CN104223039B - The preparation method of unit's mushroom extrusion and puffing food - Google Patents
The preparation method of unit's mushroom extrusion and puffing food Download PDFInfo
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- CN104223039B CN104223039B CN201410409790.9A CN201410409790A CN104223039B CN 104223039 B CN104223039 B CN 104223039B CN 201410409790 A CN201410409790 A CN 201410409790A CN 104223039 B CN104223039 B CN 104223039B
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- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
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- 239000006002 Pepper Substances 0.000 description 1
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- 229960000304 folic acid Drugs 0.000 description 1
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- 239000011724 folic acid Substances 0.000 description 1
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- 238000011031 large-scale manufacturing process Methods 0.000 description 1
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- LGZXYFMMLRYXLK-UHFFFAOYSA-N mercury(2+);sulfide Chemical compound [S-2].[Hg+2] LGZXYFMMLRYXLK-UHFFFAOYSA-N 0.000 description 1
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- 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 preparation method of unit's mushroom extrusion and puffing food, it belongs to agricultural product intensive processing and utilizes field.The object of the present invention is to provide a kind of preparation method of nutritious, first mushroom extrusion and puffing food that mouthfeel is good.Method is as follows: one, by fresh first mushroom impurity elimination, dig up the roots, clean shaping, then use hot water blanching, then soak with colour protecting liquid, drain, stripping and slicing; Two, the first mushroom vacuum microwave drying after step one being processed, pulverizes, obtains first mushroom powder; Step 3, take rice, millet, first mushroom powder, salt, monosodium glutamate, IMP and 5'-GMP2Na after mix, regulate moisture with concentrated chicken-juice, expanded through twin-screw extruder, then drying and moulding, obtains first mushroom extrusion and puffing food.First mushroom extrusion and puffing food of the present invention is nutritious, unique flavor and mouthfeel good; There is protection stomach lining from the function of damage, the gastric mucosa of damage can be repaired.
Description
Technical field
The invention belongs to agricultural product intensive processing and utilize field; Be specifically related to a kind of preparation method of first mushroom extrusion and puffing food.
Background technology
Unit mushroom, picking up the ears in formal name used at school Asia, is commonly called as yellow mushroom, freezes bacterium, and be the famous wild edible fungus in Changbaishan area, China northeast, without any pollution, it is the top grade mushroom being only second to hedgehog hydnum mushroom in mushroom, cultivate northeastward and begin to take shape, and output is high.Unit mushroom contains the nutritional labelings such as rich in protein, fat, carbohydrate, calcium, phosphorus, and flavour is delicious, and the several amino acids containing needed by human body, vitamin and trace element, have higher nutritive value and edibility.In addition, also several amino acids, V is contained in first mushroom
b1, V
b2, V
b6, folic acid, nicotinic acid, pantothenic acid and polysaccharide, be a kind of high protein, low-fat healthy food, dark liking by consumers in general.The traditional Chinese medical science is thought, first mushroom property is sweet, warm, can dispelling, collateral-activating, and heat-clearing algae wets, the disease such as be applicable to epilepsy, rheumatalgia, courbature and swell and ache.
Unit's mushroom delicious flavour, mouthfeel is sliding tender, and consumer is many with lean meat, salted vegetables, bamboo shoot, meat of ham, Tripe Pieces frying, or puts into meat Baoshang.At present, domestic first mushroom eats for eating and dry rehydration raw after adopting substantially, there is no the food industry product prepared for raw material with first mushroom.Angularly consider from making full use of resource, improving agricultural product intensive processing and improving local economy vigor, utilize modern food processing technology to develop first mushroom leisure food, have great importance.
In recent years, the study hotspot of researcher also concentrates on the Breeding and cultivation of first mushroom, and the extraction of the functional component such as polysaccharide, qualification and functional study.In the cultivation of first mushroom, publication number is the patent of CN201110350381, discloses a kind of method of first mushroom factorial praluction, is utilize local broad-leaved class and pesticide forest product leftover resource, and adopt bacterium rod or bag, the various physico chemical factor of artificial regulatory cultivates first mushroom.Publication number is the patent of CN101300936A, utilizes the wild first mushroom growing environment of simple plastic greenhouse control temperature, humidity, lighting simulation, meets first mushroom psychological need, make finished product be better than wild first mushroom, thus reach manual, large-scale production object.Up to now, there is not yet the relevant report that first mushroom extrusion makes leisure food aspect.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of nutritious, first mushroom extrusion and puffing food that mouthfeel is good.
In the present invention, the preparation method of first mushroom extrusion and puffing food is carried out in the steps below:
Step one, by fresh first mushroom impurity elimination, dig up the roots, clean shaping, then use hot water blanching, then soak with colour protecting liquid, drain, stripping and slicing;
Step 2, step one is processed after first mushroom vacuum microwave drying, be then crushed to 60 ~ 120 orders, obtain first mushroom powder;
Step 3, take 45 ~ 65 portions of rice respectively by ratio of weight and the number of copies, first mushroom powder that 10 ~ 30 portions of millets, 15 ~ 35 parts of step 2 obtain, 1.5 portions of salt, to mix after 0.18 part of monosodium glutamate, 0.01 part of IMP and 0.01 part of 5'-GMP2Na, then with concentrated chicken-juice, moisture is adjusted to 14% ~ 25%, expanded through twin-screw extruder, then drying and moulding, obtains first mushroom extrusion and puffing food.
Gather when fresh first mushroom in above-mentioned course of reaction described in step one does not put spore.
Carry out hot water blanching with 100 DEG C of water in step one, the time of hot water blanching is 1min.
Step one colour protecting liquid soaks 1 ~ 2 hour
Colour protecting liquid described in step one is mixed with by ascorbic acid, citric acid and water; The mass percent concentration of ascorbic acid is 0.1% ~ 0.3%, and the mass percent concentration of citric acid is 0.2%-0.4%.
In step one, first mushroom is cut into long and the wide block being 1.0 ~ 2.0cm.
The power of vacuum microwave drying described in step 2 is 500 ~ 2000w, and the vacuum microwave drying time is 10 ~ 30 minutes, and vacuum is-50 ~-95kpa.
Concentrated chicken-juice described in step 2 is prepared as follows: get chicken 500g, and add water 1.5 ~ 3kg, and big fire is boiled, slow fire boiling 3 ~ 5 hours, filters, prepares concentrated chicken-juice.
Extruding-puffing technique described in step 3 is: the temperature in district of extrusion one district to five is respectively 65 ~ 80 DEG C, 85 ~ 95 DEG C, 105 ~ 115 DEG C, 140 ~ 160 DEG C, 130 ~ 140 DEG C, rate of feeding 30 ~ 80g/ minute, screw speed 80 ~ 160 revs/min.
The preparation method of first mushroom extrusion and puffing food dusty spray flavoring after step 3 drying and moulding in the present invention, powder flavoring can be cumin powder, pepper powder, chilli powder etc., is applicable to the different taste of consumer groups, increases appetite.
The present invention for raw material, develops the leisure food in high nutrition with commercially available fresh first mushroom;
Increase the coarse cereals such as rice, millet in product of the present invention, the nutritional labeling of extrusion finished product can be improved;
Increase the leaching liquors such as chicken, pork, beef in product of the present invention, the trophism of Extrusion Products, local flavor and mouthfeel can be improved;
Product of the present invention, in puffing process, scatters and disappears because of the instant vaporization of organization internal moisture, and cause in raw cell or the uniform alveolate texture of iuntercellular expansion formation, make product have good crisp brittleness, mouthfeel is good, absorption more easy to digest.
First mushroom extrusion and puffing food that the invention provides a kind of supplemental treatment gastric mucosa injure and preparation method thereof, solve the problem that product oral has special odor, the product free from extraneous odour, the instant that utilize the present invention to prepare, absorb fast, bioavilability is high, bad reaction is little, the deficiency of the existing stomach medicine of customer service.
Product of the present invention has the function of protection stomach lining from damage.
Detailed description of the invention
Detailed description of the invention one: in present embodiment, the preparation method of first mushroom extrusion and puffing food is carried out in the steps below:
Step one, by fresh first mushroom impurity elimination of gathering when not putting spore, dig up the roots, clean shaping, then use 100 DEG C of hot water blanching 1min, then soak 1 hour with colour protecting liquid, drain, cut the length in city and the wide fritter block being 1.0cm;
Colour protecting liquid is mixed with by ascorbic acid, citric acid and water; The mass percent concentration of ascorbic acid is 0.1%, and the mass percent concentration of citric acid is 0.4%.
Step 2, step one is processed after first mushroom power be 600w, vacuum be the condition of-95kpa under vacuum microwave drying 25 minutes, be then crushed to 80 orders, obtain first mushroom powder;
Step 3, take 50 portions of rice by ratio of weight and the number of copies respectively, 15 portions of millets, first mushroom powder that 20 parts of step 2 obtain, 1.5 portions of salt, 0.18 part of monosodium glutamate, mix after 0.01 part of IMP and 0.01 part of 5'-GMP2Na, then with concentrated chicken-juice, moisture is adjusted to 20%, expanded through twin-screw extruder, extrusion pressing puffing process: the temperature in district of extrusion one district to five is respectively 80 DEG C, 95 DEG C, 105 DEG C, 140 DEG C, 130 DEG C, rate of feeding 30g/ minute, screw speed 100 revs/min, then drying and moulding, obtain first mushroom extrusion and puffing food.
Described in step 3, concentrated chicken-juice is prepared in the steps below: get chicken 500g, and add water 2kg, and big fire is boiled, slow fire boiling 3 hours, filters, prepares concentrated chicken-juice.
Detailed description of the invention two: in present embodiment, the preparation method of first mushroom extrusion and puffing food is carried out in the steps below:
Step one, by fresh first mushroom impurity elimination, dig up the roots, clean shaping, then use 100 DEG C of hot water blanching 1min, then soak 2 hours with colour protecting liquid, drain, cut the length in city and the wide fritter block being 2.0cm;
Colour protecting liquid is mixed with by ascorbic acid, citric acid and water; The mass percent concentration of ascorbic acid is 0.3%, and the mass percent concentration of citric acid is 0.2%.
Step 2, step one is processed after first mushroom power be 1000w, vacuum be the condition of-80kpa under vacuum microwave drying 16 minutes, be then crushed to 120 orders, obtain first mushroom powder;
Step 3, take 45 portions of rice by ratio of weight and the number of copies respectively, 25 portions of millets, first mushroom powder that 15 parts of step 2 obtain, 1.5 portions of salt, 0.18 part of monosodium glutamate, mix after 0.01 part of IMP and 0.01 part of 5'-GMP2Na, then with concentrated chicken-juice, moisture is adjusted to 18%, expanded through twin-screw extruder, extrusion pressing puffing process: the temperature in district of extrusion one district to five is respectively 75 DEG C, 90 DEG C, 110 DEG C, 150 DEG C, 135 DEG C, rate of feeding 30g/ minute, screw speed 110 revs/min, then drying and moulding, obtain first mushroom extrusion and puffing food.
Described in step 3, concentrated chicken-juice is prepared in the steps below: get chicken 500g, and add water 2.5kg, and big fire is boiled, slow fire boiling 4 hours, filters, prepares concentrated chicken-juice.
Age at 30 years old, sex man, gastrocopy system display stomach hole and body of stomach mucous membrane petechia, erythema, mucous membrane bleed bottom, erosion, Stomach in Patients mucosa injury.Every day, breakfast, lunch and dinner six points were satisfied, not edible pungent irritable food, eat first mushroom extrusion and puffing food of present embodiment after the meal half an hour to full, do not drink, a gastrocopy is carried out every 15 days, after four months, the mucous membrane wrinkle wall of stomach is smooth, and color and luster Chinese red, and visible present embodiment product has repair to stomach lining.
Detailed description of the invention three: in present embodiment, the preparation method of first mushroom extrusion and puffing food is carried out in the steps below:
Step one, by fresh first mushroom impurity elimination, dig up the roots, clean shaping, then use 100 DEG C of hot water blanching 1min, then soak 2 hours with colour protecting liquid, drain, cut the length in city and the wide fritter block being 1.5cm;
Colour protecting liquid is mixed with by ascorbic acid, citric acid and water; The mass percent concentration of ascorbic acid is 0.2%, and the mass percent concentration of citric acid is 0.3%.
Step 2, step one is processed after first mushroom power be 1600w, vacuum be the condition of-90kpa under vacuum microwave drying 10 minutes, be then crushed to 100 orders, obtain first mushroom powder;
Step 3, take 60 portions of rice by ratio of weight and the number of copies respectively, 10 portions of millets, first mushroom powder that 20 parts of step 2 obtain, 1.5 portions of salt, 0.18 part of monosodium glutamate, mix after 0.01 part of IMP and 0.01 part of 5'-GMP2Na, then with concentrated chicken-juice, moisture is adjusted to 16%, expanded through twin-screw extruder, extrusion pressing puffing process: the temperature in district of extrusion one district to five is respectively 70 DEG C, 85 DEG C, 110 DEG C, 145 DEG C, 125 DEG C, rate of feeding 30g/ minute, screw speed 100 revs/min, then drying and moulding, obtain first mushroom extrusion and puffing food.
Described in step 3, concentrated chicken-juice is prepared in the steps below: get chicken 500g, and add water 3.0kg, and big fire is boiled, slow fire boiling 5 hours, filters, prepares concentrated chicken-juice.
Replace the vacuum microwave drying operation in the step 2 of detailed description of the invention one, two and three with high-temperature blast, found that, rate of drying is low, length consuming time, and the color and luster of the drying first mushroom obtained is darker.
Adopt the evaluation test checking invention effect of following protection gastric mucosa function:
One, on the impact of the Mouse Gastric Mucous Membrane damage that absolute ethyl alcohol brings out
Healthy SPF level mouse, body weight 18 ~ 22g, gets 120 mouse, is divided into Normal group, model control group, comparative example group, detailed description of the invention one to three group at random, often organizes 20 mouse, male and female half and half.Mouse adaptability feeds 3 days, carries out gavage to sample by following dosage: detailed description of the invention group is fed three times for one day, the morning, noon and afternoon, based on first mushroom extrusion and puffing food, and each fed to appetite; It is 0.34g/kg/d that comparative example (thiosugar aluminium flake) organizes dosage; Normal group and model control group give isometric(al) distilled water Normal group and model control group gives isometric(al) distilled water, 0.2mL/10g, 1 time/d, continuous 15d.
After within 14th day, giving sample, mouse experiment fasting 24h, freely drinks water.After in the end giving sample 1h 1 time, except Normal group, mouse stomach absolute ethyl alcohol 0.1mL/ only, puts to death animal after 1h.After above-mentioned experimental animal is put to death, cut open the belly, ligation orifice of the stomach and pylorus, take out stomach and in stomach, inject the formalin that 10% formaldehyde 2mL is placed in same concentration and fix 20min, cut off stomach along greater curvature, rinse with water and remove gastric residuum, launch stomach and be placed in basis of microscopic observation stomach mucosa degree of injury, and calculate gastric mucosa injure area, with every Mouse Gastric Mucous Membrane damaged area (mm with grid chi
2) summation as its damage index, and calculate damage inhibiting rate.Variance analysis is adopted to add up.
Table 1 is on the impact (x ± s, n=10) of the Mouse Gastric Mucous Membrane damage that absolute ethyl alcohol brings out
| Group | Damage index | Damage inhibiting rate (%) |
| Normal group | 0 | 100 |
| Model control group | 25.98±6.7 | 0 |
| Contrast groups | 20.09±6.48* | 22.68 |
| Detailed description of the invention one group | 13.26±5.35** # | 48.95 |
| Detailed description of the invention two groups | 14.63±4.85** # | 43.68 |
| Detailed description of the invention three groups | 14.22±4.95** # | 45.24 |
Note: compare with model control group, * P < 0.05, * * P < 0.01; Compare with comparative example group, #P < 0.05.
Table 1 result shows, detailed description of the invention one to three group and comparative example group Mouse Gastric Mucous Membrane damage index compare with model control group, significant difference (P < 0.05, P < 0.01), the experimental gastric mucosa injure that all can alleviate caused by absolute ethyl alcohol is described; Detailed description of the invention one to three all has significant difference (P < 0.05) compared with comparative example group.
Two, on the impact that the Mouse Gastric Mucous Membrane of aspirin-induced damages
Healthy SPF level mouse, body weight 18 ~ 22g, gets 120 mouse, is divided into Normal group, model control group, comparative example group, detailed description of the invention one to three group at random, often organizes 20 mouse, male and female half and half.Mouse adaptability feeds 3 days, carries out gavage to sample by following dosage: detailed description of the invention group is fed three times for one day, the morning, noon and afternoon, based on first mushroom extrusion and puffing food, and each fed to appetite; It is 0.34g/kg/d that comparative example (thiosugar aluminium flake) organizes dosage; Normal group and model control group give isometric(al) distilled water Normal group and model control group gives isometric(al) distilled water, 0.2mL/10g, 1 time/d, continuous 15d.
14d is to after sample, and mouse experiment fasting 24h, freely drinks water.After in the end giving sample 1h 1 time, except Normal group, mouse stomach aspirin pasty liquid (250mg/kg), causes gastric mucosa injure, puts to death animal after 4h.After above-mentioned experimental animal is put to death, cut open the belly, ligation orifice of the stomach and pylorus, take out stomach and in stomach, inject the formalin that 10% formaldehyde 2mL is placed in same concentration and fix 20min, cut off stomach along greater curvature, rinse with water and remove gastric residuum, launch stomach and be placed in basis of microscopic observation stomach mucosa degree of injury, and calculate gastric mucosa injure area, with every Mouse Gastric Mucous Membrane damaged area (mm with grid chi
2) summation as its damage index, and calculate damage inhibiting rate.Variance analysis is adopted to add up.
The impact that table 2. damages the Mouse Gastric Mucous Membrane of aspirin-induced
| Group | Damage index | Damage inhibiting rate (%) |
| Normal group | 0 | 100 |
| Model control group | 23.12±5.28 | 0 |
| Contrast groups | 18.81±5.69* | 18.64 |
| Detailed description of the invention one | 13.35±3.58** # | 42.22 |
| Detailed description of the invention two | 14.14±4.02** # | 38.85 |
| Detailed description of the invention three | 14.44±4.12** # | 37.54 |
Note: compare with model control group, * P < 0.05, * * P < 0.01; Compare with comparative example group, #P < 0.05.
Table 2 result shows, detailed description of the invention one to three group and comparative example group Mouse Gastric Mucous Membrane damage index compare with model control group, significant difference (P < 0.05, P < 0.01), the experimental gastric mucosa injure that all can alleviate caused by aspirin is described; And detailed description of the invention one to three group all has significant difference (P < 0.05) compared with comparative example group.
The present invention significantly can alleviate the mouse experiment gastric mucosa injure caused by absolute ethyl alcohol and aspirin, and prompting the present invention has the function of protection stomach lining from damage.
Claims (10)
1. the preparation method of yuan mushroom extrusion and puffing food, is characterized in that the preparation method of first mushroom extrusion and puffing food is carried out in the steps below:
Step one, by fresh first mushroom impurity elimination, dig up the roots, clean shaping, then use hot water blanching, then soak with colour protecting liquid, drain, stripping and slicing;
Step 2, step one is processed after first mushroom vacuum microwave drying, be then crushed to 60 ~ 120 orders, obtain first mushroom powder;
Step 3, take 45 ~ 65 portions of rice respectively by ratio of weight and the number of copies, first mushroom powder that 10 ~ 30 portions of millets, 15 ~ 35 parts of step 2 obtain, 1.5 portions of salt, to mix after 0.18 part of monosodium glutamate, 0.01 part of IMP and 0.01 part of 5'-GMP2Na, then with concentrated chicken-juice, moisture is adjusted to 14% ~ 25%, expanded through twin-screw extruder, then drying and moulding, obtains first mushroom extrusion and puffing food.
2. the preparation method of according to claim 1 yuan of mushroom extrusion and puffing food, gathers when the fresh first mushroom that it is characterized in that described in step one does not put spore.
3. the preparation method of according to claim 1 yuan of mushroom extrusion and puffing food, it is characterized in that carrying out hot water blanching with 100 DEG C of water in step one, the time of hot water blanching is 1min.
4. the preparation method of according to claim 1 yuan of mushroom extrusion and puffing food, is characterized in that step one colour protecting liquid soaks 1 ~ 2 hour.
5. the preparation method of according to claim 1 yuan of mushroom extrusion and puffing food, is characterized in that the colour protecting liquid described in step one is mixed with by ascorbic acid, citric acid and water; The mass percent concentration of ascorbic acid is 0.1% ~ 0.3%, and the mass percent concentration of citric acid is 0.2%-0.4%.
6. the preparation method of according to claim 1 yuan of mushroom extrusion and puffing food, is characterized in that in step one, first mushroom being cut into long and the wide block being 1.0 ~ 2.0cm.
7. the preparation method of according to claim 1 yuan of mushroom extrusion and puffing food, it is characterized in that the power of vacuum microwave drying described in step 2 is 500 ~ 2000w, the vacuum microwave drying time is 10 ~ 30 minutes, and vacuum is-50 ~-95kpa.
8. the preparation method of according to claim 1 yuan of mushroom extrusion and puffing food, it is characterized in that the concentrated chicken-juice described in step 2 is prepared as follows: get chicken 500g, add water 1.5 ~ 3kg, big fire is boiled, slow fire boiling 3 ~ 5 hours, filters, prepares concentrated chicken-juice.
9. the preparation method of the first mushroom extrusion and puffing food in 1-8 described in any one claim is required according to claim profit, it is characterized in that the extruding-puffing technique described in step 3 is: the temperature in district of extrusion one district to five is respectively 65 ~ 80 DEG C, 85 ~ 95 DEG C, 105 ~ 115 DEG C, 140 ~ 160 DEG C, 130 ~ 140 DEG C, rate of feeding 30 ~ 80g/ minute, screw speed 80 ~ 160 revs/min.
10. the preparation method of according to claim 9 yuan of mushroom extrusion and puffing food, is characterized in that dusty spray seasoning after step 3 drying and moulding.
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|---|---|---|---|---|
| CN1351842A (en) * | 2001-11-27 | 2002-06-05 | 张泰昌 | Method for preparing edible mushroom puffing food |
| CN102987294A (en) * | 2012-12-14 | 2013-03-27 | 山东省农业科学院农产品研究所 | All-lotus powder extruded and puffed food and production method thereof |
| CN103039843A (en) * | 2013-01-23 | 2013-04-17 | 江南大学 | Method for preparing breakfast containing fruits, vegetables and grains |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1351842A (en) * | 2001-11-27 | 2002-06-05 | 张泰昌 | Method for preparing edible mushroom puffing food |
| CN102987294A (en) * | 2012-12-14 | 2013-03-27 | 山东省农业科学院农产品研究所 | All-lotus powder extruded and puffed food and production method thereof |
| CN103039843A (en) * | 2013-01-23 | 2013-04-17 | 江南大学 | Method for preparing breakfast containing fruits, vegetables and grains |
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| Title |
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| 元蘑;曹德宾; 刘英; 王艳芹;;《农业知识》;20071231(第5期);28 * |
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