CN102144772B - Mushroom pie and production method thereof - Google Patents
Mushroom pie and production method thereof Download PDFInfo
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- CN102144772B CN102144772B CN2011100729681A CN201110072968A CN102144772B CN 102144772 B CN102144772 B CN 102144772B CN 2011100729681 A CN2011100729681 A CN 2011100729681A CN 201110072968 A CN201110072968 A CN 201110072968A CN 102144772 B CN102144772 B CN 102144772B
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Abstract
The invention relates to a mushroom pie, which comprises the following components in part by weight: 90 to 110 parts of edible mashed mushroom, 20 to 30 parts of shop fat, 15 to 20 parts of weak strength flour, 2 to 3 parts of white granulated sugar, 1 to 1.5 parts of tablet salt, 10 to 12 parts of egg, 1.5 to 2 parts of monosodium glutamate, 0.1 to 0.12 part of disodium ribonucleotide, 1 to 3 parts of konjaku flour, 30 to 40 parts of purified water and 30 to 35 parts of bread bran. A production method for the mushroom pie comprises the following steps of: preparing the edible mashed mushroom; 2) mixing; 3) forming the mixture of mushroom and meat to obtain mushroom and meat dumplings; and 4) wrapping the bread bran on the outer surface of the mushroom and meat dumplings, and reshaping, so that the dumplings are have a cake shape to obtain the mushroom pie. The mushroom pie does not contain preservatives and other chemical ingredients which are harmful to human bodies and is nutritional and healthy and convenient to eat, and nutritional ingredients are not damaged and are abundant. The production method for the mushroom pie has a reasonable production process, is easy to operate and is suitable for industrial production.
Description
Technical field
The present invention relates to a kind of edible mushroom goods and production method thereof, especially a kind of bright mushroom group and production method thereof.
Background technology
Edible mushroom is claimed edible mushroom again, is meant the general designation of the macro fungi of the fructification with edibility; Be desirable wholefood or multifunctional food, nutritive value is abundant, delicious flavour; And heat is low; Have good antitumor, improve function such as immunity, but edible mushroom adopt after very easily brown stain, nutritive value and commodity value reduction.Therefore eating mushroom at present many is main with marketing fresh, and it is little to sell radius, adopts the back loss greatly, has influenced the development of mushroom class industry.Simultaneously, the quickening of Along with people's growth in the living standard and rhythm of life, people's diet is more paid attention to nutrition arrangement and safe and efficient.Therefore, exploitation mushroom class leisure food can not only solve its marketing problem to a certain extent, and a kind of soft good to eat, nutritious mushroom leisure food can also be provided for people's life.
Summary of the invention
Technical problem to be solved by this invention provides a kind of bright mushroom group and production method thereof, does not contain anticorrisive agent, nutrient health, instant, abundant nutrients.
For solving the problems of the technologies described above, the technical scheme that the present invention adopted is: a kind of bright mushroom is sent, and it comprises the component of following weight parts proportioning:
Edible mushroom mud 90～110, fat meat 20～30, weak strength flour 15～20, white granulated sugar 2～3, salt 1～1.5, egg 10～12, monosodium glutamate 1.5～2, flavour nucleotide disodium 0.1～0.12, konjaku flour 1～3,
Pure water 30～40, breadcrumbs 30～35.
The weight portion of edible mushroom mud is 100.
Edible mushroom mud is mushroom or mushroom or flat mushroom.
The production method that a kind of above-mentioned bright mushroom is sent comprises the steps:
1) preparation of edible mushroom mud
After the fresh food mushroom cleaned back blanching 2min-3min, the edible mushroom that picks up after the blanching was cooled to normal temperature, will cooled edible mushroom through pulverize, grind and dehydration after process and eat mushroom mud;
2) mix
After fat meat blended; Add weak strength flour, white granulated sugar, salt, egg, monosodium glutamate, flavour nucleotide disodium and konjaku flour successively by above-mentioned weight portion; The edible mushroom mud of itself and above-mentioned weight portion is mixed; The pure water that in mixed process, adds above-mentioned weight portion gradually obtains mushroom meat compound after mixing;
3) moulding of above-mentioned mushroom meat compound is obtained the mushroom burger;
4), make it become cheese to its shaping and promptly make bright mushroom group with behind the mushroom burger outer surface parcel breadcrumbs.
In the step 1), the edible mushroom of blanching for the citric acid mass content be 0.1% water.
The solid content of the edible mushroom mud that makes in the step 1) is 65%-70%.
A kind of bright mushroom provided by the invention group does not contain anticorrisive agent and other harmful chemical analysis, nutrient health, instant, nutritional labeling is not destroyed and abundant; The production method that bright mushroom provided by the invention is sent, production technology is reasonable, and is easy to operate, is fit to suitability for industrialized production.
The specific embodiment
Embodiment one
A kind of bright mushroom is sent, and it comprises following component:
Mushroom mud 9kg, fat meat 2kg, weak strength flour 1.5kg, white granulated sugar 0.3kg, salt 0.15kg, egg 1.2kg, monosodium glutamate 0.2 kg, flavour nucleotide disodium 0.01kg, konjaku flour 0.1kg, pure water 3.5kg, breadcrumbs 3kg.
The production method that a kind of above-mentioned bright mushroom is sent comprises the steps:
1) preparation of edible mushroom mud
With plump the no scab of meat, do not have lopsided fresh food mushroom and in the mass content of salt is 2.0% salt solution, handle 10min; Pour rinsing 1min in the potcher after picking up into; To remove earth, the impurity on the edible mushroom; Pour the edible mushroom after the rinsing in the stainless steel jacketed pan that fills 95 ℃ of water blanching 2min-3min again, it passed through and mashed, with the edible mushroom after the blanching pick up put into pure water and be cooled to normal temperature after; With pulverizer it is pulverized, and process edible mushroom mud after crossing colloid mill grinding and centrifuge dewatering;
2) mix
After fat meat blended with meat grinder; Add weak strength flour, white granulated sugar, salt, egg, monosodium glutamate, flavour nucleotide disodium and konjaku flour successively by above-mentioned weight; The edible mushroom mud of itself and above-mentioned weight is mixed; The pure water that in mixed process, adds above-mentioned weight gradually obtains mushroom meat compound after mixing with mixer;
3) above-mentioned mushroom meat compound is obtained the mushroom burger through the moulding of burger make-up machine;
4), make it become cheese to its shaping and promptly make bright mushroom group with behind the mushroom burger outer surface parcel breadcrumbs.
In the step 1), the edible mushroom of blanching for the citric acid mass content be 0.1% water.
The solid content of the edible mushroom mud that makes in the step 1) is 65%-70%.
Embodiment two
A kind of bright mushroom is sent, and it comprises following component:
Mushroom mud 10kg, fat meat 2kg, weak strength flour 2kg, white granulated sugar 0.2kg, salt 0.15kg, egg 1.2kg, monosodium glutamate 0.2 kg, flavour nucleotide disodium 0.01kg, konjaku flour 0.2kg, pure water 4kg, breadcrumbs 3kg.
The production method that a kind of above-mentioned bright mushroom is sent comprises the steps:
1) preparation of edible mushroom mud
With plump the no scab of meat, do not have lopsided fresh food mushroom and in the mass content of salt is 2.0% salt solution, handle 10min; Pour rinsing 1min in the potcher after picking up into; To remove earth, the impurity on the edible mushroom; Pour the edible mushroom after the rinsing in the stainless steel jacketed pan that fills 95 ℃ of water blanching 2min-3min again, it passed through and mashed, with the edible mushroom after the blanching pick up put into pure water and be cooled to normal temperature after; With pulverizer it is pulverized, and process edible mushroom mud after crossing colloid mill grinding and centrifuge dewatering;
2) mix
After fat meat blended with meat grinder; Add weak strength flour, white granulated sugar, salt, egg, monosodium glutamate, flavour nucleotide disodium and konjaku flour successively by above-mentioned weight; The edible mushroom mud of itself and above-mentioned weight is mixed; The pure water that in mixed process, adds above-mentioned weight gradually obtains mushroom meat compound after mixing with mixer;
3) above-mentioned mushroom meat compound is obtained the mushroom burger through the moulding of burger make-up machine;
4), make it become cheese to its shaping and promptly make bright mushroom group with behind the mushroom burger outer surface parcel breadcrumbs.
In the step 1), blanching mushroom for the citric acid mass content be 0.1% water.
The solid content of the edible mushroom mud that makes in the step 1) is 65%-70%.
Embodiment three
A kind of bright mushroom is sent, and it comprises following component:
Flat mushroom mud 11kg, fat meat 3kg, weak strength flour 1.5kg, white granulated sugar 0.3kg, salt 0.1kg, egg 1.0kg, monosodium glutamate 0.15 kg, flavour nucleotide disodium 0.012kg, konjaku flour 0.3kg, pure water 3kg, breadcrumbs 3.5kg.
The production method that a kind of above-mentioned bright mushroom is sent comprises the steps:
1) preparation of edible mushroom mud
With plump the no scab of meat, do not have lopsided fresh food mushroom and in the mass content of salt is 2.0% salt solution, handle 10min; Pour rinsing 1min in the potcher after picking up into; To remove earth, the impurity on the edible mushroom; Pour the edible mushroom after the rinsing in the stainless steel jacketed pan that fills 95 ℃ of water blanching 2min-3min again, it passed through and mashed, with the edible mushroom after the blanching pick up put into pure water and be cooled to normal temperature after; With pulverizer it is pulverized, and process edible mushroom mud after crossing colloid mill grinding and centrifuge dewatering;
2) mix
After fat meat blended with meat grinder; Add weak strength flour, white granulated sugar, salt, egg, monosodium glutamate, flavour nucleotide disodium and konjaku flour successively by above-mentioned weight; The edible mushroom mud of itself and above-mentioned weight is mixed; The pure water that in mixed process, adds above-mentioned weight gradually obtains mushroom meat compound after mixing with mixer;
3) above-mentioned mushroom meat compound is obtained the mushroom burger through the moulding of burger make-up machine;
4), make it become cheese to its shaping and promptly make bright mushroom group with behind the mushroom burger outer surface parcel breadcrumbs.
In the step 1), blanching mushroom for the citric acid mass content be 0.1% water.
The solid content of the edible mushroom mud that makes in the step 1) is 65%-70%.
Embodiment four
A kind of bright mushroom is sent, and it comprises following component:
Mushroom mud 10kg, fat meat 2.5kg, weak strength flour 1.75kg, white granulated sugar 0.25kg, salt 0.13kg, egg 1.1kg, monosodium glutamate 0.17 kg, flavour nucleotide disodium 0.011kg, konjaku flour 0.2kg, pure water 3.5kg, breadcrumbs 3.2kg.
The production method that a kind of above-mentioned bright mushroom is sent comprises the steps:
1) preparation of edible mushroom mud
With plump the no scab of meat, do not have lopsided fresh food mushroom and in the mass content of salt is 2.0% salt solution, handle 10min; Pour rinsing 1min in the potcher after picking up into; To remove earth, the impurity on the edible mushroom; Pour the edible mushroom after the rinsing in the stainless steel jacketed pan that fills 95 ℃ of water blanching 2min-3min again, it passed through and mashed, with the edible mushroom after the blanching pick up put into pure water and be cooled to normal temperature after; With pulverizer it is pulverized, and process edible mushroom mud after crossing colloid mill grinding and centrifuge dewatering;
2) mix
After fat meat blended with meat grinder; Add weak strength flour, white granulated sugar, salt, egg, monosodium glutamate, flavour nucleotide disodium and konjaku flour successively by above-mentioned weight; The edible mushroom mud of itself and above-mentioned weight is mixed; The pure water that in mixed process, adds above-mentioned weight gradually obtains mushroom meat compound after mixing with mixer;
3) above-mentioned mushroom meat compound is obtained the mushroom burger through the moulding of burger make-up machine;
4), make it become cheese to its shaping and promptly make bright mushroom group with behind the mushroom burger outer surface parcel breadcrumbs.
In the step 1), blanching mushroom for the citric acid mass content be 0.1% water.
The solid content of the edible mushroom mud that makes in the step 1) is 65%-70%.
Claims (5)
1. bright mushroom group is characterized in that it is made up of the component of following weight parts proportioning:
Edible mushroom mud 90～110, fat meat 20～30, weak strength flour 15～20, white granulated sugar 2～3, salt 1～1.5, egg 10～12, monosodium glutamate 1.5～2, flavour nucleotide disodium 0.1～0.12, konjaku flour 1～3, pure water 30～40, breadcrumbs 30～35;
The production method that above-mentioned bright mushroom is sent comprises the steps:
1) preparation of edible mushroom mud
After the fresh food mushroom cleaned back blanching 2min-3min, the edible mushroom that picks up after the blanching was cooled to normal temperature, will cooled edible mushroom through pulverize, grind and dehydration after process and eat mushroom mud;
2) mix
After fat meat blended; Add weak strength flour, white granulated sugar, salt, egg, monosodium glutamate, flavour nucleotide disodium and konjaku flour successively by above-mentioned weight portion; The edible mushroom mud of itself and above-mentioned weight portion is mixed; The pure water that in mixed process, adds above-mentioned weight portion gradually obtains mushroom meat compound after mixing;
3) moulding of above-mentioned mushroom meat compound is obtained the mushroom burger;
4), make it become cheese to its shaping and promptly make bright mushroom group with behind the mushroom burger outer surface parcel breadcrumbs.
2. a kind of bright mushroom according to claim 1 is sent, and it is characterized in that: the weight portion of edible mushroom mud is 100.
3. a kind of bright mushroom according to claim 1 is sent, and it is characterized in that: edible mushroom mud is mushroom mud.
4. the production method of bright mushroom according to claim 1 group is characterized in that: in the step 1), the edible mushroom of blanching for the citric acid mass content be 0.1% water.
5. the production method that bright mushroom according to claim 1 is sent, it is characterized in that: the solid content of the edible mushroom mud that makes in the step 1) is 65%-70%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100729681A CN102144772B (en) | 2011-03-25 | 2011-03-25 | Mushroom pie and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100729681A CN102144772B (en) | 2011-03-25 | 2011-03-25 | Mushroom pie and production method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN102144772A CN102144772A (en) | 2011-08-10 |
| CN102144772B true CN102144772B (en) | 2012-08-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2011100729681A Expired - Fee Related CN102144772B (en) | 2011-03-25 | 2011-03-25 | Mushroom pie and production method thereof |
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102845738A (en) * | 2012-08-10 | 2013-01-02 | 安徽中祝农业发展有限公司 | Oyster mushroom ball and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1086101A (en) * | 1992-10-27 | 1994-05-04 | 张廷杰 | Processing technology for meat flavour mushroom |
| CN1679413A (en) * | 2004-04-10 | 2005-10-12 | 昆明大东方生物化学科技有限公司 | Mushroom konjak balls and production thereof |
| CN101190037A (en) * | 2006-11-20 | 2008-06-04 | 府志红 | Mutton spring roll and preparation method thereof |
| CN101224014A (en) * | 2008-01-15 | 2008-07-23 | 陈学燕 | Ready meat ball |
| CN101756273A (en) * | 2008-12-12 | 2010-06-30 | 李虹 | Making process of pork croquettes |
-
2011
- 2011-03-25 CN CN2011100729681A patent/CN102144772B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1086101A (en) * | 1992-10-27 | 1994-05-04 | 张廷杰 | Processing technology for meat flavour mushroom |
| CN1679413A (en) * | 2004-04-10 | 2005-10-12 | 昆明大东方生物化学科技有限公司 | Mushroom konjak balls and production thereof |
| CN101190037A (en) * | 2006-11-20 | 2008-06-04 | 府志红 | Mutton spring roll and preparation method thereof |
| CN101224014A (en) * | 2008-01-15 | 2008-07-23 | 陈学燕 | Ready meat ball |
| CN101756273A (en) * | 2008-12-12 | 2010-06-30 | 李虹 | Making process of pork croquettes |
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| CN102144772A (en) | 2011-08-10 |
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