CN103027287A - Faint scent mushroom - Google Patents
Faint scent mushroom Download PDFInfo
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- CN103027287A CN103027287A CN2012105282490A CN201210528249A CN103027287A CN 103027287 A CN103027287 A CN 103027287A CN 2012105282490 A CN2012105282490 A CN 2012105282490A CN 201210528249 A CN201210528249 A CN 201210528249A CN 103027287 A CN103027287 A CN 103027287A
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- yeast
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Abstract
The invention discloses faint scent mushroom, which is characterized by being prepared by the following steps of: curing and dehydrating mushrooms; seasoning according to the formula in parts by weight: 100 parts of dehydrated mushrooms, 32-50 parts of plant oil, 4-6 parts of garlic, 4-6 parts of ginger, 12-16 parts of dried cabbage, 0.6-1 part of pepper, 1-1.2 parts of white sugar, 1-1.2 parts of gourmet powder, 0.1-0.2 part of yeast and 0.06-0.08 part of potassium sorbate; and packaging and sterilizing to obtain a finished product. The fresh mushrooms are subjected to curing and dehydrating processing and are seasoned, so that the delicate flavor and the nutritional ingredients of the mushrooms can be kept, the mushrooms can be more convenient for people to eat, and the aim of the invention is completely realized.
Description
Technical field
Wataru of the present invention and a kind of edible fungi food relate in particular to a kind of delicate fragrance mushroom dish.
Background technology
As everyone knows, mushroom have the title of " king of mountain delicacy ", is high protein, low-fat nutritional health food.The Chinese dynasties physician all has famous discussion to mushroom.The research that deepens continuously of modern medicine and nutrition, the medical value of mushroom is also constantly excavated.Quantitative Determination of Ergosterol is very high in the mushroom, and is effective to preventing and treating rickets; Lentinan (β～1,3 glucan) can strengthen cell immunocompetent, thus the growth of inhibition cancer cell; Mushroom contains 40 plurality of enzymes of six large enzymes, can correct the human chitinase deficiency disease; Fatty institute fatty acids in the mushroom reduces blood fat to human body useful.But the fresh mushroom holding time is not long, although and the holding time after the mushroom drying can be prolonged, its delicate flavour and nutritional labeling have been subject to again certain impact.
Summary of the invention
The object of the invention is to provide in order to overcome the deficiencies in the prior art a kind of delicate fragrance mushroom dish that can keep mushroom delicate flavour and nutritional labeling.Its technical scheme is: with mushroom slaking dehydration, and by following prescription (weight portion) seasoning,
Dehydration mushroom 100 vegetable oil 32-50 garlic 4-6
Ginger 4-6 preserved vegetable 12-16 Chinese prickly ash 0.6-1
White sugar 1-1.2 monosodium glutamate 1-1.2 yeast 0.1-0.2
Potassium sorbate 0.06-0.08
Get product through packing, sterilization again.
Can find out from technical scheme of the present invention, because fresh mushroom has been carried out slaking dehydration processing, be equipped with again seasoning, not only can keep mushroom delicate flavour and nutritional labeling, can more convenient people eat again, reach goal of the invention of the present invention fully.
The specific embodiment
Embodiment 1, with mushroom slaking dehydration, and by following prescription (weight portion) seasoning,
Dehydration mushroom 100 vegetable oil 50 garlics 6 gingers 6
Preserved vegetable 16 Chinese prickly ashes 1 white sugar 1.2 monosodium glutamates 1.2
Yeast 0.2 potassium sorbate 0.08
Get product through packing, sterilization again.
Embodiment 2, with mushroom slaking dehydration, and by following prescription (weight portion) seasoning,
Dehydration mushroom 100 vegetable oil 32 garlics 4 gingers 4
Preserved vegetable 12 Chinese prickly ashes 0.6 white sugar 1 monosodium glutamate 1
Yeast 0.1 potassium sorbate 0.06
Get product through packing, sterilization again.
Embodiment 3, with mushroom slaking dehydration, and by following prescription (weight portion) seasoning,
Dehydration mushroom 100 vegetable oil 42 garlics 5 gingers 5
Preserved vegetable 14 Chinese prickly ashes 0.8 white sugar 1.1 monosodium glutamates 1.1
Yeast 0.15 potassium sorbate 0.07
Get product through packing, sterilization again.
Claims (1)
1. delicate fragrance mushroom dish is characterized in that: with mushroom slaking dehydration, and by following prescription (weight portion) seasoning,
Dehydration mushroom 100 vegetable oil 32-50 garlic 4-6
Ginger 4-6 preserved vegetable 12-16 Chinese prickly ash 0.6-1
White sugar 1-1.2 monosodium glutamate 1-1.2 yeast 0.1-0.2
Potassium sorbate 0.06-0.08
Get product through packing, sterilization again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105282490A CN103027287A (en) | 2012-12-11 | 2012-12-11 | Faint scent mushroom |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105282490A CN103027287A (en) | 2012-12-11 | 2012-12-11 | Faint scent mushroom |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103027287A true CN103027287A (en) | 2013-04-10 |
Family
ID=48015108
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012105282490A Pending CN103027287A (en) | 2012-12-11 | 2012-12-11 | Faint scent mushroom |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103027287A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429212A (en) * | 2011-10-30 | 2012-05-02 | 吉林农业大学 | Sugar-free mushroom instant food and production method thereof |
| CN102511782A (en) * | 2011-12-24 | 2012-06-27 | 吉林农业大学 | Mushroom instant food and production method thereof |
| CN102771759A (en) * | 2012-07-10 | 2012-11-14 | 周松茂 | Ready-to-eat food processing method for fresh edible mushroom |
-
2012
- 2012-12-11 CN CN2012105282490A patent/CN103027287A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429212A (en) * | 2011-10-30 | 2012-05-02 | 吉林农业大学 | Sugar-free mushroom instant food and production method thereof |
| CN102511782A (en) * | 2011-12-24 | 2012-06-27 | 吉林农业大学 | Mushroom instant food and production method thereof |
| CN102771759A (en) * | 2012-07-10 | 2012-11-14 | 周松茂 | Ready-to-eat food processing method for fresh edible mushroom |
Non-Patent Citations (1)
| Title |
|---|
| 刘惠宾: "调味香菇丝的制作", 《食品科学》 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130410 |