Method for preparing low-salt salted hypsizigus marmoreus
The invention relates to a method for preparing low-salt salted hypsizigus marmoreus. The method comprises the following steps: immersing hypsizigus marmoreus which is separated into different grades for 1 hour with flowing ozone water having a concentration of 3ml/L; draining water, frying in hot o...
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| creator | GUO BINGZHENG LI YUANYUAN GUO RUI GUO LIBING |
| description | The invention relates to a method for preparing low-salt salted hypsizigus marmoreus. The method comprises the following steps: immersing hypsizigus marmoreus which is separated into different grades for 1 hour with flowing ozone water having a concentration of 3ml/L; draining water, frying in hot oil, mixing edible salt water having a concentration of 4 percent with white wine, calcium lactate and clove, boiling, and blanching the fried hypsizigus marmoreus in the mixed solution for 1 minute; cooling the blanched hypsizigus marmoreus, centrifugally dehydrating at a rotating speed of 2500r/min for 5 minutes, and packaging in vacuum; and sterilizing at 100 DEG C for 10 minutes, cooling, and continuously sterilizing for 140 seconds with microwave having a frequency of 2580MHZ. According to the hypsizigus marmoreus finished product prepared by the method, the mushroom cap is yellowish-brown, the mushroom stem does not have the browning phenomenon, and the muschroom body is complete. The low-salt salted hypsizigus marmoreus is tasted crisp and tender, is rich in mushroom flavor, and can be preserved for 8 months. |
| format | Patent |
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The method comprises the following steps: immersing hypsizigus marmoreus which is separated into different grades for 1 hour with flowing ozone water having a concentration of 3ml/L; draining water, frying in hot oil, mixing edible salt water having a concentration of 4 percent with white wine, calcium lactate and clove, boiling, and blanching the fried hypsizigus marmoreus in the mixed solution for 1 minute; cooling the blanched hypsizigus marmoreus, centrifugally dehydrating at a rotating speed of 2500r/min for 5 minutes, and packaging in vacuum; and sterilizing at 100 DEG C for 10 minutes, cooling, and continuously sterilizing for 140 seconds with microwave having a frequency of 2580MHZ. According to the hypsizigus marmoreus finished product prepared by the method, the mushroom cap is yellowish-brown, the mushroom stem does not have the browning phenomenon, and the muschroom body is complete. The low-salt salted hypsizigus marmoreus is tasted crisp and tender, is rich in mushroom flavor, and can be preserved for 8 months.</description><language>eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2015</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20151209&DB=EPODOC&CC=CN&NR=105124551A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20151209&DB=EPODOC&CC=CN&NR=105124551A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>GUO BINGZHENG</creatorcontrib><creatorcontrib>LI YUANYUAN</creatorcontrib><creatorcontrib>GUO RUI</creatorcontrib><creatorcontrib>GUO LIBING</creatorcontrib><title>Method for preparing low-salt salted hypsizigus marmoreus</title><description>The invention relates to a method for preparing low-salt salted hypsizigus marmoreus. The method comprises the following steps: immersing hypsizigus marmoreus which is separated into different grades for 1 hour with flowing ozone water having a concentration of 3ml/L; draining water, frying in hot oil, mixing edible salt water having a concentration of 4 percent with white wine, calcium lactate and clove, boiling, and blanching the fried hypsizigus marmoreus in the mixed solution for 1 minute; cooling the blanched hypsizigus marmoreus, centrifugally dehydrating at a rotating speed of 2500r/min for 5 minutes, and packaging in vacuum; and sterilizing at 100 DEG C for 10 minutes, cooling, and continuously sterilizing for 140 seconds with microwave having a frequency of 2580MHZ. According to the hypsizigus marmoreus finished product prepared by the method, the mushroom cap is yellowish-brown, the mushroom stem does not have the browning phenomenon, and the muschroom body is complete. 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The method comprises the following steps: immersing hypsizigus marmoreus which is separated into different grades for 1 hour with flowing ozone water having a concentration of 3ml/L; draining water, frying in hot oil, mixing edible salt water having a concentration of 4 percent with white wine, calcium lactate and clove, boiling, and blanching the fried hypsizigus marmoreus in the mixed solution for 1 minute; cooling the blanched hypsizigus marmoreus, centrifugally dehydrating at a rotating speed of 2500r/min for 5 minutes, and packaging in vacuum; and sterilizing at 100 DEG C for 10 minutes, cooling, and continuously sterilizing for 140 seconds with microwave having a frequency of 2580MHZ. According to the hypsizigus marmoreus finished product prepared by the method, the mushroom cap is yellowish-brown, the mushroom stem does not have the browning phenomenon, and the muschroom body is complete. The low-salt salted hypsizigus marmoreus is tasted crisp and tender, is rich in mushroom flavor, and can be preserved for 8 months.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Method for preparing low-salt salted hypsizigus marmoreus |
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