Delicious bolete food and its production

Abstract

The invention is concerned with boletus edulis food, the compounding is: boletus edulis is 500, salt is 5 - 10, oil is 5 - 15, spice is 0.2 - 3. The making method is: (1) mixes materials; (2) cleans boletus edulis; (3) adds salt into boletus edulis until becoming soft and strip, dehydrates to get half dehydrating stuff that the weight of boletus edulis is 25% - 45%; (4) adds oil and spice into the half dehydrating stuff, mixing; (5) subpackage, vacuumize, heating sealing, steams half to two hours by the temperature 100 centigrade to 110 centigrade.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a boletus food and a production method thereof. Background technique [0002] The meat of boletus is tender, delicious, and rich in nutrition. The dry product contains 22.6% amino acids and 29.7% protein, of which 7 are essential amino acids for the human body. It also has certain medicinal value and health care functions. There is a good market prospect. [0003] Fresh porcini mushrooms are crisp, tender and brittle, and after harvesting, their life activities continue, and enzymatic activities can easily lead to quality deterioration, so salting or dehydration and drying methods have become the main processing methods besides fresh sales. [0004] The salting method includes high-temperature boiling to inactivate enzymes, soaking in saturated salt water for dehydration, and then salting. The method is simple and easy to operate, and it plays a role in ...

AI Technical Summary

Problems solved by technology

[0005] The dry product obtained by drying and dehydrating method has less nutritional loss, but because most of the bound water in the mushroom body is removed, it is difficult to recover when cooking, which affects the taste