CN103284132A - Method for making slippery mushroom instant food - Google Patents
Method for making slippery mushroom instant food Download PDFInfo
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- CN103284132A CN103284132A CN2013102001964A CN201310200196A CN103284132A CN 103284132 A CN103284132 A CN 103284132A CN 2013102001964 A CN2013102001964 A CN 2013102001964A CN 201310200196 A CN201310200196 A CN 201310200196A CN 103284132 A CN103284132 A CN 103284132A
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- pholiota nameko
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Abstract
The invention provides a method for making slippery mushroom instant food. The method is characterized by comprising the steps of selecting raw materials, performing a color protection process, adding seasonings, performing an oil application process, packaging, sealing and sterilizing. According to the method disclosed by the invention, fresh slippery mushroom is firstly taken as raw material for processing the instant food, the food has the advantages of rich nutrition, delicious taste and convenience in carrying and eating, is suitable for general population and can increase the species of the instant foods, the industrial production of the slippery mushroom instant food can produce considerable economic benefits, and the slippery mushroom instant food has broad market prospects.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of production method of pholiota nameko ready-to-eat food.
Background technology
HUAZIGU (Pholiota nameko) has another name called light cap Huang umbrella, sliding mushroom, light cap squama umbrella, Pholiota nameko (t.Ito) S. Ito et Imai etc., belongs to Basidiomycetes Agaricales cortina Cordycepps Pholiota, owing to there is one deck mucus on its cap, stem surface, sticks when edible and slides good to eat and the HUAZIGU of gaining the name.HUAZIGU is one of five large tame high-quality edible mushrooms in the world, and China has become the country of HUAZIGU output maximum in the world, and the main producing region concentrates on ground such as northern Hebei, Liaoning, Heilungkiang.HUAZIGU not only contains nutriments such as rich in protein, amino acid and polysaccharide, and contains calcium, phosphorus, iron, sodium and Cobastab
1, B
12Deng.The polysaccharide material that HUAZIGU can improve body's immunity, promotes intelligence, improves eyesight, improve in endurance, the especially HUAZIGU is inhibited to tumour, has stronger reducing power and stronger radicals scavenging effect.Therefore, HUAZIGU is the very wide edible mushroom of a kind of DEVELOPMENT PROSPECT.
But because a large amount of mucus is contained on the pholiota nameko surface, be unfavorable for storage, transportation and food processing, and influence the sense organ of food that particularly fresh pholiota nameko is easy to brown stain.Cultivation at low temperature kind during pholiota nameko belongs to, concentrate in the place of production, and seasonality is stronger.In producing the mushroom peak period, limited because of aquatic foods product sales volume, can process plants ability is also limited, thus in most cases all be kind of the own salt marsh in mushroom family, processing factory's purchase salt marsh pholiota nameko, the original nutrition of pholiota nameko and delicate fragrance taste major part are destroyed.In addition, the converted products of HUAZIGU is comparatively single, and wherein the overwhelming majority is processed as can, does not see instant pholiota nameko food on the market.
Summary of the invention
The present invention aims to provide the method that a kind of making has the pholiota nameko ready-to-eat food of nutrition health-care functions and flavour.
The method of making pholiota nameko ready-to-eat food of the present invention is characterized in that, comprises the steps:
(1) select raw material: selecting fresh, the complete unabroken HUAZIGU of stem cap is raw material;
(2) protect look: adopt 1.5% citric acid solution and pholiota nameko mixing, pholiota nameko is added to boils 2-3min in the boiling water then, pull out rapidly and cool off under the cold water that flows, the citric acid in the citric acid solution and the amount ratio of pholiota nameko are 1:30-40;
(3) flavouring material: the fresh pholiota nameko of 50-60 mass parts adds white sesameseed, the salt of 1-1.2 mass parts, the cumin of 0.5-0.6 mass parts, the white sugar of 2-2.5 mass parts and the garlic face powder of 1-1.2 mass parts of 3-4 mass parts;
(4) oil application: the peanut oil of measuring the 27-37 mass parts is boiled in pot, take by weighing the salt of 5.0-6.0 mass parts, 1.5-2.0 the ginger of mass parts, 1.2-1.6 the anise seed of mass parts, 0.5-0.6 the cloves of mass parts, 1.8-2.2 the garlic face powder of mass parts, 2.0-2.5 the cumin of mass parts, 1.5-2.0 the white sesameseed of mass parts, 1.5-2.0 the Chinese prickly ash of mass parts, 0.8-1.0 the chilli of mass parts, 0.6-0.8 the white granulated sugar of the monosodium glutamate of mass parts and 6.0-8.0 mass parts, disposable pouring in the boiled oil fried 3-4s, use filtered through gauze rapidly, deep fat after the filtration sprinkles on the pholiota nameko in step (3), with oil, pholiota nameko and condiment mix;
(5) packaging seal: pack in the packaging bag of PET/CDPE composite plastic film, seal with vacuum packing machine, its vacuum is more than 0.08MPa;
(6) sterilization: at 100 ℃ of following sterilization 20-30min, cooling then.
Adopt color preservation technology and oil application technology, can keep golden yellow color and mouthfeel and the complete form of fresh pholiota nameko, and the condiment that can reach adding makes fully tasty purpose of pholiota nameko, thereby can obtain having the pholiota nameko ready-to-eat food of flavour.
In the step (2), the amount ratio of citric acid and pholiota nameko is preferably 1:35 in the citric acid solution, and the boiling time of pholiota nameko is preferably 2min.
In the step (3), be preferably as follows prescription: the fresh pholiota nameko of 50 mass parts adds the white sesameseed of 3 mass parts, the salt of 1 mass parts, the cumin of 0.5 mass parts, the white sugar of 2 mass parts and the garlic face powder of 1 mass parts.
In the step (4), be preferably as follows prescription: use the peanut oil of 27 mass parts, the salt of 5 mass parts, the ginger of 1.5 mass parts, the anise seed of 1.2 mass parts, the cloves of 0.5 mass parts, the garlic face powder of 1.8 mass parts, the cumin of 2 mass parts, the white sesameseed of 1.5 mass parts, the Chinese prickly ash of 1.5 mass parts, the chilli of 0.8 mass parts, the monosodium glutamate of 0.6 mass parts and the white granulated sugar of 6 mass parts.The pholiota nameko of producing according to this prescription is flavor of hot, also can produce other local flavor by regulating prescription.In addition, the frying time in oil is preferably 3s.
In the step (6), sterilizing time is preferably 20min.
The present invention is that raw material is processed into ready-to-eat food with fresh pholiota nameko first, this food nutrition is abundant, delicious flavour, carry and instant, be fit to popular crowd, increased the kind of ready-to-eat food, its suitability for industrialized production will be brought considerable economic, have vast market prospect.
Description of drawings
Fig. 1 is the process flow diagram of embodiment.
The specific embodiment
Describe the present invention in detail below in conjunction with embodiment; but the following examples only are preferred implementation of the present invention; protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to replacement or change according to technical scheme of the present invention and inventive concept thereof, all should be encompassed within protection scope of the present invention.
(1) select raw material: selecting fresh, the complete unabroken HUAZIGU of stem cap is raw material, and rinsing is totally standby.
(2) color preservation technology: in the fresh pholiota nameko of 50g, add the citric acid solution 100ml of 1.5% concentration, behind the mixing, pholiota nameko is added to boils 2min in the boiling water, pull out rapidly and under the cold water that flows, cool off.
(3) the fresh pholiota nameko of flavouring material: 50g adds 3.0g white sesameseed, 1.0g salt, 0.5g cumin, 2.0g white sugar, 1.0g garlic face powder.
(4) oil application technology: measure the about 27g of 30ml() peanut oil is boiled in pot, take by weighing 5.0g salt, 1.5g ginger, 1.2g anise seed, 0.5g cloves, 1.8g garlic face powder, 2.0g cumin, 1.5g white sesameseed, 1.5g Chinese prickly ash, 0.8g chilli, 0.6g monosodium glutamate and 6.0g white granulated sugar, disposable pouring in the boiled oil fried 3s, use filtered through gauze rapidly, deep fat after the filtration sprinkles on the pholiota nameko in step (3), and oil, pholiota nameko and condiment are mixed.
(5) packaging seal: in the packaging bag of the PET/CDPE composite plastic film of packing into, seal with vacuum packing machine, its vacuum is more than 0.08MPa.
(6) sterilization: at 100 ℃ of following sterilization 20min, cool off then.
Claims (5)
1. a method of making the pholiota nameko ready-to-eat food is characterized in that, comprises the steps:
(1) select raw material: selecting fresh, the complete unabroken HUAZIGU of stem cap is raw material;
(2) protect look: adopt 1.5% citric acid solution and pholiota nameko mixing, pholiota nameko is added to boils 2-3min in the boiling water then, pull out rapidly and cool off under the cold water that flows, the citric acid in the citric acid solution and the amount ratio of pholiota nameko are 1:30-40;
(3) flavouring material: the fresh pholiota nameko of 50-60 mass parts adds white sesameseed, the salt of 1-1.2 mass parts, the cumin of 0.5-0.6 mass parts, the white sugar of 2-2.5 mass parts and the garlic face powder of 1-1.2 mass parts of 3-4 mass parts;
(4) oil application: the peanut oil of measuring the 27-37 mass parts is boiled in pot, take by weighing the salt of 5.0-6.0 mass parts, 1.5-2.0 the ginger of mass parts, 1.2-1.6 the anise seed of mass parts, 0.5-0.6 the cloves of mass parts, 1.8-2.2 the garlic face powder of mass parts, 2.0-2.5 the cumin of mass parts, 1.5-2.0 the white sesameseed of mass parts, 1.5-2.0 the Chinese prickly ash of mass parts, 0.8-1.0 the chilli of mass parts, 0.6-0.8 the white granulated sugar of the monosodium glutamate of mass parts and 6.0-8.0 mass parts, disposable pouring in the boiled oil fried 3-4s, use filtered through gauze rapidly, deep fat after the filtration sprinkles on the pholiota nameko in step (3), with oil, pholiota nameko and condiment mix;
(5) packaging seal: pack in the packaging bag of PET/CDPE composite plastic film, seal with vacuum packing machine, its vacuum is more than 0.08MPa;
(6) sterilization: at 100 ℃ of following sterilization 20-30min, cooling then.
2. method according to claim 1 is characterized in that, in the step (2), the citric acid in the citric acid solution and the amount ratio of pholiota nameko are 1:35, and the boiling time of pholiota nameko is 2min.
3. method according to claim 1 is characterized in that, in the step (3), the fresh pholiota nameko of 50 mass parts adds the white sesameseed of 3 mass parts, the salt of 1 mass parts, the cumin of 0.5 mass parts, the white sugar of 2 mass parts and the garlic face powder of 1 mass parts.
4. method according to claim 1, it is characterized in that, in the step (4), use the peanut oil of 30 mass parts, the salt of 5 mass parts, the ginger of 1.5 mass parts, the anise seed of 1.2 mass parts, the cloves of 0.5 mass parts, the garlic face powder of 1.8 mass parts, the cumin of 2 mass parts, the white sesameseed of 1.5 mass parts, the Chinese prickly ash of 1.5 mass parts, the chilli of 0.8 mass parts, the monosodium glutamate of 0.6 mass parts and the white granulated sugar of 6 mass parts, the frying time in oil is 3s.
5. method according to claim 1 is characterized in that, in the step (6), sterilizing time is 20min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013102001964A CN103284132A (en) | 2013-05-24 | 2013-05-24 | Method for making slippery mushroom instant food |
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| CN2013102001964A CN103284132A (en) | 2013-05-24 | 2013-05-24 | Method for making slippery mushroom instant food |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107949A (en) * | 2016-06-30 | 2016-11-16 | 福建省顺昌合亿农产品开发有限公司 | A kind of agarics edible fungi instant goods and preparation technology thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101843331A (en) * | 2010-01-26 | 2010-09-29 | 大连盖世食品有限公司 | Spicy hot wild 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 |
| CN102630929A (en) * | 2012-05-10 | 2012-08-15 | 西南大学 | Shitake mushroom color protection liquid and color protection method of shitake mushroom color protection liquid |
| CN102742809A (en) * | 2012-07-27 | 2012-10-24 | 朱春荣 | Preparation method of asparagus lettuce shreds with boiling oil |
-
2013
- 2013-05-24 CN CN2013102001964A patent/CN103284132A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101843331A (en) * | 2010-01-26 | 2010-09-29 | 大连盖世食品有限公司 | Spicy hot wild 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 |
| CN102630929A (en) * | 2012-05-10 | 2012-08-15 | 西南大学 | Shitake mushroom color protection liquid and color protection method of shitake mushroom color protection liquid |
| CN102742809A (en) * | 2012-07-27 | 2012-10-24 | 朱春荣 | Preparation method of asparagus lettuce shreds with boiling oil |
Non-Patent Citations (1)
| Title |
|---|
| 孔瑶: "《学做家常菜》", 31 January 2012, 第48页 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107949A (en) * | 2016-06-30 | 2016-11-16 | 福建省顺昌合亿农产品开发有限公司 | A kind of agarics edible fungi instant goods and preparation technology thereof |
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Application publication date: 20130911 |