CN107048354B - Preparation method of mushroom flavor original taste mountain delicacies - Google Patents
Preparation method of mushroom flavor original taste mountain delicacies Download PDFInfo
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- CN107048354B CN107048354B CN201710354710.8A CN201710354710A CN107048354B CN 107048354 B CN107048354 B CN 107048354B CN 201710354710 A CN201710354710 A CN 201710354710A CN 107048354 B CN107048354 B CN 107048354B
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Images
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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- Preparation Of Fruits And Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention relates to a processing method of an instant product, in particular to a mushroom flavor original taste mountain delicacies and a preparation method thereof, wherein the mushroom flavor original taste mountain delicacies comprise the following raw materials in parts by weight: 50-60 parts of rapeseed oil, 0.5-1.5 parts of edible salt, a material A, 25-35 parts of shiitake mushroom feet, 0.1-1 part of agrocybe cylindracea and 0.1-1 part of bolete; material B, 0.5-1.5 parts of monosodium glutamate, 0.6-1.2 parts of white granulated sugar, 1-5 parts of dark soy sauce, 0.1-0.9 part of CY01 chicken paste essence and 0.1-1 part of Y201 yeast extract; c, 2-6 parts of cooked sesame and 1-3 parts of cooked chopped peanut. The invention aims to solve the problem that the existing mushroom food is poor in taste, and aims to provide a mountain mushroom with good taste.
Description
Technical Field
The invention relates to a processing method of an instant product, in particular to a preparation method of mushroom-flavor original-taste mushroom.
Background
The lentinula edodes essence is called as the king of delicacies from mountain, and is a high-protein low-fat nutritional health food. Chinese medical scientists have well-known discussions of shiitake mushrooms. Modern medicine and nutriology are continuously and deeply researched, and the medicinal value of the shiitake is continuously explored. The ergosterol content in the mushrooms is very high, and the shiitake powder is effective in preventing and treating rickets; lentinan can enhance cellular immunity, thereby inhibiting the growth of cancer cells; the shiitake mushroom contains more than 40 enzymes of six enzymes, and can correct enzyme deficiency of human body; the fat in the mushroom contains fatty acid, which is beneficial to reducing blood fat of human body.
With the social development, the life rhythm of people is accelerated, the time spent in a kitchen is less and less, and the demand of convenience food is increased. A large number of instant fungus foods appeared. Since fresh mushroom food is not easy to preserve, the mushroom food is usually preserved in the form of dried mushroom. When fungus food is processed, the fungus is soaked and fermented within 8-15 hours in the prior art, the fungus is fully foamed, water fully enters the fungus, then the fungus is sliced, and finally the fungus is put into a frying pan and is fully stir-fried after various seasonings are added. The above-mentioned techniques have a problem in that cold water is generally used to foam the dried mushrooms on the first day and then the dried mushrooms on the second day due to the long foaming time of the dried mushrooms using cold water, because of cost. Too long foaming time not only prolongs the whole processing time of fungus food, but also causes the fungus to lose nutrient substances after long-time foaming, has poor taste and breeds harmful bacteria.
Disclosure of Invention
The invention aims to provide an instant mushroom food which is nutritious and has better mouthfeel.
The basic scheme provided by the invention is as follows: the mushroom fragrance original taste mountain delicacies comprise the following raw materials in parts by weight:
a material: 25-35 parts of shiitake mushroom feet, 0.1-1 part of agrocybe cylindracea and 0.1-1 part of bolete; b, material B: 0.5-1.5 parts of monosodium glutamate, 0.6-1.2 parts of white granulated sugar, 1-5 parts of dark soy sauce, 0.1-0.9 part of CY01 chicken paste essence and 0.1-1 part of Y20 yeast extract; c, material C: 2-6 parts of sesame, 1-3 parts of cooked peanut pieces, 50-60 parts of rapeseed oil and 0.5-1.5 parts of edible salt.
Has the advantages that: the ergosterol content in the mushrooms is very high, and the shiitake powder is effective in preventing and treating rickets; lentinan can enhance cellular immunity, thereby inhibiting the growth of cancer cells; the shiitake mushroom contains more than 40 enzymes of six enzymes, and can correct enzyme deficiency of human body; the fat in the mushroom contains fatty acid, which is beneficial to reducing blood fat of human body. The Agrocybe cylindracea has the effects of clearing heat, calming the liver, improving eyesight, promoting urination and strengthening the spleen. Boletus has effects of clearing heat, relieving restlessness, nourishing blood, regulating stomach, expelling pathogenic wind, dispelling cold, relaxing muscles and tendons, regulating blood circulation, tonifying deficiency, and refreshing. The delicate flavor of the food materials can be fully triggered after the three mushrooms are matched, and the food materials have rich nutrition and delicious taste.
The invention aims to solve the problem that the existing fungus food is old and soft in taste, and aims to provide a fungus making method which is more crisp and tender in taste.
The second basic scheme is as follows: the following equipment was used to foam material a,
the foaming device comprises a foaming barrel, a stirring seat, a stirring claw, a filter screen and a spraying mechanism, wherein the filter screen is arranged in the foaming barrel, the foaming barrel is divided into an upper material cavity and a lower spraying cavity by the filter screen, a liquid inlet pipe is connected in the material cavity, the spraying cavity is connected with an exhaust pipe and a liquid discharge pipe, the stirring claw is horizontally and rotatably connected with the stirring seat and arranged in the material cavity, the stirring seat is fixed at the barrel bottom of the foaming barrel, a connecting channel is arranged in the stirring seat and communicated with the liquid inlet pipe, a spraying channel is arranged in the stirring claw and communicated with the connecting channel, a spraying hole is formed in the stirring claw and communicated with the spraying channel; spraying mechanism sets up in spraying the intracavity, spraying mechanism is including spraying the frame and setting up in a plurality of atomizer on spraying the frame, spray the frame horizontal rotation connect in the stirring seat, the atomizer intercommunication connect channel.
The preparation method comprises the following steps of step 1 pretreatment and step 2 frying,
the step 1 of pre-processing comprises the steps of,
step 1.1, removing impurities, putting the material A into a foaming barrel according to corresponding weight parts, introducing air into a liquid inlet pipe, respectively flushing the air into the foaming barrel through a stirring claw and a spraying mechanism, stirring the material A by the stirring claw under the action of the reaction force generated when the stirring claw sprays air, and simultaneously opening an exhaust pipe to exhaust the air from a spraying cavity;
step 1.2, cleaning, closing an exhaust pipe, opening a liquid inlet pipe, injecting clean water into a material cavity to wash the material A, and opening a liquid discharge pipe after 2-5 minutes after the clean water submerges the material A;
step 1.3, foaming, namely injecting high-pressure sterile water with the temperature of 40-80 ℃ into a spraying frame, spraying water mist to the material A through an atomizing nozzle for 20-30 minutes, and opening a liquid discharge pipe to collect foaming water in the foaming process;
step 1.4, slicing, stopping rotating the stirring seat, stopping spraying sterile water, standing for 3-8 minutes, taking out the material A, and cutting into pieces of 1.5-2 mm by using a slicing machine;
step 2, frying, namely 2.1, adding rapeseed oil into a frying pan, heating the oil to 135-145 ℃, 2.2, putting the sliced A material into the pan, stir-frying, and keeping the stir-frying at the temperature until the color of the edge of the mushroom slice is deepened when the temperature in the pan is raised to 110 ℃; 2.3 adding edible salt into the frying pan, keeping the temperature in the frying pan at 105 ℃, and frying for 3 minutes; 2.4, mixing the foaming water collected in the step 1.3 with the material B, stirring uniformly, pouring into a frying pan, maintaining the temperature in the frying pan at 105 ℃, and stirring uniformly; and 2.5, stopping heating the frying pan, adding the C material into the frying pan when the temperature in the frying pan is reduced to 92-98 ℃, and uniformly stirring and stirring to obtain the finished product.
Foaming bucket is for holding A material, stirring seat is as installation stirring claw and spraying mechanism base, the connected node of intercommunication feed liquor pipe is still regarded as to the stirring seat simultaneously, the stirring claw has the effect of two aspects, firstly, manage liquid spray to the material chamber in with the feed liquor, two, utilize the reaction force who sprays liquid to turn the material in the foaming bucket, the filter screen can avoid A material shutoff spraying mechanism, separate A material and spraying mechanism, can separate A material when collecting the foaming water simultaneously, spraying mechanism is in spraying the A material that liquid sprayed the material chamber in managing the feed liquor in the chamber.
The working principle is as follows: in the impurity removal step, the mode of stirring and air exhaust is adopted to suck out dust and particles in the material A as much as possible, so that the problem that the material A is difficult to clean after being wetted is avoided. The cleaning step is used for soaking the material A in water as much as possible and discharging some soluble impurities; then atomized high-temperature sterile water is adopted to spray the material A, in the spraying process, the water enters the stirring seat through the liquid inlet pipe and enters the stirring claw and the atomizing nozzle through the connecting channel of the stirring seat, the spraying frame starts to rotate under the reaction force in the spraying process, the atomizing nozzle sprays the material above under the filter screen in the rotating state, the stirring claw sprays the material A from above, compared with liquid water, the high-temperature foggy water can soak the material A more quickly, the sprayed and soaked material A gradually becomes wet and smooth in the spraying process, the friction force between the materials is reduced, the stirring claw can start to stir the material A under the reaction force of the sprayed water, the stirring claw stirs the material A from the horizontal direction, the atomizing nozzle stirs the material A in the vertical direction, so that the material A can be foamed quickly and fully, and more fresh flavor substances are decomposed into foamed water in the spraying process, the foaming water in the process is collected and then the A material is sliced. In the frying process, the collected foaming water is adopted to mix the material B, so that the dissolved material B can be quickly mixed with the material A, and the foaming water originally has rich nutrition and delicious substances, so that the material A is more delicious after being fried.
Compared with the prior art, the scheme has the advantages that: compared with the prior art that the shiitake is soaked and soaked for a long time, and then the dehydration device is adopted to discharge the moisture in the shiitake, the method adopts the mode of atomizing high-temperature water to soak and soak the shiitake, so that the soaking process can be accelerated, and meanwhile, the mode of atomizing water to soak and soak ensures that the water content of the material A is greatly reduced in the soaking process without the dehydration step, so that the manufacturing speed is accelerated; the collected foaming water is added into the frying process, so that the nutrition and the delicate flavor of the product are increased; the product prepared by the method is more crisp and tender in taste due to short soaking time.
The third scheme is as follows: preferably, in the second scheme, in the step 2.4, before the foaming water and the material B are mixed and stirred uniformly, the foaming water is filtered by using a screen with 50-100 meshes. Has the advantages that: some magazines may be in the foaming water, and the filter screen is used for filtering once before use to avoid influencing the taste of fungi.
And the scheme is as follows: and (3) preferably selecting the scheme III, wherein the temperature of the sterile water injected into the spraying frame in the step 1.3 is 45-50 ℃. Has the advantages that: the delicate flavor substances in the material A can be separated out at about 30 ℃, and the temperature of atomized water with the water temperature of 45-50 ℃ approaches to 30 ℃ when the atomized water contacts the material A, so that the atomized water at 45-50 ℃ can fully separate out the nutrient substances in the material A without being damaged.
And a fifth scheme: preferably, the sterile water in the step 1.3 is saline water, and the mass concentration of the saline water is 2-5%. Has the advantages that: the saline water can make the material A fully tasty, the material A contains abundant glutamic acid and is combined with sodium ions in the saline water to become sodium glutamate, and the delicate flavor of the product is fully improved.
Drawings
FIG. 1 is a schematic structural view of a foaming apparatus in an embodiment of a method for preparing mushroom-flavor mushrooms of the present invention.
Detailed Description
The present invention will be described in further detail below by way of specific embodiments:
reference numerals in the drawings of the specification include: foaming barrel 100, stirring seat 110, exhaust pipe 112, liquid inlet pipe 113, liquid outlet pipe 114, stirring claw 111, spraying hole 1111, filter screen 120, atomizer 130 and spraying frame 140.
The components and amounts of examples 1 to 6 are shown in table 1,
TABLE 1
Wherein, the components are divided into the following classes
A material: shiitake mushroom feet, agrocybe cylindracea and bolete; b, material B: monosodium glutamate, white granulated sugar, dark soy sauce, chicken paste essence and yeast extract; c, material C: cooked sesame and cooked peanut; rapeseed oil; edible salt.
Taking example 1 as an example, the specific preparation method is as follows; the following equipment was used to foam material a,
as shown in the foaming device of figure 1,
the foaming device comprises a foaming barrel 100, a stirring seat 110, a stirring claw 111, a filter screen 120 and a spraying mechanism, wherein the filter screen 120 is arranged in the foaming barrel 100, the foaming barrel 100 is divided into an upper material cavity and a lower spraying cavity by the filter screen 120, a liquid inlet pipe 113 is connected in the material cavity, the spraying cavity is connected with an air exhaust pipe 112 and a liquid exhaust pipe 114, the stirring claw 111 is horizontally and rotatably connected to the stirring seat 110 and arranged in the material cavity, the stirring seat 110 is fixed at the bottom of the foaming barrel 100, a connecting channel is arranged in the stirring seat 110 and is communicated with the liquid inlet pipe 113, a spraying channel is arranged in the stirring claw 111 and is communicated with the connecting channel, a spraying hole 1111 is arranged on the stirring claw 111 and is communicated with the spraying channel; the spraying mechanism is arranged in the spraying cavity, the spraying mechanism comprises a spraying frame 140 and a plurality of atomizing nozzles 130 arranged on the spraying frame 140, the spraying frame 140 is horizontally and rotatably connected with the stirring seat 110, and the atomizing nozzles 130 are communicated with the connecting channel.
The preparation method comprises the following steps of step 1 pretreatment and step 2 frying,
step 1, preprocessing, step 1.1, removing impurities, putting the material A into a foaming barrel 100, starting a stirring seat 110, enabling a stirring claw 111 to stir the material A, and simultaneously opening an exhaust pipe to exhaust gas from a spraying cavity; step 1.2, cleaning, closing an exhaust pipe, opening a liquid inlet pipe, injecting clean water into a material cavity to wash the material A, and opening a liquid discharge pipe after 2-5 minutes after the clean water submerges the material A; step 1.3, foaming, namely injecting high-pressure saline water with the temperature of 45 ℃ into a spraying frame 140, wherein the concentration of the saline water is 2%, spraying water mist to the material A through an atomizing nozzle 130 for 20-30 minutes, and opening a liquid discharge pipe to collect foaming water in the foaming process; and step 1.4, slicing, stopping rotating the stirring seat 110, stopping spraying sterile water, standing for 3-8 minutes, taking out the material A, and cutting into pieces of 1.5-2 mm by using a slicing machine.
Step 2, frying, namely 2.1, adding rapeseed oil into a frying pan, heating the oil to 135-145 ℃, 2.2, putting the sliced A material into the frying pan, and stir-frying, and keeping the temperature when the temperature in the frying pan rises to 110 ℃ until the color of the edge of the mushroom slice is deepened; 2.3 adding edible salt into the frying pan, keeping the temperature in the frying pan at 105 ℃, and frying for 3 minutes; 2.4 filtering the foaming water by using a 50-mesh screen, mixing the foaming water with the material B, uniformly stirring, pouring into a frying pan, maintaining the temperature in the frying pan at 105 ℃, and uniformly stirring by stir-frying; and 2.5, stopping heating the frying pan, adding the C material into the frying pan when the temperature in the frying pan is reduced to 92-98 ℃, and uniformly stirring and stirring to obtain the finished product. 2.6 cooling and standing for 12 hours, and carrying out sensory inspection; 2.7 packaging the product; 2.8 inspecting the finished product; and 2.9 warehousing.
The manufacturing process comprises the following steps: in the impurity removal step, the mode of stirring and air exhaust is adopted to suck out dust and particles in the material A as much as possible, so that the problem that the material A is difficult to clean after being wetted is avoided. The cleaning step is used for soaking the material A in water as much as possible and discharging some soluble impurities; then, atomized high-temperature sterile water is adopted to spray the material A, in the spraying process, the water enters the stirring seat 110 through the liquid inlet pipe 113, enters the stirring claws 111 and the atomizing spray head 130 through a connecting channel of the stirring seat 110, the spraying frame 140 starts to rotate under the reaction force in the spraying process, the atomizing spray head 130 sprays the material above under the filter screen 120 in the rotating state, the stirring claws 111 spray the material A from the upper side, compared with liquid water, high-temperature atomized water can quickly soak the material A, the material A sprayed and soaked in the spraying process gradually becomes wet and smooth, the friction force between the materials is reduced, the stirring claws 111 can start to stir the material A under the reaction force of the sprayed water, the material A is stirred by the stirring claws 111 from the horizontal direction, the material A is stirred by the atomizing spray head 130 in the vertical direction, and the material A can be quickly and fully foamed, during the process, more delicate flavor substances are decomposed and dissolved in foaming water, the foaming water in the process is collected, and then the material A is sliced. In the frying process, the collected foaming water is adopted to mix the material B, so that the dissolved material B can be quickly mixed with the material A, and the foaming water originally has rich nutrition and delicious substances, so that the material A is more delicious after being fried.
Experiment 1
Comparative examples 1 and 2
Comparative example 1 differs from example 1 only in the pretreatment of step 1, and comparative example 1 was pretreated by soaking the material a for 10 hours and then dehydrating the cut pieces.
Comparative example 2 differs from example 1 only in that no foaming water was added to feed B in step 2.4.
90 test takers are divided into 3 groups, each group comprises 30 persons, a first table, a second table and a third table,
the product 1 prepared in example 1 and the product 2 prepared in comparative example 1 are placed on the first table without any other marks.
The product 2 made in the comparative example 1 and the product 3 made in the comparative example 2 are placed on the second table, and no other mark is made.
The third table was used to place product 1 from example 1 and product 3 from comparative example 2 without any further indication.
The same dish was selected at 18: 00-22: 00 on the same day, and the person who tried the meal did not know that product 1 was made from example 1.
The experimental results are as follows:
the first table has 28 trial eaters to think that the taste of the product 1 is better, and 25 trial eaters to think that the product 1 is more delicious.
No. two tables have 13 persons who try to eat and think that the mouthfeel of the product 1 is better, have 21 persons who try to eat and think that the product 1 is more delicious.
No. three tables have 23 trial eaters who think that the taste of the product 3 is better, and 18 trial eaters who think that the product 3 is more delicious.
In summary, most of the tasters considered products 1 and 3 that did not undergo long soaking to be better tasting.
Most of the tasters think that the product 1 added into the foaming water during the frying process is more delicious.
Experiment 2
EXAMPLE 2 production of product 1.1
Comparative example 3 differs from example 2 only in that agrocybe aegerita is not added to the raw material. Product 4 from comparative example 3.
Comparative example 4 differs from example 2 only in that bolete was not added to the raw material. Product 5 from comparative example 4.
Comparative example 5 differs from example 2 only in that boletus and agrocybe aegerita were not added to the raw materials. Product 6 of comparative example 5.
Dividing 30 test takers into 3 groups, each group containing 10 persons, respectively sitting on the first table, the second table and the third table,
the first table is provided with products 1.1 and 4, and no other mark is made.
The product 1.1 and the product 5 are placed on the second table, and no other mark is made.
The third table is provided with products 1.1 and 6, and no other mark is made.
The same dish was selected at 18: 00-22: 00 on the same day, and the person who tried the meal did not know that the product 1.1 was made from example 2.
The first table has 9 persons who try to eat and think that the product 1.1 is more delicious.
No. two table 8 persons who had a trial eat think that product 1.1 is more delicious.
The third table has 9 trial eaters which think that the product 1.1 is more delicious.
In conclusion, most of the trial eaters consider that the product mixed with the agrocybe cylindracea, the bolete and the shiitake mushroom is more delicious 1.1.
Claims (4)
1. A preparation method of mushroom flavor original taste mountain delicacies is characterized by comprising the following steps: the mushroom-flavor original-taste mountain delicacies comprise the following raw materials in parts by weight:
a material: 25-35 parts of shiitake mushroom feet, 0.1-1 part of agrocybe cylindracea and 0.1-1 part of bolete; b, material B: 0.5-1.5 parts of monosodium glutamate, 0.6-1.2 parts of white granulated sugar, 1-5 parts of dark soy sauce, 0.1-0.9 part of CY01 chicken paste essence and 0.1-1 part of Y20 yeast extract; c, material C: 2-6 parts of sesame, 1-3 parts of cooked peanut pieces, 50-60 parts of rapeseed oil and 0.5-1.5 parts of edible salt;
the following equipment was used to foam material a,
the foaming device comprises a foaming barrel, a stirring seat, a stirring claw, a filter screen and a spraying mechanism, wherein the filter screen is arranged in the foaming barrel, the foaming barrel is divided into an upper material cavity and a lower spraying cavity by the filter screen, a liquid inlet pipe is connected in the material cavity, the spraying cavity is connected with an exhaust pipe and a liquid discharge pipe, the stirring claw is horizontally and rotatably connected with the stirring seat and arranged in the material cavity, the stirring seat is fixed at the barrel bottom of the foaming barrel, a connecting channel is arranged in the stirring seat and communicated with the liquid inlet pipe, a spraying channel is arranged in the stirring claw and communicated with the connecting channel, a spraying hole is formed in the stirring claw and communicated with the spraying channel; the spraying mechanism is arranged in the spraying cavity and comprises a spraying frame and a plurality of atomizing nozzles arranged on the spraying frame, the spraying frame is horizontally and rotatably connected to the stirring seat, and the atomizing nozzles are communicated with the connecting channel;
the preparation method comprises the following steps of step 1 pretreatment and step 2 frying,
the step 1 of pre-processing comprises the steps of,
step 1.1, removing impurities, putting the material A into a foaming barrel according to corresponding weight parts, starting a stirring seat, enabling a stirring claw to stir the material A, and simultaneously opening an exhaust pipe to exhaust gas from a spraying cavity;
step 1.2, cleaning, closing an exhaust pipe, opening a liquid inlet pipe, injecting clean water into a material cavity to wash the material A, and opening a liquid discharge pipe after 2-5 minutes after the clean water submerges the material A;
step 1.3, foaming, namely injecting high-pressure sterile water with the temperature of 40-80 ℃ into a spraying frame, spraying water mist to the material A through an atomizing nozzle for 20-30 minutes, and opening a liquid discharge pipe to collect foaming water in the foaming process;
step 1.4, slicing, stopping rotating the stirring seat, stopping spraying sterile water, standing for 3-8 minutes, taking out the material A, and cutting into pieces of 1.5-2 mm by using a slicing machine;
step 2, the stir-frying comprises the steps of,
2.1 adding the rapeseed oil into a frying pan, heating the oil temperature to 135-145 ℃,
2.2 putting the sliced A materials into a pot, stir-frying, and keeping the temperature when the temperature in the pot rises to 110 ℃ till the color of the edge of the mushroom slices becomes dark;
2.3 adding edible salt into the frying pan, keeping the temperature in the frying pan at 105 ℃, and frying for 3 minutes;
2.4, mixing the foaming water collected in the step 1.3 with the material B, stirring uniformly, pouring into a frying pan, maintaining the temperature in the frying pan at 105 ℃, and stirring uniformly;
and 2.5, stopping heating the frying pan, adding the C material into the frying pan when the temperature in the frying pan is reduced to 92-98 ℃, and uniformly stirring and stirring to obtain the finished product.
2. The method for preparing mushroom-flavor original delicacies according to claim 1, characterized in that: in the step 2.4, before the foaming water and the material B are mixed and stirred uniformly, the foaming water is filtered by using a screen with 50-100 meshes.
3. The method for preparing mushroom-flavor original delicacies according to claim 2, characterized in that: the temperature of the sterile water injected into the spraying frame in the step 1.3 is 45-50 ℃.
4. The method for preparing mushroom-flavor original delicacies according to claim 3, characterized in that: the sterile water in the step 1.3 is saline water, and the mass concentration of the saline water is 2-5%.
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| CN101073404A (en) * | 2006-05-16 | 2007-11-21 | 孙庆春 | Delicious bolete food and its production |
| EP2478769A1 (en) * | 2009-09-17 | 2012-07-25 | Blazei Brazil LTDA | Flours produced from fungus myceliated grain |
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