CN109315671A - Instant mushroom and its processing method - Google Patents
Instant mushroom and its processing method Download PDFInfo
- Publication number
- CN109315671A CN109315671A CN201811122003.7A CN201811122003A CN109315671A CN 109315671 A CN109315671 A CN 109315671A CN 201811122003 A CN201811122003 A CN 201811122003A CN 109315671 A CN109315671 A CN 109315671A
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- Prior art keywords
- mycelia
- mushroom
- minutes
- ginger
- quality
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- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
-
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
This disclosure relates to which a kind of instant mushroom and its processing method, include the following steps: S1, pretreatment: pre-processing to mushroom, removes sundries or bacterium fans impurity；S2, throwing: pretreated mushroom is torn into Filamentous or strip mycelia；It is S3, marinated: to take the ginger or ginger powder of mycelia quality 0.5%, the water measured with 20 ~ 25 times boils 30-60 minutes, then with the filter-cloth filtering of 200 mesh and to collect ginger juice spare；Then the soy sauce of mycelia quality 2.8%, 0.3% edible salt, 0.6% white sugar and collected ginger juice are put into the curing container equipped with mycelia and are stirred evenly, pickled 35 to 60 minutes；S4, frying: by mycelia frying 41 to 45 minutes, become brown color to mycelia color, take the dish out of the pot when bubble significantly reduces；S5, cooling；And S6, allotment: mycelia after cooling and the Chinese prickly ash of mycelia quality 0-6.0%, the capsicum of 0-18% are deployed.
Description
Technical field
The present invention relates to food processing field, a kind of instant mushroom and its processing method are particularly related to.
Background technique
Edible mushroom delicious flavour, unique flavor, mouthfeel are smooth, and rich in necessary to protein, cellulose and human body
A variety of amino acid, and a variety of mineral nutrient elements such as can provide phosphorus, calcium, iron, being recognized in the world is optimal egg
White matter and nutrient combination source.
Traditional eating method of edible mushroom contributes among the cooking, processing trouble, it has not been convenient to immediately edible and carrying.It will
Edible mushroom processing not only can make its defect ware and leftover bits and pieces be fully utilized at instant product, also can be relieved sale pressure
Power extends the supply phase, and the type that abundant snack food and dining table are gone with rice or bread.However, existing processing method and technique are relatively simple,
There is no more scientific data foundation, leads to the defects of mouthfeel is not good enough, product color is poor, and moisture is more, the shelf-life is short.
Summary of the invention
That the purpose of the present invention is to provide a kind of mouthfeels is good, color is good, moisture is moderate and the instant mushroom of long shelf-life and
Its processing method.
To realize the above-mentioned technical purpose, the invention discloses a kind of instant mushroom processing method, include the following steps: S1,
Pretreatment: pre-processing mushroom, removes the old bacterium head in root, mould rotten mushroom, sundries or bacterium and fans impurity；S2, throwing: will locate in advance
Mushroom after reason is torn into Filamentous or strip mycelia and makes dry 0 .1cm of diameter of the bacterium of mycelia between 0.8 cm, and cap fan arc exists
0.1 cm is between 2.5 cm, and Hyphal length is in 1 cm between 7 cm；S3, it pickles: taking ginger or the ginger of mycelia quality 0.5%
Powder, the water measured with 20 ~ 25 times boil 30-60 minutes, then with the filter-cloth filtering of 200 mesh and to collect ginger juice spare；Then by bacterium
The soy sauce of yarn quality 2.8%, 0.3% edible salt, 0.6% white sugar and collected ginger juice are put into the marinated appearance equipped with mycelia
It in device and stirs evenly, pickles 35 to 60 minutes；S4, frying: the ready-mixed oil of 400L to 800L is burnt down in oil cauldron to 97-
109 degree, the mycelia pickled is added, frying 40 to 45 minutes, becomes brown color to mycelia color, goes out when bubble significantly reduces
Pot；S5, cooling: it is cooling that the good mycelia of frying is put into natural air drying in the container of clean dried；And S6, allotment: it will cool down
Mycelia afterwards is deployed with the Chinese prickly ash of mycelia quality 0-6%, the capsicum of 0-18%.
Wherein, deployed mycelia the above method further include: step S7, dispense: is subjected to vacuum packing by predetermined quality.
Wherein, high temperature the above method further include: step S8, sterilization: is carried out to the product dispensed using sterilizing cabinet
Disinfection.
Wherein, the above method further include: step S9, pack: the product disinfected is packed, is cased, is examined and
Coding.
Wherein, the mushroom is in mushroom, straw mushroom, mushroom, agrocybe, collybia albuminosa, needle mushroom, small Ju mushroom and chicken mushroom
It is one or more.
Wherein, the width of obtained mycelia is 1cm in the step S2, and length is in 8 ㎝ or less.
Wherein, in step s3, Jiang Shui is boiled by ginger and is obtained by filtration with 200 mesh grenadines.
Wherein, in step s 8, the sterilisation temp of sterilizing cabinet is 96 degree, and disinfecting time is 15 to 30 minutes or so.
In addition, the invention also discloses a kind of instant mushrooms being process using the above method.
The instant mushroom processed according to the method for the present invention, mouthfeel is good, color is good, moisture is moderate and long shelf-life；Frying
Cost and energy consumption are reduced；And the stability of product increases.
Detailed description of the invention
Fig. 1 is flow chart of the invention.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.
As shown in Figure 1, including the following steps: the invention discloses a kind of processing method of instant mushroom
S1, pretreatment: pre-processing mushroom, and it is miscellaneous to remove the old bacterium head in root, the mushroom that hardens, mould rotten mushroom, sundries or bacterium fan
Matter.
S2, throwing: pretreated mushroom is torn into Filamentous or strip mycelia, so that the dry maximum gauge of the bacterium of mycelia exists
1.5cm is hereinafter, whole diameter must be broken up to 0.5 ~ 1.5cm as two parts or more；Cap fans arc in 2.5cm hereinafter, bacterium
Filament length degree is in 9cm or less.Preferably, for dry 0 .1cm of diameter of the bacterium of mycelia between 0.8 cm, cap fans arc in 0.1 cm to 2.5
Between cm, Hyphal length is in 1 cm between 7 cm.
S3, it pickles: taking the ginger or ginger powder of mycelia quality 0.5%, with water tanning 30-60 minutes of 20 ~ 25 times of amounts, then
With the filter-cloth filterings of 200 mesh and to collect ginger juice spare；Then by the soy sauce of mycelia quality 2.8%, 0.3% edible salt, 0.6%
White sugar and collected ginger juice are put into the curing container equipped with mycelia and stir evenly, and pickle 35 to 60 minutes.Here, salting down
Container can be Stainless steel basin/bucket.
S4, frying: by the ready-mixed oil of 400L to 800L down to burning in oil cauldron to 97-109 degree, the bacterium pickled is added
Silk, 41 to 45 minutes frying time become brown color to mycelia color, take the dish out of the pot when bubble significantly reduces.
S5, the good mycelia of frying is put into natural air drying cooling in the container of clean dried.
S6, allotment: by mycelia after cooling and Chinese prickly ash and/or capsicum and/or sesame and/or Zanthoxylum essential oil and/or chilli oil
It is deployed, and is stirred evenly.Wherein, it can be obtained by the various combination and/or different proportions of Chinese prickly ash, capsicum and sesame
The instant mushroom of different taste.Preferably, the capsicum of the Chinese prickly ash of mycelia and mycelia quality 0-6% after frying, 0-18% are carried out
Allotment, obtains the instant mushroom of fresh goods taste.Preferably, the Chinese prickly ash of mycelia and mycelia quality 1.8% after frying is deployed,
Obtain the instant mushroom of delicate fragrance type.Preferably, the mycelia after frying is adjusted with the Chinese prickly ash of mycelia quality 6% and 12% capsicum
Match, obtains the instant mushroom of spicy type.
S7, packing: deployed mycelia is subjected to vacuum packing by predetermined quality (for example, every bag 20 grams to 30 grams).Often
The net content of bag allows shortage amount to be no more than 1.5g, and batch package commodity are not allow for minus deviation.
S8, sterilization: high-temperature sterilization is carried out to the product dispensed using sterilizing cabinet.Wherein, sterilizing cabinet sterilisation temp
It is 100 degree, disinfecting time is 15 to 20 minutes or so.Preferably, after sterilization, product is carried out with air-dried group air-dried.
S9, packaging: the product disinfected being packed, is cased, is examined and coding, and qualified products can be put in storage or go out
Library list marketing.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
In the technical scope disclosed by the present invention, any changes or substitutions that can be easily thought of by anyone skilled in the art,
It should be covered by the protection scope of the present invention.
Claims (9)
1. a kind of instant mushroom processing method, includes the following steps:
S1, pretreatment: pre-processing mushroom, and it is miscellaneous to remove the old bacterium head in root, the mushroom that hardens, mould rotten mushroom, sundries or bacterium fan
Matter；
S2, throwing: pretreated mushroom is torn into dry diameter 0 .1cm to 0.8 of bacterium that Filamentous or strip mycelia makes mycelia
Between cm, cap fans arc in 0.1 cm between 2.5 cm, and Hyphal length is in 1 cm between 7 cm；
S3, it pickles: taking the ginger or ginger powder of mycelia quality 0.5%, the water measured with 20 ~ 25 times boils 30-60 minutes, then with 200
Purpose filter-cloth filtering and to collect ginger juice spare；Then by the soy sauce of mycelia quality 2.8%, 0.3% edible salt, 0.6% white sugar with
And collected ginger juice is put into the curing container equipped with mycelia and stirs evenly, and pickles 35 to 60 minutes；
S4, frying: by the ready-mixed oil of 400L to 800L down to burning in oil cauldron to 97-109 degree, the mycelia pickled is added, is fried
System 41 to 45 minutes, becomes brown color to mycelia color, takes the dish out of the pot when bubble significantly reduces；
S5, cooling: it is cooling that the good mycelia of frying is put into natural air drying in the container of clean dried；And
S6, allotment: mycelia after cooling and the Chinese prickly ash of mycelia quality 0-6.0%, the capsicum of 0-18% are deployed.
2. the method as described in claim 1, further includes: step S7, dispense: deployed mycelia is carried out very by predetermined quality
Space division dress.
3. method according to claim 1 or 2, further includes: step S8, sterilization: the production using sterilizing cabinet to having dispensed
Product carry out high-temperature sterilization.
4. method as claimed in claim 3, further includes: step S9, pack: the product disinfected being packed, case, is examined
It tests and coding.
5. method according to claim 1 or 2, wherein the mushroom is mushroom, straw mushroom, mushroom, agrocybe, collybia albuminosa, gold
One of needle mushroom, small Ju mushroom and chicken mushroom are a variety of.
6. method according to claim 1 or 2, wherein the width of the mycelia obtained in the step S2 is 1cm, and long
Degree is in 7 ㎝ or less.
7. the method as shown in claims 1 or 2, wherein in the step S3, Jiang Shui is boiled by ginger and used 200 mesh
Grenadine is obtained by filtration.
8. method as claimed in claim 3, wherein in the step S8, the sterilisation temp of sterilizing cabinet is 96 degree, when disinfection
Between be 15 to 30 minutes or so.
9. the instant mushroom that a kind of method according to any one of claims 1-7 is process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811122003.7A CN109315671A (en) | 2018-09-26 | 2018-09-26 | Instant mushroom and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811122003.7A CN109315671A (en) | 2018-09-26 | 2018-09-26 | Instant mushroom and its processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109315671A true CN109315671A (en) | 2019-02-12 |
Family
ID=65266506
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811122003.7A Pending CN109315671A (en) | 2018-09-26 | 2018-09-26 | Instant mushroom and its processing method |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109820184A (en) * | 2019-03-13 | 2019-05-31 | 六盘水市钟山区都市型现代农业产业园区管理委员会 | A kind of Termitomyces albuminosus with black skin capsicum paste |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101327001A (en) * | 2008-07-28 | 2008-12-24 | 李怀平 | Edible fungi prepared food and production method |
| US20100260888A1 (en) * | 2007-10-10 | 2010-10-14 | Hiroshima Prefecture | Method of producing matured food |
| CN102771759A (en) * | 2012-07-10 | 2012-11-14 | 周松茂 | Ready-to-eat food processing method for fresh edible mushroom |
| CN108030066A (en) * | 2017-12-06 | 2018-05-15 | 黔西南吉仁堂保健食品有限公司 | A kind of instant edible mushroom and its processing method |
| CN108244618A (en) * | 2018-01-31 | 2018-07-06 | 贵州万源食品有限公司 | A kind of instant oyster mushroom bacterium product and its processing method |
-
2018
- 2018-09-26 CN CN201811122003.7A patent/CN109315671A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100260888A1 (en) * | 2007-10-10 | 2010-10-14 | Hiroshima Prefecture | Method of producing matured food |
| CN101327001A (en) * | 2008-07-28 | 2008-12-24 | 李怀平 | Edible fungi prepared food and production method |
| CN102771759A (en) * | 2012-07-10 | 2012-11-14 | 周松茂 | Ready-to-eat food processing method for fresh edible mushroom |
| CN108030066A (en) * | 2017-12-06 | 2018-05-15 | 黔西南吉仁堂保健食品有限公司 | A kind of instant edible mushroom and its processing method |
| CN108244618A (en) * | 2018-01-31 | 2018-07-06 | 贵州万源食品有限公司 | A kind of instant oyster mushroom bacterium product and its processing method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109820184A (en) * | 2019-03-13 | 2019-05-31 | 六盘水市钟山区都市型现代农业产业园区管理委员会 | A kind of Termitomyces albuminosus with black skin capsicum paste |
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| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190212 |