CN108771210A - A kind of formula and its processing method of Flammulina velutipes food - Google Patents
A kind of formula and its processing method of Flammulina velutipes food Download PDFInfo
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- CN108771210A CN108771210A CN201810497953.1A CN201810497953A CN108771210A CN 108771210 A CN108771210 A CN 108771210A CN 201810497953 A CN201810497953 A CN 201810497953A CN 108771210 A CN108771210 A CN 108771210A
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- flammulina velutipes
- needle mushroom
- food
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- 235000013305 food Nutrition 0.000 title claims abstract description 52
- 240000006499 Flammulina velutipes Species 0.000 title claims abstract description 41
- 235000016640 Flammulina velutipes Nutrition 0.000 title claims abstract description 41
- 238000003672 processing method Methods 0.000 title claims description 12
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 62
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 32
- 239000000463 material Substances 0.000 claims abstract description 28
- 235000009337 Spinacia oleracea Nutrition 0.000 claims abstract description 25
- 239000000796 flavoring agent Substances 0.000 claims abstract description 22
- 235000013527 bean curd Nutrition 0.000 claims abstract description 20
- 239000003381 stabilizer Substances 0.000 claims abstract description 20
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 19
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 17
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 17
- 235000015193 tomato juice Nutrition 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 238000010521 absorption reaction Methods 0.000 claims abstract description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 239000003921 oil Substances 0.000 claims description 30
- 235000019198 oils Nutrition 0.000 claims description 30
- 241000219315 Spinacia Species 0.000 claims description 23
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 20
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 20
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 10
- 229960005070 ascorbic acid Drugs 0.000 claims description 10
- 235000010323 ascorbic acid Nutrition 0.000 claims description 10
- 239000011668 ascorbic acid Substances 0.000 claims description 10
- 239000001110 calcium chloride Substances 0.000 claims description 10
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 10
- 239000011780 sodium chloride Substances 0.000 claims description 10
- 239000000341 volatile oil Substances 0.000 claims description 9
- 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 claims description 5
- 229920002261 Corn starch Polymers 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 5
- 235000019483 Peanut oil Nutrition 0.000 claims description 5
- 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 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 206010053615 Thermal burn Diseases 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000008120 corn starch Substances 0.000 claims description 5
- 229940099112 cornstarch Drugs 0.000 claims description 5
- 230000008030 elimination Effects 0.000 claims description 5
- 238000003379 elimination reaction Methods 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 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 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000000312 peanut oil Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims 1
- 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 abstract description 10
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 6
- 239000011591 potassium Substances 0.000 abstract description 6
- 229910052700 potassium Inorganic materials 0.000 abstract description 6
- 206010020772 Hypertension Diseases 0.000 abstract description 5
- 235000012000 cholesterol Nutrition 0.000 abstract description 5
- 239000002932 luster Substances 0.000 abstract description 5
- 230000036772 blood pressure Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- SFLSHLFXELFNJZ-QMMMGPOBSA-N (-)-norepinephrine Chemical compound NC[C@H](O)C1=CC=C(O)C(O)=C1 SFLSHLFXELFNJZ-QMMMGPOBSA-N 0.000 abstract description 3
- BHQCQFFYRZLCQQ-UHFFFAOYSA-N (3alpha,5alpha,7alpha,12alpha)-3,7,12-trihydroxy-cholan-24-oic acid Natural products OC1CC2CC(O)CCC2(C)C2C1C1CCC(C(CCC(O)=O)C)C1(C)C(O)C2 BHQCQFFYRZLCQQ-UHFFFAOYSA-N 0.000 abstract description 3
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 3
- 239000004380 Cholic acid Substances 0.000 abstract description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 abstract description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 abstract description 3
- 206010028980 Neoplasm Diseases 0.000 abstract description 3
- 244000088415 Raphanus sativus Species 0.000 abstract description 3
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 abstract description 3
- 240000003768 Solanum lycopersicum Species 0.000 abstract description 3
- 230000017531 blood circulation Effects 0.000 abstract description 3
- 210000004556 brain Anatomy 0.000 abstract description 3
- 201000011510 cancer Diseases 0.000 abstract description 3
- 208000026106 cerebrovascular disease Diseases 0.000 abstract description 3
- BHQCQFFYRZLCQQ-OELDTZBJSA-N cholic acid Chemical compound C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(O)=O)C)[C@@]2(C)[C@@H](O)C1 BHQCQFFYRZLCQQ-OELDTZBJSA-N 0.000 abstract description 3
- 229960002471 cholic acid Drugs 0.000 abstract description 3
- 235000019416 cholic acid Nutrition 0.000 abstract description 3
- 230000006837 decompression Effects 0.000 abstract description 3
- KXGVEGMKQFWNSR-UHFFFAOYSA-N deoxycholic acid Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(CCC(O)=O)C)C1(C)C(O)C2 KXGVEGMKQFWNSR-UHFFFAOYSA-N 0.000 abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 230000002526 effect on cardiovascular system Effects 0.000 abstract description 3
- 230000001631 hypertensive effect Effects 0.000 abstract description 3
- 239000011777 magnesium Substances 0.000 abstract description 3
- 229910052749 magnesium Inorganic materials 0.000 abstract description 3
- SFLSHLFXELFNJZ-UHFFFAOYSA-N norepinephrine Natural products NCC(O)C1=CC=C(O)C(O)=C1 SFLSHLFXELFNJZ-UHFFFAOYSA-N 0.000 abstract description 3
- 229960002748 norepinephrine Drugs 0.000 abstract description 3
- 231100000614 poison Toxicity 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 210000001519 tissue Anatomy 0.000 abstract description 3
- 231100000331 toxic Toxicity 0.000 abstract description 3
- 239000003440 toxic substance Substances 0.000 abstract description 3
- 210000001835 viscera Anatomy 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 244000300264 Spinacia oleracea Species 0.000 abstract 2
- 230000008901 benefit Effects 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 4
- 102000002322 Egg Proteins Human genes 0.000 description 4
- 108010000912 Egg Proteins Proteins 0.000 description 4
- 241000949456 Zanthoxylum Species 0.000 description 4
- 235000014103 egg white Nutrition 0.000 description 4
- 210000000969 egg white Anatomy 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 3
- 230000000378 dietary effect Effects 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 2
- 239000010931 gold Substances 0.000 description 2
- 229910052737 gold Inorganic materials 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 241000195493 Cryptophyta Species 0.000 description 1
- 241000756137 Hemerocallis Species 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 241000222433 Tricholomataceae Species 0.000 description 1
- 241000746966 Zizania Species 0.000 description 1
- 235000002636 Zizania aquatica Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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)
- Mycology (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of formula of Flammulina velutipes food, the formula of the Flammulina velutipes food is as follows：Needle mushroom, tomato juice, flavoring agent, ternip, peach kernel, bean curd, curing agent, color stabilizer, spinach, auxiliary material.It can effectively make needle mushroom color and luster that uniform yellow be presented by curing agent and color stabilizer, tissue is tender and crisp, and quality is best, and needle mushroom is arranged in pairs or groups with bean curd, is significantly inhibited to cancer cell；Needle mushroom can strengthening the spleen and stomach, five viscera settling, brain healthy small island helps digestion the radish collocation of removing toxic substances, and effect is more obvious；Ion Absorption of Flammulina Velutipes contains potassium, blood pressure can be inhibited to increase, and reduces cholesterol, prevents cardiovascular and cerebrovascular disease；The adsorbable cholic acid of dietary fiber reduces cholesterol, to prevent hypertension；Magnesium in spinach can reduce the release of the norepinephrine of stress-induced, and the two, which combines, plays the role of decompression；Needle mushroom and tomato all contain potassium and vitamin, contribute to the balance for maintaining internal salt, promote blood circulation, beneficial to hypertensive patient.
Description
Technical field
The invention belongs to food technology fields, more specifically more particularly to a kind of formula of Flammulina velutipes food.Meanwhile
The invention further relates to a kind of processing methods of the formula of Flammulina velutipes food.
Background technology
Needle mushroom scientific name hair handle money bacterium, also known as hair handle small fire mushroom, plain mushroom, dried mushroom, plain wild rice, freeze bacterium, golden mushroom, intelligence at structure bacterium
Mushroom etc. like day lily, therefore claims needle mushroom, belongs to Agaricales Tricholomataceae needle gold mushroom category, be a kind of bacterium algae lichens because its stem is elongated
Class.Needle mushroom has very high medicinal dietary function.Needle mushroom is the edible mushroom of autumn and winter and early spring cultivation, tender with its cap cunning,
Handle is crisp, full of nutrition, tastes delicious and be world-famous for, especially first-class food materials of cold vegetable dish in sauce and chafing dish, full of nutrition, faint scent
It assails the nostrils and delicious flavour, is deeply loved by the public.According to surveying and determination, the content of needle mushroom amino acid is very abundant, is higher than general mushroom
The content of class, especially lysine is especially high, and lysine has the function of promoting children's intelligence development.
Instant needle mushroom integrates that nutritive value is high, food flavor is delicious, is easy to carry about with one, Storage period length, is suitable for people of all ages
Instant food, however, common needle mushroom is fresh mushroom, dried product and salt marsh mushroom currently on the market.The taste of instant gold-needle mushroom
Also it is confined to spicy and spicy flavor.The health effect of needle mushroom can not be embodied well, economic value cannot get
It gives full play to, functionality is restricted, and is unfavorable for widely popularizing.
Invention content
The purpose of the present invention is to solve disadvantage existing in the prior art, and a kind of Flammulina velutipes food for proposing is matched
Side and its processing method.
To achieve the above object, the present invention provides the following technical solutions：
A kind of formula of Flammulina velutipes food, the formula of the Flammulina velutipes food are as follows：20-30 parts of needle mushroom, tomato juice 3-5
Part, 5-10 parts of flavoring agent, 6-8 parts of ternip, 10-15 parts of peach kernel, 4-8 parts of bean curd, 15-20 parts of curing agent, 3-7 parts of color stabilizer, spinach
1-5 parts of dish, 2-4 parts of auxiliary material.
Preferably, the formula of the Flammulina velutipes food is as follows：20 parts of needle mushroom, 3 parts of tomato juice, 5 parts of flavoring agent, ternip 6
Part, 10 parts of peach kernel, 4 parts of bean curd, 15 parts of curing agent, 3 parts of color stabilizer, 1 part of spinach, 2 parts of auxiliary material.
Preferably, the formula of the Flammulina velutipes food is as follows：25 parts of needle mushroom, 4 parts of tomato juice, 8 parts of flavoring agent, ternip 7
Part, 13 parts of peach kernel, 6 parts of bean curd, 17 parts of curing agent, 5 parts of color stabilizer, 3 parts of spinach, 3 parts of auxiliary material.
Preferably, the formula of the Flammulina velutipes food is as follows：30 parts of needle mushroom, 5 parts of tomato juice, 10 parts of flavoring agent, ternip
8 parts, 15 parts of peach kernel, 8 parts of bean curd, 20 parts of curing agent, 7 parts of color stabilizer, 5 parts of spinach, 4 parts of auxiliary material.
Preferably, the flavoring agent includes Zanthoxylum essential oil, spicy essential oil, salt, monosodium glutamate and sucrose.
Preferably, the curing agent includes calcium chloride and sodium chloride solution, and calcium chloride concentration is 0.4wt%-1wt%；
Sodium chloride concentration is 0.1wt%-1wt%.
Preferably, the color stabilizer includes citric acid and ascorbic acid, and citric acid concentration is 0.1wt%-0.5wt%,
Ascorbic acid concentrations are 0.2wt%-1wt%.
Preferably, the auxiliary material includes flour, egg white, cornstarch and ginger splices.
The present invention also provides a kind of processing methods of the formula of Flammulina velutipes food, include the following steps：
S1, first needle mushroom put clean be placed on impregnated 15-20 minutes in curing agent after drain, then needle mushroom is poured into color protection
Blanching is carried out in agent；
S2 and then ternip and spinach impurity elimination, be placed in boiled water pot after cleaning quick-boil scald after pick up, and together with needle mushroom
Wrap auxiliary material；
It S3 and then is fried to golden yellow being put into togerther in oil cauldron with the raw material for wrapping auxiliary material after ternip and spinach chopping；
S4, it stir-fries 3-5 minutes tomato juice, flavoring agent, bean curd and peach kernel are poured into together in oil cauldron, then in oil cauldron
Food be fitted into disk and naturally cool to 20 DEG C -30 DEG C；
S5, finally food after cooling use complex pocket nitrogen-filled packaging, prevent finished product to be crushed moisture absorption.
Preferably, it is 20-25 seconds that the oil in the oil cauldron, which uses peanut oil, and 160 DEG C -180 DEG C of oil temperature, deep-fat frying time,.
The technique effect and advantage of the present invention：The formula and its processing method of a kind of Flammulina velutipes food provided by the invention,
Compared with traditional product, the present invention can effectively make the presentation of needle mushroom color and luster uniform by curing agent and color stabilizer
Yellow, tissue is tender and crisp, and quality is best, and needle mushroom is arranged in pairs or groups with bean curd, is significantly inhibited to cancer cell；Needle mushroom can
Strengthening the spleen and stomach, five viscera settling, brain healthy small island help digestion the radish collocation of removing toxic substances, and effect is more obvious；Ion Absorption of Flammulina Velutipes contains potassium, can inhibit
Blood pressure increases, and reduces cholesterol, prevents cardiovascular and cerebrovascular disease；The adsorbable cholic acid of dietary fiber reduces cholesterol, to prevent height
Blood pressure；Magnesium in spinach can reduce the release of the norepinephrine of stress-induced, and the two, which combines, plays the role of decompression；Gold
Needle mushroom and tomato all contain potassium and vitamin, contribute to the balance for maintaining internal salt, promote blood circulation, have to hypertensive patient
Benefit, the invention operational design advantages of simple is easy to operate, convenient for preserving, improves the fresh and tender and color and luster of needle mushroom, reinforces and optimizes
The medicinal dietary function of needle mushroom, convenient, safety and sanitation improve its economic value convenient for storage, be conducive to promote and
It is universal.
Specific implementation mode
In order to make the purpose , technical scheme and advantage of the present invention be clearer, below in conjunction with specific embodiment, to this
Invention is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, not
For limiting the present invention.Based on the embodiments of the present invention, those of ordinary skill in the art are not before making creative work
The every other embodiment obtained is put, shall fall within the protection scope of the present invention.
Embodiment 1
A kind of formula of Flammulina velutipes food, the formula of the Flammulina velutipes food are as follows：20 parts of needle mushroom, 3 parts of tomato juice are adjusted
5 parts of taste agent, 6 parts of ternip, 10 parts of peach kernel, 4 parts of bean curd, 15 parts of curing agent, 3 parts of color stabilizer, 1 part of spinach, 2 parts of auxiliary material.
Specifically, the flavoring agent includes Zanthoxylum essential oil, spicy essential oil, salt, monosodium glutamate and sucrose.
Specifically, the curing agent includes calcium chloride and sodium chloride solution, and calcium chloride concentration is 0.4wt%；Sodium chloride
A concentration of 0.1wt%.
Specifically, the color stabilizer includes citric acid and ascorbic acid, and citric acid concentration is 0.1wt%, ascorbic acid
A concentration of 0.2wt%.
Specifically, the auxiliary material includes flour, egg white, cornstarch and ginger splices.
The present invention also provides a kind of processing methods of the formula of Flammulina velutipes food, include the following steps：
S1, first needle mushroom put clean be placed on impregnated 15 minutes in curing agent after drain, then needle mushroom is poured into color stabilizer
Interior carry out blanching；
S2 and then ternip and spinach impurity elimination, be placed in boiled water pot after cleaning quick-boil scald after pick up, and together with needle mushroom
Wrap auxiliary material；
It S3 and then is fried to golden yellow being put into togerther in oil cauldron with the raw material for wrapping auxiliary material after ternip and spinach chopping；
S4, it stir-fries 3 minutes tomato juice, flavoring agent, bean curd and peach kernel are poured into together in oil cauldron, then in oil cauldron
Food, which is fitted into disk, naturally cools to 20 DEG C；
S5, finally food after cooling use complex pocket nitrogen-filled packaging, prevent finished product to be crushed moisture absorption.
Specifically, it is 20 seconds that the oil in the oil cauldron, which uses peanut oil, and 160 DEG C of oil temperature, deep-fat frying time,.
Embodiment 2
A kind of formula of Flammulina velutipes food, the formula of the Flammulina velutipes food are as follows：25 parts of needle mushroom, 4 parts of tomato juice are adjusted
8 parts of taste agent, 7 parts of ternip, 13 parts of peach kernel, 6 parts of bean curd, 17 parts of curing agent, 5 parts of color stabilizer, 3 parts of spinach, 3 parts of auxiliary material.
Specifically, the flavoring agent includes Zanthoxylum essential oil, spicy essential oil, salt, monosodium glutamate and sucrose.
Specifically, the curing agent includes calcium chloride and sodium chloride solution, and calcium chloride concentration is 0.7wt%；Sodium chloride
A concentration of 0.5wt%.
Specifically, the color stabilizer includes citric acid and ascorbic acid, and citric acid concentration is 0.3wt%, ascorbic acid
A concentration of 0.6wt%.
Specifically, the auxiliary material includes flour, egg white, cornstarch and ginger splices.
The present invention also provides a kind of processing methods of the formula of Flammulina velutipes food, include the following steps：
S1, first needle mushroom put clean be placed on impregnated 18 minutes in curing agent after drain, then needle mushroom is poured into color stabilizer
Interior carry out blanching；
S2 and then ternip and spinach impurity elimination, be placed in boiled water pot after cleaning quick-boil scald after pick up, and together with needle mushroom
Wrap auxiliary material；
It S3 and then is fried to golden yellow being put into togerther in oil cauldron with the raw material for wrapping auxiliary material after ternip and spinach chopping；
S4, it stir-fries 4 minutes tomato juice, flavoring agent, bean curd and peach kernel are poured into together in oil cauldron, then in oil cauldron
Food, which is fitted into disk, naturally cools to 25 DEG C；
S5, finally food after cooling use complex pocket nitrogen-filled packaging, prevent finished product to be crushed moisture absorption.
Specifically, it is 23 seconds that the oil in the oil cauldron, which uses peanut oil, and 170 DEG C of oil temperature, deep-fat frying time,.
Embodiment 3
A kind of formula of Flammulina velutipes food, the formula of the Flammulina velutipes food are as follows：30 parts of needle mushroom, 5 parts of tomato juice are adjusted
10 parts of taste agent, 8 parts of ternip, 15 parts of peach kernel, 8 parts of bean curd, 20 parts of curing agent, 7 parts of color stabilizer, 5 parts of spinach, 4 parts of auxiliary material.
Specifically, the flavoring agent includes Zanthoxylum essential oil, spicy essential oil, salt, monosodium glutamate and sucrose.
Specifically, the curing agent includes calcium chloride and sodium chloride solution, and calcium chloride concentration is 1wt%；Sodium chloride is dense
Degree is 1wt%.
Specifically, the color stabilizer includes citric acid and ascorbic acid, and citric acid concentration is 0.5wt%, ascorbic acid
A concentration of 1wt%.
Specifically, the auxiliary material includes flour, egg white, cornstarch and ginger splices.
The present invention also provides a kind of processing methods of the formula of Flammulina velutipes food, include the following steps：
S1, elder generation put needle mushroom to clean to be placed on to impregnate in curing agent and drain after twenty minutes, then needle mushroom is poured into color stabilizer
Interior carry out blanching；
S2 and then ternip and spinach impurity elimination, be placed in boiled water pot after cleaning quick-boil scald after pick up, and together with needle mushroom
Wrap auxiliary material；
It S3 and then is fried to golden yellow being put into togerther in oil cauldron with the raw material for wrapping auxiliary material after ternip and spinach chopping；
S4, it stir-fries 5 minutes tomato juice, flavoring agent, bean curd and peach kernel are poured into together in oil cauldron, then in oil cauldron
Food, which is fitted into disk, naturally cools to 30 DEG C；
S5, finally food after cooling use complex pocket nitrogen-filled packaging, prevent finished product to be crushed moisture absorption.
Specifically, it is 25 seconds that the oil in the oil cauldron, which uses peanut oil, and 180 DEG C of oil temperature, deep-fat frying time,.
In summary：The formula and its processing method of a kind of Flammulina velutipes food provided by the invention, with traditional product phase
Than, the present invention can effectively make needle mushroom color and luster that uniform yellow be presented by curing agent and color stabilizer, and tissue is tender and crisp,
Quality is best, and needle mushroom is arranged in pairs or groups with bean curd, is significantly inhibited to cancer cell；Needle mushroom can strengthening the spleen and stomach, five viscera settling,
Brain healthy small island helps digestion the radish collocation of removing toxic substances, and effect is more obvious；Ion Absorption of Flammulina Velutipes contains potassium, blood pressure can be inhibited to increase, and reduces courage
Sterol prevents cardiovascular and cerebrovascular disease；The adsorbable cholic acid of dietary fiber reduces cholesterol, to prevent hypertension；Magnesium in spinach
The release of the norepinephrine of stress-induced can be reduced, the two, which combines, plays the role of decompression；Needle mushroom and tomato all contain
There are potassium and vitamin, contributes to the balance for maintaining internal salt, promote blood circulation, invention operation beneficial to hypertensive patient
Advantages of simple is designed, it is easy to operate, convenient for preserving, the fresh and tender and color and luster of needle mushroom is improved, the medicine of needle mushroom is reinforced and optimize
With dietary function, convenient, safety and sanitation improve its economic value, are conducive to popularize convenient for storage.
Finally it should be noted that：The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention,
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, still may be used
With technical scheme described in the above embodiments is modified or equivalent replacement of some of the technical features,
All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in the present invention's
Within protection domain.
Claims (10)
1. a kind of formula of Flammulina velutipes food, which is characterized in that the formula of the Flammulina velutipes food is as follows：20-30 parts of needle mushroom,
3-5 parts of tomato juice, 5-10 parts of flavoring agent, 6-8 parts of ternip, 10-15 parts of peach kernel, 4-8 parts of bean curd, 15-20 parts of curing agent, color protection
3-7 parts of agent, 1-5 parts of spinach, 2-4 parts of auxiliary material.
2. a kind of formula of Flammulina velutipes food according to claim 1, which is characterized in that the formula of the Flammulina velutipes food
It is as follows：20 parts of needle mushroom, 3 parts of tomato juice, 5 parts of flavoring agent, 6 parts of ternip, 10 parts of peach kernel, 4 parts of bean curd, 15 parts of curing agent, color protection
3 parts of agent, 1 part of spinach, 2 parts of auxiliary material.
3. a kind of formula of Flammulina velutipes food according to claim 1, which is characterized in that the formula of the Flammulina velutipes food
It is as follows：25 parts of needle mushroom, 4 parts of tomato juice, 8 parts of flavoring agent, 7 parts of ternip, 13 parts of peach kernel, 6 parts of bean curd, 17 parts of curing agent, color protection
5 parts of agent, 3 parts of spinach, 3 parts of auxiliary material.
4. a kind of formula of Flammulina velutipes food according to claim 1, which is characterized in that the formula of the Flammulina velutipes food
It is as follows：30 parts of needle mushroom, 5 parts of tomato juice, 10 parts of flavoring agent, 8 parts of ternip, 15 parts of peach kernel, 8 parts of bean curd, 20 parts of curing agent, shield
7 parts of toner, 5 parts of spinach, 4 parts of auxiliary material.
5. a kind of formula of Flammulina velutipes food according to claim 1, it is characterised in that：The flavoring agent includes Chinese prickly ash
Oily, spicy essential oil, salt, monosodium glutamate and sucrose.
6. a kind of formula of Flammulina velutipes food according to claim 1, it is characterised in that：The curing agent includes calcium chloride
And sodium chloride solution, and calcium chloride concentration is 0.4wt%-1wt%；Sodium chloride concentration is 0.1wt%-1wt%.
7. a kind of formula of Flammulina velutipes food according to claim 1, it is characterised in that：The color stabilizer includes citric acid
And ascorbic acid, and citric acid concentration is 0.1wt%-0.5wt%, ascorbic acid concentrations 0.2wt%-1wt%.
8. a kind of formula of Flammulina velutipes food according to claim 1, it is characterised in that：The auxiliary material includes flour, egg
Clearly, cornstarch and ginger splices.
9. a kind of processing method of the formula of Flammulina velutipes food described in claim 1, which is characterized in that include the following steps：
S1, first needle mushroom put clean be placed on impregnated 15-20 minutes in curing agent after drain, then needle mushroom is poured into color stabilizer
Carry out blanching；
S2 and then ternip and spinach impurity elimination, be placed in boiled water pot after cleaning quick-boil scald after pick up, and wrapped together with needle mushroom
Auxiliary material；
It S3 and then is fried to golden yellow being put into togerther in oil cauldron with the raw material for wrapping auxiliary material after ternip and spinach chopping；
S4, it stir-fries 3-5 minutes tomato juice, flavoring agent, bean curd and peach kernel are poured into together in oil cauldron, then the food in oil cauldron
Object, which is fitted into disk, naturally cools to 20 DEG C -30 DEG C；
S5, finally food after cooling use complex pocket nitrogen-filled packaging, prevent finished product to be crushed moisture absorption.
10. a kind of processing method of the formula of Flammulina velutipes food according to claim 9, it is characterised in that：The oil cauldron
It is 20-25 seconds that interior oil, which uses peanut oil, and 160 DEG C -180 DEG C of oil temperature, deep-fat frying time,.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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Application publication date: 20181109 |