CN102599482A - Needle mushrooms with pickled peppers and production method thereof - Google Patents
Needle mushrooms with pickled peppers and production method thereof Download PDFInfo
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- CN102599482A CN102599482A CN2012100658233A CN201210065823A CN102599482A CN 102599482 A CN102599482 A CN 102599482A CN 2012100658233 A CN2012100658233 A CN 2012100658233A CN 201210065823 A CN201210065823 A CN 201210065823A CN 102599482 A CN102599482 A CN 102599482A
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Abstract
The invention discloses needle mushrooms with pickled peppers, which are characterized by including, by weight, 1000 parts of needle mushrooms, from 13 to 35 parts of salt, from 0.02 to 0.05 part of acesulfame, from 2 to 6 parts of monosodium glutamate without salt, from 0.1 to 0.4 part of disodium nucleotide, from 1 to 8 parts of sesame oil, from 50 to 90 parts of chill oil, from 0.8 to 5 parts of capsanthin, from 0.01 to 0.08 part of ethyl maltol, from 0.05 to 0.5 part of scallion oil essence, from 0.1 to 0.3 part of potassium sorbate and from 50 to 200 parts of chopped pickled peppers in a proportioning manner. As the needle mushrooms with the pickled peppers are prepared by a unique formula and the production method are simple in operation and is safe and sanitary, the needle mushrooms are beneficial to nutritional health of consumers, have a pretty color and unique taste, and are convenient to carry, and furthermore, edible safety is guaranteed.
Description
Technical field
The present invention relates to a kind of food, relate in particular to a kind of bubble green pepper 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 bubble green pepper Asparagus and the production method thereof of safety and sanitation.Its concrete technical scheme is: bubble green pepper Asparagus is formed by following substances in parts by weight proportioning
Dehydration Asparagus 1000 salt 13-35 acesulfame potassium 0.02-0.05
Salt-free monosodium glutamate 2-6 disodium 5 '-ribonucleotide 0.1-0.4 sesame oil 1-8
Chilli oil 50-90 capsanthin 0.8-5 ethyl maltol 0.01-0.08
Scallion oil essence 0.05-0.5 potassium sorbate 0.1-0.3 bubble green pepper end 50-200.
A kind of production method of steeping the green pepper 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 steeping prescription and the production method thereof of green pepper 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 bubble green pepper Asparagus is formed by following substances in parts by weight proportioning:
Dehydration Asparagus 1000 salt 13 acesulfame potassiums 0.02
Salt-free monosodium glutamate 2 disodium 5 '-ribonucleotides 0.1 sesame oil 1
Chilli oil 50 capsanthins 0.8 ethyl maltol 0.01
Scallion oil essence 0.05 potassium sorbate 0.1 bubble green pepper end 50.
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 bubble green pepper Asparagus is formed by following substances in parts by weight proportioning:
Dehydration Asparagus 1000 salt 26 acesulfame potassiums 0.035
Salt-free monosodium glutamate 4 disodium 5 '-ribonucleotides 0.25 sesame oil 4.5
Chilli oil 70 capsanthins 2.9 ethyl maltols 0.05
Scallion oil essence 0.35 potassium sorbate 0.2 bubble green pepper end 130.
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 bubble green pepper Asparagus is formed by following substances in parts by weight proportioning:
Dehydration Asparagus 1000 salt 35 acesulfame potassiums 0.05
Salt-free monosodium glutamate 6 disodium 5 '-ribonucleotides 0.4 sesame oil 8
Chilli oil 90 capsanthins 5 ethyl maltols 0.08
Scallion oil essence 0.5 potassium sorbate 0.3 bubble green pepper end 200.
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 bubble green pepper Asparagus is characterized in that: formed by following substances in parts by weight proportioning
Dehydration Asparagus 1000 salt 13-35 acesulfame potassium 0.02-0.05
Salt-free monosodium glutamate 2-6 disodium 5 '-ribonucleotide 0.1-0.4 sesame oil 1-8
Chilli oil 50-90 capsanthin 0.8-5 ethyl maltol 0.01-0.08
Scallion oil essence 0.05-0.5 potassium sorbate 0.1-0.3 bubble green pepper end 50-200.
2. a production method of steeping the green pepper 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 steeping the green pepper Asparagus according to claim 3 is characterized in that: the temperature that completes is 100 ℃, time 2-5 minute.
4. a kind of production method of steeping the green pepper Asparagus according to claim 3 is characterized in that: sterilization temperature is 80-100 ℃, 20 ± 5 minutes time.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012100658233A CN102599482A (en) | 2012-03-14 | 2012-03-14 | Needle mushrooms with pickled peppers and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012100658233A CN102599482A (en) | 2012-03-14 | 2012-03-14 | Needle mushrooms with pickled peppers and production method thereof |
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| CN2012100658233A Pending CN102599482A (en) | 2012-03-14 | 2012-03-14 | Needle mushrooms with pickled peppers and production method thereof |
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Cited By (3)
| 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 |
| 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 |
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 |
-
2012
- 2012-03-14 CN CN2012100658233A patent/CN102599482A/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 (3)
| 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 |
| 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 |
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Application publication date: 20120725 |