CN104472667A - Preparation method of dried hericium erinaceus - Google Patents
Preparation method of dried hericium erinaceus Download PDFInfo
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- CN104472667A CN104472667A CN201410721888.8A CN201410721888A CN104472667A CN 104472667 A CN104472667 A CN 104472667A CN 201410721888 A CN201410721888 A CN 201410721888A CN 104472667 A CN104472667 A CN 104472667A
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Abstract
The invention discloses a preparation method of dried hericium erinaceus. The preparation method comprises steps of soaking and cleaning; moisturizing and freezing; dehumidifying, heating and preparing a cake; and cutting and packaging. By the steps of freezing fresh hericium erinaceus, compressing, heating and preparing into a cake, the dried hericium erinaceus preparation method disclosed by the invention can be used for keeping the fresh and delicious property of the hericium erinaceus; the excessive hericium erinaceus which is prepared by the method can be stored for a long time, is small in storage volume and convenient to transport; the hericium erinaceus is relatively convenient to eat, is preserved, stored and eaten in unique ways; and the prepared hericium erinaceus is easy to cook and strong in flavor.
Description
Technical field
The present invention relates to the preparation method of a kind of dry vegetables, be specially a kind of dry Hericium erinaceus preparation method.
Background technology
Edible mushroom is the macro fungi that can eat for the mankind.Specifically edible mushroom is gill fungus bacterium that can be edible; Gill fungus bacterium, refers to the class general name of the higher fungus that can form large-scale meat fructification or sclerotium tissue.
The fungi be described in the world reaches more than 120,000 and plants, and what can form large-scale fructification or sclerotium tissue reaches more than 6000 kinds, can be edible have more than 2000 to plant, large area is tame only has 40 ~ 50 kinds for energy.Edible mushroom belongs to fungus Jie Eumycota in classification, and the overwhelming majority belongs to Basidiomycotina (as flat mushroom, Hericium erinaceus), and minority belongs to Ascomycotina (as hickory chick).Edible fungi of china resource is very abundant, and according to fourth of the twelve Earthly Branches morning mist (1988) statistics, the edible mushroom about 657 kinds that China is known, they belong to 41 sections, 132 genus, think highly of basidiomycetes 620 kinds (accounting for 94.4%), 39 kinds, sac fungus (accounting for 5.6%).The edible mushroom of statistics China in 2000 reaches 938 kinds, and tame more than 50 plant.
Since the eighties initial stage, investment is little, the cycle is short, the project of having got rich of instant effect is able to fast development in China as one for edible fungus culturing, and once once supply falls short of demand for edible fungus, and selling price is high.Mushroom industry is a short, adaptable and fast rural economic development project integrating economic benefit, ecological benefits and social benefit, edible mushroom is again that a class is organic, nutrition, health care pollution-free food.Development mushroom industry meets the needs that people consume growth and agricultural sustainable development, is the effective way that peasant gets rich fast.Some country has also built up the mushroom factory of more than the fresh mushroom kiloton of annual output, there have been developed not only for viewing and admiring but also for the technology 21 century edible mushroom that mushroom and mycelium liquid fermenting and producing food additives are planted by the family of food, the total output developing into one of the main protein food of mankind edible fungi of china in 2005 being reached 1,200 ten thousand tons, rank first in the world, according to edible fungi of china commerce Net investigation statistics, the total output of edible fungi of china in 2010 reaches 2,000 ten thousand tons, accounts for the world 70%.Develop edible fungi liquid strain by units such as full standing grain bacterium industry, nine groups to produce and industrial cultivation technique, greatly improve the edible fungi of china level of production.Mushroom industry has become an important industry in Chinese plant husbandry.Domestic market has a high potential.Therefore, propaganda strength and industrial integration to be strengthened to domestic market.
Obvious therapeutic action is all had to atrophic gastritis, chronic superficial gastritis, antral gastritis etc., unrighted acid contained by Hericium erinaceus, can stimulate circulation, can reduce the content of the cholesterol in blood, be the ultimate food of hypertension, Patients with Cardiovascular/Cerebrovascular Diseases.Hericium erinaceus or a kind of effective immunopotentiator, the patient after Post operation and cancer chemotherapy should be often edible, can increase immunity, calm the nerves aid digestion, anti-cancer of the stomach, cancer of the esophagus.In a word, Hericium erinaceus can be rated as the jinx subduing cancer, at home and abroad market enjoys high reputation.Due to production capacity surplus, the reason such as on the low side, often need new fresh Hericium erinaceus to be made into dry Hericium erinaceus, be easy to storage and transport.
Summary of the invention
The object of this invention is to provide a kind of dry Hericium erinaceus preparation method improving storage and transport efficiency.
In order to achieve the above object, the technical scheme adopted is:
A kind of dry Hericium erinaceus preparation method, carry out as follows:
A, invade bubble cleaning: removing fresh Hericium erinaceus impurity, invade with clear water and steep and clean;
B, moisturizing are freezing: clear water is invaded foam washing clean after fresh Hericium erinaceus pull out, and put into the subzero such as icebox, refrigerator-freezer environment, freezing 15 minutes;
C, dehumidifying heating cake processed: the Hericium erinaceus after freezing is taken out, be put in drainage container after ice-out, and pressure was applied gradually to 0.2MPa in 1 ~ 2 hour, treat that Hericium erinaceus is pressed into pie, keep pressure, and be heated to the upper and lower plates of Hericium erinaceus cake to be not more than 100 degree, to carry out drying and process 30 minutes;
D, cutting packaging: the Hericium erinaceus cake after dehumidifying heating cake processed is cut into packaging size, adopt vacuum packaging warehouse-in to treat pin.
The freezing time of described step B, the freezing indication of moisturizing is the Hericium erinaceus inner time of freezing completely.
In described step C, dehumidifying heating cake process processed, adjusted Hericium erinaceus consumption according to Hericium erinaceus by thickness after the ratio row that compress and compression, the posterior heating period suitably adjusts the size of pressure, to ensure the consistency of thickness of final Hericium erinaceus cake.
In described step C dehumidifying heating cake process processed, the posterior heating period needs to keep suitable ventilation.
The beneficial effect of technique scheme is adopted to be: the dry Hericium erinaceus preparation method of this fresh Hericium erinaceus is freezing, compression, heating, cake processed, the delicious characteristic of Hericium erinaceus can be ensured, and it is long to make superfluous Hericium erinaceus have the preservation time, storage volume is little, be convenient to the feature of transporting, eat also more for convenience, also possess unique Hericium erinaceus preservation, storage, edible way.
Detailed description of the invention
A kind of dry Hericium erinaceus preparation method, carry out as follows:
A, invade bubble cleaning: removing fresh Hericium erinaceus impurity, invade with clear water and steep and clean; Clear water is invaded bubble with cleaning and is completed simultaneously, in Hericium erinaceus developmental process, occasionally can be stained with the hard impurity of a little black, also have pommel bottom to need excision, ensure that the dry Hericium erinaceus of finally making undopes, and can draw a part of moisture content when invading bubble in Hericium erinaceus body.
B, moisturizing is freezing: invade foam washing clean after fresh Hericium erinaceus body in inhale and have more moisture content, now pull out and put into icebox immediately, the subzero environment such as refrigerator-freezer, freezing 15 minutes, make the histocyte in Hericium erinaceus body completely freezing, can expand because water-ice freezes rear volume, Hericium erinaceus cell tissue after freezing can by icing destruction, compression after being convenient to, anhydrate, the links such as drying, and this mode can not destroy the nutritional labeling of Hericium erinaceus, stronger for its essential fragrance of various culinary art, but the Hericium erinaceus of this state at normal temperatures the holding time very short, and should not too heat time edible.
C, dehumidifying heating cake processed: the Hericium erinaceus after freezing is taken out, is put in after ice-out in drainage container, and applied pressure gradually to 0.2MPa in 1 ~ 2 hour; Pressing process and bean curd processed a little as, but equipment is comparatively advanced, and bottom needs heatable water filter plate, also need the while that top needing to execute stressed heating preferably also band breathe freely.Treat that Hericium erinaceus is pressed into pie, keep pressure, and be heated to the upper and lower plates of Hericium erinaceus cake to be not more than 100 degree, to carry out drying and process 30 minutes;
D, cutting packaging: the Hericium erinaceus cake after dehumidifying heating cake processed is cut into packaging size, adopt vacuum packaging warehouse-in to treat pin.
The freezing time of described step B, the freezing indication of moisturizing is the Hericium erinaceus inner time of freezing completely.
In described step C, dehumidifying heating cake process processed, Hericium erinaceus is about 4.5 times by the ratio row compressed, and adjusts Hericium erinaceus consumption according to thickness after compression, and the posterior heating period suitably adjusts the size of pressure, to ensure the consistency of thickness of final Hericium erinaceus cake.
In described step C dehumidifying heating cake process processed, the posterior heating period needs to keep suitable ventilation.
Eating method about this dry Hericium erinaceus cake:
1. section culinary art, dry Hericium erinaceus cake is owing to being compression, and direct slicing can be very even, and chip rate is fast, very convenient for dining hall; But because dry Hericium erinaceus cake quality is comparatively hard, general family uses and cuts tough, by section after Hericium erinaceus cake water enchroachment (invasion) bubble, but can should be noted that the Hericium erinaceus after invading bubble should eat as early as possible.Cut into slices and do not need cleaning, doping seldom, cooks use after suitably invading bubble.
2. directly invade bubble, because this dry Hericium erinaceus cake adopts freezing compression to make, more traditional dry Hericium erinaceus, absorption speed is fast, culinary art taste is denseer, but invade the Individual Size after bubble may diminish to some extent, and for should be noted that during boiled dinner that the stewed time will be less than fresh Hericium erinaceus and general dry Hericium erinaceus, not so can be stewed rotten.Easily ripe, taste is dense.
Claims (4)
1. a dry Hericium erinaceus preparation method, is characterized in that: carry out as follows:
A, invade bubble cleaning: removing fresh Hericium erinaceus impurity, invade with clear water and steep and clean;
B, moisturizing are freezing: clear water is invaded foam washing clean after fresh Hericium erinaceus pull out, and put into the subzero such as icebox, refrigerator-freezer environment, freezing 15 minutes;
C, dehumidifying heating cake processed: the Hericium erinaceus after freezing is taken out, be put in drainage container after ice-out, and pressure was applied gradually to 0.2MPa in 1 ~ 2 hour, treat that Hericium erinaceus is pressed into pie, keep pressure, and be heated to the upper and lower plates of Hericium erinaceus cake to be not more than 100 degree, to carry out drying and process 30 minutes;
D, cutting packaging: the Hericium erinaceus cake after dehumidifying heating cake processed is cut into packaging size, adopt vacuum packaging warehouse-in to treat pin.
2. the dry Hericium erinaceus preparation method of one according to claim 1, is characterized in that: the freezing time of described step B, the freezing indication of moisturizing is the Hericium erinaceus inner time of freezing completely.
3. the dry Hericium erinaceus preparation method of one according to claim 1, it is characterized in that: in described step C, dehumidifying heating cake process processed, arranged and thickness adjustment Hericium erinaceus consumption after compression by the ratio compressed according to Hericium erinaceus, the posterior heating period suitably adjusts the size of pressure, to ensure the consistency of thickness of final Hericium erinaceus cake.
4. the dry Hericium erinaceus preparation method of one according to claim 1, is characterized in that: in described step C dehumidifying heating cake process processed, the posterior heating period needs to keep suitable ventilation.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410721888.8A CN104472667A (en) | 2014-12-03 | 2014-12-03 | Preparation method of dried hericium erinaceus |
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| CN201410721888.8A CN104472667A (en) | 2014-12-03 | 2014-12-03 | Preparation method of dried hericium erinaceus |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1759698A (en) * | 2005-11-07 | 2006-04-19 | 大连轻工业学院 | Processing method for keeping fresh of upland and wild, vegetable, and edible fungus |
| CN102119715A (en) * | 2010-12-02 | 2011-07-13 | 天津市林业果树研究所 | Preservation method capable of reserving scent components of edible mushrooms |
| CN102630743A (en) * | 2012-05-02 | 2012-08-15 | 健盛食品股份有限公司 | Technology for producing dried bamboo shoots with high rehydration capability |
| CN102669686A (en) * | 2012-06-04 | 2012-09-19 | 四川省青川县川珍实业有限公司 | Instant food containing black fungi and processing method of same |
-
2014
- 2014-12-03 CN CN201410721888.8A patent/CN104472667A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1759698A (en) * | 2005-11-07 | 2006-04-19 | 大连轻工业学院 | Processing method for keeping fresh of upland and wild, vegetable, and edible fungus |
| CN102119715A (en) * | 2010-12-02 | 2011-07-13 | 天津市林业果树研究所 | Preservation method capable of reserving scent components of edible mushrooms |
| CN102630743A (en) * | 2012-05-02 | 2012-08-15 | 健盛食品股份有限公司 | Technology for producing dried bamboo shoots with high rehydration capability |
| CN102669686A (en) * | 2012-06-04 | 2012-09-19 | 四川省青川县川珍实业有限公司 | Instant food containing black fungi and processing method of same |
Non-Patent Citations (1)
| Title |
|---|
| 程道梅: "黑木耳压缩包装技术的研究报告", 《四川食品与发酵》 * |
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