CN103976008A - Preparation method of poached shiitake soft can - Google Patents
Preparation method of poached shiitake soft can Download PDFInfo
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- CN103976008A CN103976008A CN201410185406.1A CN201410185406A CN103976008A CN 103976008 A CN103976008 A CN 103976008A CN 201410185406 A CN201410185406 A CN 201410185406A CN 103976008 A CN103976008 A CN 103976008A
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Abstract
The invention discloses a preparation method of a poached shiitake soft can. The preparation method comprises the following steps: selecting dried shiitake with water content of 10-15% for immersion and rehydration and removing impurities on shiitake; putting shiitake in water, heating at 95-100 DEG C, precooking for 5-8 min, cooling shiitake and immersing the cooled shiitake in clear water with pH adjusted to 3.5-4.0 with citric acid for 0.5-2 h, adding the shiitake into a matching soup to form a can content, sealing, sterilizing at 94-96 DEG C for 50-80 min, and immediately cooling to normal temperature after sterilization. The preparation method has the following advantages: nutrients of vitamins are not damaged; activity and nutritive value of beta glucosaccharase are also not influenced; and the preparation method is not limited by production seasons.
Description
Technical field
The present invention relates to food technology field, specifically a kind of preparation method of poach mushroom foods packed in carton containers.
Background technology
Mushroom has another name called mushroom, fragrant letter, fragrant bacterium, dried mushroom, fragrant wild rice, is the fructification of Pleurotaceae plant mushroom.Mushroom is second-biggest-in-the-world edible mushroom, and one of Ye Shi China special product, at the title of among the people have " mountain delicacy ".It is a kind of fungi being grown on timber.Delicious flavour, the fragrance people that oozes, nutritious.It is sweet that mushroom is rich in Cobastab group, iron, potassium, provitamin D (changing into vitamin D after Exposure to Sunlight), taste, and property is flat.Cure mainly anorexia, weak breath is weak.Just because of by like this high nutritive value and effect, people wish all can have throughout the year mushroom product, in addition, in mushroom, also contain " β glucuroide " this particular matter, have good antitumaous effect.
But, Lentnus edodes is subject to mushroom growth seasonal effect processing period shorter, for long run supply, the forms that are processed into canned Xianggu mushroom that adopt on market more, the still general sterilization temperature that adopts 121 DEG C of the processing technology sterilization of this canned Xianggu mushroom, the nutrition of mushroom destroys also larger, particularly vitamins wherein destroys serious, this not only has a strong impact on the nutritive value of mushroom, causes in addition mushroom mouthfeel poor, loses mouthfeel and nutritional labeling that new fresh mushroom has.In addition, contain " β glucuroide " this particular matter in mushroom, its preference temperature also will be no more than 100 DEG C, and adopts the sterilization temperature of 121 DEG C will have a strong impact on activity and the nutritive value of " β glucuroide ", greatly reduces its antitumaous effect.
Summary of the invention
The present invention is directed to the above-mentioned deficiency of prior art, provide one not destroy vitamins nutrition, also do not affect activity and the nutritive value of β glucuroide, and do not produced the preparation method of the poach mushroom foods packed in carton containers of the restriction in season.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is: a kind of preparation method of poach mushroom foods packed in carton containers, and the method comprises:
(1) raw material is selected: selecting the mushroom handle length of mushroom is 0.5-1cm, without mouldy, without turn black and the dried thin mushroom of burned water content 10-15% (can not be too dry, broken once pinching, such quality is bad; Too wet being unfavorable for deposits, perishable);
(2) soak rehydration: first mushroom is cleaned, wash away silt and impurity, then put in container, dried thin mushroom is all immersed in water, dried thin mushroom: the weight ratio of water is 1:7-10; Then ceaselessly stir 5-6 hour;
(3) finishing: then the mushroom after step (2) is soaked dries top layer moisture repairs, and mushroom handle stays 0.5-1cm long, and rejects the impurity on mushroom;
(4) precook, cooling: the mushroom that step (3) is trimmed is put in water, heats 95-100 DEG C and precooks, and mushroom is 1.5-3:l with pre-weight ratio to boil water, and the time of precooking is 5～8 minutes, then mushroom is taken out with normal-temperature water rinsing cooling;
(5) soak: by cooled mushroom put into regulate with citric acid after pH be 3.5-4.0 clear water soaks 0.5-2 hour, shredded mushroom is 1:1.5-3 with the weight ratio of the clear water that contains citric acid;
(6) join soup, pack: join soup and adopt the citric acid of 100 weight portion clear water, 85-100 weight portion, the vitamin C mixed preparing of 40-60 weight portion to form; Then joining of the above-mentioned preparation of step (5) mixed material heating formed to can content in soup, and make solid content in can content: soup=8-12:3; Then above-mentioned can content is loaded in food grade plastic bag;
(7) vacuum seal: the food grade plastic bag that vacuum sealer is equipped with can content to step (6) vacuumizes, the time was controlled in 3-4 second, and evacuated pressure is 5-7MPa;
(8) sterilization, cooling: adopt 94-96 DEG C, sterilization under 50-80 minute condition, is cooled to normal temperature immediately after sterilization.
As preferably, in step of the present invention (2), dried thin mushroom is 1:8 with the weight ratio of water, adopts this proportioning can make the abundant rehydration of dried thin mushroom, does not cause again mushroom too to swell simultaneously, affect mouthfeel, or causes the large easy fragmentation of fragility.
As preferably, in step of the present invention (4), mushroom is 2:l with weight ratio pre-to boil water, precooks 6～7 minutes time.The time of precooking and temperature are very crucial, excess Temperature, overlong time are destroyed " β glucuroide " nutritional labeling, precognition too low, time of temperature is too short has some that can not fully discharge in mushroom to organize gas, gas is discharged totally directly can not affect follow-up product vacuum breaking product quality, has reduced the shelf-life of product.
As preferably, step of the present invention (5) pH is 3.8, and mushroom is 1:2 with the clear water weight ratio that contains citric acid.Adopt aforementioned proportion, can fully ensure that activity and the nutritive value of the β glucuroide in mushroom is not destroyed; The amount reproduction that simultaneously ensures to suppress in process of production microorganism, prevents that product is putrid and deteriorated.
As preferably, for mushroom can fully be contacted with soup, keep fresh, between the soaking step of the precooking of step (4), cooling and step (5), also comprise the classification step of mushroom: cooled mushroom is carried out to classification, and requiring profile is that the diameter of complete mushroom is 3.5～7 centimetres; Be divided into 3 grades by large, medium and small; The diameter of the whole mushroom of large level is that 6～7 centimetres, the diameter of intermediate whole mushroom are that 4.6～5.9 centimetres, the diameter of the whole mushrooms of little level are 3.5～4.5 centimetres; To require profile be block mushroom diameter is less than 3.5 centimetres or be greater than 7 centimetres, be then cut into about length and be the fritter of 4～12 square centimeters; Be the shredded mushroom of 3～5 millimeter with slicer by being cut into width by whole mushroom and block mushroom.
Advantage of the present invention and beneficial effect:
1. the present invention has adopted new processing technology, adopt dried thin mushroom to carry out making after rehydration and some technical finesses flexible package canned, adopt low temperature (94-96 DEG C) sterilization, will the destruction of mushroom nutritional labeling dropped to minimum and extend production and processing phase of mushroom like this.
2. the present invention adopts dried thin mushroom as raw material, is not subject to season limit, adopts citric acid as processing material and join soup composition simultaneously, can fully ensure that the activity of β glucuroide and nutritive value are not destroyed, process simultaneously long be difficult for putrid and deteriorated.
Detailed description of the invention
Detailed description below by detailed description of the invention is further illustrated the present invention, but is not limitation of the present invention, only example explanation.
Embodiment 1
(1) raw material is selected: select mushroom lid wrinkle fine and closely woven, capping color and luster is rufous, and lamella is micro-yellow, slightly milky dried thin mushroom, and mushroom handle is in 0.5-1cm left and right, and without mouldy, nothing is turned black and burned phenomenon, mushroom palpus meat plumpness, aromatic flavour.
(2) soak rehydration: first mushroom is cleaned, wash away silt and impurity, then put in container, dried thin mushroom is all immersed in (mushroom: water is in 1:8 left and right) in water and also ceaselessly slowly stirs 5 hours.
(3) finishing: the mushroom after immersion will be repaired, will the cutting of oversize mushroom handle, 0.5-1cm left and right is stayed at mushroom handle place, rejects impurity.
(4) precook, cooling: the mushroom trimming is put in water, and heating is precooked, and mushroom is 2:l with pre-ratio to boil water, and the time rests in 5～8 minutes, then takes out with water rinse cooling.
(5) classification: cooled mushroom is carried out to classification, and requiring profile is that the diameter of complete mushroom is 3.5～7 centimetres; Be divided into 3 grades by large, medium and small; The diameter of the whole mushroom of large level is that 6～7 centimetres, the diameter of the whole mushroom of large level are that 4.6～5.9 centimetres, the diameter of the whole mushrooms of little level are 3.5～4.5 centimetres; To require profile be block mushroom diameter is less than 3.5 centimetres or be greater than 7 centimetres, be then cut into about length and be the fritter of 4～12 square centimeters; Be the shredded mushroom of 3～5 millimeter with slicer by being cut into width by whole mushroom and block mushroom;
(6) to put into PH be that 3.8 clear water (with citric acid as acidity regulator) soaks 1 hour to the mushroom after putting in order, and mushroom is 1:2 with the ratio of clear water
(7) join soup, pack: soup adopts 95 grams of 100 kilograms of clear water adding citric acids, VC50 gram pairing, and soup addition standard is that the ratio of solid content: soup=10:3 is added
(8) vacuum seal: the vacuum sealer pumpdown time was controlled in 3-4 second, heat time 2-3 second,, evacuated pressure is 6MPa;
(9) sterilization, cooling: sterilizing time adopts 95 ± 1 DEG C/50-80 minute (500 grams be packaged as 50 minutes once, 500 grams-1000 grams comprise that 1000 grams adopt 60 minutes, 1000 grams-2000 grams and adopt 70 minutes, more than 2000 grams adopt 80 minutes), is cooled to immediately normal temperature after sterilization.Then wipe the droplet outside bag, enter heat room by greengrocery can holding.
Embodiment 2
(1) raw material is selected: select mushroom lid wrinkle fine and closely woven, capping color and luster is rufous, and lamella is micro-yellow, slightly milky dried thin mushroom, and mushroom handle is in 0.5-1cm left and right, and without mouldy, nothing is turned black and burned phenomenon, mushroom palpus meat plumpness, aromatic flavour.
(2) soak rehydration: first mushroom is cleaned, wash away silt and impurity, then put in container, dried thin mushroom is all immersed in (mushroom: water is at 1:9) in water and also ceaselessly slowly stirs 6 hours.
(3) finishing: the mushroom after immersion will be repaired, will the cutting of oversize mushroom handle, 0.5-1cm left and right is stayed at mushroom handle place, rejects impurity.
(4) precook, cooling: the mushroom trimming is put in water, and heating is precooked, and mushroom is 3:l with pre-ratio to boil water, and the time rests in 5～8 minutes, then takes out with water rinse cooling.
(5) soak: it is that 3.8 clear water (with citric acid as acidity regulator) soaks 1 hour that the mushroom after putting in order is put into PH, and mushroom is 1:3 with the ratio of clear water;
(6) join soup, pack: soup adopts 95 grams of 100 kilograms of clear water adding citric acids, VC50 gram pairing, and soup addition standard is that the ratio of solid content: soup=9:3 is added;
(7) vacuum seal: the vacuum sealer pumpdown time was controlled in 3-4 second, heat time 2-3 second,, evacuated pressure is 7MPa;
(8) sterilization, cooling: sterilizing time adopts 95 ± 1 DEG C/50-80 minute (500 grams be packaged as 50 minutes once, 500 grams-1000 grams comprise that 1000 grams adopt 60 minutes, 1000 grams-2000 grams and adopt 70 minutes, more than 2000 grams adopt 80 minutes), is cooled to immediately normal temperature after sterilization.Then wipe the droplet outside bag, enter heat room by greengrocery can holding.
Claims (5)
1. a preparation method for poach mushroom foods packed in carton containers, is characterized in that: the method comprises:
(1) raw material is selected: selecting the mushroom handle length of mushroom is 0.5-1cm, without mouldy, without turning black and the dried thin mushroom of burned water content 10-15%;
(2) soak rehydration: first mushroom is cleaned, wash away impurity, then put in container, dried thin mushroom is all immersed in water, dried thin mushroom: the weight ratio of water is 1:7-10; Then ceaselessly stir 5-6 hour;
(3) finishing: then the mushroom after step (2) is soaked dries top layer moisture repairs, and mushroom handle stays 0.5-1cm long, and rejects the impurity on mushroom;
(4) precook, cooling: the mushroom that step (3) is trimmed is put in water, and heating 95-100 precooks DEG C, and mushroom is 1.5-3:l with weight ratio pre-to boil water, and the time of precooking is 5～8 minutes, then mushroom is taken out with normal-temperature water rinsing cooling;
(5) soak: by cooled mushroom put into regulate with citric acid after pH be 3.5-4.0 clear water soaks 0.5-2 hour, shredded mushroom is 1:1.5-3 with the weight ratio of the clear water that contains citric acid;
(6) join soup, pack: join soup and adopt the citric acid of 100 weight portion clear water, 85-100 weight portion, the vitamin C mixed preparing of 40-60 weight portion to form; Then joining of the above-mentioned preparation of step (5) mixed material heating formed to can content in soup, and make solid content in can content: soup=8-12:3; Then above-mentioned can content is loaded in food grade plastic bag;
(7) vacuum seal: the food grade plastic bag that vacuum sealer is equipped with can content to step (6) is taken out
Vacuum, the time was controlled in 3-4 second, and evacuated pressure is 5-7MPa;
(8) sterilization, cooling: adopt 94-96 DEG C, lower sterilization in 50-80 minute, is cooled to normal temperature immediately after sterilization.
2. the preparation method of poach mushroom foods packed in carton containers according to claim 1, is characterized in that: in step (2), the weight ratio of dried thin mushroom and water is 1:8.
3. the preparation method of poach mushroom foods packed in carton containers according to claim 1, is characterized in that: in step (4), mushroom is 2:l with weight ratio pre-to boil water, precooks 6～7 minutes time.
4. the preparation method of poach mushroom foods packed in carton containers according to claim 1, is characterized in that: step (5) pH is 3.8, and mushroom is 1:2 with the clear water weight ratio that contains citric acid.
5. the preparation method of poach mushroom foods packed in carton containers according to claim 1, it is characterized in that: the classification step that also comprises mushroom between the soaking step of the precooking of step (4), cooling and step (5): cooled mushroom is carried out to classification, and requiring profile is that the diameter of complete mushroom is 3.5～7 centimetres; Be divided into 3 grades by large, medium and small; The diameter of the whole mushroom of large level is that 6～7 centimetres, the diameter of intermediate whole mushroom are that 4.6～5.9 centimetres, the diameter of the whole mushrooms of little level are 3.5～4.5 centimetres; To require profile be block mushroom diameter is less than 3.5 centimetres or be greater than 7 centimetres, be then cut into about length and be the fritter of 4～12 square centimeters; Be the shredded mushroom of 3～5 millimeter with slicer by being cut into width by whole mushroom and block mushroom.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410185406.1A CN103976008A (en) | 2014-04-30 | 2014-04-30 | Preparation method of poached shiitake soft can |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410185406.1A CN103976008A (en) | 2014-04-30 | 2014-04-30 | Preparation method of poached shiitake soft can |
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| CN103976008A true CN103976008A (en) | 2014-08-13 |
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| CN201410185406.1A Pending CN103976008A (en) | 2014-04-30 | 2014-04-30 | Preparation method of poached shiitake soft can |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172144A (en) * | 2014-08-27 | 2014-12-03 | 何定 | Six-mushroom canned soup and preparation process thereof |
| CN106035630A (en) * | 2016-05-26 | 2016-10-26 | 雅安市民农业科技有限公司 | Soft canned fresh gastrodia tubers and preparation method thereof |
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|---|---|---|---|---|
| JPS62232354A (en) * | 1986-04-01 | 1987-10-12 | Kuroda Kogyo Kk | Production of packed reconstituted dry lentinus edodes |
| CN1153611A (en) * | 1996-12-17 | 1997-07-09 | 任岛峰 | Prodn of canned Xianggu mushroom |
| CN101617715A (en) * | 2008-07-03 | 2010-01-06 | 大连盖世食品有限公司 | Method for preparing pickling acid for acidified can |
| CN102475233A (en) * | 2010-11-23 | 2012-05-30 | 大连兆阳软件科技有限公司 | Novel can mixed by mushroom and carrot |
-
2014
- 2014-04-30 CN CN201410185406.1A patent/CN103976008A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62232354A (en) * | 1986-04-01 | 1987-10-12 | Kuroda Kogyo Kk | Production of packed reconstituted dry lentinus edodes |
| CN1153611A (en) * | 1996-12-17 | 1997-07-09 | 任岛峰 | Prodn of canned Xianggu mushroom |
| CN101617715A (en) * | 2008-07-03 | 2010-01-06 | 大连盖世食品有限公司 | Method for preparing pickling acid for acidified can |
| CN102475233A (en) * | 2010-11-23 | 2012-05-30 | 大连兆阳软件科技有限公司 | Novel can mixed by mushroom and carrot |
Non-Patent Citations (3)
| Title |
|---|
| 宋晓轩: "香菇罐头加工新法", 《中国食用菌》 * |
| 陈士瑜: "香菇系列食品加工技术", 《林业科技开发》 * |
| 龚建春: "用干香菇制作香菇罐头", 《食品科学》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172144A (en) * | 2014-08-27 | 2014-12-03 | 何定 | Six-mushroom canned soup and preparation process thereof |
| CN106035630A (en) * | 2016-05-26 | 2016-10-26 | 雅安市民农业科技有限公司 | Soft canned fresh gastrodia tubers and preparation method thereof |
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Application publication date: 20140813 |
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