CN101584446A - Flavor mushroom pickled vegetable product and preparing method thereof - Google Patents
Flavor mushroom pickled vegetable product and preparing method thereof Download PDFInfo
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- CN101584446A CN101584446A CNA200910065062XA CN200910065062A CN101584446A CN 101584446 A CN101584446 A CN 101584446A CN A200910065062X A CNA200910065062X A CN A200910065062XA CN 200910065062 A CN200910065062 A CN 200910065062A CN 101584446 A CN101584446 A CN 101584446A
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Abstract
The present invention discloses a flavour mushroom pickled vegetable product and a preparing method thereof, and relates to the pickled vegetable product fermented by edible mushroom and a preparing method thereof. The preparing method comprises the following steps: selecting the mushrooms, cleaning, boiling, preparing the pickling water, pickling, mixing, packaging, sterilizing, etc. The flavour mushroom pickled vegetable product of the invention has the advantages of unique flavour, delicious taste, tender mouthfeel, excellent softness, crisp mouthfeel and better taste. The flavour mushroom pickled vegetable product of the invention is a delicious, nutritious, healthy and convenient food which integrates the functions of supplementing nutrition, nourishing and regulating the immunity of human body.
Description
Technical field
The invention belongs to edible mushroom deep processing field, particularly a kind of flavor mushroom pickled vegetable product and preparation method thereof.
Background technology
Mushroom is a kind of food of nutritious delicious flavour, and also has very high medical value.It can improve body immunity, brings high blood pressure down, reduces cholesterol level, prevention is arranged and treat multiple disease, the effect of promoting longevity.It is reported, contain protein 18.4g in every 100g mushroom, fatty 4.8g, carbohydrate 59.3g, crude fibre 8.5g, and contain calcium 120mg, phosphorus 420mg, iron 25mg, Cobastab
10.07mg, Cobastab
21.13mg, and vitamin C, 30 plurality of enzymes and 18 seed amino acids, wherein 7 kinds are the necessary amino acid of human body.The composition such as double stranded RNA, lentinan that also contains rare ergosterol (provitamin D) in the general vegetables in addition and have immunologic function.
Pickles are with a long history in China, nutrition health, and local flavor is good to eat, is the prevailing traditional characteristics food of China.Wherein contain abundant lactic acid bacteria, it can suppress the growth of spoilage organisms in the enteron aisle, weakens the product toxic action of spoilage organisms at enteron aisle, and helpful digestion, prevents constipation, prevents cell senescence, reduces cholesterol, effect such as antitumor, the equal edible of all groups.At present, popular pickles raw material mainly is based on fresh vegetables on the market, as root-mustard, lettuce, Chinese cabbage, carrot etc., along with the innovation upsurge, the meat or fish class raw material that enters pickle jar is also more and more, the low meat or fish raw materials of saturated fat levels such as bubble green pepper wind pawl, pygmy arrowhead herb, pigtail are also fully showing own glamour in pickle jar, these have all increased the kind of pickles raw materials greatly, and still nonnutritive abundant edible mushroom mushroom is as the pickled vegetable product of raw material.
Mushroom is as a kind of common edible mushroom, and people have the custom of cooking always, often uses in high-grade dishes especially, and is time-consuming but mushroom is cooked more complicated, can not satisfy people's the demand that makes things convenient for.Flavor mushroom pickled vegetable product does not also have in the market, mainly be that bright product and dried product are sold on market, can not directly eat, shortage is primary raw material with the mushroom, after fermenting, form unique flavor, bright, tender, gentle, crisp, nice more, tasty and refreshing mushroom pickled vegetable product satisfies consumers in general to delicious, healthy, nutrition, food demand easily.
Summary of the invention
For satisfying people to delicious, healthy, nutrition, food demand easily, the present invention selects fresh mushroom or dried thin mushroom for use, utilizes modern biofermentation technique to make mushroom pickled vegetable in conjunction with folk art, has aquatic foods, tender, gentle, crisp peculiar flavour, and is more tasty and more refreshing.Can satisfy that people are nice, nutrition, health, demand easily, can be used as the flavouring of food industry again.Mainly the problem of Xie Jueing is: method for production such as traditional mushroom adopts burning more, boil, and processed complex is difficult to satisfy people's demand easily and efficiently; The herb of Thinleaf GLossogyne products local flavor is single, lacks delicious, tasty and refreshing sensation, influences appetite of people.The present invention adopts fermentation, obtains unique flavor, and is bright, tender, gentle, crisp, and nice more, tasty and refreshing mushroom pickled vegetable product provides the mushroom pickled vegetable product of a kind of nice, nutrition, health, convenience, unique flavor for people.
Preparation process of the present invention is as follows: mushroom is handled: choose fresh mushroom (dried thin mushroom adds doubly water infiltration 2-5 hour of mushroom weight 0.5-3), select, clean, boiled 1-5 minute, take out and drain, cool off.Pickles water preparation: drink water, being configured to brine concentration is that 2-30% and white sugar concentration are the solution of 2-12%, the spice that adds 1-6%, boiled 5-10 minute, and be cooled to room temperature, add the old salt solution of 5-50% then, or access lactobacillus inoculation, concentration is 1-10%, and cultivation temperature is 30-45 ℃, and the time is 10-24 hour.Infusion: the mushroom after the processing adds in the pickles water, and pickles water need not have mushroom, and sealing was at 20-45 ℃ of bottom fermentation 1-15 days.Post-processed: the mushroom pickled vegetable packaging sterilizing with fermenting, get product, or add other thin dish after handling, as the sweet carrot of sauce, pickled cucumber, Tian jin cabbage pickled in sweet and sour etc., after mixing thoroughly, packaging sterilizing is to meet the need of market.
The present invention has following good effect: it is raw material that the present invention adopts mushroom, the mushroom pickled vegetable product that utilizes modern biofermentation technique to obtain in conjunction with manufacturing technology among the people, local flavor is unique more, refreshing taste more, be convenient to the industrialized production of mushroom deep processing, for the mushroom deep processing become green, nutrition, nice, healthy food provides effective way easily, the fermented mushroom pickled vegetable product can eat separately, the seasoning bag that also can be used for instant food is house tourism, the very good pollution-free food of tame meat and fish dishes feast.
This flavor mushroom pickled vegetable product is easy to storage, and easy to carry, it is instant break a seal, need not to cook through the technology of complexity again, has satisfied the demand of people to health, nutrition, delicious, instant food.
The specific embodiment
Following embodiment can make those skilled in the art understand the present invention all sidedly, but does not limit the present invention in any way.
Embodiment 1
This routine herb of Thinleaf GLossogyne products preparation process is as follows:
1, mushroom is handled: choose fresh mushroom, select, clean, added water boil 4 minutes, taking-up drains, cools off.
2, pickles water preparation: drink water, be configured to brine concentration and be 6% and white sugar concentration be 8% solution, add 1% Chinese prickly ash, 1% garlic, 3% ginger and 1% capsicum were boiled 5 minutes, be cooled to room temperature, insert lactobacillus inoculation (lactobacillus bulgaricus) then, concentration is 3%, 37 ℃ of heat insulating culture 20 hours.
3, infusion: mushroom after the processing adds pickles water, and pickles water need not have mushroom, and sealing was 32 ℃ of bottom fermentations 3 days.
4, packaging sterilizing: packaging sterilizing gets product.
Embodiment 2
This routine herb of Thinleaf GLossogyne products preparation process is as follows:
1, raw material is handled: choose dried thin mushroom, select, clean, the water infiltration that adding mushroom weight is 0.8 times 3 hours added water boil 4 minutes, took out to drain, cool off.
2, pickles water preparation: drink water, be configured to brine concentration and be 6% and white sugar concentration be 8% solution, add 2% garlic, 3% ginger, 0.5% five-spice powder with water boil 5 minutes, cooling, adds 10% old salt solution.
3, infusion: mushroom after the processing adds pickles water, and pickles water need not have mushroom, and sealing was 28 ℃ of bottom fermentations 3 days.
4, packaging sterilizing: packaging sterilizing gets product.
Embodiment 3
This routine herb of Thinleaf GLossogyne products preparation process is as follows:
1, mushroom is handled: choose fresh mushroom, select, clean, added water boil 4 minutes, taking-up drains, cools off.
2, pickles water preparation: drink water, be configured to brine concentration and be 6% and white sugar concentration be 8% solution, add 2% garlic, 3% five-spice powder boiled 5 minutes, cooling adds Leuconostoc mesenteroides 3%, Lactobacillus plantarum 1%, Lactobacillus brevis 1% then.
3, infusion: mushroom after the processing adds pickles water, and pickles water need not have mushroom, and sealing was 25 ℃ of bottom fermentations 5 days.
4, allotment: in mushroom pickled vegetable, add the sweet carrot of sauce of gross weight 5%, 5% pickled cucumber, 5% Tian jin cabbage pickled in sweet and sour is mixed thoroughly.
5, packaging sterilizing: packaging sterilizing gets product.
Claims (5)
1, flavor mushroom pickled vegetable product, its preparation process comprise the steps: that mushroom handles: choose fresh mushroom (or dried thin mushroom adds doubly water infiltration 2-5 hour of mushroom weight 0.5-3), select, clean, boiled 1-5 minute, take out and drain, cool off.Pickles water preparation: drink water, being configured to brine concentration is that 2-30% and white sugar concentration are the solution of 2-12%, the spice that adds 1-6%, boiled 5-10 minute, and be cooled to room temperature, add the old salt solution of 5-50% then, or access lactobacillus inoculation, concentration is 1-10%, and cultivation temperature is 30-45 ℃, and the time is 10-24 hour.Infusion: the mushroom after the processing adds in the pickles water, and pickles water need not have mushroom, and sealing was at 20-45 ℃ of bottom fermentation 1-15 days.Post-processed: the mushroom pickled vegetable packaging sterilizing with fermenting, get product, or add other thin dish after handling, as the sweet carrot of sauce, pickled cucumber, Tian jin cabbage pickled in sweet and sour etc., after mixing thoroughly, packaging sterilizing is to meet the need of market.
2, according to claim 1 described in, it is characterized in that the lactobacillus that adopts vegetables itself to carry in conjunction with pickles technology among the people, carrying out mushroom ferment is pickled vegetable product.
3, according to claim 1 described in, it is characterized in that making pickles water with single lactobacillus inoculation or composite lactobacillus inoculation, carrying out mushroom ferment is pickled vegetable product.
4, according to claim 1 described in, it is characterized in that choosing the infusion of fermenting of fresh mushroom or dried thin mushroom.
5, according to claim 1 described in, the flavor mushroom pickled vegetable product preparation process is: 1. mushroom is handled: choose fresh mushroom (or dried thin mushroom adds doubly water infiltration 2-5 hour of mushroom weight 0.5-3), select, clean, boiled 1-5 minute, take out and drain, cool off.2. pickles water preparation: drink water, being configured to brine concentration is that 2-30% and white sugar concentration are the solution of 2-12%, adds the spice of 1-6%, boils 5-10 minute, is cooled to room temperature, adds the old salt solution of 5-50% then; Or the access lactobacillus inoculation, concentration is 1-10%, and cultivation temperature is 30-45 ℃, and the time is 10-24 hour.3. infusion: the mushroom after the processing adds in the pickles water, and pickles water need not have mushroom, and sealing was at 20-45 ℃ of bottom fermentation 1-15 days.4. post-processed: the mushroom pickled vegetable packaging sterilizing with fermenting, get product, or add other thin dish after handling, as the sweet carrot of sauce, pickled cucumber, Tian jin cabbage pickled in sweet and sour etc., after mixing thoroughly, packaging sterilizing is to meet the need of market.
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| CNA200910065062XA CN101584446A (en) | 2009-05-31 | 2009-05-31 | Flavor mushroom pickled vegetable product and preparing method thereof |
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|---|---|---|---|
| CNA200910065062XA CN101584446A (en) | 2009-05-31 | 2009-05-31 | Flavor mushroom pickled vegetable product and preparing method thereof |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178213A (en) * | 2011-04-28 | 2011-09-14 | 山东创新源农业技术开发有限公司 | Processing method of sauced mushrooms |
| CN102187997A (en) * | 2011-05-24 | 2011-09-21 | 华中农业大学 | Pickled oyster mushrooms and preparation method thereof |
| CN102210446A (en) * | 2011-04-28 | 2011-10-12 | 山东创新源农业技术开发有限公司 | Method for processing flavor sauce |
| CN102210445A (en) * | 2011-04-28 | 2011-10-12 | 山东创新源农业技术开发有限公司 | Method for processing flavor mushroom sauce |
| CN102894346A (en) * | 2012-07-16 | 2013-01-30 | 大连盖世食品有限公司 | Yeasted edible fungus and pickling method |
| CN103251010A (en) * | 2013-03-29 | 2013-08-21 | 成都新繁食品有限公司 | Preparation method of active lactobacillus pickled vegetable |
| CN103948019A (en) * | 2014-04-25 | 2014-07-30 | 华南农业大学 | Bio-processing method for fermentation of edible mushroom probiotics and edible mushroom probiotic instant food |
| CN103989121A (en) * | 2014-06-03 | 2014-08-20 | 蔡萍 | Novel sweet and sour pickled cabbage and preparation method thereof |
| CN104115916A (en) * | 2013-04-25 | 2014-10-29 | 仲景大厨房股份有限公司 | Fermented canned mushroom and preparation method thereof |
| CN104207115A (en) * | 2014-08-26 | 2014-12-17 | 吉林农业大学 | Lactobacillus plantaru fermented shiitake mushroom and preparation method thereof |
| CN105394669A (en) * | 2016-01-05 | 2016-03-16 | 四川东坡中国泡菜产业技术研究院 | Manufacturing method of novel semisolid quick-fermentation pickle |
| CN107518379A (en) * | 2017-08-11 | 2017-12-29 | 江苏江南生物科技有限公司 | Edible mushroom pickled vegetable product of fermentation and preparation method thereof is delivered directly using lactic acid bacteria |
| CN109430819A (en) * | 2018-10-25 | 2019-03-08 | 山西农业大学 | The preparation method of cream edible mushroom and cream edible mushroom |
| CN111067058A (en) * | 2019-12-24 | 2020-04-28 | 四川东坡中国泡菜产业技术研究院 | Preparation method of rapidly fermented jerusalem artichoke pickle and jerusalem artichoke pickle |
| CN113100388A (en) * | 2021-05-19 | 2021-07-13 | 六枝特区食品药品检验检测所 | Preparation method of sour corn |
-
2009
- 2009-05-31 CN CNA200910065062XA patent/CN101584446A/en active Pending
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178213A (en) * | 2011-04-28 | 2011-09-14 | 山东创新源农业技术开发有限公司 | Processing method of sauced mushrooms |
| CN102210446A (en) * | 2011-04-28 | 2011-10-12 | 山东创新源农业技术开发有限公司 | Method for processing flavor sauce |
| CN102210445A (en) * | 2011-04-28 | 2011-10-12 | 山东创新源农业技术开发有限公司 | Method for processing flavor mushroom sauce |
| CN102210446B (en) * | 2011-04-28 | 2012-07-25 | 山东创新源农业技术开发有限公司 | Method for processing flavor sauce |
| CN102210445B (en) * | 2011-04-28 | 2012-07-25 | 山东创新源农业技术开发有限公司 | Method for processing flavor mushroom sauce |
| CN102178213B (en) * | 2011-04-28 | 2012-09-12 | 山东创新源农业技术开发有限公司 | Processing method of sauced mushrooms |
| CN102187997A (en) * | 2011-05-24 | 2011-09-21 | 华中农业大学 | Pickled oyster mushrooms and preparation method thereof |
| CN102894346A (en) * | 2012-07-16 | 2013-01-30 | 大连盖世食品有限公司 | Yeasted edible fungus and pickling method |
| CN103251010A (en) * | 2013-03-29 | 2013-08-21 | 成都新繁食品有限公司 | Preparation method of active lactobacillus pickled vegetable |
| CN104115916A (en) * | 2013-04-25 | 2014-10-29 | 仲景大厨房股份有限公司 | Fermented canned mushroom and preparation method thereof |
| CN103948019A (en) * | 2014-04-25 | 2014-07-30 | 华南农业大学 | Bio-processing method for fermentation of edible mushroom probiotics and edible mushroom probiotic instant food |
| CN103948019B (en) * | 2014-04-25 | 2016-05-25 | 华南农业大学 | The prebiotic fast food food of a kind of biological processing method of edible gill fungus bacterium probiotics fermention and edible gill fungus bacterium |
| CN103989121A (en) * | 2014-06-03 | 2014-08-20 | 蔡萍 | Novel sweet and sour pickled cabbage and preparation method thereof |
| CN104207115A (en) * | 2014-08-26 | 2014-12-17 | 吉林农业大学 | Lactobacillus plantaru fermented shiitake mushroom and preparation method thereof |
| CN105394669A (en) * | 2016-01-05 | 2016-03-16 | 四川东坡中国泡菜产业技术研究院 | Manufacturing method of novel semisolid quick-fermentation pickle |
| CN107518379A (en) * | 2017-08-11 | 2017-12-29 | 江苏江南生物科技有限公司 | Edible mushroom pickled vegetable product of fermentation and preparation method thereof is delivered directly using lactic acid bacteria |
| CN109430819A (en) * | 2018-10-25 | 2019-03-08 | 山西农业大学 | The preparation method of cream edible mushroom and cream edible mushroom |
| CN111067058A (en) * | 2019-12-24 | 2020-04-28 | 四川东坡中国泡菜产业技术研究院 | Preparation method of rapidly fermented jerusalem artichoke pickle and jerusalem artichoke pickle |
| CN113100388A (en) * | 2021-05-19 | 2021-07-13 | 六枝特区食品药品检验检测所 | Preparation method of sour corn |
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