CN111109585A - White ginseng fungus cooked food and production method thereof - Google Patents
White ginseng fungus cooked food and production method thereof Download PDFInfo
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- CN111109585A CN111109585A CN202010037809.7A CN202010037809A CN111109585A CN 111109585 A CN111109585 A CN 111109585A CN 202010037809 A CN202010037809 A CN 202010037809A CN 111109585 A CN111109585 A CN 111109585A
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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
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- 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
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The invention belongs to the field of food processing, and particularly relates to a white ginseng mushroom cooked food which is prepared from the following raw materials in parts by weight: 20-40 parts of white ginseng bacteria, 40-50 parts of lean pork powder, 5-10 parts of diced ham, 15-25 parts of rapeseed oil, 1-3 parts of mixed salt, 2-5 parts of mixed spice and 5-8 parts of auxiliary materials. The fresh white ginseng mushroom is picked, cleaned, blanched and boiled, then the lean pork, the diced ham, other spices and auxiliary materials are mixed, stir-fried in hot oil and braised until the mixture is cooked and tasty, and the cooked white ginseng mushroom food is prepared.
Description
Technical Field
The invention belongs to the field of food processing, and more specifically relates to a white ginseng mushroom cooked food and a production method thereof.
Background
White ginseng fungus, which is named as white ginseng but not belongs to ginseng, is a fungus, is a rare mushroom fungus which can be used as both medicine and food, is also named as schizophyllum commune, white flower, white ginseng and adenophora stricta, belongs to schizophyllaceae, is a fruiting body of fungus schizophyllum commune (tree flower) of the phylum mycotina, and is liked to grow on dead branches and fallen wood of broad-leaved trees and coniferous trees; the mushroom is tough in texture, fragrant in taste, delicious and tasty, rich in nutrition, belongs to rare fungi, is rare in daily life, and is higher in price than other fungi.
The white ginseng fungus has small fruiting body, is clustered or grown in groups, is shaped like chrysanthemum, is fan-shaped or kidney-shaped in pileus, has the diameter of 1-5 cm, and has the weight of a single artificially-cultivated fresh product of 50-100 g. The mushroom meat is thin and tough, and is white to offwhite or brown. Has a plurality of split lobes, the edge of the split lobes is always in a palm-shaped longitudinal split inner roll, and the surface of the split lobes is provided with villi; the base is narrow, the pleats grow radially from the base, and the stipe is short or absent. Tough, white to off-white, villous, fan-shaped or kidney-shaped, with multiple lobes. The pleats are narrow, radiating out from the base. The handle is short or none.
The white ginseng fungus contains rich nutrient components, including a large amount of 24 amino acids, including 8 amino acids required by human body, the content of the amino acids accounts for 17.4 parts of the total amount of the amino acids, and also contains various trace elements, such as zinc, iron, potassium, calcium, phosphorus, selenium and germanium, so that the white ginseng fungus has high edible value and high medicinal value.
The white ginseng fungus contains abundant polysaccharide and has anticancer effect; but also can treat diseases such as infantile diarrhea, dizziness, migraine and the like, has the effects of clearing liver and improving vision, invigorating stomach and lubricating intestines, inhibiting infantile night sweat and the like after being eaten frequently, and has the promotion effect on enhancing the function of a human immune system. The white ginseng mushroom has fragrant taste, very good edible mouthfeel and very fine and smooth meat quality, and has the effects of tonifying spleen and stomach, and refreshing brain; in Yunnan, the white ginseng mushroom is usually stewed with eggs or fried with meat, and has very strong fragrance and good taste.
The picked fresh white ginseng mushrooms are difficult to store, or picked and eaten instantly, or dried to be dry white ginseng mushrooms, one band in Yunnan mainly drives the economy by the tourism industry, and local products are manufactured by the tourism industry, particularly fungi are well-known local characteristic agricultural products, and the wild ones are more precious, but the picked and eaten instantly is not beneficial to eating by other people, and only fresh mushroom mushrooms can be tasted locally, so that the food popularization is not facilitated; the dried mushrooms are mostly in cloud and rain in Yunnan, and are damaged when the weather conditions are seen in the airing process. Therefore, another practical way is to make the white ginseng fungi into cooked food cans, cooked food sauces and the like which are stored for a longer time, can have the mouthfeel of fresh white ginseng fungi, is convenient to eat, and has another mouthfeel and flavor. In addition, the white ginseng fungi is rich in nutrition and good in eating mouthfeel, but some cooking methods are easy to cause the loss of nutritional ingredients, the natural taste of the white ginseng fungi cannot be kept to the maximum extent, and if the white ginseng fungi can be matched with cooked foods made by other food formulas, the advantages of the white ginseng fungi can be better exerted, and the white ginseng fungi are favored by more people.
Disclosure of Invention
Aiming at the technical problems in the prior art, the invention provides the white ginseng mushroom cooked food and the production method thereof, the white ginseng mushroom cooked food can keep the natural fresh and fragrant taste and the mouthfeel of the white ginseng mushroom, can provide high-quality white ginseng mushroom polysaccharide and animal protein by matching with high-quality lean pork and ham, and has rich nutrition and good taste.
In order to achieve the technical purpose, the technical scheme adopted by the invention is as follows:
a white ginseng fungus cooked food is prepared from the following raw materials in parts by weight: 20-40 parts of white ginseng bacteria, 40-50 parts of lean pork powder, 5-10 parts of diced ham, 15-25 parts of rapeseed oil, 1-3 parts of mixed salt, 2-5 parts of mixed spice and 5-8 parts of auxiliary materials.
A production method of a white ginseng fungus cooked food is obtained by the following steps:
① cleaning white ginseng fungus, processing into small pieces, cooking in soup stock,
② the mixed spice is fried with vegetable oil,
③ processing lean pork into minced meat, adding water, and scalding to half done.
④ mixing the processed white ginseng fungus, mixed spice and lean pork in step ①, stirring, frying vegetable oil, adding white ginseng fungus, mixed spice, lean pork, diced ham, mixed salt and adjuvants into vegetable oil, parching, stewing until cooked,
⑤ cooling, and packaging in a can or bag,
⑥ and sterilizing at high temperature after packaging,
⑦ sampling, inspecting and packing.
Further limiting, the mixed salt comprises 80-95 parts of refined salt, 5-10 parts of white granulated sugar and 5-10 parts of monosodium glutamate.
Further limiting, the mixed spice comprises 20-30 parts of mashed garlic, 20-30 parts of ginger powder, 10-20 parts of pepper powder, 5-10 parts of cinnamon, 5-10 parts of fennel and 30-60 parts of chili powder.
Further limiting, the auxiliary materials comprise 30-60 parts of starch, 3-8 parts of calcium citrate and 40-60 parts of soy sauce.
Further limiting, the soup-stock is a clear soup prepared by decocting pig bone, chicken bone, white pepper granules, longan pulp, Chinese date, medlar, ginger and citronella grass.
Further limited, the vegetable oil is second-grade hot pickled mustard tuber oil.
Further, the lean pork is lean pork with less fat.
Further limiting, after the processed white ginseng mushroom cooked food sauce is canned or bagged, the cooked oil is required to submerge all cooked food.
Compared with the prior art, the invention has the following advantages: the white ginseng mushroom is mainly produced in Yunnan, and is rare compared with common mushrooms, so that the processed product can keep the natural fresh and fragrant taste and mouthfeel of the white ginseng mushroom, can provide high-quality white ginseng mushroom polysaccharide and animal protein by matching with high-quality lean pork and ham, is rich in nutrition, good in taste, delicious in taste, easy to store and carry, is particularly combined with the tourism industry brought in Yunnan, is convenient for tourists to carry local characteristic products home, is favorable for creating local characteristic products, and supports local farmers to develop local agricultural products.
Detailed Description
In order that those skilled in the art may better understand the present invention, the following embodiments are provided to further illustrate the present invention.
The first embodiment is as follows: a white ginseng fungus cooked food is prepared from the following raw materials in parts by weight: 20 parts of white ginseng fungus, 50 parts of lean pork powder, 5 parts of diced ham, 25 parts of rapeseed oil, 3 parts of mixed salt, 2 parts of mixed spice and 5 parts of auxiliary materials.
Wherein, the 3 parts of mixed salt comprise 80 parts of refined salt, 5 parts of white granulated sugar and 5 parts of monosodium glutamate. The 2 parts of mixed spice comprise 20 parts of mashed garlic, 20 parts of ginger powder, 10 parts of pepper powder, 5 parts of cassia, 5 parts of fennel and 30 parts of chili powder. The 5 parts of auxiliary materials comprise 60 parts of starch, 8 parts of calcium citrate and 60 parts of soy sauce.
The formula is a formula for people eating meat relative to vegetarian meat, when the lean pork powder is more, the starch is higher in proportion to ensure the fresh and tender feeling of the meat quality, and when the starch is put into the lean pork powder, 0.2 part of clear water is matched and uniformly stirred, so that the meat quality is not aged when the starch is put into vegetable oil and stir-fried, the fresh white ginseng fungi are mixed, and the taste of the cooked white ginseng fungi is more delicious and tender when the cooked white ginseng fungi is eaten. Preferably, after the processed white ginseng mushroom cooked food sauce is canned or bagged, the cooked oil is required to submerge all cooked food, a large amount of salt and oil are proportioned and fried, and then vacuum packaging sterilization treatment is combined, no preservative is added, the cooked food can be stored for 1-2 two months at the normal temperature of about 20 ℃, can be stored for 3-4 months at the low temperature (refrigerator), and is convenient to eat and healthy to eat.
Example two: a white ginseng fungus cooked food is prepared from the following raw materials in parts by weight: 40 parts of white ginseng fungus, 40 parts of lean pork powder, 10 parts of diced ham, 15 parts of rapeseed oil, 1 part of mixed salt, 2 parts of mixed spice and 8 parts of auxiliary materials.
Wherein, the 1 part of mixed salt comprises 95 parts of refined salt, 10 parts of white granulated sugar and 10 parts of monosodium glutamate. The 2 parts of mixed spice comprises 30 parts of mashed garlic, 30 parts of ginger powder, 20 parts of pepper powder, 10 parts of cassia, 10 parts of fennel and 60 parts of chili powder. The 8 parts of auxiliary materials comprise 30 parts of starch, 3 parts of calcium citrate and 40 parts of soy sauce. The citric acid is a food flavor acid complexing agent, can promote fat decomposition and keep body acid-base balance, and compared with example 1, the calcium citrate is relatively more matched under the condition that the lean pork powder is relatively more matched, so that the fat storage amount caused by overeating the pork is relieved.
The formula is prepared from the white ginseng fungus, the lean minced pork and the like, the taste of the product prepared from the formula is more popular, and compared with the formula prepared in the first embodiment, the fat feeling of meat is reduced and the delicate flavor of fungi is increased when the product is eaten.
The production method of the white ginseng fungus cooked food in the two embodiments comprises the following steps:
① cleaning white ginseng mushroom, processing into small pieces, and cooking in soup stock to retain nutrition of white ginseng mushroom, and adding animal protein in soup stock into white ginseng mushroom to provide nutrition components such as amino acids, polysaccharides and animal protein for human body;
② the mixed spice is fried with vegetable oil,
③ processing lean pork into minced meat, adding water with boiled Ginseng radix alba bacteria, and blanching to half done, wherein a small part of the original taste of Ginseng radix alba bacteria is left in the broth, and the broth is mixed to be rich, so that the taste and nutrition of the broth are better and better, and the nutrition of Ginseng radix alba bacteria lost in step ① can be blended in the condition that lean pork is blanched to half done, and the broth can be repeatedly used, so that the nutrition of Ginseng radix alba bacteria is maximally retained;
④ mixing the processed white ginseng fungus, mixed spice and lean pork in step ①, stirring, frying vegetable oil, adding white ginseng fungus, mixed spice, lean pork, diced ham, mixed salt and adjuvants into vegetable oil, parching, stewing until cooked and tasty, and making into paste;
⑤ cooling, canning or bagging, packaging with glass bottle or plastic bottle, and mixing with salt and oil for long term storage.
⑥ packaging, and sterilizing with high temperature, or ultraviolet,
⑦ sampling, inspecting, labeling, and packing.
Preferably, the soup-stock is prepared by decocting pig bone, chicken bone, white pepper granules, longan pulp, Chinese date, medlar, ginger and lemongrass, and the soup-stock is filtered for use after being decocted. The soup stock replaces water when the lean pork and the white ginseng fungi are cooked, and aims to improve the freshness, retain the original taste of the white ginseng fungi, make the taste stronger and make the meat taste more delicious.
Preferably, the vegetable oil is second-grade hot pickled mustard tuber oil, does not have the taste of rapeseed oil with too strong concentration, and is suitable for cooking.
Preferably, the lean pork is lean pork with less fat meat.
The white ginseng mushroom cooked food prepared by the formula and the process can keep the natural fresh and fragrant taste and the mouthfeel of the white ginseng mushroom, can provide high-quality white ginseng mushroom polysaccharide and animal protein by matching with high-quality lean pork and ham, and has rich nutrition and good taste.
The invention provides a white ginseng mushroom cooked food and a production method thereof are described in detail. The description of the specific embodiments is only intended to facilitate an understanding of the method of the invention and its core ideas. It should be noted that, for those skilled in the art, it is possible to make various improvements and modifications to the present invention without departing from the principle of the present invention, and those improvements and modifications also fall within the scope of the claims of the present invention.
Claims (9)
1. The white ginseng fungus cooked food is characterized by being prepared from the following raw materials in parts by weight: 20-40 parts of white ginseng bacteria, 40-50 parts of lean pork powder, 5-10 parts of diced ham, 15-25 parts of rapeseed oil, 1-3 parts of mixed salt, 2-5 parts of mixed spice and 5-8 parts of auxiliary materials.
2. The method for producing the white ginseng mushroom cooked food according to claim 1,
the white ginseng fungus cooked food sauce is obtained by the following steps:
① cleaning white ginseng fungus, processing into small pieces, cooking in soup stock,
② the mixed spice is fried with vegetable oil,
③ processing lean pork into minced meat, adding water, and scalding to half done.
④ mixing the processed white ginseng fungus, mixed spice and lean pork in step ①, stirring, frying vegetable oil, adding white ginseng fungus, mixed spice, lean pork, diced ham, mixed salt and adjuvants into vegetable oil, parching, stewing until cooked,
⑤ cooling, and packaging in a can or bag,
⑥ and sterilizing at high temperature after packaging,
⑦ sampling, inspecting and packing.
3. The production method of the cooked white ginseng mushroom food as claimed in claim 2, wherein the mixed salt comprises 80-95 parts of refined salt, 5-10 parts of white granulated sugar and 5-10 parts of monosodium glutamate.
4. The method for producing the white ginseng mushroom cooked food as claimed in claim 2, wherein the mixed spice comprises 20 to 30 parts of mashed garlic, 20 to 30 parts of ginger powder, 10 to 20 parts of pepper powder, 5 to 10 parts of cinnamon, 5 to 10 parts of fennel and 30 to 60 parts of chili powder.
5. The method for producing the white ginseng mushroom cooked food as claimed in claim 2, wherein the auxiliary materials comprise 30-60 parts of starch, 3-8 parts of calcium citrate and 40-60 parts of soy sauce.
6. The method for producing the white ginseng mushroom cooked food as claimed in claim 2, wherein the soup stock is a clear soup prepared by decocting pig bones, chicken bones, white pepper granules, longan pulp, Chinese dates, Chinese wolfberry, ginger and vanilla.
7. The method for producing the cooked food of the white ginseng fungus as claimed in claim 2, wherein the vegetable oil is second-grade hot pickled mustard seed oil.
8. The method for producing the white ginseng mushroom cooked food as claimed in claim 2, wherein the lean pork is lean pork with less fat meat.
9. The method for producing the white ginseng mushroom cooked food according to any one of claims 1 to 8, wherein after the processed white ginseng mushroom cooked food sauce is canned or bagged, the cooked oil is required to submerge the whole cooked food.
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| CN202010037809.7A CN111109585A (en) | 2020-01-14 | 2020-01-14 | White ginseng fungus cooked food and production method thereof |
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2020
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