CN101843332A - Spicy golden mushroom - Google Patents
Spicy golden mushroom Download PDFInfo
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- CN101843332A CN101843332A CN201010101705A CN201010101705A CN101843332A CN 101843332 A CN101843332 A CN 101843332A CN 201010101705 A CN201010101705 A CN 201010101705A CN 201010101705 A CN201010101705 A CN 201010101705A CN 101843332 A CN101843332 A CN 101843332A
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- asparagus
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Abstract
The invention discloses spicy golden mushroom which comprises the following raw materials by weight ratio: 100% of dehydrated golden mushroom, 2-3% of salt, 1-6% of fresh seasoning, 0.02-0.06% of chilli, 0.02-0.1% of spices and 1-8% of vegetable oil. The spicy golden mushroom is prepared by the procedures of checking and accepting the raw materials, precooking, cooling, dehydrating, mixing, packaging, sterilizing and the like. The spicy golden mushroom which is prepared by a special process and formula has fresh and good taste, and can be directly and conveniently eaten; and the spicy golden mushroom is a necessary and convenient food for families and travelling.
Description
Technical field
The present invention relates to a kind of spicy golden mushroom, belong to food processing technology field.
Background technology
Asparagus has another name called golden mushroom, the small and exquisite exquisiteness of hair handle money its cap of bacterium, yellowish-brown or faint yellow, and the cadre is similar to acupuncture needle, so the golden mushroom of name.Zinc content has the effect that promotes children ' s intelligence development and brain tonic than higher in the Asparagus, is described as " intelligence development mushroom " and " increasing the intelligence mushroom " in many countries such as Japan.Asparagus can strengthen the life activity of body effectively, promotes the body intracellular metabolic, helps the absorption and the utilization of various nutrients in the food, also benefits to growing.The cooking method of Asparagus is a lot, but all comparatively complicated, therefore the invention provides a kind of spicy golden mushroom, make by special technology and prescription, delicious flavour not only, mouthfeel is good, and can directly eat, very convenient, this product is family and the indispensable instant food of travelling.
Summary of the invention
The purpose of this invention is to provide a kind of spicy golden mushroom, use fragrant peppery good to eat, the delicious flavour, nutritious of spicy golden mushroom that this preparation method and prescription are produced.
Technical scheme of the present invention is: a kind of spicy golden mushroom, and its production process is:
A. raw material is checked and accepted and is handled: the Asparagus of choosing is cleaned up remove impurity;
B. precook: Asparagus is put into boiling water precook;
C. cooling: cool off with flowing water;
D. dehydration: dewater with dewaterer;
E. allotment: in advance condiment is stirred, again with handle Asparagus well and stir;
F. pack: pack is sealed;
G. sterilization: use the sterilizing unit sterilization;
Each raw material components and proportioning thereof are: major ingredient is dehydration back Asparagus 100%; Condiment is salt 2～3%, delicate flavour condiment 1～6%, pimiento 0.02～0.06%, spice 0.02～0.1%, vegetable oil 1～8%.
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 be in Chinese prickly ash, anise, fennel, the cassia bark one or more.
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: spicy golden mushroom provided by the invention, make by special technology and prescription, delicious flavour not only, mouthfeel is good, and can directly eat, and is very convenient, and this product is family and the indispensable instant food of travelling.
The specific embodiment
Below in conjunction with embodiment the present invention is further explained explanation.
The production process of spicy golden mushroom is:
A. raw material is checked and accepted and handled: the Asparagus of choosing is cleaned up, guarantee length at 2-5cm, salinity is more than 18%;
B. precook: 1. bleaching, 70-73 ℃, 60min, water: material=6: 3-5,1.0 ‰ Sodium Thiosulfates, 2. change poach, water: material=6: 3-5,1.0 ‰ citric acids more than 95 ℃, keep 60min;
C. cooling: cool off 12h with bubbling, be cooled to rapidly below 25 ℃, bubble flow water yield 600kg/h5 branch;
D. dehydration: centrifuge dewatering to 70%;
E. allotment: major ingredient and condiment in will filling a prescription weigh up, and stir more than 15 minutes with mixer, stir;
F. pack: every packed 52g, seal with vacuum sealer;
G. sterilization: with 90 ℃ of sterilizing kettle in sterilization, 30 minutes.
The raw material proportioning is: Asparagus 100kg, salt 4kg, monosodium glutamate, each 1kg of powdered beef, pimiento 0.04kg, Chinese prickly ash and anistree each 0.02kg, sesame oil 6kg.
Claims (4)
1. a spicy golden mushroom is characterized in that, its production process is:
A. raw material is checked and accepted and is handled: the Asparagus of choosing is cleaned up remove impurity;
B. precook: Asparagus is put into boiling water precook;
C. cooling: cool off with flowing water;
D. dehydration: dewater with dewaterer;
E. allotment: in advance condiment is stirred, again with handle Asparagus well and stir;
F. pack: pack is sealed;
G. sterilization: use the sterilizing unit sterilization;
Each raw material components and proportioning thereof are: major ingredient is dehydration back Asparagus 100%; Condiment is salt 2～3%, delicate flavour condiment 1～6%, pimiento 0.02～0.06%, spice 0.02～0.1%, vegetable oil 1～8%.
2. spicy golden 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.
3. spicy golden mushroom according to claim 1 is characterized in that, described spice be in Chinese prickly ash, anise, fennel, the cassia bark one or more.
4. spicy golden 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 |
|---|---|---|---|
| CN201010101705A CN101843332A (en) | 2010-01-26 | 2010-01-26 | Spicy golden mushroom |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010101705A CN101843332A (en) | 2010-01-26 | 2010-01-26 | Spicy golden mushroom |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101843332A true CN101843332A (en) | 2010-09-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010101705A Pending CN101843332A (en) | 2010-01-26 | 2010-01-26 | Spicy golden mushroom |
Country Status (1)
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| CN (1) | CN101843332A (en) |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406158A (en) * | 2011-11-24 | 2012-04-11 | 四川省南充绿宝菌业科技有限公司 | Barbecue golden mushroom and its production method |
| CN102406159A (en) * | 2011-11-24 | 2012-04-11 | 四川省南充绿宝菌业科技有限公司 | Spiced needle mushrooms and production method thereof |
| CN102423069A (en) * | 2011-11-24 | 2012-04-25 | 四川省南充绿宝菌业科技有限公司 | Spicy hot needle mushroom and production method thereof |
| CN102550985A (en) * | 2010-12-22 | 2012-07-11 | 徐州启明食品科技有限责任公司 | Fragrant spicy ivy mosses and making method thereof |
| CN102599482A (en) * | 2012-03-14 | 2012-07-25 | 四川省南充绿宝菌业科技有限公司 | Needle mushrooms with pickled peppers and production method thereof |
| CN102871113A (en) * | 2012-10-24 | 2013-01-16 | 四川大自然惠川食品有限公司 | Shelf-stable needle mushroom dish ready to eat and production process thereof |
| CN102871114A (en) * | 2012-10-24 | 2013-01-16 | 四川大自然惠川食品有限公司 | Direct-edible and long-shelf life dish of needle mushroom |
| CN103027286A (en) * | 2011-10-08 | 2013-04-10 | 武汉如意食用菌生物高科技有限公司 | Preparation method of golden needle mushroom dish |
| CN103082272A (en) * | 2012-11-16 | 2013-05-08 | 蚌埠市楠慧川味食品厂 | Preparation method of acid-pickled needle mushroom with functions of clearing away heat and toxic materials |
| CN103110091A (en) * | 2013-01-31 | 2013-05-22 | 四川果洲绿宝生物科技有限公司 | Needle mushroom with pickled peppers and preparation method thereof |
| CN103141809A (en) * | 2013-04-08 | 2013-06-12 | 李林峰 | Composite seasoning and production method thereof |
| CN104509793A (en) * | 2013-09-30 | 2015-04-15 | 成都金大洲实业发展有限公司 | Ready-to-eat bean sprout flammulina velutipes and preparation method thereof |
| CN104957573A (en) * | 2015-06-30 | 2015-10-07 | 遵义绿苑食品有限公司 | Enoki mushroom preserved szechuan pickles and preparation method thereof |
| CN105053983A (en) * | 2015-07-21 | 2015-11-18 | 洪寒俊 | Making method of shredded spicy needle mushrooms |
| CN105310059A (en) * | 2015-06-30 | 2016-02-10 | 遵义绿苑食品有限公司 | Pot-stewed enoki mushrooms and preparing method thereof |
| CN105919066A (en) * | 2016-06-25 | 2016-09-07 | 聂超 | Flammulina velutipes food and production method thereof |
| CN106722882A (en) * | 2016-12-14 | 2017-05-31 | 衡东兴薇三樟黄贡农产品有限公司 | A kind of preparation method of the vinegar-pepper acupuncture needle mushroom of less salt yellow pepper base modulation |
-
2010
- 2010-01-26 CN CN201010101705A patent/CN101843332A/en active Pending
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550985A (en) * | 2010-12-22 | 2012-07-11 | 徐州启明食品科技有限责任公司 | Fragrant spicy ivy mosses and making method thereof |
| CN103027286A (en) * | 2011-10-08 | 2013-04-10 | 武汉如意食用菌生物高科技有限公司 | Preparation method of golden needle mushroom dish |
| CN103027286B (en) * | 2011-10-08 | 2014-07-23 | 武汉如意食用菌生物高科技有限公司 | Preparation method of golden needle mushroom dish |
| CN102406159A (en) * | 2011-11-24 | 2012-04-11 | 四川省南充绿宝菌业科技有限公司 | Spiced needle mushrooms and production method thereof |
| CN102423069A (en) * | 2011-11-24 | 2012-04-25 | 四川省南充绿宝菌业科技有限公司 | Spicy hot needle mushroom and production method thereof |
| CN102406158A (en) * | 2011-11-24 | 2012-04-11 | 四川省南充绿宝菌业科技有限公司 | Barbecue golden mushroom and its production method |
| CN102599482A (en) * | 2012-03-14 | 2012-07-25 | 四川省南充绿宝菌业科技有限公司 | Needle mushrooms with pickled peppers and production method thereof |
| CN102871113A (en) * | 2012-10-24 | 2013-01-16 | 四川大自然惠川食品有限公司 | Shelf-stable needle mushroom dish ready to eat and production process thereof |
| CN102871114A (en) * | 2012-10-24 | 2013-01-16 | 四川大自然惠川食品有限公司 | Direct-edible and long-shelf life dish of needle mushroom |
| CN103082272B (en) * | 2012-11-16 | 2015-04-01 | 蚌埠市楠慧川味食品厂 | Preparation method of acid-pickled needle mushroom with functions of clearing away heat and toxic materials |
| CN103082272A (en) * | 2012-11-16 | 2013-05-08 | 蚌埠市楠慧川味食品厂 | Preparation method of acid-pickled needle mushroom with functions of clearing away heat and toxic materials |
| CN103110091A (en) * | 2013-01-31 | 2013-05-22 | 四川果洲绿宝生物科技有限公司 | Needle mushroom with pickled peppers and preparation method thereof |
| CN103141809A (en) * | 2013-04-08 | 2013-06-12 | 李林峰 | Composite seasoning and production method thereof |
| CN103141809B (en) * | 2013-04-08 | 2014-08-13 | 李林峰 | Composite seasoning and production method thereof |
| CN104509793A (en) * | 2013-09-30 | 2015-04-15 | 成都金大洲实业发展有限公司 | Ready-to-eat bean sprout flammulina velutipes and preparation method thereof |
| CN104957573A (en) * | 2015-06-30 | 2015-10-07 | 遵义绿苑食品有限公司 | Enoki mushroom preserved szechuan pickles and preparation method thereof |
| CN105310059A (en) * | 2015-06-30 | 2016-02-10 | 遵义绿苑食品有限公司 | Pot-stewed enoki mushrooms and preparing method thereof |
| CN105053983A (en) * | 2015-07-21 | 2015-11-18 | 洪寒俊 | Making method of shredded spicy needle mushrooms |
| CN105919066A (en) * | 2016-06-25 | 2016-09-07 | 聂超 | Flammulina velutipes food and production method thereof |
| CN106722882A (en) * | 2016-12-14 | 2017-05-31 | 衡东兴薇三樟黄贡农产品有限公司 | A kind of preparation method of the vinegar-pepper acupuncture needle mushroom of less salt yellow pepper base modulation |
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Application publication date: 20100929 |