CN1086101A - Processing technology for meat flavour mushroom - Google Patents
Processing technology for meat flavour mushroom Download PDFInfo
- Publication number
- CN1086101A CN1086101A CN92112199A CN92112199A CN1086101A CN 1086101 A CN1086101 A CN 1086101A CN 92112199 A CN92112199 A CN 92112199A CN 92112199 A CN92112199 A CN 92112199A CN 1086101 A CN1086101 A CN 1086101A
- Authority
- CN
- China
- Prior art keywords
- mushroom
- baste
- type
- meat
- vegetable oil
- 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.)
- Pending
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 50
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 38
- 235000019634 flavors Nutrition 0.000 title claims abstract description 36
- 235000013372 meat Nutrition 0.000 title claims abstract description 23
- 238000005516 engineering process Methods 0.000 title claims abstract description 9
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 16
- 239000008158 vegetable oil Substances 0.000 claims abstract description 16
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 10
- 235000013305 food Nutrition 0.000 claims abstract description 9
- 235000020997 lean meat Nutrition 0.000 claims abstract description 6
- 241000894007 species Species 0.000 claims abstract description 6
- 239000010985 leather Substances 0.000 claims abstract description 4
- 241000207961 Sesamum Species 0.000 claims abstract 6
- 238000012216 screening Methods 0.000 claims abstract 2
- 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 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- 239000003205 fragrance Substances 0.000 claims description 10
- 235000015067 sauces Nutrition 0.000 claims description 10
- 239000004615 ingredient Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 4
- 240000003768 Solanum lycopersicum Species 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 241000266501 Ormosia ormondii Species 0.000 claims description 2
- 235000019503 curry powder Nutrition 0.000 claims description 2
- 235000008960 ketchup Nutrition 0.000 claims description 2
- 239000002932 luster Substances 0.000 abstract description 9
- 238000012856 packing Methods 0.000 abstract description 3
- 230000032258 transport Effects 0.000 abstract 1
- 244000000231 Sesamum indicum Species 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- GCPRNIZDNTXQIX-NBPLQZBRSA-N 1-chloro-2-(2-chloroethylsulfanyl)ethane;dichloro-[(e)-3-chloroprop-2-enyl]arsane Chemical compound ClCCSCCCl.Cl\C=C\C[As](Cl)Cl GCPRNIZDNTXQIX-NBPLQZBRSA-N 0.000 description 1
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 241000222501 Agaricaceae Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000002360 preparation 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
- 235000013599 spices Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention is a kind of typical local food a---processing technology for meat flavour mushroom, mushroom or fresh mushroom that system cleans up screening, be divided into strip or bulk, vegetable oil is heated to 150～180 ℃ earlier reduces to 100 ℃ again, put into and cut apart good mushroom bar and become the mushroom piece, it fried is little yellow to the surface, with low baking temperature fried do wherein moisture or lose part moisture be leather hard, then respectively with different flavor baste mix a little, add an amount of fragrant sesame of frying, suddenly blew 10 minutes with steam, taking out further to mix thoroughly promptly becomes lean meat species and fat meat type meat flavour mushroom food again.
The meat flavour mushroom color and luster is red and vivid attractive in appearance, and mouthfeel is good, adopts the foods packed in carton containers packing to eat for the tourism pantry, transports easy to carry.
Description
The present invention relates to typical local food-processing technology for meat flavour mushroom.
It is real for the son of Agaricaceae plant mushroom that mushroom has another name called the mushroom gill fungus.All there is cultivation development all parts of the country along with agriculture cultivation technology in recent years, and market supply is abundanter.Mushroom contains protein, fat, carbohydrate and various vitamin.Trace element becomes the primary raw material of vegetable dish, and flavor is very delicious.Has the effect that helps digest and bring high blood pressure down.It is a kind of health food of useful health, and is very popular, is moving towards huge numbers of families' dining table.But do not see as yet with the mushroom is that the traditional concocting method of raw material application is processed into flavour instant food-foods packed in carton containers, edible for the consumer.
The objective of the invention is to change the conventional concocting method of existing mushroom food, for the fast food pantry provides a kind of new processing technology for meat flavour mushroom.This meat flavour mushroom color and luster is red and vivid, and excellent taste is delicious tempting, available foods packed in carton containers packing, and promptly convenient health again can be edible for the taste consumer of each side.
The realization technical solution of the present invention is:
Meat flavour mushroom can divide lean meat species and fat meat type
1, mushroom gives processing:
(1) lean meat species select for use height at the flat mushroom more than 10 centimeters, and through cleaning impurity elimination, being divided into the cross section from canopy to stem is (rectangular) mushroom bar about 1 square centimeter.Vegetable oil heated earlier to 150～180 ℃ is cooled to 100 ℃ again, puts into to cut apart good mushroom bar it friedly is little Huang to the surface, and low baking temperature is fried does that wherein moisture is standby.
(2) fat meat type: select the fresh mushroom of diameter more than 6 centimeters for use, go handle to be divided into pintongs umbellate form shape through cleaning, vegetable oil heated to 150～180 ℃ be cooled to 100 ℃ again, put into and cut apart good mushroom piece, it fried is presented little Huang to the surface, moisture in the control mushroom piece, making its half gone moisture is that leather hard is standby.
2, local flavor finish baste preparation
(1) the peppery type finish of Pi baste is pulverized Pixian County thick chilli sauce, explodes fragrance by weight at 1: 1 with hot vegetable oil, and it is red vivid to put into an amount of white sugar, anticorrisive agent, color and luster sauce, and it is peppery, fragrant, sweet to distinguish the flavor of, and is river flavor type.
(2) Maotai-flavor finish baste mixes up the dried yellow bean sauce in Beijing, explodes fragrance by weight at 1: 1 with hot vegetable oil, puts into an amount of white sugar, anticorrisive agent, color and luster sauce and is popular in yellow vividly, and sweet, the salty perfume (or spice) of distinguishing the flavor of is Shandong flavor type.
(3) curried type finish baste soaks curry powder with cold water, explodes fragrance by weight at 1: 1 with hot vegetable oil, puts into an amount of white sugar, refined salt, anticorrisive agent, and golden yellow color is vivid, and it is peppery, fragrant to distinguish the flavor of, and is Guangdong flavor type.
(4) tomato type finish baste explodes fragrance with tomato ketchup by weight with hot vegetable oil at 1: 1, puts into an amount of white sugar, refined salt, anticorrisive agent, and the color and luster green pepper is red vivid, and it is sour, sweet, salty to distinguish the flavor of, and is the Jiangsu cuisine type.
(5) above-mentioned four kinds of flavor types all need be equipped with the fragrant sesame of an amount of stir-fry.
3, finished product is allocated and is fried in shallow oil steaming:
With fried good mushroom bar or mushroom piece major ingredient, respectively with different flavor baste mix a little, and add an amount of fragrant sesame of frying, put into steamer and blew suddenly 10 minutes with steam, make the major ingredient deliquescing and soak into baste, taking out further to mix thoroughly promptly becomes lean meat species and fat meat type meat flavour mushroom food.
Processing technology for meat flavour mushroom of the present invention has following characteristics:
1, meat flavour mushroom of the present invention has the each department local flavor, and the consumer who is fit to different taste is edible, is a kind of novel ticbit.
2, the meat flavour mushroom after the processing, the vivid mouthfeel of color and luster is good, has the effect of nourishing healthy concurrently, can supply fast food, pantry to select for use.
3, meat flavour mushroom of the present invention adopts the foods packed in carton containers packing, be convenient to transportation and carry, to go on business, the traveller is edible very convenient.
4, meat flavour mushroom the selection of material source is sufficient, and processing and concocting method is easy, and is with low cost, and low price is a kind of popular food.
Embodiment:
1, takes by weighing the flat mushroom that 10kg cleans up, be divided into strip, vegetable oil is heated to 180 ℃ reduces to 100 ℃ again, put into and cut apart good mushroom bar, very hot oven explodes into little yellow, the fried wherein moisture of doing of low baking temperature, it is standby as major ingredient to obtain the fried dried mushroom bar of 2.5kg, use 2 jin of hot vegetable oil then, Pixian County thick chilli sauce after 2 jin of pulverizing is exploded fragrance, put into 0.75kg white sugar and 2.5 gram anticorrisive agents, with fried dried mushroom bar major ingredient and an amount of fragrant sesame mix a little of frying, put into steamer and blew suddenly 10 minutes with steam, taking-up is mixed thoroughly and is the peppery lean meat species mushroom of the red vivid Pi of color and luster sauce.
2, take by weighing diameter that 10kg cleans up and more than 6cm, remove the handle fresh mushroom, be divided into the umbrella piece, vegetable oil is heated to 180 ℃ reduces to 100 ℃ again, put into and cut apart good mushroom piece, fried with very hot oven to the little Huang of color and luster, allow mushroom piece half gone moisture, it is standby that the control major ingredient is leather hard, explode fragrance with the Pixian County thick chilli sauce of 2 jin of hot vegetable oil after then with 2 jin of pulverizing, add 0.75kg white sugar and 2.5 gram anticorrisive agents, with fried good mushroom piece major ingredient and an amount of fragrant sesame mix a little of frying, to put into steam copper and blew suddenly 10 minutes with steam, taking-up is mixed it thoroughly and is the peppery fat meat type mushroom of the red vivid Pi of color and luster sauce.
Claims (2)
1, a kind of typical local food--processing technology for meat flavour mushroom, it is characterized in that mushroom or fresh mushroom are after screening cleans up, be divided into strip or bulk, vegetable oil is heated to 150～180 ℃ earlier reduces to 100 ℃ again, put into and cut apart good major ingredient mushroom bar or mushroom piece, it fried is little yellow to the surface, with low baking temperature fried do wherein moisture or lose part moisture be leather hard, then respectively with different flavor baste mix a little, and add an amount of fragrant sesame of frying, and blew suddenly 10 minutes with steam again, make the major ingredient deliquescing and soak into baste, take out and further mix thoroughly, become lean meat species and fat meat type meat flavour mushroom food.
2, process technology according to claim 1 is characterized in that described local flavor baste can be:
(1) the peppery type finish of Pi baste explodes fragrance with Pixian County thick chilli sauce by weight with vegetable oil at 1: 1, and put into an amount of white sugar, anticorrisive agent again, be equipped with and fry fragrant sesame, be river flavor type.
(2) Maotai-flavor finish baste explodes fragrance with Beijing yellow bean sauce by weight with vegetable oil at 1: 1, puts into an amount of white sugar again, and anticorrisive agent is equipped with and fries fragrant sesame, is Shandong flavor type.
(3) curried type finish baste with the curry powder water-soaked, explodes fragrance by weight with vegetable oil at 1: 1, and put into an amount of white sugar, refined salt, anticorrisive agent again, be equipped with and fry fragrant sesame, be Guangdong flavor type.
(4) tomato type finish baste explodes fragrance with tomato ketchup by weight with vegetable oil at 1: 1, puts into an amount of white sugar, refined salt, anticorrisive agent again, be equipped with to fry fragrant sesame, and be the Jiangsu cuisine type.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92112199A CN1086101A (en) | 1992-10-27 | 1992-10-27 | Processing technology for meat flavour mushroom |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92112199A CN1086101A (en) | 1992-10-27 | 1992-10-27 | Processing technology for meat flavour mushroom |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1086101A true CN1086101A (en) | 1994-05-04 |
Family
ID=4945809
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN92112199A Pending CN1086101A (en) | 1992-10-27 | 1992-10-27 | Processing technology for meat flavour mushroom |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1086101A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1056047C (en) * | 1995-06-27 | 2000-09-06 | 马兴胜 | Mushroom sauce and its preparing method |
| CN101919529A (en) * | 2010-08-20 | 2010-12-22 | 丽水市咏林食品有限公司 | Method for producing primary-color low-fat crisp mushroom chips |
| CN102144772A (en) * | 2011-03-25 | 2011-08-10 | 三峡大学 | Mushroom pie and production method thereof |
| CN105077206A (en) * | 2014-05-14 | 2015-11-25 | 徐小芹 | Sweet fried mushroom and production method thereof |
-
1992
- 1992-10-27 CN CN92112199A patent/CN1086101A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1056047C (en) * | 1995-06-27 | 2000-09-06 | 马兴胜 | Mushroom sauce and its preparing method |
| CN101919529A (en) * | 2010-08-20 | 2010-12-22 | 丽水市咏林食品有限公司 | Method for producing primary-color low-fat crisp mushroom chips |
| CN102144772A (en) * | 2011-03-25 | 2011-08-10 | 三峡大学 | Mushroom pie and production method thereof |
| CN102144772B (en) * | 2011-03-25 | 2012-08-08 | 三峡大学 | Mushroom pie and production method thereof |
| CN105077206A (en) * | 2014-05-14 | 2015-11-25 | 徐小芹 | Sweet fried mushroom and production method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Shurtleff et al. | The book of tofu: food for mankind | |
| CN102630958B (en) | Formula and processing technology of black pepper beef flavoring bag | |
| CN101843326B (en) | Spicy chicken seasoning and preparation method thereof | |
| CN102630959B (en) | Formula and processing technology of red-cooked pork flavoring bag | |
| CN102132833B (en) | A kind of preparation method of meal cake | |
| EP0461350B1 (en) | Improved method for rice food | |
| CN1097105A (en) | Preparation method of nutritional multi-flavor dried beef | |
| CN1843190A (en) | Chafing dish fragrant and peppery bottom material and its production process | |
| CN101243860A (en) | Method for preparing healthy oil capsicum | |
| KR102471834B1 (en) | Salmon gimbap and manufacturing method for the same | |
| CN106136209A (en) | A kind of collybia albuminosa mushroom paste and manufacture craft thereof | |
| CN105361098B (en) | A kind of seasoning scallion oil and preparation method thereof | |
| CN102228273A (en) | Chopped chili pepper vinegar-pepper instant silk noodles and processing method thereof | |
| CN105029339A (en) | Seasoning for sour soup beef | |
| CN101438791B (en) | Method for preparing strawberry pork chop cake | |
| CN1868334A (en) | Method for preparing pork balls food | |
| CN109757667A (en) | A kind of production method of rattan green pepper chicken | |
| CN1086101A (en) | Processing technology for meat flavour mushroom | |
| CN101341989A (en) | Chicken pyramid-shaped glutinous rice dumpling and its processing method | |
| KR101332098B1 (en) | Manufacture method of various colors salad gimbap | |
| CN1251614C (en) | Flavor fried chicken and its cooking method | |
| CN101336686A (en) | Pork dumplings made of glutinous rice wrapped in reed leaves, processing method thereof | |
| CN110934280A (en) | Braised pot spicy sauce and preparation method and application thereof | |
| CN1176610C (en) | Method of cooking savoury chicken with chaxingu mushroom | |
| CN104783107A (en) | Fish hotpot condiment and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |