CN103494181A - Sauced oyster mushroom preparation method - Google Patents
Sauced oyster mushroom preparation method Download PDFInfo
- Publication number
- CN103494181A CN103494181A CN201310491073.0A CN201310491073A CN103494181A CN 103494181 A CN103494181 A CN 103494181A CN 201310491073 A CN201310491073 A CN 201310491073A CN 103494181 A CN103494181 A CN 103494181A
- Authority
- CN
- China
- Prior art keywords
- oil
- mushroom
- dry
- flat mushroom
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 240000001462 Pleurotus ostreatus Species 0.000 title abstract description 5
- 235000001603 Pleurotus ostreatus Nutrition 0.000 title abstract description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 59
- 235000015067 sauces Nutrition 0.000 claims abstract description 24
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 239000000796 flavoring agent Substances 0.000 claims description 16
- 235000019634 flavors Nutrition 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 10
- 239000008157 edible vegetable oil Substances 0.000 claims description 9
- 235000013311 vegetables Nutrition 0.000 claims description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- 239000004698 Polyethylene Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000002361 compost Substances 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 239000007789 gas Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 230000035699 permeability Effects 0.000 claims description 4
- -1 polyethylene Polymers 0.000 claims description 4
- 229920000573 polyethylene Polymers 0.000 claims description 4
- 229940069338 potassium sorbate Drugs 0.000 claims description 4
- 235000010241 potassium sorbate Nutrition 0.000 claims description 4
- 239000004302 potassium sorbate Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000009423 ventilation Methods 0.000 claims description 4
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 2
- 235000019482 Palm oil Nutrition 0.000 claims description 2
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 235000019774 Rice Bran oil Nutrition 0.000 claims description 2
- 235000019486 Sunflower oil Nutrition 0.000 claims description 2
- 235000019498 Walnut oil Nutrition 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 239000010495 camellia oil Substances 0.000 claims description 2
- 239000000828 canola oil Substances 0.000 claims description 2
- 235000019519 canola oil Nutrition 0.000 claims description 2
- 235000012343 cottonseed oil Nutrition 0.000 claims description 2
- 239000002385 cottonseed oil Substances 0.000 claims description 2
- 230000018044 dehydration Effects 0.000 claims description 2
- 238000006297 dehydration reaction Methods 0.000 claims description 2
- 235000009973 maize Nutrition 0.000 claims description 2
- 239000004006 olive oil Substances 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims description 2
- 239000002540 palm oil Substances 0.000 claims description 2
- 239000008165 rice bran oil Substances 0.000 claims description 2
- 239000003813 safflower oil Substances 0.000 claims description 2
- 210000000582 semen Anatomy 0.000 claims description 2
- 239000008159 sesame oil Substances 0.000 claims description 2
- 235000011803 sesame oil Nutrition 0.000 claims description 2
- 239000002600 sunflower oil Substances 0.000 claims description 2
- 239000008170 walnut oil Substances 0.000 claims description 2
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 235000019617 piquancy Nutrition 0.000 abstract 1
- 230000003319 supportive effect Effects 0.000 abstract 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 208000007107 Stomach Ulcer Diseases 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 201000005917 gastric ulcer Diseases 0.000 description 2
- 208000006454 hepatitis Diseases 0.000 description 2
- 231100000283 hepatitis Toxicity 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 241000222518 Agaricus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 241001522196 Ostrea edulis Species 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 208000000718 duodenal ulcer Diseases 0.000 description 1
- 210000005069 ears Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001631 hypertensive effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a sauced oyster mushroom preparation method. The method is characterized by including the following steps: step (1), raw material treatment; step (2), dry mushroom preparation; step (3), deep frying; step (4), seasoning sauce preparation; step (5), saucing; step (6), processes like packaging. A sauced oyster mushroom prepared by the method is palatable in salt and piquancy, intense in smell, and convenient to carry and eat, especially for people when going out for traveling and for field working, and has good market prospect. The sauced oyster mushroom preparation method is simple in making, easy in controlling on process, supportive of large-scale production and capable of meeting market requirements.
Description
Technical field
The invention belongs to food processing field, being specifically related to is the preparation method of a kind of sauce local flavor flat mushroom processed.
Background technology
Flat mushroom, call as picking up the ears, the oyster bacterium, freeze bacterium, Fungus Pleurotus ostreatus, abalone bacterium, ear mushroom etc., genus agaricus section.By mycelium and fructification, formed.Mycelium is nutrition organs, and white or hair shape, can decompose basic unit, absorbs nutrient; Fructification is common part, and the cap imbricate is grown thickly or be storied, grey when immature, bacterial context white, plump soft, long handle adnation.The flat mushroom delicious flavour, nutritious, can eat and can be medicinal.The fresh flat mushroom protein content is up to 3.63%, close to milk, wherein contain 18 seed amino acids, comprise necessary 8 seed amino acids of human body, also contain multivitamin (vitamin B1, vitamin B2, vitamin C, niacin, carrotene etc.), and contain the elements such as phosphorus, potassium, calcium, iron, molybdenum, zinc, copper, cobalt, and bright mushroom fat content only has 0.2%, well below meat (the beef fat content is 10%, and mutton is 28%, and pork is higher).Flat mushroom also has certain food therapy value, often ediblely can reduce Blood Cholesterol, reduces hypertension, still have dispelling wind-evil and wetness-evil, increase the dietary function such as antibody.The flat mushroom decocting, long-term taking, can control gastric ulcer.The dish that long-term edible oyster mushrooms is made, can treat hypertension, hepatitis.Therefore, as a kind of popular non-staple foodstuff, by huge numbers of families, accepted.
According to theory of traditional Chinese medical science, flat mushroom is used as medicine with fructification, and slightly warm in nature is distinguished the flavor of sweet, the effect of have wind-evil dispelling and cold-evil expelling, stimulate the circulation of the blood and cause the muscles and joints to relax, prevention of arterial hardening.For controlling the illnesss such as lumbocrural pain, numb in every limb, grain is obstructed.Proteoglycan body in flat mushroom has very strong inhibitory action to cancer cell, can the enhanced machine body immunity function.Flat mushroom has the human serum of minimizing cholesterol and prevents and treats hepatitis, gastric ulcer, duodenal ulcer, hypertensive effect, to pre-anti-cancer, regulates climacteric metancholia of women, improves the metabolism of human body, builds up health useful.Because the storage period of bright mushroom is limited, can not meet people's consumption demand.
The objective of the invention is to provide a kind of sauce local flavor flat mushroom processed, cater to the pursuit that more consumers suit one's taste, improve people's preference, more can obtain consumer's welcome.
Summary of the invention
The object of the present invention is to provide the preparation method of a kind of sauce local flavor flat mushroom processed.
The objective of the invention is to be achieved through the following technical solutions:
The preparation method of a kind of sauce local flavor flat mushroom processed, is characterized in that, it comprises following processing step:
Step (one) raw material is processed:
Choose the fresh flat mushroom of 5-10 centimetre of mushroom face diameter and remove the compost on the mushroom pin, after cleaning, the rip cutting two halves are placed in sieve, in ventilation, are filtered dry moisture;
The dry mushroom preparation of step (two):
Fresh flat mushroom after processing is placed in baking oven and toasts, the baking temperature of whole dehydration and duration are: first baking oven is preheated to 50 ℃, after bright mushroom enters baking oven, first under 35-40 ℃, dry 6-8 hour, dry again 8-10 hour under 40-50 ℃, finally under 60 ℃, dry 6-8 hour, dry mushroom water content is 12%;
(3) are fried for step:
Vegetable edible oil is heated to 180 ℃ of left and right, dry mushroom put into wherein explode to golden yellow, pick up standby;
The preparation of step (four) seasoning sauce material:
Chilli powder 20-30g is fried to 3-5 minute with slow fire, by weight percentage for the ratio of 1:8:0.5:0.25:0.25 adds flour paste, salt, monosodium glutamate, potassium sorbate, add 20 times, water and stir, heating is concentrated, is settled to the 1000g seasoning sauce material standby;
Step (five) saucing:
Fried flat mushroom, by weight percentage for 1:1 immerses 3-4 hour in the seasoning sauce material prepared, is stirred 2-3 time therebetween;
Step (six) packing:
Flat mushroom after step (five) saucing is carried out to sterilization 15 minutes under 100 ℃, and polyethylene packaging bag vacuum or nitrogen-filled packaging that the poor mechanical strength of the gas permeability of packing into while being cooled to 90 ℃ is high, obtain sauce local flavor flat mushroom processed finished product.
Vegetable edible oil described above, for meeting all vegetable edible oils of the relevant edible oil standard of country; Any one or two kinds and above any combination comprising peanut oil, soybean oil, sesame oil, Canola oil, palm oil, rice bran oil, maize germ oil, cottonseed oil, sunflower oil, camellia oil, Semen setariae oil, olive oil, safflower seed oil, walnut oil, rapeseed oil.
Described a kind of sauce local flavor flat mushroom processed is made by above-mentioned preparation method.
Beneficial effect of the present invention
1, the sauce that prepared by the present invention local flavor flat mushroom processed, salty peppery agreeable to the taste, aromatic flavour, product carries and instant, and people preferably travel outdoors and the people of field work carry and eat, and product has market prospects preferably.
2, the inventive method is made simply, and technique is easily controlled, can large-scale production, and demand that can satisfying the market.
The specific embodiment
Following examples are only to further illustrate of the present invention, but not are limitations of the present invention.
Embodiment 1
Choose the fresh flat mushroom of 5-10 centimetre of mushroom face diameter and remove the compost on the mushroom pin, after cleaning, the rip cutting two halves are placed in sieve, be filtered dry moisture in ventilation, baking oven is preheated to 50 ℃, after bright mushroom enters baking oven, first under 35 ℃, dry 8 hours, under 50 ℃, dry 8 hours again, finally under 60 ℃, dry 8 hours, peanut oil is heated to 180 ℃ of left and right, dry mushroom is put into wherein to explode to golden yellow and pick up, chilli powder 20g is fried to 3-5 minute with slow fire, add flour paste for the ratio of 1:8:0.5:0.25:0.25 by weight percentage, salt, monosodium glutamate, potassium sorbate, adding 20 times, water stirs, heating is concentrated, be settled to the 1000g seasoning sauce material, fried flat mushroom is immersed to 3-4 hour in the seasoning sauce material prepared for 1:1 by weight percentage, stir 2-3 time therebetween, flat mushroom after saucing is carried out under 100 ℃ to sterilization 15 minutes, the polyethylene packaging bag vacuum packaging that the poor mechanical strength of the gas permeability of packing into while being cooled to 90 ℃ is high, obtain sauce local flavor flat mushroom processed finished product.
Embodiment 2
Choose the fresh flat mushroom of 5-10 centimetre of mushroom face diameter and remove the compost on the mushroom pin, after cleaning, the rip cutting two halves are placed in sieve, be filtered dry moisture in ventilation, baking oven is preheated to 50 ℃, after bright mushroom enters baking oven, first under 40 ℃, dry 6 hours, under 45 ℃, dry 10 hours again, finally under 60 ℃, dry 6 hours, soybean oil is heated to 180 ℃ of left and right, dry mushroom is put into wherein to explode to golden yellow and pick up, chilli powder 30g is fried to 3-5 minute with slow fire, add flour paste for the ratio of 1:8:0.5:0.25:0.25 by weight percentage, salt, monosodium glutamate, potassium sorbate, adding 20 times, water stirs, heating is concentrated, be settled to the 1000g seasoning sauce material, fried flat mushroom is immersed to 3-4 hour in the seasoning sauce material prepared for 1:1 by weight percentage, stir 2-3 time therebetween, flat mushroom after saucing is carried out under 100 ℃ to sterilization 15 minutes, the polyethylene packaging bag nitrogen-filled packaging that the poor mechanical strength of the gas permeability of packing into while being cooled to 90 ℃ is high, obtain sauce local flavor flat mushroom processed finished product.
Claims (4)
1. the preparation method of a sauce local flavor flat mushroom processed, is characterized in that, it comprises following processing step:
Step (one) raw material is processed:
Choose the fresh flat mushroom of 5-10 centimetre of mushroom face diameter and remove the compost on the mushroom pin, after cleaning, the rip cutting two halves are placed in sieve, in ventilation, are filtered dry moisture;
The dry mushroom preparation of step (two):
Fresh flat mushroom after processing is placed in baking oven and toasts, the baking temperature of whole dehydration and duration are: first baking oven is preheated to 50 ℃, after bright mushroom enters baking oven, first under 35-40 ℃, dry 6-8 hour, dry again 8-10 hour under 40-50 ℃, finally under 60 ℃, dry 6-8 hour, dry mushroom water content is 12%;
(3) are fried for step:
Vegetable edible oil is heated to 180 ℃ of left and right, dry mushroom put into wherein explode to golden yellow, pick up standby;
The preparation of step (four) seasoning sauce material:
Chilli powder 20-30g is fried to 3-5 minute with slow fire, by weight percentage for the ratio of 1:8:0.5:0.25:0.25 adds flour paste, salt, monosodium glutamate, potassium sorbate, add 20 times, water and stir, heating is concentrated, is settled to the 1000g seasoning sauce material standby;
Step (five) saucing:
Fried flat mushroom, by weight percentage for 1:1 immerses 3-4 hour in the seasoning sauce material prepared, is stirred 2-3 time therebetween;
Step (six) packing:
Flat mushroom after step (five) saucing is carried out to sterilization 15 minutes under 100 ℃, and polyethylene packaging bag vacuum or nitrogen-filled packaging that the poor mechanical strength of the gas permeability of packing into while being cooled to 90 ℃ is high, obtain sauce local flavor flat mushroom processed finished product.
2. method according to claim 1 is characterized in that: described vegetable edible oil, and for meeting all vegetable edible oils of the relevant edible oil standard of country.
3. method according to claim 2 is characterized in that: described vegetable edible oil is any one or two kinds and above any combination of peanut oil, soybean oil, sesame oil, Canola oil, palm oil, rice bran oil, maize germ oil, cottonseed oil, sunflower oil, camellia oil, Semen setariae oil, olive oil, safflower seed oil, walnut oil, rapeseed oil.
4. the method for claim 1 obtains sauce local flavor flat mushroom processed product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310491073.0A CN103494181A (en) | 2013-10-21 | 2013-10-21 | Sauced oyster mushroom preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310491073.0A CN103494181A (en) | 2013-10-21 | 2013-10-21 | Sauced oyster mushroom preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103494181A true CN103494181A (en) | 2014-01-08 |
Family
ID=49859521
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310491073.0A Pending CN103494181A (en) | 2013-10-21 | 2013-10-21 | Sauced oyster mushroom preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103494181A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585738A (en) * | 2015-02-22 | 2015-05-06 | 余芳 | Preparation method for crispy oyster mushroom pieces |
| CN104642939A (en) * | 2015-01-27 | 2015-05-27 | 詹古楼 | Production method of novel oyster mushroom sauce |
| CN108244618A (en) * | 2018-01-31 | 2018-07-06 | 贵州万源食品有限公司 | A kind of instant oyster mushroom bacterium product and its processing method |
-
2013
- 2013-10-21 CN CN201310491073.0A patent/CN103494181A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642939A (en) * | 2015-01-27 | 2015-05-27 | 詹古楼 | Production method of novel oyster mushroom sauce |
| CN104585738A (en) * | 2015-02-22 | 2015-05-06 | 余芳 | Preparation method for crispy oyster mushroom pieces |
| CN108244618A (en) * | 2018-01-31 | 2018-07-06 | 贵州万源食品有限公司 | A kind of instant oyster mushroom bacterium product and its processing method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103461965A (en) | Milk-fragrance pleurotus eryngii crisp chip and preparation method thereof | |
| CN103494185A (en) | Sauced monkey head mushroom preparation method | |
| CN103494181A (en) | Sauced oyster mushroom preparation method | |
| CN103519149A (en) | Preparation method of sauce coprinus comatus | |
| CN103549389A (en) | Preparation method of sauced Pleurotus eryngii | |
| CN103549388A (en) | Preparation method of sauced agaricus bisporus | |
| CN103519154A (en) | Preparation method of sauced edible fungus | |
| CN103519156A (en) | Preparation method for sauce Morchella | |
| CN103549393A (en) | Preparation method of sauced agrocybe aegerita | |
| CN103549400A (en) | Preparation method of sauced Sparassis Crispa | |
| CN106070937A (en) | A kind of preparation method of Pleurotus eryngii preserve sugar | |
| CN103519159A (en) | Preparation method for sauce Collybia albuminosa | |
| CN103829145A (en) | Purple sweet potato and pumpkin steamed bread | |
| CN103535705A (en) | Preparation method of sauced truffle | |
| CN103494161A (en) | Processing method of oyster mushroom soybean sauce | |
| CN104824630A (en) | Mushroom convenient food and preparation method thereof | |
| CN103549390A (en) | Preparation method of sauced hypsizigus marmoreus | |
| CN103549387A (en) | Preparation method of sauced shiitake | |
| CN103549399A (en) | Preparation method of sauced Stropharia rugosoannulata | |
| CN103549398A (en) | Preparation method of sauced Lepista sordida | |
| CN103549397A (en) | Preparation method of sauced Tremellodon gelatinosum | |
| CN106418477A (en) | Production method of healthy dried drumstick mushroom | |
| CN103494182A (en) | Sauced pleurotas sapidus preparation method | |
| CN103494183A (en) | Sauced tremella aurantialba preparation method | |
| CN103519153A (en) | Preparation method of sauced enoki mushroom |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140108 |
|
| WD01 | Invention patent application deemed withdrawn after publication |