CN104000179A - Preparation method of instant spiced crisp fungus chips - Google Patents
Preparation method of instant spiced crisp fungus chips Download PDFInfo
- Publication number
- CN104000179A CN104000179A CN201410235116.3A CN201410235116A CN104000179A CN 104000179 A CN104000179 A CN 104000179A CN 201410235116 A CN201410235116 A CN 201410235116A CN 104000179 A CN104000179 A CN 104000179A
- Authority
- CN
- China
- Prior art keywords
- fungus
- spiced
- sauce
- auricularia auriculajudae
- preparation
- 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
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
Abstract
The invention discloses a preparation method of instant spiced crisp fungus chips. The preparation method comprises the following concrete steps: (1) impurity removal: removing impurities; (2) expansion through soaking: after removing the impurities, immersing dry fungus to spiced sauce to expand through soaking for 4h, wherein the quantity of the sauce is determined according to the standard that the expanded fungus can be immersed in the sauce, and the spiced sauce is prepared according to the ratio in the formula: 1000mL of water, 8mL of soybean sauce, 4g of table salt, 1.2g of monosodium glutamate, 1g of aniseeds, 0.5g of orange peel and 5g of white sugar in the step; (3) shaping: tearing fungus pieces to be shaped like flakes; (4) cooking; heating the spiced sauce in which the fungus is immersed to 90-100 DEG C for 10min; (5) flavoring: after cooking, standing for 16-18h to flavor; (6) quick-freezing: after flavoring, quickly freezing the fungus for more than 30min; (7) freeze-drying: carrying out freeze-drying at the temperature of 50 DEG C below zero for 24h by using a freeze-dryer; and (8) packaging: carrying out gas flushing packaging. The instant spiced crisp fungus chips are convenient to eat, rich in nutrient, strong in flavor and good in palatability.
Description
Technical field
The present invention relates to a kind of preparation method of ready-to-eat food, relate in particular to the freeze drying process of preparing same of a kind of auricularia auriculajudae, belong to food processing field.
Background technology
Black fungus contains abundant cellulose and special plant colloid, contains rich in protein, iron, calcium, vitamin simultaneously.Wherein protein content and meat are suitable, and iron is higher 10 times than meat, and calcium is 20 times of meat, V
b2be the more than 10 times of vegetables, also contain several amino acids and trace element simultaneously.
Modern medicine study proves, black fungus has beneficial gas keeps fit, nourshing kidney nourishing the stomach, and the function such as invigorate blood circulation, its can anticoagulant, antithrombotic, reducing blood lipid, reduces blood sugar, softening blood vessel, often the edible rubbish that is conducive to produce in body excretes in time, and Castor Oil enteron aisle promotes digestion, prevents constipation.Universally acknowledged natural health food.
In recent years, along with the fast development of auricularia auriculajudae industry, auricularia auriculajudae artificial cultivation technique is day by day perfect, for abundant raw material resources basis has been established in the exploitation of auricularia auriculajudae product.
Along with improving constantly and the continuous enhancing of health care consciousness of people's living standard, the auricularia auriculajudae product with nutrition and health care effect extremely consumers in general's parent is looked at.Pursuit nature, convenience, nutrition and health care have become fashion, and the development of food is also the future development to natural raw material, instant both at home and abroad." green consumption " just luxuriantly rises in the whole world.
As black fungus big producing country, the deep processing of the current black fungus of China is relatively backward.At present, China's black fungus converted products is little, only has packed, box-packed black fungus, the block black fungus of compression and few fresh-keeping black edible fungus.Only have black fungus is carried out to deep processing, the auricularia auriculajudae product of exploitation instant, good palatability, could drive the development of auricularia auriculajudae industry, increases auricularia auriculajudae value-added content of product; Make its real performance market forces; Simultaneously also for consumption market increases auricularia auriculajudae instant food nutritious, good palatability.
Summary of the invention
The present invention is based on nutrition and health care effect and the extensive cognition of consumers in general to auricularia auriculajudae product of auricularia auriculajudae, invent the preparation method of crisp of a kind of instant spiced auricularia auriculajudae, make auricularia auriculajudae product instant, mouthfeel good, multiple tastes, and all-ages.
For solving the problems of the technologies described above, the invention provides the preparation method of crisp of a kind of instant spiced auricularia auriculajudae, its concrete steps are:
(1) removal of impurities: impurities removing.
(2) send out system: after removal of impurities, dried fungus is immersed in spiced baste, send out 4h processed, baste amount is advisable can submergence to send out auricularia auriculajudae rear, and in this step, the formula rate of described spiced baste is: water 1000mL; Soy sauce 8mL; Salt 4g; Monosodium glutamate 1.2g; Aniseed 1g; Dried orange peel 0.5g; White sugar 5g.
(3) shaping: wooden ear piece is torn in the form of sheets.
(4) slaking: the spiced baste that is soaked with auricularia auriculajudae is heated to 90～100 DEG C, 10min.
(5) tasty: after slaking, to place 16～18h tasty.
(6) quick-frozen: more than tasty rear auricularia auriculajudae quick-frozen 30min.
(7) freeze drying: adopt freeze drier ,-50 DEG C, freeze drying 24h.
(8) packaging: gas flush packaging.
This product is taking auricularia auriculajudae as major ingredient, and through sending out the production technologies such as a system, slaking, tasty, quick-frozen, freeze-drying, crisp of the instant spiced auricularia auriculajudae of production, has product novelty, instant, the features such as nutritious, aromatic flavour, good palatability.
Detailed description of the invention
Below the present invention is described in more detail.
The preparation method that instant spiced auricularia auriculajudae is crisp, its concrete steps are:
(1) removal of impurities: all foreign material of rejecting auricularia auriculajudae.
(2) send out system: after removal of impurities, dried fungus is immersed in spiced baste, send out 4h processed, baste amount is advisable can submergence to send out auricularia auriculajudae rear, and in this step, the formula rate of described spiced baste is: water 1000mL; Soy sauce 8mL; Salt 4g; Monosodium glutamate 1.2g; Aniseed 1g; Dried orange peel 0.5g; White sugar 5g.
(3) shaping: wooden ear piece is torn in the form of sheets.
(4) slaking: the spiced baste that is soaked with auricularia auriculajudae is heated to 90～100 DEG C, 10min.
(5) tasty: after slaking, to place 16～18h tasty.
(6) quick-frozen: more than tasty rear auricularia auriculajudae quick-frozen 30min.
(7) freeze drying: adopt freeze drier ,-50 DEG C, freeze drying 24h.
(8) packaging: gas flush packaging.
Claims (2)
1. a preparation method for crisp of instant spiced auricularia auriculajudae, is characterized in that, its concrete steps are:
(1) removal of impurities: impurities removing;
(2) send out system: after removal of impurities, dried fungus is immersed in spiced baste, send out 4h processed, baste amount is advisable can submergence to send out auricularia auriculajudae rear;
(3) shaping: wooden ear piece is torn in the form of sheets;
(4) slaking: the spiced baste that is soaked with auricularia auriculajudae is heated to 90～100 DEG C, 10min;
(5) tasty: after slaking, to place 16～18h tasty;
(6) quick-frozen: more than tasty rear auricularia auriculajudae quick-frozen 30min;
(7) freeze drying: adopt freeze drier ,-50 DEG C, freeze drying 24h;
(8) packaging: gas flush packaging.
2. the preparation method of crisp of a kind of instant spiced auricularia auriculajudae according to claim 1, is characterized in that, the formula rate of described spiced baste is: water 1000mL; Soy sauce 8mL; Salt 4g; Monosodium glutamate 1.2g; Aniseed 1g; Dried orange peel 0.5g; White sugar 5g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410235116.3A CN104000179A (en) | 2014-05-29 | 2014-05-29 | Preparation method of instant spiced crisp fungus chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410235116.3A CN104000179A (en) | 2014-05-29 | 2014-05-29 | Preparation method of instant spiced crisp fungus chips |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104000179A true CN104000179A (en) | 2014-08-27 |
Family
ID=51361303
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410235116.3A Pending CN104000179A (en) | 2014-05-29 | 2014-05-29 | Preparation method of instant spiced crisp fungus chips |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104000179A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166877A (en) * | 2015-10-20 | 2015-12-23 | 黑龙江省科学院微生物研究所 | Preparation method for black fungus instant food and application thereof |
| CN108323748A (en) * | 2017-01-19 | 2018-07-27 | 姜华 | A kind of processing method of food |
Citations (6)
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|---|---|---|---|---|
| CN1729858A (en) * | 2005-09-05 | 2006-02-08 | 王克军 | Method for preparing instant jelly fungi and wild vegetable |
| CN101946893A (en) * | 2010-09-26 | 2011-01-19 | 方书义 | Snack dry tremella and preparation method thereof |
| CN102302134A (en) * | 2011-08-31 | 2012-01-04 | 南京财经大学 | Production method for non-oil instant edible fungus chips |
| CN102511897A (en) * | 2012-01-09 | 2012-06-27 | 龙海龙贤果蔬速冻食品有限公司 | Processing technology of quick-freeze black fungus |
| CN103610030A (en) * | 2013-11-19 | 2014-03-05 | 广元玉儿食品有限责任公司 | Instant dried white fungus and production method thereof |
| CN103652833A (en) * | 2013-11-14 | 2014-03-26 | 南京农业大学 | Production method for high-quality instant lentinus edodes crisp chips |
-
2014
- 2014-05-29 CN CN201410235116.3A patent/CN104000179A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1729858A (en) * | 2005-09-05 | 2006-02-08 | 王克军 | Method for preparing instant jelly fungi and wild vegetable |
| CN101946893A (en) * | 2010-09-26 | 2011-01-19 | 方书义 | Snack dry tremella and preparation method thereof |
| CN102302134A (en) * | 2011-08-31 | 2012-01-04 | 南京财经大学 | Production method for non-oil instant edible fungus chips |
| CN102511897A (en) * | 2012-01-09 | 2012-06-27 | 龙海龙贤果蔬速冻食品有限公司 | Processing technology of quick-freeze black fungus |
| CN103652833A (en) * | 2013-11-14 | 2014-03-26 | 南京农业大学 | Production method for high-quality instant lentinus edodes crisp chips |
| CN103610030A (en) * | 2013-11-19 | 2014-03-05 | 广元玉儿食品有限责任公司 | Instant dried white fungus and production method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 李婷: "速泡银耳即食食品的加工工艺研究", 《中国优秀硕士论文电子期刊网》 * |
| 苏丽娟等: "黑木耳脆片微波真空干燥工艺的研究", 《农产品加工》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166877A (en) * | 2015-10-20 | 2015-12-23 | 黑龙江省科学院微生物研究所 | Preparation method for black fungus instant food and application thereof |
| CN105166877B (en) * | 2015-10-20 | 2018-04-17 | 黑龙江省科学院微生物研究所 | A kind of preparation method and application of black fungus instant food |
| CN108323748A (en) * | 2017-01-19 | 2018-07-27 | 姜华 | A kind of processing method of food |
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Application publication date: 20140827 |