CN102488188A - Making method of crisp lentinus edodes biscuit - Google Patents
Making method of crisp lentinus edodes biscuit Download PDFInfo
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- CN102488188A CN102488188A CN2011104094396A CN201110409439A CN102488188A CN 102488188 A CN102488188 A CN 102488188A CN 2011104094396 A CN2011104094396 A CN 2011104094396A CN 201110409439 A CN201110409439 A CN 201110409439A CN 102488188 A CN102488188 A CN 102488188A
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Abstract
The invention provides a making method of crisp lentinus edodes biscuit. The making method mainly comprises the steps of: selecting raw materials, soaking, pre-cooking, cooling, trimming, milling, mixing and preserving, drying, crushing, cooking sugar, stir-frying, shaping, cutting into blocks, thinning, baking and packaging to obtain the crisp lentinus edodes biscuit product. The obtained product is free of preservative or pigment, is a non-fried and non-puffed health food, maintains the original taste of lentinus edodes, has delicious and crisp taste, is not oily for people, can replace fried or puffed food such as cookies and chips and can be taken as leisure foodstuff and tea cakes.
Description
Technical field
The present invention is specifically related to the crisp preparation method of a kind of mushroom, belongs to food processing field.
Background technology
Mushroom is second-biggest-in-the-world edible mushroom, also is one of China's special product, at the title of among the people have " mountain delicacy ".It is delicious flavour not only, and the fragrance people that oozes is nutritious, and have " plant queen " good reputation, and be rich in multiple nutritional components such as Cobastab crowd, iron, potassium, provitamin D, be one of favorite food of fungi of people.China's edible Xianggu-mushroom has history in several thousand, produce the mushroom few hundred thousand tonnes of per year, and mushroom stems accounts for 40% of gross weight.The mushroom handle contains a large amount of dietary fibers and many physiological activators, but mostly not conscientiously development and use.In the process of export processing mushroom, excised mostly, caused great waste.
The present invention is a raw material with the mushroom stems, and it is crisp to produce a kind of tasty and healthy again non-fried, unpuffed mushroom, for the comprehensive utilization of mushroom stems provides a practicable new way.
Summary of the invention
The object of the present invention is to provide the crisp preparation method of a kind of mushroom.Its tasty, healthy, non-fried, non-expansion is a kind of leisure food of health.
For realizing above-mentioned purpose, the present invention adopts following technical scheme:
The concrete steps of the preparation method that a kind of mushroom is crisp are following:
(1) material choice: select that drying, free from insect pests, nothing are gone mouldy, the mushroom stems of free from admixture and free from extraneous odour;
(2) soak: with the dried thin mushroom handle is the NaHCO of 3-4% with mass fraction
3Solution soaking 10-15h cleans up with clear water again;
(3) precook, cool off: the mushroom stems water of step (2) is precooked behind the 25-35 min, pass through with the clear water cooling immediately;
(4) prune: remove the impurity in the mushroom stems, and prune the mud root of mushroom stems, then mushroom stems is cut into small pieces;
(5) roll: the mushroom stems of step (4) is rolled the thickness to 0.5-1.5mm, make its tissue looseness but unlikely pulverizing;
(6) spice is pickled: in the mushroom stems of step (5), add auxiliary material, pickle 3-5h after stirring;
(7) oven dry: the mushroom stems of step (6) is put into baking oven, 60-70 ℃ of baking 1-3h;
(8) fragmentation: the mushroom stems after will drying with historrhexis's machine is smashed;
(9) stir off, frying: with malt syrup, white granulated sugar and glucose, add the dissolving of water Hybrid Heating after, boil the mushroom stems raw material frying that when liquid glucose is bulk and falls, adds step (8), be spilled into sesame after frying evenly, flame-out continue to stir take the dish out of the pot for 4-5 time;
(10) be shaped: material disc with cold water brush one time, is poured into the good raw material of frying in the dish again, rolled solidly fast, behind the grinding forming, be cooled to room temperature;
(11) stripping and slicing, ironed: will cool off good product and cross slicer and be cut into small pieces, and be pressed into thin slice;
(12) baking: thin slice is placed baking oven, 100-105 ℃ of baking 50-120min;
(13) packing: the inner wrapping packing of packing into is weighed in the finished product cooling that baking is good.
The described auxiliary material of step (6) comprises: white granulated sugar, salt, five-spice powder, chilli powder, pepper powder, licorice powder, the smart cream of pork, the smart cream of meat, I+G.
The described sheet thickness of step (11) is 1-2mm.
Remarkable advantage of the present invention is: the present invention has practiced thrift production cost without fried processing, and has solved the processing difficult problem of fried back remaining oil.Product of the present invention does not contain anticorrisive agent, pigment, and fried, the unpuffed healthy food of right and wrong, at the original flavor that keeps mushroom simultaneously, also has perfume (or spice), shortcake, crisp mouthfeel, makes us eating and oiliness, can replace biscuit, potato chips and so on when leisure food, refreshment edible.
The specific embodiment
Embodiment 1
The concrete steps of the preparation method that a kind of mushroom is crisp are following:
(1) material choice: select that drying, free from insect pests, nothing are gone mouldy, the mushroom stems of free from admixture and free from extraneous odour;
(2) soak: be 3.5% NaHCO with the dried thin mushroom handle with mass fraction
3Solution soaking 10-15h cleans up with clear water again;
(3) precook, cool off: the mushroom stems water of step (2) is precooked behind the 25min, pass through with the clear water cooling immediately;
(4) prune: remove the impurity in the mushroom stems, and prune the mud root of mushroom stems, then mushroom stems is cut into small pieces;
(5) roll: the mushroom stems of step (4) is rolled the thickness to 0.5mm, make its tissue looseness but unlikely pulverizing;
(6) spice is pickled: in the mushroom stems of step (5), add auxiliary material, pickle 4h after stirring;
(7) oven dry: the mushroom stems of step (6) is put into baking oven, 60 ℃ of baking 1h;
(8) fragmentation: the mushroom stems after will drying with historrhexis's machine is smashed;
(9) stir off, frying: with malt syrup, white granulated sugar and glucose, add the dissolving of water Hybrid Heating after, boil the mushroom stems raw material frying that when liquid glucose is bulk and falls, adds step (8), be spilled into sesame after frying evenly, flame-out continue to stir take the dish out of the pot for 4-5 time;
(10) be shaped: material disc with cold water brush one time, is poured into the good raw material of frying in the dish again, rolled solidly fast, behind the grinding forming, be cooled to room temperature;
(11) stripping and slicing, ironed: will cool off good product and cross slicer and be cut into small pieces, and be pressed into the thin slice that thickness is 1-2mm;
(12) baking: thin slice is placed baking oven, 100 ℃ of baking 50min;
(13) packing: the inner wrapping packing of packing into is weighed in the finished product cooling that baking is good.
The described auxiliary material of step (6) is one or more among white granulated sugar, salt, five-spice powder, chilli powder, pepper powder, licorice powder, the smart cream of pork, the smart cream of meat, the I+G.
Embodiment 2
The concrete steps of the preparation method that a kind of mushroom is crisp are following:
(1) material choice: select that drying, free from insect pests, nothing are gone mouldy, the mushroom stems of free from admixture and free from extraneous odour;
(2) soak: be 4% NaHCO with the dried thin mushroom handle with mass fraction
3Solution soaking 10-15h cleans up with clear water again;
(3) precook, cool off: the mushroom stems water of step (2) is precooked behind 35 min, pass through with the clear water cooling immediately;
(4) prune: remove the impurity in the mushroom stems, and prune the mud root of mushroom stems, then mushroom stems is cut into small pieces;
(5) roll: the mushroom stems of step (4) is rolled the thickness to 1.5mm, make its tissue looseness but unlikely pulverizing;
(6) spice is pickled: in the mushroom stems of step (5), add auxiliary material, pickle 5h after stirring;
(7) oven dry: the mushroom stems of step (6) is put into baking oven, 70 ℃ of baking 3h;
(8) fragmentation: the mushroom stems after will drying with historrhexis's machine is smashed;
(9) stir off, frying: with malt syrup, white granulated sugar and glucose, add the dissolving of water Hybrid Heating after, boil the mushroom stems raw material frying that when liquid glucose is bulk and falls, adds step (8), be spilled into sesame after frying evenly, flame-out continue to stir take the dish out of the pot for 4-5 time;
(10) be shaped: material disc with cold water brush one time, is poured into the good raw material of frying in the dish again, rolled solidly fast, behind the grinding forming, be cooled to room temperature;
(11) stripping and slicing, ironed: will cool off good product and cross slicer and be cut into small pieces, and be pressed into the thin slice that thickness is 1-2mm;
(12) baking: thin slice is placed baking oven, 105 ℃ of baking 120min;
(13) packing: the inner wrapping packing of packing into is weighed in the finished product cooling that baking is good.
The described auxiliary material of step (6) is one or more among white granulated sugar, salt, five-spice powder, chilli powder, pepper powder, licorice powder, the smart cream of pork, the smart cream of meat, the I+G.
Embodiment 3
The concrete steps of the preparation method that a kind of mushroom is crisp are following:
(1) material choice: select that drying, free from insect pests, nothing are gone mouldy, the mushroom stems of free from admixture and free from extraneous odour;
(2) soak: be 3% NaHCO with the dried thin mushroom handle with mass fraction
3Solution soaking 10-15h cleans up with clear water again;
(3) precook, cool off: the mushroom stems water of step (2) is precooked behind the 30min, pass through with the clear water cooling immediately;
(4) prune: remove the impurity in the mushroom stems, and prune the mud root of mushroom stems, then mushroom stems is cut into small pieces;
(5) roll: the mushroom stems of step (4) is rolled the thickness to 1.0mm, make its tissue looseness but unlikely pulverizing;
(6) spice is pickled: in the mushroom stems of step (5), add auxiliary material, pickle 3h after stirring;
(7) oven dry: the mushroom stems of step (6) is put into baking oven, 65 ℃ of baking 2h;
(8) fragmentation: the mushroom stems after will drying with historrhexis's machine is smashed;
(9) stir off, frying: with malt syrup, white granulated sugar and glucose, add the dissolving of water Hybrid Heating after, boil the mushroom stems raw material frying that when liquid glucose is bulk and falls, adds step (8), be spilled into sesame after frying evenly, flame-out continue to stir take the dish out of the pot for 4-5 time;
(10) be shaped: material disc with cold water brush one time, is poured into the good raw material of frying in the dish again, rolled solidly fast, behind the grinding forming, be cooled to room temperature;
(11) stripping and slicing, ironed: will cool off good product and cross slicer and be cut into small pieces, and be pressed into the thin slice that thickness is 1-2mm;
(12) baking: thin slice is placed baking oven, 102 ℃ of baking 85min;
(13) packing: the inner wrapping packing of packing into is weighed in the finished product cooling that baking is good.
The described auxiliary material of step (6) is one or more among white granulated sugar, salt, five-spice powder, chilli powder, pepper powder, licorice powder, the smart cream of pork, the smart cream of meat, the I+G.
The above is merely preferred embodiment of the present invention, and all equalizations of doing according to claim of the present invention change and modify, and all should belong to covering scope of the present invention.
Claims (3)
1. the crisp preparation method of a mushroom, it is characterized in that: the concrete steps of described preparation method are following:
(1) material choice: select that drying, free from insect pests, nothing are gone mouldy, the mushroom stems of free from admixture and free from extraneous odour;
(2) soak: with the dried thin mushroom handle is the NaHCO of 3-4% with mass fraction
3Solution soaking 10-15h cleans up with clear water again;
(3) precook, cool off: the mushroom stems water of step (2) is precooked behind the 25-35 min, pass through with the clear water cooling immediately;
(4) prune: remove the impurity in the mushroom stems, and prune the mud root of mushroom stems, then mushroom stems is cut into small pieces;
(5) roll: the mushroom stems of step (4) is rolled the thickness to 0.5-1.5mm, make its tissue looseness but unlikely pulverizing;
(6) spice is pickled: in the mushroom stems of step (5), add auxiliary material, pickle 3-5h after stirring;
(7) oven dry: the mushroom stems of step (6) is put into baking oven, 60-70 ℃ of baking 1-3h;
(8) fragmentation: the mushroom stems after will drying with historrhexis's machine is smashed;
(9) stir off, frying: with malt syrup, white granulated sugar and glucose, add the dissolving of water Hybrid Heating after, boil the mushroom stems raw material frying that when liquid glucose is bulk and falls, adds step (8), be spilled into sesame after frying evenly, flame-out continue to stir take the dish out of the pot for 4-5 time;
(10) be shaped: material disc with cold water brush one time, is poured into the good raw material of frying in the dish again, rolled solidly fast, behind the grinding forming, be cooled to room temperature;
(11) stripping and slicing, ironed: will cool off good product and cross slicer and be cut into small pieces, and be pressed into thin slice;
(12) baking: thin slice is placed baking oven, 100-105 ℃ of baking 50-120min;
(13) packing: the inner wrapping packing of packing into is weighed in the finished product cooling that baking is good.
2. the preparation method that mushroom according to claim 1 is crisp is characterized in that: the described auxiliary material of step (6) is one or more among white granulated sugar, salt, five-spice powder, chilli powder, pepper powder, licorice powder, the smart cream of pork, the smart cream of meat, the I+G.
3. the preparation method that mushroom according to claim 1 is crisp, it is characterized in that: the described sheet thickness of step (11) is 1-2mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104094396A CN102488188A (en) | 2011-12-12 | 2011-12-12 | Making method of crisp lentinus edodes biscuit |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104094396A CN102488188A (en) | 2011-12-12 | 2011-12-12 | Making method of crisp lentinus edodes biscuit |
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| CN102488188A true CN102488188A (en) | 2012-06-13 |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300321A (en) * | 2013-06-26 | 2013-09-18 | 山西嘉沁农业有限公司 | Mushroom potato chips and preparation method thereof |
| CN103689045A (en) * | 2013-12-03 | 2014-04-02 | 李宝军 | Shiitake chrysanthemum crisp |
| CN104055072A (en) * | 2014-06-26 | 2014-09-24 | 南京飞马食品有限公司 | Processing method of flavor oyster mushroom stalk floss |
| CN104055066A (en) * | 2014-06-07 | 2014-09-24 | 曹石 | Processing method of fragrant crisp flower mushroom stems |
| CN104366448A (en) * | 2014-11-16 | 2015-02-25 | 宦银琴 | Production method of sweet-scented osmanthus morchella vulgaris crystals |
| CN105029385A (en) * | 2015-08-18 | 2015-11-11 | 洛阳饕真元食品有限公司 | Making method of hand-tearing mushroom |
| CN105053981A (en) * | 2015-07-20 | 2015-11-18 | 合肥梅香园禽蛋制品有限公司 | Tonifying and digestion-promoting morinda officinalis cotton-shaped shii-take stems and preparation method thereof |
| CN105077220A (en) * | 2015-09-14 | 2015-11-25 | 福建绿宝食品集团有限公司 | Mushroom-type intelligence-benefiting snack food and preparation method thereof |
| CN112704224A (en) * | 2020-12-29 | 2021-04-27 | 重庆市汀来绿色食品开发有限公司 | Processing method of shredded vegetarian meat mushroom legs |
-
2011
- 2011-12-12 CN CN2011104094396A patent/CN102488188A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 褚维元: "香菇柄休闲食品的生产工艺", 《山东食品科技》 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300321A (en) * | 2013-06-26 | 2013-09-18 | 山西嘉沁农业有限公司 | Mushroom potato chips and preparation method thereof |
| CN103300321B (en) * | 2013-06-26 | 2015-05-27 | 山西嘉沁农业有限公司 | Mushroom potato chips and preparation method thereof |
| CN103689045A (en) * | 2013-12-03 | 2014-04-02 | 李宝军 | Shiitake chrysanthemum crisp |
| CN104055066A (en) * | 2014-06-07 | 2014-09-24 | 曹石 | Processing method of fragrant crisp flower mushroom stems |
| CN104055072A (en) * | 2014-06-26 | 2014-09-24 | 南京飞马食品有限公司 | Processing method of flavor oyster mushroom stalk floss |
| CN104366448A (en) * | 2014-11-16 | 2015-02-25 | 宦银琴 | Production method of sweet-scented osmanthus morchella vulgaris crystals |
| CN105053981A (en) * | 2015-07-20 | 2015-11-18 | 合肥梅香园禽蛋制品有限公司 | Tonifying and digestion-promoting morinda officinalis cotton-shaped shii-take stems and preparation method thereof |
| CN105029385A (en) * | 2015-08-18 | 2015-11-11 | 洛阳饕真元食品有限公司 | Making method of hand-tearing mushroom |
| CN105077220A (en) * | 2015-09-14 | 2015-11-25 | 福建绿宝食品集团有限公司 | Mushroom-type intelligence-benefiting snack food and preparation method thereof |
| CN112704224A (en) * | 2020-12-29 | 2021-04-27 | 重庆市汀来绿色食品开发有限公司 | Processing method of shredded vegetarian meat mushroom legs |
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Application publication date: 20120613 |