CN106072492A - The color bacterium manufacture method of Tricholoma matsutake (lto et lmai) Singer seven - Google Patents
The color bacterium manufacture method of Tricholoma matsutake (lto et lmai) Singer seven Download PDFInfo
- Publication number
- CN106072492A CN106072492A CN201610476523.2A CN201610476523A CN106072492A CN 106072492 A CN106072492 A CN 106072492A CN 201610476523 A CN201610476523 A CN 201610476523A CN 106072492 A CN106072492 A CN 106072492A
- Authority
- CN
- China
- Prior art keywords
- lmai
- lto
- singer
- bacterium
- tricholoma matsutake
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Fats And Perfumes (AREA)
Abstract
In order to the nutrition making bacterium is more rich, taste is more fragrant, mouthfeel is more preferable.Facilitate the numerous common people to eat simultaneously, the invention discloses a kind of method utilizing Tricholoma matsutake (lto et lmai) Singer, Lactarius volemus Fr, Albatrellus dispansus (Lloyd) Canf. & Gilb. and old man head bacterium to make the color bacterium of Tricholoma matsutake (lto et lmai) Singer seven.Tricholoma matsutake (lto et lmai) Singer, Lactarius volemus Fr, Albatrellus dispansus (Lloyd) Canf. & Gilb. and old man head bacterium are removed the removal of impurity, rinsed clean cut into serving pieces by step one.Tricholoma matsutake (lto et lmai) Singer, Lactarius volemus Fr, Albatrellus dispansus (Lloyd) Canf. & Gilb. and old man head bacterium after section press certain weight ratio mixing by step 2, put into boiling hot oil cauldron turns over fried off the pot the most standby.Bacterium after off the pot is added Sal uniform mixing by step 3, packs, then carry out quick-freezing, put into Cold storage in the refrigerator after quick-freezing after cooling.Color for Tricholoma matsutake (lto et lmai) Singer seven fungi degradation freezes time edible rear mistake with green grass or young crops Capsicum tetragonum stir fry in oil ripe edible or color for Tricholoma matsutake (lto et lmai) Singer seven bacterium is cut into grain, add blue or green Capsicum tetragonum, after putting into Fructus Luffae steaming, mix the Petaso silk i.e. edible of fried perfume.
Description
Technical field
The present invention relates to the manufacture method of the color bacterium of a kind of Tricholoma matsutake (lto et lmai) Singer seven, belong to mushroom processing technical field.
Background technology
Wild mushroom is born in mountain forest, is longer than mountain forest, is natural green food, it rich in multivitamin, high-quality protein and
It is of value to the composition of human body, nutritious, unique flavor, and some edible fungi also have the pharmacology for the treatment of cancer and multiple disease to make
With.
Tricholoma matsutake (lto et lmai) Singer thalline is loose, fine and tender taste, and aromatic flavor is enjoyed a very good reputation in the world, be described as " in bacterium it
King ".Lactarius volemus Fr has uniqueness, strong fresh fragrance, referred to as " seven color bacterium " among the people.Albatrellus dispansus (Lloyd) Canf. & Gilb. is divided into sarcodon aspratus and Huang Huzhang
Bacterium, has giving off a strong fragrance taste time fresh, drying rear fragrance is richer, is considered national treasure treasure.The pure white delicacy of old man head bacterium, high resilience and flavour
Deliciousness, can match in excellence or beauty with Carnis Haliotidis, therefore is described as " plant Carnis Haliotidis ".Traditional edible fungi eating method be all take single culture or
Single culture and the mixing cooking of other food are edible, as cooked, cannot really sample the fine aroma of bacterium, Er Qiehui
The nutritional labeling of loss bacterium.
Summary of the invention
In order to the nutrition making bacterium is more rich, taste is more fragrant, mouthfeel is more preferable.Facilitating the numerous common people to eat, the present invention is open simultaneously
A kind of method utilizing Tricholoma matsutake (lto et lmai) Singer, Lactarius volemus Fr, Albatrellus dispansus (Lloyd) Canf. & Gilb. and old man head bacterium to make the color bacterium of Tricholoma matsutake (lto et lmai) Singer seven, comprises the following steps.
Tricholoma matsutake (lto et lmai) Singer, Lactarius volemus Fr, Albatrellus dispansus (Lloyd) Canf. & Gilb. and old man head bacterium are removed the removal of impurity, rinsed clean cut into serving pieces by step one.
Tricholoma matsutake (lto et lmai) Singer, Lactarius volemus Fr, Albatrellus dispansus (Lloyd) Canf. & Gilb. and old man head bacterium after section is pressed certain weight ratio mixing by step 2, puts into rolling
Boiling hot oil cauldron turn over fried rear off the pot standby.
Bacterium after off the pot is added Sal uniform mixing by step 3, packs, then carry out quick-freezing, quick-freezing after cooling
After put into Cold storage in the refrigerator.
According to above-mentioned manufacture method, i.e. make the color bacterium of Tricholoma matsutake (lto et lmai) Singer seven.With blue or green Capsicum tetragonum after color for Tricholoma matsutake (lto et lmai) Singer seven fungi degradation being frozen time edible
Cross and stir fry in oil ripe i.e. edible or color for Tricholoma matsutake (lto et lmai) Singer seven bacterium is cut into grain, add blue or green Capsicum tetragonum, after putting into Fructus Luffae steaming, mix fried fragrant Petaso silk
I.e. edible.
Detailed description of the invention
Step one Tricholoma matsutake (lto et lmai) Singer, Lactarius volemus Fr, yellow Albatrellus dispansus (Lloyd) Canf. & Gilb. and old man head bacterium are gone the removal of impurity, cut into slices after rinsed clean standby
With.
Step 2 is by the Tricholoma matsutake (lto et lmai) Singer after section, Lactarius volemus Fr, yellow Albatrellus dispansus (Lloyd) Canf. & Gilb. and old man head bacterium 30%, 30%, 20% and by weight
20% mixing after, take every time 10 kilograms be 1 part put into 120 DEG C of electric frying oil pots turn over fried 25 minutes after off the pot be filtered dry standby.Deep frying pan
Interior oil mass remains at 20 kilograms, and Oil-temperature control, at 120 DEG C, uses soybean oil.
Bacterium after off the pot being filtered dry by weight the Sal uniform mixing of addition 3%, is pressed 300 grams every bag after cooling by step 3
Pack, then quick-freezing 5 hours, after quick-freezing, put into subzero 15 18 DEG C of Cold storage in the refrigerators.Quick freezing temperature is subzero 35 40 DEG C.
According to above-mentioned manufacture method, i.e. make the color bacterium of Tricholoma matsutake (lto et lmai) Singer seven.Total arsenic content 0.08 mg/kg, lead content after testing
0.1 mg/kg, total mercury content 0.01 mg/kg, cadmium content 0.01 mg/kg, indices is the most qualified；Sense organ: form, color and luster,
Organizational structure, taste abnormal smells from the patient and impurity conformance with standard.Cross with blue or green Capsicum tetragonum after color for Tricholoma matsutake (lto et lmai) Singer seven bacterium being thawed at normal temperatures time edible and stir fry in oil
Ripe i.e. edible or color for Tricholoma matsutake (lto et lmai) Singer seven bacterium is cut into grain, adds blue or green Capsicum tetragonum, puts into after Fructus Luffae steams 8 minutes, mixes fried fragrant Petaso silk
I.e. edible.
Claims (3)
1. the color bacterium manufacture method of Tricholoma matsutake (lto et lmai) Singer seven, it is characterised in that comprise the following steps:
Tricholoma matsutake (lto et lmai) Singer, Lactarius volemus Fr, Albatrellus dispansus (Lloyd) Canf. & Gilb. and old man head bacterium are gone the removal of impurity, pass through rinsing by step one, clean rear cut into serving pieces；
Tricholoma matsutake (lto et lmai) Singer, Lactarius volemus Fr, Albatrellus dispansus (Lloyd) Canf. & Gilb. and old man head bacterium after section is mixed by step 2 by weight 30%, 30%, 20% and 20%
After, take every time 10 kilograms be 1 part put into 120 DEG C of electric frying oil pots turn over fried 25 minutes after off the pot be filtered dry standby；
Bacterium after off the pot being filtered dry by weight the Sal uniform mixing of addition 3%, is carried out after cooling by step 3 by 300 grams every bag
Packaging, then quick-freezing 5 hours, put into subzero 15 18 DEG C of Cold storage in the refrigerators after quick-freezing.
The color bacterium manufacture method of Tricholoma matsutake (lto et lmai) Singer seven the most according to claim 1, it is characterised in that in deep frying pan, oil mass remains at 20
Kilogram, Oil-temperature control, at 120 DEG C, uses soybean oil.
The color bacterium manufacture method of Tricholoma matsutake (lto et lmai) Singer seven the most according to claim 1, it is characterised in that quick freezing temperature is subzero 35 40 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610476523.2A CN106072492A (en) | 2016-06-27 | 2016-06-27 | The color bacterium manufacture method of Tricholoma matsutake (lto et lmai) Singer seven |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610476523.2A CN106072492A (en) | 2016-06-27 | 2016-06-27 | The color bacterium manufacture method of Tricholoma matsutake (lto et lmai) Singer seven |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106072492A true CN106072492A (en) | 2016-11-09 |
Family
ID=57253861
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610476523.2A Pending CN106072492A (en) | 2016-06-27 | 2016-06-27 | The color bacterium manufacture method of Tricholoma matsutake (lto et lmai) Singer seven |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106072492A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106852492A (en) * | 2017-01-22 | 2017-06-16 | 香格里拉藏龙生物开发股份有限公司 | A kind of preparation method of local flavor edible mushroom |
| CN111728173A (en) * | 2020-07-03 | 2020-10-02 | 北京彩云之巅农业科技有限公司 | Process method of original flavor mushroom soup base |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101444294A (en) * | 2008-12-24 | 2009-06-03 | 段丽蓉 | Method for producing fried collybia albuminosa |
| CN103445142A (en) * | 2013-09-06 | 2013-12-18 | 麦康食品（青岛）有限公司 | Production method for forming mushrooms |
| CN103766865A (en) * | 2014-01-10 | 2014-05-07 | 永胜雷特生物工程有限责任公司 | Method for processing fried wild fungus |
-
2016
- 2016-06-27 CN CN201610476523.2A patent/CN106072492A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101444294A (en) * | 2008-12-24 | 2009-06-03 | 段丽蓉 | Method for producing fried collybia albuminosa |
| CN103445142A (en) * | 2013-09-06 | 2013-12-18 | 麦康食品（青岛）有限公司 | Production method for forming mushrooms |
| CN103766865A (en) * | 2014-01-10 | 2014-05-07 | 永胜雷特生物工程有限责任公司 | Method for processing fried wild fungus |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106852492A (en) * | 2017-01-22 | 2017-06-16 | 香格里拉藏龙生物开发股份有限公司 | A kind of preparation method of local flavor edible mushroom |
| CN111728173A (en) * | 2020-07-03 | 2020-10-02 | 北京彩云之巅农业科技有限公司 | Process method of original flavor mushroom soup base |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005480B (en) | Method for processing marinated beef with bean fragrance and marinated beef with bean fragrance | |
| CN102578612B (en) | Method for producing spicy chicken product | |
| CN102948828B (en) | Processing method of instant seasoning grilled squid strips | |
| CN105942488A (en) | Preparation method of tricholoma matsutake-mushroom soup | |
| CN102160657A (en) | Processing technique of quick-freezing roasted eels with bay leaf flavor | |
| CN103504325B (en) | A kind of fragrant peppery green soya bean dried pork and preparation method thereof | |
| CN104172225A (en) | Braised beef conditioning package and processing technology thereof | |
| KR101094133B1 (en) | Lotus Root Tea and Its Manufacturing Method | |
| CN101731638A (en) | Method for making lemongrass beef stick | |
| KR20220002855A (en) | Method for manufacturing yookgeon-mul-naengmyon | |
| CN106072492A (en) | The color bacterium manufacture method of Tricholoma matsutake (lto et lmai) Singer seven | |
| KR101178189B1 (en) | Manufacturing method for white kimchi using red pepper seed and white kimchi using red pepper seed produced thereof | |
| CN104207034B (en) | A kind of dry pea flour cake and preparation method thereof | |
| CN103005394A (en) | Health-maintenance pickled pleurotus eryngii with kernels | |
| CN109757664A (en) | A kind of production method of Pork Lungs in Chili Sauce | |
| KR101321755B1 (en) | A chicken-cheese stick and It's method | |
| CN109170842A (en) | A kind of preparation method of jasmin edible fungi instant crisp chip | |
| CN101326998A (en) | Longevity mushroom edible fungus foodstuff and method for producing the same | |
| CN102613612A (en) | Processing method of snack food of Chinese chestnut | |
| KR101006076B1 (en) | Mulberry leaves kimchi and making method therefore | |
| CN1091360C (en) | Flavourous rice dumpling wrapped in reed leaves | |
| KR100519743B1 (en) | The method for manufacturing instant abalone-gruel | |
| CN112617125A (en) | Preparation method of marinated chicken legs | |
| CN109452617A (en) | A kind of processing method of paste flavor foie gras meat pulp | |
| CN107668528A (en) | A kind of processing method of fried crisp beef grain |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161109 |