CN104839807A - Processing technology of instant domestic fungus composite soup material - Google Patents
Processing technology of instant domestic fungus composite soup material Download PDFInfo
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- CN104839807A CN104839807A CN201510192787.0A CN201510192787A CN104839807A CN 104839807 A CN104839807 A CN 104839807A CN 201510192787 A CN201510192787 A CN 201510192787A CN 104839807 A CN104839807 A CN 104839807A
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Abstract
The invention discloses a processing technology of an instant domestic fungus composite soup material. The processing technology comprises raw material selection, cleaning, drying, crushing, mixing, sterilization and packaging. The processing technology has simple processes and a low cost. The instant domestic fungus composite soup material is rich in nutrients and has a delicious taste and a high added value.
Description
Technical field
The invention belongs to Edible mushroom processing technical field, relate to a kind of Edible mushroom processing technique, be specifically related to a kind of processing technology of instant edible mushroom compound soup stock.
Background technology
As the macroscopic fungi of one, edible mushroom self can produce a kind of enzyme degrade organic compounds, and absorbs solable matter; Edible fungi nutrition enriches, delicious flavour, protein, polysaccharide and content of cellulose are all very abundant, other mineral matters also wanted containing needed by human body in edible mushroom in addition and vitamins and other nutritious components, and fat content is low, having important health-care to be worth, is an emerging rising industry of 21 century; Edible mushroom can dietotherapeutic, is rich in several physiological active substances; Protein amino acid content in edible mushroom enriches, and 8 kinds of essential amino acids containing needed by human body; The medical value of edible mushroom is as follows: 1) conditioner body immunity function, finds after deliberation, and the mushroom polysaccharide of multiple eating bacterium can strengthen the phagocytic activity of reticuloendothelial system, raising, conditioner body immunity function; 2) antitumor action, mainly concentrates on polysaccharide, forms polysaccharide mainly chitin and the insoluble glucan of edible mushroom, the active polysaccharide composition of edible mushroom to allos, homology or even genetic tumour all effective; 3) reduce cholesterol, hypotensive activity, can isolate a kind of alkaloid as mushroom adenine from edible mushroom Aqueous extracts, this alkaloidal release can play the effect reducing cholesterol in vivo.Lentinan, tremella polysaccharides can reduce the content of cholesterol in serum [13], and the tyrosinase in dictyophora fungus polysaccharide, GL-B can very effectively reduce blood pressure; 4) antifatigue, old and feeble effect, research shows that glossy ganoderma, Cordyceps sinensis, mushroom, white fungus and Hericium erinaceus etc. all can strengthen the adaptive capacity of body to exercise load, has anti-fatigue effect; Lentinan, Cordyceps sinensis polysaccharide, Polysaccharide from Auricularia Polytricha Sacc, GL-B, pachymaran, coriolan and Hericium erinaceus Polysaccharides etc. have anti-aging effects in addition, and the characteristic of edible mushroom dietotherapeutic provides material base for developing health flavouring.
Edible fungi nutrition enriches, but not easily preserve, and in its process, also can produce a large amount of leftover bits and pieces, convenient soup blend, because it has the welcome that convenient and swift property is more and more subject to everybody, be added with the instant soup blend delicious flavour of multiple drying edible mushroom and other dehydrated vegetables, nutritious, collocation rationally, therefore, study the local flavor in the processing of compound soup stock and storage, characteristic variations has very important practical significance.
Summary of the invention
Technical problem to be solved by this invention is, for the shortcoming that above prior art exists, proposes a kind of processing technology of instant edible mushroom compound soup stock, this processing technology is simple, with low cost, the compound soup stock flavour nutrient that processing obtains is all good, improves value-added content of product.
The technical scheme that the present invention solves above technical problem is:
A processing technology for instant edible mushroom compound soup stock, this processing process for choosing raw material-cleaning-oven dry-pulverization process-mixing-sterilization-packaging-finished product, wherein:
(1) choose raw material, raw material comprises following composition according to the mass fraction: mushroom: 8-10 part, pleurotus eryngii: 10-13 part, auricularia auriculajudae: 5-8 part, salt: 10-15 part, white granulated sugar: 7-9 part, tasty agents: 1-3 part, ground coffee: 0.1-0.3 part, starch: 5-10 part;
New fresh mushroom, pleurotus eryngii and dried fungus are raw material and carry out cleaning, drying;
The mushroom chosen, pleurotus eryngii clear water are repeatedly cleaned 2-3 time, then drain, then mushroom wherein and pleurotus eryngii are diced, size is 10mm × 10mm × 10mm, puts into boiling water blanching 1-3min, then blows cooling rapidly with cold wind and dries;
Dried fungus is put into cold water soak, and put into several gingers, to reduce auricularia auriculajudae bilgy odour and to give auricularia auriculajudae light ginger fragrance, soak 1-3h, the fritter that size is 10mm × 10mm is cut into after being drained away the water by the auricularia auriculajudae that rehydration is good, in boiling water, blanching 20-35s carries out slaking, and then cooling is dried rapidly;
Then adopt the spouted drying mode of negative-pressure microwave to carry out drying to mushroom, pleurotus eryngii and auricularia auriculajudae, drying condition is: power 200-220W, and drying time is 1-2h;
(2) pulverization process of raw material, adopt the mode of high-pressure pneumatic ultramicro grinding to shatter the mushroom in raw material, pleurotus eryngii and auricularia auriculajudae, average grain diameter is 14-16 μm;
Also carry out high-pressure pneumatic ultramicro grinding to the salt in raw material, white granulated sugar, tasty agents, ground coffee and starch, then cross 80 mesh sieves, filtering particles is larger;
(3) mixing is weighed, by each raw material of formula rate precise then first by salt, white granulated sugar, tasty agents and ground coffee mixing 3-5 time, again starch is added and wherein continue mixing 1-3 time, then add mushroom, pleurotus eryngii and auricularia auriculajudae powder continuation mixing and mix for 5-6 time stand-by;
(4) sterilization, utilizes microwave discontinuous sterilization, and adopt microwave discontinuous sterilization after raw material mixes, during sterilization, microwave output power is 700 W, carries out sterilizing 20-30 s, go out 3-4 time altogether every 40-45s;
(5) packaging, finished product, packs sealing after being cooled by raw material good for sterilization, labelled, is finished product.
The technical scheme that the present invention limits further is:
In the processing technology of aforementioned instant edible mushroom compound soup stock, this processing process for choosing raw material-cleaning-oven dry-pulverization process-mixing-sterilization-packaging-finished product, wherein:
(1) choose raw material, raw material comprises following composition according to the mass fraction: mushroom: 8 parts, pleurotus eryngii: 11 parts, auricularia auriculajudae: 8 parts, salt: 15 parts, white granulated sugar: 7 parts, tasty agents: 3 parts, ground coffee: 0.1 part, starch: 10 parts;
New fresh mushroom, pleurotus eryngii and dried fungus are raw material and carry out cleaning, drying;
The mushroom chosen, pleurotus eryngii clear water are cleaned 2 times repeatedly, then drains, then mushroom wherein and pleurotus eryngii are diced, size is 10mm × 10mm × 10mm, puts into boiling water blanching 2min, then blows cooling rapidly with cold wind and dries;
Dried fungus is put into cold water soak, and put into several gingers, to reduce auricularia auriculajudae bilgy odour and to give auricularia auriculajudae light ginger fragrance, soak 3h, be cut into the fritter that size is 10mm × 10mm after being drained away the water by the auricularia auriculajudae that rehydration is good, in boiling water, blanching 20s carries out slaking, and then cooling is dried rapidly;
Then adopt the spouted drying mode of negative-pressure microwave to carry out drying to mushroom, pleurotus eryngii and auricularia auriculajudae, drying condition is: power 210W, and drying time is 2h;
(2) pulverization process of raw material, adopt the mode of high-pressure pneumatic ultramicro grinding to shatter the mushroom in raw material, pleurotus eryngii and auricularia auriculajudae, average grain diameter is 16 μm;
Also carry out high-pressure pneumatic ultramicro grinding to the salt in raw material, white granulated sugar, tasty agents, ground coffee and starch, then cross 80 mesh sieves, filtering particles is larger;
(3) mixing is weighed, then first salt, white granulated sugar, tasty agents and ground coffee are mixed 3 times by each raw material of formula rate precise, again starch is added and wherein continue mixing 3 times, then add mushroom, pleurotus eryngii and auricularia auriculajudae powder continuation mixing and mix stand-by 5 times;
(4) sterilization, utilizes microwave discontinuous sterilization, and adopt microwave discontinuous sterilization after raw material mixes, during sterilization, microwave output power is 700 W, carries out sterilizing 20s every 40s, goes out altogether 3 times;
(5) packaging, finished product, packs sealing after being cooled by raw material good for sterilization, labelled, is finished product.
In the processing technology of aforementioned instant edible mushroom compound soup stock, this processing process for choosing raw material-cleaning-oven dry-pulverization process-mixing-sterilization-packaging-finished product, wherein:
(1) choose raw material, raw material comprises following composition according to the mass fraction: mushroom: 9 parts, pleurotus eryngii: 13 parts, auricularia auriculajudae: 7 parts, salt: 12 parts, white granulated sugar: 9 parts, tasty agents: 2 parts, ground coffee: 0.2 part, starch: 8 parts;
New fresh mushroom, pleurotus eryngii and dried fungus are raw material and carry out cleaning, drying;
The mushroom chosen, pleurotus eryngii clear water are cleaned 2 times repeatedly, then drains, then mushroom wherein and pleurotus eryngii are diced, size is 10mm × 10mm × 10mm, puts into boiling water blanching 1min, then blows cooling rapidly with cold wind and dries;
Dried fungus is put into cold water soak, and put into several gingers, to reduce auricularia auriculajudae bilgy odour and to give auricularia auriculajudae light ginger fragrance, soak 1h, be cut into the fritter that size is 10mm × 10mm after being drained away the water by the auricularia auriculajudae that rehydration is good, in boiling water, blanching 28s carries out slaking, and then cooling is dried rapidly;
Then adopt the spouted drying mode of negative-pressure microwave to carry out drying to mushroom, pleurotus eryngii and auricularia auriculajudae, drying condition is: power 200W, and drying time is 2h;
(2) pulverization process of raw material, adopt the mode of high-pressure pneumatic ultramicro grinding to shatter the mushroom in raw material, pleurotus eryngii and auricularia auriculajudae, average grain diameter is 15 μm;
Also carry out high-pressure pneumatic ultramicro grinding to the salt in raw material, white granulated sugar, tasty agents, ground coffee and starch, then cross 80 mesh sieves, filtering particles is larger;
(3) mixing is weighed, then first salt, white granulated sugar, tasty agents and ground coffee are mixed 5 times by each raw material of formula rate precise, again starch is added and wherein continue mixing 1 time, then add mushroom, pleurotus eryngii and auricularia auriculajudae powder continuation mixing and mix stand-by 6 times;
(4) sterilization, utilizes microwave discontinuous sterilization, and adopt microwave discontinuous sterilization after raw material mixes, during sterilization, microwave output power is 700 W, carries out sterilizing 25 s every 42s, goes out altogether 4 times;
(5) packaging, finished product, packs sealing after being cooled by raw material good for sterilization, labelled, is finished product.
In the processing technology of aforementioned instant edible mushroom compound soup stock, step (3) is when carrying out weighing mixing to raw material, in the end add essence, digested tankage during mixing, essence, digested tankage are easy moisture absorption material, ensure the product not moisture-sensitive produced, and mix to ensure that the outward appearance mouthfeel of finished product is consistent.
In the processing technology of aforementioned instant edible mushroom compound soup stock, starch is the one in pre-gelatinized starch, crosslinked starch, acidified starch, oxidized starch or hydroxypropul starch.
In the processing technology of aforementioned instant edible mushroom compound soup stock, comprise when in step (1) mushroom being diced and mushroom lid and mushroom stems are diced simultaneously; Step (2) comprises when pulverizing mushroom to be pulverized mushroom lid and mushroom stems simultaneously.
The invention has the beneficial effects as follows:
Change the situation that soup stock taste is single, nutrition is enriched not, compound soup stock of the present invention, based on basic soup stock, adds other multiple batchings, then mixes, and mutually supplement perfect between various batching, the compound soup stock flavour nutrient developed is all good.
Present invention adds starch, it can improve the keeping quality of food and freeze-thaw stability and improve institutional framework and the local flavor of product, thus improves the processing characteristics of food and the quality of product.
Adopt the spouted drying mode of negative-pressure microwave, the return rate of mushroom fourth, pleurotus eryngii fourth and auricularia auriculajudae fourth all can reach more than 8.0 when to reconstitute the time be 3min to soup stock, illustrate and adopt this kind of drying mode rehydration better, and there is less cubical contraction, less density value simultaneously.
The present invention adopts the mode of ultramicro grinding to pulverize raw material, and ultramicro grinding has less particle diameter, angle of repose, slide angle, and the mushroom stems powder of ultramicro grinding has good dispersiveness, dissolubility and lower wettability.
The present invention not only pulverizes the mushroom lid of mushroom when pulverizing, the leftover bits and pieces mushroom stems of mushroom is also pulverized simultaneously, the mushroom lid of mushroom is only used compared to existing technology, and abandon mushroom stems, containing a large amount of neutraceutical active ingredients in mushroom stems, wherein polysaccharide and dietary fiber content are all higher than mushroom lid, but mushroom stems organizes hard difficulty to chew, the mode of ultramicro grinding is utilized to pulverize, the leftover bits and pieces mushroom stems of the mushroom of comprehensive utilization, secondary development is carried out to mushroom, has reduced costs, saved resource.
The present invention in the end packaging seal time should note powder material not being hung over sack, in order to avoid polluted product.
Detailed description of the invention
embodiment 1
The present embodiment provides a kind of processing technology of instant edible mushroom compound soup stock, this processing process for choosing raw material-cleaning-oven dry-pulverization process-mixing-sterilization-packaging-finished product, wherein:
(1) choose raw material, raw material comprises following composition according to the mass fraction: mushroom: 8 parts, pleurotus eryngii: 11 parts, auricularia auriculajudae: 8 parts, salt: 15 parts, white granulated sugar: 7 parts, tasty agents: 3 parts, ground coffee: 0.1 part, starch: 10 parts;
New fresh mushroom, pleurotus eryngii and dried fungus are raw material and carry out cleaning, drying;
The mushroom chosen, pleurotus eryngii clear water are cleaned 2 times repeatedly, then drain, then the mushroom lid of mushroom wherein and mushroom stems and pleurotus eryngii are diced, size is 10mm × 10mm × 10mm, put into boiling water blanching 2min, then blow cooling rapidly with cold wind and dry;
Dried fungus is put into cold water soak, and put into several gingers, soak 3h, be cut into the fritter that size is 10mm × 10mm after being drained away the water by the auricularia auriculajudae that rehydration is good, in boiling water, blanching 20s carries out slaking, and then cooling is dried rapidly;
Then adopt the spouted drying mode of negative-pressure microwave to carry out drying to mushroom, pleurotus eryngii and auricularia auriculajudae, drying condition is: power 210W, and drying time is 2h;
(2) pulverization process of raw material, adopt the mode of high-pressure pneumatic ultramicro grinding to shatter the mushroom lid of the mushroom in raw material and mushroom stems, pleurotus eryngii and auricularia auriculajudae, average grain diameter is 16 μm;
Also carry out high-pressure pneumatic ultramicro grinding to the salt in raw material, white granulated sugar, tasty agents, ground coffee and starch, then cross 80 mesh sieves, filtering particles is larger;
(3) mixing is weighed, then first salt, white granulated sugar, tasty agents and ground coffee are mixed 3 times by each raw material of formula rate precise, again starch is added and wherein continue mixing 3 times, then adding mushroom, pleurotus eryngii and auricularia auriculajudae powder continuation mixing mixes stand-by 5 times, in the end adds essence, digested tankage during mixing;
(4) sterilization, utilizes microwave discontinuous sterilization, and adopt microwave discontinuous sterilization after raw material mixes, during sterilization, microwave output power is 700 W, carries out sterilizing 20s every 40s, goes out altogether 3 times;
(5) packaging, finished product, packs sealing after being cooled by raw material good for sterilization, labelled, is finished product.
embodiment 2
The present embodiment provides a kind of processing technology of instant edible mushroom compound soup stock, this processing process for choosing raw material-cleaning-oven dry-pulverization process-mixing-sterilization-packaging-finished product, wherein:
(1) choose raw material, raw material comprises following composition according to the mass fraction: mushroom: 10 parts, pleurotus eryngii: 10 parts, auricularia auriculajudae: 5 parts, salt: 10 parts, white granulated sugar: 8 parts, tasty agents: 1 part, ground coffee: 0.3 part, starch: 5 parts;
Starch is the one in pre-gelatinized starch, crosslinked starch, acidified starch, oxidized starch or hydroxypropul starch;
New fresh mushroom, pleurotus eryngii and dried fungus are raw material and carry out cleaning, drying;
Step (2) comprises when pulverizing mushroom to be pulverized mushroom lid and mushroom stems simultaneously
The mushroom chosen, pleurotus eryngii clear water are cleaned 3 times repeatedly, then drain, then the mushroom lid of mushroom wherein and mushroom stems and pleurotus eryngii are diced, size is 10mm × 10mm × 10mm, put into boiling water blanching 3min, then blow cooling rapidly with cold wind and dry;
Dried fungus is put into cold water soak, and put into several gingers, soak 2h, be cut into the fritter that size is 10mm × 10mm after being drained away the water by the auricularia auriculajudae that rehydration is good, in boiling water, blanching 35s carries out slaking, and then cooling is dried rapidly;
Then adopt the spouted drying mode of negative-pressure microwave to carry out drying to mushroom, pleurotus eryngii and auricularia auriculajudae, drying condition is: power 220W, and drying time is 1h;
(2) pulverization process of raw material, adopt the mode of high-pressure pneumatic ultramicro grinding to shatter the mushroom lid of the mushroom in raw material and mushroom stems, pleurotus eryngii and auricularia auriculajudae, average grain diameter is 14 μm;
Also carry out high-pressure pneumatic ultramicro grinding to the salt in raw material, white granulated sugar, tasty agents, ground coffee and starch, then cross 80 mesh sieves, filtering particles is larger;
(3) mixing is weighed, then first salt, white granulated sugar, tasty agents and ground coffee are mixed 4 times by each raw material of formula rate precise, again starch is added and wherein continue mixing 2 times, then adding mushroom, pleurotus eryngii and auricularia auriculajudae powder continuation mixing mixes stand-by 5 times, in the end adds essence, digested tankage during mixing;
(4) sterilization, utilizes microwave discontinuous sterilization, and adopt microwave discontinuous sterilization after raw material mixes, during sterilization, microwave output power is 700 W, carries out sterilizing 30s every 45s, goes out altogether 4 times;
(5) packaging, finished product, packs sealing after being cooled by raw material good for sterilization, labelled, is finished product.
embodiment 3
The present embodiment provides a kind of processing technology of instant edible mushroom compound soup stock, this processing process for choosing raw material-cleaning-oven dry-pulverization process-mixing-sterilization-packaging-finished product, wherein:
(1) choose raw material, raw material comprises following composition according to the mass fraction: mushroom: 9 parts, pleurotus eryngii: 13 parts, auricularia auriculajudae: 7 parts, salt: 12 parts, white granulated sugar: 9 parts, tasty agents: 2 parts, ground coffee: 0.2 part, starch: 8 parts;
New fresh mushroom, pleurotus eryngii and dried fungus are raw material and carry out cleaning, drying;
The mushroom chosen, pleurotus eryngii clear water are cleaned 2 times repeatedly, then drain, then the mushroom lid of mushroom wherein and mushroom stems and pleurotus eryngii are diced, size is 10mm × 10mm × 10mm, put into boiling water blanching 1min, then blow cooling rapidly with cold wind and dry;
Dried fungus is put into cold water soak, and put into several gingers, soak 1h, be cut into the fritter that size is 10mm × 10mm after being drained away the water by the auricularia auriculajudae that rehydration is good, in boiling water, blanching 28s carries out slaking, and then cooling is dried rapidly;
Then adopt the spouted drying mode of negative-pressure microwave to carry out drying to mushroom, pleurotus eryngii and auricularia auriculajudae, drying condition is: power 200W, and drying time is 2h;
(2) pulverization process of raw material, adopt the mode of high-pressure pneumatic ultramicro grinding to shatter the mushroom lid of the mushroom in raw material and mushroom stems, pleurotus eryngii and auricularia auriculajudae, average grain diameter is 15 μm;
Also carry out high-pressure pneumatic ultramicro grinding to the salt in raw material, white granulated sugar, tasty agents, ground coffee and starch, then cross 80 mesh sieves, filtering particles is larger;
(3) mixing is weighed, then first salt, white granulated sugar, tasty agents and ground coffee are mixed 5 times by each raw material of formula rate precise, again starch is added and wherein continue mixing 1 time, then adding mushroom, pleurotus eryngii and auricularia auriculajudae powder continuation mixing mixes stand-by 6 times, in the end adds essence, digested tankage during mixing;
(4) sterilization, utilizes microwave discontinuous sterilization, and adopt microwave discontinuous sterilization after raw material mixes, during sterilization, microwave output power is 700 W, carries out sterilizing 25 s every 42s, goes out altogether 4 times;
(5) packaging, finished product, packs sealing after being cooled by raw material good for sterilization, labelled, is finished product.
In addition to the implementation, the present invention can also have other embodiments.All employings are equal to the technical scheme of replacement or equivalent transformation formation, all drop on the protection domain of application claims.
Claims (6)
1. a processing technology for instant edible mushroom compound soup stock, is characterized in that, this processing process for choosing raw material-cleaning-oven dry-pulverization process-mixing-sterilization-packaging-finished product, wherein:
(1) choose raw material, described raw material comprises following composition according to the mass fraction: mushroom: 8-10 part, pleurotus eryngii: 10-13 part, auricularia auriculajudae: 5-8 part, salt: 10-15 part, white granulated sugar: 7-9 part, tasty agents: 1-3 part, ground coffee: 0.1-0.3 part, starch: 5-10 part;
New fresh mushroom, pleurotus eryngii and dried fungus are raw material and carry out cleaning, drying;
The mushroom chosen, pleurotus eryngii clear water are repeatedly cleaned 2-3 time, then drain, then mushroom wherein and pleurotus eryngii are diced, size is 10mm × 10mm × 10mm, puts into boiling water blanching 1-3min, then blows cooling rapidly with cold wind and dries;
Dried fungus is put into cold water soak, and put into several gingers, soak 1-3h, be cut into the fritter that size is 10mm × 10mm after being drained away the water by the auricularia auriculajudae that rehydration is good, in boiling water, blanching 20-35s carries out slaking, and then cooling is dried rapidly;
Then adopt the spouted drying mode of negative-pressure microwave to carry out drying to mushroom, pleurotus eryngii and auricularia auriculajudae, drying condition is: power 200-220W, and drying time is 1-2h;
(2) pulverization process of raw material, adopt the mode of high-pressure pneumatic ultramicro grinding to shatter the mushroom in raw material, pleurotus eryngii and auricularia auriculajudae, average grain diameter is 14-16 μm;
Also carry out high-pressure pneumatic ultramicro grinding to the salt in raw material, white granulated sugar, tasty agents, ground coffee and starch, then cross 80 mesh sieves, filtering particles is larger;
(3) mixing is weighed, by each raw material of formula rate precise then first by salt, white granulated sugar, tasty agents and ground coffee mixing 3-5 time, again starch is added and wherein continue mixing 1-3 time, then add mushroom, pleurotus eryngii and auricularia auriculajudae powder continuation mixing and mix for 5-6 time stand-by;
(4) sterilization, utilizes microwave discontinuous sterilization, and adopt microwave discontinuous sterilization after raw material mixes, during sterilization, microwave output power is 700 W, carries out sterilizing 20-30 s, go out 3-4 time altogether every 40-45s;
(5) packaging, finished product, packs sealing after being cooled by raw material good for sterilization, labelled, is finished product.
2. the processing technology of instant edible mushroom compound soup stock according to claim 1, is characterized in that, this processing process for choosing raw material-cleaning-oven dry-pulverization process-mixing-sterilization-packaging-finished product, wherein:
(1) choose raw material, described raw material comprises following composition according to the mass fraction: mushroom: 8 parts, pleurotus eryngii: 11 parts, auricularia auriculajudae: 8 parts, salt: 15 parts, white granulated sugar: 7 parts, tasty agents: 3 parts, ground coffee: 0.1 part, starch: 10 parts;
New fresh mushroom, pleurotus eryngii and dried fungus are raw material and carry out cleaning, drying;
The mushroom chosen, pleurotus eryngii clear water are cleaned 2 times repeatedly, then drains, then mushroom wherein and pleurotus eryngii are diced, size is 10mm × 10mm × 10mm, puts into boiling water blanching 2min, then blows cooling rapidly with cold wind and dries;
Dried fungus is put into cold water soak, and put into several gingers, soak 3h, be cut into the fritter that size is 10mm × 10mm after being drained away the water by the auricularia auriculajudae that rehydration is good, in boiling water, blanching 20s carries out slaking, and then cooling is dried rapidly;
Then adopt the spouted drying mode of negative-pressure microwave to carry out drying to mushroom, pleurotus eryngii and auricularia auriculajudae, drying condition is: power 210W, and drying time is 2h;
(2) pulverization process of raw material, adopt the mode of high-pressure pneumatic ultramicro grinding to shatter the mushroom in raw material, pleurotus eryngii and auricularia auriculajudae, average grain diameter is 16 μm;
Also carry out high-pressure pneumatic ultramicro grinding to the salt in raw material, white granulated sugar, tasty agents, ground coffee and starch, then cross 80 mesh sieves, filtering particles is larger;
(3) mixing is weighed, then first salt, white granulated sugar, tasty agents and ground coffee are mixed 3 times by each raw material of formula rate precise, again starch is added and wherein continue mixing 3 times, then add mushroom, pleurotus eryngii and auricularia auriculajudae powder continuation mixing and mix stand-by 5 times;
(4) sterilization, utilizes microwave discontinuous sterilization, and adopt microwave discontinuous sterilization after raw material mixes, during sterilization, microwave output power is 700 W, carries out sterilizing 20s every 40s, goes out altogether 3 times;
(5) packaging, finished product, packs sealing after being cooled by raw material good for sterilization, labelled, is finished product.
3. the processing technology of instant edible mushroom compound soup stock according to claim 1, is characterized in that, this processing process for choosing raw material-cleaning-oven dry-pulverization process-mixing-sterilization-packaging-finished product, wherein:
(1) choose raw material, described raw material comprises following composition according to the mass fraction: mushroom: 9 parts, pleurotus eryngii: 13 parts, auricularia auriculajudae: 7 parts, salt: 12 parts, white granulated sugar: 9 parts, tasty agents: 2 parts, ground coffee: 0.2 part, starch: 8 parts;
New fresh mushroom, pleurotus eryngii and dried fungus are raw material and carry out cleaning, drying;
The mushroom chosen, pleurotus eryngii clear water are cleaned 2 times repeatedly, then drains, then mushroom wherein and pleurotus eryngii are diced, size is 10mm × 10mm × 10mm, puts into boiling water blanching 1min, then blows cooling rapidly with cold wind and dries;
Dried fungus is put into cold water soak, and put into several gingers, soak 1h, be cut into the fritter that size is 10mm × 10mm after being drained away the water by the auricularia auriculajudae that rehydration is good, in boiling water, blanching 28s carries out slaking, and then cooling is dried rapidly;
Then adopt the spouted drying mode of negative-pressure microwave to carry out drying to mushroom, pleurotus eryngii and auricularia auriculajudae, drying condition is: power 200W, and drying time is 2h;
(2) pulverization process of raw material, adopt the mode of high-pressure pneumatic ultramicro grinding to shatter the mushroom in raw material, pleurotus eryngii and auricularia auriculajudae, average grain diameter is 15 μm;
Also carry out high-pressure pneumatic ultramicro grinding to the salt in raw material, white granulated sugar, tasty agents, ground coffee and starch, then cross 80 mesh sieves, filtering particles is larger;
(3) mixing is weighed, then first salt, white granulated sugar, tasty agents and ground coffee are mixed 5 times by each raw material of formula rate precise, again starch is added and wherein continue mixing 1 time, then add mushroom, pleurotus eryngii and auricularia auriculajudae powder continuation mixing and mix stand-by 6 times;
(4) sterilization, utilizes microwave discontinuous sterilization, and adopt microwave discontinuous sterilization after raw material mixes, during sterilization, microwave output power is 700 W, carries out sterilizing 25 s every 42s, goes out altogether 4 times;
(5) packaging, finished product, packs sealing after being cooled by raw material good for sterilization, labelled, is finished product.
4. the processing technology of the instant edible mushroom compound soup stock according to claim arbitrary in claim 1-3, is characterized in that: step (3), when carrying out weighing mixing to raw material, in the end adds essence, digested tankage during mixing.
5. the processing technology of the instant edible mushroom compound soup stock according to claim arbitrary in claim 1-3, is characterized in that: described starch is the one in pre-gelatinized starch, crosslinked starch, acidified starch, oxidized starch or hydroxypropul starch.
6. the processing technology of the instant edible mushroom compound soup stock according to claim arbitrary in claim 1-3, is characterized in that: comprise when dicing to mushroom in step (1) and dicing to mushroom lid and mushroom stems simultaneously; Step (2) comprises when pulverizing mushroom to be pulverized mushroom lid and mushroom stems simultaneously.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510192787.0A CN104839807B (en) | 2015-04-22 | 2015-04-22 | A kind of processing technology of the compound soup stock of instant edible mushroom |
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| CN201510192787.0A CN104839807B (en) | 2015-04-22 | 2015-04-22 | A kind of processing technology of the compound soup stock of instant edible mushroom |
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| CN104839807A true CN104839807A (en) | 2015-08-19 |
| CN104839807B CN104839807B (en) | 2018-09-18 |
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Cited By (4)
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| CN105285968A (en) * | 2015-10-23 | 2016-02-03 | 中华全国供销合作总社济南果品研究院 | Processing method of composite edible mushroom soup blend granules easy to absorb and utilize |
| CN106616837A (en) * | 2016-12-28 | 2017-05-10 | 中国包装和食品机械有限公司 | Instant compound mushroom soup bag and preparation method thereof |
| CN107594465A (en) * | 2017-09-18 | 2018-01-19 | 曹亚年 | A kind of edible fungi instant flavouring |
| 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 |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IL265714A (en) * | 2019-03-28 | 2019-05-30 | The Mushroom Benefit Ltd | Mushroom based compositions for conferring flavour to liquids |
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