CN104543303A - Preparation method of oyster mushroom preserved fruit - Google Patents
Preparation method of oyster mushroom preserved fruit Download PDFInfo
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- CN104543303A CN104543303A CN201510085905.8A CN201510085905A CN104543303A CN 104543303 A CN104543303 A CN 104543303A CN 201510085905 A CN201510085905 A CN 201510085905A CN 104543303 A CN104543303 A CN 104543303A
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- flat mushroom
- blanching
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Abstract
The invention discloses a preparation method of an oyster mushroom preserved fruit, belonging to the field of food processing. The preparation method is characterized by comprising the processing technological processes of raw material selection, blanching, hardening, back blanching, sugar soaking, drying and packaging. The preparation method has the beneficial effects that the surface of the oyster mushroom preserved fruit is translucent, a mushroom body is slightly elastic, and the oyster mushroom preserved fruit is palatably sour and sweet, has the original taste of oyster mushrooms and has special and pleasant flavor; the oyster mushroom preserved fruit is suitable for improving the metabolism of human bodies and strengthening physique, is convenient to eat, is suitable for people of all ages, is capable of improving the immunity of the human bodies after being taken for a long time, and has a good health effect.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of flat mushroom preserved fruit.
Background technology
Flat mushroom, belong to Agaricales, Pleurotaceae is prevailing one in daily edible mushroom.Flat mushroom cap is conchoidal, is cinerous during children, after become light grey, yellow time old; Stem side is raw, and bacterium face is flat and thin, and edge is not involute, open and flat, and lamella is careless.Meat is not older, and soft good to eat, have the fragrance of similar oyster, flat mushroom is with look white, Bai Houzhi is tender, and delicious flavour person is good.No matter flat mushroom eats element is fried or makes meat dish, all very fresh and tender tempting, and price is cheap in addition, is the good merchantable brand on common people's dining table.
The effect of flat mushroom: flat mushroom is put down, and taste is sweet, has qi-restoratives, anticancer effect, can improve human metabolism, build up health, regulates cerebral nerve; Flat mushroom contains polysaccharide body, has very strong inhibitory action, and have immunological characteristic to tumour cell; The effect that flat mushroom also has wind-evil dispelling and cold-evil expelling, stimulates the circulation of the blood and cause the muscles and joints to relax, can control the illnesss such as lumbocrural pain, numb in every limb, channels and collaterals are uncomfortable.In addition, flat mushroom has certain curative effect to hepatitis, chronic gastritis, stomach and duodenal ulcer, osteomalacia, hypertension, also has certain effect, also can play opsonic action to female dimacteric syndrome to reducing cholesterolemia and preventing and treating urethral calculus.
Fresh flat mushroom is easily oxidized in atmosphere, not easily preserves, and for being processed into the comprehensive utilization that preserved fruit flat mushroom can realize flat mushroom raw material, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is the problem that solution flat mushroom is not easily preserved, a kind of preparation method of flat mushroom preserved fruit is provided.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for flat mushroom preserved fruit, is characterized in that: the processing process adopting raw material selections → blanching → sclerosis → time boiling hot → sugaring → smoke → pack, and concrete operation step is:
(1) raw material is selected: tissue of gathering enriches the flat mushroom of full non-parachute-opening, first by after cap and stem dividing processing after gathering, puts into the sodium metabisulfite solution of 0.25% immediately;
(2) blanching: pulled out by flat mushroom, rinses well with clear water, puts into warm water blanching 18min;
(3) harden: the flat mushroom after blanching is directly poured in the calcium chloride solution of 0.65% and soak 8h, then use clear water rinsing extremely without astringent taste;
(4) return and scald: the flat mushroom after sclerosis is put into the hot water of 98 DEG C, returns and scald 10min;
(5) sugaring: brown sugar solution flat mushroom being put into 50% floods 18h, puts into the brown sugar solution of 75% again after pulling out, add malic acid and 2% lemon extract of 0.35% simultaneously, be heated to boil, slow fire boils 35min, and constantly stirs, can pull out when sugar concentration reaches 78%, draining sugar liquid;
(6) smoke, pack: the flat mushroom of draining sugar liquid is sent into drying room, at 70 DEG C, smokes 9-10h, to tack-free, can pack subsequently.
Beneficial effect: product surface of the present invention is glittering and translucent, mushroom body slightly elasticity, sour and sweet palatability, have the due flavour of flat mushroom, unique flavor is pleasant; This product is conducive to improving human metabolism, builds up health, and instant, all-ages, can also body immunity be improved.
Detailed description of the invention
Embodiment 1
:
A preparation method for flat mushroom preserved fruit, concrete operation step is:
(1) raw material is selected: tissue of gathering enriches flat mushroom, the flower mushroom of full non-parachute-opening, first by after cap and stem dividing processing after gathering, puts into the sodium metabisulfite solution of 0.36% immediately;
(2) blanching: pulled out by mushroom body, rinse well with clear water, puts into warm water blanching 12min;
(3) harden: the mushroom body after blanching is directly poured in the calcium chloride solution of 0.28% and soaks 5h, then use clear water rinsing extremely without astringent taste;
(4) return and scald: the mushroom body after sclerosis is put into the hot water of 85 DEG C, returns and scald 15min;
(5) sugaring: the fructose soln that mushroom body puts into 35% is flooded 10h, puts into the fructose soln of 55% again after pulling out, add citric acid and 5% flavoring rose essence of 0.25% simultaneously, be heated to boil, slow fire boils 45min, and constantly stirs, can pull out when sugar concentration reaches 65%, draining sugar liquid;
(6) smoke, pack: the mushroom body of draining sugar liquid is sent into drying room, at 80 DEG C, smokes 4-5h, to tack-free, can pack subsequently.
Embodiment 2
:
A preparation method for flat mushroom preserved fruit, concrete operation step is:
(1) raw material is selected: tissue of gathering enriches flat mushroom, mushroom, the agrocybe of full non-parachute-opening, first by after cap and stem dividing processing after gathering, puts into the sodium metabisulfite solution of 0.36% immediately;
(2) blanching: pulled out by mushroom body, rinse well with clear water, puts into warm water blanching 20min;
(3) harden: the mushroom body after blanching is directly poured in the calcium chloride solution of 0.4% and soaks 5h, then use clear water rinsing extremely without astringent taste;
(4) return and scald: the mushroom body after sclerosis is put into the hot water of 75 DEG C, returns and scald 12min;
(5) sugaring: protein sugar solution mushroom body being put into 46% floods 6h, the protein sugar solution of 60% is put into again after pulling out, add malic acid and 8% steviol glycoside of 0.35% simultaneously, be heated to boil, slow fire boils 40min, and constantly stir, can pull out when sugar concentration reaches 70%, draining sugar liquid;
(6) smoke, pack: the flat mushroom of draining sugar liquid is sent into drying room, at 68 DEG C, smokes 6-8h, to tack-free, can pack subsequently.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a preparation method for flat mushroom preserved fruit, is characterized in that: the processing process adopting raw material selections → blanching → sclerosis → time boiling hot → sugaring → smoke → pack, and concrete operation step is:
(1) raw material is selected: tissue of gathering enriches the flat mushroom of full non-parachute-opening, first by after cap and stem dividing processing after gathering, puts into the sodium metabisulfite solution of 0.25% immediately;
(2) blanching: pulled out by flat mushroom, rinses well with clear water, puts into warm water blanching 18min;
(3) harden: the flat mushroom after blanching is directly poured in the calcium chloride solution of 0.65% and soak 8h, then use clear water rinsing extremely without astringent taste;
(4) return and scald: the flat mushroom after sclerosis is put into the hot water of 98 DEG C, returns and scald 10min;
(5) sugaring: brown sugar solution flat mushroom being put into 50% floods 18h, puts into the brown sugar solution of 75% again after pulling out, add malic acid and 2% lemon extract of 0.35% simultaneously, be heated to boil, slow fire boils 35min, and constantly stirs, can pull out when sugar concentration reaches 78%, draining sugar liquid;
(6) smoke, pack: the flat mushroom of draining sugar liquid is sent into drying room, at 70 DEG C, smokes 9-10h, to tack-free, can pack subsequently.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510085905.8A CN104543303A (en) | 2015-02-22 | 2015-02-22 | Preparation method of oyster mushroom preserved fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510085905.8A CN104543303A (en) | 2015-02-22 | 2015-02-22 | Preparation method of oyster mushroom preserved fruit |
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| CN104543303A true CN104543303A (en) | 2015-04-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510085905.8A Pending CN104543303A (en) | 2015-02-22 | 2015-02-22 | Preparation method of oyster mushroom preserved fruit |
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| CN (1) | CN104543303A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341897A (en) * | 2015-11-10 | 2016-02-24 | 胡志荣 | Preparation method for oyster mushroom purple sweet potato slices |
| CN105918594A (en) * | 2016-05-23 | 2016-09-07 | 王林林 | Making method of candied pleurotus ostreatus |
| CN105994920A (en) * | 2016-06-30 | 2016-10-12 | 胡本奎 | Production method of health preserved morchella |
| CN106070975A (en) * | 2016-06-16 | 2016-11-09 | 吴蓓蓓 | A kind of processing method of preserve Pleurotus nebrodensis |
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| CN101731420A (en) * | 2008-11-18 | 2010-06-16 | 汪平 | Method for processing edible fungus white oyster mushroom succades |
| CN102090492A (en) * | 2010-12-27 | 2011-06-15 | 甘肃省农业科学院农产品贮藏加工研究所 | Method for preparing sulfur-free low-sugar preserved cherry tomatoes |
| CN102204618A (en) * | 2011-05-20 | 2011-10-05 | 新疆农业大学 | Method for preparing low sugar preserved apricots |
| CN103263000A (en) * | 2013-05-15 | 2013-08-28 | 赵福林 | Production process of refreshing Nanfeng tangerine pastry |
| KR20140121566A (en) * | 2013-04-08 | 2014-10-16 | 이승희 | Confectionery for improvement of obesity and its manufacturing method |
| CN104351447A (en) * | 2014-10-23 | 2015-02-18 | 赵聪 | Making method of sugar cured pleurotus eryngii |
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2015
- 2015-02-22 CN CN201510085905.8A patent/CN104543303A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731420A (en) * | 2008-11-18 | 2010-06-16 | 汪平 | Method for processing edible fungus white oyster mushroom succades |
| CN102090492A (en) * | 2010-12-27 | 2011-06-15 | 甘肃省农业科学院农产品贮藏加工研究所 | Method for preparing sulfur-free low-sugar preserved cherry tomatoes |
| CN102204618A (en) * | 2011-05-20 | 2011-10-05 | 新疆农业大学 | Method for preparing low sugar preserved apricots |
| KR20140121566A (en) * | 2013-04-08 | 2014-10-16 | 이승희 | Confectionery for improvement of obesity and its manufacturing method |
| CN103263000A (en) * | 2013-05-15 | 2013-08-28 | 赵福林 | Production process of refreshing Nanfeng tangerine pastry |
| CN104351447A (en) * | 2014-10-23 | 2015-02-18 | 赵聪 | Making method of sugar cured pleurotus eryngii |
Non-Patent Citations (1)
| Title |
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| 章银良: "《休闲食品加工技术与配方》", 30 September 2011, 中国纺织出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341897A (en) * | 2015-11-10 | 2016-02-24 | 胡志荣 | Preparation method for oyster mushroom purple sweet potato slices |
| CN105918594A (en) * | 2016-05-23 | 2016-09-07 | 王林林 | Making method of candied pleurotus ostreatus |
| CN106070975A (en) * | 2016-06-16 | 2016-11-09 | 吴蓓蓓 | A kind of processing method of preserve Pleurotus nebrodensis |
| CN105994920A (en) * | 2016-06-30 | 2016-10-12 | 胡本奎 | Production method of health preserved morchella |
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Application publication date: 20150429 |
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