CN106616944A - Making method of instant pickled chilli-flavor black fungus product - Google Patents
Making method of instant pickled chilli-flavor black fungus product Download PDFInfo
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- CN106616944A CN106616944A CN201611247359.4A CN201611247359A CN106616944A CN 106616944 A CN106616944 A CN 106616944A CN 201611247359 A CN201611247359 A CN 201611247359A CN 106616944 A CN106616944 A CN 106616944A
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Abstract
The invention discloses a making method of an instant pickled chilli-flavor black fungus product. The making method comprises the following steps: (1) carrying out pretreatment; (2) carrying out soaking treatment; (3) cooking; (4) shredding; (5) preparing auxiliary materials; (6) pickling; (7) evenly stirring. The black fungus made by using the making method of the instant pickled chilli-flavor black fungus product has the characteristics of being convenient and fast, ready-to-eat, rich in nutrition, crisp and tender in mouth feel and unique in flavor; furthermore, the flavor and nutrients of the black fungus are well maintained.
Description
Technical field
The present invention relates to Edible mushroom processing technical field, relates in particular to a kind of making of instant bubble green pepper Auricularia product
Method.
Background technology
Auricularia is a kind of nutritious edible fungi, is again the traditional health food of China and exporting；It other
Name is a lot, because being grown on rotten wood, the ear of its likeness in form people, and therefore named Auricularia.It has higher nutritive value and certain
Medical value, Auricularia contains the necessary 8 kinds of amino acids of human body and vitamin, also containing abundant colloid, is to human consumption
System has good clear and rich effect.It is a kind of saprophytic fungus, and without chlorophyll, oneself will not manufacture food, be by other lifes
Organic substance in object, while it seeks saprogenesis, must could grow as its nutriment on organism in the dust
Development, its mycelia is very strong to the capacity of decomposition of the cellulose in organism, hemicellulose, organism can be made finally to crush.
Auricularia at present on the market is more to lack deeper converted productss based on fresh and dried, when eating, needs wood
Ear cooking fried is pickled and could eaten；Due to due to the quality structure of Auricularia, it is difficult to overcome Auricularia mouth in Auricularia production
The coarse texture of sense, is difficult to be received by most people, it is therefore desirable to find the new method of new instant Auricularia.
The content of the invention
For above the deficiencies in the prior art, there is provided one kind has convenient and swift, instant bagged；Retain the exclusive wind of Auricularia
The manufacture method of the instant bubble green pepper Auricularia product of taste and nutrient substance.
Realization the technical scheme is that：A kind of manufacture method of instant bubble green pepper Auricularia product, comprises the steps：
(1) pretreatment：To take go after fresh Auricularia is cleaned to be cleaned after Gen Di or dried Auricularia foam in warm water and remove the root base of a fruit,
Retain auricle；
(2) immersion treatment：The black auricle is put into into 20～30min of immersion in soak；Immersion uses circulating water after terminating
Clean and drain；The soak includes Sal, calcium acetate, sodium alginate and sour soup；
(3) steaming and decocting is processed：The Auricularia for draining is put in steam kettle, while being put in Auricularia by absorption bag；Institute
Absorption bag is stated built with Maifanitum and food grade active charcoal；In 100 DEG C～110 DEG C, the condition that pressure is 0.2MPa～1.0MPa
Under, 4～6min of vapour cooking；Steaming and decocting discharges rapidly to normal pressure, cooling after terminating；
(4) shredding：By the Auricularia shredding after cooling, the wide 1～2cm of silk, long 6～8cm；
(5) adjuvant prepares：Adjuvant includes Rhizoma Zingiberis Recenss, Bulbus Allii, Jerusalem artichoke, Pericarpium Zanthoxyli, Sal, five spice powder, monosodium glutamate, yellow wine；And will be raw
Rhizoma Zingiberis Recens, Jerusalem artichoke and Bulbus Allii are cut into slices standby；
(6) pickle：Raw material is made up of the parts by weight of following raw material：65～80 parts of Auricularia, 5～10 parts of Rhizoma Zingiberis Recenss, Bulbus Allii 6
～10 parts, 10～15 parts of Jerusalem artichoke, 2～4 parts of Pericarpium Zanthoxyli, 6～8 parts of Sal, 2～3 parts of five spice powder, 1～3 part of monosodium glutamate, yellow wine 20～35
Part；By Auricularia, Rhizoma Zingiberis Recenss, Bulbus Allii, Jerusalem artichoke, Fructus Capsici, Pericarpium Zanthoxyli, Sal, five spice powder, monosodium glutamate mix homogeneously；Then by mix homogeneously
Raw material add and pickled in yellow wine, pickle temperature for 0～4 DEG C, salting period pulled out the raw material pickled after 3～4 days
Drain；
(7) mix thoroughly：By the preserving raw material after draining and bubble green pepper according to 6:1 weight ratio, adds bubble green pepper；It is subsequently adding flavoring agent
Mix thoroughly and obtain instant bubble green pepper Auricularia；
Preferably, also including subpackage and sterilisation step；It is described to be packed as：By the bubble green pepper Auricularia pickled contain respectively to
Gas-impermeable plastics packaging bag nitrogen gas packing；The sterilization is：The Auricularia silk of good seal is placed in 90～100 DEG C of water-bath,
10～20min of sterilization；Then the bubble green pepper Auricularia after sterilization is put in cold water and is cooled to room temperature.
Preferably, the raw material is made up of the parts by weight of following raw material：70 parts of Auricularia, 8 parts of Rhizoma Zingiberis Recenss, 8 parts of Bulbus Allii, ocean
12 parts of Rhizoma Zingiberis Recens, 3 parts of Pericarpium Zanthoxyli, 7 parts of Sal, 3 parts of five spice powder, 2 parts of monosodium glutamate, 25 parts of yellow wine.
Preferably, in the step (2), the mass ratio of Sal, calcium acetate, sodium alginate and sour soup in the soak
For 3～5:1～2：1～2：6～10, remaining is mineral water.
Preferably, the mass ratio of Sal, calcium acetate, sodium alginate and sour soup is 4 in the soak：2：1：8, remaining
For mineral water.
Preferably, the absorption bag is made up of gauze；The mass ratio of Maifanitum and food grade active charcoal in the absorption bag
Example is 1～2:2～3.
Preferably, the mass ratio of Maifanitum and food grade active charcoal is 1 in the absorption bag:2.
Preferably, warm water temperature is 35～45 DEG C in the step (1).
Compared with prior art the beneficial effects of the present invention is：
1st, the invention provides a kind of instant Auricularia, the strong fragrance of the instant Auricularia, delicious flavour be abundant, can be direct
It is edible, mix the edible ways such as meal it is further preferred that, the product for having filled up this field of black fungus instant product is blank, and meeting society needs
Ask；2nd, the invention provides a kind of instant Auricularia, convenient and swift, instant bagged, nutritious, mouthfeel are tender and crisp, local flavor is only
Special the characteristics of, suitable various crowds eat；Solve the problems, such as that the edible needs of Auricularia in prior art are now eaten now to do, apply
Scope is more extensive, is applicable not only to family's informal dinner；The occasions such as party is camped, leisure food are applicable；3rd, the present invention's is
Food Auricularia, remains the exclusive local flavor of Auricularia bud, and remains the nutrient substance of Auricularia bud to greatest extent；4th, black wood
Auricle is put into into soak in the preprocessing process of ear, the immersion liquid energy very well strengthens Auricularia fragility；In high-temperature steam steaming and decocting
During, it is removed stink in Auricularia, while using can inhale well with adsorptivity and Maifanitum and food grade active charcoal
It is attached fall Auricularia in the harmful element such as arsenic, cadmium and foul smell；Make Auricularia mouthfeel more preferable；High-temperature water vapor steaming and decocting Auricularia
Auricularia can be made to be in some semi-ripe condition, and adequate water, the crispy mouthfeel that next step is pickled is ensured very well.
Specific embodiment
The technical scheme in the embodiment of the present invention is clearly and completely described below.Based on the enforcement in the present invention
Example, the every other embodiment that those skilled in the art are obtained under the premise of creative work is not made belongs to this
The scope of bright protection.
Embodiment 1
A kind of manufacture method of instant bubble green pepper Auricularia product of the present invention, comprises the steps：
(1) pretreatment：Taking after fresh Auricularia is cleaned goes Gen Di or dried Auricularia to foam in the warm water that temperature is 35 DEG C
Clean afterwards and remove the root base of a fruit, retain auricle；
(2) immersion treatment：The black auricle is put in soak and soaks 20min；Immersion is cleaned after terminating with circulating water
Drain；The soak includes Sal, calcium acetate, sodium alginate and sour soup；Sal in soak, calcium acetate, sodium alginate and
The mass ratio of sour soup is 3:1：1：6, remaining is mineral water；
(3) steaming and decocting is processed：The Auricularia for draining is put in steam kettle, while being put in Auricularia by absorption bag；Inhale
Attached bag is made up of gauze；The mass ratio of Maifanitum and food grade active charcoal is 1 in absorption bag:2；It is in 100 DEG C, pressure
Under conditions of 0.2MPa, vapour cooking 6min；Steaming and decocting discharges rapidly to normal pressure, cooling after terminating；
(4) shredding：By the Auricularia shredding after cooling, the wide 1～2cm of silk, long 6～8cm；
(5) adjuvant prepares：Adjuvant includes Rhizoma Zingiberis Recenss, Bulbus Allii, Jerusalem artichoke, Pericarpium Zanthoxyli, Sal, five spice powder, monosodium glutamate, yellow wine；And will be raw
Rhizoma Zingiberis Recens, Jerusalem artichoke and Bulbus Allii are cut into slices standby；
(6) pickle：Raw material is made up of the parts by weight of following raw material：65 parts of Auricularia, 5 parts of Rhizoma Zingiberis Recenss, 6 parts of Bulbus Allii, Jerusalem artichoke
10 parts, 2 parts of Pericarpium Zanthoxyli, 6 parts of Sal, 2 parts of five spice powder, 1 part of monosodium glutamate, 20 parts of yellow wine；By Auricularia, Rhizoma Zingiberis Recenss, Bulbus Allii, Jerusalem artichoke, Fructus Capsici,
Pericarpium Zanthoxyli, Sal, five spice powder, monosodium glutamate mix homogeneously；Then the raw material of mix homogeneously is added and is pickled in yellow wine, pickle temperature
For 0～4 DEG C, the raw material pickled is pulled out and drained by salting period after 3～4 days；
(7) mix thoroughly：By the preserving raw material after draining and bubble green pepper according to 6:1 weight ratio, adds bubble green pepper；It is subsequently adding flavoring agent
Mix thoroughly and obtain instant bubble green pepper Auricularia；
Finally, also including subpackage and sterilisation step；It is packed as：The bubble green pepper Auricularia pickled is contained respectively to airtight
Plastic packaging bag nitrogen gas packing；Sterilize and be：The Auricularia silk of good seal is placed in 90 DEG C of water-bath, sterilize 20min；Then will
Bubble green pepper Auricularia after sterilization is put in cold water and is cooled to room temperature.
Embodiment 2
A kind of manufacture method of instant bubble green pepper Auricularia product of the present invention, comprises the steps：
(1) pretreatment：Taking after fresh Auricularia is cleaned goes Gen Di or dried Auricularia to foam in the warm water that temperature is 40 DEG C
Clean afterwards and remove the root base of a fruit, retain auricle；
(2) immersion treatment：The black auricle is put in soak and soaks 25min；Immersion is cleaned after terminating with circulating water
Drain；The soak includes Sal, calcium acetate, sodium alginate and sour soup；Sal in soak, calcium acetate, sodium alginate and
The mass ratio of sour soup is 4：2：1：8, remaining is mineral water；
(3) steaming and decocting is processed：The Auricularia for draining is put in steam kettle, while being put in Auricularia by absorption bag；Inhale
Attached bag is made up of gauze；The mass ratio of Maifanitum and food grade active charcoal is 1 in the absorption bag：2；It is in 105 DEG C, pressure
Under conditions of 0.6MPa, vapour cooking 5min；Steaming and decocting discharges rapidly to normal pressure, cooling after terminating；
(4) shredding：By the Auricularia shredding after cooling, the wide 1～2cm of silk, long 6～8cm；
(5) adjuvant prepares：Adjuvant includes Rhizoma Zingiberis Recenss, Bulbus Allii, Jerusalem artichoke, Pericarpium Zanthoxyli, Sal, five spice powder, monosodium glutamate, yellow wine；And will be raw
Rhizoma Zingiberis Recens, Jerusalem artichoke and Bulbus Allii are cut into slices standby；
(6) pickle：Raw material is made up of the parts by weight of following raw material：70 parts of Auricularia, 8 parts of Rhizoma Zingiberis Recenss, 8 parts of Bulbus Allii, Jerusalem artichoke
12 parts, 3 parts of Pericarpium Zanthoxyli, 7 parts of Sal, 3 parts of five spice powder, 2 parts of monosodium glutamate, 25 parts of yellow wine；By Auricularia, Rhizoma Zingiberis Recenss, Bulbus Allii, Jerusalem artichoke, Fructus Capsici,
Pericarpium Zanthoxyli, Sal, five spice powder, monosodium glutamate mix homogeneously；Then the raw material of mix homogeneously is added and is pickled in yellow wine, pickle temperature
For 0～4 DEG C, the raw material pickled is pulled out and drained by salting period after 3～4 days；
(7) mix thoroughly：By the preserving raw material after draining and bubble green pepper according to 6:1 weight ratio, adds bubble green pepper；It is subsequently adding flavoring agent
Mix thoroughly and obtain instant bubble green pepper Auricularia；
Finally, also including subpackage and sterilisation step, subpackage and sterilisation step are with embodiment 1.
Embodiment 3
A kind of manufacture method of instant bubble green pepper Auricularia product of the present invention, comprises the steps：
(1) pretreatment：Taking after fresh Auricularia is cleaned goes Gen Di or dried Auricularia to foam in the warm water that temperature is 45 DEG C
Clean afterwards and remove the root base of a fruit, retain auricle；
(2) immersion treatment：The black auricle is put in soak and soaks 30min；Immersion is cleaned after terminating with circulating water
Drain；The soak includes Sal, calcium acetate, sodium alginate and sour soup；Sal in soak, calcium acetate, sodium alginate and
The mass ratio of sour soup is 5:2：2：10, remaining is mineral water；
(3) steaming and decocting is processed：The Auricularia for draining is put in steam kettle, while being put in Auricularia by absorption bag；Inhale
Attached bag is made up of gauze；The mass ratio of Maifanitum and food grade active charcoal is 1 in the absorption bag:2；It is in 110 DEG C, pressure
Under conditions of 1MPa, vapour cooking 4min；Steaming and decocting discharges rapidly to normal pressure, cooling after terminating；
(4) shredding：By the Auricularia shredding after cooling, the wide 1～2cm of silk, long 6～8cm；
(5) adjuvant prepares：Adjuvant includes Rhizoma Zingiberis Recenss, Bulbus Allii, Jerusalem artichoke, Pericarpium Zanthoxyli, Sal, five spice powder, monosodium glutamate, yellow wine；And will be raw
Rhizoma Zingiberis Recens, Jerusalem artichoke and Bulbus Allii are cut into slices standby；
(6) pickle：Raw material is made up of the parts by weight of following raw material：80 parts of Auricularia, 10 parts of Rhizoma Zingiberis Recenss, 10 parts of Bulbus Allii, ocean
15 parts of Rhizoma Zingiberis Recens, 4 parts of Pericarpium Zanthoxyli, 8 parts of Sal, 3 parts of five spice powder, 3 parts of monosodium glutamate, 35 parts of yellow wine；By Auricularia, Rhizoma Zingiberis Recenss, Bulbus Allii, Jerusalem artichoke, peppery
Green pepper, Pericarpium Zanthoxyli, Sal, five spice powder, monosodium glutamate mix homogeneously；Then the raw material of mix homogeneously is added and is pickled in yellow wine, pickled
Temperature is 0～4 DEG C, and the raw material pickled is pulled out and drained by salting period after 3～4 days；
(7) mix thoroughly：By the preserving raw material after draining and bubble green pepper according to 6:1 weight ratio, adds bubble green pepper；It is subsequently adding flavoring agent
Mix thoroughly and obtain instant bubble green pepper Auricularia；
Subpackage and sterilization operation are finally carried out, subpackage and sterilization are with embodiment 1.
Presently preferred embodiments of the present invention is the foregoing is only, not to limit the present invention, all essences in the present invention
Within god and principle, any modification, equivalent substitution and improvements made etc. should be included within the scope of the present invention.
Claims (8)
1. a kind of manufacture method of instant bubble green pepper Auricularia product, it is characterised in that：Comprise the steps：
(1) pretreatment：To take go after fresh Auricularia is cleaned to be cleaned after Gen Di or dried Auricularia foam in warm water and remove the root base of a fruit, retain
Auricle；
(2) immersion treatment：The black auricle is put into into 20～30min of immersion in soak；Immersion is cleaned after terminating with circulating water
Drain；The soak includes Sal, calcium acetate, sodium alginate and sour soup；
(3) steaming and decocting is processed：The Auricularia for draining is put in steam kettle, while being put in Auricularia by absorption bag；The suction
Attached bag is built with Maifanitum and food grade active charcoal；Under conditions of being 0.2MPa～1.0MPa in 100 DEG C～110 DEG C, pressure, steam
4～6min of steam cooker；Steaming and decocting discharges rapidly to normal pressure, cooling after terminating；
(4) shredding：By the Auricularia shredding after cooling, the wide 1～2cm of silk, long 6～8cm；
(5) adjuvant prepares：Adjuvant includes Rhizoma Zingiberis Recenss, Bulbus Allii, Jerusalem artichoke, Pericarpium Zanthoxyli, Sal, five spice powder, monosodium glutamate, yellow wine；And by Rhizoma Zingiberis Recenss, ocean
Rhizoma Zingiberis Recens and Bulbus Allii are cut into slices standby；
(6) pickle：Raw material is made up of the parts by weight of following raw material：65～80 parts of Auricularia, 5～10 parts of Rhizoma Zingiberis Recenss, Bulbus Allii 6～10
Part, 10～15 parts of Jerusalem artichoke, 2～4 parts of Pericarpium Zanthoxyli, 6～8 parts of Sal, 2～3 parts of five spice powder, 1～3 part of monosodium glutamate, 20～35 parts of yellow wine；Will
Auricularia, Rhizoma Zingiberis Recenss, Bulbus Allii, Jerusalem artichoke, Fructus Capsici, Pericarpium Zanthoxyli, Sal, five spice powder, monosodium glutamate mix homogeneously；Then by the raw material of mix homogeneously
Add and pickled in yellow wine, pickle temperature for 0～4 DEG C, the raw material pickled is pulled out and drained by salting period after 3～4 days；
(7) mix thoroughly：By the preserving raw material after draining and bubble green pepper according to 6:1 weight ratio, adds bubble green pepper；It is subsequently adding flavoring agent to mix thoroughly
Obtain instant bubble green pepper Auricularia.
2. the manufacture method of instant bubble green pepper Auricularia product according to claim 1, it is characterised in that：Also include subpackage and kill
Bacterium step；It is described to be packed as：The bubble green pepper Auricularia pickled is contained respectively to gas-impermeable plastics packaging bag nitrogen gas packing；It is described
Sterilize and be：The Auricularia silk of good seal is placed in 90～100 DEG C of water-bath, sterilize 10～20min；Then by the bubble after sterilization
Green pepper Auricularia is put in cold water and is cooled to room temperature.
3. the manufacture method of instant bubble green pepper Auricularia product according to claim 1, it is characterised in that：The raw material is by following
The parts by weight composition of raw material：70 parts of Auricularia, 8 parts of Rhizoma Zingiberis Recenss, 8 parts of Bulbus Allii, 12 parts of Jerusalem artichoke, 3 parts of Pericarpium Zanthoxyli, 7 parts of Sal, five spice powder
3 parts, 2 parts of monosodium glutamate, 25 parts of yellow wine.
4. the manufacture method of instant bubble green pepper Auricularia product according to claim 1, it is characterised in that：In the step (2),
The mass ratio of Sal, calcium acetate, sodium alginate and sour soup is 3～5 in the soak:1～2：1～2：6～10, remaining is
Mineral water.
5. according to claim 1 or 4 instant bubble green pepper Auricularia product manufacture method, it is characterised in that：The soak
The mass ratio of middle Sal, calcium acetate, sodium alginate and sour soup is 4：2：1：8, remaining is mineral water.
6. the manufacture method of instant bubble green pepper Auricularia product according to claim 1, it is characterised in that：The absorption bag is by yarn
Cloth is made；The mass ratio of Maifanitum and food grade active charcoal is 1～2 in the absorption bag:2～3.
7. according to claim 1 or 6 instant bubble green pepper Auricularia product manufacture method, it is characterised in that：The absorption bag
The mass ratio of interior Maifanitum and food grade active charcoal is 1:2.
8. the preparation method of the manufacture method of instant bubble green pepper Auricularia product according to claim 1, it is characterised in that；It is described
Warm water temperature is 35～45 DEG C in step (1).
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| CN201611247359.4A CN106616944A (en) | 2016-12-29 | 2016-12-29 | Making method of instant pickled chilli-flavor black fungus product |
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| CN113768140A (en) * | 2021-09-13 | 2021-12-10 | 东宁山友食用菌科技研发有限公司 | Canned agaric and pickles and making method thereof |
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Application publication date: 20170510 |