CN101396043A - Production method of instant black fungus - Google Patents

Production method of instant black fungus Download PDF

Info

Publication number
CN101396043A
CN101396043A CNA2007100464167A CN200710046416A CN101396043A CN 101396043 A CN101396043 A CN 101396043A CN A2007100464167 A CNA2007100464167 A CN A2007100464167A CN 200710046416 A CN200710046416 A CN 200710046416A CN 101396043 A CN101396043 A CN 101396043A
Authority
CN
China
Prior art keywords
weight
percentage
food seasoning
seasoning juice
juice
Prior art date
Application number
CNA2007100464167A
Other languages
Chinese (zh)
Inventor
吕冰洁
Original Assignee
吕冰洁
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 吕冰洁 filed Critical 吕冰洁
Priority to CNA2007100464167A priority Critical patent/CN101396043A/en
Publication of CN101396043A publication Critical patent/CN101396043A/en

Links

Abstract

The invention provides a preparation method used for instant auricularia auricula, comprising the steps as follows: auricularia auricula is washed; subsequently, the washed auricularia auricula is dried and sterilized in drying and sterilizing equipment so as to lead the weight of water attached to the auricularia auricula to be reduced to below 15% of total weight of the auricularia auricula; subsequently, the auricularia auricula and edible condiment juice are filled in a packaging bag; finally, a vacuum sealing method is used to seal the auricularia auricula and the edible condiment juice in the packaging bag; in the packaging bag, the auricularia auricula is pickled in the edible condiment juice for at least 1-10 hours. The instant auricularia auricula prepared by the preparation method has fresh flavor and good taste; the instant auricularia auricula can be convenient to be eaten by opening the bag and can keep natural taste and nutrient composition.

Description

A kind of preparation method of instant black fungus
Technical field:
The present invention relates to the mankind life article, relate in particular to the processing treatment technology of food, particularly the technology of black fungus is handled in processing, and concrete is a kind of preparation method of instant black fungus.
Background technology:
Black fungus claims wood fungus, tree chicken again, originates from forest zones such as Daxing'an Mountainrange, Heilungkiang, and wild resource is abundant, and the flat flavor of property is sweet, and it is shiny black to have a color and luster, and the ear pork is thick, fresh and tender crisp and fragrant, and mouthfeel is smooth, nutritious characteristics.Put down in writing according to examining report, black fungus contains 18 seed amino acids that rich in protein, fat, carbohydrate and needed by human body are wanted, and contains multivitamin and mineral matter, and iron content is high, iron content reaches 185 milligrams in per 100 gram dried fungus, is 100 times of meat.Black fungus is the splendid food of Patients with iron deficiency anemia.In addition, black fungus also has the ease constipation function of detoxification.Adenosine in the black fungus has the thrombotic effect of significant inhibition, therefore, all deficiency of blood dizzinesses are weak, must throb with fear breathe hard, suffer from a deficiency of the kidney, soreness and weakness of waist and knees, forgetful dreaminess, poliosis can take to transfer and mend.And it has antithrombotic, reducing blood lipid, hypoglycemic, anticancer, anti-sudden change preferably, improves immunity of organisms, function in delaying senility, the elderly is edible for a long time, but blood clean, detoxifcation, clean rubbish in the body effectively, not only can improve the health but also preventable disease.But the black fungus moistening lung, regulate neural, fill blood, and have preferably antithrombotic, reducing blood lipid, hypoglycemic, norcholesterol, do cancer, anti-sudden change, improve immunity of organisms, function in delaying senility.In the prior art, during handling, the processing of black fungus must cause the frangible and easy moisture absorption of product overdrying, when edible through the process of plucking, drying moisture content, also must put into water stain bubble and after suctioning moisture content fully, pluck impurity again, then just can processing and eating.Simultaneously, when order is processed into dish with black fungus,, lose its natural taste and nutritional labeling easily because the temperature and time of processing is difficult for grasping, edible extremely inconvenient.
Summary of the invention:
The objective of the invention is to the preparation method for a kind of instant black fungus, the preparation method of described this instant black fungus will solve that the processing method of black fungus causes frangible, the easy moisture absorption of product overdrying in the prior art, be difficult for the technical problem of processing.
The preparation method of this instant black fungus of the present invention, comprise a process of cleaning black fungus, wherein, in the process of described cleaning black fungus, utilize water flushing black fungus, after the process of cleaning black fungus is finished, black fungus is put into dry disinfection equipment dries and sterilization treatment, in the black fungus of finishing after oven dry is handled, the weight of the water that adheres in the black fungus is at below 15% of black fungus gross weight, the packaging bag of then black fungus and food seasoning juice being packed into utilizes vacuum packaging method that described black fungus and food seasoning juice are encapsulated in the described packaging bag at last.
Further, described dry disinfection equipment adopts food microwave dryer and ultraviolet disinfection lamp.
Further, in described packaging bag, the volume of described food seasoning juice is greater than the natural saturated absorption amount of black fungus.
Further, in described packaging bag, the content of air is zero.
Further, dry process with sterilization treatment black fungus being put into dry disinfection equipment, the temperature in the dry disinfection equipment is between 35~45 ℃.
Further, in described packaging bag, black fungus steeps at least in food seasoning juice and salted down 1~10 hour.
Further, described food seasoning juice is done by hot red pepper, spiceleaf, clear water, lemongrass, nutmeg, curry powder, Ground Cloves, the yellow ginger powder, the coconut young pilose antler, oil curry, the shrimp cake, the onion young pilose antler, mashed garlic, ginger rice, crushed shallot, refined salt, flour, white sugar, concentrated lemon juice, oil generation and the light soup of going up are formed, the percentage by weight that described hot red pepper does in food seasoning juice is 1%~1.1%, the percentage by weight of described spiceleaf in food seasoning juice is 0.1%~0.11%, the percentage by weight of described clear water in food seasoning juice is 0.2%~0.22%, the percentage by weight of described lemongrass in food seasoning juice is 1%~1.1%, the percentage by weight of described nutmeg in food seasoning juice is 1%~1.1%, the percentage by weight of described curry powder in food seasoning juice is 1%~1.1%, the percentage by weight of described Ground Cloves in food seasoning juice is 0.1%~0.11%, the percentage by weight of described yellow ginger powder in food seasoning juice is 1%~1.1%, the percentage by weight of described coconut young pilose antler in food seasoning juice is 1%~1.1%, the percentage by weight of described oil curry in food seasoning juice is 6%~6.6%, the percentage by weight of described shrimp cake in food seasoning juice is 3~3.3%, the percentage by weight of described onion young pilose antler in food seasoning juice is that the percentage by weight of 0.8%~0.82% described mashed garlic in food seasoning juice is 0.2%~0.22%, the percentage by weight of described ginger rice in food seasoning juice is 0.2%~0.22%, the percentage by weight of described crushed shallot in food seasoning juice is 0.2%~0.22%, the percentage by weight of described refined salt in food seasoning juice is 0.48%~0.5%, the percentage by weight of described flour in food seasoning juice is 3%~3.3%, the percentage by weight of described white sugar in food seasoning juice is 0.4%~0.44%, the percentage by weight of described concentrated lemon juice in food seasoning juice is 0.5~0.55%, the percentage by weight of described oil generation in food seasoning juice is 8~8.2%, and surplus is the described light soup of going up.
Concrete, described food seasoning juice adopts following method preparation: remove slag after earlier 0.1%~0.11% spiceleaf being distinguished the flavor of with the clear water leaching and stay water, mince into 0.2%~0.22% young pilose antler after 1%~1.1% lemongrass segment stripping and slicing with fruit juice mixer, 3%~3.3% shrimp cake is gone into the oven dry of pot low baking temperature and fried fragrant, violent then pot is oil down, put down 0.8%~0.82% onion young pilose antler simultaneously, the ginger rice of 0.2%~0.22% mashed garlic 0.2%~0.22% and 0.2%~0.22% crushed shallot play pot, add 1%~1.1% lemongrass young pilose antler again, 0.1%~0.11% spiceleaf water, 1%~1.1% hot red pepper does quick-fried perfume (or spice), last 1%~1.1% the coconut young pilose antler of putting into again, 1%~1.1% yellow ginger powder, 1%~1.1% curry powder, 6%~6.6% oil curry, 1%~1.1% nutmeg constantly turns over shovel with the pot shovel, when waiting to shovel out fragrant pungent, adding remaining taste substance and shrimp cake again mixes thoroughly to boil to roll and just can, contain with the steel basin, the oil generation front cover is standby.
Perhaps, described food seasoning juice is by rape oil, lard, thick broad-bean sauce, the bubble ginger splices, the pickling pepper joint, garlic clove, old ginger, Chinese prickly ash, white sugar, refined salt, monosodium glutamate, ground pepper and chicken soup are formed, the percentage by weight of described rape oil in food seasoning juice is 18%~22%, the percentage by weight of described lard in food seasoning juice is 9%~11%, the percentage by weight of described thick broad-bean sauce in food seasoning juice is 2.5%~3.5%, the percentage by weight of bubble ginger splices in food seasoning juice is 2.5%~3.5%, the percentage by weight of described pickling pepper joint in food seasoning juice is 3.5%~4.5%, the percentage by weight of described garlic clove in food seasoning juice is 0.7%~1.2%, the percentage by weight of described old ginger in food seasoning juice is 4.5%~5.5%, the percentage by weight of described Chinese prickly ash in food seasoning juice is 1.0%~2.0%, the percentage by weight of described white sugar in food seasoning juice is 2.0%~3.0%, the percentage by weight of described refined salt in food seasoning juice is 0.9%~1.1%, the percentage by weight of described monosodium glutamate in food seasoning juice is 0.4%~0.6%, the percentage by weight of described ground pepper in food seasoning juice is 0.25%~0.35%, and surplus is described chicken soup.
Concrete, the preparation method of described food seasoning juice is: pot is put on the fire, play rape oil to burn heat then, down bubble ginger splices, pickling pepper joint, thick broad-bean sauce end, clap broken old ginger and put into oil cauldron and explode the decantation excess oil, following lard, garlic clove, Chinese prickly ash are fried again, pour chicken soup into, boiled 8~15 minutes, following white sugar, salt, monosodium glutamate, ground pepper, boiled, beat floating foam and get final product.
Perhaps, described food seasoning juice is by dried thin mushroom, the precious jade post, celery, blue or green sharp green pepper, red sharp green pepper, caraway, onion, chive, fish-bone, ginger, carrot, water, the happy bright dew of family, light soy sauce, fish sauce, dark soy sauce, monosodium glutamate, white sugar, pepper powder, sesame oil, salad oil, the chicken powder is formed, wherein, the percentage by weight of described dried thin mushroom in food seasoning juice is 1%~1.5%, the percentage by weight of described precious jade post in food seasoning juice is 0.5%~0.6%, the percentage by weight of described celery in food seasoning juice is 0.5%~0.6%, the percentage by weight of the sharp green pepper of described green grass or young crops in food seasoning juice is 0.5%~0.6%, the percentage by weight of described red sharp green pepper in food seasoning juice is 0.5%~0.6%, the percentage by weight of described caraway in food seasoning juice is 0.9%~1.0%, the percentage by weight of described onion in food seasoning juice is 0.5%~0.6%, the percentage by weight of described chive in food seasoning juice is 0.5%~0.6%, the percentage by weight of described fish-bone in food seasoning juice is 5.5%~6%, the percentage by weight of described ginger in food seasoning juice is 0.5%~0.6%, the percentage by weight of described carrot in food seasoning juice is 0.5%~0.6%, the percentage by weight that the happy aquatic foods of described family are exposed in the food seasoning juice is 2%~2.5% gram, the percentage by weight of described light soy sauce in food seasoning juice is 0.5%~0.6% gram, the percentage by weight of described fish sauce in food seasoning juice is 1%~1.2%, the percentage by weight of described dark soy sauce in food seasoning juice is 1%~1.5%, the percentage by weight of described monosodium glutamate in food seasoning juice is 4%~4.2%, the percentage by weight of described white sugar in food seasoning juice is 2.5%~3.0%, the percentage by weight of described salad oil in food seasoning juice is 10%~12%, the percentage by weight of described chicken powder in food seasoning juice is 1.4%~1.6%, pepper and powder sesame oil trace, surplus is a water.
Concrete, the preparation method of described food seasoning juice is, after earlier fish-bone being done with salad is fried, blanching deoils, adopt a slaughterhouse to add water then, put into dried thin mushroom, precious jade post, fried good fish-bone, when boiling to remaining half soup juice, put into 60%~65% caraway again, onion, carrot, chive, ginger, celery, described caraway, onion, carrot, chive, ginger, celery cooks fragrance and pulls out, soup is boiled again, call in bright revealing, light soy sauce, fish sauce, dark soy sauce, monosodium glutamate, white sugar, the chicken powder is boiled, call in pepper powder again, sesame oil is with green pepper, hot red pepper, the point green pepper, remaining caraway is put into soup juice and is dipped to cool completely and gets final product.
The present invention compares with prior art, and its effect is actively with tangible.The made instant black fungus taste of the present invention bright perfume, comprehensive nutrition, can keep its natural taste and nutrition to be grown up, and moistening lung, regulate neural, fill blood, have preferably antithrombotic, reducing blood lipid, hypoglycemic, norcholesterol, anticancer, anti-sudden change, improve immunity of organisms, function in delaying senility, and do not contain sucrose, diabetes, the equal conveniently edible of obesity patient.Instant bagged of the present invention, edible very convenient.
The specific embodiment:
Embodiment 1
1, from the black fungus that firm harvesting is got off, selects the high-quality black fungus of big assorted flower meat plumpness, 2, remove clean silt and rhizome, repeatedly with cold water clean fall to free from admixture till, 3, put into desinfection chamber through 40 ℃ of its moisture content of hyperthermia drying, 4, dried black fungus being put into the food seasoning juice bubble that makes salted down 1~10 hour, 5, pack into after taking out from material juice and be finished product in the vacuum packaging bag, it is direct-edible to open the back, need not in deep processing.
Described food seasoning juice is the curried juice flavor in Nan Yang, and concrete materials: hot red pepper does 100 grams, spiceleaf 10 grams, clear water 20 grams, lemongrass 100 grams, nutmeg 100 grams, curry powder 100 grams, Ground Cloves 10 grams, yellow ginger powder 100 grams, fine and soft 100 grams of coconut, oil curry 600 grams, shrimp cake 300 grams, fine and soft 75 grams of onion, mashed garlic 20 grams, ginger rice 20 grams, crushed shallot 20 grams, refined salt 45 grams, flour 300 grams, white sugar 40 grams, concentrated lemon juice 50 grams, oil generation 750 grams, light soup 6500 grams of going up.
Concrete method for making: remove slag after earlier spiceleaf being distinguished the flavor of with the clear water leaching and stay water, mince fine and soft after the lemongrass segment stripping and slicing with fruit juice mixer, the shrimp cake is gone into the oven dry of pot low baking temperature and is fried fragrant, violent then pot is oil down, put down onion young pilose antler, mashed garlic, Jiang Mi and crushed shallot simultaneously and play pot, add lemongrass young pilose antler, spiceleaf water, hot red pepper again and quick-fried perfume (or spice) such as do, put into coconut young pilose antler, yellow ginger powder, curry powder, oil curry, nutmeg at last again and constantly turn over shovel with the pot shovel, when waiting to shovel out fragrant pungent, adding remaining taste substance and shrimp cake again mixes thoroughly to boil to roll and just can, contain with the steel basin, the oil generation front cover is standby.
Embodiment 2
1, from the black fungus that firm harvesting is got off, selects the high-quality black fungus of big assorted flower meat plumpness, 2, remove clean silt and rhizome, repeatedly with cold water clean fall to free from admixture till, 3, put into desinfection chamber through 40 ℃ of its moisture content of hyperthermia drying, 4, dried black fungus being put into the food seasoning juice bubble that makes salted down 1~10 hour, 5, pack into after taking out from material juice and be finished product in the vacuum packaging bag, it is direct-edible to open the back, need not in deep processing.
Described food seasoning juice is spicy soup chicken extract flavor.
Concrete materials: rape oil 200 grams (consuming 135 grams approximately), lard 100 grams, thick broad-bean sauce 30 grams, bubble ginger splices 30 grams, pickling pepper joint 40 grams, garlic clove 9.5 grams, old ginger 50 grams, Chinese prickly ash 15 grams, white sugar 25 grams, refined salt 10 grams, monosodium glutamate 5 grams, ground pepper 3 grams.Other is with chicken soup 500 grams.
Concrete method for making: pot is put on the fire, and following rape oil burns heat, following bubble ginger splices, pickling pepper joint, thick broad-bean sauce end, old ginger (clap and break) explode several under, the decantation excess oil, following lard, garlic clove, Chinese prickly ash etc. are fried again, pour chicken into, boil 10 minutes, following white sugar, salt, monosodium glutamate, ground pepper, boiled, beat floating foam and get final product.
Embodiment 3
1, from the black fungus that firm harvesting is got off, selects the high-quality black fungus of big assorted flower meat plumpness, 2, remove clean silt and rhizome, repeatedly with cold water clean fall to free from admixture till, 3, put into desinfection chamber through 40 ℃ of its moisture content of hyperthermia drying, 4, dried black fungus being put into the food seasoning juice bubble that makes salted down 1~10 hour, 5, pack into after taking out from material juice and be finished product in the vacuum packaging bag, it is direct-edible to open the back, need not in deep processing.
Described food seasoning juice is: the seafood flavor.
Concrete raw material: dried thin mushroom 100 grams, precious jade post, each 50 gram of celery, each 50 gram of blue or green, red sharp green pepper, caraway 80 grams, onion, each 50 gram of chive, fish-bone 500 grams, ginger 50 grams, carrot 50 grams, water 5000 grams.
Condiment: happy bright 200 grams that reveal of family, light soy sauce 500 grams, fish sauce 90 grams, dark soy sauce 100 grams, monosodium glutamate 350 grams, white sugar 250 grams, pepper powder, sesame oil each a little, salad oil 1000 grams, chicken powder 125 grams.
Concrete method for making:
1. after fish-bone being done with salad is fried, blanching deoils.Slaughterhouse adds 5 kilograms in water, puts into dried thin mushroom, the precious jade post, and fried good fish-bone when boiling to remaining half soup juice, is put into caraway 50 grams again, onion, carrot, chive, ginger, celery cooks fragrance and pulls out.
2. soup is boiled, call in bright revealing, light soy sauce, fish sauce, dark soy sauce, monosodium glutamate, white sugar, the chicken powder is boiled, and calls in a little pepper powder again, sesame oil.
3. with green and red chilli, caraway is put into soup juice and soaks 2 hours to cooling completely, and tinning refrigeration gets final product.
Delicious secret formula: the fish-bone blanching time is unsuitable long, does not have oil to get final product.Soup will will fully be boiled when putting into condiment from 5 kilograms of pots to 2.5 kilogram.

Claims (12)

1. the preparation method of an instant black fungus, comprise a process of cleaning black fungus, it is characterized in that: in the process of described cleaning black fungus, utilize water flushing black fungus, after the process of cleaning black fungus is finished, black fungus is put into dry disinfection equipment dries and sterilization treatment, in the black fungus of finishing after oven dry is handled, the weight of the water that adheres in the black fungus is at below 15% of black fungus gross weight, the packaging bag of then black fungus and food seasoning juice being packed into utilizes vacuum packaging method that described black fungus and food seasoning juice are encapsulated in the described packaging bag at last.
2. the preparation method of instant black fungus as claimed in claim 1 is characterized in that: described dry disinfection equipment employing food microwave dryer and ultraviolet disinfection lamp.
3. the preparation method of instant black fungus as claimed in claim 1, it is characterized in that: in described packaging bag, the volume of described food seasoning juice is greater than the natural saturated absorption amount of black fungus.
4. the preparation method of instant black fungus as claimed in claim 1 is characterized in that: in described packaging bag, the content of air is zero.
5. the preparation method of instant black fungus as claimed in claim 1 is characterized in that: dry process with sterilization treatment black fungus being put into dry disinfection equipment, the temperature in the dry disinfection equipment is between 35~45 ℃.
6. the preparation method of instant black fungus as claimed in claim 1 is characterized in that: in described packaging bag, black fungus in food seasoning juice at least bubble salted down 1~10 hour.
7. the preparation method of instant black fungus as claimed in claim 1, it is characterized in that: described food seasoning juice is done by hot red pepper, spiceleaf, clear water, lemongrass, nutmeg, curry powder, Ground Cloves, the yellow ginger powder, the coconut young pilose antler, oil curry, the shrimp cake, the onion young pilose antler, mashed garlic, ginger rice, crushed shallot, refined salt, flour, white sugar, concentrated lemon juice, oil generation and the light soup of going up are formed, the percentage by weight that described hot red pepper does in food seasoning juice is 1%~1.1%, the percentage by weight of described spiceleaf in food seasoning juice is 0.1%~0.11%, the percentage by weight of described clear water in food seasoning juice is 0.2%~0.22%, the percentage by weight of described lemongrass in food seasoning juice is 1%~1.1%, the percentage by weight of described nutmeg in food seasoning juice is 1%~1.1%, the percentage by weight of described curry powder in food seasoning juice is 1%~1.1%, the percentage by weight of described Ground Cloves in food seasoning juice is 0.1%~0.11%, the percentage by weight of described yellow ginger powder in food seasoning juice is 1%~1.1%, the percentage by weight of described coconut young pilose antler in food seasoning juice is 1%~1.1%, the percentage by weight of described oil curry in food seasoning juice is 6%~6.6%, the percentage by weight of described shrimp cake in food seasoning juice is 3~3.3%, the percentage by weight of described onion young pilose antler in food seasoning juice is that the percentage by weight of 0.8%~0.82% described mashed garlic in food seasoning juice is 0.2%~0.22%, the percentage by weight of described ginger rice in food seasoning juice is 0.2%~0.22%, the percentage by weight of described crushed shallot in food seasoning juice is 0.2%~0.22%, the percentage by weight of described refined salt in food seasoning juice is 0.48%~0.5%, the percentage by weight of described flour in food seasoning juice is 3%~3.3%, the percentage by weight of described white sugar in food seasoning juice is 0.4%~0.44%, the percentage by weight of described concentrated lemon juice in food seasoning juice is 0.5~0.55%, the percentage by weight of described oil generation in food seasoning juice is 8~8.2%, and surplus is the described light soup of going up.
8. the preparation method of instant black fungus as claimed in claim 7 is characterized in that: described food seasoning juice adopts following method preparation: earlier 0.1%~0.11% spiceleaf is leached to remove slag behind the flavor with clear water and stay water; Mince fine and soft after 1%~1.1% the lemongrass segment stripping and slicing with fruit juice mixer, 3~3.3% shrimp cake is gone into the oven dry of pot low baking temperature and fried fragrant, violent then pot is oil down, put down 0.8%~0.82% onion young pilose antler simultaneously, 0.2%~0.22% mashed garlic, 0.2%~0.22% ginger rice and 0.2%~0.22% crushed shallot play pot, add 1%~1.1% lemongrass young pilose antler again, 0.1%~0.11% spiceleaf water, 1%~1.1% hot red pepper does quick-fried perfume (or spice), put into 1%~1.1% coconut young pilose antler at last again, 1%~1.1% yellow ginger powder, 1%~1.1% curry powder, 6%~6.6% oil curry, 1%~1.1% nutmeg constantly turns over shovel with the pot shovel, when waiting to shovel out fragrant pungent, adding remaining taste substance and shrimp cake again mixes thoroughly to boil to roll and just can, contain with the steel basin, the oil generation front cover is standby.
9. the preparation method of instant black fungus as claimed in claim 1, it is characterized in that: described food seasoning juice is by rape oil, lard, thick broad-bean sauce, the bubble ginger splices, the pickling pepper joint, garlic clove, old ginger, Chinese prickly ash, white sugar, refined salt, monosodium glutamate, ground pepper and chicken soup are formed, the percentage by weight of described rape oil in food seasoning juice is 18%~22%, the percentage by weight of described lard in food seasoning juice is 9%~11%, the percentage by weight of described thick broad-bean sauce in food seasoning juice is 2.5%~3.5%, the percentage by weight of bubble ginger splices in food seasoning juice is 2.5%~3.5%, the percentage by weight of described pickling pepper joint in food seasoning juice is 3.5%~4.5%, the percentage by weight of described garlic clove in food seasoning juice is 0.7%~1.2%, the percentage by weight of described old ginger in food seasoning juice is 4.5%~5.5%, the percentage by weight of described Chinese prickly ash in food seasoning juice is 1.0%~2.0%, the percentage by weight of described white sugar in food seasoning juice is 2.0%~3.0%, the percentage by weight of described refined salt in food seasoning juice is 0.9%~1.1%, the percentage by weight of described monosodium glutamate in food seasoning juice is 0.4%~0.6%, the percentage by weight of described ground pepper in food seasoning juice is 0.25%~0.35%, and surplus is described chicken soup.
10. the preparation method of instant black fungus as claimed in claim 9, it is characterized in that: the preparation method of described food seasoning juice is: pot is put on the fire, play rape oil to burn heat then, down bubble ginger splices, pickling pepper joint, thick broad-bean sauce end, clap broken old ginger and put into oil cauldron and explode the decantation excess oil, following lard, garlic clove, Chinese prickly ash are fried again, pour chicken soup into, boiled 8~15 minutes, following white sugar, salt, monosodium glutamate, ground pepper, boiled, beat floating foam and get final product.
11. the preparation method of instant black fungus as claimed in claim 1, it is characterized in that: described food seasoning juice is by dried thin mushroom, the precious jade post, celery, blue or green sharp green pepper, red sharp green pepper, caraway, onion, chive, fish-bone, ginger, carrot, water, the happy bright dew of family, light soy sauce, fish sauce, dark soy sauce, monosodium glutamate, white sugar, pepper powder, sesame oil, salad oil, the chicken powder is formed, wherein, the percentage by weight of described dried thin mushroom in food seasoning juice is 1%~1.5%, the percentage by weight of described precious jade post in food seasoning juice is 0.5%~0.6%, the percentage by weight of described celery in food seasoning juice is 0.5%~0.6%, the percentage by weight of the sharp green pepper of described green grass or young crops in food seasoning juice is 0.5%~0.6%, the percentage by weight of described red sharp green pepper in food seasoning juice is 0.5%~0.6%, the percentage by weight of described caraway in food seasoning juice is 0.9%~1.0%, the percentage by weight of described onion in food seasoning juice is 0.5%~0.6%, the percentage by weight of described chive in food seasoning juice is 0.5%~0.6%, the percentage by weight of described fish-bone in food seasoning juice is 5.5%~6%, the percentage by weight of described ginger in food seasoning juice is 0.5%~0.6%, the percentage by weight of described carrot in food seasoning juice is 0.5%~0.6%, the percentage by weight that the happy aquatic foods of described family are exposed in the food seasoning juice is 2%~2.5% gram, the percentage by weight of described light soy sauce in food seasoning juice is 0.5%~0.6% gram, the percentage by weight of described fish sauce in food seasoning juice is 1%~1.2%, the percentage by weight of described dark soy sauce in food seasoning juice is 1%~1.5%, the percentage by weight of described monosodium glutamate in food seasoning juice is 4%~4.2%, the percentage by weight of described white sugar in food seasoning juice is 2.5%~3.0%, the percentage by weight of described salad oil in food seasoning juice is 10%~12%, the percentage by weight of described chicken powder in food seasoning juice is 1.4%~1.6%, pepper and powder sesame oil trace, surplus is a water.
12. the preparation method of instant black fungus as claimed in claim 11, it is characterized in that: the preparation method of described food seasoning juice is, after earlier fish-bone being done with salad is fried, blanching deoils, adopt a slaughterhouse to add water then, put into dried thin mushroom, the precious jade post, fried good fish-bone, when boiling to remaining half soup juice, put into 60%~65% caraway again, onion, carrot, chive, ginger, celery, described caraway, onion, carrot, chive, ginger, celery cooks fragrance and pulls out, again soup is boiled, call in bright revealing, light soy sauce, fish sauce, dark soy sauce, monosodium glutamate, white sugar, the chicken powder is boiled, call in pepper powder again, sesame oil is with green pepper, hot red pepper, the point green pepper, remaining caraway is put into soup juice and is dipped to cool completely and gets final product.
CNA2007100464167A 2007-09-26 2007-09-26 Production method of instant black fungus CN101396043A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNA2007100464167A CN101396043A (en) 2007-09-26 2007-09-26 Production method of instant black fungus

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNA2007100464167A CN101396043A (en) 2007-09-26 2007-09-26 Production method of instant black fungus

Publications (1)

Publication Number Publication Date
CN101396043A true CN101396043A (en) 2009-04-01

Family

ID=40515098

Family Applications (1)

Application Number Title Priority Date Filing Date
CNA2007100464167A CN101396043A (en) 2007-09-26 2007-09-26 Production method of instant black fungus

Country Status (1)

Country Link
CN (1) CN101396043A (en)

Cited By (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102106531A (en) * 2011-01-24 2011-06-29 新疆西尔丹食品有限公司 Chilli sauce containing mushroom and edible fungus and processing method thereof
CN101708047B (en) * 2009-10-30 2012-04-18 黑龙江八一农垦大学 Method for preparing instant seasoning jelly fungus
CN103355652A (en) * 2013-07-15 2013-10-23 段家忠 Box-packed black fungus snack production technology
CN103535701A (en) * 2013-09-28 2014-01-29 安徽省怀远县鑫泰粮油有限公司 Spicy agaric fungus and preparation method thereof
CN103766967A (en) * 2014-02-11 2014-05-07 通威(成都)三文鱼有限公司 Making method of coho salmon sashimi dish
CN104222983A (en) * 2014-08-27 2014-12-24 北京首诚农业发展有限公司 Preparation and using methods of full-vegetable liquid seasoning for meat product dishes
CN104222941A (en) * 2014-08-27 2014-12-24 北京首诚农业发展有限公司 Preparation and using methods of all-vegetable liquid seasoning
CN104222886A (en) * 2014-08-27 2014-12-24 北京首诚农业发展有限公司 Preparation and using methods of full-vegetable liquid seasoning for bean product dishes
CN104222981A (en) * 2014-08-27 2014-12-24 北京首诚农业发展有限公司 Preparation and using methods of multiple-pure vegetable composite peppery seasoning sauce
CN104382001A (en) * 2014-12-15 2015-03-04 蒙金妹 Preparation method of agaric salted product
CN104757516A (en) * 2015-03-20 2015-07-08 安徽徽王食品有限公司 Dried black fungus and preparation method thereof
CN104939045A (en) * 2015-05-27 2015-09-30 安徽先知缘食品有限公司 Process for preparing cold black fungus dressed with sauce
CN105212199A (en) * 2014-06-23 2016-01-06 广西田林县鑫福源山茶油开发有限公司 A kind of local flavor cloud ear of instant bagged
CN105341834A (en) * 2015-10-10 2016-02-24 中国农业大学 Instant vegetarian fungus soup and preparation method thereof
CN105831509A (en) * 2015-01-15 2016-08-10 仲景大厨房股份有限公司 Black fungus thick soup and preparation method thereof
CN106387951A (en) * 2016-09-07 2017-02-15 合肥元政农林生态科技有限公司 Wood ear drying method
CN106798314A (en) * 2016-12-12 2017-06-06 苏州市启扬商贸有限公司 A kind of manufacture craft of instant edible tree fungi
CN107080232A (en) * 2017-06-04 2017-08-22 珠海蔚泉食品有限公司 A kind of preparation method of health vegetarian diet instant edible tree fungi
CN107259519A (en) * 2017-08-11 2017-10-20 广元亿明生物科技有限公司 A kind of instant edible tree fungi and preparation method thereof
CN107692113A (en) * 2017-10-10 2018-02-16 北京御冠香食品有限公司 One kind steams dish dispensing and preparation method thereof

Cited By (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101708047B (en) * 2009-10-30 2012-04-18 黑龙江八一农垦大学 Method for preparing instant seasoning jelly fungus
CN102106531A (en) * 2011-01-24 2011-06-29 新疆西尔丹食品有限公司 Chilli sauce containing mushroom and edible fungus and processing method thereof
CN103355652A (en) * 2013-07-15 2013-10-23 段家忠 Box-packed black fungus snack production technology
CN103535701A (en) * 2013-09-28 2014-01-29 安徽省怀远县鑫泰粮油有限公司 Spicy agaric fungus and preparation method thereof
CN103766967A (en) * 2014-02-11 2014-05-07 通威(成都)三文鱼有限公司 Making method of coho salmon sashimi dish
CN103766967B (en) * 2014-02-11 2015-04-22 通威(成都)三文鱼有限公司 Making method of coho salmon sashimi dish
CN105212199A (en) * 2014-06-23 2016-01-06 广西田林县鑫福源山茶油开发有限公司 A kind of local flavor cloud ear of instant bagged
CN104222983A (en) * 2014-08-27 2014-12-24 北京首诚农业发展有限公司 Preparation and using methods of full-vegetable liquid seasoning for meat product dishes
CN104222886A (en) * 2014-08-27 2014-12-24 北京首诚农业发展有限公司 Preparation and using methods of full-vegetable liquid seasoning for bean product dishes
CN104222981A (en) * 2014-08-27 2014-12-24 北京首诚农业发展有限公司 Preparation and using methods of multiple-pure vegetable composite peppery seasoning sauce
CN104222941A (en) * 2014-08-27 2014-12-24 北京首诚农业发展有限公司 Preparation and using methods of all-vegetable liquid seasoning
CN104382001A (en) * 2014-12-15 2015-03-04 蒙金妹 Preparation method of agaric salted product
CN105831509A (en) * 2015-01-15 2016-08-10 仲景大厨房股份有限公司 Black fungus thick soup and preparation method thereof
CN104757516A (en) * 2015-03-20 2015-07-08 安徽徽王食品有限公司 Dried black fungus and preparation method thereof
CN104939045A (en) * 2015-05-27 2015-09-30 安徽先知缘食品有限公司 Process for preparing cold black fungus dressed with sauce
CN105341834A (en) * 2015-10-10 2016-02-24 中国农业大学 Instant vegetarian fungus soup and preparation method thereof
CN106387951A (en) * 2016-09-07 2017-02-15 合肥元政农林生态科技有限公司 Wood ear drying method
CN106798314A (en) * 2016-12-12 2017-06-06 苏州市启扬商贸有限公司 A kind of manufacture craft of instant edible tree fungi
CN107080232A (en) * 2017-06-04 2017-08-22 珠海蔚泉食品有限公司 A kind of preparation method of health vegetarian diet instant edible tree fungi
CN107259519A (en) * 2017-08-11 2017-10-20 广元亿明生物科技有限公司 A kind of instant edible tree fungi and preparation method thereof
CN107692113A (en) * 2017-10-10 2018-02-16 北京御冠香食品有限公司 One kind steams dish dispensing and preparation method thereof

Similar Documents

Publication Publication Date Title
CN102578612B (en) Method for producing spicy chicken product
CN104664319A (en) Fish paste product and processing method thereof
CN103766992B (en) Red sour soup base for hot pot and making method thereof
CN104000156B (en) A kind of less salt duck neck halogen material soup and preparation method thereof and application
CN102669734B (en) Processing method of instant salt baked weever
CN102132906B (en) Method for producing instant leisure peeled prawn food
CN103211132B (en) Frozen clam soup dumplings and production method thereof
CN101971968B (en) Whitebait crispy oily hot pepper and preparation method thereof
CN101019664B (en) Production process of instant abalone in soft package
CN101690581B (en) Preparing method of onion edible tartar sauce
CN104432142A (en) Preparation method of spicy beef jerky
CN104207152B (en) Add the outer of thunder bamboo shoot edible fiber and wrap up in paste, application and prepared fish ball
CN102823818B (en) Directly-edible wrapped-type fish cake, and processing method thereof
CN102058089A (en) Method for improving flavor of seasoning edible mushroom paste
CN103181585B (en) Spicy instant loach food and method for processing same
CN101675816A (en) Peanut sauce and preparation method thereof
CN1337178A (en) Instant edible fungus product and its production process
CN101133815B (en) Magenta pickled vegetable brine and spice and magenta pickled vegetable produced by the same
CN103263044A (en) Processing method of convenient ready-to-eat spicy crabs
CN103284228B (en) Spicy snails and preparation method thereof
CN101385554A (en) Quick-freezing frying shrimp cake and production method thereof
CN103907964A (en) Ready-to-eat osmanthus flower fragrance type fish meat particles and preparation method thereof
CN101828677B (en) Convenient rice food and manufacturing method thereof
CN103431363B (en) Preparation method of bullfrog dried small shrimp sauce
KR102031872B1 (en) Fish cake using squid and arc shell and fish cake manufacturing method

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C02 Deemed withdrawal of patent application after publication (patent law 2001)
WD01 Invention patent application deemed withdrawn after publication

Open date: 20090401