CN105211844A - A kind of Bao juice pleurotus eryngii foods packed in carton containers and production technology - Google Patents
A kind of Bao juice pleurotus eryngii foods packed in carton containers and production technology Download PDFInfo
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- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
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- 238000009835 boiling Methods 0.000 claims description 5
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- 108010004032 Bromelains Proteins 0.000 claims description 3
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- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
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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 present invention relates to a kind of Bao juice pleurotus eryngii foods packed in carton containers and production technology.It is characterized in that, the Bao juice pleurotus eryngii in the present invention is obtained by following raw material: pleurotus eryngii, chickens' extract, edible oil, salt, pepper, Chinese prickly ash, abalone sauce, starch, white sugar and kernel flavouring powder.Kernel flavouring powder is wherein obtained by 8 kinds of dry fruits such as almond, shelled peanut, SEMEN PINI KORAIENSIS, walnut kernel, shelled peanut, shelled melon seed, cashew nut kernel, extra dry red wine jujubes, for Bao juice pleurotus eryngii increases very local flavor; Production technology of the present invention comprises the steps such as raw material cleaning, the preparation of raw material chopping slicing treatment, kernel flavouring powder, shortening processing, packaging, sterilization and refrigeration, wherein adopt special soak to soak pleurotus eryngii at raw material cleaning step, fully removing is attached to dirt and the harmful microorganism on surface.That the present invention has that compatibility is reasonable, nutritious, pleurotus eryngii mouthfeel is felt well is tender, have the features such as nut flavor, simple and convenient processing method and safety and sanitation.
Description
Technical field
The present invention relates to food processing field, especially relate to a kind of Bao juice pleurotus eryngii foods packed in carton containers and production technology.
Background technology
Pleurotus eryngii, has another name called pleurotus eryngii, gains the name because it has the fragrance of almond and the plump mouthfeel as abalone of bacterial context.Develop that cultivation successfully integrates edible, medicinal, the Rare edible fungus new varieties of dietotherapy in recent years.Pleurotus eryngii bacterial context is plump, 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, be called as " flat mushroom king ", " dried scallop mushroom ", have happy almond flavor, abalone mouthfeel, meat is plump, mouthfeel is fresh and tender, fragrant taste and the advantage such as nutritious, tens road delicious foods can be cooked, be applicable to fresh-keeping, processing, also have reducing blood lipid, norcholesterol, promotion gastro-intestinal digestion, strengthen body immunity and prevent the effects such as cardiovascular disease, pole is liked by people.
Chinese patent notification number CN103494179B, January 8 2014 patent announcement day, disclose a kind of sweet sauce pleurotus eryngii, this kind of sweet sauce pleurotus eryngii, is made up of following raw material: pleurotus eryngii, asparagus, catsup, cream, red bean, honeysuckle, rose, the tuber of dwarf lilyturf, the membrane of a chicken's gizzard, cortex acanthopanacis, pseudo-ginseng, gardenia, folium lycii, peanut shell, salt, coix seed oil, soy sauce, thin rice gruel, purple sweet potato powder, konjaku flour and water.Sweet sauce pleurotus eryngii of the present invention, adds purple sweet potato powder, konjaku flour, containing abundant dietary fiber, is conducive to human detoxification, also adds the extract of the Chinese medicine such as the tuber of dwarf lilyturf, the membrane of a chicken's gizzard simultaneously especially, be of value to the health of human body.But in this invention, pleurotus eryngii is just simply cleaned with clear water, and pleurotus eryngii surface has one deck mucus, the existence of this layer of mucus can increase the difficulty of pleurotus eryngii cleaning, if be simple clean water, is then difficult to the material that the earth wrapped up by mucus, bacterium etc. are harmful to health to remove.In addition, although with the addition of the traditional Chinese medicine powder that the tuber of dwarf lilyturf, the membrane of a chicken's gizzard, cortex acanthopanacis and pseudo-ginseng etc. are made in the invention, be of value to the health of human body, not obvious at the improvement effect of pleurotus eryngii taste and mouthfeel, and taste with mouthfeel be together with the part of most critical in dish, be the soul of dish.
Summary of the invention
The present invention, in order to overcome above shortcomings in existing pleurotus eryngii relevant food, provides a kind of compatibility reasonable, balanced in nutrition, green health, the Bao juice pleurotus eryngii that taste is abundant.
Present invention also offers a kind of production technology of Bao juice pleurotus eryngii foods packed in carton containers, the processing of this production technology is simple, can ensure color and luster and the mouthfeel of Bao juice pleurotus eryngii, have peculiar flavour, original nutritional labeling can also be kept not run off simultaneously.
For achieving the above object, the present invention is by the following technical solutions:
A kind of Bao juice pleurotus eryngii foods packed in carton containers, obtained by the raw material of following weight portion: pleurotus eryngii 750 ~ 800 parts, chickens' extract 22 ~ 28 parts, edible oil 25 ~ 30 parts, salt 30 ~ 50 parts, 20 ~ 30 parts, pepper, 30 ~ 40 parts, Chinese prickly ash, abalone sauce 100 ~ 120 parts, starch 40 ~ 50 parts, white sugar 40 ~ 60 parts, 100 ~ 150 parts, kernel flavouring powder, 80 ~ 120 parts, water.
Described kernel flavouring powder is obtained by the raw material of following weight portion: 30 ~ 50 parts, almond, shelled peanut 30 ~ 50 parts, SEMEN PINI KORAIENSIS 30 ~ 50 parts, walnut kernel 30 ~ 50 parts, shelled melon seed 30 ~ 50 parts, cashew nut kernel 30 ~ 50 parts, extra dry red wine jujube 30 ~ 50 parts.
A production technology for Bao juice pleurotus eryngii foods packed in carton containers, comprises the following steps:
(1) pleurotus eryngii soak is soaked 15 ~ 30 minutes, rinse with water after immersion, rinsed rear disinfection by ultraviolet light process 10 ~ 20 minutes.
Described soak has the raw material of following weight portion to obtain: 240 ~ 280 parts, water, sodium acid carbonate 20 ~ 30 parts, 35 ~ 45 parts, sodium chloride, 15 ~ 30 parts, protease.There is one deck mucus on the edible mushroom surfaces such as pleurotus eryngii; thalline itself is shielded; but in the cleaning process of pleurotus eryngii; these mucus can increase the difficulty of cleaning pleurotus eryngii; and some poisonous and harmful substances and harmful microorganism; if these harmful substances do not removed, these pleurotus eryngiis edible, then can affect physical and mental health.These mucus, main component is mostly protein substance, and protease can effectively by the breaks down proteins in mucus, and accelerate the removal of mucus, the alkaline matters such as sodium acid carbonate are also conducive to the decomposition of protein and the removal of mucus.Pleurotus eryngii is before clean water, first soak a period of time with the soak can removing pleurotus eryngii surface mucus, the mucus on pleurotus eryngii surface can be removed in advance, the harmful substance such as earth, harmful microorganism facilitating follow-up removal to be wrapped up by mucus, reduce food security dangerous.
(2) by the pleurotus eryngii section after cleaning and sterilizing, the thickness after section is 3 ~ 8mm, pepper and Chinese prickly ash is smashed to pieces; Almond, shelled peanut, SEMEN PINI KORAIENSIS, walnut kernel, shelled melon seed, cashew nut kernel and extra dry red wine jujube are smashed to pieces and mixed, obtains blended nut powder.
(3) pot is burnt heat, after waiting kettle temperature to rise to 130 ~ 180 DEG C, put into blended nut powder, frying 5 ~ 10 minutes, after frying completes, obtain kernel flavouring powder.Dry fruit is rich in unrighted acid, cholesterol is had to the effect obviously reduced, and often the edible risk that can reduce trouble coronary heart disease, protects cardio-cerebrovascular effectively.And dry fruit has special mouthfeel and fragrance, atmosphere and the mouthfeel of last obtained Bao juice pleurotus eryngii effectively can be promoted.
(4) in pot, edible oil is poured into, and heat, after being raised to 120 ~ 140 DEG C etc. oil temperature, add the pleurotus eryngii frying that cuts 3 ~ 8 minutes, then chickens' extract, salt, white sugar and the pepper after smashing to pieces and Chinese prickly ash is added successively, the Gorgon euryale juice adding abalone sauce afterwards again and be mixed by water, starch, boiling 10 ~ 15 minutes, kernel flavouring powder is added, obtained Bao juice pleurotus eryngii finished product after completing.
(5) vacuum packaging.
(6) sterilizing refrigeration.
As preferably, the protease in soak is one or more the composition in papain, bromelain or subtilopeptidase A.
Therefore, the present invention has following beneficial effect:
(1) compatibility is reasonable, nutritious and balanced, does not add any harmful food additives, green health;
(2) increase special soaking technology, can effectively remove the poisonous and harmful substance being attached to pleurotus eryngii surface, improve foodsafety;
(3) in the formula of traditional pleurotus eryngii, increase special kernel flavouring powder, not only can promote local flavor and the mouthfeel of Bao juice pleurotus eryngii, and increase the benefit materials such as unrighted acid, there is certain health-care effect;
(4) processing method is simple, is easy to operation, has both ensured mouthfeel and the local flavor of Bao juice pleurotus eryngii, ensures that again nutritional labeling does not run off.
Detailed description of the invention
Below by specific embodiment, technical scheme of the present invention is described in further detail.
Embodiment 1
A kind of Bao juice pleurotus eryngii foods packed in carton containers, is obtained by the raw material of following weight portion: pleurotus eryngii 750 parts, chickens' extract 22 parts, edible oil 25 parts, salt 30 parts, 20 parts, pepper, 30 parts, Chinese prickly ash, abalone sauce 100 parts, starch 40 parts, white sugar 40 parts, 100 parts, kernel flavouring powder, 80 parts, water;
Described kernel flavouring powder is obtained by the raw material of following weight portion: 30 parts, almond, shelled peanut 30 parts, SEMEN PINI KORAIENSIS 30 parts, walnut kernel 30 parts, shelled melon seed 30 parts, cashew nut kernel 30 parts, extra dry red wine jujube 30 parts.
A production technology for Bao juice pleurotus eryngii foods packed in carton containers, comprises the following steps:
(1) pleurotus eryngii soak is soaked 15 minutes, rinse with water after immersion, rinsed rear disinfection by ultraviolet light process 10 minutes;
Described soak has the raw material of following weight portion to obtain: 240 parts, water, sodium acid carbonate 20 parts, 35 parts, sodium chloride, 15 parts, protease;
(2) by the pleurotus eryngii section after cleaning and sterilizing, the thickness after section is 3mm, pepper and Chinese prickly ash is smashed to pieces; Almond, shelled peanut, SEMEN PINI KORAIENSIS, walnut kernel, shelled melon seed, cashew nut kernel and extra dry red wine jujube are smashed to pieces and mixed, obtains blended nut powder;
(3) pot is burnt heat, after waiting kettle temperature to rise to 130 DEG C, put into blended nut powder, frying 5 minutes, after frying completes, obtain kernel flavouring powder;
(4) in pot, edible oil is poured into, and heat, after being raised to 120 DEG C etc. oil temperature, add the pleurotus eryngii frying that cuts 3 minutes, then chickens' extract, salt, white sugar and the pepper after smashing to pieces and Chinese prickly ash is added successively, the Gorgon euryale juice adding abalone sauce afterwards again and be mixed by water, starch, boiling 10 minutes, kernel flavouring powder is added, obtained Bao juice pleurotus eryngii finished product after completing;
(5) the Bao juice pleurotus eryngii finished product completed loaded foods packed in carton containers by every bag of 100g and vacuumize;
(6) by packaged Bao juice pleurotus eryngii foods packed in carton containers microwave sterilization process 2 minutes;
(7) after the Bao juice pleurotus eryngii foods packed in carton containers after subject to sterilization is cooled to room temperature, stored refrigerated at 0 DEG C of temperature.
Embodiment 2
A kind of Bao juice pleurotus eryngii foods packed in carton containers, is obtained by the raw material of following weight portion: pleurotus eryngii 775 parts, chickens' extract 25 parts, edible oil 28 parts, salt 40 parts, 25 parts, pepper, 35 parts, Chinese prickly ash, abalone sauce 110 parts, starch 45 parts, white sugar 50 parts, 125 parts, kernel flavouring powder, 100 parts, water;
Described kernel flavouring powder is obtained by the raw material of following weight portion: 40 parts, almond, shelled peanut 40 parts, SEMEN PINI KORAIENSIS 40 parts, walnut kernel 40 parts, shelled melon seed 40 parts, cashew nut kernel 40 parts, extra dry red wine jujube 40 parts.
A production technology for Bao juice pleurotus eryngii foods packed in carton containers, comprises the following steps:
(1) pleurotus eryngii soak is soaked 22 minutes, rinse with water after immersion, rinsed rear disinfection by ultraviolet light process 15 minutes;
Described soak has the raw material of following weight portion to obtain: 260 parts, water, sodium acid carbonate 25 parts, 40 parts, sodium chloride, 22 parts, protease;
(2) by the pleurotus eryngii section after cleaning and sterilizing, the thickness after section is 6mm, pepper and Chinese prickly ash is smashed to pieces; Almond, shelled peanut, SEMEN PINI KORAIENSIS, walnut kernel, shelled melon seed, cashew nut kernel and extra dry red wine jujube are smashed to pieces and mixed, obtains blended nut powder;
(3) pot is burnt heat, after waiting kettle temperature to rise to 130 ~ 180 DEG C, put into blended nut powder, frying 8 minutes, after frying completes, obtain kernel flavouring powder;
(4) in pot, edible oil is poured into, and heat, after being raised to 130 DEG C etc. oil temperature, add the pleurotus eryngii frying that cuts 6 minutes, then chickens' extract, salt, white sugar and the pepper after smashing to pieces and Chinese prickly ash is added successively, the Gorgon euryale juice adding abalone sauce afterwards again and be mixed by water, starch, boiling 13 minutes, kernel flavouring powder is added, obtained Bao juice pleurotus eryngii finished product after completing;
(5) the Bao juice pleurotus eryngii finished product completed loaded foods packed in carton containers by every bag of 300g and vacuumize;
(6) by packaged Bao juice pleurotus eryngii foods packed in carton containers microwave sterilization process 2.5 minutes;
(7) after the Bao juice pleurotus eryngii foods packed in carton containers after subject to sterilization is cooled to room temperature, stored refrigerated at 2 DEG C of temperature.
Embodiment 3
A kind of Bao juice pleurotus eryngii foods packed in carton containers, is obtained by the raw material of following weight portion: pleurotus eryngii 800 parts, chickens' extract 28 parts, edible oil 30 parts, salt 50 parts, 30 parts, pepper, 40 parts, Chinese prickly ash, abalone sauce 120 parts, starch 50 parts, white sugar 60 parts, 150 parts, kernel flavouring powder, 120 parts, water;
Described kernel flavouring powder is obtained by the raw material of following weight portion: 50 parts, almond, shelled peanut 50 parts, SEMEN PINI KORAIENSIS 50 parts, walnut kernel 50 parts, shelled melon seed 50 parts, cashew nut kernel 50 parts, extra dry red wine jujube 50 parts.
A production technology for Bao juice pleurotus eryngii foods packed in carton containers, comprises the following steps:
(1) pleurotus eryngii soak is soaked 30 minutes, rinse with water after immersion, rinsed rear disinfection by ultraviolet light process 20 minutes;
Described soak has the raw material of following weight portion to obtain: 280 parts, water, sodium acid carbonate 30 parts, 45 parts, sodium chloride, protease 30 part;
(2) by the pleurotus eryngii section after cleaning and sterilizing, the thickness after section is 8mm, pepper and Chinese prickly ash is smashed to pieces; Almond, shelled peanut, SEMEN PINI KORAIENSIS, walnut kernel, shelled melon seed, cashew nut kernel and extra dry red wine jujube are smashed to pieces and mixed, obtains blended nut powder;
(3) pot is burnt heat, after waiting kettle temperature to rise to 180 DEG C, put into blended nut powder, frying 10 minutes, after frying completes, obtain kernel flavouring powder;
(4) in pot, edible oil is poured into, and heat, after being raised to 140 DEG C etc. oil temperature, add the pleurotus eryngii frying that cuts 8 minutes, then chickens' extract, salt, white sugar and the pepper after smashing to pieces and Chinese prickly ash is added successively, the Gorgon euryale juice adding abalone sauce afterwards again and be mixed by water, starch, boiling 15 minutes, kernel flavouring powder is added, obtained Bao juice pleurotus eryngii finished product after completing;
(5) the Bao juice pleurotus eryngii finished product completed loaded foods packed in carton containers by every bag of 500g and vacuumize;
(6) by packaged Bao juice pleurotus eryngii foods packed in carton containers microwave sterilization process 3 minutes;
(7) after the Bao juice pleurotus eryngii foods packed in carton containers after subject to sterilization is cooled to room temperature, stored refrigerated at 4 DEG C of temperature.
In the various embodiments described above, starch can adopt any one in green starch, soya bean starch, starch from sweet potato; Protease in soak can adopt one or more the composition in papain, bromelain or subtilopeptidase A.
Technical indicator of the present invention is:
Organoleptic indicator: outward appearance is clean and tidy, free from admixture, salty comfortable in, fresh perfume (or spice) is good to eat, has peculiar peaberry local flavor, and packaging pore-free is without swollen bag;
Physical and chemical index: protein >=16%, fat≤9%, moisture≤20%, natrium nitrosum≤8mg/kg;
Microbiological indicator: total plate count (cfu/g)≤10, coliform (MPN/g)≤3, pathogenic bacteria do not detect.
Claims (3)
1. a Bao juice pleurotus eryngii foods packed in carton containers, it is characterized in that it is obtained by the raw material of following weight portion: pleurotus eryngii 750 ~ 800 parts, chickens' extract 22 ~ 28 parts, edible oil 25 ~ 30 parts, salt 30 ~ 50 parts, 20 ~ 30 parts, pepper, 30 ~ 40 parts, Chinese prickly ash, abalone sauce 100 ~ 120 parts, starch 40 ~ 50 parts, white sugar 40 ~ 60 parts, 100 ~ 150 parts, kernel flavouring powder, 80 ~ 120 parts, water;
Described kernel flavouring powder is obtained by the raw material of following weight portion: 30 ~ 50 parts, almond, shelled peanut 30 ~ 50 parts, SEMEN PINI KORAIENSIS 30 ~ 50 parts, walnut kernel 30 ~ 50 parts, shelled melon seed 30 ~ 50 parts, cashew nut kernel 30 ~ 50 parts, extra dry red wine jujube 30 ~ 50 parts.
2. a production technology for Bao juice pleurotus eryngii foods packed in carton containers described in claim 1, is characterized in that comprising the following steps:
(1) pleurotus eryngii soak is soaked 15 ~ 30 minutes, rinse with water after immersion, rinsed rear disinfection by ultraviolet light process 10 ~ 20 minutes;
Described soak is obtained by the raw material of following weight portion: 240 ~ 280 parts, water, sodium acid carbonate 20 ~ 30 parts, 35 ~ 45 parts, sodium chloride, 15 ~ 30 parts, protease;
(2) by the pleurotus eryngii section after cleaning and sterilizing, the thickness after section is 3 ~ 8mm, pepper and Chinese prickly ash is smashed to pieces; Almond, shelled peanut, SEMEN PINI KORAIENSIS, walnut kernel, shelled melon seed, cashew nut kernel and extra dry red wine jujube are smashed to pieces and mixed, obtains blended nut powder;
(3) pot is burnt heat, after waiting kettle temperature to rise to 130 ~ 180 DEG C, put into blended nut powder, frying 5 ~ 10 minutes, after frying completes, obtain kernel flavouring powder;
(4) in pot, edible oil is poured into, and heat, after being raised to 120 ~ 140 DEG C etc. oil temperature, add the pleurotus eryngii frying that cuts 3 ~ 8 minutes, then chickens' extract, salt, white sugar and the pepper after smashing to pieces and Chinese prickly ash is added successively, the Gorgon euryale juice adding abalone sauce afterwards again and be mixed by water, starch, boiling 10 ~ 15 minutes, kernel flavouring powder is added, obtained Bao juice pleurotus eryngii finished product after completing;
(5) vacuum packaging;
(6) sterilizing refrigeration.
3. the production technology of Bao juice pleurotus eryngii foods packed in carton containers according to claim 2, is characterized in that: the protease in described soak is one or more the composition in papain, bromelain or subtilopeptidase A.
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| CN108771099A (en) * | 2018-05-21 | 2018-11-09 | 赵荆江 | A kind of composition and its application method substituting preservative |
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