CN102406157A - Edible fungus fermented product and making method thereof - Google Patents
Edible fungus fermented product and making method thereof Download PDFInfo
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- CN102406157A CN102406157A CN2011103766540A CN201110376654A CN102406157A CN 102406157 A CN102406157 A CN 102406157A CN 2011103766540 A CN2011103766540 A CN 2011103766540A CN 201110376654 A CN201110376654 A CN 201110376654A CN 102406157 A CN102406157 A CN 102406157A
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Abstract
The invention relates to a lactobacillus leaven and a method for making an edible fungus pickle product. The method specifically comprises the following steps of: performing impurity removing and cleaning on a fresh edible fungus raw material, treating the raw material by adopting a microwave enzyme deactivation technology, and putting the raw material into a jar (a special pickle jar) after the surface of the raw material is dried; pressing a flavoring bag (garlic bulbs, ginger dices, chili, pricklyash peel, crystal sugar and the like) on the edible fungus material, dissolving the leaven in a prepared (2-4 percent) salt solution, and putting the solution into the jar; fermenting for 5 to 10 days at the temperature of between 10 DEG C and 25 DEG C; taking out the fermented edible fungus material, blending the edible fungus material with pretreated cucumber, turnip, green beans, Chinese wolfberry, Chinese date and the like or onion, ginger, garlic, chili and the like uniformly according to different tastes, performing vacuum packing by using boilable bags, and performing continuous fermentation for 3 to 5 days at the temperature of between 0 DEG C and 5 DEG C; and finally sterilizing to obtain the edible fungus pickle product. The product has rich nutrition, is sour, fresh and palatable, contains a large amount of beneficial lactobacillus floras, and is very favorable for human health by being eaten frequently.
Description
Technical field:
The purpose of this invention is to provide a kind of edible fungus fermented product and preparation method thereof, belong to food processing technology field.
Background technology:
Edible mushroom is rich in the multiple nutrients material, particularly contains rich in protein and amino acid.It is reported that protein content is about 4% in the fresh food bacterium, is common vegetable and fruit several times to tens times; And the 20 seed amino acids ubiquity in edible mushroom in the protein, be general phytoprotein food can not compare.Edible mushroom also contains abundant vitamin, Cobastab
2, B
6, B
12, B
1, C, K etc., the human physiological metabolism is played an important role; Also contain abundant mineral matter and carbohydrate etc.In addition, edible mushroom is rich in compositions such as polysaccharide, polypeptide, alkaloid, triterpene mostly, has certain medicinal and health care value.
The present invention provides a kind of edible fungus fermented product and preparation method thereof.Its product is nutritious, and refreshing, vivid, the unique flavor of color and luster of taste acid is accepted by people easily; And be rich in beneficial flora, often edible highly beneficial to health; This production of products method is easy to operate, and invests for a short time, and income is high, can make edible mushroom pass through manufacturing process and realize increment.
Summary of the invention:
The purpose of this invention is to provide a kind of edible fungus fermented product and preparation method thereof, specifically be with fresh food bacterium raw material after impurity elimination, cleaning, adopt microwave technology to complete, treat that the raw material surface goes into altar (refer to the special kraut altar, down with) after dry and comfortable; Flavor pack (head of garlic, ginger piece, capsicum, Chinese prickly ash, rock sugar etc.) is pressed on the edible fungus, and (2～4%, mass percent is Hereinafter the same) with going into altar after the leavening dissolving for the preparation saline solution; 10～25 ℃ fermented 7～10 days; Take out the edible fungus after the fermentation then, press different taste, can with its with mix thoroughly through the cucumber of pre-treatment, radish, fresh kidney beans, matrimony vine, date etc. or onion, ginger, garlic, capsicum etc., retort pouch is vacuum-packed, 0～5 ℃ is continued to ferment 3～5 days; After sterilization promptly gets edible fungus fermented goods.
Technical scheme:
A kind of edible fungus fermented product and preparation method thereof; Its concrete preparation method is: a). preliminary treatment: fresh food bacterium raw material; Comprise Asparagus, pleurotus eryngii, Pleurotus nebrodensis, tea tree mushroom, flat mushroom, two spore mushrooms etc.; After impurity elimination, cleaning, cutting, adopted microwave de-enzyming 5～15 minutes, treat that the raw material surface goes into altar after dry and comfortable; B). sweat: flavor pack (head of garlic, ginger piece, capsicum, Chinese prickly ash etc.) is pressed on the edible fungus, is mixed with 2～4% saline solutions with the water diluent that completes, dissolve 0.5～2% rock sugar, 0.1～1% leavening then, go into altar, 10～25 ℃ fermented 7～10 days; Take out the edible fungus after fermenting then; Press different taste; With its with mix thoroughly through the cucumber of pre-treatment, radish, fresh kidney beans, matrimony vine, date etc. or onion, ginger, garlic, capsicum etc., pack (50～200 gram/bag) vacuum seal, 0～5 ℃ of continuation was fermented 3～5 days; C). last, promptly get edible fungus fermented goods through sterilization.
A kind of edible fungus fermented product and preparation method thereof, wherein microwave de-enzyming is that the edible fungus after cleaning, the cutting is placed on the porose dividing plate, under microwave frequency 2450MHz, power 450W～800W completed 2～10 minutes.
A kind of edible fungus fermented product and preparation method thereof; Wherein sweat is that flavor pack (head of garlic, ginger piece, capsicum, Chinese prickly ash, rock sugar etc.) is pressed on the edible fungus; Be mixed with 2～4% saline solutions with the water diluent that completes; With going into altar after 0.5～2% rock sugar, the dissolving of 0.1～1% leavening, 10～25 ℃ fermented 7～10 days then; Take out the edible fungus after fermenting then; Press different taste; Perhaps onion, ginger, garlic, capsicum etc. are mixed thoroughly with the cucumber that passes through pre-treatments such as cleaning, cutting, radish, fresh kidney beans, matrimony vine, date etc. with it; With retort pouch vacuum-packed (50～200 gram/bag), 0～5 ℃ of continuation was fermented 3～5 days, got final product to zymotic fluid pH value 3.5～4.5.
A kind of preparation method of edible mushroom kimchi products, wherein leavening is the mix bacterium agent through concentration, and its preparation method is a). and raw material is gone into altar after preliminary treatment; Flavor pack (head of garlic, ginger piece, capsicum, Chinese prickly ash etc.) is pressed on the edible fungus, is mixed with 2～4% saline solutions, with the dissolving of 0.5～2% rock sugar, go into altar then in 10～25 ℃ of spontaneous fermentations 10～15 days with the water diluent that completes; B). fermentation ends is extracted zymotic fluid out, crosses 60 mesh sieves and removes impurity etc.; After under 5000～15000 rev/mins of conditions centrifugal 20 minutes; Tell deposition, froze 24 hours, put into freeze drier then in-18 ℃ of refrigerator and cooled; In condenser temperature-35～-45 ℃, handle 36～48h under 0～10 ℃ of condition of material bin temperature and promptly get dry high efficient mixed leavening.
Specific embodiment:
The concrete steps of a kind of edible fungus fermented product and preparation method thereof are following:
Embodiment 1.
1. get the two spore mushrooms of fresh food bacterium raw material, pleurotus eryngii, Pleurotus nebrodensis, flat mushroom etc. one or more, through impurity elimination, cleaning;
2. will clean, the edible fungus after the cutting is tiled on the porose dividing plate, under microwave frequency 2450MHz, power 450W completed 5 minutes, treated that the raw material surface goes into altar after dry and comfortable;
3. volume ratio 1: 2 preparation of water diluent by complete water and cold water completes;
4. flavor pack (head of garlic, ginger piece, capsicum, Chinese prickly ash, rock sugar etc.) is pressed on the edible fungus, is mixed with 2～4% saline solutions with the water diluent that completes (1: 2), then 0.5% rock sugar, 0.1% leavening are dissolved into altar, 10～25 ℃ fermented 7 days;
5. take out the edible fungus after the fermentation, press different taste, with it with perhaps onion, ginger, garlic, capsicum etc. are mixed thoroughly through the cucumber of pre-treatments such as cleaning, cutting, radish, fresh kidney beans, matrimony vine, date etc.;
6. with retort pouch vacuum-packed (50 gram/bag), 0～5 ℃ is continued fermentation 3 days;
7. place 90～95 ℃ of hot water to keep 5 minutes retort pouch, be edible fungus fermented goods after the segmentation cooling.
Embodiment 2.
1. get a kind of or youngster's kinds such as the two spore mushrooms of fresh food bacterium raw material, pleurotus eryngii, Pleurotus nebrodensis, flat mushroom, through cleaning, impurity elimination, section;
2. will clean, the edible fungus after the cutting is tiled on the porose dividing plate, under microwave frequency 2450MHz, power 600W completed 10 minutes, treated that the raw material surface goes into altar after dry and comfortable;
3. volume ratio 1: 3 preparation of water diluent by complete water and cold water completes;
4. flavor pack (head of garlic, ginger piece, capsicum, Chinese prickly ash, rock sugar etc.) is pressed on the edible fungus, is mixed with 2～4% saline solutions with the water diluent that completes (1: 3), then 1% rock sugar, 0.5% leavening are dissolved into altar, 10～25 ℃ fermented 8 days;
5. take out the edible fungus after the fermentation, press different taste, with it with perhaps onion, ginger, garlic, capsicum etc. are mixed thoroughly through the cucumber of pre-treatments such as cleaning, cutting, radish, fresh kidney beans, matrimony vine, date etc.;
6. with retort pouch vacuum-packed (100 gram/bag), 0～5 ℃ is continued fermentation 4 days;
7. place 90～95 ℃ of hot water to keep 10 minutes retort pouch, be edible fungus fermented goods after the segmentation cooling.
Embodiment 3.
1. get the two spore mushrooms of fresh food bacterium raw material, pleurotus eryngii, Pleurotus nebrodensis, flat mushroom etc. one or more, through cleaning, impurity elimination, section;
2. will clean, the tiling of the edible fungus after the cutting places on the porose dividing plate, under microwave frequency 2450MHz, power 800W completed 15 minutes, treated that the raw material surface goes into altar after dry and comfortable;
3. volume ratio 1: 2 preparation of water diluent by complete water and cold water completes;
4. flavor pack (head of garlic, ginger piece, capsicum, Chinese prickly ash, rock sugar etc.) is pressed on the edible fungus, is mixed with 2～4% saline solutions with the water diluent that completes (1: 2), then 2% rock sugar, 1% leavening are dissolved into altar, 10～25 ℃ fermented 10 days;
5. take out the edible fungus after the fermentation, press different taste, with it with perhaps onion, ginger, garlic, capsicum etc. are mixed thoroughly through the cucumber of pre-treatments such as cleaning, cutting, radish, fresh kidney beans, matrimony vine, date etc.;
6. with retort pouch vacuum-packed (200 gram/bag), 0～5 ℃ is continued fermentation 5 days;
7. place 90～95 ℃ of hot water to keep 15 minutes retort pouch, be edible fungus fermented goods after the segmentation cooling.
Embodiment 4:
The preparation method of leavening, its concrete steps are:
A). the fresh food bacterium through impurity elimination, clean the back and tile and place on the porose dividing plate, under microwave frequency 2450MHz, power 800W completed 5～15 minutes, treated that raw material goes into altar after surperficial dry and comfortable;
B). volume ratio 1: 2 preparation of water diluent by complete water and cold water completes;
C). flavor pack (head of garlic, ginger piece, capsicum, Chinese prickly ash etc.) is pressed on the edible fungus, and being mixed with concentration with the water diluent that completes is 2～4% saline solution, with the dissolving of 0.5～2% rock sugar, goes into altar in 10～25 ℃ of spontaneous fermentations 10～15 days then;
D). after the fermentation, extract zymotic fluid out, and cross 60 eye mesh screens and remove impurity etc.;
E). zymotic fluid is after under 5000～15000 rev/mins of conditions centrifugal 20 minutes; Tell deposition; Froze 24 hours in-18 ℃ of refrigerator and cooled; Put into freeze drier then, in condenser temperature-35～-45 ℃, handle 36～48h under 0～10 ℃ of condition of material bin temperature and promptly get dry high efficient mixed leavening.
Products characteristics: this product belongs to the edible mushroom lactic acid fermentation product, and is nutritious, and acid is refreshing agreeable to the taste.By fermentation, the nutrition of edible fungi composition is prone to absorbed by human consumption, and contains a large amount of lactic bacteria useful crowds, and is often edible, highly beneficial to health.
Claims (3)
1. edible fungus fermented product and preparation method thereof, the characteristic of its concrete making step is (1) material choice: fresh food bacterium raw material comprises a kind of or youngster's kinds such as Asparagus, pleurotus eryngii, Pleurotus nebrodensis, tea tree mushroom, flat mushroom, two spore mushrooms; (2) preliminary treatment: place on the porose dividing plate through the tiling of the edible fungus of impurity elimination, cleaning, cutting, under microwave frequency 2450MHz, power 800W completed 5～15 minutes, treated that the raw material surface goes into altar after dry and comfortable; (3) sweat: flavor pack (head of garlic, ginger piece, capsicum, Chinese prickly ash etc.) is pressed on the edible fungus; Being mixed with concentration with the water diluent that completes is 2～4% saline solutions; Dissolving rock sugar 0.5～2%, leavening 0.1～1% etc. are gone into altar, in 10～25 ℃ of fermentations 7～10 days; Take out the edible fungus after fermenting then; Press different taste; Perhaps onion, ginger, garlic, capsicum etc. are mixed thoroughly with the cucumber that passes through pre-treatments such as cleaning, cutting, radish, fresh kidney beans, matrimony vine, date etc. with it; Pack (50～200 gram/bag) vacuum seal, 0～5 ℃ is continued fermentation 3～5 days, to 3.5～4.5 end of zymotic fluid pH value; (4) sterilization: at last with retort pouch in 90～95 ℃ of hot baths 5～15 minutes, be edible fungus fermented goods after the cooling.
2. a kind of edible fungus fermented product according to claim 1 and preparation method thereof; Leavening in the step (3) is the mix bacterium agent through concentration; Its making step is (a) fermentation: raw material is gone into altar after preliminary treatment, flavor pack (head of garlic, ginger piece, capsicum, Chinese prickly ash etc.) is pressed on the edible fungus; Being mixed with concentration with the water diluent that completes then is 2～4% salt, and rock sugar 0.5～2% is dissolved into altar, finishes in 10～15 days in 10～25 ℃ of spontaneous fermentations: (b) concentrate drying: extract zymotic fluid out, cross 60 mesh sieves and remove impurity etc.; Under 5000～15000 rev/mins of conditions centrifugal 20 minutes; Tell deposition, froze 24 hours, put into freeze drier then in-18 ℃ of refrigerator and cooled; In condenser temperature-35～-45 ℃, handle 36～48h under 0～10 ℃ of condition of material bin temperature and promptly get dry high efficient mixed leavening.
3. a kind of edible fungus fermented product according to claim 1 and preparation method thereof, the water diluent that completes in the step (3) are by volume ratio 1: 2～3 preparations of the water conservancy cold water that completes.
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| CN2011103766540A CN102406157A (en) | 2011-11-24 | 2011-11-24 | Edible fungus fermented product and making method thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894346A (en) * | 2012-07-16 | 2013-01-30 | 大连盖世食品有限公司 | Yeasted edible fungus and pickling method |
| CN104256549A (en) * | 2014-10-16 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Preparation method of flammulina velutipes garlic sauce |
| CN104605299A (en) * | 2015-01-29 | 2015-05-13 | 臧晋 | Pleurotus eryngii pickle fermented product and preparation method of pleurotus eryngii pickle fermented product |
| CN104664301A (en) * | 2015-03-30 | 2015-06-03 | 福建省农业科学院农业工程技术研究所 | Production method for pickled pleurotus eryngii quel |
| CN104705631A (en) * | 2015-03-30 | 2015-06-17 | 福建省农业科学院农业工程技术研究所 | Method for fermenting and preserving edible fungi by utilizing blanching liquid lactic acid of edible fungi |
| CN105166795A (en) * | 2015-09-06 | 2015-12-23 | 曹光旭 | Pickling method of wild rapes |
| CN105265916A (en) * | 2014-07-26 | 2016-01-27 | 雷色香 | Preparation method of composite nutrient hot pepper sauce |
| CN106490234A (en) * | 2016-11-24 | 2017-03-15 | 四川东坡中国泡菜产业技术研究院 | A kind of bubble stain acid tea and preparation method thereof |
| CN107019151A (en) * | 2017-04-14 | 2017-08-08 | 云南云菌科技（集团）有限公司 | A kind of edible mushroom noodle 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 |
| CN108157938A (en) * | 2016-12-07 | 2018-06-15 | 新乡医学院三全学院 | A kind of edible mushroom is stirred Zymolysis Equipment and fermentation process |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894346A (en) * | 2012-07-16 | 2013-01-30 | 大连盖世食品有限公司 | Yeasted edible fungus and pickling method |
| CN105265916A (en) * | 2014-07-26 | 2016-01-27 | 雷色香 | Preparation method of composite nutrient hot pepper sauce |
| CN104256549A (en) * | 2014-10-16 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Preparation method of flammulina velutipes garlic sauce |
| CN104605299A (en) * | 2015-01-29 | 2015-05-13 | 臧晋 | Pleurotus eryngii pickle fermented product and preparation method of pleurotus eryngii pickle fermented product |
| CN104605299B (en) * | 2015-01-29 | 2019-02-05 | 南阳理工学院 | A kind of Pleurotus eryngii sauerkraut fermented product and preparation method thereof |
| CN104664301A (en) * | 2015-03-30 | 2015-06-03 | 福建省农业科学院农业工程技术研究所 | Production method for pickled pleurotus eryngii quel |
| CN104664301B (en) * | 2015-03-30 | 2018-07-06 | 福建省农业科学院农业工程技术研究所 | A kind of production method of Pleurotus eryngii pickles |
| CN104705631A (en) * | 2015-03-30 | 2015-06-17 | 福建省农业科学院农业工程技术研究所 | Method for fermenting and preserving edible fungi by utilizing blanching liquid lactic acid of edible fungi |
| CN105166795A (en) * | 2015-09-06 | 2015-12-23 | 曹光旭 | Pickling method of wild rapes |
| CN106490234A (en) * | 2016-11-24 | 2017-03-15 | 四川东坡中国泡菜产业技术研究院 | A kind of bubble stain acid tea and preparation method thereof |
| CN108157938A (en) * | 2016-12-07 | 2018-06-15 | 新乡医学院三全学院 | A kind of edible mushroom is stirred Zymolysis Equipment and fermentation process |
| CN107019151A (en) * | 2017-04-14 | 2017-08-08 | 云南云菌科技（集团）有限公司 | A kind of edible mushroom noodle 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 |
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Application publication date: 20120411 |