CN104256569A - Preparing method of flammulina velutipes puffed food - Google Patents
Preparing method of flammulina velutipes puffed food Download PDFInfo
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- CN104256569A CN104256569A CN201410497014.9A CN201410497014A CN104256569A CN 104256569 A CN104256569 A CN 104256569A CN 201410497014 A CN201410497014 A CN 201410497014A CN 104256569 A CN104256569 A CN 104256569A
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- Prior art keywords
- asparagus
- flammulina velutipes
- kilograms
- raw material
- dry
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000013305 food Nutrition 0.000 title claims abstract description 19
- 240000006499 Flammulina velutipes Species 0.000 title abstract 6
- 235000016640 Flammulina velutipes Nutrition 0.000 title abstract 6
- 238000000034 method Methods 0.000 title abstract 4
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 10
- 239000000312 peanut oil Substances 0.000 claims abstract description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 9
- 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 abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 229920002261 Corn starch Polymers 0.000 claims abstract description 7
- 239000008120 corn starch Substances 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 239000003921 oil Substances 0.000 claims abstract description 5
- 235000019198 oils Nutrition 0.000 claims abstract description 5
- 239000011780 sodium chloride Substances 0.000 claims abstract description 5
- 238000005516 engineering process Methods 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 3
- 241000234427 Asparagus Species 0.000 claims description 27
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 27
- 238000007493 shaping process Methods 0.000 claims description 10
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 229940099112 cornstarch Drugs 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 230000008030 elimination Effects 0.000 claims description 5
- 238000003379 elimination reaction Methods 0.000 claims description 5
- 241000233866 Fungi Species 0.000 claims description 4
- 238000010521 absorption reaction Methods 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 4
- 238000005352 clarification Methods 0.000 claims description 4
- 238000001125 extrusion Methods 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 239000012535 impurity 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
- 238000000465 moulding Methods 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 241000949456 Zanthoxylum Species 0.000 claims description 3
- 239000000341 volatile oil Substances 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 abstract description 10
- 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 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 3
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 abstract description 3
- 239000004472 Lysine Substances 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 208000026106 cerebrovascular disease Diseases 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 230000002526 effect on cardiovascular system Effects 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 238000001723 curing Methods 0.000 abstract 1
- 235000013681 dietary sucrose Nutrition 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000009740 moulding (composite fabrication) Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000001007 puffing effect Effects 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 2
- 241000222485 Agaricales Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 241001537207 Flammulina Species 0.000 description 1
- 241000756137 Hemerocallis Species 0.000 description 1
- 208000002682 Hyperkalemia Diseases 0.000 description 1
- 206010021036 Hyponatraemia Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 241000746966 Zizania Species 0.000 description 1
- 235000002636 Zizania aquatica Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000118 anti-neoplastic effect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 231100000397 ulcer Toxicity 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
- 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
- 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
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparing method of a flammulina velutipes puffed food, belonging to the field of food processing. The preparing method is characterized in that 30kg of corn starch, 15kg of flour, 7kg of flammulina velutipes, 7kg of saccharose, 2kg of table salt and an appropriate amount of peanut oil as raw materials; the processing technology comprises the steps of raw material preparing, blending, curing, forming, drying, puffing by frying in oil, deoiling, seasoning and packaging to form a finished product. The preparing method disclosed by the invention has the beneficial effects that the flammulina velutipes puffed food is slightly yellow in color and cluster, crisp, delicious and fine in mouthfeel and aromatic in flavor and has the fresh flavor of the flammulina velutipes; the flammulina velutipes puffed food is rich in nutrition and lysine, and has the functions of promoting the intelligence development of children, restricting rise of blood fat, reducing cholesterol and preventing and treating cardiovascular and cerebrovascular diseases.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of asparagus dilated food.
Background technology
Asparagus formal name used at school hair handle money bacterium, also known as the little fiery mushroom of hair handle, structure bacterium, plain mushroom, dried mushroom, plain wild rice, freezes bacterium, golden mushroom, intelligence mushroom etc., because its stem is elongated, like day lily, therefore claims asparagus, and belonging to Agaricales Bai Mo section genus flammulina, is a kind of bacterium algae lichens.
The effect of asparagus: the amino acid whose content of asparagus is very abundant, and especially the content of lysine is high especially, has the function promoting children ' s intelligence development; Not only can prevention and therapy hepatopathy and stomach, enteron aisle ulcer, and applicable hyperpietic, overweight people and the elderly are edible, because it is a kind of hyperkalemia hyponatremia food; Also have and suppress blood fat to raise, reduce cholesterol, the function of control cardiovascular and cerebrovascular disease; Often edible asparagus can play resisting fatigue, anti-inflammation, elimination heavy metal salts substances, antineoplastic action.
Fresh asparagus is not easily preserved, for being processed into the comprehensive utilization that asparagus dilated food can realize asparagus raw material, edible expanded, and is convenient to store, and improves its economic worth.
Summary of the invention
The object of the invention is the problem that solution asparagus is not easily preserved, a kind of preparation method of asparagus dilated food is provided.
The present invention solves the technical scheme that its technical problem takes:
A kind of preparation method of asparagus dilated food, it is characterized in that: adopt cornstarch 30 kilograms, 15 kilograms, flour, asparagus 7 kilograms, sucrose 7 kilograms, salt 2 kilograms, appropriate peanut oil is raw material, its processing technology is raw material → spice → slaking → shaping → drying → frying-expansion → de-oiling → seasoning → packaging → finished product, and concrete operation step is:
A, raw material are selected: choose fresh pure asparagus, edible corn starch, sucrose, the peanut oil of the clarification in pale yellow transparent, the refined salt of sodium chloride-containing 99.5% and flour as raw material;
Prepared by B, golden needle fungus: fresh asparagus → impurity elimination → dry → pulverize and sieve → refrigerate for subsequent use;
C, dilated food make:
A. spice: get the raw materials ready by above-mentioned formula, drops into the mixer that rotating speed 8000 turns of ∕ divide, 5 minutes time, adds water 40%;
B. slaking, shaping: through the slaking of twin-screw extrusion aging machine, then through the grinding tool moulding of head, make it in the same size, thickness is even;
C. dry: by shaping blank dry 8-10 hour at 60-65 DEG C, to become the dry stock that moisture reaches 3%-5%;
D. frying-expansion: products formed is entered in peanut oil cauldron, oil temperature 160-180 DEG C, deep-fat frying time is 20-25 second;
E. de-oiling: adopt low speed centrifuge de-oiling, rotating speed is that 3500-4000 Zhuan ∕ divides, time 3-5 minute;
F. seasoning: admix a little Zanthoxylum essential oil, chilli powder, monosodium glutamate and sucrose, obtained fragrant peppery taste;
G. pack: adopt complex pocket nitrogen-filled packaging, prevent the broken moisture absorption of finished product.
Beneficial effect: the micro-Huang of product color of the present invention, palatable crisp, delicate mouthfeel, aromatic flavour, has the fragrant fresh local flavor of asparagus; This product is not only nutritious, and containing abundant lysine, can promote the growth of children's intelligence, also has and suppresses blood fat to raise, reduce cholesterol, effect of control cardiovascular and cerebrovascular disease.
Detailed description of the invention
Embodiment 1
:
A preparation method for asparagus dilated food, concrete operation step is:
A, raw material are selected: choose fresh pure asparagus, edible corn starch, Countryside Egg, purity is 99.9% white sugar, the soybean oil of clarification, the refined salt of sodium chloride-containing 99.5% and flour is as raw material in pale yellow transparent;
Prepared by B, golden needle fungus: fresh asparagus → impurity elimination → dry → pulverize and sieve → refrigerate for subsequent use;
C, dilated food make:
A. spice: get the raw materials ready by above-mentioned formula, drops into the mixer that rotating speed 6500 turns of ∕ divide, 10 minutes time, adds water 60%;
B. slaking, shaping: through the slaking of twin-screw extrusion aging machine, then through the grinding tool moulding of head, make it in the same size, thickness is even;
C. dry: by shaping blank dry 3-4 hour at 75 DEG C, to become the dry stock that moisture reaches 4%-6%;
D. frying-expansion: products formed is entered in peanut oil cauldron, oil temperature 210 DEG C, deep-fat frying time is 10 seconds;
E. de-oiling: adopt low speed centrifuge de-oiling, rotating speed is that 6000 turns of ∕ divide, 2 minutes time;
F. seasoning: admix a little Zanthoxylum essential oil, chilli powder, monosodium glutamate, obtained fragrant peppery taste;
G. pack: adopt complex pocket nitrogen-filled packaging, prevent the broken moisture absorption of finished product.
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 asparagus dilated food, concrete operation step is:
A, raw material are selected: choose fresh pure asparagus, edible corn starch, purity is 99.9% white sugar, the peanut oil of clarification, the refined salt of sodium chloride-containing 99.5% and flour is as raw material in pale yellow transparent;
Prepared by B, golden needle fungus: fresh asparagus → impurity elimination → dry → pulverize and sieve → refrigerate for subsequent use;
C, dilated food make:
A. spice: get the raw materials ready by above-mentioned formula, drops into the mixer that rotating speed 8500 turns of ∕ divide, 8 minutes time, adds water 55%;
B. slaking, shaping: through the slaking of twin-screw extrusion aging machine, then through the grinding tool moulding of head, make it in the same size, thickness is even;
C. dry: by shaping blank at 55 DEG C dry 12 hours, to become the dry stock that moisture reaches 8%;
D. frying-expansion: products formed is entered in peanut oil cauldron, oil temperature 190 DEG C, deep-fat frying time is 30 seconds;
E. de-oiling: adopt low speed centrifuge de-oiling, rotating speed is that 3500-4500 Zhuan ∕ divides, 6 minutes time;
F. seasoning: admix a little sesame, pepper powder, salt, monosodium glutamate, obtained salty fragrant taste;
G. pack: adopt complex pocket nitrogen-filled packaging, prevent the broken moisture absorption of finished product.
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. the preparation method of an asparagus dilated food, it is characterized in that: adopt cornstarch 30 kilograms, 15 kilograms, flour, asparagus 7 kilograms, sucrose 7 kilograms, salt 2 kilograms, appropriate peanut oil is raw material, its processing technology is raw material → spice → slaking → shaping → drying → frying-expansion → de-oiling → seasoning → packaging → finished product, and concrete operation step is:
A, raw material are selected: choose fresh pure asparagus, edible corn starch, sucrose, the peanut oil of the clarification in pale yellow transparent, the refined salt of sodium chloride-containing 99.5% and flour as raw material;
Prepared by B, golden needle fungus: fresh asparagus → impurity elimination → dry → pulverize and sieve → refrigerate for subsequent use;
C, dilated food make:
A. spice: get the raw materials ready by above-mentioned formula, drops into the mixer that rotating speed 8000 turns of ∕ divide, 5 minutes time, adds water 40%;
B. slaking, shaping: through the slaking of twin-screw extrusion aging machine, then through the grinding tool moulding of head, make it in the same size, thickness is even;
C. dry: by shaping blank dry 8-10 hour at 60-65 DEG C, to become the dry stock that moisture reaches 3%-5%;
D. frying-expansion: products formed is entered in peanut oil cauldron, oil temperature 160-180 DEG C, deep-fat frying time is 20-25 second;
E. de-oiling: adopt low speed centrifuge de-oiling, rotating speed is that 3500-4000 Zhuan ∕ divides, time 3-5 minute;
F. seasoning: admix a little Zanthoxylum essential oil, chilli powder, monosodium glutamate and sucrose, obtained fragrant peppery taste;
G. pack: adopt complex pocket nitrogen-filled packaging, prevent the broken moisture absorption of finished product.
?
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410497014.9A CN104256569A (en) | 2014-09-26 | 2014-09-26 | Preparing method of flammulina velutipes puffed food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410497014.9A CN104256569A (en) | 2014-09-26 | 2014-09-26 | Preparing method of flammulina velutipes puffed food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104256569A true CN104256569A (en) | 2015-01-07 |
Family
ID=52148255
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410497014.9A Pending CN104256569A (en) | 2014-09-26 | 2014-09-26 | Preparing method of flammulina velutipes puffed food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104256569A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757469A (en) * | 2015-03-29 | 2015-07-08 | 陶峰 | Production method for puffed lotus root food |
| CN105310062A (en) * | 2015-11-13 | 2016-02-10 | 合肥工业大学 | Processing method for instant needle mushroom |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511783A (en) * | 2011-12-27 | 2012-06-27 | 天津市林业果树研究所 | Edible fungi puffing product processing technology |
| CN103141816A (en) * | 2013-03-19 | 2013-06-12 | 中华全国供销合作总社济南果品研究院 | Processing method and application of enoki mushroom roots |
| CN103766864A (en) * | 2013-12-31 | 2014-05-07 | 上海大山合菌物科技股份有限公司 | Mushroom-fragrance puffed snack food and preparation method thereof |
-
2014
- 2014-09-26 CN CN201410497014.9A patent/CN104256569A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511783A (en) * | 2011-12-27 | 2012-06-27 | 天津市林业果树研究所 | Edible fungi puffing product processing technology |
| CN103141816A (en) * | 2013-03-19 | 2013-06-12 | 中华全国供销合作总社济南果品研究院 | Processing method and application of enoki mushroom roots |
| CN103766864A (en) * | 2013-12-31 | 2014-05-07 | 上海大山合菌物科技股份有限公司 | Mushroom-fragrance puffed snack food and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 李树和: "《果蔬花卉最新深加工技术与实例》", 31 March 2008, 化学工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757469A (en) * | 2015-03-29 | 2015-07-08 | 陶峰 | Production method for puffed lotus root food |
| CN105310062A (en) * | 2015-11-13 | 2016-02-10 | 合肥工业大学 | Processing method for instant needle mushroom |
| CN105310062B (en) * | 2015-11-13 | 2018-03-16 | 合肥工业大学 | A kind of processing method of instant gold-needle mushroom |
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