CN102423069A - Spicy hot needle mushroom and production method thereof - Google Patents
Spicy hot needle mushroom and production method thereof Download PDFInfo
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- CN102423069A CN102423069A CN2011103777244A CN201110377724A CN102423069A CN 102423069 A CN102423069 A CN 102423069A CN 2011103777244 A CN2011103777244 A CN 2011103777244A CN 201110377724 A CN201110377724 A CN 201110377724A CN 102423069 A CN102423069 A CN 102423069A
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Abstract
The invention discloses spicy hot needle mushroom. The spicy hot needle mushroom is characterized in that: the spicy hot needle mushroom comprises the following substances, by weight, 1000 parts of dehydrated needle 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 I+G, 3-10 parts of sesame oil, 50-90 parts of chilli oil, 5-13 parts of Chinese prickly ash oil, 2-8 parts of capsanthin, 0.3-2.5 parts of chilli extract, 0.1-0.65 parts of a scallion oil essence, 0.05-0.2 parts of a chicken fat essence, 0.05-5 parts of beef powder, and 0.1-0.3 parts of potassium sorbate. The spicy hot needle mushroom of the invention adopts a unique formula, and a production method of the spicy hot needle mushroom has the advantages of simple operation, safety and health, so a food with the advantages of nutrition and health beneficial to consumers, attractive color, unique taste and convenient carrying is provided, and the edible safety is simultaneously guaranteed.
Description
Technical field
The present invention relates to a kind of food, relate in particular to a kind of spicy 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 spicy Asparagus and the production method thereof of safety and sanitation.Its concrete technical scheme is: spicy 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 50-90 Chinese prickly ash oil 5-13 capsanthin 2-8
Chilli extract 0.3-2.5 scallion oil essence 0.1-0.65 chicken fat essence 0.05-0.2
Somatose powder 0.05-5 potassium sorbate 0.1-0.3
When external packing when being bottled, per 1000 portions of dehydration Asparagus increase chilli oil 150-205 parts, Chinese prickly ash oil 18-26 part, sesame oil 9-16 part.
A kind of production method of spicy 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.
From the prescription of the spicy Asparagus of the present invention and production method thereof, can find out; 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 spicy 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 50 Chinese prickly ashes oil 5 capsanthins 2
Chilli extract 0.3 scallion oil essence 0.1 chicken fat essence 0.05
Somatose powder 0.05 potassium sorbate 0.1.
When external packing when being bottled, per 1000 portions of dehydration Asparagus increase by 150 parts of chilli oil, 18 parts of Chinese prickly ash oil, 9 parts in sesame oil.
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 85 ℃, 25 minutes time;
(i) outsourcing: the cooled product contrast of sterilization packing case content is carried out packaging seal.
Embodiment 2, and spicy 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 6.5
Chilli oil 70 Chinese prickly ashes oil 9 capsanthins 5
Chilli extract 1.4 scallion oil essence 0.35 chicken fat essence 0.12
Somatose powder 2.7 potassium sorbates 0.2.
When external packing when being bottled, per 1000 portions of dehydration Asparagus increase by 185 parts of chilli oil, 22 parts of Chinese prickly ash oil, 13 parts in sesame oil.
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 spicy 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 90 Chinese prickly ashes oil 13 capsanthins 8
Chilli extract 2.5 scallion oil essence 0.65 chicken fat essence 0.2
Somatose powder 5 potassium sorbates 0.3
When external packing when being bottled, per 1000 portions of dehydration Asparagus increase by 205 parts of chilli oil, 26 parts of Chinese prickly ash oil, 16 parts in sesame oil.
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 (5)
1. a spicy 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 50-90 Chinese prickly ash oil 5-13 capsanthin 2-8
Chilli extract 0.3-2.5 scallion oil essence 0.1-0.65 chicken fat essence 0.05-0.2
Somatose powder 0.05-5 potassium sorbate 0.1-0.3.
2. a kind of spicy Asparagus according to claim 1 is characterized in that: when external packing when being bottled, per 1000 portions of dehydration Asparagus increase chilli oil 150-205 parts, Chinese prickly ash oil 18-26 part, sesame oil 9-16 part.
3. the production method of a spicy 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.
4. the production method of a kind of spicy Asparagus according to claim 3, it is characterized in that: the temperature that completes is 100 ℃, time 2-5 minute.
5. the production method of a kind of spicy Asparagus according to claim 3, it is characterized in that: sterilization temperature is 80-100 ℃, 20 ± 5 minutes time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2011103777244A CN102423069A (en) | 2011-11-24 | 2011-11-24 | Spicy hot needle mushroom and production method thereof |
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| CN2011103777244A CN102423069A (en) | 2011-11-24 | 2011-11-24 | Spicy hot needle mushroom and production method thereof |
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| CN102423069A true CN102423069A (en) | 2012-04-25 |
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| CN2011103777244A Pending CN102423069A (en) | 2011-11-24 | 2011-11-24 | Spicy hot needle mushroom and production method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871114A (en) * | 2012-10-24 | 2013-01-16 | 四川大自然惠川食品有限公司 | Direct-edible and long-shelf life dish of needle mushroom |
| CN103005395A (en) * | 2012-11-16 | 2013-04-03 | 蚌埠市楠慧川味食品厂 | Red chilli oil needle mushroom with heat-clearing and lung-moistening function |
| CN103027288A (en) * | 2012-12-11 | 2013-04-10 | 四川省南充绿宝菌业科技有限公司 | Pungent and spicy mushroom |
| CN103110091A (en) * | 2013-01-31 | 2013-05-22 | 四川果洲绿宝生物科技有限公司 | Needle mushroom with pickled peppers and preparation method thereof |
| CN103535700A (en) * | 2012-07-11 | 2014-01-29 | 成都金大洲实业发展有限公司 | Red chili oil needle mushrooms with pickled peppers flavor and production method of mushrooms |
| 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 |
| CN105053994A (en) * | 2015-08-28 | 2015-11-18 | 成都圣灵生物科技有限公司 | Ready-to-eat needle mushrooms |
| CN105053995A (en) * | 2015-08-28 | 2015-11-18 | 成都圣灵生物科技有限公司 | Making method of ready-to-eat needle mushrooms |
| CN105919066A (en) * | 2016-06-25 | 2016-09-07 | 聂超 | Flammulina velutipes food and production method thereof |
Citations (2)
| 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 |
| CN102150826A (en) * | 2011-04-19 | 2011-08-17 | 安徽省砀山兴达罐业食品有限公司 | Seasoning flammulina velutipes and preparation method thereof |
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2011
- 2011-11-24 CN CN2011103777244A patent/CN102423069A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101843332A (en) * | 2010-01-26 | 2010-09-29 | 大连盖世食品有限公司 | Spicy golden mushroom |
| CN102150826A (en) * | 2011-04-19 | 2011-08-17 | 安徽省砀山兴达罐业食品有限公司 | Seasoning flammulina velutipes and preparation method thereof |
Non-Patent Citations (3)
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| 吕远平等: "麻辣金针菇休闲食品的工艺研究", 《食品科学》 * |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535700A (en) * | 2012-07-11 | 2014-01-29 | 成都金大洲实业发展有限公司 | Red chili oil needle mushrooms with pickled peppers flavor and production method of mushrooms |
| CN103535700B (en) * | 2012-07-11 | 2015-04-22 | 成都金大洲实业发展有限公司 | Red chili oil needle mushrooms with pickled peppers flavor and production method of mushrooms |
| CN102871114A (en) * | 2012-10-24 | 2013-01-16 | 四川大自然惠川食品有限公司 | Direct-edible and long-shelf life dish of needle mushroom |
| CN103005395A (en) * | 2012-11-16 | 2013-04-03 | 蚌埠市楠慧川味食品厂 | Red chilli oil needle mushroom with heat-clearing and lung-moistening function |
| CN103027288A (en) * | 2012-12-11 | 2013-04-10 | 四川省南充绿宝菌业科技有限公司 | Pungent and spicy mushroom |
| CN103110091A (en) * | 2013-01-31 | 2013-05-22 | 四川果洲绿宝生物科技有限公司 | Needle mushroom with pickled peppers and preparation method thereof |
| 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 |
| CN105053994A (en) * | 2015-08-28 | 2015-11-18 | 成都圣灵生物科技有限公司 | Ready-to-eat needle mushrooms |
| CN105053995A (en) * | 2015-08-28 | 2015-11-18 | 成都圣灵生物科技有限公司 | Making method of ready-to-eat needle mushrooms |
| CN105919066A (en) * | 2016-06-25 | 2016-09-07 | 聂超 | Flammulina velutipes food and production method thereof |
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Application publication date: 20120425 |