CN105029376A - Tasty-and-crispy pleurotus eryngii stem producing method - Google Patents
Tasty-and-crispy pleurotus eryngii stem producing method Download PDFInfo
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- CN105029376A CN105029376A CN201410481411.7A CN201410481411A CN105029376A CN 105029376 A CN105029376 A CN 105029376A CN 201410481411 A CN201410481411 A CN 201410481411A CN 105029376 A CN105029376 A CN 105029376A
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- pleurotus eryngii
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Abstract
The invention discloses a tasty-and-crispy pleurotus eryngii stem producing method and belongs to the field of food processing. The producing method includes the following steps: selecting raw materials, cleaning and hot-blanching the raw materials, dewatering the raw materials, shaping the raw materials, mixing the raw materials with a mixed powder, frying the raw materials in oil, packaging the fried pleurotus eryngii stem in bags and sealing the bags, and performing inspection and storing the finish product in storerooms. The tasty-and-crispy pleurotus eryngii stem is golden-yellow in color, is tender in mouthfeel and delicious in taste, has a salt-sweet taste and the refreshing taste of pleurotus eryngii. The product is beneficial to regulation of body metabolism, can delay senility, is rich in nutrition, has the effects of reducing fat and reducing blood pressure, preventing and resisting cancer, and is a health-caring food being great in nutritional value.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of crisp-fried pleurotus eryngii handle.
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.
The easier ageing of fresh pleurotus eryngii, not easily preserves, and for being processed into the comprehensive utilization that crisp-fried pleurotus eryngii handle 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 crisp-fried pleurotus eryngii handle is provided.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for crisp-fried pleurotus eryngii handle, is characterized in that: adopt-the processing process of blanching-dehydration-shaping-mixed powder mixing-fried-packed-sealing-inspection-put in storage of selecting materials-clean, concrete operation step is:
(1) Feedstock treating: select totally, never degenerate, smell is normal, color and luster is pure white, the pleurotus eryngii of grayish is raw material, removal of impurities of digging up the roots, cleans up;
(2) blanching: by pleurotus eryngii boiling water digestion 1 ~ 3 minute, pull out;
(3) dewater: because the water content of pleurotus eryngii is higher, then under pleurotus eryngii being placed in vacuum condition, its contained humidity is drained as far as possible;
(4) shaping: strip pleurotus eryngii rift grain being cut into 3 ~ 5 millimeters;
(5) mixed powder mixing: mixed powder has starch, refined salt, sucrose, pepper powder, monosodium glutamate to mix, in pleurotus eryngii in the ratio of 80:10:7:2:1: mixed powder is the ratio of 7:3, even mixing pleurotus eryngii bar;
(6) fried: the oil cauldron that the pleurotus eryngii mixing mixed powder puts into oil temperature 270 ~ 280 DEG C to be exploded to crisp Huang and picks up;
(7) packed: product loads in food plastic bag, with sealing machine sealing.
Beneficial effect: product color of the present invention is golden yellow, matter is tender delicious, with the fragrant of salty sweet taste and pleurotus eryngii; This product is conducive to regulating human metabolism, delays senility, and nutritious, and also having effect of lipoid and reducing blood pressure of dispelling, cancer-resisting, is a kind of health food of high nutritive value.
Detailed description of the invention
Embodiment 1
:
A preparation method for crisp-fried pleurotus eryngii handle, concrete operation step is:
(1) Feedstock treating: select totally, never degenerate, smell is normal, color and luster is pure white, the pleurotus eryngii of grayish is raw material, removal of impurities of digging up the roots, cleans up; Gone by mushroom the root base of a fruit to clean to add;
(2) blanching: by pleurotus eryngii boiling water digestion 2 minutes, pull out;
(3) dewater: because the water content of pleurotus eryngii is higher, under pleurotus eryngii should being put vacuum condition, water is drained as far as possible;
(4) shaping: strip pleurotus eryngii rift grain being cut into 4-6 millimeter;
(5) mixed powder mixing: mixed powder has starch, refined salt, white sugar, pepper powder, monosodium glutamate to mix, in pleurotus eryngii in the ratio of 75:15:6:3:1: mixed powder is the ratio of 9:1, even mixing pleurotus eryngii bar;
(6) fried: the oil cauldron that the pleurotus eryngii mixing mixed powder puts into oil temperature 260 DEG C to be exploded to crisp Huang and picks up;
(7) packed: product loads in food plastic bag, with sealing machine sealing.
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 crisp-fried pleurotus eryngii handle, concrete operation step is:
(1) Feedstock treating: select totally, never degenerate, smell is normal, color and luster is pure white, the pleurotus eryngii of grayish is raw material, removal of impurities of digging up the roots, cleans up;
(2) blanching: by pleurotus eryngii boiling water digestion 2 minutes, pull out;
(3) dewater: because the water content of pleurotus eryngii is higher, under pleurotus eryngii is put vacuum condition, water is drained as far as possible;
(4) shaping: strip pleurotus eryngii rift grain being cut into 4-6 millimeter;
(5) mixed powder mixing: mixed powder has starch, refined salt, white sugar, pepper powder, monosodium glutamate to mix, in pleurotus eryngii in the ratio of 75:15:6:3:1: mixed powder is the ratio of 9:1, even mixing pleurotus eryngii bar;
(6) fried: the oil cauldron that the pleurotus eryngii mixing mixed powder puts into oil temperature 260 DEG C to be exploded to crisp Huang and picks up; Admix a little condensed milk and honey;
(7) packed: product loads in food plastic bag, with sealing machine sealing.
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 crisp-fried pleurotus eryngii handle, is characterized in that: adopt-the processing process of blanching-dehydration-shaping-mixed powder mixing-fried-packed-sealing-inspection-put in storage of selecting materials-clean, concrete operation step is:
(1) Feedstock treating: select totally, never degenerate, smell is normal, color and luster is pure white, the pleurotus eryngii of grayish is raw material, removal of impurities of digging up the roots, cleans up;
(2) blanching: by pleurotus eryngii boiling water digestion 1 ~ 3 minute, pull out;
(3) dewater: because the water content of pleurotus eryngii is higher, then under pleurotus eryngii being placed in vacuum condition, its contained humidity is drained as far as possible;
(4) shaping: strip pleurotus eryngii rift grain being cut into 3 ~ 5 millimeters;
(5) mixed powder mixing: mixed powder has starch, refined salt, sucrose, pepper powder, monosodium glutamate to mix, in pleurotus eryngii in the ratio of 80:10:7:2:1: mixed powder is the ratio of 7:3, even mixing pleurotus eryngii bar;
(6) fried: the oil cauldron that the pleurotus eryngii mixing mixed powder puts into oil temperature 270 ~ 280 DEG C to be exploded to crisp Huang and picks up;
(7) packed: product loads in food plastic bag, with sealing machine sealing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410481411.7A CN105029376A (en) | 2014-09-21 | 2014-09-21 | Tasty-and-crispy pleurotus eryngii stem producing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410481411.7A CN105029376A (en) | 2014-09-21 | 2014-09-21 | Tasty-and-crispy pleurotus eryngii stem producing method |
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| CN105029376A true CN105029376A (en) | 2015-11-11 |
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| CN201410481411.7A Pending CN105029376A (en) | 2014-09-21 | 2014-09-21 | Tasty-and-crispy pleurotus eryngii stem producing method |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1044032A (en) * | 1989-01-13 | 1990-07-25 | 张晓红 | The processing method of tinned mushroom |
| JP2002360200A (en) * | 2001-06-08 | 2002-12-17 | Kaneka San Spice:Kk | Frozen fried food with spice and herb and coating material for frozen fried food |
| CN1416736A (en) * | 2002-11-21 | 2003-05-14 | 李新杰 | Potato shreds, chip, cubes and powder and their production process |
| CN101301052A (en) * | 2007-05-11 | 2008-11-12 | 南通寿星食品有限公司 | Onion-based vegetable food product and preparation thereof |
| CN101623084A (en) * | 2009-06-15 | 2010-01-13 | 北京盛京华农业技术成果应用有限责任公司 | Preparation method of mushroom crisp |
| CN101683135A (en) * | 2008-09-25 | 2010-03-31 | 李绍荣 | Spicy fried pepper |
| CN102067996A (en) * | 2010-12-11 | 2011-05-25 | 江南大学 | Processing method of leisure dried product of mixed fish and vegetable |
| CN103461965A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Milk-fragrance pleurotus eryngii crisp chip and preparation method thereof |
-
2014
- 2014-09-21 CN CN201410481411.7A patent/CN105029376A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1044032A (en) * | 1989-01-13 | 1990-07-25 | 张晓红 | The processing method of tinned mushroom |
| JP2002360200A (en) * | 2001-06-08 | 2002-12-17 | Kaneka San Spice:Kk | Frozen fried food with spice and herb and coating material for frozen fried food |
| CN1416736A (en) * | 2002-11-21 | 2003-05-14 | 李新杰 | Potato shreds, chip, cubes and powder and their production process |
| CN101301052A (en) * | 2007-05-11 | 2008-11-12 | 南通寿星食品有限公司 | Onion-based vegetable food product and preparation thereof |
| CN101683135A (en) * | 2008-09-25 | 2010-03-31 | 李绍荣 | Spicy fried pepper |
| CN101623084A (en) * | 2009-06-15 | 2010-01-13 | 北京盛京华农业技术成果应用有限责任公司 | Preparation method of mushroom crisp |
| CN102067996A (en) * | 2010-12-11 | 2011-05-25 | 江南大学 | Processing method of leisure dried product of mixed fish and vegetable |
| CN103461965A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Milk-fragrance pleurotus eryngii crisp chip and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 严奉伟 等: "《食用菌深加工技术与工艺配方》", 31 May 2002, 科学技术文献出版社 * |
| 唐秋艳: "香酥平菇条的制作工艺", 《食用菌》 * |
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