CN103783250A - Mushroom crisp and preparation method thereof - Google Patents

Abstract

The invention belongs to the technical field of foods and in particular to a mushroom crisp and a preparation method of the mushroom crisp. The mushroom crisp is prepared from the following components in weight percentage: 10-20% of dried mushroom stem, 0.5-2% of monosodium glutamate, 10-20% of white granulated sugar, 1-5% of salt, 1-2% of citric acid, 0.01-0.2% of potassium sorbate, 0.5-2% of spice, 2-8% of rape oil, 5-10% of yellow wine, 0.01-0.2% of beef essence and the balance of water. The preparation method of the mushroom crisp comprises the following steps: A, rehydrating for softening; B, rolling, cleaning and precooking; C, centrifuging; D, seasoning primarily; E, sugaring; F, drying primarily; G, seasoning secondly; and H, drying secondly and packaging. The mushroom crisp is crispy, salty and delicious, is nutritious and healthy, and meets the health requirement of consumers.

Description

A kind of crisp lentinus edodes biscuit sheet and preparation method thereof

Technical field

The invention belongs to food technology field, relate in particular to a kind of crisp lentinus edodes biscuit sheet and preparation method thereof.

Background technology

The features such as crisp lentinus edodes biscuit sheet is a kind of snacks, and taste has acid, sweet.In general, the main work flow of crisp lentinus edodes biscuit sheet is to utilize dry mushroom, after counting to technique, makes.Crisp lentinus edodes biscuit sheet is the food that liked by people at present.But its difference due to proportioning and making flow process of current crisp lentinus edodes biscuit sheet articles on the market, makes crisp lentinus edodes biscuit sheet articles additive many, meat is harder.Thereby the taste to crisp lentinus edodes biscuit sheet articles plays negative effect, affect its edibility.

Summary of the invention

The object of the invention is to solve the technical problem described in above defect, a kind of crisp lentinus edodes biscuit sheet and preparation method thereof is provided, its technical scheme is as follows:

A kind of crisp lentinus edodes biscuit sheet, is made up of following component and percentage by weight:

Dried thin mushroom handle: 10%-20%; Monosodium glutamate: 0.5%-2%;

White granulated sugar: 10%-20%; Salt: 1%-5%;

Citric acid 1%-2%; Potassium sorbate: 0.01%-0.2%;

Spice: 0.5%-2%; Rapeseed oil: 2%-8%;

Yellow rice wine: 5%-10%; Beef flavor: 0.01%-0.2%;

All the other are water.

The preparation method of crisp lentinus edodes biscuit sheet, comprises the following steps:

A: rehydration is also soft: dried thin mushroom handle is poured into water to immersion, and soaked overnight, divides its full of water also soft;

B: roll sheet, clean, precook: also soft mushroom handle is poured in machine, rolled 2-3 time to mushroom handle draw down, grating; Put into jetting machine and clean, remove the foreign matters such as silt; Mushroom handle is put into boiling water and boil and boil 3-5 minute, remove excitant taste;

C: centrifugal: the mushroom handle after precooking is put into mesh bag, fitly put into centrifuge, dry moisture;

D a: seasoning: other raw material except dried thin mushroom handle are put into together in impregnating bath and carried out condiment, form baste;

E: sugaring: mushroom handle is poured in burned baste, stirred, dipping was to second day;

F: primary drying: in impregnating bath, put into frame of plastic, mushroom picked up and puts into this Turnround basket, squeeze out baste with hand, and slightly dry mushroom is placed in to drip pan, by mushroom handle put a temperature 90-95 ℃ drying room be dried to half-dried, about 6-7 hour of time;

G: secondary seasoning: again pour in impregnating bath being dried to half-dried mushroom handle, eat dry remaining halogen, admix residue auxiliary material;

H: redrying, packing: secondary seasoning one day after, is put temperature 85-90 ℃ drying room by mushroom dry, about 5-6 hour of time, after select packing.

White granulated sugar in the present invention is basic sweetener, and it has the following advantages: (1) natural production, and mouthfeel is good, and aftertaste is long; (2) penetration is strong, can destroy cell membrane.In olive (fruit jelly), more than 55% white granulated sugar of interpolation can play the effect of bacteria growing inhibiting, and the olive energy long period is preserved.

Salt: be saline taste, salt is not only indispensable flavouring in this product, and is indispensable material composition in human body.Its main component is sodium chloride, is a kind of taste of inorganic salts demonstration of neutrality.

Monosodium glutamate: increase fresh.Have strong meat delicate flavour, particularly in subacidity product, taste is fresher, and it has the effect that relaxes salty acid, bitter taste, can weaken the bitter taste of the sweeteners such as saccharin sodium, and can draw the natural flavor having in food.

Spice: have strong to be taste, to be fragrant effect, can not only promote appetite, improve flavour of food products, and also have sterilization and anticorrosion function.

Potassium sorbate: sorbic acid is the antisepsis antistaling agent of the highly effective and safe of international food and agricultural organization and health organization recommendation, it is growing of mould fungus inhibition, saccharomycete and aerophile bacterium effectively, thereby reach the holding time that effectively extends food, and keep the local flavor of original food.

Vegetable oil: product is played to flavouring, hyperchromic effect.Make it to look good, smell good and taste good.

Yellow rice wine: yellow rice wine gives off a strong fragrance, sweet delicious, local flavor is mellow, and contains amino acid, sugar, vinegar, organic acid and multivitamin etc., and being added in product can flavouring aodorization, and nutrition health protection.It can be penetrated into organization internal, and loose molecular structure, makes product quality soft fresh and tender, good mouthfeel.

Beef flavor: flavouring effect, makes product have the fragrance of beef.

Crisp lentinus edodes biscuit sheet advantage of the present invention is to use vegetable raw-material to be made into the product of similar " dried beef slices ", and outward appearance sepia has the delicious flavour of beef.Crisp fragrant salty fresh, nutrient health, has also met the healthy consumer of vast pursuit.

The specific embodiment

Illustrate embodiment below:

Embodiment 1:

A kind of crisp lentinus edodes biscuit sheet, is made up of following component and percentage by weight:

Dried thin mushroom handle: 20%; Monosodium glutamate: 0.5%;

White granulated sugar: 10%; Salt: 1%;

Citric acid 1%; Potassium sorbate: 0.01%;

Spice: 0.5%; Rapeseed oil: 2%;

Yellow rice wine: 5%; Beef flavor: 0.01%;

All the other are water.

The preparation method of crisp lentinus edodes biscuit sheet, comprises the following steps:

A: rehydration is also soft: dried thin mushroom handle is poured into water to immersion, and soaked overnight, divides its full of water also soft;

B: roll sheet, clean, precook: also soft mushroom handle is poured in machine, rolled 2-3 time to mushroom handle draw down, grating; Put into jetting machine and clean, remove the foreign matters such as silt; Mushroom handle is put into boiling water and boil and boil 3-5 minute, remove excitant taste;

C: centrifugal: the mushroom handle after precooking is put into mesh bag, fitly put into centrifuge, dry moisture;

D a: seasoning: other raw material except dried thin mushroom handle are put into together in impregnating bath and carried out condiment, form baste;

E: sugaring: mushroom handle is poured in burned baste, stirred, dipping was to second day;

F: primary drying: in impregnating bath, put into frame of plastic, mushroom picked up and puts into this Turnround basket, squeeze out baste with hand, and slightly dry mushroom is placed in to drip pan, by mushroom handle put a temperature 90-95 ℃ drying room be dried to half-dried, about 6-7 hour of time;

G: secondary seasoning: again pour in impregnating bath being dried to half-dried mushroom handle, eat dry remaining halogen, admix residue auxiliary material;

H: redrying, packing: secondary seasoning one day after, is put temperature 85-90 ℃ drying room by mushroom dry, about 5-6 hour of time, after select packing.

Embodiment 2:

A kind of crisp lentinus edodes biscuit sheet, is made up of following component and percentage by weight:

Dried thin mushroom handle: 10%; Monosodium glutamate: 2%;

White granulated sugar: 20%; Salt: 5%;

Citric acid 2%; Potassium sorbate: 0.2%;

Spice: 2%; Rapeseed oil: 8%;

Yellow rice wine: 10%; Beef flavor: 0.2%;

All the other are water.

The preparation method of crisp lentinus edodes biscuit sheet, comprises the following steps:

A: rehydration is also soft: dried thin mushroom handle is poured into water to immersion, and soaked overnight, divides its full of water also soft;

B: roll sheet, clean, precook: also soft mushroom handle is poured in machine, rolled 2-3 time to mushroom handle draw down, grating; Put into jetting machine and clean, remove the foreign matters such as silt; Mushroom handle is put into boiling water and boil and boil 3-5 minute, remove excitant taste;

C: centrifugal: the mushroom handle after precooking is put into mesh bag, fitly put into centrifuge, dry moisture;

D a: seasoning: other raw material except dried thin mushroom handle are put into together in impregnating bath and carried out condiment, form baste;

E: sugaring: mushroom handle is poured in burned baste, stirred, dipping was to second day;

F: primary drying: in impregnating bath, put into frame of plastic, mushroom picked up and puts into this Turnround basket, squeeze out baste with hand, and slightly dry mushroom is placed in to drip pan, by mushroom handle put a temperature 90-95 ℃ drying room be dried to half-dried, about 6-7 hour of time;

G: secondary seasoning: again pour in impregnating bath being dried to half-dried mushroom handle, eat dry remaining halogen, admix residue auxiliary material;

H: redrying, packing: secondary seasoning one day after, is put temperature 85-90 ℃ drying room by mushroom dry, about 5-6 hour of time, after select packing.

The detection data that the present invention obtains after testing afterwards

Moisture 20-30%; Total reducing sugar (with glucose meter): 30-50%; The total arsenic of sodium chloride 5-8% (in As), mg/kg≤0.5; Plumbous (in Pb), mg/kg≤1; Copper (in Cu), mg/kg≤10 sulfur dioxide residual quantity 0.35g/kg; Total plate count, cfu/g≤1000 coliform, MPN/100g≤30; Mold count, cfu/g≤50; Pathogenic bacteria (meaning pathogenic entero becteria and pathogenic coccus) are without detecting.

Claims (2)

1. a crisp lentinus edodes biscuit sheet, is characterized in that, is made up of following component and percentage by weight:

Dried thin mushroom handle: 10%-20%; Monosodium glutamate: 0.5%-2%;

White granulated sugar: 10%-20%; Salt: 1%-5%;

Citric acid 1%-2%; Potassium sorbate: 0.01%-0.2%;

Spice: 0.5%-2%; Rapeseed oil: 2%-8%;

Yellow rice wine: 5%-10%; Beef flavor: 0.01%-0.2%;

All the other are water.

2. the preparation method of crisp lentinus edodes biscuit sheet as claimed in claim 1, comprises the following steps:

A: rehydration is also soft: dried thin mushroom handle is poured into water to immersion, and soaked overnight, divides its full of water also soft;

B: roll sheet, clean, precook: also soft mushroom handle is poured in machine, rolled 2-3 time to mushroom handle draw down, grating; Put into jetting machine and clean, remove the foreign matters such as silt; Mushroom handle is put into boiling water and boil and boil 3-5 minute, remove excitant taste;

C: centrifugal: the mushroom handle after precooking is put into mesh bag, fitly put into centrifuge, dry moisture;

D a: seasoning: other raw material except dried thin mushroom handle are put into together in impregnating bath and carried out condiment, form baste;

E: sugaring: mushroom handle is poured in burned baste, stirred, dipping was to second day;

F: primary drying: in impregnating bath, put into frame of plastic, mushroom picked up and puts into this Turnround basket, squeeze out baste with hand, and slightly dry mushroom is placed in to drip pan, by mushroom handle put a temperature 90-95 ℃ drying room be dried to half-dried, about 6-7 hour of time;

G: secondary seasoning: again pour in impregnating bath being dried to half-dried mushroom handle, eat dry remaining halogen, admix residue auxiliary material;

H: redrying, packing: secondary seasoning one day after, is put temperature 85-90 ℃ drying room by mushroom dry, about 5-6 hour of time, after select packing.