CN104664467A - Instant mushroom soup and processing method thereof - Google Patents
Instant mushroom soup and processing method thereof Download PDFInfo
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- CN104664467A CN104664467A CN201510048785.4A CN201510048785A CN104664467A CN 104664467 A CN104664467 A CN 104664467A CN 201510048785 A CN201510048785 A CN 201510048785A CN 104664467 A CN104664467 A CN 104664467A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The invention discloses instant mushroom soup and a processing method thereof, and belongs to the technical field of food processing. The instant mushroom soup is composed of a frozen and dried mushroom bag and a composite seasoning bag, wherein the frozen and dried mushroom bag is prepared by the following steps of selecting materials, cleaning, slicing, deactivating, cooling, dipping, draining, prefreezing, vacuum freeze drying, crushing restrictively and packaging. According to the invention, mushrooms act as main raw materials, and novel food processing techniques, including a vacuum freeze drying technique, a restrictive crushing technique, a composite seasoning technique are adopted so as to prepare frozen and dried mushroom slices or granules, and composite seasoning bags are assisted, and an instant mushroom soup product which is convenient to eat, is nutritious and delicious and is unique in flavor is developed. In the product processing course, functional components of mushrooms are prevented from being damaged by thermal processing, and the nutritional value and the additional value of the product are improved; the product is convenient to eat, the traditional mushroom eating method is simplified greatly, and the product is relatively suitable for the consumption need of nutrition and rapidness in the modern society.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of fast food mushroom soup and processing method thereof.
Background technology
Edible mushroom (edible fungi) refers to the macro fungi that can eat for people, they have naked eyes visible, there is difform fructification, be commonly called as mushroom, bacterium, gill fungus, ear, umbrella etc.Usually as the bulk raw material of eating at home dish.Mushroom is the large edible mushroom in the world, and consumption figure is only second to White mushroom, and one of edible mushroom that Ye Shi China is famous simultaneously, at the title have " mountain delicacy " among the people.Record mushroom " beneficial gas is not hungry, controls wind and breaks blood and beneficial stomach helps food " in China's ancient books, be commonly used to control headache, dizzy.
Mushroom is high protein, low fat, multiple medicines effect, delicious flavour, nutritious health food, is recommended as one of large healthy food in the world ten by international nutritionist.Modern study proves, the edible part of dried thin mushroom accounts for 72%, and it is rich in albumen and dietary fiber, and fat is lower, and containing abundant mineral element and vitamin, as calcium 124mg, phosphorus 415mg, iron 25.3mg, vitaminB10 .07mg, vitamin B2 1.13mg, niacin 18.9mg.In addition, mushroom also contains the nutriment that abundant vitamin D is former, lentinan, double stranded RNA equal size are abundant, and mushroom itself has special fragrance.
New fresh mushroom water content is high, very easily rots; Easily damaged in transportation, thus reduce commodity value; Mushroom, except part marketing fresh, passes through the commodity being processed into storage tolerance, easily transport, mostly to regulate the market supply of dull and rush season.In addition, mushroom also has a lot of eating method among the people but mostly adopt traditional process technology, and product quality can not get ensureing, is difficult to realize industrialization.
Mushroom is food materials rather well received on dining table, mushroom soup delicious flavour, nutritious, has good public praise among the people.Due to mushroom delicious flavour, usually as preparing burden with the delicate flavour increasing soup product, being that the soup stock of primary raw material is also comparatively rare with mushroom, carrying out the then more rare of production and sales with industrialized mode.
Summary of the invention
For prior art Problems existing, the object of the invention is to design the technical scheme that a kind of fast food mushroom soup and processing method thereof are provided.
Described a kind of fast food mushroom soup, is characterized in that being made up of freeze-drying mushroom bag and compounded seasoning, and wherein freeze-drying mushroom bag is obtained by following steps: 1) selection; 2) clean; 3) cut into slices; 4) complete; 5) cool; 6) flood; 7) draining; 8) pre-freeze; 9) vacuum freeze drying; 10) restricted fragmentation; 11) pack; Described pre-freeze condition is pre-freeze 4 ~ 5h at-35 ~-30 DEG C of temperature; Described vacuum freeze drying condition is the dryness storehouse that freeze dryer put into rapidly by material after pre-freeze, and vacuum maintains below 60Pa, temperature of heating plate 60 ~ 65 DEG C, pre-freeze speed 2 ~ 3 DEG C/min, material thickness 5 ~ 7mm, carries out vacuum freeze drying, freeze-drying time 6 ~ 10h.
Described a kind of fast food mushroom soup, is characterized in that described slicing conditions is: thin slice material being cut into 2 ~ 4mm.
Described a kind of fast food mushroom soup, is characterized in that described blanching condition is: material is put into boiling water boiling 2 ~ 3min, and in boiling water add account for the salt of boiling water weight 0.3 ~ 0.7%, the ascorbic acid of 0.03 ~ 0.07% and 0.2 ~ 0.4% citric acid.
Described a kind of fast food mushroom soup, is characterized in that described cooling condition is: material is cooled to 40 ~ 60 DEG C.
Described a kind of fast food mushroom soup, it is characterized in that described immersion condition be material is placed in 10% maltodextrin solution 50 ~ 55 DEG C dipping 30 ~ 40 min.
Described a kind of fast food mushroom soup, is characterized in that described restricted broken condition is: by the particle of crushing material to 2 ~ 4mm.
Described a kind of fast food mushroom soup, is characterized in that described compounded seasoning is made up of the raw material of following weight percentage: chive grain 2 ~ 3%, ginger powder 2 ~ 3%, salt 60 ~ 75%, white sugar 5 ~ 7%, monosodium glutamate 5 ~ 20%, chickens' extract 2 ~ 3%, white pepper powder 3 ~ 5%.
The processing method of described a kind of fast food mushroom soup, it is characterized in that comprising freeze-drying mushroom packs work and compounded seasoning making, described freeze-drying mushroom packs work and is specifically made up of following steps: selection; Cleaning; Section: thin slice material being cut into 2 ~ 4mm; Complete: material is put into boiling water boiling 2 ~ 3min, and in boiling water add account for the salt of boiling water weight 0.3 ~ 0.7%, the ascorbic acid of 0.03 ~ 0.07% and 0.2 ~ 0.4% citric acid; Cooling: material is cooled to 40 ~ 60 DEG C; Dipping: material is placed in maltodextrin solution 50 ~ 55 DEG C dipping 30 ~ 40 min of 10%; Draining; Pre-freeze: by material pre-freeze 4 ~ 5h at-35 ~-30 DEG C of temperature; Vacuum freeze drying: the dryness storehouse of freeze dryer put into rapidly by the material after pre-freeze, and vacuum maintains below 60Pa, temperature of heating plate 60 ~ 65 DEG C, pre-freeze speed 2 ~ 3 DEG C/min, material thickness 5 ~ 7mm, carries out vacuum freeze drying, freeze-drying time 6 ~ 10h; Restricted fragmentation: by the particle of crushing material to 2 ~ 4mm; Packaging; Described compounded seasoning makes and is specifically made up of following steps: mixed by chive grain 2 ~ 3%, ginger powder 2 ~ 3%, salt 60 ~ 75%, white sugar 5 ~ 7%, monosodium glutamate 5 ~ 20%, chickens' extract 2 ~ 3%, white pepper powder 3 ~ 5% by material, be crushed to 80 orders, then pack.
The present invention is on the basis in conjunction with folk traditional craft and modern food New Machining Technology, take mushroom as primary raw material, adopt the food processing new technologies such as Vacuum Freezing & Drying Technology, restricted crushing technology, complex flavor technology, obtained freeze-drying mushroom pieces or particle, and be aided with compounded seasoning, develop the fast food mushroom soup goods of a kind of instant, nutrition delicious food, unique flavor.In product processing, avoid the destruction of hot-working to mushroom functional component, improve nutritive value and the added value of product; Product instant, greatly simplify traditional mushroom eating method, product is applicable to modern society's nutrition consumption demand efficiently more; The research and development of this comprehensive exploitation for mushroom and higher value application and similar-type products have practical significance.
The present invention has following beneficial effect:
1. in conjunction with folk tradition eating habit and modern food New Machining Technology, the product developed not only unique flavor, nutrition is delicious, and instant, is convenient to circulation, is the perfect adaptation of traditional culture and modern science and technology;
2. adopt Vacuum Freezing & Drying Technology and restricted crushing technology to prepare freeze-drying mushroom pieces or particle, farthest protect the functional components such as active polysaccharide, improve product nutritive value;
3. product opens bag rehydration and edible, greatly simplify traditional mushroom eating method, and product is applicable to modern society's nutrition consumption demand efficiently more;
4. product safety health, circulation convenient, be easy to preserve, differently flavoured family packaging series and leisure packaging series of products can be produced for different consumption demand, be applicable to different crowd consumption.
Detailed description of the invention
The present invention is further illustrated below in conjunction with embodiment.
Embodiment 1:
One, freeze-drying mushroom bag is made
1) selection: select without mildew, without going mouldy, free from admixture, be raw material without bad smell, complete, the of uniform size fresh mushroom of shape block, raw material possesses Pesticides Testing and the heavy metal analysis verification of conformity of relevant authority department;
2) clean: repeatedly rinse with clear water, wash away the dirt on mushroom body, and water drop to the greatest extent, eventually pass spray thrower;
3) cut into slices: adopt fruits and vegetables slicer mushroom to be cut into the thin slice of 3mm;
4) complete: mushroom pieces is put into boiling water boiling 2.5 min, in the water that completes add account for the salt of water 0.5% that completes, the ascorbic acid of 0.05% and 0.3% citric acid;
5) cool: the mushroom pieces after completing is cooled to 50 DEG C;
6) flood: the mushroom pieces after blanching is placed in the maltodextrin solution 50 DEG C dipping 35min of 10%, to improve the rehydration of crisp mushroom chips;
7) draining: drain raw material moisture by concussion draining machine, also can adopt centrifugal dehydration;
8) pre-freeze: quick-freeze refrigerator is put in pretreated mushroom section, and carry out pre-freeze at-35 DEG C of temperature, the pre-freeze time is 4.5h, and the moisture in raw material is fully freezed;
9) vacuum freeze drying: the dryness storehouse of freeze dryer put into rapidly by the material after pre-freeze, and vacuum maintains below 60Pa, temperature of heating plate 62 DEG C, pre-freeze speed 2.5 DEG C/min, material thickness 6mm, carry out vacuum freeze drying, freeze-drying time 8h;
10) restricted fragmentation: adopt disintegrating machine the mushroom pieces of freeze-drying to be broken into the particle of 3mm size, stand-by;
11) inflated with nitrogen packaging: in the packer's bay of drying, mushroom freeze-drying flake products is packed, and inflated with nitrogen sealing.
Two, compounded seasoning is made:
Weigh each raw material according to chive grain 2%, ginger powder 2%, salt 75%, white sugar 5%, monosodium glutamate 11%, chickens' extract 2%, white pepper powder 3%, and mix; Stirring mixer is adopted fully to mix ingredients mixture; Batching after mixing adopts dry method Universalpulverizer to pulverize; 80 order vibratory sieves crossed by material after pulverizing; Adopt quantitative package machine to pack, obtain product.
Embodiment 2:
One, freeze-drying mushroom bag is made
1) selection: select without mildew, without going mouldy, free from admixture, be raw material without bad smell, complete, the of uniform size fresh mushroom of shape block, raw material possesses Pesticides Testing and the heavy metal analysis verification of conformity of relevant authority department;
2) clean: repeatedly rinse with clear water, wash away the dirt on mushroom body, and water drop to the greatest extent, eventually pass spray thrower;
3) cut into slices: adopt fruits and vegetables slicer mushroom to be cut into the thin slice of 2mm;
4) complete: mushroom pieces is put into boiling water boiling 2 min, in the water that completes add account for the salt of water 0.3% that completes, the ascorbic acid of 0.03% and 0.2% citric acid;
5) cool: the mushroom pieces after completing is cooled to 40 DEG C;
6) flood: the mushroom pieces after blanching is placed in the maltodextrin solution 52 DEG C dipping 30min of 10%, to improve the rehydration of crisp mushroom chips;
7) draining: drain raw material moisture by concussion draining machine, also can adopt centrifugal dehydration;
8) pre-freeze: quick-freeze refrigerator is put in pretreated mushroom section, and carry out pre-freeze at-35 DEG C of temperature, the pre-freeze time is 4.5h, and the moisture in raw material is fully freezed;
9) vacuum freeze drying: the dryness storehouse of freeze dryer put into rapidly by the material after pre-freeze, and vacuum maintains below 60Pa, temperature of heating plate 60 DEG C, pre-freeze speed 2 DEG C/min, material thickness 5mm, carry out vacuum freeze drying, freeze-drying time 6h;
10) restricted fragmentation: adopt disintegrating machine the mushroom pieces of freeze-drying to be broken into the particle of 2mm size, stand-by;
11) inflated with nitrogen packaging: in the packer's bay of drying, mushroom freeze-drying flake products is packed, and inflated with nitrogen sealing.
Two, compounded seasoning is made:
Weigh each raw material according to chive grain 3%, ginger powder 3%, salt 60%, white sugar 7%, monosodium glutamate 20%, chickens' extract 3%, white pepper powder 4%, and mix; Stirring mixer is adopted fully to mix ingredients mixture; Batching after mixing adopts dry method Universalpulverizer to pulverize; 80 order vibratory sieves crossed by material after pulverizing; Adopt quantitative package machine to pack, obtain product.
Embodiment 3:
One, freeze-drying mushroom bag is made
1) selection: select without mildew, without going mouldy, free from admixture, be raw material without bad smell, complete, the of uniform size fresh mushroom of shape block, raw material possesses Pesticides Testing and the heavy metal analysis verification of conformity of relevant authority department;
2) clean: repeatedly rinse with clear water, wash away the dirt on mushroom body, and water drop to the greatest extent, eventually pass spray thrower;
3) cut into slices: adopt fruits and vegetables slicer mushroom to be cut into the thin slice of 4mm;
4) complete: mushroom pieces is put into boiling water boiling 3min, in the water that completes add account for the salt of water 0.7% that completes, the ascorbic acid of 0.07% and 0.4% citric acid;
5) cool: the mushroom pieces after completing is cooled to 60 DEG C;
6) flood: the mushroom pieces after blanching is placed in the maltodextrin solution 55 DEG C dipping 40min of 10%, to improve the rehydration of crisp mushroom chips;
7) draining: drain raw material moisture by concussion draining machine, also can adopt centrifugal dehydration;
8) pre-freeze: quick-freeze refrigerator is put in pretreated mushroom section, and carry out pre-freeze at-30 DEG C of temperature, the pre-freeze time is 5h, and the moisture in raw material is fully freezed;
9) vacuum freeze drying: the dryness storehouse of freeze dryer put into rapidly by the material after pre-freeze, and vacuum maintains below 60Pa, temperature of heating plate 65 DEG C, pre-freeze speed 3 DEG C/min, material thickness 7mm, carry out vacuum freeze drying, freeze-drying time 10h;
10) restricted fragmentation: adopt disintegrating machine the mushroom pieces of freeze-drying to be broken into the particle of 2mm size, stand-by;
11) inflated with nitrogen packaging: in the packer's bay of drying, mushroom freeze-drying flake products is packed, and inflated with nitrogen sealing.
Two, compounded seasoning is made:
Weigh each raw material according to chive grain 2.5%, ginger powder 2.5%, salt 70%, white sugar 6%, monosodium glutamate 13%, chickens' extract 2%, white pepper powder 4%, and mix; Stirring mixer is adopted fully to mix ingredients mixture; Batching after mixing adopts dry method Universalpulverizer to pulverize; 80 order vibratory sieves crossed by material after pulverizing; Adopt quantitative package machine to pack, obtain product.
Claims (8)
1. a fast food mushroom soup, is characterized in that being made up of freeze-drying mushroom bag and compounded seasoning, and wherein freeze-drying mushroom bag is obtained by following steps: 1) selection; 2) clean; 3) cut into slices; 4) complete; 5) cool; 6) flood; 7) draining; 8) pre-freeze; 9) vacuum freeze drying; 10) restricted fragmentation; 11) pack; Described pre-freeze condition is pre-freeze 4 ~ 5h at-35 ~-30 DEG C of temperature; Described vacuum freeze drying condition is the dryness storehouse that freeze dryer put into rapidly by material after pre-freeze, and vacuum maintains below 60Pa, temperature of heating plate 60 ~ 65 DEG C, pre-freeze speed 2 ~ 3 DEG C/min, material thickness 5 ~ 7mm, carries out vacuum freeze drying, freeze-drying time 6 ~ 10h.
2. a kind of fast food mushroom soup as claimed in claim 1, is characterized in that described slicing conditions is: thin slice material being cut into 2 ~ 4mm.
3. a kind of fast food mushroom soup as claimed in claim 1, it is characterized in that described blanching condition is: material is put into boiling water boiling 2 ~ 3min, and in boiling water add account for the salt of boiling water weight 0.3 ~ 0.7%, the ascorbic acid of 0.03 ~ 0.07% and 0.2 ~ 0.4% citric acid.
4. a kind of fast food mushroom soup as claimed in claim 1, is characterized in that described cooling condition is: material is cooled to 40 ~ 60 DEG C.
5. a kind of fast food mushroom soup as claimed in claim 1, it is characterized in that described immersion condition be material is placed in 10% maltodextrin solution 50 ~ 55 DEG C dipping 30 ~ 40 min.
6. a kind of fast food mushroom soup as claimed in claim 1, is characterized in that described restricted broken condition is: by the particle of crushing material to 2 ~ 4mm.
7. a kind of fast food mushroom soup as claimed in claim 1, is characterized in that described compounded seasoning is made up of the raw material of following weight percentage: chive grain 2 ~ 3%, ginger powder 2 ~ 3%, salt 60 ~ 75%, white sugar 5 ~ 7%, monosodium glutamate 5 ~ 20%, chickens' extract 2 ~ 3%, white pepper powder 3 ~ 5%.
8. a processing method for fast food mushroom soup, it is characterized in that comprising freeze-drying mushroom packs work and compounded seasoning making, described freeze-drying mushroom packs work and is specifically made up of following steps: selection; Cleaning; Section: thin slice material being cut into 2 ~ 4mm; Complete: material is put into boiling water boiling 2 ~ 3min, and in boiling water add account for the salt of boiling water weight 0.3 ~ 0.7%, the ascorbic acid of 0.03 ~ 0.07% and 0.2 ~ 0.4% citric acid; Cooling: material is cooled to 40 ~ 60 DEG C; Dipping: material is placed in maltodextrin solution 50 ~ 55 DEG C dipping 30 ~ 40 min of 10%; Draining; Pre-freeze: by material pre-freeze 4 ~ 5h at-35 ~-30 DEG C of temperature; Vacuum freeze drying: the dryness storehouse of freeze dryer put into rapidly by the material after pre-freeze, and vacuum maintains below 60Pa, temperature of heating plate 60 ~ 65 DEG C, pre-freeze speed 2 ~ 3 DEG C/min, material thickness 5 ~ 7mm, carries out vacuum freeze drying, freeze-drying time 6 ~ 10h; Restricted fragmentation: by the particle of crushing material to 2 ~ 4mm; Packaging; Described compounded seasoning makes and is specifically made up of following steps: mixed by chive grain 2 ~ 3%, ginger powder 2 ~ 3%, salt 60 ~ 75%, white sugar 5 ~ 7%, monosodium glutamate 5 ~ 20%, chickens' extract 2 ~ 3%, white pepper powder 3 ~ 5% by material, be crushed to 80 orders, then pack.
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| CN105725151A (en) * | 2016-02-05 | 2016-07-06 | 镇雄滇龙生态科技有限公司 | Chestnut processing method |
| CN105942398A (en) * | 2016-05-06 | 2016-09-21 | 河南天中亿龙食品有限公司 | Processing method of freeze-dried mushroom soup |
| CN107212375A (en) * | 2017-06-13 | 2017-09-29 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of flat mushroom freezes the preparation method of crisp chip |
| CN111955702A (en) * | 2020-09-01 | 2020-11-20 | 黑龙江天锦食用菌有限公司 | Formula and process of instant tricholoma matsutake soup |
| CN112401205A (en) * | 2020-11-17 | 2021-02-26 | 中华全国供销合作总社昆明食用菌研究所 | High-nutrition convenient-to-brew composite edible fungus solid fungus soup and preparation method thereof |
| CN113261658A (en) * | 2021-05-17 | 2021-08-17 | 云南易门丛山食用菌有限责任公司 | Freeze-dried edible mushroom seasoning process |
| CN115363182A (en) * | 2022-08-04 | 2022-11-22 | 遵义医药高等专科学校 | Preparation process of freeze-dried chili snacks |
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| CN115363182A (en) * | 2022-08-04 | 2022-11-22 | 遵义医药高等专科学校 | Preparation process of freeze-dried chili snacks |
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