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Edible mushroom products and making method thereof

A technology of edible mushrooms and products, applied in the direction of food science, etc., can solve the problems of cumbersome production process, low nutritional value, short shelf life, etc., and achieve the effect of simple production process, reasonable combination of meat and vegetables, and high nutritional value

Inactive Publication Date: 2018-11-16
JIANGSU FOOD & PHARMA SCI COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The current edible fungus products are not bright in color, not unique in aroma and taste, not smooth in taste, unreasonable in combination with meat and vegetables, inconvenient to eat, short in shelf life, cumbersome in production process, low in nutritional value, without health care function, and do not satisfy the public's expectations. The pursuit of food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The technical solution adopted in this specific embodiment is: edible fungus products, which are made up of the following raw materials in parts by weight: 800 parts of edible fungi, 30 parts of salt, 30 parts of chicken essence, 100 parts of ginger, 70 parts of garlic, 80 parts of horseradish, 120 parts of bean drum, 150 parts of cooking wine, 80 parts of cinnamon, 300 parts of mutton, 80 parts of cistanche, 75 parts of medlar, 80 parts of Codonopsis, 100 parts of peanut oil, 20 parts of sunflower oil, 600 parts of mineral water, and 300 parts of starch. Its manufacturing method includes the following steps: 1. Take fresh edible fungi to remove impurities, wash them several times with clean water, remove them and place them in a ventilated place for dehydration, and let them ventilate naturally for 0.3H-0.5H; 2. Put peanut oil in an iron pan , until it boils, add ginger and garlic in turn, fry quickly for 0.5-0.8Min, then add chopped horseradish, fry slowly for 1-2Min; ...

Embodiment 2

[0033] The difference between this example and Example 1 is that it consists of the following raw materials in parts by weight: 900 parts of edible fungi, 35 parts of salt, 35 parts of chicken essence, 125 parts of ginger, 80 parts of garlic, 90 parts of horseradish, 130 parts of soybean drum 160 parts of cooking wine, 85 parts of cinnamon, 400 parts of mutton, 85 parts of cistanche, 80 parts of medlar, 85 parts of Codonopsis, 125 parts of peanut oil, 30 parts of sunflower oil, 700 parts of mineral water, and 350 parts of starch. Other raw material compositions, manufacturing method are all identical with embodiment 1.

Embodiment 3

[0035] The difference between this example and Example 1 is that it consists of the following raw materials in parts by weight: 1000 parts of edible fungi, 40 parts of salt, 40 parts of chicken essence, 150 parts of ginger, 0 parts of garlic, 100 parts of horseradish, 140 parts of soybean drum 170 parts of cooking wine, 90 parts of cinnamon, 500 parts of mutton, 90 parts of cistanche, 85 parts of medlar, 90 parts of Codonopsis, 150 parts of peanut oil, 40 parts of sunflower oil, 800 parts of mineral water, and 400 parts of starch. Other raw material compositions, manufacturing method are all identical with embodiment 1.

[0036] After adopting the above technical scheme, the beneficial effects of the present invention are as follows: bright color, unique aroma and taste, smooth taste, reasonable combination of meat and vegetables, convenient eating, long shelf life, simple production process, high nutritional value, health care function, and can satisfy The public's pursuit of...

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Abstract

The invention provides edible mushroom products and a making method thereof, and relates to the technical field of edible mushroom products. The edible mushroom products consist of the following raw materials of edible mushrooms, salt, chicken essence, fresh ginger, garlic, horseradish, salt black beans, cooking wine, cinnamon, mutton, herba cistanches, Chinese wolfberry fruits, radix codonopsis,peanut oil, sunflower seed oil, mineral water and starch. The edible mushroom products are prepared through the following steps of taking the raw materials, and performing processing on the raw materials according to the compounding ratio, so that the edible mushroom products are made. After the technical scheme is adopted, the edible mushroom products have the beneficial effects of being bright in color, unique in fragrance and taste, smooth in mouth feel, reasonable in meat and vegetable collocation, convenient to eat, long in quality guarantee period, simple in making process and high in nutrient value, have health-care functions, and can meet pursuit of common people for delicious foods.

Description

technical field [0001] The invention relates to the technical field of edible fungus products, in particular to edible fungus products and a manufacturing method thereof. Background technique [0002] Edible fungi refer to mushrooms (large fungi) with large fruiting bodies that can be eaten, commonly known as mushrooms. There are more than 350 kinds of edible fungi known in China, which grow in different regions and in different ecological environments. [0003] Common edible fungi are not only delicious, but also rich in nutrition, and are often called healthy food by people. Health food, health drinks, wine and medicines produced and processed with edible fungi as raw materials are widely used in medical clinics and put into the health care product market. Therefore, edible fungus is paid more and more attention to by the people of various countries as a kind of green food, [0004] Judging from the overall development trend, the future fungus industry may become an ind...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00
CPCA23L31/00
Inventor 王海平黄和升
Owner JIANGSU FOOD & PHARMA SCI COLLEGE
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