CN103549102A

CN103549102A - Tremella gel food and preparation method thereof

Info

Publication number: CN103549102A
Application number: CN201310547060.0A
Authority: CN
Inventors: 李波; 芦菲; 高海燕
Original assignee: Henan Institute of Science and Technology
Current assignee: Henan Institute of Science and Technology
Priority date: 2013-11-08
Filing date: 2013-11-08
Publication date: 2014-02-05
Anticipated expiration: 2033-11-08
Also published as: CN103549102B

Abstract

The invention discloses tremella gel food and a preparation method of the tremella gel food. The preparation method comprises the steps of washing 50 parts of tremella, immersing the tremella in water for 20 minutes, putting the tremella into boiling water for 6 minutes, taking out and weighing the cooked tremella, and adding water for crushing and pulping according to a proportion of 1:1; washing 25 parts of fat jujubes, cooking the jujubes in the boiling water for 8 minutes, removing kernels and stems from the jujubes, and adding water for pulping according to a proportion of 1:2; washing 25 parts of fat fresh hawthorns, removing kernels and stems from the hawthorns, and adding water for crushing and pulping according to a proportion of 1:2; uniformly mixing the tremella pulp, the jujube pulp and the hawthorn pulp according to the weight ratio of 1:0.75:0.75, dissolving 1 part of carrageenan, 3 parts of corn starch and 20 parts of white granulated sugar respectively through 20 parts of water, pouring the mixture into composite slurry for uniform stirring; boiling and stirring the composite slurry until the composite slurry is sticky; drying the cooked slurry; slicing or blocking the dried slurry. The food has the effects of moisturizing the lung, promoting the secretion of saliva or body fluid, nourishing yin, tonifying the stomach, benefiting qi, calming the nerve, strengthening the heart, benefiting the brain, promoting digestion, enhancing organ immunity and the like.

Description

A kind of white fungus gel food and preparation method thereof

Technical field:

The present invention relates to food, particularly a kind ofly take gel food that white fungus, red date and hawthorn be that primary raw material is made and preparation method thereof.

Background technology:

White fungus, is also tremella, tremella, white fungus, the white ears or side handles of a utensil etc.White fungus is flat, and taste is sweet, light, nontoxic, has the effects such as moistening lung is promoted the production of body fluid, tonifying-Yin and nourishing-stomach, benefiting qi for tranquillization, heart tonifying and brain strengthening, can also strengthen body immunity, strengthens the tolerance of tumor patient to Radiotherapy chemotherapy, has the laudatory title of " hat in bacterium ".White fungus is famous and precious nutritious tonifying good merchantable brand, is again the strong tonic of righting, and the successive dynasties, the noble of imperial family regarded white fungus as " product of promoting longevity ", " good medicine alive for evermore ".

In recent years, along with the raising of cultivating white fungus technology, white fungus output significantly increased.At present white fungus is mainly processed as master with drying, and deep processed product seldom, has limited health, the sustainable development of white fungus industry.Because brown stain easily occurs white fungus in drying process, often there is the exceed standard problem of (as sulfur dioxide residual quantity exceeds standard) of color stabilizer in some white fungus dry products, and foodsafety is difficult to be protected.It is high that red date nutrient is worth, have strengthen the spleen and stomach, nourishing blood and tranquilization, the effect that nourishes the body, what China is among the people to be have " within one day, eat three jujubes, bear one's age well all the life " says, is the good fruit of health body-building.Hawthorn is nutritious, sweet and sour taste, there is scattered silt, disappear long-pending, reduce phlegm, detoxify, stop blooding, prevent heatstroke and lower the temperature, refresh oneself, the effect such as gastric lavage, restoring consciouness, expeling tapeworm.Also do not have now a kind ofly with white fungus and red date, hawthorn, to carry out the composite nutraceutical of making.

Summary of the invention:

The object of this invention is to provide white fungus gel food of a kind of nutritious, delicious taste and preparation method thereof.

Technical scheme of the present invention completes as follows, a kind of white fungus gel food, it comprises following component, the point counting by weight of each component not: 50 parts, white fungus, 25 parts of red dates, 25 parts of hawthorn, 20 parts of white sugar, 3 parts of cornstarch, 1 part of carragheen.A kind of preparation method of white fungus gel food is, the first step is selected the dry tremella of pale yellow, bright shinny, the smell delicate fragrance thoroughly of color and luster, with clear water, rinse well, at cold bubbly water, send out 20 minutes, then put into boiling water boiling 6 minutes, take out cooling, control water, remove xanthorrhiza, weigh, in 1:1 ratio, add water and carry out crushing and beating; Second step select meat abundant, without the red date of bad point, with rinsing well in clear water, in boiling water, boiling is 8 minutes, take out cooling, stoning, destemming, weighs, and adds water carry out crushing and beating in 1:2 ratio; The 3rd step selection color and luster is scarlet, meat is plentiful, the bright hawthorn of aromatic flavour, with clear water, rinse well, and stoning, destemming, valve cutting, weighs, and adds water carry out crushing and beating in 1:2 ratio; The 4th step is that white fungus slurry, red date slurry and hawthorn slurry are mixed by 1:0.75:0.75 part by weight, makes composite mortar standby; The 5th step is that 1 part of carragheen, 3 parts of cornstarch, 20 portions of white granulated sugars are used respectively after 20 parts of water-soluble solutions, pours in composite mortar and stirs; The 6th step is that composite mortar is carried out to boiling, while boiling, stirs, and is sticky shape standby to slurry; The 7th step is that the good slurry of boiling is poured on the glass plate of brushing in advance skim edible oil, and curtain coating becomes the thin layer of 4 ~ 5 millimeters thick; The 8th step is the glass plate of coating sizing-agent to be put into baking oven be dried to material and be leather hard, takes off material and is placed on gauze and dries again; The 9th step is from baking oven, to take out dried gel piece, is cut into sheet or bulk, with obtaining product after paper wrapper.

White fungus gel food taste sweet and sour taste of the present invention, with rich flavor, tissue tight, smooth surface, high resilience, instant, and be rich in the multiple nutritional components such as polysaccharide, protein, amino acid, flavones, vitamin and mineral matter, there is the effects such as moistening lung is promoted the production of body fluid, tonifying-Yin and nourishing-stomach, benefiting qi for tranquillization, heart tonifying and brain strengthening, promotion digestion, enhancing immunity of organism.

The specific embodiment:

The first step is selected the dry tremella of pale yellow, bright shinny, the smell delicate fragrance thoroughly of color and luster, with clear water, rinses well, at cold bubbly water, sends out 20 minutes, put into again boiling water boiling 6 minutes, take out cooling, control water, remove xanthorrhiza, take 5 kilograms, then add 5 kg of water and carry out crushing and beating; Second step select meat abundant, without the red date of bad point, with rinsing well in clear water, in boiling water, boiling is 8 minutes, take out cooling, stoning, destemming, takes 2.5 kilograms, then adds 5 kg of water and carry out crushing and beating; The 3rd step selects that color and luster is scarlet, meat is plentiful, the bright hawthorn of aromatic flavour, with clear water, rinses well, and stoning, destemming, valve cutting, takes 2.5 kilograms, then adds 5 kg of water and carry out crushing and beating; The 4th step is by above-mentioned white fungus slurry, red date slurry and hawthorn slurry mixing and stirring; The 5th step is, after 0.1 kilogram of carragheen, 0.3 kilogram of cornstarch, 2 kilograms of white granulated sugars are dissolved by 2 kg of water respectively, to pour in the compound slurry of white fungus/red date/hawthorn and stir; The 6th step is that above-mentioned composite mortar is carried out to boiling, while boiling, stirs, and is sticky shape shape to slurry; The 7th step is that the good slurry of boiling is poured on the glass plate of brushing in advance skim edible oil, and curtain coating becomes the thin layer of 4 ~ 5 millimeters thick; The 8th step is the glass plate of coating sizing-agent to be put into baking oven be dried, and slurry is taken off from glass after drying 4 hours, then be placed on gauze and dry 4 hours at 60 ℃ of temperature; The 9th step is from baking oven, to take out dried gel piece, is cut into the rectangular-shaped pieces of 8 * 2 centimetres, with obtaining 14 kilograms of products after paper wrapper.Product of the present invention, nutritious, color and luster is dark red, taste sweet and sour taste, instant, often eats and can strengthen immunity of organisms, and moistening lung is promoted the production of body fluid, tonifying-Yin and nourishing-stomach, benefiting qi for tranquillization, heart tonifying and brain strengthening, promotes digestion, is a kind of color, foster all good white fungus gel foods.

Claims

1. a white fungus gel food, is characterized in that: it comprises following component, the point counting by weight of each component not: 50 parts, white fungus, 25 parts of red dates, 25 parts of hawthorn, 20 parts of white sugar, 3 parts of cornstarch, 1 part of carragheen.

2. the preparation method of a white fungus gel food is, it is characterized in that: the first step is selected the dry tremella of pale yellow, bright shinny, the smell delicate fragrance thoroughly of color and luster, with clear water, rinse well, at cold bubbly water, send out 20 minutes, then put into boiling water boiling 6 minutes, take out cooling, control water, remove xanthorrhiza, weigh, in 1:1 ratio, add water and carry out crushing and beating; Second step select meat abundant, without the red date of bad point, with rinsing well in clear water, in boiling water, boiling is 8 minutes, take out cooling, stoning, destemming, weighs, and adds water carry out crushing and beating in 1:2 ratio; The 3rd step selection color and luster is scarlet, meat is plentiful, the bright hawthorn of aromatic flavour, with clear water, rinse well, and stoning, destemming, valve cutting, weighs, and adds water carry out crushing and beating in 1:2 ratio; The 4th step is that white fungus slurry, red date slurry and hawthorn slurry are mixed by 1:0.75:0.75 part by weight, makes composite mortar standby; The 5th step is that 1 part of carragheen, 3 parts of cornstarch, 20 portions of white granulated sugars are used respectively after 20 parts of water-soluble solutions, pours in composite mortar and stirs; The 6th step is that composite mortar is carried out to boiling, while boiling, stirs, and is sticky shape standby to slurry; The 7th step is that the good slurry of boiling is poured on the glass plate of brushing in advance skim edible oil, and curtain coating becomes the thin layer of 4 ~ 5 millimeters thick; The 8th step is the glass plate of coating sizing-agent to be put into baking oven be dried to material and be leather hard, takes off material and is placed on gauze and dries again; The 9th step is from baking oven, to take out dried gel piece, is cut into sheet or bulk, with obtaining product after paper wrapper.