CN1058852C - Wild edible fungi series banquet and making method - Google Patents

Abstract

The present invention provides a wild edible fungus series feast and a making method thereof. The present invention is characterized in that fifty-six kinds of wild edible fungi are made into more than one hundred delicious dainties; the present invention initiates the entrance of the wild edible fungi to the repast industry, provides a purely natural green food and changes the traditional food habit and food structures of people. In the method, each kind of edible fungi is made into more than three dishes, and each dish has unique characteristics. The wild edible fungi can be made into hot and cold dishes of the feast by using traditional technology; various edible fungi can be produced into clear water canned foods by using a clear water production line. Besides, the selected edible fungi, chicken, duck meat and fish meat or fresh vegetables can be cooked and processed into finished product canned foods.

Description

Wild edible fungi series banquet and preparation method thereof

The invention belongs to food-processing industry, the particularly preparation of Wild edible fungi series banquet and preparation method are fit to catering trade, hotel, restaurant, state banquet and different hierarchy of consumption people's needs.

According to the knowledge of the applicant and consult the Chinese invention patent communique, also do not have this type of feast now and enter catering industry.And wild edible fungus is grown among the high mountain forest zone of height above sea level 1800-4300 rice, the woods of the different cultivars distinctive separately wild bacterium that growing, just be distributed in the high hard green evergreen broad-leaved forest belt of height above sea level 3600-4000 rice as matsutake, its increment is the fastest.Wild edible fungus mainly is distributed in the free of contamination environment on long-term accumulated snow ground such as Tibet, Ganzi, Aba, the Liangshan Mountain, Yunnan, Gansu, northeast in China.So wild edible fungus is a natural green food.Wild edible fungus contains abundant crude protein, pure protein, crude fat and Cobastab ₁, B ₂, C, PP and 18 kinds-24 seed amino acids, trace element.So they have very high edibility.Also has special medication effect simultaneously.As the reticulate pattern Lasiosphaera nipponica(Kawam.)Y.Kobayasi, anti-inflammatory analgesic, hemostasis, detoxicating functions are arranged, the matsutake bacterium have keep fit, the effect of pain relieving, beneficial stomach, regulating qi-flowing for eliminating phlegm, treat diabetes and antitumaous effect in addition, the sarcoma inhibiting rate is reached 93.3%, be 70% to Chinese mugwort formula cancer inhibiting rate.Their collection phase concentrates on the annual 6-9 month, more apparent preciousness in addition.Frequent along with the raising of people's living standard and China's external contacts, this feast is commercioganic greatly.

The objective of the invention is 56 kinds of wild edible fungus to be made into over one hundred kind of feast dish, enter catering industry, and can satisfy the demand of different hierarchies of consumption simultaneously, thereby filled up domestic blank in China's initiative.

The objective of the invention is to realize by following mode: select a kind of wild edible fungus in 56 kinds of wild edible fungus for use, after desalting processing (or cold water soak) clean do major ingredient standby → auxiliary material is cleaned standby → main ingredient by 1: 1-8: 1 weight proportion → select for use in the A group-H group flavouring a kind of → use refining vegetable oil, oil mass and main ingredient weight proportion be that 1: 4 → oily warm 80 ℃ of-90 ℃ → major ingredients do not cook respectively and merge the finished product dish by yard Gorgon euryale and auxiliary material and condiment.

Described wild edible fungus dish can be made into and slip frog leg, paulownia money bacterium such as cepe, matsutake prawn slice, the braised pig's feet of tiger fur bacterium, hickory chick stewed young pigeon, riveting fourth bacterium and burn combined type series banquet cans such as ground sheep, the two seas of alum bacterium be braised.

It is (tinned or glass is bottled that described wild edible fungus can be made into clear water formula series banquet major ingredient can; Also can adopt the aluminum foil bag packing), be equipped with batching and flavouring can, the culinary art operation instruction.Or the feast can be processed into through culinary art of main ingredient.

Described clear water formula series banquet major ingredient tinned food, available aluminum foil bag packing (flexible package) adopts light salt (brine strength 2-3%), and dense salt (brine strength 6%) and acetic acid (pH value is at the acid solution below 4.5) are fresh-keeping.

Every kind of dish that can be made into more than three kinds of described wild edible fungus.

Product color of the present invention is various, it is high-grade pollution-free food, traditional eating habit and dietary structure have been broken, not only be subjected to the consumer's of all circles of provinces and cities welcome, ground guests such as American-European Southeast Asia, Taiwan, Hong Kong have also been received, be all in one story: delicate mouthfeel, lubricious, salubrious, nice is the rarity of Chinese catering trade.

Embodiments of the invention are described in detail in detail below.

Embodiment one: select for use superior bolete (to comprise black, red, purple bacterium, yellow bright, tiger fur, the bright Suillus bovines of point etc.), matsutake, sheep liver bacterium, Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb (comprising the medicine Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb), dried basketry bacterium, chicken mushroom bacterium, Lactarius volemus Fr, the alum bacterium, white maple bacterium, green mushroom bacterium, Russula vivesscens (Schaeff.) Franch, the clever bacterium of clearing the fields of weeds, orange lid goose agaric, chicken bacterium (comprising hen bacterium) brush handle bacterium, paulownia money bacterium, the red milk mushroom, the thin rice gruel bacterium, pixie stool, Craterellus cornucopioides (L.ex Fr.) Pers, riveting fourth bacterium, the grey dried mushroom of palm fibre, delicious russule, ferfas, the reticulate pattern Lasiosphaera fenzlii, a kind of major ingredient of doing that the clear bacterium just of water etc. are 56 kinds, (bright bacterium completes with boiling water with desalting processing, dried bacterium is used cold water soak) clean standby → fresh vegetables when auxiliary material is selected for use, the chicken and duck flesh of fish, shark's fins and sea slugs, squid etc., clean standby → main ingredient by 1: 1-8: 1 weight proportion → select for use A group-H organize in the flavouring one group → select for use refining vegetable oil (to be commonly called as vegetable oil, also can add one-tenth miscellas such as lard) → oily consumption few (being commonly called as light oil), oil and raw material (major ingredient) ratio are the sign indicating number Gorgon euryale of 80 ℃-90 ℃ of 1: 4 → oil temperature → not, and be main, after cooking respectively, auxiliary material is fused into the finished product dish.

A group condiment is ginger, green onion, garlic, refined salt, pepper, bean powder, monosodium glutamate, adopts this group condiment as cepe.

B group condiment is ginger, green onion, garlic, white sugar, organizes condiment as the matsutake prawn slice with this.

C group condiment is ginger, green onion, garlic, pepper, refined salt, monosodium glutamate, chickens' extract, organizes condiment as green pepper matsutake, pixie stool minced chicken with fish potage with this.

D group condiment is salt, monosodium glutamate, pepper, starch, as the clever bacterium slide mandarin fish sheet of clearing the fields of weeds is organized condiment with this.

E group condiment is ginger, green onion, garlic, pepper, refined salt, monosodium glutamate, organizes condiment as the green pepper Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb with this.

F group condiment is ginger, green onion, garlic, refined salt, Chinese prickly ash, monosodium glutamate, chilli, fragrant thick chilli sauce, organizes condiment as the Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb Sichuan-style pork with this.

G group condiment is chilli oil, refined salt, white sugar, monosodium glutamate, sesame oil, zanthoxylum powder, green onion, ginger, as cold and dressed with sauce spicy newborn mushroom.

H group condiment is ginger, garlic, green onion, refined salt, monosodium glutamate, fries the blue or green bacterium just of water as element.

Embodiment two: the major ingredient bolete of cepe dish is 250 grams, and fresh vegetables is 100 grams during auxiliary material, adds A group condiment.Its making step is that load weighted dry plate bolete is used cold water soak half an hour, clean up → pot puts on the fire → following salad oil 50 grams the time fresh vegetables fry as the bed material of major ingredient and go into dish → when following salad oil 60 grams treat that oil reaches 40 ℃ A is organized condiment to fry perfume, it is boiled to treat that oily temperature is lowered to bolete when reaching 80 ℃, tasty, put 5 gram dark soy sauce (soy sauce) collude 10 gram bean powder juice again and add drench an amount of sesame oil, the monosodium glutamate → frying of packing into good the time coil on the fresh vegetables, intersperse radish, cucumber, southwest flower, the caraway dish that gets product all around.Be characterized in that color and luster is fresh and tender, flavour is aromatic.

Embodiment three: matsutake prawn slice dish, and major ingredient matsutake 200 grams, the bright prawn slice of auxiliary material, red tender capsicum be totally 100 grams, selects B group condiment for use.Bright prawn slice are with egg white and clear Gorgon euryale, fried with salad oil, drag for cold boiling water and deoil, the shrimp juice that slipped is standby, and the major ingredient matsutake is quick-boiled several seconds in boiling water, with cold boiling water cross one matsutake standby → pot puts and gets angry, following salad oil and lard is totally 50 grams, treat to put into when oily temperature reaches 30 ℃-40 ℃ B group condiment, stir-fry and collude into shrimp juice with prawn slice, sabot spoon sesame oil, dish periphery with engraving good pumpkin, cucumber and caraway the finished product dish.Be characterized in matsutake delicate fragrance, fresh and tender, the dense flavor alcohol of juice.

Embodiment four: the pixie stool minced chicken with fish potage, and the bright meat of snake of major ingredient pixie stool 250 gram auxiliary materials, freshly-slaughtered poultry dried meat be totally 200 grams, and dried orange peel, matrimony vine, crab meat volume be totally 20 grams, selects C group condiment for use.Its making step 1. pixie stool is cleaned, and pot is put on the fire, and water boiledly is lowered to pixie stool, floats out with cooking wine, has a shower with cold boiling water.2. the snake of cleaning is cut into 6 centimetres of section bars, engagement adds that cage cooks on ginger, green onion, cooking wine, the dried orange peel, pulls the ripe snake section meat of snake of tearing out, and former soup is continued to employ.Chicken breast goes muscle to be cut into shredded chicken, goes into bowl and adds refined salt, cooking wine, egg white, Gorgon euryale and mix thoroughly, and with on the cold water bubble, crab meat is cut into filament matrimony vine.3. pot is put on the fire, following salad oil 50 grams, at present ginger, garlic, green onion are fried fragrant when oily temperature reaches 30 ℃-40 ℃, it is boiled to add milk soup (poultry bone soup), beat to the greatest extent and be lowered to pixie stool, snake silk, She Yuantang, matrimony vine and freshly-slaughtered poultry silk successively behind the oil vacuole, boiled, tasty back adds the crab meat silk, colludes into thin Gorgon euryale, and it is an amount of to be sprinkled into pepper powder, green onion silk, sesame oil, chicken fat, tank filling, basin, cup in.Characteristics are that delicacy is tasty and refreshing, soup is dense delicious, is good merchantable brand in the soup, have the effect of dispeling the wind, calm the frightened, detoxify, resist anti-cancer.

Embodiment five: the clever bacterium of clearing the fields of weeds slips the mandarin fish sheet, major ingredient clever bacterium (the husky bud of grass) 1000 grams of clearing the fields of weeds, and auxiliary material mandarin fish 1 tail (500 grams-600 grams) is selected D group condiment for use.Divide three steps to carry out: the clever bacterium of 1. clearing the fields of weeds is cleaned the sheet (size is impartial) that is cut into 0.3 cm thick, and that mandarin fish goes is built-in, clean, peeling, place in the container in flakes, and in addition with cooking wine, the dark purple green pepper is clean to go seed to cut into slices except that adding D group condiment.2. frying pan is put fire and go up to be burnt heat, is lowered to 500 gram salad rusting to 40 ℃ oil temperature, the mandarin fish sheet is slided to ripe, red, green pepper also crosses in deep fat, then elimination oil.3. bed material (refining vegetable oil) under the frying pan, ginger, green onion, garlic are fried when treating that for a moment oily temperature reaches 80 ℃ of left and right sides, dropping into the clever bacterium of sprout, mandarin fish sheet, dark purple green pepper successively cooks and adds the D group condiment that is mixed by milk soup when ripe, drench during sabot 5-10 gram sesame oil between red, white, green three form and aspect, the dish of tender and crisp deliciousness.

Embodiment six: the green pepper Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb, and major ingredient Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb 500 grams, green pepper 100 grams are selected E group condiment for use.It is made in two steps: 1. Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb is cleaned and is cut into slices, and soaks into boiling water, and the cold water cold is cold.Green pepper is cleaned and is gone seed to cut into the wicker leaf shape sheet.2. frying pan put burn heat down refining vegetable oil (rape oil, salad oil) when oily temperature reaches 30 ℃-40 ℃, ginger, green onion, garlic, green pepper fried the sesame oil temperature when reaching 80 ℃-90 ℃, progressively pour the above-mentioned Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb of getting ready into, be lowered to the sabots that take the dish out of the pot such as salt, monosodium glutamate, sesame oil after half a minute approximately, the chrysanthemum that dish periphery pendulum is carved with carrot.

Embodiment seven: the Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb Sichuan-style pork, and major ingredient Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb 500 grams, ripe pig hind shank 200 grams of auxiliary material, garlic bolt head, green pepper be totally 200 grams, selects F group condiment for use.Its making step is 1. Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb to be cut into sheet, and in boiling water that it is permeable, cool cold, pork is cut into equirotal of Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb, and garlic bolt and green pepper are also cut into slices.2. pot is put on the fire, after being lowered to sirasimeyu, salad rusting heat, be lowered to lard and fry fragrantly, drop into fragrant thick chilli sauce, Chinese prickly ash, ginger, green onion, garlic successively, in capsicum, fry and be lowered to Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb when fragrant and all fry, the sabot that takes the dish out of the pot after garlic, green onion green pepper are tasty is carved into the peacock shape with large white radish on the dish and intersperses.Be characterized in the color glow, the fresh and tender slightly pungent of Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb.

Embodiment eight: spicy newborn mushroom, newborn mushroom 200 grams add G group condiment.Its method for making is to float, mix.The blood red newborn mushroom of desalination added with boiling water ginger, green onion, cooking wine were quick-boiled, the cool cold dish of putting into; Contain in the container with chilli oil, refined salt, white sugar, monosodium glutamate, sesame oil, zanthoxylum powder, chopped spring onion, bright soup and to be in harmonious proportion evenly, drench drop on blood red newborn mushroom.

Embodiment nine: the plain blue or green bacterium just of water, the major ingredient: clear 500 grams of bacterium just of water, auxiliary material: sponge gourd 50 grams, tomato 50 grams fried.Condiment is selected the H group for use.Making step is 1. the clear bacterium just of water to be cleaned, pot put fire go up with water boiled add the blue or green bacterium just of entry with the cooking wine system of quick-boiling, pull out and have a shower standby with cold boiling water.Sponge gourd, tomato are removed the peel, are gone seed to clean, be cut into the rhombus sheet.When 2. salad oil 50 grams are to 30 ℃-40 ℃ of oil temperature down in heat pot ginger, green onion, garlic fried the sesame oil temperature when reaching 80 ℃-90 ℃, it is even descend the sponge gourd Tomato salad to fry again successively, descend the firm bacterium of water green grass or young crops subsequently, adds refined salt again, monosodium glutamate mixes up flavor, spoons to rise after the chicken fat pot with sabot.Be characterized in that the sallow pool is bright-coloured, collocation is coordinated, the delicious perfume (or spice) of dish.

Embodiment ten: black cattle liver bacterium Canton style roast pork, major ingredient: black cattle liver bacterium 350 grams, auxiliary material: ripe pork 50 grams.Select A group condiment for use.Method for making 1. meat, bacterium all is cut into a brief note shape and 2. is lowered to the black cattle liver bacterium quick-boils system with cooking wine in boiling water, pull out when boiling water is got away with the saturating cool standby 3. pot of cold water and put on the fire, down 50 gram salad oils to 30 ℃-40 ℃ of oil temperature at present cutlet paint with dark soy sauce (soy sauce), mix an amount of bright soup after descending ginger, green onion, garlic to fry perfume (or spice) again, treat that oily temperature reaches 80 ℃ of black cattle liver bacterium and mix well with salt, pepper powder, monosodium glutamate at present, collude the supernatant Gorgon euryale, spoon the sesame oil sabot.Quality dish chilli oil bright, soft glutinous bright fragrant, colloid mouthfeel, salty comfortable mouthful arranged.

Embodiment 11: alum bacterium crab ball, and major ingredient alum bacterium 500 grams, auxiliary material crab ball (red, yellow) 100 grams are selected C group condiment for use.Method for making 1. pot is put on the fire, and boiling water is lowered to the alum bacterium, quick-boils to pull out with cold water after water is opened with cooking wine and has a shower.The crab ball thaws.2. in the heat pot down a salad oil 100 grams treat to be lowered to successively when oily temperature reaches 30 ℃ ginger, green onion, stir-fry perfume (or spice) and mix bright soup and drag for most ginger, green onion, garlic sheet, treat to put into the alum bacterium again when oily temperature reaches 90 ℃, the crab ball closes boiled, add C group condiment, collude the supernatant Gorgon euryale simultaneously, spoon salad oil and play pot sabot.

The foregoing description is a flow production line, can supply the up to a hundred people simultaneously and have a dinner.Can be made into the roads up to a hundred dish of 56 kinds of bacterium according to this method, make various all kinds of designs and varieties such as four roads, eight roads, Shi Erdao, 24 roads according to client's needs, the series banquet that local flavor is unique.

Embodiment 12: by existing can process technology, canned edible mushroom and fungus can be divided into two big classes with bacterial classification described in the embodiment one.One class is for being primary raw material with the wild edible, inject the salt solution (as 2-3% concentration salt solution) of an amount of concentration and make filling liquid, claim boiled, adopt the production of boiled production line, as the bolete can, the hickory chick can, the matsutake can, chicken bacterium can, Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb can, the clever bacterium can etc. of clearing the fields of weeds is mainly used in the cooking reprocessing of dish.Can also prepare the brief description that several main flavouring are made simple and easy can (as packed seasoning) and how to be cooked, the companion of like click coffee is the same, systems selling.To make things convenient for the trouble in field work person and the minimizing buying.Another kind of promptly with wild edible fungus and chicken, duck, fish, meat, seafood or the time raw material preparation such as fresh vegetables, the can of being processed into through the cooking, as chicken mushroom bacterium Stewed fish wing, club fungi roast chicken, the braised sea cucumber of yellow bright bolete, fry hickory chick, the matsutake prawn slice, delicious product fragrant (bolete and soft-shelled turtle, chicken, duck are cooked) etc.This based food is convenient edible.Above-mentioned two based foods all can adopt black sheet iron or glass Bottle ﹠ Can dress, also can pack (also claiming foods packed in carton containers) with aluminum foil bag.Its technological process be raw material selection → rinsing, arrangement → scald boil, cool off → tinning (or pack) → fluid injection → exhaust, sealing → sterilization → cooling → check, put in storage.All adopt existing equipment and manufacture craft to finish.

Claims (4)

1, a kind of preparation method of Wild edible fungi series banquet, comprise that a kind of wild edible fungus in bolete, matsutake, sheep liver bacterium, Albatrellus dispansus (Lloyd) Canf. ﹠ Gilb, dried basketry bacterium, chicken mushroom bacterium, Lactarius volemus Fr, alum bacterium, white maple bacterium, green mushroom bacterium, Russula vivesscens (Schaeff.) Franch, sprout spirit bacterium, orange lid goose agaric, Termitomyces albuminosus, brush handle bacterium, paulownia money bacterium, red milk mushroom, thin rice gruel bacterium, pixie stool, Craterellus cornucopioides (L.ex Fr.) Pers, riveting fourth bacterium, brown grey dried mushroom, ferfas, reticulate pattern Lasiosphaera fenzlii, the blue or green bacterium just of water is a major ingredient, adopt existing cooking methods to make, its procedure of processing is:

(1) select wild edible fungus for use, fresh-keeping bacterium makes desalting processing, and dried bacterium is used cold water soak, makes major ingredient usefulness after cleaning, and gets A group-H group flavoring simultaneously ready,

Ginger, green onion, garlic, refined salt, pepper, bean powder, monosodium glutamate are A group condiment,

Pepper, refined salt, ginger, green onion, garlic, white sugar are B group condiment,

Ginger, green onion, garlic, pepper, refined salt, monosodium glutamate, chickens' extract are C group condiment,

Salt, monosodium glutamate, pepper, starch are D group condiment,

Ginger, green onion, garlic, monosodium glutamate are E group condiment,

Ginger, green onion, garlic, refined salt, Chinese prickly ash, monosodium glutamate, chilli, fragrant thick chilli sauce are F group condiment,

Chilli oil, refined salt, white sugar, monosodium glutamate, sesame oil, zanthoxylum powder, green onion, ginger are G group condiment,

Ginger, green onion, garlic, monosodium glutamate are H group condiment,

When (2) selecting for use fresh vegetables do auxiliary material clean standby,

(3) it is standby to select for use chicken, duck, fish, meat, seafood processing to clean,

(4) major ingredient and auxiliary material are by 1: 1-8: 1 weight proportion,

(5) select in the A group-H group condiment one group for use,

(6) selecting the weight proportion of refining vegetable oil, oil mass and main ingredient for use is 1: 4,80 ℃ of oil temperature--90 ℃,

(7) major ingredient not the sign indicating number Gorgon euryale,

(8) condiment of major ingredient, auxiliary material and above-mentioned collocation merge after cooking respectively the finished product dish.

2, the preparation method of Wild edible fungi series banquet according to claim 1 is characterized in that: be primary raw material with the wild edible fungus, inject the clear water formula can that salt solution is made filling liquid, adopt the boiled production line to go out the major ingredient finished product.

3, the preparation method of Wild edible fungi series banquet according to claim 1 is characterized in that: described A group-H group condiment is mixed with bagged seasoning.

4, the preparation method of Wild edible fungi series banquet according to claim 1 is characterized in that: wild edible fungus and chicken, duck, fish, meat or in season vegetable raw-material are prepared, are processed into the finished product can through the cooking.