CN101933611B - Processing method of ready-to-eat edible fungi - Google Patents
Processing method of ready-to-eat edible fungi Download PDFInfo
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Abstract
Description
技术领域 technical field
本发明涉及一种食用菌的加工方法,尤其涉及一种开袋即食的食用菌加工方法。The invention relates to a processing method of edible fungi, in particular to a processing method of ready-to-eat edible fungi after opening a bag.
背景技术 Background technique
食用菌除含有丰富的蛋白质、氨基酸、维生素和矿物质外,且味道鲜美、风味独特,尤其是作为高品质膳食纤维、低脂肪、低热量的食物,已被人们所接受。许多国家把荤食-素食-菌食作为最佳膳食结构加以提倡。近年来人们发现食用菌除富含上述营养物质外,还含有大量的膳食纤维和活性物质(多糖、干扰素、诱导剂等),活性物质具有抗癌作用,并能提高人体免疫力,膳食纤维具有促进肠胃蠕动的作用,它能加速食物残渣和有毒物质的排泄,有效预防肥胖症、结肠癌、消化道癌等疾病的发生。因此,长期食用食用菌,对人体健康极为有益。但同时食用菌又属于季节性强、保鲜难的食物,用现有的干制加工、清水加工等方法,得到的食用菌产品失去了鲜菌组织形态、风味和色泽,其营养保健价值也大大降低,且不能直接食用。In addition to being rich in protein, amino acids, vitamins and minerals, edible fungi are delicious and unique in flavor, especially as a high-quality dietary fiber, low-fat, and low-calorie food, which has been accepted by people. Many countries advocate meat-vegetarian-fungal food as the best dietary structure. In recent years, it has been found that edible fungi are not only rich in the above nutrients, but also contain a large amount of dietary fiber and active substances (polysaccharides, interferon, inducers, etc.), the active substances have anti-cancer effects, and can improve human immunity. Dietary fiber It has the effect of promoting gastrointestinal motility, it can accelerate the excretion of food residues and toxic substances, and effectively prevent obesity, colon cancer, digestive tract cancer and other diseases. Therefore, long-term consumption of edible mushrooms is extremely beneficial to human health. But at the same time, edible fungi are seasonal and difficult to keep fresh. With the existing dry processing, water processing and other methods, the obtained edible fungus products lose the shape, flavor and color of the fresh fungi, and their nutritional and health care values are also greatly improved. reduced and cannot be eaten directly.
目前即食食品是全球发展最快的产业,主要集中在淀粉类产品上,食用菌即食产品目前的加工手段主要采用冷冻、真空油炸、脱油、调味工序或腌制、烤制及生产蜜饯、纸型食用菌,这些产品有的含油量高,有的改变了基本形态,因此,有必要对现有加工技术加以改进,使食用菌食品充分保留原有的营养保健价值和色、香、味、形,并方便食用。At present, ready-to-eat food is the fastest-growing industry in the world, mainly concentrated in starch products. The current processing methods of edible fungus ready-to-eat products mainly use freezing, vacuum frying, deoiling, seasoning, pickling, baking and the production of candied fruit, Paper-type edible fungi, some of these products have high oil content, and some have changed the basic form. Therefore, it is necessary to improve the existing processing technology so that the edible fungus food can fully retain the original nutritional and health value and color, aroma, taste, Shaped and easy to eat.
发明内容 Contents of the invention
本发明的目的在于提供一种既能保持新鲜食用菌色、香、味、形及高膳食纤维和营养物质,又食用方便的食用菌加工方法。The object of the present invention is to provide a kind of edible fungi processing method that can not only keep the color, fragrance, taste, shape and high dietary fiber and nutrients of fresh edible fungi, but also is convenient to eat.
本发明是通过下列技术方案实现的:The present invention is achieved through the following technical solutions:
一种开袋即食的食用菌加工方法,通过包括杀青、预煮、脱水、包装和杀菌步骤制得,所述杀青是在95~100℃的杀青水液中处理5~20分钟;所述预煮是在95~100℃预煮水液中处理8~15分钟。A processing method for ready-to-eat edible fungi after opening the bag, which is obtained by including the steps of killing greens, precooking, dehydrating, packaging and sterilizing. Boiling is to process in 95~100 ℃ preboiling water liquid for 8~15 minutes.
为了进一步保持菇体的营养保健价值、延长货架期,上述杀菌是采用高温高压,是将杀菌体系在5分钟内升温至121℃、在121℃升温保持30分钟、再在5分钟内降温降压至常温常压。In order to further maintain the nutritional and health value of the mushroom body and prolong the shelf life, the above sterilization uses high temperature and high pressure. The sterilization system is heated to 121°C within 5 minutes, kept at 121°C for 30 minutes, and then cooled within 5 minutes. to normal temperature and pressure.
为了更进一步保持菇体的营养保健价值、延长货架期,上述包装是采用高温蒸煮袋装袋、真空包装,真空度为0.08~0.1Mpa,真空热封时间为15~25秒、热封温度为170~200℃。In order to further maintain the nutritional and health value of the mushroom body and extend the shelf life, the above-mentioned packaging is packed in high-temperature cooking bags and vacuum-packed. The vacuum degree is 0.08-0.1Mpa, the vacuum heat-sealing time is 15-25 seconds, and the heat-sealing temperature is 170~200℃.
为了充分保留菇体的天然色泽和保持菇体清脆的口感,上述杀青过程的料水比按质量份数计为1∶2,在杀青水液中添加以质量百分数计的柠檬酸0.10-1.0%、L-半胱氨酸0.01-0.05%、EDTA-2Na 0.005-0.02%和氯化钙0.50-1.0%;优选为柠檬酸0.50%、L-半胱氨酸0.02%、EDTA-2Na 0.02%和氯化钙0.50%。In order to fully retain the natural color of the mushroom body and keep the crisp taste of the mushroom body, the ratio of material to water in the above-mentioned killing process is 1:2 by mass and number, and 0.10-1.0% of citric acid by mass percentage is added to the killing water liquid , L-cysteine 0.01-0.05%, EDTA-2Na 0.005-0.02% and calcium chloride 0.50-1.0%; preferably citric acid 0.50%, L-cysteine 0.02%, EDTA-2Na 0.02% and Calcium chloride 0.50%.
为了增加菇体清脆的口感和更充分地保留菇体的天然色泽,在上述预煮水液中加入以质量百分数计的0.1-1.0%的柠檬酸和食用级钙盐0.1-1.0%;优选为0.50%的柠檬酸和0.50%的食用级氯化钙。In order to increase the crisp mouthfeel of the mushroom body and more fully retain the natural color and luster of the mushroom body, add 0.1-1.0% citric acid and 0.1-1.0% food grade calcium salt in the above-mentioned pre-boiled water; preferably 0.50% Citric Acid and 0.50% Food Grade Calcium Chloride.
为了增加食用菌产品的外观美感,上述脱水是将预煮后的菇体放入三足离心机中脱水至6.5-7.0成,脱水时间为20-30分钟。In order to increase the aesthetic appearance of edible mushroom products, the above dehydration is to put the precooked mushroom bodies into a three-legged centrifuge to dehydrate to 6.5-7.0%, and the dehydration time is 20-30 minutes.
为了进一步丰富本发明方法制得的食用菌的口味,在上述脱水以后还须进行调味处理,所述调味是在脱水后的菇中加入包括以质量百分数计的香油6-10%、食盐2-4%、白砂糖1-4%、鸡精0.1-1.0%、肉味香精0.1-1.0%、乙基麦芽酚0.1-1%、I+G(鸟苷酸和肌苷酸)0.1-1%;优选为香油8%、食盐3%、白砂糖2%、鸡精0.5%、肉味香精0.5%、乙基麦芽酚0.2%、I+G(鸟苷酸和肌苷酸)0.2%。In order to further enrich the taste of the edible fungus prepared by the method of the present invention, after the above-mentioned dehydration, seasoning treatment must be carried out. 4%, white sugar 1-4%, chicken essence 0.1-1.0%, meat flavor 0.1-1.0%, ethyl maltol 0.1-1%, I+G (guanylic acid and inosinic acid) 0.1-1%; Preferably, it is 8% sesame oil, 3% salt, 2% white sugar, 0.5% chicken essence, 0.5% meat flavor, 0.2% ethyl maltol, and 0.2% I+G (guanylic acid and inosinic acid).
上述调味还可以加入其他调味料,可以为辣椒、花椒、食用油等中的一种或几种。The above-mentioned seasoning can also be added with other seasonings, which can be one or more of chili, Chinese prickly ash, edible oil and the like.
为了更充分保留菇体的天然色泽,上述调味过程还可以在菇体中添加以质量百分数计的0.02-0.05%的异VC钠护色。In order to more fully retain the natural color of the mushroom body, 0.02-0.05% by mass percentage of sodium isoVC for color protection can also be added to the mushroom body in the above seasoning process.
为了更进一步增加本发明方法制得的食用菌的香味,上述香油是采用纯香菜籽油,中火熬熟至180-200℃,加入以质量百分数计的10-20%的辣椒、5-10%的花椒,静置过夜、最后过滤制得。In order to further increase the fragrance of the edible fungus prepared by the method of the present invention, the above-mentioned sesame oil adopts pure caraway rapeseed oil, boils it to 180-200° C., and adds 10-20% pepper, 5- 10% Zanthoxylum bungeanum, left to stand overnight, and finally filtered.
为了更进一步增加本发明方法制得的食用菌的清脆口感和外观美感,上述杀青以后还需把菇体捞出用冷水清洗冷却,再进行整形;所述冷水是5-10℃的水,所述整形是保持菇形或沿菇体纵向撕成条状,长度控制在40-80mm。In order to further increase the crisp mouthfeel and aesthetic appearance of the edible fungus prepared by the method of the present invention, after the above-mentioned greening, the mushroom body needs to be fished out and cleaned and cooled with cold water, and then reshaped; the cold water is 5-10°C water, so The above-mentioned shaping is to keep the mushroom shape or tear the mushroom body into strips longitudinally, and the length is controlled at 40-80mm.
具体地说,一种开袋即食的食用菌加工方法,按以下步骤:Specifically, a kind of ready-to-eat edible mushroom processing method according to the following steps:
杀青:选择新鲜、无霉烂、大小均匀的鲜菇,除去根脚,用流动水清洗干净,放入95~100℃的杀青水液中杀青5-20分钟;在所述杀青水液中添加有以质量百分数计的柠檬酸0.10-1.0%、L-半胱氨酸0.01-0.050%、EDTA-2Na 0.005-0.02%和氯化钙0.5-1.0%;Finishing: Select fresh, mildew-free, uniform-sized fresh mushrooms, remove the roots and feet, clean them with running water, and put them in 95-100°C de-enzyming water for 5-20 minutes; add Citric acid 0.10-1.0%, L-cysteine 0.01-0.050%, EDTA-2Na 0.005-0.02% and calcium chloride 0.5-1.0% in mass percentage;
清洗、整形:把菇体从上述杀青液中捞出、用冷水清洗冷却,再进行整形;所述冷水是5-10℃的水,所述整形是保持菇形或沿菇体纵向撕成条状,长度控制在40-80mm;Cleaning and shaping: remove the mushroom body from the above-mentioned killing solution, wash and cool it with cold water, and then carry out shaping; the cold water is 5-10°C water, and the shaping is to keep the shape of the mushroom or tear it into strips along the longitudinal direction of the mushroom body shape, the length is controlled at 40-80mm;
预煮:将上述清洗、整形后的菇体放入95~100℃预煮水液中预煮8-15分钟;所述预煮水液为以质量百分数计的0.1-1.0%的柠檬酸、食用级钙盐0.1-1.0%和适量水;Pre-cooking: put the above-mentioned cleaned and shaped mushroom bodies into pre-boiled water at 95-100°C for 8-15 minutes; the pre-boiled water is 0.1-1.0% citric acid, Food grade calcium salt 0.1-1.0% and appropriate amount of water;
脱水:将上述预煮后的菇体捞出,放入三足离心机中脱水20-30分钟,脱水至脱水前菇体重量的6.5-7.0成;Dehydration: Take out the above-mentioned precooked mushroom body, put it into a three-legged centrifuge for dehydration for 20-30 minutes, and dehydrate to 6.5-7.0% of the weight of the mushroom body before dehydration;
调味:在上述脱水后的菇中加入包括以质量百分数计的香油6-10%、食盐2-4%、白砂糖1-4%、鸡精0.1-1.0%、肉味香精0.1-1.0%、乙基麦芽酚0.1-1%、I+G(鸟苷酸和肌苷酸)0.1-1%、0.02-0.05%的异VC钠和适量其他调味料,所述其他调味料为辣椒、花椒、食用油中的一种或几种;所述香油是采用纯香菜籽油,中火熬熟至180-200℃,加入以质量百分数计的10-20%的辣椒、5-10%的花椒,静置过夜、最后过滤制得;Seasoning: add 6-10% of sesame oil, 2-4% of salt, 1-4% of white sugar, 0.1-1.0% of chicken essence, 0.1-1.0% of meat essence, B Base maltol 0.1-1%, I+G (guanylic acid and inosinic acid) 0.1-1%, 0.02-0.05% iso-VC sodium and appropriate amount of other seasonings, said other seasonings are chili, Chinese prickly ash, edible One or more of the oils; the sesame oil is made of pure coriander seed oil, boiled over medium heat to 180-200°C, 10-20% of pepper and 5-10% of Chinese prickly ash are added in mass percentage, Stand overnight and finally filter to obtain;
包装:采用高温蒸煮袋装袋、真空包装,真空度为0.08~0.1Mpa,真空热封时间为15~25秒、热封温度为170~200℃;Packaging: High-temperature retort bags are used for bagging and vacuum packaging, the vacuum degree is 0.08-0.1Mpa, the vacuum heat-sealing time is 15-25 seconds, and the heat-sealing temperature is 170-200°C;
杀菌:上述包装后,将杀菌体系在5分钟内升温至121℃、在121℃升温保持30分钟、再采用反压水在5分钟内降温降压至常温常压。Sterilization: After the above packaging, heat the sterilization system to 121°C within 5 minutes, keep the temperature at 121°C for 30 minutes, and then use back pressure water to cool down to normal temperature and pressure within 5 minutes.
本发明有如下的有益效果:The present invention has following beneficial effect:
1、采用本发明方法加工出来的食用菌产品既保持了食用菌原有的营养物质、植物膳食纤维的食用功效及外形特征,又赋予了产品色、香、味俱全,且含油量低,食之无油腻感,开袋即食等特点,使季节性强、难于保鲜、风味独到、营养全面、保健功能强的食用菌,能够成为新一代时尚、独具特色风味、方便即食的食用菌产品。1. The edible fungus products processed by the method of the present invention have not only maintained the original nutrients of the edible fungi, the edible efficacy and appearance characteristics of the plant dietary fiber, but also endowed the product with complete color, fragrance and taste, and low oil content. The non-greasy feeling and ready-to-eat characteristics make edible mushrooms with strong seasonality, difficult to keep fresh, unique flavor, comprehensive nutrition and strong health care functions become a new generation of fashionable, unique flavor, convenient and ready-to-eat edible mushroom products.
2、本发明方法加工出的食用菌产品保鲜时间长、可在常温下保存6个月。2. The edible mushroom product processed by the method of the present invention has a long fresh-keeping time and can be stored at normal temperature for 6 months.
3、本发明方法中在杀青水液加入特定种类的多种添加剂及其比例关系、采用特定的料水比,在预煮过程中加入特定的添加剂及其比例关系,使采用本发明方法制得的食用菌同时保持了清脆的口感和原有鲜嫩的色泽。3. In the method of the present invention, add specific kinds of additives and their proportions to the green-fixing liquid, adopt a specific material-to-water ratio, add specific additives and their proportions in the precooking process, so that the method of the present invention can be used to obtain The edible fungus maintains a crisp taste and original fresh color at the same time.
4、本发明方法中的杀青后对菇体采用特定温度的冷水清洗,这种激冷的手段进一步保持了菇体的清脆口感;在特定的真空包装和杀菌手段使本发明方法制得的产品保存期长、起到很好的保鲜作用,调味过程中不添加任何防腐剂、加入的食盐和天然香辛料也起到很好的防腐保鲜作用。4. After finishing in the method of the present invention, the mushroom body is washed with cold water at a specific temperature. This chilling method further maintains the crisp taste of the mushroom body; the product prepared by the method of the present invention is made by specific vacuum packaging and sterilization methods. It has a long storage period and plays a very good role in fresh-keeping. No preservatives are added in the seasoning process, and the added salt and natural spices also play a good role in anti-corrosion and fresh-keeping.
具体实施方式 Detailed ways
下面通过实施例对本发明进行具体的描述,有必要在此指出的是以下实施例只用于对本发明进行进一步说明,不能理解为对本发明保护范围的限制,该领域的技术人员可以根据上述本发明内容对本发明作出一些非本质的改进和调整。The present invention is specifically described below through the examples, it is necessary to point out that the following examples are only used to further illustrate the present invention, and can not be interpreted as limiting the protection scope of the present invention, those skilled in the art can according to the above-mentioned present invention Contents Some non-essential improvements and adjustments are made to the present invention.
实施例1Example 1
一种开袋即食的茶树菇的加工方法,按如下步骤进行:A kind of processing method of the instant tea tree mushroom of opening a bag, carries out as follows:
杀青:选择新鲜、无霉烂、大小均匀的茶树菇,除去根脚,用流动水清洗干净,放入95-100℃的添加有柠檬酸0.5%、EDTA-2Na 0.02%、L-半胱氨酸0.02%和氯化钙0.5%的杀青水液中杀青8-10分钟,使菌体中心温度达到95℃为宜;Finishing: Select fresh, mildew-free, uniform-sized tea tree mushrooms, remove the roots and feet, wash them with running water, and put them in 95-100°C with citric acid 0.5%, EDTA-2Na 0.02%, L-cysteine 0.02% and 0.5% calcium chloride in the greening solution for 8-10 minutes, so that the temperature of the center of the bacteria reaches 95°C;
清洗、整形:将上述杀青后的茶树菇捞出冷水冷却,沿菌体纵向撕成条状,长度控制在40-80mm内;Cleaning and shaping: Take out the tea tree mushroom after killing green and cool it in cold water, tear it into strips along the longitudinal direction of the fungus, and control the length within 40-80mm;
预煮:将上述清洗、整形后的茶树菇放入沸水中,加入0.5%柠檬酸、0.5%食盐级氯化钙,预煮15分钟;Pre-cooking: put the above-mentioned cleaned and shaped tea tree mushroom into boiling water, add 0.5% citric acid and 0.5% salt-grade calcium chloride, and pre-cook for 15 minutes;
脱水:将上述预煮后的茶树菇放入三足离心机25分钟,脱水至6.5成;Dehydration: Put the above-mentioned precooked tea tree mushroom into the three-legged centrifuge for 25 minutes, and dehydrate to 6.5%;
调味:上述脱水后的茶树菇,按质量百分比加入3%的食盐、2%的白砂糖、0.5%鸡精、0.5%肉味香精、0.2%乙基麦芽糖酚、0.2%I+G(鸟苷酸和肌苷酸)、0.02-0.05%异VC钠和8%香油及适量辣椒、花椒调味,拌匀装袋;Seasoning: the tea tree mushroom after the above-mentioned dehydration, add 3% salt, 2% white granulated sugar, 0.5% chicken essence, 0.5% meat essence, 0.2% ethyl maltose, 0.2% I+G (guanylic acid and inosinic acid), 0.02-0.05% iso-VC sodium, 8% sesame oil and appropriate amount of chili and Chinese prickly ash for seasoning, mix well and pack into bags;
包装:采用高温蒸煮袋装袋,每袋填充40克,真空封口,采用真空度为0.09MPa,热封温度180℃,真空热封时间20s;Packing: Packed in high-temperature retort bags, filled with 40 grams per bag, vacuum-sealed with a vacuum degree of 0.09MPa, heat-sealing temperature of 180°C, and vacuum heat-sealing time of 20s;
杀菌:采用高温高压灭菌方式,5′-30′-5′/121℃,反压水冷却;于37±2℃下保温7d作商业无菌检查,合格后即可进行成品包装。Sterilization: high temperature and high pressure sterilization method, 5′-30′-5′/121°C, back pressure water cooling; heat preservation at 37±2°C for 7 days for commercial sterility inspection, finished product packaging can be carried out after passing the test.
制得的茶树菇清脆、鲜嫩,且在常温下保存6个月后其各营养成分也无明显改变,见表1。The obtained tea tree mushroom is crisp, fresh and tender, and its nutritional components have no obvious change after being stored at room temperature for 6 months, as shown in Table 1.
实施例2Example 2
一种开袋即食的金针菇的加工方法,按如下步骤进行:A kind of processing method of the ready-to-eat Flammulina velutipes in bag, carries out as follows:
杀青:选择新鲜、无霉烂、大小均匀的金针菇,除去根脚,用流动水清洗干净,放入95-100℃的添加有柠檬酸0.5%、EDTA-2Na 0.005%、L-半胱氨酸0.05%和氯化钙1%的杀青水液中杀青5-8分钟,使菌体中心温度达到95℃为宜;Finishing: Choose fresh, mildew-free, and uniformly sized Flammulina velutipes, remove the roots and feet, wash them with running water, put them in 95-100°C with 0.5% citric acid, 0.005% EDTA-2Na, 0.05% L-cysteine % and calcium chloride 1% solution for 5-8 minutes, so that the central temperature of the bacteria reaches 95°C;
清洗、整形:将上述杀青后的金针菇捞出冷水冷却,沿菌体纵向撕成条状,长度控制在40-80mm内;Cleaning and shaping: Take the above-mentioned enoki mushrooms out of cold water to cool them, and tear them into strips along the longitudinal direction of the fungus, and the length is controlled within 40-80mm;
预煮:将上述清洗、整形后的金针菇放入沸水中,加入0.2%柠檬酸、0.1%食盐级氯化钙,预煮8分钟;Precooking: put the above-mentioned cleaned and shaped Flammulina velutipes into boiling water, add 0.2% citric acid and 0.1% salt grade calcium chloride, and precook for 8 minutes;
脱水:将上述预煮后的金针菇放入三足离心机20分钟,脱水至7.0成;Dehydration: Put the above-mentioned precooked Flammulina velutipes into a three-legged centrifuge for 20 minutes, and dehydrate to 7.0%;
调味:上述脱水后的金针菇,按质量百分比加入2%的食盐、1%的白砂糖、0.1%鸡精、0.1%肉味香精、0.1%乙基麦芽糖酚、0.1%I+G(鸟苷酸和肌苷酸)、0.02-0.05%异VC钠和6%香油及适量辣椒调味,拌匀装袋;Seasoning: the above-mentioned Flammulina velutipes after dehydration, add 2% salt, 1% white granulated sugar, 0.1% chicken essence, 0.1% meat essence, 0.1% ethyl maltitol, 0.1% I+G (guanylic acid and inosinic acid), 0.02-0.05% iso-VC sodium, 6% sesame oil and appropriate amount of chili seasoning, mix well and pack into bags;
包装:采用高温蒸煮袋装袋,每袋填充40克,真空封口,采用真空度为0.1MPa,热封温度200℃,真空热封时间15s;Packing: Packed in high-temperature retort bags, filled with 40 grams per bag, vacuum-sealed with a vacuum degree of 0.1 MPa, heat-sealing temperature of 200°C, and vacuum heat-sealing time of 15s;
杀菌:采用高温高压灭菌方式,5′-30′-5′/121℃,反压水冷却;于37±2℃下保温7d作商业无菌检查,合格后即可进行成品包装。Sterilization: high temperature and high pressure sterilization method, 5′-30′-5′/121°C, back pressure water cooling; heat preservation at 37±2°C for 7 days for commercial sterility inspection, finished product packaging can be carried out after passing the test.
制得的金针菇产品鲜嫩、清脆、爽滑,且保存时间在常温下长达6个月。The prepared Flammulina velutipes product is fresh, tender, crisp and smooth, and the storage time can be as long as 6 months at normal temperature.
实施例3Example 3
一种开袋即食的杏鲍菇的加工方法,按如下步骤进行:A kind of processing method of the ready-to-eat Pleurotus eryngii mushroom, carries out as follows:
杀青:选择新鲜、无霉烂、大小均匀的杏鲍菇,除去根脚,用流动水清洗干净,放入95-100℃的添加有柠檬酸0.8%、EDTA-2Na 0.01%、L-半胱氨酸0.03%和氯化钙0.6%的杀青水液中杀青15-20分钟,使菌体中心温度达到95℃为宜;Finishing: Choose fresh, mildew-free, uniform-sized Pleurotus eryngii, remove the roots and feet, wash them with running water, and put them in 95-100°C with citric acid 0.8%, EDTA-2Na 0.01%, L-cysteine 0.03% acid and 0.6% calcium chloride solution for 15-20 minutes, so that the temperature of the center of the bacteria reaches 95°C;
清洗、整形:将上述杀青后的杏鲍菇捞出冷水冷却,沿菌体纵向切成片状,长度控制在30-50mm内;Cleaning and shaping: Take out the above-mentioned dried Pleurotus eryngii mushrooms and cool them in cold water, cut them into slices along the longitudinal direction of the bacteria, and control the length within 30-50mm;
预煮:将上述清洗、整形后的杏鲍菇放入沸水中,加入0.3%柠檬酸、0.8%食用级氯化钙,预煮15分钟;Precooking: put the above-mentioned cleaned and shaped Pleurotus eryngii into boiling water, add 0.3% citric acid and 0.8% food grade calcium chloride, and precook for 15 minutes;
脱水:将上述预煮后的杏鲍菇放入三足离心机30分钟,脱水至6.8成;Dehydration: Put the above-mentioned precooked Pleurotus eryngii into a three-legged centrifuge for 30 minutes, and dehydrate to 6.8%;
调味:上述脱水后的杏鲍菇,按质量百分比加入4%的食盐、3%的白砂糖、0.8%鸡精、0.7%肉味香精、0.6%乙基麦芽糖酚、0.4%I+G(鸟苷酸和肌苷酸)、0.02-0.05%异VC钠和7%香油及适量花椒调味,拌匀装袋;所述香油是采用纯香菜籽油,中火熬熟至190℃,加入15%的辣椒和8%的花椒,静置过夜、再经过滤制得;Seasoning: the above-mentioned Pleurotus eryngii after dehydration, add 4% salt, 3% white granulated sugar, 0.8% chicken essence, 0.7% meat essence, 0.6% ethyl maltitol, 0.4% I+G (guanosine acid and inosinic acid), 0.02-0.05% sodium iso-VC and 7% sesame oil and appropriate amount of Chinese prickly ash for seasoning, mix well and pack into bags; Chilli pepper and 8% Chinese prickly ash, left to stand overnight, and then filtered to obtain;
包装:采用高温蒸煮袋装袋,每袋填充40克,真空封口,采用真空度为0.09MPa,热封温度170℃,真空热封时间25s;Packaging: Packed in high-temperature retort bags, each bag filled with 40 grams, vacuum sealed with a vacuum degree of 0.09MPa, heat-sealing temperature of 170°C, and vacuum heat-sealing time of 25s;
杀菌:采用高温高压灭菌方式,5′-30′-5′/121℃,反压水冷却;于37±2℃下保温7d作商业无菌检查,合格后即可进行成品包装。Sterilization: high temperature and high pressure sterilization method, 5′-30′-5′/121°C, back pressure water cooling; heat preservation at 37±2°C for 7 days for commercial sterility inspection, finished product packaging can be carried out after passing the test.
制得的杏鲍菇产品鲜嫩、清脆,且保存时间在常温下长达6个月。The prepared Pleurotus eryngii product is fresh, tender and crisp, and can be stored for up to 6 months at room temperature.
实施例4-10按以下步骤及工艺参数进行,其它均与实施例3相同。制得的开袋即食的食用菌产品鲜嫩、清脆,且保存时间长。Embodiment 4-10 is carried out according to the following steps and process parameters, and others are all the same as embodiment 3. The prepared ready-to-eat edible mushroom product is fresh, tender, and crisp, and has a long storage time.
表1新鲜茶树菇与实施例1制得的开袋即食茶树菇的营养成分比较Table 1 fresh tea tree mushroom and the comparison of nutritional components of the ready-to-eat tea tree mushroom made in embodiment 1
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CN101214077A (en) * | 2008-01-17 | 2008-07-09 | 杨军 | Beverage made from edible fungus sporophore |
CN101326999B (en) * | 2008-08-05 | 2012-04-18 | 马鞍山市安康菌业有限公司 | Baoling mushroom edible fungus soup and its production method |
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