CN110786503A - Spicy pleurotus eryngii and preparation method thereof - Google Patents
Spicy pleurotus eryngii and preparation method thereof Download PDFInfo
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- 244000252132 Pleurotus eryngii Species 0.000 title claims abstract description 100
- 235000001681 Pleurotus eryngii Nutrition 0.000 title claims abstract description 100
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000004615 ingredient Substances 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 13
- 229960003080 taurine Drugs 0.000 claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 244000068988 Glycine max Species 0.000 claims abstract description 9
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 claims abstract description 9
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000008696 isoflavones Nutrition 0.000 claims abstract description 9
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 7
- 241000237502 Ostreidae Species 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 235000020636 oyster Nutrition 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 7
- 239000001509 sodium citrate Substances 0.000 claims abstract description 7
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 7
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 7
- 239000003549 soybean oil Substances 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 7
- 239000008158 vegetable oil Substances 0.000 claims abstract description 7
- 244000304337 Cuminum cyminum Species 0.000 claims abstract 2
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 46
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 33
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 33
- 239000004310 lactic acid Substances 0.000 claims description 23
- 235000014655 lactic acid Nutrition 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 238000002791 soaking Methods 0.000 claims description 20
- 230000001954 sterilising effect Effects 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 14
- 241000894006 Bacteria Species 0.000 claims description 12
- 238000010411 cooking Methods 0.000 claims description 12
- 239000012153 distilled water Substances 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 11
- 229930006000 Sucrose Natural products 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 238000011033 desalting Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000003672 processing method Methods 0.000 claims description 2
- 206010027146 Melanoderma Diseases 0.000 claims 1
- 235000019604 hot taste sensations Nutrition 0.000 claims 1
- 235000019654 spicy taste Nutrition 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000006872 improvement Effects 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
- 241000510672 Cuminum Species 0.000 description 5
- 241000722363 Piper Species 0.000 description 5
- 206010028980 Neoplasm Diseases 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 208000024172 Cardiovascular disease Diseases 0.000 description 3
- 210000004204 blood vessel Anatomy 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 241000233866 Fungi Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 230000001502 supplementing effect Effects 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 101100117236 Drosophila melanogaster speck gene Proteins 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000003687 soy isoflavones Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
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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
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The invention provides spicy pleurotus eryngii, wherein each 50kg of spicy pleurotus eryngii comprises the following ingredients in percentage by weight: 2-3% of salt, 3-4% of sugar, 1.2-1.3% of monosodium glutamate, 0.1-0.2% of cumin powder, 0.1-0.2% of pepper powder, 0.1-0.2% of sodium citrate, 2-3% of vegetable oil or soybean oil, 1.5-2% of oyster sauce, 0.5-1% of taurine and 0.1-0.2% of soybean isoflavone. The method ensures that the original taste and nutrition of the pleurotus eryngii are not lost to the maximum extent, and meanwhile, the preparation operation is relatively simple, the mass production is convenient, and the quality is stable. The product of the invention has good taste, can be matched with other dishes at will, and has delicious taste.
Description
Technical Field
The invention relates to the technical field of food, and particularly relates to spicy pleurotus eryngii and a preparation method thereof.
Background
Pleurotus eryngii, also called Pleurotus eryngii, is named because it has the flavor of almond and the fleshy taste of abalone. Is a new rare edible fungus variety which is successfully developed and cultivated in recent years and integrates edible, medicinal and dietetic functions. The pleurotus eryngii is rich in nutrition, is rich in protein, carbohydrate, vitamins and mineral substances such as calcium, magnesium, copper, zinc and the like, can improve the immunologic function of a human body, and has the effects of resisting cancers, reducing blood fat, moistening intestines and stomach, beautifying and the like on the human body. The pleurotus eryngii is not only a delicious food, but also a better health-care food, and the market of the pleurotus eryngii is increasingly wide at home and abroad.
Because the pleurotus eryngii is thick and hard, the ready-to-eat leisure fungus food cannot be prepared by taking the pleurotus eryngii as a main raw material in the market at present.
Disclosure of Invention
The invention provides spicy pleurotus eryngii and a preparation method thereof, and aims to provide the spicy pleurotus eryngii which is delicious and spicy by adding appropriate amount of taurine and soybean isoflavone, has the effects of nutrition supplement, body performance enhancement, blood vessel softening, prevention of cancer, cardiovascular diseases and other diseases and has a health-care effect.
The invention provides spicy pleurotus eryngii, wherein each 50kg of spicy pleurotus eryngii comprises the following ingredients in percentage by weight: 2-3% of salt, 3-4% of sugar, 1.2-1.3% of monosodium glutamate, 0.1-0.2% of cumin powder, 0.1-0.2% of pepper powder, 0.1-0.2% of sodium citrate, 2-3% of vegetable oil or soybean oil, 1.5-2% of oyster sauce, 0.5-1% of taurine and 0.1-0.2% of soybean isoflavone.
The invention further protects a preparation method of the spicy pleurotus eryngii, which comprises the steps of soaking and desalting the qualified pleurotus eryngii raw materials, fermenting, mixing the raw materials with the ingredients in proportion, sterilizing and packaging to obtain the spicy pleurotus eryngii.
As a further improvement of the invention, the processing method of the qualified pleurotus eryngii raw material comprises the following steps: selecting Pleurotus eryngii with uniform size and no rotten head or black speck, cleaning, and shredding.
As a further improvement of the invention, the soaking desalination comprises the following steps:
s1, soaking qualified pleurotus eryngii raw materials in distilled water for 4-14 hours, and controlling the salt content to be 2-3 and the acidity to be 0.15-0.2;
s2, cleaning the soaked pleurotus eryngii, and removing impurities;
s3, cooking the pleurotus eryngii processed in the step S2 and then cooling;
s4, soaking the cooled pleurotus eryngii in distilled water, and then spin-drying and dehydrating.
As a further improvement of the invention, the cooking conditions are 95 ± 2 ℃ temperature and time: for 10 min.
As a further improvement of the invention, the fermentation process is to add lactic acid bacteria into dehydrated dried pleurotus eryngii shreds and ferment for 1-2 days at 35-40 ℃.
As a further improvement of the invention, the addition amount of the lactic acid bacteria is 1 wt%.
As a further improvement of the invention, the weight parts of citric acid, acetic acid, lactic acid, white sugar, wine, salt and water are 4-10 parts, 50-100 parts, 4-10 parts, 10-15 parts, 20-25 parts and 30-50 parts per 1000 parts of pleurotus eryngii shreds.
As a further improvement of the invention, the material mixing method comprises the steps of adding the prepared ingredients according to the proportion into the fermented pleurotus eryngii, and stirring for 10-20 min.
As a further improvement of the present invention, the sterilization conditions are temperature: 97 ℃ plus or minus 3 ℃ and time: and (3) 30 min.
The invention has the following beneficial effects: according to the spicy pleurotus eryngii and the preparation method thereof, a proper amount of taurine and soy isoflavone are added to obtain delicious spicy pleurotus eryngii, so that the spicy pleurotus eryngii has the effects of supplementing nutrition, enhancing the performance of organisms, softening blood vessels, being beneficial to preventing diseases such as cancers and cardiovascular diseases and also having a health-care effect;
the method ensures that the original taste and nutrition of the pleurotus eryngii are not lost to the maximum extent, and meanwhile, the preparation operation is relatively simple, the mass production is convenient, and the quality is stable. The product of the invention has good taste, can be matched with other dishes at will, and has delicious taste.
Detailed Description
The technical solutions in the embodiments of the present invention will be described clearly and completely below, and it should be apparent that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Every 50kg of spicy pleurotus eryngii comprises the following ingredients in percentage by weight: 2% of salt, 3% of sugar, 1.2% of monosodium glutamate, 0.1% of cumin powder, 0.1% of pepper powder, 0.1% of sodium citrate, 2% of vegetable oil or soybean oil, 1.5% of oyster sauce, 0.5% of taurine and 0.1% of soybean isoflavone.
The method comprises the following steps: soaking and desalting:
s1, soaking qualified pleurotus eryngii raw materials in distilled water for 4 hours, and controlling the salinity to be 2 and the acidity to be 0.15;
s2, cleaning the soaked pleurotus eryngii, and removing impurities;
s3, cooking the pleurotus eryngii processed in the step S2 and then cooling; the cooking conditions are 95 +/-2 ℃ and time: 10 min;
s4, soaking the cooled pleurotus eryngii in distilled water, and then spin-drying and dehydrating.
Step two, fermentation: adding citric acid, acetic acid, lactic acid, white sugar, wine, salt, water and lactic acid bacteria into the dehydrated dried pleurotus eryngii strips, wherein the addition amount of the lactic acid bacteria is 1 wt%, adding 4 parts, 50 parts, 4 parts, 10 parts, 20 parts and 30 parts of citric acid, acetic acid, lactic acid, white sugar, wine, salt and water into every 1000 parts of the dried pleurotus eryngii strips by weight, and fermenting for 1 day at the fermentation temperature of 35 ℃.
Step three, mixing materials: adding the prepared ingredients into the fermented pleurotus eryngii according to the proportion, and stirring for 10 min.
Step four, sterilization: and sterilizing and packaging the pleurotus eryngii after the materials are mixed to obtain the spicy pleurotus eryngii. The sterilization conditions were temperature: 97 ℃ plus or minus 3 ℃ and time: and (3) 30 min.
Example 2
Every 50kg of spicy pleurotus eryngii comprises the following ingredients in percentage by weight: 3% of salt, 4% of sugar, 1.3% of monosodium glutamate, 0.2% of cumin powder, 0.2% of pepper powder, 0.2% of sodium citrate, 3% of vegetable oil or soybean oil, 2% of oyster sauce, 1% of taurine and 0.2% of soybean isoflavone.
The method comprises the following steps: soaking and desalting:
s1, soaking qualified pleurotus eryngii raw materials in distilled water for 14 hours, and controlling the salinity to be 3 and the acidity to be 0.2;
s2, cleaning the soaked pleurotus eryngii, and removing impurities;
s3, cooking the pleurotus eryngii processed in the step S2 and then cooling; the cooking conditions are 95 +/-2 ℃ and time: 10 min;
s4, soaking the cooled pleurotus eryngii in distilled water, and then spin-drying and dehydrating.
Step two, fermentation: adding citric acid, acetic acid, lactic acid, white sugar, wine, salt, water and lactic acid bacteria into the dehydrated dried pleurotus eryngii strips, wherein the addition amount of the lactic acid bacteria is 1 wt%, adding 10 parts, 100 parts, 10 parts, 15 parts, 25 parts and 50 parts of citric acid, acetic acid, lactic acid, white sugar, wine, salt and water into every 1000 parts of the dried pleurotus eryngii strips by weight, and fermenting at the fermentation temperature of 40 ℃ for 1-2 days.
Step three, mixing materials: adding the prepared ingredients into the fermented pleurotus eryngii according to the proportion, and stirring for 20 min.
Step four, sterilization: and sterilizing and packaging the pleurotus eryngii after the materials are mixed to obtain the spicy pleurotus eryngii. The sterilization conditions were temperature: 97 ℃ plus or minus 3 ℃ and time: and (3) 30 min.
Example 3
Every 50kg of spicy pleurotus eryngii comprises the following ingredients in percentage by weight: 2.5 percent of salt, 3.5 percent of sugar, 1.25 percent of monosodium glutamate, 0.5 percent of cumin powder, 0.15 percent of pepper powder, 0.15 percent of sodium citrate, 2.5 percent of vegetable oil or soybean oil, 1.7 percent of oyster sauce, 0.7 percent of taurine and 0.15 percent of soybean isoflavone.
The method comprises the following steps: soaking and desalting:
s1, soaking qualified pleurotus eryngii raw materials in distilled water for 8 hours, and controlling the salinity to be 2.5 and the acidity to be 0.17;
s2, cleaning the soaked pleurotus eryngii, and removing impurities;
s3, cooking the pleurotus eryngii processed in the step S2 and then cooling; the cooking conditions are 95 +/-2 ℃ and time: 10 min;
s4, soaking the cooled pleurotus eryngii in distilled water, and then spin-drying and dehydrating.
Step two, fermentation: citric acid, acetic acid, lactic acid, white sugar, wine, salt, water and lactic acid bacteria are added into the dehydrated dried pleurotus eryngii strips, wherein the addition amount of the lactic acid bacteria is 1 wt%, the weight parts of the citric acid, the acetic acid, the lactic acid, the white sugar, the wine, the salt and the water are 7 parts, 65 parts, 8 parts, 12 parts, 23 parts and 40 parts per 1000 parts of the pleurotus eryngii strips, and the fermentation temperature is 37 ℃ for fermentation for 1.5 days.
Step three, mixing materials: adding the prepared ingredients into the fermented pleurotus eryngii, and stirring for 15 min.
Step four, sterilization: and sterilizing and packaging the pleurotus eryngii after the materials are mixed to obtain the spicy pleurotus eryngii. The sterilization conditions were temperature: 97 ℃ plus or minus 3 ℃ and time: and (3) 30 min.
Example 4
Every 50kg of spicy pleurotus eryngii comprises the following ingredients in percentage by weight: 5% of salt, 1% of sugar, 3% of monosodium glutamate, 1% of cumin powder, 1% of pepper powder, 2% of sodium citrate, 5% of vegetable oil or soybean oil, 1% of oyster sauce, 2% of taurine and 0.5% of soybean isoflavone.
The method comprises the following steps: soaking and desalting:
s1, soaking qualified pleurotus eryngii raw materials in distilled water for 8 hours, and controlling the salinity to be 2.5 and the acidity to be 0.17;
s2, cleaning the soaked pleurotus eryngii, and removing impurities;
s3, cooking the pleurotus eryngii processed in the step S2 and then cooling; the cooking conditions are 95 +/-2 ℃ and time: 10 min;
s4, soaking the cooled pleurotus eryngii in distilled water, and then spin-drying and dehydrating.
Step two, fermentation: citric acid, acetic acid, lactic acid, white sugar, wine, salt, water and lactic acid bacteria are added into the dehydrated dried pleurotus eryngii strips, wherein the addition amount of the lactic acid bacteria is 1 wt%, the weight parts of the citric acid, the acetic acid, the lactic acid, the white sugar, the wine, the salt and the water are 7 parts, 65 parts, 8 parts, 12 parts, 23 parts and 40 parts per 1000 parts of the pleurotus eryngii strips, and the fermentation temperature is 37 ℃ for fermentation for 1.5 days.
Step three, mixing materials: adding the prepared ingredients into the fermented pleurotus eryngii, and stirring for 15 min.
Step four, sterilization: and sterilizing and packaging the pleurotus eryngii after the materials are mixed to obtain the spicy pleurotus eryngii. The sterilization conditions were temperature: 97 ℃ plus or minus 3 ℃ and time: and (3) 30 min.
Test example 1
The spicy pleurotus eryngii prepared in the embodiments 1-4 of the invention and the similar products sold in the market are subjected to performance tests, and the results are shown in table 1.
TABLE 1
The spicy pleurotus eryngii prepared in the embodiments 1-3 of the invention has good brightness, rich fragrance, fine and smooth taste and rich elasticity, and is obviously superior to similar products sold in the market. Compared with the example 3, the formula of the invention has the advantages that the proportion of the raw materials is not in the range specified by the invention, the brightness is poorer, the mouthfeel is not better than that of the example 3, and the formula has better effect.
Compared with the prior art, the spicy pleurotus eryngii has the advantages that the proper amount of taurine and soybean isoflavone is added, so that the delicious spicy pleurotus eryngii has the effects of supplementing nutrition, enhancing the performance of organisms, softening blood vessels, preventing diseases such as cancer, cardiovascular diseases and the like, and also has the health-care effect;
the method ensures that the original taste and nutrition of the pleurotus eryngii are not lost to the maximum extent, and meanwhile, the preparation operation is relatively simple, the mass production is convenient, and the quality is stable. The product of the invention has good taste, can be matched with other dishes at will, and has delicious taste.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. The spicy pleurotus eryngii is characterized in that each 50kg of spicy pleurotus eryngii comprises the following ingredients in percentage by weight: 2-3% of salt, 3-4% of sugar, 1.2-1.3% of monosodium glutamate, 0.1-0.2% of cumin powder, 0.1-0.2% of pepper powder, 0.1-0.2% of sodium citrate, 2-3% of vegetable oil or soybean oil, 1.5-2% of oyster sauce, 0.5-1% of taurine and 0.1-0.2% of soybean isoflavone.
2. A preparation method of spicy pleurotus eryngii is characterized by comprising the steps of soaking and desalting qualified pleurotus eryngii raw materials, fermenting, mixing the raw materials with auxiliary materials in proportion, sterilizing and packaging to obtain the spicy pleurotus eryngii.
3. The preparation method of spicy pleurotus eryngii according to claim 2, wherein the processing method of the qualified pleurotus eryngii raw materials comprises the following steps: selecting Pleurotus eryngii with uniform size and no rotten head or black spot, cleaning, and shredding.
4. The method for preparing spicy pleurotus eryngii according to claim 2, wherein the soaking and desalting comprise the following steps:
s1, soaking qualified pleurotus eryngii raw materials in distilled water for 4-14 hours, and controlling the salt content to be 2-3 and the acidity to be 0.15-0.2;
s2, cleaning the soaked pleurotus eryngii, and removing impurities;
s3, cooking the pleurotus eryngii processed in the step S2 and then cooling;
s4, soaking the cooled pleurotus eryngii in distilled water, and then spin-drying and dehydrating.
5. The preparation method of spicy pleurotus eryngii according to claim 4, wherein the cooking conditions are 95 ± 2 ℃ for: for 10 min.
6. The method for preparing Pleurotus eryngii with spicy taste according to claim 2, wherein the fermentation process comprises adding citric acid, acetic acid, lactic acid, white sugar, wine, salt, water and lactic acid bacteria to dehydrated dried Pleurotus eryngii strips, and fermenting at 35-40 deg.C for 1-2 days.
7. The method for preparing spicy pleurotus eryngii according to claim 6, wherein the lactic acid bacteria is added in an amount of 1 wt%.
8. The method for preparing Pleurotus eryngii with hot taste according to claim 6, wherein the weight parts of citric acid, acetic acid, lactic acid, white sugar, wine, salt and water are 4-10 parts, 50-100 parts, 4-10 parts, 10-15 parts, 20-25 parts and 30-50 parts per 1000 parts of shredded Pleurotus eryngii.
9. The preparation method of spicy pleurotus eryngii according to claim 2, wherein the material mixing method comprises the steps of adding proportioned ingredients into fermented pleurotus eryngii, and stirring for 10-20 min.
10. The preparation method of spicy pleurotus eryngii according to claim 2, wherein the sterilization conditions are temperature: 97 ℃ plus or minus 3 ℃ and time: and (3) 30 min.
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