CN108813288A - A kind of preparation method of instant flavour mushroom needle mushroom - Google Patents
A kind of preparation method of instant flavour mushroom needle mushroom Download PDFInfo
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
- A23L27/63—Ketchup
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The present invention provides a kind of preparation method of instant flavour mushroom needle mushroom, includes the following steps:Step 1：Choose mushroom and needle mushroom fresh, that nothing is rotten；Step 2：Step 1 is cleaned and separated needle mushroom item and mushroom head are put into freeze drier and are freeze-dried；Step 3：The mushroom head of the preliminarily dried and needle mushroom item are placed in Bulking tank and carry out extruding；Step 4：Mushroom head obtained in step 3 is put into screen tray with needle mushroom item and sprinkles salt compounded of iodine and is tentatively seasoned；Step 5：Dip；Step 6：Step 4 is tentatively seasoned to obtained mushroom head and needle mushroom item, tail portion is put into disk after being stained with dip one by one, and 25-30 DEG C of room temperature saves until the dip of mushroom head and needle mushroom tail portion is frozen into solid-state and obtains a kind of instant flavour mushroom needle mushroom；It is crispy palatable after extruding by instant gold-needle mushroom made from the method for the present invention, it will not get stuck between the teeth, digestibility is high, is suitble to the crowd of each age level edible.
Description
Technical field
The present invention relates to Edible mushroom processing field, in particular to a kind of preparation method of instant flavour mushroom needle mushroom.
Background technique
Mushroom fine and tender taste is plump, and delicious flavour, distinctive aroma is full of nutrition, increasingly obtains as food, the dual-purpose bacterium of medicine
The approval of international community.Mushroom because of its nutrition abundant, unique flavor is deep is liked by broad masses, be known as " emperor in mushroom
Afterwards ", moreover, mushroom has a variety of medicinal efficacies concurrently.Modern medicine can prevent using mushroom as the medicament of compensation vitamin D
Rickets, and eliminate-poverty blood；Lentinan has the bioactivity such as immunological regulation, antitumor, antiviral.
Needle mushroom scientific name hair handle money bacterium like day lily, therefore claims needle mushroom because its stem is elongated.Its lid is sliding, handle is crisp, taste
Fresh, color shape is gorgeous, and flavor is graceful, clear fresh pleasant, full of nutrition, has very high medicinal dietary function.Ion Absorption of Flammulina Velutipes contains albumen
Matter, carbohydrate, mineral element, vitamin and crude fibre, it is fatty lower, it is a kind of rare high-nutrition food.
Studies have shown that needle mushroom has antitumor, immunological regulation, promotes a variety of medical values such as intellectual development, protect liver, antifatigue, because
It has effects that promotion children's intelligence development, needle mushroom are otherwise known as " increasing intelligence mushroom ".
With the maturation of mushroom industrial cultivation technique, existing numerous mushroom production plant of China, yield height, matter
Amount is steady, the market saturation of fresh mushroom.Meanwhile mushroom has stronger afterripening, pole is intolerant to hiding, if processing is not after adopting
When by that will start within 2~3 days to deliquesce, self-dissolving, or even rotting, lose commodity value.Therefore, effective processing of mushroom is compeled
In the eyebrows and eyelashes.Effective processing of mushroom is to solve an effective way of mushroom surplus, can not only reduce the waste of mushroom source, mention
The economic benefit of high mushroom grower and enterprise, and peomote the health of the people, pull dining table economy.
For mushroom as snack food, especially green snack food is deep to be liked by broad masses of the people, and is increasingly becoming
The daily necessary consumer goods of the common people.Currently, having instant mushroom, needle mushroom using mushroom and needle mushroom as the snack food of Raw material processing
Pickled vegetable, golden needle fungus, golden mushroom oral liquid, flammulina velutipes yoghourt, mushroom, needle mushroom dried meat, mushroom, needle mushroom preserved fruit, mushroom, gold
Needle mushroom oil, mushroom, needle mushroom wine etc., these processed foods, there are following drawbacks：1. golden mushroom sauce pickle with fresh fragrance,
Based on the series flavourings instant prepacked food such as spicy, pickled pepper flavor, although maintaining the original shape of needle mushroom substantially, first
First, this based food toughness is strong, chews not rotten, it is low not to chew rotten needle mushroom digestibility, and easily get stuck between the teeth；Secondly, these tastes are covered
Covered needle mushroom and the distinctive flavor of mushroom, and be not suitable for it is teen-age edible, also not by the joyous of the consumer of light taste
It meets；Again, the process of these food generally requires the additives such as color stabilizer, preservative, and many of these additives are to people
The health of body adversely affects.2. mushroom, needle mushroom dried meat, other processed foods such as mushroom, needle mushroom preserved fruit all can't see mushroom class
Original shape, mushroom, needle mushroom content are small, and many consumers even suspect in these food whether contain needle mushroom, this can neither be filled
Divide and utilize mushroom, needle mushroom raw material, can not effectively play the physiological active functions of mushroom, needle mushroom.3. these snack food
Process, or need plus water is precooked, and precook and not only consume energy, but also cause nutrient loss；Or it needs to pass through
It is further crushed after heated-air drying, and heated-air drying can not only time-consuming, and influences product color.As it can be seen that lacking in the market
One kind being able to maintain mushroom, needle mushroom Bulk Morphology and flavor, and nutrition conservation rate and the high mushroom of digestibility, needle mushroom lie fallow
Food, it can efficiently and fully utilize mushroom, needle mushroom raw material.
Summary of the invention
The present invention provides a kind of preparation method of instant flavour mushroom needle mushroom, and which solve traditional mushroom snack food mouths
It is highly seasoned, nutritive value is low, additive is more and production technology loss mushroom nutriment a series of problems, such as；Through the invention
Process flow can preferably keep nutritional ingredient, color and the flavor of needle mushroom and mushroom, be free of food additive in preliminary seasoning
Add agent, ensures the performance of edible safety and alimentary health-care function.
The present invention solves technical solution used by its technical problem：A kind of preparation of instant flavour mushroom needle mushroom
Method includes the following steps:Step 1：Selection cleaning：Mushroom and needle mushroom fresh, that nothing is rotten are chosen, mushroom and acupuncture needle are removed
The old root and impurity of mushroom, are put into tap water and clean up, and filter or get rid of bright water later；Then needle mushroom is torn, is divided into
It is spare one by one；Mushroom head and mushroom stems are separated simultaneously, mushroom stems are collected spare；
Step 2：It is dry：Step 1 is cleaned and separated needle mushroom item and mushroom head are respectively put into freeze drier,
It is cooled to -35 DEG C~-30 DEG C in 1-3 hours, and is dehydrated under 20~30Pa vacuum degree, makes the aqueous of mushroom head and needle mushroom
Then amount seals between 20%-30%, is placed at room temperature for 6-8h, obtain the mushroom head and needle mushroom item of preliminarily dried；
Step 3：Cryogenic high pressure extruding：The mushroom head of the preliminarily dried and needle mushroom item are respectively placed in Bulking tank,
Bulking tank temperature maintains between 85-90 DEG C, and bulking pressure is between 0.1~0.3MPa, by Bulking tank after 5~8min of extruding
Vacuum pumping, temperature adjust between 70-80 DEG C, and mushroom head and needle mushroom item is made to keep 45-60min with this condition, prepare
Obtain the mushroom head and needle mushroom item of clear-cut form；
Step 4：Seasoning：Mushroom head obtained in step 3 and needle mushroom item are put into screen tray and sprinkle salt compounded of iodine progress tentatively
Seasoning, is placed on spare in disk later；
Step 5：Dip：The mushroom stems got off will be collected in step 1 be put into boiling water to boil 8-10 minutes and pull out, without draining
Moisture is directly placed into rubbing extruding in meat grinder and obtains mushroom sauce；Solid-state butter is put into hot pot later, after butter fusing
Mushroom sauce and catsup are put into after stir-frying 3-5 minutes in pot and obtain dip, later by dip room temperature be cooled to 40-50 DEG C it is standby
With；
Step 6：It is put into disk after the mushroom head that step 4 seasoning obtains is stained with dip with needle mushroom tail portion, in room temperature
25-30 DEG C of preservation, until the dip of mushroom head and needle mushroom tail portion is frozen into solid-state；
Step 7：Packaging：It with needle mushroom gas flushing pouch is respectively adopted in mushroom that step 6 obtains is packed and obtained
A kind of instant flavour mushroom needle mushroom.
Preferably, the length of needle mushroom item is 8-10cm in the step 1.
Preferably, 4-8 grams of salt compounded of iodine is spread altogether on the mushroom head and needle mushroom item after 500 grams of extrudings in the step 4.
Preferably, the weight of butter, mushroom sauce and catsup is in the step 5：1:2:3.
Preferably, the ingredient of catsup is in the step 5：Fresh tomato, rock sugar, lemon juice.
A kind of preparation method of instant flavour mushroom needle mushroom provided by the invention, can preferably keep needle mushroom with
Nutritional ingredient, color and the flavor of mushroom are tentatively free of food additives in seasoning, have ensured edible safety and nutrition and health care
The performance of function；And the method and materials of dip production are simple, food materials use fresh mushroom stems, not only prevent the wave of food materials
Take, and added with catsup in dip, taste sweet and sour taste, nutritive value also has better guarantee；It is made by the method for the present invention
Instant gold-needle mushroom it is crispy palatable after extruding, will not get stuck between the teeth, digestibility is high, is suitble to the crowd of each age level edible；
The present invention can be good at guaranteeing the form of needle mushroom and mushroom head using freeze-drying, and it is de- to solve tradition baking
The problem of physical form deforms after water；In addition, low temperature drying ensure that the nutriment that needle mushroom and mushroom contain, energy well
Amount consumption is few, obtains better product quality.
The present invention carries out second using extruding and processes, the institutional framework porous fluffy of dilated food, crispy in taste, nutrition
The storage rate and digestibility of ingredient are higher, are suitble to old man and children practical.
Specific embodiment
The specific embodiment of the present invention is described in detail below, it is to be understood that protection scope of the present invention
It is not limited by the specific implementation.
Example one：The embodiment of the present invention provides a kind of preparation method of instant flavour mushroom needle mushroom, includes the following steps:
Step 1：Selection cleaning：Choose it is fresh, without rotten mushroom and each 500g of needle mushroom, removal mushroom and needle mushroom
Old root and impurity control the length of needle mushroom in 9cm or so, are put into tap water clean up later, filter or get rid of later
Fall bright water；Then needle mushroom is torn, is divided into spare one by one；Mushroom head and mushroom stems are separated, mushroom stems are collected down
Come spare；
Step 2：It is dry：Step 1 is cleaned and separated needle mushroom item and mushroom head are respectively put into freeze drier,
So that needle mushroom is cooled to -30 DEG C in 2 hours, and be dehydrated under 20Pa vacuum degree, makes the water content of needle mushroom 25% or so,
It is placed at room temperature for 6h later and obtains the needle mushroom item of preliminarily dried；And mushroom head is cooled to -35 DEG C in 2 hours, and true in 30Pa
The lower dehydration of sky, makes the water content of mushroom head 25% or so, is placed at room temperature for 8h later and obtains the mushroom head of preliminarily dried；Due to perfume (or spice)
Mushroom head is easily deformed with the drying of needle mushroom high-temperature baking, therefore selects freeze-drying；And mushroom head is dehydrated completely with needle mushroom
Afterwards, shape can crispatura, and influence beauty, so not needing to be dehydrated completely, guarantee water content between 20%-30%；
Step 3：Cryogenic high pressure extruding：The mushroom head of the preliminarily dried and needle mushroom item are respectively placed in Bulking tank；
Bulking tank temperature locating for mushroom head maintains 90 DEG C, and bulking pressure is in 0.3MPa, extruding 8min；It is true that Bulking tank, which is taken out, later
Sky, temperature adjust at 80 DEG C, so that mushroom head is kept 60min with this condition, the mushroom head of clear-cut form is prepared；Needle mushroom
Bulking tank temperature locating for item maintains 85 DEG C, and bulking pressure is in 0.1MPa, extruding 5min；Later by Bulking tank vacuum pumping,
Temperature is adjusted at 70 DEG C, so that needle mushroom item is kept 45min with this condition, the needle mushroom item of clear-cut form is prepared；
Step 4：Seasoning：Mushroom head obtained in step 3 and needle mushroom item are put into screen tray and uniformly sprinkle 8g or so
Salt compounded of iodine tentatively seasoned, be placed on later spare in disk；
Step 5：Dip：The mushroom stems got off will be collected in step 1 be put into boiling water to boil 10 minutes and pull out, without draining the water
Point, it is directly placed into rubbing extruding in meat grinder and obtains mushroom sauce；100g solid-state butter is put into hot pot later, is melted to butter
Afterwards, the catsup of the mushroom sauce and 300g that weigh 200g is put into stir-frying in pot and obtains dip after 3-5 minutes, later by dip room
Temperature be cooled to 45 DEG C it is spare；The ingredient of the catsup is：Fresh tomato, rock sugar, lemon juice；
Step 6：The mushroom head and needle mushroom item that step 4 seasoning is obtained, tail portion is put into disk after being stained with dip one by one,
25 DEG C of room temperature preservations, until the dip of mushroom head and needle mushroom tail portion is frozen into solid-state；
Step 7：Packaging：It with needle mushroom gas flushing pouch is respectively adopted in mushroom that step 6 obtains is packed and obtained
A kind of instant flavour mushroom needle mushroom.
Test case column one：In order to illustrate the instant flavour mushroom needle mushroom digestion effect that the present invention produces, inventor is mentioned
It is as follows for comparative experiments：
Sample one：The instant flavour mushroom and each 5g of needle mushroom produced by example one are taken, is respectively put into later
In 100ml, the simulate the gastric juice that salt acid mass fraction is 0.4%, the reaction for observing mushroom and needle mushroom digests situation, is shown in Table one；
Comparative example one：Salt water cooked mushroom and each 5g of needle mushroom are taken, is respectively put into 100ml, hydrochloric acid quality point later
Number digests situation in 0.4% simulate the gastric juice, to observe the reaction of mushroom and needle mushroom, is shown in Table one；
Comparative example two：Fresh untreated mushroom and each 5g of needle mushroom are taken, is respectively put into 100ml, hydrochloric acid quality point later
Number digests situation in 0.4% simulate the gastric juice, to observe the reaction of mushroom and needle mushroom；
Comparative example three：The chenchalok needle mushroom being commercially available and each 5g of pickles mushroom pieces are taken, is respectively put into later
In 100ml, the simulate the gastric juice that salt acid mass fraction is 0.4%, the reaction for observing mushroom and needle mushroom digests situation, is shown in Table one.
Table one：The digestion dissolution data for being sample and comparative example in simulate the gastric juice
Instant flavour mushroom and needle mushroom prepared by the present invention are easier to digest as can be seen from Table I.
Test case two：The instant flavour mushroom and each 100g of needle mushroom produced by example one are taken, third party is sent to
Professional food inspection mechanism is detected, and the physical and chemical index of examination criteria has：Fat, protein, carbohydrate, micro member
The microelements such as element, vitamin, minerals；Detection data is shown in Table two：
The instant flavour mushroom needle mushroom nutrition fraction and nutritive value of this method preparation it can be concluded that, are passed through by table two
It is higher.
A kind of preparation method of instant flavour mushroom needle mushroom provided by the invention, can preferably keep needle mushroom with
Nutritional ingredient, color and the flavor of mushroom are tentatively free of food additives in seasoning, have ensured edible safety and nutrition and health care
The performance of function；And the method and materials of dip production are simple, food materials use fresh mushroom stems, not only prevent the wave of food materials
Take, and added with catsup in dip, taste sweet and sour taste, nutritive value also has better guarantee.
Disclosed above is only specific embodiments of the present invention, and still, the embodiment of the present invention is not limited to this, Ren Heben
What the technical staff in field can think variation should all fall into protection scope of the present invention.
Claims (5)
1. a kind of preparation method of instant flavour mushroom needle mushroom, which is characterized in that include the following steps:
Step 1：Selection cleaning：Choose it is fresh, without rotten mushroom and needle mushroom, remove the old root of mushroom and needle mushroom and miscellaneous
Matter is put into tap water and cleans up, and filters or get rid of bright water later；Then needle mushroom is torn, is divided into spare one by one；
Mushroom head and mushroom stems are separated simultaneously, mushroom stems are collected spare；
Step 2：It is dry：Step 1 is cleaned and separated needle mushroom item and mushroom head are respectively put into freeze drier, in 1-
It is cooled to -35 DEG C~-30 DEG C in 3 hours, and is dehydrated under 20~30Pa vacuum degree, the water content of mushroom head and needle mushroom is made to exist
It between 20%-30%, then seals, is placed at room temperature for 6-8h, obtain the mushroom head and needle mushroom item of preliminarily dried；
Step 3：Cryogenic high pressure extruding：The mushroom head of the preliminarily dried and needle mushroom item are respectively placed in Bulking tank, extruding
Tank temperature degree maintains between 85-90 DEG C, and Bulking tank pumping is by bulking pressure after 5~8min of extruding between 0.1~0.3MPa
Vacuum, temperature adjust between 70-80 DEG C, so that mushroom head and needle mushroom item is kept 45-60min with this condition, are prepared
The mushroom head and needle mushroom item of clear-cut form；
Step 4：Seasoning：Mushroom head obtained in step 3 is put into screen tray with needle mushroom item and sprinkles salt compounded of iodine and is tentatively seasoned,
It is placed on later spare in disk；
Step 5：Dip：The mushroom stems got off will be collected in step 1 be put into boiling water to boil 8-10 minutes and pull out, without draining the water
Point, it is directly placed into rubbing extruding in meat grinder and obtains mushroom sauce；Solid-state butter is put into hot pot later, it will after butter fusing
Mushroom sauce and catsup are put into stir-frying in pot and obtain dip after 3-5 minutes, later by dip room temperature be cooled to 40-50 DEG C it is standby
With；
Step 6：It is put into disk after the mushroom head that step 4 seasoning obtains is stained with dip with needle mushroom tail portion, in room temperature 25-30
It DEG C saves, until the dip of mushroom head and needle mushroom tail portion is frozen into solid-state；
Step 7：Packaging：It gas flushing pouch is respectively adopted in mushroom that step 6 obtains and needle mushroom is packed and obtain one kind
Instant flavour mushroom needle mushroom.
2. a kind of preparation method of instant flavour mushroom needle mushroom according to claim 1, which is characterized in that the step
The length of needle mushroom item is 8-10cm in 1.
3. a kind of preparation method of instant flavour mushroom needle mushroom according to claim 1, which is characterized in that the step
4-8 grams of salt compounded of iodine is spread altogether on the mushroom head and needle mushroom item after 500 grams of extrudings in 4.
4. a kind of preparation method of instant flavour mushroom needle mushroom according to claim 1, which is characterized in that the step
The weight of butter, mushroom sauce and catsup is in 5：1:2:3.
5. a kind of preparation method of instant flavour mushroom needle mushroom according to claim 1, which is characterized in that the step
The ingredient of catsup is in 5：Fresh tomato, rock sugar, lemon juice.
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| CN103355637A (en) * | 2013-07-20 | 2013-10-23 | 余芳 | Preparation method of mushroom donkey meat paste |
| CN105520095A (en) * | 2016-01-08 | 2016-04-27 | 孙彦升 | Multi-flavor instant nutritional crispy food and preparation method thereof |
| CN106260454A (en) * | 2016-08-31 | 2017-01-04 | 西峡县攀润食品有限公司 | A kind of processing method of instant mushroom crispy slice |
| CN107373615A (en) * | 2017-08-22 | 2017-11-24 | 安徽本草堂生物科技有限公司 | A kind of processing method of mushroom bread clip heart sauce |
| CN107455737A (en) * | 2017-09-12 | 2017-12-12 | 武汉轻工大学 | A kind of instant class mushroom leisure food and its processing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103355637A (en) * | 2013-07-20 | 2013-10-23 | 余芳 | Preparation method of mushroom donkey meat paste |
| CN105520095A (en) * | 2016-01-08 | 2016-04-27 | 孙彦升 | Multi-flavor instant nutritional crispy food and preparation method thereof |
| CN106260454A (en) * | 2016-08-31 | 2017-01-04 | 西峡县攀润食品有限公司 | A kind of processing method of instant mushroom crispy slice |
| CN107373615A (en) * | 2017-08-22 | 2017-11-24 | 安徽本草堂生物科技有限公司 | A kind of processing method of mushroom bread clip heart sauce |
| CN107455737A (en) * | 2017-09-12 | 2017-12-12 | 武汉轻工大学 | A kind of instant class mushroom leisure food and its processing method |
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