CN101843331A - Spicy hot wild mushroom - Google Patents
Spicy hot wild mushroom Download PDFInfo
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- CN101843331A CN101843331A CN201010101703A CN201010101703A CN101843331A CN 101843331 A CN101843331 A CN 101843331A CN 201010101703 A CN201010101703 A CN 201010101703A CN 201010101703 A CN201010101703 A CN 201010101703A CN 101843331 A CN101843331 A CN 101843331A
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- wild mushroom
- spicy hot
- mushroom
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Abstract
The invention discloses a spicy hot wild mushroom, comprising a main material and spices in proportioning as follows: 100% of wild mushroom serving as the main material, and 2-3% of salt, 1-4% of delicate flavor seasoning, 5-30% of pepper foam, 5-30% of spice and 10-80% of plant oil which serve as the spices. The wild mushroom product is prepared by the procedures of checking and accepting raw materials, precooking, cooling, desalting, controlling water, frying, packaging, sterilizing and the like. The invention has the beneficial effects that: the wild mushroom can be prepared into products capable of being eaten directly by industrialized production with convenience, long storage time, delicious taste and rich nutrition.
Description
Technical field
The present invention relates to a kind of spicy hot wild mushroom, belong to food processing technology field.
Background technology
Along with the progress of society, people's health care consciousness is also more and more stronger.Especially diet aspect, people are particular about reasonably combined, and science diet is also more and more higher to the requirement of food.Wherein, wild mountain bacterium be people relatively like also be subjected to universally recognized pollution-free food, it is pollution-free that it not only takes from the Nature, and very high nutritive value is arranged.Contain abundant monose, disaccharide and polysaccharide in the bacterium of wild mountain.Germany scientist has been found that in some wild mountain bacterium and contains abundant glucose, fructose, galactolipin, mannose, ribose and other aldose and ketose, also contains the function that macromolecule polysaccharide can significantly improve body immune system in the wild bacterium.The protein content of wild mountain bacterium substantially exceeds other common vegetables, avoided simultaneously animal food higher fatty acid, high cholesterol is dangerous.According to surveying and determination, the contained protein of mushroom accounts for 30%～45% of dry weight, is 3～6 times of common vegetables such as Chinese cabbage, ternip, tomato.Wild mountain bacterium is the total protein height not only, and the amino acid kind of constitutive protein matter is also very complete, has 17 kinds approximately.Especially human eight essential seed amino acids nearly all can find in the bacterium of mountain out of office.It is why high that nutrition of edible fungi is worth, and is that also it contains multivitamin, especially water miscible B family vitamin and vitamin C, and fat-soluble vitamin D content is also higher.But owing to lack the production of industrialization, standardization, scale, the popularization of wild mountain bacterium food has been subjected to very big restriction.
Summary of the invention
The purpose of this invention is to provide a kind of spicy hot wild mushroom, wild mountain bacterium is made direct-edible product by suitability for industrialized production.
Technical scheme of the present invention is: a kind of spicy hot wild mushroom, and its production process is:
A. raw material is checked and accepted and handled: the wild mountain bacterium that will choose cleans up, and removes impurity;
B. precook: precook with boiling water;
C. cooling: be cooled to rapidly below 25 ℃;
D. desalination: flowing water desalination;
E. control water: the control water purification;
F. frying: weigh up frying then by major ingredient and condiment in the prescription;
G. pack: bottling is sealed;
H. sterilization: use the sterilizing unit sterilization;
Each raw material components and proportioning thereof are: major ingredient is a wild mountain bacterium 100%; Condiment is salt 2～3%, delicate flavour condiment 1～4%, bubble hot red pepper 5～30%, spice 5～30%, vegetable oil 10～80%.
Described wild mountain bacterium is to attain in mushroom, bolete, pholiota nameko, the Ji mushroom one or more.
Described delicate flavour condiment is one or more in monosodium glutamate, chickens' extract, I+G, chicken meal or cream, powdered beef or cream, powder of pork or the cream.
Described spice is cloves, fennel, anise, one or more in cool, chilli powder, zanthoxylum powder, white sesameseed and the ginger in vain.
Described vegetable oil is one or more in soybean oil, peanut oil, palm oil, olive oil, rape seed oil, sesame oil, the sunflower oil.
The invention has the beneficial effects as follows: by suitability for industrialized production wild mountain bacterium is made direct-edible product, convenient, storage time is long, while delicious taste, nutritious.
The specific embodiment
Below in conjunction with embodiment the present invention is further explained explanation.
A kind of production process of spicy hot wild mushroom is:
A. raw material is checked and accepted and handled: the wild mountain bacterium that will choose is rolled cleaning machine with hair impurity is cleaned up, and removes impurity, and salinity is cut into piece or sheet about 1cm more than 18% behind the salt marsh;
B. precook: precook with boiling water, the mass ratio of water and material=6: 3-5,1.0 ‰ citric acids more than 95 ℃, keep 60min;
C. cooling: be cooled to rapidly below 25 ℃;
D. desalination: flowing water desalination 12h, bubble flow water yield 600kg/h5 branch;
E. control water: control water was controlled water purification more than 10 minutes;
F. frying: weigh up by major ingredient and condiment in the prescription, frying was fried till the perfume (or spice) more than 15 minutes then;
G. pack: bottling, every bottled 295g manually seals;
H. sterilization: more than 90 ℃, kept 40 minutes with sterilizing kettle in sterilization;
Each raw material and proportioning thereof are: wild mountain bacterium 100kg behind the control water, salt 2kg, powdered beef 3kg, bubble hot red pepper 15kg, each 8kg of zanthoxylum powder, white sesameseed and ginger, sesame oil 50kg.
Claims (5)
1. a spicy hot wild mushroom is characterized in that, its production process is:
A. raw material is checked and accepted and handled: the wild mountain bacterium that will choose cleans up, and removes impurity;
B. precook: precook with boiling water;
C. cooling: be cooled to rapidly below 25 ℃;
D. desalination: flowing water desalination;
E. control water: the control water purification;
F. frying: weigh up frying then by major ingredient and condiment in the prescription;
G. pack: bottling is sealed;
H. sterilization: use the sterilizing unit sterilization;
Each raw material components and proportioning thereof are: major ingredient is a wild mountain bacterium 100%; Condiment is salt 2～3%, delicate flavour condiment 1～4%, bubble hot red pepper 5～30%, spice 5～30%, vegetable oil 10～80%.
2. spicy hot wild mushroom according to claim 1 is characterized in that, described wild mountain bacterium is to attain in mushroom, bolete, pholiota nameko, the Ji mushroom one or more.
3. spicy hot wild mushroom according to claim 1 is characterized in that, described delicate flavour condiment is one or more in monosodium glutamate, chickens' extract, I+G, chicken meal or cream, powdered beef or cream, powder of pork or the cream.
4. spicy hot wild mushroom according to claim 1 is characterized in that, described spice is cloves, fennel, anise, one or more in cool, chilli powder, zanthoxylum powder, white sesameseed and the ginger in vain.
5. spicy hot wild mushroom according to claim 1 is characterized in that, described vegetable oil is one or more in soybean oil, peanut oil, palm oil, olive oil, rape seed oil, sesame oil, the sunflower oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010101703A CN101843331A (en) | 2010-01-26 | 2010-01-26 | Spicy hot wild mushroom |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010101703A CN101843331A (en) | 2010-01-26 | 2010-01-26 | Spicy hot wild mushroom |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101843331A true CN101843331A (en) | 2010-09-29 |
Family
ID=42768310
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010101703A Pending CN101843331A (en) | 2010-01-26 | 2010-01-26 | Spicy hot wild mushroom |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101843331A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894346A (en) * | 2012-07-16 | 2013-01-30 | 大连盖世食品有限公司 | Yeasted edible fungus and pickling method |
| CN103284132A (en) * | 2013-05-24 | 2013-09-11 | 大连民族学院 | Method for making slippery mushroom instant food |
| CN103340393A (en) * | 2013-06-26 | 2013-10-09 | 山西嘉沁农业有限公司 | Baked bolete food |
| CN103919122A (en) * | 2014-04-30 | 2014-07-16 | 吉林省鑫宏利食品有限公司 | Flower fair pickle |
| CN104172111A (en) * | 2014-06-30 | 2014-12-03 | 梁爱华 | Spicy mushroom sauce and preparation method thereof |
| CN105433369A (en) * | 2015-12-07 | 2016-03-30 | 四川高福记食品有限公司 | Edible fungi table vegetable and making method thereof |
| CN108514105A (en) * | 2018-04-05 | 2018-09-11 | 扶风绿保农业综合开发有限公司 | A kind of edible mushroom deep working method |
-
2010
- 2010-01-26 CN CN201010101703A patent/CN101843331A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894346A (en) * | 2012-07-16 | 2013-01-30 | 大连盖世食品有限公司 | Yeasted edible fungus and pickling method |
| CN103284132A (en) * | 2013-05-24 | 2013-09-11 | 大连民族学院 | Method for making slippery mushroom instant food |
| CN103340393A (en) * | 2013-06-26 | 2013-10-09 | 山西嘉沁农业有限公司 | Baked bolete food |
| CN103340393B (en) * | 2013-06-26 | 2015-10-28 | 山西嘉沁农业有限公司 | One cures bolete food |
| CN103919122A (en) * | 2014-04-30 | 2014-07-16 | 吉林省鑫宏利食品有限公司 | Flower fair pickle |
| CN104172111A (en) * | 2014-06-30 | 2014-12-03 | 梁爱华 | Spicy mushroom sauce and preparation method thereof |
| CN105433369A (en) * | 2015-12-07 | 2016-03-30 | 四川高福记食品有限公司 | Edible fungi table vegetable and making method thereof |
| CN105433369B (en) * | 2015-12-07 | 2018-09-28 | 四川高福记食品有限公司 | A kind of edible mushroom is gone with rice or bread dish and preparation method thereof |
| CN108514105A (en) * | 2018-04-05 | 2018-09-11 | 扶风绿保农业综合开发有限公司 | A kind of edible mushroom deep working method |
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| PB01 | Publication | ||
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| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20100929 |