Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Deep-fried bolete canned foods

A technology of boletus and canning, which is applied in the field of dried mushroom food and fried boletus, which can solve the problems of food poisoning, non-sterilization or sterilization with pressure cooker, and short shelf life, so as to achieve short frying time and long shelf life , delicious effect

Inactive Publication Date: 2019-01-15
毕玉玲
View PDF5 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Boletus is a kind of edible wild mushroom with large yield. It has thick and tender meat, delicious taste and rich nutrition. Boletus has a strong seasonality. It is produced from June to October every year. In order to facilitate consumption at other times, it is generally Boletus is made into quick-frozen products, dried products or fried products. Canned fried boletus is convenient to eat and has a strong fragrance, which is very popular in the market. It should be long enough, so that the rich nutrition and delicious taste will be lost. If the frying time is short, the loss of nutrients can be reduced, but the fragrance is not strong, and it may cause food poisoning. The existing fried porcini canned After the tank is generally not sterilized or sterilized with a pressure cooker, the shelf life is shorter

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A canned fried porcini mushroom, the raw materials are fresh porcini mushrooms and dried porcini mushrooms, and the preparation process thereof is:

[0022] S1, take material: weigh out 50 kilograms of boletus and 5 kilograms of dry bacteria;

[0023] S2. Cleaning: Use clean water to clean the sediment and debris on the surface of the porcini and dry mushrooms;

[0024] S3. Slicing: Cut the boletus into 3mm-5mm thick slices, tear the dry mushroom into 3mm-5mm thick slices, and drain the water;

[0025] S4, frying: add the chopped porcini mushrooms to the oil pan for frying with soybean oil, the frying temperature is 110℃~130℃, and the frying time is 10 minutes;

[0026] S5. Drain the oil: remove the porcini mushrooms from the oil pan, and drain the oil on the porcini mushrooms;

[0027] S6. Mix in seasonings: add salt 385 grams, pepper powder 110 grams, monosodium glutamate 165 grams, cumin powder 115 grams, chicken essence 60 grams, white sugar 200 grams, chili powde...

Embodiment 2

[0036] A canned fried porcini mushroom, the raw materials are fresh porcini mushrooms and dried porcini mushrooms, and the preparation process thereof is:

[0037] S1, take material: weigh out 50 kilograms of boletus and 10 kilograms of dry bacteria;

[0038] S2. Cleaning: Wash the sediment and debris on the surface of the boletus with clean water;

[0039] S3. Slicing: Cut the boletus into 3mm-5mm thick slices, tear the dry mushroom into 3mm-5mm thick slices, and drain the water;

[0040] S4, frying: add the chopped porcini mushrooms to the oil pan for frying with soybean oil, the frying temperature is 110℃~130℃, and the frying time is 12 minutes;

[0041] S5. Drain the oil: remove the porcini mushrooms from the oil pan, and drain the oil on the porcini mushrooms;

[0042] S6. Mix in seasonings: add 415 grams of salt, 140 grams of pepper powder, 190 grams of monosodium glutamate, 135 grams of cumin powder, 90 grams of chicken essence, 250 grams of white sugar, 300 grams of ...

Embodiment 3

[0051] A canned fried porcini mushroom, the raw materials are fresh porcini mushrooms and dried porcini mushrooms, and the preparation process thereof is:

[0052] S1, take material: weigh out 50 kilograms of boletus and 7 kilograms of dry bacteria;

[0053] S2. Cleaning: Wash the sediment and debris on the surface of the boletus with clean water;

[0054] S3. Slicing: Cut the boletus into 3mm-5mm thick slices, tear the dry mushroom into 3mm-5mm thick slices, and drain the water;

[0055] S4, frying: add the chopped porcini mushrooms to the oil pan and fry with rapeseed oil, the frying temperature is 110℃~130℃, and the frying time is 11 minutes;

[0056] S5. Drain the oil: remove the porcini mushrooms from the oil pan, and drain the oil on the porcini mushrooms;

[0057] S6. Add seasonings: 400 grams of salt, 130 grams of pepper powder, 180 grams of monosodium glutamate, 120 grams of cumin powder, 80 grams of chicken essence, 220 grams of white sugar, 270 grams of chili powd...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses deep-fried bolete canned foods. The deep-fried bolete canned foods are made through the following steps of deep-frying fresh bolete at low temperature for a short time, then adding seasoning prepared by fine grinding to obtain fine powder, adding fresh thelephora ganbajun zang, after blending, performing canning, adding hot oil of 90-100 DEG C, and after performing sealing,performing steam heating, so that on one hand, sterilizing and disinfection can be performed, the deep-fried bolete is safe to eat, and the quality guaranteeing time is long. The deep-fried and the thelephora ganbajun zang are reprocessed at 125-130 DEG C, so that unique and rich fragrance of the bolete and the thelephora ganbajun zang can be stimulated, and the deep-fried bolete canned foods arefresh and delicious in flavor, rich in nutrients and long in quality guaranteeing time.

Description

technical field [0001] The present invention relates to a fried edible mushroom food, in particular to a fried porcini mushroom and dried mushroom food. Background technique [0002] Boletus is a kind of edible wild mushroom with large output. It has thick and tender meat, delicious taste and rich nutrition. Boletus has strong seasonality. It is produced from June to October every year. Porcini is made into quick-frozen products, dried products or fried products. Canned fried porcini is easy to eat and has a strong fragrance, which is very popular in the market. To be long enough, it will lose its rich nutrition and delicious taste. If the frying time is short, the loss of nutrients can be reduced, but the fragrance will not be strong, and it may cause food poisoning. The existing canned fried porcini Generally, it is not sterilized or sterilized with a pressure cooker after the can, and the shelf life is short. [0003] Dry mushroom is a rare wild edible mushroom in Yunna...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00
CPCA23L31/00
Inventor 毕玉玲
Owner 毕玉玲
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com