CN101791115B - Method for making edible fungus paste - Google Patents
Method for making edible fungus paste Download PDFInfo
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- CN101791115B CN101791115B CN2010101359193A CN201010135919A CN101791115B CN 101791115 B CN101791115 B CN 101791115B CN 2010101359193 A CN2010101359193 A CN 2010101359193A CN 201010135919 A CN201010135919 A CN 201010135919A CN 101791115 B CN101791115 B CN 101791115B
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Abstract
The invention relates to a method for making a edible fungus Wah, which belongs to the technical field of fungus processing. The method comprises the following steps: selecting complete fresh edible fungus, and cleaning to remove impurities; putting the cleaned edible fungus in a slicer to be cut intoslices with the thickness of 2-3 millimeters, putting the slices in a boiler, adding water, salt, monosodium glutamate and spices, boiling for 5-8 minutes, and drying in the air for 5-6 hours; taking the edible fungus out, and pouring the edible fungus in a beater with a sieve plate the bore diameter of which is 0.7-0.8 millimeter for pulping; adding water to food-grade starch to dissolve the starch; and mixing the edible fungus pulp and the dissolved starch, filling the mixture in a polypropylene plastic box, sterilizing at the high temperature of 115-121 DEG C for 20-30 minutes, and cooling to room temperature. The invention provides a novel method for eating the edible fungus, so that people can absorb the medicinal value while eating the edible fungus in daily life.
Description
Technical field
The invention belongs to the mushroom processing technique field, be specifically related to a kind of by the sliding method of edible mushroom making mushroom.
Background technology
But edible mushroom is meant fructification macro fungi very large, its meat or colloid human consumption, common name mushroom.Edible mushroom is not only delicious, and nutritious, often is called healthy food by people; Capable edible greatly, the medical value of tool.
Edibility, the protein content of mushroom class are generally bright mushroom 1.5-6%, dried mushroom 15-35%, are higher than general vegetables, and its amino acid ratio of components is more comprehensive, and the mushroom class contains eight seed amino acids of needed by human mostly; Wherein lysine content is abundant in mushroom, straw mushroom, the Asparagus, and lacks in the cereal, and lysine helps children physique and intelligence development.The mushroom class contains multivitamin and multiple mineral element with physiologically active, like VB1, VB12, Vc, Vk, VD and phosphorus, sodium, potassium, calcium, iron and many trace elements, can replenish the deficiency in other food.
Medical value, contain in the edible mushroom bioactivator like: high score in polysaccharide, β-glucose and RNA complex, natural organic germanium, nucleic acid degradation product, cAMP and triterpene compound etc. to safeguarding that health has important value.The medicinal health value of edible mushroom is embodied in: 1. antitumaous effect: the polysaccharide body of edible mushroom, can stimulate the formation of antibody, and improve and the defence capability of adjustment internal body.Can reduce the incidence of some material induced tumor, and multiple chemotherapeutics is had synergistic effect.Tremble the organic selenium that is rich in the mushroom in addition, can mend selenium food,, almost can prevent all cancerations if long-term edible.2. antibiotic, antivirus action.3. hypotensive, reducing blood lipid, antithrombotic, anti-arrhythmia, cardiac stimulant etc.4. be good for the stomach, digestion-aid effect.5. relieving cough and asthma, phlegm-dispelling functions.6. cholagogic, protect the liver, detoxify.7. hypoglycemic.8. defaecation diuresis.9. immunological regulation.
Common edible mushroom: ear class: black fungus, Uricularia polytricha, white fungus, golden ear etc.; Non-gill fungus class: beef-steak fungus, hedgehog hydnum, glossy ganoderma, Poria cocos; Mushroom looses: flat mushroom, mushroom, straw mushroom, Asparagus, two spore mushroom, Agaricus bitorqui, coprinus comatus, sliding mushroom " pholiota nameko ", phoenix-tail mushroom, small mushroom bolete etc.
Because edible mushroom has multiple disease-resistant medicinal health value of curing the disease; At present the product that many edible mushrooms are processed having appearred all at home and abroad: has not only processed various health protection teas, health drink; And processed multiple decoction, tablet, syrup, capsule or grind into powder and take, what have also processes injection, oral liquid etc.
Summary of the invention
The preparation method that the purpose of this invention is to provide a kind of edible fungus Wah; The edible of edible mushroom further combined with medical value; The edible fungus Wah that this preparation method is produced, provide a kind of edible mushroom new eating method, brought new mouthfeel to people, enriched people's dining table.
For realizing the foregoing invention purpose, the present invention adopts following technical scheme:
A kind of preparation method of edible fungus Wah has comprised batching and has constituted and making step, and wherein batching formation components by weight percentage is following:
Edible mushroom 78%-86%
Food-grade starches 4%-15%
Salt 2%-3%
Monosodium glutamate 0.1%-0.2%
Spice 4%-8%
Wherein the making step of edible fungus Wah is following:
1), edible mushroom is checked and accepted, cleans
Select complete, fresh, anosis, worm, do not have the edible mushroom that goes mouldy, wash top impurity;
2), poach, making beating
With the percentage by weight that cleans up is that the edible mushroom of 72%-86% is put into the thin slice that slicer is cut into the 2-3 millimeters thick and is placed on saucepan; Add the salt of entry, percentage by weight 2%-3%, the monosodium glutamate of percentage by weight 0.1%-0.2%, the spice of percentage by weight 4%-8%; Boil and rose the back lasting 5-8 minute; Afterwards saucepan was hung 5-6 hour together with each batching in the pot; Then soaked edible mushroom in the saucepan is pulled out and pours in the beater that the hole diameter of sieve (perforated) plate is the 0.7-0.8 millimeter and pull an oar, obtain juice;
3), the food-grade starches of percentage by weight 8%-15% is mixed with water dissolve;
4), mix
At 115-121 ℃ of following high-temperature sterilization 20-30 minute, be cooled to room temperature after the sterilization in the polypropylene plastic box of packing into after the edible mushroom juice mixed with the starch that dissolves;
5), packing
With up-to-standard product pack into food bag pack seal up for safekeeping until warehouse-in for sale.
The preparation method of described edible fungus Wah, described spice or Chinese prickly ash, or green onion; Or ginger slice, or pepper, or the combination spice of above-mentioned any two kinds of condiment; Or the combination spice of above-mentioned any three kinds of condiment, or the combination spice of above-mentioned four kinds of condiment; Total formation percentage by weight of combination spice is 4%-8%, chooses arbitrarily to taste in the weight between each condiment under this value.
The preparation method of described edible fungus Wah, described edible mushroom or pleurotus eryngii or mushroom or Pleurotus nebrodensis or Asparagus, or the combination of above-mentioned a kind of mushroom or any several kinds of mushrooms.
Because adopt aforesaid technical scheme, the present invention has following superiority:
1, adopt the mushroom that this method processes sliding tender tasty and refreshing, nutritious, when edible, meet heat one, be specially adapted to the hotel and rinse pot, chafing dish etc., unique flavor; Make people absorb its medical value in edible daily.
2, can process various tastes when edible according to the dietary requirements of different crowd, be particularly suitable for old man and child and eat.
The specific embodiment
Embodiment 1
Choose complete, fresh, anosis, worm, do not have the mushroom that goes mouldy, wash top impurity; The thin slice that slicer is cut into the 2-3 millimeters thick of putting into of getting the mushroom of 80% percentage by weight is placed on saucepan; Add the salt of entry, 2% percentage by weight, the Chinese prickly ash of 3% percentage by weight, the green onion of 1.4% percentage by weight, the ginger slice of 1.5% percentage by weight; Boil and rise the monosodium glutamate that the back adds 0.1% percentage by weight; Boil the back and continue 5 minutes; Afterwards saucepan was hung 5 hours together with each batching in the pot, then pulling and pour into soaked mushroom in the saucepan out hole diameter of sieve (perforated) plate is to pull an oar in 0.8 millimeter the beater, obtains juice; The food-grade starches of 12% percentage by weight mixed with water dissolve dilution; 115 ℃ of high-temperature sterilizations are 20 minutes in the polypropylene plastic box of packing into after the mushroom juice mixed with the starch that dissolves, are cooled to room temperature after the sterilization; With up-to-standard product pack into food bag pack seal up for safekeeping until warehouse-in for sale.
Embodiment 2
Choose complete, fresh, anosis, worm, do not have the pleurotus eryngii go mouldy, wash and impurity; The thin slice that slicer is cut into the 2-3 millimeters thick of putting into of getting the pleurotus eryngii of 83% percentage by weight is placed on saucepan; Add the salt of entry, 3% percentage by weight, the pepper of 2% percentage by weight, the green onion of 2.5% percentage by weight, the ginger slice of 2.3% percentage by weight; Boil and rise the monosodium glutamate that the back adds 0.2% percentage by weight; Boil the back and continue 6 minutes; Afterwards saucepan was hung 5.4 hours together with each batching in the pot, then pulling and pour into soaked pleurotus eryngii in the saucepan out hole diameter of sieve (perforated) plate is to pull an oar in 0.8 millimeter the beater, obtains juice; The food-grade starches of 7% percentage by weight mixed different substances together dissolve dilution; 118 ℃ of high-temperature sterilizations are 26 minutes in the polypropylene plastic box of packing into after the pleurotus eryngii juice mixed with the starch that dissolves, are cooled to room temperature after the sterilization; With up-to-standard product pack into food bag pack seal up for safekeeping until warehouse-in for sale.
Embodiment 3
Choose complete, fresh, anosis, worm, do not have the pleurotus eryngii, the Pleurotus nebrodensis that go mouldy, wash top impurity; The Pleurotus nebrodensis of getting pleurotus eryngii, 47% percentage by weight of 38% percentage by weight is put into the thin slice that slicer is cut into the 2-3 millimeters thick and is placed on saucepan; Add the salt of entry, 3% percentage by weight, the Chinese prickly ash of 2% percentage by weight, the green onion of 2.4% percentage by weight, the ginger slice of 2.4% percentage by weight, the pepper of 1% percentage by weight; Boil and rise the monosodium glutamate that the back adds 0.2% percentage by weight; Boil the back and continue 6 minutes; Afterwards saucepan was hung 6 hours together with each batching in the pot, then pulling and pour into soaked pleurotus eryngii, Pleurotus nebrodensis in the saucepan out hole diameter of sieve (perforated) plate is to pull an oar in 0.8 millimeter the beater, obtains juice; The food-grade starches of 4% percentage by weight is dissolved dilution; 121 ℃ of high-temperature sterilizations are 30 minutes in the polypropylene plastic box of packing into after pleurotus eryngii, Pleurotus nebrodensis juice mixed with the starch that dissolves, and are cooled to room temperature after the sterilization; With up-to-standard product pack into food bag pack seal up for safekeeping until warehouse-in for sale.
In the foregoing description, boil when material institute and add water and should soak institute's blowing, be preferably institute add water and add edible mushroom weight ratio be 1.5: 1 ratio.Dissolve water that food-grade starches adds, be preferably add water and food-grade starches weight ratio be 0.5: 1 ratio.
Claims (3)
1. the preparation method of an edible fungus Wah is characterized in that: having comprised batching and having constituted and making step, wherein to constitute components by weight percentage following for batching:
Wherein the making step of edible fungus Wah is following:
1), edible mushroom is checked and accepted, cleans
Select complete, fresh, anosis, worm, do not have the edible mushroom that goes mouldy, wash top impurity;
2), poach, making beating
With the percentage by weight that cleans up is that the edible mushroom of 78%-86% is put into the thin slice that slicer is cut into the 2-3 millimeters thick and is placed on saucepan; Add the salt of entry, percentage by weight 2%-3%, the monosodium glutamate of percentage by weight 0.1%-0.2%, the spice of percentage by weight 4%-8%; Boil and rose the back lasting 5-8 minute; Afterwards saucepan was hung 5-6 hour together with each batching in the pot; Then soaked edible mushroom in the saucepan is pulled out and pours in the beater that the hole diameter of sieve (perforated) plate is the 0.7-0.8 millimeter and pull an oar, obtain juice;
3), the food-grade starches of percentage by weight 4%-15% is mixed with water dissolve;
4), mix
At 115-121 ℃ of following high-temperature sterilization 20-30 minute, be cooled to room temperature after the sterilization in the polypropylene plastic box of packing into after the edible mushroom juice mixed with the starch that dissolves;
5), packing
With up-to-standard product pack into food bag pack seal up for safekeeping until warehouse-in for sale.
2. the preparation method of edible fungus Wah as claimed in claim 1; It is characterized in that: described spice or Chinese prickly ash, or green onion, or ginger slice; Or pepper; Or the combination spice of above-mentioned any two kinds of condiment, or the combination spice of above-mentioned any three kinds of condiment, or the combination spice of above-mentioned four kinds of condiment; Total formation percentage by weight of combination spice is 4%-8%, chooses arbitrarily to taste in the weight between each condiment under this value.
3. the preparation method of edible fungus Wah as claimed in claim 1 is characterized in that: described edible mushroom or pleurotus eryngii or mushroom or Pleurotus nebrodensis or Asparagus, or the combination of above-mentioned a kind of mushroom or any several kinds of mushrooms.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101359193A CN101791115B (en) | 2010-03-31 | 2010-03-31 | Method for making edible fungus paste |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101359193A CN101791115B (en) | 2010-03-31 | 2010-03-31 | Method for making edible fungus paste |
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| Publication Number | Publication Date |
|---|---|
| CN101791115A CN101791115A (en) | 2010-08-04 |
| CN101791115B true CN101791115B (en) | 2012-12-19 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010101359193A Expired - Fee Related CN101791115B (en) | 2010-03-31 | 2010-03-31 | Method for making edible fungus paste |
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103435408B (en) * | 2013-08-06 | 2015-04-22 | 邬金飞 | Pholiota nameko cultivation material compatibility and method for manufacturing cultivation material |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1500411A (en) * | 2002-11-15 | 2004-06-02 | 宋述孝 | Method for producing instant mushroom(wild mushroom)soup using vacuum dry technology |
| CN1943428A (en) * | 2006-10-11 | 2007-04-11 | 王连群 | Method for making shanzhen life preserving pill |
| CN101336694A (en) * | 2008-08-11 | 2009-01-07 | 浙江富盛控股集团有限公司 | Monosodium glutamate with edible fungus dry extract |
-
2010
- 2010-03-31 CN CN2010101359193A patent/CN101791115B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1500411A (en) * | 2002-11-15 | 2004-06-02 | 宋述孝 | Method for producing instant mushroom(wild mushroom)soup using vacuum dry technology |
| CN1943428A (en) * | 2006-10-11 | 2007-04-11 | 王连群 | Method for making shanzhen life preserving pill |
| CN101336694A (en) * | 2008-08-11 | 2009-01-07 | 浙江富盛控股集团有限公司 | Monosodium glutamate with edible fungus dry extract |
Non-Patent Citations (1)
| Title |
|---|
| 王文柏.食用菌休闲食品加工技术.《农村新技术》.2009,第55-58页. * |
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| CN101791115A (en) | 2010-08-04 |
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