CN104256567A - Preparation method of dried meat floss with pleurotus eryngii stalks - Google Patents
Preparation method of dried meat floss with pleurotus eryngii stalks Download PDFInfo
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- CN104256567A CN104256567A CN201410493207.7A CN201410493207A CN104256567A CN 104256567 A CN104256567 A CN 104256567A CN 201410493207 A CN201410493207 A CN 201410493207A CN 104256567 A CN104256567 A CN 104256567A
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- pleurotus eryngii
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- 244000252132 Pleurotus eryngii Species 0.000 title claims abstract description 24
- 235000001681 Pleurotus eryngii Nutrition 0.000 title claims abstract description 24
- 241000628997 Flos Species 0.000 title claims abstract description 10
- 235000015177 dried meat Nutrition 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000013305 food Nutrition 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 8
- 239000000047 product Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 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
- 244000082204 Phyllostachys viridis Species 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 4
- 235000011613 Pinus brutia Nutrition 0.000 claims description 4
- 241000018646 Pinus brutia Species 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
- 238000009835 boiling Methods 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
- 238000012856 packing Methods 0.000 claims description 4
- 239000000843 powder 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
- 239000008159 sesame oil Substances 0.000 claims description 2
- 235000011803 sesame oil Nutrition 0.000 claims description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 1
- 239000004519 grease Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 235000006085 Vigna mungo var mungo Nutrition 0.000 description 3
- 240000005616 Vigna mungo var. mungo Species 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 235000019483 Peanut oil Nutrition 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000000312 peanut oil Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000237509 Patinopecten sp. Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000265 leukocyte Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000001055 magnesium Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001225 therapeutic 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
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- 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)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method of dried meat floss with pleurotus eryngii stalks, belonging to the field of food processing. The preparation method is characterized by comprising the following technological processes: selecting raw materials; cleaning; chopping; soaking; stewing; carrying out stir-frying; smashing; cooking; cooling; burdening; baking; packaging; and forming a finished product. The method has the beneficial effects that the product prepared by the method is in a loose flocculent shape, is loose in taste, has a unique fresh flavor of pleurotus eryngii, is beneficial to improvement of metabolism of a human body and enhancement of physique, also has the efficacies of removing grease and reducing pressure, is convenient to eat and suitable for people of all ages, and is a food with extremely high nutrition and health value.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of pleurotus eryngii handle dried meat floss.
Background technology
Pleurotus eryngii, has another name called pleurotus eryngii, is to develop that cultivation successfully integrates edible, medicinal, the Rare edible fungus new varieties of dietotherapy in recent years.Pleurotus eryngii bacterial context is plump, quality is tender and crisp, particularly stem dense structure, solid, milky white, can all eat, and stem is than the more crisp cunning of cap, tasty and refreshing, is called as " flat mushroom king ", " dried scallop mushroom ", there is happy almond flavor and the mouthfeel as abalone, be applicable to fresh-keeping, processing, firmly get liking of people.Pleurotus eryngii is nutritious, be rich in the mineral matter such as protein, carbohydrate, vitamin and calcium, magnesium, copper, zinc, can improve immune function of human body, have anticancer, reducing blood lipid, the effect such as ease constipation stomach and beauty treatment to human body, be the high edible mushroom of a kind of healthy nutritive value.
Through related science checking, pleurotus eryngii has following effect: lipoid and reducing blood pressure of 1, dispelling: can soften and protect blood vessel, has the effect reducing blood fat and cholesterol in human body; 2, immunity is improved: protein maintains the most important nutrient of immunity function, for forming the Main Ingredients and Appearance of white blood cell and antibody; 3, help digestion: contribute to the secretion of hydrochloric acid in gastric juice and the digestion of food, be suitable for Therapeutic diet and stagnate disease.
The growth cycle of pleurotus eryngii is short, and not easily preserves, and for being processed into the comprehensive utilization that pleurotus eryngii handle dried meat floss can realize pleurotus eryngii raw material, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is the solution Growth of Pleurotus eryngii cycle short, the problem of not easily preserving, provides a kind of preparation method of pleurotus eryngii handle dried meat floss.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for pleurotus eryngii handle dried meat floss, is characterized in that: the processing process of employing raw material selection → cleaning → chopping → immersion → mulling → stir-fry → smash → hot plate → cool → prepare burden → bake → packaging → finished product, and concrete operation step is:
(1) Feedstock treating: select not with impurity, disease-free clean mushroom handle, clean with clear water, be cut into the bulk of 8 millimeters long, 4 mm wides, 2 millimeters thick, soak after 1 ~ 2 day, put into pot and boil, slow fire is simmered 2 ~ 4 hours, mash with wooden stick again, pull out and drain, put into high speed beetling machine and smash, finally put into pot Chinese baked wheaten cake and boil, constantly stir-fry with scoop, fry and take out to during half-dried threadiness, spread out on bamboo sieve, batching after cooling;
(2) prepare burden and bake: having weighed each auxiliary material by formula rate; Sesame oil is entered pot and burn heat, add chive and ginger end fry a moment, add soy sauce, refined salt, fennel, five-spice powder, yellow rice wine, white sugar again, slow fire adds monosodium glutamate after boiling 50 minutes, and above pleurotus eryngii pine semi-finished product are placed in pot together with batching and bake, stir-fry limit, limit is turned over, stir, fiber is all disperseed loose, color gradually becomes deep yellow brown, until water content is 10 ~ 12%;
(3) pack: product is used food box packing, sealed type storage, listing.
Beneficial effect: product of the present invention is in loose cotton-shaped, and mouthfeel is loosened, the peculiar delicate flavour of tool pleurotus eryngii.This product is conducive to improving human metabolism, builds up health, and also has the effect of lipoid and reducing blood pressure of dispelling; Instant, all-ages, be the high food of a kind of healthy nutritive value.
Detailed description of the invention
Embodiment 1
:
A preparation method for pleurotus eryngii handle dried meat floss, concrete operation step is:
(1) Feedstock treating: select not with impurity, disease-free clean mushroom handle, clean with clear water, 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 simmers 2.5-3 hour, mash with wooden stick again, pull out and drain, put into high speed beetling machine and smash, finally put into pot Chinese baked wheaten cake and boil, constantly stir-fry with scoop, fry and take out to during half-dried threadiness, spread out on bamboo sieve, batching after cooling;
(2) prepare burden and bake: having weighed each auxiliary material by formula rate; Peanut oil is entered pot and burn heat, add chive and ginger end fry a moment, add soy sauce, refined salt, fennel, five-spice powder, yellow rice wine, white sugar again, slow fire adds monosodium glutamate after boiling 35 minutes, and above pleurotus eryngii pine semi-finished product are placed in pot together with batching and bake, stir-fry limit, limit is turned over, stir, fiber is all disperseed loose, color gradually becomes deep yellow brown, is no more than till 15% until water content; Admix a little honey;
(3) pack: product is used food box packing, sealed type storage, listing.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Embodiment 2
:
A preparation method for pleurotus eryngii handle dried meat floss, concrete operation step is:
(1) Feedstock treating: select not with impurity, disease-free clean mushroom handle, clean with clear water, be cut into the bulk of 1 centimeter length, 5 mm wides, 4 millimeters thick, again flat mushroom handle is cleaned the shape that is cut into small pieces to add, soak after 3 days, put into pot and boil, slow fire simmers 2.5-3 hour, then mashes with wooden stick, pulls out and drains, put into high speed beetling machine to smash, finally put into pot Chinese baked wheaten cake to boil, constantly stir-fry with scoop, fry and take out to during half-dried threadiness, spread out on bamboo sieve, batching after cooling;
(2) prepare burden and bake: having weighed each auxiliary material by formula rate; Peanut oil is entered pot and burn heat, add chive and ginger end fry a moment, add soy sauce, refined salt, fennel, five-spice powder, yellow rice wine, white sugar again, slow fire adds monosodium glutamate after boiling 35 minutes, and above pleurotus eryngii pine semi-finished product are placed in pot together with batching and bake, stir-fry limit, limit is turned over, stir, fiber is all disperseed loose, color gradually becomes deep yellow brown, is no more than till 15% until water content;
(3) pack: product is used food box packing, sealed type storage, listing.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a preparation method for pleurotus eryngii handle dried meat floss, is characterized in that: the processing process of employing raw material selection → cleaning → chopping → immersion → mulling → stir-fry → smash → hot plate → cool → prepare burden → bake → packaging → finished product, and concrete operation step is:
(1) Feedstock treating: select not with impurity, disease-free clean mushroom handle, clean with clear water, be cut into the bulk of 8 millimeters long, 4 mm wides, 2 millimeters thick, soak after 1 ~ 2 day, put into pot and boil, slow fire is simmered 2 ~ 4 hours, mash with wooden stick again, pull out and drain, put into high speed beetling machine and smash, finally put into pot Chinese baked wheaten cake and boil, constantly stir-fry with scoop, fry and take out to during half-dried threadiness, spread out on bamboo sieve, batching after cooling;
(2) prepare burden and bake: having weighed each auxiliary material by formula rate; Sesame oil is entered pot and burn heat, add chive and ginger end fry a moment, add soy sauce, refined salt, fennel, five-spice powder, yellow rice wine, white sugar again, slow fire adds monosodium glutamate after boiling 50 minutes, and above pleurotus eryngii pine semi-finished product are placed in pot together with batching and bake, stir-fry limit, limit is turned over, stir, fiber is all disperseed loose, color gradually becomes deep yellow brown, until water content is 10 ~ 12%;
(3) pack: product is used food box packing, sealed type storage, listing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410493207.7A CN104256567A (en) | 2014-09-25 | 2014-09-25 | Preparation method of dried meat floss with pleurotus eryngii stalks |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410493207.7A CN104256567A (en) | 2014-09-25 | 2014-09-25 | Preparation method of dried meat floss with pleurotus eryngii stalks |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104256567A true CN104256567A (en) | 2015-01-07 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410493207.7A Pending CN104256567A (en) | 2014-09-25 | 2014-09-25 | Preparation method of dried meat floss with pleurotus eryngii stalks |
Country Status (1)
| Country | Link |
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| CN (1) | CN104256567A (en) |
Cited By (8)
| 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 |
| CN104783190A (en) * | 2015-04-05 | 2015-07-22 | 程龙凤 | Processing method of nutrient dried pork slices containing Pleurotus eryngii |
| CN105029384A (en) * | 2015-08-16 | 2015-11-11 | 章新华 | Manufacturing method of mushroom composite dried meat floss |
| CN105230948A (en) * | 2015-10-23 | 2016-01-13 | 曾庆明 | Making method for pleurotus eryngii stalk preserved fruit |
| CN105815763A (en) * | 2016-04-06 | 2016-08-03 | 福建省农业科学院农业工程技术研究所 | Fragrant pleurotus eryngii shred and preparation method thereof |
| CN106387860A (en) * | 2016-09-23 | 2017-02-15 | 安徽智联管理咨询有限公司 | Manufacture method of health-care pleurotus nebrodensis dried meat floss |
| CN106722233A (en) * | 2016-11-30 | 2017-05-31 | 桂林实力科技有限公司 | A kind of preparation method of Momordica grosvenori dried meat floss |
| CN111357975A (en) * | 2018-12-25 | 2020-07-03 | 宿州学院 | Preparation method of dried meat floss containing pleurotus eryngii elements |
-
2014
- 2014-09-25 CN CN201410493207.7A patent/CN104256567A/en active Pending
Cited By (8)
| 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 |
| CN104783190A (en) * | 2015-04-05 | 2015-07-22 | 程龙凤 | Processing method of nutrient dried pork slices containing Pleurotus eryngii |
| CN105029384A (en) * | 2015-08-16 | 2015-11-11 | 章新华 | Manufacturing method of mushroom composite dried meat floss |
| CN105230948A (en) * | 2015-10-23 | 2016-01-13 | 曾庆明 | Making method for pleurotus eryngii stalk preserved fruit |
| CN105815763A (en) * | 2016-04-06 | 2016-08-03 | 福建省农业科学院农业工程技术研究所 | Fragrant pleurotus eryngii shred and preparation method thereof |
| CN106387860A (en) * | 2016-09-23 | 2017-02-15 | 安徽智联管理咨询有限公司 | Manufacture method of health-care pleurotus nebrodensis dried meat floss |
| CN106722233A (en) * | 2016-11-30 | 2017-05-31 | 桂林实力科技有限公司 | A kind of preparation method of Momordica grosvenori dried meat floss |
| CN111357975A (en) * | 2018-12-25 | 2020-07-03 | 宿州学院 | Preparation method of dried meat floss containing pleurotus eryngii elements |
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