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Chili hyphae and manufacturing method thereof

The technology of mycelium and pepper is applied in the field of pepper mycelium and its production, which can solve the problems of food safety and single taste, and achieve the effect of convenient eating and delicious taste.

Inactive Publication Date: 2017-08-11
贵州鸿霖农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, bamboo shoot products in the market have similar positioning and single taste, which cannot meet the requirements of many consumers, and food safety problems occur from time to time. Therefore, a kind of instant fungus with unique taste, natural safety, and convenient consumption has been developed. Will become a new bright spot in mushroom processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A preparation method of capsicum mycelia, comprising the following steps:

[0017] (1) Preparation of edible mycelia: select 120Kg of fresh bacteria with bright color and no pests and diseases, cut them into mycelia with a length of 3cm and a width of 0.7mm, and set them aside;

[0018] (2) Preparation: Put 3Kg of peanuts in a frying pan, fry them repeatedly for 10 minutes at 100°C until the peanuts are cooked, remove the skin of the cooked peanuts and place them in a crusher to crush the peanuts into granules. spare;

[0019] (3) Pickling: Put the edible mycelium prepared in step (1) into a container, add 12Kg of chili noodles, 0.5Kg of salt, 0.5Kg of pepper, and 0.2Kg of monosodium glutamate, and marinate for 14 minutes, then set aside;

[0020] (4) Frying: Fry the marinated mycelium in step (3) at 100°C for 7 minutes, remove it, put it into the wok again and fry for 5 minutes, add 6Kg of spicy oil, 0.3Kg of sesame and Continue frying the peanuts prepared in step (2...

Embodiment 2

[0022] A preparation method of capsicum mycelia, comprising the following steps:

[0023] (1) Preparation of edible mycelium: select 110Kg of fresh bacteria with bright color and no pests and diseases, cut into mycelium with a length of 3.5cm and a width of 0.6mm, and set aside;

[0024] (2) Preparation: Put 4Kg of peanuts in a frying pan and fry them repeatedly for 11 minutes at a temperature of 99°C. After the peanuts are cooked, remove the skin of the cooked peanuts and place them in a crusher to crush the peanuts into granules. spare;

[0025] (3) Pickling: put the edible mycelia prepared in step (1) into a container, add 11Kg of chili noodles, 0.6Kg of salt, 0.4Kg of pepper, and 0.3Kg of monosodium glutamate and marinate for 12 minutes, then set aside;

[0026] (4) Frying: Fry the marinated mycelium in step (3) at 102°C for 6 minutes, remove it, put it into the wok again and fry for 6 minutes, add 5Kg of spicy oil, 0.4Kg of sesame and Continue frying the peanuts prepare...

Embodiment 3

[0028] A preparation method of capsicum mycelia, comprising the following steps:

[0029] (1) Preparation of edible mycelium: select 100Kg of fresh bacteria with bright color and no pests and diseases, cut into mycelium with a length of 4cm and a width of 0.5mm, and set aside;

[0030] (2) Preparation: Put 5Kg of peanuts in a frying pan, fry them repeatedly at 98°C for 12 minutes until the peanuts are cooked, remove the skin of the cooked peanuts and place them in a crusher to crush the peanuts into granules. spare;

[0031] (3) Pickling: Put the edible mycelium prepared in step (1) into a container, add 10Kg of chili noodles, 0.7Kg of salt, 0.3Kg of Chinese prickly ash, and 0.4Kg of monosodium glutamate and marinate for 10 minutes, set aside;

[0032] (4) Frying: Fry the marinated mycelium in step (3) at 104°C for 5 minutes, remove it, put it into the wok again and fry for 7 minutes, add 4Kg of spicy oil, 0.5Kg of sesame and Continue frying the peanuts prepared in step (2) ...

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Abstract

The invention discloses chili hyphae and a manufacturing method thereof. The chili hyphae comprise, by weight parts, 100-120 parts of fresh mushroom, 10-12 parts of chili powder, 4-6 parts of chili oil, 0.5-0.7 part of salt, 0.3-0.5 part of Sichuan pepper, 0.2-0.4 part of monosodium glutamate, 0.3-0.5 part of sesame and 3-5 parts of peanuts. Nutrient substances in the mushroom are saved in the chili hyphae manufactured by the steps of preparation, material preparation, preservation and frying and the like of the edible mushroom. No preservative is added in the chili hypha product, and the chili hypha product is an all natural nutritious food and is delicious in taste. It is ensured that the chili hyphae processed through the method can have a guarantee period of half a year or above without preservative, and the chili hyphae are convenient to eat and adapt to tastes of wide consumers in numerous districts.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a capsicum mycelia and a preparation method thereof. Background technique [0002] Edible fungi contain biologically active substances such as high molecular polysaccharides, β-glucose and RNA complexes, natural organic germanium, nucleic acid degradation products, cAMP and triterpenoids, etc., which are of great value in maintaining human health. The medicinal and health care values ​​of edible fungi include: ①Anti-cancer effect: the polysaccharides of edible fungi can stimulate the formation of antibodies, improve and adjust the internal defense ability of the body. It can reduce the incidence of tumors induced by certain substances, and has a synergistic effect on a variety of chemotherapy drugs. In addition, the organic selenium rich in chestnut mushrooms can be used as a selenium supplement food. If eaten for a long time, almost all cancers can be preven...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L5/10A23L25/00
Inventor 李玉
Owner 贵州鸿霖农业科技有限公司
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