CN105266143A - Processing method of flammulina velutipes fragrant and crisp flavored food - Google Patents
Processing method of flammulina velutipes fragrant and crisp flavored food Download PDFInfo
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- CN105266143A CN105266143A CN201510668295.4A CN201510668295A CN105266143A CN 105266143 A CN105266143 A CN 105266143A CN 201510668295 A CN201510668295 A CN 201510668295A CN 105266143 A CN105266143 A CN 105266143A
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- silk
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- 235000013305 food Nutrition 0.000 title claims abstract description 19
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 240000006499 Flammulina velutipes Species 0.000 title abstract 7
- 235000016640 Flammulina velutipes Nutrition 0.000 title abstract 7
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 69
- 239000000796 flavoring agent Substances 0.000 claims abstract description 8
- 235000019634 flavors Nutrition 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 7
- 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 claims abstract description 6
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 17
- 244000003416 Asparagus officinalis Species 0.000 claims description 16
- 229920002472 Starch Polymers 0.000 claims description 14
- 235000019698 starch Nutrition 0.000 claims description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 210000002686 mushroom body Anatomy 0.000 claims description 12
- 235000019198 oils Nutrition 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 239000008107 starch Substances 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000000926 separation method Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 206010039509 Scab Diseases 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 235000013601 eggs Nutrition 0.000 claims description 4
- 239000004519 grease Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000002651 laminated plastic film Substances 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 235000019484 Rapeseed oil Nutrition 0.000 claims 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 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 240000001417 Vigna umbellata Species 0.000 claims description 3
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims description 2
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 235000013336 milk Nutrition 0.000 claims description 2
- 239000008267 milk Substances 0.000 claims description 2
- 210000004080 milk Anatomy 0.000 claims description 2
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 235000021419 vinegar Nutrition 0.000 claims description 2
- 239000000052 vinegar Substances 0.000 claims description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 3
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 abstract description 3
- 239000004472 Lysine Substances 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 208000026106 cerebrovascular disease Diseases 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 230000002526 effect on cardiovascular system Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- -1 excellent in color Substances 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract 2
- 238000002156 mixing Methods 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 9
- 241000894006 Bacteria Species 0.000 description 5
- 230000000694 effects Effects 0.000 description 2
- 241000222485 Agaricales Species 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000234427 Asparagus Species 0.000 description 1
- 241000605422 Asparagus asparagoides Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 235000002722 Dioscorea batatas Nutrition 0.000 description 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 1
- 240000001811 Dioscorea oppositifolia Species 0.000 description 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 1
- 240000002943 Elettaria cardamomum Species 0.000 description 1
- 241001537207 Flammulina Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 241000756137 Hemerocallis Species 0.000 description 1
- 208000002682 Hyperkalemia Diseases 0.000 description 1
- 206010021036 Hyponatraemia Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241000234435 Lilium Species 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 241000219784 Sophora Species 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 240000001085 Trapa natans Species 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 241000746966 Zizania Species 0.000 description 1
- 235000002636 Zizania aquatica Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000118 anti-neoplastic effect Effects 0.000 description 1
- 235000007215 black sesame Nutrition 0.000 description 1
- 235000005300 cardamomo Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000009165 saligot Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 231100000397 ulcer Toxicity 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses a processing method of a flammulina velutipes fragrant and crisp flavored food and belongs to the field of food processing. The flammulina velutipes fragrant and crisp flavored food is characterized by being processed from the following processing technology: material selecting, washing and cutting, ingredient mixing, oil-frying and separating, blending, and packaging to obtain the finished products. The beneficial effects are as follows: the flammulina velutipes fragrant and crisp flavored food is golden yellow in color and luster, excellent in color, fragrance and taste, fragrant, crisp and tender in mouthfeel, rich in elasticity, and unique in flavor, and has a unique mushroom fragrance flavor of flammulina velutipes. The flammulina velutipes fragrant and crisp flavored food is rich in nutrition and lysine and can promote children's intellectual development. The flammulina velutipes fragrant and crisp flavored food also has efficacies of inhibiting the elevation of blood lipids, lowering cholesterol, and preventing cardiovascular and cerebrovascular diseases, and is an appetizing food which integrates delicious taste and nutrition.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of processing method of asparagus crisp-fried typical local food.
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.
The easier ageing of fresh asparagus, not easily preserves, and for being processed into the comprehensive utilization that asparagus crisp-fried typical local food can realize asparagus 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 asparagus is not easily preserved, a kind of processing method of asparagus crisp-fried typical local food is provided.
The present invention solves the technical scheme that its technical problem takes:
A processing method for asparagus crisp-fried typical local food, is characterized in that: the processing process adopting cutting → batching → fried separation → allotment → packed products of selecting materials → clean, and concrete operation step is:
(1) select materials: get medium well, mushroom body is complete, without scab, the young mushroom that damages by worms for processing raw material;
(2) clean cutting: to prune mushroom handle base portion silt and dirt with stainless steel knife, and be put in the saline solution of 8% and clean up, in time mushroom body is placed in clean gauze bag, uses drier spin-dry; Cut open by mushroom body, mushroom lid is cut into the mushroom bar of 0.5 centimetre wide again, and mushroom handle is cut into 2.8 centimeter length, the mushroom silk of 0.6 centimetre wide;
(3) prepare burden: every 500 grams of mushroom silks, first make starch liquid with 120 grams of starches, 80 grams of red bean powder, 10 grams of PORIA ALBA powder, 30 milliliters of soya-bean milk and 2 eggs, then add mushroom silk, stir, make mushroom silk all evenly be stained with starch liquid;
(4) fried separation: in deep fryer, pour refined rapeseed oil into, oil temperature is heated to 220 DEG C, adds mushroom silk oil and explode, fresh mushroom addition be grease heavy 30%, and stir a little with funnel, fried 3-5 minute, until mushroom silk surface in time golden yellow, can stop heating, pull fried mushroom thing out with funnel, drain surperficial oil slick;
(5) allocate: the mushroom silk after fried is added a little salt, albumen powder, Chinese prickly ash, fennel juice, rice vinegar, five-spice powder, white sugar, citric acid, be mixed with special flavor mushroom and do;
(6) packed products: by the Laminated plastic film package bag packing of mushroom silk, dispensed loading amount 100 grams, sack must not be stained with oily juice, and with vacuum sealer exhaust heat-sealing under 0.12 MPa vacuum, is finished product.
Beneficial effect: product color of the present invention is golden yellow, color, smell and taste are all good, and mouthfeel crisp-fried is tender and crisp, high resilience, unique flavor, the distinctive bacterium Flavor of tool asparagus; This product is not only nutritious, and containing the lysine enriched, can promote the growth of children's intelligence, also has and suppresses 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 asparagus crisp-fried typical local food, concrete operation step is:
(1) select materials: get medium well, mushroom body is complete, without scab, the young mushroom that damages by worms for processing raw material;
(2) clean cutting: to prune mushroom handle base portion silt and dirt with stainless steel knife, and be put in the saline solution of 3% and clean up, in time mushroom body is placed in clean gauze bag, uses drier spin-dry; Cut open by mushroom body, mushroom lid is cut into the mushroom bar of 0.5 centimetre wide again, and mushroom handle is cut into 6 centimeter length, the mushroom silk of 0.8 centimetre wide;
(3) prepare burden: every 500 grams of mushroom silks, first make starch liquid with 300 grams of starches, 30 grams of red bean powder, 20 grams of Chinese yam starch, 25 milliliters of lantern fruit juice and 2 eggs, then add mushroom silk, stir, make mushroom silk all evenly be stained with starch liquid;
(4) fried separation: in deep fryer, pour refining black sesame oil into, oil temperature is heated to 120 DEG C, adds mushroom silk oil and explode, fresh mushroom addition be grease heavy 40%, and stir a little with funnel, fried 8-10 minute, until mushroom silk surface in time golden yellow, can stop heating, pull fried mushroom thing out with funnel, drain surperficial oil slick;
(5) allocate: the mushroom silk after fried is added a little fine salt, monosodium glutamate, chopped spring onion, cardamom, bruised ginger, five-spice powder, dried orange peel, sucrose, cloves and citric acid, be mixed with special flavor mushroom and do;
(6) packed products: by the Laminated plastic film package bag packing of mushroom silk, dispensed loading amount 100 grams, sack must not be stained with oily juice, and with vacuum sealer exhaust heat-sealing under 0.15 MPa vacuum, is finished product.
Embodiment 2
:
A processing method for asparagus crisp-fried typical local food, concrete operation step is:
(1) select materials: get fresh mature, mushroom body complete, without scab, the young mushroom that damages by worms for processing raw material;
(2) clean cutting: to prune mushroom handle base portion silt and dirt with stainless steel knife, and be put in the saline solution of 5% and clean up, in time mushroom body is placed in clean gauze bag, uses drier spin-dry; Cut open by mushroom body, mushroom lid is cut into the mushroom bar of 1 centimetre wide again, and mushroom handle is cut into 4 centimeter length, the mushroom silk of 1.2 centimetres wide;
(3) prepare burden: every 500 grams of mushroom silks, first make starch liquid with 120 grams of starches, 80 grams of smilax powder, 15 milliliters of wolfberry juices and 3 eggs, then add mushroom silk, stir, make mushroom silk all evenly be stained with starch liquid;
(4) fried separation: in deep fryer, pour refined rapeseed oil into, oil temperature is heated to 220 DEG C, adds mushroom silk oil and explode, fresh mushroom addition be grease heavy 55%, and stir a little with funnel, fried 45 seconds, until mushroom silk surface in time golden yellow, heating can be stopped, pull fried mushroom thing out with funnel, drain surperficial oil slick;
(5) allocate: the mushroom silk after fried is added a little candy sugar powder, water caltrop starch, protein sugar, lily juice, dark plum juice, refined salt, donkey-hide gelatin, sophora flower, citric acid, be mixed with special flavor mushroom and do;
(6) packed products: by the Laminated plastic film package bag packing of mushroom silk, dispensed loading amount 120 grams, sack must not be stained with oily juice, and with vacuum sealer exhaust heat-sealing under 0.18 MPa vacuum, is finished product.
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 asparagus crisp-fried typical local food, is characterized in that: the processing process adopting cutting → batching → fried separation → allotment → packed products of selecting materials → clean, and concrete operation step is:
(1) select materials: get medium well, mushroom body is complete, without scab, the young mushroom that damages by worms for processing raw material;
(2) clean cutting: to prune mushroom handle base portion silt and dirt with stainless steel knife, and be put in the saline solution of 8% and clean up, in time mushroom body is placed in clean gauze bag, uses drier spin-dry; Cut open by mushroom body, mushroom lid is cut into the mushroom bar of 0.5 centimetre wide again, and mushroom handle is cut into 2.8 centimeter length, the mushroom silk of 0.6 centimetre wide;
(3) prepare burden: every 500 grams of mushroom silks, first make starch liquid with 120 grams of starches, 80 grams of red bean powder, 10 grams of PORIA ALBA powder, 30 milliliters of soya-bean milk and 2 eggs, then add mushroom silk, stir, make mushroom silk all evenly be stained with starch liquid;
(4) fried separation: in deep fryer, pour refined rapeseed oil into, oil temperature is heated to 220 DEG C, adds mushroom silk oil and explode, fresh mushroom addition be grease heavy 30%, and stir a little with funnel, fried 3-5 minute, until mushroom silk surface in time golden yellow, can stop heating, pull fried mushroom thing out with funnel, drain surperficial oil slick;
(5) allocate: the mushroom silk after fried is added a little salt, albumen powder, Chinese prickly ash, fennel juice, rice vinegar, five-spice powder, white sugar, citric acid, be mixed with special flavor mushroom and do;
(6) packed products: by the Laminated plastic film package bag packing of mushroom silk, dispensed loading amount 100 grams, sack must not be stained with oily juice, and with vacuum sealer exhaust heat-sealing under 0.12 MPa vacuum, is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510668295.4A CN105266143A (en) | 2015-10-17 | 2015-10-17 | Processing method of flammulina velutipes fragrant and crisp flavored food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510668295.4A CN105266143A (en) | 2015-10-17 | 2015-10-17 | Processing method of flammulina velutipes fragrant and crisp flavored food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105266143A true CN105266143A (en) | 2016-01-27 |
Family
ID=55136649
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510668295.4A Withdrawn CN105266143A (en) | 2015-10-17 | 2015-10-17 | Processing method of flammulina velutipes fragrant and crisp flavored food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105266143A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072504A (en) * | 2016-07-05 | 2016-11-09 | 福建省好口福食品有限公司 | A kind of processing method of crisp mushroom chips |
| CN107485015A (en) * | 2017-08-29 | 2017-12-19 | 贵州普定印象朵贝农业开发有限公司 | A kind of fragrant spicy instant gold-needle mushroom and preparation method thereof |
| CN108771210A (en) * | 2018-05-23 | 2018-11-09 | 屈晓丹 | A kind of formula and its processing method of Flammulina velutipes food |
-
2015
- 2015-10-17 CN CN201510668295.4A patent/CN105266143A/en not_active Withdrawn
Non-Patent Citations (1)
| Title |
|---|
| 陈启武，等: "《鸡腿蘑 姬松茸 大球盖菇生产全书》", 31 January 2009 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072504A (en) * | 2016-07-05 | 2016-11-09 | 福建省好口福食品有限公司 | A kind of processing method of crisp mushroom chips |
| CN107485015A (en) * | 2017-08-29 | 2017-12-19 | 贵州普定印象朵贝农业开发有限公司 | A kind of fragrant spicy instant gold-needle mushroom and preparation method thereof |
| CN108771210A (en) * | 2018-05-23 | 2018-11-09 | 屈晓丹 | A kind of formula and its processing method of Flammulina velutipes food |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160127 |
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