CN105519928A - Preparation method of shiitake mushroom products - Google Patents
Preparation method of shiitake mushroom products Download PDFInfo
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- CN105519928A CN105519928A CN201410565093.2A CN201410565093A CN105519928A CN 105519928 A CN105519928 A CN 105519928A CN 201410565093 A CN201410565093 A CN 201410565093A CN 105519928 A CN105519928 A CN 105519928A
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Abstract
The invention discloses a preparation method of shiitake mushroom products. Shiitake mushrooms are used as raw materials. The shiitake mushroom products are prepared through the steps of impurity removal, color protection, hardening, cooking and drying, wherein in the step of color protection, the shiitake mushrooms after impurity removal are soaked for 2-4 hours in a citric acid solution of which the mass concentration is 0.01-0.03%; in the step of hardening, the cleaned shiitake mushrooms after being soaked in the citric acid solution are soaked for 5-7 hours in a 0.2%-0.4% calcium chloride solution; in the step of cooking, the cleaned shiitake mushrooms after being soaked in the calcium chloride solution are a soup base of a formula are cooked for 1-3 hours together, and the formula is characterized in that 1-3 kilograms of white sugar, 150-250 grams of refined salt, 40-60 grams of dried ginger, 25-35 grams of cloves, 20-40 grams of cumin and 30-50 grams of allicin are added to every 10 kilograms of the shiitake mushrooms; the drying temperature is 80-90 DEG C. The method disclosed by the invention is reasonable to design and convenient to use and operate; the processed shiitake mushrooms are delicious and tasty, and rich in nutrition, what's more, the shiitake mushrooms which are difficult to store originally can be stored for a long term for eating.
Description
Technical field
The present invention relates to a kind of agricultural byproducts processing method, be specifically related to a kind of herb of Thinleaf GLossogyne products processing method.
Background technology
Mushroom is rich in calcium, phosphorus, iron, vitamin B1 gram, vitamin B2, niacin and abundant provitamin D, particularly lentinan and can improves the vigor of helper T lymphocyte and strengthen human body fluid immunologic function.Facts have proved in a large number, the anti-curing cancers of mushroom in extensive range, for clinical treatment.Mushroom is also containing multivitamin, mineral matter, and to promotion human metabolism, improving organism adaptation power has great role.Mushroom also plays therapeutic action to diabetes, pulmonary tuberculosis, catarrhal jaundice, neuritis etc., can be used for again indigestion, constipation, fat-reducing etc.Mushroom is generally to eat raw, and be aided with drying mushroom, kind is single, and added value is difficult to improve.
Summary of the invention
Technical problem to be solved by this invention is for the deficiencies in the prior art, provides a kind of new method to comprehend industry reasonable, simple to operation, is conducive to the preparation method of the herb of Thinleaf GLossogyne products of the application of raw material.
Technical problem to be solved by this invention is realized by following technical scheme.The present invention is a kind of preparation method of herb of Thinleaf GLossogyne products, is characterized in: raw materials used for mushroom, through removal of impurities, protect look, sclerosis, boiling, oven dry form; The described look that protects soaks 2-4 hour with the citric acid solution that mass concentration is 0.01-0.03%; Described sclerosis soaks 5-7 hour with the calcium chloride solution of 0.2%-0.4%; Described boiling is boiling 1-3 hour together with formula soup stock; Described formula be add in every 10 kilograms of mushrooms white sugar 1-3 kilogram, refined salt 150-250 gram, rhizoma zingiberis 40-60 gram, cloves 25-35 gram, cumin 20-40 gram, allicin 30-50 gram; Described bake out temperature is 80-90 DEG C.
The preparation method of a kind of herb of Thinleaf GLossogyne products of the present invention, further: described protect look be with 0.01% citric acid solution soak 3 hours.
The preparation method of a kind of herb of Thinleaf GLossogyne products of the present invention, further: described sclerosis be with 0.3% calcium chloride solution soak 6 hours.
The preparation method of a kind of herb of Thinleaf GLossogyne products of the present invention, further: described boiling is boiling 2 hours together with formula soup stock; Described formula for add white sugar 2 kilograms, refined salt 200 grams, rhizoma zingiberis 50 grams, cloves 30 grams, cumin 30 grams, allicin 40 grams in every 10 kilograms of mushrooms.
The preparation method of a kind of herb of Thinleaf GLossogyne products of the present invention, further: described bake out temperature is 85 DEG C.
The preparation method of a kind of herb of Thinleaf GLossogyne products of the present invention, further, its step is as follows: select just pluck, mushroom body is full, without scab, undamaged mushroom, soak 3 hours in citric acid solution, pull out, rinse well with clear water, put into calcium chloride solution and soak 6 hours, pull out, use clear water rinsed clean.Put into by condiment after pot boils, put in by mushroom, maintain boiling slightly with slow fire, boiling 2 hours, pulls mushroom out, expects water filtration by pot, by filtrate sauce mushroom washes clean, drains moisture.The mushroom that boiling is good sends into drying baker dries, and bake out temperature is 85 DEG C, is dried to mushroom water content and is no more than 15%.
Compared with prior art, the inventive method is reasonable in design, uses easy to operate, and the mushroom processed is not only delicious good to eat, nutritious, the more important thing is and the mushroom being originally difficult to preserve can be made can to preserve edible for a long time.
Detailed description of the invention
Below further describe concrete technical scheme of the present invention, so that those skilled in the art understands the present invention further, and do not form the restriction to its right.
Embodiment 1, a kind of preparation method of herb of Thinleaf GLossogyne products, raw materials used is mushroom, through removal of impurities, protect look, sclerosis, boiling, oven dry form; The described look that protects soaks 2-4 hour with the citric acid solution that mass concentration is 0.01-0.03%; Described sclerosis soaks 5-7 hour with the calcium chloride solution of 0.2%-0.4%; Described boiling is boiling 1-3 hour together with formula soup stock; Described formula be add in every 10 kilograms of mushrooms white sugar 1-3 kilogram, refined salt 150-250 gram, rhizoma zingiberis 40-60 gram, cloves 25-35 gram, cumin 20-40 gram, allicin 30-50 gram; Described bake out temperature is 80-90 DEG C.
Embodiment 2, in the preparation method of a kind of herb of Thinleaf GLossogyne products described in embodiment 1: described protect look be with 0.01% citric acid solution soak 3 hours.
Embodiment 3, in the preparation method of a kind of herb of Thinleaf GLossogyne products described in embodiment 1: described sclerosis be with 0.3% calcium chloride solution soak 6 hours.
Embodiment 4, in the preparation method of a kind of herb of Thinleaf GLossogyne products described in embodiment 1: described boiling is boiling 2 hours together with formula soup stock; Described formula for add white sugar 2 kilograms, refined salt 200 grams, rhizoma zingiberis 50 grams, cloves 30 grams, cumin 30 grams, allicin 40 grams in every 10 kilograms of mushrooms.
Embodiment 5, in the preparation method of a kind of herb of Thinleaf GLossogyne products described in embodiment 1: described bake out temperature is 85 DEG C.
Embodiment 6, in the preparation method of a kind of herb of Thinleaf GLossogyne products described in embodiment 1: select just pluck, mushroom body is full, without scab, undamaged mushroom, soak 3 hours in citric acid solution, pull out, rinse well with clear water, put into calcium chloride solution to soak 6 hours, pull out, use clear water rinsed clean; Put into by condiment after pot boils, put in by mushroom, maintain boiling slightly with slow fire, boiling 2 hours, pulls mushroom out, expects water filtration by pot, by filtrate sauce mushroom washes clean, drains moisture; The mushroom that boiling is good sends into drying baker dries, and bake out temperature is 85 DEG C, is dried to mushroom water content and is no more than 15%.
Embodiment 7, a kind of preparation method's experiment of herb of Thinleaf GLossogyne products:
1, raw material: just pluck, mushroom body is full, without 10 kilograms, scab, undamaged mushroom;
2, condiment: white sugar 2 kilograms, refined salt 200 grams, rhizoma zingiberis 50 grams, cloves 30 grams, cumin 30 grams, allicin 40 grams;
3, look is protected: the citric acid solution putting into 0.01% soaks 3 hours, pulls out, rinses well with clear water;
4, harden: the calcium chloride solution under room temperature, the mushroom after color retention being put into 0.3% soaks 6 hours, pulls out, uses clear water rinsed clean;
5, boiling: add suitable quantity of water in stainless-steel pan, puts into condiment, after boiling, is put in by mushroom, and maintain boiling slightly with slow fire, boiling 2 hours, period was just stirred once every 10 minutes; Mushroom is pulled out, expects water filtration by pot, by filtrate sauce mushroom washes clean, drain moisture; .
6, dry: mushroom good for boiling is sent into drying baker and dries, bake out temperature is 85 DEG C, is dried to mushroom water content and is no more than 15%;
7, pack: mushroom is taken out and dries in the air to room temperature, metering packing.
Claims (6)
1. a preparation method for herb of Thinleaf GLossogyne products, is characterized in that: raw materials used for mushroom, through removal of impurities, protect look, sclerosis, boiling, oven dry form; The described look that protects soaks 2-4 hour with the citric acid solution that mass concentration is 0.01-0.03%; Described sclerosis soaks 5-7 hour with the calcium chloride solution of 0.2%-0.4%; Described boiling is boiling 1-3 hour together with formula soup stock; Described formula be add in every 10 kilograms of mushrooms white sugar 1-3 kilogram, refined salt 150-250 gram, rhizoma zingiberis 40-60 gram, cloves 25-35 gram, cumin 20-40 gram, allicin 30-50 gram; Described bake out temperature is 80-90 DEG C.
2. the preparation method of a kind of herb of Thinleaf GLossogyne products according to claim 1, is characterized in that: described protect look be with 0.01% citric acid solution soak 3 hours.
3. the preparation method of a kind of herb of Thinleaf GLossogyne products according to claim 1, is characterized in that: described sclerosis be with 0.3% calcium chloride solution soak 6 hours.
4. the preparation method of a kind of herb of Thinleaf GLossogyne products according to claim 1, is characterized in that: described boiling is boiling 2 hours together with formula soup stock; Described formula for add white sugar 2 kilograms, refined salt 200 grams, rhizoma zingiberis 50 grams, cloves 30 grams, cumin 30 grams, allicin 40 grams in every 10 kilograms of mushrooms.
5. the preparation method of a kind of herb of Thinleaf GLossogyne products according to claim 1, is characterized in that: described bake out temperature is 85 DEG C.
6. the preparation method of a kind of herb of Thinleaf GLossogyne products according to claim 1, it is characterized in that: select just pluck, mushroom body is full, without scab, undamaged mushroom, soak 3 hours in citric acid solution, pull out, rinse well with clear water, put into calcium chloride solution to soak 6 hours, pull out, use clear water rinsed clean; Put into by condiment after pot boils, put in by mushroom, maintain boiling slightly with slow fire, boiling 2 hours, pulls mushroom out, expects water filtration by pot, by filtrate sauce mushroom washes clean, drains moisture; The mushroom that boiling is good sends into drying baker dries, and bake out temperature is 85 DEG C, is dried to mushroom water content and is no more than 15%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410565093.2A CN105519928A (en) | 2014-10-22 | 2014-10-22 | Preparation method of shiitake mushroom products |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410565093.2A CN105519928A (en) | 2014-10-22 | 2014-10-22 | Preparation method of shiitake mushroom products |
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| CN105519928A true CN105519928A (en) | 2016-04-27 |
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| CN201410565093.2A Pending CN105519928A (en) | 2014-10-22 | 2014-10-22 | Preparation method of shiitake mushroom products |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125727A (en) * | 2017-04-17 | 2017-09-05 | 安徽省雷氏农业科技有限公司 | A kind of mushroom with the effect for nourishing body is done |
| CN114732119A (en) * | 2022-04-29 | 2022-07-12 | 河南吉尔木食品有限公司 | Preparation process and equipment of mushroom seasoning |
-
2014
- 2014-10-22 CN CN201410565093.2A patent/CN105519928A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125727A (en) * | 2017-04-17 | 2017-09-05 | 安徽省雷氏农业科技有限公司 | A kind of mushroom with the effect for nourishing body is done |
| CN114732119A (en) * | 2022-04-29 | 2022-07-12 | 河南吉尔木食品有限公司 | Preparation process and equipment of mushroom seasoning |
| CN114732119B (en) * | 2022-04-29 | 2024-04-12 | 河南吉尔木食品有限公司 | Preparation process and equipment of mushroom seasoning |
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Application publication date: 20160427 |