CN109527494A - Matsutake sanchi flower steamed dumping, preparation method and matsutake sanchi flower soup prepared therefrom - Google Patents

Matsutake sanchi flower steamed dumping, preparation method and matsutake sanchi flower soup prepared therefrom Download PDF

Info

Publication number
CN109527494A
CN109527494A CN201811334097.4A CN201811334097A CN109527494A CN 109527494 A CN109527494 A CN 109527494A CN 201811334097 A CN201811334097 A CN 201811334097A CN 109527494 A CN109527494 A CN 109527494A
Authority
CN
China
Prior art keywords
matsutake
weight
parts
sanchi flower
packet
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
Application number
CN201811334097.4A
Other languages
Chinese (zh)
Inventor
周颖
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
YUNNAN ZHUOYI FOOD CO., LTD.
Original Assignee
YUNNAN ZHUOYI FOOD Co Ltd
Yuxi Highland Color Special Food Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by YUNNAN ZHUOYI FOOD Co Ltd, Yuxi Highland Color Special Food Co Ltd filed Critical YUNNAN ZHUOYI FOOD Co Ltd
Priority to CN201811334097.4A priority Critical patent/CN109527494A/en
Publication of CN109527494A publication Critical patent/CN109527494A/en
Pending legal-status Critical Current

Links

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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives

Abstract

The present invention relates to a kind of matsutake sanchi flower steamed dumping, preparation method and the matsutake sanchi flower soup prepared using it.Matsutake sanchi flower steamed dumping of the invention includes the matsutake material packet and sanchi flower material packet of independent packaging, easy to carry, and user can adjust dosage according to personal preference, and use is easy to operate.Matsutake sanchi flower soup of the invention arranges in pairs or groups matsutake, chicken soup and sanchi flower, and intention is novel, full of nutrition, has effects that health-care body-nourishing.

Description

Matsutake sanchi flower steamed dumping, preparation method and matsutake sanchi flower soup prepared therefrom
Technical field
The present invention relates to matsutake field of deep, and in particular to a kind of matsutake sanchi flower steamed dumping and preparation method thereof, and It is related to the matsutake sanchi flower soup prepared by the matsutake sanchi flower steamed dumping.
Background technique
Matsutake (Tricholoma Matsutake (Ito et Imai) Sing.) also known as Trichotoma matsutake, pine mushroom, pine mushroom, chicken Silk bacterium (Tibet), it is deep to be liked by domestic and international consumer as a kind of rare edible fungi.Recent domestic is to matsutake Functional component and medical mechanism have carried out a large amount of research, and edible, nutrition and health care value increasingly obtains the affirmative of people And concern, the application range of matsutake also further extensive.As the market demand increases, matsutake price goes up every year, and matsutake is fresh-keeping Storage, deep processing are also liked the bees rising in swarms, matsutake dry product, salt soaking foodstuff, matsutake instant, can, mushroom soy sauce, vinegar etc. in China market Product comes into being, and Fructificatio Tricholomatis Matsutakis extract is widely used among food and drink production.Matsutake not only as health product, and And the nutrition for promoting product in food, promote the delicate flavour of product.
Sanchi flower (Panax Tseng) also known as radix notoginseng, Notoginseng, invaluable flower, be both rare Chinese medicine drug and It is excellent food, health care product, long-term take (food) is used, to curing the disease and health is all beneficial to.The exploitation of sanchi flower deep processed product, no Only be able to satisfy the demand of domestic and international the majority of consumers, and the added value of sanchi flower can be greatly improved, increase local economy and The income of seven agricultures, market comsupton have a extensive future.
Summary of the invention
The present invention is intended to provide a kind of matsutake sanchi flower steamed dumping and preparation method thereof, and be related to by the matsutake sanchi flower The matsutake sanchi flower soup of steamed dumping preparation, increases the deep processing mode of matsutake and sanchi flower, while improving matsutake and three in this way The added value of seven flowers.
According to the first aspect of the invention, a kind of matsutake sanchi flower steamed dumping, including matsutake material packet and sanchi flower material packet are provided, Wherein the matsutake material packet includes:
(a) 45 parts by weight of water,
(b) meat 8-25 parts by weight, preferably 10-20 parts by weight,
(c) matsutake 2-15 parts by weight, preferably 4-10 parts by weight,
(d) other additives 10-30 parts by weight, preferably 15-25 parts by weight,
Wherein, the parts by weight of the component (b), (c) and (d) are based on the poidometer of component (a)；
The sanchi flower material packet includes:
(e) 23 parts by weight of sanchi flower,
(f) flavoring agent 2-10 parts by weight, preferably 4-8 parts by weight,
Wherein, the parts by weight of the component (f) are based on the poidometer of component (e)；
Also, wherein the weight ratio of matsutake material packet and sanchi flower material packet is 20-50:1, preferably 24-45:1.
According to the second aspect of the invention, a kind of method preparing above-mentioned matsutake sanchi flower steamed dumping is provided, comprising:
1) matsutake material packet is prepared:
(1.1) water and meat are added into container, is heated to 80-100 DEG C, boiling 1-6 hours, preferably 2.5-5 hours；
(1.2) addition matsutake, boiling 20-90 minutes, preferably 35-70 minutes；
(1.3) said components (d) other additives are added, stir evenly, boiling is to ripe；
(1.4) it filters；
(1.5) being concentrated in vacuo to concentration is 1.0-1.5g/L；
(1.6) filling and sealing；
(1.7) it sterilizes,
2) sanchi flower material packet is prepared
(2.1) Radix Notoginseng petal is put into pulverizer and is crushed；
(2.2) said components (f) flavoring agent is added, mixes 10-15 minutes；
(2.3) it packs,
3) secondary package
The sanchi flower steamed dumping prepared in the matsutake steamed dumping prepared in step 1) and step 2) is packaged together,
Amount of the amount for each raw material that wherein preparation process uses as described in matsutake sanchi flower steamed dumping product section.
According to the third aspect of the invention we, a kind of matsutake sanchi flower soup is provided, by buying above-mentioned matsutake sanchi flower steamed dumping It opens, pours into container, water is added, prepares its contents melting in water.
This product includes the matsutake chicken material packet and sanchi flower material packet of independent packaging, and user can adjust according to personal preference and use Amount, it is simply eaten, easy to carry.Prepared matsutake sanchi flower soup, perfection arranged in pairs or groups the slight bitter of sanchi flower, matsutake it is fresh it is fragrant with And strong meat is fragrant, and entire product is made to embody unique flavor, full of nutrition, intention is novel, has effects that health-care body-nourishing.
Specific embodiment
In the present invention, unless otherwise stated, all operations carry out at room temperature and normal pressure.
In the present invention, unless otherwise stated, all parts are parts by weight, all percentages are weight percent Than all proportions are weight ratio.
According to the first aspect of the invention, a kind of matsutake sanchi flower steamed dumping, including matsutake material packet and sanchi flower material packet are provided, Wherein the matsutake material packet includes:
(a) 45 parts by weight of water,
(b) meat 8-25 parts by weight, preferably 10-20 parts by weight,
(c) matsutake 2-15 parts by weight, preferably 4-10 parts by weight,
(d) other additives 10-30 parts by weight, preferably 15-25 parts by weight,
Wherein, the parts by weight of the component (b), (c) and (d) are based on the poidometer of component (a)；
The sanchi flower material packet includes:
(e) 23 parts by weight of sanchi flower,
(f) flavoring agent 2-10 parts by weight, preferably 4-8 parts by weight,
Wherein, the parts by weight of the component (f) are based on the poidometer of component (e)；
Also, wherein the weight ratio of matsutake material packet and sanchi flower material packet is 20-50:1, preferably 24-45:1.
In the present invention, the term "flesh" (nonproductive construction) used not only refers to the pure meat routinely understood, further include the meat derivative and The bone of animal with this meat, for example, chicken refers to chicken bone, pure chicken and chicken derivative i.e. chicken fat.Preferably at one In embodiment, the meat of component (b) can be usually edible meat well known by persons skilled in the art, be preferably selected from pork, ox Meat, mutton, chicken or duck, more preferably chicken.It is further preferred that the chicken comes from the high-quality chicken in Yunnan；Its meat It is delicious, it is full of nutrition, and nuisanceless pollution.In the present invention, the amount of the meat is to place 45-60 minutes to lose under the conditions of 60 DEG C The amount being no more than under 2% state again.
In a preferred embodiment, the matsutake of component (c) is commercially available any matsutake product.Preferably, institute It is fresh matsutake with matsutake, if shape umbrella, bright and lustrous, cap is brown, and stem is white, there is fibrous fine hair scale, The delicate plumpness of bacterial context, is of close texture, and has strong special aroma.The dry and wet state of matsutake is to place 45-60 under the conditions of 60 DEG C Minute is weightless no more than 2%, and the amount of matsutake of the present invention is amount under this state；In the present invention, other mushroom (examples Such as edible wild bacterium) dry and wet state and amount also according to identical standard.
In a preferred embodiment, other substances of component (d) include: edible wild bacterium, flavoring agent, preservative and Other condiments, wherein
The edible wild bacterium can be selected from collybia albuminosa (Collybia albuminosa), white green onion bacterium (Boletus Albidus) and bolete (Boletus edulis), preferably bolete, dosage are 2-15 parts by weight, preferably 5-10 weight Measure part；
The flavoring agent includes edible salt, and dosage is 2-10 parts by weight, preferably 4-8 parts by weight；Monosodium glutamate such as glutamic acid Sodium, dosage are 1-7 parts by weight, preferably 2-5 parts by weight；Spice, dosage are 0.5-5 parts by weight, preferably 0.8-3 weight Measure part；
The preservative includes vitamin E, and dosage is 0.1-1 parts by weight, preferably 0.15-0.7 parts by weight；D- is different anti- Bad hematic acid sodium, dosage are 0.001-0.01 parts by weight, preferably 0.002-0.006 parts by weight；Potassium sorbate, dosage are 0.0005-0.01 parts by weight, preferably 0.0007-0.005 parts by weight；
Other described condiments are ginger, also known as ginger, and dosage is 0.5-6 parts by weight, preferably 0.8-3 parts by weight；
Wherein, each parts by weight are based on the poidometer of component (a).
In the present invention, sanchi flower used is in umbel basidixed, and peduncle is extracted out from stem top center, long 20-30cm, It spends small, is yellow green, calyx 5 splits, and petal, stamen are all 5.
In a preferred embodiment, component (f) flavoring agent includes: edible salt, and dosage is 0.1-1 parts by weight, excellent It is selected as 0.2-0.7 parts by weight；Monosodium glutamate such as sodium glutamate, dosage are 1-15 parts by weight, preferably 2-10 parts by weight,
Wherein, each parts by weight are based on the poidometer of component (e).
According to the second aspect of the invention, a kind of method preparing above-mentioned matsutake sanchi flower steamed dumping is provided, comprising:
1) matsutake material packet is prepared:
(1.1) water and meat are added into container, is heated to 80-100 DEG C, boiling 1-6 hours, preferably 2.5-5 hours；
(1.2) addition matsutake, boiling 20-90 minutes, preferably 35-70 minutes；
(1.3) said components (d) other additives are added, stir evenly, boiling is to ripe；
(1.4) it filters；
(1.5) being concentrated in vacuo to concentration is 1.0-1.5g/L；
(1.6) filling and sealing；
(1.7) it sterilizes,
2) sanchi flower material packet is prepared
(2.1) Radix Notoginseng petal is put into pulverizer and is crushed；
(2.2) said components (f) additive is added, mixes 10-15 minutes；
(2.3) it packs,
3) secondary package
The sanchi flower material packet prepared in the matsutake material packet prepared in step 1) and step 2) is packaged together,
Amount of the amount for the raw material that wherein preparation process uses as described in matsutake sanchi flower steamed dumping product section.
In a preferred embodiment, the meat of step (1.1) can be well known by persons skilled in the art usually edible Meat, be preferably selected from pork, beef, mutton, chicken or duck, more preferably chicken.It is further preferred that the chicken comes From the high-quality chicken in Yunnan；Its delicious meat, it is full of nutrition, and nuisanceless pollution.Wherein used container is pot, preferably stainless Steel pot.
In a preferred embodiment, the matsutake of step (1.2) is commercially available any matsutake product.Preferably, Matsutake used is fresh matsutake, if shape umbrella, bright and lustrous, cap is brown, and stem is white, there is fibrous fine hair squama Piece, the delicate plumpness of bacterial context, is of close texture, and has strong special aroma.
In a preferred embodiment, other additives of the component (d) of step (1.3) include: edible wild bacterium, adjust Taste agent, preservative and other condiments, wherein
The edible wild bacterium can be selected from collybia albuminosa, white green onion bacterium and bolete, preferably bolete, and dosage is 2-15 weight Measure part, preferably 5-10 parts by weight；
The flavoring agent includes edible salt, and dosage is 2-10 parts by weight, preferably 4-8 parts by weight；Monosodium glutamate such as glutamic acid Sodium, dosage are 1-7 parts by weight, preferably 2-5 parts by weight；Spice, dosage are 0.5-5 parts by weight, preferably 0.8-3 weight Measure part；
The preservative includes vitamin E, and dosage is 0.1-1 parts by weight, preferably 0.15-0.7 parts by weight；D- is different anti- Bad hematic acid sodium, dosage are 0.001-0.01 parts by weight, preferably 0.002-0.006 parts by weight；Potassium sorbate, dosage are 0.0005-0.01 parts by weight, preferably 0.0007-0.005 parts by weight；
Other described condiments are ginger, preferably ginger, and dosage is 0.5-6 parts by weight, preferably 0.8-3 parts by weight；
Wherein, each parts by weight are based on the poidometer of said components (a).
Preferably, the edible salt of above-mentioned amount is added simultaneously in step (1.1).
Preferably, bolete, ginger and the spice of above-mentioned amount is added simultaneously in step (1.2).
Preferably, it is added in step (1.3) in the component (d) of above-mentioned amount and removes edible salt, bolete, ginger and spice Remaining outer component.
In a preferred embodiment, in step (1.4), to the resulting cold at the substance of liquid of step (1.3) But it to after 50-60 DEG C, is filtered, to ensure free from admixture in the substance.Filter plant used is vacuum filtration machine.
In a preferred embodiment, in step (1.5), being concentrated into concentration in the case where vacuum degree is 0.7-0.8MPa is 1.0-1.5g/L preferably 1.2-1.3g/L.
In a preferred embodiment, in step (1.6), with conventional canning means well known by persons skilled in the art Filling and sealing is carried out, such as using bottle placer, is carried out disinfection in a usual manner to it sterilization using preceding elder generation, wherein filling temperature is not Lower than 70 DEG C, preferably 72-100 DEG C.
It in a preferred embodiment, in the sterilization in step (1.7) is killed in packaging bag by means such as heating The method of microorganism in food.Common sterilization technology is pasteurization, ultrahigh-temperature sterilization, alternating current sterilization, ultrasound Wave sterilization and microwave disinfection etc..The preferred pasteurization of the present invention.Pasteurize is using lower temperature (generally in 60-82 DEG C), before the deadline, food is heated, achievees the purpose that kill microbial nutrition body, is that one kind can reach The method for not damaging food quality again to sterilisation purpose.Pasteurize heat treatment degree is relatively low, is generally being lower than water boiling point temperature It is heated under degree, adding hot medium is hot water.Its advantages are exactly in lower temperature, handle food in the short period, maximum Make to limit food color and nutritional ingredient from high temperature long time treatment destruction.Sterilizer mainly uses Pasteur Sterilization machine.Sterilization temperature be 60-82 DEG C, preferably 75-80 DEG C, sterilizing time be 20-60 minutes, preferably 30-50 minutes, with Cold-point temperature reaches rear timing.
The temperature of the point is minimum when the term " cold-point temperature " used in the context of the present invention refers to heating (is also known as at this time Minimum heating temperature point), the temperature highest of point when cooling.
In a preferred embodiment, it in step (2.1), is preferably crushed at normal temperature.
In a preferred embodiment, in step (2.2), component (f) flavoring agent includes: edible salt, is used Amount is 0.1-1 parts by weight, preferably 0.2-0.7 parts by weight；Monosodium glutamate such as sodium glutamate, dosage are 1-15 parts by weight, preferably 2-10 parts by weight,
Wherein, each parts by weight are based on the poidometer of said components (e).
In a preferred embodiment, in the packaging of step (2.3), using packing machine such as automatic packaging machine, preferably It is carried out using device of full automatic packaging, is first carried out disinfection in a usual manner to packing machine using preceding.
Preferably, in the method for the invention, used packaging material is band-like PVC roll film, PP wound membrane, PE volumes Film, PET protection film, PA wound membrane and composite material wound membrane, preferred composite materials wound membrane.Common Combined roll membrane material is PE/ PE, PE/ cardboard/PE, PET/PE, PET/PVDC/PE and PVDC/PE.Before use, first disappearing in a usual manner to packaging material Kill bacterium.
In a preferred embodiment, in the secondary package of step 3), by the matsutake material packet and sanchi flower material of preparation Packet is put into together in container (such as dixie cup or paper bowl), and then sealing packaging, is made required matsutake sanchi flower steamed dumping.It is preferred that Ground indicates scale on the container, that is, indicates the maximum amount that liquid is used when edible.It is preferable to use sealing machines for the sealing (such as multi-function membrane sealing machine) is packed.The sealing temperature does not have special limitation, and two material are packaged in Together, preferably 80-110 DEG C.
According to the third aspect of the invention we, a kind of matsutake sanchi flower soup is provided, by buying above-mentioned matsutake sanchi flower steamed dumping It opens, pours into container, water is added, prepares its contents melting in water.
Preferably, used water is boiling water, i.e., temperature is 80-110 DEG C, is preferably 90-100 DEG C of water.
Preferably, the container can be for graduated cup or bowl, preferably dixie cup or paper bowl.
Preferably, the ratio of the water and steamed dumping that use can be deployed according to personal taste, and preferably 10-40:1 is more excellent It is selected as 20-30:1.
The concrete operations of edible matsutake sanchi flower soup are as follows: after two material steamed dumpings in matsutake sanchi flower steamed dumping are opened, Enter in container containing (such as cup or bowl), 80-110 DEG C, preferably 90-100 DEG C of hot water be added and is brewed, the water of addition or Steamed dumping amount can be deployed according to personal taste, and preferably the ratio of water and steamed dumping is 10-40:1, and more preferably 20-30:1 is put It can be served after setting 3-5 minutes.Preferably, it will usually the graduation mark of maximum amount of water on used container containing is got the bid, with Exempt from hypervolia.
Below with reference to embodiment, the present invention is further illustrated.
Embodiment
Prepare matsutake sanchi flower steamed dumping
Embodiment 1
For matsutake material packet, the ingredient measured as follows is weighed:
450 grams of water,
30 grams of chicken bone,
40 grams of pure chicken,
30 grams of chicken fat,
80 grams of bolete,
40 grams of matsutake,
10 grams of ginger,
50 grams of edible salt,
10 grams of spice,
20 grams of sodium glutamate,
Vitamin E2 gram,
0.02 gram of D-araboascorbic acid sodium,
0.01 gram of potassium sorbate
For sanchi flower steamed dumping, the ingredient measured as follows is weighed:
23 grams of sanchi flower,
0.30 gram of edible salt,
4.60 grams of sodium glutamate.
1) it prepares matsutake material packet: water, chicken bone, pure chicken, the chicken fat, edible salt of above-mentioned amount being added into pot, is heated to 110 DEG C, boiling 3 hours；It is added bolete, the matsutake, ginger, spice of above-mentioned amount later, boiling 40 minutes；Then it is added remaining Other ingredients, stir evenly, boiling 1 hour；55 DEG C are cooled to, with vacuum filtration machine (model C hinaNuoer, purchased from west An Zhong Nore Instrument Ltd.) filtering, to ensure free from admixture in soup；Then being concentrated in vacuo to concentration at 0.75MPa is 1.25g/L；After racking room and packaging material PET/PE wound membrane ultraviolet light and disinfectant with hydrogen peroxide, using bottle placer (vertical Small bag packaging machine, model JW-GZJ20000RM are purchased from Handan Shuan Bei Machinery Manufacturing Co., Ltd.) is filled at 75 DEG C Dress sealing；Then use the double-deck pasteurization machine purchased from Machinery Co., Ltd., all city-state China at 80 DEG C the good product of filling and sealing Lower sterilization 30 minutes, obtains matsutake material packet；
2) prepare sanchi flower material packet: sanchi flower is put into pulverizer, and (it is limited to be purchased from Yongkang City Ai Zela electric appliance by model 800A Company) in crush, take the notogenseng pollen of above-mentioned amount to be put into pot；Then salt, the sodium glutamate of above-mentioned amount is added, is stirred 10 minutes；Then device of full automatic packaging (model JW-GZJ20000RM is purchased from Handan Shuan Bei Machinery Manufacturing Co., Ltd.) is used Following methods disinfection: first using thermokalite water washing, then neutralized with dilute hydrochloric acid, and reusable heat water rinses, and is then rinsed with clear water, finally It is sterilized with high-temperature steam；All packaging material PET/PE wound membranes are sterilized using hydrogen peroxide and ultraviolet light and with technology, then Using vertical Small bag packaging machine (model JW-GZJ20000RM, be purchased from Handan Shuan Bei Machinery Manufacturing Co., Ltd.) at 80 DEG C into Row sealing packaging, obtains sanchi flower material packet；
3) secondary package: the matsutake material packet of preparation and sanchi flower material packet are put into together in the dixie cup for indicating graduation mark, made Sealing packet is carried out at 100 DEG C with multi-function membrane sealing machine (model SF150 is purchased from Zhejiang Brother Jiangsu Packing Machinery Co., Ltd.) Dress, is made required matsutake sanchi flower steamed dumping.
Embodiment 2
For matsutake material packet, the ingredient measured as follows is weighed:
450 grams of water,
50 grams of chicken bone,
45 grams of pure chicken,
35 grams of chicken fat,
80 grams of bolete,
40 grams of matsutake,
10 grams of ginger,
55 grams of edible salt,
10 grams of spice,
20 grams of sodium glutamate,
Vitamin E2 gram,
0.02 gram of D-araboascorbic acid sodium,
0.01 gram of potassium sorbate
For sanchi flower material packet, the ingredient measured as follows is weighed:
23 grams of sanchi flower,
0.40 gram of edible salt,
4.56 grams of sodium glutamate；
The process for preparing matsutake sanchi flower steamed dumping of embodiment 1 is repeated, difference is in preparing matsutake material packet procedures, adds After entering water, chicken bone, pure chicken, chicken fat, edible salt, it is heated to 100 DEG C, boiling 4 hours.
Embodiment 3
For matsutake material packet, the ingredient measured as follows is weighed:
450 grams of water,
30 grams of chicken bone,
45 grams of chicken,
35 grams of chicken fat,
75 grams of bolete,
45 grams of matsutake,
10 grams of ginger,
55 grams of edible salt,
10 grams of spice,
20 grams of sodium glutamate,
Vitamin E2 gram,
0.02 gram of D-araboascorbic acid sodium,
0.01 gram of potassium sorbate
For sanchi flower material packet, the ingredient measured as follows is weighed:
23 grams of sanchi flower,
0.50 gram of edible salt,
4.8 grams of sodium glutamate；
The process for preparing matsutake sanchi flower steamed dumping of embodiment 1 is repeated, difference is in preparing matsutake material packet procedures, adds After entering bolete, matsutake, ginger, spice, boiling 60 minutes.
The testing result of the resulting matsutake sanchi flower steamed dumping of embodiment 1 to 3 is listed in table 1.
The physical and chemical index for doing every test is detailed in Q/YZY 0005S-2017.
Table 1: the testing result of each embodiment resulting product
Index Embodiment 1 Embodiment 2 Embodiment 3
Microorganism Meet national standard Meet national standard Meet national standard
Acid value 0.88 0.90 0.92
Peroxide value 0.080 0.082 0.082
Heavy metal It is not detected It is not detected It is not detected
PH value 7.2 7 7.1
As can be seen from Table 1, matsutake sanchi flower steamed dumping of the invention is that every physical and chemical index is qualified, meets state food Safety standard.
Prepare matsutake sanchi flower soup
Matsutake material packet and sanchi flower material packet opening in matsutake sanchi flower steamed dumping prepared by embodiment 1 to 3, is poured into respectively In cup 1,2 and 3 with graduation mark, the boiling water for being added about 90 DEG C is stirred evenly, after 3 minutes to graduation mark using soup ladle It is edible.Observe 3 glasss of soups, pure color.Its " smell, flavour and mouthfeel " is evaluated as follows: to product details In the case where secrecy, 20 tasters are invited at random, each 10 people of men and women, age distribution is in 10-20,20-30,30-40,40-50 And 50-60 years old, each each 2 people of age bracket of gender makes an appraisal to " mouthfeel and flavour after smell and trial test ", with everyone Unified evaluation is made after trial test as a result, acquired results are as follows: smell is aromatic, and thick taste after trial test, mouthfeel is aromatic, existing The slight bitter of sanchi flower, the fresh fragrant meat strong there are also chicken of matsutake are fragrant, fresh aromatic beauty.
It in summary it can be seen, matsutake sanchi flower steamed dumping of the invention includes the matsutake material packet and sanchi flower material of independent packaging Packet, it is easy to carry, and user can adjust dosage according to personal preference, eat easy to operate.Also, matsutake three of the invention Seven flower soup thick tastes, rich in taste；The arranged in pairs or groups slight bitter of sanchi flower, the fresh fragrant and strong chicken meat of matsutake of perfection is fragrant, So that entire product is embodied unique flavor, and be also added into vitamin E in ingredient, every physical and chemical index is qualified, nutrition Abundant, intention is novel, has effects that health-care body-nourishing.

Claims (10)

1. a kind of matsutake sanchi flower steamed dumping, including matsutake material packet and sanchi flower material packet, wherein the matsutake material packet includes:
(a) 45 parts by weight of water,
(b) meat 8-25 parts by weight, preferably 10-20 parts by weight,
(c) matsutake (Tricholoma Matsutake (Ito et Imai) Sing.) 2-15 parts by weight, preferably 4-10 weight Part,
(d) other additives 10-30 parts by weight, preferably 15-25 parts by weight,
Wherein, the parts by weight of the component (b), (c) and (d) are based on the poidometer of component (a)；
The sanchi flower material packet includes:
(e) sanchi flower (Panax Tseng) 23 parts by weight,
(f) flavoring agent 2-10 parts by weight, preferably 4-8 parts by weight,
Wherein, the parts by weight of the component (f) are based on the poidometer of component (e)；
Also, wherein the weight ratio of matsutake material packet and sanchi flower material packet is 20-50:1, preferably 24-45:1.
2. matsutake sanchi flower steamed dumping according to claim 1, wherein the meat of component (b) is selected from pork, beef, mutton, chicken Meat or duck, preferably chicken.
3. matsutake sanchi flower steamed dumping according to claim 1 or 2, wherein other substances of component (d) include: edible wild Bacterium, flavoring agent, preservative and other condiments, wherein
The edible wild bacterium can be selected from collybia albuminosa (Collybia albuminosa), white green onion bacterium (Boletus albidus) and Bolete (Boletus edulis), preferably bolete, dosage are 2-15 parts by weight；
The flavoring agent includes edible salt, and dosage is 2-10 parts by weight；Monosodium glutamate such as sodium glutamate, dosage are 1-7 parts by weight； Spice, dosage are 0.5-5 parts by weight；
The preservative includes vitamin E, and dosage is 0.1-1 parts by weight；D-araboascorbic acid sodium, dosage 0.001- 0.01 parts by weight；Potassium sorbate, dosage are 0.0005-0.01 parts by weight；
Other described condiments are ginger, also known as ginger, and dosage is 0.5-6 parts by weight；
Wherein, each parts by weight are based on the poidometer of component (a).
4. matsutake sanchi flower steamed dumping according to any one of claim 1 to 3, wherein component (f) flavoring agent includes: edible Salt, dosage are 0.1-1 parts by weight；Monosodium glutamate such as sodium glutamate, dosage are 1-15 parts by weight,
Wherein, each parts by weight are based on the poidometer of component (e).
5. a kind of method for the matsutake sanchi flower steamed dumping for preparing any one of claims 1 to 4, comprising:
1) matsutake material packet is prepared:
(1.1) water and meat are added into container, is heated to 80-100 DEG C, boiling 1-6 hours；
(1.2) addition matsutake, boiling 20-90 minutes；
(1.3) (d) described in claim 1 other additives are added, stir evenly, boiling is to ripe；
(1.4) it filters；
(1.5) being concentrated in vacuo to concentration is 1.0-1.5g/L；
(1.6) filling and sealing；
(1.7) it sterilizes,
2) sanchi flower material packet is prepared
(2.1) Radix Notoginseng petal is put into pulverizer and is crushed；
(2.2) (f) described in claim 1 flavoring agent is added, mixes 10-15 minutes；
(2.3) it packs,
3) secondary package
The sanchi flower material packet prepared in the matsutake material packet prepared in step 1) and step 2) is packaged together,
Amount of the amount for each raw material that wherein preparation process uses as described in claim 1.
6. according to the method described in claim 5, wherein the meat of step (1.1) is meat as claimed in claim 2；Step (1.3) In other additives be other additives as claimed in claim 3；And flavoring agent is claim in step (2.2) Flavoring agent described in 4.
7. method according to claim 5 or 6, wherein the vacuum degree of step (1.5) is 0.7-0.8MPa；Step (1.6) Filling temperature be not less than 70 DEG C, preferably 80-100 DEG C；And it is 60-82 that the sterilization temperature of step (1.7), which is sterilization temperature, DEG C, preferably 75-80 DEG C, sterilizing time is 20-60 minutes, preferably 30-50 minutes, reaches rear timing with cold-point temperature.
8. method according to any one of claims 5 to 7, used in packaging material be PVC roll film, PP wound membrane, PE wound membrane, PET protection film, PA wound membrane and composite material wound membrane, preferred composite materials wound membrane, such as PET/PE wound membrane, PET/ PVDC/PE wound membrane and PVDC/PE wound membrane.
9. a kind of matsutake sanchi flower soup pours into appearance by opening the matsutake sanchi flower steamed dumping of any one of claims 1 to 4 In device, water is added, prepares its contents melting in water.
10. matsutake sanchi flower soup according to claim 9, wherein the temperature of the water is 80-110 DEG C, preferably 90-100 ℃。
CN201811334097.4A 2018-11-09 2018-11-09 Matsutake sanchi flower steamed dumping, preparation method and matsutake sanchi flower soup prepared therefrom Pending CN109527494A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201811334097.4A CN109527494A (en) 2018-11-09 2018-11-09 Matsutake sanchi flower steamed dumping, preparation method and matsutake sanchi flower soup prepared therefrom

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201811334097.4A CN109527494A (en) 2018-11-09 2018-11-09 Matsutake sanchi flower steamed dumping, preparation method and matsutake sanchi flower soup prepared therefrom

Publications (1)

Publication Number Publication Date
CN109527494A true CN109527494A (en) 2019-03-29

Family

ID=65846727

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201811334097.4A Pending CN109527494A (en) 2018-11-09 2018-11-09 Matsutake sanchi flower steamed dumping, preparation method and matsutake sanchi flower soup prepared therefrom

Country Status (1)

Country Link
CN (1) CN109527494A (en)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101617839A (en) * 2009-08-03 2010-01-06 北京金晔生物工程有限公司 Industrial production method of saltless concentrated soup-stock and light soup
CN102885342A (en) * 2012-10-23 2013-01-23 广东富农生物科技股份有限公司 Mushroom chicken soup and production process thereof
CN105942488A (en) * 2016-06-27 2016-09-21 曲靖市鸿贵味业商贸有限公司 Preparation method of tricholoma matsutake-mushroom soup

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101617839A (en) * 2009-08-03 2010-01-06 北京金晔生物工程有限公司 Industrial production method of saltless concentrated soup-stock and light soup
CN102885342A (en) * 2012-10-23 2013-01-23 广东富农生物科技股份有限公司 Mushroom chicken soup and production process thereof
CN105942488A (en) * 2016-06-27 2016-09-21 曲靖市鸿贵味业商贸有限公司 Preparation method of tricholoma matsutake-mushroom soup

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
无: "高原彩松茸三七花汤放了多少三七，汤里有药效么？", 《搜狗问问，网址：HTTPS://WENWEN.SOGOU.COM/QUESTION/?QID=6341039264226545258》 *

Similar Documents

Publication Publication Date Title
CN104489747A (en) Flavored eggs with yellow peach flavor and preparation method of flavored eggs
CN104172353A (en) Giant salamander polypeptide beverage and preparation method thereof
CN109310129A (en) Novel fermentation flavouring composition
CN103734778B (en) A kind of ripe drunken chicken and preparation method thereof
CN103478686A (en) Nutritional health-care bean paste and preparation method thereof
CN105995917B (en) Pickled pepper sauce and preparation method thereof
KR101326076B1 (en) Leaching type citron tea and manufacturing method thereof and tea bag contained leaching type citron tea
CN106107571A (en) A kind of Bulbus Allii perfume (or spice) chicken claw
CN102090618B (en) Scallop jam and processing method thereof
CN107372781A (en) A kind of method for preserving of Chicken Feet with Pickled Peppers
CN104997045B (en) A kind of fresh and tender peppermint goose ready-to-eat food and preparation method thereof
CN106805129A (en) A kind of processing method of cured fragrant bamboo rat
CN109527494A (en) Matsutake sanchi flower steamed dumping, preparation method and matsutake sanchi flower soup prepared therefrom
CN105361023A (en) Spicy Nostoc sphaeroides kutz food containing cordyceps militaris and preparation method thereof
CN104207074A (en) Flavoring used for grilled chicken and preparation method thereof
CN107712657A (en) The preparation method of bubble green pepper bamboo rat pawl
KR20160015973A (en) The method for manufacturing packed Samgyetang using hydroponic ginseng
CN108835500A (en) A kind of preparation for processing of dried beef paste
CN103981053A (en) Fermented type soup cooking wine and preparation method thereof
CN109363141A (en) One seed oyster flavour compositions and preparation method thereof
KR20190090563A (en) Beef sundae method for including indian madder and green tea powder
KR101173211B1 (en) Manufacturing method of instant soybean paste
CN106722762A (en) One kind bubble taste type Chinese meal frying flavoring and preparation method thereof
KR101473638B1 (en) Mulberry paste and preparation method thereof
CN106071951A (en) A kind of four monsoon goose spiced and stewed foods and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
TA01 Transfer of patent application right

Effective date of registration: 20200306

Address after: 653100 North Qianqian Road, Qianwei Town, Jiangchuan District, Yuxi City, Yunnan Province

Applicant after: YUNNAN ZHUOYI FOOD CO., LTD.

Address before: 653100 North Qianqian Road, Qianwei Town, Jiangchuan District, Yuxi City, Yunnan Province

Applicant before: Yuxi highland color special food Co., Ltd.

Applicant before: YUNNAN ZHUOYI FOOD CO., LTD.

TA01 Transfer of patent application right