CN108497469A - A kind of preparation method of the crisp bamboo shoot of matsutake - Google Patents
A kind of preparation method of the crisp bamboo shoot of matsutake Download PDFInfo
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- CN108497469A CN108497469A CN201810328526.0A CN201810328526A CN108497469A CN 108497469 A CN108497469 A CN 108497469A CN 201810328526 A CN201810328526 A CN 201810328526A CN 108497469 A CN108497469 A CN 108497469A
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- matsutake
- bamboo shoot
- crisp
- preparation
- crisp bamboo
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- 241000121220 Tricholoma matsutake Species 0.000 title claims abstract description 67
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 52
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 52
- 241001330002 Bambuseae Species 0.000 title claims abstract description 52
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 52
- 239000011425 bamboo Substances 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 9
- 235000016709 nutrition Nutrition 0.000 claims abstract description 9
- 239000004615 ingredient Substances 0.000 claims abstract description 7
- 230000000717 retained effect Effects 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 150000003839 salts Chemical class 0.000 claims description 11
- 238000009938 salting Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 5
- 238000010612 desalination reaction Methods 0.000 claims description 5
- 238000010790 dilution Methods 0.000 claims description 5
- 239000012895 dilution Substances 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 2
- 230000004151 fermentation Effects 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 239000002699 waste material Substances 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 description 6
- 235000013305 food Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 241000233866 Fungi Species 0.000 description 2
- 244000302661 Phyllostachys pubescens Species 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000221198 Basidiomycota Species 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241001113556 Elodea Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 241000222433 Tricholomataceae Species 0.000 description 1
- 241001088563 Trichotoma Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 210000003056 antler Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000009499 grossing Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 108020004707 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of preparation methods of the crisp bamboo shoot of matsutake, include the following steps：Bamboo shoots are handled；Prepare crisp bamboo shoot；Matsutake pre-processes；Frying.The advantage of the invention is that：The effect of matsutake nutritive value can be effectively retained, and can effectively play nutritional ingredient in matsutake and bamboo shoots, is more advantageous to human body and receives and digest；Invention allotment is simple, can not only effectively solve the problems, such as matsutake offal waste pollution environment, while being also difficult to ensure that fresh global problem provides processing and utilization mode for matsutake, extend industrial chain.
Description
Technical field
The present invention relates to technical field of agricultural product process, more particularly to the preparation method of a kind of crisp bamboo shoot of matsutake.
Background technology
With food service industry fast development and consumer for Safety of Food Quality and health-care efficacy attention rate by
It gradually improves, people have the type demand of the food of health-care efficacy more and more the health of food, flavor simultaneously.
Matsutake (Tricholomamatsutake), scientific name Trichotoma matsutake, alias pine mushroom, combined bacteria, Tricholoma matsutake (lto et lmai) singer are subordinate to basidiomycetes Asia
Door, Tricholomataceae, are the external mycorrhizal fungis of the trees such as loose oak, have unique strong fragrance, are a kind of pure natural rare names
Your edible fungi is known as " king in bacterium ", it grows in the high mountain forest land of 3500 meters of cool temperature zone height above sea level or more, and the whole world is not at present
It can cultivate.Studies have shown that matsutake is rich in protein, there are 18 kinds of amino acid, 14 kinds of micro elements needed by human, 49 kinds of activity
Nutriment, 5 kinds of unsaturated fatty acids, nucleic acid derivative, the rare elements such as peptide matters.Separately containing 3 kinds of precious active matters
Matter is tricholoma matsutake polysaccharide, tricholoma matsutake and cancer-resisting substance-matsutakealcohol.The main place of production of China's matsutake concentrates on Sichuan, west
One band of the Qinghai-Tibet Platean such as Tibetan, Yunnan, headed by yield Sichuan.Matsutake is regarded as " refreshing bacterium " in Japan.
Bamboo shoots are taken as " treasure in dish " from ancient times in China.Bamboo shoots are Chinese tradition delicacies, and savory matter is crisp, eat and plant
It is extremely long to train history.《The Book of Songs》In just have the verses such as " adding beans real, bamboo shoot marshland full of water weeds fish fish or meat paste ", " its an ancient musical pipe Yi He, only bamboo shoot and Pu ", show
People's Edible bamboo shoot has the history so that 3000 years 2500.Chinese medicine thinks that bamboo shoots are sweet in flavor, are slightly cold, nontoxic.Pharmaceutically have
Have clearing heat and eliminating phlegm, tonifying qi and harmonizing stomach, control quench one's thirst, dredging water passages, disinhibiting diaphragm and smoothing stomach and other effects.Bamboo shoots also have low fat, low sugar, multifilament
The characteristics of, Edible bamboo shoot can not only promote intestines peristalsis, help digest, and go having indigestion, avoid constipation, and have the work(for preventing colorectal cancer
Effect.
Although matsutake and bamboo shoots are accepted extensively by people, deep processed product extremely lacks, it is well known that matsutake
Preservation and freshness be a global problem, have currently on the market many matsutakes in process by water filling, dye and mix
Enter a large amount of fine and soft and old young pilose antler of children, the quality good and the bad is not good；Matsutake is sliced and is dried, can be easy to destroy the portion of matsutake more than 100 DEG C
Divide active nutritional.Freeze drying Tricholaoma matsutake, that is, vacuum freeze drying matsutake, production technology is complicated, of high cost, is easily lost in operating process
Nutritional ingredient.In addition, matsutake root offal is often dropped in production process, wastes, pollutes environment protrusion, be badly in need of deep processing skill
Art.Therefore, how diversity product is developed while retaining matsutake nutritive value, be enterprise there is an urgent need to.
Invention content
The present invention in view of the drawbacks of the prior art, provides a kind of preparation method of the crisp bamboo shoot of matsutake, can effectively solve the problem that
State problem of the existing technology.
In order to realize the above goal of the invention, the technical solution adopted by the present invention is as follows：
A kind of preparation method of the crisp bamboo shoot of matsutake, includes the following steps：
A, bamboo shoots are handled；
Fresh bamboo shoots decladding is cleaned, salting zymolysis 2 months.
B, crisp bamboo shoot are prepared；
A is walked to obtain bamboo shoots clear water desalination, then the 75-80 DEG C of 7-10min that precooks, is cut into the rectangle that the length of side is 0.5-1cm
Block；
C, matsutake pre-processes；
Matsutake is impregnated using less salt Warm water circulation and is cleaned, matsutake appearance nutritional ingredient is retained, it is 1-2cm's to be cut into the length of side
Rectangular block；
D, frying；
The matsutake block fourth that the crisp bamboo shoot that A is walked are walked with B, low-temperature mixed frying 3-5min, cooling sterilization filling obtain
To finished product.
Preferably, the salinity of step A medium saltings fermentation is 8-10%.
Preferably, the dilution ratio of less salt warm water is 1-2%w/v in step C, temperature is 40-45 DEG C.
Preferably, crisp bamboo shoot are 5-7 parts in step D, matsutake block fourth is 3-5 parts.
Compared with prior art the advantage of the invention is that：
One, less salt Warm water circulation impregnates, low-temperature short-time frying can not only be effectively retained matsutake nutritive value, and can be effective
The effect of playing matsutake mesotrophy health-care components is more advantageous to human body and receives and digest；
Two, vegetable protein, the electrolytes and minerals in bamboo shoots are combined by the present invention with nutriment in matsutake, real
Show the nutrition complement of the two, while more can effectively play the work(of matsutake mesotrophy health-care components by low-temperature short-time frying
Effect is more advantageous to human body and receives and digest；
Three, present invention allotment is simple, by allocating crisp bamboo shoot and matsutake block fourth ratio, can prepare different chewy textures, different mouths
The product of sense effectively solves the problems, such as matsutake offal waste pollution environment, while being also that matsutake is difficult to ensure fresh global problem
Provide a kind of matsutake processing and utilization mode.
Specific implementation mode
To make the objectives, technical solutions, and advantages of the present invention more comprehensible, by the following examples, to the present invention do into
One step is described in detail.
Embodiment one
A kind of preparation method of the crisp bamboo shoot of matsutake of this example, the practice are：
A, bamboo shoots are handled；
Fresh bamboo shoots decladding is cleaned, salting zymolysis 2 months, salinity 8%.
B, crisp bamboo shoot are prepared；
A is walked to obtain bamboo shoots clear water desalination, then 75 DEG C of 7.5min that precook, is cut into the rectangular block that the length of side is 0.5-1cm；
C, matsutake pre-processes；
Matsutake to be impregnated using less salt Warm water circulation and is cleaned, the dilution ratio of less salt warm water is 1%w/v, and temperature is 45 DEG C,
Retain matsutake appearance nutritional ingredient, is cut into the rectangular block that the length of side is 1-2cm；
D, frying；
The matsutake block fourth that the crisp bamboo shoot that A is walked are walked with B is gone out according to 5 parts of ratios, 5 parts of low-temperature mixed frying 3min, cooling
Bacterium is filling to obtain finished product.
Embodiment two
A kind of preparation method of the crisp bamboo shoot of matsutake of this example, the practice are：
A, bamboo shoots are handled；
Fresh bamboo shoots decladding is cleaned, salting zymolysis 2 months, salinity 10%.
B, crisp bamboo shoot are prepared；
A is walked to obtain bamboo shoots clear water desalination, then 80 DEG C of 10min that precook, is cut into the rectangular block that the length of side is 0.5-1cm；
C, matsutake pre-processes；
Matsutake to be impregnated using less salt Warm water circulation and is cleaned, the dilution ratio of less salt warm water is 2%w/v, and temperature is 45 DEG C,
Retain matsutake appearance nutritional ingredient, is cut into the rectangular block that the length of side is 1-2cm；
D, frying；
The matsutake block fourth that the crisp bamboo shoot that A is walked are walked with B is gone out according to 7 parts of ratios, 3 parts of low-temperature mixed frying 5min, cooling
Bacterium is filling to obtain finished product.
Embodiment three
A kind of preparation method of the crisp bamboo shoot of matsutake of this example, the practice are：
A, bamboo shoots are handled；
Fresh bamboo shoots decladding is cleaned, salting zymolysis 2 months, salinity 9%.
B, crisp bamboo shoot are prepared；
A is walked to obtain bamboo shoots clear water desalination, then 78 DEG C of 8min that precook, is cut into the rectangular block that the length of side is 1-2cm；
C, matsutake pre-processes；
Matsutake is impregnated using less salt Warm water circulation and is cleaned, the dilution ratio of less salt warm water is 1.5%w/v, temperature 42
DEG C, retain matsutake appearance nutritional ingredient, is cut into the rectangular block that the length of side is 1-2cm；
D, frying；
The matsutake block fourth that the crisp bamboo shoot that A is walked are walked with B is gone out according to 6 parts of ratios, 4 parts of low-temperature mixed frying 4min, cooling
Bacterium is filling to obtain finished product.
Those of ordinary skill in the art will understand that the embodiments described herein, which is to help reader, understands this hair
Bright implementation, it should be understood that protection scope of the present invention is not limited to such specific embodiments and embodiments.Ability
The those of ordinary skill in domain can make its various for not departing from essence of the invention according to the technical disclosures disclosed by the invention
Its various specific variations and combinations, these variations and combinations are still within the scope of the present invention.
Claims (4)
1. a kind of preparation method of the crisp bamboo shoot of matsutake, which is characterized in that include the following steps：
A, bamboo shoots are handled；
Fresh bamboo shoots decladding is cleaned, salting zymolysis 2 months.
B, crisp bamboo shoot are prepared；
A is walked to obtain bamboo shoots clear water desalination, then the 75-80 DEG C of 7-10min that precooks, is cut into the rectangular block that the length of side is 0.5-1cm；
C, matsutake pre-processes；
Matsutake is impregnated using less salt Warm water circulation and is cleaned, matsutake appearance nutritional ingredient is retained, is cut into the rectangle that the length of side is 1-2cm
Block；
D, frying；
The matsutake block fourth that the crisp bamboo shoot that A is walked are walked with B, low-temperature mixed frying 3-5min, cooling sterilization filling are obtained into
Product.
2. a kind of preparation method of the crisp bamboo shoot of matsutake according to claim 1, it is characterised in that：The fermentation of step A medium saltings
Salinity is 8-10%.
3. a kind of preparation method of the crisp bamboo shoot of matsutake according to claim 1, it is characterised in that：Less salt warm water in step C
Dilution ratio is 1-2%w/v, and temperature is 40-45 DEG C.
4. a kind of preparation method of the crisp bamboo shoot of matsutake according to claim 1, it is characterised in that：Crisp bamboo shoot are 5-7 in step D
Part, matsutake block fourth is 3-5 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810328526.0A CN108497469A (en) | 2018-04-13 | 2018-04-13 | A kind of preparation method of the crisp bamboo shoot of matsutake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810328526.0A CN108497469A (en) | 2018-04-13 | 2018-04-13 | A kind of preparation method of the crisp bamboo shoot of matsutake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108497469A true CN108497469A (en) | 2018-09-07 |
Family
ID=63381683
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810328526.0A Pending CN108497469A (en) | 2018-04-13 | 2018-04-13 | A kind of preparation method of the crisp bamboo shoot of matsutake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108497469A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101103795A (en) * | 2007-08-08 | 2008-01-16 | 王竹丰 | Food flavoring and its processing method |
| CN102987365A (en) * | 2011-09-14 | 2013-03-27 | 大连康源食品有限公司 | Matsutake can |
| CN104905235A (en) * | 2015-06-01 | 2015-09-16 | 安徽徽王食品有限公司 | Green and healthy mushroom cuisine and preparation method thereof |
| CN106306119A (en) * | 2015-07-02 | 2017-01-11 | 易中志玛 | Tibetan incense wild crisp pine mushroom oil |
| CN107307352A (en) * | 2017-06-28 | 2017-11-03 | 浙江山芽芽食品有限公司 | A kind of processing method of the crisp bamboo shoot of asparagus |
-
2018
- 2018-04-13 CN CN201810328526.0A patent/CN108497469A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101103795A (en) * | 2007-08-08 | 2008-01-16 | 王竹丰 | Food flavoring and its processing method |
| CN102987365A (en) * | 2011-09-14 | 2013-03-27 | 大连康源食品有限公司 | Matsutake can |
| CN104905235A (en) * | 2015-06-01 | 2015-09-16 | 安徽徽王食品有限公司 | Green and healthy mushroom cuisine and preparation method thereof |
| CN106306119A (en) * | 2015-07-02 | 2017-01-11 | 易中志玛 | Tibetan incense wild crisp pine mushroom oil |
| CN107307352A (en) * | 2017-06-28 | 2017-11-03 | 浙江山芽芽食品有限公司 | A kind of processing method of the crisp bamboo shoot of asparagus |
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Application publication date: 20180907 |
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