CN104351747A - Edible mushroom strip and processing method thereof - Google Patents
Edible mushroom strip and processing method thereof Download PDFInfo
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- CN104351747A CN104351747A CN201410556308.4A CN201410556308A CN104351747A CN 104351747 A CN104351747 A CN 104351747A CN 201410556308 A CN201410556308 A CN 201410556308A CN 104351747 A CN104351747 A CN 104351747A
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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Abstract
The invention belongs to the technical field of edible mushroom processing, and particularly relates to an edible mushroom strip and a processing method thereof. The edible mushroom strip is prepared from the following raw materials in parts by mass: 10-30 parts of agaricus bisporus stem paste, 10-30 parts of needle mushroom root paste, 10-30 parts of lentinus edodes stem paste and 10-30 parts of agaric paste. According to the processing method, waste low-value stems and roots during production of edible mushrooms are taken as main raw materials, so that full high-value utilization of edible mushroom resources can be effectively promoted, organic matter environment pollution of the waste is reduced, and healthy and sustainable development of the related edible mushroom industry is promoted.
Description
technical field
The invention belongs to Edible mushroom processing technical field, be specifically related to a kind of edible mushroom bar and processing method thereof.
background technology
Edible mushroom is the three based food-fungus food after vegetalitas, animal food, its delicious flavour, unique flavor, has higher edible and medical value, deeply likes by consumer.
White mushroom, mushroom, asparagus are that China has much representativeness and larger three the mushroom class edible fungus varieties of plantation amount, and the White mushroom handle, mushroom stems and the golden mushroom root that cut off during commercialization are accessory substances maximum in these three kinds of bacterium mushrooms productions, its output accounts for the 10-20% of whole edible mushroom output.But by edible mushroom technology and the delayed restriction of research and development of products, the processing and utilization rate of these three kinds of accessory substances is all very low at present, although cause suitable value of its nutritive value and mushroom body seriously to be devalued, serious waste of resources.The main at present processing mode of mushroom stems is be processed into granular mushroom sauce series products, but the requirement of this series products to mushroom stems is higher, and comparatively thin slightly secondary mushroom stems cannot use because the grain type that processes is bad, can only cheap process as raw materials such as food and drink Baoshangs.The current working modulus of White mushroom handle is also very low, only has and is processed into instant sheet class instant food on a small quantity, and major part is all discarded after being with root to rot together because not process in time, and the wasting of resources is very serious.The minute quantity that golden mushroom root only has at present is processed into powder and as the batching of other food, there is no ripe batch food emerges, and the overwhelming majority directly uses as ox feed, is worth and is seriously belittled, serious waste of resources.Therefore, with edible mushroom tang etc. for the new food of main material research and development edible mushroom has become this area Research Emphasis in recent years and focus.
summary of the invention
The object of the present invention is to provide a kind of the edible mushroom bar and the processing method thereof that realize the increment processing and utilization of the accessory substances such as edible mushroom tang.
The present invention is for achieving the above object by the following technical solutions:
A kind of edible mushroom bar, is made up of the raw material of following mass parts: White mushroom handle mud 10-30 part, golden mushroom root mud 10-30 part, mushroom stems mud 10-30 part and auricularia auriculajudae mud 10-30 part.
The processing method of edible mushroom bar, comprises the following steps:
1) the White mushroom handle of fresh or drying rehydration product, golden mushroom root, mushroom stems, auricularia auriculajudae are cleaned up respectively, vacuum microwave blanching is carried out after control water, concrete grammar is under vacuum is the condition of-0.08 ~-0.1MPa, microwave intensity 5 ~ 10w/g, and vacuum microwave process 0.5-10min is to completely well-done;
2) by kind of the raw material application cutmixer association colloid of four after step 1) blanching mill legal system mud, concrete grammar is first to be cut into by raw material with cutmixer to be less than the granular of 8mm, then crosses colloid mill 1-3 time, makes edible mushroom mud.
3) by step 2) after four kinds of edible mushroom mud making weigh by formula, mixing tiling is on the general glass mold of microwave oven, and THICKNESS CONTROL is at 0.5-2cm.
4)
adopt vacuum microwave combining low temperature to bake and carry out baking, concrete grammar is that the bacterium mud completed first is placed in vacuum microwave drying device is predrying, vacuum-0.08 ~-0.1MPa, temperature 30-50 DEG C, time 0.5-2 hour time predrying; Predrying end proceeds to baking in baking box, and during baking, face fire temperature is 90-110 DEG C, fire in a stove before fuel is added temperature is 85-105 DEG C, time 10-30 minute bakes and reaches less than 12% to moisture and can terminate baking.
5) edible mushroom sheet takes out after completing by baking from mould, is cut into 2-10mm strip, and weighing and bagging, being up to the standards is finished product.
Directly boil time edible stew or water logging softening after, cool tune, frying, Baoshang etc.
Inventor has done a large amount of scientific design and deep research for multiple eating stem root, find to have the mushroom of peculiar flavour and nutrition, representative mushroom delicate flavour White mushroom, there is the most universal edible mushroom auricularia auriculajudae associating prescription of the increment asparagus of antianaphylaxis function and China, nutrition merge after nutrition abundanter and ingenious to make use of the distinctive gelling of auricularia auriculajudae shaping.Vacuum microwave blanching is first adopted to protect look nutrition-retaining adding man-hour raw material; the mud making process applying cutmixer association colloid mill method again prepares bacterium mud; realize scale and prepare exquisiteness in enormous quantities and the mud demand processed that better can retain a part of bacterium mushroom fiber; finally adopt the baking setting process that vacuum microwave combining low temperature bakes; give the certain puffed degree of final products and peculiar fragrance; nutritious, the unique flavor of product produced, can directly boil stew or water logging softening after cool tune, frying, Baoshang eat, complete the present invention.
The present invention has following beneficial effect:
1, blanching methods efficient energy-saving and more effectively can keep nutrition: vacuum microwave blanching is the direct heating being realized edible mushroom under the condition of vacuum hypoxemia by microwave transmission, ineffective energy consumption is lower, the heat time is shorter, under hypoxemia vacuum condition enzyme removal protecting color and nutrition keep better effects if, more traditional boiling water steam blanched more efficient energy-saving.
2, product of the present invention mainly with the discarded low value tang in Edible Fungi for raw material, effectively can promote the complete higher value application of domestic fungus resource, reduce the organic environmental pollution of discarded object, promote health and the sustainable development of relevant mushroom industry.
3, product of the present invention is a kind of pure Edible mushroom processing product, edible fungi raw materials consumption is large, shelf life of products long easily storage transport and the nutritious healthy food of unique flavor, the health diet of " the plain bacterium of a meat or fish one " of advocating for universal the United Nations provides new product approach.
detailed description of the invention
Embodiment 1
1) in White mushroom handle, golden mushroom root, mushroom stems and auricularia auriculajudae four kinds of dried products, add the water of 7 times of weight respectively, water temperature controls at 8 DEG C, cold soaking 8h, and carry out vacuum microwave blanching respectively after draining 5min, White mushroom handle, mushroom stems are at vacuum-0.098MPa, blanching under microwave intensity 8w/g condition, microwave time 6min; Golden mushroom root at vacuum-0.08MPa, blanching under microwave intensity 6w/g condition, microwave time 1min; Auricularia auriculajudae at vacuum-0.098MPa, blanching under microwave intensity 10w/g condition, microwave time 10min;
2) cut into cutmixer respectively and be less than the granular of 8mm by four kinds of raw materials after process, then White mushroom handle, mushroom stems cross colloid mill 3 times, and golden mushroom root crosses colloid mill 1 time, and auricularia auriculajudae crosses colloid mill 2 times, all makes purees;
3) weighing White mushroom handle mud 10 mass parts, golden mushroom root mud 10 mass parts, mushroom stems mud 10 mass parts, the mixing of auricularia auriculajudae mud 20 mass parts are laid into the thin layer that thickness is 0.5cm.
4), after completing, vacuum-0.09MPa, temperature 50 C, vacuum microwave, after predrying 0.5 hour, proceeds to baking box baking, face fire temperature 110 DEG C, fire in a stove before fuel is added temperature 105 DEG C, 10 minutes time.
5) after baking completes, take out while hot, be cut into the strip that 10mm is wide, weighing and bagging, be up to the standards and be finished product.
6) after when eating, water logging is softened, be edible after adding sauces, flavoring is that one or more collocation in salt, monosodium glutamate, sugar, soy sauce, spice use.
Embodiment 2
1) fresh White mushroom handle, golden mushroom root, mushroom stems and auricularia auriculajudae are cleaned up respectively, and carry out vacuum microwave blanching respectively after draining 4min, White mushroom handle, mushroom stems at vacuum-0.098MPa, blanching under microwave intensity 10w/g condition, microwave time 5min; Golden mushroom root at vacuum-0.08MPa, blanching under microwave intensity 5w/g condition, microwave time 0.5min; Auricularia auriculajudae at vacuum-0.09MPa, blanching under microwave intensity 9w/g condition, microwave time 7min.
2) cut into cutmixer respectively and be less than the granular of 8mm by four kinds of raw materials after process, then White mushroom handle, mushroom stems cross colloid mill 3 times, and golden mushroom root crosses colloid mill 1 time, and auricularia auriculajudae crosses colloid mill 2 times, all makes purees.
3) weighing White mushroom handle mud 20 mass parts, golden mushroom root mud 10 mass parts, mushroom stems mud 20 mass parts, the mixing of auricularia auriculajudae mud 10 mass parts are laid into the thin layer that thickness is 2cm.
4), after completing, vacuum-0.098MPa, temperature 40 DEG C, vacuum microwave, after predrying 1 hour, proceeds to baking box baking, face fire temperature 100 DEG C, fire in a stove before fuel is added temperature 90 DEG C, 30 minutes time.
5) after baking completes, take out while hot, be cut into the strip that 8mm is wide, weighing and bagging, be up to the standards and be finished product.
6), after when eating, water logging is softened, joining in Baoshang is edible after 2min.
Embodiment 3
1) in White mushroom handle and golden mushroom root dried product, add the water of 7 times of weight respectively, water temperature controls at 10 DEG C, cold soaking 6h, and draining 5min; Fresh mushroom stems and auricularia auriculajudae are cleaned up respectively, and draining 4min; Then carry out vacuum microwave blanching respectively, White mushroom handle at vacuum-0.098MPa, blanching under microwave intensity 8w/g condition, microwave time 6min; Golden mushroom root at vacuum-0.08MPa, under microwave intensity 6w/g condition, microwave time 1min; Mushroom stems at vacuum-0.098MPa, blanching under microwave intensity 10w/g condition, microwave time 5min; Auricularia auriculajudae at vacuum-0.09MPa, blanching under microwave intensity 9w/g condition, microwave time 7min.
2) cut into cutmixer respectively and be less than the granular of 8mm by four kinds of raw materials after process, then White mushroom handle, mushroom stems cross colloid mill 3 times, and golden mushroom root crosses colloid mill 1 time, and auricularia auriculajudae crosses colloid mill 2 times, all makes purees.
3) weighing White mushroom handle mud 30 mass parts, golden mushroom root mud 10 mass parts, mushroom stems mud 20 mass parts, the mixing of auricularia auriculajudae mud 30 mass parts are laid into the thin layer that thickness is 1cm.
4), after completing, vacuum-0.08MPa, temperature 30 DEG C, vacuum microwave, after predrying 2 hours, proceeds to baking box baking, face fire temperature 90 DEG C, fire in a stove before fuel is added temperature 85 DEG C, 25 minutes time.
5) after baking completes, take out while hot, be cut into the strip that 6mm is wide, weighing and bagging, be up to the standards and be finished product.
6), after when eating, water logging is softened, be edible after frying 3min.
Embodiment 4
1) fresh White mushroom handle and golden mushroom root are cleaned up respectively, and draining 4min; In mushroom stems and auricularia auriculajudae dried product, add the water of 7 times of weight respectively, water temperature controls at 8 DEG C, cold soaking 8h, and draining 5min; Then carry out vacuum microwave blanching respectively, White mushroom handle at vacuum-0.098MPa, blanching under microwave intensity 10w/g condition, microwave time 5min; Golden mushroom root at vacuum-0.08MPa, blanching under microwave intensity 5w/g condition, microwave time 0.5min; Mushroom stems at vacuum-0.098MPa, blanching under microwave intensity 8w/g condition, microwave time 6min; Auricularia auriculajudae at vacuum-0.098MPa, blanching under microwave intensity 10w/g condition, microwave time 10min.
2) cut into cutmixer respectively and be less than the granular of 8mm by four kinds of raw materials after process, then White mushroom handle, mushroom stems cross colloid mill 3 times, and golden mushroom root crosses colloid mill 1 time, and auricularia auriculajudae crosses colloid mill 2 times, all makes purees.
3) weighing White mushroom handle mud 20 mass parts, golden mushroom root mud 30 mass parts, mushroom stems mud 30 mass parts, the mixing of auricularia auriculajudae mud 10 mass parts are laid into the thin layer that thickness is 1.5cm.
4), after completing, vacuum-0.08MPa, temperature 45 C, vacuum microwave, after predrying 40 minutes, proceeds to baking box baking, face fire temperature 105 DEG C, fire in a stove before fuel is added temperature 100 DEG C, 20 minutes time.
5) after baking completes, take out while hot, be cut into the strip that 3mm is wide, weighing and bagging, be up to the standards and be finished product.
6), after when eating, water logging is softened, be edible after frying 4min.
Claims (8)
1. an edible mushroom bar, is characterized in that being made up of the raw material of following mass parts: White mushroom handle mud 10-30 part, golden mushroom root mud 10-30 part, mushroom stems mud 10-30 part and auricularia auriculajudae mud 10-30 part.
2. edible mushroom bar as claimed in claim 1, it is characterized in that, White mushroom handle mud, golden mushroom root mud, mushroom stems mud, auricularia auriculajudae mud adopt following methods to obtain respectively: the White mushroom handle of fresh or drying rehydration product, golden mushroom root, mushroom stems, auricularia auriculajudae are cleaned up respectively, first carry out vacuum microwave blanching after control water, then make pureed.
3. edible mushroom bar as claimed in claim 2, it is characterized in that, the concrete grammar of vacuum microwave blanching is: be under the condition of-0.08 ~-0.1MPa, microwave intensity 5 ~ 10w/g in vacuum, and vacuum microwave process 0.5-10min is to completely well-done.
4. edible mushroom bar as claimed in claim 2, it is characterized in that, adopt cutmixer association colloid mill method when making pureed, the concrete grammar of cutmixer association colloid mill legal system mud is: first to be cut into by raw material with cutmixer and be less than the granular of 8mm, then cross colloid mill 1-3 time, make edible mushroom mud.
5. the processing method of edible mushroom bar described in claim 1, is characterized in that, comprise the following steps:
1) the White mushroom handle of fresh or drying rehydration product, golden mushroom root, mushroom stems, auricularia auriculajudae are cleaned up respectively, after control water, carry out vacuum microwave blanching;
2) each raw material after step 1) blanching is made pureed, make White mushroom handle mud, golden mushroom root mud, mushroom stems mud, auricularia auriculajudae mud respectively;
3) take White mushroom handle mud, golden mushroom root mud, mushroom stems mud, auricularia auriculajudae mud in proportion, tiling after mixing, adopt vacuum microwave combining low temperature to bake and carry out baking, bake to moisture and reach less than 12%; Taken out from mould by edible mushroom sheet after baking completes, slitting, weighing and bagging, being up to the standards is finished product.
6. the processing method of edible mushroom bar as claimed in claim 5, it is characterized in that, vacuum microwave combining low temperature bakes the concrete grammar carrying out baking: the bacterium mud completed first is placed in vacuum microwave drying device predrying, vacuum-0.08 ~-0.1MPa, temperature 30-50 DEG C, time 0.5-2 hour time predrying; Predrying end proceeds to baking in baking box, and during baking, face fire temperature is 90-110 DEG C, fire in a stove before fuel is added temperature is 85-105 DEG C, time 10-30 minute.
7. the processing method of edible mushroom bar as claimed in claim 5, it is characterized in that, cutmixer association colloid mill method is adopted when making pureed, the concrete grammar of cutmixer association colloid mill legal system mud is: first to be cut into by raw material with cutmixer and be less than the granular of 8mm, then cross colloid mill 1-3 time, make edible mushroom mud.
8. the processing method of edible mushroom bar as claimed in claim 5, it is characterized in that, the concrete grammar of vacuum microwave blanching is: be under the condition of-0.08 ~-0.1MPa, microwave intensity 5 ~ 10w/g in vacuum, and vacuum microwave process 0.5-10min is to completely well-done.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410556308.4A CN104351747A (en) | 2014-10-20 | 2014-10-20 | Edible mushroom strip and processing method thereof |
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| CN201410556308.4A CN104351747A (en) | 2014-10-20 | 2014-10-20 | Edible mushroom strip and processing method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410116A (en) * | 2015-12-31 | 2016-03-23 | 常熟理工学院 | Processing method of whitebait bread stick |
| CN107439914A (en) * | 2017-08-29 | 2017-12-08 | 南京农业大学 | A kind of preparation method of Lenlinus edodes soup |
| CN108741012A (en) * | 2018-06-20 | 2018-11-06 | 安徽省农业科学院农产品加工研究所 | A kind of preparation method of canned Xianggu mushroom |
| CN108902878A (en) * | 2018-06-20 | 2018-11-30 | 安徽省农业科学院农产品加工研究所 | A kind of processing method of mushroom toppings |
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| CN101836726A (en) * | 2010-05-11 | 2010-09-22 | 广东真美食品集团有限公司 | Processing technology for instant mushroom strip |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410116A (en) * | 2015-12-31 | 2016-03-23 | 常熟理工学院 | Processing method of whitebait bread stick |
| CN105410116B (en) * | 2015-12-31 | 2019-07-09 | 常熟理工学院 | A kind of processing method of silverfish bread stick |
| CN107439914A (en) * | 2017-08-29 | 2017-12-08 | 南京农业大学 | A kind of preparation method of Lenlinus edodes soup |
| CN107439914B (en) * | 2017-08-29 | 2020-09-01 | 南京农业大学 | Preparation method of mushroom fungus soup |
| CN108741012A (en) * | 2018-06-20 | 2018-11-06 | 安徽省农业科学院农产品加工研究所 | A kind of preparation method of canned Xianggu mushroom |
| CN108902878A (en) * | 2018-06-20 | 2018-11-30 | 安徽省农业科学院农产品加工研究所 | A kind of processing method of mushroom toppings |
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