CN105124556A - Method for producing flavored auricularia auricula shreds - Google Patents
Method for producing flavored auricularia auricula shreds Download PDFInfo
- Publication number
- CN105124556A CN105124556A CN201510577018.2A CN201510577018A CN105124556A CN 105124556 A CN105124556 A CN 105124556A CN 201510577018 A CN201510577018 A CN 201510577018A CN 105124556 A CN105124556 A CN 105124556A
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- CN
- China
- Prior art keywords
- carrying
- black fungus
- product
- water
- cooling
- 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
- 235000000023 Auricularia auricula Nutrition 0.000 title abstract 4
- 241001149430 Auricularia auricula-judae Species 0.000 title abstract 4
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 241000233866 Fungi Species 0.000 claims description 30
- 235000011194 food seasoning agent Nutrition 0.000 claims description 14
- 238000007689 inspection Methods 0.000 claims description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 7
- 206010033546 Pallor Diseases 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000005202 decontamination Methods 0.000 claims description 4
- 230000003588 decontaminative effect Effects 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000005070 sampling Methods 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 239000003643 water by type Substances 0.000 claims description 4
- 241000234282 Allium Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 2
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 235000017803 cinnamon Nutrition 0.000 claims description 2
- 235000004611 garlic Nutrition 0.000 claims description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 2
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 2
- 239000004223 monosodium glutamate Substances 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 239000008280 blood Substances 0.000 abstract description 7
- 210000004369 blood Anatomy 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 5
- 241000196324 Embryophyta Species 0.000 abstract description 3
- 208000007536 Thrombosis Diseases 0.000 abstract description 3
- 230000017531 blood circulation Effects 0.000 abstract description 3
- 239000000084 colloidal system Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 210000000936 intestine Anatomy 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000000274 adsorptive effect Effects 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 201000010099 disease Diseases 0.000 abstract 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract 1
- 238000011010 flushing procedure Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 241000675108 Citrus tangerina Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- 241000221454 Auriculariaceae Species 0.000 description 1
- 241000221452 Auriculariales Species 0.000 description 1
- 241000221198 Basidiomycota Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 208000000913 Kidney Calculi Diseases 0.000 description 1
- 206010029148 Nephrolithiasis Diseases 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 239000008989 cinnamomi cortex Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 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
Abstract
The invention discloses a method for producing flavored auricularia auricula shreds and belongs to the field of food processing. The method is characterized by adopting the processing steps of preparing auricularia auricula, carrying out soaking, carrying out flushing, carrying out draining, carrying out shredding, carrying out water scalding, draining water, carrying out flavoring, carrying out cooling, carrying out packaging, carrying out sterilizing, and carrying out checking, thereby obtaining a finished product. The method has the beneficial effects that the product of the method is of black-red shreds, is brilliant-yellow in pulp and good in color, aroma and taste, is crispy and delicious and has the peculiar light fragrance of the auricularia auricula; the product is rich in nutrition, and contained plant colloid has relatively high adsorptive power, so that the product can be used for cleaning intestines and stomach, has the effects of tonifying Qi and promoting blood circulation, cooling blood and carrying out nourishing and moistening, nourishing the blood and retaining youthful looks and can also be used for preventing diseases such as thrombus; and the product is convenient to eat and is nutritious and healthcare.
Description
Technical field
The present invention relates to and belong to food processing technology field, especially relate to a kind of preparation method of seasoning black fungus silk.
Background technology
Black fungus, another name brightness program, mycology divides generic Basidiomycetes, Auriculariale, Auriculariaceae.Color and luster is dark brown, and quality is soft, and delicious flavour is nutritious, can element can meat or fish, not only add greatly elegance for Chinese food, and can nourish blood and preserve youthful looks, it is ruddy to make us skin, radiant, and can hypoferric anemia etc. be prevented and treated, having a lot of medicinal efficacy, is " meat or fish in element " by modern nutriology man highly praise.Traditional Chinese medicine think it have inrigorating qi and promoting blood circulation, cool blood moisten effect, can eliminate in blood heat poison.Plant colloid in black fungus has stronger absorption affinity, the impurity remained in digestion can be excreted, and plays the effect that intestines are washed in clearing stomach.Black fungus has dissolution to the husk, wooden slag, sand, metal fillings etc. that are difficult in body digest, also has dissolve function to gall stone, kidney stone etc.Black fungus can also reduce blood clotting, the generation of prevention thrombotic disease.
Black fungus is of high nutritive value, effect is many, not only improves nutritive value for being processed into seasoning black fungus silk, and delicious healthy, improves its economic worth, simultaneously also for the deep processing of black fungus provides a new way.
Summary of the invention
The object of the invention is the deep processed product fully developing black fungus raw material, a kind of preparation method of seasoning black fungus silk is provided.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for seasoning black fungus silk, is characterized in that: the procedure of processing of employing is black fungus → soak → rinse → drain → chopping → blanching → control water → seasoning → cooling → packaging → sterilization → inspection → finished product, and concrete operation step is:
(1) Feedstock treating: dry black fungus is put into clear water and soaks 4-6 hour, excision root base of a fruit decontamination afterflush, drain for subsequent use;
(2) chopping: chopping by hand, keep black fungus silk even thickness, shape is consistent;
(3) blanching: the black fungus silk cut is placed in boiling water immediately and boils, the time is 1-2min;
(4) water is controlled: the dry surface moisture of raw material dewaterer control of water of scalding;
(5) seasoning: upper strata five-spice powder, chopped spring onion, garlic end, the spiced salt, monosodium glutamate, ground cinnamon being sprinkling upon in right amount grog, waters ripe peanut oil, adds fresh ginger end, spoon Oleum Sesami a little, constantly turn after mixing thoroughly;
(6) pack: after product cooling, be packaged into quantitative pouch with vacuum packing machine;
(7) sterilization, inspection: normal pressure 100 DEG C of wet sterilization 5-8 minute, after cooling, inspection is with or without damaged leak-off pocket, and sampling inspection, qualified warehouse-in of can casing.
Beneficial effect: product of the present invention red bar darkly, meat is bright orange, crisp, fragrant and pleasant to taste, and color, smell and taste are all good, there is the distinctive light fragrance of black fungus, not only nutritious, contained plant colloid has stronger absorption affinity, clearing stomach can wash intestines, there is inrigorating qi and promoting blood circulation, cool blood moistens, nourish blood the effect of preserving youthful looks, also can the illness such as preventing thrombosis in advance, instant, nutrition and health care.
Detailed description of the invention
Embodiment 1
:
A preparation method for seasoning black fungus silk, concrete operation step is:
(1) Feedstock treating: dry black fungus is put into 0.5% citric acid solution and soaks 8-10 hour, excision root base of a fruit decontamination afterflush, drain for subsequent use;
(2) chopping: chopping by hand, keep black fungus silk even thickness, shape is consistent;
(3) blanching: the black fungus silk cut is placed in boiling water immediately and boils, the time is 35-45s;
(4) water is controlled: the dry surface moisture of raw material dewaterer control of water of scalding;
(5) seasoning: upper strata zanthoxylum powder, onion end, refined salt, white sugar, fennel juice, cinnamomi cortex pulveratus being sprinkling upon in right amount grog, waters ripe vegetable oil, adds fresh ginger end, spoon Oleum Sesami a little, constantly turn after mixing thoroughly;
(6) pack: after product cooling, be packaged into quantitative pouch with vacuum packing machine;
(7) sterilization, inspection: normal pressure 108 DEG C of wet sterilizations 10 minutes, after cooling, inspection is with or without damaged leak-off pocket, and sampling inspection, qualified warehouse-in of can casing.
Embodiment 2
:
A preparation method for seasoning black fungus silk, concrete operation step is:
(1) Feedstock treating: dry black fungus is put into diluted milk liquid and soak 5 hours, excision root base of a fruit decontamination afterflush, drain for subsequent use;
(2) chopping: chopping by hand, keep black fungus silk even thickness, shape is consistent;
(3) blanching: the black fungus silk cut is placed in boiling water immediately and boils, the time is 3min;
(4) water is controlled: the dry surface moisture of raw material dewaterer control of water of scalding;
(5) seasoning: upper strata chilli powder, black pepper, Ground Cloves, salt, chickens' extract, tangerine peel powder being sprinkling upon in right amount grog, waters ripe sesame oil, adds fresh tender ginger silk, spoons red tangerine sesame oil a little, constantly turn after mixing thoroughly;
(6) pack: after product cooling, be packaged into quantitative pouch with vacuum packing machine;
(7) sterilization, inspection: normal pressure 112 DEG C of wet sterilization 30s, after cooling, inspection is with or without damaged leak-off pocket, and sampling inspection, 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. a preparation method for seasoning black fungus silk, is characterized in that: the procedure of processing of employing is black fungus → soak → rinse → drain → chopping → blanching → control water → seasoning → cooling → packaging → sterilization → inspection → finished product, and concrete operation step is:
(1) Feedstock treating: dry black fungus is put into clear water and soaks 4-6 hour, excision root base of a fruit decontamination afterflush, drain for subsequent use;
(2) chopping: chopping by hand, keep black fungus silk even thickness, shape is consistent;
(3) blanching: the black fungus silk cut is placed in boiling water immediately and boils, the time is 1-2min;
(4) water is controlled: the dry surface moisture of raw material dewaterer control of water of scalding;
(5) seasoning: upper strata five-spice powder, chopped spring onion, garlic end, the spiced salt, monosodium glutamate, ground cinnamon being sprinkling upon in right amount grog, waters ripe peanut oil, adds fresh ginger end, spoon Oleum Sesami a little, constantly turn after mixing thoroughly;
(6) pack: after product cooling, be packaged into quantitative pouch with vacuum packing machine;
(7) sterilization, inspection: normal pressure 100 DEG C of wet sterilization 5-8 minute, after cooling, inspection is with or without damaged leak-off pocket, and sampling inspection, qualified warehouse-in of can casing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510577018.2A CN105124556A (en) | 2015-09-13 | 2015-09-13 | Method for producing flavored auricularia auricula shreds |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510577018.2A CN105124556A (en) | 2015-09-13 | 2015-09-13 | Method for producing flavored auricularia auricula shreds |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105124556A true CN105124556A (en) | 2015-12-09 |
Family
ID=54710434
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510577018.2A Pending CN105124556A (en) | 2015-09-13 | 2015-09-13 | Method for producing flavored auricularia auricula shreds |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105124556A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616944A (en) * | 2016-12-29 | 2017-05-10 | 昆明旭日丰华农业科技有限公司 | Making method of instant pickled chilli-flavor black fungus product |
-
2015
- 2015-09-13 CN CN201510577018.2A patent/CN105124556A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 严奉伟 等编著: "《食用菌深加工技术与工艺配方》", 31 May 2002, 科学技术文献出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616944A (en) * | 2016-12-29 | 2017-05-10 | 昆明旭日丰华农业科技有限公司 | Making method of instant pickled chilli-flavor black fungus product |
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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: 20151209 |