CN102406158A - Barbecue golden mushroom and its production method - Google Patents
Barbecue golden mushroom and its production method Download PDFInfo
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- CN102406158A CN102406158A CN2011103777225A CN201110377722A CN102406158A CN 102406158 A CN102406158 A CN 102406158A CN 2011103777225 A CN2011103777225 A CN 2011103777225A CN 201110377722 A CN201110377722 A CN 201110377722A CN 102406158 A CN102406158 A CN 102406158A
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Abstract
The invention discloses a barbecue golden mushroom which is characterized by comprising the following substances by weight part: 1000 parts of dehydrated golden mushroom, 18-35 parts of salt, 0.02-0.05 parts of Acesulfame potassium, 8-13 parts of salt-free monosodium glutamate, 0.4-0.8 parts of disodium nucleotide, 3-10 parts of sesame oil, 20-45 parts of red oil, 2-8.5 parts of zanthoxylum oil, 25-80 parts of cumin oil, 1-6 parts of capsanthin, 0.5-5 parts of chili extract, 0.1-0.65 parts of scallion oil essence, 0.02-0.2 parts of chicken oil essence, 0.05-3 parts of beef fine power, 0.1-0.3 parts of potassium sorbate and 0.5-4 parts of spicy cooked food essence. According to the invention, the method for preparing the barbecue golden mushroom employs a unique formula, and has the advantages of simple operation, safety and health, so that the invention provides a food which is beneficial to the nutrition health for consumers, and has advantages of beautiful color, unique taste and convenient carrying, and the safety for eating the barbecue golden mushroom can be ensured.
Description
Technical field
The present invention relates to a kind of food, relate in particular to a kind of barbecue Asparagus and production method thereof.
Background technology
As everyone knows, it is tender and crisp that Asparagus has a meat, delicious flavour, characteristics such as unique flavor.Its protein content also contains 18 kinds of essential amino acids up to 13.4%, and is the abundantest with arginine, lysine content especially, can promote memory, tap intellectual resources, and exploitation has special effect to children's intelligence especially.In addition, Asparagus also contains a large amount of active materials, mainly contains polysaccharide interferon, derivant etc., and it is anticancer that these active materials have, and improves functions such as body immunity.Long-term according to using Asparagus, very useful to health.But genus flammulina is strong in seasonality, and the food of fresh-keeping difficulty wants long-time preservation at present and can only adopt dry-making method of dried.And existing drying processing method can only obtain having lost bright bacterium form, local flavor, color and luster and tissue morphology, and the dried product that can not directly eat.
Summary of the invention
The objective of the invention is to provides a kind of color that can keep fresh Asparagus to have, shape and high dietary-fiber and nutriment for the deficiency that overcomes prior art, instant again, the barbecue Asparagus and the production method thereof of safety and sanitation.Its concrete technical scheme is: the barbecue Asparagus is formed by following substances in parts by weight proportioning
Dehydration Asparagus 1000 salt 18-35 acesulfame potassium 0.02-0.05
Salt-free monosodium glutamate 8-13 disodium 5 '-ribonucleotide 0.4-0.8 sesame oil 3-10
Chilli oil 20-45 Chinese prickly ash oil 2-8.5 ziran oil 25-80
Capsanthin 1-6 chilli extract 0.5-5 scallion oil essence 0.1-0.65
Chicken fat essence 0.02-0.2 somatose powder 0.05-3 potassium sorbate 0.1-0.3
Spicy prepared food essence 0.5-4.
A kind of production method of roasting Asparagus follows these steps to carry out:
(a) ingredient inspection: strict requirement by the raw and auxiliary material inspection procedure, all supplementary materials are tested, guarantee that employed supplementary material all meets quality standard;
(b) complete: cleaned Asparagus is put into jacketed pan, and add water product is all flooded, heats and complete;
(c) select materials: the visible impurity of naked eyes in the Asparagus is removed in hand picking;
(d) boil again: with boiling water Asparagus is all flooded, carry out poach once more;
(e) dehydration: use centrifuge dewatering, obtain the Asparagus that dewaters;
(f) batching, spice: strict with prescription, prepare the raw material that needs usefulness, pour into again in the dehydration Asparagus, stir with mixer;
(g) can, vacuum seal: press the specification of product, the raw material that people's frock is mixed is packed in the polybag, carries out vacuum seal with vacuum sealer again, and product is carried out shaping;
(h) sterilization: carry out sterilization with sterilization machine;
(i) outsourcing: the cooled product contrast of sterilization packing case content is carried out packaging seal.
The said temperature that completes is 100 ℃, time 2-5 minute.
Said sterilization temperature is 80-100 ℃, 20 ± 5 minutes time.
, the present invention can find out from roasting prescription and the production method thereof of Asparagus; Owing to adopted unique prescription; The production method of a kind of in addition simple to operate, safety, health; Providing that a kind of consumption economies person's nutrient health, color and luster are tempting, also having guaranteed edible safety in the special taste, food easy to carry, reached goal of the invention of the present invention fully.
The specific embodiment
Embodiment 1, and the barbecue Asparagus is formed by following substances in parts by weight proportioning:
Dehydration Asparagus 1000 salt 18 acesulfame potassiums 0.02
Salt-free monosodium glutamate 8 disodium 5 '-ribonucleotides 0.4 sesame oil 3
Chilli oil 20 Chinese prickly ashes oil 2 ziran oils 25
Capsanthin 1 chilli extract 0.5 scallion oil essence 0.1
Chicken fat essence 0.02 somatose powder 0.05 potassium sorbate 0.1
Spicy prepared food essence 0.5.
Its production method follows these steps to carry out:
(a) ingredient inspection: strict requirement by the raw and auxiliary material inspection procedure, all supplementary materials are tested, guarantee that employed supplementary material all meets quality standard;
(b) complete: cleaned Asparagus is put into jacketed pan, and add water product is all flooded, heats and complete, the temperature that completes is 100 ℃, 2 minutes time.
(c) select materials: the visible impurity of naked eyes in the Asparagus is removed in hand picking;
(d) boil again: with boiling water Asparagus is all flooded, carry out poach once more;
(e) dehydration: use centrifuge dewatering, obtain the Asparagus that dewaters;
(f) batching, spice: strict with prescription, prepare the raw material that needs usefulness, pour into again in the dehydration Asparagus, stir with mixer;
(g) can, vacuum seal: press the specification of product, the raw material that people's frock is mixed is packed in the polybag, carries out vacuum seal with vacuum sealer again, and product is carried out shaping;
(h) sterilization: carry out sterilization with sterilization machine, sterilization temperature is 80 ℃, 25 minutes time;
(i) outsourcing: the cooled product contrast of sterilization packing case content is carried out packaging seal.
Embodiment 2, and the barbecue Asparagus is formed by following substances in parts by weight proportioning:
Dehydration Asparagus 1000 salt 26 acesulfame potassiums 0.035
Salt-free monosodium glutamate 10.5 disodium 5 '-ribonucleotides 0.6 sesame oil 7
Chilli oil 28 Chinese prickly ashes oil 6 ziran oils 50
Capsanthin 3.5 chilli extracts 3 scallion oil essence 0.4
Chicken fat essence 0.1 somatose powder 1.8 potassium sorbates 0.2
Spicy prepared food essence 2.
Its production method follows these steps to carry out:
(a) ingredient inspection: strict requirement by the raw and auxiliary material inspection procedure, all supplementary materials are tested, guarantee that employed supplementary material all meets quality standard;
(b) complete: cleaned Asparagus is put into jacketed pan, and add water product is all flooded, heats and complete, the temperature that completes is 100 ℃, 4 minutes time.
(c) select materials: the visible impurity of naked eyes in the Asparagus is removed in hand picking;
(d) boil again: with boiling water Asparagus is all flooded, carry out poach once more;
(e) dehydration: use centrifuge dewatering, obtain the Asparagus that dewaters;
(f) batching, spice: strict with prescription, prepare the raw material that needs usefulness, pour into again in the dehydration Asparagus, stir with mixer;
(g) can, vacuum seal: press the specification of product, the raw material that people's frock is mixed is packed in the polybag, carries out vacuum seal with vacuum sealer again, and product is carried out shaping;
(h) sterilization: carry out sterilization with sterilization machine, sterilization temperature is 90 ℃, 23 minutes time;
(i) outsourcing: the cooled product contrast of sterilization packing case content is carried out packaging seal.
Embodiment 3, and the barbecue Asparagus is formed by following substances in parts by weight proportioning:
Dehydration Asparagus 1000 salt 35 acesulfame potassiums 0.05
Salt-free monosodium glutamate 13 disodium 5 '-ribonucleotides 0.8 sesame oil 10
Chilli oil 45 Chinese prickly ashes oil 8.5 ziran oils 80
Capsanthin 6 chilli extracts 5 scallion oil essence 0.65
Chicken fat essence 0.2 somatose powder 3 potassium sorbates 0.3
Spicy prepared food essence 4.
Its production method follows these steps to carry out:
(a) ingredient inspection: strict requirement by the raw and auxiliary material inspection procedure, all supplementary materials are tested, guarantee that employed supplementary material all meets quality standard;
(b) complete: cleaned Asparagus is put into jacketed pan, and add water product is all flooded, heats and complete, the temperature that completes is 100 ℃, 5 minutes time.
(c) select materials: the visible impurity of naked eyes in the Asparagus is removed in hand picking;
(d) boil again: with boiling water Asparagus is all flooded, carry out poach once more;
(e) dehydration: use centrifuge dewatering, obtain the Asparagus that dewaters;
(f) batching, spice: strict with prescription, prepare the raw material that needs usefulness, pour into again in the dehydration Asparagus, stir with mixer;
(g) can, vacuum seal: press the specification of product, the raw material that people's frock is mixed is packed in the polybag, carries out vacuum seal with vacuum sealer again, and product is carried out shaping;
(h) sterilization: carry out sterilization with sterilization machine, sterilization temperature is 100 ℃, 20 minutes time;
(i) outsourcing: the cooled product contrast of sterilization packing case content is carried out packaging seal.
Claims (4)
1. a barbecue Asparagus is characterized in that: formed by following substances in parts by weight proportioning
Dehydration Asparagus 1000 salt 18-35 acesulfame potassium 0.02-0.05
Salt-free monosodium glutamate 8-13 disodium 5 '-ribonucleotide 0.4-0.8 sesame oil 3-10
Chilli oil 20-45 Chinese prickly ash oil 2-8.5 ziran oil 25-80
Capsanthin 1-6 chilli extract 0.5-5 scallion oil essence 0.1-0.65
Chicken fat essence 0.02-0.2 somatose powder 0.05-3 potassium sorbate 0.1-0.3
Spicy prepared food essence 0.5-4.
2. a production method of roasting Asparagus is characterized in that: follow these steps to carry out
(a) ingredient inspection: strict requirement by the raw and auxiliary material inspection procedure, all supplementary materials are tested, guarantee that employed supplementary material all meets quality standard;
(b) complete: cleaned Asparagus is put into jacketed pan, and add water product is all flooded, heats and complete;
(c) select materials: the visible impurity of naked eyes in the Asparagus is removed in hand picking;
(d) boil again: with boiling water Asparagus is all flooded, carry out poach once more;
(e) dehydration: use centrifuge dewatering, obtain the Asparagus that dewaters;
(f) batching, spice: strict with prescription, prepare the raw material that needs usefulness, pour into again in the dehydration Asparagus, stir with mixer;
(g) can, vacuum seal: press the specification of product, the raw material that people's frock is mixed is packed in the polybag, carries out vacuum seal with vacuum sealer again, and product is carried out shaping;
(h) sterilization: carry out sterilization with sterilization machine;
(i) outsourcing: the cooled product contrast of sterilization packing case content is carried out packaging seal.
3. a kind of production method of roasting Asparagus according to claim 3 is characterized in that: the temperature that completes is 100 ℃, time 3-5 minute.
4. a kind of production method of roasting Asparagus according to claim 3 is characterized in that: sterilization temperature is 85-95 ℃, 20 ± 2 minutes time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103777225A CN102406158A (en) | 2011-11-24 | 2011-11-24 | Barbecue golden mushroom and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103777225A CN102406158A (en) | 2011-11-24 | 2011-11-24 | Barbecue golden mushroom and its production method |
Publications (1)
| Publication Number | Publication Date |
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| CN102406158A true CN102406158A (en) | 2012-04-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN2011103777225A Pending CN102406158A (en) | 2011-11-24 | 2011-11-24 | Barbecue golden mushroom and its production method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957573A (en) * | 2015-06-30 | 2015-10-07 | 遵义绿苑食品有限公司 | Enoki mushroom preserved szechuan pickles and preparation method thereof |
| CN105919066A (en) * | 2016-06-25 | 2016-09-07 | 聂超 | Flammulina velutipes food and production method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101843332A (en) * | 2010-01-26 | 2010-09-29 | 大连盖世食品有限公司 | Spicy golden mushroom |
-
2011
- 2011-11-24 CN CN2011103777225A patent/CN102406158A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101843332A (en) * | 2010-01-26 | 2010-09-29 | 大连盖世食品有限公司 | Spicy golden mushroom |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957573A (en) * | 2015-06-30 | 2015-10-07 | 遵义绿苑食品有限公司 | Enoki mushroom preserved szechuan pickles and preparation method thereof |
| CN105919066A (en) * | 2016-06-25 | 2016-09-07 | 聂超 | Flammulina velutipes food and production method thereof |
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Application publication date: 20120411 |