CN102187997A - Pickled oyster mushrooms and preparation method thereof - Google Patents
Pickled oyster mushrooms and preparation method thereof Download PDFInfo
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- CN102187997A CN102187997A CN 201110135362 CN201110135362A CN102187997A CN 102187997 A CN102187997 A CN 102187997A CN 201110135362 CN201110135362 CN 201110135362 CN 201110135362 A CN201110135362 A CN 201110135362A CN 102187997 A CN102187997 A CN 102187997A
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Abstract
The invention discloses pickled oyster mushrooms and a preparation method thereof. The pickled oyster mushroom product is prepared by using 600 weight parts of oyster mushrooms, 36 weight parts of table salt, 36 weight parts of white granulated sugar, 1,200 parts of water and leaven as raw materials. The leaven may be old pickling water, Lactobacillus pentosus or Lactobacillus plantarum standard stain, wherein the old pickling water is added according to a weight part ratio of the old pickling water to the oyster mushrooms of 1:10, and the Lactobacillus pentosus or Lactobacillus plantarum standard stain is added till the bacterium content in the solution reaches 10<7> to 10<8> cfu/mL. The preparation method comprises: placing the pretreated oyster mushrooms, water solution of table salt and white granulated sugar and leaven into a pickling jar; sealing the mouth rim of the pickling jar, placing the pickling jar in a constant-temperature culture tank at 20 DEG C, fermenting for 18 days, and obtaining the pickled oyster mushroom product. The invention solves the problem of short oyster mushroom preservation period; and the preparation method is simple, quick and suitable for industrial production.
Description
Technical field
The present invention relates to pickled vegetable product and preparation method thereof, be specifically related to a kind of flat mushroom pickled vegetable product and preparation method thereof.
Background technology
Flat mushroom is as edible fungus variety main on the market, but has artificial cultivation and the high characteristics of output, and fresh and tender, nutritious because of its quality, is rich in multiple human body essential amino acid and multiple bioactivator and liked by the consumer.According to one's analysis, contain protein 35～46% in the dried mushroom of every 100g, total reducing sugar amount 26.8～44.4%, unrighted acid accounts for 83% of fatty acid total amount.Contain 18 seed amino acids in the flat mushroom protein, wherein 8 seed amino acids of needed by human and 2 kinds of semi-dispensable amino acids (arginine and histidine) content account for 40～50% of total amino acid content.The content of magnesium, P elements is high especially in the mushroom carpophore in addition, and beneficial element content such as calcium, sulphur, zinc, copper, iron, manganese and selenium are also very high, and the content of harmful element such as arsenic, lead etc. is very low.Flat mushroom not only is of high nutritive value, and has certain dietary function.It is reported that the multiple bioactivator that contains in the flat mushroom is as polysaccharide, dietary fiber, ergosterol, V
B, V
C, folic acid, nicotinic acid and mineral matter etc., have hypotensively, reduce cholesterol level, improve body immunity, anti-oxidant and antitumor action.Therefore, edible for a long time flat mushroom can prevent high fat of blood, hypertension, prevent artery sclerosis.
Yet, because up to about 90% water content, making it adopt the easy dehydration in back, flat mushroom here withers, rotten fungus is infected in rotten variable color, reduces quality, has influenced the production and consumption of flat mushroom.In order to prolong the preservation term of flat mushroom, method commonly used at present is that flat mushroom is processed into dried product or is processed into brine pack, but these storage modes all can cause the reduction of quality in the flat mushroom storage, comprise the generation of brown stain, the bad change of local flavor and the reduction of nutritive value etc.
Lactic fermentation is a kind of processing mode of time-honored prolongation vegetables preservation term, the pickles that vegetables are made after infusion processing, not only prolonged the storage period of vegetables, but also it is bright pure to have acid, tender and crisp tasty and refreshing, nutritious, separate greasy appetizing, promote digestion, orectic characteristics.But existing pickle production raw material mainly is vegetables such as radish, cucumber, Chinese cabbage, carrot, and is that the research that raw material carries out pickles processing does not appear in the newspapers as yet with the flat mushroom.
Summary of the invention
The objective of the invention is provides a kind of flat mushroom pickled vegetable product at the problems referred to above, and the preparation method of described pickles.
Flat mushroom pickled vegetable product of the present invention is that raw material is made by flat mushroom, salt, white granulated sugar, water and leavening, wherein, described flat mushroom, salt, white granulated sugar and water are counted by weight: 600 parts of flat mushrooms, 36 parts of salt, 36 parts of white granulated sugars, 1200 parts in water, described leavening is a kind of in old pickles water, Lactobacillus pentosus and the reference culture Lactobacillus plantarum, the addition of described old pickles water is counted by weight: old pickles water: flat mushroom=1: 10, the addition of described Lactobacillus pentosus or reference culture Lactobacillus plantarum reaches 10 by thalline content in the solution
7-10
8The cfu/mL meter.
Described old pickles water is served as reasons by weight: 100 parts of flat mushrooms, 3 parts in capsicum, 3 parts in ginger, 2 parts in garlic, 0.5 part of anise, 0.5 part in Chinese prickly ash, 6 parts of salt, 6 parts of white granulated sugars and 200 parts of flat mushroom pickles water that make through sealing and fermenting of water.
Preparation method of the present invention comprises the steps:
(1) will be after the flat mushroom that cold water is cleaned to be put into the boiling water blanching, the cold boiled water water of putting into cooling again is cooled to room temperature, and it is standby to drain away the water;
(2) salt and white granulated sugar is soluble in water, be cooled to room temperature after boiling, the aqueous solution that obtains containing salt and white granulated sugar is standby;
(3) aqueous solution in flat mushroom in the step (1) and the step (2) is put into the pickle jar that cleans up;
(4) leavening is added in the pickle jar, and with clear water Sealed pickled vegetables pot bead;
(5) pickle jar is placed 20 ℃ constant incubator fermented 18 days, obtain the flat mushroom pickled vegetable product.
In technique scheme, described leavening is old pickles water, a kind of in Lactobacillus pentosus and the reference culture Lactobacillus plantarum, wherein, the preparation process of described old pickles water is: after flat mushroom cleans up, blanching is 30 seconds in boiling water, place the cold boiled water water of cooling to be chilled to room temperature immediately, drain away the water, put into pickle jar, weight ratio by flat mushroom is added 3% capsicum and ginger, 2% garlic, 0.5% anise and Chinese prickly ash add the cooling pickling liquid of 2 times of flat mushroom weight in pickle jar, described pickling liquid is the aqueous solution that contains 3% salt and 3% white granulated sugar, the pickle jar bead is placed on 20 ℃ constant temperature bottom fermentation 18 days with water-stop, makes flat mushroom pickles water, promptly gets pickles water until old.
In technique scheme, the blanching time in the described step (1) is 30 seconds.
Flat mushroom pickled vegetable product of the present invention had both had typical pickle flavor, also had the original local flavor of flat mushroom concurrently, had not only solved the not anti-storage of flat mushroom, the problem that preservation term is short, and developed a kind of novel pickles kind, enriched the pickles kind.Preparation method's technology of the present invention is simple, quick, and the flat mushroom pickles steady quality of production both can carry out large-scale industrial production, also was suitable for family processing.
The specific embodiment
Further specify the present invention below in conjunction with embodiment.
Embodiment 1: the flat mushroom pickled vegetable product is by flat mushroom, salt, white granulated sugar, water and leavening are that raw material is made, wherein, described flat mushroom, salt, white granulated sugar and water are counted by weight: 600 parts of flat mushrooms, 36 parts of salt, 36 parts of white granulated sugars, 1200 parts in water, described leavening is old pickles water, its addition is counted by weight: old pickles water: flat mushroom=1: 10, its preparation process is: after flat mushroom cleans up, blanching is 30 seconds in boiling water, place the cold boiled water water of cooling to be chilled to room temperature immediately, drain away the water, put into pickle jar, weight ratio by flat mushroom is added 3% capsicum and ginger, 2% garlic, 0.5% anise and Chinese prickly ash add the cooling pickling liquid of 2 times of flat mushroom weight in pickle jar, described pickling liquid is the aqueous solution that contains 3% salt and 3% white granulated sugar, the pickle jar bead is placed on 20 ℃ constant temperature bottom fermentation 18 days with water-stop, makes flat mushroom pickles water, promptly gets pickles water until old.
Described flat mushroom pickled vegetable product is operated by following step:
(1) will put into the boiling water blanching after 30 seconds through the flat mushroom that cold water is cleaned, the cold boiled water water of putting into cooling again is cooled to room temperature, and it is standby to drain away the water;
(2) salt and white granulated sugar is soluble in water, be cooled to room temperature after boiling, the aqueous solution that obtains containing salt and white granulated sugar is standby;
(3) aqueous solution in flat mushroom in the step (1) and the step (2) is put into the pickle jar that cleans up;
(4) leavening is added in the pickle jar, and with clear water Sealed pickled vegetables pot bead;
(5) pickle jar is placed 20 ℃ constant incubator fermented 18 days, obtain the flat mushroom pickled vegetable product.
Embodiment 2: leavening is a Lactobacillus pentosus, and its addition reaches 10 by thalline content in the solution
7-10
8Cfu/mL meter, be specially with purchase in the Lactobacillus pentosus of Hansen Corp. of section activate as follows, processing such as centrifugal: be inoculated in by the volume ratio of 1:100 and activate in the liquid MRS culture medium, soak time is 12h, and activation temperature is 37 ℃.After bacterial strain is activated, place low speed centrifuge centrifugal, centrifugal speed is 4500r/min, and time 25min takes off a layer white precipitate, with aqua sterilisa flushing 2～3 times, promptly gets stand-by leavening Lactobacillus pentosus, and other obtains the flat mushroom pickled vegetable product with embodiment 1.
Embodiment 3: leavening is the reference culture Lactobacillus plantarum, and its addition reaches 10 by thalline content in the solution
7-10
8The cfu/mL meter, be specially will purchase in the reference culture Lactobacillus plantarum at Chinese Academy of Sciences microorganism fungus kind preservation center activate as follows, processing such as centrifugal: be inoculated in by the volume ratio of 1:100 and activate in the liquid MRS culture medium, soak time is 12h, and activation temperature is 30 ℃.After bacterial strain is activated, place low speed centrifuge centrifugal, centrifugal speed is 4500r/min, time 25min takes off a layer white precipitate, with aqua sterilisa flushing 2～3 times, promptly get stand-by leavening reference culture Lactobacillus plantarum, other obtains the flat mushroom pickled vegetable product with embodiment 1.
The attributional analysis of the flat mushroom pickled vegetable product of the foregoing description production sees the following form:
Claims (5)
1. flat mushroom pickled vegetable product, it is characterized in that by flat mushroom, salt, white granulated sugar, water and leavening being that raw material is made, wherein, described flat mushroom, salt, white granulated sugar and water are counted by weight: 600 parts of flat mushrooms, 36 parts of salt, 36 parts of white granulated sugars, 1200 parts in water, described leavening is a kind of in old pickles water, Lactobacillus pentosus and the reference culture Lactobacillus plantarum, the addition of described old pickles water is counted by weight: old pickles water: flat mushroom=1: 10, the addition of described Lactobacillus pentosus or reference culture Lactobacillus plantarum reaches 10 by thalline content in the solution
7-10
8The cfu/mL meter.
2. flat mushroom pickled vegetable product as claimed in claim 1 is characterized in that described old pickles water serves as reasons by weight: 100 parts of flat mushrooms, 3 parts in capsicum, 3 parts in ginger, 2 parts in garlic, anistree 0.5 part, 0.5 part in Chinese prickly ash, 6 parts of salt, 6 parts of white granulated sugars and 200 parts of flat mushroom pickles water that make through sealing and fermenting of water.
3. the preparation method of a flat mushroom pickled vegetable product as claimed in claim 1 is characterized in that comprising the steps:
(1) will be after the flat mushroom that cold water is cleaned to be put into the boiling water blanching, the cold boiled water water of putting into cooling again is cooled to room temperature, and it is standby to drain away the water;
(2) salt and white granulated sugar is soluble in water, be cooled to room temperature after boiling, the aqueous solution that obtains containing salt and white granulated sugar is standby;
(3) aqueous solution in flat mushroom in the step (1) and the step (2) is put into the pickle jar that cleans up;
(4) leavening is added in the pickle jar, and with clear water Sealed pickled vegetables pot bead;
(5) pickle jar is placed 20 ℃ constant incubator fermented 18 days, obtain the flat mushroom pickled vegetable product.
4. the preparation method of flat mushroom pickled vegetable product as claimed in claim 3, it is characterized in that described leavening is old pickles water, a kind of in Lactobacillus pentosus and the reference culture Lactobacillus plantarum, wherein, the preparation process of described old pickles water is: after flat mushroom cleans up, blanching is 30 seconds in boiling water, place the cold boiled water water of cooling to be chilled to room temperature immediately, drain away the water, put into pickle jar, weight ratio by flat mushroom is added 3% capsicum and ginger, 2% garlic, 0.5% anise and Chinese prickly ash add the cooling pickling liquid of 2 times of flat mushroom weight in pickle jar, described pickling liquid is the aqueous solution that contains 3% salt and 3% white granulated sugar, the pickle jar bead is placed on 20 ℃ constant temperature bottom fermentation 18 days with water-stop, makes flat mushroom pickles water, promptly gets pickles water until old.
5. as the preparation method of claim 3 or 4 described flat mushroom pickled vegetable products, it is characterized in that the blanching time in the described step (1) is 30 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110135362 CN102187997B (en) | 2011-05-24 | 2011-05-24 | Pickled oyster mushrooms and preparation method thereof |
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|---|---|---|---|
| CN 201110135362 CN102187997B (en) | 2011-05-24 | 2011-05-24 | Pickled oyster mushrooms and preparation method thereof |
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| CN102187997A true CN102187997A (en) | 2011-09-21 |
| CN102187997B CN102187997B (en) | 2013-06-19 |
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| CN 201110135362 Expired - Fee Related CN102187997B (en) | 2011-05-24 | 2011-05-24 | Pickled oyster mushrooms and preparation method thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102488168A (en) * | 2011-12-09 | 2012-06-13 | 席跃久 | Pickled cabbage water pickled sour radish |
| CN104012905A (en) * | 2013-06-07 | 2014-09-03 | 广西科学院 | Production method for rapidly pickling sour water arum petioles by low salt in vacuum |
| CN104207115A (en) * | 2014-08-26 | 2014-12-17 | 吉林农业大学 | Lactobacillus plantaru fermented shiitake mushroom and preparation method thereof |
| CN104757519A (en) * | 2015-03-27 | 2015-07-08 | 林静 | Processing method of sweet and sour mushroom |
| CN104783149A (en) * | 2015-03-27 | 2015-07-22 | 林静 | Processing method of sweet and sour morchella |
| CN104996946A (en) * | 2015-07-23 | 2015-10-28 | 四川东坡中国泡菜产业技术研究院 | Solid state deep fermented pickled vegetable preparation method |
| CN107518379A (en) * | 2017-08-11 | 2017-12-29 | 江苏江南生物科技有限公司 | Edible mushroom pickled vegetable product of fermentation and preparation method thereof is delivered directly using lactic acid bacteria |
| CN107929329A (en) * | 2017-07-07 | 2018-04-20 | 西北民族大学 | A kind of prebiotic compound bacteria Chinese medicinal granule of embolism extinguishing lipid-loweringing and preparation method thereof |
| CN109207389A (en) * | 2017-07-07 | 2019-01-15 | 西北民族大学 | A kind of prebiotic compound bacteria traditional Chinese medicine oral liquid of embolism extinguishing lipid-loweringing and preparation method thereof |
| CN109913390A (en) * | 2019-03-26 | 2019-06-21 | 四川厨之乐食品有限公司 | A kind of method that seasonal vegetable prepares lactic acid mother bacterial liquid |
| CN111387454A (en) * | 2019-11-25 | 2020-07-10 | 四川大学 | Environment-friendly quick fermentation process for pickled vegetables |
| CN112137010A (en) * | 2020-10-09 | 2020-12-29 | 西南大学 | Biological color-protecting and fresh-keeping method for fresh green peppers |
| CN113317491A (en) * | 2021-06-17 | 2021-08-31 | 南京财经大学 | Edible fungus pickle with low content of nitrite, preparation method and processed product thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102488168A (en) * | 2011-12-09 | 2012-06-13 | 席跃久 | Pickled cabbage water pickled sour radish |
| CN104012905A (en) * | 2013-06-07 | 2014-09-03 | 广西科学院 | Production method for rapidly pickling sour water arum petioles by low salt in vacuum |
| CN104207115A (en) * | 2014-08-26 | 2014-12-17 | 吉林农业大学 | Lactobacillus plantaru fermented shiitake mushroom and preparation method thereof |
| CN104757519A (en) * | 2015-03-27 | 2015-07-08 | 林静 | Processing method of sweet and sour mushroom |
| CN104783149A (en) * | 2015-03-27 | 2015-07-22 | 林静 | Processing method of sweet and sour morchella |
| CN104996946A (en) * | 2015-07-23 | 2015-10-28 | 四川东坡中国泡菜产业技术研究院 | Solid state deep fermented pickled vegetable preparation method |
| CN107929329A (en) * | 2017-07-07 | 2018-04-20 | 西北民族大学 | A kind of prebiotic compound bacteria Chinese medicinal granule of embolism extinguishing lipid-loweringing and preparation method thereof |
| CN109207389A (en) * | 2017-07-07 | 2019-01-15 | 西北民族大学 | A kind of prebiotic compound bacteria traditional Chinese medicine oral liquid of embolism extinguishing lipid-loweringing and preparation method thereof |
| CN107518379A (en) * | 2017-08-11 | 2017-12-29 | 江苏江南生物科技有限公司 | Edible mushroom pickled vegetable product of fermentation and preparation method thereof is delivered directly using lactic acid bacteria |
| CN109913390A (en) * | 2019-03-26 | 2019-06-21 | 四川厨之乐食品有限公司 | A kind of method that seasonal vegetable prepares lactic acid mother bacterial liquid |
| CN111387454A (en) * | 2019-11-25 | 2020-07-10 | 四川大学 | Environment-friendly quick fermentation process for pickled vegetables |
| CN112137010A (en) * | 2020-10-09 | 2020-12-29 | 西南大学 | Biological color-protecting and fresh-keeping method for fresh green peppers |
| CN113317491A (en) * | 2021-06-17 | 2021-08-31 | 南京财经大学 | Edible fungus pickle with low content of nitrite, preparation method and processed product thereof |
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