CN106418473A - Method for processing toadstool healthcare can - Google Patents
Method for processing toadstool healthcare can Download PDFInfo
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- CN106418473A CN106418473A CN201610842675.XA CN201610842675A CN106418473A CN 106418473 A CN106418473 A CN 106418473A CN 201610842675 A CN201610842675 A CN 201610842675A CN 106418473 A CN106418473 A CN 106418473A
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- 238000000034 method Methods 0.000 title claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 238000007789 sealing Methods 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 235000014347 soups Nutrition 0.000 claims abstract description 7
- 240000002769 Morchella esculenta Species 0.000 claims description 24
- 235000002779 Morchella esculenta Nutrition 0.000 claims description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 16
- 239000000834 fixative Substances 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 238000003672 processing method Methods 0.000 claims description 9
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 8
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 8
- 229930003268 Vitamin C Natural products 0.000 claims description 8
- 238000009413 insulation Methods 0.000 claims description 8
- 235000019154 vitamin C Nutrition 0.000 claims description 8
- 239000011718 vitamin C Substances 0.000 claims description 8
- 210000002686 mushroom body Anatomy 0.000 claims description 6
- 235000013324 preserved food Nutrition 0.000 claims description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 4
- 230000000844 anti-bacterial effect Effects 0.000 claims description 4
- 238000006073 displacement reaction Methods 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 4
- 238000007689 inspection Methods 0.000 claims description 4
- 238000002372 labelling Methods 0.000 claims description 4
- 239000001630 malic acid Substances 0.000 claims description 4
- 235000011090 malic acid Nutrition 0.000 claims description 4
- 230000035800 maturation Effects 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 230000009182 swimming Effects 0.000 claims description 4
- 241000959626 Calvatia Species 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 241000241413 Propolis Species 0.000 claims description 2
- 229940069949 propolis Drugs 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 8
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 210000003734 kidney Anatomy 0.000 abstract description 5
- 210000004556 brain Anatomy 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 235000005911 diet Nutrition 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 230000000378 dietary effect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000036737 immune function Effects 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 238000002560 therapeutic procedure Methods 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract 2
- 238000009924 canning Methods 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 4
- 241000233866 Fungi Species 0.000 description 4
- 241000628997 Flos Species 0.000 description 2
- 244000241838 Lycium barbarum Species 0.000 description 2
- 235000015459 Lycium barbarum Nutrition 0.000 description 2
- 235000015468 Lycium chinense Nutrition 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 241000283898 Ovis Species 0.000 description 2
- 241001494479 Pecora Species 0.000 description 2
- XUFQPHANEAPEMJ-UHFFFAOYSA-N famotidine Chemical compound NC(N)=NC1=NC(CSCCC(N)=NS(N)(=O)=O)=CS1 XUFQPHANEAPEMJ-UHFFFAOYSA-N 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 244000283482 Alloteropsis cimicina Species 0.000 description 1
- 241000235349 Ascomycota Species 0.000 description 1
- 244000288671 Dacrycarpus dacrydioides Species 0.000 description 1
- 235000018783 Dacrycarpus dacrydioides Nutrition 0.000 description 1
- 235000017898 Digitaria ciliaris Nutrition 0.000 description 1
- 208000010228 Erectile Dysfunction Diseases 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 206010021703 Indifference Diseases 0.000 description 1
- MSFSPUZXLOGKHJ-UHFFFAOYSA-N Muraminsaeure Natural products OC(=O)C(C)OC1C(N)C(O)OC(CO)C1O MSFSPUZXLOGKHJ-UHFFFAOYSA-N 0.000 description 1
- 108010013639 Peptidoglycan Proteins 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000994 depressogenic effect Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 201000001881 impotence Diseases 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001568 sexual effect Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a method for processing a toadstool healthcare can. The method is characterized in that a processing flow of cleaning a raw material, precooking to protect color, canning and injecting a soup, sealing and sterilizing, cooling, packaging and putting in storage, and obtaining a finished product is adopted. The method has the beneficial effects that the product is tender and crisp as well as sour and sweet, and has the special fragrance of toadstool. The product is unique in flavor and rich in nutrients, has the effects of being beneficial to intestines and stomach, aiding digestion, regulating blood sugar level, invigorating the kidney, strengthening Yang, strengthening brain and refreshing, enhances the immune function, is convenient to eat, is delicious and crispy in taste and unique in flavor, and is a natural food integrating high protein, healthcare and dietary therapy.
Description
Technical field
The present invention relates to a kind of processing method of canned food, especially relates to a kind of processing method of Morchella esculenta (L.) Perss health tin.
Background technology
Morchella esculenta (L.) Perss（Scientific name：Morchella esculenta）, another name：Sub, the positive passeris montani saturati bacterium of Gaster caprae seu Ovis mushroom, Gaster caprae seu Ovis, honeycomb mushroom.Sheep
Tripe bacterium is a kind of rare famous and precious wild edible fungus, belongs to " king in bacterium ", the good reputation such as " mushroom queen ", is successive dynasties emperor in the world
The health of family noble takes care of health good merchantable brand, in mushroom, except the kahikatea dew of the hundreds of contingency kilogram of the personal value and tens just in case kilogram winter
The worm summer grass and outer, most famous and precious is exactly Morchella esculenta (L.) Perss.
Morchella esculenta (L.) Perss are edible fungi very famous and precious in the world, belong to high-grade nutrient tonic, and it has a variety of fancy effect, modern
Medical science shows, Morchella esculenta (L.) Perss are containing rich in protein, peptidoglycan, carbohydrate, multivitamin and 20 several amino acids and micro-
Secondary element.With the kidney invigorating, tonifying YANG, supplementing the brain, the function of refreshing oneself；To smart deficiency of the kidney damage, sexual impotence do not lift, sexual hypofunction, libido indifference
Improve significantly；To dizzy insomnia, the intestines and stomach inflammation, weakness of the spleen and stomach, dyspepsia, diet are depressed good curative effect.
Long-term consumption can give protection against cancer, anticancer, suppression tumor, preventing cold, the effect of increase body immunity.Morchella esculenta (L.) Perss be in ascomycetess most
Famous edible fungi and medicinal fungus, its not only delicious flavour, nutritious, also building body, prevent and cure diseases, life lengthening
Function；From《Compendium of Materia Medica》Show, Morchella esculenta (L.) Perss have beneficial stomach with the angle of medical science, aid digestion, blood sugar lowering, kidney invigorating and YANG supporting and benefit
The effect of brain is refreshed oneself, is a kind of without any hormone, without any side effects pure natural tonic.
Morchella esculenta (L.) Perss are of high nutritive value, effect is many, and the processing method for being processed into Morchella esculenta (L.) Perss health tin is can achieve to sheep
The comprehensive utilization of tripe bacterium raw material, instant, and it is easy to storage, improve its economic worth.
Content of the invention
The purpose of the present invention is fully to develop the deep processed product of Morchella esculenta (L.) Perss raw material, provides a kind of Morchella esculenta (L.) Perss health tin
Processing method.
The present invention solves its technical problem and is adopted the technical scheme that：
A kind of processing method of Morchella esculenta (L.) Perss health tin, it is characterised in that：Color fixative → tinning is cleaned → is precooked using raw material and note soup
The processing process of → sealing sterilization → cooling → packaging and storage → finished product, concrete operation step is：
（1）Raw material is cleaned：The sporophore of Morchella esculenta (L.) Perss, Lasiosphaera Seu Calvatia from high-quality maturation is raw material, by 15 points of water displacement wash of mushroom body
Clock, goes the removal of impurity；
（2）Precook color fixative：The mushroom body that cleans is sent to rapidly continuous way precooker precook 12 minutes, water temperature controls at 86 DEG C, and
In water, add 0.12% malic acid, 0.07% vitamin C that color fixative is carried out, cooling in cooling bath is then fed into, is divided by rank size
Do not hold；
（3）Soup is noted in tinning：First the clear water in ingredients pot is boiled, refined salt, Fructose is added, after which dissolves, 5% propolis of addition,
1.5% Fructus Ananadis comosi slurry, 0.5% malic acid, 0.01% vitamin C, stir evenly, and with 100 mesh filter-cloth filterings in dosage bunker；By adding juice
Then plus juice machine is carried out plus juice, first juice temperature is heated to 78 DEG C,；Plus vacuum seal is carried out in time after juice, during sealing in tank
Central temperature should reach 92 DEG C, and vacuum is 28.33 kPas；
（4）Sterilization, cooling：Using bactericidal formula：15 minutes 25 minutes 10 minutes/102 DEG C, first by after sealing canned food fill
Enter in cannery retort, when temperature rises to 100 DEG C, close and water valve is coagulated, carry out insulation timing；Insulation carries out compressor after terminating
Back-pressure, cooling, back-pressure pressure is 0.15 MPa；The greasy dirt of swimming of tank surface is cleaned after sterilization, is entered subsequently between constant temperature
Row piling, round the clock, temperature is kept for 26 DEG C to constant temperature time 6；
（5）Packaging and storage：Inspection being played before packaging, rejects coarse vacuum tank, waster tank, cleans tank face, labeling vanning warehouse-in.
Beneficial effect：Product of the present invention organizes tender crisp flexible, sweet and sour taste, with the distinctive fragrance of Morchella esculenta (L.) Perss；This product
Product unique flavor, nutritious, with beneficial stomach, the effect of aid digestion, blood sugar lowering, kidney invigorating and YANG supporting and brain refreshing, can strengthen
The immunologic function of body, and instant, crisp taste, unique flavor, is to integrate high protein, the pure natural of health care dietetic therapy
Pollution-free food.
Specific embodiment
Embodiment 1：
A kind of processing method of Morchella esculenta (L.) Perss health tin, concrete operation step is：
（1）Raw material is cleaned：Morchella esculenta (L.) Pers sporophore from high-quality maturation is raw material, and Morchella esculenta (L.) Perss water displacement wash 25 minutes goes
The removal of impurity；
（2）Precook color fixative：The mushroom body that cleans is sent to rapidly continuous way precooker precook 10 minutes, water temperature controls at 96 DEG C, and
In water, add 0.35% citric acid, 0.1% vitamin C that color fixative is carried out, cooling in cooling bath is then fed into, by rank size respectively
Hold；
（3）Soup is noted in tinning：First the clear water in ingredients pot is boiled, Sal, sucrose is added, after which dissolves, add 3% Flos Jujubae
Honey, 1% wolfberry juice, 0.25% citric acid, 0.05% vitamin C, stir evenly, and with 160 mesh filter-cloth filterings in dosage bunker；By adding
Then plus juice juice machine is carried out plus juice, first juice temperature is heated to 86 DEG C,；Plus vacuum seal is carried out in time after juice, tank during sealing
Interior central temperature should reach 88 DEG C, and vacuum is 42.53 kPas；
（4）Sterilization, cooling：Using bactericidal formula：28 minutes 12 minutes 8 minutes/112 DEG C, first by after sealing canned food fill
Enter in cannery retort, when temperature rises to 110 DEG C, close and water valve is coagulated, carry out insulation timing；Insulation carries out compressor after terminating
Back-pressure, cooling, back-pressure pressure is 0.08 MPa；The greasy dirt of swimming of tank surface is cleaned after sterilization, is entered subsequently between constant temperature
Row piling, round the clock, temperature is kept for 30 DEG C to constant temperature time 3；
（5）Packaging and storage：Inspection being played before packaging, rejects coarse vacuum tank, waster tank, cleans tank face, labeling vanning warehouse-in.
Embodiment 2：
A kind of processing method of Morchella esculenta (L.) Perss health tin, concrete operation step is：
（1）Raw material is cleaned：Morchella esculenta (L.) Pers sporophore from high-quality maturation is raw material, and Morchella esculenta (L.) Perss water displacement wash 10 minutes goes
The removal of impurity；
（2）Precook color fixative：The mushroom body that cleans is sent to rapidly continuous way precooker precook 6 minutes, water temperature controls at 100 DEG C, and
In water, add 0.2% citric acid, 0.08% vitamin C that color fixative is carried out, cooling in cooling bath is then fed into, by rank size respectively
Hold；
（3）Soup is noted in tinning：First the clear water in ingredients pot is boiled, Sal, Radix Glycyrrhizae is added, after which dissolves, add 5% Flos Robiniae Pseudoacaciae
Honey, 2% wolfberry juice, 0.1% citric acid, 0.02% vitamin C, stir evenly, and with 120 mesh filter-cloth filterings in dosage bunker；By adding juice
Then plus juice machine is carried out plus juice, first juice temperature is heated to 95 DEG C,；Plus vacuum seal is carried out in time after juice, during sealing in tank
Central temperature should reach 92 DEG C, and vacuum is 45.62 kPas；
（4）Sterilization, cooling：Using bactericidal formula：20 minutes 10 minutes 15 minutes/106 DEG C, first by after sealing canned food fill
Enter in cannery retort, when temperature rises to 105 DEG C, close and water valve is coagulated, carry out insulation timing；Insulation carries out compressor after terminating
Back-pressure, cooling, back-pressure pressure is 0.12 MPa；The greasy dirt of swimming of tank surface is cleaned after sterilization, is entered subsequently between constant temperature
Row piling, round the clock, temperature is kept for 35 DEG C to constant temperature time 2；
（5）Packaging and storage：Inspection being played before packaging, rejects coarse vacuum tank, waster tank, cleans tank face, labeling vanning warehouse-in.
Part that the present invention does not relate to is all same as the prior art or can be realized using prior art.
Claims (1)
1. a kind of processing method of Morchella esculenta (L.) Perss health tin, it is characterised in that clean → precook color fixative → tinning note using raw material
The processing process of soup → sealing sterilization → cooling → packaging and storage → finished product, concrete operation step is：
（1）Raw material is cleaned：The sporophore of Morchella esculenta (L.) Perss, Lasiosphaera Seu Calvatia from high-quality maturation is raw material, by 15 points of water displacement wash of mushroom body
Clock, goes the removal of impurity；
（2）Precook color fixative：The mushroom body that cleans is sent to rapidly continuous way precooker precook 12 minutes, water temperature controls at 86 DEG C, and
In water, add 0.12% malic acid, 0.07% vitamin C that color fixative is carried out, cooling in cooling bath is then fed into, is divided by rank size
Do not hold；
（3）Soup is noted in tinning：First the clear water in ingredients pot is boiled, refined salt, Fructose is added, after which dissolves, 5% propolis of addition,
1.5% Fructus Ananadis comosi slurry, 0.5% malic acid, 0.01% vitamin C, stir evenly, and with 100 mesh filter-cloth filterings in dosage bunker；By adding juice
Then plus juice machine is carried out plus juice, first juice temperature is heated to 78 DEG C,；Plus vacuum seal is carried out in time after juice, during sealing in tank
Central temperature should reach 92 DEG C, and vacuum is 28.33 kPas；
（4）Sterilization, cooling：Using bactericidal formula：15 minutes 25 minutes 10 minutes/102 DEG C, first by after sealing canned food fill
Enter in cannery retort, when temperature rises to 100 DEG C, close and water valve is coagulated, carry out insulation timing；Insulation carries out compressor after terminating
Back-pressure, cooling, back-pressure pressure is 0.15 MPa；The greasy dirt of swimming of tank surface is cleaned after sterilization, is entered subsequently between constant temperature
Row piling, round the clock, temperature is kept for 26 DEG C to constant temperature time 6；
（5）Packaging and storage：Inspection being played before packaging, rejects coarse vacuum tank, waster tank, cleans tank face, labeling vanning warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610842675.XA CN106418473A (en) | 2016-09-23 | 2016-09-23 | Method for processing toadstool healthcare can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610842675.XA CN106418473A (en) | 2016-09-23 | 2016-09-23 | Method for processing toadstool healthcare can |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106418473A true CN106418473A (en) | 2017-02-22 |
Family
ID=58166195
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610842675.XA Withdrawn CN106418473A (en) | 2016-09-23 | 2016-09-23 | Method for processing toadstool healthcare can |
Country Status (1)
| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107660616A (en) * | 2017-10-23 | 2018-02-06 | 巫溪县汇域农产品有限公司 | A kind of hickory chick dehydrating processing method |
-
2016
- 2016-09-23 CN CN201610842675.XA patent/CN106418473A/en not_active Withdrawn
Non-Patent Citations (1)
| Title |
|---|
| 丁湖广，等: "《白灵茹标准化生产技术》", 31 March 2007, 金盾出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107660616A (en) * | 2017-10-23 | 2018-02-06 | 巫溪县汇域农产品有限公司 | A kind of hickory chick dehydrating processing method |
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Application publication date: 20170222 |