CN107712852A - A kind of flavor capsicum edible mushroom and preparation method thereof - Google Patents
A kind of flavor capsicum edible mushroom and preparation method thereof Download PDFInfo
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- CN107712852A CN107712852A CN201710759060.5A CN201710759060A CN107712852A CN 107712852 A CN107712852 A CN 107712852A CN 201710759060 A CN201710759060 A CN 201710759060A CN 107712852 A CN107712852 A CN 107712852A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of flavor capsicum edible mushroom and preparation method thereof, by weight, including following raw material:100 120 parts of strain, 10 12 parts of chilli pepper, 46 parts of chili oil, the .7 parts of 0 .5 of salt 0, the .5 parts of 0 .3 of Chinese prickly ash 0, the .4 parts of 0 .2 of chickens' extract 0, the .5 parts of 0 .3 of sesame 0,35 parts of walnut kernel.By the preparation of edible mushroom, stock up, pickle, the flavor capsicum edible mushroom made from step such as frying saves nutriment in mushroom, flavor capsicum edible fungus of the present invention does not add any preservative simultaneously, it is a kind of natural nutraceutical completely, delicious flavour.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of flavor capsicum edible mushroom and preparation method thereof.
Background technology
Edible mushroom is available for the macro fungi of human consumption.Specifically edible mushroom be can be edible gill fungus bacterium；Gill fungus bacterium, it is
Finger can form large-scale meat（Or colloid）Fructification or sclerotium class loading simultaneously can be for edible or medicinal a kind of large-scale very of people
Bacterium.
The fungi being described in the world is planted up to more than 120,000, can be formed large-scale fructification or sclerotium tissue up to more than 6000
Kind, can be edible there are more than 2000 to plant, can large area artificial cultivation only 40~50 kinds.Edible mushroom belongs to fungus in classification
Jie's Eumycota, the overwhelming majority belong to Basidiomycotina（Such as flat mushroom, mushroom）, minority belongs to Ascomycotina（Such as hickory chick）.In
State's domestic fungus resource very abundant, according to fourth of the twelve Earthly Branches morning mist（1988）Statistics, about 657 kinds of edible mushroom known to China, they belong to 41
Individual section, wherein 132 category, 620 kinds of basidiomycetes（Account for 94.4%）, 39 kinds of sac fungus（Account for 5.6%）.Statistics in 2000 is Chinese to be eaten
Up to 938 kinds, more than the 50 of artificial cultivation plants bacterium..
Edible mushroom is increasingly subject to the attention of the people of various countries as a kind of pollution-free food, and edible mushroom has medicinal health value.
Mushroom processing major product has dried product, canning product, salt soaking foodstuff at present（Curing food）, sugar prod, the series such as flavouring.Current nothing
By being manufacturer or yield, portion is increasing in mushroom processing.However, in the market bacterium product orientation is similar,
Taste is single, it is impossible to meet the requirement of numerous consumers, and also food-safety problem happens occasionally, thus it is only to develop a kind of taste
It is special, meet bigger consumption category, natural safety, instant i.e. mould feeder will be as the new bright spot of mushroom processing.
The content of the invention
It is an object of the invention to provide a kind of simple to operate, nutritious, additive-free, green, delicious flavour,
Instant bagged and the flavor capsicum edible mushroom with certain dietotherapy effect.
Another object of the present invention is to provide the preparation method of the flavor capsicum edible mushroom.
A kind of flavor capsicum edible mushroom of the present invention, by weight, including following raw material：It is strain 100-120 parts, dry peppery
Green pepper powder 10-12 parts, chili oil 4-6 parts, the .5-0 .7 parts of salt 0, the .3-0 .5 parts of Chinese prickly ash 0, the .2-0 .4 parts of chickens' extract 0, sesame 0
.3-0 .5 parts, walnut kernel 3-5 parts.
A kind of preparation method of flavor capsicum edible mushroom of the present invention, comprises the following steps：（1）The preparation of edible bacterium：
Strain 100-120 parts of bright color no disease and pests harm are chosen, cutting growth 3-4cm, wide 0 .5-0 .7mm strain are standby；
（2）Stock：The walnut kernel of 3-5 parts is placed in frying pan, frying 10-12 minutes treat that walnut kernel is fried repeatedly at a temperature of 98-100 DEG C
After ripe, walnut kernel is broken into graininess by being placed in after ripe walnut kernel removing walnut kernel skin in disintegrating machine, it is standby；（3）Pickle：Will
Step（1）Obtained edible bacterium, which is placed in container, adds chilli pepper 10-12 parts, the .5-0 .7 parts of salt 0, the .3-0 of Chinese prickly ash 0
.5 part, the .2-0 .4 parts of chickens' extract 0 are pickled 10-14 minutes, standby；（4）Frying：By step（3）The strain pickled is in 100-104
Frying 5-7 minutes in frying pan are placed again into after being pulled out at a temperature of DEG C after frying 5-7 minutes, add chili oil 4-6 parts, sesame 0
.3-0 .5 parts and step（2）Continue after the walnut kernel grain of system frying 1-3 minutes, frying is gone out after completing through 80-100 DEG C of Pasteur
Bacterium 40-50 minutes, vacuum sealed package, produce.
The present invention compared with prior art, has obvious beneficial effect, as can be known from the above technical solutions:The present invention uses
Strain class sufficiently saves the nutriment in mushroom through processes such as high temperature fryings, while flavor capsicum edible mushroom of the present invention produces
Product do not add any preservative, are a kind of natural nutraceutical completely, delicious flavour；The flavor processed in the process of the present invention is peppery
Green pepper edible mushroom, ensure that the shelf-life can also reach more than half a year under the conditions of not adding preservative agent, instant, compare adaptation numerously
Area's consumers in general's taste.
Embodiment
Embodiment 1：
A kind of preparation method of flavor capsicum edible mushroom, comprises the following steps：（1）The preparation of edible bacterium：Choose bright color
The strain 120Kg of no disease and pests harm, cutting growth 3cm, wide 0 .7mm strain are standby；（2）Stock：3Kg walnut kernel is placed in
In frying pan, frying 10 minutes after walnut kernel fries, is placed in disintegrating machine and is broken into walnut kernel repeatedly at a temperature of 100 DEG C
It is granular, it is standby；（3）Pickle：By step（1）Obtained edible bacterium, which is placed in container, adds chilli pepper 12Kg, salt 0
.5Kg, the .5Kg of Chinese prickly ash 0, the .2Kg of chickens' extract 0 are pickled 14 minutes, standby；（4）Frying：By step（3）The strain pickled is 100
Frying is placed again into frying 5 minutes in frying pan at a temperature of DEG C after being pulled out after 7 minutes, adds chili oil 6Kg, the .3Kg of sesame 0 and step
Suddenly（2）Continue frying 3 minutes after the walnut kernel grain of system, frying complete after through 80 DEG C of pasteurizations 50 minutes, vacuum sealing bag
Dress, is produced.
Embodiment 2：
A kind of preparation method of flavor capsicum edible mushroom, comprises the following steps：（1）The preparation of edible bacterium：Choose bright color
The strain 110Kg of no disease and pests harm, 3 .5cm of cutting growth, wide 0 .6mm strain are standby；（2）Stock：By 4Kg walnut kernel
It is placed in frying pan, frying is placed in disintegrating machine after walnut kernel fries and crushes walnut kernel for 11 minutes repeatedly at a temperature of 99 DEG C
It is standby into graininess；（3）Pickle：By step（1）Obtained edible bacterium, which is placed in container, adds chilli pepper 11Kg, salt 0
.6Kg, the .4Kg of Chinese prickly ash 0, the .3Kg of chickens' extract 0 are pickled 12 minutes, standby；
（4）Frying：By step（3）The strain pickled is placed again into frying pan at a temperature of 102 DEG C after frying is pulled out after 6 minutes
Interior frying 6 minutes, add chili oil 5Kg, the .4Kg of sesame 0 and step（2）Continue frying 2 minutes, frying after the walnut kernel grain of system
Through 90 DEG C of pasteurizations 45 minutes after completion, vacuum sealed package, produce.
Embodiment 3：
A kind of preparation method of flavor capsicum edible mushroom, comprises the following steps：（1）The preparation of edible bacterium：Choose bright color
The strain 100Kg of no disease and pests harm, cutting growth 4cm, wide 0 .5mm strain are standby；（2）Stock：5Kg walnut kernel is placed in
In frying pan, frying 12 minutes after walnut kernel fries, is placed in disintegrating machine and is broken into walnut kernel repeatedly at a temperature of 98 DEG C
It is granular, it is standby；（3）Pickle：By step（1）Obtained edible bacterium, which is placed in container, adds chilli pepper 10Kg, salt 0
.7Kg, the .3Kg of Chinese prickly ash 0, the .4Kg of chickens' extract 0 are pickled 10 minutes, standby；（4）Frying：By step（3）The strain pickled is 104
Frying is placed again into frying 7 minutes in frying pan at a temperature of DEG C after being pulled out after 5 minutes, adds chili oil 4Kg, the .5Kg of sesame 0 and step
Suddenly（2）Continue frying 1 minute after the walnut kernel grain of system, frying complete after through 100 DEG C of pasteurizations 40 minutes, vacuum sealing bag
Dress, is produced.
Claims (2)
1. a kind of flavor capsicum edible mushroom, by weight, including following raw material：
Strain 100-120 parts, chilli pepper 10-12 parts, chili oil 4-6 parts, the .5-0 .7 parts of salt 0, the .3-0 .5 parts of Chinese prickly ash 0,
The .2-0 .4 parts of chickens' extract 0, the .3-0 .5 parts of sesame 0, walnut kernel 3-5 parts.
2. a kind of preparation method of flavor capsicum edible mushroom, comprises the following steps：
（1）The preparation of edible bacterium：Choose strain 100-120 parts of bright color no disease and pests harm, cutting growth 3-4cm, wide by 0
.5-0 .7mm strain, it is standby；（2）Stock：The walnut kernel of 3-5 parts is placed in frying pan, fried repeatedly at a temperature of 98-100 DEG C
Walnut kernel after walnut kernel fries, is broken into by 10-12 minutes processed by being placed in after ripe walnut kernel removing walnut kernel skin in disintegrating machine
Graininess, it is standby；（3）Pickle：By step（1）Obtained edible bacterium, which is placed in container, adds chilli pepper 10-12 parts, salt
0 .5-0 .7 parts, the .3-0 .5 parts of Chinese prickly ash 0, the .2-0 .4 parts of chickens' extract 0 are pickled 10-14 minutes, standby；（4）Frying：By step
（3）The strain pickled is placed again into frying pan frying 5-7 points after being pulled out after frying 5-7 minutes at a temperature of 100-104 DEG C
Clock, add chili oil 4-6 parts, the .3-0 .5 parts of sesame 0 and step（2）Continue frying 1-3 minutes, frying after the walnut kernel grain of system
Through 80-100 DEG C of pasteurization 40-50 minute after completion, vacuum sealed package, produce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710759060.5A CN107712852A (en) | 2017-08-29 | 2017-08-29 | A kind of flavor capsicum edible mushroom and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710759060.5A CN107712852A (en) | 2017-08-29 | 2017-08-29 | A kind of flavor capsicum edible mushroom and preparation method thereof |
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| Publication Number | Publication Date |
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| CN107712852A true CN107712852A (en) | 2018-02-23 |
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| CN201710759060.5A Withdrawn CN107712852A (en) | 2017-08-29 | 2017-08-29 | A kind of flavor capsicum edible mushroom and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174427A (en) * | 2016-07-29 | 2016-12-07 | 重庆市涪陵辣妹子集团有限公司 | Local flavor tartar sauce and preparation method thereof |
| CN106418250A (en) * | 2016-08-23 | 2017-02-22 | 贵州五福坊食品股份有限公司 | Ready-to-eat leisure spicy chicken and making method thereof |
| CN106852492A (en) * | 2017-01-22 | 2017-06-16 | 香格里拉藏龙生物开发股份有限公司 | A kind of preparation method of local flavor edible mushroom |
| CN107028167A (en) * | 2017-05-31 | 2017-08-11 | 贵州鸿霖农业科技有限公司 | A kind of capsicum mycelia and preparation method thereof |
-
2017
- 2017-08-29 CN CN201710759060.5A patent/CN107712852A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174427A (en) * | 2016-07-29 | 2016-12-07 | 重庆市涪陵辣妹子集团有限公司 | Local flavor tartar sauce and preparation method thereof |
| CN106418250A (en) * | 2016-08-23 | 2017-02-22 | 贵州五福坊食品股份有限公司 | Ready-to-eat leisure spicy chicken and making method thereof |
| CN106852492A (en) * | 2017-01-22 | 2017-06-16 | 香格里拉藏龙生物开发股份有限公司 | A kind of preparation method of local flavor edible mushroom |
| CN107028167A (en) * | 2017-05-31 | 2017-08-11 | 贵州鸿霖农业科技有限公司 | A kind of capsicum mycelia and preparation method thereof |
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| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180223 |