CN103535702A - Dehydrated lentinus edodes and preparation method thereof - Google Patents
Dehydrated lentinus edodes and preparation method thereof Download PDFInfo
- Publication number
- CN103535702A CN103535702A CN201310448595.2A CN201310448595A CN103535702A CN 103535702 A CN103535702 A CN 103535702A CN 201310448595 A CN201310448595 A CN 201310448595A CN 103535702 A CN103535702 A CN 103535702A
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- parts
- dehydrated
- lentinus edodes
- mushroom
- preparation
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Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 240000000599 Lentinula edodes Species 0.000 title abstract 8
- 235000001715 Lentinula edodes Nutrition 0.000 title abstract 8
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000021222 fish soup Nutrition 0.000 claims abstract description 8
- 235000014375 Curcuma Nutrition 0.000 claims abstract description 7
- 244000164480 Curcuma aromatica Species 0.000 claims abstract description 7
- 240000009138 Curcuma zedoaria Species 0.000 claims abstract description 7
- 235000003405 Curcuma zedoaria Nutrition 0.000 claims abstract description 7
- 235000014676 Phragmites communis Nutrition 0.000 claims abstract description 7
- 241000220317 Rosa Species 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims abstract description 7
- 239000001812 curcuma zedoaria berg. rosc. Substances 0.000 claims abstract description 7
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims abstract description 7
- 235000009569 green tea Nutrition 0.000 claims abstract description 7
- 235000019509 white turmeric Nutrition 0.000 claims abstract description 7
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 9
- 230000018044 dehydration Effects 0.000 claims description 7
- 238000006297 dehydration reaction Methods 0.000 claims description 7
- 241000234282 Allium Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 6
- 241000202296 Delphinium Species 0.000 claims description 6
- 244000241838 Lycium barbarum Species 0.000 claims description 6
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 6
- 241000219071 Malvaceae Species 0.000 claims description 6
- 244000234609 Portulaca oleracea Species 0.000 claims description 6
- 235000001855 Portulaca oleracea Nutrition 0.000 claims description 6
- 244000143590 Salvia chinensis Species 0.000 claims description 6
- 235000007154 Salvia chinensis Nutrition 0.000 claims description 6
- 235000005794 Salvia japonica Nutrition 0.000 claims description 6
- 241000219784 Sophora Species 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 235000008390 olive oil Nutrition 0.000 claims description 6
- 239000004006 olive oil Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000000341 volatile oil Substances 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 239000000779 smoke Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 240000001949 Taraxacum officinale Species 0.000 claims 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 239000007788 liquid Substances 0.000 abstract 2
- 244000293889 Bombax malabaricum Species 0.000 abstract 1
- 235000004480 Bombax malabaricum Nutrition 0.000 abstract 1
- 235000006550 Liquidambar Nutrition 0.000 abstract 1
- 241000208682 Liquidambar Species 0.000 abstract 1
- 235000017784 Mespilus germanica Nutrition 0.000 abstract 1
- 244000182216 Mimusops elengi Species 0.000 abstract 1
- 235000000560 Mimusops elengi Nutrition 0.000 abstract 1
- 208000004880 Polyuria Diseases 0.000 abstract 1
- 244000046101 Sophora japonica Species 0.000 abstract 1
- 235000010586 Sophora japonica Nutrition 0.000 abstract 1
- 235000007837 Vangueria infausta Nutrition 0.000 abstract 1
- 230000003213 activating effect Effects 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 230000035619 diuresis Effects 0.000 abstract 1
- 230000005906 menstruation Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 description 5
- 241000245665 Taraxacum Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 208000001953 Hypotension Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000002175 menstrual effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005406 washing Methods 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides dehydrated lentinus edodes and a preparation method thereof. The dehydrated lentinus edodes is prepared from following raw materials in parts by weight: 200-210 parts of lentinus edodes, 4-5 parts of medlar, 2-3 parts of sophora japonica, 1-3 parts of green tea, 4-5 parts of rose, 6-7 parts of paniculate microcosm leaves, 2-3 parts of bombax ceiba, 1-2 parts of reed rhizome, 3-4 parts of liquidambar taiwaniana hance, 1-2 parts of curcuma zedoary and 10-12 parts of seasoning liquid. The dehydrated lentinus edodes is simple in preparation process, uniform in color and luster and convenient to store and eat; fish soup is added into the added seasoning liquid in a processing process so that the taste of the dehydrated lentinus edodes is delicious and the nutrition is abundant; furthermore, the dehydrated lentinus edodes has the effects of clearing the heat and detoxifying, cooling the blood and moistening the lung, lowering the blood pressure, dispelling the wind and activating the collaterals, promoting the diuresis and increasing the menstruation; the dehydrated lentinus edodes is a natural health-care food.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of dehydrated vegetables, relate in particular to a kind of dehydration mushroom and preparation method thereof.
Background technology
Dehydrated vegetables be by fresh vegetables through processing and fabricatings such as washing, oven dry, slough a kind of dry vegetalbe of making after most of moisture in vegetables.At present, the dehydrated vegetables of selling on market is of a great variety, but does not have health care, can not meet the growing consumption demand of consumer.
Summary of the invention
The object of this invention is to provide a kind of dehydration mushroom and preparation method thereof, the present invention has delicious flavour, nutritious feature.
The technical solution adopted in the present invention is:
A mushroom, is characterized in that being made by the raw material of following weight portion:
Mushroom 200-210, matrimony vine 4-5, sophora flower 2-3, green tea 1-3, rose 4-5, buzhaye 6-7, common bombax flower 2-3, reed rhizome 1-2, the 3-4 that plays both sides of the street, curcuma zedoary 1-2, baste 10-12.
Described baste is made by following raw materials in part by weight: fish soup 16-20, purslane 3-4, green onion 1-2, ginger 0.5-1, garlic 0.4-0.7, Radix Glycyrrhizae 1-2, dandelion 2-3, cloves 1-2.5, Salvia japonica 2-3, delphinium 1-2, honey 2-3, galic essential oil 1-2, olive oil 2-3.
(1) Radix Glycyrrhizae, dandelion, cloves, Salvia japonica, delphinium are added to the making beating of 50% water, filter cleaner obtains filtrate;
(2) in pot, pour olive oil into, after preheating, pour purslane, green onion, ginger, the garlic of cutting into mud into, little fire is poured filtrate into after frying perfume (or spice), stewing after 15-20 processed minute at 70-75 ℃, add fish soup, big fire is boiled to boiling, adds honey, after stirring when temperature is down to 60-75 ℃, filter, in gained filtrate, add galic essential oil, stir 3-5 minute, obtain.
The preparation method of described dehydration mushroom, is characterized in that comprising the following steps:
(1) by matrimony vine, sophora flower, green tea, rose, buzhaye, common bombax flower, reed rhizome, play both sides of the street, curcuma zedoary adds 4-5 water slow fire boiling 50-60 minute doubly, obtains extract after filter cleaner;
(2) select ripe fresh mushroom as raw material, send in air drier after cleaning, discharging when being dried to water content and being down to 35-40%, adds extract stewing 2-3 hour processed at 60-65 ℃;
(3) step (2) gained material is dried, drop in pot, add baste, slow fire stir-fries, and fries while being extremely dried off the pot;
(4) step (3) gained material is sent into drying room, at 70-80 ℃, smoke, discharging when water content is down to 6-9%, obtains.
Beneficial effect of the present invention is:
Preparation technology of the present invention is simple, and color and luster is even, is convenient to preserve and eat, and owing to having added fish soup in the baste adding in process, makes the better deliciousness of taste of the present invention, and nutrition is better abundant; In addition, the present invention also has the effect that clearing heat and detoxicating, cool blood moistening lung, hypotensive, dispelling, collateral-activating, Li Shui are stimulated the menstrual flow; It is a kind of natural health care.
The specific embodiment
A mushroom, it is characterized in that by following weight portion (kilogram) raw material make:
Mushroom 200, matrimony vine 5, sophora flower 3, green tea 3, rose 5, buzhaye 7, common bombax flower 3, reed rhizome 2, play both sides of the street 3, curcuma zedoary 2, baste 12.
Described baste by following weight portion (kilogram) raw material makes: fish soup 20, purslane 4, green onion 2, ginger 1, garlic 0.4, Radix Glycyrrhizae 2, dandelion 3, cloves 2.5, Salvia japonica 3, delphinium 2, honey 2, galic essential oil 1, olive oil 2-3.
(1) Radix Glycyrrhizae, dandelion, cloves, Salvia japonica, delphinium are added to the making beating of 50% water, filter cleaner obtains filtrate;
(2) in pot, pour olive oil into, after preheating, pour purslane, green onion, ginger, the garlic of cutting into mud into, little fire is poured filtrate into after frying perfume (or spice), stewing after 15-20 processed minute at 70-75 ℃, add fish soup, big fire is boiled to boiling, adds honey, after stirring when temperature is down to 60-75 ℃, filter, in gained filtrate, add galic essential oil, stir 3-5 minute, obtain.
The preparation method of described dehydration mushroom, comprises the following steps:
(1) by matrimony vine, sophora flower, green tea, rose, buzhaye, common bombax flower, reed rhizome, play both sides of the street, curcuma zedoary adds 4-5 water slow fire boiling 50-60 minute doubly, obtains extract after filter cleaner;
(2) select ripe fresh mushroom as raw material, send in air drier after cleaning, discharging when being dried to water content and being down to 35-40%, adds extract stewing 2-3 hour processed at 60-65 ℃;
(3) step (2) gained material is dried, drop in pot, add baste, slow fire stir-fries, and fries while being extremely dried off the pot;
(4) step (3) gained material is sent into drying room, at 70-80 ℃, smoke, discharging when water content is down to 6-9%, obtains.
Claims (2)
- Dehydration a mushroom, it is characterized in that being made by the raw material of following weight portion:Mushroom 200-210, matrimony vine 4-5, sophora flower 2-3, green tea 1-3, rose 4-5, buzhaye 6-7, common bombax flower 2-3, reed rhizome 1-2, the 3-4 that plays both sides of the street, curcuma zedoary 1-2, baste 10-12;Described baste is made by following raw materials in part by weight: fish soup 16-20, purslane 3-4, green onion 1-2, ginger 0.5-1, garlic 0.4-0.7, Radix Glycyrrhizae 1-2, dandelion 2-3, cloves 1-2.5, Salvia japonica 2-3, delphinium 1-2, honey 2-3, galic essential oil 1-2, olive oil 2-3;(1) Radix Glycyrrhizae, dandelion, cloves, Salvia japonica, delphinium are added to the making beating of 50% water, filter cleaner obtains filtrate;(2) in pot, pour olive oil into, after preheating, pour purslane, green onion, ginger, the garlic of cutting into mud into, little fire is poured filtrate into after frying perfume (or spice), stewing after 15-20 processed minute at 70-75 ℃, add fish soup, big fire is boiled to boiling, adds honey, after stirring when temperature is down to 60-75 ℃, filter, in gained filtrate, add galic essential oil, stir 3-5 minute, obtain.
- 2. the preparation method of dehydration mushroom according to claim 1, is characterized in that comprising the following steps:(1) by matrimony vine, sophora flower, green tea, rose, buzhaye, common bombax flower, reed rhizome, play both sides of the street, curcuma zedoary adds 4-5 water slow fire boiling 50-60 minute doubly, obtains extract after filter cleaner;(2) select ripe fresh mushroom as raw material, send in air drier after cleaning, discharging when being dried to water content and being down to 35-40%, adds extract stewing 2-3 hour processed at 60-65 ℃;(3) step (2) gained material is dried, drop in pot, add baste, slow fire stir-fries, and fries while being extremely dried off the pot;(4) step (3) gained material is sent into drying room, at 70-80 ℃, smoke, discharging when water content is down to 6-9%, obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310448595.2A CN103535702B (en) | 2013-09-28 | 2013-09-28 | A kind of dehydration mushroom and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310448595.2A CN103535702B (en) | 2013-09-28 | 2013-09-28 | A kind of dehydration mushroom and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103535702A true CN103535702A (en) | 2014-01-29 |
| CN103535702B CN103535702B (en) | 2016-01-20 |
Family
ID=49959864
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310448595.2A Expired - Fee Related CN103535702B (en) | 2013-09-28 | 2013-09-28 | A kind of dehydration mushroom and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103535702B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114732126A (en) * | 2022-05-27 | 2022-07-12 | 泌阳亿健食品有限公司 | Edible mushroom prefabricated dish and preparation process thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52120155A (en) * | 1976-04-03 | 1977-10-08 | Sangyo Kiki Kenkyusho Kk | Method of and apparatus for drying mushroom by heat pump |
| CN1117817A (en) * | 1994-09-01 | 1996-03-06 | 黄族和 | Edible Xianggu-mushroom paper and its preparation method |
| CN101297693A (en) * | 2008-05-30 | 2008-11-05 | 毛仁贺 | Method for processing mushroom powder |
| CN102630931A (en) * | 2012-05-10 | 2012-08-15 | 西南大学 | Preparation method of dried shitake mushroom and product thereof |
-
2013
- 2013-09-28 CN CN201310448595.2A patent/CN103535702B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52120155A (en) * | 1976-04-03 | 1977-10-08 | Sangyo Kiki Kenkyusho Kk | Method of and apparatus for drying mushroom by heat pump |
| CN1117817A (en) * | 1994-09-01 | 1996-03-06 | 黄族和 | Edible Xianggu-mushroom paper and its preparation method |
| CN101297693A (en) * | 2008-05-30 | 2008-11-05 | 毛仁贺 | Method for processing mushroom powder |
| CN102630931A (en) * | 2012-05-10 | 2012-08-15 | 西南大学 | Preparation method of dried shitake mushroom and product thereof |
Non-Patent Citations (2)
| Title |
|---|
| 朱玉晶: "脱水香菇加工技术", 《农产品加工》 * |
| 流源: "香菇脱水技术五要诀", 《老区建设》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114732126A (en) * | 2022-05-27 | 2022-07-12 | 泌阳亿健食品有限公司 | Edible mushroom prefabricated dish and preparation process thereof |
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| Publication number | Publication date |
|---|---|
| CN103535702B (en) | 2016-01-20 |
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