Preserving method of shiitake mushrooms

A technology of shiitake mushrooms and soy sauce, which is applied in food preservation, fruit and vegetable preservation, food science, etc., can solve problems such as the current situation of pickled food and achieve the effect of simple production methods

Inactive Publication Date: 2019-05-07
黄备恩
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pickled dishes in the market are commonly pickled mustard, cucumbers, bracts, etc., but pickled mushrooms are rarely seen in the market, and in the process of pickling, in order to achieve the freshness period, some chemical raw materials are added, so pickled The state of prepared food is worrying

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Preparation: Select 20 catties of fresh shiitake mushrooms that are free from rot and pests and diseases; auxiliary materials: 2 catties of soy sauce, 1 catties of vinegar, 3 taels of salt, 3 taels of sugar, 3 taels of monosodium glutamate, 3 taels of ginger, 1 tael of pepper and fennel, and eat 3 taels of oil, 3 taels of garlic, and 3 taels of white wine.

[0009] The pickling method is: wash the shiitake mushrooms and remove the roots, put them in a cool place to dry, cut the dried shiitake mushrooms into pieces or slices about 0.5 cm thick, and put them aside for later use; Pour the oil into an iron pan and heat it until it smokes, then add peppercorns, anise, ginger and garlic in order to fry, wait until the aroma of the ingredients is fried, then add soy sauce, vinegar, sugar, salt and 5 catties of water in turn After boiling, put the monosodium glutamate into it, and cool it; filter and remove the slag, and get the pickling solution; add white wine to the pickling ...

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PUM

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Abstract

The invention discloses a preserving method of shiitake mushrooms, and belongs to the field of food making. Main raw materials comprise shiitake mushrooms, a soy sauce, vinegar, salt, sugar, monosodium glutamate. ginger, Chinese prickly ash, star anise, edible oil, garlic and Baijiu. The method adopts the flows of selecting fresh shiitake mushrooms as raw materials, performing thorough cleaning, removing roots, putting the shiitake mushrooms without roots in shady places for drying by airing, performing dicing, adding the edible oil to an iron pan, performing heating, sequentially putting theChinese prickly ash, the star anise, the ginger and the garlic, performing deep frying until fragrance of the raw materials is obtained, then pouring the soy sauce and the vinegar to the pot, puttingthe sugar and the salt, performing boiling over, putting the monosodium glutamate, processing mixed liquid, performing cooling, adding the Baijiu to the cooled mixed liquid to obtain new mixed liquid,adding the new mixed liquid and the cut shiitake mushrooms to a glass bottle, and performing vacuum sealing. The making method has the beneficial effects that the making method is simple, suitable for production in families and workshops, and low in investment cost, the processed preserved foods are free from any preservative or food additive, the quality guarantee period is as long as 12 months,and the preserved foods are a natural green food which is convenient for vast consumers, and rich in feature.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a pickling method of shiitake mushrooms. Background technique [0002] Shiitake mushrooms are not only a good accompaniment to meals, but also rich in nutrients, mainly containing protein, fat, carbohydrates, calcium, phosphorus, iron and richer vitamins and niacin. In addition, there are mannitol, lactic acid, malic acid and essential oils. Modern medical research believes that these substances play an important role in human metabolism. The nutrients of shiitake mushroom leaves are more than that of shiitake mushrooms, which contain a lot of carotene. According to modern research, it is an active agent for anti-aging, anti-cancer and anti-sunshine. Chlorophyll is also moisturizing skin and cleaning mouth. , Anti-caries and stain-removing cosmetic ingredients. Pickled dishes in the market are commonly pickled mustard, cucumbers, bracts, etc., but pickled mushrooms are rarely se...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23B7/153
Inventor 黄备恩
Owner 黄备恩
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