CN104970348A - Mustard, beef and Jerusalem artichoke shiitake mushroom stem floss - Google Patents
Mustard, beef and Jerusalem artichoke shiitake mushroom stem floss Download PDFInfo
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- CN104970348A CN104970348A CN201510426210.1A CN201510426210A CN104970348A CN 104970348 A CN104970348 A CN 104970348A CN 201510426210 A CN201510426210 A CN 201510426210A CN 104970348 A CN104970348 A CN 104970348A
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- 240000008892 Helianthus tuberosus Species 0.000 title claims abstract description 21
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- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 title claims abstract description 18
- 235000003351 Brassica cretica Nutrition 0.000 title claims abstract description 15
- 235000003343 Brassica rupestris Nutrition 0.000 title claims abstract description 15
- 235000010460 mustard Nutrition 0.000 title claims abstract description 15
- 240000000599 Lentinula edodes Species 0.000 title abstract 8
- 241000628997 Flos Species 0.000 title abstract 5
- 244000056139 Brassica cretica Species 0.000 title abstract 3
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 23
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 23
- 241000018646 Pinus brutia Species 0.000 claims abstract description 23
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 13
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 10
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims abstract description 10
- 235000014364 Trapa natans Nutrition 0.000 claims abstract description 10
- 235000018417 cysteine Nutrition 0.000 claims abstract description 10
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000009165 saligot Nutrition 0.000 claims abstract description 10
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 8
- 108010059892 Cellulase Proteins 0.000 claims abstract description 7
- 108091005804 Peptidases Proteins 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 239000004365 Protease Substances 0.000 claims abstract description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- 229940106157 cellulase Drugs 0.000 claims abstract description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 240000001085 Trapa natans Species 0.000 claims abstract 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 73
- 241000219198 Brassica Species 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 9
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 8
- 241001313855 Bletilla Species 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 229940088598 enzyme Drugs 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 239000000835 fiber Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 229910052742 iron Inorganic materials 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000006463 Brassica alba Nutrition 0.000 claims description 3
- 235000011371 Brassica hirta Nutrition 0.000 claims description 3
- 241000036318 Callitris preissii Species 0.000 claims description 3
- 241000238631 Hexapoda Species 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 206010000496 acne Diseases 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 230000007480 spreading Effects 0.000 claims description 3
- 244000140786 Brassica hirta Species 0.000 claims 1
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 abstract description 50
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 241000207199 Citrus Species 0.000 abstract 1
- 235000009849 Cucumis sativus Nutrition 0.000 abstract 1
- 235000020971 citrus fruits Nutrition 0.000 abstract 1
- 239000008103 glucose Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 235000019256 formaldehyde Nutrition 0.000 description 16
- 241001083492 Trapa Species 0.000 description 6
- 210000002686 mushroom body Anatomy 0.000 description 4
- 230000012010 growth Effects 0.000 description 3
- 230000003698 anagen phase Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- LIEMBEWXEZJEEZ-INEUFUBQSA-N (2r,3r)-4-(6-aminopurin-9-yl)-2,3-dihydroxybutanoic acid Chemical compound NC1=NC=NC2=C1N=CN2C[C@@H](O)[C@@H](O)C(O)=O LIEMBEWXEZJEEZ-INEUFUBQSA-N 0.000 description 1
- LIEMBEWXEZJEEZ-UHFFFAOYSA-N D-threo-Leutysin Natural products NC1=NC=NC2=C1N=CN2CC(O)C(O)C(O)=O LIEMBEWXEZJEEZ-UHFFFAOYSA-N 0.000 description 1
- 229920001491 Lentinan Polymers 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 229940115286 lentinan Drugs 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- WSFSSNUMVMOOMR-NJFSPNSNSA-N methanone Chemical compound O=[14CH2] WSFSSNUMVMOOMR-NJFSPNSNSA-N 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- -1 triterpene compound Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005491 wire drawing Methods 0.000 description 1
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)
Abstract
The invention discloses mustard, beef and Jerusalem artichoke shiitake mushroom stem floss which is prepared from the following raw materials in parts by weight: 50-65 parts of shiitake mushroom stems, 15-20 parts of beef, 10-20 parts of cucumbers, 7-8 parts of citrus peels, 5-6 parts of white pepper, 1-2 parts of mustard, 14-15 parts of water chestnuts, 2-2.6 parts of rhizoma bletillae, 2.1-2.9 parts of Jerusalem artichoke, 2-2.3 parts of kelp and a proper amount of cellulase, protease, 30-35% liquid glucose, a 1-2% citric acid solution, a 0.02-0.03% cysteine solution, refined salt, monosodium glutamate and pine needles. The shiitake mushroom stem floss disclosed by the invention is smoked, so that the fragrance is increased; the shiitake mushroom stem floss is fragrant and pure, long in aftertaste and good in taste quality; the nutrients of the shiitake mushroom stems are retained to the maximum extent, and formaldehyde in the shiitake mushroom stems is removed by virtue of the cysteine solution. By further adding the traditional Chinese medicinal materials such as rhizoma bletillae, Jerusalem artichoke, kelp and the like, the mmustard, beef and Jerusalem artichoke shiitake mushroom stem floss disclosed by the invention is endowed with the health-care functions of reducing blood glucose, clearing heat and cooling blood and tonifying stomach and regulating the middle warmer.
Description
Technical field
The present invention relates to a kind of health care mushroom handle pine, particularly relate to a kind of mustard beef jerusalem artichoke mushroom handle pine and preparation method thereof.
Background technology
Mushroom is one of famous edible mushroom of China, and its composition has lentinan, eritadenine, nucleotides, vitamin, triterpene compound, multiple proteins and amino acid, several mineral materials and dietary fiber etc.Mushroom is nutritious, delicious flavour, at the title have mountain delicacy among the people, and has good health care.At present, what mushroom product mainly utilized is mushroom lid, and mushroom stems is the accessory substance after mushroom processing, accounts for 25% of fructification.Mushroom stems nutritional labeling is close with mushroom lid, be rich in the trace elements such as VB1, VB2, iron, potassium, and protein content is also higher than vegetables and grain, but because mushroom stems crude fiber content is more, organize comparatively hard, edible quality is not good, therefore give it up, cause larger waste. more
A certain amount of formaldehyde of mushroom fruiting body self-assembling formation in growth and development process.Mushroom content of formaldehyde in its mushroom body of different growth and development stages is different.The research such as Lin Shuqian finds, in the cultural hypha stage, the content of formaldehyde is lower, is only 29.9 mg/kg; Along with former base is formed to fructification maturation, mushroom body content of formaldehyde is in increasing progressively, and in fresh mushroom body of gathering the same day, content of formaldehyde is for the highest, reaches 762.8 mg/kg.Huang Ju etc. are according to the wire drawing situation of mushroom mushroom lid mycelia, mushroom is divided into 5 growth phases from former base to complete parachute-opening, and the content of formaldehyde in Different growth phases mushroom is measured, result show mushroom endogenous formaldehyde along with mushroom ripe gradually and significantly increase, content rises to 17.95 mg/kg from 1.46 mg/kg.Ke Leqin also finds, in the culture medium that mushroom is initial, the content of formaldehyde is only 3.38 mg/kg, and reaches 20.45 mg/kg at its content of fructification stage.Also have research to think, the remarkable increase from mycelia period of mushroom growth stage endogenous formaldehyde content, substantially reach stable to half parachute-opening mushroom stage, the mushroom endogenous formaldehyde content of standard-sized sheet umbrella phase is 6.51 mg/kg.Have scholar to point out, after fruiting, 14d fructification is ripe, and in mushroom body, formaldehyde reaches maximum 15.67 mg/kg.Although its numerical value of result of these experiments is from 6.51mg/kg to 762.8 mg/kg, difference decades of times even hundreds of times, but the rule of its reflection is consistent, and namely mushroom is in mycelia, former base, fructification to stages such as parachute-openings, and its content of formaldehyde changes from low to high.
This illustrates that formaldehyde is mushroom physiological metabolism product, and along with international standard requires more and more higher to methanal content in mushroom, this earth effect to the utmost is to the export abroad trade of China's mushroom and fabricated product thereof.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of mustard beef jerusalem artichoke mushroom handle pine and preparation method thereof.
The present invention is achieved by the following technical solutions:
A mustard beef jerusalem artichoke mushroom handle pine, be made up of the raw material of following weight portion:
Mushroom stems 50-65, beef 15-20, cucumber 10-20, orange peel 7-8, white pepper 5-6, mustard 1-2, water chestnut 14-15, bletilla 2-2.6, jerusalem artichoke 2.1-2.9, kelp 2-2.3, the liquid glucose of cellulase, protease, 30%-35%, the citric acid solution of 1%-2%, the cysteine solution of 0.02%-0.03%, refined salt, monosodium glutamate, pine needle are appropriate;
The preparation method of described a kind of mustard beef jerusalem artichoke mushroom handle pine, is characterized in that comprising the following steps:
(1) bletilla, jerusalem artichoke, kelp mixing are concentrated with after the flooding of 4-5 times amount, filter obtains concoction, and concoction is spray-dried, obtains medicinal powder; Mushroom stems choosing without blackhead really up to the mark, at room temperature use appropriate cysteine solution submergence without insect pest, is soaked 10-12 h, is cleaned and drain, part really up to the mark cut and it is become elongated strip along fiber tearing after soaking;
(2) fritter cut by beef, orange peel chopping, then mixes with beef and pour in oil cauldron, and mixing stir-fries 1-2 minute, then adds white pepper, mustard and suitable quantity of water, and mixing decocts to dry, takes out material in pot, freezing oven dry abrasive dust, stand-by;
(3) get appropriate warm water, add cellulase and the protease of quality 1%-2%, join to obtain enzyme solutions; Strip mushroom handle is poured into and puts into cylinder by the method for one deck mushroom handle one deck refined salt, then be blended into a small amount of liquid glucose and citric acid solution, multi-salting 12-14 hour; Take out pickled after mushroom handle water wash away mushroom handle surface mass and drain, the mushroom stems drained the water is poured into enzyme solutions, mixed enzymolysis 8-12 minute;
(5) cucumber, water chestnut clean impurity elimination, and stripping and slicing filters to obtain slurries after squeezing slurry; Mushroom handle good for enzymolysis is put in people's iron pan, is blended into cucumber water chestnut slurry, constantly stirs with slow fire boiling with spades, rub, spreading on sieve to taking out during in half-dried threadiness, sprinkling step (2) gained material while hot and remain each material, placing 18-20 minute;
(6) be placed on wire netting by the mushroom handle pine handled well, off the netly light pine needle, mushroom handle pine is evenly smoked 10-12 minute, and centre is stirred 2-3 time, and last cooling packing finished product, to obtain final product.
Advantage of the present invention is:
The present invention fully utilizes mushroom waste resource, improves its economic worth; Because mushroom handle tenacity of fibre is high, adopt enzymatic isolation method by its tenderization, taste quality is got a promotion; Finally making mushroom handle pine adopts pine needle to smoke flavouring, and step is novel, is worthy to be popularized;
The present invention removes the formaldehyde in mushroom stems through cysteine solution process, principle is that cysteine can produce a kind of material more stable to heat with the reaction of formaldehyde, thus reduces the content of formaldehyde in mushroom stems, makes to meet international standards;
The mushroom handle pine fragrance that the present invention obtains is pure, long times of aftertaste, taste quality is good, has at utmost saved the nutritional labeling of mushroom stems from damage, and by the interpolation of the food materials such as bletilla, jerusalem artichoke, kelp, impart that the present invention is hypoglycemic, clearing heat and cooling blood, beneficial stomach and in health care.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
A mustard beef jerusalem artichoke mushroom handle pine, be made up of the raw material of following weight portion (jin):
Mushroom stems 50, beef 15, cucumber 10, orange peel 8, white pepper 6, mustard 2, water chestnut 15, bletilla 2.6, jerusalem artichoke 2.9, kelp 2.3, cellulase, protease, 35% liquid glucose, 2% citric acid solution, 0.03% cysteine solution, refined salt, monosodium glutamate, pine needle appropriate;
The preparation method of described a kind of mustard beef jerusalem artichoke mushroom handle pine, is characterized in that comprising the following steps:
(1) bletilla, jerusalem artichoke, kelp mixing are concentrated with after the flooding of 5 times amount, filter obtains concoction, and concoction is spray-dried, obtains medicinal powder; Mushroom stems choosing without blackhead really up to the mark, at room temperature use appropriate cysteine solution submergence without insect pest, is soaked 10h, is cleaned and drain, part really up to the mark cut and it is become elongated strip along fiber tearing after soaking;
(2) fritter cut by beef, orange peel chopping, then mixes with beef and pour in oil cauldron, and mixing stir-fries 2 minutes, then adds white pepper, mustard and suitable quantity of water, and mixing decocts to dry, takes out material in pot, freezing oven dry abrasive dust, stand-by;
(3) get appropriate warm water, add cellulase and the protease of quality 2%, join to obtain enzyme solutions; Strip mushroom handle is poured into and puts into cylinder by the method for one deck mushroom handle one deck refined salt, then be blended into a small amount of liquid glucose and citric acid solution, multi-salting 12 hours; Take out pickled after mushroom handle water wash away mushroom handle surface mass and drain, the mushroom stems drained the water is poured into enzyme solutions, mixed enzymolysis 12 minutes;
(5) cucumber, water chestnut clean impurity elimination, and stripping and slicing filters to obtain slurries after squeezing slurry; Mushroom handle good for enzymolysis is put in people's iron pan, is blended into cucumber water chestnut slurry, constantly stirs with slow fire boiling with spades, rub, spreading on sieve to taking out during in half-dried threadiness, sprinkling step (2) gained material while hot and remaining each material, place 20 minutes;
(6) be placed on wire netting by the mushroom handle pine handled well, off the netly light pine needle, mushroom handle pine is evenly smoked 12 minutes, and centre stirs 3 times, and last cooling packing finished product, to obtain final product.
Claims (2)
1. a mustard beef jerusalem artichoke mushroom handle pine, is characterized in that being made up of the raw material of following weight portion:
Mushroom stems 50-65, beef 15-20, cucumber 10-20, orange peel 7-8, white pepper 5-6, mustard 1-2, water chestnut 14-15, bletilla 2-2.6, jerusalem artichoke 2.1-2.9, kelp 2-2.3, the liquid glucose of cellulase, protease, 30%-35%, the citric acid solution of 1%-2%, the cysteine solution of 0.02%-0.03%, refined salt, monosodium glutamate, pine needle are appropriate.
2. the preparation method of a kind of mustard beef jerusalem artichoke mushroom handle pine according to claim 1, is characterized in that comprising the following steps:
(1) bletilla, jerusalem artichoke, kelp mixing are concentrated with after the flooding of 4-5 times amount, filter obtains concoction, and concoction is spray-dried, obtains medicinal powder; Mushroom stems choosing without blackhead really up to the mark, at room temperature use appropriate cysteine solution submergence without insect pest, is soaked 10-12 h, is cleaned and drain, part really up to the mark cut and it is become elongated strip along fiber tearing after soaking;
(2) fritter cut by beef, orange peel chopping, then mixes with beef and pour in oil cauldron, and mixing stir-fries 1-2 minute, then adds white pepper, mustard and suitable quantity of water, and mixing decocts to dry, takes out material in pot, freezing oven dry abrasive dust, stand-by;
(3) get appropriate warm water, add cellulase and the protease of quality 1%-2%, join to obtain enzyme solutions; Strip mushroom handle is poured into and puts into cylinder by the method for one deck mushroom handle one deck refined salt, then be blended into a small amount of liquid glucose and citric acid solution, multi-salting 12-14 hour; Take out pickled after mushroom handle water wash away mushroom handle surface mass and drain, the mushroom stems drained the water is poured into enzyme solutions, mixed enzymolysis 8-12 minute;
(5) cucumber, water chestnut clean impurity elimination, and stripping and slicing filters to obtain slurries after squeezing slurry; Mushroom handle good for enzymolysis is put in people's iron pan, is blended into cucumber water chestnut slurry, constantly stirs with slow fire boiling with spades, rub, spreading on sieve to taking out during in half-dried threadiness, sprinkling step (2) gained material while hot and remain each material, placing 18-20 minute;
(6) be placed on wire netting by the mushroom handle pine handled well, off the netly light pine needle, mushroom handle pine is evenly smoked 10-12 minute, and centre is stirred 2-3 time, and last cooling packing finished product, to obtain final product.
Priority Applications (1)
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CN201510426210.1A CN104970348A (en) | 2015-07-20 | 2015-07-20 | Mustard, beef and Jerusalem artichoke shiitake mushroom stem floss |
Applications Claiming Priority (1)
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CN201510426210.1A CN104970348A (en) | 2015-07-20 | 2015-07-20 | Mustard, beef and Jerusalem artichoke shiitake mushroom stem floss |
Publications (1)
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CN201510426210.1A Pending CN104970348A (en) | 2015-07-20 | 2015-07-20 | Mustard, beef and Jerusalem artichoke shiitake mushroom stem floss |
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Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1309925A (en) * | 2000-11-30 | 2001-08-29 | 伊宏胜 | Dried xianggu mushroom floss |
CN103766843A (en) * | 2014-02-18 | 2014-05-07 | 徐州市坤元食品有限公司 | Mushroom dietary fiber compound seasoning and production method thereof |
-
2015
- 2015-07-20 CN CN201510426210.1A patent/CN104970348A/en active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1309925A (en) * | 2000-11-30 | 2001-08-29 | 伊宏胜 | Dried xianggu mushroom floss |
CN103766843A (en) * | 2014-02-18 | 2014-05-07 | 徐州市坤元食品有限公司 | Mushroom dietary fiber compound seasoning and production method thereof |
Non-Patent Citations (1)
Title |
---|
陈晓麟等: "半胱氨酸对香菇甲醛含量和感官品质的影响", 《食品科技》 * |
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