Pleurotus eryngii with hot-sour taste, and preparation method thereof

Abstract

The invention provides Pleurotus eryngii with hot-sour taste, and a preparation method thereof, wherein the Pleurotus eryngii with hot-sour taste comprises, by weight, 50-70 parts of Pleurotus eryngii, 20-25 parts of homemade hot and sour sauce, 3-5 parts of sugar, 4-7 parts of flower oil, 1-2 parts of monosodium glutamate, 8-10 parts of edible salt, 3-7 parts of water, and 4-6 parts of starch. The preparation method comprises: (1) material selection, (2) pretreatment in oil, (3) seasoning, (4) sterilization, and (5) packaging. According to the present invention, preservatives and chemical seasonings are not added during the production of the Pleurotus eryngii with hot-sour taste, such that the taste of Pleurotus eryngii is unique, the Pleurotus eryngii integrates convenient carrying and long-time storage while the taste is rich, the shelf life is up to more than 12 months, and the obtained product further has chewing and crisp taste, and is the environmentally friendly, healthy, safeand organic snack food.

Description

Technical field [0001] The present invention relates to the technical field of food, in particular to a hot and sour Pleurotus eryngii and a preparation method thereof. Background technique [0002] Pleurotus eryngii, also known as Pleurotus eryngii, is a cooked fungus of Pleurotus ostreatus in the Agaricidae family. Its fleshy flesh, rich nutrition, almond aroma and abalone flavor, are deeply loved by consumers. Pleurotus eryngii is rich in protein, carbohydrates, amino acids, vitamins and minerals such as calcium, magnesium, copper, zinc, etc., which can improve human immune function and have anti-cancer, lowering blood fat, moisturizing intestines and stomach, digestion and beauty. Pleurotus eryngii contains 18 kinds of amino acids, of which 8 kinds of amino acids are necessary for human body, which is a kind of edible fungus with high nutritional and health value. [0003] Pleurotus eryngii that are eaten a lot at present are not dried. Although this processing technology can ...

AI Technical Summary

Problems solved by technology

[0003] Pleurotus eryngii is currently eaten without drying. Although this processing technology can maintain the nutritional content of fresh pleurotus eryngii, it is not easy to store and transport fresh pleurotus eryngii using this process, and it can only be stored in Pleurotus eryngii is processed during the harvest of Pleurotus eryngii, and the processing period is short

At the same time, the processed Pleurotus eryngii sauce product keeps for a short time

Therefore, the storage time of fresh Pleurotus eryngii is limited, and a large amount of nutrients will be lost after being made into a dry product, and the original flavor and mouthfeel of fresh Pleurotus eryngii are lost, which limits the development and commercial value of Pleurotus eryngii