CN107232584A - A kind of preparation method of instant mushroom - Google Patents
A kind of preparation method of instant mushroom Download PDFInfo
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- CN107232584A CN107232584A CN201710414869.4A CN201710414869A CN107232584A CN 107232584 A CN107232584 A CN 107232584A CN 201710414869 A CN201710414869 A CN 201710414869A CN 107232584 A CN107232584 A CN 107232584A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 152
- 238000002360 preparation method Methods 0.000 title description 3
- 238000001035 drying Methods 0.000 claims abstract description 99
- 238000000034 method Methods 0.000 claims abstract description 46
- 238000007710 freezing Methods 0.000 claims abstract description 25
- 230000008014 freezing Effects 0.000 claims abstract description 25
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 45
- 238000001816 cooling Methods 0.000 claims description 27
- 239000000843 powder Substances 0.000 claims description 24
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- 239000000463 material Substances 0.000 claims description 10
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- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 8
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- 241000287828 Gallus gallus Species 0.000 claims description 8
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 8
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- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
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- 239000003205 fragrance Substances 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
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- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 241001492261 Pleurotaceae Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- YUGCAAVRZWBXEQ-UHFFFAOYSA-N Precholecalciferol Natural products C=1CCC2(C)C(C(C)CCCC(C)C)CCC2C=1C=CC1=C(C)CCC(O)C1 YUGCAAVRZWBXEQ-UHFFFAOYSA-N 0.000 description 1
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- 240000006794 Volvariella volvacea Species 0.000 description 1
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- 235000002636 Zizania aquatica Nutrition 0.000 description 1
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
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- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 208000007442 rickets Diseases 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
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- 238000012360 testing method Methods 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046001 vitamin b complex Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a kind of method for making instant mushroom, following steps are specifically included：Pretreatment, freezing, vacuum microwave drying, seasoning and packaging, the instant mushroom produced using this method have aromatic flavour, crispy in taste, it is nutritious, the low feature of heat, farthest maintains the original local flavor of mushroom and nutritive value, has been obviously improved product quality and added value.
Description
Technical field
The invention belongs to edible mushroom deep process technology field, specially a kind of preparation method of non-fried instant mushroom.
Background technology
Mushroom, also known as flower mushroom, mushroom, fragrant letter, fragrant bacterium, dried mushroom, fragrant wild rice, are the fructification of Pleurotaceae plant mushroom.Mushroom
It is second-biggest-in-the-world edible mushroom, is also one of China's special product, in the title among the people for have " mountain delicacy ".It is that one kind is grown on timber
Fungi.Delicious flavour, fragrance make people mentally refreshing is nutritious.Mushroom is rich in vitamin B complex, iron, potassium, provitamin D（After Exposure to Sunlight
Change into vitamin D）, it is sweet, it is mild-natured.Anorexia is cured mainly, few gas is weak.Mushroom have the title of " king of mountain delicacy ", be high protein,
Low-fat nutritional health food.Quantitative Determination of Ergosterol is very high in mushroom, effective to preventing and treating rickets；Mushroom can strengthen cell and exempt from
Epidemic disease ability, so as to suppress the growth of cancer cell；Mushroom contains more than 40 kinds of enzyme of six big enzymes, can correct human chitinase deficiency disease；
Fatty institute's fatty acids in mushroom, reduce blood fat beneficial to human body.Lentinus edodes queen.Because its taste is more fragrant, fragrance is suitable
People, it is nutritious, not only rank straw mushroom, flat mushroom, on white mushroom, and have the reputation of " fungi queen ".
For different agricultural product, each suitable drying means should be chosen.In the prior art, the side of instant mushroom is produced
Method mainly includes fried, frying, high pressure steaming, baking etc., and these processing methods destroy the nutritional ingredient in mushroom, and efficiency
Low, the product after processing also differs greatly in terms of sense organ with the sense of taste with natural mushroom.The A of patent CN 103652833 are disclosed
The method that a kind of dewatering type of use vacuum freeze drying processes instant mushroom crisp chip, but this method requires the temperature of freezing
For -35 DEG C, general device is difficult to reach, although and the product that processes preferably remains the nutritional ingredient of mushroom, the production
Quality it is more closely knit, mouthfeel is partially hard.
The content of the invention
Overcome prior art not enough it is an object of the invention to provide one kind, propose that one kind is given birth to by freezing vacuum microwave drying
The method for producing instant mushroom.
The method that the present invention is provided, specifically includes following steps：
(1) pre-process；Mushroom is chosen, mushroom handle, cleaning is gone；
(2) freeze：Mushroom after soak is drained into surface liquid and cooled down, is then freezed, cryogenic temperature be -18 DEG C ~ -
25 DEG C, cooling time is 12h ~ 24h；
(3) vacuum microwave drying：Mushroom after freezing is placed directly within vacuum microwave drier, is dried in vacuo, microwave
Power density 4w/g ~ 9w/g and vacuum -0.090MPa, 45 DEG C ~ 70 DEG C of drying temperature, total drying time 30min ~ 90min；
(4) seasoning：Dried mushroom is admixed into flavoring, non-fried mushroom ready-to-eat food is obtained, every 1000 parts by weight are dried
The parts by weight of component of addition flavoring is in mushroom：8.5 ~ 9 parts of 85 ~ 90 parts of edible oil, chicken meal or cream, 6 ~ 8 parts of chilli powder,
3 ~ 4.5 parts of zanthoxylum powder, 3 ~ 4.5 parts of salt, 2 ~ 3 parts of white sugar, 1.5 ~ 2 parts of fennel powder, 1.5 ~ 2 parts of sesame oil, 1 ~ 1.5 part of monosodium glutamate,
0.1 ~ 0.15 part of the sapidity nucleotide disodium, 0.1 ~ 0.15 part of citric acid；
(5) pack：Seasoned mushroom is scattered, blown on fan or natural cooling, vacuumizing packing machine or nitrogen charging bag is utilized
Installation carries out product packaging.
Preferably, also including mushroom is carried out to boil blanching during pretreatment mushroom, i.e., mushroom is cooked, dripped
Water, cooling, the solution component for blanching mushroom（By weight）For：100 parts of water, 0.5 ~ 0.8 part of salt, citric acid 0.2 ~
0.5 part, 0.06 ~ 0.1 part of ascorbic acid, blanching treatment time is 2 ~ 5min.
Preferably, pretreated mushroom can carry out soak PROCESS FOR TREATMENT before being freezed, i.e., will be pretreated
Mushroom is placed in vacuum sugar-soaking machine, adds auxiliary material, using temperature 50 C, vacuum be -0.07MPa progress vacuum soak 15min ~
30min, the component of soak auxiliary material（By weight）For：100 parts of water, 10 ~ 30 parts of maltodextrin, 5 ~ 15 parts of maltose, mushroom 40 ~
60 parts.
Preferably, Microwave Power Density, drying temperature and drying time are variable program during vacuum microwave drying
Variable, divides 3 ~ 5 sections of execution in the drying process, dries first section Microwave Power Density and drying temperature is of a relatively high, with material
Water content reduces Microwave Power Density and drying temperature and reduced step by step, and every section of drying time also can gradually increase therewith.
Blanching technique is used for going out except the enzyme in mushroom, can effectively prevent mushroom from brown stain occurring in subsequent step, protect
The original color and luster of mushroom and quality are held, while also been removed the stickum on mushroom surface, the permeability of cell is added, accelerates thin
Intracellular moisture evaporation speed, shortens process time, reduces cost.Salt and citric acid are added in blanching technique has color protection effect
Really.
Part moisture in soak technology utilization principle of reverse osmosis displacement mushroom, while solid content, increasing can also be improved
Plus tissue intensity.
Refrigerating process is conducive to moisture in drying process to spread rapidly.Vacuum microwave drying technique, because microwave energy is penetrated
To interiors of products, realization is heated from inside to outside, and its feature is：A, due to microwave permeability occasioned heating, form conjunction from the inside to surface
The thermograde of reason, accelerates internal moisture to surface migration；B, interiors of products steam evaporation, solid interior form porous, make
Product plays certain Swelling Functions simultaneously dry, makes the crisp brittleness of product more preferable；C, it can to greatest extent possess and hold mushroom
Color and nutrition；D, uniform drying, speed are fast, are not limited by shape, thickness；E, capacity usage ratio are high, energy-conservation
Efficiently, safety and environmental protection；F, the control of energy have instantaneity, no thermal inertia；G, processing time are short, are adapted to continuous production；It is h, dry
Microwave Power Density, drying temperature and drying time are variable program variable during dry, internal batch temperature can be avoided too high
And be carbonized.Cryogenic freezing is combined with vacuum microwave technology, can reduce product compactness and hardness, mouthfeel is more crisp, enters
Mouth property is more preferable.
The present invention provides a kind of production method of mushroom ready-to-eat food, is raw material using new fresh mushroom, takes cryogenic freezing
Raw material dehydration processing is carried out with reference to vacuum microwave drying technology, the method process velocity is fast, the relatively low, process that consumes energy can be carried out
Instant control, hygienic environment-protecting, environmental protection, the instant mushroom product aromatic flavour produced, crispy in taste are nutritious, heat
Low feature is measured, the original local flavor of mushroom and nutritive value is farthest maintained, product quality has been obviously improved and additional
Value, is that mushroom deep processing leisure ready-to-eat food develops a Tiao Xin roads.
Embodiment
The following is the specific embodiment of the present invention, the present invention is further elaborated, but the present invention is not limited only to this, such as right
The equivalence replacement that the present invention is done is accordingly to be regarded as protection scope of the present invention.
Embodiment 1
A, selection：From nothing is rotten, profile is complete, fresh mushroom of uniform size, mushroom handle is removed；
B, cleaning：Rinsed repeatedly with clear water, wash away the dirts such as silt, wood chip, draining；
C, freezing：Mushroom after soak is drained into surface liquid and cooled down, is then freezed, cryogenic temperature is -18 DEG C, freezing
Time is 24h；
D, vacuum microwave drying：Mushroom after freezing is placed directly within vacuum microwave drier, is dried in vacuo；The process
It is divided into 3 stage execution, total drying time is 30min, vacuum -0.090MPa；1st stage, Microwave Power Density 9w/g is done
Dry time 7min, 70 DEG C of drying temperature；2nd stage, Microwave Power Density 7w/g, drying time 10min, 55 DEG C of drying temperature；
3rd stage, Microwave Power Density 4w/g, drying time 13min, 45 DEG C of drying temperature；
E, seasoning：Dried mushroom is admixed into flavoring, non-fried mushroom ready-to-eat food is obtained, every 1000 parts by weight are dried fragrant
The parts by weight of component of addition flavoring is in mushroom：8.5 parts of 85 parts of edible oil, chicken meal or cream, 6 parts of chilli powder, zanthoxylum powder 3
Part, 3 parts of salt, 2 parts of white sugar, 1.5 parts of fennel powder, 1.5 parts of sesame oil, 1 part of monosodium glutamate, 0.1 part of the sapidity nucleotide disodium, citric acid
0.1 part；
F, cooling：Seasoned mushroom is scattered, blown on fan or natural cooling；
G, using vacuumizing packing machine or nitrogen filling packing machine product packaging is carried out, it is anti-soft to increase shelf life and anti-moisture absorption, and will
Inner wrapping is packaged into case, piles up storage.
The instant mushroom being made through the above method, aromatic flavour, crispy in taste, entrance is good.
Embodiment 2
A, selection：From nothing is rotten, profile is complete, fresh mushroom of uniform size, mushroom handle is removed；
B, cleaning：Rinsed repeatedly with clear water, wash away the dirts such as silt, wood chip, draining；
C, blanching：Mushroom is cooked, draining, cooling, the solution component for boiling mushroom（By weight）For：100 parts of water, salt
0.5 part, 0.2 part of citric acid, 0.06 part of ascorbic acid, blanching treatment time is 2min；
D, freezing：Mushroom after soak is drained into surface liquid and cooled down, is then freezed, cryogenic temperature is -18 DEG C, freezing
Time is 24h；
E, vacuum microwave drying：Mushroom after freezing is placed directly within vacuum microwave drier, is dried in vacuo；The process
It is divided into 3 stage execution, total drying time is 30min, vacuum -0.090MPa；1st stage, Microwave Power Density 9w/g is done
Dry time 7min, 70 DEG C of drying temperature；2nd stage, Microwave Power Density 7w/g, drying time 10min, 55 DEG C of drying temperature；
3rd stage, Microwave Power Density 4w/g, drying time 13min, 45 DEG C of drying temperature；
F, seasoning：Dried mushroom is admixed into flavoring, non-fried mushroom ready-to-eat food is obtained, every 1000 parts by weight are dried fragrant
The parts by weight of component of addition flavoring is in mushroom：8.5 parts of 85 parts of edible oil, chicken meal or cream, 6 parts of chilli powder, zanthoxylum powder 3
Part, 3 parts of salt, 2 parts of white sugar, 1.5 parts of fennel powder, 1.5 parts of sesame oil, 1 part of monosodium glutamate, 0.1 part of the sapidity nucleotide disodium, citric acid
0.1 part；
G, cooling：Seasoned mushroom is scattered, blown on fan or natural cooling；
H, using vacuumizing packing machine or nitrogen filling packing machine product packaging is carried out, it is anti-soft to increase shelf life and anti-moisture absorption, and will
Inner wrapping is packaged into case, piles up storage.
Golden yellow color at the instant mushroom being made through the above method, mushroom canopy fold, aromatic flavour, crispy in taste enters
Mouth property is good.
Embodiment 3
A, selection：From nothing is rotten, profile is complete, fresh mushroom of uniform size, mushroom handle is removed；
B, cleaning：Rinsed repeatedly with clear water, wash away the dirts such as silt, wood chip, draining；
C, blanching：Mushroom is cooked, draining, cooling, the solution component for boiling mushroom（By weight）For：100 parts of water, salt
0.5 part, 0.2 part of citric acid, 0.06 part of ascorbic acid, blanching treatment time is 2min；
D, soak：Mushroom after cooling is placed in vacuum sugar-soaking machine equipment, add auxiliary material, using temperature 50 C, vacuum as-
0.07MPa carries out vacuum soak 15min, the component of soak solution（By weight）For：100 parts of water, 10 parts of maltodextrin, malt
5 parts of sugar, 400 parts of mushroom；
E, freezing：Mushroom after soak is drained into surface liquid and cooled down, is then freezed, cryogenic temperature is -18 DEG C, freezing
Time is 24h；
F, vacuum microwave drying：Mushroom after freezing is placed directly within vacuum microwave drier, is dried in vacuo；The process
It is divided into 3 stage execution, total drying time is 30min, vacuum -0.090MPa；1st stage, Microwave Power Density 9w/g is done
Dry time 7min, 70 DEG C of drying temperature；2nd stage, Microwave Power Density 7w/g, drying time 10min, 55 DEG C of drying temperature；
3rd stage, Microwave Power Density 4w/g, drying time 13min, 45 DEG C of drying temperature；
G, seasoning：Dried mushroom is admixed into flavoring, non-fried mushroom ready-to-eat food is obtained, every 1000 parts by weight are dried fragrant
The parts by weight of component of addition flavoring is in mushroom：8.5 parts of 85 parts of edible oil, chicken meal or cream, 6 parts of chilli powder, zanthoxylum powder 3
Part, 3 parts of salt, 2 parts of white sugar, 1.5 parts of fennel powder, 1.5 parts of sesame oil, 1 part of monosodium glutamate, 0.1 part of the sapidity nucleotide disodium, citric acid
0.1 part；
H, cooling：Seasoned mushroom is scattered, blown on fan or natural cooling；
I, using vacuumizing packing machine or nitrogen filling packing machine product packaging is carried out, it is anti-soft to increase shelf life and anti-moisture absorption, and will
Inner wrapping is packaged into case, piles up storage.
Golden yellow color at the instant mushroom being made through the above method, mushroom canopy fold, aromatic flavour, crispy in taste enters
Mouth property is good, and mushroom body volume is small compared with embodiment 2, non-friable.
Embodiment 4
A, selection：From nothing is rotten, profile is complete, fresh mushroom of uniform size, mushroom handle is removed；
B, cleaning：Rinsed repeatedly with clear water, wash away the dirts such as silt, wood chip, draining；
C, blanching：Mushroom is cooked, draining, cooling, the solution component for boiling mushroom（By weight）For：100 parts of water, salt
0.7 part, 0.4 part of citric acid, 0.08 part of ascorbic acid, blanching treatment time is 3min；
D, soak：Mushroom after cooling is placed in vacuum sugar-soaking machine equipment, add auxiliary material, using temperature 50 C, vacuum as-
0.07MPa carries out vacuum soak 20min, the component of soak solution（By weight）For：100 parts of water, 20 parts of maltodextrin, malt
10 parts of sugar, 500 parts of mushroom；
E, freezing：Mushroom after soak is drained into surface liquid and cooled down, is then freezed, cryogenic temperature is -20 DEG C, freezing
Time is 18h；
F, vacuum microwave drying：Mushroom after freezing is placed directly within vacuum microwave drier, is dried in vacuo；The process
It is divided into 4 stage execution, total drying time is 60min, vacuum -0.090MPa；1st stage, Microwave Power Density 9w/g is done
Dry time 8min, 70 DEG C of drying temperature；2nd stage, Microwave Power Density 7w/g, drying time 12min, 55 DEG C of drying temperature；
3rd stage, Microwave Power Density 5w/g, drying time 20min, 50 DEG C of drying temperature；4th stage, Microwave Power Density 4w/g,
Drying time 20min, 45 DEG C of drying temperature；
G, seasoning：Dried mushroom is admixed into flavoring, non-fried mushroom ready-to-eat food is obtained, every 1000 parts by weight are dried fragrant
The parts by weight of component of addition flavoring is in mushroom：8.75 parts of 87.5 parts of edible oil, chicken meal or cream, 6.25 parts of chilli powder, flower
3.75 parts of green pepper powder, 3.75 parts of salt, 2.5 parts of white sugar, 1.875 parts of fennel powder, 1.625 parts of sesame oil, 1.25 parts of monosodium glutamate, flavor core
0.125 part of thuja acid disodium, 0.125 part of citric acid；
H, cooling：Seasoned mushroom is scattered, blown on fan or natural cooling；
I, using vacuumizing packing machine or nitrogen filling packing machine product packaging is carried out, it is anti-soft to increase shelf life and anti-moisture absorption, and will
Inner wrapping is packaged into case, piles up storage.
Golden yellow color at the instant mushroom being made through the above method, mushroom canopy fold, aromatic flavour, crispy in taste enters
Mouth property is good, and mushroom body volume is small compared with embodiment 2, non-friable.
Embodiment 5
A, selection：From nothing is rotten, profile is complete, fresh mushroom of uniform size, mushroom handle is removed；
B, cleaning：Rinsed repeatedly with clear water, wash away the dirts such as silt, wood chip, draining；
C, blanching：Mushroom is cooked, draining, cooling, the solution component for boiling mushroom（By weight）For：100 parts of water, salt
0.8 part, 0.5 part of citric acid, 0.1 part of ascorbic acid, blanching treatment time is 5min；
D, soak：Mushroom after cooling is placed in vacuum sugar-soaking machine equipment, add auxiliary material, using temperature 50 C, vacuum as-
0.07MPa carries out vacuum soak 30min, the component of soak solution（By weight）For：100 parts of water, 30 parts of maltodextrin, malt
15 parts of sugar, 600 parts of mushroom；
E, freezing：Mushroom after soak is drained into surface liquid and cooled down, is then freezed, cryogenic temperature is -25 DEG C, freezing
Time is 12h；
F, vacuum microwave drying：Mushroom after freezing is placed directly within vacuum microwave drier, is dried in vacuo；The process
It is divided into 5 stage execution, total drying time is 90min, vacuum -0.090MPa；1st stage, Microwave Power Density 9w/g is done
Dry time 7min, 70 DEG C of drying temperature；2nd stage, Microwave Power Density 7w/g, drying time 10min, 60 DEG C of drying temperature；
3rd stage, Microwave Power Density 6w/g, drying time 23min, 55 DEG C of drying temperature；4th stage, Microwave Power Density 5w/g,
Drying time 25min, 50 DEG C of drying temperature；5th stage, Microwave Power Density 4w/g, drying time 25min, drying temperature 45
℃；
G, seasoning：Dried mushroom is admixed into flavoring, non-fried mushroom ready-to-eat food is obtained, every 1000 parts by weight are dried fragrant
The parts by weight of component of addition flavoring is in mushroom：9 parts of 90 parts of edible oil, chicken meal or cream, 8 parts of chilli powder, zanthoxylum powder 4.5
Part, 4.5 parts of salt, 3 parts of white sugar, 2 parts of fennel powder, 2 parts of sesame oil, 1.5 parts of monosodium glutamate, 0.15 part of the sapidity nucleotide disodium, lemon
0.15 part of acid；
H, cooling：Seasoned mushroom is scattered, blown on fan or natural cooling；
I, using vacuumizing packing machine or nitrogen filling packing machine product packaging is carried out, it is anti-soft to increase shelf life and anti-moisture absorption, and will
Inner wrapping is packaged into case, piles up storage.
Golden yellow color at the instant mushroom being made through the above method, mushroom canopy fold, aromatic flavour, crispy in taste enters
Mouth property is good, and mushroom body volume is small compared with embodiment 2, non-friable.
Embodiment 6
It will only be omitted step g with identical with the method for embodiment 3, i.e., carried out nutritional ingredient without the instant mushroom made by seasoning
Detection, the dried thin mushroom after being dried naturally using fresh mushroom is as a result as follows as reference：
It is above-mentioned test result indicates that, the instant mushroom being made of this method, water content is low, nutritious, preferably ensure that
Original nutritional ingredient in mushroom.
Embodiment 7
A, selection：From nothing is rotten, profile is complete, fresh mushroom of uniform size, mushroom handle is removed；
B, cleaning：Rinsed repeatedly with clear water, wash away the dirts such as silt, wood chip, draining；
C, blanching：Mushroom is cooked, draining, cooling, the solution component for boiling mushroom（By weight）For：100 parts of water, salt
0.5 part, 0.2 part of citric acid, 0.06 part of ascorbic acid, blanching treatment time is 2min；
D, soak：Mushroom after cooling is placed in vacuum sugar-soaking machine equipment, add auxiliary material, using temperature 50 C, vacuum as-
0.07MPa carries out vacuum soak 15min, the component of soak solution（By weight）For：100 parts of water, 10 parts of maltodextrin, malt
5 parts of sugar, 400 parts of mushroom；
E, vacuum microwave drying：Mushroom after freezing is placed directly within vacuum microwave drier, is dried in vacuo；The process
It is divided into 3 stage execution, total drying time is 30min, vacuum -0.090MPa；1st stage, Microwave Power Density 9w/g is done
Dry time 7min, 70 DEG C of drying temperature；2nd stage, Microwave Power Density 7w/g, drying time 10min, 55 DEG C of drying temperature；
3rd stage, Microwave Power Density 4w/g, drying time 13min, 45 DEG C of drying temperature；
F, seasoning：Dried mushroom is admixed into flavoring, non-fried mushroom ready-to-eat food is obtained, every 1000 parts by weight are dried fragrant
The parts by weight of component of addition flavoring is in mushroom：8.5 parts of 85 parts of edible oil, chicken meal or cream, 7 parts of spice, chilli powder 6
Part, 3 parts of zanthoxylum powder, 3 parts of salt, 2 parts of white sugar, 1.5 parts of fennel powder, 1.5 parts of sesame oil, 1 part of monosodium glutamate, the sapidity nucleotide disodium
0.1 part, 0.1 part of citric acid；
G, cooling：Seasoned mushroom is scattered, blown on fan or natural cooling；
H, using vacuumizing packing machine or nitrogen filling packing machine product packaging is carried out, it is anti-soft to increase shelf life and anti-moisture absorption, and will
Inner wrapping is packaged into case, piles up storage.
Embodiment 7 is compared with embodiment 3, in addition to freezing step is reduced, remaining step condition all same, this product and example
The product contrast obtained in 3：Product form shrinks larger, and interiors of products density of texture is higher, and hardness is higher, and entrance is without crisp
Sense, mouthfeel is hard, is difficult to chew rotten, there is dregs, it can be seen that, " freezing " step is indispensable step in the method for the invention
Suddenly.
Claims (8)
1. a kind of method for making instant mushroom, it is characterised in that this method comprises the following steps：
(1) pre-process：Mushroom is chosen, mushroom handle is removed, cleans, drains；
(2) freeze：Pretreated mushroom is freezed, cryogenic temperature be -18 DEG C ~ -25 DEG C, cooling time be 12h ~
24h；
(3) vacuum microwave drying：Mushroom after freezing is placed directly within vacuum microwave drier, is dried in vacuo, microwave
Power density 4w/g ~ 9w/g, vacuum -0.090MPa, 45 DEG C ~ 70 DEG C of drying temperature, total drying time 30min ~ 90min；
(4) seasoning：Dried mushroom is admixed into flavoring；
(5) pack：Seasoned mushroom is scattered, with fan blow on or natural cooling after, utilize vacuumizing packing machine or nitrogen charging
Packing machine carries out product packaging.
2. the method according to claim 1 for making instant mushroom, it is characterised in that also include in the step (1) to perfume (or spice)
Mushroom carries out boiling blanching, then draining, cooling, the solution component for blanching（By weight）For：100 parts of water, salt 0.5 ~
0.8 part, 0.2 ~ 0.5 part of citric acid, 0.06 ~ 0.1 part of ascorbic acid, blanching treatment time is 2 ~ 5min.
3. the method according to claim 2 for making instant mushroom, it is characterised in that carrying out can be to pre- before the step (2)
Mushroom after processing carries out soak, i.e., pretreated mushroom is placed in vacuum sugar-soaking machine, adds auxiliary material, temperature 50 C, very
Reciprocal of duty cycle is -0.07MPa, time 15min ~ 30min, the component of soak auxiliary material（By weight）For：100 parts of water, maltodextrin 10 ~
30 parts, 5 ~ 15 parts of maltose, 40 ~ 60 parts of mushroom.
4. the method according to claim 3 for making instant mushroom, it is characterised in that during the vacuum microwave drying
Microwave Power Density, drying temperature and drying time are variable program variable, and 3 ~ 5 sections of execution are divided in the drying process, are dried just
Section Microwave Power Density and drying temperature are of a relatively high, as material moisture reduces Microwave Power Density and drying temperature step by step
Reduction, every section of drying time also can gradually increase therewith.
5. the method according to claim 4 for making instant mushroom, it is characterised in that the process of the step (3) is total dry
The dry time is 30min, vacuum -0.090MPa；1st stage, Microwave Power Density 9w/g, drying time 7min, drying temperature
70℃；2nd stage, Microwave Power Density 7w/g, drying time 10min, 55 DEG C of drying temperature；3rd stage, Microwave Power Density
4w/g, drying time 13min, 45 DEG C of drying temperature.
6. the method according to claim 5 for making instant mushroom, it is characterised in that the process of the step (3) is total dry
The dry time is 60min, vacuum -0.090MPa；1st stage, Microwave Power Density 9w/g, drying time 8min, drying temperature
70℃；2nd stage, Microwave Power Density 7w/g, drying time 12min, 55 DEG C of drying temperature；3rd stage, Microwave Power Density
5w/g, drying time 20min, 50 DEG C of drying temperature；In 4th stage, Microwave Power Density 4w/g, drying time 20min dry temperature
45 DEG C of degree.
7. the method according to claim 6 for making instant mushroom, it is characterised in that the process of the step (3) is total dry
The dry time is 90min, vacuum -0.090MPa；1st stage, Microwave Power Density 9w/g, drying time 7min, drying temperature
70℃；2nd stage, Microwave Power Density 7w/g, drying time 10min, 60 DEG C of drying temperature；3rd stage, Microwave Power Density
6w/g, drying time 23min, 55 DEG C of drying temperature；In 4th stage, Microwave Power Density 5w/g, drying time 25min dry temperature
50 DEG C of degree；5th stage, Microwave Power Density 4w/g, drying time 25min, 45 DEG C of drying temperature.
8. the method for any making instant mushroom according to claim 1 to 6, it is characterised in that every 1000 parts by weight are dried
The parts by weight of component of addition flavoring is in mushroom：8.5 ~ 9 parts of 85 ~ 90 parts of edible oil, chicken meal or cream, 6 ~ 8 parts of chilli powder,
3 ~ 4.5 parts of zanthoxylum powder, 3 ~ 4.5 parts of salt, 2 ~ 3 parts of white sugar, 1.5 ~ 2 parts of fennel powder, 1.5 ~ 2 parts of sesame oil, 1 ~ 1.5 part of monosodium glutamate,
0.1 ~ 0.15 part of the sapidity nucleotide disodium, 0.1 ~ 0.15 part of citric acid.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109393455A (en) * | 2018-09-29 | 2019-03-01 | 西峡县森林家食品有限责任公司 | A kind of production method of mushroom crisp chilli |
| CN110063447A (en) * | 2019-04-03 | 2019-07-30 | 贵州省贵福菌业发展有限公司 | A kind of preparation method of sugaring oil tea mushroom |
| CN111296789A (en) * | 2020-02-17 | 2020-06-19 | 甘肃省科学院生物研究所 | Method for preparing apple crisp chips by microwave vacuum drying |
| CN114209047A (en) * | 2021-11-29 | 2022-03-22 | 云南品悦食品有限公司 | Novel wild mushroom processing and storing method |
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|---|---|---|---|---|
| CN103652833A (en) * | 2013-11-14 | 2014-03-26 | 南京农业大学 | Production method for high-quality instant lentinus edodes crisp chips |
| CN105795240A (en) * | 2014-12-27 | 2016-07-27 | 商南县秦林实业有限责任公司 | Production method of high-quality instant lentinus edodes crisp chips |
| CN105919059A (en) * | 2016-04-25 | 2016-09-07 | 东莞爱尚菇食品科技有限公司 | Preparation method of instant shiitake mushroom foods |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652833A (en) * | 2013-11-14 | 2014-03-26 | 南京农业大学 | Production method for high-quality instant lentinus edodes crisp chips |
| CN105795240A (en) * | 2014-12-27 | 2016-07-27 | 商南县秦林实业有限责任公司 | Production method of high-quality instant lentinus edodes crisp chips |
| CN105919059A (en) * | 2016-04-25 | 2016-09-07 | 东莞爱尚菇食品科技有限公司 | Preparation method of instant shiitake mushroom foods |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109393455A (en) * | 2018-09-29 | 2019-03-01 | 西峡县森林家食品有限责任公司 | A kind of production method of mushroom crisp chilli |
| CN110063447A (en) * | 2019-04-03 | 2019-07-30 | 贵州省贵福菌业发展有限公司 | A kind of preparation method of sugaring oil tea mushroom |
| CN111296789A (en) * | 2020-02-17 | 2020-06-19 | 甘肃省科学院生物研究所 | Method for preparing apple crisp chips by microwave vacuum drying |
| CN114209047A (en) * | 2021-11-29 | 2022-03-22 | 云南品悦食品有限公司 | Novel wild mushroom processing and storing method |
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