Pleurotus eryngii and preparation method thereof

A technology for Pleurotus eryngii and Pleurotus eryngii, applied in the field of Pleurotus eryngii and its preparation, can solve the problems affecting food quality, appearance, uneven quality of finished products, unpleasant smell of products, etc. absorption effect

Active Publication Date: 2016-03-16
上海大山合菇粮生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, salted Pleurotus eryngii inevitably produces nitrosamines in its preparation process, which affects the quality and appearance of food and is harmful to human health
In addition, although the processing technology of salted pleurotus eryngii is relatively simple, the quality of the finished products of salted pleurotus eryngii on the market is uneven, and the short salting time will make the product appear unpleasant smell

Method used

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  • Pleurotus eryngii and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A preparation method of Pleurotus eryngii with Sansho pepper, which comprises the following steps:

[0043] (1) Mix the salted Pleurotus eryngii with a 0.01wt% sodium dithionite aqueous solution that is 3 times the mass of the salted Pleurotus eryngii, rinse and soak for 3 hours, and stir for 2 minutes at intervals of 30 minutes during the rinsing and soaking process. After rinsing and soaking, Drain, add 3 times the weight of the salted pleurotus eryngii with a 0.01wt% sodium dithionite aqueous solution for 2 hours, and stir for 2 minutes at intervals of 30 minutes during the secondary soaking process. After the second soaking is completed, the running water is screened and removed. Broken Pleurotus eryngii with a particle size of less than 4mm, get material A;

[0044] (2) Under the condition of water boiling, blanch material A with an equal mass of 0.04wt% citric acid aqueous solution for 5 minutes;

[0045] (3) Under the condition of water boiling, mix the blanched materi...

Embodiment 2

[0051] A preparation method of Pleurotus eryngii with Sansho pepper, which comprises the following steps:

[0052] (1) Mix the salted Pleurotus eryngii with a 0.015wt% sodium dithionite aqueous solution that is 3 times the mass of the salted Pleurotus eryngii, rinse and soak for 3 hours, and stir for 2 minutes every 30 minutes during the rinsing and soaking process. After rinsing and soaking, Drain, add 3 times the weight of the salted pleurotus eryngii with a 0.01wt% sodium dithionite aqueous solution for 2 hours, and stir for 2 minutes at intervals of 30 minutes during the secondary soaking process. After the second soaking is completed, the running water is screened and removed. Broken Pleurotus eryngii with a particle size of less than 4mm, get material A;

[0053] (2) Under the condition of water boiling, blanch material A for 8 minutes with a 0.04wt% citric acid aqueous solution of 1.5 times the mass of material A;

[0054] (3) Under water boiling conditions, mix the blanched ...

Embodiment 3

[0060] A preparation method of Pleurotus eryngii with Sansho pepper, which comprises the following steps:

[0061] (1) Mix the salted Pleurotus eryngii with a 0.015wt% sodium dithionite aqueous solution that is 3 times the quality of the salted Pleurotus eryngii, rinse and soak for 4 hours, and stir for 2 minutes at intervals of 30 minutes during the rinsing and soaking process. After rinsing and soaking, Drain, sift and wash with running water, and sift out broken pleurotus eryngii with a particle size of less than 4mm to obtain material A;

[0062] (2) Under the condition of water boiling, blanch material A with 0.04wt% citric acid aqueous solution of equal mass for 8 minutes;

[0063] (3) Under water boiling conditions, mix the blanched material A with the boiling juice at a mass ratio of 1:1, cook for 20 minutes, drain to remove the boiling juice, and obtain material B; wherein, the boiling juice includes the following mass percentages Minute:

[0064] White sugar

[0065] (4...

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Abstract

The invention discloses Japanese pepper processed pleurotus eryngii and a preparation method thereof. The method comprises the following steps: uniformly mixing salted pleurotus eryngii and a sodium hydrosulfite water solution; rinsing and immersing; discharging water and screening and washing by flow water to obtain a material A; under a water boiling condition, blanching the material A by using a citric acid water solution; under the water boiling condition, uniformly mixing the blanched material A with a boiling solution; boiling for 10-20 minutes; leaching to remove the boiling solution to obtain a material B; mixing the material B, Japanese peppers, potassium sorbate and D-erythorbic acid; filling and packaging in vacuum; and carrying out normal-pressure sterilization or normal-pressure interval sterilization to obtain the product. The preparation method of the Japanese pepper processed pleurotus eryngii is simple, is easy to operate and is suitable for large-scale industrial production; the flavor of the prepared Japanese pepper processed pleurotus eryngii is richer and mellower than that of traditional Japanese pepper processed pleurotus eryngii; the Japanese pepper processed pleurotus eryngii is tough in mouth feel and chewable, is nutritional and delicious and has good color and luster; the nutritional ingredients are easy to absorb and the product does contain nitrite and has a long guarantee period.

Description

Technical field [0001] The invention relates to a kind of Pleurotus eryngii and a preparation method thereof. Background technique [0002] Pleurotus eryngii is a new species of rare edible fungus that has been successfully developed and cultivated, integrating edible, medicinal and dietetic use. The mushroom body has the aroma of almonds, the meat is plump, the taste is fresh and tender, the taste is fragrant, and the nutrition is rich. It can cook dozens of delicious dishes. It also has the effects of lowering blood lipids, lowering cholesterol, promoting gastrointestinal digestion, enhancing the body's immunity, and preventing cardiovascular diseases. It is very popular with people. The market price is 3-5 times higher than that of oyster mushrooms. [0003] Pleurotus eryngii is rich in nutrition, rich in protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper, zinc, etc. Each 100g of pleurotus eryngii contains: 31.00 calories, 8.30g carbohydrates, 0.10...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L31/00
CPCA23L31/00
Inventor 毛传福赵文华余瑞鑫杨冬于清华
Owner 上海大山合菇粮生物科技有限公司
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