CN103549389A - Preparation method of sauced Pleurotus eryngii - Google Patents
Preparation method of sauced Pleurotus eryngii Download PDFInfo
- Publication number
- CN103549389A CN103549389A CN201310511024.9A CN201310511024A CN103549389A CN 103549389 A CN103549389 A CN 103549389A CN 201310511024 A CN201310511024 A CN 201310511024A CN 103549389 A CN103549389 A CN 103549389A
- Authority
- CN
- China
- Prior art keywords
- oil
- pleurotus eryngii
- dry
- preparation
- sauce
- 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
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
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a preparation method of sauced Pleurotus eryngii, which is characterized by comprising the following steps: (1) raw material treatment; (2) dry mushroom preparation; (3) deep-frying; (4) sauce preparation; (5) immersion in sauce; and (6) packaging and the like. The sauced Pleurotus eryngii has palatably salty and spicy taste and aromatic flavor, is convenient to carry and eat, is more suitable for people in journey and field operation to carry and eat, and has wide market prospects. The method is simple in manufacture and easy to control, can implement large-scale production and can satisfy the market demand.
Description
Technical field
The invention belongs to food processing field, being specifically related to is the preparation method of a kind of sauce pleurotus eryngii processed.
Background technology
Pleurotus eryngii, has another name called eryngo and picks up the ears, and is to develop in recent years cultivation successfully to integrate rare edible mushroom new varieties edible, medicinal, dietotherapy.Mushroom body has almond flavor, and meat is plump, and mouthfeel is fresh and tender, and taste delicate fragrance is nutritious, can cook tens road delicious foods.Pleurotus eryngii bacterial context is plump, quality is tender and crisp, stem dense structure, solid, milky white particularly, can all eat, and stem, than the more crisp cunning of cap, tasty and refreshing, is called as " flat mushroom king ", " dried scallop mushroom ", there is happy almond flavor and as the mouthfeel of abalone, be applicable to fresh-keeping, processing, firmly get liking of people.
Pleurotus eryngii is nutritious, is rich in the mineral matters such as protein, carbohydrate, vitamin and calcium, magnesium, copper, zinc, can improve immune function of human body, and human body is had to the effects such as anticancer, reducing blood lipid, ease constipation stomach and beauty treatment.
Nutritive value: every 100 grams of pleurotus eryngiis contain: heat (kilocalorie) 31.00, carbohydrate (gram) 8.30, fat (gram) 0.10, protein (gram) 1.30, in protein, contain 18 seed amino acids, wherein 8 seed amino acids of needed by human are complete, are the high edible mushrooms of a kind of healthy nutritive value.
The fertile tender applicable stir-fry of pleurotus eryngii meat, burning, braised, stew, cook soup and hot pot material, also suitable western-style food; Even if cook cold vegetable dish in sauce, mouthfeel is all very good, and after processing, mouthfeel is crisp, tough, is white to milk yellow, and outward appearance is good.
Pleurotus eryngii can soften and protect blood vessel, has blood fat and cholesterol in the human body of reduction, prevents the effect of cardiovascular disease.
Pleurotus eryngii protein is to maintain the most important nutrient of immunity function, for forming the Main Ingredients and Appearance of white blood cell and antibody, can improve immunity.
Pleurotus eryngii contributes to the secretion of hydrochloric acid in gastric juice and the digestion of food, is suitable for treatment eating accumulation disease.
The object of the invention is to provide a kind of sauce pleurotus eryngii 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 pleurotus eryngii processed.
The object of the invention is to be achieved through the following technical solutions:
A preparation method for sauce pleurotus eryngii processed, is characterized in that, it comprises following processing step:
Step (one) raw material is processed:
Choose bright pleurotus eryngii 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 pleurotus eryngii 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 mushroom 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 mushroom water content is 12%;
(3) are fried for step:
Vegetable edible oil is heated to 170 ℃ 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 1:7.6:1:0.35:0.05 adds flour paste, salt, monosodium glutamate, potassium sorbate, add 30 times, water and stir, heating is concentrated, is settled to 1000g seasoning sauce material standby;
Step (five) saucing:
Fried pleurotus eryngii, 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:
Pleurotus eryngii 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 pleurotus eryngii 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 pleurotus eryngii processed is made by above-mentioned preparation method.
Beneficial effect of the present invention
1, the sauce pleurotus eryngii 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 pleurotus eryngii 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 mushroom enters after baking oven, first at 35 ℃, dry 8 hours, at 50 ℃, dry 8 hours again, finally at 60 ℃, dry 8 hours, maize germ oil is heated to 170 ℃ 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 1:7.6:1:0.35:0.05 by weight percentage, salt, monosodium glutamate, potassium sorbate, adding 30 times, water stirs, heating is concentrated, be settled to 1000g seasoning sauce material, by fried pleurotus eryngii by weight percentage for 1:1 immerses 3-4 hour in the seasoning sauce material prepare, stir 2-3 time therebetween, pleurotus eryngii 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 pleurotus eryngii finished product processed.
Embodiment 2
Choose bright pleurotus eryngii 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 mushroom enters after baking oven, first at 40 ℃, dry 6 hours, at 45 ℃, dry 10 hours again, finally at 60 ℃, dry 6 hours, rice bran oil is heated to 170 ℃ 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 1:7.6:1:0.35:0.05 by weight percentage, salt, monosodium glutamate, potassium sorbate, adding 30 times, water stirs, heating is concentrated, be settled to 1000g seasoning sauce material, by fried pleurotus eryngii by weight percentage for 1:1 immerses 3-4 hour in the seasoning sauce material prepare, stir 2-3 time therebetween, pleurotus eryngii 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 pleurotus eryngii finished product processed.
Claims (4)
1. a preparation method for sauce pleurotus eryngii processed, is characterized in that, it comprises following processing step:
Step (one) raw material is processed:
Choose bright pleurotus eryngii 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 pleurotus eryngii 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 mushroom 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 mushroom water content is 12%;
(3) are fried for step:
Vegetable edible oil is heated to 170 ℃ of left and right, dry mushroom is put into wherein to explode to golden yellow picks up;
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 1:7.6:1:0.35:0.05 adds flour paste, salt, monosodium glutamate, potassium sorbate, add 30 times, water and stir, heating is concentrated, is settled to 1000g seasoning sauce material;
Step (five) saucing:
Fried pleurotus eryngii, 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:
Pleurotus eryngii 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 pleurotus eryngii 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 pleurotus eryngii product processed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310511024.9A CN103549389A (en) | 2013-10-28 | 2013-10-28 | Preparation method of sauced Pleurotus eryngii |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310511024.9A CN103549389A (en) | 2013-10-28 | 2013-10-28 | Preparation method of sauced Pleurotus eryngii |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103549389A true CN103549389A (en) | 2014-02-05 |
Family
ID=50003896
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310511024.9A Pending CN103549389A (en) | 2013-10-28 | 2013-10-28 | Preparation method of sauced Pleurotus eryngii |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103549389A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105919064A (en) * | 2016-05-19 | 2016-09-07 | 南宁市富久信息技术有限公司 | Flammulina-velutipes-can preparing method |
| CN108651978A (en) * | 2018-03-26 | 2018-10-16 | 郭锋华 | A kind of spicy Pleurotus eryngii and preparation method thereof |
| CN108741008A (en) * | 2018-03-26 | 2018-11-06 | 郭锋华 | A kind of vinegar-pepper Pleurotus eryngii and preparation method thereof |
-
2013
- 2013-10-28 CN CN201310511024.9A patent/CN103549389A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105919064A (en) * | 2016-05-19 | 2016-09-07 | 南宁市富久信息技术有限公司 | Flammulina-velutipes-can preparing method |
| CN108651978A (en) * | 2018-03-26 | 2018-10-16 | 郭锋华 | A kind of spicy Pleurotus eryngii and preparation method thereof |
| CN108741008A (en) * | 2018-03-26 | 2018-11-06 | 郭锋华 | A kind of vinegar-pepper Pleurotus eryngii and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102845703B (en) | Double-pepper seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof | |
| CN103704676B (en) | A kind of pleurotus eryngii sauce and preparation method thereof | |
| CN103519149A (en) | Preparation method of sauce coprinus comatus | |
| CN103549389A (en) | Preparation method of sauced Pleurotus eryngii | |
| CN103494185A (en) | Sauced monkey head mushroom preparation method | |
| CN104621546A (en) | Production method for instant pleurotus eryngii | |
| CN103519138A (en) | Spicy and hot yellow bean sauce | |
| CN103549388A (en) | Preparation method of sauced agaricus bisporus | |
| CN103494181A (en) | Sauced oyster mushroom preparation method | |
| CN103519154A (en) | Preparation method of sauced edible fungus | |
| CN104473092A (en) | Method for processing spicy lotus root slices | |
| CN103549393A (en) | Preparation method of sauced agrocybe aegerita | |
| CN103519159A (en) | Preparation method for sauce Collybia albuminosa | |
| CN103519156A (en) | Preparation method for sauce Morchella | |
| CN103535705A (en) | Preparation method of sauced truffle | |
| CN103549400A (en) | Preparation method of sauced Sparassis Crispa | |
| CN103549387A (en) | Preparation method of sauced shiitake | |
| CN104256565A (en) | Paste containing shiitake mushroom, soybean and beef and production method thereof | |
| CN103549398A (en) | Preparation method of sauced Lepista sordida | |
| CN103494167A (en) | Method for processing pleurotus-eryngii soy sauce | |
| CN103549399A (en) | Preparation method of sauced Stropharia rugosoannulata | |
| CN101396114B (en) | Preparation method of broccoli capsicum paste | |
| CN103549397A (en) | Preparation method of sauced Tremellodon gelatinosum | |
| CN105211821B (en) | A kind of marine alga seasoning bag and its production method for instant edible jellyfish | |
| CN105231377A (en) | Formula and making technology of pleurotus eryngii leisure foods |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140205 |