Needle mushroom with pickled peppers and preparation method thereof

Abstract

The invention discloses a needle mushroom with pickled peppers and a preparation method of the needle mushroom. The preparation method comprises the following steps of: preparation of pickled pepper liquid from the following raw materials in parts by weight: 40-45 parts of fresh rod chilli, 35-40 parts of saline with the concentration of 10-12 percent, 10-13 parts of vinegar, 8-10 parts of pickle salt, 0.5-0.8 part of sugar, 0.4-0.6 part of white spirit and 0.1-0.2 part of pepper, namely, adding the pickle salt, the sugar, the white spirit and the pepper into the saline and uniformly stirring, then adding the fresh rod chilli and soaking for 15-30 days to prepare the pickled paper liquid; pretreatment of needle mushroom, namely, removing a non-edible part of a culture medium from the fresh needle mushroom, cleaning the needle mushroom, and carrying out vacuum microwave heating treatment on the needle mushroom, wherein the vacuum microwave heating treatment conditions are as follows: the vacuum degree is 70-80kpa, the temperature is 50-60 DEG C, the microwave power is 0.6-0.8kw, the heating time is 10-15 minutes; and mixing and soaking, namely mixing the prepared pickled pepper liquid and the needle mushroom subjected to vacuum microwave heating according to a weight ratio of 1: (4-6), soaking for 10-15 hours in a sealing manner, and carrying out package and sterilization to obtain the needle mushroom with pickled peppers. The needle mushroom with pickled peppers disclosed by the invention is bright in color and good in mouthfeel; and nutritional ingredients of the needle mushroom can be well reserved.

Description

Technical field [0001] The invention relates to the field of food, in particular to pickled enoki mushrooms and a preparation method thereof. Background technique [0002] As we all know, Flammulina velutipes is extremely nutritious, with high protein, fat, amino acid and trace elements content. In addition, it also contains a lot of vitamins and amino acids, especially lysine and arginine. Flammulina velutipes has the ability to strengthen the body's resistance to cancer cells, and it has a significant effect on resisting fatigue and improving the body's immunity. And the zinc content is relatively high, which has a good promoting effect on enhancing intelligence, especially for children's height and intellectual development. Regular consumption of Flammulina velutipes can also lower cholesterol, prevent liver diseases and gastrointestinal ulcers, enhance the body's righteousness, and prevent disease and fitness. The traditional process of preparing Flammulina velutipes food ...

AI Technical Summary

Problems solved by technology

In the traditional process of preparing Flammulina velutipes food, it generally includes treatment processes such as greening, blanching and / or boiling, which will destroy the water-soluble and heat-sensitive nutrients in Flammulina velutipes, which will have a great impact on the nutritional value of the product

At the same time, these processes also destroy the pectin-type hydrophilic substances contained in Flammulina velutipes, soften the tissue, and lower the crispness of the product. In order to obtain a crisper taste, hardening treatment is also required. Not only the process is numerous, It also has a certain influence on the color and taste of the product.

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