CN104489642A - Processing method of diced mushroom leisure food - Google Patents
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- CN104489642A CN104489642A CN201410778025.4A CN201410778025A CN104489642A CN 104489642 A CN104489642 A CN 104489642A CN 201410778025 A CN201410778025 A CN 201410778025A CN 104489642 A CN104489642 A CN 104489642A
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Abstract
The invention discloses a processing method of diced mushroom leisure food, and relates to the preparation of leisure food. The processing method of the diced mushroom leisure food is simple and easy to implement, and the leisure food is rich in texture, delicious in taste and convenient to eat. The processing method comprises the following steps: preprocessing dried mushroom root; dicing the soaked mushroom root so as to obtain diced mushroom; stir-frying garlic, onion stalk, ginger, soy sauce, table oil and soybean oil in a pot, adding the diced mushroom and further stir-frying; transferring the stir-fried diced mushroom into a steam cooker, adding monosodium glutamate, soy sauce, liquorice root and rock candy, and decocting through slow fire; quantitatively packaging in a packaging material, vacuumizing and sterilizing, and cooling to normal temperature so as to obtain a finished product. The abundant accessories are mixed and fried with the soybean oil, so that the prepared leisure food is tawny in color and a phenomenon of being too light or too dark is avoided. The diced mushroom reserves original fragrance of the mushroom, and the diced mushroom is intense and soft in fragrance, crisp in taste, palatable in sweet, salt and fresh taste, free from foreign smell and uniform in size; the nutrition and good taste of the mushroom root are fully reserved; and meanwhile, the leisure food in delicious in taste and can lead a person to endless aftertastes.
Description
Technical field
The present invention relates to the preparation of leisure food, be specifically related to a kind of processing method of mushroom fourth leisure food.
Background technology
Mushroom has high protein, low fat, polysaccharide, several amino acids and multivitamin mushroom food, its delicious flavour and nutritious.Containing protein 12 ~ 14g, carbohydrate 59.3g, calcium 124mg, phosphorus 415mg, iron 25.3mg in every 100g fresh mushroom, also containing polysaccharide, vitamin B1, vitamin B2, vitamin C etc.Therefore, mushroom has numerous effect useful for human body:
1. improve body's immunity: lentinan can improve the phagocytic function of Turnover of Mouse Peritoneal Macrophages, also can promote the lymphocytic generation of T, and improves the lymphocytic killing activity of T.
2. delay senility: the water extract of mushroom has scavenging action to hydrogen peroxide, have certain eliminating effect to the hydrogen peroxide in body.
3. cancer-resisting: Lenlinus edodes cover contains the ribonucleic acid of duplex structure, after entering human body, can produce the interferon with antitumaous effect.
4. hypotensive, reducing blood lipid, norcholesterol: containing purine, choline, tyrosine, oxidizing ferment and some nucleic acid substances in mushroom, can play the effect of hypotensive, norcholesterol, reducing blood lipid, again can the disease such as prevention of arterial sclerosis, cirrhosis.
5. mushroom also plays therapeutic action to diabetes, pulmonary tuberculosis, catarrhal jaundice, neuritis etc., can be used for indigestion, constipation etc. again.Mushroom stems and mushroom have equal nutritive value, hesitate to discard.Only need suitably processing, both can make full use of mushroom stems resource, and be received by the market very much again.
Zhang Zhi's spark etc. (Zhang Zhi's spark. the making (J) of mushroom stems leisure food, agricultural technology service journal, 1999.) manufacture craft that spiced salt mushroom is dry is reported, specific as follows, Feedstock treating: select disease-free, free from insect pests, the more uniform fresh mushroom handle of thickness, except crude removal impurity, cut off root pin, for subsequent use after rinsed clean.If select dried thin mushroom handle, then need first to soak to steep greatly and wipe out root pin again, then wash clean is for subsequent use.Boiling: add suitable quantity of water in aluminum pot, add proper amount of sugar and salt and mushroom stems simultaneously, first boil rear little fiery infusion 10 ~ 20min with big fire, then add pepper powder, monosodium glutamate, citric acid, onion parts continue boiling, making mushroom handle fully tasty, stopping boiling when expecting that juice dryouies substantially in pot.Dry: mushroom stems good for boiling is taken out, be placed on for the upper stand of sieve evenly.Baking sieve is put into for case, dry under baking sieve is maybe placed on the sun by oven dry of ventilating at 70 ~ 80 DEG C of temperature.Dry, the degree of drying, grasp best jealous time till, should not be too dry too wet.2 times to be stirred during baking, solarization, prevent sticky sieve.
Tan Zhen etc. (Tan Zhen. utilize mushroom stems to make the method (J) of dried xianggu mushroom floss, farmers''s science and technology journal, 1996.) manufacture craft of mushroom stems dried meat floss is reported, specific as follows, Feedstock treating: select without sawdust, free from insect pests without the mushroom stems of going mouldy, after being cut into shredding machine the block being about 1 centimetre, cleaning immersion 1 ~ 2 day with clear water, make it fully absorb water softening.Precook: the mushroom handle after soaking is put into pot heating and boils rear slow fire and simmer a few h, more broken with mallet mallet after pull out and drain, put into high speed beetling machine and smash to pieces into thread.Frying: by smash to pieces into thread after raw material, put into iron pan, hot plate with slow fire and constantly stir with spades, rub, in half-dried threadiness time take out spread sieve on, prepare burden after cooling.Boiling is prepared burden: first will spend taste rusting heat, after adding ginger slice fried piece, then with soy sauce, refined salt, fennel and other condiment.Slow fire boiling 30min, filters, adds monosodium glutamate.Roast: be placed in pot by the dried xianggu mushroom floss prepared, stir-fry turns even, and become golden yellow gradually, moisture is no more than 16%, then off the pot, and cold rear food plastic bag packaging, sealing is preserved.
Zhang Zhi's spark etc. (Zhang Zhi's spark. the making (J) of mushroom stems leisure food, agricultural technology service journal, 1999.) report the manufacture craft of preserved aromatic mushroom stem simultaneously, select clean pure dried mushroom stalk or fresh mushroom handle, the part of remove moldy metamorphism, damaging by worms, soak about 8h (fresh mushroom handle need not soak) with clear water, pick up and rinse well, drain.Then put in people's cylinder by the method for one deck mushroom handle one deck salt, salt marsh 12 ~ 14h, the salt grain that taking-up water washes away surface drains away the water.The mushroom stems drained the water is poured in the liquid glucose of 40%, soaks 3 ~ 5h, then pull out and pour in the liquid glucose of 65%, boil 1 ~ 1.5h, then add the citric acid of 1%, reach about 70% take the dish out of the pot to warding off liquid concentration.The candied fruit that boiling is good is pulled out, drains liquid glucose, spreads in drip pan, puts into baking oven, and at about 60 DEG C temperature, baking about 4h, hand is pinched and extruded without liquid glucose, and time substantially tack-free, taking-up is dried in the air cool, becomes the preserved aromatic mushroom stem that sweet middle band is salty, have mushroom flavor.
Summary of the invention
The object of this invention is to provide the processing method of a kind of mushroom fourth leisure food of simple, rich texture, delicious flavour, instant.
Concrete steps of the present invention are as follows:
1) by the pretreatment of dried thin mushroom handle;
2) mushroom stems after immersion is diced, obtain mushroom fourth;
3), after garlic, Bulbus Allii Fistulosi, ginger, soy sauce, salt and soybean oil being put into pot quick-fried, add mushroom fourth and continue quick-fried;
4) the mushroom fourth after quick-fried moved in steam copper, add monosodium glutamate, soy sauce, Radix Glycyrrhizae and rock sugar, slow fire boils;
5) quantitatively load in packing material, vacuumize rear sterilizing, be cooled to normal temperature, be finished product.
In step 1) in, described pretreated method can be: cut off the wooden inedible part of mushroom stems root, and after the silt impurity on clean mushroom stems surface etc., being immersed in percent mass Particle density is in the salt solution of 1%, and soak time is 4 ~ 6h.
In step 2) in, the method that described mushroom stems is diced can be: the fourth shape with dicer, mushroom stems being cut into 6mm × 8mm × 8mm.
In step 3) in, the mass ratio of described garlic, Bulbus Allii Fistulosi, ginger, soy sauce, salt and soybean oil can be: garlic 0.6 ~ 1, Bulbus Allii Fistulosi 1 ~ 1.5, ginger 0.6 ~ 1, soy sauce 7 ~ 8, salt 0.2 ~ 0.5, soybean oil 3 ~ 5; The temperature of described quick-fried can be 170 ~ 190 DEG C, and the time of quick-fried can be 3 ~ 6min; The temperature of described continuation quick-fried can be 170 ~ 190 DEG C, and the time of continuing quick-fried can be 25 ~ 35min.
In step 4) in, the mass ratio of described monosodium glutamate, soy sauce, Radix Glycyrrhizae, rock sugar can be monosodium glutamate 0.4 ~ 0.8, soy sauce 0.4 ~ 0.8, Radix Glycyrrhizae 0.4 ~ 0.8, rock sugar 0.4 ~ 0.8; The temperature that slow fire boils can be 120 ~ 130 DEG C, and the time that slow fire boils can be 50 ~ 60min.
In step 5) in, the temperature of described sterilizing can be 121 DEG C, and the time of sterilizing can be 20 ~ 25min.
The present invention utilizes soybean oil to carry out mixing frying to abundant batching, and can obtain color and luster is yellowish-brown, without crossing white or overfocus phenomenon.There is the original fragrance of mushroom, give off a strong fragrance, soft, crispy in taste, sweet, salty, delicate flavour is agreeable to the taste, free from extraneous odour, uniform mushroom fourth.Therefore, while mushroom fourth provided by the invention fully possesses the bright idiotrophic of mushroom and good taste, delicious flavour, makes people enjoy endless aftertastes.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described:
Embodiment 1:
1) by the pretreatment of dried thin mushroom handle: cut off the wooden inedible part of mushroom stems root, after the silt impurity on clean mushroom stems surface etc., being immersed in percent mass Particle density is in the salt solution of 1%, and soak time is 5h.
2) mushroom stems after immersion is diced, obtain mushroom fourth; The method that described mushroom stems is diced can be: the fourth shape with dicer, mushroom stems being cut into 6mm × 8mm × 8mm.
3), after garlic, Bulbus Allii Fistulosi, ginger, soy sauce, salt and soybean oil being put into pot quick-fried, add mushroom fourth and continue quick-fried; The mass ratio of described garlic, Bulbus Allii Fistulosi, ginger, soy sauce, salt and soybean oil is: garlic 0.6, Bulbus Allii Fistulosi 1, ginger 0.6, soy sauce 7, salt 0.2, soybean oil 0.3; The temperature of described quick-fried is 190 DEG C, and the time of quick-fried can be 5min; The temperature of described continuation quick-fried is 180 DEG C, and the time of continuing quick-fried can be 30min.
4) the mushroom fourth after quick-fried moved in steam copper, add monosodium glutamate, soy sauce, Radix Glycyrrhizae, each 0.4 part of rock sugar, 110 DEG C of slow fires boil 50min.
5) measure after water activity reaches technological requirement and quantitatively load in packing material, vacuumize rear sterilizing, be cooled to normal temperature, be finished product, the temperature of described sterilizing is 121 DEG C, and the time of sterilizing is 20 ~ 25min.
Embodiment 2
Processing step is similar to Example 1, and its difference is:
Step 1) in, soak time is 4h.
Step 3) in, the mass ratio of described garlic, Bulbus Allii Fistulosi, ginger, soy sauce, salt and soybean oil is: garlic 0.6, Bulbus Allii Fistulosi 1.2, ginger 0.6, soy sauce 7.5, salt 0.3, soybean oil 3; The temperature of described quick-fried can be 180 DEG C, and the time of quick-fried is 5min; The temperature of described continuation quick-fried is 170 DEG C, and the time of continuing quick-fried can be 35min.
Step 4) in, the mass ratio of described monosodium glutamate, soy sauce, Radix Glycyrrhizae, rock sugar is monosodium glutamate 0.4, soy sauce 0.6, Radix Glycyrrhizae 0.8, rock sugar 0.4; The temperature that slow fire boils is 125 DEG C, and the time that slow fire boils can be 55min.
Step 5) in, the temperature of described sterilizing can be 121 DEG C, and the time of sterilizing can be 20min.
Embodiment 3
Step 1) in, soak time is 6h.
Step 3) in, the mass ratio of described garlic, Bulbus Allii Fistulosi, ginger, soy sauce, salt and soybean oil is: garlic 1, Bulbus Allii Fistulosi 1.5, ginger 0.8, soy sauce 7, salt 0.5, soybean oil 4; The temperature of described quick-fried can be 170 DEG C, and the time of quick-fried can be 6min; The temperature of described continuation quick-fried can be 190 DEG C, and the time of continuing quick-fried can be 25min.
Step 4) in, the mass ratio of described monosodium glutamate, soy sauce, Radix Glycyrrhizae, rock sugar is monosodium glutamate 0.6, soy sauce 0.4, Radix Glycyrrhizae 0.6, rock sugar 0.6; The temperature that slow fire boils can be 120 DEG C, and the time that slow fire boils can be 60min.
Step 5) in, the temperature of described sterilizing can be 121 DEG C, and the time of sterilizing can be 25min.
Embodiment 4
Step 1) in soak time be 5h.
Step 3) in, the mass ratio of described garlic, Bulbus Allii Fistulosi, ginger, soy sauce, salt and soybean oil is: garlic 0.8, Bulbus Allii Fistulosi 1, ginger 1, soy sauce 8, salt 0.2, soybean oil 5; The temperature of described quick-fried can be 190 DEG C, and the time of quick-fried is 3min; The temperature of described continuation quick-fried is 180 DEG C, and the time of continuing quick-fried is 30min.
Step 4) in, the mass ratio of described monosodium glutamate, soy sauce, Radix Glycyrrhizae, rock sugar is monosodium glutamate 0.8, soy sauce 0.8, Radix Glycyrrhizae 0.4, rock sugar 0.8; The temperature that slow fire boils can be 130 DEG C, and the time that slow fire boils can be 50min.
Step 5) in, the temperature of described sterilizing can be 121 DEG C, and the time of sterilizing can be 20min.
Experiment proves, the color and luster of mushroom fourth leisure food prepared by the present invention is yellowish-brown, without crossing white or overfocus phenomenon, there is the original fragrance of mushroom, give off a strong fragrance, soft, crispy in taste, sweet, salty, delicate flavour is agreeable to the taste, free from extraneous odour, size is homogeneous, while fully possessing the bright idiotrophic of mushroom and good taste, delicious flavour, makes people enjoy endless aftertastes.
Claims (9)
1. a processing method for mushroom fourth leisure food, is characterized in that comprising the following steps:
1) by the pretreatment of dried thin mushroom handle;
2) mushroom stems after immersion is diced, obtain mushroom fourth;
3), after garlic, Bulbus Allii Fistulosi, ginger, soy sauce, salt and soybean oil being put into pot quick-fried, add mushroom fourth and continue quick-fried;
4) the mushroom fourth after quick-fried moved in steam copper, add monosodium glutamate, soy sauce, Radix Glycyrrhizae and rock sugar, slow fire boils;
5) quantitatively load in packing material, vacuumize rear sterilizing, be cooled to normal temperature, be finished product.
2. the processing method of a kind of mushroom fourth leisure food as claimed in claim 1, it is characterized in that in step 1) in, described pretreated method is: cut off the wooden inedible part of mushroom stems root, after cleaning the silt impurity on mushroom stems surface, being immersed in percent mass Particle density is in the salt solution of 1%, and soak time is 4 ~ 6h.
3. the processing method of a kind of mushroom fourth leisure food as claimed in claim 1, is characterized in that in step 2) in, the method that described mushroom stems is diced is: the fourth shape with dicer, mushroom stems being cut into 6mm × 8mm × 8mm.
4. the processing method of a kind of mushroom fourth leisure food as claimed in claim 1, it is characterized in that in step 3) in, the mass ratio of described garlic, Bulbus Allii Fistulosi, ginger, soy sauce, salt and soybean oil is: garlic 0.6 ~ 1, Bulbus Allii Fistulosi 1 ~ 1.5, ginger 0.6 ~ 1, soy sauce 7 ~ 8, salt 0.2 ~ 0.5, soybean oil 3 ~ 5.
5. the processing method of a kind of mushroom fourth leisure food as claimed in claim 1, is characterized in that in step 3) in, the temperature of described quick-fried is 170 ~ 190 DEG C, and the time of quick-fried is 3 ~ 6min.
6. the processing method of a kind of mushroom fourth leisure food as claimed in claim 1, is characterized in that in step 3) in, the temperature of described continuation quick-fried is 170 ~ 190 DEG C, and the time of continuing quick-fried is 25 ~ 35min.
7. the processing method of a kind of mushroom fourth leisure food as claimed in claim 1, it is characterized in that in step 4) in, the mass ratio of described monosodium glutamate, soy sauce, Radix Glycyrrhizae, rock sugar is monosodium glutamate 0.4 ~ 0.8, soy sauce 0.4 ~ 0.8, Radix Glycyrrhizae 0.4 ~ 0.8, rock sugar 0.4 ~ 0.8.
8. the processing method of a kind of mushroom fourth leisure food as claimed in claim 1, is characterized in that in step 4) in, the temperature that described slow fire boils is 120 ~ 130 DEG C, and the time that slow fire boils is 50 ~ 60min.
9. the processing method of a kind of mushroom fourth leisure food as claimed in claim 1, is characterized in that in step 5) in, the temperature of described sterilizing is 121 DEG C, and the time of sterilizing is 20 ~ 25min.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410778025.4A CN104489642A (en) | 2014-12-15 | 2014-12-15 | Processing method of diced mushroom leisure food |
Applications Claiming Priority (1)
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| CN104938589A (en) * | 2015-07-13 | 2015-09-30 | 南阳师范学院 | Biscuit containing fish and shiitake mushrooms and preparation process of biscuit |
| CN105901680A (en) * | 2016-04-15 | 2016-08-31 | 王昌荣 | Edible mushrooms health food and preparation method thereof |
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| CN1939153A (en) * | 2005-09-29 | 2007-04-04 | 长江大学 | Process of edible mushrooms |
| KR20110070047A (en) * | 2009-12-18 | 2011-06-24 | 이재권 | Pyogo mushroom soup and its manufacturing method |
| CN103960652A (en) * | 2013-02-05 | 2014-08-06 | 贵州高山生物科技有限公司 | Vegetarian food prepared from lentinus edodes stipes and processing method |
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| CN105901680A (en) * | 2016-04-15 | 2016-08-31 | 王昌荣 | Edible mushrooms health food and preparation method thereof |
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