CN105725179A - Processing method of flammulina velutipes dried plant meat - Google Patents
Processing method of flammulina velutipes dried plant meat Download PDFInfo
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- CN105725179A CN105725179A CN201610123699.XA CN201610123699A CN105725179A CN 105725179 A CN105725179 A CN 105725179A CN 201610123699 A CN201610123699 A CN 201610123699A CN 105725179 A CN105725179 A CN 105725179A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
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Abstract
The invention relates to field of plant meat food, in particular to a processing method of flammulina velutipes dried plant meat, and aims to produce the flammulina velutipes dried plant meat which is convenient for consumers to eat flammulina velutipes, improve the apparent conditions of flammulina velutipes products and enable the flammulina velutipes products to have the structural state and the flavor of plant meat. According to the method provided by the invention, the flammulina velutipes dried plant meat is formed by utilizing mixing, pickling and ultra-high pressure sterilization methods, so that not only are the original nutritional value and the edible healthcare efficacy of a product ensured, but also the product is endowed with the refreshing flavor. Meanwhile, the processing method is low in complexity and suitable for enterprise reference, various auxiliary materials used in the processing process are cheap and easy to obtain, and the economic profit of the product is higher; the flammulina velutipes dried plant meat product formed by the method likes dried meat in appearance, has the mouth feeling of the dried meat and is low in fat and sugar and free from cholesterol; the consumers do not worry about the excessive intake of the fat, the sugar and the cholesterol after long-term eating of the flammulina velutipes dried plant meat, so that the consumer demands of moderns are met.
Description
Technical field
The present invention relates to element meat product field, the processing method being specially a kind of Flammulina velutiper (Fr.) Sing element jerky.
Background technology
Present bionic foods is new varieties of food service industry, for meeting consumer's needs exploitation " artificial food ", possesses the features such as imitation wholefood, instant, nutrient health on product attribute.Flammulina velutiper (Fr.) Sing has another name called Flammulina velutipes, the hair handle money bacterium small and exquisite exquisiteness of its cap, and yellowish-brown or faint yellow, cadre is similar to acupuncture needle, therefore named Flammulina velutipes.
The amino acid whose content of Flammulina velutiper (Fr.) Sing is very abundant, and higher than general mushrooms, especially the content of lysine is high especially, and lysine has the function promoting children ' s intelligence development.Containing protein 8.87% in Flammulina velutiper (Fr.) Sing dry product, carbohydrate 60.2%, crude fibre reaches 7.4%, often eats and can prevent and treat Peptic Ulcers.Having research to show again, a kind of material contained in Flammulina velutiper (Fr.) Sing has good antitumaous effect.Flammulina velutiper (Fr.) Sing is a kind of ticbit, is again good health food, and the domestic and international market of Flammulina velutiper (Fr.) Sing is day by day wide.
Plain meat product in the market is to promote element meat mouthfeel, for instance prior art spicy golden mushroom (201010101705.4), and its manufacture method and taste do not reach the effect of anticipation, and it is perishable to make trouble；A kind of manufacture method (CN201410507511.2) of Pleurotus eryngii vegetable dried meat floss, with Pleurotus eryngii for main material, through immersion, pound smash, saline of scalding removes raw meat, fry pine the making link such as seasoning, microwave drying, preparing Pleurotus eryngii vegetable dried meat floss, Pleurotus eryngii vegetable dried meat floss is fatty less, not higher like common dried meat floss institute's heat content and cholesterol, it is more suitable for " three-hypers crowd " to eat, compared with XIANGGGU SUROUSONG existing with on market, its mouthfeel and fragrance are closer to common dried meat floss, and delicious food is healthy again.
Summary of the invention
For above-mentioned prior art Problems existing, the present invention provides the processing method of a kind of Flammulina velutiper (Fr.) Sing element jerky, for convenience of the edible Flammulina velutiper (Fr.) Sing of consumer, and improve the apparent condition of Flammulina velutiper (Fr.) Sing goods, so as to the processing method that there is the structural state of plain meat and local flavor and produce a kind of Flammulina velutiper (Fr.) Sing element jerky of Flammulina velutiper (Fr.) Sing element jerky.
To achieve these goals, the present invention is by the following technical solutions
A kind of processing method of Flammulina velutiper (Fr.) Sing element jerky, its step is as follows:
(1) select materials: choose the Flammulina velutiper (Fr.) Sing dry product 10kg or fresh goods 20kg that mushroom body is complete, nothing is mildew and rot；
(2) steep raising: by Flammulina velutiper (Fr.) Sing dry product 30kg clear water soak at room temperature 2h-3h so that it is expand；Flammulina velutiper (Fr.) Sing fresh goods 25kg clear water soak at room temperature 10min-20min so that it is surface is sufficiently humidified so as to；
(3) clean: Flammulina velutiper (Fr.) Sing fresh goods to be removed root and fully cleans in flowing water, wash away the various impurity that mushroom surface adheres to；Flammulina velutiper (Fr.) Sing dry product to be washed by rubbing with the hands in flowing water, rubs the yellow adventitia on Flammulina velutiper (Fr.) Sing surface with the hands, and remove various impurity；
(4) tabletting: the rectangle using compressor compresses to be wide about 2cm-3cm the Flammulina velutiper (Fr.) Sing after cleaning；
(5) dehydration: the Flammulina velutiper (Fr.) Sing after draining away the water inserts centrifuge dehydration 5min-8min when centrifuge or centrifugal barrel 1000r/min-1200r/min；
(6) spice is pickled: Sal 1kg-1.5kg, five spice powder 1kg-2kg, Fructus Piperis 0.8kg-1kg, Fructus Cumini Cymini 1kg-2kg, and the concentrated solution of white sugar 1kg-1.5kg pickles 50min-60min, and period uses blender to be stirred continuously at a slow speed；
(7) dry: to use the hot air drying 50min-60min that drying baker temperature is set to 90 DEG C of-95 DEG C of flow velocitys so that it is to reach golden yellow color, then the moisture of interiors of products is removed further with the microwave drying 5min of 240MHz, obtain Flammulina velutiper (Fr.) Sing element jerky；
(8) packaging, sterilizing: finished product Flammulina velutiper (Fr.) Sing element jerky vacuum packaging, sterilizing adopt 400MPa-450MPa supertension sterilize 20min-25min.
Flammulina velutiper (Fr.) Sing element jerky packaging front surface brush condensed milk；Specifically by dried Flammulina velutiper (Fr.) Sing element jerky surface spary condensed milk, the then air-dry dry 30min of reusable heat, condensed milk requires that fat content is 7-9%, and total solids content is 40-44%.Specifically by dried Flammulina velutiper (Fr.) Sing element jerky surface spary condensed milk, the then air-dry dry 30min of reusable heat.Condensed milk requires that fat content is 8%, and total solids content is 44%, and adds appropriate vitamin B1, vitamin C and vitamin D.So can improve the mellowness of product and improve nutritive value.
As highly preferred embodiment of the present invention, the processing method of described a kind of Flammulina velutiper (Fr.) Sing element jerky, its step is as follows:
(1) select materials: choose the Flammulina velutiper (Fr.) Sing dry product 10kg that mushroom body is complete, nothing is mildew and rot；
(2) steep raising: by Flammulina velutiper (Fr.) Sing dry product 30kg clear water soak at room temperature 2h-3h so that it is expand；
(3) clean: Flammulina velutiper (Fr.) Sing dry product to be washed by rubbing with the hands in flowing water, rub the yellow adventitia on Flammulina velutiper (Fr.) Sing surface with the hands, and remove various impurity；
(4) tabletting: the rectangle using compressor compresses to be wide about 3cm the Flammulina velutiper (Fr.) Sing after cleaning；
(5) dehydration: the Flammulina velutiper (Fr.) Sing after draining away the water inserts centrifuge dehydration 5min when centrifuge 1200r/min；
(6) spice is pickled: Sal 1kg, five spice powder 1kg, Fructus Piperis 0.8kg, Fructus Cumini Cymini 1kg, and the concentrated solution of white sugar 1kg pickles 60min, and period uses blender to be stirred continuously at a slow speed；
(7) dry: to use the hot air drying 50min that drying baker temperature is set to 90 DEG C of flow velocitys so that it is to reach golden yellow color, then the moisture of interiors of products is removed further with the microwave drying 5min of 240MHz, obtain Flammulina velutiper (Fr.) Sing element jerky；
(8) packaging, sterilizing: finished product Flammulina velutiper (Fr.) Sing element jerky vacuum packaging, sterilizing adopt 450MPa supertension sterilize 20min.
The processing method of described a kind of Flammulina velutiper (Fr.) Sing element jerky, its technological process is as follows, and Flammulina velutiper (Fr.) Sing → select → steep raising → cleaning → tabletting → washing → centrifuge dehydration → spice pickles the → hot wind and microwave drying → brush condensed milk → hot-air seasoning → cooling → vacuum packaging → Flammulina velutiper (Fr.) Sing element jerky of combination.
The invention has the beneficial effects as follows: the inventive method utilizes spice to pickle and the method for supertension sterilize forms Flammulina velutiper (Fr.) Sing element jerky, both can protect the original nutritive value of product and edible health effect, gives again the local flavor that product is tasty and refreshing.Meanwhile, processing method complexity is low, and applicable enterprise quotes, and the various adjuvants used by the course of processing are cheap and easy to get, and the economic profit of product is higher；Form Flammulina velutiper (Fr.) Sing element jerky outward appearance under the method like jerky, there is the mouthfeel of jerky, low fat, low sugar, without cholesterol, the excess intake not only worrying fat, sugar and cholesterol is often eaten by consumer, meets the consumption demand of modern.Meanwhile, product adopts vacuum packaging and supertension sterilize, at room temperature can preservation 12 months.
Detailed description of the invention
The present invention provides the processing method of a kind of Flammulina velutiper (Fr.) Sing element jerky, for convenience of the edible Flammulina velutiper (Fr.) Sing of consumer, and improve the apparent condition of Flammulina velutiper (Fr.) Sing goods, so as to the processing method that there is the structural state of plain meat and local flavor and produce a kind of Flammulina velutiper (Fr.) Sing element jerky of Flammulina velutiper (Fr.) Sing element jerky.
To achieve these goals, the present invention is by the following technical solutions
A kind of processing method of Flammulina velutiper (Fr.) Sing element jerky, its step is as follows:
(1) select materials: choose the Flammulina velutiper (Fr.) Sing dry product 10kg or fresh goods 20kg that mushroom body is complete, nothing is mildew and rot；
(2) steep raising: Flammulina velutiper (Fr.) Sing dry product 30kg clear water soak at room temperature 2h-3h so that it is expand；Flammulina velutiper (Fr.) Sing fresh goods 25kg clear water soak at room temperature 10min-20min so that it is surface is sufficiently humidified so as to；
(3) clean: Flammulina velutiper (Fr.) Sing dry product to be washed by rubbing with the hands in flowing water, rub the yellow adventitia on Flammulina velutiper (Fr.) Sing surface with the hands, and remove various impurity；
(4) tabletting: the rectangle using compressor compresses to be wide about 2cm-3cm the Flammulina velutiper (Fr.) Sing after cleaning；
(5) dehydration: the Flammulina velutiper (Fr.) Sing after draining away the water inserts centrifuge dehydration 5min-8min when centrifuge or centrifugal barrel 1000r/min-1200r/min；
(6) spice is pickled: Sal 1kg-1.5kg, five spice powder 1kg-2kg, Fructus Piperis 0.8kg-1kg, Fructus Cumini Cymini 1kg-2kg, and the concentrated solution of white sugar 1kg-1.5kg pickles 50min-60min, and period uses blender to be stirred continuously at a slow speed；
(7) dry: to use the hot air drying 50min-60min that drying baker temperature is set to 90 DEG C of-95 DEG C of flow velocitys so that it is to reach golden yellow color, then the moisture of interiors of products is removed further with the microwave drying 5min of 240MHz, obtain Flammulina velutiper (Fr.) Sing element jerky；
(8) packaging, sterilizing: finished product Flammulina velutiper (Fr.) Sing element jerky vacuum packaging, sterilizing adopt 400MPa-450MPa supertension sterilize 20min-25min.
Flammulina velutiper (Fr.) Sing element jerky packaging front surface brush condensed milk；Specifically by dried Flammulina velutiper (Fr.) Sing element jerky surface spary condensed milk, the then air-dry dry 30min of reusable heat, condensed milk requires that fat content is 7-9%, and total solids content is 40-44%.Specifically by dried Flammulina velutiper (Fr.) Sing element jerky surface spary condensed milk, the then air-dry dry 30min of reusable heat.Condensed milk requires that fat content is 8%, and total solids content is 44%, and adds appropriate vitamin B1, vitamin C and vitamin D.So can improve the mellowness of product and improve nutritive value.
As highly preferred embodiment of the present invention, the processing method of described a kind of Flammulina velutiper (Fr.) Sing element jerky, its step is as follows:
(1) select materials: choose the Flammulina velutiper (Fr.) Sing dry product 10kg that mushroom body is complete, nothing is mildew and rot；
(2) steep raising: Flammulina velutiper (Fr.) Sing dry product 30kg clear water soak at room temperature 2h so that it is expand；
(3) clean: Flammulina velutiper (Fr.) Sing dry product to be washed by rubbing with the hands in flowing water, rub the yellow adventitia on Flammulina velutiper (Fr.) Sing surface with the hands, and remove various impurity；
(4) tabletting: the rectangle using compressor compresses to be wide about 3cm the Flammulina velutiper (Fr.) Sing after cleaning；
(5) dehydration: the Flammulina velutiper (Fr.) Sing after draining away the water inserts centrifuge dehydration 5min when centrifuge 1200r/min；
(6) spice is pickled: Sal 1kg, five spice powder 1kg, Fructus Piperis 0.8kg, Fructus Cumini Cymini 1kg, and the concentrated solution of white sugar 1kg pickles 60min, and period uses blender to be stirred continuously at a slow speed；
(7) dry: to use the hot air drying 50min that drying baker temperature is set to 90 DEG C of flow velocitys so that it is to reach golden yellow color, then the moisture of interiors of products is removed further with the microwave drying 5min of 240MHz, obtain Flammulina velutiper (Fr.) Sing element jerky；
(8) packaging, sterilizing: finished product Flammulina velutiper (Fr.) Sing element jerky vacuum packaging, sterilizing adopt 450MPa supertension sterilize 20min.
The processing method of described a kind of Flammulina velutiper (Fr.) Sing element jerky, its technological process is as follows, and Flammulina velutiper (Fr.) Sing → select → steep raising → cleaning → tabletting → washing → centrifuge dehydration → spice pickles the → hot wind and microwave drying → brush condensed milk → hot-air seasoning → cooling → vacuum packaging → Flammulina velutiper (Fr.) Sing element jerky of combination.
In order to make those skilled in the art be better understood from the technical scheme in the application; below in conjunction with embodiment, technical scheme is clearly and completely described; obviously; described embodiment is only a part of embodiment of the application; based on the embodiment in the application; the every other embodiment that those of ordinary skill in the art obtain under not making creative work premise, all should belong to the scope of the application protection.
Embodiment 1
(1) select materials: choose the Flammulina velutiper (Fr.) Sing dry product 10kg that mushroom body is complete, nothing is mildew and rot；
(2) steep raising: Flammulina velutiper (Fr.) Sing dry product 30kg clear water soak at room temperature 2h so that it is expand；
(3) clean: Flammulina velutiper (Fr.) Sing to be washed by rubbing with the hands in flowing water, rub the yellow adventitia on Flammulina velutiper (Fr.) Sing surface with the hands, and remove various impurity；
(4) tabletting: the rectangle using compressor compresses to be wide about 3cm the Flammulina velutiper (Fr.) Sing after cleaning；
(5) dehydration: the Flammulina velutiper (Fr.) Sing after draining away the water inserts centrifuge dehydration 5min when centrifuge 1200r/min；
(6) spice is pickled: Sal 1kg, five spice powder 1kg, Fructus Piperis 0.8kg, Fructus Cumini Cymini 1kg, and the concentrated solution of white sugar 1kg pickles 60min, and period uses blender to be stirred continuously at a slow speed；
(7) dry: to use the hot air drying 50min that drying baker temperature is set to 90 DEG C of flow velocitys so that it is to reach golden yellow color, then the moisture of interiors of products is removed further with the microwave drying 5min of 240MHz, obtain Flammulina velutiper (Fr.) Sing element jerky；
(8) packaging, sterilizing: finished product Flammulina velutiper (Fr.) Sing element jerky vacuum packaging, sterilizing adopt 450MPa supertension sterilize 20min.
The processing method of described a kind of Flammulina velutiper (Fr.) Sing element jerky, its technological process is as follows, and Flammulina velutiper (Fr.) Sing → select → steep raising → cleaning → tabletting → washing → centrifuge dehydration → spice pickles the → hot wind and microwave drying → brush condensed milk → hot-air seasoning → cooling → vacuum packaging → Flammulina velutiper (Fr.) Sing element jerky of combination.
Embodiment 2
(1) select materials: choose the Flammulina velutiper (Fr.) Sing fresh goods 20kg that mushroom body is complete, nothing is mildew and rot；
(2) steep raising: Flammulina velutiper (Fr.) Sing dry product 25kg clear water soak at room temperature 1h so that it is expand；
(3) clean: Flammulina velutiper (Fr.) Sing fresh goods to be removed root and fully cleans in flowing water, wash away the various impurity that mushroom surface adheres to；
(4) tabletting: the rectangle using compressor compresses to be wide about 2.5cm the Flammulina velutiper (Fr.) Sing after cleaning；
(5) dehydration: the Flammulina velutiper (Fr.) Sing after draining away the water inserts centrifuge dehydration 5min when centrifuge 1200r/min；
(6) spice is pickled: Sal 1.5kg, five spice powder 1.5kg, Fructus Piperis 0.9kg, Fructus Cumini Cymini 1.2kg, and the concentrated solution of white sugar 1.5kg pickles 60min, and period uses blender to be stirred continuously at a slow speed；
(7) dry: to use the hot air drying 50min that drying baker temperature is set to 90 DEG C of flow velocitys so that it is to reach golden yellow color, then the moisture of interiors of products is removed further with the microwave drying 5min of 240MHz, obtain Flammulina velutiper (Fr.) Sing element jerky；
(8) packaging, sterilizing: finished product Flammulina velutiper (Fr.) Sing element jerky vacuum packaging, sterilizing adopt 450MPa supertension sterilize 20min.
The processing method of described a kind of Flammulina velutiper (Fr.) Sing element jerky, its technological process is as follows, and Flammulina velutiper (Fr.) Sing → select → steep raising → cleaning → tabletting → washing → centrifuge dehydration → spice pickles the → hot wind and microwave drying → brush condensed milk → hot-air seasoning → cooling → vacuum packaging → Flammulina velutiper (Fr.) Sing element jerky of combination.
Embodiment 3
(1) select materials: choose mushroom body is complete, nothing is mildew and rot Flammulina velutiper (Fr.) Sing dry product 10kg, fresh goods 20kg；
(2) steep raising: Flammulina velutiper (Fr.) Sing dry product 10kg, fresh goods 20kg together steep into 50kg clear water soak at room temperature 3h so that it is expand so that it is surface is sufficiently humidified so as to；
(3) clean: Flammulina velutiper (Fr.) Sing to be washed by rubbing with the hands in flowing water, rub the yellow adventitia on Flammulina velutiper (Fr.) Sing surface with the hands, and remove various impurity；
(4) tabletting: the rectangle using compressor compresses to be wide about 3cm the Flammulina velutiper (Fr.) Sing after cleaning；
(5) dehydration: the Flammulina velutiper (Fr.) Sing after draining away the water inserts centrifuge dehydration 8min when centrifuge or centrifugal barrel 1200r/min；
(6) spice is pickled: Sal 1.5kg, five spice powder 2kg, Fructus Piperis 1kg, Fructus Cumini Cymini 2kg, and the concentrated solution of white sugar 1.5kg pickles 60min, and period uses blender to be stirred continuously at a slow speed；
(7) dry: to use the hot air drying 50min-60min that drying baker temperature is set to 90 DEG C of-95 DEG C of flow velocitys so that it is to reach golden yellow color, then the moisture of interiors of products is removed further with the microwave drying 5min of 240MHz, obtain Flammulina velutiper (Fr.) Sing element jerky；
(8) packaging, sterilizing: finished product Flammulina velutiper (Fr.) Sing element jerky vacuum packaging, sterilizing adopt 400MPa-450MPa supertension sterilize 20min-25min.
Flammulina velutiper (Fr.) Sing element jerky packaging front surface brush condensed milk；Specifically by dried Flammulina velutiper (Fr.) Sing element jerky surface spary condensed milk, the then air-dry dry 30min of reusable heat, condensed milk requires that fat content is 7-9%, and total solids content is 40-44%.Specifically by dried Flammulina velutiper (Fr.) Sing element jerky surface spary condensed milk, the then air-dry dry 30min of reusable heat.Condensed milk requires that fat content is 8%, and total solids content is 44%, and adds appropriate vitamin B1, vitamin C and vitamin D.So can improve the mellowness of product and improve nutritive value.
The invention is not restricted to the details of above-mentioned one exemplary embodiment, and when without departing substantially from the spirit of the present invention or basic feature, it is possible to realize the present invention in other specific forms.Therefore, no matter from which point, embodiment all should be regarded as exemplary, and be nonrestrictive, description should be made as a whole by those skilled in the art, and the technical scheme in each embodiment through appropriately combined, can also form other embodiments that it will be appreciated by those skilled in the art that, the scope of the invention rather than described above limits, it is intended that all changes in the implication of the equivalency dropping on claim and scope included in the present invention.
Claims (8)
1. the processing method of a Flammulina velutiper (Fr.) Sing element jerky, it is characterised in that its step is as follows:
(1) select materials: choose the Flammulina velutiper (Fr.) Sing dry product 10kg or fresh goods 20kg that mushroom body is complete, nothing is mildew and rot；
(2) steep raising: Flammulina velutiper (Fr.) Sing dry product 30kg clear water soak at room temperature 2h-3h so that it is expand；Flammulina velutiper (Fr.) Sing fresh goods 25kg clear water soak at room temperature 10min-20min so that it is surface is sufficiently humidified so as to；
(3) clean: Flammulina velutiper (Fr.) Sing fresh goods to be removed root and fully cleans in flowing water, wash away the various impurity that mushroom surface adheres to；Flammulina velutiper (Fr.) Sing dry product to be washed by rubbing with the hands in flowing water, rubs the yellow adventitia on Flammulina velutiper (Fr.) Sing surface with the hands, and remove various impurity；
(4) tabletting: the rectangle using compressor compresses to be wide about 2cm-3cm the Flammulina velutiper (Fr.) Sing after cleaning；
(5) dehydration: the Flammulina velutiper (Fr.) Sing after draining away the water inserts centrifuge dehydration 5min-8min when centrifuge or centrifugal barrel 1000r/min-1200r/min；
(6) spice is pickled: Sal 1kg-1.5kg, five spice powder 1kg-2kg, Fructus Piperis 0.8kg-1kg, Fructus Cumini Cymini 1kg-2kg, and the concentrated solution of white sugar 1kg-1.5kg pickles 50min-60min, and period uses blender to be stirred continuously at a slow speed；
(7) dry: to use the hot air drying 50min-60min that drying baker temperature is set to 90 DEG C of-95 DEG C of flow velocitys so that it is to reach golden yellow color, then the moisture of interiors of products is removed further with the microwave drying 5min of 240MHz, obtain Flammulina velutiper (Fr.) Sing element jerky；
(8) packaging, sterilizing: finished product Flammulina velutiper (Fr.) Sing element jerky vacuum packaging, sterilizing adopt 400MPa-450MPa supertension sterilize 20min-25min.
2. the processing method of a kind of Flammulina velutiper (Fr.) Sing element jerky according to claim 1, it is characterised in that its proportioning material is as follows:
(1) select materials: choose the Flammulina velutiper (Fr.) Sing dry product 10kg that mushroom body is complete, nothing is mildew and rot；
(2) steep raising: Flammulina velutiper (Fr.) Sing dry product 30kg clear water soak at room temperature 3h so that it is expand；
(3) clean: Flammulina velutiper (Fr.) Sing dry product to be washed by rubbing with the hands in flowing water, rub the yellow adventitia on Flammulina velutiper (Fr.) Sing surface with the hands, and remove various impurity；
(4) tabletting: the rectangle using compressor compresses to be wide about 3cm the Flammulina velutiper (Fr.) Sing after cleaning.
(5) dehydration: the Flammulina velutiper (Fr.) Sing after draining away the water inserts centrifuge dehydration 5min when centrifuge 1200r/min；
(6) spice is pickled: Sal 1kg, five spice powder 1kg, Fructus Piperis 0.8kg, Fructus Cumini Cymini 1kg, and the concentrated solution of white sugar 1kg pickles 60min, and period uses blender to be stirred continuously at a slow speed；
(7) dry: to use the hot air drying 50min that drying baker temperature is set to 90 DEG C of flow velocitys so that it is to reach golden yellow color, then the moisture of interiors of products is removed further with the microwave drying 5min of 240MHz, obtain Flammulina velutiper (Fr.) Sing element jerky；
(8) packaging, sterilizing: finished product Flammulina velutiper (Fr.) Sing element jerky vacuum packaging, sterilizing adopt 450MPa supertension sterilize 20min.
3. the processing method of a kind of Flammulina velutiper (Fr.) Sing element jerky according to claim 1, it is characterised in that Flammulina velutiper (Fr.) Sing element jerky packaging front surface brush condensed milk, the then air-dry dry 30min of reusable heat, condensed milk requires that fat content is 7-9%, and total solids content is 40-44%.
4. the processing method of a kind of Flammulina velutiper (Fr.) Sing element jerky according to claim 1, it is characterised in that Flammulina velutiper (Fr.) Sing element jerky packaging front surface brush condensed milk, the then air-dry dry 30min of reusable heat, condensed milk requires that fat content is 8%, and total solids content is 44%.
5. the processing method of a kind of Flammulina velutiper (Fr.) Sing element jerky according to claim 1, it is characterised in that the Flammulina velutiper (Fr.) Sing after draining away the water inserts centrifuge dehydration 8min when centrifuge 1000r/min.
6. the processing method of a kind of Flammulina velutiper (Fr.) Sing element jerky according to claim 1, it is characterised in that described spice is pickled: Sal 1.5kg, five spice powder 1.5kg, Fructus Piperis 0.8kg, Fructus Cumini Cymini 2kg, the concentrated solution of white sugar 1.2kg pickles 60min, and period uses blender to be stirred continuously at a slow speed.
7. the processing method of a kind of Flammulina velutiper (Fr.) Sing element jerky according to claim 1, it is characterized in that, dry: to use the hot air drying 60min that drying baker temperature is set to 95 DEG C of flow velocitys, reach golden yellow color, remove the moisture of interiors of products again with the microwave drying 5min of 240MHz further, obtain Flammulina velutiper (Fr.) Sing element jerky.
8. the processing method of a kind of Flammulina velutiper (Fr.) Sing element jerky according to claim 1, it is characterized in that, its technological process: Flammulina velutiper (Fr.) Sing → select → steep raising → cleaning → tabletting → washing → centrifuge dehydration → spice pickles the → hot wind and microwave drying → brush condensed milk → hot-air seasoning → cooling → vacuum packaging → Flammulina velutiper (Fr.) Sing element jerky of combination.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610123699.XA CN105725179A (en) | 2016-03-04 | 2016-03-04 | Processing method of flammulina velutipes dried plant meat |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610123699.XA CN105725179A (en) | 2016-03-04 | 2016-03-04 | Processing method of flammulina velutipes dried plant meat |
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| Publication Number | Publication Date |
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| CN105725179A true CN105725179A (en) | 2016-07-06 |
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| CN201610123699.XA Pending CN105725179A (en) | 2016-03-04 | 2016-03-04 | Processing method of flammulina velutipes dried plant meat |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113331401A (en) * | 2020-02-18 | 2021-09-03 | 华南农业大学 | Needle mushroom source artificial vegetarian meat and preparation method thereof |
| CN115104725A (en) * | 2021-03-18 | 2022-09-27 | 华南农业大学 | Plant-based meat analogue based on whole components of needle mushroom sporocarp and preparation method of plant-based meat analogue |
| US11700865B2 (en) | 2018-02-19 | 2023-07-18 | Land O'lakes, Inc. | Dairy-based meat substitute and methods of producing the same |
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| CN102894391A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Health care golden mushroom sausage |
| CN103005395A (en) * | 2012-11-16 | 2013-04-03 | 蚌埠市楠慧川味食品厂 | Red chilli oil needle mushroom with heat-clearing and lung-moistening function |
| CN105053980A (en) * | 2015-07-17 | 2015-11-18 | 通化师范学院 | Dried hericium erinaceus vegetable meat processing method |
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| CN102894391A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Health care golden mushroom sausage |
| CN103005395A (en) * | 2012-11-16 | 2013-04-03 | 蚌埠市楠慧川味食品厂 | Red chilli oil needle mushroom with heat-clearing and lung-moistening function |
| CN105053980A (en) * | 2015-07-17 | 2015-11-18 | 通化师范学院 | Dried hericium erinaceus vegetable meat processing method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11700865B2 (en) | 2018-02-19 | 2023-07-18 | Land O'lakes, Inc. | Dairy-based meat substitute and methods of producing the same |
| CN113331401A (en) * | 2020-02-18 | 2021-09-03 | 华南农业大学 | Needle mushroom source artificial vegetarian meat and preparation method thereof |
| CN115104725A (en) * | 2021-03-18 | 2022-09-27 | 华南农业大学 | Plant-based meat analogue based on whole components of needle mushroom sporocarp and preparation method of plant-based meat analogue |
| CN115104725B (en) * | 2021-03-18 | 2023-06-27 | 华南农业大学 | Plant-based artificial meat based on full components of flammulina velutipes fruiting bodies and preparation method thereof |
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