CN101536721A - Coprinus comatus candied fruit and preparation method thereof - Google Patents
Coprinus comatus candied fruit and preparation method thereof Download PDFInfo
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- CN101536721A CN101536721A CN200910014839A CN200910014839A CN101536721A CN 101536721 A CN101536721 A CN 101536721A CN 200910014839 A CN200910014839 A CN 200910014839A CN 200910014839 A CN200910014839 A CN 200910014839A CN 101536721 A CN101536721 A CN 101536721A
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Abstract
The invention discloses a coprinus comatus candied fruit which belongs to a glazed fruit food, in particular to a glazed fruit food using edible mushrooms as raw materials, and a preparation method thereof. The coprinus comatus candied fruit is the glazed fruit food obtained by using fresh coprinus comatus as raw materials through deactivation of enzymes, curing process, sugar manufacturing and hot air drying. The coprinus comatus candied fruit adopts the coprinus comatus as the principal raw material and belongs to the glazed fruit food which is prepared by the curing process and the sugar manufacturing and can be directly eaten, the condition that the coprinus comatus can be only used as a cooking material is changed, and meanwhile, the preparation method can be also used as a reference for further processing other edible mushrooms.
Description
Technical field
The invention belongs to a kind of candied food, particularly use the candied food of edible mushroom as raw material.
Background technology
Coprinus comatus (Coprinus comatua) claim coprinus comatus, shaggy cap, thorn mushroom etc. again, and because of its shape such as chicken leg, flavor is gained the name like shredded chicken.Coprinus comatus is fine and tender taste not only, delicious flavour, nutritious, and have medical value, be a kind of food and medicament dual-purpose bacterium.It is reported, contain protein 25.9g in the dried coprinus comatus of every 100g, total reducing sugar 56.2g, fatty 2.9g, crude fibre 7.1g, ash content 12.0g, calcium 112mg, phosphorus 695mg, iron 32.5mg, Cobastab
10.83mg, vitamin B2 1.15mg, 1447.7 joules of heat energy values.The amino acid of 8 kinds of needed by human all possesses in its protein, and special lysine and leucine content are very abundant.Its economic benefit height, nutritious, and certain medical value is arranged.But level of processing is low at present, and commercial fabricated product generally is a champignon in brine, and the dried mushrooms semi-finished product only can be done Cooking Materials, can't directly eat, and economic benefit is general.
Summary of the invention
The purpose of this invention is to provide a kind of coprinus comatus dried meat of instant, another object of the present invention provides the preparation method of this coprinus comatus dried meat.
Technical scheme of the present invention is that a kind of preparation method of coprinus comatus dried meat mainly comprises the steps:
A. prepare burden: according to the configuration of following portions by weight ratio
15 parts of 65 parts of acesulfame potassiums of preparation 15 parts of oligoisomaltoses of preserved materials edible salt, 5 parts of potassium sorbates
55 parts of 0.5 part of low sugar rose of preparation sugar system material citric acid cream, 8 parts of 5 portions of mineral waters of 1 part of acesulfame potassium of 30 portions of edible salts of twigs of the chaste tree raw honey, 0.5 portion of guava extract
B. complete: get length the long coprinus comatus of 7～9cm, put into boiling water and completed 3～5 minutes, the back that cools naturally is standby
C. pickle: get coprinus comatus after step B completes and put into preserved materials for 55 parts and pickle at cylinder for 45 parts
D. sugar system: get 45 parts in sugar system material, pickle 55 parts of coprinus comatus and put into the sterilization of jacketed pan sugar system, the temperature that sugar is made between 120-130 ℃, sterilizing time 40-45 minute.
E. baking processing: the coprinus comatus that sugar system processes is pulled out in jacketed pan, put into plastic crate, drop goes excess liquid, put into the dehydration of electric dryer or micro-wave oven then, treat water content reach 25～35% stop the heating coming out of the stove, cool 30 minutes, treat to pack when temperature drops to below 20 ℃.
The preparation method of described low sugar rose cream:
Get fresh rose flower lobe 2.5 weight portions, preserved materials 1 weight portion is with manually preserved materials and fresh rose flower lobe being stirred, till being stirred to evenly.Put into Porcelain Jar then and ferment, three days per 24 hours turn over cylinder once, ferment altogether more than 6 months,
The ethyl acetate extraction guava leaf extract that described Guava Leaf extract is 1g/ml.Adopt " Chinese practical medical magazine "＞the disclosed preparation method's making of volume 13 phases " research of ethyl acetate extraction guava leaf extract antibacterial action " July 5 in 2005.
The chemical name of acesulfame potassium is: potassium salt of6-methy 1,2,3-oxathiazin-4 (3H)-one-2.2-dioxide (6 monomethyls 1,2,3 one dislike salivas one 4 (H) ketone, one 2, the 2 one dioxide sylvite of tremnbling), molecular formula: C
4H
4KNO
4S; Molecular weight: 201.24;
In product disclosed by the invention be primary raw material with the coprinus comatus through pickle, sugar is made into the coprinus comatus dried meat that can directly eat.The coprinus comatus sweet property of distinguishing the flavor of is flat in raw material, useful taste, clear away heart-fire allay excitement, aid digestion, increase appetite, effect such as hypotensive, antitumor.Often eat and to improve immune function of human body, strengthen resistance against diseases.Contain multiple bioactive enzyme in the bright mushroom, have multiple physiological action, wherein trypsase, maltose etc. can help digest, and tyrosinase has the effect that brings high blood pressure down, and compound of polysaccharide then has certain anti-cancer and kill cancer action.Fat contained in the mushroom body mostly is unrighted acid, can not increase the cholesterol level in the blood after edible, can the prevention of arterial sclerosis, heart disease and obesity etc.In addition, also contain the active ingredient for the treatment of diabetes in the coprinus comatus, can reduce blood sugar concentration after eating, diabetes are had tangible auxiliary curative effect.Adding low sugar rose cream in the product of the present invention has the endocrine effect of adjusting, can promote coprinus comatus to regulate the effect of blood glucose balance.Adding raw honey in this product is to utilize biological enzyme is arranged in the honey, letones, and pancreas islet sample material " polypeptide-p " has the same medicinal efficacy of insulin.Can strengthen the immunocompetence of human body and the effect of adjusting blood glucose balance.Guava Leaf active ingredient is the glycosides displayed triterpenic acid, polyphenols, and glycosides displayed has the effect that promotes single-minded receptors bind on insulin and the target cell membrane, can adjust glycolipid metabolism and downgrade the sugar effect, and triterpenic acid, polyphenol have the effect of regulating immunocompetence.
The invention has the beneficial effects as follows in the product disclosed by the invention with the coprinus comatus be primary raw material through pickle, sugar is made into the candied food coprinus comatus dried meat that can directly eat, changed coprinus comatus only as the situation of Cooking Materials, this preparation method also can be used as the reference of other edible mushroom deep processings simultaneously.
The specific embodiment
The specific embodiment of the present invention is:
Embodiment 1, and a kind of preparation method of coprinus comatus dried meat is characterized in that:
A. prepare burden: according to the configuration of following portions by weight ratio
15 parts of 65 parts of acesulfame potassiums of preparation 15 parts of oligoisomaltoses of preserved materials edible salt, 5 parts of potassium sorbates
55 parts of 0.5 part of low sugar rose of preparation sugar system material citric acid cream, 8 parts of 5 portions of mineral waters of 1 part of acesulfame potassium of 30 portions of edible salts of twigs of the chaste tree raw honey, 0.5 portion of guava extract
B. complete: get length the long coprinus comatus of 7～9cm, put into boiling water and completed 3～5 minutes, the back that cools naturally is standby
C. pickle: get coprinus comatus after step B completes and put into preserved materials for 55 parts and pickle at cylinder for 45 parts
D. sugar system: get 45 parts in sugar system material, pickle 55 parts of coprinus comatus and put into the sterilization of jacketed pan sugar system, the temperature that sugar is made between 120-130 ℃, sterilizing time 40-45 minute.
E. baking processing: the coprinus comatus that sugar system processes is pulled out in jacketed pan, put into plastic crate, drop goes excess liquid, put into the dehydration of electric dryer or micro-wave oven then, treat water content reach 25～35% stop the heating coming out of the stove, cool 30 minutes, treat to carry out when temperature drops to below 20 ℃ vacuum packaging.
The preparation method of low sugar rose cream wherein:
Get fresh rose flower lobe 2.5 weight portions, preserved materials 1 weight portion is with manually preserved materials and fresh rose flower lobe being stirred, till being stirred to evenly.Put into Porcelain Jar then and ferment, three days per 24 hours turn over cylinder once, ferment altogether more than 6 months,
The Guava Leaf extract is the ethyl acetate extraction guava leaf extract of 1g/ml.Adopt " Chinese practical medical magazine "＞the disclosed preparation method's making of volume 13 phases " research of ethyl acetate extraction guava leaf extract antibacterial action " July 5 in 2005.
Claims (2)
1. the preparation method of a coprinus comatus dried meat is characterized in that:
A. prepare burden: according to the configuration of following portions by weight ratio
15 parts of 65 parts of acesulfame potassiums of preparation 15 parts of oligoisomaltoses of preserved materials edible salt, 5 parts of potassium sorbates
55 parts of 0.5 part of low sugar rose of preparation sugar system material citric acid cream, 8 parts of 5 portions of mineral waters of 1 part of acesulfame potassium of 30 portions of edible salts of twigs of the chaste tree raw honey, 0.5 portion of guava extract
B. complete: get length the long coprinus comatus of 7～9cm, put into boiling water and completed 3～5 minutes, the back that cools naturally is standby
C. pickle: get coprinus comatus after step B completes and put into preserved materials for 55 parts and pickle at cylinder for 45 parts
D. sugar system: get 45 parts in sugar system material, pickle 55 parts of coprinus comatus and put into the sterilization of jacketed pan sugar system, the temperature that sugar is made between 120～130 ℃, sterilizing time 40-45 minute.
E. baking processing: the coprinus comatus that sugar system processes is pulled out in jacketed pan, put into plastic crate, drop goes excess liquid, put into the dehydration of electric dryer or micro-wave oven then, treat water content reach 25～35% stop the heating coming out of the stove, cool 30 minutes, treat to pack when temperature drops to below 20 ℃.
The preparation method of described low sugar rose cream:
Get fresh rose flower lobe 2.5 weight portions, preserved materials 1 weight portion is with manually preserved materials and fresh rose flower lobe being stirred, till being stirred to evenly.Put into Porcelain Jar then and ferment, three days per 24 hours turn over cylinder once, ferment altogether more than 6 months,
The ethyl acetate extraction guava leaf extract that described Guava Leaf extract is 1g/ml.
2. product that obtains by the described preparation method's of claim 1 preparation method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910014839A CN101536721A (en) | 2009-04-28 | 2009-04-28 | Coprinus comatus candied fruit and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910014839A CN101536721A (en) | 2009-04-28 | 2009-04-28 | Coprinus comatus candied fruit and preparation method thereof |
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| CN101536721A true CN101536721A (en) | 2009-09-23 |
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| CN200910014839A Pending CN101536721A (en) | 2009-04-28 | 2009-04-28 | Coprinus comatus candied fruit and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406157A (en) * | 2011-11-24 | 2012-04-11 | 天津市林业果树研究所 | Edible fungus fermented product and making method thereof |
| CN102640833A (en) * | 2012-04-24 | 2012-08-22 | 淮阴工学院 | Method for making preserved arrowhead by segmental sugar osmosis by microwave |
| CN103082284A (en) * | 2012-11-12 | 2013-05-08 | 王磊 | Rose polysaccharide oral liquid and preparation method thereof |
| CN103493961A (en) * | 2013-10-22 | 2014-01-08 | 程龙凤 | Method for manufacturing dried coprinus comatus |
| CN103749915A (en) * | 2013-12-16 | 2014-04-30 | 马鞍山市安康菌业有限公司 | Preserved haw oyster mushroom |
| CN103749914A (en) * | 2013-12-16 | 2014-04-30 | 马鞍山市安康菌业有限公司 | Preserved chocolate pleurotus eryngii |
| CN104705472A (en) * | 2015-04-05 | 2015-06-17 | 程龙凤 | Processing method for preserved nutritional health-care pleurotus eryngii |
| CN106072505A (en) * | 2016-07-06 | 2016-11-09 | 许凤英 | A kind of vinegar-pepper Pleurotus eryngii dried meat |
-
2009
- 2009-04-28 CN CN200910014839A patent/CN101536721A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406157A (en) * | 2011-11-24 | 2012-04-11 | 天津市林业果树研究所 | Edible fungus fermented product and making method thereof |
| CN102640833A (en) * | 2012-04-24 | 2012-08-22 | 淮阴工学院 | Method for making preserved arrowhead by segmental sugar osmosis by microwave |
| CN102640833B (en) * | 2012-04-24 | 2013-08-14 | 淮阴工学院 | Method for making preserved arrowhead by segmental sugar osmosis by microwave |
| CN103082284A (en) * | 2012-11-12 | 2013-05-08 | 王磊 | Rose polysaccharide oral liquid and preparation method thereof |
| CN103493961A (en) * | 2013-10-22 | 2014-01-08 | 程龙凤 | Method for manufacturing dried coprinus comatus |
| CN103749915A (en) * | 2013-12-16 | 2014-04-30 | 马鞍山市安康菌业有限公司 | Preserved haw oyster mushroom |
| CN103749914A (en) * | 2013-12-16 | 2014-04-30 | 马鞍山市安康菌业有限公司 | Preserved chocolate pleurotus eryngii |
| CN103749914B (en) * | 2013-12-16 | 2016-03-23 | 马鞍山市安康菌业有限公司 | A kind of chocolate pleurotus eryngii dried meat |
| CN103749915B (en) * | 2013-12-16 | 2016-03-23 | 马鞍山市安康菌业有限公司 | A kind of hawthorn preserved pleurotus ostreatus |
| CN104705472A (en) * | 2015-04-05 | 2015-06-17 | 程龙凤 | Processing method for preserved nutritional health-care pleurotus eryngii |
| CN106072505A (en) * | 2016-07-06 | 2016-11-09 | 许凤英 | A kind of vinegar-pepper Pleurotus eryngii dried meat |
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Open date: 20090923 |