CN105053981A - Tonifying and digestion-promoting morinda officinalis cotton-shaped shii-take stems and preparation method thereof - Google Patents
Tonifying and digestion-promoting morinda officinalis cotton-shaped shii-take stems and preparation method thereof Download PDFInfo
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- CN105053981A CN105053981A CN201510426049.8A CN201510426049A CN105053981A CN 105053981 A CN105053981 A CN 105053981A CN 201510426049 A CN201510426049 A CN 201510426049A CN 105053981 A CN105053981 A CN 105053981A
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- 241000096284 Gynochthodes officinalis Species 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims description 7
- 240000000599 Lentinula edodes Species 0.000 title abstract 9
- 235000001715 Lentinula edodes Nutrition 0.000 title abstract 9
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 21
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 21
- 241000018646 Pinus brutia Species 0.000 claims abstract description 21
- 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 16
- 244000241257 Cucumis melo Species 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
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 10
- 244000178231 Rosmarinus officinalis Species 0.000 claims abstract description 9
- 108010059892 Cellulase Proteins 0.000 claims abstract description 7
- 108091005804 Peptidases Proteins 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
- 229940106157 cellulase Drugs 0.000 claims abstract description 7
- 210000004185 liver Anatomy 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 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
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 67
- 230000008901 benefit Effects 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 claims description 9
- 240000001008 Dimocarpus longan Species 0.000 claims description 9
- 235000000235 Euphoria longan Nutrition 0.000 claims description 9
- 230000029087 digestion Effects 0.000 claims description 9
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 8
- 235000017334 Alcea rosea Nutrition 0.000 claims description 7
- 235000017303 Althaea rosea Nutrition 0.000 claims description 7
- 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 description 6
- 240000001890 Ribes hudsonianum Species 0.000 claims description 6
- 235000016954 Ribes hudsonianum Nutrition 0.000 claims description 6
- 235000001466 Ribes nigrum Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000000049 pigment Substances 0.000 claims description 6
- 235000015277 pork Nutrition 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
- 239000000203 mixture Substances 0.000 claims description 4
- 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
- 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
- 239000012535 impurity Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 230000007480 spreading Effects 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 240000000530 Alcea rosea Species 0.000 claims 2
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 abstract description 50
- 230000000694 effects Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 235000015639 rosmarinus officinalis Nutrition 0.000 abstract 2
- 244000105624 Arachis hypogaea Species 0.000 abstract 1
- 244000037364 Cinnamomum aromaticum Species 0.000 abstract 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 abstract 1
- 235000009842 Cucumis melo Nutrition 0.000 abstract 1
- 235000019568 aromas Nutrition 0.000 abstract 1
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 210000004556 brain Anatomy 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 206010016766 flatulence Diseases 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 230000014759 maintenance of location Effects 0.000 abstract 1
- 235000020232 peanut Nutrition 0.000 abstract 1
- 235000019256 formaldehyde Nutrition 0.000 description 16
- 241000921356 Alcea Species 0.000 description 5
- 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
- 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
- 206010000060 Abdominal distension Diseases 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
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000013339 cereals Nutrition 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
- 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
- 239000003205 fragrance Substances 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 239000001963 growth medium Substances 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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses Tonifying and digestion-promoting morinda officinalis cotton-shaped shii-take stems. The cotton-shaped shii-take stems are prepared from the following raw materials in parts by weight: shii-take stems 50-65, soy sauce 4-7, cassia pulp 15-20, black peanuts 10-15, Cucumis melo 13-17, wheat bran 5-10, liver powder 16-17, rosmarinus officinalis 2.8-3.3, radix althaeae roseae 2.1-2.7, morinda officinalis 2.2-3, cellulase, protease, liquid sugar 30%-35%, citric acid solution 1%-2%, cysteine solution 0.02%-0.03%, refined salt, monosodium glutamate and a proper amount of pine needles; and the prepared cotton-shaped shii-take stems are smoked by using the pine needles to increase aromas so that the cotton-shaped shii-take stems is aromatic and pure, long in aftertaste, good in mouthfeel and quality, maximizing the retention of nutritional ingredients of the shii-take stems; and formaldehyde components of the shii-take stems are removed by using the cysteine. The addition of rosmarinus officinalis, radix althaeae roseae, morinda officinalis and other traditional Chinese medicinal materials gives the cotton-shaped shii-take stems health-care effects in tonifying kidney and supporting Yang, eliminating flatulence, enhancing memory, and refreshing the mind and arousing the brain.
Description
Technical field
The present invention relates to a kind of health care mushroom handle pine, particularly relate to a kind of Morinda officinalis benefit and mend the mushroom handle pine and preparation method thereof that helps digestion.
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 29.9mg/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 762.8mg/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 17.95mg/kg from 1.46mg/kg.Ke Leqin also finds, in the culture medium that mushroom is initial, the content of formaldehyde is only 3.38mg/kg, and reaches 20.45mg/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 6.51mg/kg.Have scholar to point out, after fruiting, 14d fructification is ripe, and in mushroom body, formaldehyde reaches maximum 15.67mg/kg.Although its numerical value of result of these experiments is from 6.51mg/kg to 762.8mg/kg, difference decades of times even hundreds of times, 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 Morinda officinalis benefit and mend the mushroom handle pine and preparation method thereof that helps digestion.
The present invention is achieved by the following technical solutions:
Morinda officinalis benefit mends the mushroom handle pine that helps digestion, and is made up of the raw material of following weight portion:
Mushroom stems 50-65, soy sauce 4-7, dried longan pulp 15-20, blackcurrant pigment 10-15, muskmelon 13-17, wheat bran 5-10, pork liver powder 16-17, rosemary 2.8-3.3, hollyhock 2.1-2.7, Morinda officinalis 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;
Described a kind of Morinda officinalis benefit mends the preparation method of the mushroom handle pine that helps digestion, and it is characterized in that comprising the following steps:
(1) rosemary, hollyhock, Morinda officinalis mixing are concentrated with after the flooding of 4-5 times amount, filter obtains concoction; Mushroom stems choosing without blackhead really up to the mark, at room temperature use appropriate cysteine solution submergence without insect pest, is soaked 10-12h, is cleaned and drain, part really up to the mark cut and it is become elongated strip along fiber tearing after soaking;
(2) strip mushroom handle immersed concoction and add water until flood, adjust pH is 4.8-5, adds cellulase and the protease of solution quality 1%-2%, after stirring, at 45-50 DEG C, carries out enzymolysis 10-20 minute to mushroom handle;
(3) muskmelon cleans impurity elimination, be cut into bulk, mix with dried longan pulp and be placed in mixer and stir into pasty state, strip mushroom handle is poured into the method for sticking with paste by one deck mushroom handle one deck muskmelon longan and put into cylinder, be blended into the mixed liquor of appropriate liquid glucose and citric acid solution again, multi-salting 12-14 hour;
(4) blackcurrant pigment pulverizes, and mixes to be placed in pot and to stir-fry 2-3 minute with pork liver powder, takes out stand-by;
(5) material in cylinder is taken out, admix wheat bran, tiling is spread out and is placed in airing 2-3 hour under sunlight, screen out wheat bran again, leftover materials are put in people's iron pan, be blended into soy sauce, constantly stir with slow fire boiling with spades, rub, spreading on sieve to taking out during in half-dried threadiness, sprinkling step (4) gained material after cooling and remaining 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 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, at utmost save the nutritional labeling of mushroom stems from damage, and pass through the interpolation of the food materials such as rosemary, hollyhock, Morinda officinalis, impart the health care that the present invention tonifies the kidney and support yang, eliminates gaseous distention, strengthens memory, produces refreshing effect to the mind.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
Morinda officinalis benefit mends the mushroom handle pine that helps digestion, and is made up of the raw material of following weight portion (jin):
Mushroom stems 65, soy sauce 7, dried longan pulp 20, blackcurrant pigment 15, muskmelon 17, wheat bran 5, pork liver powder 17, rosemary 3.3, hollyhock 2.7, Morinda officinalis 3, cellulase, protease, 35% liquid glucose, 2% citric acid solution, 0.03% cysteine solution, refined salt, monosodium glutamate, pine needle appropriate;
Described a kind of Morinda officinalis benefit mends the preparation method of the mushroom handle pine that helps digestion, and it is characterized in that comprising the following steps:
(1) rosemary, hollyhock, Morinda officinalis mixing are concentrated with after the flooding of 4 times amount, filter obtains concoction; Mushroom stems choosing without blackhead really up to the mark, at room temperature use appropriate cysteine solution submergence without insect pest, is soaked 12h, is cleaned and drain, part really up to the mark cut and it is become elongated strip along fiber tearing after soaking;
(2) strip mushroom handle immersed concoction and add water until flood, adjust pH is 5, adds cellulase and the protease of solution quality 2%, after stirring, at 50 DEG C, carries out enzymolysis 20 minutes to mushroom handle;
(3) muskmelon cleans impurity elimination, be cut into bulk, mix with dried longan pulp and be placed in mixer and stir into pasty state, strip mushroom handle is poured into the method for sticking with paste by one deck mushroom handle one deck muskmelon longan and put into cylinder, be blended into the mixed liquor of appropriate liquid glucose and citric acid solution again, multi-salting 14 hours;
(4) blackcurrant pigment pulverizes, and mixes to be placed in pot and to stir-fry 3 minutes with pork liver powder, takes out stand-by;
(5) material in cylinder is taken out, admix wheat bran, tiling is spread out and to be placed under sunlight airing 3 hours, screen out wheat bran again, leftover materials are put in people's iron pan, be blended into soy sauce, constantly stir with slow fire boiling with spades, rub, spreading on sieve to taking out during in half-dried threadiness, sprinkling step (4) gained material after cooling and remaining each material, placing 18 minutes;
(6) be placed on wire netting by the mushroom handle pine handled well, off the netly light pine needle, mushroom handle is evenly smoked 12 minutes, and centre stirs 3 times, and last cooling packing finished product, to obtain final product.
Claims (1)
1. a Morinda officinalis benefit mends the mushroom handle pine that helps digestion, and it is characterized in that being made up of the raw material of following weight portion:
Mushroom stems 50-65, soy sauce 4-7, dried longan pulp 15-20, blackcurrant pigment 10-15, muskmelon 13-17, wheat bran 5-10, pork liver powder 16-17, rosemary 2.8-3.3, hollyhock 2.1-2.7, Morinda officinalis 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;
A kind of Morinda officinalis benefit according to claim 1 mends the preparation method of the mushroom handle pine that helps digestion, and it is characterized in that comprising the following steps:
(1) rosemary, hollyhock, Morinda officinalis mixing are concentrated with after the flooding of 4-5 times amount, filter obtains concoction; Mushroom stems choosing without blackhead really up to the mark, at room temperature use appropriate cysteine solution submergence without insect pest, is soaked 10-12h, is cleaned and drain, part really up to the mark cut and it is become elongated strip along fiber tearing after soaking;
(2) strip mushroom handle immersed concoction and add water until flood, adjust pH is 4.8-5, adds cellulase and the protease of solution quality 1%-2%, after stirring, at 45-50 DEG C, carries out enzymolysis 10-20 minute to mushroom handle;
(3) muskmelon cleans impurity elimination, be cut into bulk, mix with dried longan pulp and be placed in mixer and stir into pasty state, strip mushroom handle is poured into the method for sticking with paste by one deck mushroom handle one deck muskmelon longan and put into cylinder, be blended into the mixed liquor of appropriate liquid glucose and citric acid solution again, multi-salting 12-14 hour;
(4) blackcurrant pigment pulverizes, and mixes to be placed in pot and to stir-fry 2-3 minute with pork liver powder, takes out stand-by;
(5) material in cylinder is taken out, admix wheat bran, tiling is spread out and is placed in airing 2-3 hour under sunlight, screen out wheat bran again, leftover materials are put in people's iron pan, be blended into soy sauce, constantly stir with slow fire boiling with spades, rub, spreading on sieve to taking out during in half-dried threadiness, sprinkling step (4) gained material after cooling and remaining 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 is evenly smoked 10-12 minute, and centre is stirred 2-3 time, and last cooling packing finished product, to obtain final product.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105852072A (en) * | 2016-04-10 | 2016-08-17 | 郭欢 | Rose and sweetened bean paste multi-flavor dried shiitake mushroom stem floss and preparation method thereof |
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