CN105053167A - Making method of sour and hot agrocybe cylindracea - Google Patents
Making method of sour and hot agrocybe cylindracea Download PDFInfo
- Publication number
- CN105053167A CN105053167A CN201510525529.XA CN201510525529A CN105053167A CN 105053167 A CN105053167 A CN 105053167A CN 201510525529 A CN201510525529 A CN 201510525529A CN 105053167 A CN105053167 A CN 105053167A
- Authority
- CN
- China
- Prior art keywords
- mushroom
- agrocybe cylindracea
- agrocybe
- hot
- sour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a making method of sour and hot agrocybe cylindracea, and belongs to the field of food processing. The making method is characterized by adopting the following processing technology flows: selecting fresh agrocybe cylindracea, rinsing the selected agrocybe cylindracea, blanching the rinsed agrocybe cylindracea, trimming the blanched agrocybe cylindracea, preserving the trimmed agrocybe cylindracea, airing the preserved agrocybe cylindracea, compounding the aired agrocybe cylindracea with seasonings, storing the agrocybe cylindracea compounded with the seasonings so as to obtain mature sour and hot agrocybe cylindracea, packing the mature sour and hot agrocybe cylindracea in bags, pumping the bags, sealing the bags, disinfecting the sealed bags in which the mature sour and hot agrocybe cylindracea is loaded, cooling the disinfected bags, performing heat preservation, performing inspection and obtaining finished products. The agrocybe cylindracea made by the making method disclosed by the invention has the benefits that the products are rich in fragrance, moderate in sour and hot taste, and soft and elastic in texture, and has the fragrant and fresh flavor of the agrocybe cylindracea. The sour and hot agrocybe cylindracea not only is rich in nutrition and lysine, can promote the intelligence development of children, and also has the efficacies of restraining the rising of the blood fat, reducing cholesterol, and preventing and treating cardiovascular diseases and cerebrovascular diseases.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of vinegar-pepper agrocybe.
Background technology
The tender handle of tea tree lid is crisp, the pure delicate fragrance of taste, and excellent taste, can be cooked into various delicious food, and its nutritive value exceedes other edible mushrooms such as mushroom, belongs to high-grade edible mushroom.It contains the trace element of rich in protein and multiple needed by human.Agrocybe is soft fragrant and sweet, and dry mushroom is tasty, and fragrance overflows, and cook, boil, explode, fry all suitable, meat and vegetables assistant is joined and all can be become delicacies, is collect high protein, low fat, low sugar part, and keep healthy the nuisanceless edible health bacterium of dietotherapy pure natural.Agrocybe is the anti-health food curing cold, reduce cholesterol, prevent and treat cirrhosis and have antitumaous effect still.
Fresh agrocybe is not easily preserved, and for being processed into the comprehensive utilization that vinegar-pepper agrocybe can realize agrocybe 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 agrocybe is not easily preserved, a kind of preparation method of vinegar-pepper agrocybe is provided.
The present invention solves the technical scheme that its technical problem takes:
A kind of preparation method of vinegar-pepper agrocybe, it is characterized in that: adopt → rinsing → repair → pickle → airing → after-ripening of preparing burden → deposit → pack of selecting materials, bleed, seal, processing process that finished product is checked in sterilization, cooling → insulation, concrete operation step is:
(1) select materials: select that handle is long 10 centimetres, footpath 2-3 centimetre, lid, non-parachute-opening, mushroom body is complete, color and luster normal, without the fresh agrocybe of disease and pest;
(2) rinsing: the fresh mushroom of harvesting, after impurity elimination, removing root, carries out rinsing with the weak brine of 3% in time, keeps mushroom look normal;
(3) blanching: after the rinsing of mushroom body, pulls the boiling water blanching of putting into containing 0.15% citric acid in time out, kills the harmful microorganism on mushroom body, destroys the activity of mushroom body endoenzyme, stablizes color and luster, softening tissue, blanching 20 minutes, be advisable with well-done mushroom body;
(4) repair: the mushroom that blanching is good is dropped in flowing clear water immediately, cools 10 minutes, makes mushroom body cold, in order to avoid variable color in curing process; Pull draining after cooling out 25 minutes, suitably repair, remove rotten mushroom, broken mushroom, divide by mushroom body size and deposit;
(5) pickle: the mushroom trimmed is entered cylinder and pickles, every 10 kilograms of fresh mushrooms salt 2 kilograms, first spread a little salt at cylinder bottom, in one deck mushroom one deck salt press-in cylinder, salt adding amount from bottom to top increases gradually, and Lower Half accounts for 3% of total salt dosage; Press stone after filling, then add a cover dust-proof, 2 days upset mushrooms once, make salted fermentation even, salting period 12 days;
(6) airing, batching: mushroom is pulled out from saline solution, to spread out on bamboo mat airing 3 days, then by 10 kilograms of fresh mushrooms with 1 kilogram, mature vinegar, fish sauce 200 grams, the ratio of zanthoxylum powder 500 grams, lotus root starch 600 grams, monosodium glutamate 80 grams, 1.5 kilograms, caraway, garlic thin slice 120 grams and the good mushroom of airing mix dress cylinder thoroughly, sealing, deposits 10 days under greenhouse;
(7) pack, sterilization: by the vinegar-pepper agrocybe pack of maturation, vacuum suction sealing under vacuum is 15 handkerchief conditions, adopt pasteurization, temperature is 78 DEG C, 25 minutes time, cools rapidly and be finished product after sterilization;
(8) insulation inspection: finished product mushroom is through insulation inspection, and physical and chemical index, organoleptic indicator, sanitary index are qualified, warehouse-in of can casing.
Beneficial effect: product aromatic flavour of the present invention, acid, pungent are suitable for, the soft also high resilience of quality, have the fragrant fresh local flavor of agrocybe; This product is not only nutritious, tasty mouthfeel, also can play delay senility, effect of beauty and skin care, norcholesterol, and instant, unique flavor is collection high protein, low fat, low sugar leisure food.
Detailed description of the invention
Embodiment 1
:
A preparation method for vinegar-pepper agrocybe, concrete operation step is:
(1) select materials: select that handle is long 15 ~ 20 centimetres, lid 1 ~ 2 centimetre, footpath, non-parachute-opening, mushroom body is complete, color and luster normal, without the fresh agrocybe of disease and pest;
(2) rinsing: the fresh mushroom of harvesting, after impurity elimination, removing root, uses the weak brine of 0.06 ~ 0.12% to carry out rinsing in time, keeps mushroom look normal;
(3) blanching: after the rinsing of mushroom body, pulls the boiling water blanching of putting into containing 0.2 ~ 0.4% citric acid in time out, kills the harmful microorganism on mushroom body, destroys the activity of mushroom body endoenzyme, stablizes color and luster, softening tissue, blanching 8 ~ 12 minutes, be advisable with well-done mushroom body;
(4) repair: the mushroom that blanching is good is dropped in flowing clear water immediately, cools 10 ~ 20 minutes, makes mushroom body cold, in order to avoid variable color in curing process; Pull draining after cooling out 25 ~ 35 minutes, suitably repair, remove rotten mushroom, broken mushroom, divide by mushroom body size and deposit;
(5) pickle: the mushroom trimmed is entered cylinder and pickles, every 50 kilograms of fresh mushrooms salt 7 kilograms, first spread a little salt at cylinder bottom, in one deck mushroom one deck salt press-in cylinder, salt adding amount from bottom to top increases gradually, and Lower Half accounts for 8% of total salt dosage; Press stone after filling, then add a cover dust-proof, 2 ~ 3 days upset mushrooms once, make salted fermentation even, salting period 6 ~ 8 days;
(6) airing, batching: mushroom is pulled out from saline solution, to spread out on bamboo mat airing 3 ~ 5 days, then dress cylinder is mixed in 50 kilograms of fresh mushroom juice thoroughly with the ratio of rice vinegar 5 kilograms, chilli powder 1 kilogram, monosodium glutamate 200 grams, 1 kilogram, caraway, garlic thin slice 2 kilograms, pepper powder 500 grams and the good mushroom of airing, sealing, deposits 20 ~ 25 days under greenhouse;
(7) pack, sterilization: by the vinegar-pepper agrocybe pack of maturation, vacuum suction sealing under vacuum is 30 ~ 35 handkerchief conditions, adopt pasteurization, temperature is 100 DEG C, 15 minutes time, cools rapidly and be finished product after sterilization;
(8) insulation inspection: finished product mushroom is through insulation inspection, and physical and chemical index, organoleptic indicator, sanitary index are qualified, warehouse-in of can casing.
Embodiment 2
:
A preparation method for vinegar-pepper agrocybe, concrete operation step is:
(1) select materials: select that handle is long 20 centimetres, lid 1.5 centimetres, footpath, non-parachute-opening, mushroom body is complete, color and luster normal, without the fresh agrocybe of disease and pest;
(2) rinsing: the fresh mushroom of harvesting, after impurity elimination, removing root, carries out rinsing with the weak brine of 0.5% in time, keeps mushroom look normal;
(3) blanching: after the rinsing of mushroom body, pulls the boiling water blanching of putting into containing 0.1 ~ 0.3% citric acid in time out, kills the harmful microorganism on mushroom body, destroys the activity of mushroom body endoenzyme, stablizes color and luster, softening tissue, blanching 20 minutes, be advisable with well-done mushroom body;
(4) repair: the mushroom that blanching is good is dropped in flowing clear water immediately, cools 30 minutes, makes mushroom body cold, in order to avoid variable color in curing process; Pull draining after cooling out 20 minutes, suitably repair, remove rotten mushroom, broken mushroom, divide by mushroom body size and deposit;
(5) pickle: the mushroom trimmed is entered cylinder and pickles, every 50 kilograms of fresh mushrooms salt 3 kilograms, first spread a little salt at cylinder bottom, in one deck mushroom one deck salt press-in cylinder, salt adding amount from bottom to top increases gradually, and Lower Half accounts for 3% of total salt dosage; Press stone after filling, then add a cover dust-proof, 1 ~ 2 day upset mushroom once, makes salted fermentation even, salting period 14 days;
(6) airing, batching: mushroom is pulled out from saline solution, to spread out on bamboo mat airing 2 ~ 3 days, then the mushroom adding fruit vinegar 4 kilograms, chilli powder 700 grams, monosodium glutamate 300 grams, 2 kilograms, caraway, the ratio of garlic thin slice 4 kilograms and airing good in 50 kilograms of fresh mushroom juice mixes dress cylinder thoroughly, sealing, deposits 45 days under greenhouse;
(7) pack, sterilization: by the vinegar-pepper agrocybe pack of maturation, vacuum suction sealing under vacuum is 40 handkerchief conditions, adopt pasteurization, temperature is 95 DEG C, 15 minutes time, cools rapidly and be finished product after sterilization;
(8) insulation inspection: finished product mushroom is through insulation inspection, and physical and chemical index, organoleptic indicator, sanitary index are qualified, warehouse-in of can casing.
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. the preparation method of a vinegar-pepper agrocybe, it is characterized in that: adopt → rinsing → repair → pickle → airing → after-ripening of preparing burden → deposit → pack of selecting materials, bleed, seal, processing process that finished product is checked in sterilization, cooling → insulation, concrete operation step is:
(1) select materials: select that handle is long 10 centimetres, footpath 2-3 centimetre, lid, non-parachute-opening, mushroom body is complete, color and luster normal, without the fresh agrocybe of disease and pest;
(2) rinsing: the fresh mushroom of harvesting, after impurity elimination, removing root, carries out rinsing with the weak brine of 3% in time, keeps mushroom look normal;
(3) blanching: after the rinsing of mushroom body, pulls the boiling water blanching of putting into containing 0.15% citric acid in time out, kills the harmful microorganism on mushroom body, destroys the activity of mushroom body endoenzyme, stablizes color and luster, softening tissue, blanching 20 minutes, be advisable with well-done mushroom body;
(4) repair: the mushroom that blanching is good is dropped in flowing clear water immediately, cools 10 minutes, makes mushroom body cold, in order to avoid variable color in curing process; Pull draining after cooling out 25 minutes, suitably repair, remove rotten mushroom, broken mushroom, divide by mushroom body size and deposit;
(5) pickle: the mushroom trimmed is entered cylinder and pickles, every 10 kilograms of fresh mushrooms salt 2 kilograms, first spread a little salt at cylinder bottom, in one deck mushroom one deck salt press-in cylinder, salt adding amount from bottom to top increases gradually, and Lower Half accounts for 3% of total salt dosage; Press stone after filling, then add a cover dust-proof, 2 days upset mushrooms once, make salted fermentation even, salting period 12 days;
(6) airing, batching: mushroom is pulled out from saline solution, to spread out on bamboo mat airing 3 days, then by 10 kilograms of fresh mushrooms with 1 kilogram, mature vinegar, fish sauce 200 grams, the ratio of zanthoxylum powder 500 grams, lotus root starch 600 grams, monosodium glutamate 80 grams, 1.5 kilograms, caraway, garlic thin slice 120 grams and the good mushroom of airing mix dress cylinder thoroughly, sealing, deposits 10 days under greenhouse;
(7) pack, sterilization: by the vinegar-pepper agrocybe pack of maturation, vacuum suction sealing under vacuum is 15 handkerchief conditions, adopt pasteurization, temperature is 78 DEG C, 25 minutes time, cools rapidly and be finished product after sterilization;
(8) insulation inspection: finished product mushroom is through insulation inspection, and physical and chemical index, organoleptic indicator, sanitary index are qualified, warehouse-in of can casing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510525529.XA CN105053167A (en) | 2015-08-25 | 2015-08-25 | Making method of sour and hot agrocybe cylindracea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510525529.XA CN105053167A (en) | 2015-08-25 | 2015-08-25 | Making method of sour and hot agrocybe cylindracea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105053167A true CN105053167A (en) | 2015-11-18 |
Family
ID=54482899
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510525529.XA Pending CN105053167A (en) | 2015-08-25 | 2015-08-25 | Making method of sour and hot agrocybe cylindracea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105053167A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105266103A (en) * | 2015-11-28 | 2016-01-27 | 南陵百绿汇农业科技有限公司 | Preparation method of preserved special stachys sieboldii |
| CN105394746A (en) * | 2015-12-11 | 2016-03-16 | 巴里坤源史盛开食品有限公司 | A preparing process of spicy enokitake |
| CN105595315A (en) * | 2015-12-31 | 2016-05-25 | 王坤 | Processing method of edible mushroom |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431242A (en) * | 2014-11-15 | 2015-03-25 | 王林林 | Preparation method of agrocybe cylindracea preserved fruits |
-
2015
- 2015-08-25 CN CN201510525529.XA patent/CN105053167A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431242A (en) * | 2014-11-15 | 2015-03-25 | 王林林 | Preparation method of agrocybe cylindracea preserved fruits |
Non-Patent Citations (1)
| Title |
|---|
| 严泽湘等: "《野菜野果食品加工技术与工艺配方》", 31 January 2004, 科学技术文献出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105266103A (en) * | 2015-11-28 | 2016-01-27 | 南陵百绿汇农业科技有限公司 | Preparation method of preserved special stachys sieboldii |
| CN105394746A (en) * | 2015-12-11 | 2016-03-16 | 巴里坤源史盛开食品有限公司 | A preparing process of spicy enokitake |
| CN105595315A (en) * | 2015-12-31 | 2016-05-25 | 王坤 | Processing method of edible mushroom |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005480B (en) | Method for processing marinated beef with bean fragrance and marinated beef with bean fragrance | |
| CN103584188B (en) | Preparation method of carbon grilled squid slices | |
| CN103099237B (en) | Method for processing mushroom-flavor chicken and mushroom-flavor chicken | |
| CN102696998A (en) | Wild vegetable instant food and processing method thereof | |
| CN106174084A (en) | A kind of Budgerigar chicken claw leisure food and preparation method thereof | |
| KR101333397B1 (en) | Manufacturing method of abalone marinated in soy sauce | |
| CN105124639A (en) | Processing method of quail eggs | |
| CN103494082A (en) | Black glutinous rice dumpling and preparation method thereof | |
| CN104489224A (en) | Process for processing sweetened lotus root health preserved fruit | |
| CN105077353A (en) | Spicy quail eggs | |
| CN104431242A (en) | Preparation method of agrocybe cylindracea preserved fruits | |
| CN105053167A (en) | Making method of sour and hot agrocybe cylindracea | |
| KR101583804B1 (en) | pickles of mustard leaf and manufacturing method thereof | |
| CN109567052A (en) | A kind of preparation method of Sautéed Bullfrog with Pickled Peppers | |
| CN106983093A (en) | Instant bubble green pepper tortoise meat of one kind leisure and preparation method thereof | |
| CN105029375A (en) | Preparation method of sour-and-hot flammulina velutipes | |
| CN104757520A (en) | Preparation technology of agrocybe cylindracea instant vegetable | |
| CN110447844A (en) | A kind of production method of halogen meat | |
| KR20000000504A (en) | Manufacturing process for pickled turnip | |
| CN104187808A (en) | Preparation method of cake with dried bean curd and chicken | |
| KR20100011791A (en) | Kimchi containing extracts of ethmoid bone and preparing method thereof | |
| KR20210004345A (en) | Cheongyang pepper source and method of making the same | |
| KR101486986B1 (en) | Composition for persimmons chutney | |
| CN104643152A (en) | Fruit flavor fish noodles and process method thereof | |
| KR102426773B1 (en) | Roast made of bean sprouts and chinese noodles and manufacturing method for the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151118 |