CN103461634A - Preparation method of pleurotus eryngii snow cake - Google Patents
Preparation method of pleurotus eryngii snow cake Download PDFInfo
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- CN103461634A CN103461634A CN2013103880437A CN201310388043A CN103461634A CN 103461634 A CN103461634 A CN 103461634A CN 2013103880437 A CN2013103880437 A CN 2013103880437A CN 201310388043 A CN201310388043 A CN 201310388043A CN 103461634 A CN103461634 A CN 103461634A
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Abstract
The invention belongs to the field of food processing and in particular relates to a preparation method of a pleurotus eryngii snow cake. The preparation method comprises the preparation process flows of processing raw materials, pickling, protecting color, rinsing, sugaring, sun-curing, wrapping sugar, drying in the sun and packaging to obtain finished products. The pleurotus eryngii snow cake prepared with the method has pleasant color and luster and crispy mouthfeel, is sweet and delicious, maintains the natural nutrition and the unique flavor of pleurotus eryngii and is ideal natural nutritional type leisure food. The preparation method provided by the invention is simple and suitable for industrialized production, and the products have a good potential consumer market.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of preparation method of pleurotus eryngii snow cake.
Background technology
Pleurotus eryngii, have another name called eryngo and pick up the ears, be under the jurisdiction of Agaricales, Pleurotaceae, Pleurotus, the pleurotus eryngii bacterial context is plump, quality is tender and crisp, and particularly stem dense structure, solid, be creamy white, can all eat, and stem, than the more crisp cunning of cap, tasty and refreshing, is called as " flat mushroom king ", " dried scallop mushroom ", there is happy almond flavor and as the mouthfeel of abalone, pleurotus eryngii is nutritious, contains a large amount of protein, carbohydrate and multivitamin.Protein content reaches 25% according to surveying and determination, fat 1.4%, crude fibre 6.9%, ash content 6.96%.Contain 18 seed amino acids in protein, wherein 8 seed amino acids of needed by human are complete.In addition, also contain the multi mineral prime element.According to existing research data, confirm, often edible pleurotus eryngii can reduce the cholesterol level in blood of human body, has obvious hypotensive activity, and gastric ulcer, hepatitis, cardiovascular disease, diabetes are also had to certain preventive and therapeutic action, and can improve body immunity, strengthen the human body resistance against diseases.The pleurotus eryngii long fresh-keeping period, be applicable to fresh-keeping, processing in addition, firmly gets liking of people.Therefore, pleurotus eryngii is called as desirable healthy food of new century.
Because pleurotus eryngii is delicious, be difficult for fragmentation, not rotten after boiling, mouthfeel is tender and crisp, is one of the vegetables of going with rice or bread of the common happiness food of Vehicles Collected from Market.Because the storage period of bright mushroom is limited, can is made by the pleurotus eryngii cutting knife by businessman, oven dry is made dried product or is processed into salt soaking foodstuff supply market, the product quantity that utilizes at present pleurotus eryngii to make is less, can not meet people's consumption demand, research and develop more multi-form product, meet the pursuit of people to healthy living, with more product form supply market, make more people benefit from the nourishing effect of pleurotus eryngii.The objective of the invention is to provide a kind of nutriment abundanter, products taste is inside and outside consistent, good palatability, product is fragrant and sweet crisp, and nutrition more comprehensively, is catered to the pursuit that more consumers suit one's taste, improve people's preference, more can obtain the people's of sweet tooth favor.
Summary of the invention
The purpose of this invention is to provide a kind of pleurotus eryngii food that lies fallow edible for people that existing production technology makes that is different from, its product is by after the pleurotus eryngii slicing treatment, through sugaring, the system of shining, wrap up in sugar, dry, the operation such as packing makes, its mushroom sheet is after wrapping up in sugar and drying, form white sugar-coat, shape is as white snow, therefore be referred to as " snow cake ".The manufactured goods taste is fragrant and sweet, and the crisp shortcake of meat had both guaranteed the natural flavor of pleurotus eryngii, and the enjoyment of the edible pleurotus eryngiis of people is provided again, thereby has benefited from the useful nourishing effect of pleurotus eryngii.
The present invention realizes by the following technical solutions:
A kind of preparation method of pleurotus eryngii snow cake, is characterized in that, it comprises following sequential steps:
(1) pleurotus eryngii that the raw material processing selecting is fresh is raw material, after cutting mushroom head and mushroom pin, with running water, rinses well, drains moisture, with slicer, laterally is cut into the thin slice that thickness is 2.5-5mm;
(2) pickle and get 100 kilograms of pleurotus eryngii sheets, add 3 kilograms of salt fine powders, fully mix thoroughly, pour in cylinder and pickled 3 days, inverted engine every day therebetween 1 time drains the juice oozed out in curing process simultaneously, finally pulls out, and drop is juice to the greatest extent;
(3) protect look by the pleurotus eryngii sheet after pickling, be immersed in and contain the citric acid that percentage by weight is 1.5%, 0.02% malic acid, 0.015% phytic acid, 0.2% ascorbic acid, in the compound colour protecting liquid that surplus is the pure water composition, after soaking 50-90min, pull out, drop is colour protecting liquid to the greatest extent;
(4) the rinsing drop to the greatest extent the pleurotus eryngii sheet of colour protecting liquid soak after 1 hour rinsing repeatedly 5 times with pure water, to remove the salty and bitter flavor in the mushroom sheet, finally pull out, drain away the water;
(5) sugaring first enters pot by 35 kilograms of white granulated sugars, adds 12 kilograms of pure water and boil to dissolve, and then adds the pleurotus eryngii sheet drained away the water through rinsing, after continuing to boil 15-25min, together with the pleurotus eryngii sheet, pour in cylinder, in 4 ℃ of-8 ℃ of low temperature place sugarings 3 days, stir every day therebetween 2 times, again the pleurotus eryngii sheet is entered to pot together with liquid glucose, add 20 kilograms of white granulated sugars, repeat to boil 15min, then, together pour in cylinder,, pull out after 5 days in 4 ℃ of-8 ℃ of low temperature place sugarings;
(6) system of shining spreads the pleurotus eryngii sheet of pulling out after sugaring to shine 3-4h in stainless steel disc, to remove the part moisture retained in the pleurotus eryngii sheet during sugaring, obtains semi-finished product;
(7) wrap up in sugar by 3 kilograms of white granulated sugars, add 3 kilograms of pure water, be placed in stainless-steel pan and be heated to 125 ℃, end pot is from 20 kilograms of the semi-finished product after pouring immediately oily natural perfume material 40g into and shine system after fire, with the copper shovel, stir simultaneously, make the sugar-coat of crystallization be attached to equably the surface of pleurotus eryngii sheet, after complete crystallization, form white sugar-coat;
(8) dry the pleurotus eryngii sheet of parcel sugar-coat is spread gently on bamboo mat, be placed under sunlight and tan by the sun 3-5h, stir 1 time every 1h, shine when the moisture in the pleurotus eryngii sheet is less than 5% and get final product;
(9) the pleurotus eryngii sheet of packing after drying, select the poor and high Polythene Bag of mechanical strength of gas permeability to be packed, and makes pleurotus eryngii snow cake finished product; The product water content is at 3-5%.
A kind of pleurotus eryngii snow cake, made by above-mentioned preparation method.
Beneficial effect of the present invention
Because fruit body of edible fungi cellulosic material content is higher, the manufactured goods toughness of fiber is stronger, quality is harder, is difficult to chew, and adopts the mushroom sheet is pickled with salt, can effectively destroy the institutional framework of mushroom body, cellulose is softened, simultaneously due to the metathesis of the moisture in the mushroom body and saline solution, make the toughness drop of mushroom body, finished product fragility is strengthened, be conducive to the improvement of finished product local flavor and be beneficial to the edible clothes of chewing of people.Product mushroom sheet of the present invention is through pickling, after color retention, utilize the method for sugaring to make equal being distributed in the mushroom sheet of its sugar energy permanently, make the finished product taste plentiful, wrap up in after sugar and dry the finished surface of making and form white sugar layer, do not scatter, excellent as white snow, therefore be called snowflake, its color and luster is pleasant, mouthfeel is crisp, fragrant and sweet good to eat, because manufacturing process does not adopt high cooking and fried, its nutritional labeling loss is less, the local flavor that can farthest keep the intrinsic uniqueness of the plasmic color and luster of product and pleurotus eryngii, product is without greasy, vacuum packaging, conveniently travel outdoors, field work person carries, it is a kind of desirable natural nutrition leisure food, there is good potential consumption market.
The specific embodiment
Embodiment 1
(1) raw material is processed: select fresh pleurotus eryngii, after cutting mushroom head and mushroom pin, rinse well with running water, drain moisture, with slicer, laterally be cut into the thin slice that thickness is 2.5mm;
(2) pickle: get 100 kilograms of pleurotus eryngii sheets, add 3 kilograms of salt fine powders, fully mix thoroughly, pour in cylinder and pickled 3 days, during inverted engine every day 1 time, drain the juice oozed out in curing process simultaneously, finally pull out, drop is juice to the greatest extent;
(3) protect look: by the pleurotus eryngii sheet after pickling, be immersed in and contain the citric acid that percentage by weight is 1.5%, 0.02% malic acid, 0.015% phytic acid, in the compound colour protecting liquid that 0.2% ascorbic acid and surplus are the pure water composition, after soaking 50min, pull out, drop is colour protecting liquid to the greatest extent;
(4) rinsing: by drop to the greatest extent the pleurotus eryngii sheet of colour protecting liquid soak after 1 hour rinsing repeatedly 5 times with pure water, to remove the salty and bitter flavor in the mushroom sheet, finally pull out, drain away the water;
(5) sugaring: first 35 kilograms of white granulated sugars are entered to pot, add 12 kilograms of pure water and boil and dissolve, then add the pleurotus eryngii sheet drained away the water through rinsing, after continuing to boil 15min, together with the pleurotus eryngii sheet, pour in cylinder, in 4 ℃ of-8 ℃ of low temperature place sugarings 3 days, stir every day therebetween 2 times, again the pleurotus eryngii sheet is entered to pot together with liquid glucose, add 20 kilograms of white granulated sugars, repeat to boil 15min, then, together pour in cylinder,, pull out after 5 days in 4 ℃ of-8 ℃ of low temperature place sugarings;
(6) system of shining: the pleurotus eryngii sheet of pulling out after sugaring is spread and shine 3-4h in stainless steel disc, to remove the part moisture retained in the pleurotus eryngii sheet during sugaring, obtain semi-finished product;
(7) wrap up in sugar: by 3 kilograms of white granulated sugars, add 3 kilograms of pure water, be placed in stainless-steel pan and be heated to 125 ℃, end pot is from 20 kilograms of the semi-finished product after pouring immediately lemon oil 40g into and shine system after fire, with the copper shovel, stir simultaneously, make the sugar-coat of crystallization be attached to equably the surface of pleurotus eryngii sheet, after complete crystallization, form white sugar-coat;
(8) dry: the pleurotus eryngii sheet that will wrap up sugar-coat spreads gently on bamboo mat, is placed under sunlight and tans by the sun 3-5h, every 1h, stirs 1 time, shines to the moisture in the pleurotus eryngii sheet and is less than 5%(W) time gets final product;
(9) packing: the pleurotus eryngii sheet after drying, select the poor and high Polythene Bag of mechanical strength of gas permeability to be packed, make pleurotus eryngii snow cake finished product.The product water content is 4.6%.
Embodiment 2
(1) raw material is processed: select fresh pleurotus eryngii, after cutting mushroom head and mushroom pin, rinse well with running water, drain moisture, with slicer, laterally be cut into the thin slice that thickness is 5mm;
(2) pickle: get 100 kilograms of pleurotus eryngii sheets, add 3 kilograms of salt fine powders, fully mix thoroughly, pour in cylinder and pickled 3 days, during inverted engine every day 1 time, drain the juice oozed out in curing process simultaneously, finally pull out, drop is juice to the greatest extent;
(3) protect look: by the pleurotus eryngii sheet after pickling, be immersed in and contain the citric acid that percentage by weight is 1.5%, 0.02% malic acid, 0.015% phytic acid, in the compound colour protecting liquid that 0.2% ascorbic acid and surplus are the pure water composition, after soaking 90min, pull out, drop is colour protecting liquid to the greatest extent;
(4) rinsing: by drop to the greatest extent the pleurotus eryngii sheet of colour protecting liquid soak after 1 hour rinsing repeatedly 5 times with pure water, to remove the salty and bitter flavor in the mushroom sheet, finally pull out, drain away the water;
(5) sugaring: first 35 kilograms of white granulated sugars are entered to pot, add 12 kilograms of pure water and boil and dissolve, then add the pleurotus eryngii sheet drained away the water through rinsing, after continuing to boil 25min, together with the pleurotus eryngii sheet, pour in cylinder, in 4 ℃ of-8 ℃ of low temperature place sugarings 3 days, stir every day therebetween 2 times, again the pleurotus eryngii sheet is entered to pot together with liquid glucose, add 20 kilograms of white granulated sugars, repeat to boil 15min, then, together pour in cylinder,, pull out after 5 days in 4 ℃ of-8 ℃ of low temperature place sugarings;
(6) system of shining: the pleurotus eryngii sheet of pulling out after sugaring is spread and shine 3-4h in stainless steel disc, to remove the part moisture retained in the pleurotus eryngii sheet during sugaring, obtain semi-finished product;
(7) wrap up in sugar: by 3 kilograms of white granulated sugars, add 3 kilograms of pure water, be placed in stainless-steel pan and be heated to 125 ℃, end pot is from 20 kilograms of the semi-finished product after pouring immediately attar of rose 40g into and shine system after fire, with the copper shovel, stir simultaneously, make the sugar-coat of crystallization be attached to equably the surface of pleurotus eryngii sheet, after complete crystallization, form white sugar-coat;
(8) dry: the pleurotus eryngii sheet that will wrap up sugar-coat spreads gently on bamboo mat, is placed under sunlight and tans by the sun 3-5h, every 1h, stirs 1 time, shines to the moisture in the pleurotus eryngii sheet and is less than 5%(W) time gets final product;
(9) packing: the pleurotus eryngii sheet after drying, select the poor and high Polythene Bag of mechanical strength of gas permeability to be packed, make pleurotus eryngii snow cake finished product.The product water content is 3.8%.
Embodiment 3
(1) raw material is processed: select fresh pleurotus eryngii, after cutting mushroom head and mushroom pin, rinse well with running water, drain moisture, with slicer, laterally be cut into the thin slice that thickness is 3mm;
(2) pickle: get 100 kilograms of pleurotus eryngii sheets, add 3 kilograms of salt fine powders, fully mix thoroughly, pour in cylinder and pickled 3 days, during inverted engine every day 1 time, drain the juice oozed out in curing process simultaneously, finally pull out, drop is juice to the greatest extent;
(3) protect look: by the pleurotus eryngii sheet after pickling, be immersed in and contain the citric acid that percentage by weight is 1.5%, 0.02% malic acid, 0.015% phytic acid, in the compound colour protecting liquid that 0.2% ascorbic acid and surplus are the pure water composition, after soaking 60min, pull out, drop is colour protecting liquid to the greatest extent;
(4) rinsing: by drop to the greatest extent the pleurotus eryngii sheet of colour protecting liquid soak after 1 hour rinsing repeatedly 5 times with pure water, to remove the salty and bitter flavor in the mushroom sheet, finally pull out, drain away the water;
(5) sugaring: first 35 kilograms of white granulated sugars are entered to pot, add 12 kilograms of pure water and boil and dissolve, then add the pleurotus eryngii sheet drained away the water through rinsing, after continuing to boil 20min, together with the pleurotus eryngii sheet, pour in cylinder, in 4 ℃ of-8 ℃ of low temperature place sugarings 3 days, stir every day therebetween 2 times, again the pleurotus eryngii sheet is entered to pot together with liquid glucose, add 20 kilograms of white granulated sugars, repeat to boil 15min, then, together pour in cylinder,, pull out after 5 days in 4 ℃ of-8 ℃ of low temperature place sugarings;
(6) system of shining: the pleurotus eryngii sheet of pulling out after sugaring is spread and shine 3-4h in stainless steel disc, to remove the part moisture retained in the pleurotus eryngii sheet during sugaring, obtain semi-finished product;
(7) wrap up in sugar: by 3 kilograms of white granulated sugars, add 3 kilograms of pure water, be placed in stainless-steel pan and be heated to 125 ℃, end pot is from 20 kilograms of the semi-finished product after pouring immediately caryophyllus oil 40g into and shine system after fire, with the copper shovel, stir simultaneously, make the sugar-coat of crystallization be attached to equably the surface of pleurotus eryngii sheet, after complete crystallization, form white sugar-coat;
(8) dry: the pleurotus eryngii sheet that will wrap up sugar-coat spreads gently on bamboo mat, is placed under sunlight and tans by the sun 3-5h, every 1h, stirs 1 time, shines to the moisture in the pleurotus eryngii sheet and is less than 5%(W) time gets final product;
(9) packing: the pleurotus eryngii sheet after drying, select the poor and high Polythene Bag of mechanical strength of gas permeability to be packed, make pleurotus eryngii snow cake finished product.The product water content is 4.2%.
Claims (2)
1. the preparation method of a pleurotus eryngii snow cake, is characterized in that, it comprises following sequential steps:
(1) pleurotus eryngii that the raw material processing selecting is fresh is raw material, after cutting mushroom head and mushroom pin, with running water, rinses well, drains moisture, with slicer, laterally is cut into the thin slice that thickness is 2.5-5mm;
(2) pickle and get 100 kilograms of pleurotus eryngii sheets, add 3 kilograms of salt fine powders, fully mix thoroughly, pour in cylinder and pickled 3 days, inverted engine every day therebetween 1 time drains the juice oozed out in curing process simultaneously, finally pulls out, and drop is juice to the greatest extent;
(3) protect look by the pleurotus eryngii sheet after pickling, be immersed in and contain the citric acid that percentage by weight is 1.5%, 0.02% malic acid, 0.015% phytic acid, 0.2% ascorbic acid, in the compound colour protecting liquid that surplus is the pure water composition, after soaking 50-90min, pull out, drop is colour protecting liquid to the greatest extent;
(4) the rinsing drop to the greatest extent the pleurotus eryngii sheet of colour protecting liquid soak after 1 hour rinsing repeatedly 5 times with pure water, to remove the salty and bitter flavor in the mushroom sheet, finally pull out, drain away the water;
(5) sugaring first enters pot by 35 kilograms of white granulated sugars, adds 12 kilograms of pure water and boil to dissolve, and then adds the pleurotus eryngii sheet drained away the water through rinsing, after continuing to boil 15-25min, together with the pleurotus eryngii sheet, pour in cylinder, in 4 ℃ of-8 ℃ of low temperature place sugarings 3 days, stir every day therebetween 2 times, again the pleurotus eryngii sheet is entered to pot together with liquid glucose, add 20 kilograms of white granulated sugars, repeat to boil 15min, then, together pour in cylinder,, pull out after 5 days in 4 ℃ of-8 ℃ of low temperature place sugarings;
(6) system of shining spreads the pleurotus eryngii sheet of pulling out after sugaring to shine 3-4h in stainless steel disc, to remove the part moisture retained in the pleurotus eryngii sheet during sugaring, obtains semi-finished product;
(7) wrap up in sugar by 3 kilograms of white granulated sugars, add 3 kilograms of pure water, be placed in stainless-steel pan and be heated to 125 ℃, end pot is from 20 kilograms of the semi-finished product after pouring immediately oily natural perfume material 40g into and shine system after fire, with the copper shovel, stir simultaneously, make the sugar-coat of crystallization be attached to equably the surface of pleurotus eryngii sheet, after complete crystallization, form white sugar-coat;
(8) dry the pleurotus eryngii sheet of parcel sugar-coat is spread gently on bamboo mat, be placed under sunlight and tan by the sun 3-5h, stir 1 time every 1h, shine when the moisture in the pleurotus eryngii sheet is less than 5% and get final product;
(9) the pleurotus eryngii sheet of packing after drying, select the poor and high Polythene Bag of mechanical strength of gas permeability to be packed, and makes pleurotus eryngii snow cake finished product; The product water content is at 3-5%.
2. the pleurotus eryngii of the method for claim 1 acquisition is avenged the cake product.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104256035A (en) * | 2014-09-24 | 2015-01-07 | 赵聪 | Production method of preserved morchella vulgaris |
| CN104351447A (en) * | 2014-10-23 | 2015-02-18 | 赵聪 | Making method of sugar cured pleurotus eryngii |
| CN104489227A (en) * | 2014-12-11 | 2015-04-08 | 谈茁 | Processing technique of nutrient sugar-cured asparagus lettuce |
| CN104542942A (en) * | 2014-12-22 | 2015-04-29 | 大连盖世食品有限公司 | Method for restoring, storing and solidifying natural color and luster of edible fungi product |
| CN106261771A (en) * | 2016-08-11 | 2017-01-04 | 四川农业大学 | A kind of Radix Et Rhizoma Fagopyri Tatarici snow cake and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256035A (en) * | 2014-09-24 | 2015-01-07 | 赵聪 | Production method of preserved morchella vulgaris |
| CN104351447A (en) * | 2014-10-23 | 2015-02-18 | 赵聪 | Making method of sugar cured pleurotus eryngii |
| CN104489227A (en) * | 2014-12-11 | 2015-04-08 | 谈茁 | Processing technique of nutrient sugar-cured asparagus lettuce |
| CN104542942A (en) * | 2014-12-22 | 2015-04-29 | 大连盖世食品有限公司 | Method for restoring, storing and solidifying natural color and luster of edible fungi product |
| CN106261771A (en) * | 2016-08-11 | 2017-01-04 | 四川农业大学 | A kind of Radix Et Rhizoma Fagopyri Tatarici snow cake and preparation method thereof |
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Application publication date: 20131225 |