CN104137982A - Anti-exercise fatigue cold-mixed hericium erinaceus and preparation method thereof - Google Patents
Anti-exercise fatigue cold-mixed hericium erinaceus and preparation method thereof Download PDFInfo
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- CN104137982A CN104137982A CN201410190572.0A CN201410190572A CN104137982A CN 104137982 A CN104137982 A CN 104137982A CN 201410190572 A CN201410190572 A CN 201410190572A CN 104137982 A CN104137982 A CN 104137982A
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- 240000000588 Hericium erinaceus Species 0.000 title claims abstract description 114
- 235000007328 Hericium erinaceus Nutrition 0.000 title claims abstract description 114
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 206010033546 Pallor Diseases 0.000 claims abstract description 39
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 229920002472 Starch Polymers 0.000 claims abstract description 22
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000019698 starch Nutrition 0.000 claims abstract description 22
- 239000008107 starch Substances 0.000 claims abstract description 22
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 235000014347 soups Nutrition 0.000 claims description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 235000015067 sauces Nutrition 0.000 claims description 24
- 235000014102 seafood Nutrition 0.000 claims description 21
- 238000002203 pretreatment Methods 0.000 claims description 20
- 238000009835 boiling Methods 0.000 claims description 9
- 238000005520 cutting process Methods 0.000 claims description 9
- 239000001963 growth medium Substances 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 9
- 241000289669 Erinaceus europaeus Species 0.000 claims description 2
- 241000577951 Hydnum Species 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000002929 anti-fatigue Effects 0.000 abstract description 5
- 230000036528 appetite Effects 0.000 abstract description 5
- 235000019789 appetite Nutrition 0.000 abstract description 5
- 230000037213 diet Effects 0.000 abstract description 5
- 235000005911 diet Nutrition 0.000 abstract description 5
- 230000006870 function Effects 0.000 abstract description 5
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000004936 stimulating effect Effects 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 241000287828 Gallus gallus Species 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 244000197580 Poria cocos Species 0.000 description 2
- 235000008599 Poria cocos Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 230000003044 adaptive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003035 anti-peroxidant effect Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 230000002607 hemopoietic effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000004899 motility Effects 0.000 description 1
- 230000000955 neuroendocrine Effects 0.000 description 1
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- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 230000001052 transient effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment 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
-
- 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
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- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to an anti-exercise fatigue cold-mixed hericium erinaceus and a preparation method thereof, belonging to the technical field of food processing, wherein the anti-exercise fatigue cold-mixed hericium erinaceus comprises the following components in parts by weight: 150-250 parts of hericium erinaceus, 0.2-0.8 part of hon-dashi, 1-2 parts of chicken powder, 2-8 parts of starch, 0.5-1.5 parts of concentrated chicken juice and 80-120 parts of puree. The preparation method comprises the following steps: pretreating a raw material, chopping, blanching, cooling, dewatering, blending a seasoning solution, packaging and sterilizing. The cold-mixed hericium erinaceus is perfect in integrated shape, has an inherent delicious flavor of hericium erinaceus and a normal aromatic odor of the hericium erinaceus, and is attractive in appetite and smooth in mouth feel. The hericium erinaceus is applied to an anti-fatigue diet, and has functions of tonifying the spleen, stimulating the appetite and effectively relieving the exercise fatigue.
Description
Technical field
The present invention relates to a kind of cold and dressed with sauce Hericium erinaceus and preparation method thereof, be specifically related to a kind of cold and dressed with sauce Hericium erinaceus with resisting kinetic fatigue function and preparation method thereof, belong to food processing technology field.
Background technology
Fatigue claims again tired, is a kind of subjective uncomfortable sensation.But objectively can under equal conditions, lose it and complete normal activity or the ability to work of being originally engaged in, the temporarily-depressed phenomenon of body function.Exercise induced fatigue is because motility stimulates the temporary transient phenomenon declining of the even whole body ability to work of caused tissue, organ.Exercise induced fatigue causes metabolic imbalance and the medical problem of body, tool following points feature: degradation under the fatigue of central nervous system, immunologic function decline, neuroendocrine function inhibition, the inhibition of hemopoietic system function, body anti-peroxidation ability.Exercise induced fatigue research is existing over one hundred year history so far, and resisting kinetic fatigue product on market is as of a great variety in functional beverage, functional biscuit etc. and sales volume can be in any more.Chinese herbal medicine is the culture rarity of China Chinese nation, along with the continuous research of modern science to Chinese herbal medicine, find that plurality of Chinese has good effect to strengthening body fatigue resistance system, in recent ten years, the research of Traditional Chinese Medicine Anti exercise induced fatigue has obtained impressive progress, also develops corresponding product simultaneously.But its product mostly is and extracts its functional component and adds in other food, utilize other food materials of arranging in pairs or groups of the Chinese medicine with antifatigue effect, prepare the rational meals meal of nutrition and also rarely have report.
Hericium erinaceus is a kind of medicine-food two-purpose bacterium of preciousness, has very high nutritive value and medical value.The nutritional labeling of Hericium erinaceus is very high, and every hectogram, containing 26.3 grams, protein, is two times of mushroom.It contains nearly 17 kinds, amino acid, and wherein needed by human body accounts for 8 kinds.Fatty 4.2 grams of every hectogram hedgehog hydnum, is genuine high protein, low-fat food, is also rich in addition various vitamin and inorganic salts.Hericium erinaceus has the body of enhancing to the adaptive capacity of exercise load and anti-fatigue effect, also has the effects such as tonifying spleen and stomach, aid digestion, kidney-nourishing is smart.Therefore, being suitable for the tired crowd of post exercise eats.
Because the health care value of Hericium erinaceus is high, the existing process and utilization technology to Hericium erinaceus is various.CN201310102618.4 discloses a kind of preparation method of Hericium erinaceus soup, after Hericium erinaceus is pulverized, pulled an oar, boils and forms; CN201310485589.4 discloses a kind of processing method of Hericium erinaceus soy sauce, and it is for usining the hot water extracting liquid of Hericium erinaceus as raw material and the composite soy sauce of making of other materials; CN201310495085.0 discloses a kind of preparation method of Poria cocos Hericium erinaceus nutrient powder, is that to take Poria cocos, Hericium erinaceus be primary raw material, through pretreatment of raw material, making beating, enzyme processing, homogeneous, spraying drying and other steps, makes nutrient powder; But in prior art, no-trump is eaten Hericium erinaceus raw and is applied in antifatigue diet.
The present invention by operations such as pre-treatment, blanching, shortening, packings, is aided with Hericium erinaceus thick soup seasoning and is made.This product not only has very high nutritive value, has spleen benefiting and stimulating the appetite, effectively alleviates the effect of exercise induced fatigue, and be applicable to very much present healthy living, the theory of health diet.
Summary of the invention
The object of the invention is to be to provide a kind of cold and dressed with sauce Hericium erinaceus of resisting kinetic fatigue effect, this food nutrition is abundant and collocation is reasonable, and delicious flavour is good to eat, is applicable to tired personage's diet, is specially adapted to post exercise crowd; Meanwhile, preparation is simple, is applicable to the large-scale production on producing, economic benefits.
In order to address the above problem, the technical solution adopted in the present invention is:
A cold and dressed with sauce Hericium erinaceus, is comprised of following weight portion:
150～250 parts of Hericium erinaceus, 0.2～0.8 part of seafood element, 1～2 part, chicken powder, 2～8 parts of starch, 0.5～1.5 part of concentrated chicken-juice, thick soup 80～120;
150～180 parts of Hericium erinaceus, 0.2～0.5 part of seafood element, 1～1.5 part, chicken powder, 5～8 parts of starch, 1～1.5 part of concentrated chicken-juice, 80～100 parts of thick soups;
200～250 parts of Hericium erinaceus, 0.5～0.8 part of seafood element, 1～1.5 part, chicken powder, 5～8 parts of starch, 1～1.5 part of concentrated chicken-juice, 100～120 parts of thick soups;
200～250 parts of Hericium erinaceus, 0.5～0.8 part of seafood element, 1～1.5 part, chicken powder, 5～8 parts of starch, 1～1.5 part of concentrated chicken-juice, 100～120 parts of thick soups;
180～200 parts of Hericium erinaceus, 0.5～0.8 part of seafood element, 1.5～2 parts, chicken powder, 2～5 parts of starch, 1～1.5 part of concentrated chicken-juice, 100～120 parts of thick soups;
165～225 parts of Hericium erinaceus, 0.5～0.8 part of seafood element, 1.5～2 parts, chicken powder, 2～5 parts of starch, 0.5～1 part of concentrated chicken-juice, 100～120 parts of thick soups;
180 parts of Hericium erinaceus, 0.8 part of seafood element, 2 parts, chicken powder, 2 parts of starch, 1.5 parts of concentrated chicken-juices, 100 parts of thick soups;
225 parts of Hericium erinaceus, 0.58 part of seafood element, 2 parts, chicken powder, 25 parts of starch, 1 part of concentrated chicken-juice, 120 parts of thick soups.
Another object of the present invention is the preparation method who is to provide a kind of cold and dressed with sauce Hericium erinaceus, comprises the following steps:
Technological process:
Raw material pre-treatment → dice → blanching → excessively cool → dehydration → baste allotment → packing → sterilizing;
A preparation method for cold and dressed with sauce Hericium erinaceus, comprises the following steps:
A. raw material pre-treatment: select the qualified fresh Hericium erinaceus of sanitary standard, remove culture medium and the black stains in the surface point of its root, clean with clear water;
B. cut and join: the Hericium erinaceus after pre-treatment is cut into respectively to hobboing cutter piece, standby;
C. blanching: put into boiling water blanching 2～5min by cutting the Hericium erinaceus preparing;
D. the Hericium erinaceus crossing after cool blanching is excessively cool with cold water rapidly;
E. dewater, according to technological requirement, raw material after blanching is sloughed to 20～30% moisture;
F. after baste allotment prepares flavoring in proportion, add thick soup, be heated to the 5～10min that seethes with excitement;
G. pack baste and Hericium erinaceus are packed according to a certain percentage, sealing;
H. sterilizing: 120～125 ℃ of sterilizing 15～30min.
A preparation method for cold and dressed with sauce Hericium erinaceus, comprises the following steps:
A. raw material pre-treatment: select the qualified fresh Hericium erinaceus of sanitary standard, remove culture medium and the black stains in the surface point of its root, clean with clear water;
B. cut and join: the Hericium erinaceus after pre-treatment is cut into respectively to hobboing cutter piece, standby;
C. blanching: put into boiling water blanching 4min by cutting the Hericium erinaceus preparing;
D. the Hericium erinaceus crossing after cool blanching is excessively cool with cold water rapidly;
E. dewater, according to technological requirement, raw material after blanching is sloughed to 25% moisture;
F. after baste allotment prepares flavoring in proportion, add thick soup, be heated to the 10min that seethes with excitement;
G. pack baste and Hericium erinaceus are packed according to a certain percentage, sealing;
H. sterilizing: 121 ℃ of sterilizing 21min.
The present invention with respect to the beneficial effect of prior art is:
Cold and dressed with sauce Hericium erinaceus configuration of the present invention is intact, and has the due delicious flavour of Hericium erinaceus and the normal aromatic odor of Hericium erinaceus, tempting appetite, and mouthfeel is smooth; The present invention is applied to Hericium erinaceus in antifatigue diet, has spleen benefiting and stimulating the appetite, effectively alleviates the effect of exercise induced fatigue.
The specific embodiment
Below by embodiment, the present invention is described in further details, these embodiment are only used for illustrating the present invention, do not limit the scope of the invention.
Embodiment 1
A cold and dressed with sauce Hericium erinaceus, is comprised of following weight portion:
180 parts of Hericium erinaceus, 0.8 part of seafood element, 2 parts, chicken powder, 2 parts of starch, 1.5 parts of concentrated chicken-juices, 100 parts of thick soups.
Its preparation method, comprises the following steps:
A. raw material pre-treatment: select the qualified fresh Hericium erinaceus of sanitary standard, remove culture medium and the black stains in the surface point of its root, clean with clear water;
B. cut and join: the Hericium erinaceus after pre-treatment is cut into respectively to hobboing cutter piece, standby;
C. blanching: put into boiling water blanching 2min by cutting the Hericium erinaceus preparing;
D. the Hericium erinaceus crossing after cool blanching is excessively cool with cold water rapidly;
E. dewater, according to technological requirement, raw material after blanching is sloughed to 30% moisture;
F. after baste allotment prepares flavoring in proportion, add thick soup, be heated to the 10min that seethes with excitement;
G. pack baste and Hericium erinaceus are packed according to a certain percentage, sealing;
H. sterilizing: 125 ℃ of sterilizing 15min.
Embodiment 2
A cold and dressed with sauce Hericium erinaceus, is comprised of following weight portion:
225 parts of Hericium erinaceus, 0.58 part of seafood element, 2 parts, chicken powder, 25 parts of starch, 1 part of concentrated chicken-juice, 120 parts of thick soups.
Its preparation method, comprises the following steps:
A. raw material pre-treatment: select the qualified fresh Hericium erinaceus of sanitary standard, remove culture medium and the black stains in the surface point of its root, clean with clear water;
B. cut and join: the Hericium erinaceus after pre-treatment is cut into respectively to hobboing cutter piece, standby;
C. blanching: put into boiling water blanching 5min by cutting the Hericium erinaceus preparing;
D. the Hericium erinaceus crossing after cool blanching is excessively cool with cold water rapidly;
E. dewater, according to technological requirement, raw material after blanching is sloughed to 30% moisture;
F. after baste allotment prepares flavoring in proportion, add thick soup, be heated to the 10min that seethes with excitement;
G. pack baste and Hericium erinaceus are packed according to a certain percentage, sealing;
H. sterilizing: 120 ℃ of sterilizing 30min.
Embodiment 3
A cold and dressed with sauce Hericium erinaceus, is comprised of following weight portion:
200 parts of Hericium erinaceus, 0.5 part of seafood element, 1 part, chicken powder, 8 parts of starch, 1 part of concentrated chicken-juice, 120 parts of thick soups.
Its preparation method, comprises the following steps:
A. raw material pre-treatment: select the qualified fresh Hericium erinaceus of sanitary standard, remove culture medium and the black stains in the surface point of its root, clean with clear water;
B. cut and join: the Hericium erinaceus after pre-treatment is cut into respectively to hobboing cutter piece, standby;
C. blanching: put into boiling water blanching 5min by cutting the Hericium erinaceus preparing;
D. the Hericium erinaceus crossing after cool blanching is excessively cool with cold water rapidly;
E. dewater, according to technological requirement, raw material after blanching is sloughed to 20% moisture;
F. after baste allotment prepares flavoring in proportion, add thick soup, be heated to the 10min that seethes with excitement;
G. pack baste and Hericium erinaceus are packed according to a certain percentage, sealing;
H. sterilizing: 125 ℃ of sterilizing 25min.
Embodiment 4
A cold and dressed with sauce Hericium erinaceus, is comprised of following weight portion:
200 parts of Hericium erinaceus, 0.5 part of seafood element, 1 part, chicken powder, 5 parts of starch, 1.5 parts of concentrated chicken-juices, 100 parts of thick soups.
Its preparation method, comprises the following steps:
A. raw material pre-treatment: select the qualified fresh Hericium erinaceus of sanitary standard, remove culture medium and the black stains in the surface point of its root, clean with clear water;
B. cut and join: the Hericium erinaceus after pre-treatment is cut into respectively to hobboing cutter piece, standby;
C. blanching: put into boiling water blanching 5min by cutting the Hericium erinaceus preparing;
D. the Hericium erinaceus crossing after cool blanching is excessively cool with cold water rapidly;
E. dewater, according to technological requirement, raw material after blanching is sloughed to 20% moisture;
F. after baste allotment prepares flavoring in proportion, add thick soup, be heated to the 5min that seethes with excitement;
G. pack baste and Hericium erinaceus are packed according to a certain percentage, sealing;
H. sterilizing: 125 ℃ of sterilizing 15min.
Embodiment 5
A cold and dressed with sauce Hericium erinaceus, is comprised of following weight portion:
180 parts of Hericium erinaceus, 0.2 part of seafood element, 1 part, chicken powder, 5 parts of starch, 1.5 parts of concentrated chicken-juices, 80 parts of thick soups.
Its preparation method, comprises the following steps:
A. raw material pre-treatment: select the qualified fresh Hericium erinaceus of sanitary standard, remove culture medium and the black stains in the surface point of its root, clean with clear water;
B. cut and join: the Hericium erinaceus after pre-treatment is cut into respectively to hobboing cutter piece, standby;
C. blanching: put into boiling water blanching 5min by cutting the Hericium erinaceus preparing;
D. the Hericium erinaceus crossing after cool blanching is excessively cool with cold water rapidly;
E. dewater, according to technological requirement, raw material after blanching is sloughed to 20% moisture;
F. after baste allotment prepares flavoring in proportion, add thick soup, be heated to the 5min that seethes with excitement;
G. pack baste and Hericium erinaceus are packed according to a certain percentage, sealing;
H. sterilizing: 120 ℃ of sterilizing 30min.
Claims (10)
1. a cold and dressed with sauce Hericium erinaceus, is characterized in that: following weight portion, consist of:
150～250 parts of Hericium erinaceus, 0.2～0.8 part of seafood element, 1～2 part, chicken powder, 2～8 parts of starch, 0.5～1.5 part of concentrated chicken-juice, 80～120 parts of thick soups.
2. a kind of cold and dressed with sauce Hericium erinaceus of hedgehog hydnum, is characterized in that: following weight portion, consist of:
150～180 parts of Hericium erinaceus, 0.2～0.5 part of seafood element, 1～1.5 part, chicken powder, 5～8 parts of starch, 1～1.5 part of concentrated chicken-juice, 80～100 parts of thick soups.
3. a cold and dressed with sauce Hericium erinaceus, is characterized in that: following weight portion, consist of:
200～250 parts of Hericium erinaceus, 0.5～0.8 part of seafood element, 1～1.5 part, chicken powder, 5～8 parts of starch, 1～1.5 part of concentrated chicken-juice, 100～120 parts of thick soups.
4. a cold and dressed with sauce Hericium erinaceus, is characterized in that: following weight portion, consist of:
200～250 parts of Hericium erinaceus, 0.5～0.8 part of seafood element, 1～1.5 part, chicken powder, 5～8 parts of starch, 1～1.5 part of concentrated chicken-juice, 100～120 parts of thick soups.
5. a cold and dressed with sauce Hericium erinaceus, is characterized in that: following weight portion, consist of:
180～200 parts of Hericium erinaceus, 0.5～0.8 part of seafood element, 1.5～2 parts, chicken powder, 2～5 parts of starch, 1～1.5 part of concentrated chicken-juice, 100～120 parts of thick soups.
6. a cold and dressed with sauce Hericium erinaceus, is characterized in that: following weight portion, consist of:
165～225 parts of Hericium erinaceus, 0.5～0.8 part of seafood element, 1.5～2 parts, chicken powder, 2～5 parts of starch, 0.5～1 part of concentrated chicken-juice, 100～120 parts of thick soups.
7. a cold and dressed with sauce Hericium erinaceus, is characterized in that: following weight portion, consist of:
180 parts of Hericium erinaceus, 0.8 part of seafood element, 2 parts, chicken powder, 2 parts of starch, 1.5 parts of concentrated chicken-juices, 100 parts of thick soups.
8. a cold and dressed with sauce Hericium erinaceus, is characterized in that: following weight portion, consist of:
225 parts of Hericium erinaceus, 0.58 part of seafood element, 2 parts, chicken powder, 25 parts of starch, 1 part of concentrated chicken-juice, 120 parts of thick soups.
9. the preparation method of the cold and dressed with sauce Hericium erinaceus as described in claim 1-8 any one, is characterized in that: comprise the following steps:
A. raw material pre-treatment: select the qualified fresh Hericium erinaceus of sanitary standard, remove culture medium and the black stains in the surface point of its root, clean with clear water;
B. cut and join: the Hericium erinaceus after pre-treatment is cut into respectively to hobboing cutter piece, standby;
C. blanching: put into boiling water blanching 2～5min by cutting the Hericium erinaceus preparing;
D. the Hericium erinaceus crossing after cool blanching is excessively cool with cold water rapidly;
E. dewater, according to technological requirement, raw material after blanching is sloughed to 20～30% moisture;
F. after baste allotment prepares flavoring in proportion, add thick soup, be heated to the 5～10min that seethes with excitement;
G. pack baste and Hericium erinaceus are packed according to a certain percentage, sealing;
H. sterilizing: 120～125 ℃ of sterilizing 15～30min.
10. the preparation method of the cold and dressed with sauce Hericium erinaceus of resisting kinetic fatigue as described in claim 1-8 any one, is characterized in that: comprise the following steps:
A. raw material pre-treatment: select the qualified fresh Hericium erinaceus of sanitary standard, remove culture medium and the black stains in the surface point of its root, clean with clear water;
B. cut and join: the Hericium erinaceus after pre-treatment is cut into respectively to hobboing cutter piece, standby;
C. blanching: put into boiling water blanching 4min by cutting the Hericium erinaceus preparing;
D. the Hericium erinaceus crossing after cool blanching is excessively cool with cold water rapidly;
E. dewater, according to technological requirement, raw material after blanching is sloughed to 25% moisture;
F. after baste allotment prepares flavoring in proportion, add thick soup, be heated to the 10min that seethes with excitement;
G. pack baste and Hericium erinaceus are packed according to a certain percentage, sealing;
H. sterilizing: 121 ℃ of sterilizing 21min.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105852081A (en) * | 2016-05-06 | 2016-08-17 | 马丽 | Cold wild mushroom dressed with sauce and preparation method thereof |
| CN112741305A (en) * | 2020-12-30 | 2021-05-04 | 李长青 | Hericium erinaceus product and preparation method thereof |
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| KR20030044983A (en) * | 2003-05-20 | 2003-06-09 | 김광옥 | The methods for the manufacturing of the seasoned and vacuum dried Hericium erinaceum |
| CN102150826A (en) * | 2011-04-19 | 2011-08-17 | 安徽省砀山兴达罐业食品有限公司 | Seasoning flammulina velutipes and preparation method thereof |
| CN103584073A (en) * | 2013-11-08 | 2014-02-19 | 徐州绿之野生物食品有限公司 | Preparation method for edible fungus flavor food |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030044983A (en) * | 2003-05-20 | 2003-06-09 | 김광옥 | The methods for the manufacturing of the seasoned and vacuum dried Hericium erinaceum |
| CN102150826A (en) * | 2011-04-19 | 2011-08-17 | 安徽省砀山兴达罐业食品有限公司 | Seasoning flammulina velutipes and preparation method thereof |
| CN103584073A (en) * | 2013-11-08 | 2014-02-19 | 徐州绿之野生物食品有限公司 | Preparation method for edible fungus flavor food |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105852081A (en) * | 2016-05-06 | 2016-08-17 | 马丽 | Cold wild mushroom dressed with sauce and preparation method thereof |
| CN112741305A (en) * | 2020-12-30 | 2021-05-04 | 李长青 | Hericium erinaceus product and preparation method thereof |
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Application publication date: 20141112 |