CN105433369A - Edible fungi table vegetable and making method thereof - Google Patents
Edible fungi table vegetable and making method thereof Download PDFInfo
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- CN105433369A CN105433369A CN201510886641.6A CN201510886641A CN105433369A CN 105433369 A CN105433369 A CN 105433369A CN 201510886641 A CN201510886641 A CN 201510886641A CN 105433369 A CN105433369 A CN 105433369A
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- Bakery Products And Manufacturing Methods Therefor (AREA)
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Abstract
The invention provides an edible fungi table vegetable and a making method thereof. The table vegetable is made from, by weight, 145-160 parts of vegetable oil, 28-35 parts of pickled red pepper, 13-17 parts of pickled vegetables, 15-18 parts of pickled ginger, 7-10 parts of pickled rice chili, 58-65 parts of fried dry shiitake mushrooms, 85-90 parts of salted pleurotus eryngii, 3-5 parts of preserved pickle, 2.5-3.5 parts of onions, 11-15 parts of pickled garlic, 2-2.3 parts of chili powder and 2.5-3 parts of salt. The edible fungi table vegetable is rich in nutrition, has strong flavor and few additives, is green, healthy and excellent in gastronomic performance, and the raw materials are low in cost.
Description
Technical field
The present invention relates to appetizing food technical field, be specifically related to a kind of edible mushroom and go with rice or bread dish and preparation method thereof.
Background technology
To go with rice or bread dish, also known as dish to go with rice, steamed buns etc, the ordinary pickles on people's dining table, mainly play flavor adjustment, go raw meat solution greasy, open appetite, the effect such as to help digest, traditional salted vegetables, pickles, pickles are also reasonable dishes of going with rice or bread, but along with the raising of people's living standard, higher requirement be there has also been to the quality of dish of going with rice or bread, not only will ensure dense local flavor, and abundant nutrition will be had, and traditional salted vegetables, pickles, pickles taste general, be of low nutritive value, the demand that people are growing can not be met.To this, in succession occurred some dishes of going with rice or bread made for raw material with edible mushroom, vegetables, meat etc., have on-the-spot frying and be made into convenience type two kinds, wherein on-the-spot frying needs the time of at substantial from raw material to finished product, is unfavorable for standardized production, transport and circulation.Convenience type go with rice or bread dish mainly based on victual form, between single, each composition of material composition, compatibility unreasonablely causes it to be of low nutritive value, taste is single, lack the sense of reality of original food product and dense taste.
Edible mushroom is as the 3rd group food after vegetalitas, animal food, its delicious flavour, nutritious, generally acknowledged having " natural green food " that improve the health, contain very rich in protein, amino acid, vitamin, therefore, be also the fabulous raw material producing go with rice or bread dish and leisure snacks.Edible mushroom processing becomes to go with rice or bread by market the various in style of dish, the patent of invention that if Authorization Notice No. is CN102630928B, name is called " edible fungus flavor sauce and production method thereof "; " Shanxi science and technology " is called that in name disclosed in the 29th volume the 5th phase in 2014 in documents such as " edible mushrooms go with rice or bread the research of dish technology " be all dish of being gone with rice or bread by Edible mushroom processing one-tenth, widened the range of application of edible mushroom, improve the nutritive value of dish of going with rice or bread.But existing edible mushroom is gone with rice or bread there is following problem in dish: 1, in order to make thick taste, all with the addition of the sauce such as soya sauce, thick broad-bean sauce raw material, containing various additive in these raw materials, be unfavorable for healthy, add the raw material such as soya sauce, thick broad-bean sauce and also can make dish cost of material raising of going with rice or bread; 2, taste, mouthfeel are poor; 3, as the going with rice or bread property difference of dish of going with rice or bread, when going with rice edible, its mouthfeel, local flavor, character more level off to flavouring for cooking.
Summary of the invention
The present invention is many in order to solve prior art dish additive of going with rice or bread, content of nitrite is high, cost of material is high, taste, mouthfeel are poor, the problem of going with rice or bread property difference, provide a kind of novel edible mushroom to go with rice or bread dish, specific raw material are effectively arranged in pairs or groups and each Ingredient Amount of strict control, make the present invention's dish of going with rice or bread not only have abundant nutrition, dense taste and additive is few, green health, reduce cost of material; Going with rice or bread property is excellent.
For solving the problems of the technologies described above, the present invention is achieved through the following technical solutions.
A kind of edible mushroom is gone with rice or bread dish, comprises the following compositions of following weight parts: vegetable oil 145 ~ 160 parts, bubble hot red pepper 28 ~ 35 parts, bubble 13 ~ 17 parts, green vegetables, bubble ginger 15 ~ 18 parts, bubble millet starch 7 ~ 10 parts, fried dried thin mushroom 58 ~ 65 parts, salt marsh pleurotus eryngii 85 ~ 90 parts, 3 ~ 5 parts, hot pickled mustard tube, onion 2.5 ~ 3.5 parts, bubble 11 ~ 15 parts, garlic, paprika 2 ~ 2.3 parts, salt 2.5 ~ 3 parts.
Described fried dried thin mushroom is prepared in the steps below:
A, immersion: dried thin mushroom is put into container, add clear water and soak 11 ~ 14h;
B, cleaning, removal of impurities: soaked for steps A mushroom is stirred cleaning in container, pulls rear removing impurity out;
C, section: the mushroom obtained by step B is cut into thick 2 ~ 3mm, length is no more than the sheet of 4cm;
D, dehydration: the mushroom squeezer after being cut into slices by step C dewaters, once, every cylinder press dewatering time is 13 ~ 16min in every 4 ~ 5min landing squeezing; Mushroom umbrella and mushroom stems can be separated during dehydration, mushroom stems is not dewatered; Carry out according to this step dehydrating operations, can ensure that the mushroom after dewatering and other raw materials make finished product to water content requirement, reach best dewatering efficiency amount simultaneously, reduce dehydration cost;
E, when oil is heated to oil temperature is 80 ~ 120 DEG C, the mushroom added after step D dehydration carries out fried, and deep-fat frying time is 20 ~ 35min, pulls mushroom out and namely obtains fried shiitake.Time fried the control of oil temperature, deep-fat frying time can ensure the moisture of mushroom meet post-production go with rice or bread dish time requirement to mushroom water content, fully extract the fragrance of mushroom simultaneously, ensure the excellent texture that the fried mushroom obtained is neither too hard, nor too soft.
Described salt marsh pleurotus eryngii be by pleurotus eryngii successively through completing, slaking, salt marsh, desalination, dehydration be prepared from.
Described complete be pleurotus eryngii is joined containing 0.5 ~ 2 ‰ citric acid boiling water in and frequently turn 3 ~ 5min.First fixation time control can thoroughly well cooked but not mushy, organization softening, high resilience, containing the citric acid of 1 ‰ in the boiling water completed, effectively can remove the peculiar fishy smell of pleurotus eryngii, consumption is few, reduces additive level while reducing costs.
Described slaking is added by the pleurotus eryngii after completing in boiling water and constantly stirs to pleurotus eryngii inside not life, till white core.
Described salt marsh be by slaking after edible mushroom be cooled to 30 ~ 40 DEG C, sprinkle the salt of 20 ~ 22% of pleurotus eryngii weight uniformly, salt marsh lake salt stain is proceeded to after stirring, and the superiors of pleurotus eryngii are watered by salt marsh salt marsh water circulation out, can carry out once every day, treat that pleurotus eryngii salt content is 17 ~ 19%, after sampling observation salt accumulated water salt content is unchanged, salt marsh pond is sealed spread the face salt of one deck 0.5 ~ 1.5cm on pleurotus eryngii top layer after, on upper berth, salt marsh pond, film seals, and within 13 ~ 16 days, namely completes the salt marsh of pleurotus eryngii at salt marsh pond medium salting.
The salt marsh technique of pleurotus eryngii of the present invention is stir after salt adding to proceed to salt marsh pond again and carry out salt marsh, salt accumulated water is adopted to water the circulation salt marsh mode of spreading, that can avoid prior art one deck salt one deck pleurotus eryngii enters the large shortcoming of labour intensity that lake salt stain method causes, after making salt marsh, pleurotus eryngii salt content is even, suitable, and by salt marsh method of the present invention, the salt marsh time can be shortened, enhance productivity.
Described desalination be by salt marsh after pleurotus eryngii join in flowing clear water and soak 8 ~ 12h, described dehydration be by desalination after pleurotus eryngii squeezer dewater, once, every cylinder press dewatering time is 13 ~ 16min in every 4 ~ 5min landing squeezing.
Described millet starch is Shandong millet starch, and described ginger, hot pickled mustard tube are ginger grain, hot pickled mustard tube grain.The grain making size 2 ~ 3mm is good.
Described dish of going with rice or bread is prepared by following method: the white sugar of 0.03 ~ 0.06 part and the bubble hot red pepper, the onion that take by filling a prescription are joined to take by formula and add the paprika, the salt that take by filling a prescription after being heated to fry 2 ~ 3min in the vegetable oil of 180 ~ 210 DEG C and fry 1 ~ 2min, then add the bubble green vegetables, bubble ginger, bubble millet starch, the bubble garlic that take by filling a prescription to fry and to add the fried shiitake, the salt marsh pleurotus eryngii that take by filling a prescription after 3 ~ 5min and fry 3 ~ 5min, add and fry 3 ~ 5min by the hot pickled mustard tube that takes of filling a prescription, finally add Chinese prickly ash, namely monosodium glutamate seasoning obtain edible mushroom and to go with rice or bread dish.During making, bubble hot red pepper, onion are cut into particle shape and are advisable.
What above-mentioned frying was good go with rice or bread, and dish is filled in clean bottle, and after weighing, after capping, insulation, cleaning, water pouring, airing, labeling, coding, overlay film, the process of inspection case, warehouse-in is preserved successively.
The addition of described Chinese prickly ash is 0.3 ~ 0.5 part, described monosodium glutamate addition amount 0.03 ~ 0.05 part.
Beneficial effect
1, on material matching: the present invention is different from tradition and goes with rice or bread selecting materials of dish, select the infusion material with unique Sichuan style, fresh onion has been selected while steeping the raw materials such as hot red pepper, bubble green vegetables, bubble garlic, unique Sichuan style melts mutually with fresh onion flavor and neutralizes mutually, make unique flavor of the present invention and giving off a strong fragrance mellow.To go with rice or bread as the present invention the major ingredient of dish, the present invention have selected mushroom and pleurotus eryngii, mushroom is fried dried thin mushroom, pleurotus eryngii is salt marsh pleurotus eryngii, these two kinds of edible fungi nutritions enrich, and the fragrance that fried dried thin mushroom not only has a mushroom itself also has salted cake fried in sesame oil taste and has well chews strength, and salt marsh pleurotus eryngii delicate fragrance is sweet and smooth, be rich in good elasticity, the two combines and dish local flavor of going with rice or bread of the present invention is mixed and mutually auxiliary, and the rich strength of chewing of mouthfeel is tasty and refreshing again.The multiplex dish class of the raw material that the present invention selects, as pleurotus eryngii, mushroom are aided with bubble green vegetables, onion, bubble hot red pepper etc. and make dish of going with rice or bread of the present invention as a kind of " dish " instead of condiment, can better have excellent going with rice or bread property.Prior art is aided with capsicum, sauce, bean cotyledon etc. more, makees condiment but not " dish ", going with rice or bread property difference during actual use more.
In composition proportion: the present invention is determining on the basis that raw material forms, raw material is had according to specific consumption and rationally, effectively arranges in pairs or groups, make dish of going with rice or bread of the present invention strong and brisk in taste, unique flavor, pungent is moderate, nutritious, additive is few, green health, for all-ages non-defective unit, market efficiency is good.
2, the present invention's dish of going with rice or bread adopts distinctive stir-frying-technology frying to form, namely by frying bubble hot red pepper, onion → stir-fry paprika, salt → stir-fry bubble green vegetables, bubble ginger, bubble millet starch, bubble garlic → fry fried dried thin mushroom, the sequencing frying of salt marsh pleurotus eryngii → hot pickled mustard tube etc. has the following advantages: a, first use the vegetable oil of specified quantitative, and be heated to specific temperature and fry bubble hot red pepper and onion not only can extract the peculiar flavour of blebbing hot red pepper, the delicate flavour of onion, the color of blebbing hot red pepper can also be extracted, these two kinds of local flavors are made to be dissolved in the raw material of follow-up frying, for look carried by the raw material of follow-up frying, hot pickled mustard tube is placed in rear frying, makes hot pickled mustard tube crisp, fragrant and pleasant to taste and not soft, b, controls frying oil temperature and the time can ensure various raw material Titian according to this sequencing, carries look, and ensures moisture, and making to go with rice or bread, dish is neither too hard, nor too soft, crisp, fragrant and pleasant to taste, smooth in taste.
Specific embodiment party
The present invention is described in detail below in conjunction with specific embodiment.
Embodiment 1
A kind of edible mushroom is gone with rice or bread dish, comprises the following compositions of following weight parts: vegetable oil 145 parts, bubble hot red pepper 28 parts, bubble 13 parts, green vegetables, bubble ginger 18 parts, bubble millet starch 10 parts, fried dried thin mushroom 58 parts, salt marsh pleurotus eryngii 85 parts, 5 parts, hot pickled mustard tube, onion 2.5 parts, bubble 11 parts, garlic, paprika 2 parts, salt 2.5 parts.
Embodiment 2
A kind of edible mushroom is gone with rice or bread dish, comprises the following compositions of following weight parts: vegetable oil 160 parts, bubble hot red pepper 35 parts, bubble 17 parts, green vegetables, bubble ginger 15 parts, bubble millet starch 7 parts, fried dried thin mushroom 65 parts, salt marsh pleurotus eryngii 90 parts, 3 parts, hot pickled mustard tube, onion 3.5 parts, bubble 15 parts, garlic, paprika 2 parts, salt 3 parts.
Embodiment 3
A kind of edible mushroom is gone with rice or bread dish, comprises the following compositions of following weight parts: vegetable oil 150 parts, bubble hot red pepper 30 parts, bubble 15 parts, green vegetables, bubble ginger 16 parts, bubble millet starch 8 parts, fried dried thin mushroom 60 parts, salt marsh pleurotus eryngii 88 parts, 4 parts, hot pickled mustard tube, onion 3 parts, bubble 13 parts, garlic, paprika 2.2 parts, salt 2.8 parts.
Embodiment 4
A kind of edible mushroom is gone with rice or bread dish, comprises the following compositions of following weight parts: vegetable oil 145 parts, bubble hot red pepper 35 parts, bubble 17 parts, green vegetables, bubble ginger 18 parts, bubble millet starch 10 parts, fried dried thin mushroom 58 parts, salt marsh pleurotus eryngii 85 parts, 3 parts, hot pickled mustard tube, onion 2.5 parts, bubble 15 parts, garlic, paprika 2 parts, salt 2.5 parts.
In order to better implement the present invention, in the present embodiment, fried dried thin mushroom is prepared in the steps below:
A, immersion: dried thin mushroom is put into container, add clear water and soak 11h;
B, cleaning, removal of impurities: soaked for steps A mushroom is stirred cleaning in container, pulls rear removing impurity out;
C, section: the mushroom obtained by step B is cut into thick 2 ~ 3mm, length is no more than the sheet of 4cm;
D, dehydration: the mushroom squeezer after being cut into slices by step C dewaters, once, every cylinder press dewatering time is 13min in every 4min landing squeezing; Mushroom umbrella and mushroom stems can be separated during dehydration, mushroom stems is not dewatered;
E, when oil is heated to oil temperature is 80 ~ 100 DEG C, the mushroom added after step D dehydration carries out fried, and deep-fat frying time is 20 ~ 23min, pulls mushroom out and namely obtains fried shiitake.
Embodiment 5
A kind of edible mushroom is gone with rice or bread dish, comprises the following compositions of following weight parts: vegetable oil 160 parts, bubble hot red pepper 35 parts, bubble 17 parts, green vegetables, bubble ginger 15 parts, bubble millet starch 7 parts, fried dried thin mushroom 65 parts, salt marsh pleurotus eryngii 90 parts, 5 parts, hot pickled mustard tube, onion 3.5 parts, bubble 11 parts, garlic, paprika 2.3 parts, salt 3 parts.
Salt marsh pleurotus eryngii selected by the present embodiment be by pleurotus eryngii successively through completing, slaking, salt marsh, desalination, dehydration be prepared from.Wherein complete be citric acid pleurotus eryngii being joined 1 ‰ boiling water in and frequently turn 3min.
Described slaking is added by the pleurotus eryngii after completing in boiling water and constantly stirs to pleurotus eryngii inside not life, till white core.
Described salt marsh be by slaking after edible mushroom be cooled to 30 DEG C, sprinkle the salt of 20% of pleurotus eryngii weight uniformly, salt marsh lake salt stain is proceeded to after stirring, and the superiors of pleurotus eryngii are watered by salt marsh salt marsh water circulation out, can carry out once every day, treat that pleurotus eryngii salt content is 17%, after sampling observation salt accumulated water salt content is unchanged, salt marsh pond is sealed spread the face salt of one deck 0.5cm on pleurotus eryngii top layer after, on upper berth, salt marsh pond, film seals, and within 13 days, namely completes the salt marsh of pleurotus eryngii at salt marsh pond medium salting.
Described desalination be by salt marsh after pleurotus eryngii join in flowing clear water and soak 8h, described dehydration be by desalination after pleurotus eryngii squeezer dewater, once, every cylinder press dewatering time is 13min in every 4min landing squeezing.
Embodiment 6
A kind of edible mushroom is gone with rice or bread dish, comprises the following compositions of following weight parts: vegetable oil 155 parts, bubble hot red pepper 32 parts, bubble 16 parts, green vegetables, bubble ginger 16 parts, bubble millet starch 9 parts, fried dried thin mushroom 62 parts, salt marsh pleurotus eryngii 87 parts, 4 parts, hot pickled mustard tube, onion 3.2 parts, bubble 14 parts, garlic, paprika 2.1 parts, salt 2.8 parts.
The edible mushroom of the present embodiment dish of going with rice or bread is prepared as follows: the bubble hot red pepper in the white sugar of 0.03 part and above-mentioned formula, onion are added paprika after joining and frying 2min in the vegetable oil of 180 ~ 190 DEG C, 1min fried by salt, then add the bubble green vegetables, bubble ginger, bubble millet starch, the bubble garlic that take by filling a prescription to fry and to add the fried shiitake, the salt marsh pleurotus eryngii that take by filling a prescription after 3min and fry 3min, add and fry 5min by the hot pickled mustard tube that takes of filling a prescription, finally add Chinese prickly ash, namely monosodium glutamate seasoning obtain edible mushroom and to go with rice or bread dish.During making, bubble hot red pepper, onion are cut into particle shape and are advisable.
What above-mentioned frying was good go with rice or bread, and dish is filled in clean bottle, and after weighing, after capping, insulation, cleaning, water pouring, airing, labeling, coding, overlay film, the process of inspection case, warehouse-in is preserved successively.
Embodiment 7
A kind of edible mushroom is gone with rice or bread dish, comprises the following compositions of following weight parts: vegetable oil 150 parts, bubble hot red pepper 30 parts, bubble 17 parts, green vegetables, bubble ginger 15 parts, bubble millet starch 7 parts, fried dried thin mushroom 65 parts, salt marsh pleurotus eryngii 90 parts, 5 parts, hot pickled mustard tube, onion 3.5 parts, bubble 15 parts, garlic, paprika 2 parts, salt 2.5 parts.
In order to better implement the present invention, in the present embodiment, fried dried thin mushroom is prepared in the steps below:
A, immersion: dried thin mushroom is put into container, add clear water and soak 14h;
B, cleaning, removal of impurities: soaked for steps A mushroom is stirred cleaning in container, pulls rear removing impurity out;
C, section: the mushroom obtained by step B is cut into thick 2 ~ 3mm, length is no more than the sheet of 4cm;
D, dehydration: the mushroom squeezer after being cut into slices by step C dewaters, once, every cylinder press dewatering time is 16min in every 5min landing squeezing;
E, when oil is heated to oil temperature is 100 ~ 110 DEG C, the mushroom added after step D dehydration carries out fried, and deep-fat frying time is 35min, pulls mushroom out and namely obtains fried shiitake.
Described salt marsh pleurotus eryngii be by pleurotus eryngii successively through completing, slaking, salt marsh, desalination, dehydration be prepared from.
Described complete be pleurotus eryngii is joined containing 1 ‰ citric acid boiling water in and frequently turn 5min.
Described slaking is added by the pleurotus eryngii after completing in boiling water and constantly stirs to pleurotus eryngii inside not life, till white core.
Described salt marsh be by slaking after edible mushroom be cooled to 40 DEG C, sprinkle the salt of 22% of pleurotus eryngii weight uniformly, salt marsh lake salt stain is proceeded to after stirring, and the superiors of pleurotus eryngii are watered by salt marsh salt marsh water circulation out, can carry out once every day, treat that pleurotus eryngii salt content is 19%, after sampling observation salt accumulated water salt content is unchanged, salt marsh pond is sealed spread the face salt of one deck 1.5cm on pleurotus eryngii top layer after, on upper berth, salt marsh pond, film seals, within 16 days, namely complete the salt marsh of pleurotus eryngii at salt marsh pond medium salting, obtain salt marsh pleurotus eryngii.
Described desalination be by salt marsh after pleurotus eryngii join in flowing clear water and soak 12h, described dehydration be by desalination after pleurotus eryngii squeezer dewater, once, every cylinder press dewatering time is 16min in every 5min landing squeezing.
Described millet starch is Shandong millet starch, and described ginger, hot pickled mustard tube are ginger grain, hot pickled mustard tube grain.The grain making size 2 ~ 3mm is good.
The present embodiment dish of going with rice or bread is prepared as follows: by the bubble hot red pepper in the white sugar of 0.06 part and above-mentioned formula, onion and join temperature be fry 3min in the vegetable oil of 200 ~ 210 DEG C after add the paprika, the salt that take by filling a prescription and fry 2min, then add the bubble green vegetables, bubble ginger, bubble millet starch, the bubble garlic that take by filling a prescription to fry and to add the fried shiitake, the salt marsh pleurotus eryngii that take by filling a prescription after 5min and fry 5min, add and fry 5min by the hot pickled mustard tube that takes of filling a prescription, finally add Chinese prickly ash, namely monosodium glutamate seasoning obtain edible mushroom and to go with rice or bread dish.During making, bubble hot red pepper, onion are cut into particle shape and are advisable.
What above-mentioned frying was good go with rice or bread, and dish is filled in clean bottle, and after weighing, after capping, insulation, cleaning, water pouring, airing, labeling, coding, overlay film, the process of inspection case, warehouse-in is preserved successively.
The addition of described Chinese prickly ash is 0.3 part, described monosodium glutamate addition amount 0.03 part.
Embodiment 8
A kind of edible mushroom is gone with rice or bread dish, comprises the following compositions of following weight parts: vegetable oil 145 parts, bubble hot red pepper 35 parts, bubble 15 parts, green vegetables, bubble ginger 16 parts, bubble millet starch 7 ~ 10 parts, fried dried thin mushroom 63 parts, salt marsh pleurotus eryngii 87 parts, 4 parts, hot pickled mustard tube, onion 3.5 parts, bubble 13 parts, garlic, paprika 2 parts, salt 2.5 parts.
Described fried dried thin mushroom is prepared in the steps below:
A, immersion: dried thin mushroom is put into container, add clear water and soak 12.5h;
B, cleaning, removal of impurities: soaked for steps A mushroom is stirred cleaning in container, pulls rear removing impurity out;
C, section: the mushroom obtained by step B is cut into thick 2 ~ 3mm, length is no more than the sheet of 4cm;
D, dehydration: the mushroom squeezer after being cut into slices by step C dewaters, once, every cylinder press dewatering time is 15min in every 4min landing squeezing; Mushroom umbrella and mushroom stems can be separated during dehydration, mushroom stems is not dewatered; Carry out according to this step dehydrating operations, can ensure that the mushroom after dewatering and other raw materials make finished product to water content requirement, reach best dewatering efficiency amount simultaneously, reduce dehydration cost;
E, when oil is heated to oil temperature is 90 ~ 100 DEG C, the mushroom added after step D dehydration carries out fried, and deep-fat frying time is 26min, pulls mushroom out and namely obtains fried shiitake.
Described salt marsh pleurotus eryngii be by pleurotus eryngii successively through completing, slaking, salt marsh, desalination, dehydration be prepared from.
Described complete be pleurotus eryngii is joined containing 1 ‰ citric acid boiling water in and frequently turn 4min.
Described slaking is added by the pleurotus eryngii after completing in boiling water and constantly stirs to pleurotus eryngii inside not life, till white core.
Described salt marsh be by slaking after edible mushroom be cooled to 30 ~ 40 DEG C, sprinkle the salt of 21% of pleurotus eryngii weight uniformly, salt marsh lake salt stain is proceeded to after stirring, and the superiors of pleurotus eryngii are watered by salt marsh salt marsh water circulation out, can carry out once every day, treat that pleurotus eryngii salt content is 18%, after sampling observation salt accumulated water salt content is unchanged, salt marsh pond is sealed spread the face salt of one deck 1cm on pleurotus eryngii top layer after, on upper berth, salt marsh pond, film seals, and within 15 days, namely completes the salt marsh of pleurotus eryngii at salt marsh pond medium salting.
Described desalination be by salt marsh after pleurotus eryngii join in flowing clear water and soak 10h, described dehydration be by desalination after pleurotus eryngii squeezer dewater, once, every cylinder press dewatering time is 15min in every 5min landing squeezing.
Described millet starch is Shandong millet starch, and described ginger, hot pickled mustard tube are ginger grain, hot pickled mustard tube grain.The grain making size 2 ~ 3mm is good.
Described dish of going with rice or bread is prepared by following method: the white sugar of 0.05 part and the bubble hot red pepper, the onion that take by filling a prescription are joined to take by formula and add the paprika, the salt that take by filling a prescription after being heated to fry 3min in the vegetable oil of 190 ~ 200 DEG C and fry 2min, then add the bubble green vegetables, bubble ginger, bubble millet starch, the bubble garlic that take by filling a prescription to fry and to add the fried shiitake, the salt marsh pleurotus eryngii that take by filling a prescription after 4min and fry 4min, add and fry 4min by the hot pickled mustard tube that takes of filling a prescription, finally add Chinese prickly ash, namely monosodium glutamate seasoning obtain edible mushroom and to go with rice or bread dish.During making, bubble hot red pepper, onion are cut into particle shape and are advisable.
What above-mentioned frying was good go with rice or bread, and dish is filled in clean bottle, and after weighing, after capping, insulation, cleaning, water pouring, airing, labeling, coding, overlay film, the process of inspection case, warehouse-in is preserved successively.
The addition of described Chinese prickly ash is 0.5 part, described monosodium glutamate addition amount 0.05 part.
Sense organ, nutritional labeling, physical and chemical index, microbiological indicator detect.
Table 1 sense organ
Edible mushroom of the present invention is gone with rice or bread dish bright in color, fragrant peppery suitable, delicious flavour, rich in taste, and the solid constituents such as mushrooms a large amount of as seen, pleurotus eryngii, have excellent going with rice or bread property, without macroscopic exogenous impurity.
Dish of being gone with rice or bread by edible mushroom of the present invention is sampled and is sent and tested in Chengdu food and medicine Inspection Research, and its nutritional labeling result is as following table 2, and physical and chemical index testing result is if following table 3, microbiological indicator are as following table 4.
Table 2 nutritional labeling
Table 3 physical and chemical index
Table 4 microbiological indicator
From upper table 2 result, edible mushroom of the present invention dish of going with rice or bread contains rich in protein and fat, nutritious, can be found out by upper table 3 result, the present invention goes with rice or bread dish not containing nitrite, not containing heavy metal or measure far low (professional standard or national standard) in standard, is that money is green, safety, healthy dish of going with rice or bread.
Claims (10)
1. edible mushroom is gone with rice or bread a dish, it is characterized in that: the following compositions comprising following weight parts: vegetable oil 145 ~ 160 parts, bubble hot red pepper 28 ~ 35 parts, bubble 13 ~ 17 parts, green vegetables, bubble ginger 15 ~ 18 parts, bubble millet starch 7 ~ 10 parts, fried dried thin mushroom 58 ~ 65 parts, salt marsh pleurotus eryngii 85 ~ 90 parts, 3 ~ 5 parts, hot pickled mustard tube, onion 2.5 ~ 3.5 parts, bubble 11 ~ 15 parts, garlic, paprika 2 ~ 2.3 parts, salt 2.5 ~ 3 parts.
2. a kind of edible mushroom as claimed in claim 1 is gone with rice or bread dish, it is characterized in that: described fried dried thin mushroom is prepared in the steps below:
A, immersion: dried thin mushroom is put into container, add clear water and soak 8 ~ 14h;
B, cleaning, removal of impurities: soaked for steps A mushroom is stirred cleaning in container, pulls rear removing impurity out;
C, section: the mushroom obtained by step B is cut into thick 2 ~ 3mm, length is no more than the sheet of 4cm;
D, dehydration: the mushroom squeezer after being cut into slices by step C dewaters, once, every cylinder press dewatering time is 13 ~ 16min in every 4 ~ 5min landing squeezing;
E, when oil is heated to oil temperature is 80 ~ 120 DEG C, the mushroom added after step D dehydration carries out fried, and deep-fat frying time is 20 ~ 35min, pulls mushroom out and namely obtains fried dried thin mushroom.
3. a kind of edible mushroom as claimed in claim 1 is gone with rice or bread dish, it is characterized in that: described salt marsh pleurotus eryngii be by pleurotus eryngii successively through completing, slaking, salt marsh, desalination, dehydration be prepared from.
4. a kind of edible mushroom as claimed in claim 3 is gone with rice or bread dish, it is characterized in that: described in complete be pleurotus eryngii is joined containing 1 ‰ citric acid boiling water in and frequently turn 3 ~ 5min.
5. a kind of edible mushroom as claimed in claim 3 is gone with rice or bread dish, it is characterized in that: described slaking is added by the pleurotus eryngii after completing in boiling water and constantly stirs to pleurotus eryngii inside not life, till white core.
6. a kind of edible mushroom as claimed in claim 3 is gone with rice or bread dish, it is characterized in that: described salt marsh be by slaking after pleurotus eryngii be cooled to 30 ~ 40 DEG C, sprinkle the salt of 20 ~ 22% of pleurotus eryngii weight uniformly, salt marsh lake salt stain is proceeded to after stirring, and the superiors of pleurotus eryngii are watered by salt marsh salt marsh water circulation out, treat that pleurotus eryngii salt content is 17 ~ 19%, after sampling observation salt accumulated water salt content is unchanged, seal salt marsh pond spread the face salt of one deck 0.5 ~ 1.5cm on pleurotus eryngii top layer after, within 13 ~ 16 days, namely complete the salt marsh of pleurotus eryngii at salt marsh pond medium salting.
7. a kind of edible mushroom as claimed in claim 3 is gone with rice or bread dish, it is characterized in that: described desalination be by salt marsh after pleurotus eryngii join flowing clear water in soak 8 ~ 12h, described dehydration be by desalination after pleurotus eryngii squeezer dewater, once, every cylinder press dewatering time is 13 ~ 16min in every 4 ~ 5min landing squeezing.
8. a kind of edible mushroom as claimed in claim 1 is gone with rice or bread dish, and it is characterized in that: described millet starch is Shandong millet starch, described ginger, hot pickled mustard tube are ginger grain, hot pickled mustard tube grain.
9. a kind of edible mushroom as claimed in claim 1 is gone with rice or bread dish, it is characterized in that: described in dish of going with rice or bread prepared by following method: by the white sugar of 0.03 ~ 0.06 part and by the bubble hot red pepper taken of filling a prescription, onion joins to take by formula and be heated to fry in the vegetable oil of 180 ~ 210 DEG C after 2 ~ 3min and adds by the paprika taken of filling a prescription, 1 ~ 2min fried by salt, then add by the bubble green vegetables taken of filling a prescription, bubble ginger, bubble millet starch, add after bubble garlic fries 3 ~ 5min by the fried shiitake taken of filling a prescription, salt marsh pleurotus eryngii fries 3 ~ 5min, add the hot pickled mustard tube taken by filling a prescription and fry 3 ~ 5min, finally add Chinese prickly ash, namely monosodium glutamate seasoning obtains edible mushroom and to go with rice or bread dish.
10. a kind of edible mushroom as claimed in claim 9 is gone with rice or bread dish, it is characterized in that: the addition of described Chinese prickly ash is 0.3 ~ 0.5 part, described monosodium glutamate addition amount 0.03 ~ 0.05 part.
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| CN107212326A (en) * | 2017-06-28 | 2017-09-29 | 长沙市龙村食品有限公司 | A kind of preparation method of grandmother's dish |
| CN107410523A (en) * | 2017-06-27 | 2017-12-01 | 泌阳县鑫发食用菌有限责任公司 | Mushroom bean curd and preparation method thereof |
| CN107411051A (en) * | 2017-06-27 | 2017-12-01 | 泌阳县鑫发食用菌有限责任公司 | Konjaku mushroom bean curd and preparation method thereof |
| CN109463728A (en) * | 2018-12-11 | 2019-03-15 | 广东好菇婆食品有限公司 | A kind of mushroom stems are gone with rice or bread pickles and preparation method thereof |
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| CN105433369B (en) | 2018-09-28 |
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