CN105124113A - Processing method of light sugar pleurotus eryngii - Google Patents
Processing method of light sugar pleurotus eryngii Download PDFInfo
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- CN105124113A CN105124113A CN201510606256.1A CN201510606256A CN105124113A CN 105124113 A CN105124113 A CN 105124113A CN 201510606256 A CN201510606256 A CN 201510606256A CN 105124113 A CN105124113 A CN 105124113A
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Abstract
The invention discloses a processing method of light sugar pleurotus eryngii, and belongs to the field of food processing. The processing method is characterized in that: the formula comprises the following components: 40% of pleurotus eryngii, 35% of xylitol, 10% of starch syrup, 3% of lime juice, 2% of liquorice liquid, 0.3% of calcium chloride, 0.01% of sodium pyrosulfite and 0.35% of malic acid; the processing technology comprises the following procedures: selecting raw materials; protecting color; finishing; blanching; hardening; soaking with sugar; boiling with sugar; baking; packaging. The processing method has the following benefits: pleurotus eryngii is adopted as the main raw material, part of sucrose is replaced by starch syrup, and a less boiling more soaking method is adopted, so that the sugar content of preserved pleurotus eryngii is decreased; the finished product fully absorbs sugar, is appropriately sour and sweet, rich in nutrition, easy to digest, rich in protein and other nutrient substances and beneficial for improving metabolism of human bodies and strengthening physique, has the efficacies of nourishing yin, tonifying qi, delaying senescence, removing fat and reducing blood pressure, and is convenient to eat and suitable for people of all ages.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of processing method of light sugared pleurotus eryngii.
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, and 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 ", is applicable to fresh-keeping, processing, firmly gets 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.
Fresh pleurotus eryngii is not easily preserved, and is of high nutritive value, and for being processed into the comprehensive utilization that light sugared pleurotus eryngii 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 processing method of light sugared pleurotus eryngii is provided.
The present invention solves the technical scheme that its technical problem takes:
A kind of processing method of light sugared pleurotus eryngii, it is characterized in that: adopt 40% pleurotus eryngii, 35% xylitol, 10% starch syrup, 3% lime juice, 2% liquorice liquid, calcium chloride 0.3%, sodium pyrosulfite 0.01%, malic acid 0.35% is formula, processing process is that look → finishing → blanching → sclerosis → sugar leaching → candy → baking → packaging is selected → protected to raw material, and concrete operation step is:
(1) raw material is selected and is protected look: select complete, the anosis pityriasis simplex point of cap, the fresh pleurotus eryngii that has no mechanical damage processes raw material, after raw material is gathered, protect look in the sodium metabisulfite solution of immersion 0.03% immediately;
(2) repair: with the impurity in clean water mushroom capping and lamella, then separate with stainless steel little hilt mushroom umbrella and mushroom handle, mushroom handle longitudinally cuts in half, and it is rectangular that mushroom umbrella is cut into 0.8cm;
(3) blanching: the mushroom handle trimmed, mushroom umbrella are dropped into respectively boiling water and scald and boil, scalds that to boil time mushroom handle be 15 minutes, and mushroom umbrella is 3 minutes; Again by mushroom umbrella cure process, carry out second time blanching after cure process, blanching temperature 75 DEG C, blanching time 5 minutes, pulls out after blanching, and be cooled to room temperature rapidly with flowing clear water, blanching to half cooked, organizes more transparent being as the criterion with mushroom dried meat base;
(4) cure process: the cooled mushroom umbrella of blanching is put into the 0.3% anhydrous chlorides of rase calcium solution prepared and soaked 6 hours, pulls mushroom base after immersion out, with the rinsing of flowing clear water, to remove astringent taste;
(5) sugar fluid configuration and dipping: be the ratio of 3:1 in fructose and starch syrup quality, the sugar juice of preparation 45%, and add 2% liquorice liquid, 3% lime juice, 0.35% malic acid, by 3 layers of white filtered through gauze, drain away the water through blanching cooled mushroom dried meat base, cold soaking 28 hours in the sugar juice that input prepares;
(6) candy: mushroom dried meat base is pulled out from sugar juice, liquid glucose is poured in jacketed pan, and add fructose, survey its concentration to 55% with saccharometer, add appropriate citric acid simultaneously, liquid glucose pH value is made to be 3.2, heating liquid glucose is to boiling, and put into mushroom dried meat base, slow fire boils, candy to mensuration solution concentration reach 60% time, cease fire immediately;
(7) toast: mushroom dried meat base is pulled out from solution and drains, put into baking tray and shakeout, deliver to baking in baking box, baking temperature 65 DEG C, baking time 12 hours, when the transparent shape of mushroom body, when hand is touched tack-free, can take out packaging;
(8) pack: mushroom dried meat after baking, remove impurity, carry out arrangement classification, load in food plastic bag, with vacuum packing machine sealing, the warehouse-in that is up to the standards is finished product.
Beneficial effect: the present invention take pleurotus eryngii as primary raw material, with starch syrup Substitute For Partial sucrose, adopts and boils the method for soaking more less, reduces mushroom dried meat sugar content.It is full that finished product eats sugar, but sour-sweet suitable, and this product is not only nutritious, is easy to digestion, is also rich in protein and other nutriments, is conducive to improving human metabolism, builds up health, also have Yin-nourishing and Qi-supplementing, delay senility, effect of lipoid and reducing blood pressure of dispelling; Instant, all-ages.
Detailed description of the invention
Embodiment 1
:
A processing method for light sugared pleurotus eryngii, concrete operation step is:
(1) raw material is selected and is protected look: select complete, the anosis pityriasis simplex point of cap, the fresh pleurotus eryngii had no mechanical damage, agrocybe to process raw material, and after raw material is gathered, immerses immediately in the sodium metabisulfite solution of 0.03% and protects look;
(2) repair: with the impurity in clean water mushroom capping and lamella, then separate with stainless steel little hilt mushroom umbrella and mushroom handle, mushroom handle longitudinally cuts in half, and it is rectangular that mushroom umbrella is cut into 0.8cm;
(3) blanching: the mushroom handle trimmed, mushroom umbrella are dropped into respectively boiling water and scald and boil, scalds that to boil time mushroom handle be 12 minutes, and mushroom umbrella is 3 minutes; Again by mushroom umbrella cure process, carry out second time blanching after cure process, blanching temperature 100 DEG C, blanching time 1 minute, pulls out after blanching, and be cooled to room temperature rapidly with flowing clear water, blanching to half cooked, organizes more transparent being as the criterion with mushroom dried meat base;
(4) cure process: the cooled mushroom umbrella of blanching is put into the 0.3% anhydrous chlorides of rase calcium solution prepared and soaked 5 hours, pulls mushroom base after immersion out, with the rinsing of flowing clear water, to remove astringent taste;
(5) sugar fluid configuration and dipping: be the ratio of 1:1 in fructose and HFCS quality, the sugar juice of preparation 45%, and add the extract of licorice root of 1%, the citric acid of 0.25%, by 3 layers of white filtered through gauze, drain away the water through blanching cooled mushroom dried meat base, cold soaking 24 hours in the sugar juice that input prepares;
(6) candy: mushroom dried meat base is pulled out from sugar juice, liquid glucose is poured in jacketed pan, and add fructose, survey its concentration to 52% with saccharometer, add appropriate citric acid simultaneously, liquid glucose pH value is made to be 3.2, heating liquid glucose is to boiling, and put into mushroom dried meat base, slow fire boils, candy to mensuration solution concentration reach 60% time, cease fire immediately;
(7) toast: mushroom dried meat base is pulled out from solution and drains, put into baking tray and shakeout, deliver to baking in baking box, baking temperature 75 DEG C, baking time 2-3 hour, when the transparent shape of mushroom body, when hand is touched tack-free, can take out packaging;
(8) pack: mushroom dried meat after baking, remove impurity, carry out arrangement classification, load in food plastic bag, with plastic sealing machine or vacuum packing machine sealing, the warehouse-in that is up to the standards is finished product.
Embodiment 2
:
A processing method for light sugared pleurotus eryngii, concrete operation step is:
(1) raw material is selected and is protected look: select complete, the anosis pityriasis simplex point of cap, the fresh pleurotus eryngii had no mechanical damage, mushroom to process raw material, and after raw material is gathered, immerses immediately in the sodium metabisulfite solution of 0.12% and protects look;
(2) repair: with the impurity in clean water mushroom capping and lamella, then separate with stainless steel little hilt mushroom umbrella and mushroom handle, mushroom handle longitudinally cuts in half, and it is rectangular that mushroom umbrella is cut into 1-2cm;
(3) blanching: the mushroom handle trimmed, mushroom umbrella are dropped into respectively boiling water and scald and boil, scalds that to boil time mushroom handle be 8 minutes, and mushroom umbrella is 2 minutes; Again by mushroom umbrella cure process, carry out second time blanching after cure process, blanching temperature 85 DEG C, blanching time 4 minutes, pulls out after blanching, and be cooled to room temperature rapidly with flowing clear water, blanching to half cooked, organizes more transparent being as the criterion with mushroom dried meat base;
(4) cure process: the cooled mushroom umbrella of blanching is put into the 0.23% anhydrous chlorides of rase calcium solution prepared and soaked 7 hours, pulls mushroom base after immersion out, with the rinsing of flowing clear water, to remove astringent taste;
(5) sugar fluid configuration and dipping: be the ratio of 3:2 in maltose and steviol glycoside quality, the sugar juice of preparation 40%, and add the honey of 3%, the malic acid of 0.32%, by 8 layers of white filtered through gauze, drain away the water through blanching cooled mushroom dried meat base, cold soaking 28 hours in the sugar juice that input prepares;
(6) candy: mushroom dried meat base is pulled out from sugar juice, liquid glucose is poured in jacketed pan, and add maltose, survey its concentration to 58% with saccharometer, add appropriate citric acid simultaneously, liquid glucose pH value is made to be 3.7, heating liquid glucose is to boiling, and put into mushroom dried meat base, slow fire boils, candy to mensuration solution concentration reach 62% time, cease fire immediately;
(7) toast: mushroom dried meat base is pulled out from solution and drains, put into baking tray and shakeout, deliver to baking in baking box, baking temperature 65 DEG C, baking time 5-6 hour, when the transparent shape of mushroom body, when hand is touched tack-free, can take out packaging;
(8) pack: mushroom dried meat after baking, remove impurity, carry out arrangement classification, load in food plastic bag, with plastic sealing machine or vacuum packing machine sealing, the warehouse-in that is up to the standards is finished 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. the processing method of one kind light sugared pleurotus eryngii, it is characterized in that: adopt 40% pleurotus eryngii, 35% xylitol, 10% starch syrup, 3% lime juice, 2% liquorice liquid, calcium chloride 0.3%, sodium pyrosulfite 0.01%, malic acid 0.35% is formula, processing process is that look → finishing → blanching → sclerosis → sugar leaching → candy → baking → packaging is selected → protected to raw material, and concrete operation step is:
(1) raw material is selected and is protected look: select complete, the anosis pityriasis simplex point of cap, the fresh pleurotus eryngii that has no mechanical damage processes raw material, after raw material is gathered, protect look in the sodium metabisulfite solution of immersion 0.03% immediately;
(2) repair: with the impurity in clean water mushroom capping and lamella, then separate with stainless steel little hilt mushroom umbrella and mushroom handle, mushroom handle longitudinally cuts in half, and it is rectangular that mushroom umbrella is cut into 0.8cm;
(3) blanching: the mushroom handle trimmed, mushroom umbrella are dropped into respectively boiling water and scald and boil, scalds that to boil time mushroom handle be 15 minutes, and mushroom umbrella is 3 minutes; Again by mushroom umbrella cure process, carry out second time blanching after cure process, blanching temperature 75 DEG C, blanching time 5 minutes, pulls out after blanching, and be cooled to room temperature rapidly with flowing clear water, blanching to half cooked, organizes more transparent being as the criterion with mushroom dried meat base;
(4) cure process: the cooled mushroom umbrella of blanching is put into the 0.3% anhydrous chlorides of rase calcium solution prepared and soaked 6 hours, pulls mushroom base after immersion out, with the rinsing of flowing clear water, to remove astringent taste;
(5) sugar fluid configuration and dipping: be the ratio of 3:1 in fructose and starch syrup quality, the sugar juice of preparation 45%, and add 2% liquorice liquid, 3% lime juice, 0.35% malic acid, by 3 layers of white filtered through gauze, drain away the water through blanching cooled mushroom dried meat base, cold soaking 28 hours in the sugar juice that input prepares;
(6) candy: mushroom dried meat base is pulled out from sugar juice, liquid glucose is poured in jacketed pan, and add fructose, survey its concentration to 55% with saccharometer, add appropriate citric acid simultaneously, liquid glucose pH value is made to be 3.2, heating liquid glucose is to boiling, and put into mushroom dried meat base, slow fire boils, candy to mensuration solution concentration reach 60% time, cease fire immediately;
(7) toast: mushroom dried meat base is pulled out from solution and drains, put into baking tray and shakeout, deliver to baking in baking box, baking temperature 65 DEG C, baking time 12 hours, when the transparent shape of mushroom body, when hand is touched tack-free, can take out packaging;
(8) pack: mushroom dried meat after baking, remove impurity, carry out arrangement classification, load in food plastic bag, with vacuum packing machine sealing, the warehouse-in that is up to the standards is finished product.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107348529A (en) * | 2017-08-15 | 2017-11-17 | 重庆兴致臻现代农业有限公司 | Cleaning device for edible mushroom |
| CN114831288A (en) * | 2022-05-11 | 2022-08-02 | 上海宝立食品科技股份有限公司 | Preparation method of wrapping pulp for fried crispy potato chips |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738293A (en) * | 2015-03-27 | 2015-07-01 | 林静 | Processing method of light-sugar morchella vulgaris |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738293A (en) * | 2015-03-27 | 2015-07-01 | 林静 | Processing method of light-sugar morchella vulgaris |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107348529A (en) * | 2017-08-15 | 2017-11-17 | 重庆兴致臻现代农业有限公司 | Cleaning device for edible mushroom |
| CN107348529B (en) * | 2017-08-15 | 2019-06-07 | 重庆兴致臻现代农业有限公司 | Cleaning device for edible mushroom |
| CN114831288A (en) * | 2022-05-11 | 2022-08-02 | 上海宝立食品科技股份有限公司 | Preparation method of wrapping pulp for fried crispy potato chips |
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Application publication date: 20151209 |
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