CN101366502A - Baolinggu edible mushroom crisp slices and method of preparing the same - Google Patents
Baolinggu edible mushroom crisp slices and method of preparing the same Download PDFInfo
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- CN101366502A CN101366502A CNA200810020870XA CN200810020870A CN101366502A CN 101366502 A CN101366502 A CN 101366502A CN A200810020870X A CNA200810020870X A CN A200810020870XA CN 200810020870 A CN200810020870 A CN 200810020870A CN 101366502 A CN101366502 A CN 101366502A
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Abstract
The invention discloses a bowling mushroom edible fungus crisp and a method for preparing the same. The preparation method is mainly characterized in that the bowling mushroom is cleaned and cut into pieces, the bowling mushroom pieces are poured in a sugar solution prepared according to a certain ratio for dipping, the mushroom pieces after rinsed is subjected to quick frozen treatment, the quick frozen mushroom pieces is subjected to defreezing and put in a vacuum oil bath machine for oil bath, and the materials are picked up for oil removing by vacuum high-speed rotation and weighed up, subpackaged in a box and sealed. The nutrition keeping rate of the bowling mushroom crisp prepared by the method is more than 90 percent, and no corrosion inhibitor is added, so that the bowling mushroom crisp really belongs to nutrient, healthy, crispy and flavored food.
Description
Technical field
What the present invention relates to is a kind of edible fungi food and production method thereof, particularly about a kind of bowling mushroom food and production method thereof.
Background technology
Leisure in the market is instant wide in variety, and is various in style, belongs to fried, fermented type etc. mostly, and raw material has Ipomoea batatas, potato class etc., also the ready-to-eat food of such high-grade nutrient green safety of not making with edible mushroom bowling mushroom.
Summary of the invention
The object of the invention is to provide a kind of high protein, low fat, particular molecule sugar, does not contain any anticorrisive agent bowling mushroom food and production method thereof.
Bowling mushroom food of the present invention and production method thereof are such:
Component is as follows by weight for the required supplementary material of bowling mushroom mushroom food of the present invention:
Bowling mushroom sheet: 100 maltose: 38
Maltodextrin: 16
The production method of bowling mushroom food of the present invention comprises:
1) preliminary treatment
The bowling mushroom is peace and quiet, and remove impurity, poured in the boiling water blanching 8-16 minute, water temperature 96-98 degree, mushroom of blanching is quickly cooled to normal temperature, the bowling mushroom is thinly sliced again;
2) bowling mushroom sheet is poured in proportion in the liquid glucose of preparation and flooded;
3) the bowling mushroom sheet with dipping drags for rinsing in the running water, removes mushroom surface liquid glucose and starchy material, and the mushroom sheet was subzero 18-24 degrees centigrade of following quick-frozens 20-30 hours after the rinsing;
4) enter vacuum oil after the mushroom sheet of quick-frozen is thawed and bathe machine oil and bathe, oil temperature 92 degree, vacuum pressure 〉=0.095Mpa, the concrete oil bath time will decide on steam pressure, mushroom body size etc., subsequently, can carry and expect that vacuum rotates de-oiling at a high speed;
5) the weighing branch pack into box, seal.
The effect of invention:
Bowling mushroom: formal name used at school pleurotus eryngii, the formal name used at school pleurotus eryngii, it has the fragrance of almond, the delicious food that abalone is arranged again, nutritious, be rich in mineral matters such as protein, mineral water compound, vitamin, calcium, magnesium, copper, zinc, can improve immune function of human body, human body is had anticancer, reducing blood lipid, ease constipation stomach and beautification function.Product nutrition retention of the present invention is more than 90%, and do not add any anticorrisive agent and belong to real nutrition, health, crisp and fragrant ticbit.
Specific implementation method
1, composition of raw materials: bowling mushroom: must be bright bowling mushroom; Maltose (maltose): concentration is more than 75%; Maltodextrin; Its composition by weight is as follows:
Bowling mushroom: 100kg maltose: 38kg
Maltodextrin: 16kg
2, production method is as follows:
Add according to choosing the raw material materials in the above-mentioned prescription.
The bowling mushroom is cleaned in the water of cleaning, and after rejecting the mushroom body of the culture base-material be attached on the mushroom body and brown stain, poured in the stainless steel jacketed pan that has seethed with excitement water temperature 96-98 degree immediately into blanching 8-16 minute, time and temperature be must grasp, otherwise the mouthfeel and the shelf-life of product influenced.Mushroom of blanching is dragged in the running water of mobile cleaning immediately, make it to be quickly cooled to normal temperature.With artificial or machinery the bowling mushroom is cut into long 3-4cm, wide: 1-1.5cm, thickness: 0.2-0.3cm thin slice
Again bowling mushroom sheet is poured in the liquid glucose of preparing in proportion and flooded 3.5-4 hour.
The bowling mushroom sheet of dipping is dragged for rinsing in the running water that cleaning flows in the clean frame of plastic, remove mushroom surface liquid glucose and starchy material, bond during so as not to the vacuum oil bath, influence quality.The mushroom sheet of dipping rinsing is sent into quick-freezer (cabinet)-18--24 degree, and 24 hours time, quick freezing temperature, time are very important, handle the bad oil bath dewatering time that influences, and influence product quality.
The product of quick-frozen is thawed the oil bath frame of packing into, the maximum amount of framing up 5kg/ frame with the running water of cleaning before the vacuum oil bath.Amount to four frame 20kg, promptly the maximum inventory of each vacuum oil bath is 20kg.
When the frame of packing into send into the palmitic vacuum oil bath of 450kg machine is housed after, close door and relief valve immediately, start vavuum pump, open steam valve, and water circulation system, when oil temperature 92 degree, vacuum pressure 〉=0.095MPa, the primer fluid pressing system is fallen the charging frame, and pasta is higher than more than the framework 10cm.Start left and right whirligig, the concrete oil bath time will decide on steam pressure, mushroom body size etc., and seeing its pasta when naked eyes does not have big bubble substantially, when having only vesicle and oil vacuole to stir, just can put forward the material vacuum and rotate de-oiling at a high speed, each 2-3 of positive and negative rotation minute.
Shed vacuum, take out the oil bath frame, immediately the weighing branch pack into box, seal, list marketing, also can be by crisp of the bowling mushroom of the different flavor types of consumer's taste furnishing, as sweet taste, spicy flavor, the curried flavor of chicken extract flavor, spiced flavor etc.
Claims (2)
1. Baolinggu edible mushroom crisp slices and production method thereof is characterized in that this production method method comprises:
Component is as follows by weight for the required supplementary material of described Baolinggu edible mushroom crisp slices food:
Bowling mushroom sheet: 100 maltose: 38 maltodextrins: 16
Production method is as follows:
1) preliminary treatment
The bowling mushroom is peace and quiet, and remove impurity, poured in the boiling water blanching 8-16 minute, water temperature 96-98 degree, mushroom of blanching is quickly cooled to normal temperature, the bowling mushroom is thinly sliced again;
2) bowling mushroom sheet is poured in proportion in the liquid glucose of preparation and flooded;
3) the bowling mushroom sheet with dipping drags for rinsing in the running water, removes mushroom surface liquid glucose and starchy material, and the mushroom sheet was subzero 18-24 degrees centigrade of following quick-frozens 20-30 hours after the rinsing;
4) enter vacuum oil after the mushroom sheet of quick-frozen is thawed and bathe machine oil and bathe, oil temperature 92 degree, vacuum pressure 〉=0.095Mpa, the concrete oil bath time will decide on steam pressure, mushroom body size etc., subsequently, can carry and expect that vacuum rotates de-oiling at a high speed;
5) the weighing branch pack into box, seal.
2. the Baolinggu edible mushroom crisp slices of producing by the described method of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200810020870XA CN101366502A (en) | 2008-08-05 | 2008-08-05 | Baolinggu edible mushroom crisp slices and method of preparing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200810020870XA CN101366502A (en) | 2008-08-05 | 2008-08-05 | Baolinggu edible mushroom crisp slices and method of preparing the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101366502A true CN101366502A (en) | 2009-02-18 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA200810020870XA Pending CN101366502A (en) | 2008-08-05 | 2008-08-05 | Baolinggu edible mushroom crisp slices and method of preparing the same |
Country Status (1)
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| CN (1) | CN101366502A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125258A (en) * | 2010-12-28 | 2011-07-20 | 东莞菇源堂生物科技有限公司 | Preparation method of crisp mushroom food and processing equipment thereof |
| CN102813269A (en) * | 2012-09-21 | 2012-12-12 | 黄勇 | Edible fungus beverage and preparation method thereof |
| CN103330193A (en) * | 2013-05-25 | 2013-10-02 | 吉林农业大学 | Black fungus glass-like crackling formula and preparation method |
| CN103461635A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Pleurotus eryngii sugar tablets and processing method thereof |
| CN103461969A (en) * | 2013-09-06 | 2013-12-25 | 南华县宏怡野生菌开发有限公司 | Wild edible bolete processing method |
| CN103461968A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Processing method of spicy and hot pleurotus eryngii puffed crisp chip |
| CN103653090A (en) * | 2013-12-04 | 2014-03-26 | 李春燕 | Preparation method of nutritive beautifying pleurotus erygnii soup |
-
2008
- 2008-08-05 CN CNA200810020870XA patent/CN101366502A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125258A (en) * | 2010-12-28 | 2011-07-20 | 东莞菇源堂生物科技有限公司 | Preparation method of crisp mushroom food and processing equipment thereof |
| CN102125258B (en) * | 2010-12-28 | 2012-12-12 | 东莞爱尚菇食品科技有限公司 | Preparation method of crisp mushroom food and processing equipment thereof |
| CN102813269A (en) * | 2012-09-21 | 2012-12-12 | 黄勇 | Edible fungus beverage and preparation method thereof |
| CN102813269B (en) * | 2012-09-21 | 2015-06-17 | 黄勇 | Edible fungus beverage and preparation method thereof |
| CN103330193A (en) * | 2013-05-25 | 2013-10-02 | 吉林农业大学 | Black fungus glass-like crackling formula and preparation method |
| CN103461635A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Pleurotus eryngii sugar tablets and processing method thereof |
| CN103461968A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Processing method of spicy and hot pleurotus eryngii puffed crisp chip |
| CN103461969A (en) * | 2013-09-06 | 2013-12-25 | 南华县宏怡野生菌开发有限公司 | Wild edible bolete processing method |
| CN103653090A (en) * | 2013-12-04 | 2014-03-26 | 李春燕 | Preparation method of nutritive beautifying pleurotus erygnii soup |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Open date: 20090218 |