CN105394746A - A preparing process of spicy enokitake - Google Patents
A preparing process of spicy enokitake Download PDFInfo
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- CN105394746A CN105394746A CN201510912895.0A CN201510912895A CN105394746A CN 105394746 A CN105394746 A CN 105394746A CN 201510912895 A CN201510912895 A CN 201510912895A CN 105394746 A CN105394746 A CN 105394746A
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- asparagus
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Abstract
A preparing process of spicy enokitake is disclosed. The process includes 1) enokitake pretreatment, 2) blanching and 3) pickling. The process is simple and feasible in operation, and free of complex procedures such as stir-frying. The enokitake after being treated with a citric acid solution, properly blanched and pickled is crisp and refreshing in taste.
Description
Technical field
The present invention relates to a kind of preparation technology of spicy golden mushroom, belong to food processing field.
Background technology
The amino acid whose content of asparagus is very abundant, and higher than general mushroom class, especially the content of lysine is high especially, and lysine has the function promoting children ' s intelligence development.Containing protein 8.87% in asparagus dry product, carbohydrate 60.2%, crude fibre reaches 7.4%, often eats and can prevent and treat canker.Have research to show again, a kind of material contained in asparagus has good antitumaous effect.Asparagus is a kind of ticbit, is again good health food, and the domestic and international market of asparagus is day by day wide.
Spicy golden mushroom is instant type leisure food of fungi, and being mainly raw material with asparagus, is marrow mainly with Sichuan spicy taste greatly, the characteristic come with asparagus collocation is peppery especially and not dry, and fresh fiber crops are incomparable, feature: La Jing road, silk silk is tasty and refreshing, mouth mouth delicious and crisp, is suitable for going with rice and being used as leisure snack.But all need to use oily stir-fry, complex process when making; And high by the fibre weight of asparagus, crisp not in mouthfeel.
Summary of the invention
The technical problem to be solved in the present invention overcomes an existing difficult problem, provides the preparation technology of the spicy golden mushroom that a kind of technique is simple, gained food mouthfeel is crisp and refreshing.
In order to solve the problems of the technologies described above, the invention provides following technical scheme:
A preparation technology for spicy golden mushroom, comprises the steps:
1) asparagus pretreatment
Asparagus to be poured in the boiling water containing the citric acid of 0.1wt% into soak time 5 ~ 8 minutes, pull rear running water 10 minutes out, make it cool;
2) blanching
Pour asparagus in boiling water blanching again, stir, make it to be heated evenly, blanching temperature controls at 95 ± 5 DEG C, is pulled out by mushroom body, be placed in water and cool rapidly when the mushroom body deliquescing of blanching is scalded from blanching groove;
3) pickled
By step 2) the cooled asparagus, chilli oil and the auxiliary material (spices, food additives) that processed be uniformly mixed in batch mixer, pours into carry out pickled in the pickled tote cart of stainless steel, can obtain spicy golden mushroom.
Preferably, in described step 1), during immersion, mushroom water ratio is 1: 5.
Preferably, described step 2) in, during blanching, mushroom water is than being 3:10.
Preferably, described step 2) in, asparagus: chilli oil: the mass ratio of auxiliary material is 85:10:5;
Preferably, described step 2) in, blanching 5-8 minute.
Preferably, in described step 3), described auxiliary material spices and food additives, comprise white granulated sugar, edible salt, rapeseed oil, capsicum, zanthoxylum powder, potassium sorbate, citric acid, flavour nucleotide disodium, dehydro sodium acetate, D-araboascorbic acid sodium.
Preferably, in described step 3), pickled temperature is 15-25 DEG C; The pickled time is 15-30min.
Beneficial effect of the present invention:
The preparation technology of spicy golden mushroom of the present invention, operation is simple, without the need to complicated processes such as stir-fry.After adopting citric acid water process and just right blanching, the asparagus mouthfeel pickled out is crisp and refreshing.
Detailed description of the invention
Below the preferred embodiments of the present invention are described, should be appreciated that preferred embodiment described herein is only for instruction and explanation of the present invention, is not intended to limit the present invention.
Embodiment 1
A preparation technology for spicy golden mushroom, comprises the steps:
1) asparagus pretreatment
Asparagus to be poured in the boiling water containing the citric acid of 0.1wt% into soak time 5 ~ 8 minutes, mushroom water ratio is pull rear running water 10 minute at 1: 5, makes it cool;
2) blanching
Pour asparagus in boiling water blanching again, stir, make it to be heated evenly, mushroom water is than being 3:10, and blanching temperature controls at 95 ± 5 DEG C, is pulled out by mushroom body when the mushroom body deliquescing of blanching is scalded from blanching groove, general blanching 5-8 minute, is placed in water to cool rapidly;
3) pickled
By step 2) the cooled asparagus, chilli oil and the auxiliary material that processed, food additives are uniformly mixed (asparagus: chilli oil, auxiliary material (spices, food additives) they are 85:10:5) in batch mixer, pour into and carry out pickled in the pickled tote cart of stainless steel, pickled temperature is 15-25 DEG C; The pickled time is 15-30min, can obtain spicy golden mushroom.
Described auxiliary material comprises white granulated sugar, edible salt, rapeseed oil, capsicum, zanthoxylum powder; Described additive comprises potassium sorbate, citric acid, flavour nucleotide disodium, dehydro sodium acetate, D-araboascorbic acid sodium.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (7)
1. a preparation technology for spicy golden mushroom, is characterized in that: comprise the steps:
1) asparagus pretreatment
Asparagus to be poured in the boiling water containing the citric acid of 0.1wt% into soak time 5 ~ 8 minutes, pull rear running water 10 minutes out, make it cool;
2) blanching
Pour asparagus in boiling water blanching again, stir, make it to be heated evenly, blanching temperature controls at 95 ± 5 DEG C, is pulled out by mushroom body, be placed in water and cool rapidly when the mushroom body deliquescing of blanching is scalded from blanching groove;
3) pickled
By step 2) the cooled asparagus, chilli oil and the auxiliary material that processed be uniformly mixed in batch mixer, pours into carry out pickled in the pickled tote cart of stainless steel, can obtain spicy golden mushroom.
2. the preparation technology of spicy golden mushroom according to claim 1, is characterized in that: in described step 1), during immersion, and mushroom water ratio is 1: 5.
3. the preparation technology of spicy golden mushroom according to claim 1, is characterized in that: described step 2) in, asparagus: chilli oil: the mass ratio of auxiliary material is 85:10:5.
4. the preparation technology of spicy golden mushroom according to claim 1, is characterized in that: described step 2) in, during blanching, mushroom water is than being 3:10.
5. the preparation technology of spicy golden mushroom according to claim 1, is characterized in that: described step 2) in, blanching 5-8 minute.
6. the preparation technology of spicy golden mushroom according to claim 1, it is characterized in that: in described step 3), described auxiliary material spices and food additives, comprise white granulated sugar, edible salt, rapeseed oil, capsicum, zanthoxylum powder, potassium sorbate, citric acid, flavour nucleotide disodium, dehydro sodium acetate, D-araboascorbic acid sodium.
7. the preparation technology of spicy golden mushroom according to claim 1, is characterized in that: in described step 3), and pickled temperature is 15-25 DEG C; The pickled time is 15-30min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510912895.0A CN105394746B (en) | 2015-12-11 | 2015-12-11 | A kind of preparation process of spicy golden mushroom |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510912895.0A CN105394746B (en) | 2015-12-11 | 2015-12-11 | A kind of preparation process of spicy golden mushroom |
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| CN105394746A true CN105394746A (en) | 2016-03-16 |
| CN105394746B CN105394746B (en) | 2018-08-17 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897879A (en) * | 2017-11-14 | 2018-04-13 | 宁夏春升源清真生物科技有限公司 | A kind of spicy golden mushroom and preparation method thereof |
| CN108669527A (en) * | 2018-05-09 | 2018-10-19 | 长沙新天翔食品有限公司 | A kind of instant gold-needle mushroom and preparation method thereof |
| CN110140944A (en) * | 2019-06-13 | 2019-08-20 | 齐鲁工业大学 | A kind of more bacterium sauce of coarse cereals bud and preparation method thereof |
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| CN101919529A (en) * | 2010-08-20 | 2010-12-22 | 丽水市咏林食品有限公司 | Method for producing primary-color low-fat crisp mushroom chips |
| CN103535700A (en) * | 2012-07-11 | 2014-01-29 | 成都金大洲实业发展有限公司 | Red chili oil needle mushrooms with pickled peppers flavor and production method of mushrooms |
| CN105029375A (en) * | 2014-09-20 | 2015-11-11 | 林静 | Preparation method of sour-and-hot flammulina velutipes |
| CN105053167A (en) * | 2015-08-25 | 2015-11-18 | 夏华 | Making method of sour and hot agrocybe cylindracea |
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2015
- 2015-12-11 CN CN201510912895.0A patent/CN105394746B/en active Active
Patent Citations (4)
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|---|---|---|---|---|
| CN101919529A (en) * | 2010-08-20 | 2010-12-22 | 丽水市咏林食品有限公司 | Method for producing primary-color low-fat crisp mushroom chips |
| CN103535700A (en) * | 2012-07-11 | 2014-01-29 | 成都金大洲实业发展有限公司 | Red chili oil needle mushrooms with pickled peppers flavor and production method of mushrooms |
| CN105029375A (en) * | 2014-09-20 | 2015-11-11 | 林静 | Preparation method of sour-and-hot flammulina velutipes |
| CN105053167A (en) * | 2015-08-25 | 2015-11-18 | 夏华 | Making method of sour and hot agrocybe cylindracea |
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| 吕远平 等: "麻辣金针菇休闲食品的工艺研究", 《食品科学》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897879A (en) * | 2017-11-14 | 2018-04-13 | 宁夏春升源清真生物科技有限公司 | A kind of spicy golden mushroom and preparation method thereof |
| CN108669527A (en) * | 2018-05-09 | 2018-10-19 | 长沙新天翔食品有限公司 | A kind of instant gold-needle mushroom and preparation method thereof |
| CN110140944A (en) * | 2019-06-13 | 2019-08-20 | 齐鲁工业大学 | A kind of more bacterium sauce of coarse cereals bud and preparation method thereof |
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| CN105394746B (en) | 2018-08-17 |
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Effective date of registration: 20201023 Address after: 276410 daotuo Zhen Han Jia Qu Cun Cun Bei, Yishui County, Linyi City, Shandong Province Patentee after: Shandong Zhenfei Food Co., Ltd Address before: Kazak Autonomous County Garden Township of Toudaohe River Village 839000 the Xinjiang Uygur Autonomous Region Barkol in Hami area Patentee before: BALIKUN YUANSHISHENGKAI FOOD Co.,Ltd. |