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 PDFInfo
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- 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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- 241001327634 Agaricus blazei Species 0.000 title claims abstract description 38
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 10
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 30
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- 230000008569 process Effects 0.000 claims abstract description 3
- 238000004140 cleaning Methods 0.000 claims abstract 2
- 238000007654 immersion Methods 0.000 claims abstract 2
- 238000007789 sealing Methods 0.000 claims description 16
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 12
- 238000009413 insulation Methods 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 9
- 238000007689 inspection Methods 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000014347 soups Nutrition 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000008280 blood Substances 0.000 claims description 7
- 210000004369 blood Anatomy 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 241000238366 Cephalopoda Species 0.000 claims description 4
- 241000287828 Gallus gallus Species 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 230000000844 anti-bacterial effect Effects 0.000 claims description 4
- 210000000988 bone and bone Anatomy 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 4
- 238000001514 detection method Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 235000013355 food flavoring agent Nutrition 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000005070 sampling Methods 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 238000009827 uniform distribution Methods 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 230000037303 wrinkles Effects 0.000 claims description 4
- 241000628997 Flos Species 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 241000318836 Pleurotus nebrodensis Species 0.000 claims description 2
- 238000010411 cooking Methods 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 235000021419 vinegar Nutrition 0.000 claims description 2
- 239000000052 vinegar Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 210000003734 kidney Anatomy 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 201000011510 cancer Diseases 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 210000000582 semen Anatomy 0.000 description 3
- 241000238557 Decapoda Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 241000700605 Viruses Species 0.000 description 2
- 210000001185 bone marrow Anatomy 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000012010 growth Effects 0.000 description 2
- 230000002607 hemopoietic effect Effects 0.000 description 2
- 230000036737 immune function Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 208000000857 Hepatic Insufficiency Diseases 0.000 description 1
- 206010019663 Hepatic failure Diseases 0.000 description 1
- 244000252132 Pleurotus eryngii Species 0.000 description 1
- 235000001681 Pleurotus eryngii Nutrition 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000004663 cell proliferation Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003431 steroids Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000004881 tumor cell Anatomy 0.000 description 1
- 230000004614 tumor growth Effects 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 230000003612 virological effect Effects 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
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
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
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610842372.8A CN106465933A (en) | 2016-09-23 | 2016-09-23 | A kind of processing method of Agaricus blazei Murrill seasoning silk |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610842372.8A CN106465933A (en) | 2016-09-23 | 2016-09-23 | A kind of processing method of Agaricus blazei Murrill seasoning silk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106465933A true CN106465933A (en) | 2017-03-01 |
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Citations (1)
| 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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- 2016-09-23 CN CN201610842372.8A patent/CN106465933A/en not_active Withdrawn
Patent Citations (1)
| 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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