CN104543278A - Preserved hericium erinaceus processing technology - Google Patents

Abstract

The invention relates to a preserved hericium erinaceus processing technology. The processing technology comprises the following steps of selecting high-quality hericium erinaceus as a raw material, adding a proper amount of citric acid into the raw material, carrying out boiling, taking out the raw material, preparing a solution with sodium pyrosulfite content of 0.2%, adding a proper amount of calcium chloride into the solution, after dissolution, adding the hericium erinaceus into the solution, adding 40% of white sugar into the hericium erinaceus, carrying out preserving, putting the hericium erinaceus and sugar liquid into a pot, carrying out heating boiling, pouring the sugar liquid and the hericium erinaceus into a dipping tank, draining off the hericium erinaceus, then putting the hericium erinaceus on a disc, carrying out spreading, feeding the hericium erinaceus into an oven, carrying out moisture regaining twice, carrying out treatment and carrying out packaging. The preserved hericium erinaceus has a fragrant, sweet and delicious taste and satisfies human requirements on foods. The preserved hericium erinaceus processing technology has simple processes and good economic benefits.

Description

A kind of hericium succades processing technology

Technical field

The present invention relates to food processing field, be specifically related to a kind of hericium succades processing technology.

Background technology

Hericium erinaceus has the title of mountain delicacy, is a kind of food of top grade, the dual-purpose bacterium of medicine.It can cure the diseases such as indigestion, gastric ulcer and neurasthenia.Hericium erinaceus deeply by the favor of people, is the luxury dish of Chinese tradition, meat is tender, taste is fragrant, tasty.Along with the living standard of people improves, the taste of food is more and more focused on.Hericium erinaceus is as dish for a long time, and can not be instant.Preserved fruit is the time-honored food of China, and very popular, not only taste is fragrant and sweet, and convenient and instant.If both combinations, meet the demand of people.Also there is not this type of food current market.

Summary of the invention

A kind of hericium succades processing technology is the invention provides for the problems referred to above.

The present invention realizes in the following manner:

A kind of hericium succades processing technology, form slection state is normal, the pure white or micro-Huang of color and luster, and without going mouldy, the fresh Hericium erinaceus of hindering without scabbing is raw material, and it is characterized in that, its processing technology is as follows:

(1) in pot, put into clear water, then add appropriate citric acid, hedgehog hydnum is put into and boils 5 ~ 6 minutes, pick up, have a shower with cold water rapidly;

(2) preparation is containing the solution of sodium pyrosulfite 0.2%, and adds appropriate calcium chloride, and after dissolving, put into mushroom body, infuse 6 ~ 8 hours, picks up and use clear water rinsed clean;

(3) by mushroom body weight, the white sugar adding 40% is pickled, and after 24 hours, leaching liquid glucose, is heated to boil, and adjusts sugar concentration and reach 50%, and liquid glucose floods mushroom body, continues pickled 24 hours;

(4) mushroom body is poured in pot together with liquid glucose, and heating is boiled, and progressively adds sugar and transform liquid glucose in right amount, is boiled by mushroom body to there being transparent feel, when sugar concentration reaches 60%, then pours in dip tank by liquid glucose with mushroom body, after soaking, pick up draining sugar liquid;

(5) the mushroom body through the clean liquid glucose of drop puts into dish, shakeouts, and sends into drying room, toast 8 ~ 10 hours in 60 ~ 65 DEG C of temperature, mushroom body moisture is down to 24% ~ 26%, takes out baking tray, after getting damp again 16 ~ 24 hours, carries out shaping, by hand mushroom body is pressed into oblate mushroom sheet, send in drying room again and carry out second time baking, temperature controls at 55 ~ 60 DEG C, dries 6 ~ 8 hours, water content is down to 17% ~ 19%, can pack through moisture regain process.

Beneficial effect of the present invention: taste is fragrant and sweet, mouthfeel is good, meets the demand of people to food, and processing technology is simple, produces good economic benefit.

Detailed description of the invention

Select materials and process.Form slection state is normal, and the pure white or micro-Huang of color and luster, without going mouldy, the fresh Hericium erinaceus of hindering without scabbing is raw material.Mycelia is no more than 0.8 centimetre, and diameter is not more than 5 centimetres for best.Cut the root base of a fruit after receipts, remove stick to bacterium thorn on chip and impurity, immerse in 2% saline solution immediately, process as early as possible.

Blanching.In pot, put into clear water, then add appropriate citric acid, hedgehog hydnum is put into and boils 5 ~ 6 minutes, pick up, have a shower with cold water rapidly.To individuality larger to carry out suitable cutting, make mushroom body even, and reject the mushroom body of fragment and badly broken.

Liquid infuse.Preparation containing the solution of sodium pyrosulfite 0.2%, and adds appropriate calcium chloride, and after dissolving, put into mushroom body, infuse 6 ~ 8 hours, picks up and use clear water rinsed clean.

Pickle.By mushroom body weight, the white sugar adding 40% is pickled.After 24 hours, leaching liquid glucose, is heated to boil, and adjusts sugar concentration and reach 50%, and pour in cylinder while hot, liquid glucose floods mushroom body, continues pickled 24 hours.

Heating is concentrated.Mushroom body is poured in pot together with liquid glucose, and heating is boiled, and progressively adds sugar and transform liquid glucose in right amount, is boiled by mushroom body to there being transparent feel, when sugar concentration reaches more than 60%, then pours in dip tank by liquid glucose with mushroom body, after soaking, pick up draining sugar liquid.

Baking.Mushroom body through the clean liquid glucose of drop puts into dish, shakeouts, and sends into drying room, toasts 8 ~ 10 hours in 60 ~ 65 DEG C of temperature.As mushroom body moisture be down to 24% ~ 26% time, take out baking tray, after getting damp again 16 ~ 24 hours, carry out shaping, by hand mushroom body be pressed into oblate mushroom sheet, then send in drying room carry out second time toast.Temperature controls at 55 ~ 60 DEG C, and about dry 6 ~ 8 hours, water content is down to 17% ~ 19%, can go out drying room when touching tack-free with hand, can pack through moisture regain process.

Claims (1)

1. a hericium succades processing technology, form slection state is normal, the pure white or micro-Huang of color and luster, and without going mouldy, the fresh Hericium erinaceus of hindering without scabbing is raw material, and it is characterized in that, its processing technology is as follows:

(1) in pot, put into clear water, then add appropriate citric acid, hedgehog hydnum is put into and boils 5 ~ 6 minutes, pick up, have a shower with cold water rapidly;

(2) preparation is containing the solution of sodium pyrosulfite 0.2%, and adds appropriate calcium chloride, and after dissolving, put into mushroom body, infuse 6 ~ 8 hours, picks up and use clear water rinsed clean;

(3) by mushroom body weight, the white sugar adding 40% is pickled, and after 24 hours, leaching liquid glucose, is heated to boil, and adjusts sugar concentration and reach 50%, and liquid glucose floods mushroom body, continues pickled 24 hours;

(4) mushroom body is poured in pot together with liquid glucose, and heating is boiled, and progressively adds sugar and transform liquid glucose in right amount, is boiled by mushroom body to there being transparent feel, when sugar concentration reaches 60%, then pours in dip tank by liquid glucose with mushroom body, after soaking, pick up draining sugar liquid;

(5) the mushroom body through the clean liquid glucose of drop puts into dish, shakeouts, and sends into drying room, toast 8 ~ 10 hours in 60 ~ 65 DEG C of temperature, mushroom body moisture is down to 24% ~ 26%, takes out baking tray, after getting damp again 16 ~ 24 hours, carries out shaping, by hand mushroom body is pressed into oblate mushroom sheet, send in drying room again and carry out second time baking, temperature controls at 55 ~ 60 DEG C, dries 6 ~ 8 hours, water content is down to 17% ~ 19%, can pack through moisture regain process.