CN106465933A - A kind of processing method of Agaricus blazei Murrill seasoning silk - Google Patents

A kind of processing method of Agaricus blazei Murrill seasoning silk Download PDF

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Publication number
CN106465933A
CN106465933A CN201610842372.8A CN201610842372A CN106465933A CN 106465933 A CN106465933 A CN 106465933A CN 201610842372 A CN201610842372 A CN 201610842372A CN 106465933 A CN106465933 A CN 106465933A
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China
Prior art keywords
kilogram
agaricus blazei
blazei murrill
bag
silk
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Withdrawn
Application number
CN201610842372.8A
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Chinese (zh)
Inventor
王芳
李志明
张函
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Anhui Zhilian Management Consulting Co Ltd
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Anhui Zhilian Management Consulting Co Ltd
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Priority to CN201610842372.8A priority Critical patent/CN106465933A/en
Publication of CN106465933A publication Critical patent/CN106465933A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of processing method of Agaricus blazei Murrill seasoning silk, belong to food processing field.It is characterized in that:Boil → pack → seal → check → sterilize → cool down → be incubated → check the → → processing process of finished product of casing using Feedstock treating → selection → immersion → cleaning → stalk, shredding → tune.Beneficial effect:Product tissue of the present invention is tender and crisp, and soft or hard appropriateness has Agaricus blazei Murrill and shredded meat distinctive mixing local flavor.This product is not only nutritious, can adjust, strengthen body immunity, has the effects such as brain-strengthening kidney tonifying, cancer-resisting, instant, nourishing healthy, is the appetizer of a kind of green health, pure flavor.

Description

A kind of processing method of Agaricus blazei Murrill seasoning silk
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of processing method of Agaricus blazei Murrill seasoning silk.
Background technology
Agaricus blazei Murrill, is a kind of saprophytic bacteria of autumn in summer growth, lives in high temperature, in how wet, ventilation environment, and tool Semen Armeniacae Amarum is fragrant Taste, mouthfeel is tender and crisp.Agaricus blazei Murrill cap is tender, and stem is crisp, and mouthfeel is fabulous, the pure fresh perfume (or spice) of taste, and edibility is quite high.Agaricus blazei Murrill is mild-natured, taste Sweet, GUIXIN, lung, liver and kidney channel, there is brain-strengthening, antiinflammatory, kidney tonifying, blood sugar lowering, improve diabetes, cholesterol reducing, strengthen energy, change The effects such as kind arteriosclerosis, anti-angiocardiopathy.Agaricus blazei Murrill is considered the material of strong opposing filterable viruss, and it can prevent Virus and harmful object enter the fragile tissue of harm, increase substantially immunologic function, obstruction, viral interference growth;Promote Enter the hemopoietic function of people's bone marrow;And play the role of to protect liver, kidney.Agaricus blazei Murrill can improve hepatic insufficiency, has anti-allergic effects, Can facilitating digestion road wriggling, reduce blood in cholesterol, reduce blood glucose value, be activation immunologic function good merchantable brand.Agaricus blazei Murrill In polysaccharide and steroid substance, the growth of tumor cell can be suppressed, there is antitumor action, carcinogen is had absorption, Excretion.Agaricus blazei Murrill can promote the hemopoietic function of the bone marrow of people, can disturb leukemic cell proliferation.Mycelium in Agaricus blazei Murill powder In containing the protein of cancerous cell, and whole aminoacid needed by human can be killed, can long-term taking, suit the taste of both old and young.
Agaricus blazei Murrill is high in nutritive value, can achieve the comprehensive profit to Agaricus blazei Murrill raw material for being processed into Agaricus blazei Murrill seasoning silk With can directly eating, delicious flavour, storage time is long, improving its economic worth.
Content of the invention
It is an object of the invention to provide a kind of manufacture method of Agaricus blazei Murrill seasoning silk, can directly eat, delicious flavour, storage The Tibetan time is long.
The present invention solves its technical problem and is adopted the technical scheme that:
A kind of processing method of Agaricus blazei Murrill seasoning silk is it is characterised in that using Feedstock treating → choose → soak → clean → go The base of a fruit, shredding → tune boil → pack → seal → check → sterilize → cool down → be incubated → check → → the processing technique of finished product of casing Flow process, concrete operation step is:
(1)Agaricus blazei Murrill is processed:Choose no mud miscellaneous damage by worms, the dry Agaricus blazei Murrill that goes mouldy, Pleurotus nebrodensis, be soaked in water 10 hours to sending out foot Afterwards, stalk is cut into the strand of wide 4-6 millimeter, clean drain standby;
(2)Carnis Sus domestica is processed:Carnis Sus domestica is removed the peel, bones and be cut into long 6 centimetres, thick 4 millimeters of shredded meat, by shredded meat in 100 DEG C of water temperatures 1-2 minute of precooking is degree to no blood and slime, then the shredded meat after precooking puts into fried 2-3 minute in 160 DEG C of oil cauldrons;
(3)Tune boils:
1. formula:Weigh 50 kilograms of Agaricus blazei Murrill silk, 20 kilograms of shredded meat, 1.5 kilograms of shredded squid, 3.5 kilograms of fine salt, meat soup 16,000 Gram, 0.5 kilogram of soy sauce, 0.3 kilogram of rice vinegar, 2 kilograms of Adeps Sus domestica, 0.5 kilogram of Bulbus Allii Cepae end, 0.25 kilogram of chicken essence, 0.2 kilogram of Fructus Amomi Rotunduss, 0.3 kilogram of sucrose, 0.4 kilogram of cooking wine, 0.3 kilogram of Flos Caryophylli, 0.15 kilogram of Fructus Capsici powder;
2. adjust and boil method:First meat soup is heated, adds Agaricus blazei Murrill silk, shredded meat, shredded squid, Adeps Sus domestica, heat while stirring 10 minutes, Be subsequently adding fine salt, soy sauce, sucrose and other flavoring agent, continue heating and stir 45 minutes, to decoction closely dry when take the dish out of the pot;
(4)Pack:Using compound boil in bag packaging, first bag mouth is opened with funnel to good during charging, with T-shaped waddy by material It is squeezed in bag, and is slightly compacted, then cross and claim, often packed 120g;After weighing up, smooth bag mouth, and keep bag mouth clean, prevent from sealing Mouth is bad;
(5)Sealing:Using vacuum sealer sealing, vacuum 6.58 × 104Handkerchief;
(6)Inspection:Gently roll-in sack after having sealed, makes material even uniform distribution in bag, simultaneously detection sealing line wrinkle, leakage Bag and other unqualified bags;
(7)Sterilization, cooling:Bactericidal formula be 15 minutes -20 minutes -10 minutes 126 DEG C, during sterilization, using compressed air plus Pressure, controls the steam-laden pressure corresponding to pressure ratio sterilization temperature in retorts high by 1.5 × 104Handkerchief, during cooling, of the same race Carry out under pressurized state;
(8)Insulation:The finished product taking the dish out of the pot after cooling through hot blast drying surface moisture, place 6-8 days by insulation at 35-38 DEG C;
(9)Inspection, vanning, warehouse-in:After checking insulation, whether finished product has fat, leak-off pocket phenomenon, and opens bag sampling observation product contents wind Taste, such as without exception, then packaging and warehousing of casing after being cooled to room temperature.
Beneficial effect:Product tissue of the present invention is tender and crisp, and soft or hard appropriateness has Agaricus blazei Murrill and shredded meat distinctive mixing local flavor. This product is not only nutritious, can adjust, strengthen body immunity, has the effects such as brain-strengthening kidney tonifying, cancer-resisting, eats side Just, nourishing healthy, is the appetizer of a kind of green health, pure flavor.
Specific embodiment
Embodiment 1:
A kind of processing method of Agaricus blazei Murrill seasoning silk, concrete operation step is:
(1)Agaricus blazei Murrill is processed:Choose the no miscellaneous dry Agaricus blazei Murrill damaged by worms, go mouldy of mud, after the 4-6 hour that is soaked in water a to foot, stalk Be cut into the strand of wide 2-3 millimeter, clean drain standby;
(2)Carnis Sus domestica is processed:Carnis Sus domestica is removed the peel, bones and be cut into long 4 centimetres, thick 3 millimeters of shredded meat, by shredded meat in 65-75 DEG C of water temperature In 5-8 minute of precooking be degree to no blood and slime, then the shredded meat after precooking puts into fried 5-10 minute in 80-100 DEG C of oil cauldron;
(3)Tune boils:
1. formula:Weigh 50 kilograms of Agaricus blazei Murrill silk, 18 kilograms of shredded meat, 1 kilogram of peeled shrimp, 5 kilograms of the spiced salt, 20 kilograms of meat soup, soy sauce 1 Kilogram, 1.5 kilograms of Oleum sesami, 0.3 kilogram of shredded ginger, 0.5 kilogram of monosodium glutamate, 0.8 kilogram of brown sugar, 0.65 kilogram of broad bean paste, Fructus Zanthoxyli oil 0.3 kilogram, 0.1 kilogram of five spice powder;
2. adjust and boil method:First meat soup is heated, adds Agaricus blazei Murrill silk, shredded meat, peeled shrimp, Oleum sesami, heat while stirring 30 minutes, Be subsequently adding the spiced salt, soy sauce, brown sugar and other flavoring agent, continue heating and stir 25 minutes, to decoction closely dry when take the dish out of the pot;
(4)Pack:Using compound boil in bag packaging, first bag mouth is opened with funnel to good during charging, with T-shaped waddy by material It is squeezed in bag, and is slightly compacted, then cross and claim, often packed 180g;After weighing up, smooth bag mouth, and keep bag mouth clean, prevent from sealing Mouth is bad;
(5)Sealing:Using vacuum sealer sealing, vacuum 8.62 × 104Handkerchief;
(6)Inspection:Gently roll-in sack after having sealed, makes material even uniform distribution in bag, simultaneously detection sealing line wrinkle, leakage Bag and other unqualified bags;
(7)Sterilization, cooling:Bactericidal formula be 25 minutes -15 minutes -20 minutes 112 DEG C, during sterilization, using compressed air plus Pressure, controls the steam-laden pressure corresponding to pressure ratio sterilization temperature in retorts high by 3.7 × 104Handkerchief, during cooling, of the same race Carry out under pressurized state;
(8)Insulation:The finished product taking the dish out of the pot after cooling through hot blast drying surface moisture, place 3-5 days by insulation at 28-32 DEG C;
(9)Inspection, vanning, warehouse-in:After checking insulation, whether finished product has fat, leak-off pocket phenomenon, and opens bag sampling observation product contents wind Taste, such as without exception, then packaging and warehousing of casing after being cooled to room temperature.
Embodiment 2:
A kind of processing method of Agaricus blazei Murrill seasoning silk, concrete operation step is:
(1)Agaricus blazei Murrill is processed:Choose no mud miscellaneous damage by worms, the dry Agaricus blazei Murrill that goes mouldy, Pleurotus eryngii, the 4-6 hour that is soaked in water is to sending out foot Afterwards, stalk is cut into wide 8 millimeters of strand, clean drain standby;
(2)Carnis Sus domestica is processed:Carnis Sus domestica is removed the peel, bones and be cut into long 8 centimetres, thick 6 millimeters of shredded meat, shredded meat is pre- in 88 DEG C of water temperatures Boil 10 minutes be degree to no blood and slime, then the shredded meat after precooking puts into fried 30s in 180 DEG C of oil cauldrons;
(3)Tune boils:
1. formula:Weigh 30 kilograms of Agaricus blazei Murrill silk, 10 kilograms of shredded meat, 0.5 kilogram of shredded chicken, 3 kilograms of the spiced salt, 45 kilograms of meat soup, 2 kilograms of Fructus Foeniculi juice, 3 kilograms of Oleum Arachidis hypogaeae semen, 0.8 kilogram of Cortex Cinnamomi powder, 0.3 kilogram of monosodium glutamate, 0.5 kilogram of protein sugar, sweet soybean paste 0.8 thousand Gram, 0.8 kilogram of minced Bulbus Allii, 0.3 kilogram of Fructus Amomi Rotunduss powder;
2. adjust and boil method:First meat soup is heated, add Agaricus blazei Murrill silk, shredded meat, shredded chicken, Oleum Arachidis hypogaeae semen, heat while stirring 50 points Clock, is subsequently adding the spiced salt, sweet soybean paste, protein sugar and other flavoring agent, continues heating and stirs 40 minutes, to decoction closely dry when take the dish out of the pot;
(4)Pack:Using compound boil in bag packaging, first bag mouth is opened with funnel to good during charging, with T-shaped waddy by material It is squeezed in bag, and is slightly compacted, then cross and claim, often packed 230g;After weighing up, smooth bag mouth, and keep bag mouth clean, prevent from sealing Mouth is bad;
(5)Sealing:Using vacuum sealer sealing, vacuum 3.68 × 105Handkerchief;
(6)Inspection:Gently roll-in sack after having sealed, makes material even uniform distribution in bag, simultaneously detection sealing line wrinkle, leakage Bag and other unqualified bags;
(7)Sterilization, cooling:Bactericidal formula be 30 minutes -20 minutes -10 minutes 102 DEG C, during sterilization, using compressed air plus Pressure, controls the steam-laden pressure corresponding to pressure ratio sterilization temperature in retorts high by 4.5 × 104Handkerchief, during cooling, of the same race Carry out under pressurized state;
(8)Insulation:The finished product taking the dish out of the pot after cooling through hot blast drying surface moisture, place 8-10 days by insulation at 22-25 DEG C;
(9)Inspection, vanning, warehouse-in:After checking insulation, whether finished product has fat, leak-off pocket phenomenon, and opens bag sampling observation product contents wind Taste, such as without exception, then packaging and warehousing of casing after being cooled to room temperature.
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 Agaricus blazei Murrill seasoning silk it is characterised in that using Feedstock treating → selection → immersion → cleaning → Stalk, shredding → tune boil → pack → seal → check → sterilize → cool down → be incubated → check → → processing the work of finished product of casing Skill flow process, concrete operation step is:
(1)Agaricus blazei Murrill is processed:Choose no mud miscellaneous damage by worms, the dry Agaricus blazei Murrill that goes mouldy, Pleurotus nebrodensis, be soaked in water 10 hours to sending out foot Afterwards, stalk is cut into the strand of wide 4-6 millimeter, clean drain standby;
(2)Carnis Sus domestica is processed:Carnis Sus domestica is removed the peel, bones and be cut into long 6 centimetres, thick 4 millimeters of shredded meat, by shredded meat in 100 DEG C of water temperatures 1-2 minute of precooking is degree to no blood and slime, then the shredded meat after precooking puts into fried 2-3 minute in 160 DEG C of oil cauldrons;
(3)Tune boils:
1. formula:Weigh 50 kilograms of Agaricus blazei Murrill silk, 20 kilograms of shredded meat, 1.5 kilograms of shredded squid, 3.5 kilograms of fine salt, meat soup 16,000 Gram, 0.5 kilogram of soy sauce, 0.3 kilogram of rice vinegar, 2 kilograms of Adeps Sus domestica, 0.5 kilogram of Bulbus Allii Cepae end, 0.25 kilogram of chicken essence, 0.2 kilogram of Fructus Amomi Rotunduss, 0.3 kilogram of sucrose, 0.4 kilogram of cooking wine, 0.3 kilogram of Flos Caryophylli, 0.15 kilogram of Fructus Capsici powder;
2. adjust and boil method:First meat soup is heated, adds Agaricus blazei Murrill silk, shredded meat, shredded squid, Adeps Sus domestica, heat while stirring 10 minutes, Be subsequently adding fine salt, soy sauce, sucrose and other flavoring agent, continue heating and stir 45 minutes, to decoction closely dry when take the dish out of the pot;
(4)Pack:Using compound boil in bag packaging, first bag mouth is opened with funnel to good during charging, with T-shaped waddy by material It is squeezed in bag, and is slightly compacted, then cross and claim, often packed 120g;After weighing up, smooth bag mouth, and keep bag mouth clean, prevent from sealing Mouth is bad;
(5)Sealing:Using vacuum sealer sealing, vacuum 6.58 × 104Handkerchief;
(6)Inspection:Gently roll-in sack after having sealed, makes material even uniform distribution in bag, simultaneously detection sealing line wrinkle, leakage Bag and other unqualified bags;
(7)Sterilization, cooling:Bactericidal formula be 15 minutes -20 minutes -10 minutes 126 DEG C, during sterilization, using compressed air plus Pressure, controls the steam-laden pressure corresponding to pressure ratio sterilization temperature in retorts high by 1.5 × 104Handkerchief, during cooling, of the same race Carry out under pressurized state;
(8)Insulation:The finished product taking the dish out of the pot after cooling through hot blast drying surface moisture, place 6-8 days by insulation at 35-38 DEG C;
(9)Inspection, vanning, warehouse-in:After checking insulation, whether finished product has fat, leak-off pocket phenomenon, and opens bag sampling observation product contents wind Taste, such as without exception, then packaging and warehousing of casing after being cooled to room temperature.
CN201610842372.8A 2016-09-23 2016-09-23 A kind of processing method of Agaricus blazei Murrill seasoning silk Withdrawn CN106465933A (en)

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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105410886A (en) * 2015-10-20 2016-03-23 南陵县振辉绿色农产品产销农民专业合作社 Processing method of flavored black fungus shreds in flexible package

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105410886A (en) * 2015-10-20 2016-03-23 南陵县振辉绿色农产品产销农民专业合作社 Processing method of flavored black fungus shreds in flexible package

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