CN104082709A - Preparation method of canned oyster mushroom in brine - Google Patents
Preparation method of canned oyster mushroom in brine Download PDFInfo
- Publication number
- CN104082709A CN104082709A CN201410278073.7A CN201410278073A CN104082709A CN 104082709 A CN104082709 A CN 104082709A CN 201410278073 A CN201410278073 A CN 201410278073A CN 104082709 A CN104082709 A CN 104082709A
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- Prior art keywords
- mushroom
- soup
- preparation
- cooling
- flat mushroom
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- 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 canned oyster mushroom in brine, and belongs to the field of food processing. The preparation method is characterized by adopting the processing technological flow of raw material selection, cleaning, pre-cooking, cooling, hardening, canning and soup collocation, sealing, sterilizing, cooling, can drying, warehousing and heat preservation, inspection, and finished product obtaining. The preparation method has the beneficial effects that the product is clear in soup, allows mushroom bodies to be slightly elastic, has an oyster mushroom taste, and has unique and pleasant flavor; and the product is beneficial for improving human body metabolism and enhancing physical quality, is convenient to eat and good for both young and old, and also can enhance human body immunity.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of flat mushroom brine pack.
Background technology
Flat mushroom, belongs to Agaricales, and Pleurotaceae, is prevailing a kind of in daily edible mushroom.Flat mushroom cap is conchoidal, and children time is cinerous, after become light gray, yellow when old; Stem adnation, bacterium face is flat and thin, and edge is not involute, open and flat, and lamella is careless.Meat is not older, soft good to eat, has the fragrance of similar oyster, and flat mushroom is with look white, Bai Houzhi is tender, and delicious flavour person is good.No matter flat mushroom is eaten element stir-fry and is still made meat dish, and all very fresh and tender tempting, price is cheap in addition, is the good merchantable brand on common people's dining table.
The effect of flat mushroom: flat mushroom is flat, and taste is sweet, has qi-restoratives, anticancer effect, can improve human body metabolism, builds up health, and regulates cerebral nerve; Flat mushroom contains polysaccharide body, and tumour cell is had to very strong inhibitory action, and has immunological characteristic; The effect that flat mushroom also has wind-evil dispelling and cold-evil expelling, stimulates the circulation of the blood and cause the muscles and joints to relax, can control the illnesss such as lumbocrural pain, numb in every limb, channels and collaterals are uncomfortable.In addition, flat mushroom has certain curative effect to hepatitis, chronic gastritis, stomach and duodenal ulcer, osteomalacia, hypertension, to reducing cholesterolemia and preventing and treating urethral calculus, also has certain effect, to female dimacteric syndrome, also can play opsonic action.
Fresh flat mushroom is easily oxidation in air, is difficult for storage, for being processed into flat mushroom brine pack, can realize the comprehensive utilization to flat mushroom raw material, instant, and be convenient to store, improve its economic worth.
Summary of the invention
The object of the invention is to solve the problem that flat mushroom is difficult for storage, a kind of preparation method of flat mushroom brine pack is provided.
The present invention solves the technical scheme that its technical problem takes:
A kind of preparation method of flat mushroom brine pack, it is characterized in that: adopt select-clean-precook-cooling-sclerosis-tinning of raw material, join soup-sealing-sterilization-cooling-wipe the processing process of tank-warehouse-in insulation-check-finished product, concrete operation step is:
(1) raw material is selected: require flat mushroom fresh, without immersion, be canescence, complete form, anosis worm harm;
(2) clean: remove impurity, mushroom is divided into single, large mushroom is torn into and splits mushroom, general middle or small mushroom can not torn, and then uses clear water wash clean;
(3) precook: the flat mushroom after cleaning is placed in to the boiling water containing 0.1% citric acid, precooks and drag in time in circulating water cooling in 3 minutes;
(4) sclerosis: flat mushroom is dipped in 0.1% calcium chloride solution to 35 minutes, and solution is 2:1 with the ratio of flat mushroom, for taking out, clear water cleans 1 time;
(5) tinning, join soup: tinning amount 320-355 gram, join immediately soup, sodium chloride-containing 2.5%-2.8% in soup juice, preparation is boiled according to a conventional method, adds citric acid, 0.01% calcium chloride of 0.06%-0.08% before off the pot, and soup juice temperature remains on 85 ℃ of uses;
(6) sealing and sterilization: at vacuum 0.06 MPa lower seal, then send into retort and carry out sterilization, bactericidal formula be 10 minutes-20 minutes-back-pressures cooling/121 ℃, after sterilization, be cooled in time 30 ℃;
(7) insulation, check: insulation: 6-8 days at 37 ℃, then checks, as be as good as routine and resemble and be qualified products.
Beneficial effect: product soup juice of the present invention is limpid, and mushroom body is slightly flexible, has the due flavour of flat mushroom, and unique flavor is pleasant; This product is conducive to improve human body metabolism, builds up health, and instant, all-ages, can also improve body immunity.
The specific embodiment
Embodiment 1
:
A preparation method for flat mushroom brine pack, concrete operation step is:
(1) raw material is selected: require flat mushroom fresh, without immersion, be canescence, complete form, anosis worm harm;
(2) clean: remove impurity, mushroom is divided into single, large mushroom is torn into and splits mushroom, general middle or small mushroom can not torn, and then uses clear water wash clean;
(3) precook: the flat mushroom after cleaning is placed in to the boiling water containing 0.1% citric acid, precooks and drag in time in circulating water cooling in 3 minutes;
(4) sclerosis: flat mushroom is dipped in 0.1% calcium chloride solution to 35 minutes, and solution is 2:1 with the ratio of flat mushroom, for taking out, clear water cleans 1 time;
(5) tinning, join soup: tinning amount 320-355 gram, join immediately soup, sodium chloride-containing 2.5%-2.8% in soup juice, preparation is boiled according to a conventional method, before off the pot, add the citric acid of 0.06%-0.08%, 0.02% acetic acid, 0.01% calcium chloride, soup juice temperature remains on 85 ℃ of uses;
(6) sealing and sterilization: at vacuum 0.06 MPa lower seal, then send into retort and carry out sterilization, bactericidal formula be 10 minutes-20 minutes-back-pressures cooling/121 ℃, after sterilization, be cooled in time 30 ℃;
(7) insulation, check: insulation: 6-8 days at 37 ℃, then checks, as be as good as routine and resemble and be qualified products.
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 flat mushroom brine pack, concrete operation step is:
(1) raw material is selected: require flat mushroom fresh, without immersion, be canescence, complete form, anosis worm harm;
(2) clean: remove impurity, mushroom is divided into single, large mushroom is torn into and splits mushroom, general middle or small mushroom can not torn, and then uses clear water wash clean; After being torn into single clean draining, straw mushroom adds;
(3) precook: the flat mushroom after cleaning is placed in to the boiling water containing 0.1% citric acid, precooks and drag in time in circulating water cooling in 3 minutes;
(4) sclerosis: flat mushroom is dipped in 0.1% calcium chloride solution to 35 minutes, and solution is 2:1 with the ratio of flat mushroom, for taking out, clear water cleans 1 time;
(5) tinning, join soup: tinning amount 320-355 gram, join immediately soup, sodium chloride-containing 2.5%-2.8% in soup juice, preparation is boiled according to a conventional method, adds citric acid, 0.01% calcium chloride of 0.06%-0.08% before off the pot, and soup juice temperature remains on 85 ℃ of uses;
(6) sealing and sterilization: at vacuum 0.06 MPa lower seal, then send into retort and carry out sterilization, bactericidal formula be 10 minutes-20 minutes-back-pressures cooling/121 ℃, after sterilization, be cooled in time 30 ℃;
(7) insulation, check: insulation: 6-8 days at 37 ℃, then checks, as be as good as routine and resemble and be qualified products.
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. the preparation method of a flat mushroom brine pack, it is characterized in that: adopt select-clean-precook-cooling-sclerosis-tinning of raw material, join soup-sealing-sterilization-cooling-wipe the processing process of tank-warehouse-in insulation-check-finished product, concrete operation step is:
(1) raw material is selected: require flat mushroom fresh, without immersion, be canescence, complete form, anosis worm harm;
(2) clean: remove impurity, mushroom is divided into single, large mushroom is torn into and splits mushroom, general middle or small mushroom can not torn, and then uses clear water wash clean;
(3) precook: the flat mushroom after cleaning is placed in to the boiling water containing 0.1% citric acid, precooks and drag in time in circulating water cooling in 3 minutes;
(4) sclerosis: flat mushroom is dipped in 0.1% calcium chloride solution to 35 minutes, and solution is 2:1 with the ratio of flat mushroom, for taking out, clear water cleans 1 time;
(5) tinning, join soup: tinning amount 320-355 gram, join immediately soup, sodium chloride-containing 2.5%-2.8% in soup juice, preparation is boiled according to a conventional method, adds citric acid, 0.01% calcium chloride of 0.06%-0.08% before off the pot, and soup juice temperature remains on 85 ℃;
(6) sealing and sterilization: at vacuum 0.06 MPa lower seal, then send into retort and carry out sterilization, bactericidal formula be 10 minutes-20 minutes-back-pressures cooling/121 ℃, after sterilization, be cooled in time 30 ℃;
(7) insulation, check: insulation: 6-8 days at 37 ℃, then checks, as be as good as routine and resemble and be qualified products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410278073.7A CN104082709A (en) | 2014-06-20 | 2014-06-20 | Preparation method of canned oyster mushroom in brine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410278073.7A CN104082709A (en) | 2014-06-20 | 2014-06-20 | Preparation method of canned oyster mushroom in brine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104082709A true CN104082709A (en) | 2014-10-08 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410278073.7A Pending CN104082709A (en) | 2014-06-20 | 2014-06-20 | Preparation method of canned oyster mushroom in brine |
Country Status (1)
| Country | Link |
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| CN (1) | CN104082709A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472659A (en) * | 2014-12-07 | 2015-04-01 | 洪寒俊 | Processing technology of canned multi-flavor bamboo shoots |
| CN105077399A (en) * | 2015-08-17 | 2015-11-25 | 朱广双 | Preparation process of semen ginkgo kernel can |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0006821A2 (en) * | 1978-07-03 | 1980-01-09 | Jean Albert Alexandre Delaveyne | Food product with long shelf life based on candied mushrooms |
| CN102119713A (en) * | 2010-12-02 | 2011-07-13 | 天津市林业果树研究所 | Processing and preserving method of edible mushrooms |
| CN102125085A (en) * | 2011-01-08 | 2011-07-20 | 大连裕曼食品有限公司 | Method for producing canned mushroom |
| KR20110115760A (en) * | 2010-04-16 | 2011-10-24 | 이상옥 | Canned seafood for lunch box and manufacturing method thereof |
-
2014
- 2014-06-20 CN CN201410278073.7A patent/CN104082709A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0006821A2 (en) * | 1978-07-03 | 1980-01-09 | Jean Albert Alexandre Delaveyne | Food product with long shelf life based on candied mushrooms |
| KR20110115760A (en) * | 2010-04-16 | 2011-10-24 | 이상옥 | Canned seafood for lunch box and manufacturing method thereof |
| CN102119713A (en) * | 2010-12-02 | 2011-07-13 | 天津市林业果树研究所 | Processing and preserving method of edible mushrooms |
| CN102125085A (en) * | 2011-01-08 | 2011-07-20 | 大连裕曼食品有限公司 | Method for producing canned mushroom |
Non-Patent Citations (2)
| Title |
|---|
| 严奉伟等: "《食用菌深加工技术与工艺配方》", 31 May 2002 * |
| 董全: "平菇罐头制作新工艺", 《食用菌》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472659A (en) * | 2014-12-07 | 2015-04-01 | 洪寒俊 | Processing technology of canned multi-flavor bamboo shoots |
| CN105077399A (en) * | 2015-08-17 | 2015-11-25 | 朱广双 | Preparation process of semen ginkgo kernel can |
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Application publication date: 20141008 |