CN106174074A - A kind of maror juice mushroom stems dried meat floss and preparation method thereof - Google Patents
A kind of maror juice mushroom stems dried meat floss and preparation method thereof Download PDFInfo
- Publication number
- CN106174074A CN106174074A CN201610576333.8A CN201610576333A CN106174074A CN 106174074 A CN106174074 A CN 106174074A CN 201610576333 A CN201610576333 A CN 201610576333A CN 106174074 A CN106174074 A CN 106174074A
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- Prior art keywords
- mushroom stems
- preparation
- dried meat
- maror juice
- meat floss
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 47
- 241000628997 Flos Species 0.000 title claims abstract description 21
- 235000015177 dried meat Nutrition 0.000 title claims abstract description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims abstract description 10
- 235000008104 Prunus humilis Nutrition 0.000 claims abstract description 7
- 241000057271 Prunus humilis Species 0.000 claims abstract description 7
- 235000005706 Prunus prostrata Nutrition 0.000 claims abstract description 7
- 241000612118 Samolus valerandi Species 0.000 claims abstract description 7
- 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 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 229930189775 mogroside Natural products 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 240000000599 Lentinula edodes Species 0.000 claims description 9
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 229940106157 cellulase Drugs 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 108010059892 Cellulase Proteins 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000011812 mixed powder Substances 0.000 claims description 6
- 238000001125 extrusion Methods 0.000 claims description 4
- 230000003301 hydrolyzing effect Effects 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 9
- 238000012545 processing Methods 0.000 abstract description 8
- 239000000835 fiber Substances 0.000 description 4
- 239000001913 cellulose Substances 0.000 description 3
- 229920002678 cellulose Polymers 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 229920002488 Hemicellulose Polymers 0.000 description 2
- 241000725303 Human immunodeficiency virus Species 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000011305 Capsella bursa pastoris Nutrition 0.000 description 1
- 240000008867 Capsella bursa-pastoris Species 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 241000020100 Glossogyne Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000003283 Pachira macrocarpa Nutrition 0.000 description 1
- 102100037205 Sal-like protein 2 Human genes 0.000 description 1
- 101710192308 Sal-like protein 2 Proteins 0.000 description 1
- 210000001744 T-lymphocyte Anatomy 0.000 description 1
- 240000001085 Trapa natans Species 0.000 description 1
- 235000014364 Trapa natans Nutrition 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 108010047754 beta-Glucosidase Proteins 0.000 description 1
- 102000006995 beta-Glucosidase Human genes 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000004761 fibrosis Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 210000003026 hypopharynx Anatomy 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 235000009165 saligot Nutrition 0.000 description 1
- 238000007086 side reaction Methods 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000002699 waste material Substances 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
Abstract
The invention discloses a kind of maror juice mushroom stems dried meat floss and preparation method thereof, relate to food processing technology field, be mainly made up of pig hind shank, mushroom stems, Corm Eleocharitis, Medulla Bovis seu Bubali, fresh Folium Bambusae, maror juice, crab meat, leaf of Cerasus humilis Bunge, mogroside, Sal, Rhizoma Zingiberis Recens, white sugar, cooking wine and soy sauce.The mushroom stems dried meat floss good mouthfeel of the present invention, special taste, and there is certain health-care effect.
Description
Technical field
The present invention relates to food processing technology field, more specifically a kind of maror juice mushroom stems dried meat floss and preparation side thereof
Method.
Background technology
Lentinus Edodes delicious flavour, fragrance oozes people, nutritious, have the reputation of " king in mushroom ", and has preferable health care.
HIV (human immunodeficiency virus) is infected to have and certain prevents effect by the organic germanium in Lentinus Edodes.In recent years, during American scientist finds Lentinus Edodes
Containing a kind of " beta-glucosidase ", having the T cell activity of immunologic function in scalable human body, this material has significantly reinforcement
The effect of body against cancer, has strong inhibitory action to cancerous cell.Mushroom stems accounts for whole sporophore weight 15%-30%, and its nutrition becomes
Divide close with mushroom lid, but after opening due to mushroom lid, mushroom handle is fibrosis so that it is palatability is poor, affect herb of Thinleaf GLossogyne products entirety
Mouthfeel quality.Thus, traditionally by drying for Lentinus Edodes or when making the goods such as pork paste with mushroom, the length of mushroom handle all there is is certain control
System, the Lentinus Edodes place of production, processing site have substantial amounts of mushroom handle to be taken as offal treatment every year, not only waste resource and have environment
There is certain harm, the most reasonably utilize mushroom stems to be just particularly important.
Dried meat floss, as the meat dry products of Chinese tradition, is a kind of all-ages, easy to carry, is suitable for daily edible and outer
A kind of trophism instant class going out travelling is cooked.But dried meat floss product taste on existing market is single, increasingly can not expire
The requirement that foot people improve day by day.
Document " research of mushroom stems dried meat floss processing technique " provide a kind of with mushroom stems and pig hind shank for the most former
The dried meat floss of material and preparation technology thereof are by mushroom stems organically being combined with dried meat floss processing, abundant for making full use of China
Lentinus Edodes resource and development dried meat floss processing open up a new approach.But, it is mainly composed of dietary fiber due to mushroom stems
Element, wherein most Water insoluble dietary fiber so that it is mouthfeel is poor, it is difficult to swallow.Although literary composition uses at lime water or
The method invading bubble in NaHCO3 makes mushroom stems soften, but its effect is limited, and has that response time length, side reaction be more, technique
The deficiencies such as complexity, are not suitable for carrying out large batch of processing.
It addition, in prior art, mostly utilize cellulase to improve processing characteristics and the mouthfeel of mushroom stems by enzymatic isolation method,
But owing to the main component of dietary fiber includes cellulose, hemicellulose, pectin and hydrocolloid mass, only pass through cellulase
Hydrolysis not can solve mushroom stems mouthfeel difference shortcoming.
Summary of the invention
The invention aims to make up the deficiencies in the prior art, it is provided that a kind of maror juice mushroom stems dried meat floss and preparation thereof
Method.
It is an object of the invention to be achieved through the following technical solutions:
A kind of maror juice mushroom stems dried meat floss, is made up of following raw material: pig hind shank 74-76, mushroom stems 32-34, Corm Eleocharitis
8-12, Medulla Bovis seu Bubali 2-3, fresh Folium Bambusae 1-3, maror juice 1-2, crab meat 2-4, leaf of Cerasus humilis Bunge 1-3, mogroside 1-2, Sal 2-3, life
Rhizoma Zingiberis Recens 2-4, white sugar 7-9, cooking wine and soy sauce are appropriate.
The preparation method of a kind of maror juice mushroom stems dried meat floss, comprises the following steps:
(1) process of mushroom stems: put into after mushroom stems is cleaned in water and soak 16-18 hour, put into twin-screw extruder after taking-up
In machine, at screw speed 230r/min, barrel zone temperature 130 DEG C, carry out extrusion process, after taking-up, add the hot water of appropriate 50 DEG C
Making solid-to-liquid ratio is 1:4, is subsequently adding cellulase, and after hydrolyzing 2 hours, big fire is boiled 2-3 minute, and taking-up drains standby；
(2) preparation of Corm Eleocharitis mud: add appropriate water, steaming and decocting 25-30 minute after Corm Eleocharitis peeling being cleaned, place into equipped with 60-
100 mesh sieve food mashers, prepare Corm Eleocharitis mud standby；
(3) Medulla Bovis seu Bubali, fresh Folium Bambusae, crab meat, leaf of Cerasus humilis Bunge mixing are cooked rear micronizing and obtain mixed powder；
(4) boiling: put in pot by pig hind shank, adds appropriate decocting in water 35-40 minute, is subsequently adding modified Lentinus Edodes
Handle, mixed powder, maror juice, mogroside, Sal, Rhizoma Zingiberis Recens, white sugar, cooking wine, soy sauce, after impregnating 24 hours, big fire is boiled,
Then slow fire boiling 45-50 minute is used instead；
(5) baking: be mixed and stirred for uniformly, being then placed in baking tray by raw material and Corm Eleocharitis mud in step (4), toasts at 60 DEG C
60 minutes；
(6) parch: the raw material after baking in step (5) is put in frying pan, takes out after stir-frying 30 minutes with little fire, cool down, wrap
Dress had both obtained finished product.
It is an advantage of the current invention that:
Mushroom stems is processed by the mushroom stems dried meat floss of the present invention by the method for extruding-cellulase Combined Treatment, first with double
Screw extruder carries out extrusion process to mushroom stems, with the hemicellulose in mushroom stems of degrading, and destroys the fiber finer of mushroom stems
Cell wall tissue, makes fiber grain come out, and beneficially cellulase is to its further degraded, improves ferment treatment efficiency；Use again
Cellulose in cellulose degraded mushroom stems, thus improve the content of soluble fiber, both combine, and are greatly improved meals
Every quality of food fiber, solves mushroom stems mouthfeel poor, it is difficult to the shortcoming of hypopharynx.It addition, Corm Eleocharitis has heat clearing away, reduces phlegm, disappears
The effect such as long-pending；Lentinus Edodes energy QI invigorating stomach reinforcing, nourishing and fit keeping function, have effect of lowering blood pressure and blood fat, and the two collocation, with food, has tune
Reason taste, the effect of clearing away heat and promoting production of body fluid, edible after contribute to treating the diseases such as weakness of the spleen and stomach, inappetence or prolonged illness taste are empty, damp and hot
Disease.The rich in nutrition content such as composition Medulla Bovis seu Bubali, crab meat, are favorably improved the nutritive value of dried meat floss, the mushroom stems dried meat floss produced
Good mouthfeel, special taste, and there is certain health-care effect.
Detailed description of the invention
A kind of maror juice mushroom stems dried meat floss, is made up of following weight portion (kg) raw material: pig hind shank 74, mushroom stems 34, water chestnut
Shepherd's purse 8, Medulla Bovis seu Bubali 3, fresh Folium Bambusae 1, maror juice 2, crab meat 4, leaf of Cerasus humilis Bunge 1, mogroside 2, Sal 2, Rhizoma Zingiberis Recens 4, white sugar 7, material
Wine and soy sauce are appropriate.
The preparation method of a kind of maror juice mushroom stems dried meat floss, comprises the following steps:
(1) process of mushroom stems: put into after mushroom stems is cleaned in water and soak 18 hours, put into twin (double) screw extruder after taking-up
In, at screw speed 230r/min, barrel zone temperature 130 DEG C, carrying out extrusion process, the hot water adding appropriate 50 DEG C after taking-up makes
Solid-to-liquid ratio is 1:4, is subsequently adding cellulase, and after hydrolyzing 2 hours, big fire is boiled 2 minutes, and taking-up drains standby；
(2) preparation of Corm Eleocharitis mud: add appropriate water, steaming and decocting 30 minutes after Corm Eleocharitis peeling being cleaned, place into equipped with 60 mesh sieves
Food masher, prepares Corm Eleocharitis mud standby；
(3) Medulla Bovis seu Bubali, fresh Folium Bambusae, crab meat, leaf of Cerasus humilis Bunge mixing are cooked rear micronizing and obtain mixed powder；
(4) boiling: put in pot by pig hind shank, adds appropriate decocting in water system 40 minutes, be subsequently adding modified mushroom stems,
Mixed powder, maror juice, mogroside, Sal, Rhizoma Zingiberis Recens, white sugar, cooking wine, soy sauce, after impregnating 24 hours, big fire is boiled, then
Use slow fire boiling instead 50 minutes；
(5) baking: be mixed and stirred for uniformly, being then placed in baking tray by raw material and Corm Eleocharitis mud in step (4), toasts at 60 DEG C
60 minutes；
(6) parch: the raw material after baking in step (5) is put in frying pan, takes out after stir-frying 30 minutes with little fire, cool down, wrap
Dress had both obtained finished product.
Claims (2)
1. maror juice mushroom stems dried meat floss and preparation method thereof, it is characterised in that: it is made up of following raw material: pig back leg
Meat 74-76, mushroom stems 32-34, Corm Eleocharitis 8-12, Medulla Bovis seu Bubali 2-3, fresh Folium Bambusae 1-3, maror juice 1-2, crab meat 2-4, leaf of Cerasus humilis Bunge 1-3,
Mogroside 1-2, Sal 2-3, Rhizoma Zingiberis Recens 2-4, white sugar 7-9, cooking wine and soy sauce are appropriate.
A kind of maror juice mushroom stems dried meat floss the most according to claim 1 and preparation method thereof, it is characterised in that: include following
Step:
(1) process of mushroom stems: put into after mushroom stems is cleaned in water and soak 16-18 hour, put into twin-screw extruder after taking-up
In machine, at screw speed 230r/min, barrel zone temperature 130 DEG C, carry out extrusion process, after taking-up, add the hot water of appropriate 50 DEG C
Making solid-to-liquid ratio is 1:4, is subsequently adding cellulase, and after hydrolyzing 2 hours, big fire is boiled 2-3 minute, and taking-up drains standby；
(2) preparation of Corm Eleocharitis mud: add appropriate water, steaming and decocting 25-30 minute after Corm Eleocharitis peeling being cleaned, place into equipped with 60-
100 mesh sieve food mashers, prepare Corm Eleocharitis mud standby；
(3) Medulla Bovis seu Bubali, fresh Folium Bambusae, crab meat, leaf of Cerasus humilis Bunge mixing are cooked rear micronizing and obtain mixed powder；
(4) boiling: put in pot by pig hind shank, adds appropriate decocting in water 35-40 minute, is subsequently adding modified Lentinus Edodes
Handle, mixed powder, maror juice, mogroside, Sal, Rhizoma Zingiberis Recens, white sugar, cooking wine, soy sauce, after impregnating 24 hours, big fire is boiled,
Then slow fire boiling 45-50 minute is used instead；
(5) baking: be mixed and stirred for uniformly, being then placed in baking tray by raw material and Corm Eleocharitis mud in step (4), toasts at 60 DEG C
60 minutes；
(6) parch: the raw material after baking in step (5) is put in frying pan, takes out after stir-frying 30 minutes with little fire, cool down, wrap
Dress had both obtained finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610576333.8A CN106174074A (en) | 2016-07-21 | 2016-07-21 | A kind of maror juice mushroom stems dried meat floss and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610576333.8A CN106174074A (en) | 2016-07-21 | 2016-07-21 | A kind of maror juice mushroom stems dried meat floss and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106174074A true CN106174074A (en) | 2016-12-07 |
Family
ID=57491117
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|---|---|---|---|
| CN201610576333.8A Withdrawn CN106174074A (en) | 2016-07-21 | 2016-07-21 | A kind of maror juice mushroom stems dried meat floss and preparation method thereof |
Country Status (1)
| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112586678A (en) * | 2020-12-23 | 2021-04-02 | 中华全国供销合作总社南京野生植物综合利用研究所 | Bamboo shoot dried meat floss and processing technology thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102058093A (en) * | 2010-11-25 | 2011-05-18 | 健盛食品股份有限公司 | Methods for preparing shredded mushroom and mushroom dried meat floss |
| CN105231159A (en) * | 2015-09-25 | 2016-01-13 | 山东惠发食品股份有限公司 | Composite dried meat floss sauce and making method thereof |
-
2016
- 2016-07-21 CN CN201610576333.8A patent/CN106174074A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102058093A (en) * | 2010-11-25 | 2011-05-18 | 健盛食品股份有限公司 | Methods for preparing shredded mushroom and mushroom dried meat floss |
| CN105231159A (en) * | 2015-09-25 | 2016-01-13 | 山东惠发食品股份有限公司 | Composite dried meat floss sauce and making method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 朱维军等: "香菇柄肉松加工工艺的研究", 《中国农学通报》 * |
| 李成卫: "《吃对蔬果健康100分》", 30 June 2014 * |
| 黄茂坤等: "香菇柄仿真肉味素食品的研制", 《江苏农业科学》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112586678A (en) * | 2020-12-23 | 2021-04-02 | 中华全国供销合作总社南京野生植物综合利用研究所 | Bamboo shoot dried meat floss and processing technology thereof |
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Application publication date: 20161207 |
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