CN101836726B - Processing technology for instant mushroom strip - Google Patents
Processing technology for instant mushroom strip Download PDFInfo
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- CN101836726B CN101836726B CN2010101775979A CN201010177597A CN101836726B CN 101836726 B CN101836726 B CN 101836726B CN 2010101775979 A CN2010101775979 A CN 2010101775979A CN 201010177597 A CN201010177597 A CN 201010177597A CN 101836726 B CN101836726 B CN 101836726B
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Abstract
The invention discloses a processing technology for instant mushroom strips, which is realized through the following technical scheme: selecting mushroom stems as raw materials; putting the mushroom stems in clean water for soaking, and after being drained, pouring the mushroom stems into a jacketed kettle for boiling; fishing out and draining the mushroom stems; pouring the mushroom stems into a vacuum kneading machine, simultaneously adding auxiliary materials and evenly mixing, and vacuum-pumping and kneading the mushroom stems to be with tastes; frying the mushroom with tastes by using a frying pan till no fluid flows out when a hand is used for pinching the mushroom stems, and taking the mushroom stems out of the frying pan; putting the mushroom stems in a baking house for baking; after being baked, processing the mushroom stems into strips, sheets or threads; and packing and sterilizing to obtain the product. The invention uses the mushroom stems as the raw materials of the instant mushroom strips. The produced instant mushroom strips contain dietary fiber, lentinan, various vitamins and minerals needed by the body, can promote the metabolism of the body and have the functions of resisting viruses and cancers and improving body immunity.
Description
Technical field
The present invention relates to field of food, be specifically related to a kind of processing technology of instant mushroom strip.
Background technology
Along with development of times, people's living standard improves greatly, but because nutrition arrangement is unbalanced, excessively takes in phitosite, thereby cause a large amount of obesity patients, and the whole society increases the increasing demand of low-calorie diet.But at present a lot of leisure food are existing many hidden danger aspect nutrition, safety, the health, particularly most of leisure food nutritional labeling is low, and many leisure food are exactly " junk food " in fact.Can not combine well making things convenient for, can't really embody the characteristics of convenience, nutrition, high-quality with nutrition, high-quality, safety.
At present, the development and production of mushroom stems food are domestic does not find as yet.Mushroom stems accounts for 30% of fructification weight, and directly edible not only thick tough difficulty is chewed mashed, and is unfavorable for digesting and assimilating, and its nutritional labeling and cap are suitable, are food, the cheap and good-quality desirable feedstock of biological products enterprise.Annual all have a large amount of mushroom stems leftover bits and pieces to go out of use, and the rational exploitation and utilization mushroom stems has very big meaning to improving overall economic efficiency.
Summary of the invention
Required for satisfying people, the invention provides a kind of processing technology of instant mushroom strip.
The present invention realizes through following technical scheme:
(1) select diameter at 0.7～1.3cm, length is that the mushroom stems of 2～5cm is as raw material;
(2) mushroom stems is put into clear water and soak 8～12 hours after draining, pour into and boil 10～30 minutes in the jacketed pan;
(3) mushroom stems is pulled out drained;
(4) mushroom stems is poured in the vacuum tumbler, added auxiliary material simultaneously and mix thoroughly, it is tasty to vacuumize tumbling then, and the time is 25～35 minutes;
Said auxiliary material is one or more in sugar, salt, soy sauce, wine, monosodium glutamate, grease, starch, spice, the food coloring;
(5) mushroom stems after tasty is carried out the following time of no juice stream that frying to hand is pinched with frying pan, can take the dish out of the pot;
(6) then put it into barn and toast, baking temperature is controlled at 50～90 ℃, when moisture reaches 14～20%, can stop baking;
(7) after baking is accomplished, be processed into strip, sheet or thread;
(8) after packing, sterilization, process product of the present invention.
Said vacuum tumbler is that vacuum reaches-the above fully automatic vacuum tumbler of 0.08MPa.
Said frying is that mushroom stems is poured in direct-fired disk frying pan or the drum-type frying pan, and fire is big earlier, and juice is boiled, and then that thermal transfer is little, that in this process, does not stop stir-fries, and in the following time of no juice stream when pinching with hand, can take the dish out of the pot.
The said frying time is 1.5～2.5 hours.
Said barn is the heated air circulation type barn.
Instant mushroom strip of the present invention is primary raw material with the mushroom stems; It is all good to be made into color; The fragrant pure exquisiteness of mouthfeel, profile and the unique high-grade leisure food of mouthfeel; The instant mushroom strip of processing contains dietary fiber, lentinan and multivitamin, the mineral matter of needed by human body, to promoting human body metabolism, has effect antiviral, antitumor, that improve body immunity.
The specific embodiment
Below through embodiment the present invention is carried out detailed explanation.
(1) the cut-off footpath is at 0.7～1.3cm, and length is the mushroom stems 10Kg of 2～5cm;
(2) put into clear water, soak 10 hours after draining, pour into and boil 20 minutes in the jacketed pan;
(3) after cooked, pull out and drain;
(4) mushroom stems is poured in the vacuum tumbler, added chilli powder 30g, licorice powder 10g, vegetable oil 500g, white granulated sugar 500g, monosodium glutamate 8g, soy sauce 500g, salt 100g, clear water 500g simultaneously and carried out the vacuum tumbling 30 minutes;
(5) mushroom stems after the vacuum tumbling is poured in the direct-fired disk frying pan, fire is first big after small, and that does not stop stir-fries, and in the following time of no juice stream when pinching with hand, can take the dish out of the pot;
(6) then put it in the heated air circulation type barn and toast, baking temperature is controlled at 60 ℃, when moisture reaches 16%, stops baking;
(7) after baking is accomplished, put it in the special molding machine and be processed into sheet;
(8) then with mushroom strip with plastic bag packaging, seal, carry out sterilization through the microwave disinfection machine again, process product of the present invention.
Claims (5)
1. the processing technology of an instant mushroom strip is characterized in that, comprises following processing step:
(1) select diameter at 0.7～1.3cm, length is that the mushroom stems of 2～5cm is as raw material;
(2) mushroom stems is put into clear water and soak 8～12 hours after draining, pour into and boil 10～30 minutes in the jacketed pan;
(3) mushroom stems is pulled out drained;
(4) mushroom stems is poured in the vacuum tumbler, added auxiliary material simultaneously and mix thoroughly, it is tasty to vacuumize tumbling then, and the time is 25～35 minutes;
Said auxiliary material is one or more in sugar, salt, soy sauce, wine, monosodium glutamate, grease, starch, spice, the food coloring;
(5) mushroom stems after tasty is carried out the following time of no juice stream that frying to hand is pinched with frying pan, can take the dish out of the pot;
(6) then put it into barn and toast, baking temperature is controlled at 50～90 ℃, when moisture reaches 14～20%, can stop baking;
(7) after baking is accomplished, be processed into strip, sheet or thread;
(8) after packing, sterilization, process product of the present invention.
2. the processing technology of instant mushroom strip according to claim 1 is characterized in that, vacuum tumbler described in the step (4) is that vacuum reaches-the above fully automatic vacuum tumbler of 0.08MPa.
3. the processing technology of instant mushroom strip according to claim 1 is characterized in that, frying described in the step (5) is that mushroom stems is poured in direct-fired disk frying pan or the drum-type frying pan; Fire is big earlier; Juice is boiled, and then that thermal transfer is little, that in this process, does not stop stir-fries; In following time of no juice stream when pinching, can take the dish out of the pot with hand.
4. according to the processing technology of claim 1 or 3 described instant mushroom strips, it is characterized in that the frying time described in the step (5) is 1.5～2.5 hours.
5. the processing technology of instant mushroom strip according to claim 1 is characterized in that, barn is the heated air circulation type barn described in the step (6).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101775979A CN101836726B (en) | 2010-05-11 | 2010-05-11 | Processing technology for instant mushroom strip |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101775979A CN101836726B (en) | 2010-05-11 | 2010-05-11 | Processing technology for instant mushroom strip |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101836726A CN101836726A (en) | 2010-09-22 |
| CN101836726B true CN101836726B (en) | 2012-07-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2010101775979A Active CN101836726B (en) | 2010-05-11 | 2010-05-11 | Processing technology for instant mushroom strip |
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Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524753B (en) * | 2012-01-21 | 2013-12-04 | 北京红螺食品有限公司 | Process for producing ready-to-eat edible mushroom |
| CN102919824B (en) * | 2012-10-17 | 2014-09-10 | 浙江工业大学 | Processing method for improving quality of canned edible mushrooms |
| CN103005400A (en) * | 2012-12-27 | 2013-04-03 | 广西恩度食品有限公司 | Preparation method of seasoned ready-to-eat lentinus edodes |
| CN103960652A (en) * | 2013-02-05 | 2014-08-06 | 贵州高山生物科技有限公司 | Vegetarian food prepared from lentinus edodes stipes and processing method |
| CN104872620A (en) * | 2014-02-28 | 2015-09-02 | 华中农业大学 | Mushroom paste and preparation method thereof |
| CN103876127A (en) * | 2014-04-22 | 2014-06-25 | 马国丰 | Making process of mushroom stem dried meat floss |
| CN104082707A (en) * | 2014-06-17 | 2014-10-08 | 徐州美新制罐食品有限公司 | Making technology of cheese mushroom can |
| CN104172140A (en) * | 2014-07-07 | 2014-12-03 | 刘海华 | Lentinus edodes stem food |
| CN104351747A (en) * | 2014-10-20 | 2015-02-18 | 河南省农业科学院 | Edible mushroom strip and processing method thereof |
| CN104366452B (en) * | 2014-11-24 | 2016-07-06 | 吉林农业大学 | A kind of additive-free less salt health convenient bacteria dish and production method thereof |
| CN105919059A (en) * | 2016-04-25 | 2016-09-07 | 东莞爱尚菇食品科技有限公司 | Preparation method of instant shiitake mushroom foods |
| CN105995693A (en) * | 2016-05-19 | 2016-10-12 | 南宁市富久信息技术有限公司 | Process for processing instant bamboo shoots |
| CN105995692A (en) * | 2016-05-19 | 2016-10-12 | 南宁市富久信息技术有限公司 | Canned bamboo shoot and Paphia undulata meat and making method thereof |
| CN109430819B (en) * | 2018-10-25 | 2021-11-19 | 山西农业大学 | Preparation method of dairy edible fungi and dairy edible fungi |
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|---|---|---|---|---|
| CN1036884A (en) * | 1988-04-18 | 1989-11-08 | 浙江农业大学 | The preparation method of preserved aromatic mushroom stem |
| CN1079372A (en) * | 1992-05-28 | 1993-12-15 | 杭州应用工程技术学院 | The production method of a kind of mushroom pine |
| CN1218637A (en) * | 1997-11-28 | 1999-06-09 | 黄族和 | Deep processing method for mushroom stem and its products |
| CN1351844A (en) * | 2000-11-10 | 2002-06-05 | 上海融合经贸有限公司 | Mushroom floss food and its making method |
| CN101028069A (en) * | 2007-01-30 | 2007-09-05 | 上海大山合集团有限公司 | Mushroom biscuit |
| CN101288415A (en) * | 2007-04-20 | 2008-10-22 | 上海水产大学 | Mushroom stem biscuit |
-
2010
- 2010-05-11 CN CN2010101775979A patent/CN101836726B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1036884A (en) * | 1988-04-18 | 1989-11-08 | 浙江农业大学 | The preparation method of preserved aromatic mushroom stem |
| CN1079372A (en) * | 1992-05-28 | 1993-12-15 | 杭州应用工程技术学院 | The production method of a kind of mushroom pine |
| CN1218637A (en) * | 1997-11-28 | 1999-06-09 | 黄族和 | Deep processing method for mushroom stem and its products |
| CN1351844A (en) * | 2000-11-10 | 2002-06-05 | 上海融合经贸有限公司 | Mushroom floss food and its making method |
| CN101028069A (en) * | 2007-01-30 | 2007-09-05 | 上海大山合集团有限公司 | Mushroom biscuit |
| CN101288415A (en) * | 2007-04-20 | 2008-10-22 | 上海水产大学 | Mushroom stem biscuit |
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| CN101836726A (en) | 2010-09-22 |
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Effective date of registration: 20160316 Address after: The town of Guangdong province Chaozhou 515637 Jiangdong District of Chaoan city in the North South Road Ditch Patentee after: GUANGDONG ZHENMEI FOODS GROUP CO., LTD. Address before: 515637, Guangdong County, Chaoan province Jiangdong East Cross Road, beautiful industrial area Patentee before: Guangdong Zhenmei Foods Group Co., Ltd. |
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Address after: The town of Guangdong province Chaozhou 515637 Jiangdong District of Chaoan city in the North South Road Ditch Patentee after: Guangdong Zhenmei food Limited by Share Ltd Address before: The town of Guangdong province Chaozhou 515637 Jiangdong District of Chaoan city in the North South Road Ditch Patentee before: GUANGDONG ZHENMEI FOODS GROUP CO., LTD. |
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