CN104664327A - Canned mushroom - Google Patents
Canned mushroom Download PDFInfo
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- CN104664327A CN104664327A CN201510049751.7A CN201510049751A CN104664327A CN 104664327 A CN104664327 A CN 104664327A CN 201510049751 A CN201510049751 A CN 201510049751A CN 104664327 A CN104664327 A CN 104664327A
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- mushroom
- parts
- canned
- canned xianggu
- following raw
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Abstract
The invention discloses canned mushroom. The canned mushroom is prepared from the following raw materials in parts by weight: 600-800 parts of mushroom, 50-80 parts of red hot chilli, 10-15 parts of pepper, 3-5 parts of anise, 8-10 parts of salad oil, 10-20 parts of white granulated sugar, 1-2 parts of aginomoto, and 20-30 parts of refined salt. The comprehensive nutrition substances of the mushroom are reserved, the taste is unique, and the preparation method is simple and easy to realize scale production.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of canned Xianggu mushroom.
Background technology
Mushroom, having another name called flower mushroom, mushroom, fragrant letter, fragrant bacterium, dried mushroom, fragrant wild rice, is the fructification of Pleurotaceae plant mushroom.Mushroom is second-biggest-in-the-world edible mushroom, one of Ye Shi China special product, at the title have " mountain delicacy " among the people.It is the fungi of a kind of growth on timber.Delicious flavour, fragrance oozes people, nutritious.Mushroom is rich in Cobastab group, iron, potassium, provitamin D (changing into vitamin D after Exposure to Sunlight), taste are sweet, and property is put down.Cure mainly anorexia, weak breath is weak.High protein, low-fat nutritional health food.Chinese dynasties physician all has famous discussion to mushroom.Modern medicine and nutrition deepen continuously research, and the medical value of mushroom is also constantly excavated.In mushroom, Quantitative Determination of Ergosterol is very high, effective to preventing and treating rickets; Lentinan (β ~ 1,3 glucans) can strengthen cell immunocompetent, thus the growth of inhibition cancer cell; Mushroom contains more than 40 kind of enzyme of six large enzymes, can correct human chitinase deficiency disease; Fatty institute fatty acids in mushroom, reduces blood fat to human body useful.Current mushroom is mainly eaten raw, makes the fewer of other finished product.
Summary of the invention
For above-mentioned present situation, the object of this invention is to provide a kind of canned Xianggu mushroom, it saves the complete nutrients matter of mushroom, has unique local flavor.
The object of the present invention is achieved like this:
A kind of canned Xianggu mushroom, be made up of following raw material:
Preferably, a kind of canned Xianggu mushroom, be made up of following raw material:
Preferably, mushroom is new fresh mushroom.
The preparation method of above-mentioned canned Xianggu mushroom, comprises the following steps:
(1) get appropriate salt soluble in water, obtain the saline solution of 2%;
(2) mushroom is cleaned up, to be immersed in the obtained saline solution of step (1) 2-4 hour;
(3) mushroom after immersion is put into pot, add Chinese prickly ash and anise, add water and precook, boil 8-10 minute;
(4) pimiento is minced;
(5) mushroom taken out, dewater, then with the pimiento of mincing, white granulated sugar, monosodium glutamate, refined salt mixing, stir;
(6) according to the mushroom soup that the Standard entertion step (3) of every tank 12-16 mushroom is precooked, tinning is carried out;
(7) carry out disinfection by pasteurization, after cooling, warehouse-in is preserved.
The invention has the beneficial effects as follows that canned Xianggu mushroom of the present invention remains the full nutrition material of mushroom, unique flavor, and preparation method is simple, easy large-scale production.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described further.
Embodiment 1
A kind of canned Xianggu mushroom, be made up of following raw material:
Mushroom is new fresh mushroom.
Embodiment 2
A kind of canned Xianggu mushroom, be made up of following raw material:
Mushroom is new fresh mushroom.
Embodiment 3
A kind of canned Xianggu mushroom, be made up of following raw material:
Mushroom is new fresh mushroom.
The preparation method of above-mentioned canned Xianggu mushroom, comprises the following steps:
(1) get appropriate salt soluble in water, obtain the saline solution of 2%;
(2) mushroom is cleaned up, to be immersed in the obtained saline solution of step (1) 2-4 hour;
(3) mushroom after immersion is put into pot, add Chinese prickly ash and anise, add water and precook, boil 8-10 minute;
(4) pimiento is minced;
(5) mushroom taken out, dewater, then with the pimiento of mincing, white granulated sugar, monosodium glutamate, refined salt mixing, stir;
(6) according to the mushroom soup that the Standard entertion step (3) of every tank 12-16 mushroom is precooked, tinning is carried out;
(7) carry out disinfection by pasteurization, after cooling, warehouse-in is preserved.
Should be understood that this embodiment is only not used in for illustration of the present invention to limit the scope of the invention.In addition, should be understood that those skilled in the art can make various changes or modifications the present invention, and these equivalent form of values fall within the protection domain that the application's appended claims limits equally after having read the content that the present invention lectures.
Claims (4)
1. a canned Xianggu mushroom, is characterized in that being made up of following raw material:
2. canned Xianggu mushroom according to claim 1, is characterized in that being made up of following raw material:
3. canned Xianggu mushroom according to claim 1 and 2, is characterized in that mushroom is new fresh mushroom.
4. preparation is according to canned Xianggu mushroom according to claim 1 and 2, it is characterized in that comprising the following steps:
(1) get appropriate salt soluble in water, obtain the saline solution of 2%;
(2) mushroom is cleaned up, to be immersed in the obtained saline solution of step (1) 2-4 hour;
(3) mushroom after immersion is put into pot, add Chinese prickly ash and anise, add water and precook, boil 8-10 minute;
(4) pimiento is minced;
(5) mushroom taken out, dewater, then with the pimiento of mincing, white granulated sugar, monosodium glutamate, refined salt mixing, stir;
(6) according to the mushroom soup that the Standard entertion step (3) of every tank 12-16 mushroom is precooked, tinning is carried out;
(7) carry out disinfection by pasteurization, after cooling, warehouse-in is preserved.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510049751.7A CN104664327A (en) | 2015-01-30 | 2015-01-30 | Canned mushroom |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510049751.7A CN104664327A (en) | 2015-01-30 | 2015-01-30 | Canned mushroom |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104664327A true CN104664327A (en) | 2015-06-03 |
Family
ID=53300332
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510049751.7A Pending CN104664327A (en) | 2015-01-30 | 2015-01-30 | Canned mushroom |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104664327A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106616937A (en) * | 2016-12-14 | 2017-05-10 | 郭福贵 | Stropharia rugosoannulata and black chicken can and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1153611A (en) * | 1996-12-17 | 1997-07-09 | 任岛峰 | Prodn of canned Xianggu mushroom |
| RU2343766C1 (en) * | 2007-07-10 | 2009-01-20 | Олег Иванович Квасенков | Method of manufacturing special purposed canned food "goose soup with mushrooms" |
| CN102907631A (en) * | 2012-10-23 | 2013-02-06 | 大连施普雷特智能车库有限公司 | Spicy mushroom can |
-
2015
- 2015-01-30 CN CN201510049751.7A patent/CN104664327A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1153611A (en) * | 1996-12-17 | 1997-07-09 | 任岛峰 | Prodn of canned Xianggu mushroom |
| RU2343766C1 (en) * | 2007-07-10 | 2009-01-20 | Олег Иванович Квасенков | Method of manufacturing special purposed canned food "goose soup with mushrooms" |
| CN102907631A (en) * | 2012-10-23 | 2013-02-06 | 大连施普雷特智能车库有限公司 | Spicy mushroom can |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104938589B (en) * | 2015-07-13 | 2018-06-15 | 南阳师范学院 | A kind of flesh of fish mushroom biscuit and its preparation process |
| CN106616937A (en) * | 2016-12-14 | 2017-05-10 | 郭福贵 | Stropharia rugosoannulata and black chicken can and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150603 |