4, great burdock achene 1-2, rhizoma Gastrodiae 1-2, sanchi flower 3-5, prepared fleece flower root 3-5, lily 1-2;
The preparation method of described health extract for: each raw material blending needed for health extract will be prepared, then add each raw material gross weight 5-7 water doubly, after decocting removes slag, after decocting liquid concentrate drying health extract.
The spicy pleurotus eryngii of described one, it is characterized in that: it is obtained by the raw material of following weight parts: fresh pleurotus eryngii 370, monosodium glutamate 6, citric acid 0.8, chilli oil 20, chilli silk 1, sesame 4, shelled melon seed 18, salt 32, millet starch 30, longan wine 3, white sugar 6, chili paste 10, Chinese prickly ash 0.5, health extract 1.
The spicy pleurotus eryngii of described one, is characterized in that: preparation method is:
(1) get the section of fresh pleurotus eryngii by weight, with boiling water 3-4 minute, after taking out cold water flush, get salt by weight and pickle 18-20 hour, the pleurotus eryngii that must pickle is for subsequent use.；
(2) get the raw material except sesame, shelled melon seed, health extract and the pleurotus eryngii pickled by weight, mixing, after add after sesame, shelled melon seed, health extract and the pleurotus eryngii pickled mix thoroughly more by weight, after dress altar seals 20 days and get final product.
The layering of pleurotus eryngii lotus leaf separates by described pickling in operation, and every 22-28 weight portion pleurotus eryngii is one deck.
Described lotus leaf is placed in before use above the lophatherum gracile of smouldering and smokes 10-15 minute.
Points for attention:
1, pleurotus eryngii will clean up, and dries.
2, prevent unboiled water from instilling, in order to avoid affect end product quality and storage life when operating.
Beneficial effect of the present invention is: the spicy fresh perfume (or spice) of the present invention, moderately sour and sweet, and clearly good to eat have health preserving dietotherapy effect simultaneously, and health extract compatibility is reasonable, and have no side effect, sesame shelled melon seed makes mouthfeel of the present invention more aromatic, and nutrition is simultaneously abundanter.Use lotus leaf layering to separate to pickle, make the present invention have the fragrance of lotus leaf.Lotus leaf is smoked through lophatherum gracile, has the delicate fragrance of the leaf of bamboo while can not addling.
Detailed description of the invention
A kind of spicy pleurotus eryngii, it is obtained by the raw material of following weight parts (kg):
Fresh pleurotus eryngii 370, monosodium glutamate 6, citric acid 0.8, chilli oil 20, chilli silk 1, sesame 4, shelled melon seed 18, salt 32, millet starch 30, longan wine 3, white sugar 6, chili paste 10, Chinese prickly ash 0.5, health extract 1;
Described longan wine is obtained by the raw material of following weight parts (kg): white wine 350, dried longan pulp 15, Radix Angelicae Sinensis 4, the bighead atractylodes rhizome 4, loquat flower 2, cushaw stem 6;
The preparation method of described longan wine for: put into container by preparing each raw material needed for longan wine after mixing by weight, in the sealing of cool place place after 2 months, filter and remove residue and get final product;
Described health extract is obtained by the raw material of following weight parts (kg): fry black red date 6, white jade orchid 7, Chinese yam 4, great burdock achene 2, rhizoma Gastrodiae 2, sanchi flower 5, prepared fleece flower root 5, lily 2;
The preparation method of described health extract for: each raw material blending needed for health extract will be prepared, then add the water of each raw material gross weight 6 times, after decocting removes slag, after decocting liquid concentrate drying health extract.
The spicy pleurotus eryngii of described one, preparation method is:
(1) get the section of fresh pleurotus eryngii by weight, with boiling water 3 minutes, after taking out cold water flush, get salt by weight and pickle 18 hours, the pleurotus eryngii that must pickle was for subsequent use;
(2) get the raw material except sesame, shelled melon seed, health extract and the pleurotus eryngii pickled by weight, mixing, after add after sesame, shelled melon seed, health extract and the pleurotus eryngii pickled mix thoroughly more by weight, after dress altar seals 20 days and get final product.
The layering of pleurotus eryngii lotus leaf separates by described pickling in operation, and every 24 weight portion pleurotus eryngiis are one deck.
Described lotus leaf is placed in before use above the lophatherum gracile of smouldering and smokes 10 minutes.
Taste scoring experiment is carried out to the spicy pleurotus eryngii of the present embodiment gained, through the evaluation of 50 people's mouthfeels and taste, 38 people are had to represent the taste liking the present embodiment, 6 people are had to represent the taste not liking the present embodiment, all the other 6 people represent that the present embodiment taste is general, visible, popular to its mouthfeel of the present embodiment and taste acceptance level high.
Claims (2)
1. a spicy pleurotus eryngii, is characterized in that: it is obtained by the raw material of following weight parts:
Fresh pleurotus eryngii 365-370, monosodium glutamate 4-6, citric acid 0.8-1, chilli oil 20-22, chilli silk 1-1.2, sesame 4-5, shelled melon seed 18-20, salt 30-32, millet starch 28-30, longan wine 2-3, white sugar 5-7, chili paste 9-11, Chinese prickly ash 0.4-0.6, health extract 1-2;
Described longan wine is obtained by the raw material of following weight parts: white wine 250-350, dried longan pulp 12-15, Radix Angelicae Sinensis 2-4, bighead atractylodes rhizome 2-4, loquat flower 1-2, cushaw stem 5-6;
The preparation method of described longan wine for: put into container by preparing each raw material needed for longan wine after mixing by weight, in the sealing of cool place place after 1-2 month, filter and remove residue and get final product;
Described health extract is obtained by the raw material of following weight parts: fry black red date 4-6, white jade orchid 5-7, Chinese yam 2-4, great burdock achene 1-2, rhizoma Gastrodiae 1-2, sanchi flower 3-5, prepared fleece flower root 3-5, lily 1-2;
The preparation method of described health extract for: each raw material blending needed for health extract will be prepared, then add each raw material gross weight 5-7 water doubly, after decocting removes slag, after decocting liquid concentrate drying health extract;
Described spicy pleurotus eryngii preparation method is:
(1) get the section of fresh pleurotus eryngii by weight, with boiling water 3-4 minute, after taking out cold water flush, get salt by weight and pickle 18-20 hour, the pleurotus eryngii that must pickle is for subsequent use; The layering of pleurotus eryngii lotus leaf separates by described pickling in operation, and every 22-28 weight portion pleurotus eryngii is one deck, and described lotus leaf is placed in before use above the lophatherum gracile of smouldering and smokes 10-15 minute;
(2) get the raw material except sesame, shelled melon seed, health extract and the pleurotus eryngii pickled by weight, mixing, after add after sesame, shelled melon seed, health extract and the pleurotus eryngii pickled mix thoroughly more by weight, after dress altar seals 20 days and get final product.
2. the spicy pleurotus eryngii of one according to claim 1, it is characterized in that: it is obtained by the raw material of following weight parts: fresh pleurotus eryngii 370, monosodium glutamate 6, citric acid 0.8, chilli oil 20, chilli silk 1, sesame 4, shelled melon seed 18, salt 32, millet starch 30, longan wine 3, white sugar 6, chili paste 10, Chinese prickly ash 0.5, health extract 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201210462990.1A CN103005396B (en) | 2012-11-16 | 2012-11-16 | Spicy pleurotus eryngii |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210462990.1A CN103005396B (en) | 2012-11-16 | 2012-11-16 | Spicy pleurotus eryngii |
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| CN103005396A CN103005396A (en) | 2013-04-03 |
| CN103005396B true CN103005396B (en) | 2015-04-15 |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105394745B (en) * | 2015-12-11 | 2018-08-17 | 巴里坤源史盛开食品有限公司 | A kind of preparation process of spicy pleurotus eryngii |
| CN108651978A (en) * | 2018-03-26 | 2018-10-16 | 郭锋华 | A kind of spicy Pleurotus eryngii and preparation method thereof |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1958772A (en) * | 2005-11-01 | 2007-05-09 | 尤朗 | Medicated wine |
| CN101611853B (en) * | 2009-06-15 | 2012-10-03 | 李慧 | Vegetable product and method for preparing vegetable product |
| KR101119953B1 (en) * | 2009-10-29 | 2012-03-16 | 재단법인 장흥군버섯산업연구원 | Method for producing pickles of shiitake mushroom |
| CN101843330A (en) * | 2010-01-26 | 2010-09-29 | 大连盖世食品有限公司 | Spicy pleurotus eryngii |
| CN101933615B (en) * | 2010-08-24 | 2012-08-29 | 福建绿宝食品集团有限公司 | Pleurotus eryngii pickles and production process thereof |
| CN102389104B (en) * | 2011-11-11 | 2013-02-27 | 李锦记（新会）食品有限公司 | Assorted mushroom sauce and preparation method thereof |
| CN102726706A (en) * | 2012-05-14 | 2012-10-17 | 福建绿宝食品集团有限公司 | Pleurotus eryngii sauce and preparation process thereof |
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