CN103907913B - Instant oyster mushrooms and preparation method of instant oyster mushrooms - Google Patents

Instant oyster mushrooms and preparation method of instant oyster mushrooms Download PDF

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Publication number
CN103907913B
CN103907913B CN201410112170.9A CN201410112170A CN103907913B CN 103907913 B CN103907913 B CN 103907913B CN 201410112170 A CN201410112170 A CN 201410112170A CN 103907913 B CN103907913 B CN 103907913B
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CN
China
Prior art keywords
flat mushroom
blanching
oyster mushrooms
vacuum
mushroom
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Expired - Fee Related
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CN201410112170.9A
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Chinese (zh)
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CN103907913A (en
Inventor
夏全刚
刘宝林
梁玮
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University of Shanghai for Science and Technology
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University of Shanghai for Science and Technology
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Priority to CN201410112170.9A priority Critical patent/CN103907913B/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00Edible extracts or preparations of fungi; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses instant oyster mushrooms and a preparation method of the instant oyster mushrooms. The preparation method disclosed by the invention comprises the following steps of: preparing a soup base: preparing the soup base by matching salt, monosodium glutamate, ginger powder, garlic powder, onion powder, maltose, chopped green onion, white vinegar, soy, pepper and water, boiling the soup base, dividing the soup base into two parts, taking one part as the oyster mushroom blanching solution, and taking the other part as the cooling solution after cooling; blanching: after stewing oyster mushrooms in the blanching solution for one minute, putting in the cooling solution to cool for 3-5 min, and draining water in the cooled oyster mushrooms; mixing materials: mixing the blanched and cooled oyster mushrooms with palm oil, maltose and a food additive; quickly freezing oyster mushrooms below minus 15 DEG C; drying in vacuum: drying the quickly frozen oyster mushrooms at 40 DEG C in vacuum with the vacuum degree of being less than 100 Pa, then, taking out, and packaging in a preservative manner. The instant oyster mushrooms prepared by the invention is long in preservation period, easy for transportation, convenient to use, fresh and delicious in taste and high in nutritional value.

Description

Fast food flat mushroom and preparation method thereof
Technical field
The present invention relates to field of food, particularly relate to fast food flat mushroom and preparation method thereof.
Background technology
Nowadays living standards of the people improve, and rhythm of life is accelerated, and spend the time in kitchen fewer and feweri, instant food increase in demand, it is able to fast development.Instant food on market is based on staple food, and as instant noodles, convenient dumpling, steamed bun etc., instant convenient vegetable mostly namely is semi-finished product, and to dry vegetables or refrigerated vegetables, these food also need again to cook and could eat, edible inconvenient.Dry vegetables and be easy to storage and transport, but the loss nutritional labeling when drying and dewatering along with moisture also runs off.Refrigerated vegetables maintain the nutrition of vegetables but mouthfeel declines, and in storage and transport inconvenience.
Summary of the invention
The object of this invention is to provide a kind of fast food flat mushroom and preparation method thereof, it can overcome certain or some defect of prior art.
According to the invention described above object, the invention provides a kind of preparation method of fast food flat mushroom, comprise the following steps:
Material soup preparation process: salt, monosodium glutamate, Jiang Fen, garlic powder, onion powder, maltose, chopped spring onion, light-coloured vinegar, soy sauce, Chinese prickly ash and water proportioning are become material soup, 2 parts are divided into after material soup boils, portion makes flat mushroom blanching liquid, makes cooling fluid after flat mushroom blanching after another part of cooling;
Blanching step: flat mushroom is put into described blanching liquid boiling and put into described cooling fluid after 1 minute and cool, and cool time is 3-5 minute, and cooled flat mushroom drains away the water;
Mixing of materials step: the flat mushroom after blanching process mixes with palm oil, maltose, food additives, described palm oil use amount is 3-5ml/ jin flat mushroom;
Fast freezing step: the flat mushroom quick-frozen after blanching, mixing of materials is to subzero less than 15 degrees Celsius, and the quick-frozen time is 1-3 hour;
Vacuum drying step: the flat mushroom vacuum drying after quick-frozen is after 2-6 hour, reach water content lower than 5% flat mushroom, corrosion-proof packing, described vacuum drying condition is: low vacuum in 100Pa, temperature 40 degrees Celsius;
Packaging step: the flat mushroom after vacuum drying carried out vacuum packaging or be filled with nitrogen packed, being finished product.
Before blanching processing, can also carry out removal cotton skin, stripping and slicing process to flat mushroom, described stripping and slicing is cut according to the lines of flat mushroom.
Fast food flat mushroom of the present invention is direct-edible or add edible after hot water rehydration, and delicious flavour, is of high nutritive value, and not containing anticorrisive agent, long shelf-life, makes simple, is applicable to large-scale promotion application.
Detailed description of the invention
For making the object of the embodiment of the present invention, technical scheme and advantage clearly, describe the present invention below by specific embodiment.
The present invention is the raw material used is new fresh flat mushroom, and namely just pick, the flat mushroom of not yet oxidation by air, concrete making step is as follows:
1, pretreatment of raw material: flat mushroom is removed cotton skin and stripping and slicing, carries out stripping and slicing according to the lines of flat mushroom during stripping and slicing.Such process can be more easily tasty.
2, expect soup preparation: in water, add the flavorings such as salt, monosodium glutamate, Jiang Fen, garlic powder, onion powder, maltose, chopped spring onion, light-coloured vinegar, soy sauce and Chinese prickly ash, make material soup according to a certain ratio for subsequent use.
3, the preparation of blanching liquid and cooling fluid: by expecting described in 2 that soup boils, be divided into 2 parts, the material soup that a part is boiled is as blanching liquid, and the material soup after another part boils is cooled to less than 0 degree Celsius and makes cooling fluid.Flat mushroom boils and cools with identical material soup, can make flat mushroom can be fully tasty, becomes the instant food of shortening, and has delicious mouthfeel.
4, blanching and cooling: flat mushroom is put into the blanching liquid described in 3 and boil a minute, the time that flat mushroom boils can not be long, no person's flat mushroom can be oxidized, and nutritional labeling can run off, and color can also change.Time is no more than the nutritional labeling that 1 minute can better retain flat mushroom.Pull out after flat mushroom boiling, be put into rapidly in above-mentioned cooling fluid and cool, otherwise residual heat can make flat mushroom be oxidized, nutritional labeling and color change.Cool time is unsuitable long, and 3-5 minute, pulls out, drains away the water or centrifugal moisture, removes the moisture of flat mushroom surface detention, in case easily make the vegetables after freezing form block in subsequent step, is unfavorable for next step vacuum drying.Flat mushroom can not only reach removing fungi after such boiling and cooling, anticorrosion, and its nutrient loss is few, simultaneously prepare food the same with daily, become the cooked of delicious food, can directly use, and need not cook again, for eater saves time, provide convenience.
5, mixing of materials: put into palm oil in the flat mushroom drained away the water, maltose, food additives stir, again make flat mushroom become more delicious, also make flat mushroom bright simultaneously, palm oil use amount uses according to the palmitic standard of flat mushroom 3-5ml per jin.
6, quick-frozen: the flat mushroom stirred drained away the water is put into fast freezing case quick-frozen, quick freezing can reduce the loss of nutritional labeling, and quick-frozen is that vacuum drying is ready, freezes to the temperature of flat mushroom lower than-15 DEG C, quick-frozen is about 1-3 hour, and freezing temperature more low vacuum drying effect is better.
7, vacuum drying: the flat mushroom after quick-frozen is put into vacuum tank inner drying 2-6 hour, vacuum drying condition is, vacuum 100Pa, temperature 40 degrees Celsius, is less than 5% to the water content of flat mushroom.Dry run controls according to temperature and time, thermocouple for measuring inner variations in temperature, to make the water content of every serving material lower than 5%.Flat mushroom rehydration after vacuum drying is good, and fully keeps freshness and the nutritional labeling of flat mushroom.
8, pack: take out after flat mushroom vacuum drying to put into vacuum packaging bag or pour and be nitrogen packedly instant bagged or ready-to-eat by rehydration finished product.
Fast food flat mushroom of the present invention is the instant solid block of shortening or hot water, has saved the pure of mouthfeel and local flavor from damage.Fast food flat mushroom of the present invention can be carried with, the flat mushroom that namely hot water eat only needs to brew three to five minutes, also can eat together with many instant food, add fast food flat mushroom in the instant noodles such as brewed, the difficult problem not having vegetables to brew together when eating face can be solved; Can solve to be inconvenient to cook simultaneously and just can have the present situation of nutritious flat mushroom.Quick-frozen and vacuum drying technique is adopted in preparation method, shorten the energy consumption in preparation process and preparation time, reduce cost, and make material finish-drying, long shelf-life, directly eats or instant, lightweight, present people fast pace in city can be met live and like the demand of green pure natural nuisance-free fast food flat mushroom, be applicable to large-scale promotion application.
For those skilled in the art, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.

Claims (4)

1. a preparation method for fast food flat mushroom, is characterized in that, comprises,
Material soup preparation process: salt, monosodium glutamate, Jiang Fen, garlic powder, onion powder, maltose, chopped spring onion, light-coloured vinegar, soy sauce, Chinese prickly ash and water proportioning are become material soup, 2 parts are divided into after material soup boils, portion makes flat mushroom blanching liquid, makes cooling fluid after flat mushroom blanching after another part of cooling;
Blanching step: flat mushroom puts into described blanching liquid boiling, the time is 1 minute, puts into rapidly described cooling fluid subsequently and cools, and cool time is 3-5 minute, and cooled flat mushroom drains away the water;
Mixing of materials step: the flat mushroom after blanching process mixes with palm oil, maltose, food additives, stirs, described palm oil use amount is 3-5ml/ jin flat mushroom;
Fast freezing step: the flat mushroom quick-frozen after blanching, mixing of materials is to subzero less than 15 degrees Celsius, and the quick-frozen time is 1-3 hour;
Vacuum drying step: the flat mushroom vacuum drying 2-6 hour after quick-frozen, makes the moisture of flat mushroom lower than 5%, and described vacuum drying condition is: low vacuum in 100Pa, temperature 40 degrees Celsius;
Packaging step: the flat mushroom after vacuum drying carried out vacuum packaging or be filled with nitrogen packed, being finished product.
2. the preparation method of fast food flat mushroom according to claim 1, is characterized in that, select new fresh flat mushroom.
3. the preparation method of fast food flat mushroom according to claim 1, is characterized in that, before blanching processing, described flat mushroom is through removing cotton skin and stripping and slicing process, and described stripping and slicing is cut according to the lines of flat mushroom.
4. a fast food flat mushroom, obtains according to the preparation method one of claim 1-3 Suo Shu.
CN201410112170.9A 2014-03-24 2014-03-24 Instant oyster mushrooms and preparation method of instant oyster mushrooms Expired - Fee Related CN103907913B (en)

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CN103907913B true CN103907913B (en) 2015-05-20

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Publication number Priority date Publication date Assignee Title
CN104223050B (en) * 2014-10-23 2016-06-22 孙丽君 Chilli oil Pleurotus ferulae Lanzi and preparation method thereof

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CN101984855A (en) * 2010-12-14 2011-03-16 东莞菇源堂生物科技有限公司 Processing technology for crisp mushroom food
CN102379402A (en) * 2010-09-03 2012-03-21 孟秀英 Mushroom mixed vegetable and preparation method thereof
CN102845740A (en) * 2012-09-20 2013-01-02 天津华大绿色食品有限公司 Processing method for flavour edible fungi product
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CN102379402A (en) * 2010-09-03 2012-03-21 孟秀英 Mushroom mixed vegetable and preparation method thereof
CN101933619A (en) * 2010-09-25 2011-01-05 山西山宝食用菌生物有限公司 Method for producing edible fungi high-calcium zinc-rich instant one-bite mushroom
CN101984855A (en) * 2010-12-14 2011-03-16 东莞菇源堂生物科技有限公司 Processing technology for crisp mushroom food
CN102845740A (en) * 2012-09-20 2013-01-02 天津华大绿色食品有限公司 Processing method for flavour edible fungi product
CN103431371A (en) * 2013-09-16 2013-12-11 天津市宏胜源食用菌科技发展有限公司 Deep processing process for edible mushrooms

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