CN104996982A - Oil-fried flavored pleurotus eryngii manufacturing method - Google Patents
Oil-fried flavored pleurotus eryngii manufacturing method Download PDFInfo
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- CN104996982A CN104996982A CN201410477514.6A CN201410477514A CN104996982A CN 104996982 A CN104996982 A CN 104996982A CN 201410477514 A CN201410477514 A CN 201410477514A CN 104996982 A CN104996982 A CN 104996982A
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Abstract
The present invention discloses an oil-fried flavored pleurotus eryngii manufacturing method and belongs to the field of beverage processing. The method is characterized by comprising the following steps: selecting raw materials, processing, oil-frying, blending, and packaging to obtain the finished products. The beneficial effects are as follows: the oil-fried flavored pleurotus eryngii is golden yellow in color and luster, delicious in taste, brownish red in pleurotus eryngii oil color and luster, and rich in fragrance, and has the fragrant and fresh flavor of the pleurotus eryngii. The oil-fried flavored pleurotus eryngii is not only rich in nutrition, but also rich in proteins, carbohydrates and vitamins, can improve human immunity function, has effects of removing fats and lowering blood pressure, promoting digestion and moistening intestines and stomach, maintaining beauty and preventing cancer, etc., and is a delicious food with high nutritional value.
Description
Technical field
The present invention relates to a kind of processing method of beverage, especially relate to a kind of preparation method of fried flavor pleurotus eryngii.
Background technology
Pleurotus eryngii, has another name called pleurotus eryngii, is to develop that cultivation successfully integrates edible, medicinal, the Rare edible fungus new varieties of dietotherapy in recent years.Pleurotus eryngii bacterial context is plump, quality is tender and crisp, particularly stem dense structure, solid, milky white, can all eat, and stem is than the more crisp cunning of cap, tasty and refreshing, is called as " flat mushroom king ", " dried scallop mushroom ", there is happy almond flavor and the mouthfeel as abalone, be applicable to fresh-keeping, processing, firmly get liking of people.Pleurotus eryngii is nutritious, be rich in the mineral matter such as protein, carbohydrate, vitamin and calcium, magnesium, copper, zinc, can improve immune function of human body, have anticancer, reducing blood lipid, the effect such as ease constipation stomach and beauty treatment to human body, be the high edible mushroom of a kind of healthy nutritive value.
Through related science checking, pleurotus eryngii has following effect: lipoid and reducing blood pressure of 1, dispelling: can soften and protect blood vessel, has the effect reducing blood fat and cholesterol in human body; 2, immunity is improved: protein maintains the most important nutrient of immunity function, for forming the Main Ingredients and Appearance of white blood cell and antibody; 3, help digestion: contribute to the secretion of hydrochloric acid in gastric juice and the digestion of food, be suitable for Therapeutic diet and stagnate disease.
Fresh pleurotus eryngii is not easily preserved, and for being processed into the comprehensive utilization that fried flavor pleurotus eryngii can realize pleurotus eryngii raw material, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is the problem that solution pleurotus eryngii is not easily preserved, a kind of preparation method of fried flavor pleurotus eryngii is provided.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for fried flavor pleurotus eryngii, is characterized in that: the processing process adopting pleurotus eryngii pulverizing → infuse → drying → batching → packaging → finished product, and concrete operation step is:
(1) raw material is selected: select ninety percent ripe, and mushroom shape is normal, and without scab, damage by worms, the fresh pleurotus eryngii that spore does not distribute does raw material;
(2) process: cut off the root base of a fruit, get impurity elimination express developed with clear water, after draining, dry up surface water with hair-dryer; During cleaning, immersion can not be excessively of a specified duration, if mushroom body adsorption moisture is more, removes most of moisture with drier, after cleaning, raw material is divided into the mushroom bar of 1 ~ 2 centimetre wide;
(3) fried: to select refined rapeseed oil, pleurotus eryngii addition be grease heavy 50 ~ 55%; In deep frying pan, oil temperature is heated to 140-145 DEG C, now enters oil cauldron with wire netting basket splendid attire mushroom bar and explode, note observing the change of mushroom bar to adjust oil temperature, and stir guarantee a little and be heated evenly, oil temperature can not be too high, can not be too low; Deep-fat frying time is generally 5 ~ 6 minutes, and product, in golden yellow, time slightly crisp, stop heating, proposes wire netting basket, and drain surperficial oil slick;
(4) allocate: when seasoning, salt, monosodium glutamate, mashed garlic, chilli oil, zanthoxylum powder, five-spice powder, soy sauce, white sugar, citric acid can be added according to the taste of consumer, be made into differently flavoured product;
(5) pack:
1. the packaging of fried mushroom: through weighing by funnel loading laminated film bag after seasoning, sack must not be stained with oily juice, otherwise impact sealing, heat sealing;
2. pleurotus eryngii oil packaging: the oil after fried pleurotus eryngii, containing abundant pleurotus eryngii extract, delicious, aromatic, after screen filtration, directly load the glass spiral cover bottle of sterilizing, i.e. pleurotus eryngii nutritional oil; Also can after pleurotus eryngii be off the pot, when oil plant is dark-brown, bottling, obtains pleurotus eryngii flavored oils.
Beneficial effect: product color of the present invention is golden yellow, tasty, bacterium oil colours pool is reddish brown, aromatic flavour, has the fragrant fresh local flavor of pleurotus eryngii; This product is not only nutritious, is also rich in protein, carbohydrate, vitamin, can improve immune function of human body, has lipoid and reducing blood pressure of dispelling, help digestion ease constipation stomach and effect such as anticancer of improving looks, and is a kind of ticbit of high nutritive value.
Detailed description of the invention
Embodiment 1
:
A preparation method for fried flavor pleurotus eryngii, concrete operation step is:
(1) raw material is selected: select medium well, and mushroom shape is normal, and without scab, damage by worms, the fresh pleurotus eryngii that spore does not distribute does raw material;
(2) process: cut off the root base of a fruit, get impurity elimination express developed with clear water, after draining, dry up surface water with hair-dryer; During cleaning, immersion can not be excessively of a specified duration, if mushroom body adsorption moisture is more, available centrifuge, drier removing most of moisture, is divided into the mushroom bar of 3 centimetres wide by raw material after cleaning;
(3) fried: to select refined rapeseed oil, pleurotus eryngii addition be grease heavy 45%; In deep frying pan, oil temperature is heated to 130-135 DEG C, now enters oil cauldron with wire netting basket splendid attire mushroom bar and explode, note observing the change of mushroom bar to adjust oil temperature, and stir guarantee a little and be heated evenly, oil temperature can not be too high, can not be too low; Deep-fat frying time is generally 8 minutes, and product, in golden yellow, time slightly crisp, stop heating, proposes wire netting basket, and drain surperficial oil slick;
(4) allocate: when seasoning, salt, monosodium glutamate, mashed garlic, chilli oil, zanthoxylum powder, five-spice powder, sesame paste, soy sauce, white sugar, citric acid can be added according to the taste of consumer, be made into differently flavoured product;
(5) pack:
1. the packaging of fried mushroom: through weighing by funnel loading laminated film bag after seasoning, sack must not be stained with oily juice, otherwise impact sealing, heat sealing;
2. pleurotus eryngii oil packaging: the oil after fried pleurotus eryngii, containing abundant pleurotus eryngii extract, delicious, aromatic, after screen filtration, directly load the glass spiral cover bottle of sterilizing, i.e. pleurotus eryngii nutritional oil; Also can after pleurotus eryngii be off the pot, when oil plant is dark-brown, bottling, can obtain pleurotus eryngii flavored oils.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Embodiment 2
:
A preparation method for fried flavor pleurotus eryngii, concrete operation step is:
(1) raw material is selected: select medium well, and mushroom shape is normal, and without scab, damage by worms, the fresh pleurotus eryngii that spore does not distribute does raw material;
(2) process: cut off the root base of a fruit, get impurity elimination express developed with clear water, after draining, dry up surface water with hair-dryer; During cleaning, immersion can not be excessively of a specified duration, if mushroom body adsorption moisture is more, available centrifuge, drier removing most of moisture, is divided into the mushroom bar of 3 centimetres wide by raw material after cleaning; Be divided into thin mushroom bar after being gone by flower mushroom handle to clean to add;
(3) fried: to select refined rapeseed oil, pleurotus eryngii addition be grease heavy 45%; In deep frying pan, oil temperature is heated to 130-135 DEG C, now enters oil cauldron with wire netting basket splendid attire mushroom bar and explode, note observing the change of mushroom bar to adjust oil temperature, and stir guarantee a little and be heated evenly, oil temperature can not be too high, can not be too low; Deep-fat frying time is generally 8 minutes, and product, in golden yellow, time slightly crisp, stop heating, proposes wire netting basket, and drain surperficial oil slick;
(4) allocate: when seasoning, salt, monosodium glutamate, mashed garlic, chilli oil, zanthoxylum powder, five-spice powder, soy sauce, white sugar, citric acid can be added according to the taste of consumer, be made into differently flavoured product;
(5) pack:
1. the packaging of fried mushroom: through weighing by funnel loading laminated film bag after seasoning, sack must not be stained with oily juice, otherwise impact sealing, heat sealing;
2. pleurotus eryngii oil packaging: the oil after fried pleurotus eryngii, containing abundant pleurotus eryngii extract, delicious, aromatic, after screen filtration, directly load the glass spiral cover bottle of sterilizing, i.e. pleurotus eryngii nutritional oil; Also can after pleurotus eryngii be off the pot, when oil plant is dark-brown, bottling, can obtain pleurotus eryngii flavored oils.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a preparation method for fried flavor pleurotus eryngii, is characterized in that: the processing process adopting raw material selection-process-fried-allotment-packaging-finished product, and concrete operation step is:
(1) raw material is selected: select ninety percent ripe, and mushroom shape is normal, and without scab, damage by worms, the fresh pleurotus eryngii that spore does not distribute does raw material;
(2) process: cut off the root base of a fruit, get impurity elimination express developed with clear water, after draining, dry up surface water with hair-dryer; During cleaning, immersion can not be excessively of a specified duration, if mushroom body adsorption moisture is more, removes most of moisture with drier, after cleaning, raw material is divided into the mushroom bar of 1 ~ 2 centimetre wide;
(3) fried: to select refined rapeseed oil, pleurotus eryngii addition be grease heavy 50 ~ 55%; In deep frying pan, oil temperature is heated to 140-145 DEG C, now enters oil cauldron with wire netting basket splendid attire mushroom bar and explode, note observing the change of mushroom bar to adjust oil temperature, and stir guarantee a little and be heated evenly, oil temperature can not be too high, can not be too low; Deep-fat frying time is generally 5 ~ 6 minutes, and product, in golden yellow, time slightly crisp, stop heating, proposes wire netting basket, and drain surperficial oil slick;
(4) allocate: when seasoning, salt, monosodium glutamate, mashed garlic, chilli oil, zanthoxylum powder, five-spice powder, soy sauce, white sugar, citric acid can be added according to the taste of consumer, be made into differently flavoured product;
(5) pack:
1. the packaging of fried mushroom: through weighing by funnel loading laminated film bag after seasoning, sack must not be stained with oily juice, otherwise impact sealing, heat sealing;
2. pleurotus eryngii oil packaging: the oil after fried pleurotus eryngii, containing abundant pleurotus eryngii extract, delicious, aromatic, after screen filtration, directly load the glass spiral cover bottle of sterilizing, i.e. pleurotus eryngii nutritional oil; Also can after pleurotus eryngii be off the pot, when oil plant is dark-brown, bottling, obtains pleurotus eryngii flavored oils.
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| CN201410477514.6A CN104996982A (en) | 2014-09-19 | 2014-09-19 | Oil-fried flavored pleurotus eryngii manufacturing method |
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| CN201410477514.6A CN104996982A (en) | 2014-09-19 | 2014-09-19 | Oil-fried flavored pleurotus eryngii manufacturing method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111728173A (en) * | 2020-07-03 | 2020-10-02 | 北京彩云之巅农业科技有限公司 | Process method of original flavor mushroom soup base |
| CN112220010A (en) * | 2020-09-27 | 2021-01-15 | 贵州黔福园农产品开发有限责任公司 | Fried arrowhead crisp and processing method thereof |
| CN113208099A (en) * | 2021-06-11 | 2021-08-06 | 西藏阿妮高原特产有限公司 | Preparation method of roe fungus flavored food |
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| JPS62205752A (en) * | 1986-03-06 | 1987-09-10 | Kyodo Shokuhin Kogyo Kk | Production of fried japanese cracker having flavor of cuttlefish and lobster |
| CN1155997A (en) * | 1996-01-31 | 1997-08-06 | 赵亮 | Fried mushroom and its producing method |
| CN101288462A (en) * | 2007-04-20 | 2008-10-22 | 上海水产大学 | Mushroom intellective leisure food |
| CN101919529A (en) * | 2010-08-20 | 2010-12-22 | 丽水市咏林食品有限公司 | Method for producing primary-color low-fat crisp mushroom chips |
| CN101971869A (en) * | 2010-09-28 | 2011-02-16 | 扬州裕源食品有限公司 | Method for preparing spicy arrowhead starch chip by vacuum frying at low temperature |
| CN103380899A (en) * | 2012-05-03 | 2013-11-06 | 杨丹 | Manufacturing method of scalded golden mushroom |
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2014
- 2014-09-19 CN CN201410477514.6A patent/CN104996982A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62205752A (en) * | 1986-03-06 | 1987-09-10 | Kyodo Shokuhin Kogyo Kk | Production of fried japanese cracker having flavor of cuttlefish and lobster |
| CN1155997A (en) * | 1996-01-31 | 1997-08-06 | 赵亮 | Fried mushroom and its producing method |
| CN101288462A (en) * | 2007-04-20 | 2008-10-22 | 上海水产大学 | Mushroom intellective leisure food |
| CN101919529A (en) * | 2010-08-20 | 2010-12-22 | 丽水市咏林食品有限公司 | Method for producing primary-color low-fat crisp mushroom chips |
| CN101971869A (en) * | 2010-09-28 | 2011-02-16 | 扬州裕源食品有限公司 | Method for preparing spicy arrowhead starch chip by vacuum frying at low temperature |
| CN103380899A (en) * | 2012-05-03 | 2013-11-06 | 杨丹 | Manufacturing method of scalded golden mushroom |
Non-Patent Citations (1)
| Title |
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| 丁湖广主编: "《乡镇致富项目技术手册》", 30 September 2004 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111728173A (en) * | 2020-07-03 | 2020-10-02 | 北京彩云之巅农业科技有限公司 | Process method of original flavor mushroom soup base |
| CN112220010A (en) * | 2020-09-27 | 2021-01-15 | 贵州黔福园农产品开发有限责任公司 | Fried arrowhead crisp and processing method thereof |
| CN113208099A (en) * | 2021-06-11 | 2021-08-06 | 西藏阿妮高原特产有限公司 | Preparation method of roe fungus flavored food |
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Application publication date: 20151028 |
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