CN106852492A - A kind of preparation method of local flavor edible mushroom - Google Patents
A kind of preparation method of local flavor edible mushroom Download PDFInfo
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- CN106852492A CN106852492A CN201710045842.2A CN201710045842A CN106852492A CN 106852492 A CN106852492 A CN 106852492A CN 201710045842 A CN201710045842 A CN 201710045842A CN 106852492 A CN106852492 A CN 106852492A
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- local flavor
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Abstract
A kind of preparation method of local flavor edible mushroom, next matsutake, Termitomyces albuminosus, Fungus Pleurotus ostreatus, blue or green dry bacterium, Albatrellus dispansus (Lloyd) Canf. ＆ Gilb, snow mountain young pilose antler will be gathered to be screened, filter out large, medium and small cleaning, then then section mixes by large, medium and small loaded in different frame of plastics according to different grade weight averages；Raw material for standby is weighed by weight；By matsutake：0 20Kg, Termitomyces albuminosus：0 20Kg, Fungus Pleurotus ostreatus：0 20Kg, blue or green dry bacterium：0 20Kg, Albatrellus dispansus (Lloyd) Canf. ＆ Gilb：0 20Kg, snow mountain are fine and soft：0 20Kg carries out frying in being put into flavored oils and soybean oil, then is sequentially placed into monosodium glutamate, white sugar, hot spicy powder, salt, spicy oil, sodium iso-vc；The good material of frying is packed；And carry out sterilization；Storage storage, that is, obtain a kind of local flavor edible mushroom.Present invention process is simple, and local flavor is all good.
Description
Technical field
The invention belongs to the preparation method of edible mushroom, specially a kind of preparation method of local flavor edible mushroom.
Background technology
Edible mushroom refers to that fructification is very large, gill fungus bacterium that can be edible, is commonly referred to as mushroom.Chinese known edible mushroom has 350
It is various, wherein many category Basidiomycotinas, common are：Mushroom, straw mushroom, mushroom, agaric, white fungus, hedgehog hydnum, dictyophora phalloidea, matsutake, mouth
Mushroom, russule, ganoderma lucidum, Chinese caterpillar fungus, truffle, lark and bolete etc.；Minority belongs to Ascomycotina, wherein having：Hickory chick, saddle
Bacterium, ferfas etc..Above-mentioned fungi is grown in different regional, different ecological environments respectively.
Although edible mushroom is delicious, storage difficulty is high, and the food that edible mushroom becomes easy storage is highly desirable to.
The content of the invention
It is an object of the invention to provide a kind of preparation method of local flavor edible mushroom, in solving the problems, such as background technology.
The present invention is realized using following technical scheme：
A kind of local flavor edible mushroom, including following weight raw material：
A kind of preparation method of local flavor edible mushroom, comprises the following steps：
The first step：Next matsutake, Termitomyces albuminosus, Fungus Pleurotus ostreatus, blue or green dry bacterium, Albatrellus dispansus (Lloyd) Canf. ＆ Gilb, snow mountain young pilose antler will be gathered to be screened, screened
Go out it is large, medium and small cleaned, then section is by large, medium and small loaded in different frame of plastics, then according to different grade weights
Amount is average to be mixed；
Second step：Raw material matsutake is weighed by weight：0-20Kg, Termitomyces albuminosus：0-20Kg, Fungus Pleurotus ostreatus：0-20Kg, blue or green dry bacterium：
0-20Kg, Albatrellus dispansus (Lloyd) Canf. ＆ Gilb：0-20Kg, snow mountain are fine and soft：0-20Kg, monosodium glutamate：200g, white sugar：400g, hot spicy powder：200g, salt：300g, tune
Taste oil：3.2Kg spicies oil：1.6Kg, soybean oil：0.8Kg, sodium iso-vc：50g is standby；
3rd step：By matsutake：0-20Kg, Termitomyces albuminosus：0-20Kg, Fungus Pleurotus ostreatus：0-20Kg, blue or green dry bacterium：0-20Kg, the tiger palm
Bacterium：0-20Kg, snow mountain are fine and soft：0-20Kg is put into flavored oils and soybean oil carries out frying, then is sequentially placed into monosodium glutamate, white sugar, spicy
Powder, salt, spicy oil, sodium iso-vc；
4th step：The good material of frying is packed；And carry out sterilization；Storage storage, that is, obtain a kind of local flavor and eat
Bacterium.
Beneficial effect：Present invention process is simple, and local flavor is all good.
Specific embodiment
In order that technological means, creation characteristic, reached purpose and effect that the present invention is realized are easy to understand, tie below
Specific embodiment is closed, the present invention is expanded on further.
Embodiment 1
The matsutake that comes, Termitomyces albuminosus, Fungus Pleurotus ostreatus, blue or green dry bacterium, Albatrellus dispansus (Lloyd) Canf. ＆ Gilb, snow mountain young pilose antler will be gathered to be screened, filter out it is big,
Middle or small to be cleaned, then section presses large, medium and small loaded in different frame of plastics, then according to different grade weight averages
Mix；Raw material matsutake is weighed by weight：14Kg, Termitomyces albuminosus：13Kg, Fungus Pleurotus ostreatus：12Kg, blue or green dry bacterium：11Kg, Albatrellus dispansus (Lloyd) Canf. ＆ Gilb：12Kg、
Snow mountain is fine and soft：5Kg, monosodium glutamate：200g, white sugar：400g, hot spicy powder：200g, salt：300g, flavored oils：3.2Kg spicies oil：1.6Kg、
Soybean oil：0.8Kg, sodium iso-vc：50g is standby；By matsutake：0-20Kg, Termitomyces albuminosus：0-20Kg, Fungus Pleurotus ostreatus：0-20Kg, blue or green dry bacterium：
0-20Kg, Albatrellus dispansus (Lloyd) Canf. ＆ Gilb：0-20Kg, snow mountain are fine and soft：0-20Kg carries out frying in being put into flavored oils and soybean oil, then is sequentially placed into taste
Essence, white sugar, hot spicy powder, salt, spicy oil, sodium iso-vc；The good material of frying is packed；And carry out sterilization；Storage storage, i.e.,
Obtain a kind of local flavor edible mushroom.
Embodiment 2
The matsutake that comes, Termitomyces albuminosus, Fungus Pleurotus ostreatus, blue or green dry bacterium, Albatrellus dispansus (Lloyd) Canf. ＆ Gilb, snow mountain young pilose antler will be gathered to be screened, filter out it is big,
Middle or small to be cleaned, then section presses large, medium and small loaded in different frame of plastics, then according to different grade weight averages
Mix；Raw material matsutake is weighed by weight：20Kg, Termitomyces albuminosus：13Kg, Fungus Pleurotus ostreatus：12Kg, blue or green dry bacterium：10Kg, Albatrellus dispansus (Lloyd) Canf. ＆ Gilb：9Kg、
Snow mountain is fine and soft：15Kg, monosodium glutamate：200g, white sugar：400g, hot spicy powder：200g, salt：300g, flavored oils：3.2Kg spicies oil：1.6Kg、
Soybean oil：0.8Kg, sodium iso-vc：50g is standby；By matsutake：0-20Kg, Termitomyces albuminosus：0-20Kg, Fungus Pleurotus ostreatus：0-20Kg, blue or green dry bacterium：
0-20Kg, Albatrellus dispansus (Lloyd) Canf. ＆ Gilb：0-20Kg, snow mountain are fine and soft：0-20Kg carries out frying in being put into flavored oils and soybean oil, then is sequentially placed into taste
Essence, white sugar, hot spicy powder, salt, spicy oil, sodium iso-vc；The good material of frying is packed；And carry out sterilization；Storage storage, i.e.,
Obtain a kind of local flavor edible mushroom.
Embodiment 3
The matsutake that comes, Termitomyces albuminosus, Fungus Pleurotus ostreatus, blue or green dry bacterium, Albatrellus dispansus (Lloyd) Canf. ＆ Gilb, snow mountain young pilose antler will be gathered to be screened, filter out it is big,
Middle or small to be cleaned, then section presses large, medium and small loaded in different frame of plastics, then according to different grade weight averages
Mix；Raw material matsutake is weighed by weight：15Kg, Termitomyces albuminosus：10Kg, Fungus Pleurotus ostreatus：5Kg, blue or green dry bacterium：5Kg, Albatrellus dispansus (Lloyd) Canf. ＆ Gilb：10Kg, snow
Mountain is fine and soft：5Kg, monosodium glutamate：200g, white sugar：400g, hot spicy powder：200g, salt：300g, flavored oils：3.2Kg spicies oil：It is 1.6Kg, big
Soya-bean oil：0.8Kg, sodium iso-vc：50g is standby；By matsutake：0-20Kg, Termitomyces albuminosus：0-20Kg, Fungus Pleurotus ostreatus：0-20Kg, blue or green dry bacterium：0-
20Kg, Albatrellus dispansus (Lloyd) Canf. ＆ Gilb：0-20Kg, snow mountain are fine and soft：0-20Kg is put into flavored oils and soybean oil carries out frying, then be sequentially placed into monosodium glutamate,
White sugar, hot spicy powder, salt, spicy oil, sodium iso-vc；The good material of frying is packed；And carry out sterilization；Storage storage, obtains final product
To a kind of local flavor edible mushroom.
General principle of the invention and principal character and advantages of the present invention, the technology of the industry has been shown and described above
Personnel it should be appreciated that the present invention is not limited to the above embodiments, simply explanation described in above-described embodiment and specification this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention, the claimed scope of the invention by appending claims and its
Equivalent thereof.
Claims (2)
1. a kind of local flavor edible mushroom, it is characterised in that the raw material including following weight：
2. a kind of preparation method of local flavor edible mushroom, it is characterised in that comprise the following steps：
The first step：Next matsutake, Termitomyces albuminosus, Fungus Pleurotus ostreatus, blue or green dry bacterium, Albatrellus dispansus (Lloyd) Canf. ＆ Gilb, snow mountain young pilose antler will be gathered to be screened, filtered out
Large, medium and small to be cleaned, then section presses large, medium and small loaded in different frame of plastics, then according to different grade weight
It is average to mix；
Second step：Raw material matsutake is weighed by weight：0-20Kg, Termitomyces albuminosus：0-20Kg, Fungus Pleurotus ostreatus：0-20Kg, blue or green dry bacterium：0-
20Kg, Albatrellus dispansus (Lloyd) Canf. ＆ Gilb：0-20Kg, snow mountain are fine and soft：0-20Kg, monosodium glutamate：200g, white sugar：400g, hot spicy powder：200g, salt：300g, seasoning
Oil：3.2Kg spicies oil：1.6Kg, soybean oil：0.8Kg, sodium iso-vc：50g is standby；
3rd step：By matsutake：0-20Kg, Termitomyces albuminosus：0-20Kg, Fungus Pleurotus ostreatus：0-20Kg, blue or green dry bacterium：0-20Kg, Albatrellus dispansus (Lloyd) Canf. ＆ Gilb：0-
20Kg, snow mountain are fine and soft：0-20Kg is put into flavored oils and soybean oil carries out frying, then be sequentially placed into monosodium glutamate, white sugar, hot spicy powder, salt,
Spicy oil, sodium iso-vc；
4th step：The good material of frying is packed；And carry out sterilization；Storage storage, that is, obtain a kind of local flavor edible mushroom.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712852A (en) * | 2017-08-29 | 2018-02-23 | 长葛市联发粮食专业合作社 | A kind of flavor capsicum edible mushroom and preparation method thereof |
| CN112089033A (en) * | 2020-08-26 | 2020-12-18 | 厦门菇小爽食品科技有限公司 | Velvet antler mushroom sauce and preparation method thereof |
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| CN102188012A (en) * | 2011-05-27 | 2011-09-21 | 云南农业大学 | Processing, color-protecting and preserving method of instant ham fungus food |
| CN103719830A (en) * | 2013-12-24 | 2014-04-16 | 福建顺味食品有限公司 | Instant pleurotus eryngii and preparation method thereof |
| CN104223050A (en) * | 2014-10-23 | 2014-12-24 | 彭尚元 | Pleurotus ferulae with chili oil and preparation method thereof |
| CN105029330A (en) * | 2015-08-14 | 2015-11-11 | 四川五斗米食品开发有限公司 | Seasoner containing edible mushrooms and preparation method thereof |
| CN106072492A (en) * | 2016-06-27 | 2016-11-09 | 曲靖市鸿贵味业商贸有限公司 | The color bacterium manufacture method of Tricholoma matsutake (lto et lmai) Singer seven |
| CN106262795A (en) * | 2016-09-20 | 2017-01-04 | 天津农学院 | A kind of leisure local flavor edible fungus and preparation method |
| CN106260951A (en) * | 2015-05-22 | 2017-01-04 | 贵州省遵义县贵三红食品有限责任公司 | A kind of mushroom chili sauce |
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2017
- 2017-01-22 CN CN201710045842.2A patent/CN106852492A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102188012A (en) * | 2011-05-27 | 2011-09-21 | 云南农业大学 | Processing, color-protecting and preserving method of instant ham fungus food |
| CN103719830A (en) * | 2013-12-24 | 2014-04-16 | 福建顺味食品有限公司 | Instant pleurotus eryngii and preparation method thereof |
| CN104223050A (en) * | 2014-10-23 | 2014-12-24 | 彭尚元 | Pleurotus ferulae with chili oil and preparation method thereof |
| CN106260951A (en) * | 2015-05-22 | 2017-01-04 | 贵州省遵义县贵三红食品有限责任公司 | A kind of mushroom chili sauce |
| CN105029330A (en) * | 2015-08-14 | 2015-11-11 | 四川五斗米食品开发有限公司 | Seasoner containing edible mushrooms and preparation method thereof |
| CN106072492A (en) * | 2016-06-27 | 2016-11-09 | 曲靖市鸿贵味业商贸有限公司 | The color bacterium manufacture method of Tricholoma matsutake (lto et lmai) Singer seven |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712852A (en) * | 2017-08-29 | 2018-02-23 | 长葛市联发粮食专业合作社 | A kind of flavor capsicum edible mushroom and preparation method thereof |
| CN112089033A (en) * | 2020-08-26 | 2020-12-18 | 厦门菇小爽食品科技有限公司 | Velvet antler mushroom sauce and preparation method thereof |
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Application publication date: 20170616 |