CN106852492A - A kind of preparation method of local flavor edible mushroom - Google Patents

A kind of preparation method of local flavor edible mushroom Download PDF

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Publication number
CN106852492A
CN106852492A CN201710045842.2A CN201710045842A CN106852492A CN 106852492 A CN106852492 A CN 106852492A CN 201710045842 A CN201710045842 A CN 201710045842A CN 106852492 A CN106852492 A CN 106852492A
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CN
China
Prior art keywords
local flavor
edible mushroom
matsutake
blue
gilb
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Application number
CN201710045842.2A
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Chinese (zh)
Inventor
陈树合
陈俊宇
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香格里拉藏龙生物开发股份有限公司
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Priority to CN201710045842.2A priority Critical patent/CN106852492A/en
Publication of CN106852492A publication Critical patent/CN106852492A/en

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Abstract

A kind of preparation method of local flavor edible mushroom, next matsutake, Termitomyces albuminosus, Fungus Pleurotus ostreatus, blue or green dry bacterium, Albatrellus dispansus (Lloyd) Canf. & Gilb, snow mountain young pilose antler will be gathered to be screened, filter out large, medium and small cleaning, then then section mixes by large, medium and small loaded in different frame of plastics according to different grade weight averages;Raw material for standby is weighed by weight;By matsutake:0 20Kg, Termitomyces albuminosus:0 20Kg, Fungus Pleurotus ostreatus:0 20Kg, blue or green dry bacterium:0 20Kg, Albatrellus dispansus (Lloyd) Canf. & Gilb:0 20Kg, snow mountain are fine and soft:0 20Kg carries out frying in being put into flavored oils and soybean oil, then is sequentially placed into monosodium glutamate, white sugar, hot spicy powder, salt, spicy oil, sodium iso-vc;The good material of frying is packed;And carry out sterilization;Storage storage, that is, obtain a kind of local flavor edible mushroom.Present invention process is simple, and local flavor is all good.

Description

A kind of preparation method of local flavor edible mushroom

Technical field

The invention belongs to the preparation method of edible mushroom, specially a kind of preparation method of local flavor edible mushroom.

Background technology

Edible mushroom refers to that fructification is very large, gill fungus bacterium that can be edible, is commonly referred to as mushroom.Chinese known edible mushroom has 350 It is various, wherein many category Basidiomycotinas, common are:Mushroom, straw mushroom, mushroom, agaric, white fungus, hedgehog hydnum, dictyophora phalloidea, matsutake, mouth Mushroom, russule, ganoderma lucidum, Chinese caterpillar fungus, truffle, lark and bolete etc.;Minority belongs to Ascomycotina, wherein having:Hickory chick, saddle Bacterium, ferfas etc..Above-mentioned fungi is grown in different regional, different ecological environments respectively.

Although edible mushroom is delicious, storage difficulty is high, and the food that edible mushroom becomes easy storage is highly desirable to.

The content of the invention

It is an object of the invention to provide a kind of preparation method of local flavor edible mushroom, in solving the problems, such as background technology.

The present invention is realized using following technical scheme:

A kind of local flavor edible mushroom, including following weight raw material:

A kind of preparation method of local flavor edible mushroom, comprises the following steps:

The first step:Next matsutake, Termitomyces albuminosus, Fungus Pleurotus ostreatus, blue or green dry bacterium, Albatrellus dispansus (Lloyd) Canf. & Gilb, snow mountain young pilose antler will be gathered to be screened, screened Go out it is large, medium and small cleaned, then section is by large, medium and small loaded in different frame of plastics, then according to different grade weights Amount is average to be mixed;

Second step:Raw material matsutake is weighed by weight:0-20Kg, Termitomyces albuminosus:0-20Kg, Fungus Pleurotus ostreatus:0-20Kg, blue or green dry bacterium: 0-20Kg, Albatrellus dispansus (Lloyd) Canf. & Gilb:0-20Kg, snow mountain are fine and soft:0-20Kg, monosodium glutamate:200g, white sugar:400g, hot spicy powder:200g, salt:300g, tune Taste oil:3.2Kg spicies oil:1.6Kg, soybean oil:0.8Kg, sodium iso-vc:50g is standby;

3rd step:By matsutake:0-20Kg, Termitomyces albuminosus:0-20Kg, Fungus Pleurotus ostreatus:0-20Kg, blue or green dry bacterium:0-20Kg, the tiger palm Bacterium:0-20Kg, snow mountain are fine and soft:0-20Kg is put into flavored oils and soybean oil carries out frying, then is sequentially placed into monosodium glutamate, white sugar, spicy Powder, salt, spicy oil, sodium iso-vc;

4th step:The good material of frying is packed;And carry out sterilization;Storage storage, that is, obtain a kind of local flavor and eat Bacterium.

Beneficial effect:Present invention process is simple, and local flavor is all good.

Specific embodiment

In order that technological means, creation characteristic, reached purpose and effect that the present invention is realized are easy to understand, tie below Specific embodiment is closed, the present invention is expanded on further.

Embodiment 1

The matsutake that comes, Termitomyces albuminosus, Fungus Pleurotus ostreatus, blue or green dry bacterium, Albatrellus dispansus (Lloyd) Canf. & Gilb, snow mountain young pilose antler will be gathered to be screened, filter out it is big, Middle or small to be cleaned, then section presses large, medium and small loaded in different frame of plastics, then according to different grade weight averages Mix;Raw material matsutake is weighed by weight:14Kg, Termitomyces albuminosus:13Kg, Fungus Pleurotus ostreatus:12Kg, blue or green dry bacterium:11Kg, Albatrellus dispansus (Lloyd) Canf. & Gilb:12Kg、 Snow mountain is fine and soft:5Kg, monosodium glutamate:200g, white sugar:400g, hot spicy powder:200g, salt:300g, flavored oils:3.2Kg spicies oil:1.6Kg、 Soybean oil:0.8Kg, sodium iso-vc:50g is standby;By matsutake:0-20Kg, Termitomyces albuminosus:0-20Kg, Fungus Pleurotus ostreatus:0-20Kg, blue or green dry bacterium: 0-20Kg, Albatrellus dispansus (Lloyd) Canf. & Gilb:0-20Kg, snow mountain are fine and soft:0-20Kg carries out frying in being put into flavored oils and soybean oil, then is sequentially placed into taste Essence, white sugar, hot spicy powder, salt, spicy oil, sodium iso-vc;The good material of frying is packed;And carry out sterilization;Storage storage, i.e., Obtain a kind of local flavor edible mushroom.

Embodiment 2

The matsutake that comes, Termitomyces albuminosus, Fungus Pleurotus ostreatus, blue or green dry bacterium, Albatrellus dispansus (Lloyd) Canf. & Gilb, snow mountain young pilose antler will be gathered to be screened, filter out it is big, Middle or small to be cleaned, then section presses large, medium and small loaded in different frame of plastics, then according to different grade weight averages Mix;Raw material matsutake is weighed by weight:20Kg, Termitomyces albuminosus:13Kg, Fungus Pleurotus ostreatus:12Kg, blue or green dry bacterium:10Kg, Albatrellus dispansus (Lloyd) Canf. & Gilb:9Kg、 Snow mountain is fine and soft:15Kg, monosodium glutamate:200g, white sugar:400g, hot spicy powder:200g, salt:300g, flavored oils:3.2Kg spicies oil:1.6Kg、 Soybean oil:0.8Kg, sodium iso-vc:50g is standby;By matsutake:0-20Kg, Termitomyces albuminosus:0-20Kg, Fungus Pleurotus ostreatus:0-20Kg, blue or green dry bacterium: 0-20Kg, Albatrellus dispansus (Lloyd) Canf. & Gilb:0-20Kg, snow mountain are fine and soft:0-20Kg carries out frying in being put into flavored oils and soybean oil, then is sequentially placed into taste Essence, white sugar, hot spicy powder, salt, spicy oil, sodium iso-vc;The good material of frying is packed;And carry out sterilization;Storage storage, i.e., Obtain a kind of local flavor edible mushroom.

Embodiment 3

The matsutake that comes, Termitomyces albuminosus, Fungus Pleurotus ostreatus, blue or green dry bacterium, Albatrellus dispansus (Lloyd) Canf. & Gilb, snow mountain young pilose antler will be gathered to be screened, filter out it is big, Middle or small to be cleaned, then section presses large, medium and small loaded in different frame of plastics, then according to different grade weight averages Mix;Raw material matsutake is weighed by weight:15Kg, Termitomyces albuminosus:10Kg, Fungus Pleurotus ostreatus:5Kg, blue or green dry bacterium:5Kg, Albatrellus dispansus (Lloyd) Canf. & Gilb:10Kg, snow Mountain is fine and soft:5Kg, monosodium glutamate:200g, white sugar:400g, hot spicy powder:200g, salt:300g, flavored oils:3.2Kg spicies oil:It is 1.6Kg, big Soya-bean oil:0.8Kg, sodium iso-vc:50g is standby;By matsutake:0-20Kg, Termitomyces albuminosus:0-20Kg, Fungus Pleurotus ostreatus:0-20Kg, blue or green dry bacterium:0- 20Kg, Albatrellus dispansus (Lloyd) Canf. & Gilb:0-20Kg, snow mountain are fine and soft:0-20Kg is put into flavored oils and soybean oil carries out frying, then be sequentially placed into monosodium glutamate, White sugar, hot spicy powder, salt, spicy oil, sodium iso-vc;The good material of frying is packed;And carry out sterilization;Storage storage, obtains final product To a kind of local flavor edible mushroom.

General principle of the invention and principal character and advantages of the present invention, the technology of the industry has been shown and described above Personnel it should be appreciated that the present invention is not limited to the above embodiments, simply explanation described in above-described embodiment and specification this The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes Change and improvement all fall within the protetion scope of the claimed invention, the claimed scope of the invention by appending claims and its Equivalent thereof.

Claims (2)

1. a kind of local flavor edible mushroom, it is characterised in that the raw material including following weight:
2. a kind of preparation method of local flavor edible mushroom, it is characterised in that comprise the following steps:
The first step:Next matsutake, Termitomyces albuminosus, Fungus Pleurotus ostreatus, blue or green dry bacterium, Albatrellus dispansus (Lloyd) Canf. & Gilb, snow mountain young pilose antler will be gathered to be screened, filtered out Large, medium and small to be cleaned, then section presses large, medium and small loaded in different frame of plastics, then according to different grade weight It is average to mix;
Second step:Raw material matsutake is weighed by weight:0-20Kg, Termitomyces albuminosus:0-20Kg, Fungus Pleurotus ostreatus:0-20Kg, blue or green dry bacterium:0- 20Kg, Albatrellus dispansus (Lloyd) Canf. & Gilb:0-20Kg, snow mountain are fine and soft:0-20Kg, monosodium glutamate:200g, white sugar:400g, hot spicy powder:200g, salt:300g, seasoning Oil:3.2Kg spicies oil:1.6Kg, soybean oil:0.8Kg, sodium iso-vc:50g is standby;
3rd step:By matsutake:0-20Kg, Termitomyces albuminosus:0-20Kg, Fungus Pleurotus ostreatus:0-20Kg, blue or green dry bacterium:0-20Kg, Albatrellus dispansus (Lloyd) Canf. & Gilb:0- 20Kg, snow mountain are fine and soft:0-20Kg is put into flavored oils and soybean oil carries out frying, then be sequentially placed into monosodium glutamate, white sugar, hot spicy powder, salt, Spicy oil, sodium iso-vc;
4th step:The good material of frying is packed;And carry out sterilization;Storage storage, that is, obtain a kind of local flavor edible mushroom.
CN201710045842.2A 2017-01-22 2017-01-22 A kind of preparation method of local flavor edible mushroom CN106852492A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107712852A (en) * 2017-08-29 2018-02-23 长葛市联发粮食专业合作社 A kind of flavor capsicum edible mushroom and preparation method thereof

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CN102188012A (en) * 2011-05-27 2011-09-21 云南农业大学 Processing, color-protecting and preserving method of instant ham fungus food
CN103719830A (en) * 2013-12-24 2014-04-16 福建顺味食品有限公司 Instant pleurotus eryngii and preparation method thereof
CN104223050A (en) * 2014-10-23 2014-12-24 彭尚元 Pleurotus ferulae with chili oil and preparation method thereof
CN105029330A (en) * 2015-08-14 2015-11-11 四川五斗米食品开发有限公司 Seasoner containing edible mushrooms and preparation method thereof
CN106072492A (en) * 2016-06-27 2016-11-09 曲靖市鸿贵味业商贸有限公司 The color bacterium manufacture method of Tricholoma matsutake (lto et lmai) Singer seven
CN106260951A (en) * 2015-05-22 2017-01-04 贵州省遵义县贵三红食品有限责任公司 A kind of mushroom chili sauce
CN106262795A (en) * 2016-09-20 2017-01-04 天津农学院 A kind of leisure local flavor edible fungus and preparation method

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102188012A (en) * 2011-05-27 2011-09-21 云南农业大学 Processing, color-protecting and preserving method of instant ham fungus food
CN103719830A (en) * 2013-12-24 2014-04-16 福建顺味食品有限公司 Instant pleurotus eryngii and preparation method thereof
CN104223050A (en) * 2014-10-23 2014-12-24 彭尚元 Pleurotus ferulae with chili oil and preparation method thereof
CN106260951A (en) * 2015-05-22 2017-01-04 贵州省遵义县贵三红食品有限责任公司 A kind of mushroom chili sauce
CN105029330A (en) * 2015-08-14 2015-11-11 四川五斗米食品开发有限公司 Seasoner containing edible mushrooms and preparation method thereof
CN106072492A (en) * 2016-06-27 2016-11-09 曲靖市鸿贵味业商贸有限公司 The color bacterium manufacture method of Tricholoma matsutake (lto et lmai) Singer seven
CN106262795A (en) * 2016-09-20 2017-01-04 天津农学院 A kind of leisure local flavor edible fungus and preparation method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107712852A (en) * 2017-08-29 2018-02-23 长葛市联发粮食专业合作社 A kind of flavor capsicum edible mushroom and preparation method thereof

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Application publication date: 20170616