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Method for producing flavorful flammulina velutipes leek flower paste

A production method and a technology for leek flower sauce, which are applied in food preparation, application, food science and other directions, can solve the problems of single taste and nutrition and high nitrite concentration, and achieve the effects of good taste, rich nutrition and enhanced adaptability

Active Publication Date: 2013-04-17
平南县科学技术情报研究所
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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The current processed products of Flammulina velutipes are mostly processed by simple drying or high-concentration salt dipping process, with single taste and nutrition, and high nitrite concentration. It is necessary to develop such products that are healthier and richer in flavor

Method used

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Examples

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Embodiment Construction

[0024] Rinse the fresh Flammulina velutipes and leek flowers in clean water, place them in a cool and ventilated place, and cut them into 1-3cm lengths until the surface moisture evaporates, and use them as the main raw materials for later use.

[0025] Remove the seeds of the red pepper, rinse with clean water and cut into 0.5-1cm size pieces, peel the ginger and garlic, wash and dry, mix and mash into ginger and garlic paste, wash the perilla leaves and cut into 1-2cm square pieces, According to perilla: ginger: garlic: the mass ratio configuration of green pepper=2:1:3:5, standby as auxiliary material.

[0026] According to the mass ratio of Flammulina velutipes: chive flower=2:1, it is made into a mixed main ingredient, adding 15% (mass ratio) of salt and 0.3% (mass ratio) of C a C l 2 , fully mixed evenly, and put into a pre-washed, sterilized and dried pickling vat, the filling capacity is 80% (volume ratio) of the total capacity of the pickling vat. During...

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Abstract

The invention relates to a method for producing a flavorful flammilina velutipes leek flower paste. According to the method, the materials including flammulina velutipes and leek flowers as the main materials, and perilla, ginger, garlic, chilli as the auxiliary materials are proportioned and pickled, and then are treated by using tea polyphenol in tea to reduce nitrite, and finally a healthful food with unique taste, which is carried conveniently for travel and used as an appetizer and has long shelf life, is obtained. According to the method, flammulina velutipes and leek flowers as the main materials are produced into flavorful food, and the paste has good taste and unique flavor and is nutritious; the paste has the functions of relieving nerves and eliminating the nervous mood due to the addition of perilla; and the paste has unique fresh mellow taste due to the addition of green tea juice, and the palatability is improved.

Description

technical field [0001] The invention relates to a production process of flavored pickles, in particular to a preparation method of flavored Flammulina velutipes mushroom and leek flower sauce, which belongs to the technical field of pickle production. Background technique [0002] Flammulina velutipes has another name called mushroom and Aureus trichostipe. It is a small toadstool with a small flower shape. Its fruiting body is slender and golden yellow or yellowish-brown very similar to day lily (day lily), so it is also commonly known as Flammulina velutipes. Flammulina velutipes is rich in nutrition, delicious in taste, and has various dietary and health care functions. It contains the essential amino acid composition of the human body more comprehensively. Among them, the content of lysine and arginine is particularly rich, and the content of zinc is high, which has a good effect on enhancing children's intellectual development, and plays a key role in improving the qua...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/28A23L1/218A23L19/20A23L27/60
Inventor 李卫旗
Owner 平南县科学技术情报研究所
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