CN109907247A - A kind of production method of mushroom meat particle - Google Patents
A kind of production method of mushroom meat particle Download PDFInfo
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- CN109907247A CN109907247A CN201910315713.XA CN201910315713A CN109907247A CN 109907247 A CN109907247 A CN 109907247A CN 201910315713 A CN201910315713 A CN 201910315713A CN 109907247 A CN109907247 A CN 109907247A
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Abstract
The invention discloses a kind of production methods of mushroom meat particle, comprising the following steps: a, immersion；B, it is sliced；C, wheel load: being put into wheel press wheel load for mushroom pieces and pass through, 1~3mm of gap；D, it breaks silk: being put into brokenly silk machine and carry out brokenly silk, tear silk, 1~3mm of silk thickness；E, pot-stewed fowl；F, it dries；G, primary baking；H, raw material mixes: shredded mushroom being mixed with granulated sugar, jerky, gelatin binding liquid, mixing is added；I, forming etc..The present invention passes through the special process such as wheel load, broken silk, pot-stewed fowl, material mixing, molding, compound with jerky, is prepared into mushroom meat particle, and mushroom stems pot-stewed fowl together with the base of a fruit breaks silk, product is high containing dietary fiber, and mushroom is combined with meat, and nutritive value is high, simple process, easily operated, nutrition health；Wheel crushes a Rational Parameters, and mushroom pieces are tasty good and neat after stew in soy sauce, and the residual mushroom of halogen soup after stew in soy sauce mushroom is a little, and soup is clear net；It joined the gelatin of proper ratio, product is easily molded.
Description
Technical field
The present invention relates to a kind of production methods of mushroom meat particle, belong to food processing technology field.
Background technique
Mushroom also known as flower mushroom, mushroom, fragrant letter, fragrant bacterium, dried mushroom, fragrant wild rice, are the fructification of Pleurotaceae plant mushroom.Mushroom
It is one of second-biggest-in-the-world edible mushroom and China's specialty, in the civil title for being known as " mountain delicacy ".It is that one kind is grown on timber
Fungi.Delicious flavour, fragrance make people mentally refreshing are full of nutrition.Mushroom is rich in vitamin B complex, iron, potassium, vitamin D, sweet in flavor, mild-natured.
Appetite stimulator is cured mainly, few gas is out of strength.
Currently, mushroom is added primarily as a kind of dried product single mushroom supplementary material in steamed stuffed bun, dumpling, spring roll, Baoshang
In equal products, seldom with poultry meat produced with combination at ready-to-eat snack food.
Summary of the invention
For the above-mentioned prior art, the present invention provides a kind of production method of mushroom meat particle, the present invention is by mushroom, jerky
It combines and is processed into room temperature mushroom meat particle, do not add any thickener and edible colloid, shape with jerky combined shaping,
Nutritive value is comprehensive.
The present invention is achieved by the following technical solutions:
A kind of production method of mushroom meat particle, comprising the following steps:
A, it impregnates: taking dried thin mushroom, be eluted with water and (washed by rubbing with the hands twice with clear water), impregnate 30~36 hours in water, until mushroom
Until handle base of a fruit center is soaked without obvious white；
B, it is sliced: taking out, cleaning drying, slice obtains mushroom pieces, 6~7mm of thickness；
C, wheel load: being put into wheel press wheel load for mushroom pieces and pass through, and 1~3mm of gap is squished, and is conducive to dialysis and breaks silk；
It is of the invention studies have shown that a large amount of mushroom pieces, which are put into wheel press, carries out wheel load, when calendaring gap is less than 1 ㎜,
Mushroom sector-meeting is squeezed excessively broken rotten, finished product Cheng Rongzhuan, no fiber sense；When calendaring gap is greater than 3 ㎜, since wheel load kicks the beam, mushroom
It is dry crude and hard, it is not easy to shape and chew；
D, it breaks silk: after wheel load, being put into brokenly silk machine and carry out brokenly silk, tear silk, (after above-mentioned wheel load, mushroom piece has carefully 1~3mm of silk thickness
Have slightly, through broken silk machine control in 1~3mm of silk thickness；Supplement by hand more than 3mm is torn)；
E, pot-stewed fowl: the shredded mushroom after broken silk is mixed with butter, flavouring, is carried out halogen and is boiled leaching taste, (intense fire) is heated to medium
Boiling, air pressure are taken out after 0.1~0.2MPa, 70 minutes；
Further, the shredded mushroom, butter, flavouring consumption proportion relationship be (by weight): 25~30 parts
Mushroom, 0.5~2 part of butter, 2~4 portions of flavouring；
The flavouring includes salt, beef extract, zanthoxylum powder, fennel powder, star aniseed powder, monosodium glutamate or/and chilli powder；
Further, the flavouring is (by weight) composed of the following components: 55~60 portions of salt, 17~25 portions of oxen
Meat extract, 3~7 parts of zanthoxylum powders, 5~7 parts of fennel powders, 3~5 parts of star aniseed powders, 1~2 portion of monosodium glutamate, 1~3 portion of chilli powder；
F, it dries: by the shredded mushroom drying (pouring into centrifuge drying) that halogen boils；
G, primary baking: the shredded mushroom of drying toasts 80~90 minutes at 95~97 DEG C of temperature；
H, raw material mixes: mixed with granulated sugar and jerky (including dried beef, dried pork or/and dired chicken meat) by shredded mushroom
It closes, mixes, gelatin binding liquid, the water of 40~50 DEG C of sprinkling, mixing is added；
Further, the shredded mushroom, granulated sugar, jerky, gelatin binding liquid, the consumption proportion relationship of water are (by weight
Meter): 25~30 parts of mushrooms, 1~3 portion of granulated sugar, 28~31 portions of dried beef, 13~15 portions of dried porks, 13~15 parts of dired chicken meats, 5~9
Part gelatin binding liquid, 2~5 parts of water；
The gelatin binding liquid, (by weight) composed of the following components: 35~50 portions of maltose, 35~50 parts of water,
10~20 parts of gelatin, 1~3 portion of maltodextrin；Preparation method are as follows: heat water to 80 DEG C or more, pour into gelatin, impregnate 4
~6 hours, stirring was melted, and maltodextrin, maltose is added, stirs evenly to obtain the final product；Whole process needs water-bath type to heat, otherwise easily
Paste is rotten；
It is of the invention studies have shown that when 9 parts of gelatin solution above (calculating with 25~30 parts of mushrooms) is added, when raw material mixing, stirs
It mixes filling pot and turns motionless；Out after mixing, condensation rate is too fast, and feed liquid does not stir evenly sufficiently, locally draws wire, part before shaping when making
It can still be successful, rear part can not make；It is tasted after cooling cutting baking, grain is really up to the mark and continuous, and chewing has rubber sense；It is added bright
At 5 parts of glue or less, forming is difficult, and pelletizing is easily fragmentary；When being added 5~9 parts, easily rotate, good forming effect；
I, it shapes: mixing being put into custom mold extrusion molding, obtains meat base；
J, meat base cooling shaping: is placed in 15 DEG C or less coolings 120 minutes or more；
K, pelletizing: being cut into cutlet for meat base, then is cut into meat cubelets (meat cubelets size preferably 1.2 × 1.2 × 1.2 ㎝3)；
L, secondary baking: meat cubelets are toasted 40~50 minutes at 90~95 DEG C of temperature；
M, it dries: drying in the air to room temperature；
N, pack: double torsion machines twist candy paper packaging.
Production method of the invention, has the advantage that
(1) mushroom is by the special process such as wheel load, broken silk, pot-stewed fowl, material mixing, molding, forming setting preparation compound with jerky
Into mushroom meat particle, mushroom stems pot-stewed fowl together with the base of a fruit breaks silk, and product is high containing dietary fiber, and mushroom is combined with meat, nutriture value
Value is high, and simple process is easily operated, free-standing pouch-packaged, nutrition health；
(2) charge ratio uses gelatin, maltodextrin, maltose, the water of Suitable formulations ratio, and several raw materials are fabricated to naturally
Liquid, in meat particle production, if gelatin solution, using excessive, mushroom meat particle can be hard and continuous, and mouthfeel sticks to one's teeth a bit, condenses naturally
Speed, shape it is too fast, easily agglomerate compression moulding when be uneven, be unfavorable for operating；If being shaped using very few, shape hardly possible, pelletizing
It is fugitive；
(3) in process, it is very crucial that the wheel during mushroom is dry crushes silk, and wheel crushes that silk is too small, and meat particle is without fiber sense；Broken silk
Excessive, shredded mushroom hardens in finished product, and it is more difficult to chew.
The various terms and phrase that the present invention uses are with well known to a person skilled in the art general senses.
Specific embodiment
Below with reference to embodiment, the present invention is further illustrated.However, the scope of the present invention is not limited to following realities
Apply example.One of skill in the art, can be to the present invention it is understood that under the premise of without departing substantially from the spirit and scope of the present invention
Carry out various change and modification.
Instrument involved in following embodiments, reagent, material etc. are unless otherwise noted existing in the prior art
Conventional instrument, reagent, material etc., can be obtained by regular commercial sources.Experimental method involved in following embodiments, inspection
Survey method etc. is unless otherwise noted existing routine experiment method in the prior art, detection method etc..
Embodiment 1 prepares mushroom meat particle
Steps are as follows:
A, it impregnates: taking dried thin mushroom, be eluted with water and (washed by rubbing with the hands twice with clear water), impregnate 30 hours (in the mushroom stems base of a fruit in water
The heart is soaked without obvious white)；
B, it is sliced: taking out, cleaning drying, slice obtains mushroom pieces, 6~7mm of thickness；
C, wheel load: being put into wheel press wheel load for mushroom pieces and pass through, gap 2mm；
It is of the invention research shows that (being detailed in experiment 1), a large amount of mushroom pieces are put into wheel press and carry out wheel load, work as calendaring gap
When less than 1 ㎜, mushroom sector-meeting is squeezed excessively broken rotten, finished product Cheng Rongzhuan, no fiber sense；When calendaring gap is greater than 3 ㎜, due to wheel
It presses through gently, mushroom is dry crude and hard, is not easy to shape and chew；
D, it breaks silk: after wheel load, being put into brokenly silk machine and carry out brokenly silk, tear silk, (after above-mentioned wheel load, mushroom piece has carefully 1~3mm of silk thickness
Have slightly, through broken silk machine control in 1~3mm of silk thickness；Supplement by hand more than 3mm is torn)；
E, pot-stewed fowl: the shredded mushroom after broken silk is mixed with butter, flavouring, is carried out halogen and is boiled leaching taste, intense fire is heated to medium boiling
It rises, air pressure is taken out after 0.1~0.2MPa, 70 minutes；
The consumption proportion relationship of the shredded mushroom, butter, flavouring are as follows: 27 kilograms of mushrooms, 1 kilogram of butter, 2 kilograms of seasonings
Product；
The flavouring is (by weight) composed of the following components: 60 portions of salt, 20 portions of beef extracts, 5 parts of zanthoxylum powders, and 6
Part fennel powder, 4 parts of star aniseed powders, 2 portions of monosodium glutamates, 3 portions of chilli powders；
F, it dries: by the shredded mushroom drying (pouring into centrifuge drying) that halogen boils；
G, primary baking: the shredded mushroom of drying toasts 85 minutes at 96 DEG C of temperature；
H, raw material mixes: shredded mushroom being mixed with granulated sugar and jerky (including dried beef, dried pork and dired chicken meat), is mixed
It is even, gelatin binding liquid, the water of 45 DEG C of sprinkling, mixing is added；
The shredded mushroom, granulated sugar, jerky, gelatin binding liquid, the consumption proportion relationship of water are as follows: 30 kilograms of shredded mushrooms, 2 kilograms
Granulated sugar, 30 kilograms of dried beef, 15 kilograms of dried porks, 15 kilograms of dired chicken meats, 5 kilograms of gelatin binding liquids, 3 kilograms of water；
The gelatin binding liquid, (by weight) composed of the following components: 40 portions of maltose, 43 parts of water, 15 parts of gelatin,
2 portions of maltodextrins；Preparation method are as follows: heat water to 85 DEG C, pour into gelatin, impregnate 5 hours, stirring is melted, and wheat is added
Bud dextrin, maltose, stir evenly to obtain the final product；Whole process needs water-bath type to heat, and otherwise easily paste is rotten；
It is of the invention research shows that (being detailed in experiment 2), when 9 parts of gelatin solution above (in terms of 30 parts of mushrooms) are added, raw material is mixed
Filling pot is stirred when conjunction turns motionless；Out after mixing, condensation rate is too fast, and feed liquid does not stir evenly sufficiently, locally draws wire, when forming makes
Preceding part can be still successful, and rear part can not make；It is tasted after cooling cutting baking, grain is really up to the mark and continuous, and chewing has rubber sense；
When being added 5 parts of gelatin solution or less, forming is difficult, and pelletizing is easily fragmentary；
I, it shapes: mixing being put into custom mold extrusion molding, obtains meat base；
J, cooling shaping: meat base is placed at 10 DEG C 120 minutes cooling；
K, pelletizing: meat base is cut into cutlet, then is cut into 1.2 × 1.2 × 1.2 ㎝3Meat cubelets；
L, secondary baking: meat cubelets are toasted 45 minutes at 93 DEG C of temperature；
M, it dries: drying in the air to room temperature；
N, pack: double torsion machines twist candy paper packaging.
Influence of the calendaring gap to mushroom pieces is investigated in experiment 1
Parameter calendaring gap involved in 1 step c of embodiment is investigated, the specific value and result of investigation such as table 1
It is shown.
1 calendaring gap of table and mushroom pieces relationship
The analysis from table 1 it can be seen that, gap in 2mm be it is best, 1~3mm is preferable, the micro- rotten and not broken (benefit of mushroom after wheel load
Few, Tang Jing is fallen into soup when stew in soy sauce, mushroom piece yield is high), mushroom pieces are tasty good and neat after stew in soy sauce, after stew in soy sauce mushroom
The residual mushroom of halogen soup is a little, and soup is clear net.When less than 1mm, mushroom piece is squeezed excessively broken rotten, and finished product Cheng Rongzhuan, no fiber sense leads to halogen
The residual mushroom residue of halogen soup is excessive after system, and soup is unclear net；When greater than 3mm, wheel load effect is bad, and mushroom piece wheel load kicks the beam, and mushroom is dry crude and hard,
It is not easy to shape and chew, when mushroom piece stew in soy sauce is tasty to kick the beam.
Influence of the gelatin binding liquid additional amount to product is investigated in experiment 2
The additive amount of parameter gelatin binding liquid involved in 1 step h of embodiment is investigated, the specific value of investigation and
As a result as shown in table 2, table 3.
Table 2 is formulated quantitative and gelatin solution quantity relative ratio relationship
Table 3 tastes control (degree of recognition, %)
From analysis in table 2 it is found that in a quantitative formula, when being added 9 parts of gelatin solution or more (in terms of 30 parts of mushrooms), raw material
Filling pot is stirred when mixing turns motionless；Out after mixing, condensation rate is too fast, and feed liquid does not stir evenly sufficiently, locally draws wire, forming production
When before part can still be successful, rear part can not make, and production operation is difficult to control, and while tasting is hard and continuous, there is rubber sense,
Degree of recognition is low；When being added 5 parts of gelatin solution or less, forming is difficult, and pelletizing is easily fragmentary, and production operation is also difficult to control.
It is found that the gelatin solution being added is more, meat particle is harder, continuous for the analysis from table 3, and chewing has rubber sense, and degree of recognition is got over
It reduces.
Embodiment 2 prepares mushroom meat particle
Steps are as follows:
A, it impregnates: taking dried thin mushroom, be eluted with water and (washed by rubbing with the hands twice with clear water), impregnate 36 hours (in the mushroom stems base of a fruit in water
The heart is soaked without obvious white)；
B, it is sliced: taking out, cleaning drying, slice obtains mushroom pieces, 6~7mm of thickness；
C, wheel load: being put into wheel press wheel load for mushroom pieces and pass through, gap 1mm；
D, it breaks silk: after wheel load, being put into brokenly silk machine and carry out brokenly silk, tear silk, 1~3mm of silk thickness；
E, pot-stewed fowl: the shredded mushroom after broken silk is mixed with butter, flavouring, is carried out halogen and is boiled leaching taste, intense fire is heated to medium boiling
It rises, air pressure is taken out after 0.1~0.2MPa, 70 minutes；
The shredded mushroom, butter, flavouring consumption proportion relationship be (by weight): 30 parts of mushrooms, 2 parts of butter, 2
Part flavouring；
The flavouring is (by weight) composed of the following components: 58 portions of salt, 22 portions of beef extracts, 6 parts of zanthoxylum powders, and 6
Part fennel powder, 4 parts of star aniseed powders, 2 portions of monosodium glutamates, 2 portions of chilli powders；
F, it dries: by the shredded mushroom drying (pouring into centrifuge drying) that halogen boils；
G, primary baking: the shredded mushroom of drying toasts 90 minutes at 95~97 DEG C of temperature；
H, raw material mixes: shredded mushroom being mixed with granulated sugar and jerky (including dried beef, dried pork and dired chicken meat), is mixed
It is even, gelatin binding liquid, the water of 45 DEG C of sprinkling, mixing is added；
The shredded mushroom, granulated sugar, jerky, gelatin binding liquid, the consumption proportion relationship of water are (by weight): 26 parts of perfume (or spice)
Mushroom, 3 portions of granulated sugar, 31 portions of dried beef, 13 portions of dried porks, 13 parts of dired chicken meats, 9 parts of gelatin binding liquids, 5 parts of water；
The gelatin binding liquid, (by weight) composed of the following components: 50 portions of maltose, 38 parts of water, 10 parts of gelatin,
2 portions of maltodextrins；Preparation method are as follows: 80 DEG C or more are heated water to, is poured into gelatin, is impregnated 4~6 hours, stirring is melted,
Maltodextrin, maltose is added, stirs evenly to obtain the final product；Whole process needs water-bath type to heat, and otherwise easily paste is rotten；
I, it shapes: mixing being put into custom mold extrusion molding, obtains meat base；
J, meat base cooling shaping: is placed in 15 DEG C of coolings 150 minutes；
K, pelletizing: meat base is cut into cutlet, then is cut into 1.2 × 1.2 × 1.2 ㎝3Meat cubelets；
L, secondary baking: meat cubelets are toasted 45 minutes at 95 DEG C of temperature；
M, it dries: drying in the air to room temperature；
N, pack: double torsion machines twist candy paper packaging.
Embodiment 3 prepares mushroom meat particle
Steps are as follows:
A, it impregnates: taking dried thin mushroom, be eluted with water and (washed by rubbing with the hands twice with clear water), impregnate 32 hours (in the mushroom stems base of a fruit in water
The heart is soaked without obvious white)；
B, it is sliced: taking out, cleaning drying, slice obtains mushroom pieces, 6~7mm of thickness；
C, wheel load: being put into wheel press wheel load for mushroom pieces and pass through, gap 2mm；
D, it breaks silk: after wheel load, being put into brokenly silk machine and carry out brokenly silk, tear silk, 1~3mm of silk thickness；
E, pot-stewed fowl: the shredded mushroom after broken silk is mixed with butter, flavouring, is carried out halogen and is boiled leaching taste, intense fire is heated to medium boiling
It rises, air pressure is taken out after 0.1~0.2MPa, 70 minutes；
The shredded mushroom, butter, flavouring consumption proportion relationship be (by weight): 25 parts of mushrooms, 0.5 part of Huang
Oil, 4 portions of flavouring；
The flavouring is (by weight) composed of the following components: 60 portions of salt, 17 portions of beef extracts, 7 parts of zanthoxylum powders, and 5
Part fennel powder, 5 parts of star aniseed powders, 1 portion of monosodium glutamate, 3 portions of chilli powders；
F, it dries: by the shredded mushroom drying (pouring into centrifuge drying) that halogen boils；
G, primary baking: the shredded mushroom of drying toasts 80 minutes at 95~97 DEG C of temperature；
H, raw material mixes: shredded mushroom being mixed with granulated sugar and jerky (including dried beef, dried pork and dired chicken meat), is mixed
It is even, gelatin binding liquid, the water of 50 DEG C of sprinkling, mixing is added；
The shredded mushroom, granulated sugar, jerky, gelatin binding liquid, the consumption proportion relationship of water are (by weight): 25 parts of perfume (or spice)
Mushroom, 3 portions of granulated sugar, 30 portions of dried beef, 15 portions of dried porks, 15 parts of dired chicken meats, 8 parts of gelatin binding liquids, 4 parts of water；
The gelatin binding liquid, (by weight) composed of the following components: 35 portions of maltose, 44~50 parts of water, 20 parts
Gelatin, 1 portion of maltodextrin；Preparation method are as follows: 80 DEG C or more are heated water to, is poured into gelatin, is impregnated 4~6 hours, stirring
Melt, maltodextrin, maltose is added, stirs evenly to obtain the final product；Whole process needs water-bath type to heat, and otherwise easily paste is rotten；
I, it shapes: mixing being put into custom mold extrusion molding, obtains meat base；
J, meat base cooling shaping: is placed in 10 DEG C of coolings 120 minutes；
K, pelletizing: meat base is cut into cutlet, then is cut into 1.2 × 1.2 × 1.2 ㎝3Meat cubelets；
L, secondary baking: meat cubelets are toasted 40 minutes at 95 DEG C of temperature；
M, it dries: drying in the air to room temperature；
N, pack: double torsion machines twist candy paper packaging.
Embodiment 4 prepares mushroom meat particle
Steps are as follows:
A, it impregnates: taking dried thin mushroom, be eluted with water and (washed by rubbing with the hands twice with clear water), impregnate 34 hours (in the mushroom stems base of a fruit in water
The heart is soaked without obvious white)；
B, it is sliced: taking out, cleaning drying, slice obtains mushroom pieces, 6~7mm of thickness；
C, wheel load: being put into wheel press wheel load for mushroom pieces and pass through, gap 3mm；
D, it breaks silk: after wheel load, being put into brokenly silk machine and carry out brokenly silk, tear silk, 1~3mm of silk thickness；
E, pot-stewed fowl: the shredded mushroom after broken silk is mixed with butter, flavouring, is carried out halogen and is boiled leaching taste, intense fire is heated to medium boiling
It rises, air pressure is taken out after 0.1~0.2MPa, 70 minutes；
The shredded mushroom, butter, flavouring consumption proportion relationship be (by weight): 28 parts of mushrooms, 1 part of butter, 3
Part flavouring；
The flavouring is (by weight) composed of the following components: 55 portions of salt, 25 portions of beef extracts, 3 parts of zanthoxylum powders, and 7
Part fennel powder, 3 parts of star aniseed powders, 2 portions of monosodium glutamates, 1 portion of chilli powder；
F, it dries: by the shredded mushroom drying (pouring into centrifuge drying) that halogen boils；
G, primary baking: the shredded mushroom of drying toasts 85 minutes at 95~97 DEG C of temperature；
H, raw material mixes: shredded mushroom being mixed with granulated sugar and jerky (including dried beef, dried pork and dired chicken meat), is mixed
It is even, gelatin binding liquid, the water of 40 DEG C of sprinkling, mixing is added；
The shredded mushroom, granulated sugar, jerky, gelatin binding liquid, the consumption proportion relationship of water are (by weight): 30 parts of perfume (or spice)
Mushroom, 1 portion of granulated sugar, 30 portions of dried beef, 14 portions of dried porks, 14 parts of dired chicken meats, 7 parts of gelatin binding liquids, 4 parts of water；
The gelatin binding liquid, (by weight) composed of the following components: 45 portions of maltose, 38 parts of water, 15 parts of gelatin,
2 portions of maltodextrins；Preparation method are as follows: 80 DEG C or more are heated water to, is poured into gelatin, is impregnated 4~6 hours, stirring is melted,
Maltodextrin, maltose is added, stirs evenly to obtain the final product；Whole process needs water-bath type to heat, and otherwise easily paste is rotten；
I, it shapes: mixing being put into custom mold extrusion molding, obtains meat base；
J, meat base cooling shaping: is placed in 8 DEG C of coolings 180 minutes；
K, pelletizing: meat base is cut into cutlet, then is cut into 1.2 × 1.2 × 1.2 ㎝3Meat cubelets；
L, secondary baking: meat cubelets are toasted 50 minutes at 90 DEG C of temperature；
M, it dries: drying in the air to room temperature；
N, pack: double torsion machines twist candy paper packaging.
Above-described embodiment is provided to those skilled in the art, how to implement and use to be advocated with full disclosure and description
Embodiment, rather than for limiting range disclosed herein.Obvious modification will to those skilled in the art
Within the scope of the appended claims.
Claims (10)
1. a kind of production method of mushroom meat particle, it is characterised in that: the following steps are included:
A, it impregnates: taking dried thin mushroom, clean, impregnate 30~36 hours in water；
B, it is sliced: taking out, cleaning drying, slice obtains mushroom pieces, 6~7mm of thickness；
C, wheel load: being put into wheel press wheel load for mushroom pieces and pass through, 1~3mm of gap；
D, it breaks silk: after wheel load, being put into brokenly silk machine and carry out brokenly silk, tear silk, 1~3mm of silk thickness；
E, pot-stewed fowl: the shredded mushroom after broken silk is mixed with butter, flavouring, is carried out halogen and is boiled leaching taste, is heated to medium boiling, air pressure
It is taken out after 0.1~0.2MPa, 70 minutes；
F, dry: the shredded mushroom that halogen is boiled dries；
G, primary baking: the shredded mushroom of drying toasts 80~90 minutes at 95~97 DEG C of temperature；
H, raw material mixes: shredded mushroom being mixed with granulated sugar and jerky, mixes, gelatin binding liquid is added, spray 40~50 DEG C
Water, mixing；
I, it shapes: mixing being put into custom mold extrusion molding, obtains meat base；
J, meat base cooling shaping: is placed in 15 DEG C or less coolings 120 minutes or more；
K, pelletizing: meat base is cut into cutlet, then is cut into meat cubelets；
L, secondary baking: meat cubelets are toasted 40~50 minutes at 90~95 DEG C of temperature；
M, it dries: drying in the air to room temperature.
2. the production method of mushroom meat particle according to claim 1, it is characterised in that: in the step a, impregnate in water
Until mushroom stems base of a fruit center is soaked without obvious white.
3. the production method of mushroom meat particle according to claim 1, it is characterised in that: in the step e, the mushroom
The consumption proportion relationship of silk, butter, flavouring are as follows: 25~30 parts of mushrooms, 0.5~2 part of butter, 2~4 portions of flavouring.
4. the production method of mushroom meat particle according to claim 1 or 3, it is characterised in that: the flavouring be selected from salt,
Beef extract, zanthoxylum powder, fennel powder, star aniseed powder, monosodium glutamate or/and chilli powder.
5. the production method of mushroom meat particle described according to claim 1 or 3 or 4, it is characterised in that: the flavouring is by following
Group is grouped as: 55~60 portions of salt, 17~25 portions of beef extracts, 3~7 parts of zanthoxylum powders, 5~7 parts of fennel powders, 3~5 parts of star aniseed powders, and 1
~2 portions of monosodium glutamates, 1~3 portion of chilli powder.
6. the production method of mushroom meat particle according to claim 1, it is characterised in that: in the step h, the mushroom
Silk, granulated sugar, jerky, gelatin binding liquid, the consumption proportion relationship of water are as follows: 25~30 parts of mushrooms, 1~3 portion of granulated sugar, 28~31 portions of oxen
Jerky, 13~15 portions of dried porks, 13~15 parts of dired chicken meats, 5~9 parts of gelatin binding liquids, 2~5 parts of water.
7. the production method of mushroom meat particle according to claim 1 or 6, it is characterised in that: the gelatin binding liquid, by with
The following group is grouped as: 35~50 portions of maltose, 35~50 parts of water, 10~20 parts of gelatin, 1~3 portion of maltodextrin.
8. the production method of mushroom meat particle described according to claim 1 or 6 or 7, it is characterised in that: the gelatin binding liquid
The preparation method comprises the following steps: heating water to 80 DEG C or more, to pour into gelatin, impregnates 4~6 hours, stirring is melted, addition maltodextrin,
Maltose stirs evenly to obtain the final product.
9. the production method of mushroom meat particle according to claim 1, it is characterised in that: in the step k, the size of meat cubelets
For 1.2 × 1.2 × 1.2 ㎝3。
10. the mushroom meat particle being prepared using the production method of mushroom meat particle described in any one of claim 1~9.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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