CN104055065A - Processing method of lentinus edodes stem meat floss - Google Patents
Processing method of lentinus edodes stem meat floss Download PDFInfo
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- CN104055065A CN104055065A CN201410248872.XA CN201410248872A CN104055065A CN 104055065 A CN104055065 A CN 104055065A CN 201410248872 A CN201410248872 A CN 201410248872A CN 104055065 A CN104055065 A CN 104055065A
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- fry
- mushroom
- stir
- pot
- meat floss
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Links
- 238000003672 processing method Methods 0.000 title abstract description 3
- 235000001715 Lentinula edodes Nutrition 0.000 title abstract 5
- 240000000599 Lentinula edodes Species 0.000 title abstract 5
- 235000015167 meat floss Nutrition 0.000 title abstract 4
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 32
- 241000628997 Flos Species 0.000 claims description 12
- 238000012856 packing Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000015177 dried meat Nutrition 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000003860 storage Methods 0.000 claims description 6
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 235000019483 Peanut oil Nutrition 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 239000011425 bamboo Substances 0.000 claims description 4
- 239000006227 byproduct Substances 0.000 claims description 4
- 239000000835 fiber Substances 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 239000000312 peanut oil Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- 235000019991 rice wine Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 239000011265 semifinished product Substances 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 6
- 206010028980 Neoplasm Diseases 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 235000019583 umami taste Nutrition 0.000 abstract 1
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 4
- 241001330002 Bambuseae Species 0.000 description 3
- 235000006085 Vigna mungo var mungo Nutrition 0.000 description 3
- 240000005616 Vigna mungo var. mungo Species 0.000 description 3
- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 description 2
- 208000001953 Hypotension Diseases 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 208000021822 hypotensive Diseases 0.000 description 2
- 230000001077 hypotensive effect Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 230000000527 lymphocytic effect Effects 0.000 description 2
- 206010016654 Fibrosis Diseases 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 102000014150 Interferons Human genes 0.000 description 1
- 108010050904 Interferons Proteins 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- 241000446313 Lamella Species 0.000 description 1
- 229920001491 Lentinan Polymers 0.000 description 1
- 241000208000 Striga Species 0.000 description 1
- 210000003056 antler Anatomy 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000005452 bending Methods 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 230000007882 cirrhosis Effects 0.000 description 1
- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 229940079322 interferon Drugs 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 229940115286 lentinan Drugs 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 229920002477 rna polymer Polymers 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000005002 sporogony Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a processing method of lentinus edodes stem meat floss, belonging to the field of food processing. The method is characterized by comprising the following steps: selecting raw materials, cleaning, chopping, soaking, stewing, stir-frying, breaking, cooking, cooling, blending, roasting, and packaging to obtain a finished product of lentinus edodes stem meat floss. The method has the beneficial effects that the lentinus edodes stem meat floss is loose cotton-like and puffed in mouth feel, has the specific umami of lentinus edodes, is favorable for improving the immunity function of bodies and delaying ageing, is convenient to eat, and has the effects of preventing and resisting cancers.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of mushroom stems dried meat floss.
Background technology
Mushroom, has another name called dried mushroom, mushroom, northern mushroom, thick mushroom, thin mushroom, flower mushroom, vertebra young pilose antler, is a kind of edible fungus.Bacterial context white, slightly thick, fine and closely woven, tool fragrance.During children, edge is involute, and the fine hair of adularescent, disappears along with growth.Below cap, have velum, after break, form incomplete collarium.Aging bonnet edge warp, cracking.Lamella white, close, curved life, not isometric.Stem often wilfully, white, bending, collarium has fine striga below, cellulosic is inner solid.Spore is smooth, colourless, oval to oval, uses sporogony.
The effect of mushroom: 1. improve body's immunity: lentinan can promote lymphocytic generation, and improves lymphocytic killing activity; 2. delay senility: the water extract of mushroom has scavenging action to hydrogen peroxide, the hydrogen peroxide in human body is had to certain elimination effect; 3. cancer-resisting: mushroom cap partly contains the ribonucleic acid of duplex structure, enters after human body, can produce the interferon with antitumaous effect; 4. hypotensive, reducing blood lipid, norcholesterol: in mushroom, contain purine, choline, tyrosine, oxidizing ferment and some nucleic acid substances, can play the effect of hypotensive, norcholesterol, reducing blood lipid, again can prevention of arterial sclerosis, the disease such as cirrhosis.
The growth cycle of mushroom is short, and is difficult for storage, for being processed into mushroom stems dried meat floss, can realize the comprehensive utilization to mushroom raw material, instant, and be convenient to store, improve its economic worth.
Summary of the invention
It is short to the object of the invention is to solve the mushroom growth cycle, is difficult for the problem of storage, and a kind of preparation method of mushroom stems dried meat floss is provided.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for mushroom stems dried meat floss, is characterized in that: the processing process of employing raw material selection → cleaning → chopping → immersion → mulling → stir-fry → smash → hot plate → cooling → prepare burden → bake → packing → finished product, and concrete operation step is:
(1) raw material is processed: select and be not with impurity, disease-free clean mushroom handle, with clear water, clean, be cut into the bulk of 1 centimeter length, 5 mm wides, 4 millimeters thick, soak after 3 days, put into pot and boil, slow fire is simmered 2.5-3 hour, with wooden stick, mash again, pull out and drain, put into high speed beetling machine and smash, finally put into pot Chinese baked wheaten cake and boil, with scoop, constantly stir-fry, fry to half-dried and take out when fibrous, spread out in bamboo sieve upper, cooling rear batching;
(2) prepare burden and bake: by formula rate, having weighed each auxiliary material; Peanut oil is entered to pot and burn heat, add chive and ginger end to fry a moment, add again soy sauce, refined salt, fennel, five-spice powder, yellow rice wine, white sugar, slow fire boils after 35 minutes and adds monosodium glutamate, above dried xianggu mushroom floss semi-finished product is placed in to pot together with batching and bakes, and turn on stir-fry limit, limit, stir, fiber is all disperseed loose, it is deep yellow brown that color gradually becomes, until water content is no more than 15%;
(3) packing: by product food box packing, sealed type storage, listing.
Beneficial effect: product of the present invention is loose cotton-shaped, and mouthfeel is loose, the peculiar delicate flavour of tool mushroom.This product is conducive to improve body's immunity, delays senility, and instant, also has the effect of cancer-resisting.
The specific embodiment
Embodiment 1
:
A preparation method for mushroom stems dried meat floss, concrete operation step is:
(1) raw material is processed: select and be not with impurity, disease-free clean mushroom handle, with clear water, clean, be cut into the bulk of 1 centimeter length, 5 mm wides, 4 millimeters thick, soak after 3 days, put into pot and boil, slow fire is simmered 2.5-3 hour, with wooden stick, mash again, pull out and drain, put into high speed beetling machine and smash, finally put into pot Chinese baked wheaten cake and boil, with scoop, constantly stir-fry, fry to half-dried and take out when fibrous, spread out in bamboo sieve upper, cooling rear batching;
(2) prepare burden and bake: by formula rate, having weighed each auxiliary material; Peanut oil is entered to pot and burn heat, add chive and ginger end to fry a moment, add again soy sauce, refined salt, fennel, five-spice powder, yellow rice wine, white sugar, slow fire boils after 35 minutes and adds monosodium glutamate, above dried xianggu mushroom floss semi-finished product is placed in to pot together with batching and bakes, and turn on stir-fry limit, limit, stir, fiber is all disperseed loose, it is deep yellow brown that color gradually becomes, until water content is no more than 15%; Admix a little honey;
(3) packing: by product food box packing, sealed type storage, listing.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Embodiment 2
:
A preparation method for mushroom stems dried meat floss, concrete operation step is:
(1) raw material is processed: select and be not with impurity, disease-free clean mushroom handle, with clear water, clean, be cut into the bulk of 1 centimeter length, 5 mm wides, 4 millimeters thick, again flat mushroom handle is cleaned to the shape that is cut into small pieces and add, soak after 3 days, put into pot and boil, slow fire is simmered 2.5-3 hour, then mashes with wooden stick, pulls out and drains, putting into high speed beetling machine smashes, finally put into pot Chinese and burn and boil, with scoop, constantly stir-fry, fry to half-dried and take out when fibrous, spread out in bamboo sieve above cooling rear batching;
(2) prepare burden and bake: by formula rate, having weighed each auxiliary material; Peanut oil is entered to pot and burn heat, add chive and ginger end to fry a moment, add again soy sauce, refined salt, fennel, five-spice powder, yellow rice wine, white sugar, slow fire boils after 35 minutes and adds monosodium glutamate, above dried xianggu mushroom floss semi-finished product is placed in to pot together with batching and bakes, and turn on stir-fry limit, limit, stir, fiber is all disperseed loose, it is deep yellow brown that color gradually becomes, until water content is no more than 15%;
(3) packing: by product food box packing, sealed type storage, listing.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a preparation method for mushroom stems dried meat floss, is characterized in that: adopt the processing process of raw material selection → cleaning → chopping → immersion → mulling → stir-fry → smash → hot plate → cooling → prepare burden → bake → packing → finished product, concrete operation step is:
(1) raw material is processed: select and be not with impurity, disease-free clean mushroom handle, with clear water, clean, be cut into the bulk of 1 centimeter length, 5 mm wides, 4 millimeters thick, soak after 3 days, put into pot and boil, slow fire is simmered 2.5-3 hour, with wooden stick, mash again, pull out and drain, put into high speed beetling machine and smash, finally put into pot Chinese baked wheaten cake and boil, with scoop, constantly stir-fry, fry to half-dried and take out when fibrous, spread out in bamboo sieve upper, cooling rear batching;
(2) prepare burden and bake: by formula rate, having weighed each auxiliary material; Peanut oil is entered to pot and burn heat, add chive and ginger end to fry a moment, add again soy sauce, refined salt, fennel, five-spice powder, yellow rice wine, white sugar, slow fire boils after 35 minutes and adds monosodium glutamate, above dried xianggu mushroom floss semi-finished product is placed in to pot together with batching and bakes, and turn on stir-fry limit, limit, stir, fiber is all disperseed loose, it is deep yellow brown that color gradually becomes, until water content is no more than 15%;
(3) packing: by product food box packing, sealed type storage, listing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410248872.XA CN104055065A (en) | 2014-06-07 | 2014-06-07 | Processing method of lentinus edodes stem meat floss |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410248872.XA CN104055065A (en) | 2014-06-07 | 2014-06-07 | Processing method of lentinus edodes stem meat floss |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104055065A true CN104055065A (en) | 2014-09-24 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410248872.XA Pending CN104055065A (en) | 2014-06-07 | 2014-06-07 | Processing method of lentinus edodes stem meat floss |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104055065A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738595A (en) * | 2015-03-29 | 2015-07-01 | 陶峰 | Preparation method of flower mushroom meat floss |
| CN104757522A (en) * | 2015-03-28 | 2015-07-08 | 谈茁 | Preparation method for mushroom stem meat floss |
| CN105029385A (en) * | 2015-08-18 | 2015-11-11 | 洛阳饕真元食品有限公司 | Making method of hand-tearing mushroom |
| CN105053981A (en) * | 2015-07-20 | 2015-11-18 | 合肥梅香园禽蛋制品有限公司 | Tonifying and digestion-promoting morinda officinalis cotton-shaped shii-take stems and preparation method thereof |
| CN105053982A (en) * | 2015-07-20 | 2015-11-18 | 合肥梅香园禽蛋制品有限公司 | Fruit, vegetable and mushroom stem floss capable of promoting appetite and dispersing stagnated liver qi and preparation method of fruit, vegetable and mushroom stem floss |
| CN105077207A (en) * | 2015-07-06 | 2015-11-25 | 任本顺 | Fresh fragrant pig's trotter and mushroom stem floss capable of regulating meridians and preparation method of fresh fragrant trotter and mushroom stem floss |
| CN105077211A (en) * | 2015-07-20 | 2015-11-25 | 合肥梅香园禽蛋制品有限公司 | Yin-nourishing dried osmanthus fragrans fruit kernel mushroom stem floss and preparation method thereof |
| CN106213225A (en) * | 2016-07-21 | 2016-12-14 | 芜湖市好亦快食品有限公司三山分公司 | Mushroom stems dried meat floss that a kind of nutrient substance is abundant and preparation method thereof |
| CN106666687A (en) * | 2016-11-30 | 2017-05-17 | 河池市技术开发中心 | Method for processing and packaging shiitake |
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| JPS63251062A (en) * | 1987-04-06 | 1988-10-18 | Masao Harasawa | Food material containing small piece of grifola frondosa s.f. gray blended therein |
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-
2014
- 2014-06-07 CN CN201410248872.XA patent/CN104055065A/en active Pending
Patent Citations (4)
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|---|---|---|---|---|
| JPS63251062A (en) * | 1987-04-06 | 1988-10-18 | Masao Harasawa | Food material containing small piece of grifola frondosa s.f. gray blended therein |
| CN1079372A (en) * | 1992-05-28 | 1993-12-15 | 杭州应用工程技术学院 | The production method of a kind of mushroom pine |
| CN1826969A (en) * | 2006-02-14 | 2006-09-06 | 上海大山合集团有限公司 | Dried meat floss with straw mushroom and preparation method thereof |
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Non-Patent Citations (1)
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| 李玉东: ""香菇柄制作菇松的方法"", 《新农村》 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757522A (en) * | 2015-03-28 | 2015-07-08 | 谈茁 | Preparation method for mushroom stem meat floss |
| CN104738595A (en) * | 2015-03-29 | 2015-07-01 | 陶峰 | Preparation method of flower mushroom meat floss |
| CN105077207A (en) * | 2015-07-06 | 2015-11-25 | 任本顺 | Fresh fragrant pig's trotter and mushroom stem floss capable of regulating meridians and preparation method of fresh fragrant trotter and mushroom stem floss |
| CN105053981A (en) * | 2015-07-20 | 2015-11-18 | 合肥梅香园禽蛋制品有限公司 | Tonifying and digestion-promoting morinda officinalis cotton-shaped shii-take stems and preparation method thereof |
| CN105053982A (en) * | 2015-07-20 | 2015-11-18 | 合肥梅香园禽蛋制品有限公司 | Fruit, vegetable and mushroom stem floss capable of promoting appetite and dispersing stagnated liver qi and preparation method of fruit, vegetable and mushroom stem floss |
| CN105077211A (en) * | 2015-07-20 | 2015-11-25 | 合肥梅香园禽蛋制品有限公司 | Yin-nourishing dried osmanthus fragrans fruit kernel mushroom stem floss and preparation method thereof |
| CN105029385A (en) * | 2015-08-18 | 2015-11-11 | 洛阳饕真元食品有限公司 | Making method of hand-tearing mushroom |
| CN106213225A (en) * | 2016-07-21 | 2016-12-14 | 芜湖市好亦快食品有限公司三山分公司 | Mushroom stems dried meat floss that a kind of nutrient substance is abundant and preparation method thereof |
| CN106666687A (en) * | 2016-11-30 | 2017-05-17 | 河池市技术开发中心 | Method for processing and packaging shiitake |
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Application publication date: 20140924 |
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