CN104783148A - An assorted mushroom can - Google Patents
An assorted mushroom can Download PDFInfo
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- CN104783148A CN104783148A CN201410847369.6A CN201410847369A CN104783148A CN 104783148 A CN104783148 A CN 104783148A CN 201410847369 A CN201410847369 A CN 201410847369A CN 104783148 A CN104783148 A CN 104783148A
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- assorted mushroom
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Abstract
An assorted mushroom can is disclosed. The assorted mushroom can comprises following raw materials by mass: 100 parts of pleurotus ostreatus, 100 parts of hypsizygus marmoreus, 100 parts of coprinus comatus, 100 parts of lentinula edodes, 100 parts of hericium erinaceus, 500 parts of purified water, 0.05-0.1 part of potassium sorbate, 0.1-0.3 part of nisin and 4-5 parts of a flavouring agent. A preparing method includes 1) cleaning, 2) dicing, 3) boiling, 4) adding the flavouring agent, bottling, and sealing under vacuum, and 5) sterilizing. The beneficial effects of the assorted mushroom can are that a preparing process of the assorted mushroom can maintains good appearance of mushrooms for a long term; the assorted mushroom can is adopted as a raw material for dish processing or is directly eaten; the detect that mushrooms are liable to corrode and degenerate in storage processes is effectively overcome; and the assorted mushroom can can be stored for a long term. The disadvantage that common mushrooms are single in nutrition is overcome.
Description
Technical field
The present invention relates to field of food, specifically a kind of assorted canned mushroom.
Background technology
Mushroom is nutritious, delicious flavour, is high protein, low fat, is rich in the nutritional labelings such as essential amino acid, mineral matter, vitamin and polysaccharide.Frequent edible mushroom can promote that human body is to the absorption of other food nutritions well.In recent years rice, global mushroom plant husbandry and the development of canned mushroom processing industry very soon, mainly contain France, China, Holland, the U.S., Japanese temple, and canned mushroom processing industry in China Taiwan is also quite flourishing in addition.。Mushroom is rich in and drinks class material and expect oxidizing ferment more, very easily brown stain occurs thus greatly affects product quality, and this is a great problem produced around canned mushroom.Color and luster is one of most important quality of canned mushroom, and current requirement is that color and luster is pure white, has fragrance.In Japan, domestic canned mushroom because of coml custom to color and luster require (pure white) comparatively fragrance more pay attention to.At present, canned mushroom generally adopts pyrosulfurous acid to receive in producing and protects look, controls brown stain respond well, improves product quality.But because S02 residue problem threatens health, abroad oneself forbids pyrosulfurous acid to be received for can production, and the states such as Italy only Permissible limit are used for quick-frozen mushroom production.
Summary of the invention
In order to overcome above-mentioned defect, the invention provides a kind of delicious taste, the simple assorted canned mushroom of preparation method.
Technical scheme of the present invention is achieved in that a kind of assorted canned mushroom, it is characterized in that, comprise the raw material of following mass fraction: flat mushroom 100 parts, seafood mushroom 100 parts, coprinus comatus 100 parts, 100 parts, mushroom, Hericium erinaceus 100 parts, pure water 500 parts, sorbic acid uranium 0.05-0.1 part, nisin 0.1-0.3 part and flavor enhancement 4-5 part
Its preparation method is:
1) first clean mushroom with warm water, then drain;
2) mushroom is cut the fritter of 0.8-1.5cm;
3) put into warm water and boil 2-3 minute minute, and continuous heating causes after water boils and boils 5-7 minute;
4) add flavor enhancement, then bottle, vacuum seal;
5) sterilizing.
The composition of described flavor enhancement and mass fraction are: pure water 200-300 part, xylitol 10 parts, salt 10 parts and monosodium glutamate 10 parts.
Sterilizing in described step 5) boils 30-40 minute at 90-100 DEG C of temperature.
The invention has the beneficial effects as follows: the preparation technology of this assorted canned mushroom can keep the good perception of mushroom for a long time, can be used as raw material and carry out various dish processing or direct-edible, it effectively eliminates the defect that mushroom easily rots in preservation process, and can preserve for a long time, also can meet diabetic simultaneously and use.
Detailed description of the invention
Below in conjunction with embodiment, explanation is further explained to the present invention.
Embodiment 1 one kinds of assorted canned mushrooms, comprise the raw material of following mass fraction: flat mushroom 100 parts, seafood mushroom 100 parts, coprinus comatus 100 parts, 100 parts, mushroom, Hericium erinaceus 100 parts, pure water 500 parts, sorbic acid uranium 0.05 part, nisin 0.1-0.3 part and flavor enhancement 4 parts
Its preparation method is:
1) first clean mushroom with warm water, then drain;
2) mushroom is cut the fritter of 1.5cm;
3) put into warm water and boil 3 minutes minutes, and continuous heating causes after water boils and boils 7 minutes;
4) add flavor enhancement, then bottle, vacuum seal;
5) sterilizing.
The composition of described flavor enhancement and mass fraction are: pure water 200-300 part, xylitol 10 parts, salt 10 parts and monosodium glutamate 10 parts.
Sterilizing in described step 5) boils 40 minutes at 100 DEG C of temperature.
Embodiment 2 one kinds of assorted canned mushrooms, comprise the raw material of following mass fraction: flat mushroom 100 parts, seafood mushroom 100 parts, coprinus comatus 100 parts, 100 parts, mushroom, Hericium erinaceus 100 parts, pure water 500 parts, sorbic acid uranium 0.1 part, nisin 0.3 part and flavor enhancement 5 parts
Its preparation method is:
1) first clean mushroom with warm water, then drain;
2) mushroom is cut the fritter of 0.8cm;
3) put into warm water and boil 2 minutes minutes, and continuous heating causes after water boils and boils 5 minutes;
4) add flavor enhancement, then bottle, vacuum seal;
5) sterilizing.
The composition of described flavor enhancement and mass fraction are: pure water 300 parts, xylitol 10 parts, salt 10 parts and monosodium glutamate 10 parts.
Sterilizing in described step 5) boils 35 minutes at 92 DEG C of temperature.
The above, be only the present invention's preferably detailed description of the invention, but protection scope of the present invention is not limited thereto,
Anyly be familiar with those skilled in the art in the technical scope that the present invention discloses, be equal to according to technical scheme of the present invention and inventive concept thereof and replace or change, all should be encompassed within protection scope of the present invention.
Claims (3)
1. an assorted canned mushroom, it is characterized in that, comprise the raw material of following mass fraction: flat mushroom 100 parts, seafood mushroom 100 parts, coprinus comatus 100 parts, 100 parts, mushroom, Hericium erinaceus 100 parts, pure water 500 parts, sorbic acid uranium 0.05-0.1 part, nisin 0.1-0.3 part and flavor enhancement 4-5 part
Its preparation method is:
1) first clean mushroom with warm water, then drain;
2) mushroom is cut the fritter of 0.8-1.5cm;
3) put into warm water and boil 2-3 minute minute, and continuous heating causes after water boils and boils 5-7 minute;
4) add flavor enhancement, then bottle, vacuum seal;
5) sterilizing.
2. according to the assorted canned mushroom described in claim 1, it is characterized in that, the composition of described flavor enhancement and mass fraction are: pure water 200-300 part, xylitol 10 parts, salt 10 parts and monosodium glutamate 10 parts.
3. according to the assorted canned mushroom described in claim 1, it is characterized in that, the sterilizing in described step 5) boils 30-40 minute at 90-100 DEG C of temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410847369.6A CN104783148A (en) | 2014-12-31 | 2014-12-31 | An assorted mushroom can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410847369.6A CN104783148A (en) | 2014-12-31 | 2014-12-31 | An assorted mushroom can |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104783148A true CN104783148A (en) | 2015-07-22 |
Family
ID=53548698
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410847369.6A Pending CN104783148A (en) | 2014-12-31 | 2014-12-31 | An assorted mushroom can |
Country Status (1)
| Country | Link |
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| CN (1) | CN104783148A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249442A (en) * | 2015-08-27 | 2016-01-20 | 明光市健源生态农业有限公司 | Mushroom can and making method thereof |
| CN106666687A (en) * | 2016-11-30 | 2017-05-17 | 河池市技术开发中心 | Method for processing and packaging shiitake |
| CN109007791A (en) * | 2018-10-18 | 2018-12-18 | 湖南夏巍齐食用菌开发有限公司 | A kind of Stropharia rugoso-annulata can processing technique |
| CN110876474A (en) * | 2019-10-30 | 2020-03-13 | 上海爱一特餐饮有限公司 | Three kinds of mushrooms and preparation method thereof |
-
2014
- 2014-12-31 CN CN201410847369.6A patent/CN104783148A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249442A (en) * | 2015-08-27 | 2016-01-20 | 明光市健源生态农业有限公司 | Mushroom can and making method thereof |
| CN106666687A (en) * | 2016-11-30 | 2017-05-17 | 河池市技术开发中心 | Method for processing and packaging shiitake |
| CN109007791A (en) * | 2018-10-18 | 2018-12-18 | 湖南夏巍齐食用菌开发有限公司 | A kind of Stropharia rugoso-annulata can processing technique |
| CN110876474A (en) * | 2019-10-30 | 2020-03-13 | 上海爱一特餐饮有限公司 | Three kinds of mushrooms and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150722 |