CN105266141A - Processing method of spicy needle mushroom flavoring filaments - Google Patents

Processing method of spicy needle mushroom flavoring filaments Download PDF

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Publication number
CN105266141A
CN105266141A CN201510668278.0A CN201510668278A CN105266141A CN 105266141 A CN105266141 A CN 105266141A CN 201510668278 A CN201510668278 A CN 201510668278A CN 105266141 A CN105266141 A CN 105266141A
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CN
China
Prior art keywords
mushroom
processing
grams
bag
silk
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CN201510668278.0A
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Chinese (zh)
Inventor
魏巍
汪永辉
李千林
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南陵县玉竹协会
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Priority to CN201510668278.0A priority Critical patent/CN105266141A/en
Publication of CN105266141A publication Critical patent/CN105266141A/en

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Abstract

The present invention discloses a processing method of spicy needle mushroom flavoring filaments, and belongs to the processing field of beverages. The processing method is characterized by comprising a processing technological process of finely selecting raw materials, finishing and cleaning, enzyme deactivation, rinsing, filament cutting, material compounding, bagging and sealing, sterilizing, examining, packaging and obtaining finished product. The processing method has beneficial effects that the spicy needle mushroom flavoring filaments have crispy and chewy tissues, delicate texture, good color, smell and taste, and unique delicious flavor of needle mushroom. The product is abundant in nutrition, contains abundant lysine, is capable of promoting growth of child intelligence, also has the efficacy of inhibiting raising of blood fat, reducing cholesterol and controlling cardio cerebrovascular diseases, and is an appetizer integrating delicious taste and nutrition.

Description

The processing method of the fragrant peppery seasoning silk of a kind of asparagus

Technical field

The present invention relates to a kind of processing method of food, especially relate to the processing method of the fragrant peppery seasoning silk of a kind of asparagus.

Background technology

Asparagus formal name used at school hair handle money bacterium, also known as the little fiery mushroom of hair handle, structure bacterium, plain mushroom, dried mushroom, plain wild rice, freezes bacterium, intelligence mushroom etc., because its stem is elongated, like day lily, therefore claims asparagus, and belonging to Agaricales Bai Mo section genus flammulina, is a kind of bacterium algae lichens.

The effect of asparagus: the amino acid whose content of asparagus is very abundant, and especially the content of lysine is high especially, has the function promoting children ' s intelligence development; Not only can prevention and therapy hepatopathy and stomach, enteron aisle ulcer, and applicable hyperpietic, overweight people and the elderly are edible, because it is a kind of hyperkalemia hyponatremia food; Also have and suppress blood fat to raise, reduce cholesterol, the function of control cardiovascular and cerebrovascular disease; Often edible asparagus can play resisting fatigue, anti-inflammation, elimination heavy metal salts substances, antineoplastic action.

Fresh asparagus is not easily preserved, and high nutritive value, for being processed into the comprehensive utilization that the fragrant peppery seasoning silk of asparagus can realize raw material, instant, and being convenient to store, improving its nutritive value and economic worth.

Summary of the invention

The object of the invention is the problem that solution asparagus is not easily stored, the processing method of the fragrant peppery seasoning silk of a kind of asparagus is provided.

The present invention solves the technical scheme that its technical problem takes:

A processing method for the fragrant peppery seasoning silk of asparagus, is characterized in that: employing picking of raw material → finishing is cleaned → completed, rinsing → chopping → batching → pack sealing → sterilization → inspection → packaging → finished product processing process, and concrete operation step is:

(1) picking of raw material: choose asparagus, agrocybe, the pleurotus eryngii without disease and pest, fresh mature;

(2) finishing cleaning: to prune mushroom handle base portion with stainless steel knife, mushroom lid, mushroom handle are cleaned respectively, removing silt and other impurity;

(3) complete, rinsing: will contain the salt solution into 5% in stainless steel jacketed pan, heating is boiled, and adds water 350 liters, put into 120 kilograms of fresh mushrooms in every 500 liters of heating kettles, add thermal agitation, complete 8-10 minute, treats not to be with Bai Xinshi in mushroom body, can be off the pot, cool rapidly in flowing clear water, and rinsed clean;

(4) chopping: mushroom silk mushroom lid being cut into 2-3 millimeters thick, the mushroom silk that mushroom handle is cut into length 2.5 centimetres, wide 1.8 centimetres is for subsequent use;

(5) prepare burden: add in mushroom silk 800 grams, salt, light-coloured vinegar 0.5 kilogram, rock sugar liquid 0.35 kilogram, chickens' extract 220 grams, Zanthoxylum essential oil 35 milliliters, chilli powder 15 grams, tangerine peel powder 12 grams, cloves 8 grams, stir, make condiment fully infiltrate in mushroom filament;

(6) pack sealing: by mushroom silk by 180 grams every bag, loads in the food bag of high temperature high voltage resistant, and to bleed sealing with vacuum packing machine, vacuum reaches 66.65 kPas;

(7) sterilization: put by bagged articles in iron wire frame, put into normal-pressure sterilizing pot, when heating to 100 DEG C, maintains after 3-4 hour, after it cools naturally, takes the dish out of the pot;

(8) check, pack: after taking the dish out of the pot, check one by one, reject defective work; Dry a bag surface blot, at mushroom bag being placed in 40 DEG C, deposit 8-10 days simultaneously, do not occur swollen bag, variable color spoiled time, can load carton, 45 bags, every case, with tape seal stock, export trade.

Beneficial effect: product of the present invention is organized and clear and melodiously chewed strength, quality is fine and smooth, color, smell and taste are all good, and have the distinctive delicious local flavor of asparagus, this product is not only nutritious, and containing abundant lysine, the growth of children's intelligence can be promoted, also have and suppress blood fat to raise, reduce cholesterol, effect of control cardiovascular and cerebrovascular disease is a kind of appetizer integrating delicious food and nutrition.

Detailed description of the invention

Embodiment 1 :

A processing method for the fragrant peppery seasoning silk of asparagus, concrete operation step is:

(1) picking of raw material: choose the asparagus without disease and pest, fresh mature;

(2) finishing cleaning: to prune mushroom handle base portion with stainless steel knife, mushroom lid, mushroom handle are cleaned respectively, removing silt and other impurity;

(3) complete, rinsing: the salt solution into 8% will be contained in stainless steel jacketed pan, heating is boiled, 300 liters are added water in every 500 liters of heating kettles, put into the fresh mushroom of double centner, add thermal agitation, complete 12 minutes, treat not to be with Bai Xinshi in mushroom body, can be off the pot, put into multistage bosh and cool rapidly, and rinsed clean;

(4) chopping: mushroom silk mushroom lid being cut into 4-5 millimeters thick, the mushroom silk that mushroom handle is cut into length 3.5 centimetres, wide 1 centimetre is for subsequent use;

(5) prepare burden: add in mushroom silk refined salt 500 grams, 0.8 kilogram, soy sauce, sucrose 0.3 kilogram, monosodium glutamate 150 grams, zanthoxylum powder 10 grams, 35 milliliters, fennel juice, ground cinnamon 10 grams, stir, make condiment fully infiltrate in mushroom filament;

(6) pack sealing: by mushroom silk by 120 grams every bag, loads in the food bag of high temperature high voltage resistant, and to bleed sealing with vacuum packing machine, vacuum reaches 72.88 kPas;

(7) sterilization: bagged articles is put in iron wire frame, put into high-pressure sterilizing pot, sterilizing 10-15 minute at 118 DEG C, decompression takes the dish out of the pot;

(8) check, pack: after taking the dish out of the pot, check one by one, reject defective work; Dry a bag surface blot, at mushroom bag being placed in 32 DEG C, deposit 5-6 days simultaneously, do not occur swollen bag, variable color spoiled time, can load carton, every case 20-30 bag, with tape seal stock, export trade.

Embodiment 2 :

A processing method for the fragrant peppery seasoning silk of asparagus, concrete operation step is:

(1) picking of raw material: choose the asparagus without disease and pest, fresh mature; Select the sea-tangle of fresh high-quality, be cut into long 3-5 centimetre, the filament of wide 0.2-0.4 centimetre after cleaning, drain stand-by after blanching;

(2) finishing cleaning: to prune mushroom handle base portion with stainless steel knife, mushroom lid, mushroom handle are cleaned respectively, removing silt and other impurity;

(3) complete, rinsing: the salt solution into 12% will be contained in stainless steel jacketed pan, heating is boiled, 220 liters are added water in every 500 liters of heating kettles, put into 80 kilograms of fresh mushrooms, add thermal agitation, complete 3-5 minute, treat not to be with Bai Xinshi in mushroom body, can be off the pot, put into multistage bosh and cool rapidly, and rinsed clean;

(4) chopping: mushroom silk mushroom lid being cut into 4-5 millimeters thick, the mushroom silk that mushroom handle is cut into length 3.5 centimetres, wide 1 centimetre is for subsequent use;

(5) prepare burden: add in mushroom silk each 225 grams of Shredded kelp 15 kilograms, 800 grams, the spiced salt, 500 grams, one-level soy sauce, white sugar 450 grams, chopped spring onion, mashed garlic and shredded ginger, five-spice powder 120 grams, thick chilli sauce 80 grams, 40 milliliters, fennel juice, ground cinnamon 10 grams, stir, make condiment fully infiltrate in mushroom filament;

(6) pack sealing: by mushroom silk by 200 grams every bag, loads in the food bag of high temperature high voltage resistant, and to bleed sealing with vacuum packing machine, vacuum reaches 86.55 kPas;

(7) sterilization: bagged articles is put in iron wire frame, put into high-pressure sterilizing pot, sterilizing 8 minutes at 121 DEG C, decompression takes the dish out of the pot;

(8) check, pack: after taking the dish out of the pot, check one by one, reject defective work; Dry a bag surface blot, at mushroom bag being placed in 35-38 DEG C, deposit 5-7 days simultaneously, do not occur swollen bag, variable color spoiled time, can load carton, every case 45-50 bag, with tape seal stock, export trade.

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 processing method for the fragrant peppery seasoning silk of asparagus, is characterized in that: employing picking of raw material → finishing is cleaned → completed, rinsing → chopping → batching → pack sealing → sterilization → inspection → packaging → finished product processing process, and concrete operation step is:
(1) picking of raw material: choose asparagus, agrocybe, the pleurotus eryngii without disease and pest, fresh mature;
(2) finishing cleaning: to prune mushroom handle base portion with stainless steel knife, mushroom lid, mushroom handle are cleaned respectively, removing silt and other impurity;
(3) complete, rinsing: will contain the salt solution into 5% in stainless steel jacketed pan, heating is boiled, and adds water 350 liters, put into 120 kilograms of fresh mushrooms in every 500 liters of heating kettles, add thermal agitation, complete 8-10 minute, treats not to be with Bai Xinshi in mushroom body, can be off the pot, cool rapidly in flowing clear water, and rinsed clean;
(4) chopping: mushroom silk mushroom lid being cut into 2-3 millimeters thick, the mushroom silk that mushroom handle is cut into length 2.5 centimetres, wide 1.8 centimetres is for subsequent use;
(5) prepare burden: add in mushroom silk 800 grams, salt, light-coloured vinegar 0.5 kilogram, rock sugar liquid 0.35 kilogram, chickens' extract 220 grams, Zanthoxylum essential oil 35 milliliters, chilli powder 15 grams, tangerine peel powder 12 grams, cloves 8 grams, stir, make condiment fully infiltrate in mushroom filament;
(6) pack sealing: by mushroom silk by 180 grams every bag, loads in the food bag of high temperature high voltage resistant, and to bleed sealing with vacuum packing machine, vacuum reaches 66.65 kPas;
(7) sterilization: put by bagged articles in iron wire frame, put into normal-pressure sterilizing pot, when heating to 100 DEG C, maintains after 3-4 hour, after it cools naturally, takes the dish out of the pot;
(8) check, pack: after taking the dish out of the pot, check one by one, reject defective work; Dry a bag surface blot, at mushroom bag being placed in 40 DEG C, deposit 8-10 days simultaneously, do not occur swollen bag, variable color spoiled time, can load carton, 45 bags, every case, with tape seal stock, export trade.
CN201510668278.0A 2015-10-17 2015-10-17 Processing method of spicy needle mushroom flavoring filaments CN105266141A (en)

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Application Number Priority Date Filing Date Title
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CN105266141A true CN105266141A (en) 2016-01-27

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101933611A (en) * 2010-08-06 2011-01-05 重庆市农业科学院 Method for processing ready-to-use edible fungi
CN103141818A (en) * 2013-03-26 2013-06-12 湖北富士峰生物科技有限公司 Cumin needle mushroom food and processing method thereof
CN103535698A (en) * 2012-07-11 2014-01-29 成都金大洲实业发展有限公司 Instant agaricus blazei murill needle mushrooms and production method thereof
CN103948017A (en) * 2014-04-02 2014-07-30 浙江小二黑食品有限公司 Novel method for preparing canned golden mushroom
CN104738593A (en) * 2015-03-27 2015-07-01 林静 Method for preparing seasoning shredded mushrooms

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101933611A (en) * 2010-08-06 2011-01-05 重庆市农业科学院 Method for processing ready-to-use edible fungi
CN103535698A (en) * 2012-07-11 2014-01-29 成都金大洲实业发展有限公司 Instant agaricus blazei murill needle mushrooms and production method thereof
CN103141818A (en) * 2013-03-26 2013-06-12 湖北富士峰生物科技有限公司 Cumin needle mushroom food and processing method thereof
CN103948017A (en) * 2014-04-02 2014-07-30 浙江小二黑食品有限公司 Novel method for preparing canned golden mushroom
CN104738593A (en) * 2015-03-27 2015-07-01 林静 Method for preparing seasoning shredded mushrooms

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
陈启武,等: "《鸡腿蘑 姬松茸 大球盖菇生产全书》", 31 January 2009 *

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Application publication date: 20160127