CN107581589B - Fermented edible rhzomorph ham and preparation method thereof - Google Patents
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Abstract
The invention belongs to the technical field of edible fungus processing, and particularly relates to a fermented edible rhzomorph ham and a preparation method thereof. The edible fungi are used as main raw materials, and probiotics are artificially added for fermentation, so that the product has higher nutritive value and flavor characteristics; meat is not added into the product, the taste has the unique fermentation flavor of edible fungi and the chewing feeling of meat fiber, and the product is a healthier novel leaven ham sausage, and meets the requirements of modern consumers on convenient nutrition and healthy diet.
Description
Technical Field
The invention belongs to the technical field of edible fungus processing, and particularly relates to a fermented edible rhzomorph ham and a preparation method thereof.
Background
The edible fungi are the dominant and characteristic agricultural products in China, not only have delicious taste and crisp and tender texture, but also have high nutritional value, and are vegetarian with the name of 'plant meat'. The edible fungi have high protein content and can be compared favorably with meat and egg foods; the fat content is low, and the property is similar to that of vegetable oil; the vitamin content is high and is superior to that of vegetable food; is rich in dietary fiber and is very beneficial to human health. Therefore, edible fungi are more and more on the dining tables of people, and correspondingly, various deep-processed foods taking the edible fungi as main raw materials are also endless in the food industry. But few edible fungi fermentation products which are convenient to eat are available.
Fermented meat products are popular with people around the world due to their unique flavor, good storability and functional properties of probiotic food products. Although the types of fermented meat products in the market are various, meat is basically used as one of main raw materials, the fermented meat products contain more fat, cholesterol, animal protein and higher calorie, the vitamin content is relatively low, the proportion of the fermented meat products to the required amount of nutrient components of a human body is not suitable, and the fermented meat products are too much eaten, so that people are easy to get fat, and even certain diseases are caused. With the improvement of living standard, people are not satisfied with a single kind of traditional fermented meat products, and more different types of choices are expected. The taste of the edible fungi is close to the meat fiber structure, and the edible fungi is fermented by using the probiotics by combining the modern fermentation technology, so that the nutrition of the edible fungi is improved, the formation of good flavor is promoted, and the tissue structure of the edible fungi is improved. At present, the application of probiotics to ferment the edible rhzomorph ham is not reported.
Compared with liquid fermentation, in solid fermentation, because free water does not flow in a culture medium, the concentration of nutrients has gradient, microorganisms are adsorbed on the surface of a solid substrate to grow or permeate into the solid substrate to grow, and the fermentation is easy to be uneven. Finally, the invention provides a solid fermentation type edible rhzomorph ham product taking edible fungi as a main raw material, provides a new choice for vegetarians or other consumers, and enriches the edible fungi consumption market.
Disclosure of Invention
The invention aims to provide a fermented edible rhzomorph ham and also discloses a preparation method of the fermented edible rhzomorph ham.
In order to achieve the purpose, the invention adopts the technical scheme that:
a preparation method of fermented edible rhzomorph ham comprises the following steps:
(1) pretreatment of raw materials:
cleaning fresh or dried rehydrated edible fungi, shredding, and curing to obtain edible fungi fermentation raw materials;
cleaning fresh or dried edible fungi with rehydration, controlling water, blanching, cutting into granules, and grinding into paste to obtain edible fungi paste;
crushing and sieving dry tremella to obtain tremella powder;
(2) preparing a leavening agent:
activating and domesticating lactobacillus bulgaricus, lactobacillus plantarum and streptococcus thermophilus to obtain a lactobacillus bulgaricus culture solution, a lactobacillus plantarum culture solution and a streptococcus thermophilus culture solution; uniformly mixing a lactobacillus bulgaricus culture solution, a lactobacillus plantarum culture solution and a streptococcus thermophilus culture solution according to the mass ratio of 2-4: 1-2 to obtain a leavening agent;
(3) solid state fermentation:
adding the leaven obtained in the step (2) into the edible fungus fermentation raw material obtained in the step (1), uniformly mixing, carrying out vacuum infiltration promotion for 5-20 seconds under the condition that the vacuum degree is 0.06-0.1 MPa, and then carrying out constant-temperature fermentation for 1-3 days at the temperature of 42 +/-1 ℃ to obtain fermented edible fungi; wherein the addition amount of the leavening agent is 1-3% of the mass of the edible fungus fermentation raw material;
(4) the preparation of the vegetarian ham comprises the following steps:
weighing the following raw materials in parts by weight: 50-80 parts of fermented edible fungi, 0.5-4 parts of tremella powder, 0.5-2 parts of edible gum, 0.5-4 parts of quality improver, 0.5-1.5 parts of salt, 0.1-1 part of seasoning and 2-22 parts of water, wherein the tremella powder is prepared by the step (3);
dissolving salt and flavoring agent with water, adding into fermented edible fungus, adding quality improver, mixing, sequentially adding edible gum and Tremella powder, stirring and mixing; filling and sealing to obtain the product.
Preferably, the edible fungi is one or more of shiitake mushroom, oyster mushroom, agaricus bisporus, straw mushroom, pleurotus eryngii, pleurotus nebrodensis, coprinus comatus, flammulina velutipes, agaric, tremella, hericium erinaceus, dictyophora phalloidea, morchella esculenta and pleurotus geesteranus.
Preferably, the curing in the step (1) is specifically performed by using steam for curing for 5-30 minutes, and then cooling to 42 +/-1 ℃; the specific step of blanching in the step (1) is to perform vacuum microwave treatment for 0.5-10 minutes under the conditions that the vacuum degree is 0.08-0.1 MPa and the microwave intensity is 5-10W/g so as to completely cook the edible fungi.
Preferably, the specific step of activation in step (2) is to dissolve lactobacillus bulgaricus, lactobacillus plantarum and streptococcus thermophilus in sterile water respectively, inoculate the solution in sterilized MRS broth culture solution according to the inoculum size of 1%, and perform shaking culture at constant temperature for 16 hours, wherein the culture temperature is 30 ℃ for lactobacillus bulgaricus, 33 ℃ for lactobacillus plantarum and 37 ℃ for completing activation once; and the activation is carried out twice.
Preferably, the domestication in step (2) is specifically carried out by inoculating activated lactobacillus bulgaricus, lactobacillus plantarum and streptococcus thermophilus in 1.5% of inoculum size in sterilized culture medium, shake culturing at 42 +/-1 deg.C until the strain concentration is more than or equal to 107cfu/mL, completing acclimatization.
Further, the culture medium is prepared by uniformly mixing the following raw materials in parts by mass: 25-100 parts of edible fungus paste obtained in the step (1), 5-8 parts of yeast powder, 5-20 parts of sucrose, 0.1-1.0 part of dipotassium hydrogen phosphate and 0.1-0.2 part of magnesium sulfate.
Preferably, the edible gum in step (4) is one or more of carrageenan, konjac glucomannan, agar, xanthan gum, gelatin, guar gum, sodium alginate, pectin, locust bean gum and acacia gum.
Preferably, the quality improver in the step (4) is one or more of monoglyceride, sodium carboxymethylcellulose, sodium lactate, calcium lactate, soybean lecithin and sucrose fatty acid ester.
Preferably, the vegetarian ham obtained in the step (4) is subjected to high-pressure sterilization to obtain a high-temperature product, and the high-temperature product is stored at normal temperature; or (5) sterilizing the vegetarian ham obtained in the step (4) by hot water at normal pressure to obtain a low-temperature product, and storing the low-temperature product at the temperature lower than 4 ℃.
Preferably, the vegetarian ham in the step (4) is prepared from the following raw materials in parts by weight: 80 parts of fermented edible fungus obtained in the step (3), 4 parts of tremella powder, edible gum (0.2 part of konjac glucomannan and 0.3 part of carrageenan), quality modifiers (0.5 part of sodium lactate and 0.5 part of monoglyceride), 1.5 parts of salt, seasonings (0.3 part of onion powder, 0.2 part of ginger powder and 0.1 part of pepper powder) and 18 parts of water.
Preferably, the vegetarian ham in the step (4) is prepared from the following raw materials in parts by weight: 60 parts of fermented edible fungi obtained in the step (3), 3 parts of tremella powder, edible gum (0.5 part of agar, 1 part of xanthan gum and 0.5 part of gelatin), quality modifier (0.5 part of soybean lecithin and 0.5 part of sucrose fatty acid ester), 0.5 part of salt, seasoning (0.4 part of chilli powder, 0.3 part of five spice powder and 0.2 part of monosodium glutamate) and 22 parts of water.
Preferably, the vegetarian ham in the step (4) is prepared from the following raw materials in parts by weight: 50 parts of fermented edible fungus obtained in the step (3), 0.5 part of tremella powder, edible gum (0.2 part of sodium alginate, 0.2 part of pectin, 0.3 part of locust bean gum and 0.2 part of Arabic gum), quality modifier (0.5 part of sodium carboxymethylcellulose, 0.5 part of sodium lactate and 0.5 part of calcium lactate), 1.4 parts of salt, seasoning (0.2 part of star anise powder, 0.5 part of five spice powder, 0.2 part of I + G, 0.1 part of monosodium glutamate) and 10 parts of water.
The fermented edible rhzomorph ham prepared by the method.
The 3 strains adopted by the invention are purchased from Guangdong province microorganism strain preservation center, and the names and the numbers of the strains are respectively as follows: lactobacillus bulgaricus GIM1.155, Lactobacillus plantarum GIM1.191, Streptococcus thermophilus GIM 1.540.
The seasonings comprise chili powder, pepper powder, onion powder, ginger powder, garlic powder, star aniseed powder, cumin powder, five spice powder, I + G, monosodium glutamate and the like, and can be matched and adjusted according to the requirements of different tastes of prepared ham sausages according to the adding method of the seasonings required by the conventional ham sausages.
The invention has the following beneficial effects:
1. the fermented edible rhzomorph ham takes edible fungi as a main raw material, adopts a probiotic fermentation process, and innovates the production of the traditional fermented sausage. The probiotics are added manually for fermentation, the protein in the edible fungi is decomposed into polypeptide and amino acid which are easy to digest and absorb by human bodies, the fat is decomposed into short-chain volatile fatty acid and ester substances, the physiological activity is enhanced after the dietary fiber is modified, and the fragrant substances generated by the metabolism of the probiotics are added, so that the product finally reflects higher nutritional value and flavor characteristics.
2. According to the preparation method of the fermented edible rhzomorph ham, steam curing is adopted during preparation of the edible fungus fermentation raw material, so that the protein is properly denatured while the water is increased, the growth of microorganisms is facilitated, and the raw material sterilization is more thorough; when the edible fungi is subjected to solid state fermentation, a vacuum permeation promoting method is adopted to promote the rapid and uniform permeation of the fermentation agent, the fermentation effect is good, and the fermentation period is short; the fermentation temperature is high, which is not beneficial to the growth of mixed bacteria; the product is not added with meat, the taste has the unique fermentation flavor of edible fungi and the chewing feeling of meat fiber, and the product is a healthier novel leaven ham sausage.
Detailed Description
In order to make the technical purpose, technical solutions and advantages of the present invention clearer, the technical solutions of the present invention are further described with reference to specific examples, which are intended to explain the present invention and are not to be construed as limiting the present invention, and those who do not specify a specific technique or condition in the examples follow the techniques or conditions described in the literature in the art or follow the product specification.
Example 1
A preparation method of fermented edible rhzomorph ham comprises the following steps:
(1) pretreatment of raw materials:
cleaning dried and rehydrated shiitake mushrooms, shredding, curing for 6 minutes by using steam, and cooling to 42 +/-1 ℃ to obtain an edible fungus fermentation raw material;
cleaning dried and rehydrated shiitake mushrooms, controlling water, blanching in vacuum microwave for 6 minutes, chopping into granules, and grinding into paste to obtain edible mushroom paste; wherein the vacuum microwave blanching is controlled to be 0.1 MPa of vacuum degree and 8W/g of microwave intensity;
crushing dried tremella into powder, and sieving with a 80-mesh sieve to obtain tremella powder;
(2) preparing a leavening agent:
respectively pouring freeze-dried powder of 3 strains (lactobacillus bulgaricus, lactobacillus plantarum and streptococcus thermophilus) into sterile water in a sterile state, shaking to dissolve the freeze-dried powder, inoculating the freeze-dried powder into sterilized MRS broth culture solution according to the inoculation amount of 1%, and carrying out shaking culture at a constant temperature for 16 hours, wherein the culture temperature is 30 ℃ for lactobacillus bulgaricus, 33 ℃ for lactobacillus plantarum and 37 ℃ for streptococcus thermophilus, and the activation is completed once; activating twice to obtain activated strain culture solution;
uniformly mixing 60 g of the edible fungus paste obtained in the step (1), 6.5 g of yeast powder, 12 g of sucrose, 0.5 g of dipotassium hydrogen phosphate and 0.15 g of magnesium sulfate to obtain a culture medium; inoculating the activated strain culture solution into sterilized culture medium according to 1.5% inoculum size, performing shake culture at 42 + -1 deg.C for 24 hr, and performing acclimatization once; detecting the number of viable bacteria after two domestications, wherein the concentration of the strain is more than or equal to 107The cfu/mL is regarded as domestication fermentation maturity, and domestication is completed to obtain a domesticated strain culture solution;
uniformly mixing lactobacillus bulgaricus, lactobacillus plantarum and streptococcus thermophilus according to the mass part ratio of 3: 2: 1 of the domesticated strain culture solution to obtain a leavening agent;
(3) solid state fermentation:
adding the leaven obtained in the step (2) into the edible fungus fermentation raw material obtained in the step (1), uniformly mixing, carrying out vacuum infiltration promotion for 20 seconds under the condition that the vacuum degree is 0.09 MPa, and then carrying out constant-temperature fermentation for 3 days at the temperature of 42 +/-1 ℃ to obtain fermented edible fungi; wherein the addition amount of the leaven is 3 percent of the mass of the edible fungus fermentation raw material;
(4) the preparation of the vegetarian ham comprises the following steps:
weighing the following raw materials in parts by weight: 80 parts of fermented edible fungi, 4 parts of tremella powder, edible gum (0.2 part of konjac glucomannan and 0.3 part of carrageenan), quality modifiers (0.5 part of sodium lactate and 0.5 part of monoglyceride), 1.5 parts of salt, seasonings (0.3 part of onion powder, 0.2 part of ginger powder and 0.1 part of pepper powder) and 18 parts of water;
dissolving salt and flavoring agent with water, adding into fermented edible fungus, adding quality improver, mixing, sequentially adding edible gum and Tremella powder, stirring and mixing; filling into a cylindrical film by a vacuum filling machine, and performing vacuum sealing to obtain the vegetarian ham; the vegetarian ham is autoclaved (the autoclaving belongs to a conventional sterilization method, and the specific parameters can be obtained by adopting the prior art in the field), so that a high-temperature product is obtained and is stored at normal temperature.
Example 2
A preparation method of fermented edible rhzomorph ham comprises the following steps:
(1) pretreatment of raw materials:
cleaning fresh agaricus bisporus, shredding, curing for 5 minutes by using steam, and cooling to 42 +/-1 ℃ to obtain an edible fungus fermentation raw material;
cleaning fresh agaricus bisporus, controlling water, blanching for 3 minutes in vacuum microwave, chopping into granules, and grinding into paste to obtain edible mushroom paste; wherein the vacuum microwave blanching is controlled to be 0.08 MPa of vacuum degree and 6W/g of microwave intensity;
drying fresh tremella, crushing into powder, and sieving with a 80-mesh sieve to obtain tremella powder;
(2) preparing a leavening agent:
respectively pouring freeze-dried powder of 3 strains (lactobacillus bulgaricus, lactobacillus plantarum and streptococcus thermophilus) into sterile water in a sterile state, shaking to dissolve the freeze-dried powder, inoculating the freeze-dried powder into sterilized MRS broth culture solution according to the inoculation amount of 1%, and carrying out shaking culture at a constant temperature for 16 hours, wherein the culture temperature is 30 ℃ for lactobacillus bulgaricus, 33 ℃ for lactobacillus plantarum and 37 ℃ for streptococcus thermophilus, and the activation is completed once; activating twice to obtain activated strain culture solution;
uniformly mixing 25 g of the edible fungus paste obtained in the step (1), 5 g of yeast powder, 5 g of sucrose, 0.3 g of dipotassium hydrogen phosphate and 0.1 g of magnesium sulfate to obtain a culture medium; inoculating the activated strain culture solution into sterilized culture medium according to 1.5% inoculum size, performing shake culture at 42 + -1 deg.C for 24 hr, and performing acclimatization once; detecting the number of viable bacteria after two domestications, wherein the concentration of the strain is more than or equal to 107The cfu/mL is regarded as domestication fermentation maturity, and domestication is completed to obtain a domesticated strain culture solution;
uniformly mixing lactobacillus bulgaricus, lactobacillus plantarum and streptococcus thermophilus according to the mass part ratio of 2: 1 of the domesticated strain culture solution to obtain a leavening agent;
(3) solid state fermentation:
adding the leaven obtained in the step (2) into the edible fungus fermentation raw material obtained in the step (1), uniformly mixing, carrying out vacuum infiltration promotion for 10 seconds under the condition that the vacuum degree is 0.06 MPa, and then carrying out constant-temperature fermentation for 1 day at the temperature of 42 +/-1 ℃ to obtain fermented edible fungi; wherein the addition amount of the leaven is 1 percent of the mass of the edible fungus fermentation raw material;
(4) the preparation of the vegetarian ham comprises the following steps:
weighing the following raw materials in parts by weight: 60 parts of fermented edible fungi, 3 parts of tremella powder, edible gum (0.5 part of agar, 1 part of xanthan gum and 0.5 part of gelatin), quality modifier (0.5 part of soybean lecithin and 0.5 part of sucrose fatty acid ester), 0.5 part of salt, seasoning (0.4 part of chilli powder, 0.3 part of five spice powder and 0.2 part of monosodium glutamate) and 22 parts of water;
dissolving salt and flavoring agent with water, adding into fermented edible fungus, adding quality improver, mixing, sequentially adding edible gum and Tremella powder, stirring and mixing; filling into a cylindrical film by a common filling machine, and vacuum sealing to obtain the vegetarian ham; sterilizing the vegetarian ham with hot water at normal pressure to obtain a low-temperature product, and freezing and storing.
Example 3
A preparation method of fermented edible rhzomorph ham comprises the following steps:
(1) pretreatment of raw materials:
cleaning dried and rehydrated agaric, shredding, curing for 20 minutes by using steam, and cooling to 42 +/-1 ℃ to obtain an edible fungus fermentation raw material;
cleaning dried and rehydrated edible fungus, controlling water, blanching in vacuum microwave for 10 minutes, chopping into particles, and grinding into paste to obtain edible fungus paste; wherein the vacuum microwave blanching is controlled to be 0.1 MPa of vacuum degree and 10W/g of microwave intensity;
crushing dried tremella into powder, and sieving with a 80-mesh sieve to obtain tremella powder;
(2) preparing a leavening agent:
respectively pouring freeze-dried powder of 3 strains (lactobacillus bulgaricus, lactobacillus plantarum and streptococcus thermophilus) into sterile water in a sterile state, shaking to dissolve the freeze-dried powder, inoculating the freeze-dried powder into sterilized MRS broth culture solution according to the inoculation amount of 1%, and carrying out shaking culture at a constant temperature for 16 hours, wherein the culture temperature is 30 ℃ for lactobacillus bulgaricus, 33 ℃ for lactobacillus plantarum and 37 ℃ for streptococcus thermophilus, and the activation is completed once; activating twice to obtain activated strain culture solution;
uniformly mixing 100 g of the edible fungus paste obtained in the step (1), 8 g of yeast powder, 20 g of sucrose, 1.0 g of dipotassium hydrogen phosphate and 0.2 g of magnesium sulfate to obtain a culture medium; inoculating the activated strain culture solution into sterilized culture medium according to 1.5% inoculum size, performing shake culture at 42 + -1 deg.C for 24 hr, and performing acclimatization once; detecting the number of viable bacteria after three acclimations, wherein the strain concentration is more than or equal to 107The cfu/mL is regarded as domestication fermentation maturity, and domestication is completed to obtain a domesticated strain culture solution;
uniformly mixing lactobacillus bulgaricus, lactobacillus plantarum and streptococcus thermophilus according to the mass part ratio of 2: 1 of the domesticated strain culture solution to obtain a leavening agent;
(3) solid state fermentation:
adding the leaven obtained in the step (2) into the edible fungus fermentation raw material obtained in the step (1), uniformly mixing, carrying out vacuum infiltration promotion for 15 seconds under the condition that the vacuum degree is 0.08 MPa, and then carrying out constant-temperature fermentation for 2 days at the temperature of 42 +/-1 ℃ to obtain fermented edible fungi; wherein the addition amount of the leaven is 2 percent of the mass of the edible fungus fermentation raw material;
(4) the preparation of the vegetarian ham comprises the following steps:
weighing the following raw materials in parts by weight: 50 parts of fermented edible fungi, 0.5 part of tremella powder, edible gum (0.2 part of sodium alginate, 0.2 part of pectin, 0.3 part of locust bean gum and 0.2 part of Arabic gum), quality modifier (0.5 part of sodium carboxymethylcellulose, 0.5 part of sodium lactate and 0.5 part of calcium lactate), 1.4 parts of salt, seasonings (0.2 part of star anise powder, 0.5 part of five spice powder, 0.2 part of I + G and 0.1 part of monosodium glutamate) and 10 parts of water;
dissolving salt and flavoring agent with water, adding into fermented edible fungus, adding quality improver, mixing, sequentially adding edible gum and Tremella powder, stirring and mixing; manually filling into a cooking bag, and sealing in a non-vacuum manner to obtain the vegetarian ham; sterilizing vegetarian ham with hot water at normal pressure to obtain low-temperature product, and refrigerating at a temperature lower than 4 deg.C.
The fermented edible rhzomorph ham prepared in the embodiment 1 to 3 can be directly eaten or can be eaten in various eating modes such as frying, stir-frying, roasting, rinsing and the like, and the taste of the fermented edible rhzomorph ham is combined with the unique fermentation flavor of edible fungi and the chewing feeling of meat fiber.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (6)
1. A fermented edible rhzomorph ham is characterized by being prepared by the following steps:
(1) pretreatment of raw materials:
cleaning fresh or dried rehydrated edible fungi, shredding, and curing to obtain edible fungi fermentation raw materials;
cleaning fresh or dried edible fungi with rehydration, controlling water, blanching, cutting into granules, and grinding into paste to obtain edible fungi paste;
crushing and sieving dry tremella to obtain tremella powder;
(2) preparing a leavening agent:
activating and domesticating lactobacillus bulgaricus, lactobacillus plantarum and streptococcus thermophilus to obtain a lactobacillus bulgaricus culture solution, a lactobacillus plantarum culture solution and a streptococcus thermophilus culture solution; uniformly mixing a lactobacillus bulgaricus culture solution, a lactobacillus plantarum culture solution and a streptococcus thermophilus culture solution according to the mass ratio of 2-4: 1-2 to obtain a leavening agent;
the lactobacillus bulgaricus, the lactobacillus plantarum and the streptococcus thermophilus are purchased from Guangdong province microorganism strain preservation center, and the names and the numbers of the strains are respectively as follows: lactobacillus bulgaricus GIM1.155, lactobacillus plantarum GIM1.191, streptococcus thermophilus GIM 1.540;
the specific steps of the activation are that under the aseptic condition, lactobacillus bulgaricus, lactobacillus plantarum and streptococcus thermophilus are respectively dissolved in aseptic water, inoculated in a sterilized MRS broth culture solution according to the inoculation amount of 1 percent, and subjected to constant temperature shaking culture for 16 hours, wherein the culture temperature is 30 ℃ for lactobacillus bulgaricus, 33 ℃ for lactobacillus plantarum and 37 ℃ for streptococcus thermophilus, and the activation is completed once; activating twice;
the domestication comprises the specific steps of inoculating activated lactobacillus bulgaricus, lactobacillus plantarum and streptococcus thermophilus in a sterilized culture medium according to the inoculation amount of 1.5%, performing shake culture at 42 +/-1 ℃, and culturing until the strain concentration is more than or equal to 107cfu/mL, completing domestication; the culture medium is prepared by uniformly mixing the following raw materials in parts by weight: 25-100 parts of edible fungus paste obtained in the step (1), 5-8 parts of yeast powder, 5-20 parts of sucrose, 0.1-1.0 part of dipotassium hydrogen phosphate and 0.1-0.2 part of magnesium sulfate;
(3) solid state fermentation:
adding the leaven obtained in the step (2) into the edible fungus fermentation raw material obtained in the step (1), uniformly mixing, carrying out vacuum infiltration promotion for 5-20 seconds under the condition that the vacuum degree is 0.06-0.1 MPa, and then carrying out constant-temperature fermentation for 1-3 days at the temperature of 42 +/-1 ℃ to obtain fermented edible fungi; wherein the addition amount of the leavening agent is 1-3% of the mass of the edible fungus fermentation raw material;
(4) the preparation of the vegetarian ham comprises the following steps:
weighing the following raw materials in parts by weight: 50-80 parts of fermented edible fungi, 0.5-4 parts of tremella powder, 0.5-2 parts of edible gum, 0.5-4 parts of quality improver, 0.5-1.5 parts of salt, 0.1-1 part of seasoning and 2-22 parts of water, wherein the tremella powder is prepared by the step (3);
dissolving salt and flavoring agent with water, adding into fermented edible fungus, adding quality improver, mixing, sequentially adding edible gum and Tremella powder, stirring and mixing; filling and sealing to obtain the product.
2. The fermented edible rhzomorph ham of claim 1, wherein: the edible fungi is one or more of Lentinus Edodes, Pleurotus Ostreatus, Agaricus bisporus, straw Mushroom, Pleurotus eryngii, Pleurotus nebrodensis, Coprinus comatus, needle Mushroom, Auricularia, Tremella, Hericium Erinaceus, caulis Bambusae in Taeniam, Morchella esculenta and Pleurotus geesteranus.
3. The fermented edible rhzomorph ham of claim 1, wherein: the curing in the step (1) is specifically performed by curing for 5-30 minutes by using steam, and then cooling to 42 +/-1 ℃; the specific step of blanching in the step (1) is to perform vacuum microwave treatment for 0.5-10 minutes under the conditions that the vacuum degree is 0.08-0.1 MPa and the microwave intensity is 5-10W/g.
4. The fermented edible rhzomorph ham of claim 1, wherein: in the step (4), the edible gum is one or more than two of carrageenan, konjac glucomannan, agar, xanthan gum, gelatin, guar gum, sodium alginate, pectin, locust bean gum and arabic gum.
5. The fermented edible rhzomorph ham of claim 1, wherein: in the step (4), the quality improver is one or more than two of monoglyceride, sodium carboxymethylcellulose, sodium lactate, calcium lactate, soybean lecithin and sucrose fatty acid ester.
6. The fermented edible rhzomorph ham of claim 1, wherein: carrying out high-pressure sterilization on the vegetarian ham obtained in the step (4) to obtain a high-temperature product, and storing at normal temperature; or (5) sterilizing the vegetarian ham obtained in the step (4) by hot water at normal pressure to obtain a low-temperature product, and storing the low-temperature product at the temperature lower than 4 ℃.
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| CN108719946A (en) * | 2018-05-17 | 2018-11-02 | 西北农林科技大学 | A kind of lactic fermentation Pleurotus eryngii sauce and preparation method thereof |
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| CN110384214A (en) * | 2019-08-09 | 2019-10-29 | 云南大学 | A kind of method that coating method prepares ham |
| CN110584050B (en) * | 2019-09-05 | 2023-04-07 | 浙江百珍堂食品有限公司 | Fermentation preparation process of natural broth clear juice for cooking |
| CN117243368B (en) * | 2023-09-08 | 2024-03-19 | 平昌县欣旗食品有限公司 | Prefabricated fermented edible fungi, processing method and equipment |
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| CN1235787A (en) * | 1998-05-19 | 1999-11-24 | 舒志远 | Edible mushroom ham sausage |
| CN1308437C (en) * | 2003-09-29 | 2007-04-04 | 广州大学 | Domestic fungus fermenting method |
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| CN106213217A (en) * | 2016-07-29 | 2016-12-14 | 哈尔滨秋林里道斯食品有限责任公司 | A kind of vegetarian sausage and processing method thereof |
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| CN107019204B (en) * | 2017-03-07 | 2021-05-04 | 河南省农业科学院 | Canned edible rhzomorph lunch and processing method thereof |
| CN106942391A (en) * | 2017-05-02 | 2017-07-14 | 深圳齐善食品有限公司 | The plain intestines of one kind emulation lactic acid bacteria local flavor |
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