CN106256263A - The preparation method of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp - Google Patents
The preparation method of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp Download PDFInfo
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- CN106256263A CN106256263A CN201610601591.7A CN201610601591A CN106256263A CN 106256263 A CN106256263 A CN 106256263A CN 201610601591 A CN201610601591 A CN 201610601591A CN 106256263 A CN106256263 A CN 106256263A
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Abstract
The invention provides the preparation method of a kind of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp, specifically include following steps: gather fresh Volvariella volvacea (Bull.Ex Franch.) Singer．；Described Volvariella volvacea (Bull.Ex Franch.) Singer． is pulverized, obtains Volvariella volvacea (Bull.Ex Franch.) Singer． unqualified；Unqualified with beans class meat mix unqualified for described Volvariella volvacea (Bull.Ex Franch.) Singer．, obtain mixing unqualified；Pickle described mixing is unqualified；Described mixing after pickling is unqualified boils, it is possible to prepare shelf-life longer Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to the preparation method of a kind of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp.
Background technology
Volvariella volvacea (Bull.Ex Franch.) Singer．, is the fungus of a kind of important medicine-food two-purpose.Volvariella volvacea (Bull.Ex Franch.) Singer． meat plumpness is delicate, delicious flavour, and fragrance oozes people, battalion
Support abundant, there is the highest nutrition and medical value.
After health diet custom that the United Nations's grain and oil can propose " meat or fish, an element, a mushroom ", mushrooms instant product gets more and more,
Wherein Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp is with Volvariella volvacea (Bull.Ex Franch.) Singer． as primary raw material, utilizes the instant seasoning product of mushrooms sauced technology sauced.But, Volvariella volvacea (Bull.Ex Franch.) Singer．
The quality of meat pulp is uneven, and the shelf-life is shorter.
Summary of the invention
Based on this, it is necessary to provide a kind of preparation method that can prepare shelf-life longer Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp.
The preparation method of a kind of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp, comprises the steps:
Gather fresh Volvariella volvacea (Bull.Ex Franch.) Singer．；
Described Volvariella volvacea (Bull.Ex Franch.) Singer． is pulverized, obtains Volvariella volvacea (Bull.Ex Franch.) Singer． unqualified；
Unqualified with beans class meat mix unqualified for described Volvariella volvacea (Bull.Ex Franch.) Singer．, obtain mixing unqualified；
Pickle described mixing is unqualified；
Boil unqualified for described mixing, obtain described Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp.
Wherein in an embodiment, Volvariella volvacea (Bull.Ex Franch.) Singer． preserved materials is used to pickle described mixing is unqualified.
Wherein in an embodiment, described Volvariella volvacea (Bull.Ex Franch.) Singer． preserved materials includes butter and acorn kernel meal.
Wherein in an embodiment, described Volvariella volvacea (Bull.Ex Franch.) Singer． preserved materials also includes butter and acorn kernel meal.
Wherein in an embodiment, described Volvariella volvacea (Bull.Ex Franch.) Singer． preserved materials also includes fish juice.
Wherein in an embodiment, described in pickle time of operation be 10 minutes～30 minutes.
Wherein in an embodiment, described in pickle time of operation be 21 minutes.
The preparation method of above-mentioned Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp is as follows: gather fresh Volvariella volvacea (Bull.Ex Franch.) Singer．；Described Volvariella volvacea (Bull.Ex Franch.) Singer． is pulverized,
Obtain Volvariella volvacea (Bull.Ex Franch.) Singer． unqualified；Unqualified with beans class meat mix unqualified for described Volvariella volvacea (Bull.Ex Franch.) Singer．, obtain mixing unqualified；To described mixing unqualified enter
Row is pickled；Described mixing after pickling is unqualified boils, it is possible to prepare shelf-life longer Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp.
Accompanying drawing explanation
Fig. 1 is the flow chart of steps of the preparation method of the Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp of an embodiment.
Detailed description of the invention
Understandable, below in conjunction with the accompanying drawings to the present invention for enabling the above-mentioned purpose of the present invention, feature and advantage to become apparent from
Detailed description of the invention be described in detail.Elaborate a lot of detail in the following description so that fully understanding this
Bright.But the present invention can implement to be much different from alternate manner described here, and those skilled in the art can be not
Doing similar improvement in the case of running counter to intension of the present invention, therefore the present invention is not limited by following public being embodied as.
Such as, the preparation method of a kind of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp, comprise the steps: to gather fresh Volvariella volvacea (Bull.Ex Franch.) Singer．；Described Volvariella volvacea (Bull.Ex Franch.) Singer． is entered
Row is pulverized, and obtains Volvariella volvacea (Bull.Ex Franch.) Singer． unqualified；Unqualified with beans class meat mix unqualified for described Volvariella volvacea (Bull.Ex Franch.) Singer．, obtain mixing unqualified；To described mixed
Close unqualified pickling；Boil unqualified for described mixing, obtain described Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp.
Such as, the preparation method of the Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp of another embodiment, comprise the steps: to gather fresh Volvariella volvacea (Bull.Ex Franch.) Singer．；Right
Described Volvariella volvacea (Bull.Ex Franch.) Singer． is dried；Use cleanout fluid that described Volvariella volvacea (Bull.Ex Franch.) Singer． is carried out；Described Volvariella volvacea (Bull.Ex Franch.) Singer． is carried out sterilizing；To described grass
Mushroom is pulverized, and obtains Volvariella volvacea (Bull.Ex Franch.) Singer． unqualified；Unqualified with beans class meat mix unqualified for described Volvariella volvacea (Bull.Ex Franch.) Singer．, obtain mixing unqualified；To institute
State and mix unqualified pickling；To described mixing unqualified addition Volvariella volvacea (Bull.Ex Franch.) Singer． flavouring liquid, and mix homogeneously；Carry out unqualified for described mixing
Boil, obtain described Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp.
Such as, the preparation method of the Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp of another embodiment, comprise the steps: S110: gather fresh grass
Mushroom；S120: described Volvariella volvacea (Bull.Ex Franch.) Singer． is dried；S130: use cleanout fluid that dried described Volvariella volvacea (Bull.Ex Franch.) Singer． is carried out；S140: right
Described Volvariella volvacea (Bull.Ex Franch.) Singer． after cleaning carries out sterilizing；S150: the described Volvariella volvacea (Bull.Ex Franch.) Singer． after sterilizing is pulverized, obtains Volvariella volvacea (Bull.Ex Franch.) Singer． broken
End；S160: unqualified with beans class meat mix unqualified for described Volvariella volvacea (Bull.Ex Franch.) Singer．, obtains mixing unqualified；S170: to described mixing unqualified enter
Row is pickled；S180: the described mixing unqualified addition Volvariella volvacea (Bull.Ex Franch.) Singer． flavouring liquid after pickling, and mix homogeneously.
In order to further illustrate the preparation method of above-mentioned Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp, such as, refer to Fig. 1, an embodiment of the present invention
The preparation method of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp, comprise the steps:
S110: gather fresh Volvariella volvacea (Bull.Ex Franch.) Singer．.
In order to ensure the quality of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp, the quality of Volvariella volvacea (Bull.Ex Franch.) Singer． is extremely important, therefore, it is necessary to ensure the complete of Volvariella volvacea (Bull.Ex Franch.) Singer． quality
Good, choose fresh and apparently sound Volvariella volvacea (Bull.Ex Franch.) Singer． as Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp raw material.
Due to fresh Volvariella volvacea (Bull.Ex Franch.) Singer． after being collected, it is limited to the place of production, plucks, store and the problem such as transport, usually deposit
After a period of time, then carry out the production procedure of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp.Therefore, plucking, storing and during transport etc., Volvariella volvacea (Bull.Ex Franch.) Singer． quality
Controlling also is very important for the overall quality of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp；Further, Volvariella volvacea (Bull.Ex Franch.) Singer． is perishable rotten after gathering, storing
The phenomenons such as period easily occurs cap to rupture, thalline atrophy and lamella brown stain, affect the nutrition of product, local flavor and commercial value.
In order to ensure the quality of described Volvariella volvacea (Bull.Ex Franch.) Singer．, for improving the overall quality of described Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp, such as, to the institute collected
State fresh Volvariella volvacea (Bull.Ex Franch.) Singer． and carry out Preservation Treatment, to reach the purpose of quality and the quality keeping fresh Volvariella volvacea (Bull.Ex Franch.) Singer．.
In order to improve the convenience of fresh-keeping operation, such as, described Preservation Treatment is that Volvariella volvacea (Bull.Ex Franch.) Singer． antistaling agent processes, by adding grass
Mushroom antistaling agent processes Volvariella volvacea (Bull.Ex Franch.) Singer．, can both keep the quality of Volvariella volvacea (Bull.Ex Franch.) Singer．, and can save again operating time and cost.
In order to improve the foodsafety of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp, for reducing the bad shadow that Volvariella volvacea (Bull.Ex Franch.) Singer． is brought by chemistry Volvariella volvacea (Bull.Ex Franch.) Singer． antistaling agent
Ring, by using biological Volvariella volvacea (Bull.Ex Franch.) Singer． antistaling agent to carry out fresh-keeping Volvariella volvacea (Bull.Ex Franch.) Singer．.
In order to improve the fresh-keeping effect to Volvariella volvacea (Bull.Ex Franch.) Singer．, such as, described Volvariella volvacea (Bull.Ex Franch.) Singer． antistaling agent includes each component of following mass parts: lemon
Lemon acid 2 parts～11 parts, lysozyme 0.2 part～1.5 parts, sodium erythorbate 4 parts～11 parts, chitosan 2 parts～7 parts, pepper essence
Oil 1.5 parts～3.5 parts, Bulbus Allii quintessence oil 1.2 parts～2.1 parts, ginger essential oil 1.5 parts～4.1 parts, nutmeg essential oil 0.5 part～2.5
Part, fennel essential oil 0.5 part～2.8 parts, flax glue 0.5 part～2 parts, chitosan 0.2 part～0.5 part, konjacmannan 0.2 part
～2.5 parts, curcumin 0.2 part～2.2 parts, pollen polysaccharide 0.2 part～1.5 parts, sorbitol 0.2 part～2.5 parts, phytic acid 0.1 part
～2.5 parts, tea polyphenols 0.1 part～1.8 parts, 0.1 part～1.1 parts of lecithin, sodium carbonate 0.8 part～2.2 parts and 800 parts of water～
1050 parts.
The Volvariella volvacea (Bull.Ex Franch.) Singer． antistaling agent using following each component can improve the fresh-keeping effect to Volvariella volvacea (Bull.Ex Franch.) Singer．, and makees human non-toxic's pair
With, and also the nutritive value of described Volvariella volvacea (Bull.Ex Franch.) Singer． self can be kept.
It should be noted that citric acid, lysozyme and sodium erythorbate are multiple with other components of described Volvariella volvacea (Bull.Ex Franch.) Singer． antistaling agent
After joining, can preferably maintain the storage quality of Volvariella volvacea (Bull.Ex Franch.) Singer．, and be possible to prevent the brown stain of Volvariella volvacea (Bull.Ex Franch.) Singer．.Additionally, Japan pepper essential oil, Bulbus Allii quintessence oil
It is that natural materials extracts with the quintessence oil such as ginger essential oil, after it is compounding with other components of described Volvariella volvacea (Bull.Ex Franch.) Singer． antistaling agent, right
The fresh-keeping of Volvariella volvacea (Bull.Ex Franch.) Singer． has good preservation, and does not interferes with health.Chitosan does not has toxicity, can be dropped by biology
Solving, particularly chitosan can suppress the activity of the microorganism such as antibacterial, fungus, is also a kind of more satisfactory Volvariella volvacea (Bull.Ex Franch.) Singer． antistaling agent.And
Sodium carbonate also has other groups of good fresh-keeping effect, the sodium carbonate of 0.8 part～2.2 parts and described Volvariella volvacea (Bull.Ex Franch.) Singer． antistaling agent to Volvariella volvacea (Bull.Ex Franch.) Singer．
Divide after compounding, it is possible to make Volvariella volvacea (Bull.Ex Franch.) Singer． fresh-keeping more than 6 days.
It is appreciated that the quintessence oils such as Japan pepper essential oil, Bulbus Allii quintessence oil and ginger essential oil are owned by volatility, by adding Caulis et Folium Lini
Glue, can slow down the volatilization of the quintessence oils such as Japan pepper essential oil, Bulbus Allii quintessence oil and ginger essential oil, improves the fresh keeping time to Volvariella volvacea (Bull.Ex Franch.) Singer．.
Further, for the more preferable fresh-keeping effect of acquisition fresh-keeping to Volvariella volvacea (Bull.Ex Franch.) Singer．, such as, described Volvariella volvacea (Bull.Ex Franch.) Singer． antistaling agent is following matter
Each component of amount part: citric acid 3.2 parts, lysozyme 0.8 part, sodium erythorbate 5.2 parts, chitosan 2.5 parts, Japan pepper essential oil
1.9 parts, Bulbus Allii quintessence oil 2.0 parts, ginger essential oil 1.7 parts, nutmeg essential oil 2.2 parts, fennel essential oil 0.6 part, flax glue 0.8 part,
Chitosan 0.3 part, konjacmannan 0.9 part, curcumin 0.5 part, pollen polysaccharide 0.6 part, sorbitol 1.1 parts, phytic acid 0.3
Part, tea polyphenols 0.22 part, 0.5 part of lecithin, sodium carbonate 1.1 parts, 950 parts of water.By above-mentioned Volvariella volvacea (Bull.Ex Franch.) Singer． antistaling agent component, Volvariella volvacea (Bull.Ex Franch.) Singer． can
With the color and luster that holding is good, the most perishable, the best to the holding effect of Volvariella volvacea (Bull.Ex Franch.) Singer． quality, nutrition.
In order to further improve the fresh-keeping effect to Volvariella volvacea (Bull.Ex Franch.) Singer．, such as, Volvariella volvacea (Bull.Ex Franch.) Singer． antistaling agent temperature is maintained 40 DEG C～60
Under conditions of DEG C, described Volvariella volvacea (Bull.Ex Franch.) Singer． is carried out spray operation, so, the exterior quality of Volvariella volvacea (Bull.Ex Franch.) Singer． can be kept, delay the stream of nutrient substance
Lose, suppress the breeding of microorganism, Volvariella volvacea (Bull.Ex Franch.) Singer． is had preferable effect of color protection.Further, in order to maintain the preferable quality of Volvariella volvacea (Bull.Ex Franch.) Singer．, example
As, Volvariella volvacea (Bull.Ex Franch.) Singer． antistaling agent temperature is maintained 50 DEG C.
S120: described Volvariella volvacea (Bull.Ex Franch.) Singer． is dried.
Although Volvariella volvacea (Bull.Ex Franch.) Singer． is after collection, it is possible to use described Volvariella volvacea (Bull.Ex Franch.) Singer． antistaling agent to preserve, but, process with Volvariella volvacea (Bull.Ex Franch.) Singer． antistaling agent
Preserve Volvariella volvacea (Bull.Ex Franch.) Singer．, can only preserve within a short period of time, in order to for a long time Volvariella volvacea (Bull.Ex Franch.) Singer． is preserved, it is necessary to Volvariella volvacea (Bull.Ex Franch.) Singer． is entered
Row is dried, in order to the preservation of longer time；It is appreciated that after collecting enough Volvariella volvacea (Bull.Ex Franch.) Singer．, Volvariella volvacea (Bull.Ex Franch.) Singer． is dried operation, can
To save process costs.Further, before it is dried Volvariella volvacea (Bull.Ex Franch.) Singer． is carried out Volvariella volvacea (Bull.Ex Franch.) Singer． antistaling agent process, it is ensured that the quality of Volvariella volvacea (Bull.Ex Franch.) Singer．, prevent
Rotting of Volvariella volvacea (Bull.Ex Franch.) Singer．.
And Volvariella volvacea (Bull.Ex Franch.) Singer． is dried, such as, described drying process is natural air drying, can be cost-effective, simply compares consumption
Time, and for example, by dry in the sun, the operating time can be shortened, simply the time is the longest, it has not been convenient to large-scale industrialized production, then
As, described drying process is low temperature hot air drying, and rate of drying compares comparatively fast, but the moisture in goods hops to it from surface
Dry, internal moisture the most slowly moves to product surface, this dry run, at high temperature transpiring moisture, and keeps the long period,
Easily causing Volvariella volvacea (Bull.Ex Franch.) Singer． drying shrinkage, Surface hardened layer is serious, affects the quality of Volvariella volvacea (Bull.Ex Franch.) Singer．.
In order to improve the drying effect to Volvariella volvacea (Bull.Ex Franch.) Singer．, and reducing the mesotrophic loss of Volvariella volvacea (Bull.Ex Franch.) Singer．, such as, described drying process is
Vacuum lyophilization.Vacuum Freezing & Drying Technology is by Volvariella volvacea (Bull.Ex Franch.) Singer． at a lower temperature, such as-50 DEG C to-10 DEG C, freezes, so
After make its moisture be directly sublimed into gaseous state without liquid under vacuum (1.3Pa to 13.0Pa), finally make Volvariella volvacea (Bull.Ex Franch.) Singer． dehydration and obtain
It is dried.Dried Volvariella volvacea (Bull.Ex Franch.) Singer． possesses preferable contour structures, and avoid the too high oxidation to Volvariella volvacea (Bull.Ex Franch.) Singer． fat inside of temperature and
The loss of protein.Even cryodesiccated Volvariella volvacea (Bull.Ex Franch.) Singer． is without pigment and colour fixative, the color of the product dried out all than
More bright-coloured and tempting, in cryodesiccated Volvariella volvacea (Bull.Ex Franch.) Singer．, flavor substance is not easily decomposed, so substantially maintaining the original flavor of Volvariella volvacea (Bull.Ex Franch.) Singer．.
Such as, using the mode of vacuum lyophilization that described Volvariella volvacea (Bull.Ex Franch.) Singer． is dried operation, such as, described vacuum freezing is done
Dry specifically include following steps: freezing step；Vacuum pump-down step；Sublimation step；High-temperature drying step, cold in order to promote vacuum
The dry drying efficiency to Volvariella volvacea (Bull.Ex Franch.) Singer． of lyophilizing, reduces the mesotrophic loss of Volvariella volvacea (Bull.Ex Franch.) Singer．, such as, when freezing Volvariella volvacea (Bull.Ex Franch.) Singer．, and average freezing speed control
System, at 0.8 DEG C/min～1.8 DEG C/min, is freezed outlet temperature and is controlled at-40 DEG C to-25 DEG C, it is possible to obtain be preferably dried effect
Fruit and reduce the mesotrophic loss of Volvariella volvacea (Bull.Ex Franch.) Singer． in refrigerating process.If it is understood that the freezing speed of Volvariella volvacea (Bull.Ex Franch.) Singer． is too fast, Volvariella volvacea (Bull.Ex Franch.) Singer．
In Volvariella volvacea (Bull.Ex Franch.) Singer． cell be easily damaged, thus cause the mesotrophic loss of Volvariella volvacea (Bull.Ex Franch.) Singer．.
Further, in order to preferably reduce the mesotrophic loss of Volvariella volvacea (Bull.Ex Franch.) Singer．, such as, when freezing Volvariella volvacea (Bull.Ex Franch.) Singer．, speed is averagely freezed
Degree controls at 0.96 DEG C/min, freezes outlet temperature and controls at-27.5 DEG C, so, can preferably reduce Volvariella volvacea (Bull.Ex Franch.) Singer． mesotrophic
Loss, and also reduce energy consumption.
Vacuum pump-down process is the most extremely important to the lyophilization of Volvariella volvacea (Bull.Ex Franch.) Singer．, in order to obtain more preferable drying effect, such as, very
Drop from the air and be depressed into 10Pa～55Pa, it is possible to obtain good drying effect, and for example, vacuum pump-down to 17Pa, the dry effect to Volvariella volvacea (Bull.Ex Franch.) Singer．
Fruit is preferably.
It should be noted that in order to reduce the mesotrophic loss of Volvariella volvacea (Bull.Ex Franch.) Singer．, in liter Central China of the vacuum lyophilization of Volvariella volvacea (Bull.Ex Franch.) Singer．, temperature
It is too fast that degree can not rise, and otherwise distils and Volvariella volvacea (Bull.Ex Franch.) Singer． dehydration can be caused the soonest too fast, have influence on the profile of Volvariella volvacea (Bull.Ex Franch.) Singer．, and also easily cause
The loss of nutrition.In order to reduce loss the same in Volvariella volvacea (Bull.Ex Franch.) Singer．, such as, in distillation regulation temperature, 3.5 DEG C/h～5.6 DEG C/
Hour programming rate, can avoid having influence on the profile of Volvariella volvacea (Bull.Ex Franch.) Singer．, also can reduce the mesotrophic loss of Volvariella volvacea (Bull.Ex Franch.) Singer．.Further, example
As, in distillation regulation temperature, the programming rate of 4.2 DEG C/h, it is possible to obtain preferably drying effect, and to Volvariella volvacea (Bull.Ex Franch.) Singer．
Profile preservation degree is preferable, decreases the mesotrophic loss of Volvariella volvacea (Bull.Ex Franch.) Singer．, the most also shortens the sublimation process time.
It should be noted that after sublimation drying, Volvariella volvacea (Bull.Ex Franch.) Singer． still contains least a portion of combination water, and combines water and Volvariella volvacea (Bull.Ex Franch.) Singer． knot
Close stronger.Combination water in Volvariella volvacea (Bull.Ex Franch.) Singer． to be removed, so temperature must be improved, can be only achieved preferable drying effect and extends
The holding time of Volvariella volvacea (Bull.Ex Franch.) Singer．.In order to obtain preferable drying effect, such as, described being dried as high temperature drying mode, described high temperature is done
Dry temperature is 34 DEG C～45 DEG C, and the time of described high temperature drying is 5 hours～8 hours, and so, drying effect is preferable.Enter one
Step, and for example, described high temperature drying is 38.2 DEG C, and the time of high temperature drying is 6.6 hours, and so, dried Volvariella volvacea (Bull.Ex Franch.) Singer． is aqueous
Measuring low, nutritive loss is few, and the time of high temperature drying is the shortest.
Can preserve in a long time through dried Volvariella volvacea (Bull.Ex Franch.) Singer．, be beneficial to improve the follow-up described Volvariella volvacea (Bull.Ex Franch.) Singer． meat prepared
The quality of beans.
S130: use cleanout fluid that dried described Volvariella volvacea (Bull.Ex Franch.) Singer． is carried out.
In the planting process of Volvariella volvacea (Bull.Ex Franch.) Singer．, in order to ensure the growth of described Volvariella volvacea (Bull.Ex Franch.) Singer．, it will usually using pesticide, therefore, having must
To be carried out Volvariella volvacea (Bull.Ex Franch.) Singer． processing, to reduce the persticide residue on Volvariella volvacea (Bull.Ex Franch.) Singer． surface before producing Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp.Additionally, due to it is careless
The Planting characteristic of mushroom, its surface can remain the impurity such as a little heavy metal, microorganism and parasitic ovum the most unavoidably.
In order to improve the cleaning performance to Volvariella volvacea (Bull.Ex Franch.) Singer．, such as, use Volvariella volvacea (Bull.Ex Franch.) Singer． abluent that dried described Volvariella volvacea (Bull.Ex Franch.) Singer． is carried out clearly
Wash；And for example, in order to obtain cleaning performance more preferable to Volvariella volvacea (Bull.Ex Franch.) Singer．, such as, described Volvariella volvacea (Bull.Ex Franch.) Singer． abluent includes each group of following mass parts
Point: Sal 0.5 part～4.5 parts, oxalic acid 0.2 part～1.5 parts, alkyl-glucoside 4 parts～12 parts, ethanol 10 parts～20 parts, lemon
4 parts～10 parts of lemon acid potassium, sodium bicarbonate 0.2～2.5 parts and water 40～80 parts.Such as, described Volvariella volvacea (Bull.Ex Franch.) Singer． abluent includes following matter
Each component of amount part: Sal 0.5 part～4.5 parts, oxalic acid 0.2 part～1.5 parts, alkyl-glucoside 4 parts～12 parts, ethanol 10 parts
～20 parts, potassium citrate 4 parts～10 parts, sodium bicarbonate 0.2～2.5 parts, tablet vinegar 0.1 part～2 parts, calcium hypochlorite 0.01 part～
0.05 part, 0.5 part～5.0 parts of Mytilus edulis shell powder, phosphatidase 0 .05 part～0.25 part, DL-sodium malate 1 part～6 parts and water 40～
80 parts.
Use the described Volvariella volvacea (Bull.Ex Franch.) Singer． abluent of the most each component, it is possible to increase the cleaning performance to Volvariella volvacea (Bull.Ex Franch.) Singer．, reduce pesticide residues
Residual with other harmful substances.
It should be noted that oxalic acid to the pesticide on Volvariella volvacea (Bull.Ex Franch.) Singer． surface, heavy metal, bacterium colony elimination effect good, and ethanol is to having
The removal effect of machine material pesticide is preferable.For improving the ability of Volvariella volvacea (Bull.Ex Franch.) Singer． abluent eccysis Volvariella volvacea (Bull.Ex Franch.) Singer． heavy coating metals, select Fructus Citri Limoniae
Acid potassium removes the chelating agent of removing heavy metals.By selecting Mytilus edulis shell powder, absorption, the removal of heavy metal to Volvariella volvacea (Bull.Ex Franch.) Singer． surface pesticide
There is good effect.Alkyl-glucoside, is the derivant of natural product glucose, has that safety is good, washing force is strong
Advantage, alkyl-glucoside is as a kind of surfactant, and the cleaning to Volvariella volvacea (Bull.Ex Franch.) Singer． remained on surface pesticide further increases cleaning
Effect.
Further, employing the Volvariella volvacea (Bull.Ex Franch.) Singer． abluent of above-mentioned compounding ingredients, Volvariella volvacea (Bull.Ex Franch.) Singer． is being carried out operation, reduces Volvariella volvacea (Bull.Ex Franch.) Singer． table
The persticide residue in face.
In order to preferably reduce the persticide residue on Volvariella volvacea (Bull.Ex Franch.) Singer． surface, such as, described Volvariella volvacea (Bull.Ex Franch.) Singer． abluent includes following mass parts
Each component: Sal 3.2 parts, oxalic acid 1.2 parts, alkyl-glucoside 5.1 parts, ethanol 15 parts, potassium citrate 5.2 parts, bicarbonate
0.6 part of sodium, tablet vinegar 0.8 part, calcium hypochlorite 0.02 part, 1.2 parts of Mytilus edulis shell powder, phosphatidase 0 .12 part, sucrose fatty acid ester
0.06 part, DL-sodium malate 2.5 parts and 62 parts of water.Use the Volvariella volvacea (Bull.Ex Franch.) Singer． abluent of said components, to the pesticide reducing Volvariella volvacea (Bull.Ex Franch.) Singer． surface
It is the best that residual quantity improves cleaning performance.
Such as, after using described Volvariella volvacea (Bull.Ex Franch.) Singer． abluent that described Volvariella volvacea (Bull.Ex Franch.) Singer． is cleaned, also with clear water, described Volvariella volvacea (Bull.Ex Franch.) Singer． is carried out.
The use ratio of Volvariella volvacea (Bull.Ex Franch.) Singer． abluent, such as, Volvariella volvacea (Bull.Ex Franch.) Singer． abluent and the matter of clear water can be adjusted according to practical experience
Amount ratio is 1:95～105, and e.g., Volvariella volvacea (Bull.Ex Franch.) Singer． abluent is 1:101 with the mass ratio of clear water, so, preferable to the effect of Volvariella volvacea (Bull.Ex Franch.) Singer．.
In order to preferably reduce the persticide residue on Volvariella volvacea (Bull.Ex Franch.) Singer． surface, such as, by Volvariella volvacea (Bull.Ex Franch.) Singer． in advance with containing Volvariella volvacea (Bull.Ex Franch.) Singer． abluent
Clear water soaks 1min～6min in advance, so, can promote the clearance to pesticide.Further, in order to ensure that pesticide goes
Except improving efficiency on the basis of rate, such as, Volvariella volvacea (Bull.Ex Franch.) Singer． is soaked 5min in advance with the clear water containing Volvariella volvacea (Bull.Ex Franch.) Singer． abluent in advance, so,
Preferable to the cleaning efficiency of Volvariella volvacea (Bull.Ex Franch.) Singer．.Such as, described Volvariella volvacea (Bull.Ex Franch.) Singer． abluent is 0.1:(100～2250 with the mass ratio of described clear water)
S140: the described Volvariella volvacea (Bull.Ex Franch.) Singer． after cleaning is carried out sterilizing.
In order to improve the quality of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp, remove the miscellaneous bacteria on Volvariella volvacea (Bull.Ex Franch.) Singer． surface, Volvariella volvacea (Bull.Ex Franch.) Singer． is carried out sterilization processing.
In order to remove the miscellaneous bacteria on Volvariella volvacea (Bull.Ex Franch.) Singer． surface, and reduce the loss of Volvariella volvacea (Bull.Ex Franch.) Singer． nutrition in sterilization process, such as, adopt
Sterilizing Volvariella volvacea (Bull.Ex Franch.) Singer． 18 seconds～25 seconds by the Ozone Water that concentration is 5ppm～6ppm, so, the antibacterial on Volvariella volvacea (Bull.Ex Franch.) Singer． surface more than 90% is all
Can be killed.
Further, owing to ozonization is more serious to the oxidation ratio on Volvariella volvacea (Bull.Ex Franch.) Singer． surface, the fraction of Volvariella volvacea (Bull.Ex Franch.) Singer． nutrition can be caused
Lose, in order to reduce the loss of Volvariella volvacea (Bull.Ex Franch.) Singer． nutrition, such as, Volvariella volvacea (Bull.Ex Franch.) Singer． uses the Volvariella volvacea (Bull.Ex Franch.) Singer． bactericidal liquid of draft formula carry out sterilizing.
Such as, use described Volvariella volvacea (Bull.Ex Franch.) Singer． bactericidal liquid that described Volvariella volvacea (Bull.Ex Franch.) Singer． is carried out sterilizing, to avoid or to reduce ozonization band
The problem come.
In order to the sterilizing of Volvariella volvacea (Bull.Ex Franch.) Singer． obtains preferable bactericidal effect, such as, use Volvariella volvacea (Bull.Ex Franch.) Singer． bactericidal liquid to described Volvariella volvacea (Bull.Ex Franch.) Singer．
Carry out sterilizing operation；Such as, described Volvariella volvacea (Bull.Ex Franch.) Singer． bactericidal liquid includes each component of following mass parts: Flos Chrysanthemi Indici 2 parts～7 parts, thin
Pungent 2 parts～6.5 parts, Herba Lobeliae Chinensis 2.2 parts～8.7 parts, lavandula angustifolia 1.5 parts～6.5 parts, Ramulus Cinnamomi 2.5 parts～4.5 parts, Fructus Schisandrae Chinensis 2.5
Part～6.5 parts and 400 parts～460 parts of water.And for example, described Volvariella volvacea (Bull.Ex Franch.) Singer． bactericidal liquid includes each component of following mass parts: Flos Chrysanthemi Indici 2 parts
～7 parts, Herba Asari 2 parts～6.5 parts, Herba Lobeliae Chinensis 2.2 parts～8.7 parts, lavandula angustifolia 1.5 parts～6.5 parts, Ramulus Cinnamomi 2.5 parts～4.5 parts,
Fructus Schisandrae Chinensis 2.5 parts～6.5 parts, Rhizoma Smilacis Chinensis 4.2 parts～8.1 parts, Flos Caryophylli 3.2 parts～9.4 parts, CUIYUNCAO 3.8 parts～8.1 parts, Herba Solani Lyrati 4
Part～12 parts, Herba Bidentis Bipinnatae 5.2 parts～9.6 parts, Rhizoma Atractylodis 2 parts～7 parts, Herba Houttuyniae 5 parts～8.2 parts, Fructus Forsythiae 4 parts～7.9 parts, Herba Dendranthematis indici
Spend 3 parts～6.8 parts and 400 parts～460 parts of water.And for example, described Volvariella volvacea (Bull.Ex Franch.) Singer． bactericidal liquid includes each component of following mass parts: Flos Chrysanthemi Indici
2 parts～7 parts, Herba Asari 2 parts～6.5 parts, Herba Lobeliae Chinensis 2.2 parts～8.7 parts, lavandula angustifolia 1.5 parts～6.5 parts, Ramulus Cinnamomi 2.5 parts～4.5
Part, Fructus Schisandrae Chinensis 2.5 parts～6.5 parts, Rhizoma Smilacis Chinensis 4.2 parts～8.1 parts, Flos Caryophylli 3.2 parts～9.4 parts, CUIYUNCAO 3.8 parts～8.1 parts, white
English 4 parts～12 parts, Herba Bidentis Bipinnatae 5.2 parts～9.6 parts, Rhizoma Atractylodis 2 parts～7 parts, Herba Houttuyniae 5 parts～8.2 parts, Fructus Forsythiae 4 parts～7.9 parts,
Flos Chrysanthemi Indici 3 parts～6.8 parts, Herba Asari 3 parts～7.2 parts, Herba Lobeliae Chinensis 5 parts～8.1 parts, Flos Lonicerae 4.2 parts～8.2 parts, Herba Eupatorii 4 parts～
8.1 parts, 2 parts～7.2 parts of Pericarpium Citri Reticulatae Viride, Folium catalpae ovatae 1 part～5.3 parts, Rhizoma Alismatis 1 part～4.2 parts, Radix Sophorae Flavescentis 3 parts～7 parts, Folium Eucalypti Robustae 2 parts～
4.4 parts, chitosan 1.5 parts～3.5 parts, Folium Indigoferae teysmannii 2 parts～5.5 parts, ethanol 20 parts～47 parts and 400 parts of water～460
Part.
By selecting the disinfection sanitizer of above-mentioned compound prescription, bactericidal effect is ideal, and sterilizing time can be controlled
System was at 20 seconds～48 seconds.
In order to further improve bactericidal effect, such as, described Volvariella volvacea (Bull.Ex Franch.) Singer． bactericidal liquid includes each component of following mass parts: wild
Flos Chrysanthemi 2.5 parts, Herba Asari 3.2 parts, Herba Lobeliae Chinensis 2.6 parts, lavandula angustifolia 2.1 parts, Ramulus Cinnamomi 2.4 parts, Fructus Schisandrae Chinensis 3.5 parts, Flos Caryophylli 6.2 parts,
CUIYUNCAO 4.6 parts, Herba Solani Lyrati 5.2 parts, Herba Bidentis Bipinnatae 2.4 parts, Rhizoma Atractylodis 3.1 parts, Herba Houttuyniae 5.7 parts, Fructus Forsythiae 5.2 parts, Flos Chrysanthemi Indici 4.3
Part, Herba Asari 3.7 parts, Herba Lobeliae Chinensis 5.8 parts, Rhizoma Smilacis Chinensis 6.1 parts, Flos Lonicerae 5.7 parts, Herba Eupatorii 6.2 parts, 3 parts of Pericarpium Citri Reticulatae Viride, Folium catalpae ovatae 2.2 parts, pool
Rush down 2.7 parts, Radix Sophorae Flavescentis 2.1 parts, Folium Eucalypti Robustae 2.6 parts, chitosan 1.7 parts, Folium Indigoferae teysmannii 2.5 parts, ethanol 32 parts and water 445
Part.
By selecting the disinfection sanitizer of above-mentioned compound prescription, further improve the bactericidal effect to Volvariella volvacea (Bull.Ex Franch.) Singer．, and
Sterilizing time can control in 20 seconds～38 seconds.
It is pointed out that after using disinfection sanitizer that Volvariella volvacea (Bull.Ex Franch.) Singer． is carried out disinfection, water can be used removing Volvariella volvacea (Bull.Ex Franch.) Singer．
The disinfection sanitizer on surface is carried out operation, such as, uses sterilized water to be carried out the Volvariella volvacea (Bull.Ex Franch.) Singer． after described sterilization once.
S150: the described Volvariella volvacea (Bull.Ex Franch.) Singer． after sterilizing is pulverized, obtains Volvariella volvacea (Bull.Ex Franch.) Singer． unqualified.
Described Volvariella volvacea (Bull.Ex Franch.) Singer． after sterilizing is pulverized, obtains Volvariella volvacea (Bull.Ex Franch.) Singer． unqualified, for former for preparing the offer of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp
Material.
It is appreciated that the unqualified Volvariella volvacea (Bull.Ex Franch.) Singer． that can be into bar of described Volvariella volvacea (Bull.Ex Franch.) Singer． is unqualified, it is also possible to the Volvariella volvacea (Bull.Ex Franch.) Singer． being in bulk is unqualified, or
The Volvariella volvacea (Bull.Ex Franch.) Singer． that person is granular is unqualified, certainly, according to actual needs, it is also possible to shape that Volvariella volvacea (Bull.Ex Franch.) Singer． unqualified is adjusted flexibly.
In order to ensure the quality of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp, such as, the Volvariella volvacea (Bull.Ex Franch.) Singer． that Volvariella volvacea (Bull.Ex Franch.) Singer． is crushed in bulk is unqualified, in order to further
Promoting unqualified tasty of Volvariella volvacea (Bull.Ex Franch.) Singer．, such as, the Volvariella volvacea (Bull.Ex Franch.) Singer． that Volvariella volvacea (Bull.Ex Franch.) Singer． is crushed into 0.2cm～0.7cm in bulk is unqualified, so, is prepared into
The good exterior quality of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp arrived is preferable, follow-up contacting with other raw materials such that it is able to improve the mouth of described Volvariella volvacea (Bull.Ex Franch.) Singer．
Sense.
S160: unqualified with beans class meat mix unqualified for described Volvariella volvacea (Bull.Ex Franch.) Singer．, obtains mixing unqualified.
In order to increase the nutrition of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp, fragrance and mouthfeel, unqualified with beans class meat mix unqualified for described Volvariella volvacea (Bull.Ex Franch.) Singer．,
Obtain mixing unqualified, for providing raw material for preparing Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp.
In order to improve local flavor and the quality of the described Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp prepared, such as, described Volvariella volvacea (Bull.Ex Franch.) Singer． is unqualified with described beans
The unqualified mass ratio of class meat is 1:(1～2.5)；And for example, the quality that described Volvariella volvacea (Bull.Ex Franch.) Singer． unqualified and described beans class meat is unqualified
Ratio is 1:1.15, in such manner, it is possible to improve local flavor and the quality of the described Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp prepared.
In order to improve the nutrition of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp, local flavor and mouthfeel, such as, described beans class meat is unqualified includes following quality
Each component of part: pork tenderloin 6 parts～11 parts, 2 parts～5 parts of pig ear, pig leg meat 7 parts～14 parts, 2 parts～9 parts of pig tongue and pig
2 parts～7 parts of tripe；And for example, the unqualified each component including following mass parts of described beans class meat: sirloin 8 parts～12 parts, donkey
Meat 4 parts～7 parts, Equus caballus (L.) 3 parts～6 parts and Carnis Leporis 2 parts～5 parts；And for example, described beans class meat is unqualified includes following mass parts
Each component: chicken breast meat 1 part～5 parts, Herba sagittariae pygmaeae 0.5 part～3.5 parts, goose brisket 0.5 part～3 parts, cuttlefish meat 0.5 part～2 parts, cod
Oppress 0.5 part～1.8 parts and salmon fish meat 0.1 part～2 parts.And for example, described beans class meat is unqualified includes following mass parts
Each component: pork tenderloin 6 parts～11 parts, 2 parts～5 parts of pig ear, pig leg meat 7 parts～14 parts, 2 parts～9 parts of pig tongue, Gaster Sus domestica 2 parts～7
Part, sirloin 8 parts～12 parts, Carnis Equi Asini 4 parts～7 parts, Equus caballus (L.) 3 parts～6 parts, Carnis Leporis 2 parts～5 parts, chicken breast meat 1 part～5 parts, duck
0.5 part～3.5 parts of tongue, goose brisket 0.5 part～3 parts, cuttlefish meat 0.5 part～2 parts, codfish 0.5 part～1.8 parts and salmon fish meat
0.1 part～2 parts.
The beans class meat using the most each component compounding is unqualified, more unqualified with Volvariella volvacea (Bull.Ex Franch.) Singer． mix after, it is possible to increase Volvariella volvacea (Bull.Ex Franch.) Singer． meat
The nutrition of beans, local flavor and mouthfeel, and nutrition more equalizes.
It should be noted that pig fillet contains the abundant high-quality protein needed for the growth of growth in humans, fat, vitamin
Deng, and meat is tenderer, and easy to digest.Pig ear contains substantial amounts of protein and fat and carbohydrate exists, these things
Matter is all the essential component of body metabolism, and the content of the trace element such as vitamin in pig ear and ferrum, calcium, phosphorus is the highest, food
With can make up the deficiency of human body multiple nutritional components later, the most edible have tonifying deficiency and strengthening the spleen and stomach effect.Pig leg meat is
From the leg of pig, the meat to rear leg section is referred to as das Beinfleisch, and owing to this position monoblock is all lean meat, fat content is few, is consequently belonging to
High protein, low fat and be the Carnis Sus domestica of homovitamin.Pig tongue contains the nutrition such as rich in protein, vitamin A, nicotinic acid, ferrum, selenium
Element, has nourshing Yin and drynsessmoistening prescription effect.Gaster Sus domestica is the stomach of porcine animals pig, has that to control asthenia thin and weak, has loose bowels, and dysentery is quenched one's thirst, urine
Frequency, effect of infantile malnutrition.Sirloin, also known as " Sha Lang (Sirloin) ", " western cold " or " Fei Li (Fillet) ", is cutting
From the tender lean meat in ox back portion, protein content is high, and fat content is low, so delicious flavour, is liked by people, enjoys " in meat
Favourite son " laudatory title.Carnis Equi Asini than beef, Carnis Sus domestica is in good taste, nutrition is high, in Carnis Equi Asini, Amino acid profile is very comprehensive, 8 kinds of needed by human
The content of propylhomoserin and 10 kinds of non essential amino acid is the abundantest, the unsaturated fatty acid content of Carnis Equi Asini, especially biological value
Extra-high linoleic acid, linolenic content are all significantly larger than Carnis Sus domestica, beef, and " sky pliosaur meat, Carnis Equi Asini on the ground ", is that people are to Carnis Equi Asini
The highest praise.Equus caballus (L.), Fresh & Tender in Texture, fat is less, containing rich in protein, vitamin and calcium, phosphorus, ferrum, magnesium, zinc, selenium
Deng mineral, having recovery liver function and prevent anemia, blood circulation promoting, prevention of arterial hardens, and strengthens human immunity
The effect of power.Carnis Leporis belongs to the meat of high protein, low fat, low cholesterol, and Carnis Leporis protein content is up to 70%, and ratio is typically
Meat is the highest, and metabolism of lipid and cholesterol content is but less than all of meat, has the highest digestibility, pole after food after Carnis Leporis is edible
Easy digested absorption, Carnis Leporis sweet in the mouth cool in nature, the most famous, be referred to as " health-care meat ", " element in meat or fish ",
" beauty treatment meat ", " hundred taste meat " etc..Chicken breast meat protein content is higher, and is easily absorbed by the body into utilization, has physical strength reinforcing, strong
The effect of health, the contained phospholipid playing an important role growth in humans's growth, is fat and phospholipid in Chinese's diet structure
One of important sources, the useful the five internal organs of chicken breast meat simultaneously, tonifying deficiency, qi-restoratives stomach invigorating, bone and muscle strengthening, promoting blood circulation to remove obstruction in the collateral, tune menstruation, only
Leucorrhea etc. act on.Herba sagittariae pygmaeae, the tongue of duck, the tender deliciousness of meat, containing growing the phospholipid played an important role, to nerve to growth in humans
System and body development play an important role, and have certain effect intelligence of old people decline.Goose brisket is flat, sweet in the mouth, returns spleen, lung
Warp, has QI invigorating qi-restoratives, stomach function regulating quenches the thirst, relieving cough and resolving phlegm, solves the effects such as lead poisoning.The tender deliciousness of cuttlefish fragile muscle, nutrition is the abundantest, tool
Have nourish blood, stimulate the menstrual flow, effect that lactogenic, spleen reinforcing, kidney tonifying, YIN nourishing, regulating menstruation, leukorrhagia stopping, profit are produced.Codfish sweet in the mouth is beautiful, nutritious, meat
Middle protein is higher than salmon fish, Stromateoides argenteus, Macrura reevesii, Trichiurus haumela, and in meat, institute is fatty the same with shark only has 0.5%, ratio three
Literary composition fish is low 17 times, lower 7 times than Trichiurus haumela, and " nutritionist " that morrhua is referred to as on dining table by Nordics, codfish has the merit of blood circulation promoting and blood stasis dispelling
Effect.Containing abundant unsaturated fatty acid in salmon fish, can effectively reduce blood fat and cholesterolemia, prevention and cure of cardiovascular disease, energy
Effectively prevent the generation of chronic disease, the development such as such as diabetes, enjoy the good reputation of " treasure in water ".
By selecting above-mentioned compound meat component, nutrition variation, mouthfeel is all good, and adds the aesthetic feeling chewed.
Further, in order to improve the mouthfeel of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp, such as, described beans class meat is unqualified includes following mass parts
Each component: pork tenderloin 6.5 parts, 2.8 parts of pig ear, pig leg meat 7.5 parts, 2.6 parts of pig tongue, Gaster Sus domestica 3.1 parts, sirloin 10
Part, Carnis Equi Asini 5.5 parts, Equus caballus (L.) 4.5 parts, Carnis Leporis 2.5 parts, chicken breast meat 1.8 parts, Herba sagittariae pygmaeae 1.5 parts, goose brisket 1.5 parts, cuttlefish meat 0.8
Part, codfish 0.6 part, salmon fish meat 0.2 part.Beans class meat by selection said components is unqualified, the mouthfeel of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp
More preferably.
Such as, described beans class meat the is unqualified shape shape unqualified with described Volvariella volvacea (Bull.Ex Franch.) Singer． be identical or different setting.
S170: pickle described mixing is unqualified.
Generally pickle described mixing is unqualified, it is possible to each composition in making described mixing unqualified more uniformly mixes
Close, make respective flavor component interpenetrate, be combined with each other, be more conducive to improve the wind of the follow-up described Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp prepared
Taste and mouthfeel.
In order to further improve the local flavor of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp, such as, Volvariella volvacea (Bull.Ex Franch.) Singer． preserved materials is used to carry out described mixing is unqualified
Pickle；Such as, described Volvariella volvacea (Bull.Ex Franch.) Singer． preserved materials includes each component of following mass parts: 3 parts～5 parts of butter, acorn kernel meal 1 part～4 parts,
Oleum sesami 20 parts～35 parts, Sal 15 parts～25 parts, peanut powder 4 parts～8 parts and Fructus Capsici powder 15 parts～22 parts.And for example, described grass
Mushroom preserved materials includes each component of following mass parts: 3 parts～5 parts of butter, acorn kernel meal 1 part～4 parts, Oleum sesami 20 parts～35 parts,
Sal 15 parts～25 parts, peanut powder 4 parts～8 parts, Fructus Capsici powder 15 parts～22 parts, Fructus Hordei Germinatus powder 3 parts～8 parts, 7 parts～11 parts of egg,
Cooking wine 7 parts～12 parts.Described Volvariella volvacea (Bull.Ex Franch.) Singer． flavouring liquid includes each component of following mass parts: soya sauce 250 parts～350 parts, Sucus Oenanthes Javanicae 4
Part～7 parts.And for example, described Volvariella volvacea (Bull.Ex Franch.) Singer． flavouring liquid includes each component of following mass parts: garlic solvent 8 parts～12 parts, Jiang Rong 4 parts～6.2
Part, Flos Allii Fistulosi 4 parts～6 parts, Fructus Piperis powder 0.1 part～0.5 part, star aniseed powder 0.1 part～0.6 part, 0.1 part～0.8 part of Herba Rosmarini Officinalis powder, fennel
Fragrant 0.1 part～2 parts, 0.3 part～2 parts of Oyster sauce and white sugar 1.5 parts～5.5 parts；And for example, and for example, described Volvariella volvacea (Bull.Ex Franch.) Singer． preserved materials includes
Each component of following mass parts: 3 parts～5 parts of butter, acorn kernel meal 1 part～4 parts, Oleum sesami 20 parts～35 parts, Sal 15 parts～25
Part, peanut powder 4 parts～8 parts, Fructus Capsici powder 15 parts～22 parts, Fructus Hordei Germinatus powder 3 parts～8 parts, 7 parts～11 parts of egg, cooking wine 7 parts～12
Part, ground seaweed 4 parts～7 parts, 3 parts～8 parts of Bulbus Allii Cepae end, 2 parts～8 parts of coconut palm slurry, condensed soy 4 parts～7 parts, 3 parts～6 parts of Monas cuspurpureus Went, fish
Reveal 2 parts～7 parts, Konjac glucomannan 2 parts～6.5 parts, 7 parts～12 parts of Semen Sojae Preparatum and Fructus Citri tangerinae oil 2 parts～6 parts.
Use the described Volvariella volvacea (Bull.Ex Franch.) Singer． preserved materials of the most each component, it is possible to further improve the local flavor of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp, and nutrition
More equalizing, the flavor component of the most each component interpenetrates, and be combined with each other, and is more conducive to improve the follow-up described grass prepared
The local flavor of mushroom meat pulp and mouthfeel.
Further, preferably pickling effect to obtain, such as, described Volvariella volvacea (Bull.Ex Franch.) Singer． preserved materials includes each of following mass parts
Component: 3.8 parts of butter, acorn kernel meal 1.5 parts, Oleum sesami 24 parts, Sal 18 parts, peanut powder 5 parts, Fructus Capsici powder 17 parts, Fructus Hordei Germinatus powder 5
Part, 9 parts of egg, cooking wine 10.5 parts, ground seaweed 5.2 parts, 4.1 parts of Bulbus Allii Cepae end, 3.5 parts of coconut palm slurry, condensed soy 4.4 parts, Monas cuspurpureus Went 4.1
Part, fish juice 2.3 parts, Konjac glucomannan 2 parts, 8.5 parts of Semen Sojae Preparatum, Fructus Citri tangerinae oil 2.1 parts.By adding the Volvariella volvacea (Bull.Ex Franch.) Singer． preserved materials of above-mentioned mass component,
Pickling effective, local flavor is good, adds the fragrance of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp liquid.
It should be understood that the local flavor of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp is also had a significant impact by salting period, such as, salting period is 10 minutes
～30 minutes, it is more satisfactory for pickling effect, and and for example, salting period is 21 minutes, and it is good to pickle effect, tasty good.
By using the Volvariella volvacea (Bull.Ex Franch.) Singer． preserved materials of above-mentioned mass component, improve the mouthfeel of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp, add local flavor, and
Enrich nutrition.
S180: the described mixing unqualified addition Volvariella volvacea (Bull.Ex Franch.) Singer． flavouring liquid after pickling, and mix homogeneously.
In order to improve the local flavor of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp further, the described mixing unqualified addition Volvariella volvacea (Bull.Ex Franch.) Singer． flavouring liquid after pickling, and
Mix homogeneously, such as, described Volvariella volvacea (Bull.Ex Franch.) Singer． flavouring liquid includes each component of following mass parts: soya sauce 250 parts～350 parts, Sucus Oenanthes Javanicae 4
Part～7 parts, Rhizoma Ginseng 2 parts～5 parts, Flos Chrysanthemi 1 part～3 parts, Rhizoma Curcumae 0.5 part～2.5 parts, garlic solvent 8 parts～12 parts, Jiang Rong 4 parts～
6.2 parts, Flos Allii Fistulosi 4 parts～6 parts, Fructus Piperis powder 0.1 part～0.5 part, star aniseed powder 0.1 part～0.6 part, 0.1 part of Herba Rosmarini Officinalis powder～0.8
Part, 0.1 part～2 parts of Fructus Foeniculi, 0.3 part～2 parts of Oyster sauce, white sugar 1.5 parts～5.5 parts, calcium glutamate 0.5 part～4.1 parts, oleic acid
0.1 part～2.4 parts, linoleic acid 0.1 part～2.2 parts, guanosine monophosphate disodium 0.02 part～0.1 part and sodium inosinate 0.02 part～0.1
Part.
By adding the Volvariella volvacea (Bull.Ex Franch.) Singer． flavouring liquid of above-mentioned mass component, can further improve local flavor and the battalion of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp
Support.
In order to obtain Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp better flavor, such as, described Volvariella volvacea (Bull.Ex Franch.) Singer． flavouring liquid includes each component of following mass parts:
Soya sauce 270 parts, Sucus Oenanthes Javanicae 4.5 parts, Rhizoma Ginseng 2.2 parts, Flos Chrysanthemi 1.5 parts, Rhizoma Curcumae 1.0 parts, garlic solvent 9 parts, Jiang Rong 5 parts, Flos Allii Fistulosi
4.5 parts, Fructus Piperis powder 0.2 part, star aniseed powder 0.25 part, 0.15 part of Herba Rosmarini Officinalis powder, 0.15 part of Fructus Foeniculi, 0.5 part of Oyster sauce, white sugar 3.3 parts,
Calcium glutamate 0.8 part, oleic acid 0.4 part, linoleic acid 0.3 part, guanosine monophosphate disodium 0.05 part and sodium inosinate 0.03.Use above-mentioned matter
Amount component seasoning Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp out, can improve the more preferable local flavor of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp and nutrition.
S190: unqualified the adding water of described mixing that there was added Volvariella volvacea (Bull.Ex Franch.) Singer． flavouring liquid is boiled, obtains described Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp.
In order to reduce the unqualified middle meat nutrition of mixing and the loss of Volvariella volvacea (Bull.Ex Franch.) Singer． nutrition, by improving tradition cooking method, it is used for
Reduce and mix unqualified middle meat nutrition and the loss of Volvariella volvacea (Bull.Ex Franch.) Singer． nutrition；Such as, operation of boiling specifically includes following steps: by Volvariella volvacea (Bull.Ex Franch.) Singer． meat
Mix and unqualified be heated to 50 DEG C～80 DEG C, carry out the Volvariella volvacea (Bull.Ex Franch.) Singer． meat mixing of boiling of the most quickly stirring continuous heating unqualified, with extraction
Taking Volvariella volvacea (Bull.Ex Franch.) Singer． meat and mix unqualified fragrance and juice, the most quickly after stirring 1min, continuation heating is boiled and is stirred the most at a slow speed
Mix, burn to prevent Volvariella volvacea (Bull.Ex Franch.) Singer． meat from mixing unqualified precipitation；Volvariella volvacea (Bull.Ex Franch.) Singer． meat mixes unqualified continuation heating and boils to 81 DEG C～90 DEG C, then carries out
The unqualified second time of Volvariella volvacea (Bull.Ex Franch.) Singer． meat mixing quickly stirs for the second time, to extract the Volvariella volvacea (Bull.Ex Franch.) Singer． meat unqualified fragrance of mixing and juice, for the second time
Quickly after stirring 1.5min, continue heating and boil and carry out low rate mixing simultaneously, with prevent Volvariella volvacea (Bull.Ex Franch.) Singer． meat mix unqualified precipitation burn and
Foam produces；The mixing of Volvariella volvacea (Bull.Ex Franch.) Singer． meat is unqualified to be further continued for heating and boils to when seethe with excitement close to juice, carries out Volvariella volvacea (Bull.Ex Franch.) Singer． meat and mixes unqualified the
Three quick stirrings, until juice stops third time quickly stirring after boiling, continuation heating is boiled and is carried out low rate mixing simultaneously, boils
After boiling is boiled 22.5 minutes, complete Volvariella volvacea (Bull.Ex Franch.) Singer． meat and mix unqualified boiling, both obtained Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp.Wherein, described quick stirring is 40
Rev/min～the stirring of 45 revs/min, described low rate mixing is 10 revs/min～the stirring of 20 revs/min.By above-mentioned
The Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp that cooking method boils out, nutrient distribution is uniform, and nutritive loss is few, and juice fragrance is good, and mouthfeel is excellent.
Such as, after Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp boils, tinning while hot, seal.Such as, carry out under vacuum described in tinning while hot behaviour
Make.Such as, after described canning operation while hot, also described Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp is carried out heating operation.
Through the Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp that the preparation method of above-mentioned Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp prepares, improve the quality of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp, and
And extending the storage life of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp, Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp is in good taste simultaneously, and fragrance is good, and nutrition is also enriched.
The preparation method of above-mentioned Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp is as follows: S110: gather fresh Volvariella volvacea (Bull.Ex Franch.) Singer．；S120: to described grass
Mushroom is dried；S130: use cleanout fluid that dried described Volvariella volvacea (Bull.Ex Franch.) Singer． is carried out；S140: to the described Volvariella volvacea (Bull.Ex Franch.) Singer． after cleaning
Carry out sterilizing；S150: the described Volvariella volvacea (Bull.Ex Franch.) Singer． after sterilizing is pulverized, obtains Volvariella volvacea (Bull.Ex Franch.) Singer． unqualified；S160: by described Volvariella volvacea (Bull.Ex Franch.) Singer．
Unqualified unqualified with beans class meat mix, obtain mixing unqualified；S170: pickle described mixing is unqualified；S180: to pickling
After described mixing unqualified addition Volvariella volvacea (Bull.Ex Franch.) Singer． flavouring liquid, and mix homogeneously, it is possible to prepare shelf-life longer Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp.
It should be noted that " part " of the respective embodiments described above include kilogram, gram and milligram etc. weight metering unit, and
In each embodiment, the implication that described " part " represents is identical or different.
Embodiment described above only have expressed the several embodiments of the present invention, and it describes more concrete and detailed, but also
Therefore the restriction to the scope of the claims of the present invention can not be interpreted as.It should be pointed out that, for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, it is also possible to make some deformation and improvement, these broadly fall into the guarantor of the present invention
Protect scope.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (7)
1. the preparation method of a Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp, it is characterised in that comprise the steps:
Gather fresh Volvariella volvacea (Bull.Ex Franch.) Singer．；
Described Volvariella volvacea (Bull.Ex Franch.) Singer． is pulverized, obtains Volvariella volvacea (Bull.Ex Franch.) Singer． unqualified；
Unqualified with beans class meat mix unqualified for described Volvariella volvacea (Bull.Ex Franch.) Singer．, obtain mixing unqualified；
Pickle described mixing is unqualified；
Boil unqualified for described mixing, obtain described Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp.
The preparation method of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp the most according to claim 1, it is characterised in that use Volvariella volvacea (Bull.Ex Franch.) Singer． preserved materials to described mixed
Close unqualified pickling.
The preparation method of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp the most according to claim 2, it is characterised in that described Volvariella volvacea (Bull.Ex Franch.) Singer． preserved materials includes butter
And acorn kernel meal.
The preparation method of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp the most according to claim 3, it is characterised in that described Volvariella volvacea (Bull.Ex Franch.) Singer． preserved materials also includes milk
Oil and acorn kernel meal.
The preparation method of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp the most according to claim 4, it is characterised in that described Volvariella volvacea (Bull.Ex Franch.) Singer． preserved materials also includes fish
Dew.
The preparation method of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp the most according to claim 5, it is characterised in that described in pickle time of operation be 10
Minute～30 minutes.
The preparation method of Volvariella volvacea (Bull.Ex Franch.) Singer． meat pulp the most according to claim 6, it is characterised in that described in pickle time of operation be 21
Minute.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103099189A (en) * | 2013-01-29 | 2013-05-15 | 承德曼曼食品有限公司 | Mushroom flavor sauce and manufacturing process thereof |
| CN104305141A (en) * | 2014-09-23 | 2015-01-28 | 刘韶娜 | Mushroom sauce and preparation method thereof |
| CN105053978A (en) * | 2015-09-19 | 2015-11-18 | 李琪 | Processing method of volvariella volvacea and golden cicada sauce |
-
2016
- 2016-07-27 CN CN201610601591.7A patent/CN106256263A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103099189A (en) * | 2013-01-29 | 2013-05-15 | 承德曼曼食品有限公司 | Mushroom flavor sauce and manufacturing process thereof |
| CN104305141A (en) * | 2014-09-23 | 2015-01-28 | 刘韶娜 | Mushroom sauce and preparation method thereof |
| CN105053978A (en) * | 2015-09-19 | 2015-11-18 | 李琪 | Processing method of volvariella volvacea and golden cicada sauce |
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Application publication date: 20161228 |