CN105124557A - Method for producing crisp-fried pleurotus ostreatus shreds - Google Patents
Method for producing crisp-fried pleurotus ostreatus shreds Download PDFInfo
- Publication number
- CN105124557A CN105124557A CN201510577019.7A CN201510577019A CN105124557A CN 105124557 A CN105124557 A CN 105124557A CN 201510577019 A CN201510577019 A CN 201510577019A CN 105124557 A CN105124557 A CN 105124557A
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- China
- Prior art keywords
- carrying
- flat mushroom
- fried
- pleurotus ostreatus
- black pepper
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- 235000007685 Pleurotus columbinus Nutrition 0.000 title abstract 5
- 240000001462 Pleurotus ostreatus Species 0.000 title abstract 5
- 235000001603 Pleurotus ostreatus Nutrition 0.000 title abstract 5
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 239000000843 powder Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 244000203593 Piper nigrum Species 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 235000013614 black pepper Nutrition 0.000 claims abstract description 8
- 238000007598 dipping method Methods 0.000 claims abstract description 7
- 239000011812 mixed powder Substances 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 6
- 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 6
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 5
- 229920002261 Corn starch Polymers 0.000 claims abstract description 5
- 240000001085 Trapa natans Species 0.000 claims abstract description 5
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 5
- 239000008120 corn starch Substances 0.000 claims abstract description 5
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 5
- 235000009165 saligot Nutrition 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- 238000007493 shaping process Methods 0.000 claims abstract description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 32
- 238000002360 preparation method Methods 0.000 claims description 7
- 230000018044 dehydration Effects 0.000 claims description 6
- 238000006297 dehydration reaction Methods 0.000 claims description 6
- 241000949456 Zanthoxylum Species 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 229940099112 cornstarch Drugs 0.000 claims description 4
- 230000029087 digestion Effects 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000004060 metabolic process Effects 0.000 abstract description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 108010011485 Aspartame Proteins 0.000 abstract 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 abstract 1
- 229960003438 aspartame Drugs 0.000 abstract 1
- 235000010357 aspartame Nutrition 0.000 abstract 1
- 239000000605 aspartame Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- 210000002686 mushroom body Anatomy 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 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 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 241000222485 Agaricales Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010007026 Calculus urethral Diseases 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000446313 Lamella Species 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 241001492261 Pleurotaceae Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000007215 black sesame Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 208000023652 chronic gastritis Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000000718 duodenal ulcer Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000001662 opsonic effect Effects 0.000 description 1
- 208000005368 osteomalacia Diseases 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000010773 plant oil Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 210000004881 tumor cell Anatomy 0.000 description 1
- 201000009160 urethral calculus Diseases 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
Abstract
The invention discloses a method for producing crisp-fried pleurotus ostreatus shreds and belongs to the field of food processing. The method is characterized in that a formula adopted contains the following ingredients: fresh pleurotus ostreatus, 10% of corn starch, 15% of water caltrop starch, 25% of refined salt, 3% of pericarpium zanthoxyli powder, 2% of black pepper powder, 8% of aspartame, 2% of monosodium glutamate, 3% of powdered cinnamon and a proper amount of edible oil, and the method comprises the processing flows of carrying out raw material finishing, carrying out cleaning, carrying out hot dipping, carrying out dehydrating, carrying out shaping, carrying out mixed powder mixing, carrying out frying and carrying out packaging. The method has the beneficial effects that the surface of the product of the method is slightly golden-yellow, pleurotus ostreatus bodies are slightly elastic, the product is crispy and palatable, is good in color, aroma and taste and unique and pleasant in flavor and has the due taste of pleurotus ostreatus; and the product is beneficial to human metabolism improvement and health condition improvement, is convenient to eat, is suitable for both the young and the old and can also be used for improving human immunity.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of crisp-fried flat mushroom bar.
Background technology
Flat mushroom, belong to Agaricales, Pleurotaceae is prevailing one in daily edible mushroom.Flat mushroom cap is conchoidal, is cinerous during children, after become light grey, yellow time old; Stem side is raw, and bacterium face is flat and thin, and edge is not involute, open and flat, and lamella is careless.Meat is not older, and soft good to eat, have the fragrance of similar oyster, flat mushroom is with look white, Bai Houzhi is tender, and delicious flavour person is good.No matter flat mushroom eats element is fried or makes meat dish, all very fresh and tender tempting, and price is cheap in addition, is the good merchantable brand on common people's dining table.Flat mushroom is put down, and taste is sweet, has qi-restoratives, anticancer effect, can improve human metabolism, build up health, and regulates cerebral nerve; Flat mushroom contains polysaccharide body, has very strong inhibitory action, and have immunological characteristic to tumour cell; The effect that flat mushroom also has wind-evil dispelling and cold-evil expelling, stimulates the circulation of the blood and cause the muscles and joints to relax, can control the illnesss such as lumbocrural pain, numb in every limb, channels and collaterals are uncomfortable.In addition, flat mushroom has certain curative effect to hepatitis, chronic gastritis, stomach and duodenal ulcer, osteomalacia, hypertension, has certain effect, also can play opsonic action to female dimacteric syndrome to reducing cholesterolemia and preventing and treating urethral calculus.
The growth cycle of flat mushroom is short, and not easily preserves, and for being processed into the comprehensive utilization that crisp-fried flat mushroom bar can realize flat mushroom 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 flat mushroom is not easily preserved, a kind of preparation method of crisp-fried flat mushroom bar is provided.
The present invention solves the technical scheme that its technical problem takes:
A kind of preparation method of crisp-fried flat mushroom bar, it is characterized in that: the formula of employing is fresh flat mushroom, cornstarch 10%, water caltrop starch 15%, refined salt 25%, zanthoxylum powder 3%, black pepper 2%, protein sugar 8%, monosodium glutamate 2%, ground cinnamon 3%, appropriate amount of edible oil, processing process is raw material arrangement → cleaning → hot dipping → dehydration → shaping → mixed powder mixing → fried → packaging, and concrete operation step is:
(1) raw material arranges: pluck that clean free from admixture, length are consistent, the more uniform fresh flat mushroom of thickness, and removal of impurities of digging up the roots, cleans up;
(2) hot dipping, dehydration: after boiling water digestion 3-5min, pull out, then carry out vacuum and drain moisture;
(3) slitting: strip flat mushroom being cut into 12mm;
(4) mixing: add cornstarch successively, water caltrop starch, refined salt, zanthoxylum powder, black pepper, protein sugar, monosodium glutamate, ground cinnamon be mixed with mixed powder, then add flat mushroom bar, uniform mixing slivering;
(5) fried: to explode in the edible oil cauldron putting into oil temperature 220 DEG C and pick up to yellow shortcake, after cooling, sprinkle one deck black pepper;
(6) pack: packaging of weighing, with plastic sealing machine storage, vanning warehouse-in.
Beneficial effect: product surface of the present invention is slightly golden yellow, mushroom body slightly elasticity, crisp-fried is agreeable to the taste, looks good, smell good and taste good, and have the due flavour of flat mushroom, unique flavor is pleasant; This product is conducive to improving human metabolism, builds up health, and instant, all-ages, can also body immunity be improved.
Detailed description of the invention
Embodiment 1
:
A preparation method for crisp-fried flat mushroom bar, concrete operation step is:
(1) raw material arranges: pluck that clean free from admixture, length are consistent, the more uniform fresh flat mushroom of thickness, and removal of impurities of digging up the roots, cleans up;
(2) hot dipping, dehydration: after boiling water digestion 8min, pull out, then carry out vacuum and drain moisture;
(3) slitting: strip mushroom body being cut into 2mm;
(4) mixing: Fructus Hordei Germinatus starch, the spiced salt, black sesame powder, black pepper, sucrose, chickens' extract are become mixed powder by the proportions of 4:2:1:1:1:1, adds raw material, uniform mixing slivering;
(5) fried: to explode in the plant oil cauldron putting into oil temperature 180 DEG C and pick up to yellow shortcake, after cooling, sprinkle the ripe sesame face of one deck;
(6) pack: packaging of weighing, with plastic sealing machine storage, vanning warehouse-in.
Embodiment 2
:
A preparation method for crisp-fried flat mushroom bar, concrete operation step is:
(1) raw material arranges: pluck that clean free from admixture, length are consistent, the more uniform fresh flat mushroom of thickness, and removal of impurities of digging up the roots, cleans up;
(2) hot dipping, dehydration: after boiling water digestion 10min, pull out, then carry out vacuum and drain moisture;
(3) slitting: strip mushroom body being cut into 8mm;
(4) mixing: wheat flour, salt, cumin powder, zanthoxylum powder, sucrose, monosodium glutamate are become mixed powder by the proportions of 4:1:1:2:1:1, adds mushroom bar, uniform mixing slivering;
(5) fried: to explode in the peanut oil cauldron putting into oil temperature 220 DEG C and pick up to yellow shortcake, after cooling, sprinkle one deck chilli powder;
(6) pack: packaging of weighing, with plastic sealing machine storage, vanning warehouse-in.
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 preparation method of a crisp-fried flat mushroom bar, it is characterized in that: the formula of employing is fresh flat mushroom, cornstarch 10%, water caltrop starch 15%, refined salt 25%, zanthoxylum powder 3%, black pepper 2%, protein sugar 8%, monosodium glutamate 2%, ground cinnamon 3%, appropriate amount of edible oil, processing process is raw material arrangement → cleaning → hot dipping → dehydration → shaping → mixed powder mixing → fried → packaging, and concrete operation step is:
(1) raw material arranges: pluck that clean free from admixture, length are consistent, the more uniform fresh flat mushroom of thickness, and removal of impurities of digging up the roots, cleans up;
(2) hot dipping, dehydration: after boiling water digestion 3-5min, pull out, then carry out vacuum and drain moisture;
(3) slitting: strip flat mushroom being cut into 12mm;
(4) mixing: add cornstarch successively, water caltrop starch, refined salt, zanthoxylum powder, black pepper, protein sugar, monosodium glutamate, ground cinnamon be mixed with mixed powder, then add flat mushroom bar, uniform mixing slivering;
(5) fried: to explode in the edible oil cauldron putting into oil temperature 220 DEG C and pick up to yellow shortcake, after cooling, sprinkle one deck black pepper;
(6) pack: packaging of weighing, with plastic sealing machine storage, vanning warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510577019.7A CN105124557A (en) | 2015-09-13 | 2015-09-13 | Method for producing crisp-fried pleurotus ostreatus shreds |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510577019.7A CN105124557A (en) | 2015-09-13 | 2015-09-13 | Method for producing crisp-fried pleurotus ostreatus shreds |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105124557A true CN105124557A (en) | 2015-12-09 |
Family
ID=54710435
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510577019.7A Pending CN105124557A (en) | 2015-09-13 | 2015-09-13 | Method for producing crisp-fried pleurotus ostreatus shreds |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105124557A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585738A (en) * | 2015-02-22 | 2015-05-06 | 余芳 | Preparation method for crispy oyster mushroom pieces |
| CN104757525A (en) * | 2015-03-29 | 2015-07-08 | 陶峰 | Method for processing special spicy pleurotus ostreatus |
-
2015
- 2015-09-13 CN CN201510577019.7A patent/CN105124557A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585738A (en) * | 2015-02-22 | 2015-05-06 | 余芳 | Preparation method for crispy oyster mushroom pieces |
| CN104757525A (en) * | 2015-03-29 | 2015-07-08 | 陶峰 | Method for processing special spicy pleurotus ostreatus |
Non-Patent Citations (1)
| Title |
|---|
| 秦俊哲 等编著: "《食用菌贮藏保鲜与加工新技术》", 30 September 2003, 化学工业出版社 * |
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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 |