CN111357975A - Preparation method of dried meat floss containing pleurotus eryngii elements - Google Patents
Preparation method of dried meat floss containing pleurotus eryngii elements Download PDFInfo
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- CN111357975A CN111357975A CN201811596357.5A CN201811596357A CN111357975A CN 111357975 A CN111357975 A CN 111357975A CN 201811596357 A CN201811596357 A CN 201811596357A CN 111357975 A CN111357975 A CN 111357975A
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- pleurotus eryngii
- meat floss
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- dried meat
- seasoning
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- 244000252132 Pleurotus eryngii Species 0.000 title claims abstract description 39
- 235000001681 Pleurotus eryngii Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
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- 235000015177 dried meat Nutrition 0.000 title claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 9
- 238000005554 pickling Methods 0.000 claims abstract description 8
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- 238000004806 packaging method and process Methods 0.000 claims description 6
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- 239000004278 EU approved seasoning Substances 0.000 claims description 2
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- 206010010774 Constipation Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 240000007232 Illicium verum Species 0.000 description 1
- 235000008227 Illicium verum Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 210000001744 T-lymphocyte Anatomy 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
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- 229940121354 immunomodulator Drugs 0.000 description 1
- 230000002584 immunomodulator Effects 0.000 description 1
- 230000007365 immunoregulation Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000265 leukocyte Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
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- 229910052749 magnesium Inorganic materials 0.000 description 1
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- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
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- 229910052725 zinc Inorganic materials 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of pleurotus eryngii vegetarian meat floss, which takes pleurotus eryngii as a main raw material and cinnamon as an important auxiliary material to relieve the shortage of cool property of the pleurotus eryngii, and prepares the pleurotus eryngii vegetarian meat floss through the preparation links of smashing the pleurotus eryngii to be flocculent, blanching the saline water, pickling, diluting, filtering, draining, frying the pine, drying and sterilizing by microwave, wherein the pleurotus eryngii meat floss is a food with high protein, low fat, low calorie and rich nutrition and is more suitable for people with three highs and people who lose weight. It can completely replace dried meat floss in taste and color, and is suitable for storage, convenient for carrying, rich in nutrition, and soft and tasty.
Description
Technical Field
The invention relates to a preparation method of pleurotus eryngii vegetarian dried meat floss.
Background
The pleurotus eryngii is a new rare edible fungus variety which is successfully developed and cultivated and integrates edible, medicinal and dietary therapy into a whole, has the flavor of almond and fleshy texture, is rich in protein, carbohydrate, vitamins and mineral substances such as calcium, magnesium, copper, zinc and the like, can soften and protect blood vessels, has the functions of reducing blood fat and cholesterol, is beneficial to secretion of gastric acid and digestion of food, has complete essential amino acids for a human body, and is an edible fungus with extremely high nutritional and health-care values. Is suitable for processing and is very popular with people.
Through related scientific verification, the pleurotus eryngii has the following effects: 1. fat removing and blood pressure reducing: can soften and protect blood vessel, and has effects of reducing blood lipid and cholesterol; 2. improving immunity: proteins are the most important nutrients for maintaining immune function, and are the main components constituting leukocytes and antibodies; 3. digestion promoting: is helpful for gastric acid secretion and food digestion, and is suitable for treating food stagnation.
Through related scientific verification, the food therapy effect of the pleurotus eryngii is as follows: 1. the pleurotus eryngii polysaccharide serving as a special immunomodulator has strong host mediation in activating T lymphocytes, can stimulate the formation of antibodies, enhance the immunity of a human body, and play roles in resisting cancers, tumors and reducing blood fat; the pleurotus eryngii polysaccharide has a certain inhibition effect on lipid peroxidation caused by free radicals; 2. the pleurotus eryngii is rich in dietary fiber, has the effects of moistening intestinal tracts and preventing constipation, and has good prevention and treatment effects on fatty liver, acute and chronic hepatitis, myocardial infarction and cerebral infarction; 3. the pleurotus eryngii has rich ash content, can participate in the metabolic regulation of organisms and maintain the balance of body fluid of human bodies, and has important effects on maintaining normal growth and development and immunoregulation.
The pleurotus eryngii is not easy to store, and the pleurotus eryngii vegetarian dried meat floss is processed to realize the comprehensive utilization of the pleurotus eryngii raw materials and improve the economic value of the pleurotus eryngii raw material.
Disclosure of Invention
The invention aims to solve the problems of lacking cool property of pleurotus eryngii, short growth cycle and difficult storage, and provides a preparation method of vegetarian dried meat floss of pleurotus eryngii.
The technical scheme adopted by the invention for solving the technical problems is as follows:
the processing method comprises the following processing process flows of raw material selection, cleaning, smashing to be flocculent, blanching for desalting brine, pickling, diluting, filtering, draining, stir-frying, microwave sterilization, cooling, packaging and finished product production, and comprises the following specific operation steps:
(1) raw material treatment: selecting a plurality of fresh, milky, smooth and worm-eaten-free pleurotus eryngii, requiring densely arranged mushroom folds, moderate tender and moderate fiber on the surface of a mushroom stalk, seven minutes of maturity, about 10 centimeters of mushroom stalk and 3 centimeters of mushroom cap diameter, cleaning, smashing the mushroom stalks into floccules by using a pestle, and scalding the mushroom stalks for 1 to 3 times by using hot light salt water with the mass fraction of 0 to 1.5 percent;
(2) burdening and baking: the mass ratio of the pleurotus eryngii to the seasonings is 70: 9-20; the seasoning comprises the following components in percentage by mass: 65-75% of cooking wine, 15-25% of vegetable oil, 0.5-4% of cassia bark, 0-4% of chicken essence, 0-1% of soy sauce, 1-5% of salt, 1-5% of white granulated sugar, pepper, aniseed, ginger and garlic in proper amount; preparing auxiliary materials according to a formula proportion, uniformly mixing the semi-finished pleurotus eryngii pine and the auxiliary materials, pickling for two hours, adding 0.5-1 time of fresh water for dilution, filtering, draining, stir-frying to enable fibers to be completely dispersed and loose to be light yellow, performing microwave drying sterilization to enable the moisture content to be about 15%, and cooling;
(3) packaging: packaging the product in food can, sealing, storing, and marketing.
Has the advantages that: the product of the invention is loose and flocculent, has the taste and color of dried meat floss, and simultaneously has the unique delicate flavor of the pleurotus eryngii, and has extremely high nutritional value; the product improves the cool property of the pleurotus eryngii, is more suitable for special people to eat by adding the cassia bark, not only meets the taste enjoyment of eaters, but also can improve the physical function.
Drawings
FIG. 1 is a process flow chart of a preparation method of dried meat floss containing Pleurotus eryngii.
Detailed Description
Example 1:
a preparation method of dried meat floss containing pleurotus eryngii essence comprises the following specific operation steps:
(1) raw material treatment: selecting 500g of fresh, milky, smooth and worm-eaten pleurotus eryngii, requiring dense fungus fold arrangement, moderate rough and tender surface fiber of stipe, seven minutes of maturity, about 10 cm of stipe and 3 cm of pileus diameter, cleaning, smashing into flocculent shape by using a pestle, and blanching hot light saline water with the mass fraction of 0-1.5% for 3 times;
(2) burdening and baking: the preparation method comprises the following steps of preparing a pickling seasoning according to formula quality, uniformly mixing and pickling the semi-finished pleurotus eryngii and the auxiliary materials for two hours, adding 0.5-1 time of fresh water for dilution, filtering and draining, stir-frying to enable all fibers to be dispersed and loose and to be in a light yellow color, performing microwave drying and sterilization to enable the water content to be about 15%, and cooling, wherein the seasoning comprises 36g of cooking wine, 8g of vegetable oil, 1g of cassia bark, 0.8g of chicken essence, 0.5g of soy sauce, 2g of salt, 2g of white granulated sugar, 2g of anise, pepper, ginger and garlic;
(3) packaging: subpackaging the product with food boxes, sealing, storing, and marketing.
The parts not involved in the present invention are the same as or can be implemented using the prior art.
Example 2:
a preparation method of dried meat floss containing pleurotus eryngii essence comprises the following specific operation steps:
(1) raw material treatment: selecting 1000g of fresh, milky, smooth and worm-eaten pleurotus eryngii, requiring dense fungus fold arrangement, moderate rough and tender surface fiber of stipe, seven minutes of maturity, about 10 centimeters of stipe and 3 centimeters of pileus diameter, cleaning, smashing into flocculent shape by using a pestle, and blanching hot light saline water with the mass fraction of 0-1.5% for 3 times;
(2) burdening and baking: the preparation method comprises the following steps of preparing a pickling seasoning according to formula quality, wherein the seasoning comprises 70g of cooking wine, 18g of vegetable oil, 2g of cassia bark, 1.5g of chicken essence, 1g of soy sauce, 4.5g of salt, 4.5g of white granulated sugar, star anise, pepper, ginger and garlic, uniformly mixing the semi-finished pleurotus eryngii pine and the ingredients, pickling for two hours, adding 0.5-1 time of fresh water for dilution, filtering, draining, stir-frying to enable all fibers to be dispersed and loose to be light yellow, performing microwave drying sterilization to enable the moisture content to be about 15%, and cooling;
(3) packaging: subpackaging the product with food boxes, sealing, storing, and marketing.
The parts not involved in the present invention are the same as or can be implemented using the prior art.
Claims (1)
1. A preparation method of vegetarian dried meat floss with pleurotus eryngii is characterized by comprising the following steps:
(1) raw material treatment: selecting a plurality of fresh milky white pleurotus eryngii without worm damage, cleaning the fresh milky white pleurotus eryngii with clear water, smashing the mixture into floccules by a pestle, and scalding the floccules for 3 times by 0-1.5% light salt water.
(2) Material preparation and seasoning: the mass ratio of the pleurotus eryngii to the seasonings is 70: 9-20; the seasoning comprises the following components in percentage by mass: 65-75% of cooking wine, 18-25% of vegetable oil, 0.5-4% of cassia bark, 0-4% of chicken essence, 0-1% of soy sauce, 1-5% of salt, 1-5% of white granulated sugar, pepper, aniseed, ginger and garlic. Weighing the auxiliary materials according to the formula proportion; and uniformly mixing the semi-finished product of the pleurotus eryngii pine with ingredients for seasoning, and pickling for two hours.
(3) Diluting with 0.5-1 time of fresh water, filtering, draining, putting into a pot, stir-frying to be light yellow, finally performing microwave drying sterilization, reducing the water content to about 15% while sterilizing, and cooling.
(4) Packaging: subpackaging the product with food boxes, sealing, storing, and marketing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811596357.5A CN111357975A (en) | 2018-12-25 | 2018-12-25 | Preparation method of dried meat floss containing pleurotus eryngii elements |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811596357.5A CN111357975A (en) | 2018-12-25 | 2018-12-25 | Preparation method of dried meat floss containing pleurotus eryngii elements |
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| CN111357975A true CN111357975A (en) | 2020-07-03 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1826969A (en) * | 2006-02-14 | 2006-09-06 | 上海大山合集团有限公司 | Dried meat floss with straw mushroom and preparation method thereof |
| CN104256567A (en) * | 2014-09-25 | 2015-01-07 | 鲁静 | Preparation method of dried meat floss with pleurotus eryngii stalks |
| CN104323224A (en) * | 2014-09-28 | 2015-02-04 | 浙江工业大学 | Preparation method of vegetable dried meat floss with pleurotus eryngii |
| TW201703652A (en) * | 2015-07-21 | 2017-02-01 | 亞洲大學 | Method for using Enokitake to manufacture vegetarian floss the vegetarian floss made thereby provides a relatively high content of dietary fibers and tastes like a real flossing |
-
2018
- 2018-12-25 CN CN201811596357.5A patent/CN111357975A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1826969A (en) * | 2006-02-14 | 2006-09-06 | 上海大山合集团有限公司 | Dried meat floss with straw mushroom and preparation method thereof |
| CN104256567A (en) * | 2014-09-25 | 2015-01-07 | 鲁静 | Preparation method of dried meat floss with pleurotus eryngii stalks |
| CN104323224A (en) * | 2014-09-28 | 2015-02-04 | 浙江工业大学 | Preparation method of vegetable dried meat floss with pleurotus eryngii |
| TW201703652A (en) * | 2015-07-21 | 2017-02-01 | 亞洲大學 | Method for using Enokitake to manufacture vegetarian floss the vegetarian floss made thereby provides a relatively high content of dietary fibers and tastes like a real flossing |
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Application publication date: 20200703 |