CN101933615B - Pleurotus eryngii pickles and production process thereof - Google Patents
Pleurotus eryngii pickles and production process thereof Download PDFInfo
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- CN101933615B CN101933615B CN2010102605960A CN201010260596A CN101933615B CN 101933615 B CN101933615 B CN 101933615B CN 2010102605960 A CN2010102605960 A CN 2010102605960A CN 201010260596 A CN201010260596 A CN 201010260596A CN 101933615 B CN101933615 B CN 101933615B
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Abstract
The invention discloses pleurotus eryngii pickles and production process thereof. The process comprises the following steps of: inspecting raw materials, treating, checking and accepting, slicing, rinsing in water to remove salt, screening, checking, pre-boiling and cooling, draining, mixing materials and stirring, flavoring and sterilizing, mixing materials and stirring, canning, spraying codes and sealing, packing in baskets, sterilizing and cooling, drying can and warehousing, packing and loading and delivering. The product is rich in nutrition and can ensure that only a small amount of antiseptic is added and the mouth fell is not influenced; moreover, the shelf life of the product can be prolonged so as to meet the daily needs of the people, and the use value of the product is improved.
Description
Technical field
The invention belongs to food processing field, more specifically relate to a kind of pleurotus eryngii pickles and production technology thereof.
Background technology
As the pleurotus eryngii of treasuring one of edible mushroom,, successfully introduced a fine variety and cultivated in China because of its unique taste and health care.Pleurotus eryngii is nutritious, and bacterial context is plump, contains 18 seed amino acids, and wherein 8 kinds is essential amino acid, and all is the L-type, the utilization that is prone to be absorbed by the body, it can with meat, birds, beasts and eggs U.S.A mutually.The traditional Chinese medical science is thought, the useful gas of pleurotus eryngii, desinsection and beautification function can promote digest and assimilate the dissolving with cholesterol of human body to lipid material, and tumour is also had certain prevention and inhibitory action.It also contains diuresis, strengthening the spleen and stomach, digestant enzyme, have keep fit, the function of nourishing, enhance immunity power.The oligosaccharide content of pleurotus eryngii is abundant in addition, and the effect of arrangement stomach and beauty treatment is arranged.Therefore, pleurotus eryngii is called as desirable healthy food of new century, receives domestic and international consumer's welcome deeply.But because the bright article storage time of pleurotus eryngii is limited, can lose a large amount of nutriments again after processing dry product, lose original local flavor of bright mushroom and flavour, limit the exploitation and the commercial value of pleurotus eryngii.
Summary of the invention
For fear of the problems referred to above, better develop the value of pleurotus eryngii, we have developed a kind of pleurotus eryngii pickles and production technology thereof; Nutritious; And can guarantee does not influence the mouthfeel of product when adding a small amount of anticorrisive agent, also can prolong the shelf-life of product simultaneously; Make its daily need of satisfying people, improved the value of this product.
A kind of pleurotus eryngii pickles and production technology thereof, its technological process is following: raw material examination → processing → examination → section → drift ice moves back salt → screen → check → precook, cool off → draining → batching, spice → tasty, sterilization → batching, spice → tinning → coding, seals → adorn basket → sterilization, cooling → wiping jar warehouse-in → packing → dress cabinet is delivered.
The advantage of a kind of pleurotus eryngii pickles and production technology thereof is: this product is nutritious, and taste is distinct, and this technical process not only can reduce the use amount of anticorrisive agent in the prescription, also can prolong the shelf-life of product, extensively receives consumer's welcome.
Specific embodiment:
A kind of pleurotus eryngii pickles and production technology thereof, concrete production process is following:
1). raw material is checked and accepted: should meet " sold inside the country raw materials quality requires ", no disease and pest, nothing rots;
2). handle: reject defective raw materials such as impurity and dead mushroom, black mushroom, soft mashed nonelastic, oxidation stain; Repair mud root, spot, damage by worms; The mushroom that volume is bigger will be cut into small pieces as required and cut into slices, and little fragment, fritter mushroom will sub-elect to put in addition and not need again through section;
3). check and accept: reject and do not remove clean underproof raw material, comprise soft mashed, inelastic raw material;
4). section: the thickness of sheet is 3～5mm;
5). drift ice moves back salt: clean 2～3 times earlier, floated light 15-30 hour with circulating water, in the drift ice process again; Require often to stir, thoroughly changed water once in per 4 hours in preceding 12 hours, thoroughly changed water and once be beneficial to move back salt in later per 6 hours; Float salinity to mushroom below 0.3%, clean impurity such as silt;
6). screening: need to screen out chip through the vibratory sieve of 8mm;
7). check and accept: reject underproof raw material, comprise soft mashed inelastic mushroom and impurity;
8). precook, cool off: water elder generation heated and boiled to the temperature of precooking is 95 ℃, adds an amount of citric acid and EDTA, and the liquid acidity of precooking is grasped 0.03～0.05%; In precook liquid and mushroom amount ratio is that 2:1 pours the raw material that has cleaned up into, notices that mushroom can not be too many, guarantees easily to stir; Be heated evenly, the time of precooking is to change clear water after 10 minutes again to boil one time, boils salty mushroom flavor and moves back to the greatest extent; Precook every pot of replacing of liquid once, be quickly cooled to non-scald on hand degree of being with circulating water immediately;
9). draining: mushroom is loaded in the Turnover Box adopts drainage after 3-7 minute; Adopt 2 casees methods of 1 minute of pressure mutually; Each juice caught on a filter will be measured its each item index (salt, acid, pH value) by the special messenger, in time gives the batching personnel to confirm the percentage of batching with numerical value;
10). batching, spice: every pot is carried out spice for 80 kilograms by total amount, salt, the adding proportion of sugar is as described in Table 1, and mixing time is each 2-5 minute, leaves standstill to stir after 3-7 minute the 2nd time again, need stir 3-5 time at least, can be stirred to guarantee various batchings; To specify the special messenger to measure salinity, pH value, acidity, refractive power index evenly; Do not meet should explaining of index request,, guarantee product quality so that make adjustment to the compounder;
Table 1 salt, sugared ratio batching
| Title | Ratio % | Consumption kg |
| Edible salt | 3.0-3.2 | 2.4-2.56 |
| White granulated sugar | 2 | 1.6 |
11). tasty, sterilization: the pleurotus eryngii that material is stirred is poured in the stainless steel cask; Add a cover and advance the retorts sterilization then; Sterilization method is: in 15min, be warming up to 127 ℃, and be incubated 127 ℃ of 20min and kill high temperature resistant bacterium, in high temperature sterilization, make flavoring evenly infiltrate in the pleurotus eryngii;
12). batching, spice: the pleurotus eryngii temperature after the sterilization is reduced to 60 ° C-70 ℃, presses 80 kilograms for every pot, and the proportion scale in the table 2 carries out spice; The need of fragrant pungent add 100g chilli circle; Measuring less batching should stir evenly to pour mixer after a spot of water-soluble separating into, and mixing time is each 2-5 minute, leaves standstill to stir after 3-7 minute the 2nd time again; Need stir 3-5 time at least, can be balanced absorption to guarantee various batchings; To specify the special messenger to measure salinity, pH value, acidity, the various indexs of refractive power evenly; Do not meet should explaining of index request,, guarantee product quality so that make adjustment to the compounder.Stir the back by table 3 join the good oil of oil ratio example allotment, oil and the ratio proportion ingredient of pleurotus eryngii in 1:9, and pour into stir together in the mixer subsequent use;
Table 2 proportion scale
| Title | Ratio % | Consumption kg |
| Citric acid | 0.08-0.02 | 0.064-0.016 |
| Ultra many phosphorus is plain | 0.05-0.02 | 0.04-0.016 |
| Benefit is delicious | 0.05-0.02 | 0.04-0.016 |
| Potassium sorbate | 0.05-0.02 | 0.04-0.016 |
| Chicken essence | 0.1-0.05 | 0.08-0.04 |
| Flavor drenches | 0.8-0.5 | 0.64-0.04 |
| Monosodium glutamate | 0.9-0.3 | 0.72-0．24 |
| True mushroom is smart | 1-0.5 | 0.8-0.04 |
Table 3 is joined the oil ratio example
| Title | Ratio % | Consumption kg |
| Soybean oil | 75-90 | 6．67-8.00 |
| Chili oil | 25-10 | 2．22-0.89 |
| The chicken essential oil | 1-3 | 0.09-0.27 |
13). tinning: should in time carry out tinning behind the spice, soft packaging bag reinstalls after wanting quantitatively, will note keeping bag mouth dry during dress, to guarantee seal quality;
14). coding, seal: will the same day will with sack spray the date of manufacture, the date of manufacture should be clear, font is rectified neat; The flexible package pumpdown time guarantees the vacuum of product in 25-50 second; On request seal quality is checked by the inspector;
15). the dress basket: the flexible package sack will be noted choosing when picking up bag and seals that product bad and that vacuum is bad is put in addition and in time handle; The flexible package sack adopts special stainless steel cage mounted basket; Sack is irregular to keep flat, every cage mounted amount can not surpass cage high 2/3,1500g wants every layer puts a dividing plate; Only folded 2 layers in every cage guarantees thermal break-through;
16). sterilization, cooling: the can sterilization in time after sealing must not surpass 60 minutes, sterilization mode: for the packing of 1500g, in 15min, temperature is risen to 100 ℃, then at 100 ℃ of constant temperature 60min at most from sealing sterilizing time; For 60g, the packing of 140g rises to 100 ℃ with temperature in 15min, and then at 100 ℃ of constant temperature sterilization 40min, sterilization should be cooled to 38 ℃ after finishing immediately;
17). wipe a jar warehouse-in: the cooled product of sterilization should in time be cleaned the appearance spot, oven dry outer surface moisture content, warehouse entry storehouse.If meet the bale broken situation, should select and put timely processing in addition;
18). packing: flexible package is selected, and carries out decals and vanning after wiping clean surface contaminants;
19). dress cabinet shipment: according to the shipment of packing slip tissue dress cabinet;
In detailed process 10) in; Add salt, sugar; High temperature sterilization then, salt sugar can comparatively fast and evenly infiltrate in the pleurotus eryngii in the high temperature sterilization process, has solved the difficult tasty problem of pleurotus eryngii dense structure; High temperature resistant bacterium in the pleurotus eryngii is killed behind high temperature sterilization simultaneously, can reduce the anticorrisive agent use amount in the prescription.In detailed process 12) in behind high temperature sterilization, add the additive of non-refractory, guarantee the taste of product, guarantee effective control of back road normal temperature sterilization, prolong shelf life of products.
Below be embodiments of the invention, further specify the present invention, but the present invention is not limited only to this.
Embodiment 1
Slice thickness is 3mm-5mm, cleans 2 times, and circulating water floated light 15 hours, adds the 2.4kg edible salt in per 80 kilograms; 1.6g white granulated sugar, the citric acid of 0.016kg, ultra many phosphorus of 0.04kg are plain, and how beautiful the benefit of 0.04kg is; 0.04kg potassium sorbate, the chicken essence of 0.04kg, the flavor of 0.64kg drenches, the monosodium glutamate of 0.24kg; 0.8kg true mushroom smart, the soybean oil of 6.67kg, the chili oil of 2.22kg, the chicken essential oil of 0.09kg; 100g chilli circle, sterilization mode is: heat up 100 ℃ in the 15min, in 100 ℃ of sterilizations of 40 ℃ of constant temperature, other steps are identical with the concrete steps of specific embodiment.
Embodiment 2
Slice thickness is 3mm-5mm, washes 3 times, and circulating water floated light 20 hours, adds the 2.5kg edible salt in per 80 kilograms; 1.6g white granulated sugar, the citric acid of 0.045kg, ultra many phosphorus of 0.02kg are plain, and how beautiful the benefit of 0.016kg is; 0.02kg potassium sorbate, the chicken essence of 0.08kg, the flavor of 0.04kg drenches, the monosodium glutamate of 0.72kg; 0.04kg true mushroom smart, the soybean oil of 8.0kg, the chili oil of 0.89kg, the chicken essential oil of 0.27kg; Sterilization mode is: heat up 100 ℃ in the 15min, in 60 ℃ of sterilizations of 100 ℃ of constant temperature, other steps are identical with the concrete steps of specific embodiment.
Embodiment 3
Slice thickness is 3mm-5mm, cleans 3 times, and circulating water floated light 30 hours, adds the 2.56kg edible salt in per 80 kilograms; 1.6g white granulated sugar, the citric acid of 0.064kg, ultra many phosphorus of 0.016kg are plain, and how beautiful the benefit of 0.02kg is; 0.016kg potassium sorbate, the chicken essence of 0.06kg, the flavor of 0.35kg drenches, the monosodium glutamate of 0.35kg; 0.5kg true mushroom smart, the soybean oil of 7.2kg, the chili oil of 1.5kg, the chicken essential oil of 0.18kg; Sterilization mode is: heat up 100 ℃ in the 15min, in 100 ℃ of sterilizations of 40 ℃ of constant temperature, other steps are identical with the concrete steps of specific embodiment.
Claims (1)
1. the production technology of pleurotus eryngii pickles, it is characterized in that: technological process is following: raw material examination → processing → examination → section → drift ice moves back salt → screen → check → precook, cool off → draining → batching, spice → tasty, sterilization → batching, spice → tinning → coding, seals → adorn basket → sterilization, cooling → wiping jar warehouse-in → packing → dress cabinet is delivered;
The detailed process of production technology is following:
1). raw material is checked and accepted: should meet " sold inside the country raw materials quality requires ", no disease and pest, nothing rots;
2). handle: reject defective raw materials such as impurity and dead mushroom, black mushroom, soft mashed nonelastic, oxidation stain; Repair mud root, spot, damage by worms; The mushroom that volume is bigger will be cut into small pieces as required and cut into slices, and little fragment, fritter mushroom will sub-elect to put in addition and not need again through section;
3). check and accept: reject and do not remove clean underproof raw material, comprise soft mashed, inelastic raw material;
4). section: the thickness of sheet is 3～5mm;
5). drift ice moves back salt: clean 2～3 times earlier; Floated light 15-30 hour with circulating water again, in the drift ice process, require often to stir; Thoroughly changed water once in per 4 hours in preceding 12 hours; Thoroughly changed water in per 6 hours later on and once be beneficial to move back salt, float salinity to mushroom, clean impurity such as silt below 0.3%;
6). screening: need to screen out chip through the vibratory sieve of 8mm;
7). check and accept: reject underproof raw material, comprise soft mashed inelastic mushroom and impurity;
8). precook, cool off: water elder generation heated and boiled to the temperature of precooking is 95 ℃, adds an amount of citric acid and EDTA, and the liquid acidity of precooking is grasped 0.03～0.05%; In precook liquid and mushroom amount ratio is that 2:1 pours the raw material that has cleaned up into, notices that mushroom can not be too many, guarantees easily to stir; Be heated evenly, the time of precooking is to change clear water after 10 minutes again to boil one time, boils salty mushroom flavor and moves back to the greatest extent; Precook every pot of replacing of liquid once, be quickly cooled to non-scald on hand degree of being with circulating water immediately;
9). draining: mushroom is loaded in the Turnover Box adopts drainage after 3-7 minute; Adopt 2 casees methods of 1 minute of pressure mutually; Each juice caught on a filter will be measured its each item index by the special messenger: salinity, acidity, pH value, in time give the batching personnel to confirm the percentage of batching with numerical value;
10). batching, spice: every pot is carried out spice for 80 kilograms by total amount, salt, the adding proportion of sugar is described below, and mixing time is each 2-5 minute, leaves standstill to stir after 3-7 minute the 2nd time again, need stir 3-5 time at least, can be stirred to guarantee various batchings; To specify the special messenger to measure salinity, pH value, acidity, refractive power index evenly; Do not meet should explaining of index request,, guarantee product quality so that make adjustment to the compounder;
Salt, the adding proportion of sugar is:
Title ratio % consumption kg
Edible salt 3.0-3.2 2.4-2.56
White granulated sugar 2 1.6
11). tasty, sterilization: the pleurotus eryngii that material is stirred is poured in the stainless steel cask; Add a cover and advance the retorts sterilization then; Sterilization mode is: in 15min, be warming up to 127 ℃, and 127 ℃ of 20min of constant temperature kill high temperature resistant bacterium, in high temperature sterilization, make flavoring evenly infiltrate in the pleurotus eryngii;
12). batching, spice: the pleurotus eryngii temperature after the sterilization is reduced to 60 ℃-70 ℃, presses 80 kilograms for every pot, and described proportion scale carries out spice; The need of fragrant pungent add 100g chilli circle; Measuring less batching should stir evenly to pour mixer after a spot of water-soluble separating into, and mixing time is each 2-5 minute, leaves standstill to stir after 3-7 minute the 2nd time again; Need stir 3-5 time at least, can be balanced absorption to guarantee various batchings; To specify the special messenger to measure salinity, pH value, acidity, the various indexs of refractive power evenly; Do not meet should explaining of index request,, guarantee product quality so that make adjustment to the compounder; Stir the back by the described good oil of oil ratio example allotment of joining, oil and the ratio proportion ingredient of pleurotus eryngii in 1:9, and pour into stir together in the mixer subsequent use;
Proportion scale is:
Title ratio % consumption kg
Citric acid 0.08-0.02 0.064-0.016
The plain 0.05-0.02 0.04-0.016 of ultra many phosphorus
The delicious 0.05-0.02 0.04-0.016 of benefit
Potassium sorbate 0.05-0.02 0.04-0.016
Chicken essence 0.1-0.05 0.08-0.04
Flavor drenches 0.8-0.5 0.64-0.04
Monosodium glutamate 0.9-0.3 0.72-0.24
The smart 1-0.5 0.8-0.04 of true mushroom
Joining the oil ratio example is:
Title ratio % consumption kg
Soybean oil 75-90 6.67-8.00
Chili oil 25-10 2.22-0.89
Chicken essential oil 1-3 0.09-0.27
13). tinning: should in time carry out tinning behind the spice, soft packaging bag reinstalls after wanting quantitatively, will note keeping bag mouth dry during dress, to guarantee seal quality;
14). coding, seal: will the same day will with sack spray the date of manufacture, the date of manufacture should be clear, font is rectified neat; The flexible package pumpdown time guarantees the vacuum of product in 25-50 second; On request seal quality is checked by the inspector;
15). the dress basket: the flexible package sack will be noted choosing when picking up bag and seals that product bad and that vacuum is bad is put in addition and in time handle; The flexible package sack adopts special stainless steel cage mounted basket; Sack is irregular to keep flat, every cage mounted amount can not surpass cage high 2/3,1500g wants every layer puts a dividing plate; Only folded 2 layers in every cage guarantees thermal break-through;
16). sterilization, cooling: the can sterilization in time after sealing must not surpass 60 minutes, sterilization mode: for the packing of 1500g, in 15min, temperature is risen to 100 ℃, then at 100 ℃ of constant temperature 60min at most from sealing sterilizing time; For 60g, the packing of 140g rises to 100 ℃ with temperature in 15min, and then at 100 ℃ of constant temperature sterilization 40min, sterilization should be cooled to 38 ℃ after finishing immediately;
17). wipe a jar warehouse-in: the cooled product of sterilization should in time be cleaned the appearance spot, oven dry outer surface moisture content, warehouse entry storehouse; If meet the bale broken situation, should select and put timely processing in addition;
18). packing: flexible package is selected, and carries out decals and vanning after wiping clean surface contaminants;
19). dress cabinet shipment: according to the shipment of packing slip tissue dress cabinet.
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| CN102406157A (en) * | 2011-11-24 | 2012-04-11 | 天津市林业果树研究所 | Edible fungus fermented product and making method thereof |
| CN102657316B (en) * | 2012-04-25 | 2013-07-31 | 浙江佳伊乐食品有限公司 | Method for processing ready-to-eat seasoning nutritional mixed vegetable |
| CN102726706A (en) * | 2012-05-14 | 2012-10-17 | 福建绿宝食品集团有限公司 | Pleurotus eryngii sauce and preparation process thereof |
| CN102754822A (en) * | 2012-07-16 | 2012-10-31 | 徐州华元罐头食品有限公司 | Method for preparing cantharellus cibarius cans |
| CN102742825B (en) * | 2012-07-18 | 2013-07-17 | 福建省农业科学院农业工程技术研究所 | Method for processing ready-to-eat leisure food by use of pleurotus eryngii head |
| CN103005394B (en) * | 2012-11-16 | 2015-06-03 | 蚌埠市楠慧川味食品厂 | Health-maintenance pickled pleurotus eryngii with kernels |
| CN103005396B (en) * | 2012-11-16 | 2015-04-15 | 蚌埠市楠慧川味食品厂 | Spicy pleurotus eryngii |
| CN103461967B (en) * | 2013-08-31 | 2014-12-03 | 徐州绿之野生物食品有限公司 | Spiced pleurotus eryngii slices |
| CN104026561A (en) * | 2014-06-24 | 2014-09-10 | 山西沐风农林开发有限公司 | Canned pleurotus eryngii and preparation method thereof |
| CN104126783A (en) * | 2014-07-02 | 2014-11-05 | 四川省汇泉罐头食品有限公司 | Preparation method of canned double mushroom soup |
| CN104172143B (en) * | 2014-08-25 | 2015-10-28 | 福建绿宝食品集团有限公司 | A kind of preparation method of pleurotus eryngii can |
| CN105011117A (en) * | 2014-09-19 | 2015-11-04 | 宦银琴 | Manufacturing method for pleurotus eryngii can |
| CN104323224B (en) * | 2014-09-28 | 2016-07-06 | 浙江工业大学 | A kind of manufacture method of Pleurotus eryngii vegetable dried meat floss |
| CN104323162A (en) * | 2014-10-15 | 2015-02-04 | 宦银琴 | Method for producing golden mushroom instant food |
| CN107467601A (en) * | 2017-09-29 | 2017-12-15 | 福建绿宝食品集团有限公司 | A kind of mushroom soup stock preparation method |
| CN107625115A (en) * | 2017-09-29 | 2018-01-26 | 福建绿宝食品集团有限公司 | A kind of preparation method of the instant can of mushroom class |
| CN108741009A (en) * | 2018-05-16 | 2018-11-06 | 桂林电子科技大学 | The production method of the Pleurotus eryngii catsup and pickled vegetables of long shelf-life |
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