CN102771759A - Ready-to-eat food processing method for fresh edible mushroom - Google Patents

Abstract

The invention discloses a ready-to-eat food processing method for a fresh edible mushroom. The ready-to-eat food processing method is characterized by comprising the steps of: dewatering the fresh edible mushroom; adding 1-5% of salt and 0.05-0.1% of calcium chloride; hardening in a cold water solution; soaking for 2-4h; and draining, dehydrating and drying in the sun or by an air heater, wherein content of Ng is guaranteed to be more than 40%. The fresh edible mushroom becomes soft and flexible, so that a good foundation is laid for further deep processing of the edible mushroom; the fresh edible mushroom is mixed with pepper and ginger to prepare a delicious combined mushroom, and the delicious combined mushroom can be eaten with seasonings such as a fresh mushroom soy sauce and a fresh mushroom spicy sauce and the like; or the fresh edible mushroom is stewed in soy sauce, cooked, salted, sauced and sugared to prepare a ready-to-eat food with rich nutrition and good taste for leisure travel as a snack.

Description

The ready-to-eat food processing method of fresh food bacterium

The invention belongs to agro-processing technology, specifically is the ready-to-eat food processing method of a kind of fresh food bacterium.

Edible mushroom is as the 3rd group food after vegetalitas, animal food, and its delicious flavour, nutritious is " natural green food " that improves the health that have of generally acknowledging; Be with produce ' fragrant flower is given birth to ', ' dried beef ', ' dried bean curd ' employed raw material is the same; Containing profuse protein, amino acid, vitamin, therefore, also is the fabulous raw material of producing go with rice or bread dish and leisure snacks ready-to-eat food; But because tender and crisp being prone to of bright mushroom product rots; Poor processability, reason such as fresh keeping time is short affects the industry development of edible mushroom.Through concentrating on studies of more than ten years; Repetition test; We have solved these difficult problems finally; Developed the convenient new dish of going with rice or bread of as ' Fuling hot pickled mustard tube ', ' fermented bean curd ' type, developed than ' dried beef ', ' dried bean curd ' the instant new product of leisure snacks of local flavor more, they all belong to high protein, low fat nutraceutical.

This developing food products mainly is divided into two big series, and the one, the edible mushroom instant new dish of going with rice or bread comprises assorted mushroom, senior bright mushroom sauce, the fragrant thick chilli sauce of bright mushroom, bright mushroom capsicum is dipped in water; The 2nd, fragrant bacterium snacks series comprises amusement and travel snacks instant products such as spices, halogen is fragrant, spicy, perfume is peppery.Now people's diet grade, is bound to receive heat and holds in both hands if these series of products can be put on market from trophotropim gradually simply having adequate food and clothing, health type, leisure type, the flavor type in past with give sympathetic consideration to type and change, and market potential is huge.Produce these series of products following characteristics are arranged: one.Sufficient raw receives seasonal effect little, and employed edible fungus variety is not restricted to one pattern, no matter flat mushroom, straw mushroom, Ji mushroom bacterium, elegant precious mushroom, phoenix-tail mushroom, mushroom and mushroom or the like all are its best raw materials, therefore, its raw material can not lack throughout the year; Two.Production cost is low, and some product is a raw material each other in these products, not only complements each other and can also bring out the best in each other, so can guarantee well that product quality can reduce production costs again; Three.The simple small investment of equipment, the visual self-ability of producer both can adopt manually-operated fully, also can adopt some plant equipment operations, and product also can only select a series to produce, progressively development, in a word, investment is little, and good economic benefits is arranged, and investment risk is little.The main object that is fit to: 1. the Edible Fungi industry development of China is very fast in recent years; Production technology is being popularized rapidly, and a lot of peasant households can both plant, therefore; This is one and adds the fabulous project that formula is touched in peasant household development with company; Same other can be like hot pepper, ginger, oil plant etc. by peasant household oneself plantation, large plantation family especially, the first-selected project of lifting added value of product; 2. also be that flavoring industry wants to increase product variety and the preferably selection that promotes product specification, just can not carry out because how much equipment they need not increase; 3. be both to have wanted to practice thrift investment for those, the people that thinks again newly to start an undertaking fabulous option.This development is gone with the tide of historical development; Meet very much the support encourage growth direction when former government again, the edible mushroom annual production of China surpasses more than 1,000 ten thousand tons, accounts for world wide production more than 70%; And it is annual also at speed increase with 10-20%; In " the farming industry 11th Five-year Development Program " of country, clearly proposed to give priority to edible fungus instant food and health food, increased the added value of edible fungus, fundamentally promoted the edible mushroom industry development level of China.The present invention is a good technique to solve Qiaqia restricting the development of deep processing of fresh mushroom bottle Cervical problems, the present invention greatly promising technology.To play positive impetus to the development of the edible mushroom industry of China.

The purpose of the present invention is to provide the public with a fresh, edible instant food processing methods, enabling organizations to easily rotten crisp fresh mushroom fruiting bodies pretreated processed into a wet but not bad, but not brittle dry, rub grasping continuous flexible pull mushroom deep processing of raw materials.The listless dried mushroom raw material that can process arbitrarily that utilizes this method to obtain.Then mix dry fructus capsici, tender ginger or use halogen spices halogen and boil, process bright fragrant good to eat instant assorted mushroom go with rice or bread new dish and the fragrant thick chilli sauce of bright mushroom, bright mushroom sauce, and the lucky good fragrant bacterium snacks series of the unique flavor instant product of going on tour.

The present invention adopts following proposal to realize above-mentioned purpose.

Technical scheme of the present invention is: the fresh food bacterium that will pluck the same day, remove most body refuse, and be torn into stick; After employing steam or boiling water completed and cools off, cure process in the salt of input 1-5% and the calcium chloride cold water solution of 0.05-0.1% was soaked 2---4 hour; Wash again twice; Drain dehydration then, it is listless to utilize the sun or air-heater to shine, and guarantees Ng＞40%.Their organization into a crisp mushroom fruiting body wet but not bad, but not brittle dry, rub constantly pulling flexibility, good processing properties, which could be processed Mushroom raw materials.Then lay a solid foundation for the ready-to-eat food of further processing and eating bacterium.

In the such scheme, be the processing that completes with said fresh food bacterium than Cui: use steam to carry out, earlier boiled water; Put into behind the mushroom to begin emitting vapour to play calculating, mushroom boiling 8-10 minute, flat mushroom 6-8 minute; Mushroom 1-2 minute, straw mushroom 2-3 minute, used mobile cold water soak 2-4 hour that contains 1.0-5.0% salt and 0.05-0.1% calcium chloride the cooling back; The ratio of mushroom and water was equipped with by 1: 3, soaked the back and used edible cold water flush twice, drained then with drier dehydration 3-5 minute.

The solution, the mushroom drying listless processing is preferred to use a microwave oven or dryer dehydrated vegetables sun, to the sun during the day, evening dew placed outdoors, the use of hot air drying drying JunZi After the wet ground to sprinkle on the tile back into the next one run two days before processing procedures, the degree of dehydration in dry machining listless Assorted JunZi listless rate of 40-50% dry as well.

In the such scheme, the digestion liquid of said processing " assorted mushroom " and the configuration of soak better are that digestion liquid weight is added doubly by 1.25 of fresh mushroom gross weight and added, and wherein comprise the primary water 80% of one-level soy sauce 20%, boiling mushroom, add 6.0% salt; Soak then is on the basis of preceding road digestion liquid gross weight, to increase 20% one-level soy sauce, lets the salt content of product reach about 8.0%, and monosodium glutamate is by 10.0% interpolation that contains the salt total quantity, and the salinity that contains of final products is＞8.0%＜11.0%..

In the such scheme, " the bright mushroom sauce " of said processing is preferably the soak that utilizes the assorted mushroom of continuous dipping 2-3 time and carries out soy sauce processing, and its method is to utilize to filter resulting soak for the first time.As the soak of second batch of assorted mushroom, but must add salt and the monosodium glutamate that quantity is suitable with it, let the content of itself and former soak be complementary.Processing for the third time is with secondary identical.Then, only need in the solution of doing to soak for three times, add a certain amount of salt, or add certain burnt sugar coloring according to circumstances again and stir by one-level soy sauce salt content standard.The clarification filtration of sterilizing again just becomes senior bright mushroom sauce or adopts the method production of the soy sauce immersion sauce unstrained spirits of soy sauce factory.

In the such scheme, the processing of said " the fragrant thick chilli sauce of bright mushroom " is preferably and at first wants the select suitable feedstock; Select the thicker little chilli of meat for use, add man-hour, used earlier cold water soak 1-2 days that contain salt 3.0% and dietary alkali 2.0%; Carry out rehydration and handle, lighter when having soaked cylinder at " assorted mushroom " owing to hot pepper, pull through rotation and can float over above the cylinder; At first pull out and carry out coarse crushing, and then add a certain amount of ginger, mushroom and be deposited in the Chinese prickly ash that soaks cylinder bottom portion, hot pepper seed etc., also can add the green onion Chinese prickly ash that stays when making green onion green pepper oil; Use stone roller or the stone mortar suede of carefully pounding of pounding, will use the mortar and the rod of metal scarcely, add sesame and sesame oil; Just can become the fragrant thick chilli sauce of highly palatable bright mushroom, or according to circumstances suitably adjust component ratio, just can process bright mushroom hot pepper and dip in water.

In the such scheme, the halogen material that said " lucky good fragrant bacterium " halogen boils in the processing is a very important ring, and the quality that bittern is made not only is directly connected to the taste of product.More influence the quality of product, therefore.A better approach is to make the traditional brine with some changes here do not use animal blood boil brine soup, use a larger concentration of bacteria sub-cooking liquid, plus 1-3% of the olive oil to make soup, liquid per 10.0 kg JunZi plus 500 g spices stewed, other production methods according to traditional methods.

The program, said, "Assorted JunZi" soaking pool construction and pool from the product being immersed methods, preferably cylindrical internal use soaking pool construction, stickers acid salt tiles, turn on the water from the bottom, from the bottom set at 20cm bamboo or wooden Zhi beans sieves bulkhead.In the first product out of the cylinder when the pond filled with soaking, drain pans and then use the bamboo Zhi Lan moving force in order to allow a greater proportion of lighter buoyancy peppers floating in the top layer, so that a larger proportion of pepper seeds and dipping bread swelling of the pepper and mushroom and ginger into small pieces sink bottom, so that we can remove Reinwardtia first step, the second step of the JunZi the rest remain in the bulkhead is basically ginger, and finally left in the The bottom is a valuable raw material processing fragrant sauce.

The processing method of the present invention over existing methods has the following advantages: 1. Obtained by pretreatment of fresh listless JunZi good flexibility, rub constantly pulling is not bad for a wide range of deep processing of edible laid a solid foundation; 2 After this method after pretreatment of fresh JunZi greatly reduced the volume of deep processing can greatly reduce the cost of raw materials; 3 This approach will not only get listless JunZi volume reduction during transport can be arbitrarily squeezed.Can practice thrift cost of transportation greatly, increase economic efficiency; 4. the raw material that obtains of this method can a lot of ready-to-eat foods of arbitrary processing, can fundamentally promote the development level of edible mushroom industry on the one hand, and simultaneously, the ready-to-eat food of also enjoying the edible mushroom cuisines for people has been opened up new world.

Be embodiments of the invention below, the present invention is not limited only to following embodiment.

Embodiment one

One. raw material: flat mushroom, mushroom, phoenix-tail mushroom, dry fructus capsici, tender ginger, Chinese prickly ash, garlic, sesame oil, liquor, salt.

Two. the edible mushroom preliminary treatment

1. utilize new fresh flat mushroom, mushroom, the phoenix-tail mushroom plucked the same day. remove the silt slag respectively, be torn into the stick of 2-3 centimetre;

2. complete, use food steamer to carry out boiling, earlier boiled water, boiling respectively then, flat mushroom steaming 8 minutes, mushroom 2 minutes, phoenix-tail mushroom 8 minutes;

3. cure process was soaked 3 hours pouring in the mobile cold water that contains salt 2.0%, calcium chloride 0.05% after the mushroom cooling that completes, and the ratio of bacterium and water was equipped with by 1: 3;

4. flushing is soaked and is floated, and drains the mushroom of sclerosis immersion treatment, washes twice, soaked 10 minutes at every turn, then behind the draining with drier spin-dry 5 minutes;

5. shine listless stripping and slicing, the use micro-wave oven toasted 4 minutes in batches earlier, was put under the sun to ted again, and when listless dried rate reaches 50%, regained indoor time and moistened 10 hours, with manpower listless dried mushroom was cut into the little bacterium sheet about the 2-3 centimetre again.

Three. the preliminary treatment of ginger, hot pepper: with commercial little dry fructus capsici, use the cold water soak 24 hours contain 3.0% salt and 2.0% sodium bicarbonate in advance, draining is for use; Commercial tender ginger wash clean, the dice small pieces;

Four. digestion

1. digestion liquid is equipped with 1.25 times of outfit digestion liquid press the fresh feed gross weight, and the clarified solution 80.0% of one-level soy sauce 20.0%, boiling mushroom wherein adds 6.0% salt;

2. method for cooking after the mushroom big fire is boiled down earlier, is used little fire instead and is simmered 40 minutes, mushroom is got to drain then.Re-use drier and dry 5 minutes, but the water that drying dehydration ejects must be collected and turns back in the original digestion liquid.When picking up the mushroom dehydration, the Mare Humorum green pepper after the rehydration is put into the digestion pot, pour ginger after 30 minutes again into little fiery digestion and boiled altogether 10 minutes.And then press 20.0% of digestion liquid gross weight and add the one-level soy sauce, put into mushroom one after digestion dries simultaneously and reinstate little fire and continue to boil the insulation 30 minutes of when soon opening, ceasing fire immediately;

Five. soak the raw material of digestion good heat insulation shift-in fermentation vat in the lump, add monosodium glutamate then, leave standstill and put into the garlic of cracking rice (garlic is smashed to pieces placed 30 minutes earlier), liquor, sesame oil in 12 hours, stir even back and soaked 3-5 days, stir every day twice therebetween;

Six. product processing

1 " assorted mushroom " will soak 5 days product, use bamboo to slight the leakage wooden dipper earlier and pull the hot pepper that floats over the upper strata out, continue to pick up mushroom and ginger then, and through draining, metering, vacuum bagging just become " assorted mushroom " product;

2. " the fragrant thick chilli sauce of bright mushroom "; Earlier be cut into hot pepper by knife thick piece,, add the amount mushroom ginger of a fixed number again the raw material that collect the fermentation vat bottom; And the green onion Chinese prickly ash that stays during processing green onion green pepper oil; Put the thin spring suede of pounding in the cairn then together into, add a certain amount of ripe sesame, vegetable oil and salt at last again, just become bright fragrant good to eat " the fragrant thick chilli sauce of bright mushroom " product.

3. " bright mushroom sauce "; Utilize the 3rd time soak; Add 9% salt (make the content of its salt content and one-level soy sauce suitable basically); Add 1.5% edible caramel colorant (also can not adding) again, fully stir and leave standstill clarification 7 days, the filling bottle packing just obtains senior " bright mushroom sauce " product then.

Seven. Production process related parameters, the ratio of raw mushroom, shiitake and Pleurotus three together accounted for 70%, 25% and tender ginger, dried hot pepper, 5%; "fragrant mushroom sauce", the ginger and JunZi each in duplicate, hot pepper and other representing six; to facilitate the operation of this provision JunZi listless dry extent simply defined as: listless drying rate Ng = S1-S2/S1%, S1 is the weight of fresh JunZi, S2 is listless after drying listless bacteria weight (the same below).

Embodiment two

(1).Raw material: flat mushroom, phoenix-tail mushroom, pocket mushroom, halogen material, salt, vegetable oil.

(2).The harvesting cleaning of edible mushroom preliminary treatment 1. fresh food bacterium, 2 complete, and 3. cure process is 4. washed to soak and is floated, and 5. shines listless stripping and slicing, and the operation of above 1-5 is all with embodiment one, and only wherein 5 listless dried rate becomes 75%.

(3).Halogen boils 1.Halogen spices is equipped with: kaempferia galamga 30 grams; Anistree 20 grams; Cloves 10 grams; White bandit's 50 grams; Fennel 20 grams; Spiceleaf 100 grams; The root of Dahurain angelica 50 grams; Tsaoko 50 grams; Vanilla 60 grams; Orange peel 30 grams; Cassia bark 80 grams; Bamboo or wicker fence is dialled 50 grams; Murraya paniculataJack 30 grams; Lemon-grass 40 grams; Lysimachia sikokiana 50 grams; Radix Glycyrrhizae 40 grams; Chilli 50 grams; Flavoring: salt 300 grams; Old ginger 500 grams; Shallot 500 grams; Cooking wine 100 grams; Rock sugar 250 grams; Monosodium glutamate 30 grams; Boiling mushroom clarified solution 12500 grams; Olive oil 250 grams are (after using 7-10 time; Add 250 grams again).

2. bittern is made: except that the former soup of infusion bittern is used instead the boiling mushroom water without the animal flesh bone, other bittern is made and store method, is undertaken by traditional handicraft.

3 Luzhu Methods: Mushroom pretreatment, listless and 75% dry after 10 hours stored JunZi slices, put fire to boil the brine and then simmer over low heat and cook for 30 minutes, while the weight by JunZi supplemented with 2.0% salt, then drain the water placed in Zhumie gallery, outdoor dew at night, the next day to repeat a small fire Luzhu 30 minutes.At last, get airing moisture and carry out seasoning.

(4) add the seasoning matter seasoning,

1. river pungent flavouring material formula: chilli oil 1000 grams (containing kibble hot pepper 200 grams), mashed garlic 300 grams, ripe sesame 200 grams, sesame paste 300 grams, white sugar 500 grams, monosodium glutamate 120 grams, pepper powder 40 grams, green onion green pepper oil 400 grams, yellow rice wine 200 grams, aromatic vinegar 350 grams, sesame oil 200 grams, salt 300 grams.

2 flavouring methods, with the second time halogen boil the mushroom behind the airing, move outdoor night dew a whole night again, then with joining seasoning matter pour in the basin and mix thoroughly.Then bake 2 minutes into the baking chamber, measured after cooling, vacuum bagging, it will become very fresh spicy Sichuan Mei "Ji Jia Hong bacteria" snack products.

Embodiment three

One. raw material: flat mushroom, phoenix-tail mushroom, hot pepper face, Chinese prickly ash, five-spice powder, salt.

Two. the edible mushroom preliminary treatment, 1. fresh bacterium is plucked cleaning, and 2 complete, and 3. cure process is 4. washed to soak and is floated, and 5. shines listless stripping and slicing, and the operation of above 1-5 is all with embodiment two.

Three. pickle: 1;, the spices of pickling flavoring is equipped with, and (potpourri is anistree 45% for Chinese prickly ash 0.03%, hot pepper 1.1%, potpourri 0.12%; The root of Dahurain angelica 3.0%; Kaempferia galamga 15.0%, Piao Gui 8.0%, dried ginger 15%, Radix Glycyrrhizae 5%, white pepper 5% add garlic powder 4%), salt 7.5%;

2. pickling processing; At first Ng is led and reach 75% listless dried mushroom and be placed on outdoor; Night dew a whole night, be placed on firmly rubbing in the big basin, put the food steamer boiling then into 20 minutes in second day; Night dew added flavorings such as salt hot pepper, Chinese prickly ash and fully whisked firmly rubbing after a whole night on the 3rd day again evening;

3. dress altar wants layering to compress during mushroom dress altar, discharges the air in the altar as far as possible, seals the altar mouth then, deposits 10-12 month, with regard to the edible fungi instant that becomes the fragrant plain nose of the aquatic foods bacterium product that salts down.

Claims (4)

1 fresh mushroom picking the day, to the best sludge, torn bars, fixing cooled by steam or boiling water, the inputs 1-5% salt and 0.05 to 0.1% aqueous solution of calcium chloride cold hardening, soak for 2-4 hours, and then washed twice, then drain dehydration, using the sun or hot air drying listless, reaching Ng> 40%, making it crisp mushroom fruiting body tissue becomes moist but not bad, but not brittle dry , rub constantly pulling flexibility, good processing properties, which could be listless bacteria deep processing of raw materials for food processing fresh mushroom ready to lay a solid foundation.

(2) as claimed in claim 1, wherein the instant food fresh mushroom processing method, the crank wash drain hardening treatment after dehydration JunZi listless or hot air for drying, the use rate of 50-70% dry listless listless JunZi by cooling one night, and then cut into 2-3cm small bars, bacteria use boiled water, soy sauce and salt, dip a small fire to cook 40-50 minutes, then drain dehydration five minutes, and then rehydrated dried hot pepper and sliced ginger into the digester liquid simmer for 30 minutes, according to the weight of the digester liquid add 20-30% soy sauce, add pepper, and pour drying JunZi of water, a small fire slowly cook until boiling omens appear 80-90 degrees, for 30 minutes After cooling, the completely cooled before adding MSG, then soak for 24 hours, then add garlic, broken rice, pour sesame oil or olive oil and mix well to soak liquor Jiao 3-5 days, stirring twice daily during soaking after the end of drain, measuring, packaging, has become instant delicious and tasty assorted JunZi products.

3. the ready-to-eat food processing method of fresh food bacterium according to claim 1 and 2; The listless dried mushroom that utilizes listless dried rate to reach 70--85% cools off the placement diel; Crumple and be cut into the small fragment of 2-3cm then repeatedly, use the little fiery halogen of bittern to boil 30-40 minute, drain cooling again and be placed on outdoor night dew a whole night; Put food steamer boiling 10-20 minute in second day again into; Cooling is dried moisture baking and is mixed different seasoning matter after 2 minutes then, and metering packing just becomes the lucky good fragrant fungus strain row leisure snacks instant product of different taste.

4. according to the ready-to-eat food processing methods of claim 1 or 3 described fresh food bacterium; The listless dried mushroom night dew that can also listless dried rate be reached 70-85% sprinkles salt, Chinese prickly ash, hot pepper and cooking wine, firmly rubbing repeatedly after evening; Then with in its pack into pottery jar or food plastic bag; Tight sealing altar mouth or sack in compacting, leave in then can not drench with rain and the dry place of clean ventilation, and placing just became edible fungi instant salted vegetables with fragrance striking the nose in 10-12 month.