CN100372479C - Production technology of edible fungus wine pickled instant food - Google Patents
Production technology of edible fungus wine pickled instant food Download PDFInfo
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- CN100372479C CN100372479C CNB2005102001813A CN200510200181A CN100372479C CN 100372479 C CN100372479 C CN 100372479C CN B2005102001813 A CNB2005102001813 A CN B2005102001813A CN 200510200181 A CN200510200181 A CN 200510200181A CN 100372479 C CN100372479 C CN 100372479C
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- edible fungi
- edible
- lees
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- instant food
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Abstract
The present invention relates to a production technology of making instant food with edible fungi and lees. The present invention is characterized in that the technology is carried out according to following steps; after edible fungus feet are sheared, edible fungi are washed, the edible fungi are placed in a water removing kettle and are rinsed and scalded for 15 to 30 minutes until the edible fungi are thoroughly scalded, or the edible fungi are dried for 20 minutes to 50 minutes for removing water and exhausting moisture in a dewaterer of which a moisture exhausting window is opened large under the temperature of 20 DEG C to 40 DEG C; the lees for brewaging red wine is used as pickling material which is added with salt according to the proportion of 1: 0.5 to 1.5, the mixture is uniformly mixed, and the lees material is made. The moisture exhausting edible fungi are added according to the proportion of 1: 3 to 6, and the edible fungi and the lees material are uniformly mixed and kneaded and are placed in a pickling jar or barrel for steeping for more than 15 days; the lees material of the pickled edible fungi is washed with clear water, the 2% to 5% of spice is added, and the washed edible fungi and the spice are uniformly stirred and are sterilized under normal pressure; the flavoured products are respectively placed in packaging bags, and vacuum is pumped. The present invention has the advantages of low cost, simple technology, easy operation, and larger application and popularization worth.
Description
Technical field
The present invention relates to a kind of production technology of edible fungus wine pickled instant food.
Technical background
Edible mushroom contains the nutritional labeling of multiple needed by human, except that containing rich in protein, amino acid, vitamin, mineral matter and trace element, also contain nutriments such as the polysaccharide that strengthens immune function of human body, accounting, ribose, and edible mushroom delicious flavour, unique flavor, especially as high-quality dietary fiber, low fat, food low in calories, accepted by people.It is found that in recent years the dietary fiber that is rich in the edible mushroom has the effect that promotes enterogastric peristalsis, it can quicken the drainage of swill and noxious material, effectively prevents the generation of diseases such as obesity, colon cancer, digestive system cancer, atonic constipation, hemorrhoid.Therefore, the long-term edible edible mushroom that comprises wild bacterium, artificial bacterium, very useful to health.It is seasonal strong that edible mushroom belongs to, the food of fresh-keeping difficulty at present, mainly contains following several to the processing method of edible mushroom: with existing drying processing method, can only obtain having lost bright bacterium form, local flavor, color and luster and tissue morphology, and the dried product that can not directly eat; Adopt the fried edible fungus of normal pressure that though directly consumption can be arranged preferably, defective such as have that local flavor is not good enough, color and luster is bad and form is undesirable, and also the too high meeting of oil content causes people's sitophobia psychology and sensation.Therefore, be necessary prior art is improved, to meet the need of market.
Summary of the invention
The object of the present invention is to provide a kind ofly can keep edible mushroom intrinsic unique mouthfeel and nutritional labeling, be added into the production technology of the edible fungus wine pickled instant food that flavour fragrance and cost are low, technology is simple and easy, easy to use again.
The production technology of edible fungus wine pickled instant food of the present invention, it is characterized in that this technology follows these steps to carry out: (1) cuts pin, cleaning with edible mushroom; (2) edible mushroom after will cleaning places in the pot that completes, and with boiling water blanching 15～30 minutes, is as the criterion with the saturating heart of edible mushroom, or adopts 20～40 ℃ of dewaterers to open big moistureproof window baking 20～50 minutes with the hydrofuge that completes; (3) selecting the vinasse of brewageing red wine for use is cure, and the amount adding salt by 1: 0.5～1.5 mixes to be mixed thoroughly, making poor material; (4) the poor material that will make adds edible mushroom behind the hydrofuge by 1: 3～6 amount, packs into after stirring, rub evenly to salt down in cylinder or the bucket, and dipping is more than 15 days; (5) edible mushroom after will pickling adds 2～5% flavoring again with the poor material that the clear water flush away adheres to, and stirs evenly the back sterilization in open kettle; (6) product after the seasoning is respectively charged in the packaging bag, vacuumizes and get final product.Wherein, flavoring is one or more in refined salt, monosodium glutamate, chilli powder, head of garlic juice, the ginger powder.
Compared with the prior art, the present invention has the following advantages: the one, adopt the method for adding vinasse, and when keeping edible mushroom intrinsic unique mouthfeel and nutritional labeling, be added into flavour fragrance; The 2nd, technology of the present invention is simple and easy, easy to use, cost is low.
The specific embodiment
Now in conjunction with the embodiments the production technology of edible fungus wine pickled instant food of the present invention is elaborated.
The edible mushroom that embodiment adopts is a pleurotus eryngii, and undertaken by following technology: (1) cuts pin, cleaning with pleurotus eryngii; (2) pleurotus eryngii after will cleaning places in the pot that completes, with boiling water blanching 16 minutes with the hydrofuge that completes; (3) selecting 50 kilograms of vinasse of brewageing red wine for use is cure, adds 50 kilograms salt and mixes and mix thoroughly, making poor material; (4) toward the poor material made, 500 kilograms of the pleurotus eryngiis behind the middle adding hydrofuge, packing into after stirring, rub evenly salts down in cylinder or the bucket, floods 16 days; (5) pleurotus eryngii after will pickling adds 18 kilograms refined salt, monosodium glutamate, chilli powder, head of garlic juice, ginger powder respectively again with the poor material that the clear water flush away adheres to, and stirs evenly the back sterilization in open kettle; (6) product after the seasoning is respectively charged in the packaging bag, vacuumizes and get final product.
The present invention can keep edible mushroom intrinsic unique mouthfeel and nutritional labeling, is added into flavour fragrance again, and cost is low, technology is simple and easy, easy to use, have bigger application and popularization value.
Claims (2)
1. the production technology of an edible fungus wine pickled instant food is characterized in that this technology follows these steps to carry out:
(1) edible mushroom is cut pin, cleaning;
(2) adopt 20～40 ℃ of dewaterers to open big moistureproof window and toast 20～50 minutes with the hydrofuge that completes;
(3) selecting the vinasse of brewageing red wine for use is cure, and the amount adding salt by 1: 0.5～1.5 mixes to be mixed thoroughly, making poor material;
(4) the poor material that will make adds edible mushroom behind the hydrofuge by 1: 3～6 amount, packs into after stirring, rub evenly to salt down in cylinder or the bucket, and dipping is more than 15 days;
(5) edible mushroom after will pickling adds 2～5% flavoring again with the poor material that the clear water flush away adheres to, and stirs evenly the back sterilization in open kettle;
(6) product after the seasoning is respectively charged in the packaging bag, vacuumizes and get final product.
2. the production technology of edible fungus wine pickled instant food according to claim 1 is characterized in that described flavoring is one or more in refined salt, monosodium glutamate, chilli powder, head of garlic juice, the ginger powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005102001813A CN100372479C (en) | 2005-03-25 | 2005-03-25 | Production technology of edible fungus wine pickled instant food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005102001813A CN100372479C (en) | 2005-03-25 | 2005-03-25 | Production technology of edible fungus wine pickled instant food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1650749A CN1650749A (en) | 2005-08-10 |
| CN100372479C true CN100372479C (en) | 2008-03-05 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005102001813A Expired - Fee Related CN100372479C (en) | 2005-03-25 | 2005-03-25 | Production technology of edible fungus wine pickled instant food |
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| CN (1) | CN100372479C (en) |
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| CN103766848A (en) * | 2012-10-18 | 2014-05-07 | 柳州市京阳节能科技研发有限公司 | Spicy, hot, sour and fragrant meat vinasse sauce |
| CN103284080B (en) * | 2013-04-28 | 2014-06-11 | 安徽小菜一碟食品有限公司 | Lipid lowering and seasoning asparagus pea and processing method thereof |
| CN103300328A (en) * | 2013-05-13 | 2013-09-18 | 余玉莲 | Qi-tonifying flavoring purslane and processing method thereof |
| CN103300327A (en) * | 2013-05-13 | 2013-09-18 | 余玉莲 | Blood glucose-reducing seasoning purslane and processing method thereof |
| CN103549344B (en) * | 2013-11-08 | 2015-08-26 | 徐州绿之野生物食品有限公司 | The preparation method of the dry typical local food of a kind of tongue |
| CN103549317A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Processing method for grain-dipped flavor chili |
| CN103549345B (en) * | 2013-11-08 | 2015-08-26 | 徐州绿之野生物食品有限公司 | A kind of preparation method of garlic flavor food |
| CN103549342B (en) * | 2013-11-08 | 2015-08-26 | 徐州绿之野生物食品有限公司 | The production technology of the dry instant foodstuff prepared by fermenting of a kind of tongue |
| CN103584030B (en) * | 2013-11-08 | 2015-07-08 | 徐州绿之野生物食品有限公司 | Method for producing garlic pickled instant food |
| CN103549548B (en) * | 2013-11-08 | 2015-11-04 | 徐州绿之野生物食品有限公司 | The production method of a kind of grain gingko-flavor food processed |
| CN103549546B (en) * | 2013-11-08 | 2015-11-11 | 徐州绿之野生物食品有限公司 | A kind of processing method of gingko-flavor leisure food |
| CN103549339B (en) * | 2013-11-08 | 2015-08-26 | 徐州绿之野生物食品有限公司 | The processing technology of capsicum grain instant flavour food processed |
| CN103549346B (en) * | 2013-11-08 | 2015-08-26 | 徐州绿之野生物食品有限公司 | A kind of grain root vegetable typical local food processed and production technology thereof |
| CN103584031B (en) * | 2013-11-08 | 2015-06-17 | 徐州绿之野生物食品有限公司 | Vegetable-flavored rhizome pickled vegetables and preparation method thereof |
| CN103549348B (en) * | 2013-11-08 | 2015-08-26 | 徐州绿之野生物食品有限公司 | The processing method of the dry typical local food of a kind of grain tongue processed |
| CN103549320A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Production method of vinasse-made chili instant flavor food |
| CN103584073B (en) * | 2013-11-08 | 2015-07-22 | 徐州绿之野生物食品有限公司 | Preparation method for edible fungus flavor food |
| CN103549341B (en) * | 2013-11-08 | 2015-08-26 | 徐州绿之野生物食品有限公司 | A kind of processing method of red wine dregs pickling garlic typical local food |
| CN103549318A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Processing process of flavored pepper crisp chips/shreds |
| CN103584020B (en) * | 2013-11-08 | 2015-07-22 | 徐州绿之野生物食品有限公司 | Root vegetable vinasse-made flavor food and processing method thereof |
| CN103549544B (en) * | 2013-11-08 | 2015-11-11 | 徐州绿之野生物食品有限公司 | The processing technology of ginkgo instant foodstuff prepared by fermenting |
-
2005
- 2005-03-25 CN CNB2005102001813A patent/CN100372479C/en not_active Expired - Fee Related
Non-Patent Citations (1)
| Title |
|---|
| 蘑菇加工新方法. 锦云.技术与市场，第4期. 2003 * |
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| CN1650749A (en) | 2005-08-10 |
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| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Sanming City Jiansheng Food Co., Ltd. Assignor: Zhou Shilian Contract fulfillment period: 2009.6.5 to 2014.6.5 contract change Contract record no.: 2009350000182 Denomination of invention: Production technology of edible fungus wine pickled instant food Granted publication date: 20080305 License type: Exclusive license Record date: 2009.8.21 |
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Free format text: EXCLUSIVE LICENSE; TIME LIMIT OF IMPLEMENTING CONTACT: 2009.6.5 TO 2014.6.5; CHANGE OF CONTRACT Name of requester: SANMING CITY JIANSHENG FOOD CO., LTD. Effective date: 20090821 |
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Granted publication date: 20080305 Termination date: 20130325 |