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Pleurotus eryngii paste and preparation method thereof

A technology of oyster mushroom sauce and Pleurotus eryngii, which is applied in food preparation, application, food science, etc., can solve the problems of unfavorable taste of Pleurotus eryngii and damage the cell fiber structure of Pleurotus eryngii, so as to improve the taste and nutritional value , easy to absorb by the human body, and reduce costs

Inactive Publication Date: 2015-03-25
HUANGCHUAN JOGOSPRING AGRI SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Edible mushroom sauce products currently on the market, take mushroom sauce as the mainstream, but edible fungus sauce produced with Pleurotus eryngii as raw material is rare; Bacteria and other processing techniques destroy the fiber structure of Pleurotus eryngii cells, which is not conducive to maintaining the unique smooth and tender taste of Pleurotus eryngii in Pleurotus eryngii sauce products

Method used

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  • Pleurotus eryngii paste and preparation method thereof
  • Pleurotus eryngii paste and preparation method thereof
  • Pleurotus eryngii paste and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0029] This embodiment provides a Pleurotus eryngii sauce, which is prepared according to the following raw materials in parts by weight: 600 parts of fresh Pleurotus eryngii, 100 parts of soybean paste, 100 parts of edible soybean oil, 50 parts of beef extract, fresh 20 parts of chopped pepper, 20 parts of crushed peanuts, 20 parts of carrots, 20 parts of tempeh, 4 parts of edible salt, 5 parts of pepper powder, 2 parts of chili powder, 2 parts of onion powder, 4 parts of ginger powder, 2 parts of garlic powder, sesame seeds 3 parts of powder and 4 parts of white granulated sugar are mixed spices, and 0.75 part of potassium sorbate.

[0030] The preparation method of above-mentioned Pleurotus eryngii sauce comprises the following steps:

[0031] (1) Material preparation: Pre-cool fresh Pleurotus eryngii at 0-4°C to make the quality of the raw material Pleurotus eryngii more compact. Pour the pre-cooled and preserved Pleurotus eryngii evenly into the fruit and vegetable cleani...

Embodiment 2

[0040] The Pleurotus eryngii sauce provided in this example and its preparation method are basically the same as the Pleurotus eryngii sauce provided in Example 1 and its preparation method, the difference is that the Pleurotus eryngii sauce provided in this example is based on the following raw materials in parts by weight Prepared: 650 parts of fresh Pleurotus eryngii, 120 parts of soybean paste, 120 parts of edible soybean oil, 60 parts of beef paste, 40 parts of fresh chopped pepper, 35 parts of crushed peanuts, 25 parts of carrots, 30 parts of tempeh, 5 parts of edible salt , spices mixed with 6 parts of pepper powder, 3 parts of chili powder, 3 parts of onion powder, 2 parts of ginger powder, 3 parts of garlic powder, 4 parts of sesame powder and 3 parts of white granulated sugar, and 0.6 part of potassium sorbate.

Embodiment 3

[0042] The Pleurotus eryngii sauce provided in this example is formulated according to the following raw materials in parts by weight: 700 parts of fresh pleurotus eryngii, 150 parts of soybean paste, 150 parts of edible soybean oil, 70 parts of beef extract, 30 parts of fresh chopped pepper, peanut 30 parts crushed, 30 parts carrot, 30 parts tempeh, 7 parts edible salt, 3 parts pepper powder, 3 parts chili powder, 2 parts onion powder, 2 parts ginger powder, 2 parts garlic powder, 3 parts sesame powder and white sugar 2 parts of prepared spices, and 0.5 part of potassium sorbate.

[0043] The preparation method of the Pleurotus eryngii sauce provided in this example is basically the same as in Example 1, the difference is that in the step (1), the Pleurotus eryngii is cut into 6-8 mm particles by a vegetable cutter ; In the step (2), the pleurotus eryngii particles were squeezed for about 15 minutes, and the pleurotus eryngii particles after vacuum dehydration were chopped in...

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Abstract

The invention provides pleurotus eryngii paste. The pleurotus eryngii paste is prepared from the following raw materials in parts by weight: 600-800 parts of fresh pleurotus eryngii, 100-200 parts of soybean paste, 100-200 parts of edible oil, 50-100 parts of beef extract, 20-50 parts of chopped chili, 20-50 parts of mashed peanuts, 20-50 parts of carrots, 20-50 parts of fermented soybeans, 4-10 parts of edible salt, 14-35 parts of spices and 0.5-1 part of a food additive. The invention provides a preparation method of the pleurotus eryngii paste. The invention provides a preparation method of the pleurotus eryngii paste. The method comprises the following steps: carrying out dehydration and chopping treatment on pleurotus eryngii particles which are not blanched; and carrying out rolling treatment on the pleurotus eryngii particles and the other raw materials so as to enable the crushed pleurotus eryngii particles to sufficiently absorb the flavors of various auxiliary materials and spices. The seasoning absorption efficiency and the sterilization efficiency in a frying process are improved and a high-temperature sterilization link is omitted; and the pleurotus eryngii paste prepared by the method keeps a unique smooth and tender mouth feel of pleurotus eryngii.

Description

technical field [0001] The invention relates to the technical field of deep processing of pleurotus eryngii, in particular to a pleurotus eryngii sauce and a preparation method thereof. Background technique [0002] The meat of Pleurotus eryngii is delicate, tender, smooth and refreshing. It is rich in various amino acids, proteins, carbohydrates, vitamins, calcium, magnesium, copper, zinc and other minerals. and beauty effects. [0003] Edible mushroom sauce products currently on the market, take mushroom sauce as the mainstream, but edible fungus sauce produced with Pleurotus eryngii as raw material is rare; Bacteria and other processing techniques destroy the fiber structure of Pleurotus eryngii cells, which is not conducive to maintaining the unique smooth and tender taste of Pleurotus eryngii in Pleurotus eryngii sauce products. Contents of the invention [0004] In view of this, it is necessary to provide a pleurotus eryngii sauce and a preparation method thereof t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/28A23L31/00A23L33/10
CPCA23L31/00A23L27/60
Inventor 李龙李直鸿吴勇耿立任思凝黄培玲
Owner HUANGCHUAN JOGOSPRING AGRI SCI & TECH
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