CN104055065A - Processing method of lentinus edodes stem meat floss - Google Patents

Processing method of lentinus edodes stem meat floss Download PDF

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Publication number
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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CN
China
Prior art keywords
fry
mushroom
pot
stir
meat floss
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Pending
Application number
CN201410248872.XA
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Chinese (zh)
Inventor
陶峰
Original Assignee
陶峰
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Priority to CN201410248872.XA priority Critical patent/CN104055065A/en
Publication of CN104055065A publication Critical patent/CN104055065A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L31/00Edible extracts or preparations of fungi; 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 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

A kind of preparation method of mushroom stems dried meat floss
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.
CN201410248872.XA 2014-06-07 2014-06-07 Processing method of lentinus edodes stem meat floss Pending CN104055065A (en)

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

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Cited By (9)

* Cited by examiner, † Cited by third party
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
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
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
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

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN102058093A (en) * 2010-11-25 2011-05-18 健盛食品股份有限公司 Methods for preparing shredded mushroom and mushroom dried meat floss

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN102058093A (en) * 2010-11-25 2011-05-18 健盛食品股份有限公司 Methods for preparing shredded mushroom and mushroom dried meat floss

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
李玉东: ""香菇柄制作菇松的方法"", 《新农村》 *

Cited By (9)

* Cited by examiner, † Cited by third party
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