CN104489639A - Dry agrocybe aegirit pressing method - Google Patents
Dry agrocybe aegirit pressing method Download PDFInfo
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- CN104489639A CN104489639A CN201410721723.0A CN201410721723A CN104489639A CN 104489639 A CN104489639 A CN 104489639A CN 201410721723 A CN201410721723 A CN 201410721723A CN 104489639 A CN104489639 A CN 104489639A
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Abstract
The invention discloses a dry agrocybe aegirit pressing method. The dry agrocybe aegirit pressing method comprises the following steps: soaking and cleaning, moisturizing and freezing, dehumidifying, heating and preparing cake, cutting and packaging. According to the dry agrocybe aegirit pressing method for freezing, compressing heating and preparing the fresh agrocybe aegirit into the cake, the delicious characteristics of the agrocybe aegirit can be guaranteed, and also the residual agrocybe aegirit has the characteristics of being long in storage time, small in storage size and convenient to transport. The dry agrocybe aegirit is relatively convenient to eat, unique in preservation, storage and edible modes, easy to cook, and thick in taste.
Description
Technical field
The present invention relates to the preparation method of a kind of dry vegetables, be specially a kind of dry agrocybe drawing 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, agrocybe), 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.
Agrocybe was the wild gill fungus bacterium of one of domestic high mountains and dense forests area, Guangchang, Jiangxi tea tree root and stem of certain plants portion growth originally.Collection high protein, low fat, low sugar, the nuisanceless edible health bacterium of health care dietotherapy pure natural.Through optimizing the agrocybe of improvement, cover tender handle crisp, the pure delicate fragrance of taste, excellent taste, can be cooked into various delicious food, and its nutritive value exceedes other edible mushrooms such as mushroom, belongs to high-grade edible mushroom.Agrocybe contains 18 seed amino acids of needed by human body, and particularly containing the nutritional labeling such as 8 seed amino acids, glucan, mycoprotein, carbohydrate that human body can not synthesize, its mushroom handle is tender and crisp tasty and refreshing, fragrant taste.Also have abundant B family vitamin and multi mineral prime element, if the elements such as iron, potassium, zinc, selenium are all higher than other mushroom, the traditional Chinese medical science thinks that this mushroom has kidney tonifying, diuresis, controls the effects such as soreness of waist pain, excreting dampness, invigorating the spleen, antidiarrheal, is the ultimate food of hypertension, cardiovascular and obesity patient.Its delicious flavour, tender and crisp good to eat, having again good health-care effect, is one of delicious rare edible mushroom.Due to production capacity surplus, the reason such as on the low side, often need fresh agrocybe to be made into dry agrocybe, be easy to storage and transport.
Summary of the invention
The object of this invention is to provide a kind of dry agrocybe preparation method improving storage and transport efficiency.
In order to achieve the above object, the technical scheme adopted is:
A kind of dry agrocybe drawing method, carries out as follows:
A, invade bubble cleaning: the impurity removing fresh agrocybe, invade with clear water and steep and clean;
B, moisturizing are freezing: clear water is invaded foam washing clean after fresh agrocybe pull out, and put into the subzero such as icebox, refrigerator-freezer environment, freezing 15 minutes;
C, dehumidifying heating cake processed: the agrocybe after freezing is taken out, be put in drainage container after ice-out, and pressure was applied gradually to 0.13MPa in 1 ~ 2 hour, treat that agrocybe is pressed into pie, keep pressure, and be heated to the upper and lower plates of agrocybe cake to be not more than 100 degree, to carry out drying and process 30 minutes;
D, cutting packaging: the agrocybe 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 agrocybe inner time of freezing completely.
In described step C, dehumidifying heating cake process processed, adjusted agrocybe consumption according to agrocybe 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 agrocybe cake.
In described step C dehumidifying heating cake process processed, the posterior heating period needs to keep suitable ventilation.
The beneficial effect of employing technique scheme is: this by the dry agrocybe preparation method of freezing for fresh agrocybe, compression, heating, cake processed, the delicious characteristic of agrocybe can be ensured, and it is long to make superfluous agrocybe have the preservation time, storage volume is little, be convenient to the feature of transporting, eat also more for convenience, also possess unique agrocybe preservation, storage, edible way.
Detailed description of the invention
A kind of dry agrocybe drawing method, carries out as follows:
A, invade bubble cleaning: the impurity removing fresh agrocybe, invade with clear water and steep and clean; Clear water is invaded bubble with cleaning and is completed simultaneously, in agrocybe 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 agrocybe finally made undopes, and can draw a part of moisture content when invading bubble in agrocybe body.
B, moisturizing is freezing: invade foam washing clean after fresh agrocybe 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 agrocybe body completely freezing, can expand because water-ice freezes rear volume, agrocybe 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 agrocybe, stronger for its essential fragrance of various culinary art, but the agrocybe of this state at normal temperatures the holding time very short, and should not too heat time edible.
C, dehumidifying heating cake processed: the agrocybe after freezing is taken out, is put in after ice-out in drainage container, and applied pressure gradually to 0.13MPa 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 agrocybe is pressed into pie, keep pressure, and be heated to the upper and lower plates of agrocybe cake to be not more than 100 degree, to carry out drying and process 30 minutes;
D, cutting packaging: the agrocybe 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 agrocybe inner time of freezing completely.
In described step C, dehumidifying heating cake process processed, agrocybe is about 4.5 times by the ratio row compressed, and adjusts agrocybe 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 agrocybe cake.
In described step C dehumidifying heating cake process processed, the posterior heating period needs to keep suitable ventilation.
Eating method about this dry agrocybe cake:
1. section culinary art, dry agrocybe 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 agrocybe cake quality is comparatively hard, general family uses and cuts tough, by section after agrocybe cake water enchroachment (invasion) bubble, but can should be noted that the agrocybe 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 agrocybe cake adopts freezing compression to make, more traditional dry agrocybe, 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 agrocybe and general dry agrocybe, not so can be stewed rotten.Easily ripe, taste is dense.
Claims (4)
1. a dry agrocybe drawing method, is characterized in that: carry out as follows:
A, invade bubble cleaning: the impurity removing fresh agrocybe, invade with clear water and steep and clean;
B, moisturizing are freezing: clear water is invaded foam washing clean after fresh agrocybe pull out, and put into the subzero such as icebox, refrigerator-freezer environment, freezing 15 minutes;
C, dehumidifying heating cake processed: the agrocybe after freezing is taken out, be put in drainage container after ice-out, and pressure was applied gradually to 0.13MPa in 1 ~ 2 hour, treat that agrocybe is pressed into pie, keep pressure, and be heated to the upper and lower plates of agrocybe cake to be not more than 100 degree, to carry out drying and process 30 minutes;
D, cutting packaging: the agrocybe cake after dehumidifying heating cake processed is cut into packaging size, adopt vacuum packaging warehouse-in to treat pin.
2. the dry agrocybe drawing 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 agrocybe inner time of freezing completely.
3. the dry agrocybe drawing 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 agrocybe consumption after compression by the ratio compressed according to agrocybe, the posterior heating period suitably adjusts the size of pressure, to ensure the consistency of thickness of final agrocybe cake.
4. the dry agrocybe drawing 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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| CN201410721723.0A CN104489639A (en) | 2014-12-03 | 2014-12-03 | Dry agrocybe aegirit pressing method |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN102934679A (en) * | 2012-11-13 | 2013-02-20 | 福建农林大学 | Agrocybe cylindracea microwave vacuum drying method |
| KR101297349B1 (en) * | 2012-04-18 | 2013-08-19 | 중앙대학교 산학협력단 | Pork patty comprising white jelly mushroom and preparation method thereof |
| CN103431371A (en) * | 2013-09-16 | 2013-12-11 | 天津市宏胜源食用菌科技发展有限公司 | Deep processing process for edible mushrooms |
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- 2014-12-03 CN CN201410721723.0A patent/CN104489639A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101297349B1 (en) * | 2012-04-18 | 2013-08-19 | 중앙대학교 산학협력단 | Pork patty comprising white jelly mushroom and preparation method thereof |
| 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 |
| CN102934679A (en) * | 2012-11-13 | 2013-02-20 | 福建农林大学 | Agrocybe cylindracea microwave vacuum drying method |
| CN103431371A (en) * | 2013-09-16 | 2013-12-11 | 天津市宏胜源食用菌科技发展有限公司 | Deep processing process for edible mushrooms |
Non-Patent Citations (2)
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| 尹旭敏，等: "3种干燥方法对茶树菇干制品质的影响", 《西南农业学报》 * |
| 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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Application publication date: 20150408 |