CN1080541C - Deep processing method for mushroom stem and its products - Google Patents
Deep processing method for mushroom stem and its products Download PDFInfo
- Publication number
- CN1080541C CN1080541C CN97123224A CN97123224A CN1080541C CN 1080541 C CN1080541 C CN 1080541C CN 97123224 A CN97123224 A CN 97123224A CN 97123224 A CN97123224 A CN 97123224A CN 1080541 C CN1080541 C CN 1080541C
- Authority
- CN
- China
- Prior art keywords
- mushroom
- champignon
- stems
- mushroom stems
- soy sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Seasonings (AREA)
Abstract
The present invention provides a deep-processing method of champignon stems, which comprises: champignon soy sauce is prepared from the champignon stems through the processes of material selection, washing, distillation, extraction, filtration, preparation, flavouring, sterilization, etc. Due to the adoption of a distillation method for recovering champignon juice and the additional extraction of champignon extracting liquid, the soy sauce has a heavy champignon fragrance. Simultaneously, the extracted champignon stems can be reprocessed with the deep-processing method of champignon stems to obtain an imitation meat fiber food through dewatering, pulling to loose, flavoring and drying, and the deep-processing method of champignon stems is provided by the present invention. The present invention has the advantages of 'change of wastes into valuables' and full utilization of champignon resource. The obtained product is rich in characteristics.
Description
The present invention relates to a kind of processing method of mushroom, relate in particular to a kind of processing method of mushroom stems.
Mushroom is a kind of famous and precious edible mushroom, also is a kind of natural good health food, and is very popular.All there is large quantities of mushroom outlets every year in China, still for improving its export value and reducing freight, generally mushroom umbrella and mushroom stems is separated, and only exports the mushroom umbrella, and mushroom stems is underused as leftover bits and pieces, causes the wasting of resources.
The objective of the invention is to overcome the deficiencies in the prior art, make full use of the mushroom stems resource, a kind of deep working method and goods thereof of mushroom stems are provided.
The deep working method of mushroom stems of the present invention may further comprise the steps:
1, select materials: select not have go mouldy, pure mushroom stems and little mushroom be as raw material;
2, washing: with dust, the silt of the clear water flush away raw material surface attachment that flows;
3, distillation: material is put distiller distill, the weight ratio of its material and water is 1: 3.5-1: 4.5, collect condensate liquid;
4, extracting: place pot to heat extracting material;
5, filter: the material that extracting is finished filters, and obtains filtrate;
6, preparation: filtrate, condensate liquid, soy sauce are allocated by 3: 1: 3 part by weight;
7, seasoning: add flavorings such as salt, monosodium glutamate, yeastex, sugar in seasoning liquid, make compound soy sauce, wherein amino nitrogen content is not less than 0.4mg/100g;
8, sterilization:, promptly obtain mushroom soy sauce of the present invention with Pasteur's method or high temperature instantaneous sterilization.
Feature of the present invention also is:
Mushroom stems after the extracting is reprocessed;
1, dehydration: the mushroom stems after will filtering is dewatered with dewaterer;
2, draw pine: with drawing loose machine that the fiber of mushroom stems is drawn pine;
3, seasoning: adding flavoring, spices are modulated;
4, oven dry: place baking room or baking box to carry out drying material, obtain bionical meat fiber food.
Flavoring of the present invention and spices can be monosodium glutamate, salt, vegetable oil, capsicum, sugar, wine, meat flavor.
The deep working method of the mushroom stems that the present invention proposes be with mushroom stems through selecting materials, wash, distill, extraction, filtration, preparation and technologies such as seasoning, sterilization make mushroom soy sauce.Because it is to take the way of distillation to reclaim mushroom juice, adds the mushroom extract of extraction, makes soy sauce have strong mushroom fragrance.Simultaneously, the deep working method of the mushroom stems that the present invention proposes can will be reprocessed the mushroom stems after the extracting, obtains imitative meat fiber food by the pine that dewaters, draws, seasoning, oven dry.The ＂ of the present invention ＂ of turning waste into wealth made full use of the mushroom resource, and the product that makes is rich in characteristic.
In conjunction with the embodiments the utility model is further described:
Embodiment 1:
1, select materials: select not have go mouldy, pure mushroom stems is as raw material;
2, washing: with dust, the silt of the clear water flush away raw material surface attachment that flows;
3, distillation: material is put distiller distill, the weight ratio of its material and water is 1: 4, collects condensate liquid;
4, extracting: place pot to heat extracting material;
5, filter: the material that extracting is finished filters, and obtains filtrate;
6, preparation: filtrate, condensate liquid, soy sauce are allocated by 3: 1: 3 part by weight;
7, seasoning: in per 100 kilograms of seasoning liquids, add 20 kilograms of salt, 2 kilograms of monosodium glutamates, 1 kilogram of yeastex, 10.5 kilograms of sugar, make compound soy sauce;
8, sterilization: use pasteuring, promptly obtain mushroom soy sauce of the present invention.
With bottle placer it is quantitatively injected container as required again.
Embodiment 2, and the mushroom stems after the extracting is reprocessed;
1, dehydration: the mushroom stems after will filtering is dewatered with dewaterer;
2, draw pine: with drawing loose machine that the fiber of mushroom stems is drawn pine;
3, seasoning: per 1 kilogram of mushroom stems fiber, modulate with monosodium glutamate 20 grams, salt 30 grams, vegetable oil 50 grams, capsicum 7 grams, white sugar 300 gram wine, beef face powder 50 grams;
4, oven dry: place baking room to carry out drying material, obtain bionical meat fiber food.
Claims (4)
1, a kind of deep working method of mushroom stems is characterized in that: take following steps:
(1) select materials: select not have go mouldy, pure mushroom stems and little mushroom be as raw material:
(2) washing: with dust, the silt of the clear water flush away raw material surface attachment that flows;
(3) distillation: place distiller to distill material, the weight ratio of its material and water is 1: 3.5-1: 4.5, collect condensate liquid;
(4) extracting: place pot to heat extracting material;
(5) filter: the material that extracting is finished filters, and obtains filtrate;
(6) preparation: filtrate, condensate liquid, soy sauce are allocated by 3: 1: 3 part by weight;
(7) seasoning: in seasoning liquid, add various flavorings, make compound soy sauce;
(8) sterilization:, promptly obtain mushroom soy sauce with Pasteur's method or high temperature instantaneous sterilization.
2, according to the deep working method of the described a kind of mushroom stems of claim 1, it is characterized in that: described various flavorings are salt, monosodium glutamate, yeastex, sugar.
3, according to the deep working method of the described a kind of mushroom stems of claim 1, it is characterized in that: the mushroom stems after the extracting is reprocessed:
(1) dehydration: the mushroom stems after will filtering is dewatered with dewaterer;
(2) draw pine: with drawing loose machine that the fiber of mushroom stems is drawn pine;
(3) seasoning: adding flavoring, spices are modulated;
(4) oven dry: place baking room or baking box to carry out drying material, obtain bionical meat fiber food.
4, according to the deep working method of the described a kind of mushroom stems of claim 3, it is characterized in that: described flavoring is monosodium glutamate, salt, vegetable oil, capsicum, sugar, wine, meat flavor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97123224A CN1080541C (en) | 1997-11-28 | 1997-11-28 | Deep processing method for mushroom stem and its products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97123224A CN1080541C (en) | 1997-11-28 | 1997-11-28 | Deep processing method for mushroom stem and its products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1218637A CN1218637A (en) | 1999-06-09 |
| CN1080541C true CN1080541C (en) | 2002-03-13 |
Family
ID=5177008
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97123224A Expired - Fee Related CN1080541C (en) | 1997-11-28 | 1997-11-28 | Deep processing method for mushroom stem and its products |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1080541C (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1826964B (en) * | 2006-02-14 | 2012-01-11 | 大山合集团有限公司 | Seasoning sauce with straw mushroom and preparation method thereof |
| CN101390605B (en) * | 2008-09-18 | 2012-02-01 | 浙江大学 | Brewage method of pasania fungus selenium-rich composite nutritious soy sauce |
| CN101836726B (en) * | 2010-05-11 | 2012-07-25 | 广东真美食品集团有限公司 | Processing technology for instant mushroom strip |
| CN102058093B (en) * | 2010-11-25 | 2013-05-29 | 健盛食品股份有限公司 | Methods for preparing shredded mushroom and mushroom dried meat floss |
| CN102726493A (en) * | 2011-12-30 | 2012-10-17 | 福建绿宝食品集团有限公司 | Pleurotus eryngii cookie and preparation method thereof |
| CN103783480B (en) * | 2014-02-13 | 2017-05-24 | 李洁 | Technology for fabricating natural nutritional flavoring agent by taking lentinus edodes stems as raw material |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63146763A (en) * | 1986-12-09 | 1988-06-18 | Ayuya:Kk | Preparation of tangle-wrapped vegetable containing panax ginseng |
| CN1117817A (en) * | 1994-09-01 | 1996-03-06 | 黄族和 | Edible Xianggu-mushroom paper and its preparation method |
-
1997
- 1997-11-28 CN CN97123224A patent/CN1080541C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63146763A (en) * | 1986-12-09 | 1988-06-18 | Ayuya:Kk | Preparation of tangle-wrapped vegetable containing panax ginseng |
| CN1117817A (en) * | 1994-09-01 | 1996-03-06 | 黄族和 | Edible Xianggu-mushroom paper and its preparation method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1218637A (en) | 1999-06-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103820202B (en) | Method for producing fresh zanthoxylum oil | |
| CN1080541C (en) | Deep processing method for mushroom stem and its products | |
| CN1298824C (en) | Fresh green zanthoxylum oil production process | |
| CN1543828A (en) | Processing method of novel jasmine tea | |
| CN1283163C (en) | Tea processing method | |
| CN109965255A (en) | A kind of edible mushroom compound nutritional salt and preparation method thereof | |
| CN101606676A (en) | A kind of production technology of fresh zanthoxylum oil | |
| CN1413482A (en) | Method for processing needle-shaped green tea | |
| CN1141741A (en) | Cicada food and production technology thereof | |
| CN109055142A (en) | A kind of production method of Maotai-flavor Queensland nut alcoholic drink mixed with fruit juice | |
| CN105211354B (en) | A kind of technique improving black tea quality | |
| CN1240298C (en) | Seabuckthorn leaf instant tea and preparation method | |
| CN102960680B (en) | Multidirectional extraction process for fresh peppers | |
| CN1305387C (en) | Process for producing granular tea | |
| CN1042645C (en) | Pure red pepper oil and its preparing process | |
| CN1207987C (en) | Celery paste and its making method | |
| CN107348017B (en) | Comprehensive utilization method of fresh pepper | |
| CN108684898A (en) | A kind of production technology of vine tea green tea | |
| CN1195487A (en) | Preparation of fish meal and fish oil by solvent method | |
| CN1437872A (en) | Tea-starch and production method | |
| CN1235777A (en) | Chili with fermented soya beans and its making method | |
| CN101066111A (en) | Remoistenable mashed garlic and its production process | |
| CN1117817A (en) | Edible Xianggu-mushroom paper and its preparation method | |
| KR100395851B1 (en) | The manufacturing method of GOROSOY tree sap for soy sauce | |
| CN105410752B (en) | A kind of production method of non-fried instant opotism crisp chip |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |