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Making method of sour and hot agrocybe cylindracea

A production method and tea tree mushroom technology are applied in the directions of food preparation, food preservation, fruit and vegetable preservation, etc., which can solve the problem that tea tree mushrooms are not easy to store, and achieve the effects of texture and elasticity, rich nutrition and strong fragrance.

Inactive Publication Date: 2015-11-18
夏华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that tea tree mushroom is not easy to store, and to provide a method for making hot and sour tea tree mushroom

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of preparation method of hot and sour tea tree mushroom, concrete operation steps are:

[0018] (1) Material selection: choose fresh tea tree mushrooms with a handle length of 15-20 cm, a cover diameter of 1-2 cm, unopened umbrellas, complete mushroom bodies, normal color, and no pests and diseases;

[0019] (2) Rinsing: After removing impurities and roots, the picked fresh mushrooms are rinsed with 0.06~0.12% dilute salt water in time to keep the mushroom color normal;

[0020] (3) Blanching: After rinsing the mushroom body, take it out in time and put it into boiling water containing 0.2~0.4% citric acid for blanching to kill harmful microorganisms on the mushroom body, destroy the activity of enzymes in the mushroom body, stabilize the color and soften the tissue , blanching for 8-12 minutes, it is advisable to cook the mushroom body thoroughly;

[0021] (4) Dressing: Immediately put the blanched mushrooms into flowing water and cool for 10-20 minutes to cool...

Embodiment 2

[0027] A kind of preparation method of hot and sour tea tree mushroom, concrete operation steps are:

[0028] (1) Material selection: choose fresh tea tree mushrooms with a handle length of 20 cm, a cover diameter of 1.5 cm, unopened umbrellas, complete mushroom bodies, normal color, and no pests or diseases;

[0029] (2) Rinsing: After removing impurities and roots, the picked fresh mushrooms are rinsed with 0.5% dilute salt water in time to keep the mushroom color normal;

[0030] (3) Blanching: After rinsing the mushroom body, take it out in time and put it into boiling water containing 0.1~0.3% citric acid for blanching to kill harmful microorganisms on the mushroom body, destroy the activity of enzymes in the mushroom body, stabilize the color and soften the tissue , blanching for 20 minutes, it is advisable to cook the mushroom body thoroughly;

[0031] (4) Dressing: Immediately put the blanched mushrooms into flowing water and cool for 30 minutes to cool the mushroom b...

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PUM

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Abstract

The invention discloses a making method of sour and hot agrocybe cylindracea, and belongs to the field of food processing. The making method is characterized by adopting the following processing technology flows: selecting fresh agrocybe cylindracea, rinsing the selected agrocybe cylindracea, blanching the rinsed agrocybe cylindracea, trimming the blanched agrocybe cylindracea, preserving the trimmed agrocybe cylindracea, airing the preserved agrocybe cylindracea, compounding the aired agrocybe cylindracea with seasonings, storing the agrocybe cylindracea compounded with the seasonings so as to obtain mature sour and hot agrocybe cylindracea, packing the mature sour and hot agrocybe cylindracea in bags, pumping the bags, sealing the bags, disinfecting the sealed bags in which the mature sour and hot agrocybe cylindracea is loaded, cooling the disinfected bags, performing heat preservation, performing inspection and obtaining finished products. The agrocybe cylindracea made by the making method disclosed by the invention has the benefits that the products are rich in fragrance, moderate in sour and hot taste, and soft and elastic in texture, and has the fragrant and fresh flavor of the agrocybe cylindracea. The sour and hot agrocybe cylindracea not only is rich in nutrition and lysine, can promote the intelligence development of children, and also has the efficacies of restraining the rising of the blood fat, reducing cholesterol, and preventing and treating cardiovascular diseases and cerebrovascular diseases.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for preparing hot and sour tea tree mushroom. Background technique [0002] The tea tree cover is tender and crisp, with pure and fragrant taste and excellent taste. It can be cooked into various delicacies. Its nutritional value exceeds other edible fungi such as shiitake mushrooms, and it belongs to high-grade edible fungi. It is rich in protein and various trace elements necessary for human body. The tea tree mushroom is tender and sweet, the dried mushroom is delicious and full of aroma, it is suitable for cooking, boiling, frying and frying, and it can become a delicacy with meat and vegetables. It is a pure food that combines high protein, low fat, low sugar and health care Natural pollution-free health-care edible fungus. Tea tree mushroom is also a health food for preventing colds, lowering cholesterol, preventing liver cirrhosis and having anticancer effects. [00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/153A23L1/28
Inventor 夏华
Owner 夏华
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