CN1695490A - Hot pepper in oil of Termite mushroom and preparation method - Google Patents
Hot pepper in oil of Termite mushroom and preparation method Download PDFInfo
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- CN1695490A CN1695490A CNA2005102003698A CN200510200369A CN1695490A CN 1695490 A CN1695490 A CN 1695490A CN A2005102003698 A CNA2005102003698 A CN A2005102003698A CN 200510200369 A CN200510200369 A CN 200510200369A CN 1695490 A CN1695490 A CN 1695490A
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- chicken fir
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Abstract
A health-care food for invigorating the function of stomach, treating pile and nyctalopia, and preventing cholelithiasis, hypertension and cardiovascular and cerebrovascular diseases is proportionally prepared from termite, plant oil, hot pepper and edible salt. Its advantages are good color, smell and taste, and rich nutrients (amino acids, vitamines, protein, trace elements, etc).
Description
Technical field:
The present invention relates to a kind of hot pepper in oil of Termite mushroom and preparation method thereof, belong to edible oil capsicum technical field.
Background technology:
The chicken fir belongs to Basidiomycetes, Agaricaceae, and summer, autumn rain season are born on the termitary in field.Taper shape when bacterium just has been unearthed, there is remarkable projection in central authorities after the exhibition, the dark brown or little yellow in surface, lamella white, little yellow when aging.The chicken fir is called as the king in the bacterium, and meat is tender and lovely, and the matter filament is white, and flavor is very beautiful, have beneficial stomach clear refreshing, control curative effect such as hemorrhoid.And being rich in various trace elements such as several amino acids, vitamin, protein and calcium, phosphorus, zinc, copper, potassium, sodium, manganese, is the wild bacterium of a kind of pure natural nutritious, delicious flavour.
Though the oily capsicum in the existing market is various in style, only make during most of preparation of product of capsicum, perhaps rely on and add the fragrance that artificial flavors increases oily capsicum, therefore the oily capsicum material of making is single, lacks natural fragrance.Shortcomings such as it is not high to exist nutritive value, and capsicum fragrance is not enough.
Summary of the invention:
The objective of the invention is to: hot pepper in oil of Termite mushroom of provide a kind of and be of high nutritive value, aromatic flavour, pure natural being made and preparation method thereof, the two fragrance and the nutrition of collybia albuminosa and capsicum is organically combined, produce the oily capsicum that has chicken fir natural flavor with the technology of uniqueness, to satisfy the demand in market.
The present invention is achieved in that hot pepper in oil of Termite mushroom, it is made by chicken fir, vegetable oil, capsicum and salt, and wherein the weight proportion of chicken fir, vegetable oil, capsicum and salt is: chicken fir 40～50, vegetable oil 100～150, capsicum 100～150, salt 2～8.
The preparation method of hot pepper in oil of Termite mushroom is; the chicken fir is cleaned; after being torn into fritter; the vegetable oil of putting into 150～180 ℃ of oil temperature boils, and adds salt, and treats that chicken fir water content is lower than at 20% o'clock; add the capsicum of pulverizing again; continue to boil, treat that the water content of chicken fir, capsicum is lower than truce in 5～8% o'clock, promptly get hot pepper in oil of Termite mushroom.
Its concrete preparation method is; the chicken fir is cleaned; drainage; then with the chicken fir needle; bar is torn into fritter; be divided into leaf; the bar branch is put, and after cleaning once more, pulls drainage out; vegetable oil is put into iron pan to be heated; earlier oily temperature rise to 250～300 ℃ are removed and given birth to flavor and other assorted flavors, cease fire, treat to put into when oily temperature drop is 150～180 ℃ chicken fir needle piece; flame enrichment boils; treat that chicken fir needle piece water content is 50% o'clock adding chicken fir bar piece, add salt again, continue to boil; the water content of waiting for the chicken fir is lower than at 20% o'clock; add the pimiento of pulverizing again and boil, treat the chicken fir at last; the pimiento water content is lower than truce in 5～8% o'clock, promptly gets hot pepper in oil of Termite mushroom.
The present invention compares with existing oily capsicum product, adopts unique preparation technology that collybia albuminosa and capsicum are organically combined, and is made into hot pepper in oil of Termite mushroom, has added the natural flavor of collybia albuminosa in oily capsicum.Not only guaranteed capsicum pure fragrance, dense, just, the characteristics that color is vivid, and aromatic flavour are rich in several amino acids, vitamin, protein, starch and various trace elements.Have clearly refreshing, control hemorrhoid, be good for the stomach, effect such as aid digestion, long-term edible eyesight, the treatment yctalopia that can also increase the people is improved cardiac function, and is hypoglycemic, alleviates curative effects such as cutaneous pain, and can prevent gall stone, hypertension, cardiovascular and cerebrovascular disease.Can be used for cooking dishes, and the flavouring of various cold dish, soup dish, wheaten food.
The specific embodiment:
Embodiments of the invention: fresh chicken fir 50 grams and fresh chilli 125 grams that come adopted are cleaned two to three times with pure water, chicken fir after rinsing well is put in the drainage container, again chicken fir needle, bar are torn into the fritter about 0.2～0.25 centimetre respectively, clean the back filter with pure water once more and do; Simultaneously the capsicum that cleans up is pulverized into thick chilli sauce and put into the not wooden container of drainage.Put into iron pan with quality plant oil 125 grams, add the deep fat temperature with fire, put into each 15 gram of ginger and garlic after oily temperature rise is to 250-300 ℃, explode the solid carbon dioxide branch, cease fire, that removes vegetable oil gives birth to flavor and the flavor of mixing, and then ginger and garlic is pulled out.Put into chicken fir needle piece when the oily temperature drop for the treatment of vegetable oil is 150--180 ℃, the temperature of flame enrichment rising oil cauldron boils, and treats to put into chicken fir bar piece when chicken fir needle piece water content is 50% left and right sides, and adds 4 gram salt, continues flame enrichment and boils.Treat that chicken fir water content is lower than at 20% o'clock and puts into the thick chilli sauce that 125 grams pulverize, flame enrichment heats up and boils once more, treats that chicken fir, capsicum water content are lower than truce in 5～8% o'clock, boil and obtain hot pepper in oil of Termite mushroom.
Claims (3)
1. hot pepper in oil of Termite mushroom, it is characterized in that: it is made by chicken fir, vegetable oil, capsicum and salt, and wherein the weight proportion of chicken fir, vegetable oil, capsicum and salt is: chicken fir 40～50, vegetable oil 100～150, capsicum 100～150, salt 2～8.
2. the preparation method of a hot pepper in oil of Termite mushroom as claimed in claim 1; it is characterized in that: the chicken fir is cleaned; after being torn into fritter; the vegetable oil of putting into 150～180 ℃ of oil temperature boils, and adds salt, and treats that chicken fir water content is lower than at 20% o'clock; add the capsicum of pulverizing again; continue to boil, treat that the water content of chicken fir, capsicum is lower than truce in 5～8% o'clock, promptly get hot pepper in oil of Termite mushroom.
3. the preparation method of hot pepper in oil of Termite mushroom according to claim 2; it is characterized in that: the chicken fir is cleaned; drainage; then with the chicken fir needle; bar is torn into fritter; be divided into leaf; the bar branch is put; after cleaning once more; pull drainage out; vegetable oil is put into iron pan to be heated; earlier oily temperature rise to 250～300 ℃ are removed and given birth to flavor and other assorted flavors, cease fire, treat to put into when oily temperature drop is 150～180 ℃ chicken fir needle piece; flame enrichment boils; treat that chicken fir needle piece water content is 50% o'clock adding chicken fir bar piece, add salt again, continue to boil; the water content of waiting for the chicken fir is lower than at 20% o'clock; add the pimiento of pulverizing again and boil, treat the chicken fir at last; the pimiento water content is lower than truce in 5～8% o'clock, promptly gets hot pepper in oil of Termite mushroom.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005102003698A CN1695490A (en) | 2005-07-04 | 2005-07-04 | Hot pepper in oil of Termite mushroom and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005102003698A CN1695490A (en) | 2005-07-04 | 2005-07-04 | Hot pepper in oil of Termite mushroom and preparation method |
Publications (1)
| Publication Number | Publication Date |
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| CN1695490A true CN1695490A (en) | 2005-11-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CNA2005102003698A Pending CN1695490A (en) | 2005-07-04 | 2005-07-04 | Hot pepper in oil of Termite mushroom and preparation method |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101919528A (en) * | 2010-06-22 | 2010-12-22 | 李兆荣 | Flavored bee pupa and Termitomyces albuminosus table dish and making method thereof |
| CN104757573A (en) * | 2015-03-16 | 2015-07-08 | 罗勇 | Bone ginseng made from collybia albuminosa and chicken meat with bones and a production method thereof |
| 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 |
| CN107647384A (en) * | 2017-10-25 | 2018-02-02 | 四川三点水生物科技有限公司 | The preparation method of one breeder fir oil |
| CN109527503A (en) * | 2018-12-03 | 2019-03-29 | 云南普莉姐农特产品有限公司 | The production method of wizened bacterium oil spicy |
| CN110050986A (en) * | 2019-05-20 | 2019-07-26 | 左汶骏 | One breeder fir sauce and preparation method thereof |
| CN111713684A (en) * | 2020-08-13 | 2020-09-29 | 西昌学院 | Collybia albuminosa pickles and preparation process thereof |
| CN112617173A (en) * | 2021-01-13 | 2021-04-09 | 贵州远鸿生物有限公司 | Mushroom sauce and preparation method thereof |
-
2005
- 2005-07-04 CN CNA2005102003698A patent/CN1695490A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101919528A (en) * | 2010-06-22 | 2010-12-22 | 李兆荣 | Flavored bee pupa and Termitomyces albuminosus table dish and making method thereof |
| CN101919528B (en) * | 2010-06-22 | 2012-08-22 | 李兆荣 | Flavored bee pupa and Termitomyces albuminosus table dish and making method thereof |
| CN104757573A (en) * | 2015-03-16 | 2015-07-08 | 罗勇 | Bone ginseng made from collybia albuminosa and chicken meat with bones and a production method thereof |
| 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 |
| CN107647384A (en) * | 2017-10-25 | 2018-02-02 | 四川三点水生物科技有限公司 | The preparation method of one breeder fir oil |
| CN109527503A (en) * | 2018-12-03 | 2019-03-29 | 云南普莉姐农特产品有限公司 | The production method of wizened bacterium oil spicy |
| CN110050986A (en) * | 2019-05-20 | 2019-07-26 | 左汶骏 | One breeder fir sauce and preparation method thereof |
| CN111713684A (en) * | 2020-08-13 | 2020-09-29 | 西昌学院 | Collybia albuminosa pickles and preparation process thereof |
| CN112617173A (en) * | 2021-01-13 | 2021-04-09 | 贵州远鸿生物有限公司 | Mushroom sauce and preparation method thereof |
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