CN103549393A

CN103549393A - Preparation method of sauced agrocybe aegerita

Info

Publication number: CN103549393A
Application number: CN201310514867.4A
Authority: CN
Inventors: 周俏; 张路
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-10-28
Filing date: 2013-10-28
Publication date: 2014-02-05

Abstract

The invention discloses a preparation method of sauced agrocybe aegerita, which is characterized by comprising the following steps: (1) raw material treatment; (2) dry mushroom preparation; (3) deep-frying; (4) sauce preparation; (5) sauce pickling; and (6) packaging and the like. The sauced agrocybe aegerita has palatable salt and spice 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

The preparation method of a kind of sauce agrocybe processed

Technical field

The invention belongs to food processing field, being specifically related to is the preparation method of a kind of sauce agrocybe processed.

Background technology

Agrocybe, was a kind of wild gill fungus bacterium of domestic high mountains and dense forests area, Guangchang, Jiangxi tea tree root and stem of certain plants portion growth originally, was collection high protein, low fat, low sugar part, the health care dietotherapy nuisanceless edible health bacterium of pure natural.Through optimization the agrocybe of improvement, cover tender handle crisp, the pure delicate fragrance of taste, excellent taste, can be cooked into various delicious foods, and its nutritive value surpasses other edible mushrooms such as mushroom, belongs to high-grade edible mushroom.

18 seed amino acids that agrocybe contains needed by human body, particularly contain the nutritional labelings such as 8 seed amino acids that human body can not synthesize, glucan, mycoprotein, carbohydrate, also have abundant B family vitamin and multi mineral prime element, if the elements such as iron, potassium, zinc, selenium are all higher than other mushroom.The traditional Chinese medical science thinks that this mushroom has kidney tonifying, diuresis, controls the effects such as soreness of waist pain, excreting dampness, invigorating the spleen, antidiarrheal, is hypertension, cardiovascular and obesity patient's ultimate food.Its delicious flavour, tender and crisp good to eat, there is again good health-care effect, be one of delicious rare edible mushroom.Agrocybe is nutritious, and protein content is up to 19.55%.In contained protein, have 18 seed amino acids, what wherein content was the highest is that methionine accounts for 2.49%, is secondly glutamic acid, asparatate, isoleucine, glycine and alanine.Total amino acid content is 16.86%.8 seed amino acid content of needed by human are complete, and have the mineral elements such as abundant B family vitamin and potassium, sodium, calcium, magnesium, iron, zinc.

The object of the invention is to provide a kind of sauce agrocybe 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 agrocybe processed.

The object of the invention is to be achieved through the following technical solutions:

A preparation method for sauce agrocybe processed, is characterized in that, it comprises following processing step:

Step (one) raw material is processed:

Choose bright agrocybe 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 agrocybe 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 agrocybe 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 agrocybe water content is 9%;

(3) are fried for step:

Vegetable edible oil is heated to 170 ℃ of left and right, dry agrocybe 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 1:7.5:1:0.35:0.15 adds sweet fermented flour sauce, salt, pepper powder, potassium sorbate, add 25 times, water and stir, heating is concentrated, is settled to 1000g seasoning sauce material standby;

Step (five) saucing:

Fried agrocybe, 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:

Agrocybe 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 agrocybe 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 agrocybe processed is made by above-mentioned preparation method.

Beneficial effect of the present invention

1, the sauce agrocybe 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 agrocybe 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 agrocybe enters after baking oven, first at 35 ℃, dry 8 hours, at 50 ℃, dry 8 hours again, finally at 60 ℃, dry 8 hours, olive oil is heated to 170 ℃ of left and right, dry agrocybe 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 1:7.5:1:0.35:0.15 by weight percentage, salt, pepper powder, potassium sorbate, adding 25 times, water stirs, heating is concentrated, be settled to 1000g seasoning sauce material, by fried agrocybe by weight percentage for 1:1 immerses 3-4 hour in the seasoning sauce material prepare, stir 2-3 time therebetween, agrocybe 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 agrocybe finished product processed.

Embodiment 2

Choose bright agrocybe 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 agrocybe 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 agrocybe 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 1:7.5:1:0.35:0.15 by weight percentage, salt, pepper powder, potassium sorbate, adding 25 times, water stirs, heating is concentrated, be settled to 1000g seasoning sauce material, by fried agrocybe by weight percentage for 1:1 immerses 3-4 hour in the seasoning sauce material prepare, stir 2-3 time therebetween, agrocybe 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 agrocybe finished product processed.

Claims

1. a preparation method for sauce agrocybe processed, is characterized in that, it comprises following processing step:

Step (one) raw material is processed:

The dry mushroom preparation of step (two):

(3) are fried for step:

The preparation of step (four) seasoning sauce material:

Step (five) saucing:

Step (six) packing:

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 agrocybe product processed.