Preparation method of lentinus edodes and hemerocallis citrina Baroni marinated eggs
A technology of day lily and shiitake mushrooms, which is applied in food preparation, food ingredients as taste improvers, food science, etc., can solve the problems of general taste, etc., and achieve the effect of rich nutritional value, strong fragrance and delicious taste
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[0013] A preparation method of shiitake mushrooms and day lily marinated eggs, comprising the following steps:
[0014] Step 1. Select egg raw materials with uniform weight and size. First, put the egg raw materials in a steamer and steam them for 30 minutes at a temperature of 105-110°C and a pressure of 0.2 MPa. After steaming, dry them at room temperature for 8- After 14 hours, put the eggs after airing on the vibrating sieve, vibrate for 3-4 minutes, then peel off the shells to obtain the boiled egg material, and set aside;
[0015] Step 2. Take the raw materials of shiitake mushrooms and day lily with a weight ratio of 1:1, mix and wash them, soak them in water at a temperature of 80-100°C for 30 minutes, drain them after soaking, slice the shiitake mushrooms, and put them in a marinated pot. The weight ratio of shiitake mushrooms, day lily, pork bones, marinade and water is 30:10:1:80. Add the pig bones, marinade and water. The pig bones are heated with clean water to re...
Embodiment 1
[0022] A preparation method of shiitake mushrooms and day lily marinated eggs, comprising the following steps:
[0023] Step 1. Select egg raw materials with uniform weight and size. First, put the egg raw materials in a steamer and steam them for 30 minutes at a temperature of 105-110°C and a pressure of 0.2 MPa. After steaming, let them air dry at room temperature for 8 hours. Then put the eggs after drying in the air on the vibrating sieve, vibrate for 3-4 minutes, then peel off the shell to obtain the boiled egg material, and set aside;
[0024] Step 2. Take the raw materials of shiitake mushrooms and day lily with a weight ratio of 1:1, mix and wash them, soak them in water at a temperature of 80°C for 30 minutes, drain them after soaking, slice the shiitake mushrooms, and put them in a marinated pot. The weight ratio of vegetables, pork bones, marinade and water is 30:10:1:80. Add pork bones, marinade and water. Pork bones are obtained by heating pig bones with clean wat...
Embodiment 2
[0028] A preparation method of shiitake mushrooms and day lily marinated eggs, comprising the following steps:
[0029] Step 1. Select egg raw materials with uniform weight and size. First, put the egg raw materials in a steamer and steam them for 30 minutes at a temperature of 105-110°C and a pressure of 0.2 MPa. After steaming, dry them at room temperature for 10 hours. Then put the eggs after drying in the air on the vibrating sieve, vibrate for 3-4 minutes, then peel off the shell to obtain the boiled egg material, and set aside;
[0030] Step 2. Take the raw materials of shiitake mushrooms and day lily with a weight ratio of 1:1, mix and wash them, soak them in water at a temperature of 90°C for 30 minutes, drain them after soaking, slice the shiitake mushrooms, and put them in a marinated pot. The weight ratio of vegetables, pork bones, marinade and water is 30:10:1:80. Add pork bones, marinade and water. Pork bones are obtained by heating pig bones with clean water and ...
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