CN102266045B - Preparation process of instant edible fungi - Google Patents
Preparation process of instant edible fungi Download PDFInfo
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- CN102266045B CN102266045B CN 201110241184 CN201110241184A CN102266045B CN 102266045 B CN102266045 B CN 102266045B CN 201110241184 CN201110241184 CN 201110241184 CN 201110241184 A CN201110241184 A CN 201110241184A CN 102266045 B CN102266045 B CN 102266045B
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- edible mushroom
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- soy sauce
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- halogen soup
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- 235000013599 spices Nutrition 0.000 claims description 37
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- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 9
- 244000270834 Myristica fragrans Species 0.000 claims description 9
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- 229930006000 Sucrose Natural products 0.000 claims description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 9
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- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a preparation process of instant edible fungi. The preparation process comprises the following steps of: a, checking and accepting raw materials; b, soaking; c, clearing and removing scraps; d, marinating; f, baking; g, cooling and stirring; h, packing in vacuum; and i, sterilizing at a high temperature. The instant edible fungi prepared by adopting the preparation process is delicious in taste, and the original nutrient components are preserved and prevented from being destroyed and lost; the instant edible fungi have pure mouthfeel and long quality guarantee period; and the instant edible fungi can be eaten right out of packages, do not need processing, are convenient to carry, and are ideal food for outdoor travel and leisure. Meanwhile, the preparation process is simple, convenient for operation, low in equipment requirement, and easy to popularize.
Description
Technical field
The present invention relates to the preparation technology of ready-to-eat food, especially relate to a kind of preparation technology of instant edible mushroom.
Background technology
Edible mushroom is rich in the multiple nutrients material, and for example: macromolecule polysaccharide, β-glucose and RNA complex, natural organic germanium, nucleic acid degradation product, cAMP and triterpene compound etc. are to safeguarding that health has important value.Edible mushroom also has medicinal health value, for example: 1, antitumaous effect: the polysaccharide body of edible mushroom, can stimulate the formation of antibody, improve and the defence capability of adjustment internal body; Can reduce the incidence of some material induced tumor, and multiple chemotherapeutics is had synergistic effect; 2, antibiotic, antivirus action; 3, hypotensive, reducing blood lipid, antithrombotic, anti-arrhythmia, cardiac stimulant etc.; 4, be good for the stomach, digestion-aid effect; 5, relieving cough and asthma, phlegm-dispelling functions; 6, cholagogic, protect the liver, detoxify; 7, hypoglycemic; 8, defaecation diuresis; 9, immunological regulation.
But because edible mushroom is a kind of seasonal food; Preserve and store and all compare difficulty; Existing drying processing method can only obtain the edible mushroom dried food and nuts; But can't obtain directly edible edible mushroom, though other common fried processing methods can obtain directly edible edible mushroom, defective such as exist nutrition composition to be destroyed, oil content is too high, local flavor is not good enough, color and luster is bad.
Summary of the invention
In order to overcome the deficiency of prior art, the object of the present invention is to provide a kind of preparation technology of the instant edible mushroom that keeps nutritional labeling and can directly eat.
Technical scheme of the present invention is: a kind of preparation technology of instant edible mushroom, and said preparation technology may further comprise the steps:
A, raw material check and accept: select that profile is complete, the edible mushroom fresh or that do of without putrefaction, no insect pest is raw material;
B, immersion: will select qualified edible mushroom and put into 20-25 ℃ water and soaked 4-5 hour, till the edible mushroom bubble is sent out or be softening;
C, the arrangement anti-dandruff: the edible mushroom that will soak is cleaned, and decontamination is subsequent use;
D, stew in soy sauce: will put anti-dandruff edible mushroom in order and add in the halogen soup, stew in soy sauce 25-35min in the halogen soup under 90-110 ℃ at room temperature continues pickled 50-70min in halogen soup then, and the key component of said halogen soup and mass fraction content thereof are following:
Salt 25-35 part,
Monosodium glutamate 18-20 part,
Meat balm 1-2 part,
Second wheat 0.1-0.5 part,
Soy sauce 8-13 part,
Monascus color 0.02-0.06 part,
Thirteen spice 3-6 part,
Chilli extract 0.1-0.4 part,
Ginger 2-6 part,
Liquor 5-15 part,
White sugar 30-45 part,
13 fragrant 3-7 parts,
Cassia bark 0.7-1.2 part,
Root of Dahurain angelica 0.1-0.4 part,
Fructus amomi 0.4-0.8 part,
Little fennel 0.3-0.7 part,
Anistree 0.3-0.7 part,
Kaempferia galamga 0.3-0.5 part,
Cloves 0.1-0.2 part,
Nutmeg 0.2-0.4 part,
Tsaoko 0.3-0.7 part,
Chinese prickly ash 0.2-0.5 part,
1000 parts in water;
F, baking: the edible mushroom that stew in soy sauce is good is put into drip pan, toasts 15-30min down at 110-130 ℃;
G, cooling spice: baked edible mushroom is naturally cooled to room temperature, change the spice chamber again over to and carry out spice;
H, vacuum packaging: carry out quantitative vacuum packaging after the edible mushroom of spice is cooled to room temperature;
I, high temperature sterilization: vacuum-packed edible mushroom is put into retorts, at 110-130 ℃ of following sterilization 25-35min, again the product after the sterilization is put into 8-12 ℃ water and cool off, the edible mushroom with cooling picks up at last, dries the moisture on packaging bag surface.
In the steps d according to the invention, the key component of halogen soup and mass fraction content thereof are preferably following:
30 parts of salt,
18.8 parts of monosodium glutamates,
1.5 parts of meat balms,
0.3 part in second wheat,
10 parts in soy sauce,
0.04 part of Monascus color,
5 parts of thirteen spices,
0.2 part of chilli extract,
4 parts in ginger,
10 parts of liquor,
36 parts of white sugar,
5 parts of 13 perfume,
0.9 part on cassia bark,
0.3 part of the root of Dahurain angelica,
0.6 part of fructus amomi,
0.5 part of little fennel,
Anistree 0.5 part,
0.4 part of kaempferia galamga,
0.15 part of cloves,
0.3 part of nutmeg,
0.4 part of tsaoko,
0.3 part in Chinese prickly ash,
1000 parts in water;
In the steps d according to the invention, this stew in soy sauce method be preferably under 100 ℃ in halogen soup stew in soy sauce 30min, at room temperature continue pickled 60min in halogen soup then.
Among the step f according to the invention, the baking operation is preferably puts into drip pan with edible mushroom, toasts 20min down at 120 ℃.
In the step I according to the invention, the operation of high temperature sterilization is preferably puts into retorts with edible mushroom, at 120 ℃ of following sterilization 30min.
Adopt preparation technology of the present invention, the instant edible mushroom delicious flavour of preparation is preserved the original nutrition composition and is not destroyed, and does not run off; The product mouthfeel is pure, long shelf-life; Promptly open instantly, need not reprocess, easy to carry, be the go sightseeing ultimate foods of leisure of people.Simultaneously, step of preparation process of the present invention is simple, and is easy to operate, and equipment requirements is low, very easily promotes.
The specific embodiment
Below in conjunction with the specific embodiment the present invention is done further detailed explanation:
A kind of preparation technology of instant edible mushroom, said preparation technology may further comprise the steps:
A, raw material check and accept: select that profile is complete, the fresh or dried edible mushroom of without putrefaction, no insect pest is raw material;
B, immersion: will select qualified edible mushroom and put into 20-25 ℃ water and soaked 4-5 hour, till the edible mushroom bubble is sent out or be softening;
C, the arrangement anti-dandruff: the edible mushroom that will soak is cleaned, and decontamination is subsequent use;
D, stew in soy sauce: will put anti-dandruff edible mushroom in order and add in the halogen soup, stew in soy sauce 25-35min in the halogen soup under 90-110 ℃ at room temperature continues pickled 50-70min in halogen soup then, and the key component of said halogen soup and mass fraction content thereof are following:
Salt 25-35 part,
Monosodium glutamate 18-20 part,
Meat balm 1-2 part,
Second wheat 0.1-0.5 part,
Soy sauce 8-13 part,
Monascus color 0.02-0.06 part,
Thirteen spice 3-6 part,
Chilli extract 0.1-0.4 part,
Ginger 2-6 part,
Liquor 5-15 part,
White sugar 30-45 part,
13 fragrant 3-7 parts,
Cassia bark 0.7-1.2 part,
Root of Dahurain angelica 0.1-0.4 part,
Fructus amomi 0.4-0.8 part,
Little fennel 0.3-0.7 part,
Anistree 0.3-0.7 part,
Kaempferia galamga 0.3-0.5 part,
Cloves 0.1-0.2 part,
Nutmeg 0.2-0.4 part,
Tsaoko 0.3-0.7 part,
Chinese prickly ash 0.2-0.5 part,
1000 parts in water;
F, baking: the edible mushroom that stew in soy sauce is good is put into drip pan, toasts 15-30min down at 110-130 ℃;
G, cooling spice: baked edible mushroom is naturally cooled to room temperature, change the spice chamber again over to and carry out spice;
H, vacuum packaging: carry out quantitative vacuum packaging after the edible mushroom of spice is cooled to room temperature;
I, high temperature sterilization: vacuum-packed edible mushroom is put into retorts, at 110-130 ℃ of following sterilization 25-35min, again the product after the sterilization is put into 8-12 ℃ water and cool off, the edible mushroom with cooling picks up at last, dries the moisture on packaging bag surface.
Embodiment 1
A kind of preparation technology of instant edible mushroom may further comprise the steps:
A, raw material check and accept: select that profile is complete, the edible mushroom fresh or that do of without putrefaction, no insect pest is raw material;
B, immersion: will select qualified edible mushroom and put into 20 ℃ water and soaked 4-5 hour, till the edible mushroom bubble is sent out or be softening;
C, the arrangement anti-dandruff: the edible mushroom that will soak is cleaned, and decontamination is subsequent use;
D, stew in soy sauce: will put anti-dandruff edible mushroom and halogen Tonga in order and go in the halogen soup, stew in soy sauce 25min in the halogen soup under 90 ℃ at room temperature continues pickled 50min in halogen soup then, and the key component and the content thereof of said halogen soup are following:
Salt 25 kg, monosodium glutamate 18 kg, meat balm 1 kg, second wheat 0.1 kg, soy sauce 8 kg,
Monascus color 0.02 kg, thirteen spice 3 kg, chilli extract 0.1 kg, ginger 2 kg,
Liquor 5 kg, white sugar 30 kg, 13 fragrant 3 kg, cassia bark 0.7 kg, the root of Dahurain angelica 0.1 kg,
Fructus amomi 0.4 kg, little fennel 0.3 kg, anistree 0.3 kg, kaempferia galamga 0.3 kg, cloves 0.1 kg,
Nutmeg 0.2 kg, tsaoko 0.3 kg, Chinese prickly ash 0.2 kg, water 1000 kg;
F, baking: the edible mushroom that stew in soy sauce is good is put into drip pan, toasts 15min down at 110 ℃;
G, cooling spice: baked edible mushroom is naturally cooled to room temperature, change the spice chamber again over to and carry out spice;
H, vacuum packaging: carry out quantitative vacuum packaging after the edible mushroom of spice is cooled to room temperature;
I, high temperature sterilization: vacuum-packed edible mushroom is put into retorts, at 110 ℃ of following sterilization 25min, again the product after the sterilization is put into 8 ℃ water and cool off, the edible mushroom with cooling picks up at last, dries the moisture on packaging bag surface.
Embodiment 2
A kind of preparation technology of instant edible mushroom may further comprise the steps:
A, raw material check and accept: select that profile is complete, the edible mushroom fresh or that do of without putrefaction, no insect pest is raw material;
B, immersion: will select qualified edible mushroom and put into 25 ℃ water and soaked 4-5 hour, till the edible mushroom bubble is sent out or be softening;
C, the arrangement anti-dandruff: the edible mushroom that will soak is cleaned, and decontamination is subsequent use;
D, stew in soy sauce: will put anti-dandruff edible mushroom and halogen Tonga in order and go in the halogen soup, stew in soy sauce 35min in 110 ℃ halogen soup at room temperature continues pickled 70min in halogen soup then, and the key component and the content thereof of said halogen soup are following:
Salt 35 kg, monosodium glutamate 20 kg, meat balm 2 kg, second wheat 0.5 kg, soy sauce 13 kg,
Monascus color 0.06 kg, thirteen spice 6 kg, chilli extract 0.4 kg, ginger 6 kg, liquor 15 kg,
White sugar 45 kg, 13 fragrant 7 kg, cassia bark 1.2 kg, the root of Dahurain angelica 0.4 kg, fructus amomi 0.8 kg,
Little fennel 0.7 kg, anistree 0.7 kg, kaempferia galamga 0.5 kg, cloves 0.2 kg, nutmeg 0.4 kg,
Tsaoko 0.7 kg, Chinese prickly ash 0.5 kg, water 1000 kg; F, baking: the edible mushroom that stew in soy sauce is good is put into drip pan, toasts 30min down at 130 ℃;
G, cooling spice: baked edible mushroom is naturally cooled to room temperature, change the spice chamber again over to and carry out spice;
H, vacuum packaging: carry out quantitative vacuum packaging after the edible mushroom of spice is cooled to room temperature;
I, high temperature sterilization: vacuum-packed edible mushroom is put into retorts, at 130 ℃ of following sterilization 35min, again the product after the sterilization is put into 12 ℃ water and cool off, the edible mushroom with cooling picks up at last, dries the moisture on packaging bag surface.
Embodiment 3
A kind of preparation technology of instant edible mushroom may further comprise the steps:
A, raw material check and accept: select that profile is complete, the edible mushroom fresh or that do of without putrefaction, no insect pest is raw material;
B, immersion: will select qualified edible mushroom and put into 22 ℃ water and soaked 4-5 hour, till the edible mushroom bubble is sent out or be softening;
C, the arrangement anti-dandruff: the edible mushroom that will soak is cleaned, and decontamination is subsequent use;
D, stew in soy sauce: will put anti-dandruff edible mushroom in order and add in the halogen soup, stew in soy sauce 30min in the halogen soup under 100 ℃ at room temperature continues pickled 60min in halogen soup then, and the key component and the content thereof of said halogen soup are following:
Salt 30kg, monosodium glutamate 18.8kg, meat balm 1.5kg, second wheat 0.3kg, soy sauce 10 kg,
Monascus color 0.04kg, thirteen spice 5kg, chilli extract 0.2kg, ginger 4kg, liquor 10kg,
White sugar 36kg, 13 fragrant 5kg, cassia bark 0.9kg, root of Dahurain angelica 0.3kg, fructus amomi 0.6kg,
Little fennel 0.5kg, anistree 0.5kg, kaempferia galamga 0.4kg, cloves 0.15kg, nutmeg 0.3kg,
Tsaoko 0.4kg, Chinese prickly ash 0.3kg, water 1000 kg;
F, baking: the edible mushroom that stew in soy sauce is good is put into drip pan, toasts 15-30min down at 110-130 ℃;
G, cooling spice: baked edible mushroom is naturally cooled to room temperature, change the spice chamber again over to and carry out spice;
H, vacuum packaging: carry out quantitative vacuum packaging after the edible mushroom of spice is cooled to room temperature;
I, high temperature sterilization: vacuum-packed edible mushroom is put into retorts, at 110-130 ℃ of following sterilization 25-35min, again the product after the sterilization is put into 8-12 ℃ water and cool off, the edible mushroom with cooling picks up at last, dries the moisture on packaging bag surface.
Embodiment 4
A kind of preparation technology of instant edible mushroom may further comprise the steps:
A, raw material check and accept: select that profile is complete, the edible mushroom fresh or that do of without putrefaction, no insect pest is raw material;
B, immersion: will select qualified edible mushroom and put into 23 ℃ water and soaked 4-5 hour, till the edible mushroom bubble is sent out or be softening;
C, the arrangement anti-dandruff: the edible mushroom that will soak is cleaned, and decontamination is subsequent use;
D, stew in soy sauce: will put anti-dandruff edible mushroom in order and add in the halogen soup, stew in soy sauce 32min in the halogen soup under 105 ℃ at room temperature continues pickled 65min in halogen soup then, and the key component and the content thereof of said halogen soup are following:
Salt 32kg, monosodium glutamate 19kg, meat balm 1.7kg, second wheat 0.4kg, soy sauce 11 kg,
Monascus color 0.05kg, thirteen spice 4kg, chilli extract 0.3kg, ginger 5kg, liquor 12kg,
White sugar 40kg, 13 fragrant 6kg, cassia bark 1.1kg, root of Dahurain angelica 0.2kg, fructus amomi 0.7kg,
Little fennel 0.6kg, anistree 0.4kg, kaempferia galamga 0.4kg, cloves 0.18kg, nutmeg 0.3kg,
Tsaoko 0.6kg, Chinese prickly ash 0.4kg, water 1000 kg;
F, baking: the edible mushroom that stew in soy sauce is good is put into drip pan, toasts 28min down at 125 ℃;
G, cooling spice: baked edible mushroom is naturally cooled to room temperature, change the spice chamber again over to and carry out spice;
H, vacuum packaging: carry out quantitative vacuum packaging after the edible mushroom of spice is cooled to room temperature;
I, high temperature sterilization: vacuum-packed edible mushroom is put into retorts, at 125 ℃ of following sterilization 32min, again the product after the sterilization is put into 11 ℃ water and cool off, the edible mushroom with cooling picks up at last, dries the moisture on packaging bag surface.
Claims (5)
1. the preparation technology of an instant edible mushroom, it is characterized in that: said preparation technology may further comprise the steps:
A, raw material check and accept: select that profile is complete, the edible mushroom fresh or that do of without putrefaction, no insect pest is raw material;
B, immersion: will select qualified edible mushroom and put into 20-25 ℃ water and soaked 4-5 hour, till the edible mushroom bubble is sent out or be softening;
C, the arrangement anti-dandruff: the edible mushroom that will soak is cleaned, and decontamination is subsequent use;
D, stew in soy sauce: will put anti-dandruff edible mushroom in order and add in the halogen soup, stew in soy sauce 25-35min in the halogen soup under 90-110 ℃ at room temperature continues pickled 50-70min in halogen soup then, and the key component of said halogen soup and mass fraction content thereof are following:
Salt 25-35 part,
Monosodium glutamate 18-20 part,
Meat balm 1-2 part,
Second wheat 0.1-0.5 part,
Soy sauce 8-13 part,
Monascus color 0.02-0.06 part,
Thirteen spice 3-6 part,
Chilli extract 0.1-0.4 part,
Ginger 2-6 part,
Liquor 5-15 part,
White sugar 30-45 part,
13 fragrant 3-7 parts,
Cassia bark 0.7-1.2 part,
Root of Dahurain angelica 0.1-0.4 part,
Fructus amomi 0.4-0.8 part,
Little fennel 0.3-0.7 part,
Anistree 0.3-0.7 part,
Kaempferia galamga 0.3-0.5 part,
Cloves 0.1-0.2 part,
Nutmeg 0.2-0.4 part,
Tsaoko 0.3-0.7 part,
Chinese prickly ash 0.2-0.5 part,
1000 parts in water;
F, baking: the edible mushroom that stew in soy sauce is good is put into apparatus for baking, toasts 15-30min down at 110-130 ℃;
G, cooling spice: baked edible mushroom is naturally cooled to room temperature, change the spice chamber again over to and carry out spice;
H, vacuum packaging: carry out quantitative vacuum packaging after the edible mushroom behind the spice is cooled to room temperature;
I, high temperature sterilization: vacuum-packed edible mushroom is put into retorts, at 110-130 ℃ of following sterilization 25-35min, again the product after the sterilization is put into 8-12 ℃ water and cool off, the edible mushroom with cooling picks up at last, dries the moisture on packaging bag surface.
2. the preparation technology of instant edible mushroom according to claim 1, it is characterized in that: in the said steps d, the key component of halogen soup and mass fraction content thereof are following:
30 parts of salt,
18.8 parts of monosodium glutamates,
1.5 parts of meat balms,
0.3 part in second wheat,
10 parts in soy sauce,
0.04 part of Monascus color,
5 parts of thirteen spices,
0.2 part of chilli extract,
4 parts in ginger,
10 parts of liquor,
36 parts of white sugar,
5 parts of 13 perfume,
0.9 part on cassia bark,
0.3 part of the root of Dahurain angelica,
0.6 part of fructus amomi,
0.5 part of little fennel,
Anistree 0.5 part,
0.4 part of kaempferia galamga,
0.15 part of cloves,
0.3 part of nutmeg,
0.4 part of tsaoko,
0.3 part in Chinese prickly ash,
1000 parts in water.
3. the preparation technology of instant edible mushroom according to claim 1 is characterized in that: in the said steps d, under 100 ℃ in halogen soup stew in soy sauce 30min, at room temperature continue pickled 60min in halogen soup then.
4. the preparation technology of instant edible mushroom according to claim 1, it is characterized in that: among the said step f, the edible mushroom that stew in soy sauce is good is put into drip pan, at 120 ℃ of baking 20min down.
5. the preparation technology of instant edible mushroom according to claim 1 is characterized in that: in the said step I, vacuum-packed edible mushroom is put into retorts, at 120 ℃ of following sterilization 30min.
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| 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 |
| CN103190604B (en) * | 2013-04-16 | 2014-06-04 | 福建省农业科学院农业工程技术研究所 | Method for preparing semi-dry pleurotus eryngii by intensive pulse light treatment |
| CN105901677A (en) * | 2016-04-01 | 2016-08-31 | 吉林农业大学 | Making method for instant edible fungus |
| CN106036812A (en) * | 2016-06-28 | 2016-10-26 | 马丽 | Processing technique for wild mushroom leisure food |
| CN107581593A (en) * | 2017-10-30 | 2018-01-16 | 南京康之春生物科技有限公司 | A kind of edible fungus leisure food of instant bagged and preparation method thereof |
| CN113208099A (en) * | 2021-06-11 | 2021-08-06 | 西藏阿妮高原特产有限公司 | Preparation method of roe fungus flavored food |
Citations (5)
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|---|---|---|---|---|
| CN1054176A (en) * | 1990-02-26 | 1991-09-04 | 王银良 | Flavouring and compound method thereof |
| CN1559286A (en) * | 2004-02-25 | 2005-01-05 | 北京南辰天虹农艺有限公司 | Instant food made of edible fungus, and its processing method |
| CN1582745A (en) * | 2004-06-16 | 2005-02-23 | 云南省供销合作社科学研究所 | Instant bagged edible fungus and its making method |
| CN1723759A (en) * | 2005-07-14 | 2006-01-25 | 闫斌 | Instant edible mushroom prodn. process |
| CN101884409A (en) * | 2010-06-29 | 2010-11-17 | 于兴洲 | Preparation method of dried edible mushroom |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1054176A (en) * | 1990-02-26 | 1991-09-04 | 王银良 | Flavouring and compound method thereof |
| CN1559286A (en) * | 2004-02-25 | 2005-01-05 | 北京南辰天虹农艺有限公司 | Instant food made of edible fungus, and its processing method |
| CN1582745A (en) * | 2004-06-16 | 2005-02-23 | 云南省供销合作社科学研究所 | Instant bagged edible fungus and its making method |
| CN1723759A (en) * | 2005-07-14 | 2006-01-25 | 闫斌 | Instant edible mushroom prodn. process |
| CN101884409A (en) * | 2010-06-29 | 2010-11-17 | 于兴洲 | Preparation method of dried edible mushroom |
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