CN108741008A - A kind of vinegar-pepper Pleurotus eryngii and preparation method thereof - Google Patents
A kind of vinegar-pepper Pleurotus eryngii and preparation method thereof Download PDFInfo
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- CN108741008A CN108741008A CN201810253891.XA CN201810253891A CN108741008A CN 108741008 A CN108741008 A CN 108741008A CN 201810253891 A CN201810253891 A CN 201810253891A CN 108741008 A CN108741008 A CN 108741008A
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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Abstract
A kind of vinegar-pepper Pleurotus eryngii of present invention offer and preparation method thereof, it is made of the component of following parts by weight：50-70 parts of Pleurotus eryngii makes 20-25 parts of chutney, 3-5 parts sugared, 4-7 parts of caul-fat, 1-2 parts of monosodium glutamate, 8-10 parts of edible salt, 3-7 parts of water, 4-6 parts of starch by oneself；Pass through（1）Selection,（2）Cross oil,（3）Seasoning,（4）Sterilizing,（5）The preparation method of packaging.The present invention is vinegar-pepper, and Pleurotus eryngii does not add preservative and chemical condiment in the production process, make the unique in taste of Pleurotus eryngii, while taste is more abundant, it is easy to carry permanent with preservation to take into account, long shelf-life was up to 12 months or more, also there is Q bullets and sharp and clear mouthfeel, be a green, health, safety, organic snack food.
Description
Technical field
The present invention relates to food technology fields, in particular to a kind of vinegar-pepper Pleurotus eryngii and preparation method thereof.
Background technology
Pleurotus eryngii also known as pleurotus eryngii are that Agaricales Pleurotaceae is picked up the ears ripe mushroom, and bacterial context is plump, full of nutrition, has
Almond flavor and abalone taste, are well received by consumers.Pleurotus eryngii rich in protein, glucide, amino acid, vitamin and
The minerals such as calcium, magnesium, copper, zinc can improve immune function of human body, to human body have anticancer, reducing blood lipid, ease constipation stomach, help digestion with
And the effects that beauty.Contain 18 kinds of amino acid in Pleurotus eryngii, wherein 8 kinds of amino acid needed by human are complete, it is a kind of nutrition guarantor
The high edible mushroom of strong value.
It is all without drying processing, although this processing technology can keep Pleurotus eryngii fresh to eat more Pleurotus eryngii at present
The nutritional ingredient of product, but be not easy to store, transport using the fresh Pleurotus eryngii of this technique, and can only during the harvest of Pleurotus eryngii into
Row processing Pleurotus eryngii, adds short time limit.Meanwhile the Pleurotus eryngii jam products retention time after processing is short.Therefore, the storage of fresh Pleurotus eryngii
Limited time is hidden, be made after dry product and a large amount of nutriment can be lost, loses the original flavor and taste of fresh Pleurotus eryngii, is limited
Exploitation and the commercial value of Pleurotus eryngii are made.
Invention content
In view of this, the embodiment of the present invention is designed to provide a kind of vinegar-pepper Pleurotus eryngii and preparation method thereof, by from
Thick chilli sauce processed ensures the mouthfeel of Pleurotus eryngii, ensures the carrying and preservation of Pleurotus eryngii by unique technique, overcomes the system of Pleurotus eryngii
The problems such as making, be fresh-keeping, preserving and carrying.
The present invention solves above-mentioned technical problem, and used first technical solution is：A kind of vinegar-pepper Pleurotus eryngii, by following heavy
Measure the component composition of number：
50-70 parts of Pleurotus eryngii, 20-25 parts of chutney of self-control, 3-5 parts sugared, 4-7 parts of caul-fat, 1-2 parts of monosodium glutamate, 8-10 parts of edible salt,
3-7 parts of water, 4-6 parts of starch
Further, the self-control thick chilli sauce is made of the component of following parts by weight：
15-20 parts of apple, 10-12 parts of capsicum, 2-5 parts of ginger, 5-7 parts of sesame oil, 5-6 parts of sesame oil, 3-4 parts of zanthoxylum powder, thick broad-bean sauce
8-10 parts.
The second technical solution that the present invention also uses is：A kind of preparation method of vinegar-pepper Pleurotus eryngii, includes the following steps：
（1）Selection：It selects without rotten fresh Pleurotus eryngii stem, is then rinsed, drained, be sliced；
（2）Cross oil：Edible oil is preheated to 80 DEG C, is allowed to become runny liquid, then that Pleurotus eryngii is excessively 10 minutes oily, drip
It is dry；It will be prepared in advance again and the sugar of mixing, caul-fat, monosodium glutamate, edible salt, starch and water stir 5 minutes with the Pleurotus eryngii drained,
Each supplementary material is set adequately to mix thoroughly；
（3）Seasoning：Self-control chutney is added in the above-mentioned Pleurotus eryngii for mixing honest material while hot, is stirred 5 minutes, Pleurotus eryngii is made and is made by oneself peppery
Sauce is sufficiently mixed, and makes sauce uniform adhesion on Pleurotus eryngii, spare；
（4）Sterilizing：The Pleurotus eryngii that will be stirred keeps 100 degree of temperature, 1.1 kilograms of pressure to sterilize 3 minutes, then be gradually warming up to
120 degree, pressure rise sterilizes 40 minutes to 1.5 kilograms；
（5）Packaging：Vinegar-pepper Pleurotus eryngii after above-mentioned sterilizing is packed, is completed the production.
Further, 1/10th equal portions can be also added during described excessively oily in the preparation method of the vinegar-pepper Pleurotus eryngii
Malt syrup, so that vinegar-pepper Pleurotus eryngii is more preferably tasty.
The technical scheme provided by this disclosed embodiment may include following advantageous effect：
A kind of vinegar-pepper Pleurotus eryngii and preparation method thereof in the present invention, ensures the mouthfeel of Pleurotus eryngii by homemade thick chilli sauce, by only
Special technique ensures the carrying and preservation of Pleurotus eryngii, does not add preservative and chemical condiment, is made using nature raw material,
Make the unique in taste of Pleurotus eryngii, while taste is more abundant, it is easy to carry permanent with preservation to take into account, and long shelf-life was up to 12 months
More than, also there is Q bullets and sharp and clear mouthfeel, be a green, health, safety, organic snack food.
To enable the above objects, features and advantages of the present invention to be clearer and more comprehensible, preferred embodiment cited below particularly is made detailed
It is described as follows.
Specific implementation mode
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Therefore, to following reality
The detailed description for applying the embodiment of the present invention provided in example is not intended to limit the range of claimed invention, but only
Only indicate the selected embodiment of the present invention.Based on the embodiment of the present invention, those skilled in the art are not making creative labor
The every other embodiment obtained under the premise of dynamic, shall fall within the protection scope of the present invention.
Unless otherwise defined, all of technologies and scientific terms used here by the article and belong to the technical field of the present invention
The normally understood meaning of technical staff is identical.Herein in the art used in the description of icon batch method for sorting and device
Language, which is only for the purpose of describing specific embodiments, is not intended to limit the present invention.Term " and or " used herein
Include any and all combinations of one or more relevant Listed Items.
Embodiment 1
Vinegar-pepper Pleurotus eryngii of the present invention weighs each raw material by following parts by weight：
55 parts of Pleurotus eryngii；
Make 25 parts of chutney by oneself；
3 parts of sugar；
5 parts of caul-fat；
2 parts of monosodium glutamate；
10 parts of edible salt；
5 parts of water；
4 parts of starch.
Wherein, the self-control thick chilli sauce weighs each raw material by following parts by weight：
20 parts of apple；
12 parts of capsicum；
3 parts of ginger；
5 parts of sesame oil；
5 parts of sesame oil；
4 parts of zanthoxylum powder；
10 parts of thick broad-bean sauce.
The preparation method of vinegar-pepper Pleurotus eryngii of the invention includes the following steps：
（1）Selection：It selects without rotten fresh Pleurotus eryngii stem, is then rinsed, drained, be sliced；
（2）Cross oil：Edible oil is preheated to 80 DEG C, is allowed to become runny liquid, then that Pleurotus eryngii is excessively 10 minutes oily, drip
It is dry；It will be prepared in advance again and the sugar of mixing, caul-fat, monosodium glutamate, edible salt, starch and water stir 5 minutes with the Pleurotus eryngii drained,
Each supplementary material is set adequately to mix thoroughly；
（3）Seasoning：Self-control chutney is added in the above-mentioned Pleurotus eryngii for mixing honest material while hot, is stirred 5 minutes, Pleurotus eryngii is made and is made by oneself peppery
Sauce is sufficiently mixed, and makes sauce uniform adhesion on Pleurotus eryngii, spare；
（4）Sterilizing：The Pleurotus eryngii that will be stirred keeps 100 degree of temperature, 1.1 kilograms of pressure to sterilize 3 minutes, be warming up to 110 degree,
Pressure rises to 1.2 kilograms, sterilizes 3 minutes, then be gradually warming up to 120 degree, and pressure rise sterilizes 35 minutes to 1.5 kilograms；
（5）Packaging：Vinegar-pepper Pleurotus eryngii after above-mentioned sterilizing is packed, is completed the production.
In a wherein embodiment, the malt syrup of 1/10th equal portions can be also added in the excessively oily process, so that apricot Bao
Mushroom is more preferably tasty.
A kind of vinegar-pepper Pleurotus eryngii and preparation method thereof that the embodiment of the present invention is provided, the present invention pass through above-described embodiment system
The Pleurotus eryngii obtained has unique vinegar-pepper taste, and flavor, first than more diversification in the past, taste is more abundant, and palatability is more preferable,
Long shelf-life also had Q bullets and sharp and clear mouthfeel up to 12 months or more, was a green, health, safety, organically leisure food
Product.Specific implementation can be found in embodiment of the method, and details are not described herein.
Several embodiments of the invention above described embodiment only expresses, the description thereof is more specific and detailed, but simultaneously
Cannot the limitation to the scope of the claims of the present invention therefore be interpreted as.It should be pointed out that for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to the guarantor of the present invention
Protect range.Therefore, the protection domain of patent of the present invention should be determined by the appended claims.
Claims (4)
1. a kind of vinegar-pepper Pleurotus eryngii, which is characterized in that be made of the component of following parts by weight：
50-70 parts of Pleurotus eryngii, 20-25 parts of chutney of self-control, 3-5 parts sugared, 4-7 parts of caul-fat, 1-2 parts of monosodium glutamate, 8-10 parts of edible salt,
3-7 parts of water, 4-6 parts of starch.
2. vinegar-pepper Pleurotus eryngii according to claim 1, which is characterized in that described to make group of the thick chilli sauce by following parts by weight by oneself
Part composition：
15-20 parts of apple, 10-12 parts of capsicum, 2-5 parts of ginger, 5-7 parts of sesame oil, 5-6 parts of sesame oil, 3-4 parts of zanthoxylum powder, thick broad-bean sauce
8-10 parts.
3. a kind of preparation method of vinegar-pepper Pleurotus eryngii, which is characterized in that include the following steps：
（1）Selection：It selects without rotten fresh Pleurotus eryngii stem, is then rinsed, drained, be sliced；
（2）Cross oil：Edible oil is preheated to 80 DEG C, is allowed to become runny liquid, then that Pleurotus eryngii is excessively 10 minutes oily, drip
It is dry；It will be prepared in advance again and the sugar of mixing, caul-fat, monosodium glutamate, edible salt, starch and water stir 5 minutes with the Pleurotus eryngii drained,
Each supplementary material is set adequately to mix thoroughly；
（3）Seasoning：Self-control chutney is added in the above-mentioned Pleurotus eryngii for mixing honest material while hot, is stirred 5 minutes, Pleurotus eryngii is made and is made by oneself peppery
Sauce is sufficiently mixed, and makes sauce uniform adhesion on Pleurotus eryngii, spare；
（4）Sterilizing：The Pleurotus eryngii that will be stirred keeps 100 degree of temperature, 1.1 kilograms of pressure to sterilize 3 minutes, then be gradually warming up to
120 degree, pressure rise sterilizes 40 minutes to 1.5 kilograms；
（5）Packaging：Vinegar-pepper Pleurotus eryngii after above-mentioned sterilizing is packed, is completed the production.
4. the preparation method of vinegar-pepper Pleurotus eryngii according to claim 3, which is characterized in that during described excessively oily, also
The malt syrup of 1/10th equal portions can be added, so that Pleurotus eryngii is more preferably tasty.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810253891.XA CN108741008A (en) | 2018-03-26 | 2018-03-26 | A kind of vinegar-pepper Pleurotus eryngii and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810253891.XA CN108741008A (en) | 2018-03-26 | 2018-03-26 | A kind of vinegar-pepper Pleurotus eryngii and preparation method thereof |
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| CN108741008A true CN108741008A (en) | 2018-11-06 |
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| CN201810253891.XA Pending CN108741008A (en) | 2018-03-26 | 2018-03-26 | A kind of vinegar-pepper Pleurotus eryngii and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028192A (en) * | 2010-12-06 | 2011-04-27 | 南京农业大学 | Method for producing instant pleurotus eryngii chips |
| CN103549389A (en) * | 2013-10-28 | 2014-02-05 | 张路 | Preparation method of sauced Pleurotus eryngii |
| CN103704676A (en) * | 2013-12-24 | 2014-04-09 | 福建顺味食品有限公司 | Pleurotus eryngii sauce and preparation method thereof |
| CN104621546A (en) * | 2013-11-08 | 2015-05-20 | 江苏学府生物工程有限公司 | Production method for instant pleurotus eryngii |
-
2018
- 2018-03-26 CN CN201810253891.XA patent/CN108741008A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028192A (en) * | 2010-12-06 | 2011-04-27 | 南京农业大学 | Method for producing instant pleurotus eryngii chips |
| CN103549389A (en) * | 2013-10-28 | 2014-02-05 | 张路 | Preparation method of sauced Pleurotus eryngii |
| CN104621546A (en) * | 2013-11-08 | 2015-05-20 | 江苏学府生物工程有限公司 | Production method for instant pleurotus eryngii |
| CN103704676A (en) * | 2013-12-24 | 2014-04-09 | 福建顺味食品有限公司 | Pleurotus eryngii sauce and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 裴斐等: "即食杏鲍菇片真空低温脱水工艺", 《食品科学》 * |
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Application publication date: 20181106 |