CN104855951A - A technique for fermenting and pickling edible mushrooms - Google Patents
A technique for fermenting and pickling edible mushrooms Download PDFInfo
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- CN104855951A CN104855951A CN201510203716.6A CN201510203716A CN104855951A CN 104855951 A CN104855951 A CN 104855951A CN 201510203716 A CN201510203716 A CN 201510203716A CN 104855951 A CN104855951 A CN 104855951A
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Abstract
The present invention discloses a technique for fermenting and pickling edible mushrooms, and the technique comprises the steps of material selection, thorough cooking, natural fermentation, preliminary pickling, heavy salt and great pressure treatment, cleaning, marinating and sterilizing. The pH value of the natural fermentation must be less than 4.6. Meanwhile, the fermentation broth is prepared independently, and the fermentation broth comprises the following selected materials in parts by mass: 6-10 parts of umami seasoning, 0-1 part of red chili, 45-95 parts of spice and 2-8 parts of vegetable oil. The above raw materials are stirred evenly and then fermented at 0-4 DEG C for 5 days to obtain the fermentation broth. The technique designed by the invention prepares the products by fermenting and pickling, and the fermented and pickled edible mushrooms not only have a delicious taste and a good mouthfeel, but also have a high nutritional value.
Description
Technical field
The invention belongs to edible mushroom field of deep, particularly the technique of edible mushroom is pickled in a kind of fermentation.
Background technology
Edible mushroom delicious flavour, nutritious, containing rich in protein, more comprehensive amino acid, vitamin and inorganic salts are the desirable food that common people generally acknowledge; But because fresh goods storage time is limited, perishable, make through simple allotment after the edible fungus that existing market occurs all is through slaking usually, although can store the longer time, taste is also very delicious, and nutritional labeling causes a large amount of loss.
Present stage, most edible mushroom method for salting is just applicable to the little consumption supply in dining room or family, the pickling process of its batch production is then also in the blank stage, because batch production pickle for the tender fruit of edible mushroom quality, plucking time and pickle flow process all there is high requirement, need to have each attribute of the tender fruit of edible mushroom to understand fully and abundant practical experience.
Summary of the invention
Technical problem to be solved by this invention is, overcomes the shortcoming of prior art, provides a kind of fermentation to pickle the technique of edible mushroom, salted by fermenting, and not only delicious flavour, mouthfeel is good, and is of high nutritive value.
In order to solve above technical problem, the invention provides the technique that edible mushroom is pickled in a kind of fermentation, comprising following concrete steps:
(1) select the cleaning of fresh food bacterium, boil after control water purification;
(2) by the spontaneous fermentation of slaking edible mushroom, pH value need be less than 4.6, prepare zymotic fluid separately simultaneously, the selection of described zymotic fluid comprises according to the mass fraction: savory flavorant 6-10 part, pimiento 0-1 part, spice 45-95 part and vegetable oil 2-8 part, obtain zymotic fluid in 5 days at 0-4 DEG C of condition bottom fermentation after above-mentioned raw material stir;
(3) tentatively pickled with edible salt by the edible mushroom after fermentation, according to every 50 kilograms of edible mushroom edible salt 1.5-2Kg, salting period is 24 hours, and namely stirs an edible mushroom every 6-8 hour in during this period;
The activity of acidity on microorganism is had to have great impact, acid concentration is more than 1%, the activity of putrefactivebacteria, Escherichia coli, butyric can be suppressed, having lactic acid bacteria and saccharomycete only can be movable under the condition of acid, and first two bacterium is useful to human body, can kill other bacterium, preservation souse is not bad, first devise preliminary salt in the present invention, adopt the form of substep salt that harmful microbe can be suppressed movable, improve rapidly the acidity of pickled environment at the initial stage of pickling;
(4) by the edible mushroom after tentatively pickling according to every 50 kilograms with edible salt 6.5-7.5 kilogram, compacting after stirring, add by clear water, food antiseptics and the mixed liquor adding the allotment of crisp powder, 1 jin of mixed liquor is added in per kilogram edible mushroom, guarantee that mixing material did not have edible mushroom completely, the duration of weight process is 30-50 days;
Salt has very high osmosis, harmful microbe can be suppressed movable, the osmotic pressure of microbial cell liquid is between 3.5-16.7 atmospheric pressure, general bacterium is 3-6 atmospheric pressure only, and the salt solution of 1% just can produce 6.1 atmospheric osmotic pressures, when the salt content of Pickle is generally all more than 10%, considerably beyond the osmotic pressure of general microbial cell liquid, thus the moon has stopped the harm of microorganism
(5) edible mushroom after weight is statically placed in 5-6 hour in clear water, holds with hollow out utensil subsequently, and leave standstill to water dry;
(6) edible mushroom after cleaning and zymotic fluid in mass ratio 3:1 are packed, and add thick gravy, and the mass ratio of described thick gravy and zymotic fluid is 1:0.2;
(7) sterilization processing is carried out after vacuum seal.
Technique effect: fermentation edible mushroom of the present invention is salted by fermentation, and not only delicious flavour, mouthfeel is good, and remains high nutritive value while greatly extending period of storage.
The technical scheme that the present invention limits further is:
Further, the technique of edible mushroom is pickled in aforesaid fermentation, and the mixed liquor concocting method in step (4) is: add 3-4 gram of anticorrisive agent in every 5 kilograms of clear water and 5-6 gram add crisp powder.
The technique of edible mushroom is pickled in aforesaid fermentation, and in step (6), described every 100 grams of thick gravies comprise salt 15 grams, 0.03-0.05 gram of honey element, monosodium glutamate 0.01-0.02 gram, white sugar 0.1-0.2 gram, food antiseptics 0.01-0.02 gram, and all the other are water.
The technique of edible mushroom is pickled in aforesaid fermentation, and in step (3), described tentatively pickling adopts open type to pickle.
The technique of edible mushroom is pickled in aforesaid fermentation, and described savory flavorant is the mixing of one or more in monosodium glutamate, chickens' extract, chicken meal or cream, powdered beef or cream.
The technique of edible mushroom is pickled in aforesaid fermentation, and described spice is the mixture of one or more in Chinese prickly ash, anise, fennel, cassia bark, black pepper, basyleave, fresh garlic end, last, the round onions of Sheep's-parsley.
Detailed description of the invention
embodiment 1
The technique of edible mushroom is pickled in a kind of fermentation that the present embodiment provides, and comprises following concrete steps:
(1) select the cleaning of fresh food bacterium, boil after control water purification;
(2) by the spontaneous fermentation of slaking edible mushroom, pH value need be less than 4.6, prepare zymotic fluid separately simultaneously, the selection of described zymotic fluid comprises according to the mass fraction: savory flavorant 6 parts, pimiento 1 part, spice 45 parts and vegetable oil 8 parts, obtain zymotic fluid in 5 days at 0-4 DEG C of condition bottom fermentation after above-mentioned raw material stir;
(3) tentatively pickled with edible salt by the edible mushroom after fermentation, according to every 50 kilograms of edible mushroom edible salt 1.5-2Kg, salting period is 24 hours, and namely stirs an edible mushroom every 6-8 hour in during this period;
(4) by the edible mushroom after tentatively pickling according to every 50 kilograms with edible salt 6.5-7.5 kilogram, compacting after stirring, add by clear water, food antiseptics and the mixed liquor adding the allotment of crisp powder, 1 jin of mixed liquor is added in per kilogram edible mushroom, guarantee that mixing material did not have edible mushroom completely, the duration of weight process is 30-50 days;
(5) edible mushroom after weight is statically placed in 5-6 hour in clear water, holds with hollow out utensil subsequently, and leave standstill to water dry;
(6) edible mushroom after cleaning and zymotic fluid in mass ratio 3:1 are packed, and add thick gravy, and the mass ratio of described thick gravy and zymotic fluid is 1:0.2;
(7) sterilization processing is carried out after vacuum seal; In step (6), described every 100 grams of thick gravies comprise salt 15 grams, 0.03-0.05 gram of honey element, monosodium glutamate 0.01-0.02 gram, white sugar 0.1-0.2 gram, food antiseptics 0.01-0.02 gram, and all the other are water; In step (3), described tentatively pickling adopts open type to pickle.
embodiment 2
The technique of edible mushroom is pickled in a kind of fermentation that the present embodiment provides, and comprises following concrete steps:
(1) select the cleaning of fresh food bacterium, boil after control water purification;
(2) by the spontaneous fermentation of slaking edible mushroom, pH value need be less than 4.6, prepare zymotic fluid separately simultaneously, the selection of described zymotic fluid comprises according to the mass fraction: savory flavorant 8 parts, pimiento 0.5 part, spice 66 parts and vegetable oil 6 parts, obtain zymotic fluid in 5 days at 3 DEG C of condition bottom fermentations after above-mentioned raw material stir;
(3) tentatively pickled with edible salt by the edible mushroom after fermentation, according to every 50 kilograms of edible mushroom edible salt 1.5-2Kg, salting period is 24 hours, and namely stirs an edible mushroom every 6-8 hour in during this period;
(4) by the edible mushroom after tentatively pickling according to every 50 kilograms with edible salt 6.5-7.5 kilogram, compacting after stirring, add by clear water, food antiseptics and the mixed liquor adding the allotment of crisp powder, 1 jin of mixed liquor is added in per kilogram edible mushroom, guarantee that mixing material did not have edible mushroom completely, the duration of weight process is 30-50 days;
(5) edible mushroom after weight is statically placed in 5-6 hour in clear water, holds with hollow out utensil subsequently, and leave standstill to water dry;
(6) edible mushroom after cleaning and zymotic fluid in mass ratio 3:1 are packed, and add thick gravy, and the mass ratio of described thick gravy and zymotic fluid is 1:0.2;
(7) sterilization processing is carried out after vacuum seal; Mixed liquor concocting method in step (4) is: add 3-4 gram of anticorrisive agent in every 5 kilograms of clear water and 5-6 gram add crisp powder; Described every 100 grams of thick gravies comprise salt 15 grams, 0.03-0.05 gram of honey element, monosodium glutamate 0.01-0.02 gram, white sugar 0.1-0.2 gram, food antiseptics 0.01-0.02 gram, and all the other are water;
In step (3), described tentatively pickling adopts open type to pickle;
Described savory flavorant is the mixing of one or more in monosodium glutamate, chickens' extract, chicken meal or cream, powdered beef or cream; Described spice is the mixture of one or more in Chinese prickly ash, anise, fennel, cassia bark, black pepper, basyleave, fresh garlic end, last, the round onions of Sheep's-parsley.
Above embodiment is only and technological thought of the present invention is described, can not limit protection scope of the present invention with this, and every technological thought proposed according to the present invention, any change that technical scheme basis is done, all falls within scope.
Claims (6)
1. a technique for edible mushroom is pickled in fermentation, it is characterized in that, comprises following concrete steps:
(1) select the cleaning of fresh food bacterium, boil after control water purification;
(2) by the spontaneous fermentation of slaking edible mushroom, pH value need be less than 4.6, prepare zymotic fluid separately simultaneously, the selection of described zymotic fluid comprises according to the mass fraction: savory flavorant 6-10 part, pimiento 0-1 part, spice 45-95 part and vegetable oil 2-8 part, obtain zymotic fluid in 5 days at 0-4 DEG C of condition bottom fermentation after above-mentioned raw material stir;
(3) tentatively pickled with edible salt by the edible mushroom after fermentation, according to every 50 kilograms of edible mushroom edible salt 1.5-2Kg, salting period is 24 hours, and namely stirs an edible mushroom every 6-8 hour in during this period;
(4) by the edible mushroom after tentatively pickling according to every 50 kilograms with edible salt 6.5-7.5 kilogram, compacting after stirring, add by clear water, food antiseptics and the mixed liquor adding the allotment of crisp powder, 1 jin of mixed liquor is added in per kilogram edible mushroom, guarantee that mixing material did not have edible mushroom completely, the duration of weight process is 30-50 days;
(5) edible mushroom after weight is statically placed in 5-6 hour in clear water, holds with hollow out utensil subsequently, and leave standstill to water dry;
(6) edible mushroom after cleaning and zymotic fluid in mass ratio 3:1 are packed, and add thick gravy, and the mass ratio of described thick gravy and zymotic fluid is 1:0.2;
(7) sterilization processing is carried out after vacuum seal.
2. the technique of edible mushroom is pickled in fermentation according to claim 1, it is characterized in that, the mixed liquor concocting method in step (4) is: add 3-4 gram of anticorrisive agent in every 5 kilograms of clear water and 5-6 gram add crisp powder.
3. the technique of edible mushroom is pickled in fermentation according to claim 1, it is characterized in that, in step (6), described every 100 grams of thick gravies comprise salt 15 grams, 0.03-0.05 gram of honey element, monosodium glutamate 0.01-0.02 gram, white sugar 0.1-0.2 gram, food antiseptics 0.01-0.02 gram, all the other are water.
4. the technique of edible mushroom is pickled in fermentation according to claim 1, it is characterized in that, in step (3), described tentatively pickling adopts open type to pickle.
5. the technique of edible mushroom is pickled in fermentation according to claim 1, it is characterized in that, described savory flavorant is the mixing of one or more in monosodium glutamate, chickens' extract, chicken meal or cream, powdered beef or cream.
6. the technique of edible mushroom is pickled in fermentation according to claim 1, it is characterized in that, described spice is the mixture of one or more in Chinese prickly ash, anise, fennel, cassia bark, black pepper, basyleave, fresh garlic end, last, the round onions of Sheep's-parsley.
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| CN201510203716.6A CN104855951A (en) | 2015-04-27 | 2015-04-27 | A technique for fermenting and pickling edible mushrooms |
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| CN201510203716.6A CN104855951A (en) | 2015-04-27 | 2015-04-27 | A technique for fermenting and pickling edible mushrooms |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902925A (en) * | 2018-07-18 | 2018-11-30 | 牡丹江师范学院 | A kind of edible fungus fermented pickling process |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894346A (en) * | 2012-07-16 | 2013-01-30 | 大连盖世食品有限公司 | Yeasted edible fungus and pickling method |
| RU2508742C1 (en) * | 2012-11-26 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserved product "fermented cabbage vegetable-and-mushroom solyanka" |
| CN103719299A (en) * | 2013-12-24 | 2014-04-16 | 郑淑贞 | Edible fungus fermented bean curd and production process thereof |
| CN103989154A (en) * | 2014-06-03 | 2014-08-20 | 潘杰 | Novel soaked dry mushrooms in water as well as novel preparation method thereof |
| CN104366393A (en) * | 2014-11-10 | 2015-02-25 | 大丰丰华鲜农农业有限公司 | Method for pickling tender okra fruits |
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- 2015-04-27 CN CN201510203716.6A patent/CN104855951A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894346A (en) * | 2012-07-16 | 2013-01-30 | 大连盖世食品有限公司 | Yeasted edible fungus and pickling method |
| RU2508742C1 (en) * | 2012-11-26 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserved product "fermented cabbage vegetable-and-mushroom solyanka" |
| CN103719299A (en) * | 2013-12-24 | 2014-04-16 | 郑淑贞 | Edible fungus fermented bean curd and production process thereof |
| CN103989154A (en) * | 2014-06-03 | 2014-08-20 | 潘杰 | Novel soaked dry mushrooms in water as well as novel preparation method thereof |
| CN104366393A (en) * | 2014-11-10 | 2015-02-25 | 大丰丰华鲜农农业有限公司 | Method for pickling tender okra fruits |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902925A (en) * | 2018-07-18 | 2018-11-30 | 牡丹江师范学院 | A kind of edible fungus fermented pickling process |
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Application publication date: 20150826 |