CN105077206A - Sweet fried mushroom and production method thereof - Google Patents
Sweet fried mushroom and production method thereof Download PDFInfo
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- CN105077206A CN105077206A CN201410201988.8A CN201410201988A CN105077206A CN 105077206 A CN105077206 A CN 105077206A CN 201410201988 A CN201410201988 A CN 201410201988A CN 105077206 A CN105077206 A CN 105077206A
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- mushroom
- fried
- paste
- production method
- gorgon euryale
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Abstract
The present invention discloses a sweet fried mushroom and a production method thereof. The production method comprises the following steps: 1) rinsing fresh mushroom with clear water; 2) dragging out, draining water and removing the root which is difficult to deeply fry; 3) the mushroom is put into flour and egg paste for hanging paste; 4) the paste-hung mushroom is put into palm oil to fry until the mushroom is light yellow, and the mushroom is dragged out; 5) salt, monosodium glutamate, pepper, amomum tsaoko, cinnamon, star anise, raw ginger, and clove are formulated into different flavors of spices to be evenly sprinkled on the mushroom, and the mushroom is dried; and 6 ) the mushroom is vacuum packed into plastic bags or aluminum foil.
Description
Technical field
The present invention relates to mushroom food and production method thereof.
Background technology
Mushroom is delicious in taste, nutritious, is one of food liked by people.The making of current mushroom, is mainly limited to the extemporaneous dish on dining table, as burnt, stewing mushroom, mushroom soup etc.But mushroom is made not yet having of fast food pot foods.This just greatly limit the sale of mushroom food, and to pay attention to the Discussion On The Geological Age that nutrition and taste, pot foods are in fashion just more outstanding current especially.
Summary of the invention
The object of the invention is to overcome above-mentioned deficiency, a kind of instant pot foods be made up of mushroom are provided, had both there is the distinctive local flavor of mushroom and nutrition, there is again the feature of pot foods instant, thus expand edible range and the consumption market of mushroom.
Mushroom pot foods of the present invention, is characterized in that mushroom is wrapped with the paste Gorgon euryale that powder face and egg are mixed into, sprinkled with condiment on the top layer after fried.There is longer shelf-life and the distinctive local flavor of mushroom.
The production process of above-mentioned fried mushroom comprises the following steps:
1) by new fresh mushroom clear water rinsed clean;
2) pull out and drain and remove the root be not easily deep-fried;
3) paste mushroom being put into powder face and egg furnishing hangs Gorgon euryale;
4) mushroom of hanging Gorgon euryale is put into palm oil to explode to micro-Huang, pull out;
5) salt, monosodium glutamate and other various raw material are mixed with differently flavoured condiment to be evenly spread on mushroom, dry;
6) vacuum packaging, as adopted plastics, aluminium foil bag etc.
Below describe a specific embodiment of the present invention in detail.
One, raw material: new fresh mushroom 3 kilograms, salt 0.05 kilogram, in right amount, its amount can need suitably change according to difference for Chinese prickly ash, anise, tsaoko, cloves, cassia bark, ginger, monosodium glutamate.
Two, method for making:
1) by the rinsing of new fresh mushroom clear water, change water several times, remove foreign material sticky on mushroom and silt;
2) pull out and drain, cut the root be not easily deep-fried with knife;
3) paste mushroom being put into powder face and egg hangs Gorgon euryale, can put into some condiment prepared, also can put a little white sugar and flour paste in paste, fully will stir and be mixed;
4) mushroom of hanging Gorgon euryale is put into palm oil to explode to micro-Huang, pull out.The most handy palm oil or other refined oil, because palm wet goods can make the mushroom free from extraneous odour blasted, and not easily burned black.Generally explode and slightly become fragile to mushroom surface;
5) condiment mixture of salt, monosodium glutamate and spice being made different taste is evenly spread on mushroom, dries.Spice can get the condiment that Chinese prickly ash, tsaoko, cassia bark, anise, ginger, cloves etc. are made into different taste.Or adopt tingle and hot flavorings, cumin condiment and curried condiment etc., to form multi-flavor local flavor.Dry and preferably adopt electric dry oven to carry out.
6) be loaded in food bag with vacuum packaging process.
The fried mushroom that this law makes has longer shelf-life and the distinctive delicate flavour of mushroom food, without any man-made additive.
This product contains a large amount of amino acid, protein, is suitable for old man and budding children and eats.This product is made fast food class instant food this high-nutrition food of mushroom and has fully adapted to the contemporary fast pace society mankind to the requirement of mushroom based food, thus wide market is had, also solve the Suggestion on Fine Processing of fresh mushroom, and and then affect Mushroom production industry fast-developing further.The pot foods rising star after crispy rice, French fries will be become.This law production technology is simple, and equipment needed thereby is all easily purchased, and can go up scale, upper benefit, have large market sales potential in the short time.
Claims (2)
1. fried mushroom and production method thereof, is characterized in that paste Gorgon euryale mushroom being wrapped with powder face and egg, sprinkled with condiment on outmost fried layer, has longer shelf-life and the distinctive delicate flavour of mushroom.
2. make the method for fried mushroom according to claim 1, it is characterized in that comprising the following steps: 1) by new fresh mushroom clear water rinsed clean; 2) pull out and drain and remove the root be not easily deep-fried; 3) paste mushroom being put into powder face and egg hangs Gorgon euryale; 4) mushroom of hanging Gorgon euryale is put into palm oil to explode to micro-Huang, pull out; 5) salt, monosodium glutamate, Chinese prickly ash, tsaoko, cassia bark, anise, ginger, cloves are mixed with differently flavoured condiment and are evenly spread on mushroom, dry; 6) vacuum packaging, adopts plastics or aluminium foil bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410201988.8A CN105077206A (en) | 2014-05-14 | 2014-05-14 | Sweet fried mushroom and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410201988.8A CN105077206A (en) | 2014-05-14 | 2014-05-14 | Sweet fried mushroom and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105077206A true CN105077206A (en) | 2015-11-25 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410201988.8A Pending CN105077206A (en) | 2014-05-14 | 2014-05-14 | Sweet fried mushroom and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105077206A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1086101A (en) * | 1992-10-27 | 1994-05-04 | 张廷杰 | Processing technology for meat flavour mushroom |
| CN1155997A (en) * | 1996-01-31 | 1997-08-06 | 赵亮 | Fried mushroom and its producing method |
| CN101982107A (en) * | 2010-09-08 | 2011-03-02 | 扬州裕源食品有限公司 | Method for making arrowhead crisps |
-
2014
- 2014-05-14 CN CN201410201988.8A patent/CN105077206A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1086101A (en) * | 1992-10-27 | 1994-05-04 | 张廷杰 | Processing technology for meat flavour mushroom |
| CN1155997A (en) * | 1996-01-31 | 1997-08-06 | 赵亮 | Fried mushroom and its producing method |
| CN101982107A (en) * | 2010-09-08 | 2011-03-02 | 扬州裕源食品有限公司 | Method for making arrowhead crisps |
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| 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: 20151125 |