CN105595312A - Making method of seasoning shredded Agrocybe aegirit - Google Patents
Making method of seasoning shredded Agrocybe aegirit Download PDFInfo
- Publication number
- CN105595312A CN105595312A CN201510577027.1A CN201510577027A CN105595312A CN 105595312 A CN105595312 A CN 105595312A CN 201510577027 A CN201510577027 A CN 201510577027A CN 105595312 A CN105595312 A CN 105595312A
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- Prior art keywords
- agrocybe
- seasoning
- inspection
- water
- silk
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- 241000222532 Agrocybe Species 0.000 title claims abstract description 32
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000007689 inspection Methods 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 206010033546 Pallor Diseases 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000005202 decontamination Methods 0.000 claims description 4
- 230000003588 decontaminative effect Effects 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000005070 sampling Methods 0.000 claims description 4
- 239000008159 sesame oil Substances 0.000 claims description 4
- 235000011803 sesame oil Nutrition 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 244000291564 Allium cepa Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 241000675108 Citrus tangerina Species 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 241000949456 Zanthoxylum Species 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 244000270834 Myristica fragrans Species 0.000 claims description 2
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 2
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 2
- 239000004223 monosodium glutamate Substances 0.000 claims description 2
- 239000001702 nutmeg Substances 0.000 claims description 2
- 239000004006 olive oil Substances 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 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 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 235000004213 low-fat Nutrition 0.000 abstract description 3
- 230000003796 beauty Effects 0.000 abstract description 2
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000032683 aging Effects 0.000 abstract 1
- 238000011010 flushing procedure Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 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 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 239000008989 cinnamomi cortex Substances 0.000 description 1
- 230000007882 cirrhosis Effects 0.000 description 1
- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 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
Belonging to the field of food processing, the invention discloses a making method of seasoning shredded Agrocybe aegirit. The method is characterized by adopting the processing steps of: Agrocybe aegirit soaking, flushing, draining, shredding, blanching, water controlling, seasoning, cooling, packaging, sterilization, and inspection, thus obtaining a finished product. The product made by the method provided by the invention is in the form of uniform thin strips, has bright yellow texture, crispy and delicious taste, excellent color, aroma and taste, and has the faint scent peculiar to Agrocybe aegirit. The product provided by the invention not only has rich nutrition and delicious taste, but also has the efficacy of delaying aging, maintaining beauty and caring skin, and lowering cholesterol, is also convenient to eat and unique in flavor, is leisure food integrating high protein, low fat and low sugar.
Description
Technical field
The present invention relates to belong to food processing technology field, especially relate to a kind of preparation method of seasoning agrocybe silk.
Background technology
The tender handle of tea tree lid is crisp, the pure delicate fragrance of taste, and excellent taste, can be cooked into various delicious foods, and its nutritive value exceedes other edible mushrooms such as mushroom, belongs to high-grade edible mushroom. The trace element that it contains rich in protein and multiple needed by human. Agrocybe is soft fragrant and sweet, and dry mushroom is tasty, and fragrance overflows, and cooks, boils, explode, fries all suitable, and meat and vegetables assistant is joined all can become delicacies, is to collect high protein, low fat, and low sugar part, the dietotherapy nuisanceless edible health bacterium of pure natural keeps healthy. Agrocybe is still anti-cures cold, reduces cholesterol, prevent and treat cirrhosis and have the health food of antitumaous effect.
The growth cycle of agrocybe is short, and is difficult for storage, not only improves nutritive value for being processed into seasoning agrocybe silk, and delicious healthy, improves its economic worth, simultaneously also for the deep processing of agrocybe provides a new way.
Summary of the invention
The object of the invention is to solve the problem that agrocybe is difficult for storage, a kind of preparation method of seasoning agrocybe silk is provided.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for seasoning agrocybe silk, is characterized in that: the procedure of processing of employing is agrocybe → soak → rinse → drain → chopping → blanching → control water → seasoning → cooling → packaging → sterilization → inspection → finished product, and concrete operation step is:
(1) raw material processing: agrocybe is put into clear water and soaks 1-2 hour, excision root base of a fruit decontamination afterflush, drain for subsequent use;
(2) chopping: chopping by hand, keep agrocybe silk even thickness, shape is consistent;
(3) blanching: the agrocybe silk cutting is placed in to boiling water immediately and boils, the time is 3-5min;
(4) control water: the dry surface moisture of dewaterer control for the raw material of the water of scalding;
(5) seasoning: zanthoxylum powder, fennel juice, green onion end, salt, monosodium glutamate, ground nutmeg, cloves are sprinkling upon in right amount to the upper strata of grog, water ripe olive oil, add fresh ginger end, after mixing thoroughly, spoon red tangerine sesame oil a little, constantly turn;
(6) packaging: after product is cooling, be packaged into quantitative pouch with vacuum packing machine;
(7) sterilization, inspection: 108 DEG C of wet sterilizations of normal pressure 12 minutes, cooling rear inspection has or not damaged leak-off pocket, and sampling inspection, the qualified warehouse-in of can casing.
Beneficial effect: product of the present invention is even fine strip shape, and meat is bright orange, crisp, fragrant and pleasant to taste, color, smell and taste are all good, have the distinctive light fragrance of agrocybe, this product is not only nutritious, tasty mouthfeel, also can play delay senility, effect of beauty and skin care, norcholesterol, and instant, unique flavor, is collection high protein, low fat, low sugar leisure food.
Detailed description of the invention
Embodiment 1：
A preparation method for seasoning agrocybe silk, concrete operation step is:
(1) raw material processing: agrocybe is put into 0.5% citric acid solution and soaks 8-10 hour, excision root base of a fruit decontamination afterflush, drain for subsequent use;
(2) chopping: chopping by hand, keep agrocybe silk even thickness, shape is consistent;
(3) blanching: the agrocybe silk cutting is placed in to boiling water immediately and boils, the time is 35-45s;
(4) control water: the dry surface moisture of dewaterer control for the raw material of the water of scalding;
(5) seasoning: zanthoxylum powder, onion end, refined salt, white sugar, fennel juice, cinnamomi cortex pulveratus are sprinkling upon in right amount to the upper strata of grog, water ripe vegetable oil, add fresh ginger end, after mixing thoroughly, spoon Oleum Sesami a little, constantly turn;
(6) packaging: after product is cooling, be packaged into quantitative pouch with vacuum packing machine;
(7) sterilization, inspection: 108 DEG C of wet sterilizations of normal pressure 10 minutes, cooling rear inspection has or not damaged leak-off pocket, and sampling inspection, the qualified warehouse-in of can casing.
Embodiment 2：
A preparation method for seasoning agrocybe silk, concrete operation step is:
(1) raw material processing: agrocybe is put into diluted milk liquid and soaks 5 hours, excision root base of a fruit decontamination afterflush, drain for subsequent use;
(2) chopping: chopping by hand, keep agrocybe silk even thickness, shape is consistent;
(3) blanching: the agrocybe silk cutting is placed in to boiling water immediately and boils, the time is 3min;
(4) control water: the dry surface moisture of dewaterer control for the raw material of the water of scalding;
(5) seasoning: chilli powder, black pepper, Ground Cloves, salt, chickens' extract, dried orange peel powder are sprinkling upon in right amount to the upper strata of grog, water ripe sesame oil, add fresh tender ginger silk, after mixing thoroughly, spoon red tangerine sesame oil a little, constantly turn;
(6) packaging: after product is cooling, be packaged into quantitative pouch with vacuum packing machine;
(7) sterilization, inspection: 112 DEG C of wet sterilization 30s of normal pressure, cooling rear inspection has or not damaged leak-off pocket, and sampling inspection, the qualified warehouse-in of can casing.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a preparation method for seasoning agrocybe silk, is characterized in that: the procedure of processing of employing is agrocybe → soak → rinse → drain → chopping → blanching → control water → seasoning → cooling → packaging → sterilization → inspection → finished product, and concrete operation step is:
(1) raw material processing: agrocybe is put into clear water and soaks 1-2 hour, excision root base of a fruit decontamination afterflush, drain for subsequent use;
(2) chopping: chopping by hand, keep agrocybe silk even thickness, shape is consistent;
(3) blanching: the agrocybe silk cutting is placed in to boiling water immediately and boils, the time is 3-5min;
(4) control water: the dry surface moisture of dewaterer control for the raw material of the water of scalding;
(5) seasoning: zanthoxylum powder, fennel juice, green onion end, salt, monosodium glutamate, ground nutmeg, cloves are sprinkling upon in right amount to the upper strata of grog, water ripe olive oil, add fresh ginger end, after mixing thoroughly, spoon red tangerine sesame oil a little, constantly turn;
(6) packaging: after product is cooling, be packaged into quantitative pouch with vacuum packing machine;
(7) sterilization, inspection: 108 DEG C of wet sterilizations of normal pressure 12 minutes, cooling rear inspection has or not damaged leak-off pocket, and sampling inspection, the qualified warehouse-in of can casing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510577027.1A CN105595312A (en) | 2015-09-13 | 2015-09-13 | Making method of seasoning shredded Agrocybe aegirit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510577027.1A CN105595312A (en) | 2015-09-13 | 2015-09-13 | Making method of seasoning shredded Agrocybe aegirit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105595312A true CN105595312A (en) | 2016-05-25 |
Family
ID=55976114
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510577027.1A Pending CN105595312A (en) | 2015-09-13 | 2015-09-13 | Making method of seasoning shredded Agrocybe aegirit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105595312A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107625112A (en) * | 2016-07-19 | 2018-01-26 | 陕西东东包餐饮食品有限公司 | A kind of production technology for firing agrocybe |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101843344A (en) * | 2010-01-26 | 2010-09-29 | 大连盖世食品有限公司 | Spicy three-shredded vegetable |
| CN103766868A (en) * | 2014-02-18 | 2014-05-07 | 徐州市坤元食品有限公司 | Soft flavored mushroom can and production method thereof |
| CN104738592A (en) * | 2015-03-27 | 2015-07-01 | 林静 | Production process of seasoned five-spice shredded flammulina velutipes |
| CN104738593A (en) * | 2015-03-27 | 2015-07-01 | 林静 | Method for preparing seasoning shredded mushrooms |
-
2015
- 2015-09-13 CN CN201510577027.1A patent/CN105595312A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101843344A (en) * | 2010-01-26 | 2010-09-29 | 大连盖世食品有限公司 | Spicy three-shredded vegetable |
| CN103766868A (en) * | 2014-02-18 | 2014-05-07 | 徐州市坤元食品有限公司 | Soft flavored mushroom can and production method thereof |
| CN104738592A (en) * | 2015-03-27 | 2015-07-01 | 林静 | Production process of seasoned five-spice shredded flammulina velutipes |
| CN104738593A (en) * | 2015-03-27 | 2015-07-01 | 林静 | Method for preparing seasoning shredded mushrooms |
Non-Patent Citations (1)
| Title |
|---|
| 卢良恕: "《中国庭院经济概论》", 31 July 2006, 四川科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107625112A (en) * | 2016-07-19 | 2018-01-26 | 陕西东东包餐饮食品有限公司 | A kind of production technology for firing agrocybe |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160525 |