CN103461971A - Method for making black fungus snack food - Google Patents
Method for making black fungus snack food Download PDFInfo
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- CN103461971A CN103461971A CN2013104534696A CN201310453469A CN103461971A CN 103461971 A CN103461971 A CN 103461971A CN 2013104534696 A CN2013104534696 A CN 2013104534696A CN 201310453469 A CN201310453469 A CN 201310453469A CN 103461971 A CN103461971 A CN 103461971A
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Abstract
The invention relates to a method for making black fungus snack food. The method includes the steps of selecting black funguses which conform to the production standards, cleaning the black funguses, stewing the black funguses at a high temperature, grinding the black funguses in a wet mode through a colloid mill to obtain pulp, adding seasoning or different types of vegetable juice to the pulp, conducting drying and dehydrating to enable the water content of the black fungus product to be kept within the range from 30% to 50%, conducting compression molding on the product through a hot press, and obtaining the ready-to-eat seasoned black fungus paper-like food. The obtained ready-to-eat seasoned black fungus paper-like food has the advantages of having rich nutrients and being diversified in taste, widely suitable for the crowd, light in weight, convenient to carry, convenient to eat and the like, and a novel method for enabling the black funguses to be eaten more conveniently and leisurely is provided for the black fungus deep processing.
Description
Technical field
The present invention relates to a kind of preparation method of black fungus leisure food, is a kind of method that adopts black fungus to make leisure instant seasoning black fungus paper.
Background technology
Black fungus is the ancient vegetable variety of China, and nutrient content is extremely abundant, is rich in the nutrients such as carrot, vitamin C, saponin, colloid and iron calcium, and long-term edible energy is hypotensive, nourishing lungs, nourishing blood to promote the production of body fluid.China is black fungus production and big export country, and the whole world originates from China over 90% black fungus.But black fungus generally need be then just edible through cooking fried modulation, this gives modern times rhythm of life fast, brings inconvenience.This is just to the diversity of black fungus deep processed product, agility, and convenience is had higher requirement.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of black fungus leisure food, solved the problems referred to above that prior art exists.The present invention adopt auricularia auriculajudae and or vegetable juice be raw material, be re-dubbed instant seasoning jelly fungus paper food through seasoning, not only retained local flavor and the nutritional labeling of auricularia auriculajudae, and the different vegetable flavor nutrition arranged.In addition, instant seasoning jelly fungus paper also has clear and melodious good to eat, instant, and the local flavor novelty, be convenient to the characteristics such as transportation and storage, all-ages, economical and practical.For the black fungus deep processing provides a kind of eating method of convenient leisure of novelty.
Above-mentioned purpose of the present invention is achieved through the following technical solutions:
The preparation method of black fungus leisure food comprises the following steps:
(1) black fungus pre-treatment
The selection of raw material: select non-rot, without disease and pest, without the raw material black fungus of pollution by pesticides;
The cleaning of raw material: after the black fungus of select is put into to enough water and soaked 4 ~ 10h, put into clear water and clean, remove silt and various impurity;
(2) raw material thermophilic digestion
Black fungus is put into to pressure steam cooker and carry out thermophilic digestion, 100 ~ 110 ℃ of boiling temperatures, time 5 ~ 10min, so both be conducive to follow-up disintegrating process, is conducive to again improve the digestibility of auricularia auriculajudae;
(3) raw material is pulverized
The black fungus raw material, through colloid mill wet pulverizing 3～5min, improves mouthfeel;
(4) allotment
Black fungus slurry after pulverizing adds flavoring or vegetable juice by different process; Deployed slurry is put into the food multifunctional mixer and is stirred 10min;
(5) dry, compression forming
Slurry is put into mould, by black fungus paper product water content after the dry dehydration of drying machine, remains on 30%～50%; Hot press completes compressing and forming process.
(6) arrange, pack
Black fungus paper after compression forming is arranged, removed fractionlet and fine powder.By the commodity requirement, packed.
Further, in step (4), described flavoring is potassium sorbate and salt, and the weight ratio of described potassium sorbate is 0.002%～0.005%, the weight ratio of described salt is 3%～5%.
Further, in step (4), the weight ratio of described vegetable juice is 10%～30%.
Beneficial effect of the present invention is:
1. in the black fungus product, nutritional labeling is lost seldom, and the present invention has at utmost retained the nutritional labeling of black fungus, particularly wherein each kind of minerals and vitamins.
2. digestibility is high, black fungus processing technology routinely is not easy digestion after eating, the population digestibility only has 50%～70%, the poor people of digestive functions is less than 30%, but the black fungus product digestibility after explained hereafter of the present invention is higher, digestibility, more than 80%, is particularly suitable for the poor people of the elderly and children and digestive functions edible.
3. local flavor is various, and mouthfeel is good, instant.Black fungus instant can add different vegetable juice by product variety, to adapt to the requirement of different crowd.Black fungus paper mouthfeel delicious and crisp, have distinctive black fungus and vegetables fragrance delicate flavour, edible also very convenient, seals off instantly, both can work as the appetizing leisure snacks, and the wheaten food congee of also can going with rice or bread, also can do the cooking and garnish food.
4. Product Process is beneficial to standardization, large-scale production, and raw material availability is high, there is no environmental pollution.Black fungus is produced the method for instant seasoning jelly fungus paper, and both handicraft workshop production on a small scale, also can large-scale industrializedly produce.Process design is reasonable, and raw material availability is high, does not have the three wastes to process problem.Practical.
The specific embodiment
Further set forth the present invention below in conjunction with specific embodiment.Be not used in and limit the scope of the invention but these embodiment only limit to the present invention is described.
The preparation method of black fungus leisure food of the present invention comprises the following steps:
(1) black fungus pre-treatment
The selection of raw material: select non-rot, without disease and pest, without the raw material black fungus of pollution by pesticides;
The cleaning of raw material: after the black fungus of select is put into to enough water and soaked 4 ~ 10h, put into clear water and clean, remove silt and various impurity;
(2) raw material thermophilic digestion
Black fungus is put into to pressure steam cooker and carry out thermophilic digestion, 105 ℃ of boiling temperatures, time 5 ~ 10min, so both be conducive to follow-up disintegrating process, is conducive to again improve the digestibility of auricularia auriculajudae;
(3) raw material is pulverized
The black fungus raw material, through colloid mill wet pulverizing 3～5min, improves mouthfeel;
(4) allotment
Black fungus slurry after pulverizing adds flavoring or vegetable juice by different process; Deployed slurry is put into the food multifunctional mixer and is stirred 10min;
(5) dry, compression forming
Slurry is put into mould, by black fungus paper product water content after the dry dehydration of drying machine, remains on 30%～50%; Hot press completes compressing and forming process.
(6) arrange, pack
Black fungus paper after compression forming is arranged, removed fractionlet and fine powder.By the commodity requirement, packed.
Further, in step (4), described flavoring is potassium sorbate and salt, and the weight ratio of described potassium sorbate is 0.002%～0.005%, the weight ratio of described salt is 3%～5%.
Further, in step (4), the weight ratio of described vegetable juice is 10%～30%.
embodiment 1:
Adopt the inventive method to make original flavor black fungus paper, comprise the steps:
1) pretreatment of raw material
Select non-rot, without disease and pest, without the black fungus of pollution by pesticides.Put into clear water after fully soaking and clean, remove silt and various impurity.
2) thermophilic digestion
Black fungus is put into to pressure steam cooker and carry out thermophilic digestion.101 ℃ of boiling temperatures, time 5-10min.
3) raw material is pulverized
Black fungus raw material after boiling is through colloid mill wet pulverizing 5min.
4) allotment
Add flavoring by resulting slurry, add 0.005% potassium sorbate and 5% salt, put into mixer and stir 10min.
5) dry, compression forming
Put into the dry dehydration of drying machine, keep black fungus paper product water content to remain on 30%.Hot press completes compression forming.
6) arrange, pack
Black fungus paper after compression forming is arranged, removed fractionlet and fine powder.By the commodity requirement, packed.
Original flavor black fungus paper, not only have the nutritive value of tool auricularia auriculajudae, and retain the fragrance delicate flavour of black fungus.There are the characteristics such as instant, nutritious, easy absorption.
embodiment 2:
Adopt the inventive method to make vegetables black fungus paper, comprise the steps:
1) pretreatment of raw material
Select non-rot, without disease and pest, without the black fungus of pollution by pesticides.Put into clear water after fully soaking and clean, remove silt and various impurity.
2) thermophilic digestion
Black fungus is put into to pressure steam cooker and carry out thermophilic digestion.109 ℃ of boiling temperatures, time 5-10min.
3) raw material is pulverized
Black fungus raw material after boiling is through colloid mill wet pulverizing 5min.
4) allotment
By resulting slurry gross weight, according to different taste, add 10%～30%(w/w) vegetable juice.Add flavoring, add 0.005% potassium sorbate and 5% salt, add and put into mixer and stir 10min.
5) dry, compression forming
Put into the dry dehydration of drying machine, keep black fungus paper product water content to remain on 30%.Hot press completes compression forming.
6) arrange, pack
Black fungus paper after compression forming is arranged, removed fractionlet and fine powder.By the commodity requirement, packed.
Vegetables black fungus paper has different vegetable local flavor, mouthfeel delicious and crisp, instant.Taste is easy to adjust flexibly, and production cost is lower.
The foregoing is only preferred embodiment of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.All any modifications made for the present invention, be equal to replacement, improvement etc., within protection scope of the present invention all should be included in.
Claims (3)
1. the preparation method of a black fungus leisure food is characterized in that: comprise the following steps:
(1) black fungus pre-treatment
The selection of raw material: select non-rot, without disease and pest, without the raw material black fungus of pollution by pesticides;
The cleaning of raw material: after the black fungus of select is put into to enough water and soaked 4 ~ 10h, put into clear water and clean, remove silt and various impurity;
(2) raw material thermophilic digestion
Black fungus is put into to pressure steam cooker and carry out thermophilic digestion, 100 ~ 110 ℃ of boiling temperatures, time 5 ~ 10min;
(3) raw material is pulverized
The black fungus raw material is through colloid mill wet pulverizing 3～5min;
(4) allotment
Black fungus slurry after pulverizing adds flavoring or vegetable juice; Deployed slurry is put into the food multifunctional mixer and is stirred 10min;
(5) dry, compression forming
Slurry is put into mould, by black fungus paper product water content after the dry dehydration of drying machine, remains on 30%～50%; Hot press completes compressing and forming process.
2. the preparation method of black fungus leisure food according to claim 1, it is characterized in that: in step (4), described flavoring is potassium sorbate and salt, and the weight ratio of described potassium sorbate is 0.002%～0.005%, the weight ratio of described salt is 3%～5%.
3. the preparation method of black fungus leisure food according to claim 1, it is characterized in that: in step (4), the weight ratio of described vegetable juice is 10%～30%.
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366446A (en) * | 2014-10-30 | 2015-02-25 | 福建省闽中有机食品有限公司 | Vacuum freeze-dried flavoring type auricularia auricula |
| CN104397679A (en) * | 2014-12-03 | 2015-03-11 | 遵义市昌平食用菌种植场 | Preparation method for dried fungus cakes |
| CN105011121A (en) * | 2014-08-12 | 2015-11-04 | 王瑜 | Crisp auricularia auricular slices and a preparation method thereof |
| CN105077210A (en) * | 2015-07-20 | 2015-11-25 | 柳州市国祥食品有限公司 | Flavored black fungus preparation method |
| CN105212199A (en) * | 2014-06-23 | 2016-01-06 | 广西田林县鑫福源山茶油开发有限公司 | A kind of local flavor cloud ear of instant bagged |
| CN104381994B (en) * | 2014-11-14 | 2016-06-01 | 王丽 | The preparation method of a kind of instant Auricularia |
| CN106616930A (en) * | 2015-11-03 | 2017-05-10 | 东北林业大学 | Flaky instant black fungus processing process |
| CN107494661A (en) * | 2016-06-11 | 2017-12-22 | 卢峰 | A kind of preparation method of black fungus wafer |
| CN107549782A (en) * | 2016-07-02 | 2018-01-09 | 全柏江 | Improve the manufacture method of healthy functions and the agaric seaweed of shelf-life |
| CN109315760A (en) * | 2018-11-07 | 2019-02-12 | 岳西县良中电子商务有限公司 | A kind of preparation method of agaric paper-like thin slice instant product |
| CN109601979A (en) * | 2019-01-11 | 2019-04-12 | 四川大学 | A kind of preparation method of high microsteping black fungus mache food |
| CN111227223A (en) * | 2020-02-11 | 2020-06-05 | 上海大山合菌物科技股份有限公司 | Black fungus, mushroom and laver leisure food and preparation method thereof |
| CN111513309A (en) * | 2020-04-16 | 2020-08-11 | 荆彦魁 | Processing method of agaric, tremella and Chinese yam compressed food |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105212199A (en) * | 2014-06-23 | 2016-01-06 | 广西田林县鑫福源山茶油开发有限公司 | A kind of local flavor cloud ear of instant bagged |
| CN105011121B (en) * | 2014-08-12 | 2018-02-16 | 吉林省黑翠农业发展有限公司 | Agaric crisp pieces and preparation method |
| CN105011121A (en) * | 2014-08-12 | 2015-11-04 | 王瑜 | Crisp auricularia auricular slices and a preparation method thereof |
| CN104366446A (en) * | 2014-10-30 | 2015-02-25 | 福建省闽中有机食品有限公司 | Vacuum freeze-dried flavoring type auricularia auricula |
| CN104381994B (en) * | 2014-11-14 | 2016-06-01 | 王丽 | The preparation method of a kind of instant Auricularia |
| CN104397679A (en) * | 2014-12-03 | 2015-03-11 | 遵义市昌平食用菌种植场 | Preparation method for dried fungus cakes |
| CN105077210A (en) * | 2015-07-20 | 2015-11-25 | 柳州市国祥食品有限公司 | Flavored black fungus preparation method |
| CN106616930A (en) * | 2015-11-03 | 2017-05-10 | 东北林业大学 | Flaky instant black fungus processing process |
| CN107494661A (en) * | 2016-06-11 | 2017-12-22 | 卢峰 | A kind of preparation method of black fungus wafer |
| CN107549782A (en) * | 2016-07-02 | 2018-01-09 | 全柏江 | Improve the manufacture method of healthy functions and the agaric seaweed of shelf-life |
| CN109315760A (en) * | 2018-11-07 | 2019-02-12 | 岳西县良中电子商务有限公司 | A kind of preparation method of agaric paper-like thin slice instant product |
| CN109601979A (en) * | 2019-01-11 | 2019-04-12 | 四川大学 | A kind of preparation method of high microsteping black fungus mache food |
| CN111227223A (en) * | 2020-02-11 | 2020-06-05 | 上海大山合菌物科技股份有限公司 | Black fungus, mushroom and laver leisure food and preparation method thereof |
| CN111513309A (en) * | 2020-04-16 | 2020-08-11 | 荆彦魁 | Processing method of agaric, tremella and Chinese yam compressed food |
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Application publication date: 20131225 |