CN106262795A - A kind of leisure local flavor edible fungus and preparation method - Google Patents
A kind of leisure local flavor edible fungus and preparation method Download PDFInfo
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- CN106262795A CN106262795A CN201610839426.5A CN201610839426A CN106262795A CN 106262795 A CN106262795 A CN 106262795A CN 201610839426 A CN201610839426 A CN 201610839426A CN 106262795 A CN106262795 A CN 106262795A
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Abstract
The invention discloses a kind of leisure local flavor edible fungus and preparation method, preparation method is: fresh edible fungi is added water and cleans or drying edible fungi rehydration by (1), filters off surface moisture content, is cut into small pieces for edible truffle；(2) edible truffle is placed in edible vegetable oil, parch；(3) 60～80 DEG C it are cooled to；(4) in the edible truffle that step (3) obtains, add salt, monosodium glutamate and spice, mix thoroughly, insulation；(5) putting into while hot in retort pouch, vacuum packaging, ultrahigh-pressure sterilization, must lie fallow local flavor edible fungus.The leisure local flavor edible fungus instant of the present invention, opens sack i.e. edible.Its edible fungi bright color, good smell, the pure perfume (or spice) of taste, unique flavor, be a kind of leisure appetizing food.Stay in grade, long shelf-life, easy for consumers to accept.Its preparation technology flow process is simple, it is easy to accomplish factory automation machinery production.
Description
Technical field
The present invention relates to a kind of leisure local flavor edible fungus and preparation method, belong to food-processing industry field.
Background technology
In edible fungi, the nutrition content such as protein, aminoacid, carbohydrate and vitamin enriches.Research shows food
With bacterium contains polysaccharide, the function of body immune system can be significantly improved.Have some Edible mushroom processing production of articles at present
And sale, predominantly dry products.Also there is the edible fungus of some High water cut, such as acupuncture needle mushrooms leisure food, this type of water acupuncture needle
Mushrooms leisure food is high due to product water content, and the shelf-life is shorter.
Summary of the invention
It is an object of the invention to the deficiency overcoming prior art to exist, it is provided that the leisure local flavor food of a kind of product with stable quality
Use bacterium goods.
Second object of the present invention is to provide the system of the leisure local flavor edible fungus that a kind of preparation technology is easily controlled
Preparation Method.
Technical scheme is summarized as follows:
The preparation method of a kind of local flavor edible fungus that lies fallow, comprises the steps:
(1) add water cleaning or drying edible fungi rehydration 3～4h by fresh edible fungi, filters off surface moisture content, is cut into small pieces
For edible truffle；
(2) edible truffle is placed in the edible vegetable oil of 160～180 DEG C, fries existing containing water quality to edible truffle
10%～20%；The edible truffle that described step (1) obtains is 20～50:1 with the mass ratio of edible vegetable oil；
(3) 60～80 DEG C it are cooled to；
(4) it is 100:(3～5 in mass ratio): (0.25～0.5): the ratio of (1～2), to eating that step (3) obtains
Truffle adds salt, monosodium glutamate and spice, mixes thoroughly, be incubated 10～30min at 60～80 DEG C；
(5) material that step (4) obtains is put in retort pouch while hot, vacuum packaging, kill in 400～600MPa supertension
Bacterium 10～20min, must lie fallow local flavor edible fungus.
Edible fungi be preferably Lentinus Edodes, Flammulina velutiper (Fr.) Sing, Volvariella volvacea (Bull.Ex Franch.) Singer．, Auricularia, Caulis Bambusae In Taeniam, Tricholoma mongolicum Imai, Russula and bolete at least one.
Edible vegetable oil is preferably in soybean oil, Oleum Arachidis hypogaeae semen, Semen Maydis oil, Oleum Gossypii semen, Oleum Helianthi and Oleum Brassicae campestris at least one
Kind.
Condiment powder is preferably in Fructus Capsici powder, Zanthoxyli Bungeani powder, Cortex cinnamomi japonici powder, Fructus Foeniculi XIANGFEN, Fructus Anisi Stellati powder and Herba Pelargonii Graveolentis powder
Plant or several combination.
Leisure local flavor edible fungus prepared by said method.
Advantages of the present invention:
The leisure local flavor edible fungus instant of the present invention, opens sack i.e. edible.Its edible fungi bright color,
Good smell, the pure perfume (or spice) of taste, unique flavor, be a kind of leisure appetizing food.Stay in grade, long shelf-life, easily connect for consumer
It is subject to.Its preparation technology flow process is simple, it is easy to accomplish factory automation machinery production.
Detailed description of the invention
Below by specific embodiment, the present invention is further illustrated.The following examples are in order to make this area
Technical staff better understood when the present invention, but does not impose any restrictions the present invention.
Embodiment 1
The preparation method of a kind of local flavor edible fungus that lies fallow, comprises the steps:
(1) add water cleaning by fresh edible fungi, filters off surface moisture content, is cut into small pieces for edible truffle；
(2) edible truffle is placed in the soybean oil of 170 DEG C, fry to edible truffle containing water quality 10%～20%
In the range of；
The edible truffle that step (1) obtains is 30:1 with the mass ratio of soybean oil；
(3) 70 DEG C it are cooled to；
(4) be the ratio of 100:3.25:0.3:1.5 in mass ratio, add in the edible truffle that step (3) obtains salt,
Monosodium glutamate and Zanthoxyli Bungeani powder, mix thoroughly, is incubated 15min at 75 DEG C；
(5) being put into while hot in retort pouch by the material that step (4) obtains, vacuum packaging, in 500MPa ultrahigh-pressure sterilization
15min, must lie fallow local flavor edible fungus.
The edible fungi of the present embodiment is Lentinus Edodes.
Embodiment 2
The preparation method of a kind of local flavor edible fungus that lies fallow, comprises the steps:
(1) add water cleaning by fresh edible fungi, filters off surface moisture content, is cut into small pieces for edible truffle；
(2) edible truffle is placed in the Oleum Arachidis hypogaeae semen of 175 DEG C, fry to edible truffle containing water quality 10%～20%
In the range of；
The edible truffle that step (1) obtains is 40:1 with the mass ratio of Oleum Arachidis hypogaeae semen；
(3) 70 DEG C it are cooled to；
(4) be the ratio of 100:3.5:0.4:1.25 in mass ratio, add in the edible truffle that step (3) obtains salt,
Monosodium glutamate and spice, mix thoroughly, is incubated 20min at 70 DEG C；Spice is the Fructus Capsici of 1:0.5:0.1:0.1:0.1:0.5 by mass ratio
Powder, Zanthoxyli Bungeani powder, Cortex cinnamomi japonici powder, Fructus Foeniculi XIANGFEN, Fructus Anisi Stellati powder and Herba Pelargonii Graveolentis powder composition；
(5) being put into while hot in retort pouch by the material that step (4) obtains, vacuum packaging, in 450MPa ultrahigh-pressure sterilization
15min, must lie fallow local flavor edible fungus.
The edible fungi of the present embodiment be mass ratio be the Flammulina velutiper (Fr.) Sing of 1:1:1:0.5, Volvariella volvacea (Bull.Ex Franch.) Singer．, Auricularia and Caulis Bambusae In Taeniam.
Embodiment 3
The preparation method of a kind of local flavor edible fungus that lies fallow, comprises the steps:
(1) by drying edible fungi rehydration 3h, filter off surface moisture content, be cut into small pieces for edible truffle；
(2) volume ratio that edible truffle is placed on 160 DEG C is being made up of Oleum Arachidis hypogaeae semen, Semen Maydis oil and Oleum Gossypii semen of 1:1:0.5
Miscella in, fry to edible truffle containing water quality in the range of 10%～20%；
The edible truffle that step (1) obtains is 20:1 with the mass ratio of above-mentioned miscella；
(3) 60 DEG C it are cooled to；
(4) it is the ratio of 100:3:0.25:1 in mass ratio, in the edible truffle that step (3) obtains, adds salt, monosodium glutamate
And spice, mix thoroughly, be incubated 30min at 60 DEG C；Spice is the Fructus Capsici powder of 1:0.5:0.1, Zanthoxyli Bungeani powder and anise by mass ratio
Fructus Foeniculi powder forms；
(5) being put into while hot in retort pouch by the material that step (4) obtains, vacuum packaging, in 400MPa ultrahigh-pressure sterilization
20min, must lie fallow local flavor edible fungus.
The edible fungi of the present embodiment be mass ratio be the Lentinus Edodes of 1:0.5:0.5, Tricholoma mongolicum Imai and Russula.
Embodiment 4
The preparation method of a kind of local flavor edible fungus that lies fallow, comprises the steps:
(1) by drying edible fungi rehydration 4h, filter off surface moisture content, be cut into small pieces for edible truffle；
(2) edible truffle is placed on the miscella being made up of Oleum Helianthi and Oleum Brassicae campestris that volume ratio is 1:1 of 180 DEG C
In, fry to edible truffle containing water quality in the range of 10%～20%；
The edible truffle that step (1) obtains is 50:1 with the mass ratio of above-mentioned miscella；
(3) 80 DEG C it are cooled to；
(4) be the ratio of 100:5:0.5:2 in mass ratio, add in the edible truffle that step (3) obtains salt, monosodium glutamate and
Spice, mixes thoroughly, is incubated 10min at 80 DEG C；Spice is by the Zanthoxyli Bungeani powder that mass ratio is 1:0.5:0.1 and Fructus Anisi Stellati powder and little
Fructus Foeniculi powder forms；
(5) being put into while hot in retort pouch by the material that step (4) obtains, vacuum packaging, in 600MPa ultrahigh-pressure sterilization
10min, must lie fallow local flavor edible fungus.
The edible fungi of the present embodiment be mass ratio be the Lentinus Edodes of 1:0.5:0.5, Tricholoma mongolicum Imai and bolete.
Through the random four groups of leisure local flavor edible fungus foretasting four embodiments respectively of 40 people, carry out sensory evaluation, knot
Really 40 people all represent: leisure local flavor edible fungus prepared by each embodiment has bright color, good smell, the pure perfume (or spice) of taste,
Unique flavor, is happy to eat.
Claims (5)
1. lie fallow the preparation method of local flavor edible fungus, it is characterized in that comprising the steps:
(1) add water cleaning or drying edible fungi rehydration 3～4h by fresh edible fungi, filters off surface moisture content, is cut into small pieces for food
Use truffle；
(2) edible truffle is placed in the edible vegetable oil of 160～180 DEG C, fry to edible truffle containing water quality 10%～
20%；The edible truffle that described step (1) obtains is 20～50:1 with the mass ratio of edible vegetable oil；
(3) 60～80 DEG C it are cooled to；
(4) it is 100:(3～5 in mass ratio): (0.25～0.5): the ratio of (1～2), the edible truffle obtained to step (3)
Middle addition salt, monosodium glutamate and spice, mix thoroughly, is incubated 10～30min at 60～80 DEG C；
(5) being put into while hot in retort pouch by the material that step (4) obtains, vacuum packaging, in 400～600MPa ultrahigh-pressure sterilizations 10
～20min, must lie fallow local flavor edible fungus.
Method the most according to claim 1, it is characterized in that described edible fungi be Lentinus Edodes, Flammulina velutiper (Fr.) Sing, Volvariella volvacea (Bull.Ex Franch.) Singer．, Auricularia, Caulis Bambusae In Taeniam,
Tricholoma mongolicum Imai, Russula and bolete at least one.
Method the most according to claim 1, is characterized in that described edible vegetable oil is soybean oil, Oleum Arachidis hypogaeae semen, Semen Maydis oil, cotton
In seed oil, Oleum Helianthi and Oleum Brassicae campestris at least one.
Method the most according to claim 1, is characterized in that described condiment powder is Fructus Capsici powder, Zanthoxyli Bungeani powder, Cortex cinnamomi japonici powder, Fructus Foeniculi
One or more combination in XIANGFEN, Fructus Anisi Stellati powder and Herba Pelargonii Graveolentis powder.
5. the leisure local flavor edible fungus that prepared by the method for one of claim 1-4.
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| CN201610839426.5A CN106262795A (en) | 2016-09-20 | 2016-09-20 | A kind of leisure local flavor edible fungus and preparation method |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106852492A (en) * | 2017-01-22 | 2017-06-16 | 香格里拉藏龙生物开发股份有限公司 | A kind of preparation method of local flavor edible mushroom |
| CN107048354A (en) * | 2017-05-18 | 2017-08-18 | 重庆飞亚实业有限公司 | Bacterium perfume original flavor mountain delicacy bacterium and preparation method thereof |
| CN107212373A (en) * | 2017-05-19 | 2017-09-29 | 重庆飞亚实业有限公司 | Fragrant spicy mountain delicacy bacterium and preparation method thereof |
| CN109169852A (en) * | 2018-08-10 | 2019-01-11 | 安徽泓森生物科技有限公司 | Improve the dehydration processing technology of mushroom dry product quality |
| CN110876403A (en) * | 2019-12-10 | 2020-03-13 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for processing higher fungus high-calcium leisure food by utilizing edible fungus byproducts |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106852492A (en) * | 2017-01-22 | 2017-06-16 | 香格里拉藏龙生物开发股份有限公司 | A kind of preparation method of local flavor edible mushroom |
| CN107048354A (en) * | 2017-05-18 | 2017-08-18 | 重庆飞亚实业有限公司 | Bacterium perfume original flavor mountain delicacy bacterium and preparation method thereof |
| CN107048354B (en) * | 2017-05-18 | 2020-07-10 | 重庆飞亚实业有限公司 | Preparation method of mushroom flavor original taste mountain delicacies |
| CN107212373A (en) * | 2017-05-19 | 2017-09-29 | 重庆飞亚实业有限公司 | Fragrant spicy mountain delicacy bacterium and preparation method thereof |
| CN109169852A (en) * | 2018-08-10 | 2019-01-11 | 安徽泓森生物科技有限公司 | Improve the dehydration processing technology of mushroom dry product quality |
| CN110876403A (en) * | 2019-12-10 | 2020-03-13 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for processing higher fungus high-calcium leisure food by utilizing edible fungus byproducts |
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