CN105053447A - Making technology of nutrient candied morchella - Google Patents
Making technology of nutrient candied morchella Download PDFInfo
- Publication number
- CN105053447A CN105053447A CN201510447891.XA CN201510447891A CN105053447A CN 105053447 A CN105053447 A CN 105053447A CN 201510447891 A CN201510447891 A CN 201510447891A CN 105053447 A CN105053447 A CN 105053447A
- Authority
- CN
- China
- Prior art keywords
- morchella
- sugar
- hickory chick
- candied
- nutrient
- 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.)
- Withdrawn
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a making technology of nutrient candied morchella, and belongs to the field of food processing. The making technology is characterized by comprising the following processing technological processes: selecting morchella as raw materials, and processing the selected morchella; scalding and rinsing the processed morchella with a hardener; immersing the rinsed morchella with sugar; heating and concentrating the immersed morchella with sugar; baking the concentrated morchella; coating a layer of sugar on the baked morchella; and packaging the morchella of which the surface is coated with sugar. The making technology has the benefits that products are complete in morchella bodies, the morchella is uniform and consistent in shape, the color is milky white, the tissue is nourishing and slagging, and the nutrient candied morchella is rich in syrup, and fragrant, pure and sweet in taste, and has the special flavor of the morchella. The nutrient candied morchella products are delicious in taste and rich in nutrition, also have the efficacies of strengthening bodies, preventing and treating diseases and prolonging the life, and are an environmentally-friendly nourishing product which does not contain any hormones or side effects.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of manufacture craft of hickory chick nutrition preserved fruit.
Background technology
Hickory chick, another name: sheep tripe mushroom, sheep belly, positive sparrow bacterium, honeycomb mushroom.Hickory chick is a kind of rare famous and precious wild edible fungus, belong to " king in bacterium ", good reputations such as " mushroom queenes ", that the health of successive dynasties imperial family noble in the world takes care of health good merchantable brand, in mushroom, except personal value hundreds of just in case kilogram kahikatea dew and tens contingency kilogram Cordyceps sinensis and except, the famousst and precious has been exactly hickory chick.Hickory chick is in the past by wild, and grow among Mountainous region forest, 1 year only once long, and due to the restriction by conditions such as area, resource weathers, output is rare, and gather very difficult, the overwhelming majority not it is found that, and runs its course on mountain.Because it is multiple functional, fragrance is unique, food effect is remarkable, it is quite expensive to be worth.
Hickory chick is edible mushroom very famous and precious in the world, and belong to high-grade nutrient invigorant, it has a variety of fancy effect, and modern medicine shows, hickory chick is containing rich in protein, peptidoglycan, carbohydrate, multivitamin and 20 several amino acids and trace element.There is kidney tonifying, establishing-Yang, benefit brain, the function of refreshing oneself; Smart deficiency of the kidney damage, impotence erectile problem, hypogona dism, sexual desire indifference are improved significantly; To dizziness insomnia, stomach inflammation, weakness of the spleen and the stomach, indigestion, diet are depressed good curative effect.Long-term edible can to give protection against cancer, anticancer, Tumor suppression, preventing cold, increase body immunity effect.Hickory chick is foremost edible mushroom and medicinal fungus in sac fungus, and it is delicious flavour, nutritious not only, the function of improve the health in addition, prevent and cure diseases, promoting longevity; Show from the angle of Compendium of Material Medica and medical science, hickory chick has beneficial stomach, effect that aid digestion, hypoglycemic, tonifying kidney and strengthening yang and benefit brain are refreshed oneself, be one not containing any hormone, pure natural invigorant without any side effects.
Hickory chick is not easily gathered, and not easily preserves, and for being processed into the comprehensive utilization that hickory chick nutrition preserved fruit can realize hickory chick raw material, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of this invention is to provide a kind of manufacture craft of hickory chick nutrition preserved fruit, can directly eat, delicious flavour, storage time is long.
The present invention solves the technical scheme that its technical problem takes:
A manufacture craft for hickory chick nutrition preserved fruit, is characterized in that: employing raw material selects and process → curing agent blanching → sugar leaching → heating is concentrated → toast → upper sugar-coat → be packaged as processing process, concrete operation step is:
(1) raw material is selected and process: select that the shaping of mushroom body is full, not parachute-opening, mechanical wound hickory chick, put into 0.45% sodium metabisulfite solution cold treatment 4-6h after gathering immediately, then use clear water rinsed clean;
(2) sclerosis and blanching: the calcium chloride solution that the hickory chick handled well puts into 0.3% is flooded 8h, sclerosis post rinse 3-5 time, removes raffinate, then drops in boiling water and is cooled to normal temperature immediately after blanching 5min, pull draining out;
(3) sugaring: cooled hickory chick is put into the fructose liquid cold soaking 22h of 55%;
(4) heating is concentrated: it is concentrated above-mentioned liquid glucose and hickory chick to be added heating in stainless-steel pan, and adds sugar gradually, after making sugar concentration reach 68%, then boils with big fire, then use instead slow fire make liquid glucose temperature reach 102 DEG C namely off the pot;
(5) baking, upper sugar-coat: drying room temperature is 45-50 DEG C, smokes 6-8h, often stirs till hickory chick is tack-free simultaneously, immediately with sugar-coat on powdered sugar, mixes rear sieve thoroughly and remove unnecessary Icing Sugar;
(6) pack: after packing with strap, become product.
Beneficial effect: product mushroom body of the present invention is complete, mushroom shape uniformity, and color and luster is milky white, tissue moistization slag, be full of syrup, taste delicate fragrance is pure sweet, has hickory chick local flavor; This product not only delicious flavour, nutritious, the effect of improve the health in addition, prevent and cure diseases, promoting longevity, be one not containing any hormone, green invigorant without any side effects.
Detailed description of the invention
Embodiment 1
:
A manufacture craft for hickory chick nutrition preserved fruit, concrete operation step is:
(1) raw material is selected and process: select that the shaping of mushroom body is full, not parachute-opening, mechanical wound hickory chick, put into 0.8% sodium metabisulfite solution cold treatment 3h after gathering immediately, then use clear water rinsed clean;
(2) sclerosis and blanching: the calcium chloride solution that the hickory chick handled well puts into 0.16% is flooded 5h, sclerosis post rinse 6 times, removes raffinate, then drops in boiling water and is cooled to normal temperature immediately after blanching 2min, pull draining out;
(3) sugaring: cooled hickory chick is put into the Glucose Liquid cold soaking 12h of 45%;
(4) heating is concentrated: it is concentrated above-mentioned liquid glucose and hickory chick to be added heating in stainless-steel pan, and adds steviol glycoside gradually, after making sugar concentration reach 60%, then boils with big fire, then use instead slow fire make liquid glucose temperature reach 98 DEG C namely off the pot;
(5) baking, upper sugar-coat: drying room temperature is 65 DEG C, smokes 10h, often stirs till hickory chick is tack-free simultaneously, uses sugar-coat on sesame Icing Sugar immediately, mix rear sieve thoroughly and remove unnecessary Icing Sugar;
(6) pack: after packing with strap, become product.
Embodiment 2
:
A manufacture craft for hickory chick nutrition preserved fruit, concrete operation step is:
(1) raw material is selected and process: select that the shaping of mushroom body is full, not parachute-opening, mechanical wound hickory chick, put into 0.6% sodium metabisulfite solution cold treatment 2h after gathering immediately, then use clear water rinsed clean;
(2) sclerosis and blanching: the calcium chloride solution that the hickory chick handled well puts into 0.4% is flooded 6h, sclerosis post rinse 3-5 time, removes raffinate, then drops in boiling water and is cooled to normal temperature immediately after blanching 10min, pull draining out;
(3) sugaring: cooled hickory chick is put into the starch liquid sugar cold soaking 16h of 60%;
(4) heating is concentrated: it is concentrated above-mentioned liquid glucose and hickory chick to be added heating in stainless-steel pan, and adds brown sugar gradually, after making sugar concentration reach 70%, then boils with big fire, then use instead slow fire make liquid glucose temperature reach 110 DEG C namely off the pot;
(5) baking, upper sugar-coat: drying room temperature is 75 DEG C, smokes 2-3h, often stirs till hickory chick is tack-free simultaneously, uses sugar-coat on the powdered sugar of river immediately, mix rear sieve thoroughly and remove unnecessary Icing Sugar;
(6) pack: after packing with strap, become product.
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 manufacture craft for hickory chick nutrition preserved fruit, is characterized in that: employing raw material selects and process → curing agent blanching → sugar leaching → heating is concentrated → toast → upper sugar-coat → be packaged as processing process, concrete operation step is:
(1) raw material is selected and process: select that the shaping of mushroom body is full, not parachute-opening, mechanical wound hickory chick, put into 0.45% sodium metabisulfite solution cold treatment 4-6h after gathering immediately, then use clear water rinsed clean;
(2) sclerosis and blanching: the calcium chloride solution that the hickory chick handled well puts into 0.3% is flooded 8h, sclerosis post rinse 3-5 time, removes raffinate, then drops in boiling water and is cooled to normal temperature immediately after blanching 5min, pull draining out;
(3) sugaring: cooled hickory chick is put into the fructose liquid cold soaking 22h of 55%;
(4) heating is concentrated: it is concentrated above-mentioned liquid glucose and hickory chick to be added heating in stainless-steel pan, and adds sugar gradually, after making sugar concentration reach 68%, then boils with big fire, then use instead slow fire make liquid glucose temperature reach 102 DEG C namely off the pot;
(5) baking, upper sugar-coat: drying room temperature is 45-50 DEG C, smokes 6-8h, often stirs till hickory chick is tack-free simultaneously, immediately with sugar-coat on powdered sugar, mixes rear sieve thoroughly and remove unnecessary Icing Sugar;
(6) pack: after packing with strap, become product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510447891.XA CN105053447A (en) | 2015-07-28 | 2015-07-28 | Making technology of nutrient candied morchella |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510447891.XA CN105053447A (en) | 2015-07-28 | 2015-07-28 | Making technology of nutrient candied morchella |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105053447A true CN105053447A (en) | 2015-11-18 |
Family
ID=54483179
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510447891.XA Withdrawn CN105053447A (en) | 2015-07-28 | 2015-07-28 | Making technology of nutrient candied morchella |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105053447A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994882A (en) * | 2016-05-22 | 2016-10-12 | 王伟家 | Method for manufacturing fruity preserved morchella fruit |
-
2015
- 2015-07-28 CN CN201510447891.XA patent/CN105053447A/en not_active Withdrawn
Non-Patent Citations (1)
| Title |
|---|
| 谭周进: "《食药用菌加工技术》", 31 March 2012, 湖南科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994882A (en) * | 2016-05-22 | 2016-10-12 | 王伟家 | Method for manufacturing fruity preserved morchella fruit |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103493961A (en) | Method for manufacturing dried coprinus comatus | |
| CN104351447A (en) | Making method of sugar cured pleurotus eryngii | |
| CN104705471A (en) | Preparation method of health preserved toadstool | |
| CN104783149A (en) | Processing method of sweet and sour morchella | |
| CN105028852A (en) | Pickled-and-dried morchella esculenta producing method | |
| CN104256035A (en) | Production method of preserved morchella vulgaris | |
| CN105994880A (en) | Processing method of sugared preserved hawthorn | |
| CN104365967A (en) | Processing method of shredded potatoes processed with roses and honey | |
| CN105231433A (en) | Method for processing flavored morchella | |
| CN104757521A (en) | Processing technique of sweet and sour Morchella esculenta | |
| CN105053447A (en) | Making technology of nutrient candied morchella | |
| CN104705472A (en) | Processing method for preserved nutritional health-care pleurotus eryngii | |
| CN104381434A (en) | Production method of lotus root slice with vinegar sauce | |
| CN104365970A (en) | Processing technology of honey and crisp preserved garlic | |
| CN104472832A (en) | Processing technology of fruity preserved bananas | |
| CN104738293A (en) | Processing method of light-sugar morchella vulgaris | |
| CN105285966A (en) | Processing method of rose honey morchella esculenta | |
| CN105211776A (en) | Sandwich pumpkin volume of a kind of hominy grits reducing blood pressure and blood fat and preparation method thereof | |
| CN105166281A (en) | Making method of nutritious tremella preserves | |
| CN104472635A (en) | Processing technology of banana nutrition cookies | |
| CN105285299A (en) | Production method of health care preserved morchella esculenta | |
| CN106418473A (en) | Method for processing toadstool healthcare can | |
| CN105285281A (en) | Ginger juice sugar morchella esculenta preparation method | |
| CN107751525A (en) | A kind of preparation method of preserved hami melon fruit | |
| CN105211772A (en) | Sandwich pumpkin volume of a kind of carrot liver-benefiting eye-brightening and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20151118 |
|
| WW01 | Invention patent application withdrawn after publication |