CN101283782B - Instant Pleurotus ostreatus and its preparation method - Google Patents
Instant Pleurotus ostreatus and its preparation method Download PDFInfo
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- CN101283782B CN101283782B CN2008101108592A CN200810110859A CN101283782B CN 101283782 B CN101283782 B CN 101283782B CN 2008101108592 A CN2008101108592 A CN 2008101108592A CN 200810110859 A CN200810110859 A CN 200810110859A CN 101283782 B CN101283782 B CN 101283782B
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Abstract
The invention relates to an instant pleurotus food and the preparation method thereof. The instant food is characterized in that the food comprises following components, by weight parts, fresh pleurotus 16 to 24, edible oil 6 to 10, roasted sesame 0.25 to 0.35, water 2.0 to 2.8, flavoring, and partial and all of edible salt 0.2 to 0.3, white sugar 0.2 to 0.3, dry chili 0.1 to 0.2, Sichuan pepper seed 0.04 to 0.08, and Fructus Tsaoko 0.3 to 0.4. By preparing fresh pleurotus into flavor food, the invention can effectively solve the long-term fresh-keeping problem of pleurotus and provide a flavor food with conventional folk characteristics, thus greatly improving the market demands for pleurotus, improving the use value of pleurotus and promoting large-scale planting of pleurotus.
Description
Technical field
The present invention relates to a kind of edible fungi food and processing method thereof, particularly instant Pleurotus ostreatus and preparation method thereof.
Background technology
Various edible mushrooms more and more become cooking food indispensable in people's daily life with its obvious nutrient effect and health-care effect etc.; It then is cultivation the most easily in all edible mushroom categories that edible mushroom is picked up the ears, a kind of crop that specific yield is the highest and planting cost is minimum.Described picking up the ears is a kind of of edible mushroom, is white mushroom section Pleurotus, and formal name used at school: Pleutus ostreatus Jacq.ex Fr.Que1., popular name is a flat mushroom.But the shortcoming of picking up the ears is to be difficult for preserving.Influencing at present its biggest obstacle of extensive cultivating and growing in China, then is the fresh-keeping problem in each link of keeping, transportation and sale of picking up the ears.This is by the decision of itself characteristic, dries sale because of it neither resembles some edible mushroom category that works, can not resemble some edible mushroom category and can adopt the mode of water stain can to come into the market.Picking up the ears of a small amount of process freezing processing because stored frozen is costly and can make fresh mouthfeel variation of picking up the ears, almost do not have market at home yet.
Summary of the invention
The purpose of this invention is to provide a kind of new instant Pleurotus ostreatus and preparation method thereof, this product vacuum compound plastic bag, aluminium platinum paper polybag, vial can and metal listen shelf-life in the can reach six months respectively, nine months, more than 12 months and 15 months.When solving the long-period freshness preserving problem of picking up the ears effectively, a kind of typical local food with traditional national characteristic among the people is provided to consumers in general.The new instant Pleurotus ostreatus and the popularization of processing method thereof can improve the fresh market demand of picking up the ears again significantly, thus the further implant mass that promotion is picked up the ears.
Realize that concrete technical scheme of the present invention is following:
Instant Pleurotus ostreatus food component by weight comprises:
The aquatic foods ripe sesame 0.25-0.35 of the 16-24 edible oil 6-10 water 2.0-2.8 that picks up the ears
Condiment comprises that hay fruit 0.3-0.4 and following material are partly or entirely:
Edible salt 0.2-0.3 white granulated sugar 0.2-0.3
Chilli 0.1-0.2 pepper grain 0.04-0.08
Garlic bulblet 0.4-0.6.
Make according to following steps:
One. impurity elimination, itemize; Described each component is got all the ready; Remove fresh unnecessary rhizome of picking up the ears, reject on it not part of moulding of more broken priestling; With length 6-8 centimetre and above pick up the ears brokenly two to three centimetres of wide bars of picking up the ears (hereinafter to be referred as the ear bar), for use then;
Two. cleaning, slaking; Eluriate the ear bar with clear water, pull the back control out and do or squeeze only wherein too much moisture content, put it into and add gentleness in the evaporation boiler and stir; When treating that temperature reaches 95-100 ℃ in the pot, a large amount of excessive moistures are separated out in this ear bar shortening deliquescing, continue to stir and evaporation boiler in unnecessary swimming, kept 20-25 minute, treat that the ear bar is moisture to cease fire during for 83-87%;
Three. fried tsaoko plays perfume (or spice); Edible oil is heated to 190 ℃, the porous metals box that the hay fruit is housed is put into edible oil, under 190 to 210 ℃ of high temperature, kept two to three minutes, give out dense frying tsaoko fragrance in the edible oil this moment;
Four. fried ear bar, blowing; Exploding in the edible oil of vanilla fruit, putting into step 2 and deviate from wherein the quite ear bar of moisture; Put into chilli, pepper grain and garlic bulblet then, continue heated and stirred; Keeping temperature is 95-100 ℃, through 25-35 minute, further to remove portion of water wherein, makes dry ear bar manifest pale brown color;
Five. evaporated fragrant; Continue heating and make that oily temperature progressively rises to 150 ℃ in the pot, stir about 2-3 minute, pot middle ear bar hardening embrittlement gradually produces strong frying fragrance, truce when this ear bar contained humidity reaches or is lower than 10%;
Six. leave standstill, rehydration; This ear bar that has evaporated behind the perfume (or spice) was at room temperature left standstill one hour, and the ear bar is shown as red sauce; Take out the porous metals box that tsaoko is housed simultaneously, put into the water of 2.0-2.8 part, water boil; Kept 2-3 minute, and obtained the aqueous solution of this tsaoko, for use; To be contained in that remaining tsaoko abandons in the porous metals box.
Seven. very hot oven steams suddenly; In the aqueous solution of this tsaoko, put into edible salt and white granulated sugar, in the good ear bar of frying, put into ripe sesame.After the tsaoko aqueous solution that the ear bar of putting into ripe sesame is sugared with putting into salt, the violent steaming 12-18 minute mixed thoroughly after cooling and is finished product instant Pleurotus ostreatus of the present invention under 100-110 ℃ of temperature.
The explanation of present technique scheme:
1. preparation method of the present invention can be according to appropriateness adjustment procedure of processings such as different production scale and original working conditions.As step 2 is cleaned, said content generation in the slaking with 100 ℃ of hot boiling water blanchings of weight more than three times 1-2 minute, isolates unnecessary swimming with industrial centrifugal machine with earlier again, makes the moisture 83-87% of being lower than in the ear bar.Step 3, four, five, six, seven is then identical later on.
2. it is also the same with other mushroom crops to pick up the ears according to picking up the ears in the growth of good sealing booth and adopt and do not have the husky cultivation base-material that does not have soil, adding, in the whole growth process of plant neither applying pesticides do not use chemical fertilizer yet.Therefore; Directly pluck in booth and pick up the ears without what other turnovers were polluted; Say from health and two angles of quality, can save step 2, behind the completing steps three; Directly get in the step 4 breaking into two to three centimetres of wide ear bars in the step 1, with chilli, pepper grain and garlic bulblet heated and stirred; Later step 5, six, seven identical.
3. the condiment in the aforesaid instant Pleurotus ostreatus food component utilized selects for use scope bigger, and the product even this is among the present invention floats in bigger scope can not form evident difference yet aspect technical characterictic and the product special flavour.For example in same food component, add 60 grams or 78 gram edible salts, though both differ 30%; But be the salty slightly or slightly light mouthfeel difference between the identical product different manufacturers only; Facts have proved that between normal person's the mouthfeel degree of saltiness, its edible salt amount can differ more than one times usually.And for example also can like the increase and decrease kind in the condiment, not be limited to described several kinds of condiment scopes according to people.
4. the tsaoko that adopts among the present invention is the Zingiber Amomum, also cries in one's early teens, and be a kind of spice berry, main product is in Yunnan.Hay really pack into carry out in the porous metals box fried; Fried down at high temperature; The Mei Lade reflection takes place, and (a kind of non-enzymatic browning of widespread usage reflects in the food service industry, and under lower moisture and higher temperature conditions, for example a lot of food are when fried; Not only color can deepen and also can produce a lot of aroma-producing substances simultaneously), meeting strong frying tsaoko fragrance of output in oil.Be a kind of flavouring of flavour, after the seasoning its taking-up abandoned.Play the effect of aromatic flavor for what bring into play tsaoko and garlic bulblet, when operation, it is cut open earlier put into oil again.
5. about the tempting fragrance of instant Pleurotus ostreatus; Selecting for use of an aromatic material tsaoko among the present invention is novel unique; Spices flavourings such as aniseed common in traditional spicy food, Chinese cassia tree have been given up; Having selected China specially, among the people more nature and flavor all suffering are returned the taste warp as medicinal, have the tsaoko of the preventing malaria effect of eliminating the phlegm in the eliminating dampness temperature and make the local flavor of instant Pleurotus ostreatus unique unusually.In order to obtain better seasoning effect, also carried out corresponding innovation on the processing step of the present invention: earlier a fried back one is boiled and has both been proposed oil wherein and dissolve perfumery and also proposed water-soluble perfumery wherein, and the two brings out the best in each other.
6. about the taste mouthfeel of instant Pleurotus ostreatus; Complete soft tender common mouthfeel unexpectedly produces the mouthfeel effect very approximate with animal food lean meat silk in the normality of picking up the ears in order to make; The present invention innovates aspect manufacture craft; Promptly overtime frying forced dehydration under hot conditions makes fiber and the complete sex change of albumen in picking up the ears, forms a kind of unusual crisp state; And then the reentrant through warm clear water carries out moistening softeningly, and the use of vigorous fire steam has then quickened to form all imitative lean meat mouthfeels of appropriateness very of the wet soft or hard of doing of instant Pleurotus ostreatus finished product.
7. about the red sauce pool of instant Pleurotus ostreatus, also be any interpolation class of the not use pigment of changing all of a sudden.The red sauce pool of its appetite that induces one is that mainly step 5 a hour after ceasing fire leaves standstill after-ripening, and this also is not used new technology in the industrialization food production.Still do not have the enzymatic browning reflection after the utilization cooling, make instant Pleurotus ostreatus pale brown look from firm truce in the process of still continuous dehydration slowly become red sauce gradually at the Mei Lade that continues.
In sum, adopt the inventive method, become typical local food, can solve the long-period freshness preserving problem of picking up the ears effectively, also a kind of typical local food with traditional national characteristic among the people is provided for people through shortening that aquatic foods are picked up the ears.This product vacuum compound plastic bag, aluminium platinum paper polybag, vial can and metal listen shelf-life in the can reach six months respectively, nine months, more than 12 months and 15 months.The new instant Pleurotus ostreatus and the popularization of processing method thereof can improve the fresh market demand of picking up the ears again significantly, have improved the use value of picking up the ears, thus the large-scale plantation that promotion is picked up the ears.
The specific embodiment
Embodiment one: make instant Pleurotus ostreatus food 1, fill a prescription (part according to quantity) as follows:
Aquatic foods 20 edible oils, the 8 ripe sesame 0.3 warm clear water 2.4 of picking up the ears
Condiment, take from following material:
Edible salt 0.25 white granulated sugar 0.25
Chilli 0.15 pepper grain 0.06
Garlic bulblet 0.5 hay fruit 0.36
The preparation method is according to the following steps:
One. impurity elimination, itemize; Described each component is got all the ready; Remove fresh unnecessary rhizome of picking up the ears, reject on it not part of moulding of more broken priestling; With length 6-8 centimetre and above pick up the ears brokenly two to three centimetres of wide ear bars, for use then;
Two. cleaning, slaking; Eluriate the ear bar with clear water, pull the back control out and do or squeeze only wherein too much moisture content, put it into and add gentleness in the evaporation boiler and stir; When treating that temperature reaches 100 ℃ in the pot, a large amount of excessive moistures are separated out in this ear bar shortening deliquescing, continue to stir and evaporation boiler in unnecessary swimming, kept 20 minutes, treat the ear bar moisture be 85% o'clock the truce;
Three. fried tsaoko plays perfume (or spice); Edible oil is heated to 190 ℃, the porous metals box that the hay fruit is housed is put into edible oil, under 200 ℃ of high temperature, kept 2.5 minutes, give out dense frying tsaoko fragrance in the edible oil this moment;
Four. fried ear bar, blowing; Exploding in the edible oil of vanilla fruit, put into the ear bar that step 2 has been deviate from part moisture; Put into chilli, pepper grain and garlic bulblet then, continue heated and stirred; Keeping temperature is 95 ℃, through 35 minutes, further to remove portion of water wherein, makes dry ear bar manifest pale brown color;
Five. evaporated fragrant; Continue heating and make that oily temperature progressively rises to 150 ℃ in the pot, stir 2.5 minutes, pot middle ear bar hardening embrittlement gradually produces strong frying fragrance, when this ear bar contained humidity reaches 10%, ceases fire;
Six. leave standstill, rehydration; This ear bar that has evaporated behind the perfume (or spice) was at room temperature left standstill one hour, and the ear bar is shown as red sauce; Take out the porous metals box that tsaoko is housed simultaneously, this porous metals box was boiled 3 minutes, obtain the aqueous solution of this tsaoko with 2.4 parts in warm clear water, for use;
Seven. very hot oven steams suddenly; In the aqueous solution of this tsaoko, put into edible salt and white granulated sugar, in the good ear bar of frying, put into ripe sesame; After the tsaoko aqueous solution that the ear bar of putting into ripe sesame is sugared with putting into salt, mix thoroughly; The violent steaming 16 minutes mixed thoroughly after cooling and is finished product instant Pleurotus ostreatus of the present invention under 105 ℃ of temperature.Process instant Pleurotus ostreatus and be slightly more than 15 parts of weights.
Embodiment two: instant Pleurotus ostreatus food 2, fill a prescription (part according to quantity) as follows:
Aquatic foods 18 edible oils, the 9 ripe sesame 0.25 warm clear water 2.2 of picking up the ears
Condiment, take from following material:
Edible salt 0.2 white granulated sugar 0.3
Chilli 0.2 pepper grain 0.04
Garlic bulblet 0.4 hay fruit 0.4
The preparation method is according to the following steps:
One. impurity elimination, itemize; Described each component is got all the ready; Remove fresh unnecessary rhizome of picking up the ears, reject on it not part of moulding of more broken priestling; With length 6-8 centimetre and above pick up the ears brokenly two to three centimetres of wide ear bars, for use then;
Two. will break into the wide ear bar in two to three centimetres of left and right sides earlier with 100 ℃ of hot boiling water blanchings 2 minutes, use again industrial centrifugal machine rotating speed greater than 720 rev/mins under, isolate unnecessary swimming with 2-3 minute, making moisture in the ear bar is 85%, for use.
Three. fried tsaoko plays perfume (or spice); Edible oil is heated to 190 ℃, the porous metals box that the hay fruit is housed is put into edible oil, under 210 ℃ of high temperature, kept 2 minutes, give out dense frying tsaoko fragrance in the edible oil this moment;
Four. fried ear bar, blowing; Exploding in the edible oil of vanilla fruit, put into the ear bar that step 2 has been deviate from part moisture; Put into chilli, pepper grain and garlic bulblet then, continue heated and stirred; Keeping temperature is 100 ℃, through 30 minutes, further to remove portion of water wherein, makes dry ear bar manifest pale brown color;
Five. evaporated fragrant; Continue heating and make that oily temperature progressively rises to 150 ℃ in the pot, stir 2 minutes, pot middle ear bar hardening embrittlement gradually produces strong frying fragrance, when this ear bar contained humidity reaches or is lower than 10%, ceases fire;
Six. leave standstill, rehydration; This ear bar that has evaporated behind the perfume (or spice) was at room temperature left standstill one hour, and the ear bar is shown as red sauce; Take out the porous metals box that tsaoko is housed simultaneously, with 2.2 parts warm clear water this porous metals box was boiled 2.5 minutes, the aqueous solution that obtains this tsaoko is for use;
Seven. very hot oven steams suddenly; In the aqueous solution of this tsaoko, put into edible salt and white granulated sugar, in the good ear bar of frying, put into ripe sesame.With the ear bar of putting into ripe sesame with the tsaoko aqueous solution of putting into salt sugar, mix thoroughly after, the violent steaming 12 minutes mixed thoroughly after cooling and is finished product instant Pleurotus ostreatus of the present invention under 110 ℃ of temperature.Process 15 parts of weights of instant Pleurotus ostreatus.
Embodiment three: instant Pleurotus ostreatus food 3 is filled a prescription (part according to quantity) as follows:
Aquatic foods 24 edible oils, the 7 ripe sesame 0.35 warm clear water 2.6 of picking up the ears
Condiment, take from following material:
Edible salt 0.3 white granulated sugar 0.2
Chilli 0.1 pepper grain 0.08
Garlic bulblet 0.6 hay fruit 0.35
The preparation method is according to the following steps:
One. impurity elimination, itemize; Described each component is got all the ready; Remove fresh unnecessary rhizome of picking up the ears, reject on it not part of moulding of more broken priestling; With length 6-8 centimetre and above pick up the ears brokenly two to three centimetres of wide ear bars, for use then;
Two. fried tsaoko plays perfume (or spice); Edible oil is heated to 190 ℃, the porous metals box that the hay fruit is housed is put into edible oil, under 205 ℃ of high temperature, kept 2.5 minutes, give out dense frying tsaoko fragrance in the edible oil this moment;
Three. fried ear bar, blowing; Exploding in the edible oil of vanilla fruit, put into the fresh ear bar that step 1 has been divided into two to three centimetres wide; Put into chilli, pepper grain and garlic bulblet then, continue heated and stirred; Keeping temperature is 97 ℃, through 35 minutes, removes most of moisture wherein, makes dry ear bar manifest pale brown color;
Four. evaporated fragrant; Continue heating and make that oily temperature progressively rises to 150 ℃ in the pot, stir 3 minutes, pot middle ear bar hardening embrittlement gradually produces strong frying fragrance, when this ear bar contained humidity reaches 10%, ceases fire;
Five. leave standstill, rehydration; This ear bar that has evaporated behind the perfume (or spice) was at room temperature left standstill one hour, and the ear bar is shown as red sauce; Take out the porous metals box that tsaoko is housed simultaneously, with 2.6 parts of warm clear water in the component this porous metals box was boiled 3 minutes, the aqueous solution that obtains this tsaoko is for use;
Six. very hot oven steams suddenly; In the aqueous solution of this tsaoko, put into edible salt and white granulated sugar, in the good ear bar of frying, put into ripe sesame.After the tsaoko aqueous solution that the ear bar of putting into ripe sesame is sugared with putting into salt, the violent steaming 12 minutes mixed thoroughly after cooling and is finished product instant Pleurotus ostreatus of the present invention under 110 ℃ of temperature.By the instant Pleurotus ostreatus product that above-mentioned prescription is processed, its weight is slightly less than 15 parts of weights.
The finished product of instant Pleurotus ostreatus is glossy red sauce lean meat species strand shape, and the glow of finished product appearance luster is equipped with the ripe fragrant sesame of asterism above, and mouthfeel is pliable and tough, the spicy salty perfume (or spice) of local flavor.
In sum, instant Pleurotus ostreatus of the present invention is a kind ofly to be convenient to process, to be convenient to store, to be convenient to transport, to be convenient to the high flavour nutrient snack products selling, be easy to carry and be convenient to eat.
Claims (3)
1. instant Pleurotus ostreatus food is characterized in that it comprises following component by weight:
The aquatic foods ripe sesame 0.25-0.35 of the 16-24 edible oil 6-10 water 2.0-2.8 that picks up the ears
Condiment comprises hay fruit 0.3-0.4 and following material:
Edible salt 0.2-0.3 white granulated sugar 0.2-0.3
Chilli 0.1-0.2 pepper grain 0.04-0.08
Garlic bulblet 0.4-0.6;
The preparation method of described instant Pleurotus ostreatus food may further comprise the steps:
One. impurity elimination, itemize; Described each component is got all the ready; Remove fresh unnecessary rhizome of picking up the ears, reject on it not part of moulding of more broken priestling; With length 6-8 centimetre and above pick up the ears brokenly two to three centimetres of wide ear bars, for use then;
Two. cleaning, slaking; Eluriate the ear bar with clear water, pull the back control out and do or squeeze only wherein too much moisture content, put it in the evaporation boiler heating and stir; When treating that temperature reaches 95-100 ℃ in the pot, keep this temperature, treat that the ear bar is moisture when the 83-87%, stop heating and stir, for use;
Three. fried tsaoko plays perfume (or spice); Edible oil is heated to 190 ℃, the porous metals box that the hay fruit is housed is put into edible oil, under 190 to 210 ℃ of high temperature, kept two to three minutes;
Four. fried ear bar, blowing; Exploding in the edible oil of vanilla fruit, putting into moisture is the ear bar of 83-87%; Put into chilli, pepper grain and garlic bulblet then and continue heated and stirred; Keeping temperature was 95-100 ℃, through 25-35 minute;
Five. evaporated fragrant; Continue heating, make that oily temperature progressively rises to 150 ℃ in the pot, stir 2-3 minute, control this ear bar contained humidity and reach or be lower than truce in 10% o'clock;
Six. leave standstill, rehydration; This ear bar that has evaporated behind the perfume (or spice) was at room temperature left standstill one hour; Take out the porous metals box that tsaoko is housed simultaneously, put into the water of 2.0-2.8 part,, kept 2-3 minute water boil; Obtain the aqueous solution of this tsaoko, for use;
Seven. very hot oven steams suddenly; In the aqueous solution of this tsaoko, put into edible salt and white granulated sugar, in the good ear bar of frying, put into ripe sesame; With the ear bar of putting into ripe sesame with after putting into the tsaoko aqueous solution of edible salt and white granulated sugar, under 100-110 ℃ of temperature, steamed 12-18 minute, mix thoroughly after cooling and be the finished product instant Pleurotus ostreatus.
2. the preparation method of instant Pleurotus ostreatus food according to claim 1; It is characterized in that: with step 2 clean, said content generation in the slaking with earlier with 100 ℃ of boiling water blanchings 1-2 minute; Isolate unnecessary swimming with centrifuge again, make the moisture 83-87% of being in the ear bar.
3. instant Pleurotus ostreatus food is characterized in that it comprises following component by weight:
The aquatic foods ripe sesame 0.25-0.35 of the 16-24 edible oil 6-10 water 2.0-2.8 that picks up the ears
Condiment comprises hay fruit 0.3-0.4 and following material:
Edible salt 0.2-0.3 white granulated sugar 0.2-0.3
Chilli 0.1-0.2 pepper grain 0.04-0.08
Garlic bulblet 0.4-0.6;
The preparation method of described instant Pleurotus ostreatus food may further comprise the steps:
One. impurity elimination, itemize; Described each component is got all the ready; Remove fresh unnecessary rhizome of picking up the ears, reject on it not part of moulding of more broken priestling; With length 6-8 centimetre and above pick up the ears brokenly two to three centimetres of wide ear bars, for use then;
Two. fried tsaoko plays perfume (or spice); Edible oil is heated to 190 ℃, the porous metals box that the hay fruit is housed is put into edible oil, under 190 to 210 ℃ of high temperature, kept two to three minutes;
Three. fried ear bar, blowing; Exploding in the edible oil of vanilla fruit, put into the ear bar; Put into chilli, pepper grain and garlic bulblet then and continue heated and stirred; Keeping temperature was 95-100 ℃, through 25-35 minute;
Four. evaporated fragrant; Continue heating, make that oily temperature progressively rises to 150 ℃ in the pot, stir 2-3 minute, control this ear bar contained humidity and reach or be lower than truce in 10% o'clock;
Five. leave standstill, rehydration; This ear bar that has evaporated behind the perfume (or spice) was at room temperature left standstill one hour; Take out the porous metals box that tsaoko is housed simultaneously, put into the water of 2.0-2.8 part,, kept 2-3 minute water boil; Obtain the aqueous solution of this tsaoko, for use;
Six. very hot oven steams suddenly; In the aqueous solution of this tsaoko, put into edible salt and white granulated sugar, in the good ear bar of frying, put into ripe sesame; With the ear bar of putting into ripe sesame with after putting into the tsaoko aqueous solution of edible salt and white granulated sugar, under 100-110 ℃ of temperature, steamed 12-18 minute, mix thoroughly after cooling and be the finished product instant Pleurotus ostreatus.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1337178A (en) * | 2001-09-05 | 2002-02-27 | 罗萌 | Instant edible fungus product and its production process |
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| CN1337178A (en) * | 2001-09-05 | 2002-02-27 | 罗萌 | Instant edible fungus product and its production process |
Non-Patent Citations (1)
| Title |
|---|
| 陈慧斌，等.食用菌保鲜技术研究进展.《宁德师专学报(自然科学版)》.2008,第20卷(第1期),14-17. * |
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