CN112042931A - Preparation method of cordyceps pleurotus geesteranus - Google Patents
Preparation method of cordyceps pleurotus geesteranus Download PDFInfo
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- pleurotus geesteranus
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- 241000222350 Pleurotus Species 0.000 title claims abstract description 257
- 241000190633 Cordyceps Species 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 241001264174 Cordyceps militaris Species 0.000 claims abstract description 142
- 239000007788 liquid Substances 0.000 claims abstract description 74
- 238000001035 drying Methods 0.000 claims abstract description 61
- 235000019640 taste Nutrition 0.000 claims abstract description 58
- 241001248610 Ophiocordyceps sinensis Species 0.000 claims abstract description 14
- 239000004615 ingredient Substances 0.000 claims abstract description 5
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- 238000000034 method Methods 0.000 claims description 38
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- 235000015097 nutrients Nutrition 0.000 claims description 25
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- 230000004151 fermentation Effects 0.000 claims description 20
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- 239000004455 soybean meal Substances 0.000 claims description 18
- 238000010521 absorption reaction Methods 0.000 claims description 12
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- 150000001413 amino acids Chemical class 0.000 description 3
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
A preparation method of cordyceps pleurotus geesteranus comprises the steps of enabling dried pleurotus geesteranus to sufficiently absorb cordyceps militaris extract, repeating the operation for a plurality of times to enable components of cordyceps militaris and pleurotus geesteranus to be integrated, fermenting pleurotus geesteranus, adding corresponding ingredients according to requirements in the cordyceps militaris extract at last time, enabling the pleurotus geesteranus to absorb taste-reducing liquid to enable the pleurotus geesteranus to have a proper taste, and finally drying the pleurotus geesteranus to obtain a cordyceps pleurotus geesteranus finished product. The pleurotus geesteranus is fermented, so that fibers in the pleurotus geesteranus are decomposed, and the pleurotus geesteranus is not tough and chewy when being eaten and is easy to absorb by a human body; the essence components and the effects of the pleurotus geesteranus and the cordyceps sinensis are doubled. And the taste liquids with various tastes can be prepared according to the taste requirements, and then the pleurotus geesteranus is absorbed to close the taste liquids, so that the pleurotus geesteranus also has the taste, and a high-grade pleurotus geesteranus product integrating nutrition and delicious taste is formed.
Description
Technical Field
The invention belongs to the technical field of preparation of functional food, and particularly relates to a preparation method of cordyceps pleurotus geesteranus.
Background
Pleurotus geesteranus (Pleurotus geesteranus) is also called Lentinus edodes with annular handle and one kind of Pleurotus ostreatus. Taxonomically belong to the phylum Eumycota, Basidiomycetes, Agaricales, Pleurotaceae, and Pleurotus. The name of pleurotus geesteranus is from Taiwan, and pleurotus geesteranus with stronger commercial taste is pleurotus pulmonarius. It is different from common phoenix mushroom, and its body is beautiful and small, its handle is 5-6 cm long, and its cover diameter is less than 3 cm, so that it is called Xiuzhen. The pleurotus geesteranus is good for eaters due to the fact that the pleurotus geesteranus is attractive in appearance, fresh, tender, crisp, delicious in taste and rich in nutrition. The nutritional value of pleurotus geesteranus is equivalent to that of milk. The fresh mushroom has rich protein content, more amino acid types and complete 8 kinds of amino acids essential for human body.
According to the determination of research institute of sports soil fertilizer of agricultural academy of sciences of Fujian province, the pleurotus geesteranus contains 3.65-3.88% of protein, 1.13-1.18% of crude fat, 0.87-1.80% of reducing sugar, 23.94-34.87% of sugar, 2.64% of lignin, 12.85% of cellulose, 0.14% of pectin, cellulose, mineral lignin and the like. Therefore, the pleurotus geesteranus is a high-protein low-fat nutritional food, is delicious and tasty, has unique flavor, and is named as monosodium glutamate mushroom.
As the pleurotus geesteranus has unique flavor and nutritional value, the pleurotus geesteranus is a delicious and cheap top-grade dish on a dining table of people all the time. Meanwhile, the pleurotus geesteranus has unique disease-resistant and health-preserving functions, so that the pleurotus geesteranus becomes a good product which can be eaten by hand in the market. At present, the pleurotus geesteranus can be sold to 10 Yuan-15 Yuan/jin in the market of dishes, and the economic value is very good. If the pleurotus geesteranus can be deeply processed into various competitive products, one jin can be sold to 20-50 yuan/jin, and the economic benefit can be doubled. Will certainly become a profit for enterprises and mushroom farmers to increase income.
At present, pleurotus geesteranus is only eaten fresh, and deep-processed products are not seen yet. Therefore, the market prospect of the deep processing of the pleurotus geesteranus is very considerable.
Disclosure of Invention
The invention aims to provide a brand-new preparation method of cordyceps pleurotus geesteranus. The method specifically comprises the following steps: the method comprises the steps of enabling dried pleurotus geesteranus to absorb cordyceps militaris extract sufficiently, drying the pleurotus geesteranus and absorbing cordyceps militaris extract sufficiently, repeating the steps for a plurality of times to enable components of cordyceps militaris to be integrated with the pleurotus geesteranus, fermenting the pleurotus geesteranus, adding corresponding ingredients into the cordyceps militaris extract according to the root requirement, enabling the pleurotus geesteranus to absorb flavor reducing liquid, enabling the pleurotus geesteranus to have a proper taste, and drying the pleurotus geesteranus to obtain a cordyceps pleurotus geesteranus finished product.
The invention is realized by the following technical scheme:
1. a preparation method of cordyceps pleurotus geesteranus comprises the following technical scheme: the method comprises the steps of enabling dried pleurotus geesteranus to sufficiently absorb cordyceps militaris extract, drying the pleurotus geesteranus and sufficiently absorbing cordyceps militaris extract, repeating the steps for a plurality of times to enable components of cordyceps militaris to be integrated with the pleurotus geesteranus, fermenting the pleurotus geesteranus, adding corresponding ingredients into the cordyceps militaris extract according to requirements to prepare taste liquid for the last time, enabling the pleurotus geesteranus to absorb the taste liquid to enable the pleurotus geesteranus to have a proper taste, and finally drying the pleurotus geesteranus to obtain a cordyceps pleurotus geesteranus finished product.
2. A preparation method of cordyceps pleurotus geesteranus, which adopts the technical scheme that the acquisition and processing method of pleurotus geesteranus comprises the following steps:
(1) collecting raw materials: collecting fresh pleurotus geesteranus with moderate maturity and complete mushroom flowers as a raw material;
(2) drying raw materials: drying Pleurotus geesteranus until water content of Pleurotus geesteranus is less than 10%.
3. A preparation method of cordyceps pleurotus geesteranus comprises the following steps of:
(1) collecting raw materials: collecting cordyceps militaris without deterioration and thoroughly dried cordyceps militaris as a raw material;
(2) raw material treatment: cutting Cordyceps militaris into segments of 2-3 cm.
4. A preparation method of cordyceps pleurotus geesteranus, which adopts the technical scheme that a fusion method of pleurotus geesteranus and cordyceps militaris is as follows:
(1) extracting cordyceps militaris juice: putting 10-20 kg of cordyceps militaris in 100 kg of water, putting the cordyceps militaris and the water into a heating container, heating until the water is boiled, continuously heating until the water in the container is reduced by half, and finally filtering to obtain cordyceps militaris extract;
(2) juice absorption: placing pleurotus geesteranus in the cordyceps militaris juice to enable the pleurotus geesteranus to absorb sufficient cordyceps militaris extract;
(3) drying: drying the pleurotus geesteranus absorbing the cordyceps militaris extract until the water content of pleurotus geesteranus is lower than 10%;
(4) juice absorption: placing the pleurotus geesteranus in the cordyceps militaris extract liquid to ensure that the pleurotus geesteranus absorbs the cordyceps militaris extract liquid again;
(5) drying: drying the pleurotus geesteranus absorbing the cordyceps militaris extract liquid until the water content of the pleurotus geesteranus is lower than 10%;
(6) absorbing sufficient juice: according to the method, the pleurotus geesteranus is dried for multiple times to absorb the cordyceps militaris extract liquid, so that the components of the cordyceps militaris and the pleurotus geesteranus are integrated.
5. A preparation method of cordyceps pleurotus geesteranus, which adopts the technical scheme that a fermentation method of pleurotus geesteranus comprises the following steps:
(1) preparing a nutrient solution: putting 3-8 kg of brown sugar and 5-10 kg of soybean meal into 100 kg of water, putting the water, the brown sugar and the soybean meal into a heating container, and heating until the water is boiled to completely dissolve the brown sugar and the soybean meal into the water to obtain a nutrient solution for later use;
(2) absorbing nutrient solution: putting Pleurotus geesteranus containing Cordyceps militaris in nutrient solution to keep water content of Pleurotus geesteranus at 55-60%;
(3) fermentation: putting Pleurotus geesteranus in a fermentation container, and performing anaerobic fermentation for 20-40 days.
6. A preparation method of cordyceps pleurotus geesteranus, which adopts the technical scheme that the preparation method of the taste liquid comprises the following steps:
(1) preparing materials: preparing corresponding prepared materials according to taste requirements;
(2) preparing a taste liquid: the prepared materials are put into the cordyceps militaris extract liquid to be mixed, heated and uniformly mixed to obtain the taste liquid.
7. A preparation method of cordyceps pleurotus geesteranus, which adopts the technical scheme that the preparation method of the cordyceps pleurotus geesteranus with the taste comprises the following steps:
(1) absorbing and closing the flavor liquid: firstly, drying the fermented pleurotus geesteranus until the water content of pleurotus geesteranus is lower than 10%, and then putting the pleurotus geesteranus into the taste liquid to enable the pleurotus geesteranus to absorb the taste liquid sufficiently;
(2) drying: drying the pleurotus geesteranus absorbing enough taste liquid again until the water content of the pleurotus geesteranus is lower than 12% to obtain the finished product cordyceps sinensis pleurotus geesteranus.
The cordyceps, also called cordyceps militaris, is an edible fungus rich in nutrients such as cordycepin, cordycepic acid, cordyceps polysaccharide, high protein, amino acid and the like, and is a high-quality nourishing product. At present, the artificially cultivated cordyceps militaris mainly comprises two types: one is that the cordyceps strains are inoculated into the silkworm pupa which is artificially bred and cultivated to grow a silkworm pupa cordyceps character base, the second is the most common cordyceps flower in the market, and the cordyceps strains are inoculated into cereals, wheat and the like and cultured to obtain cordyceps fruiting bodies. The cordyceps militaris and the cordyceps sinensis belong to the genus cordyceps of the phylum mycomycota, and have similar medicinal and nourishing effects, and a large number of scientific researches prove that the edible and medicinal values of the cordyceps militaris can be comparable with those of the traditional cordyceps sinensis, and the cordycepin content in the artificially cultured cordyceps militaris is dozens of times higher than that of the traditional cordyceps sinensis. Has effects in nourishing lung, invigorating kidney, stopping bleeding, eliminating phlegm, dilating trachea, tranquilizing mind, resisting bacteria, and lowering blood pressure. The research and detection of various countries in the world prove that the cordyceps militaris is the most ideal substitute of the traditional cordyceps militaris.
The invention has the following advantages:
1. the preparation method of the cordyceps pleurotus geesteranus provided by the invention is novel in concept, simple in production process and easy to implement.
2. By implementing the invention, the cordyceps is extracted to obtain the cordyceps extract, and the pleurotus geesteranus absorbs the cordyceps extract for multiple times, so that the components of cordyceps militaris are integrated with pleurotus geesteranus, the pleurotus geesteranus is rich in cordycepin, cordyceps polysaccharide and other cordyceps components, and people can absorb the active components of cordyceps when eating the pleurotus geesteranus.
3. Through the implementation of the invention, the pleurotus geesteranus is fermented, so that the fibers in the pleurotus geesteranus are decomposed, and the pleurotus geesteranus is not tough and chewy when being taken in a mouth and is easy to be absorbed by a human body; secondly, through fermentation, according to the determination of the national ministry of health drug inspection, the fermented traditional Chinese medicine only needs one twenty-eight times of the amount to achieve the effect of one component of the common water extract, the essence components and the effect of the pleurotus geesteranus and the cordyceps are doubled, and thirdly, through fermentation, the residual pesticide residue, heavy metal residue and the like in the pleurotus geesteranus can be converted.
4. By implementing the method, the taste liquids with various tastes can be prepared according to the taste requirements, and then the pleurotus geesteranus is absorbed to close the taste liquids, so that the pleurotus geesteranus also has the taste, and a high-grade pleurotus geesteranus product integrating nutrition and delicacy is formed.
5. By implementing the invention, the current situation that the deep-processed pleurotus geesteranus products are rare in the current market is changed, the postpartum way of pleurotus geesteranus is solved, the development of related pleurotus geesteranus industries is driven, a new economic growth point is formed, and the method has great economic and social benefits.
6. By implementing the invention, the formed cordyceps pleurotus geesteranus is novel and special, has high nutritional value and obvious health care effect, and can achieve the effects of food therapy, health care and health preservation when people take leisure food as usual. Therefore, the invention not only has good market prospect, but also has significant economic benefit.
Detailed Description
The process of the present invention is further illustrated below with reference to examples.
A preparation method of cordyceps pleurotus geesteranus comprises the following technical scheme: the method comprises the steps of enabling dried pleurotus geesteranus to absorb cordyceps militaris extract sufficiently, drying the pleurotus geesteranus and absorbing cordyceps militaris extract sufficiently, repeating the steps for a plurality of times to enable components of cordyceps militaris to be integrated with the pleurotus geesteranus, fermenting the pleurotus geesteranus, adding corresponding ingredients into the cordyceps militaris extract according to the root requirement, enabling the pleurotus geesteranus to absorb flavor reducing liquid, enabling the pleurotus geesteranus to have a proper taste, and drying the pleurotus geesteranus to obtain a cordyceps pleurotus geesteranus finished product.
The first embodiment is as follows:
1. the method for collecting and processing pleurotus geesteranus comprises the following steps:
(1) collecting raw materials: collecting fresh pleurotus geesteranus with moderate maturity and complete mushroom flowers as a raw material;
(2) drying raw materials: drying Pleurotus geesteranus until water content of Pleurotus geesteranus is less than 10%.
2. The collection and treatment method of the cordyceps militaris comprises the following steps:
(1) collecting raw materials: collecting cordyceps militaris without deterioration and thoroughly dried cordyceps militaris as a raw material;
(2) raw material treatment: cutting Cordyceps militaris into segments of 2-3 cm.
3. The fusion method of pleurotus geesteranus and cordyceps militaris comprises the following steps:
(1) extracting cordyceps militaris juice: putting the cordyceps militaris and water into a heating container according to the proportion of putting 15 kg of cordyceps militaris into 100 kg of water, then heating until the water is boiled, continuously heating until the water in the container is reduced by half, and finally filtering to obtain cordyceps militaris extract;
(2) juice absorption: placing pleurotus geesteranus in the cordyceps militaris juice to enable the pleurotus geesteranus to absorb sufficient cordyceps militaris extract;
(3) drying: drying the pleurotus geesteranus absorbing the cordyceps militaris extract until the water content of pleurotus geesteranus is lower than 10%;
(4) juice absorption: placing the pleurotus geesteranus in the cordyceps militaris extract liquid to ensure that the pleurotus geesteranus absorbs the cordyceps militaris extract liquid again;
(5) drying: drying the pleurotus geesteranus absorbing the cordyceps militaris extract liquid until the water content of the pleurotus geesteranus is lower than 10%;
(6) absorbing sufficient juice: according to the method, the pleurotus geesteranus is dried for multiple times to absorb the cordyceps militaris extract liquid, so that the components of the cordyceps militaris and the pleurotus geesteranus are integrated.
4. The fermentation method of pleurotus geesteranus comprises the following steps:
(1) preparing a nutrient solution: putting 5 kg of brown sugar and 8 kg of soybean meal into 100 kg of water, putting the water, the brown sugar and the soybean meal into a heating container, and heating until the water is boiled to completely dissolve the brown sugar and the soybean meal into the water to obtain a nutrient solution for later use;
(2) absorbing nutrient solution: putting Pleurotus geesteranus containing Cordyceps militaris in nutrient solution to keep water content of Pleurotus geesteranus at 55-60%;
(3) fermentation: putting Pleurotus geesteranus in a fermentation container, and performing anaerobic fermentation for 20-40 days.
(4) And (3) finished product: and drying the fermented pleurotus geesteranus until the water content of mushroom flowers is lower than 12% to obtain the finished product cordyceps sinensis pleurotus geesteranus.
Example two:
1. the method for collecting and processing pleurotus geesteranus comprises the following steps:
(1) collecting raw materials: collecting fresh pleurotus geesteranus with moderate maturity and complete mushroom flowers as a raw material;
(2) drying raw materials: drying Pleurotus geesteranus until water content of Pleurotus geesteranus is less than 10%.
2. The collection and treatment method of the cordyceps militaris comprises the following steps:
(1) collecting raw materials: collecting cordyceps militaris without deterioration and thoroughly dried cordyceps militaris as a raw material;
(2) raw material treatment: cutting Cordyceps militaris into segments of 2-3 cm.
3. The fusion method of pleurotus geesteranus and cordyceps militaris comprises the following steps:
(1) extracting cordyceps militaris juice: putting the cordyceps militaris and water into a heating container according to the proportion of putting 15 kg of cordyceps militaris into 100 kg of water, then heating until the water is boiled, continuously heating until the water in the container is reduced by half, and finally filtering to obtain cordyceps militaris extract;
(2) juice absorption: placing pleurotus geesteranus in the cordyceps militaris juice to enable the pleurotus geesteranus to absorb sufficient cordyceps militaris extract;
(3) drying: drying the pleurotus geesteranus absorbing the cordyceps militaris extract until the water content of pleurotus geesteranus is lower than 10%;
(4) juice absorption: placing the pleurotus geesteranus in the cordyceps militaris extract liquid to ensure that the pleurotus geesteranus absorbs the cordyceps militaris extract liquid again;
(5) drying: drying the pleurotus geesteranus absorbing the cordyceps militaris extract liquid until the water content of the pleurotus geesteranus is lower than 10%;
(6) absorbing sufficient juice: according to the method, the pleurotus geesteranus is dried for multiple times to absorb the cordyceps militaris extract liquid, so that the components of the cordyceps militaris and the pleurotus geesteranus are integrated.
4. The fermentation method of pleurotus geesteranus comprises the following steps:
(1) preparing a nutrient solution: putting 5 kg of brown sugar and 8 kg of soybean meal into 100 kg of water, putting the water, the brown sugar and the soybean meal into a heating container, and heating until the water is boiled to completely dissolve the brown sugar and the soybean meal into the water to obtain a nutrient solution for later use;
(2) absorbing nutrient solution: putting Pleurotus geesteranus containing Cordyceps militaris in nutrient solution to keep water content of Pleurotus geesteranus at 55-60%;
(3) fermentation: putting Pleurotus geesteranus in a fermentation container, and performing anaerobic fermentation for 20-40 days.
5. The preparation method of the taste liquid comprises the following steps:
(1) preparing materials: 60 jin of brown sugar and 100 jin of cordyceps militaris extract;
(2) preparing a taste liquid: putting brown sugar into the cordyceps militaris extract, heating and uniformly mixing to obtain the taste liquid.
6. The preparation method of the taste cordyceps sinensis pleurotus geesteranus comprises the following steps:
(1) absorbing and closing the flavor liquid: firstly, drying the fermented pleurotus geesteranus until the water content of pleurotus geesteranus is lower than 10%, and then putting the pleurotus geesteranus into the taste liquid to enable the pleurotus geesteranus to absorb the taste liquid sufficiently;
(2) drying: drying the pleurotus geesteranus absorbing enough taste liquid again until the water content of the pleurotus geesteranus is lower than 12% to obtain the finished product cordyceps sinensis pleurotus geesteranus.
Example three:
1. the method for collecting and processing pleurotus geesteranus comprises the following steps:
(1) collecting raw materials: collecting fresh pleurotus geesteranus with moderate maturity and complete mushroom flowers as a raw material;
(2) drying raw materials: drying Pleurotus geesteranus until water content of Pleurotus geesteranus is less than 10%.
2. The collection and treatment method of the cordyceps militaris comprises the following steps:
(1) collecting raw materials: collecting cordyceps militaris without deterioration and thoroughly dried cordyceps militaris as a raw material;
(2) raw material treatment: cutting Cordyceps militaris into segments of 2-3 cm.
3. The fusion method of pleurotus geesteranus and cordyceps militaris comprises the following steps:
(1) extracting cordyceps militaris juice: putting the cordyceps militaris and water into a heating container according to the proportion of putting 10 kg of cordyceps militaris into 100 kg of water, then heating until the water is boiled, continuously heating until the water in the container is reduced by half, and finally filtering to obtain cordyceps militaris extract;
(2) juice absorption: placing pleurotus geesteranus in the cordyceps militaris juice to enable the pleurotus geesteranus to absorb sufficient cordyceps militaris extract;
(3) drying: drying the pleurotus geesteranus absorbing the cordyceps militaris extract until the water content of pleurotus geesteranus is lower than 10%;
(4) juice absorption: placing the pleurotus geesteranus in the cordyceps militaris extract liquid to ensure that the pleurotus geesteranus absorbs the cordyceps militaris extract liquid again;
(5) drying: drying the pleurotus geesteranus absorbing the cordyceps militaris extract liquid until the water content of the pleurotus geesteranus is lower than 10%;
(6) absorbing sufficient juice: according to the method, the pleurotus geesteranus is dried for multiple times to absorb the cordyceps militaris extract liquid, so that the components of the cordyceps militaris and the pleurotus geesteranus are integrated.
4. The fermentation method of pleurotus geesteranus comprises the following steps:
(1) preparing a nutrient solution: putting 4 kg of brown sugar and 5 kg of soybean meal into 100 kg of water, putting the water, the brown sugar and the soybean meal into a heating container, and heating until the water is boiled to completely dissolve the brown sugar and the soybean meal into the water to obtain a nutrient solution for later use;
(2) absorbing nutrient solution: putting Pleurotus geesteranus containing Cordyceps militaris in nutrient solution to keep water content of Pleurotus geesteranus at 55-60%;
(3) fermentation: putting Pleurotus geesteranus in a fermentation container, and performing anaerobic fermentation for 20-40 days.
5. The preparation method of the taste liquid comprises the following steps:
(1) preparing materials: 50 jin of xylitol and 100 jin of cordyceps militaris extract;
(2) preparing a taste liquid: putting brown sugar into the cordyceps militaris extract, heating and uniformly mixing to obtain the taste liquid.
6. The preparation method of the taste cordyceps sinensis pleurotus geesteranus comprises the following steps:
(1) absorbing and closing the flavor liquid: firstly, drying the fermented pleurotus geesteranus until the water content of pleurotus geesteranus is lower than 10%, and then putting the pleurotus geesteranus into the taste liquid to enable the pleurotus geesteranus to absorb the taste liquid sufficiently;
(2) drying: drying the pleurotus geesteranus absorbing enough taste liquid again until the water content of the pleurotus geesteranus is lower than 12% to obtain the finished product cordyceps sinensis pleurotus geesteranus.
Example four:
1. the method for collecting and processing pleurotus geesteranus comprises the following steps:
(1) collecting raw materials: collecting fresh pleurotus geesteranus with moderate maturity and complete mushroom flowers as a raw material;
(2) drying raw materials: drying Pleurotus geesteranus until water content of Pleurotus geesteranus is less than 10%.
2. The collection and treatment method of the cordyceps militaris comprises the following steps:
(1) collecting raw materials: collecting cordyceps militaris without deterioration and thoroughly dried cordyceps militaris as a raw material;
(2) raw material treatment: cutting Cordyceps militaris into segments of 2-3 cm.
3. The fusion method of pleurotus geesteranus and cordyceps militaris comprises the following steps:
(1) extracting cordyceps militaris juice: putting the cordyceps militaris and water into a heating container according to the proportion of putting 20 kg of cordyceps militaris into 100 kg of water, then heating until the water is boiled, continuously heating until the water in the container is reduced by half, and finally filtering to obtain cordyceps militaris extract;
(2) juice absorption: placing pleurotus geesteranus in the cordyceps militaris juice to enable the pleurotus geesteranus to absorb sufficient cordyceps militaris extract;
(3) drying: drying the pleurotus geesteranus absorbing the cordyceps militaris extract until the water content of pleurotus geesteranus is lower than 10%;
(4) juice absorption: placing the pleurotus geesteranus in the cordyceps militaris extract liquid to ensure that the pleurotus geesteranus absorbs the cordyceps militaris extract liquid again;
(5) drying: drying the pleurotus geesteranus absorbing the cordyceps militaris extract liquid until the water content of the pleurotus geesteranus is lower than 10%;
(6) absorbing sufficient juice: according to the method, the pleurotus geesteranus is dried for multiple times to absorb the cordyceps militaris extract liquid, so that the components of the cordyceps militaris and the pleurotus geesteranus are integrated.
4. The fermentation method of pleurotus geesteranus comprises the following steps:
(1) preparing a nutrient solution: putting 3-8 kg of brown sugar and 5-10 kg of soybean meal into 100 kg of water, putting the water, the brown sugar and the soybean meal into a heating container, and heating until the water is boiled to completely dissolve the brown sugar and the soybean meal into the water to obtain a nutrient solution for later use;
(2) absorbing nutrient solution: putting Pleurotus geesteranus containing Cordyceps militaris in nutrient solution to keep water content of Pleurotus geesteranus at 55-60%;
(3) fermentation: putting Pleurotus geesteranus in a fermentation container, and performing anaerobic fermentation for 20-40 days.
5. The preparation method of the taste liquid comprises the following steps:
(1) preparing materials: edible salt 3 jin, sugar 5 jin, soy sauce 12 jin, oil consumption 8 jin, five spice powder 3 jin and cordyceps militaris extract 100 jin;
(2) preparing a taste liquid: edible salt, sugar, soy sauce, oyster sauce and five spice powder are placed in the cordyceps militaris extract liquid to be mixed, heated and uniformly mixed to obtain the taste liquid.
6. The preparation method of the taste cordyceps sinensis pleurotus geesteranus comprises the following steps:
(1) absorbing and closing the flavor liquid: firstly, drying the fermented pleurotus geesteranus until the water content of pleurotus geesteranus is lower than 5%, and then putting the pleurotus geesteranus into the taste liquid to enable the pleurotus geesteranus to absorb the taste liquid sufficiently;
(2) drying: drying the pleurotus geesteranus absorbing enough taste liquid again until the water content of the pleurotus geesteranus is lower than 12% to obtain the finished product cordyceps sinensis pleurotus geesteranus.
As described above, it will be apparent to those skilled in the art that other various modifications can be made based on the technical solution and the technical idea of the present invention, and all such modifications shall fall within the scope of the appended claims.
Claims (7)
1. A preparation method of cordyceps pleurotus geesteranus is characterized by comprising the following steps: the method comprises the steps of enabling dried pleurotus geesteranus to sufficiently absorb cordyceps militaris extract, drying the pleurotus geesteranus and sufficiently absorbing cordyceps militaris extract, repeating the steps for a plurality of times to enable components of cordyceps militaris to be integrated with the pleurotus geesteranus, fermenting the pleurotus geesteranus, adding corresponding ingredients into the cordyceps militaris extract according to requirements to prepare taste liquid for the last time, enabling the pleurotus geesteranus to absorb the taste liquid to enable the pleurotus geesteranus to have a proper taste, and finally drying the pleurotus geesteranus to obtain a cordyceps pleurotus geesteranus finished product.
2. The method for preparing Cordyceps Pleurotus geesteranus according to claim 1, wherein the Pleurotus geesteranus is collected and processed by the following method:
(1) collecting raw materials: collecting fresh pleurotus geesteranus with moderate maturity and complete mushroom flowers as a raw material;
(2) drying raw materials: drying Pleurotus geesteranus until water content of Pleurotus geesteranus is less than 10%.
3. The method for preparing Cordyceps Pleurotus geesteranus according to claim 1, wherein the collection and treatment method of Cordyceps militaris comprises:
(1) collecting raw materials: collecting cordyceps militaris without deterioration and thoroughly dried cordyceps militaris as a raw material;
(2) raw material treatment: cutting Cordyceps militaris into segments of 2-3 cm.
4. The method for preparing Pleurotus geesteranus with Cordyceps according to claim 1, wherein the method for fusing Pleurotus geesteranus and Cordyceps militaris comprises:
(1) extracting cordyceps militaris juice: putting 10-20 kg of cordyceps militaris in 100 kg of water, putting the cordyceps militaris and the water into a heating container, heating until the water is boiled, continuously heating until the water in the container is reduced by half, and finally filtering to obtain cordyceps militaris extract;
(2) juice absorption: placing pleurotus geesteranus in the cordyceps militaris extraction liquid to ensure that the pleurotus geesteranus absorbs enough cordyceps militaris extraction liquid;
(3) drying: drying the pleurotus geesteranus absorbing the cordyceps militaris extract until the water content of pleurotus geesteranus is lower than 10%;
(4) juice absorption: placing the pleurotus geesteranus in the cordyceps militaris extract liquid to ensure that the pleurotus geesteranus absorbs the cordyceps militaris extract liquid again;
(5) drying: drying the pleurotus geesteranus absorbing the cordyceps militaris extract liquid until the water content of the pleurotus geesteranus is lower than 10%;
(6) absorbing sufficient juice: according to the method, the pleurotus geesteranus is dried for multiple times to absorb the cordyceps militaris extract liquid, so that the components of the cordyceps militaris and the pleurotus geesteranus are integrated.
5. The method for preparing Pleurotus geesteranus with Cordyceps according to claim 1, wherein the fermentation method of Pleurotus geesteranus is as follows:
(1) preparing a nutrient solution: putting 3-8 kg of brown sugar and 5-10 kg of soybean meal into 100 kg of water, putting the water, the brown sugar and the soybean meal into a heating container, and heating until the water is boiled to completely dissolve the brown sugar and the soybean meal into the water to obtain a nutrient solution for later use;
(2) absorbing nutrient solution: putting Pleurotus geesteranus containing Cordyceps militaris in nutrient solution to keep water content of Pleurotus geesteranus at 55-60%;
(3) fermentation: putting Pleurotus geesteranus in a fermentation container, and performing anaerobic fermentation for 20-40 days.
6. The method for preparing Cordyceps sinensis Pleurotus geesteranus according to claim 1, wherein the taste solution is prepared by the following steps:
(1) preparing materials: preparing corresponding prepared materials according to taste requirements;
(2) preparing a taste liquid: the prepared materials are put into the cordyceps militaris extract liquid to be mixed, heated and uniformly mixed to obtain the taste liquid.
7. The method for preparing Cordyceps Pleurotus geesteranus according to claim 1, wherein the method for preparing the flavor Cordyceps Pleurotus geesteranus comprises:
(1) absorbing and closing the flavor liquid: firstly, drying the fermented pleurotus geesteranus until the water content of pleurotus geesteranus is lower than 10%, and then putting the pleurotus geesteranus into the taste liquid to enable the pleurotus geesteranus to absorb the taste liquid sufficiently;
(2) drying: drying the pleurotus geesteranus absorbing enough taste liquid again until the water content of the pleurotus geesteranus is lower than 12% to obtain the finished product cordyceps sinensis pleurotus geesteranus.
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| CN103798706A (en) * | 2014-03-11 | 2014-05-21 | 福建师范大学 | Preparation method of instant dried bamboo shoot |
| CN111436331A (en) * | 2020-04-17 | 2020-07-24 | 南宁市圣和园旅游开发有限公司 | Cordyceps militaris and radix ginseng cream |
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| CN103169063A (en) * | 2011-12-26 | 2013-06-26 | 镇江市丹徒区南山溪园茶叶专业合作社 | Processing method of pleurotus geesteranus leisure and nutritional food |
| CN103431370A (en) * | 2013-09-12 | 2013-12-11 | 徐州宝鑫生态农业发展有限公司 | Method for processing pleurotus eryngii sesame flakes by using bio-fermented pleurotus eryngii |
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