CN103519159A - Preparation method for sauce Collybia albuminosa - Google Patents
Preparation method for sauce Collybia albuminosa Download PDFInfo
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- CN103519159A CN103519159A CN201310515519.9A CN201310515519A CN103519159A CN 103519159 A CN103519159 A CN 103519159A CN 201310515519 A CN201310515519 A CN 201310515519A CN 103519159 A CN103519159 A CN 103519159A
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- oil
- collybia albuminosa
- sauce
- dry
- preparation
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- 241000222680 Collybia Species 0.000 title claims abstract description 54
- 235000015067 sauces Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 11
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims description 13
- 239000008157 edible vegetable oil Substances 0.000 claims description 9
- -1 add 28 times Substances 0.000 claims description 8
- 235000013311 vegetables Nutrition 0.000 claims description 8
- 235000009508 confectionery Nutrition 0.000 claims description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 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
- 150000003839 salts Chemical class 0.000 claims description 5
- 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
- 244000304337 Cuminum cyminum Species 0.000 claims description 4
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 4
- 239000004698 Polyethylene Substances 0.000 claims description 4
- 238000004140 cleaning Methods 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
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 230000035699 permeability Effects 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
- 235000019482 Palm oil Nutrition 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 239000002540 palm oil Substances 0.000 claims description 3
- 239000003813 safflower oil Substances 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 2
- 235000019483 Peanut 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
- 238000012856 packing Methods 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 239000008165 rice bran 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
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 239000002600 sunflower oil Substances 0.000 claims description 2
- 239000008170 walnut oil Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 4
- 208000014617 hemorrhoid Diseases 0.000 description 4
- 229910052698 phosphorus Inorganic materials 0.000 description 4
- 239000011574 phosphorus Substances 0.000 description 4
- 241000287828 Gallus gallus Species 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 240000004160 Capsicum annuum Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000002361 compost Substances 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000004596 appetite loss Effects 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000011162 core material Substances 0.000 description 1
- VYQRBKCKQCRYEE-UHFFFAOYSA-N ctk1a7239 Chemical compound C12=CC=CC=C2N2CC=CC3=NC=CC1=C32 VYQRBKCKQCRYEE-UHFFFAOYSA-N 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- FPVGTPBMTFTMRT-NSKUCRDLSA-L fast yellow Chemical compound [Na+].[Na+].C1=C(S([O-])(=O)=O)C(N)=CC=C1\N=N\C1=CC=C(S([O-])(=O)=O)C=C1 FPVGTPBMTFTMRT-NSKUCRDLSA-L 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 235000021266 loss of appetite Nutrition 0.000 description 1
- 208000019017 loss of appetite Diseases 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
Abstract
The invention discloses a preparation method for sauce Collybia albuminosa. The preparation method is characterized by employing processing steps of first step: processing of raw materials, second step: preparation of dry mushrooms, third step: frying, fourth step: preparation of seasoning sauce, fifth step: saucing, sixth step: packaging, and the like. The prepared sauce Collybia albuminosa is salty, spicy and palatable, has aromatic flavor, is convenient to carry and eat, is suitable for carrying and eating for people going off on a trip and people in field operation, and has good market prospects. The method is simple, the technology is easy to control, mass production can be achieved and market demands can be met.
Description
Technical field
The invention belongs to food processing field, being specifically related to is the preparation method of a kind of sauce collybia albuminosa processed.
Background technology
Collybia albuminosa (formal name used at school: being Collybia albuminosa) fructification of Mycophyta Bai Mo section chicken fir, is one of treasure in edible mushroom.《Qian Shu》 road: " collybia albuminosa, in July in autumn raw shallow grass, just put forth energy as large bamboo hat with a conical crown and broad brim, gradually as cover, it is spreading out in all directions as chicken plumage that the sun's shadow moves, therefore named chicken, goes out from soil with it, therefore named fir." collybia albuminosa meat is thick big and fleshy, matter filament is white, the fresh and sweet delicious and crisp of taste.Collybia albuminosa, containing the necessary amino acid of human body, protein, fat, also contains the materials such as various vitamin and calcium, phosphorus, core yellow acid.The eating method of collybia albuminosa is a lot, can thin material be dish, can also with vegetables, the flesh of fish and the collocation of various all kinds of delicacies, can no matter fry, explode, salt down, decoct, mix, braised, roasting, stewing, steam in clear soup or cook soup, its flavour is all very bright, is the hat in bacterium.
Contained according to Compendium of Material Medica, collybia albuminosa has the effect of " beneficial taste, clear god, control hemorrhoid ".Ming Dynasty Yang Shen once likened the fine jade juice good wine in fairyland to collybia albuminosa, and its quality is fine and smooth, has the special favors such as crisp, fragrant, bright, sweet concurrently, tasted once, never to forget in one's life.The flat taste of collybia albuminosa is sweet, have help stomach, treat hemorrhoid hemostasis, beneficial stomach, clear refreshing, control the effects such as hemorrhoid, can control the diseases such as insufficiency of the spleen indigestion and loss of appetite, indigestion, hemorrhoid hemorrhage.
Collybia albuminosa energy strengthening the spleen and stomach, makes us appetite and increases; The multiple nutritional components such as calcic, phosphorus, iron, protein, is weak in collybia albuminosa, after being ill with the elderly's delicacies; Another feature of collybia albuminosa is that phosphorus content is high, is the delicacies that need to mend phosphorus personage; Normal food collybia albuminosa can also improve immunity of organisms, resists cancer cell, reduces blood sugar; Collybia albuminosa has enriching the blood to restore normal menstruation function, for women, is also well suited for.
The object of the invention is to provide a kind of sauce collybia albuminosa 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 collybia albuminosa processed.
The object of the invention is to be achieved through the following technical solutions:
A preparation method for sauce collybia albuminosa processed, is characterized in that, it comprises following processing step:
Step (one) raw material is processed:
Choose bright collybia albuminosa and remove the attachment on mushroom pin, after cleaning, rip cutting two halves are placed in sieve, in ventilation, are filtered dry moisture;
The dry mushroom preparation of step (two):
Bright collybia albuminosa after processing is placed in baking oven and is toasted, the baking temperature of whole dehydration and duration are: first baking oven is preheated to 50 ℃, bright collybia albuminosa enters after baking oven, first at 35-40 ℃, dry 6-8 hour, at 40-50 ℃, dry 8-10 hour again, finally at 60 ℃, dry 6-8 hour, dry collybia albuminosa water content is 7%;
(3) are fried for step:
Vegetable edible oil is heated to 170 ℃ of left and right, dry collybia albuminosa is put into wherein and exploded and pick up standby in 3-5 minute;
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 1.2:7.5:1:0.15:0.15 adds sweet fermented flour sauce, salt, cumin, potassium sorbate, add 28 times, water and stir, heating is concentrated, is settled to 1000g seasoning sauce material standby;
Step (five) saucing:
Fried collybia albuminosa, by weight percentage for 1:1 immerses 3-4 hour in the seasoning sauce material preparing, is stirred 2-3 time therebetween;
Step (six) packing:
Collybia albuminosa after step (five) saucing is carried out to sterilization 15 minutes at 100 ℃, while being cooled to 90 ℃, pack polyethylene packaging bag vacuum or nitrogen-filled packaging that the poor mechanical strength of gas permeability is high into, obtain sauce collybia albuminosa finished product processed.
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 collybia albuminosa processed is made by above-mentioned preparation method.
Beneficial effect of the present invention
1, the sauce collybia albuminosa processed that prepared by the present invention, 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 good market prospects.
2, the inventive method is made simply, and technique is easily controlled, can large-scale production, can meet the demand in 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 bright collybia albuminosa and remove the compost on mushroom pin, after cleaning, rip cutting two halves are placed in sieve, in ventilation, be filtered dry moisture, baking oven is preheated to 50 ℃, bright collybia albuminosa enters after baking oven, first at 35 ℃, dry 8 hours, at 50 ℃, dry 8 hours again, finally at 60 ℃, dry 8 hours, palm oil is heated to 170 ℃ of left and right, dry collybia albuminosa is put into wherein deep fry for five minutes to be picked up, chilli powder 20g is fried to 3-5 minute with slow fire, add sweet fermented flour sauce for the ratio of 1.2:7.5:1:0.15:0.15 by weight percentage, salt, cumin, potassium sorbate, adding 28 times, water stirs, heating is concentrated, be settled to 1000g seasoning sauce material, by fried collybia albuminosa by weight percentage for 1:1 immerses 3-4 hour in the seasoning sauce material prepare, stir 2-3 time therebetween, collybia albuminosa after saucing is carried out at 100 ℃ to sterilization 15 minutes, while being cooled to 90 ℃, pack the polyethylene packaging bag vacuum packaging that the poor mechanical strength of gas permeability is high into, obtain sauce collybia albuminosa finished product processed.
Embodiment 2
Choose bright collybia albuminosa and remove the compost on mushroom pin, after cleaning, rip cutting two halves are placed in sieve, in ventilation, be filtered dry moisture, baking oven is preheated to 50 ℃, bright collybia albuminosa enters after baking oven, first at 40 ℃, dry 6 hours, at 45 ℃, dry 10 hours again, finally at 60 ℃, dry 6 hours, safflower seed oil is heated to 170 ℃ of left and right, dry collybia albuminosa is put into wherein fried picking up for 3 minutes, chilli powder 30g is fried to 3-5 minute with slow fire, add sweet fermented flour sauce for the ratio of 1.2:7.5:1:0.15:0.15 by weight percentage, salt, cumin, potassium sorbate, adding 28 times, water stirs, heating is concentrated, be settled to 1000g seasoning sauce material, by fried collybia albuminosa by weight percentage for 1:1 immerses 3-4 hour in the seasoning sauce material prepare, stir 2-3 time therebetween, collybia albuminosa after saucing is carried out at 100 ℃ to sterilization 15 minutes, while being cooled to 90 ℃, pack the polyethylene packaging bag nitrogen-filled packaging that the poor mechanical strength of gas permeability is high into, obtain sauce collybia albuminosa finished product processed.
Claims (4)
1. a preparation method for sauce collybia albuminosa processed, is characterized in that, it comprises following processing step:
Step (one) raw material is processed:
Choose bright collybia albuminosa and remove the attachment on mushroom pin, after cleaning, rip cutting two halves are placed in sieve, in ventilation, are filtered dry moisture;
The dry mushroom preparation of step (two):
Bright collybia albuminosa after processing is placed in baking oven and is toasted, the baking temperature of whole dehydration and duration are: first baking oven is preheated to 50 ℃, bright collybia albuminosa enters after baking oven, first at 35-40 ℃, dry 6-8 hour, at 40-50 ℃, dry 8-10 hour again, finally at 60 ℃, dry 6-8 hour, dry collybia albuminosa water content is 7%;
(3) are fried for step:
Vegetable edible oil is heated to 170 ℃ of left and right, dry collybia albuminosa is put into wherein and exploded and pick up standby in 3-5 minute;
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 1.2:7.5:1:0.15:0.15 adds sweet fermented flour sauce, salt, cumin, potassium sorbate, add 28 times, water and stir, heating is concentrated, is settled to 1000g seasoning sauce material standby;
Step (five) saucing:
Fried collybia albuminosa, by weight percentage for 1:1 immerses 3-4 hour in the seasoning sauce material preparing, is stirred 2-3 time therebetween;
Step (six) packing:
Collybia albuminosa after step (five) saucing is carried out to sterilization 15 minutes at 100 ℃, while being cooled to 90 ℃, pack polyethylene packaging bag vacuum or nitrogen-filled packaging that the poor mechanical strength of gas permeability is high into, obtain sauce collybia albuminosa finished product processed.
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 collybia albuminosa product processed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310515519.9A CN103519159A (en) | 2013-10-29 | 2013-10-29 | Preparation method for sauce Collybia albuminosa |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310515519.9A CN103519159A (en) | 2013-10-29 | 2013-10-29 | Preparation method for sauce Collybia albuminosa |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103519159A true CN103519159A (en) | 2014-01-22 |
Family
ID=49921796
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310515519.9A Pending CN103519159A (en) | 2013-10-29 | 2013-10-29 | Preparation method for sauce Collybia albuminosa |
Country Status (1)
| Country | Link |
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| CN (1) | CN103519159A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109820184A (en) * | 2019-03-13 | 2019-05-31 | 六盘水市钟山区都市型现代农业产业园区管理委员会 | A kind of Termitomyces albuminosus with black skin capsicum paste |
| CN111713684A (en) * | 2020-08-13 | 2020-09-29 | 西昌学院 | Collybia albuminosa pickles and preparation process thereof |
-
2013
- 2013-10-29 CN CN201310515519.9A patent/CN103519159A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109820184A (en) * | 2019-03-13 | 2019-05-31 | 六盘水市钟山区都市型现代农业产业园区管理委员会 | A kind of Termitomyces albuminosus with black skin capsicum paste |
| CN111713684A (en) * | 2020-08-13 | 2020-09-29 | 西昌学院 | Collybia albuminosa pickles and preparation process thereof |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140122 |