CN105212201A - A kind of processing method of green pepper taste pleurotus eryngii - Google Patents
A kind of processing method of green pepper taste pleurotus eryngii Download PDFInfo
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- CN105212201A CN105212201A CN201510642502.9A CN201510642502A CN105212201A CN 105212201 A CN105212201 A CN 105212201A CN 201510642502 A CN201510642502 A CN 201510642502A CN 105212201 A CN105212201 A CN 105212201A
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Abstract
The invention discloses a kind of processing method of green pepper taste pleurotus eryngii, carry out according to the following steps: a, the standby material of choosing, choose dry pleurotus eryngii, cold water soak, then clean up; B, salt marsh, dice after pleurotus eryngii squeezing being anhydrated, then add salt salt marsh 2 ~ 3h, the addition of described salt is 3 ~ 8% of pleurotus eryngii weight; C, batching frying, join in pleurotus eryngii by batching and additive, after stirring, it be added to frying in frying pan in the lump; D, encapsulation sterilization, finally by pleurotus eryngii quantitative filling, vacuum seal sterilizing; Finally cool oven dry to get product.The processing method of a kind of green pepper taste of the present invention pleurotus eryngii, the pleurotus eryngii after salt marsh is during processing off-duty storage, not perishable, saves original flavor and the nutrition of pleurotus eryngii, simultaneously in conjunction with frying, more tasty, makes the better pure delicious food of pleurotus eryngii taste after processing.
Description
Technical field
The invention belongs to pleurotus eryngii processing technique field, specifically, relate to a kind of processing method of green pepper taste pleurotus eryngii.
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, is to develop that cultivation successfully integrates edible, medicinal, the Rare edible fungus new varieties of dietotherapy in recent years.Mushroom body has almond flavor, and meat is plump, and mouthfeel is fresh and tender, fragrant taste, nutritious, can cook tens road delicious foods.Pleurotus eryngii is nutritious, and be rich in the mineral matter such as protein, carbohydrate, vitamin and calcium, magnesium, copper, zinc, have reducing blood lipid, norcholesterol, promotion gastro-intestinal digestion, strengthen body immunity, prevent the effects such as cardiovascular disease, pole is liked by people.But because fresh goods pleurotus eryngii storage time is limited, in processing and eating pleurotus eryngii process, it is very easily rotten, spoiled that pleurotus eryngii deposits the period, and waste of raw materials is serious, considerably increases production cost burden.
Summary of the invention
For solving above technical problem, the object of the present invention is to provide a kind of processing method of green pepper taste pleurotus eryngii, pleurotus eryngii after salt marsh is during processing off-duty storage, not perishable, save original flavor and the nutrition of pleurotus eryngii, simultaneously in conjunction with frying, more tasty, make the better pure delicious food of pleurotus eryngii taste after processing.
The present invention seeks to realize like this:
A processing method for green pepper taste pleurotus eryngii, is characterized in that carrying out according to the following steps:
A, the standby material of choosing, choose dry pleurotus eryngii, cold water soak, then clean up; Choose sauce green pepper pickling method, and for subsequent use;
B, salt marsh, dice after pleurotus eryngii squeezing being anhydrated, then add salt salt marsh 2 ~ 3h, the addition of described salt is 3 ~ 8% of pleurotus eryngii weight;
C, batching frying, join in pleurotus eryngii by sauce green pepper pickling method, batching and additive, after stirring, it be added to frying in frying pan in the lump; Described batching is made up of vegetable oil, cornstarch, and described additive is made up of flavoring essence, monosodium glutamate, flavour nucleotide disodium, acesulfame potassium, potassium sorbate, citric acid;
D, encapsulation sterilization, finally by pleurotus eryngii quantitative filling, vacuum seal sterilizing; Finally cool oven dry to get product.
The original fragrance of dry pleurotus eryngii is denseer, and direct cold water soak can not steep fragrance in several hours, and fresh pleurotus eryngii and will be pickled the pleurotus eryngii fragrance processed and removes a part through overbleach soup.Raw of the present invention adopts dry pleurotus eryngii, to preserve transport, and after pleurotus eryngii salt marsh, etc. not easily spoiled damage in during to be processed, and carrying out boiling and fried with regard to condiment directly can be put into after salt marsh, the dry pleurotus eryngii taste of processing is like this tasted more fragrant, more tender and crisp, shelf lives is longer.
Preferably, in above-mentioned steps c, the addition of sauce green pepper pickling method, vegetable oil, cornstarch is respectively 9 ~ 15%, 12 ~ 20%, 0.36 ~ 0.6% of pleurotus eryngii weight, described additive total amount is 1 ~ 2% of described pleurotus eryngii weight, and described flavoring essence is made up of chicken flavor paste essence, chicken powder essence and the peppery essence powder of perfume (or spice).
Preferably, above-mentioned acesulfame potassium research on maximum utilized quantity is 0.3 ‰ of pleurotus eryngii weight, and the research on maximum utilized quantity of described potassium sorbate is 0.5 ‰ of pleurotus eryngii weight.
Preferably, frying temperature >=90 DEG C in above-mentioned steps c, frying time >=20min.
Preferably, heat-sealing temperature >=180 DEG C of vacuum seal in above-mentioned steps d, vacuum >=0.09Mpa, evacuated time >=10s.
Preferably, the temperature of sterilizing in above-mentioned steps d is 95 ~ 120 DEG C, and the time is 13 ~ 20min.
Beneficial effect:
The processing method of a kind of green pepper taste of the present invention pleurotus eryngii, the pleurotus eryngii after salt marsh is during processing off-duty storage, not perishable, saves original flavor and the nutrition of pleurotus eryngii, simultaneously in conjunction with frying, more tasty, makes the better pure delicious food of pleurotus eryngii taste after processing.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1:
A, the standby material of choosing, choose dry pleurotus eryngii, cold water soak, then clean up; Choose sauce green pepper pickling method, and for subsequent use;
B, salt marsh, dice after pleurotus eryngii squeezing being anhydrated, then add salt salt marsh 2h, the addition of described salt is 3% of pleurotus eryngii weight;
C, batching frying, join in pleurotus eryngii by sauce green pepper pickling method, batching and additive, after stirring, it be added to frying in frying pan in the lump; Described batching is made up of vegetable oil, cornstarch, and described additive is made up of chicken flavor paste essence, chicken powder essence, monosodium glutamate, flavour nucleotide disodium, acesulfame potassium, potassium sorbate, citric acid and the peppery essence powder of perfume (or spice);
In described step c, the addition of sauce green pepper pickling method, vegetable oil, cornstarch is respectively 9%, 12%, 0.36% of pleurotus eryngii weight, and it is as shown in the table that each composition of described additive accounts for pleurotus eryngii addition ratio:
D, encapsulation sterilization, finally by pleurotus eryngii quantitative filling, vacuum seal sterilizing, the heat-sealing temperature of vacuum seal 180 DEG C, vacuum 0.09Mpa, evacuated time 10s, the temperature of sterilizing is 95 ~ 120 DEG C, and the time is 13 ~ 20min, finally cools oven dry and gets product.
Embodiment 2:
A, the standby material of choosing, choose dry pleurotus eryngii, cold water soak, then clean up; Choose sauce green pepper pickling method, and for subsequent use;
B, salt marsh, dice after pleurotus eryngii squeezing being anhydrated, then add salt salt marsh 2.5h, the addition of described salt is 8% of pleurotus eryngii weight;
C, batching frying, join in pleurotus eryngii by sauce green pepper pickling method, batching and additive, after stirring, it be added to frying in frying pan in the lump; Described batching is made up of vegetable oil, cornstarch, and described additive is made up of chicken flavor paste essence, chicken powder essence, monosodium glutamate, flavour nucleotide disodium, acesulfame potassium, potassium sorbate, citric acid and the peppery essence powder of perfume (or spice);
In described step c, the addition of sauce green pepper pickling method, vegetable oil, cornstarch is respectively 12%, 15%, 0.5% of pleurotus eryngii weight, and it is as shown in the table that each composition of described additive accounts for pleurotus eryngii addition ratio:
D, encapsulation sterilization, finally by pleurotus eryngii quantitative filling, vacuum seal sterilizing, the heat-sealing temperature of vacuum seal 180 DEG C, vacuum 0.09Mpa, evacuated time 15s, the temperature of sterilizing is 95 ~ 120 DEG C, and the time is 13 ~ 20min, finally cools oven dry and gets product.
Embodiment 3:
A, the standby material of choosing, choose dry pleurotus eryngii, cold water soak, then clean up; Choose sauce green pepper pickling method, and for subsequent use;
B, salt marsh, dice after pleurotus eryngii squeezing being anhydrated, then add salt salt marsh 3h, the addition of described salt is 5% of pleurotus eryngii weight;
C, batching frying, join in pleurotus eryngii by sauce green pepper pickling method, batching and additive, after stirring, it be added to frying in frying pan in the lump; Described batching is made up of vegetable oil, cornstarch, and described additive is made up of chicken flavor paste essence, chicken powder essence, monosodium glutamate, flavour nucleotide disodium, acesulfame potassium, potassium sorbate, citric acid and the peppery essence powder of perfume (or spice);
In described step c, the addition of sauce green pepper pickling method, vegetable oil, cornstarch is respectively 15%, 20%, 0.6% of pleurotus eryngii weight, and it is as shown in the table that each composition of described additive accounts for pleurotus eryngii addition ratio:
D, encapsulation sterilization, finally by pleurotus eryngii quantitative filling, vacuum seal sterilizing, the heat-sealing temperature of vacuum seal 200 DEG C, vacuum 1.0Mpa, evacuated time 10s, the temperature of sterilizing is 95 ~ 120 DEG C, and the time is 13 ~ 20min, finally cools oven dry and gets product.
Finally it should be noted that; foregoing description is only the preferred embodiments of the present invention; those of ordinary skill in the art is under enlightenment of the present invention; under the prerequisite without prejudice to present inventive concept and claim; can make like multiple types and representing, such conversion all falls within protection scope of the present invention.
Claims (6)
1. a processing method for green pepper taste pleurotus eryngii, is characterized in that carrying out according to the following steps:
A, the standby material of choosing, choose dry pleurotus eryngii, cold water soak, then clean up; Choose sauce green pepper pickling method, and for subsequent use;
B, salt marsh, dice after pleurotus eryngii squeezing being anhydrated, then add salt salt marsh 2 ~ 3h, the addition of described salt is 3 ~ 8% of pleurotus eryngii weight;
C, batching frying, join in pleurotus eryngii by sauce green pepper pickling method, batching and additive, after stirring, it be added to frying in frying pan in the lump; Described batching is made up of vegetable oil, cornstarch, and described additive is made up of flavoring essence, monosodium glutamate, flavour nucleotide disodium, acesulfame potassium, potassium sorbate, citric acid;
D, encapsulation sterilization, finally by pleurotus eryngii quantitative filling, vacuum seal sterilizing; Finally cool oven dry to get product.
2. the processing method of a kind of green pepper taste pleurotus eryngii according to claim 1, it is characterized in that: in described step c, the addition of sauce green pepper pickling method, vegetable oil, cornstarch is respectively 9 ~ 15%, 12 ~ 20%, 0.36 ~ 0.6% of pleurotus eryngii weight, described additive total amount is 1 ~ 2% of described pleurotus eryngii weight, and described flavoring essence is made up of chicken flavor paste essence, chicken powder essence and the peppery essence powder of perfume (or spice).
3. the processing method of a kind of green pepper taste pleurotus eryngii according to claim 2, it is characterized in that: described acesulfame potassium research on maximum utilized quantity is 0.3 ‰ of pleurotus eryngii weight, the research on maximum utilized quantity of described potassium sorbate is 0.5 ‰ of pleurotus eryngii weight.
4. the processing method of a kind of green pepper taste pleurotus eryngii according to claim 1, is characterized in that: frying temperature >=90 DEG C in described step c, frying time >=20min.
5. the processing method of a kind of green pepper taste pleurotus eryngii according to claim 1, is characterized in that: heat-sealing temperature >=180 DEG C of vacuum seal in described steps d, vacuum >=0.09Mpa, evacuated time >=10s.
6. the processing method of a kind of green pepper taste pleurotus eryngii according to claim 1, is characterized in that: the temperature of sterilizing in described steps d is 95 ~ 120 DEG C, and the time is 13 ~ 20min.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110876474A (en) * | 2019-10-30 | 2020-03-13 | 上海爱一特餐饮有限公司 | Three kinds of mushrooms and preparation method thereof |
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|---|---|---|---|---|
| JP2004357656A (en) * | 2003-06-09 | 2004-12-24 | Toyo Seikan Kaisha Ltd | Method for producing vessel-packed noodle-like pleurotus eryngii |
| CN102166012A (en) * | 2011-06-22 | 2011-08-31 | 常熟理工学院 | Method for producing flammulina velutiper foot mushroom sauce |
| CN102389104A (en) * | 2011-11-11 | 2012-03-28 | 李锦记（新会）食品有限公司 | Assorted mushroom sauce and preparation method thereof |
| CN103380894A (en) * | 2012-05-02 | 2013-11-06 | 巢湖市永昌食用菌开发有限公司 | Preparation method of pleurotus eryngii-pork paste |
| CN103798750A (en) * | 2014-02-20 | 2014-05-21 | 四川宏森有机农业食品有限责任公司 | Agaricus bisporus food and preparation method thereof |
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- 2015-09-29 CN CN201510642502.9A patent/CN105212201A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004357656A (en) * | 2003-06-09 | 2004-12-24 | Toyo Seikan Kaisha Ltd | Method for producing vessel-packed noodle-like pleurotus eryngii |
| CN102166012A (en) * | 2011-06-22 | 2011-08-31 | 常熟理工学院 | Method for producing flammulina velutiper foot mushroom sauce |
| CN102389104A (en) * | 2011-11-11 | 2012-03-28 | 李锦记（新会）食品有限公司 | Assorted mushroom sauce and preparation method thereof |
| CN103380894A (en) * | 2012-05-02 | 2013-11-06 | 巢湖市永昌食用菌开发有限公司 | Preparation method of pleurotus eryngii-pork paste |
| CN103798750A (en) * | 2014-02-20 | 2014-05-21 | 四川宏森有机农业食品有限责任公司 | Agaricus bisporus food and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110876474A (en) * | 2019-10-30 | 2020-03-13 | 上海爱一特餐饮有限公司 | Three kinds of mushrooms and preparation method thereof |
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Application publication date: 20160106 |