阅读说明：本技术 一种香辣杏鲍菇及其制备方法 (Spicy pleurotus eryngii and preparation method thereof ) 是由 陈天华 于 2019-11-05 设计创作，主要内容包括：本发明提出了一种香辣杏鲍菇,每50kg香辣杏鲍菇包括以下重量百分比的配料：盐2-3％,糖3-4％,味精1.2-1.3％,孜然粉0.1-0.2％,胡椒粉0.1-0.2％,花椒粉0.1-0.2％,柠檬酸钠0.1-0.2％,植物油或大豆油2-3％,耗油1.5-2％,牛磺酸0.5-1％和大豆异黄酮0.1-0.2％。本发明最大限度保证杏鲍菇的原味、营养不流失,同时制备操作相对简单,便于大规模生产且品质稳定。本发明产品口感良好,可任意与其它菜肴配搭,味道鲜美。(The invention provides spicy pleurotus eryngii, wherein each 50kg of spicy pleurotus eryngii comprises the following ingredients in percentage by weight: 2-3% of salt, 3-4% of sugar, 1.2-1.3% of monosodium glutamate, 0.1-0.2% of cumin powder, 0.1-0.2% of pepper powder, 0.1-0.2% of sodium citrate, 2-3% of vegetable oil or soybean oil, 1.5-2% of oyster sauce, 0.5-1% of taurine and 0.1-0.2% of soybean isoflavone. The method ensures that the original taste and nutrition of the pleurotus eryngii are not lost to the maximum extent, and meanwhile, the preparation operation is relatively simple, the mass production is convenient, and the quality is stable. The product of the invention has good taste, can be matched with other dishes at will, and has delicious taste.)

1. The spicy pleurotus eryngii is characterized in that each 50kg of spicy pleurotus eryngii comprises the following ingredients in percentage by weight: 2-3% of salt, 3-4% of sugar, 1.2-1.3% of monosodium glutamate, 0.1-0.2% of cumin powder, 0.1-0.2% of pepper powder, 0.1-0.2% of sodium citrate, 2-3% of vegetable oil or soybean oil, 1.5-2% of oyster sauce, 0.5-1% of taurine and 0.1-0.2% of soybean isoflavone.

2. A preparation method of spicy pleurotus eryngii is characterized by comprising the steps of soaking and desalting qualified pleurotus eryngii raw materials, fermenting, mixing the raw materials with auxiliary materials in proportion, sterilizing and packaging to obtain the spicy pleurotus eryngii.

3. The preparation method of spicy pleurotus eryngii according to claim 2, wherein the processing method of the qualified pleurotus eryngii raw materials comprises the following steps: selecting Pleurotus eryngii with uniform size and no rotten head or black spot, cleaning, and shredding.

4. The method for preparing spicy pleurotus eryngii according to claim 2, wherein the soaking and desalting comprise the following steps:

s1, soaking qualified pleurotus eryngii raw materials in distilled water for 4-14 hours, and controlling the salt content to be 2-3 and the acidity to be 0.15-0.2;

s2, cleaning the soaked pleurotus eryngii, and removing impurities;

s3, cooking the pleurotus eryngii processed in the step S2 and then cooling;

s4, soaking the cooled pleurotus eryngii in distilled water, and then spin-drying and dehydrating.

5. The preparation method of spicy pleurotus eryngii according to claim 4, wherein the cooking conditions are 95 ± 2 ℃ for: for 10 min.

6. The method for preparing Pleurotus eryngii with spicy taste according to claim 2, wherein the fermentation process comprises adding citric acid, acetic acid, lactic acid, white sugar, wine, salt, water and lactic acid bacteria to dehydrated dried Pleurotus eryngii strips, and fermenting at 35-40 deg.C for 1-2 days.

7. The method for preparing spicy pleurotus eryngii according to claim 6, wherein the lactic acid bacteria is added in an amount of 1 wt%.

8. The method for preparing Pleurotus eryngii with hot taste according to claim 6, wherein the weight parts of citric acid, acetic acid, lactic acid, white sugar, wine, salt and water are 4-10 parts, 50-100 parts, 4-10 parts, 10-15 parts, 20-25 parts and 30-50 parts per 1000 parts of shredded Pleurotus eryngii.

9. The preparation method of spicy pleurotus eryngii according to claim 2, wherein the material mixing method comprises the steps of adding proportioned ingredients into fermented pleurotus eryngii, and stirring for 10-20 min.

10. The preparation method of spicy pleurotus eryngii according to claim 2, wherein the sterilization conditions are temperature: 97 ℃ plus or minus 3 ℃ and time: and (3) 30 min.

Technical Field

The invention relates to the technical field of food, and particularly relates to spicy pleurotus eryngii and a preparation method thereof.

Background

Pleurotus eryngii, also called Pleurotus eryngii, is named because it has the flavor of almond and the fleshy taste of abalone. Is a new rare edible fungus variety which is successfully developed and cultivated in recent years and integrates edible, medicinal and dietetic functions. The pleurotus eryngii is rich in nutrition, is rich in protein, carbohydrate, vitamins and mineral substances such as calcium, magnesium, copper, zinc and the like, can improve the immunologic function of a human body, and has the effects of resisting cancers, reducing blood fat, moistening intestines and stomach, beautifying and the like on the human body. The pleurotus eryngii is not only a delicious food, but also a better health-care food, and the market of the pleurotus eryngii is increasingly wide at home and abroad.

Because the pleurotus eryngii is thick and hard, the ready-to-eat leisure fungus food cannot be prepared by taking the pleurotus eryngii as a main raw material in the market at present.

Disclosure of Invention

The invention provides spicy pleurotus eryngii and a preparation method thereof, and aims to provide the spicy pleurotus eryngii which is delicious and spicy by adding appropriate amount of taurine and soybean isoflavone, has the effects of nutrition supplement, body performance enhancement, blood vessel softening, prevention of cancer, cardiovascular diseases and other diseases and has a health-care effect.

The invention provides spicy pleurotus eryngii, wherein each 50kg of spicy pleurotus eryngii comprises the following ingredients in percentage by weight: 2-3% of salt, 3-4% of sugar, 1.2-1.3% of monosodium glutamate, 0.1-0.2% of cumin powder, 0.1-0.2% of pepper powder, 0.1-0.2% of sodium citrate, 2-3% of vegetable oil or soybean oil, 1.5-2% of oyster sauce, 0.5-1% of taurine and 0.1-0.2% of soybean isoflavone.

The invention further protects a preparation method of the spicy pleurotus eryngii, which comprises the steps of soaking and desalting the qualified pleurotus eryngii raw materials, fermenting, mixing the raw materials with the ingredients in proportion, sterilizing and packaging to obtain the spicy pleurotus eryngii.

As a further improvement of the invention, the processing method of the qualified pleurotus eryngii raw material comprises the following steps: selecting Pleurotus eryngii with uniform size and no rotten head or black speck, cleaning, and shredding.

As a further improvement of the invention, the soaking desalination comprises the following steps:

s1, soaking qualified pleurotus eryngii raw materials in distilled water for 4-14 hours, and controlling the salt content to be 2-3 and the acidity to be 0.15-0.2;

s2, cleaning the soaked pleurotus eryngii, and removing impurities;

s3, cooking the pleurotus eryngii processed in the step S2 and then cooling;

s4, soaking the cooled pleurotus eryngii in distilled water, and then spin-drying and dehydrating.

As a further improvement of the invention, the cooking conditions are 95 ± 2 ℃ temperature and time: for 10 min.

As a further improvement of the invention, the fermentation process is to add lactic acid bacteria into dehydrated dried pleurotus eryngii shreds and ferment for 1-2 days at 35-40 ℃.

As a further improvement of the invention, the addition amount of the lactic acid bacteria is 1 wt%.

As a further improvement of the invention, the weight parts of citric acid, acetic acid, lactic acid, white sugar, wine, salt and water are 4-10 parts, 50-100 parts, 4-10 parts, 10-15 parts, 20-25 parts and 30-50 parts per 1000 parts of pleurotus eryngii shreds.

As a further improvement of the invention, the material mixing method comprises the steps of adding the prepared ingredients according to the proportion into the fermented pleurotus eryngii, and stirring for 10-20 min.

As a further improvement of the present invention, the sterilization conditions are temperature: 97 ℃ plus or minus 3 ℃ and time: and (3) 30 min.

The invention has the following beneficial effects: according to the spicy pleurotus eryngii and the preparation method thereof, a proper amount of taurine and soy isoflavone are added to obtain delicious spicy pleurotus eryngii, so that the spicy pleurotus eryngii has the effects of supplementing nutrition, enhancing the performance of organisms, softening blood vessels, being beneficial to preventing diseases such as cancers and cardiovascular diseases and also having a health-care effect;

the method ensures that the original taste and nutrition of the pleurotus eryngii are not lost to the maximum extent, and meanwhile, the preparation operation is relatively simple, the mass production is convenient, and the quality is stable. The product of the invention has good taste, can be matched with other dishes at will, and has delicious taste.

Detailed Description

The technical solutions in the embodiments of the present invention will be described clearly and completely below, and it should be apparent that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.