CN103141817A - Enoki-mushroom convenient food and processing method thereof - Google Patents
Enoki-mushroom convenient food and processing method thereof Download PDFInfo
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- CN103141817A CN103141817A CN 201310094348 CN201310094348A CN103141817A CN 103141817 A CN103141817 A CN 103141817A CN 201310094348 CN201310094348 CN 201310094348 CN 201310094348 A CN201310094348 A CN 201310094348A CN 103141817 A CN103141817 A CN 103141817A
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Abstract
The invention provides an enoki-mushroom convenient food and a processing method of the enoki-mushroom convenient food. The processing method of the enoki-mushroom convenient food comprises the following steps of: (1) cleaning: cleaning enoki mushroom, and putting the cleaned enoki mushroom in a solution mixing calcium chloride with the concentration of 0.1-1% with sodium chloride with the concentration of 1.0-2.0% to soak for 30-60 minutes; (2) precooking: precooking the cleaned enoki mushroom in water, adding citric acid of 0.3% and an ascorbic acid solution of 0.07% to the water, and putting the precooked enoki mushroom in clear water to rinse for 3-30 minutes, wherein the temperature of the precooking water is 80-100 DEG C, and the precooking time is 30-60 minutes; and (3) drying: drying the rinsed enoki mushroom to have the water content of 10-20% or 60%, wherein the dried enoki mushroom is processed according to a conventional method by utilizing flavor materials such as edible salt, granulated sugar and soy sauce, spicy materials such as chili, pepper and curry powder, or delicious seasoning such as walleye Pollack, Korea spicy cabbage and sea urchin roe paste.
Description
Technical field
The present invention relates to use the food of mushroom, in more detail, relate to utilize the manufacture method of instant food of the mushroom body of Asparagus.
Background technology
Asparagus formal name used at school hair handle money bacterium claims again the little fiery mushroom of hair handle, structure bacterium, plain mushroom, dried mushroom, plain wild rice, freezes bacterium, golden mushroom, intelligence mushroom etc., and English is: " Enoki Mushroom ", Latin name is
Flammulinavelutiper(Fr.) Sing..Because its stem is elongated, like day lily, therefore claim Asparagus, belong to the white mushroom of Agaricales section genus flammulina, be a kind of bacterium algae lichens.Asparagus has very high medicinal dietary function.
Present Asparagus industrialized cultivation technology maturation, there is numerous Asparagus production plant in China, in the time of especially summer the Asparagus market saturation, the food deep processing market in exploitation Asparagus downstream is an effective way that solves the Asparagus surplus.
Asparagus food on the existing market, take the golden mushroom sauce salted vegetables as main, and taste is single, and take the peppery taste of perfume (or spice) as main, product is not suitable for northern market.
Summary of the invention
Purpose of the present invention is exactly for filling up the blank in north of china in winter Asparagus instant food market, invented a kind of Asparagus instant food that can eat at any time, being adapted at the open air, thering is no electricity, not having the cold conditions of fire edible.
For achieving the above object, the technical scheme taked of the present invention is:
A kind of processing method of instant food of Asparagus comprises step:
1) clean: Asparagus is cleaned to be placed on concentration be that 0.1-1.0% calcium chloride adds in the mixed solution of 1.0-2.0% sodium chloride and soaks 30-60min;
2) precook: the Asparagus that cleans up is precooked, and add 0.3% citric acid to add 0.07% ascorbic acid solution in water, 80-100 ℃ of the water temperature of precooking, the time of precooking is 30-60 min; The rear Asparagus of precooking is put into clear water rinsing 3-30 min;
3) drying: it is 10%-20% or 60% that Asparagus is dried to water content.
In step 1), at first the edible of the fresh Asparagus of removing the waste part such as root partly cleaned.Soak 30-60min after cleaning in the mixed solution that Asparagus is added 1.0-2.0% sodium chloride in concentration as 0.1-1.0% calcium chloride, pull control water out.
Step 2) in, the Asparagus that cleans up is precooked, precooking is to add 0.3% citric acid to add 0.07% ascorbic acid solution in water, 80-100 ℃ of the water temperature of precooking, and the time of precooking is 1-60 minute, the rear Asparagus of precooking was put into the clear water rinsing 3-30 minute.The Asparagus of precooking can also keep the pliability of Asparagus except can sterilization, add citric acid and ascorbic acid can play the effect of protecting look.
Step 3) is dry above-mentioned Asparagus after predrying further, reaches the desired water content of spontaneous heating instant food.If for example needing to make mixes the Asparagus spontaneous heating instant food that meal is used, keep Asparagus water content 60%, admix simultaneously appropriate edible oil; If need the Asparagus spontaneous heating instant food of soup food, keep Asparagus water content 10%.Dry golden mushroom root adopts different drying means according to different food, when keeping Asparagus water content 60%, can adopt bucket to do the method for dehydration and forced air drying; When keeping Asparagus water content 10-20%, adopt cryodesiccated method can well keep original local flavor of Asparagus.
Dried golden mushroom root adds different flavor enhancements and auxiliary material according to different food applications, as making Asparagus spontaneous heating fast food, can add the auxiliary materials such as egg flower, diced beef, rice in the Asparagus spice; Making the spontaneous hot soup food of Asparagus can be to add laver, egg flower etc. dry together at the Asparagus spice.
Dried Asparagus seasoning processing can according to usual way, be used the local flavor material of salt, granulated sugar, soy sauce and so on; Capsicum, pepper, coffee are advised the spicy material of powder and so on, or the delicious condiment of walleye pollack, Korean Cabbage in Chili Sauce, sea urchin roe paste and so on etc.In addition, in the present invention, following coating processing etc. also comprises seasoning processing.
Asparagus after spice adopts vacuum packaging, adopts different sterilization methods according to different food products, and the Asparagus food of water content 60% adopts pasteurize, namely 62 ~ 65 ℃, keeps 30 minutes; The Asparagus of water content 10-20% adopts the method for radiation sterilizing.
After vacuum packaging, a bag Asparagus food and a bag spontaneous heating bag are together packed, the volume that requires external packing is 1L.The spontaneous heating bag is comprised of salt, glacial acetic acid, and its skin is coated with layer of plastic film, meets the large calorimetric of water generates, can heat food and can contaminated food products.
The specific embodiment
Embodiment 1
With the edible part of the fresh Asparagus of waste part such as excision root etc. (water content approximately 89.4%. approximately 2kg), fully clean with running water, pressing the solid-liquid ratio of 1:3, is that 0.5% calcium chloride adds in the mixed solution of 1.0% sodium chloride and soaks 30min with Asparagus in concentration, pulls control water out.0.3% citric acid is added 0.07% ascorbic acid solution and boil, the solid-liquid ratio by receiving 1:2 will solidify Asparagus and boil 3min in the blanching colour protecting liquid.It is cold that the Asparagus that completes is pulled in cold water rinsing immediately out, and rinse 10min in flowing water.Asparagus after rinsing is centrifugal 10min under the rotating speed of 3000r/min, tentatively removes surface attachment moisture.In 60 ℃ of heat-wind circulate drying cabinets, Asparagus is dried to water content 60% left and right.Dried golden mushroom root stirs by 60% Asparagus, 5% diced beef, 5% egg flower, 30% rice according to different taste, then adopts usual way to carry out seasoning, vacuum packaging, pasteurize.Pack together with the heating of food bag again, become self-heating food.Tear external packing top sealing when edible, water is injected in packaging bag, the heating bag is met aquatic products heat, with heating of food.
Embodiment 2
Be that 0.1% calcium chloride adds in the mixed solution of 1.5% sodium chloride and soaks 45min with Asparagus in concentration; To solidify Asparagus and boil 5min in the blanching colour protecting liquid; It is cold that the Asparagus that completes is pulled in cold water rinsing immediately out, and rinse 3min in flowing water.Alternate manner is identical with embodiment 1.
Embodiment 3
Be that 1% calcium chloride adds in the mixed solution of 2.0% sodium chloride and soaks 60min with Asparagus in concentration; To solidify Asparagus and boil 4min in the blanching colour protecting liquid; It is cold that the Asparagus that completes is pulled in cold water rinsing immediately out, and rinse 30min in flowing water.Alternate manner is identical with embodiment 1.
Embodiment 4
With the edible part of the fresh Asparagus of waste part such as excision root etc. (water content approximately 89.4%. approximately 2kg), fully clean with running water, pressing the solid-liquid ratio of 1:3, is that 0.5% calcium chloride adds in the mixed solution of 1.0% sodium chloride and soaks 30min with Asparagus in concentration, pulls control water out.0.3% citric acid is added 0.07% ascorbic acid solution and boil, the solid-liquid ratio by receiving 1:2 will solidify Asparagus and boil 3 ~ 5min in the blanching colour protecting liquid.It is cold that the Asparagus that completes is pulled in cold water rinsing immediately out, and rinse 10min in flowing water.Asparagus after rinsing is centrifugal 10min under the rotating speed of 3000r/min, tentatively removes surface attachment moisture.Admix 10% laver, 5% egg flower.Carry out pressing mold after stirring, carry out freeze drying be pressed into the cuboid of high 2 centimetres, wide 4 centimetres, long 2 centimetres with machinery after, dried Asparagus is equipped with the condiments vacuum packaging, and the condiments bag adopts usual way to carry out seasoning.When keeping Asparagus water content 10-20%, adopt cryodesiccated method can well keep original local flavor of Asparagus.
Pack together with the heating of food bag again, become self-heating food.Tear external packing top sealing when edible, water is injected in packaging bag, the heating bag is met aquatic products heat, with heating of food.
Claims (10)
1. the processing method of the instant food of an Asparagus comprises step:
1) clean: Asparagus is cleaned to be placed on concentration be that 0.1-1% calcium chloride adds in the mixed solution of 1.0-2.0% sodium chloride and soaks 30-60min;
2) precook: the Asparagus that cleans up is precooked, and add 0.3% citric acid to add 0.07% ascorbic acid solution in water, 80-100 ℃ of the water temperature of precooking, the time of precooking is 30-60 min; The rear Asparagus of precooking is put into clear water rinsing 3-30 min;
3) drying: it is 10%-20% or 60% that Asparagus is dried to water content.
2. processing method as claimed in claim 1, is characterized in that: add different flavor enhancements or/and auxiliary material in described Asparagus drying.
3. processing method as claimed in claim 2 is characterized in that: adding different flavor enhancements in described Asparagus drying is the delicious condiment that the local flavor material of salt, granulated sugar, soy sauce or capsicum, pepper, coffee are advised the spicy material of powder or walleye pollack, Korean Cabbage in Chili Sauce, sea urchin roe paste.
4. processing method as claimed in claim 2 or claim 3 is characterized in that: it is 60% to add egg flower, diced beef, rice auxiliary material in described Asparagus spice that described Asparagus is dried to water content.
5. processing method as claimed in claim 2 or claim 3, it is characterized in that: it is that 10%-20% adds laver, egg flower auxiliary material at the Asparagus spice that described Asparagus is dried to water content.
6. processing method as claimed in claim 4 is characterized in that: described Asparagus food adopts vacuum packaging, adopts pasteurize, and 62 ~ 65 ℃ of sterilizations kept 30 minutes.
7. processing method as claimed in claim 5, is characterized in that: described Asparagus food employing vacuum packaging, the method for employing radiation sterilizing.
8. as processing method as described in claim 6 or 7, it is characterized in that: described Asparagus food and a bag spontaneous heating bag are together packed.
9. as processing method as claimed in claim 8, it is characterized in that: described spontaneous heating bag is comprised of salt, glacial acetic acid, and its skin is coated with layer of plastic film.
10. the as above any Asparagus instant food produced of the described processing method of claim.
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| CN 201310094348 CN103141817A (en) | 2013-03-23 | 2013-03-23 | Enoki-mushroom convenient food and processing method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340394A (en) * | 2013-06-26 | 2013-10-09 | 山西嘉沁农业有限公司 | Cumin needle mushroom and preparation method thereof |
| CN104000144A (en) * | 2014-05-09 | 2014-08-27 | 河南省农业科学院 | Processing method for oil-free tasty pickled Chinese toon tender leaves |
| CN104431849A (en) * | 2014-12-10 | 2015-03-25 | 夏华 | Method for processing hot and sour pakchoi |
| CN104473142A (en) * | 2014-11-15 | 2015-04-01 | 王林林 | Making method of spiced dried needle mushroom |
| CN105166793A (en) * | 2015-08-10 | 2015-12-23 | 贵州金农辐照科技有限责任公司 | Salt pickled vegetable sterilization processing method |
| CN106174454A (en) * | 2016-07-11 | 2016-12-07 | 南京农业大学 | A kind of fragrant peppery Volvariella volvacea (Bull.Ex Franch.) Singer． processing technique |
-
2013
- 2013-03-23 CN CN 201310094348 patent/CN103141817A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340394A (en) * | 2013-06-26 | 2013-10-09 | 山西嘉沁农业有限公司 | Cumin needle mushroom and preparation method thereof |
| CN104000144A (en) * | 2014-05-09 | 2014-08-27 | 河南省农业科学院 | Processing method for oil-free tasty pickled Chinese toon tender leaves |
| CN104473142A (en) * | 2014-11-15 | 2015-04-01 | 王林林 | Making method of spiced dried needle mushroom |
| CN104431849A (en) * | 2014-12-10 | 2015-03-25 | 夏华 | Method for processing hot and sour pakchoi |
| CN105166793A (en) * | 2015-08-10 | 2015-12-23 | 贵州金农辐照科技有限责任公司 | Salt pickled vegetable sterilization processing method |
| CN106174454A (en) * | 2016-07-11 | 2016-12-07 | 南京农业大学 | A kind of fragrant peppery Volvariella volvacea (Bull.Ex Franch.) Singer． processing technique |
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Application publication date: 20130612 |