CN106473108A - A kind of manufacture method of fried collybia albuminosa - Google Patents
A kind of manufacture method of fried collybia albuminosa Download PDFInfo
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- CN106473108A CN106473108A CN201610890557.6A CN201610890557A CN106473108A CN 106473108 A CN106473108 A CN 106473108A CN 201610890557 A CN201610890557 A CN 201610890557A CN 106473108 A CN106473108 A CN 106473108A
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Classifications
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- 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
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- Edible Oils And Fats (AREA)
- Seasonings (AREA)
Abstract
The invention provides a kind of manufacture method of fried collybia albuminosa, step includes：Pour edible oil into toward in pot, open big fire heating, put into spice and Herba Alii fistulosi class condiment frying, after distributing Herba Alii fistulosi fragrance in pot, drag for spice and Herba Alii fistulosi class condiment；Collybia albuminosa (Berk.) Petch is put in pot, it is fried and be sprinkled into Sal to open small fire, by Collybia albuminosa (Berk.) Petch explode to present pick up during golden yellow standby；Oil a part of in pot is scooped out standby, another part oil remains in pot；It is sprinkled into spice toward in pot, with small fire stir-frying to after fragrant, spice is pulled out；Put into the Collybia albuminosa (Berk.) Petch having exploded in pot, place into Sal, Fructus Piperiss, Mel, dry scallop, golden hook, Fructus Perillae, Xuanwei ham, chicken powder, stir-fry sabot off the pot after uniformly, pours into scooping out standby oil in disk, so that Collybia albuminosa (Berk.) Petch is immersed in oil, obtain final product fried collybia albuminosa finished product after cooling.The invention has the beneficial effects as follows：Remain the fresh fragrance of Collybia albuminosa (Berk.) Petch, being capable of appetite stimulator；Nutritious, effect of looks improving and the skin nourishing, enhance immunity can be reached；Long shelf-life, without any preservative.
Description
Technical field
The invention belongs to food processing technology field is and in particular to a kind of manufacture method of fried collybia albuminosa.
Background technology
Collybia albuminosa (Berk.) Petch is the sporophore of Mycophyta Bai Mo section Collybia albuminosa (Berk.) Petch, is the treasure in edible fungi, also known as ant fir, handle of umbrella mushroom.《Guizhou Province
Book》Road：" termitomycess, in the shallow grass of July in autumn life, just put forth energy then as large bamboo hat with a conical crown and broad brim, gradually as covered, the sun's shadow moves spreading out in all directions as chicken plumage, therefore named chicken, with its from
Soil goes out, therefore named fir." Collybia albuminosa (Berk.) Petch meat thickness is big and fleshy, matter filament is white, fresh and sweet tender and crisp, delicate fragrance is good to eat, rich in multiple amino needed by human
Acid and vitamin, and the several mineral materials such as calcium, phosphorus, ferrum.
According to《Compendium of Materia Medica》Record, Collybia albuminosa (Berk.) Petch play the role of " beneficial taste, clearly god, control hemorrhoid ".Ming Dynasty Yang Shen was once compared to celestial being Collybia albuminosa (Berk.) Petch
Fine jade juice good wine in border, its exquisite quality, have the special favor such as crisp, fragrant, fresh, sweet concurrently, taste once, never to forget in one's life.Collybia albuminosa (Berk.) Petch
Flat sweet in the mouth, have tonification the intestines and stomach, treat hemorrhoid hemostasis, stomach reinforcing, refreshing clearly, the effects such as control hemorrhoid, insufficiency of the spleen indigestion and loss of appetite, dyspepsia, hemorrhoid can be controlled and go out
The diseases such as blood.Often to eat Collybia albuminosa (Berk.) Petch can improve immunity of organisms, cancer-resisting, reduce blood glucose.
Existing Collybia albuminosa (Berk.) Petch eating method is commonly divided into two kinds：One kind is to air-dry to preserve, and sends out dry Collybia albuminosa (Berk.) Petch blister when needed
Eat afterwards although this way can muchly preserve Collybia albuminosa (Berk.) Petch, but the dry Collybia albuminosa (Berk.) Petch almost bacterium delicate flavour without Collybia albuminosa (Berk.) Petch after air-drying,
Eating mouth feel is had a greatly reduced quality；Another kind is fresh eating, fresh Collybia albuminosa (Berk.) Petch is carried out frying, explodes, salts down, decocting, mixing, braised, roasting, stewing, steamed
Or cook soup, but existing way is often due to dispensing is unreasonable and processing technology Shortcomings, is all difficult to preferably to retain new
The bacterium delicate flavour of fresh termitomycess, mouthfeel is not good.
Content of the invention
For catering to the pursuit that more consumers suit one's taste, improve the preference of people, solving existing processing method can not be very
Retain well the problem of the fresh fragrance of Collybia albuminosa (Berk.) Petch, it is an object of the invention to provide a kind of manufacture method of fried collybia albuminosa.
The present invention is achieved through the following technical solutions：A kind of manufacture method of fried collybia albuminosa, making step includes：
A. pour edible oil into toward in pot, open big fire heating, put into spice and Herba Alii fistulosi class condiment frying, after distributing Herba Alii fistulosi fragrance in pot, drag for
Remove spice and Herba Alii fistulosi class condiment；
B. Collybia albuminosa (Berk.) Petch is put in pot, it is fried and be sprinkled into Sal to open small fire, by Collybia albuminosa (Berk.) Petch explode to present pick up during golden yellow standby；
C. oil a part of in pot is scooped out standby, another part oil remains in pot；
D. it is sprinkled into spice toward in pot, with small fire stir-frying to after fragrant, spice is pulled out；
E. put into step B gained Collybia albuminosa (Berk.) Petch in pot, place into Sal, Fructus Piperiss, Mel, dry scallop, golden hook, Fructus Perillae, Xuanwei ham, chicken
Powder, stir-fry sabot off the pot after uniformly, pours oil standby for step C gained in disk into, so that Collybia albuminosa (Berk.) Petch is immersed in oil, obtain final product after cooling
Fried collybia albuminosa finished product.
The present invention preferably, to above-mentioned dry scallop and above-mentioned gold hook processing method be：Dry scallop and golden hook are placed in clear water
After maceration, put food steamer into and cook, pound into fine and soft shape with the knife back after taking-up, remove moisture.
The present invention preferably, to the processing method of above-mentioned Fructus Perillae is：By Fructus Perillae be baked to fragrant after ground with grinder
Become fine and soft shape.
The present invention preferably, to the processing method of above-mentioned Xuanwei ham is：Put bowl by after Xuanwei ham stripping and slicing into, in bowl
Add clear water to flooding Petaso block, the bowl filling Petaso block and clear water put into steamer steaming and decocting, take out after Petaso block cooks,
Pound into fluffy shredded meat shape with the knife back, put oven for baking into and make Petaso dried meat floss.
Preferably, above-mentioned spice includes chilli, Fructus Tsaoko, anise, pepper grain to the present invention, in above-mentioned steps A, will with gauze
Frying in pot is put into after chilli, Fructus Tsaoko, anise, pepper grain parcel；Above-mentioned Herba Alii fistulosi class condiment includes Herba Alii fistulosi, Bulbus Allii Cepae, dry onion.
Preferably, making step includes the present invention：
A. pour edible oil 600～1000 weight portion toward in pot into, open big fire and be heated to 80～100 degrees Celsius, put into spice 11～
22 weight portions and Herba Alii fistulosi class condiment 600～1200 weight portion frying, after distributing Herba Alii fistulosi fragrance, drag for spice and Herba Alii fistulosi class condiment in pot；
B. take Collybia albuminosa (Berk.) Petch 800～1200 weight portion to be cut into thin strips to put in pot, it is fried and be sprinkled into Sal 2～4 weight portion to open small fire, will
Collybia albuminosa (Berk.) Petch explode to present pick up during golden yellow standby；
C. in pot 7/8～3/4 oil is scooped out standby, remaining 1/8～1/4 oil in pot；
D. it is sprinkled into spice 7～14 weight portion toward in pot, with small fire stir-frying to pulling out after fragrant；
E. put into step B gained Collybia albuminosa (Berk.) Petch in pot, place into Sal 1～4 weight portion, Fructus Piperiss 1～3 weight portion, Mel 2～4 weight
Amount part, dry scallop 8～12 weight portion, golden hook 3～7 weight portion, Fructus Perillae 2～4 weight portion, Xuanwei ham 30～70 weight portion, chicken powder 1
～3 weight portions, stir-fry sabot off the pot after uniformly, pours oil standby for step C gained in disk into, make Collybia albuminosa (Berk.) Petch be immersed in oil after cooling
In, obtain final product fried collybia albuminosa finished product.
The present invention preferably, in above-mentioned steps A, above-mentioned spice include chilli 3～6 weight portion, Fructus Tsaoko 3～6 weight portion,
Anistree 3～6 weight portions, pepper grain 2～4 weight portion, above-mentioned Herba Alii fistulosi class condiment include Herba Alii fistulosi 400～600 weight portion, Bulbus Allii Cepae 100～
300 weight portions, dry onion 100～300 weight portion；In above-mentioned steps D, above-mentioned spice includes chilli 2～4 weight portion, Fructus Tsaoko 2
～4 weight portions, anistree 2～4 weight portions, pepper grain 1～2 weight portion.
Preferably, in above-mentioned steps A, above-mentioned spice includes chilli 3 weight portion, Fructus Tsaoko 3 weight portion, anise 3 to the present invention
Weight portion, pepper grain 2 weight portion, above-mentioned Herba Alii fistulosi class condiment includes Herba Alii fistulosi 500 weight portion, Bulbus Allii Cepae 200 weight portion, dry onion 200 weight
Amount part；In above-mentioned steps D, above-mentioned spice includes chilli 2 weight portion, Fructus Tsaoko 2 weight portion, anistree 2 weight portions, pepper grain 1 weight
Amount part.
Preferably, making step includes the present invention：
A. pour edible oil 800 weight portion toward in pot into, open big fire and be heated to 100 degrees Celsius, put into chilli 3 weight portion, Fructus Tsaoko 3
Weight portion, anistree 3 weight portions, pepper grain 2 weight portion, Herba Alii fistulosi 500 weight portion, Bulbus Allii Cepae 200 weight portion, dry onion 200 weight portion
Frying, after distributing Herba Alii fistulosi fragrance, drags for spice and Herba Alii fistulosi class condiment in pot；
B. take Collybia albuminosa (Berk.) Petch 1000 weight portion to be cut into thin strips to put in pot, it is fried and be sprinkled into Sal 2 weight portion to open small fire, by Collybia albuminosa (Berk.) Petch explode to
Present pick up during golden yellow standby；
C. the oil of 700 weight portions in pot is scooped out standby, the oil of remaining 100 weight portions in pot；
D. it is sprinkled into chilli 2 weight portion, Fructus Tsaoko 2 weight portion, anistree 2 weight portions, pepper grain 1 weight portion toward in pot, use small fire stir-frying
Fry to pulling out after fragrant；
E. put into step B gained Collybia albuminosa (Berk.) Petch in pot, place into Sal 1 weight portion, Fructus Piperiss 2 weight portion, Mel 3 weight portion, dry scallop
10 weight portions, golden hook 5 weight portion, Fructus Perillae 3 weight portion, Xuanwei ham 50 weight portion, chicken powder 2 weight portion, stir-fry off the pot after uniformly
Sabot, after cooling pours oil 700 weight portion standby for step C gained in disk into, so that Collybia albuminosa (Berk.) Petch is immersed in oil, obtains final product fried collybia albuminosa
Product.
Preferably, above-mentioned Collybia albuminosa (Berk.) Petch is wild torch Collybia albuminosa (Berk.) Petch to the present invention, and above-mentioned edible oil is Oleum Brassicae campestriss.
Fructus Perillae can increase pungent fragrance for Collybia albuminosa (Berk.) Petch, contains multiple flavone compounds in Fructus Perillae, and edible Fructus Perillae can play reduction
Blood fat and cholesterol, suppression pathogen growth, beauty treatment antioxidative effect.
Xuanwei ham is the famous special product in Yunnan Province, gains the name because originating in Xuanwei City, and thin skin meat is thick, and the girth of a garment is moderate, and fragrance is dense
Strongly fragrant, bright in colour, lean meat is in cerise or rose-colored, and fat meat is creamy white, and taste is fragrant and sweet, oily but not greasy, and the degree of saltiness is suitable.In chicken
The fresh fragrance of uniqueness after adding Xuanwei ham in fir, can be increased for Collybia albuminosa (Berk.) Petch, and make Collybia albuminosa (Berk.) Petch present bright-coloured beautiful color and luster, thus
The appetite of eater is promoted on color.
Golden hook and dry scallop broadly fall into seafood based food, Collybia albuminosa (Berk.) Petch adds golden hook and dry scallop that Collybia albuminosa (Berk.) Petch can be made to have is stronger
Seafood taste.
Golden hook protein content up to more than 55%, rich in various trace elements, often to eat contributes to protecting cardiovascular system,
Prevent arteriosclerosis, simultaneously can also coronary artery dilator, be conducive to prophylaxis of hypertension.
Dry scallop is the dry productss of scallop, and its protein content is up to 61.8%, and content of mineral substances is on Fin Mustetus manazo, Nidus collocaliae.
Dry scallop is rich in sodium glutamate, and taste is extremely fresh.Compared with new fresh scallops, the fishy smell of dry scallop is greatly reduced.Dry scallop have enriching yin and nourishing kidney,
Stomach function regulating adjust in function, often to eat contributes to reducing blood pressure and cholesterol, cancer-resisting, vessel softening, prevents arteriosclerosis.
Collybia albuminosa (Berk.) Petch has fresh and tender tasty and refreshing speciality in itself, and the present invention is using golden hook young pilose antler, dry scallop young pilose antler, Fructus Perillae young pilose antler and Xuanwei ham meat
Pine mediation decoction, makes decoction present semi-fluid state, after Collybia albuminosa (Berk.) Petch is merged with decoction, eater can taste more soft
Mouthfeel.Meanwhile, it is easier to human body is digested and assimilated to nutritional labeling after these nutritious food materials through and intensively and carefully working out something,
Fried collybia albuminosa of the present invention is made to become a kind of all-ages health food.
In cooking process, Collybia albuminosa (Berk.) Petch can discharge more moisture.The present invention does not mix any clear water in cooking process,
Merely with the moisture of Collybia albuminosa (Berk.) Petch itself release, make golden hook young pilose antler, dry scallop young pilose antler, Fructus Perillae is fine and soft and Xuanwei ham dried meat floss fully dissolves, fully protect
Demonstrate,prove the freshness of the genuine and various food materials of decoction.Golden hook is fine and soft, dry scallop is fine and soft, Fructus Perillae is fine and soft and Xuanwei ham dried meat floss taste fills
Dispersion is sent out in decoction, and penetrates into Collybia albuminosa (Berk.) Petch, combines together with the taste of Collybia albuminosa (Berk.) Petch itself, brings out the best in each other, and makes the delicious flavour of Collybia albuminosa (Berk.) Petch
Preferably shown, flavouring quality is more preferably.Eater is difficult to tell golden hook, dry scallop, Fructus Perillae and Xuanwei ham etc. one by one former
Material, but can taste unprecedented fresh perfume flavour.
For edible oil handling, the present invention eliminates the raw meat of edible oil itself by fried Herba Alii fistulosi, Bulbus Allii Cepae and dry onion
Taste, increased fragrant spicy further through fried chilli, Fructus Tsaoko, anise and pepper grain to edible oil, and, edible oil can also be in
Reveal the color and luster of glow.Process after edible oil with the method for the present invention, the parch more spicy delicious of fried collybia albuminosa out.The present invention
Collybia albuminosa (Berk.) Petch is immersed in the edible oil of special handling, without any preservative, at low temperature the shelf-life be 10 months.Once
Property make in a large number a kind of fried collybia albuminosa of the present invention, cold preservation can preserve for a long time, is particularly suitable for the big eating and drinking establishment of the volume of the flow of passengers and sells.
When eating a kind of fried collybia albuminosa of the present invention, appropriate Coriander cutting band can be taken according to eater personal like
Leaf is sprinkled into fried collybia albuminosa.The Collybia albuminosa (Berk.) Petch of white, scarlet profit, emerald green Coriander are combined, and profile is very attractive in appearance, tempting food
It is intended to, reached the various fine quality of color.
The invention has the beneficial effects as follows：Bright, delicious flavour, smooth in taste, remain the fresh perfume (or spice) of Collybia albuminosa (Berk.) Petch well
Taste, can appetite stimulator, contribute to digest；Nutritious, often eat and can reduce blood fat, blood glucose and cholesterol, suppression
Pathogen growth processed, beauty treatment antioxidation, raising immunity of organisms, effect of cancer-resisting；Long shelf-life, without any preservative,
The big eating and drinking establishment of the suitable volume of the flow of passengers is sold.
Specific embodiment
The making step of the present invention includes：
A. pour 600 parts～1000 parts of edible oil toward in pot into, open big fire and be heated to 80 degrees Celsius～100 degrees Celsius, put into spice
11 parts～22 parts and 600 parts～1200 parts fryings of Herba Alii fistulosi class condiment, after distributing Herba Alii fistulosi fragrance, drag for spice and Herba Alii fistulosi class condiment in pot；
B. take 800 parts～1200 parts of Collybia albuminosa (Berk.) Petch to be cut into thin strips to put in pot, open small fire fried and be sprinkled into 2 parts～4 parts of Sal, by Collybia albuminosa (Berk.) Petch
Explode to present pick up during golden yellow standby；
C. in pot 7/8 oil is scooped out standby, remaining 1/8 oil in pot；
D. it is sprinkled into 7 parts～14 parts of spice toward in pot, with small fire stir-frying to pulling out after fragrant；
E. put into step B gained Collybia albuminosa (Berk.) Petch in pot, place into 1 part～4 parts of Sal, 1 part～3 parts of Fructus Piperiss, 2 parts～4 parts of Mel, do
8 parts～12 parts of shellfish, golden 3 parts～7 parts of hook, 2 parts～4 parts of Fructus Perillae, 30 parts～70 parts of Xuanwei ham, 1 part～3 parts of chicken powder, stir-fry all
Sabot off the pot after even, after cooling pours oil standby for step C gained in disk into, so that Collybia albuminosa (Berk.) Petch is immersed in oil, obtains final product fried collybia albuminosa
Product.
To the processing method of dry scallop and golden hook it is：Dry scallop and golden hook are placed on after maceration in clear water, put food steamer into and cook,
Pound into fine and soft shape with the knife back after taking-up, remove moisture.
To the processing method of Fructus Perillae it is：By Fructus Perillae be baked to fragrant after be ground into fine and soft shape with grinder.
To the processing method of Xuanwei ham it is：Put bowl into by after Xuanwei ham stripping and slicing, add clear water in bowl to flooding fire
Lower limb block, the bowl filling Petaso block and clear water is put into steamer steaming and decocting, takes out, pounded into the knife back fluffy after Petaso block cooks
Shredded meat shape, puts oven for baking into and makes Petaso dried meat floss.
Above-mentioned spice includes chilli, Fructus Tsaoko, anise, pepper grain, in step A, with gauze by chilli, Fructus Tsaoko, anise,
Frying in pot is put into after pepper grain parcel；Above-mentioned Herba Alii fistulosi class condiment includes Herba Alii fistulosi, Bulbus Allii Cepae, dry onion.
Embodiment 1
Making step includes：
A. pour Oleum Brassicae campestriss 800 weight portion toward in pot into, open big fire and be heated to 100 degrees Celsius, with gauze by spice 11 weight portion bag
After wrapping up in, put into frying in pot together with Herba Alii fistulosi class condiment 900 weight portion, wherein, spice 11 weight portion includes chilli 3 weight
Part, Fructus Tsaoko 3 weight portion, anistree 3 weight portions, pepper grain 2 weight portion, Herba Alii fistulosi class condiment 900 weight portion include Herba Alii fistulosi 500 weight portion,
Bulbus Allii Cepae 200 weight portion, dry onion 200 weight portion, after distributing Herba Alii fistulosi fragrance, drag for spice and Herba Alii fistulosi class condiment in pot；
B. take wild torch Collybia albuminosa (Berk.) Petch 1000 weight portion to be cut into thin strips to put in pot, it is fried and be sprinkled into Sal 2 weight portion to open small fire, will
Wild torch Collybia albuminosa (Berk.) Petch explode to present pick up during golden yellow standby；
C. the oil of 700 weight portions in pot is scooped out standby, the oil of remaining 100 weight portions in pot；
D. be sprinkled into spice 7 weight portion toward in pot, wherein, spice 7 weight portion include chilli 2 weight portion, Fructus Tsaoko 2 weight portion, eight
Angle 2 weight portion, pepper grain 1 weight portion, with small fire stir-frying to pulling out after fragrant；
E. put into step B gained wild torch Collybia albuminosa (Berk.) Petch in pot, place into Sal 1 weight portion, Fructus Piperiss 2 weight portion, Mel 3 weight
Part, dry scallop 10 weight portion, golden hook 5 weight portion, Fructus Perillae 3 weight portion, Xuanwei ham 50 weight portion, chicken powder 2 weight portion, stir-fry uniformly
Sabot off the pot afterwards, after cooling pours oil 700 weight portion standby for step C gained in disk into, makes wild torch Collybia albuminosa (Berk.) Petch be immersed in oil
In, obtain final product fried collybia albuminosa finished product.
To the processing method of dry scallop and golden hook it is：Dry scallop and golden hook are placed on after maceration in clear water, put food steamer into and cook,
Pound into fine and soft shape with the knife back after taking-up, remove moisture.
To the processing method of Fructus Perillae it is：By Fructus Perillae be baked to fragrant after be ground into fine and soft shape with grinder.
To the processing method of Xuanwei ham it is：Put bowl into by after Xuanwei ham stripping and slicing, add clear water in bowl to flooding fire
Lower limb block, the bowl filling Petaso block and clear water is put into steamer steaming and decocting, takes out, pounded into the knife back fluffy after Petaso block cooks
Shredded meat shape, puts oven for baking into and makes Petaso dried meat floss.
The present embodiment is highly preferred embodiment of the present invention, through verification experimental verification repeatedly, the manufacture method energy of the present embodiment
The color and luster, fragrance, taste, nutrient composition content, process time and the cost of manufacture that enough make fried collybia albuminosa reach optimal poised state,
Make that fried collybia albuminosa bright, aromatic flavor, delicious flavour, smooth in taste, nutrient loss are few, process time is short, be fabricated to
This low advantage achieves optimized combined effect jointly.
Embodiment 2
Making step includes：
A. pour Oleum Brassicae campestriss 600 weight portion toward in pot into, open big fire and be heated to 80 degrees Celsius, with gauze, spice 15 weight portion is wrapped up
Afterwards, put into frying in pot together with Herba Alii fistulosi class condiment 600 weight portion, wherein, spice 15 weight portion include chilli 4 weight portion,
Fructus Tsaoko 4 weight portion, anistree 4 weight portions, pepper grain 3 weight portion, Herba Alii fistulosi class condiment 600 weight portion includes Herba Alii fistulosi 400 weight portion, Bulbus Allii Cepae
100 weight portions, dry onion 100 weight portion, after distributing Herba Alii fistulosi fragrance, drag for spice and Herba Alii fistulosi class condiment in pot；
B. take wild torch Collybia albuminosa (Berk.) Petch 800 weight portion to be cut into thin strips to put in pot, it is fried and be sprinkled into Sal 3 weight portion to open small fire, will
Wild torch Collybia albuminosa (Berk.) Petch explode to present pick up during golden yellow standby；
C. the oil of 450 weight portions in pot is scooped out standby, the oil of remaining 150 weight portions in pot；
D. be sprinkled into spice 10 weight portion toward in pot, wherein, spice 10 weight portion include chilli 3 weight portion, Fructus Tsaoko 3 weight portion,
Anistree 3 weight portions, pepper grain 1 weight portion, with small fire stir-frying to pulling out after fragrant；
E. put into step B gained wild torch Collybia albuminosa (Berk.) Petch in pot, place into Sal 2 weight portion, Fructus Piperiss 1 weight portion, Mel 2 weight
Part, dry scallop 8 weight portion, golden hook 3 weight portion, Fructus Perillae 2 weight portion, Xuanwei ham 30 weight portion, chicken powder 1 weight portion, stir-fry uniformly
Sabot off the pot afterwards, after cooling pours oil standby for step C gained in disk into, so that wild torch Collybia albuminosa (Berk.) Petch is immersed in oil, obtains final product oil
Collybia albuminosa (Berk.) Petch finished product.
To the processing method of dry scallop and golden hook it is：Dry scallop and golden hook are placed on after maceration in clear water, put food steamer into and cook,
Pound into fine and soft shape with the knife back after taking-up, remove moisture.
To the processing method of Fructus Perillae it is：By Fructus Perillae be baked to fragrant after be ground into fine and soft shape with grinder.
To the processing method of Xuanwei ham it is：Put bowl into by after Xuanwei ham stripping and slicing, add clear water in bowl to flooding fire
Lower limb block, the bowl filling Petaso block and clear water is put into steamer steaming and decocting, takes out, pounded into the knife back fluffy after Petaso block cooks
Shredded meat shape, puts oven for baking into and makes Petaso dried meat floss.
Embodiment 3
Making step includes：
A. pour Oleum Brassicae campestriss 1000 weight portion toward in pot into, open big fire and be heated to 95 degrees Celsius, with gauze by spice 22 weight portion bag
After wrapping up in, put into frying in pot together with Herba Alii fistulosi class condiment 1200 weight portion, wherein, spice 22 weight portion includes chilli 6 weight
Part, Fructus Tsaoko 6 weight portion, anistree 6 weight portions, pepper grain 4 weight portion, Herba Alii fistulosi class condiment 1200 weight portion include Herba Alii fistulosi 600 weight portion,
Bulbus Allii Cepae 300 weight portion, dry onion 300 weight portion, after distributing Herba Alii fistulosi fragrance, drag for spice and Herba Alii fistulosi class condiment in pot；
B. take wild torch Collybia albuminosa (Berk.) Petch 1200 weight portion to be cut into thin strips to put in pot, it is fried and be sprinkled into Sal 4 weight portion to open small fire, will
Wild torch Collybia albuminosa (Berk.) Petch explode to present pick up during golden yellow standby；
C. the oil of 875 weight portions in pot is scooped out standby, the oil of remaining 125 weight portions in pot；
D. be sprinkled into spice 14 weight portion toward in pot, wherein, spice 14 weight portion include chilli 4 weight portion, Fructus Tsaoko 4 weight portion,
Anistree 4 weight portions, pepper grain 2 weight portion, with small fire stir-frying to pulling out after fragrant；
E. put into step B gained wild torch Collybia albuminosa (Berk.) Petch in pot, place into Sal 4 weight portion, Fructus Piperiss 3 weight portion, Mel 4 weight
Part, dry scallop 12 weight portion, golden hook 7 weight portion, Fructus Perillae 4 weight portion, Xuanwei ham 70 weight portion, chicken powder 3 weight portion, stir-fry uniformly
Sabot off the pot afterwards, after cooling pours oil standby for step C gained in disk into, so that wild torch Collybia albuminosa (Berk.) Petch is immersed in oil, obtains final product oil
Collybia albuminosa (Berk.) Petch finished product.
To the processing method of dry scallop and golden hook it is：Dry scallop and golden hook are placed on after maceration in clear water, put food steamer into and cook,
Pound into fine and soft shape with the knife back after taking-up, remove moisture.
To the processing method of Fructus Perillae it is：By Fructus Perillae be baked to fragrant after be ground into fine and soft shape with grinder.
To the processing method of Xuanwei ham it is：Put bowl into by after Xuanwei ham stripping and slicing, add clear water in bowl to flooding fire
Lower limb block, the bowl filling Petaso block and clear water is put into steamer steaming and decocting, takes out, pounded into the knife back fluffy after Petaso block cooks
Shredded meat shape, puts oven for baking into and makes Petaso dried meat floss.
Embodiment 4
Making step includes：
A. pour edible oil 700 weight portion toward in pot into, open big fire and be heated to 85 degrees Celsius, with gauze, spice 15 weight portion is wrapped up
Afterwards, put into frying in pot together with Herba Alii fistulosi class condiment 750 weight portion, wherein, spice 15 weight portion include chilli 4 weight portion,
Fructus Tsaoko 4 weight portion, anistree 4 weight portions, pepper grain 3 weight portion, Herba Alii fistulosi class condiment 750 weight portion includes Herba Alii fistulosi 450 weight portion, Bulbus Allii Cepae
150 weight portions, dry onion 150 weight portion, after distributing Herba Alii fistulosi fragrance, drag for spice and Herba Alii fistulosi class condiment in pot；
B. take Collybia albuminosa (Berk.) Petch 900 weight portion to be cut into thin strips to put in pot, it is fried and be sprinkled into Sal 2 weight portion to open small fire, by Collybia albuminosa (Berk.) Petch explode to
Present pick up during golden yellow standby；
C. the oil of 525 weight portions in pot is scooped out standby, the oil of remaining 175 weight portions in pot；
D. it is sprinkled into spice 8 weight portion toward in pot, wherein, 8 parts of spice includes chilli 2 weight portion, Fructus Tsaoko 2 weight portion, anistree 2 weights
Amount part, pepper grain 2 weight portion, with small fire stir-frying to pulling out after fragrant；
E. put into step B gained Collybia albuminosa (Berk.) Petch in pot, place into Sal 3 weight portion, Fructus Piperiss 2 weight portion, Mel 3 weight portion, dry scallop 9
Weight portion, golden hook 4 weight portion, Fructus Perillae 3 weight portion, Xuanwei ham 40 weight portion, chicken powder 2 weight portion, stir-fry dress off the pot after uniformly
Disk, after cooling pours oil standby for step C gained in disk into, so that Collybia albuminosa (Berk.) Petch is immersed in oil, obtains final product fried collybia albuminosa finished product.
To the processing method of dry scallop and golden hook it is：Dry scallop and golden hook are placed on after maceration in clear water, put food steamer into and cook,
Pound into fine and soft shape with the knife back after taking-up, remove moisture.
To the processing method of Fructus Perillae it is：By Fructus Perillae be baked to fragrant after be ground into fine and soft shape with grinder.
To the processing method of Xuanwei ham it is：Put bowl into by after Xuanwei ham stripping and slicing, add clear water in bowl to flooding fire
Lower limb block, the bowl filling Petaso block and clear water is put into steamer steaming and decocting, takes out, pounded into the knife back fluffy after Petaso block cooks
Shredded meat shape, puts oven for baking into and makes Petaso dried meat floss.
Embodiment 5
Making step includes：
A. pour edible oil 900 weight portion toward in pot into, open big fire and be heated to 90 degrees Celsius, with gauze, spice 20 weight portion is wrapped up
Afterwards, put into frying in pot together with Herba Alii fistulosi class condiment 1100 weight portion, wherein, spice 20 weight portion include chilli 6 weight portion,
Fructus Tsaoko 6 weight portion, anistree 6 weight portions, pepper grain 2 weight portion, Herba Alii fistulosi class condiment 1100 weight portion includes Herba Alii fistulosi 700 weight portion, ocean
Herba Alii fistulosi 200 weight portion, dry onion 200 weight portion, after distributing Herba Alii fistulosi fragrance, drag for spice and Herba Alii fistulosi class condiment in pot；
B. take Collybia albuminosa (Berk.) Petch 1100 weight portion to be cut into thin strips to put in pot, it is fried and be sprinkled into Sal 4 weight portion to open small fire, by Collybia albuminosa (Berk.) Petch explode to
Present pick up during golden yellow standby；
C. the oil of 825 weight portions in pot is scooped out standby, the oil of remaining 275 weight portions in pot；
D. be sprinkled into spice 12 weight portion toward in pot, wherein, spice 12 weight portion include chilli 4 weight portion, Fructus Tsaoko 4 weight portion,
Anistree 2 weight portions, pepper grain 2 weight portion, with small fire stir-frying to pulling out after fragrant；
E. put into step B gained Collybia albuminosa (Berk.) Petch in pot, place into Sal 4 weight portion, Fructus Piperiss 3 weight portion, Mel 2 weight portion, dry scallop
11 weight portions, golden hook 6 weight portion, Fructus Perillae 4 weight portion, Xuanwei ham 60 weight portion, chicken powder 2 weight portion, stir-fry off the pot after uniformly
Sabot, after cooling pours oil standby for step C gained in disk into, so that Collybia albuminosa (Berk.) Petch is immersed in oil, takes Coriander 500 weight portion cutting band
Leaf is sprinkled into, and obtains final product fried collybia albuminosa finished product.
To the processing method of dry scallop and golden hook it is：Dry scallop and golden hook are placed on after maceration in clear water, put food steamer into and cook,
Pound into fine and soft shape with the knife back after taking-up, remove moisture.
To the processing method of Fructus Perillae it is：By Fructus Perillae be baked to fragrant after be ground into fine and soft shape with grinder.
To the processing method of Xuanwei ham it is：Put bowl into by after Xuanwei ham stripping and slicing, add clear water in bowl to flooding fire
Lower limb block, the bowl filling Petaso block and clear water is put into steamer steaming and decocting, takes out, pounded into the knife back fluffy after Petaso block cooks
Shredded meat shape, puts oven for baking into and makes Petaso dried meat floss.
Above-described embodiment is presently preferred embodiments of the present invention, is not the restriction to technical solution of the present invention, is not taking off
On the premise of spirit and scope of the invention, the present invention also has various changes and modifications, and these changes and improvements are regarded as
Fall in scope of the claimed invention.
Claims (10)
1. a kind of manufacture method of fried collybia albuminosa it is characterised in that：Making step includes：
A. pour edible oil into toward in pot, open big fire heating, put into spice and Herba Alii fistulosi class condiment frying, after distributing Herba Alii fistulosi fragrance in pot, drag for
Remove spice and Herba Alii fistulosi class condiment；
B. Collybia albuminosa (Berk.) Petch is put in pot, it is fried and be sprinkled into Sal to open small fire, by Collybia albuminosa (Berk.) Petch explode to present pick up during golden yellow standby；
C. oil a part of in pot is scooped out standby, another part oil remains in pot；
D. it is sprinkled into spice toward in pot, with small fire stir-frying to after fragrant, spice is pulled out；
E. put into step B gained Collybia albuminosa (Berk.) Petch in pot, place into Sal, Fructus Piperiss, Mel, dry scallop, golden hook, Fructus Perillae, Xuanwei ham,
Chicken powder, stir-fry sabot off the pot after uniformly, pours oil standby for step C gained in disk into, so that Collybia albuminosa (Berk.) Petch is immersed in oil, that is, after cooling
Obtain fried collybia albuminosa finished product.
2. a kind of fried collybia albuminosa according to claim 1 manufacture method it is characterised in that：To described dry scallop and described gold hook
Processing method be：Dry scallop and golden hook are placed on after maceration in clear water, put food steamer into and cook, after taking-up, pound into young pilose antler with the knife back
Shape, removes moisture.
3. a kind of fried collybia albuminosa according to claim 1 manufacture method it is characterised in that：Processing method to described Fructus Perillae
For：By Fructus Perillae be baked to fragrant after be ground into fine and soft shape with grinder.
4. a kind of fried collybia albuminosa according to claim 1 manufacture method it is characterised in that：Process to described Xuanwei ham
Method is：Put bowl into by after Xuanwei ham stripping and slicing, add clear water in bowl to flooding Petaso block, Petaso block and clear water will be filled
Steamer steaming and decocting put into by bowl, takes out, pound into fluffy shredded meat shape with the knife back, put oven for baking into and make after Petaso block cooks
Petaso dried meat floss.
5. a kind of fried collybia albuminosa according to claim 1 manufacture method it is characterised in that：Described spice include chilli,
Fructus Tsaoko, anise, pepper grain, in described step A, fried in pot by putting into after chilli, Fructus Tsaoko, anise, pepper grain parcel with gauze
System；Described Herba Alii fistulosi class condiment includes Herba Alii fistulosi, Bulbus Allii Cepae, dry onion.
6. a kind of fried collybia albuminosa according to any one of claim 1 to 5 manufacture method it is characterised in that：Making step
Including：
A. pour edible oil 600～1000 weight portion toward in pot into, open big fire and be heated to 80～100 degrees Celsius, put into spice 11～
22 weight portions and Herba Alii fistulosi class condiment 600～1200 weight portion frying, after distributing Herba Alii fistulosi fragrance, drag for spice and Herba Alii fistulosi class condiment in pot；
B. take Collybia albuminosa (Berk.) Petch 800～1200 weight portion to be cut into thin strips to put in pot, it is fried and be sprinkled into Sal 2～4 weight portion to open small fire,
By Collybia albuminosa (Berk.) Petch explode to present pick up during golden yellow standby；
C. in pot 7/8～3/4 oil is scooped out standby, remaining 1/8～1/4 oil in pot；
D. it is sprinkled into spice 7～14 weight portion toward in pot, with small fire stir-frying to pulling out after fragrant；
E. put into step B gained Collybia albuminosa (Berk.) Petch in pot, place into Sal 1～4 weight portion, Fructus Piperiss 1～3 weight portion, Mel 2～4 weight
Amount part, dry scallop 8～12 weight portion, golden hook 3～7 weight portion, Fructus Perillae 2～4 weight portion, Xuanwei ham 30～70 weight portion, chicken powder 1
～3 weight portions, stir-fry sabot off the pot after uniformly, pours oil standby for step C gained in disk into, make Collybia albuminosa (Berk.) Petch be immersed in oil after cooling
In, obtain final product fried collybia albuminosa finished product.
7. a kind of fried collybia albuminosa according to claim 6 manufacture method it is characterised in that：In described step A, described spice
Including chilli 3～6 weight portion, Fructus Tsaoko 3～6 weight portion, anistree 3～6 weight portions, pepper grain 2～4 weight portion, described Herba Alii fistulosi class
Condiment includes Herba Alii fistulosi 400～600 weight portion, Bulbus Allii Cepae 100～300 weight portion, dry onion 100～300 weight portion；Described step D
In, described spice includes chilli 2～4 weight portion, Fructus Tsaoko 2～4 weight portion, anistree 2～4 weight portions, pepper grain 1～2 weight
Part.
8. a kind of fried collybia albuminosa according to claim 7 manufacture method it is characterised in that：In described step A, described spice
Including chilli 3 weight portion, Fructus Tsaoko 3 weight portion, anistree 3 weight portions, pepper grain 2 weight portion, described Herba Alii fistulosi class condiment includes Herba Alii fistulosi
500 weight portions, Bulbus Allii Cepae 200 weight portion, dry onion 200 weight portion；In described step D, described spice includes chilli 2 weight
Part, Fructus Tsaoko 2 weight portion, anistree 2 weight portions, pepper grain 1 weight portion.
9. a kind of fried collybia albuminosa according to claim 8 manufacture method it is characterised in that：Making step includes：
A. pour edible oil 800 weight portion toward in pot into, open big fire and be heated to 100 degrees Celsius, put into chilli 3 weight portion, Fructus Tsaoko
3 weight portions, anistree 3 weight portions, pepper grain 2 weight portion, Herba Alii fistulosi 500 weight portion, Bulbus Allii Cepae 200 weight portion, dry onion 200 weight portion
Frying, after distributing Herba Alii fistulosi fragrance, drags for spice and Herba Alii fistulosi class condiment in pot；
B. take Collybia albuminosa (Berk.) Petch 1000 weight portion to be cut into thin strips to put in pot, it is fried and be sprinkled into Sal 2 weight portion to open small fire, and Collybia albuminosa (Berk.) Petch is exploded
To present pick up during golden yellow standby；
C. the oil of 700 weight portions in pot is scooped out standby, the oil of remaining 100 weight portions in pot；
D. it is sprinkled into chilli 2 weight portion, Fructus Tsaoko 2 weight portion, anistree 2 weight portions, pepper grain 1 weight portion toward in pot, use small fire stir-frying
Fry to pulling out after fragrant；
E. put into step B gained Collybia albuminosa (Berk.) Petch in pot, place into Sal 1 weight portion, Fructus Piperiss 2 weight portion, Mel 3 weight portion, dry scallop
10 weight portions, golden hook 5 weight portion, Fructus Perillae 3 weight portion, Xuanwei ham 50 weight portion, chicken powder 2 weight portion, stir-fry off the pot after uniformly
Sabot, after cooling pours oil 700 weight portion standby for step C gained in disk into, so that Collybia albuminosa (Berk.) Petch is immersed in oil, obtains final product fried collybia albuminosa
Product.
10. a kind of fried collybia albuminosa according to claim 1 manufacture method it is characterised in that：Described Collybia albuminosa (Berk.) Petch is wild torch
Collybia albuminosa (Berk.) Petch, described edible oil is Oleum Brassicae campestriss.
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| CN107647384A (en) * | 2017-10-25 | 2018-02-02 | 四川三点水生物科技有限公司 | The preparation method of one breeder fir oil |
| CN110833186A (en) * | 2018-08-16 | 2020-02-25 | 年黎伟 | Method for frying food in earthen jar and earthen jar fried food |
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Application publication date: 20170308 |