CN111772174A - Preparation process and preparation device of marinated white mushrooms - Google Patents
Preparation process and preparation device of marinated white mushrooms Download PDFInfo
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- CN111772174A CN111772174A CN202010511716.3A CN202010511716A CN111772174A CN 111772174 A CN111772174 A CN 111772174A CN 202010511716 A CN202010511716 A CN 202010511716A CN 111772174 A CN111772174 A CN 111772174A
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Images
Classifications
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The embodiment of the invention discloses a preparation process of marinated white mushrooms, which comprises the steps of raw material pretreatment, sauce marinating decoction, filling and bottle sealing; the preparation device comprises a rack, wherein an interlayer pot body is transversely arranged on the rack, an arc-shaped bottom used for frying chicken leg meat grains and soybeans is formed at the bottom of the interlayer pot body, a squeezing basket used for containing and marinating the pleurotus eryngii slices is arranged at the upper end of the arc-shaped bottom in the interlayer pot body, and a squeezing block and a power part used for driving the squeezing block and the squeezing basket to move in a reciprocating opposite direction and in a back-and-forth direction are arranged right above the squeezing basket in the rack; according to the embodiment of the invention, the pleurotus eryngii blocks are pressed and boiled for multiple times in the process of adding the primary marinating material and boiling, so that the pleurotus eryngii is flavored more quickly, the flavored marinating juice of the pleurotus eryngii can be finished in a shorter time, and the taste of the pleurotus eryngii is not influenced.
Description
Technical Field
The embodiment of the invention relates to the technical field of food processing, in particular to a preparation process and a preparation device of marinated white mushrooms.
Background
Pleurotus eryngii, also called Pleurotus eryngii, is a precious rare edible fungus, and its pileus and stipe are crisp and tender, meat is fleshy, and taste is delicious, and it has unique almond fragrance, and its taste is good, and can be compared favorably with abalone. The pleurotus eryngii has rich and balanced nutrition and is a nutritional health-care product with high protein and low fat. It also contains a large amount of oligosaccharide (oligosaccharide), which acts together with Bacillus bifidus in gastrointestinal tract, and has effects in improving gastrointestinal function, promoting digestion and absorption. The pleurotus eryngii has the effects of tonifying qi, killing insects and beautifying, can promote the digestion and absorption of human bodies to lipid substances and the dissolution of cholesterol, has certain effects of preventing and inhibiting tumors, has the effects of preventing and resisting cancers and improving the immunity of human bodies, and is known as ideal healthy food in the new century.
The pleurotus eryngii enters a food chain of human beings at present and is sold in fresh vegetables at shops or pedlars in fresh cabinets of supermarkets and farmer markets, and purchasers in restaurants, mess halls, restaurants, snack shops and families buy fresh vegetables to prepare dishes for eating, so that the pleurotus eryngii sauce is not suitable for fast-paced work and life.
Disclosure of Invention
Therefore, the embodiment of the invention provides a preparation process and a preparation device of marinated white mushrooms, and aims to solve the problem that the marinating time of pleurotus eryngii in the prior art is not suitable to be controlled.
In order to achieve the above object, the embodiments of the present invention provide the following technical solutions:
a preparation process of marinated white mushrooms comprises the following steps:
s100, raw material pretreatment:
after the pleurotus eryngii is rinsed, cutting off mushroom heads and mushroom tails, cutting the mushroom stem rinsing soup into blocks for later use after the mushroom stem rinsing soup is de-enzymed, pulping the cut mushroom heads and mushroom tails and filtering to obtain pleurotus eryngii pulp for later use;
washing soybeans, soaking the soybeans in water, and fishing out the soybeans for later use;
cutting chicken leg meat into granules, soaking in onion water for removing fishy smell for 1 hr, and taking out;
s200, sauce and bittern decocting:
adding vegetable oil, spices, chopped scallion, ginger and garlic and liquid seasonings into a frying pan, and stirring the fried materials;
then adding the chicken leg meat particles, the soybeans, the solid seasoning and the pleurotus eryngii pulp into the frying pan in sequence, uniformly stirring and boiling to obtain primary marinating material;
pouring the pleurotus eryngii blocks into the primary marinating material, pressing and boiling the pleurotus eryngii blocks for multiple times in the boiling process, and obtaining the final marinated mushrooms after boiling and collecting juice;
s300, filling and sealing the bottle.
The embodiment of the invention is also characterized in that the spice comprises 1-5 parts of pepper, 0-25 parts of fennel, 0-0.9 part of fructus amomi, 0-0.7 part of bay leaves, 0-5 parts of liquorice, 1-10 parts of black pepper, 0-15 parts of five spice powder, 1-20 parts of cassia bark, 2-10 parts of orange peel, 0-0.5 part of cumin, 0-5 parts of tsaoko cardamon, 0-0.5 part of radix angelicae, 0-5 parts of capsicum frutescens, 0-1 part of clove and 0-2.5 parts of anise.
In addition, the embodiment of the invention also provides a preparation device of marinated white mushrooms, which comprises a rack, wherein a sandwich pot body is transversely arranged on the rack, an arc bottom for frying chicken leg meat grains and soybeans is formed at the bottom of the sandwich pot body, a squeezing basket for containing and marinating the pleurotus eryngii slices is arranged at the upper end of the arc bottom in the sandwich pot body, and a squeezing block and a power part for driving the squeezing block and the squeezing basket to move in a reciprocating manner in a direction opposite to and away from each other are arranged right above the squeezing basket in the rack.
The embodiment of the invention is further characterized in that the power parts are provided with two groups which are respectively positioned at the left side and the right side of the squeezing block, and each group of power parts comprises a first mechanism for driving the squeezing basket to move up and down and a second mechanism for driving the squeezing block to move up and down.
The embodiment of the invention is further characterized in that the first mechanism comprises a motor arranged on the frame and a rotating plate connected with an output shaft of the motor, the upper surface of the squeezing block is connected with a driven block, the driven block is movably inserted at the top of the frame, the frame is connected with the squeezing block through a telescopic spring, and the rotating plate is contacted with the driven block after rotating and drives the squeezing block to move up and down through forward and reverse rotation of the rotating plate.
The embodiment of the invention is further characterized in that the second mechanism comprises a pulley connected with the output shaft of the motor, a pull rope is wound on the pulley, the side of the pulley, which is far away from the squeezing block, is a wire outlet end of the pull rope, and the wire outlet end of the pull rope is buckled with the upper edge of the squeezing basket.
The embodiment of the invention is further characterized in that the upper edge of the squeezing basket is clamped at the opening of the sandwich pot body through an outward extending outward flared edge, the lower surface of the outward flared edge is connected with a guide rod downwards, and the outer edge of the sandwich pot body is provided with a guide groove matched with the guide rod.
The embodiment of the invention is also characterized in that a squeezing baffle is arranged in the squeezing basket, the diameter of the squeezing baffle is equal to the inner diameter of the squeezing basket, and a plurality of liquid discharging holes are distributed on the squeezing baffle.
The embodiment of the invention is further characterized in that two symmetrical transverse shafts are mounted on the side wall of the interlayer pot body, shaft holes matched with the transverse shafts are formed in the rack, the transverse shafts penetrate through the shaft holes and are fixedly connected through fixing bolts, and a pouring opening convenient for discharging is formed in the upper edge of the interlayer pot body.
The embodiment of the invention is further characterized in that the bottom of the jacketed kettle body is fixedly provided with a jacking mechanism, the jacking mechanism comprises a transmission column which is fixedly arranged on the inner wall of the jacketed kettle body and penetrates through the jacketed kettle body, the bottom of the transmission column is driven by a motor arranged on the rack, stirring pieces which are distributed spirally are fixedly arranged on the transmission column, each stirring piece is made of food-grade silica gel, the width of each stirring piece is gradually increased from the bottom to the top, retaining holes are formed in the transmission column between the stirring pieces, puncturing needles are connected in each retaining hole through threaded engagement, each puncturing needle is of a rigid structure, the length of each puncturing needle is different, and a plurality of puncturing needles with different lengths are also fixedly arranged at the bottom of the squeezing basket.
The embodiment of the invention is further characterized in that circulating pumps are fixedly arranged on the inner walls of the two sides of the interlayer pot body, the inlet of each circulating pump is arranged at the bottommost part of the interlayer pot body, the discharge of each circulating pump is arranged at the bottom of the squeezing basket and positioned on the central line of the stirring sheet, and the circulating pumps pump out the brine from the bottom of the interlayer pot body, discharge the brine from the top of the stirring sheet and pour the brine onto the white mushrooms along the rotating direction of the stirring sheet.
The embodiment of the invention has the following advantages:
(1) according to the embodiment of the invention, the mushroom heads and the mushroom tails of the pleurotus eryngii are pulped for utilization, so that on one hand, the influence of the addition of the mushroom heads and the mushroom tails on the uniform taste of the marinated mushrooms is avoided, on the other hand, a large amount of water-soluble nutritional ingredients contained in the mushroom heads and the mushroom tails are recovered by the addition of the pulping liquid, and the waste is avoided;
(2) according to the embodiment of the invention, the pleurotus eryngii blocks are pressed and soaked for many times in the process of adding the primary marinating material for boiling, the pressed pleurotus eryngii blocks are chewy, and the pressed pleurotus eryngii blocks can quickly absorb marinating juice in the process of recovering the deformation of the pressed pleurotus eryngii blocks, so that the pleurotus eryngii can be flavored more quickly, the flavored marinating juice of the pleurotus eryngii can be finished in a shorter time, and the taste of the pleurotus eryngii is not influenced.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below. It should be apparent that the drawings in the following description are merely exemplary, and that other embodiments can be derived from the drawings provided by those of ordinary skill in the art without inventive effort.
The structures, ratios, sizes, and the like shown in the present specification are only used for matching with the contents disclosed in the specification, so as to be understood and read by those skilled in the art, and are not used to limit the conditions that the present invention can be implemented, so that the present invention has no technical significance, and any structural modifications, changes in the ratio relationship, or adjustments of the sizes, without affecting the effects and the achievable by the present invention, should still fall within the range that the technical contents disclosed in the present invention can cover.
FIG. 1 is a flow chart of a process for preparing marinated white mushrooms according to an embodiment of the present invention;
FIG. 2 is a schematic structural view of a preparation device according to an embodiment of the present invention, wherein the preparation device is used for slicing Pleurotus eryngii and cooking;
FIG. 3 is a schematic structural diagram of a preparation device provided by an embodiment of the present invention, wherein the preparation device comprises a cutting and pressing device for cutting Pleurotus eryngii.
Fig. 4 is a schematic structural diagram of a jacking mechanism according to an embodiment of the present invention.
In the figure:
10-a frame: 20-a sandwich pot body; 30-a press basket; 40-press block; 50-a first mechanism; 60-a second mechanism; 70-a jacking mechanism;
21-cambered surface bottom; 22-a guide groove; 23-horizontal axis; 24-a fixing bolt;
31-outward expansion; 32-a guide bar; 33-a press baffle;
41-driven piece; 42-a telescoping spring;
51-a motor; 52-rotating the plate;
61-a pulley; 62-a pull rope;
71-a drive column; 72-stirring sheet; 73-a holding hole; 74-a piercing needle; 75-circulating pump.
Detailed Description
The present invention is described in terms of particular embodiments, other advantages and features of the invention will become apparent to those skilled in the art from the following disclosure, and it is to be understood that the described embodiments are merely exemplary of the invention and that it is not intended to limit the invention to the particular embodiments disclosed. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
As shown in figure 1, the invention provides a preparation method of marinated white mushrooms, which comprises the following steps:
s100, raw material pretreatment:
selecting pleurotus eryngii with compact and solid tissue and milky-white stipe color and smooth surface, rinsing, cutting off stigmas and stigmas, cutting the cut stigmas and the stigmas into blocks, pulping, filtering to obtain pleurotus eryngii pulp for later use, blanching the rest stigmas to be enzyme-deactivated, cooling to room temperature, and cutting into pleurotus eryngii blocks with consistent sizes for later use;
selecting full, neat and uniform soybeans without broken petals and defects, cleaning the soybeans, soaking the soybeans in water for 12 hours, and fishing out the soybeans for later use;
selecting clean, hairless, blood clot, impurity-free and glossy chicken leg meat, cutting the chicken leg into granules, soaking the cut chicken leg meat granules in onion water to remove fishy smell for 1 hour, and fishing out for later use;
because the mushroom head and the mushroom tail of the pleurotus eryngii are softer or harder than the main edible mushroom stem part, in order to not influence the taste uniformity of the finished marinated mushrooms, the mushroom head and the mushroom tail of the pleurotus eryngii are generally cut off without using in the prior art, and in order to avoid the waste of the part of materials, one of the characteristics of the invention is that the mushroom head and the mushroom tail of the pleurotus eryngii are pulped for utilization, so that on one hand, the influence on the uniform taste of the marinated mushrooms due to the addition of the mushroom head and the mushroom tail is avoided, and on the other hand, a large amount of water-soluble nutrient components contained in the mushroom head and the mushroom tail are recovered due to the addition of.
S200, sauce and bittern decocting:
adding vegetable oil into a frying pan, igniting and heating, adding spices and chopped green onion, ginger and garlic, stirring and frying, adding liquid seasonings when the oil in the pan turns over and foams, and stirring uniformly;
adding the chicken leg meat particles and the soaked soybeans into a frying pan in sequence, stirring uniformly, adding the solid seasoning and the pleurotus eryngii pulp, turning over, and continuing to boil to obtain a primary marinating material;
pouring the cut pleurotus eryngii into the boiled primary marinated material, pressing and boiling the cut pleurotus eryngii for multiple times in the boiling process, and obtaining the final marinated mushroom after boiling and collecting juice;
the second characteristic of the embodiment of the invention is that the freshness, tenderness and chewy taste of the pleurotus eryngii can be ensured while the pleurotus eryngii marinating is reduced, specifically, the pleurotus eryngii blocks are pressed and soaked for multiple times in the process of adding the primary marinating material for boiling, the pressed pleurotus eryngii blocks are chewy, and the pressed pleurotus eryngii blocks can quickly absorb the marinating juice in the process of recovering the deformation of the pressed pleurotus eryngii blocks, so that the pleurotus eryngii tastes more quickly, the tasty marinating juice of the pleurotus eryngii can be completed in a shorter time, and the taste of the pleurotus eryngii is not influenced.
S300, filling and sealing: pouring the cooked marinated mushrooms into a hopper car, transporting the marinated mushrooms to a filling workshop for sequentially canning and pasteurizing, and airing the surfaces of bottles after sterilizing for labeling and packaging.
In the process, the spices comprise 1-5 parts of pepper, 0-25 parts of fennel, 0-0.9 part of fructus amomi, 0-0.7 part of bay leaves, 0-5 parts of liquorice, 1-10 parts of black pepper, 0-15 parts of five spice powder, 1-20 parts of cassia bark, 2-10 parts of orange peel, 0-0.5 part of cumin, 0-5 parts of tsaoko amomum fruits, 0-0.5 part of angelica dahurica, 0-5 parts of capsicum frutescens, 0-1 part of clove and 0-2.5 parts of anise.
The liquid seasoning comprises 0.5-1 part of cooking wine, 1-2 parts of soy sauce and 0-0.5 part of soy sauce.
The solid seasoning comprises 2-4 parts of salt, 1-3 parts of rock candy, 0.4-0.6 part of chicken essence and 0.1-0.3 part of monosodium glutamate.
As shown in fig. 2 and 3, in the embodiment of the invention, in order to cooperate with pleurotus eryngii cutting blocks to realize multiple times of pressing while boiling, a device for preparing marinated white mushrooms is also provided, and specifically, the device comprises a frame 10, a sandwich pot body 20 is horizontally arranged on the frame 10, an arc-shaped bottom 21 for frying chicken leg meat grains and soybeans is formed at the bottom of the sandwich pot body 20, a pressing basket 30 for containing and marinating the pleurotus eryngii cutting blocks is arranged at the upper end of the arc-shaped bottom 21 inside the sandwich pot body 20, and a pressing block 40 and a power part for driving the pressing block 40 and the pressing basket 30 to move back and forth are arranged right above the frame 10.
The structure of the jacketed kettle body 20 is based on an electric heating jacketed kettle commonly used in the prior art, and the jacketed kettle has a jacket, and the stir-frying of food materials is realized by injecting heat conduction oil or steam into the jacket.
Chicken leg meat grain and soybean at first fry in the inside of intermediate layer pot body 20, squeeze basket 30 this moment and not add in intermediate layer pot body 20, when the apricot bao mushroom dice is thrown the material, at first add the apricot bao mushroom dice into squeezing basket 30, add squeezing basket 30 in intermediate layer pot body 20 together with the apricot bao mushroom dice again, the thick gravy submerges the apricot bao mushroom dice in the intermediate layer pot body 20 to accomplish through power component drive and squeeze piece 40 and squeeze basket 30 and squeeze the apricot bao mushroom dice and squeeze in opposite directions and back to each other the motion and do not influence the tissue integrality of soybean and chicken leg meat.
Specifically, two sets of power members are provided and located on the left and right sides of the press block 40, respectively, each set of power members including a first mechanism 50 for driving the press basket 30 to move up and down and a second mechanism 60 for driving the press block 40 to move up and down.
Further, the first mechanism 50 comprises a motor 51 mounted on the frame 10 and a rotating plate 52 connected with an output shaft of the motor 51, the driven block 41 is connected to the upper surface of the press block 40, the driven block 41 is movably inserted at the top of the frame 10, the frame 10 and the press block 40 are connected through a telescopic spring 42, and the rotating plate 52 contacts with the driven block 41 after rotating and drives the press block 40 to move up and down through the forward and reverse rotation of the rotating plate 52.
The second mechanism 60 comprises a pulley 61 connected with the output shaft of the motor 51, a pulling rope 62 is wound on the pulley 61, the side of the pulley 61 far away from the squeezing block 40 is a wire outlet end of the pulling rope 62, the wire outlet end of the pulling rope 62 is buckled with the upper edge of the squeezing basket 30, and the buckling, but not directly fixedly connected, is convenient to disassemble, so that the squeezing basket 30 can be independently disassembled and taken out to facilitate the taking out of the chicken leg meat grains and the soybeans in the cambered bottom 21.
The working principle of the power part is that the reciprocating rotation of the rotating plate 52 is realized through the forward and reverse reciprocating rotation of the motor 51, when the rotating plate 52 rotates to be in contact with the driven block 41, the driven block 41 is under the downward acting force, the telescopic spring 42 is stretched, the driven block 41 drives the squeezing block 40 to move towards the squeezing basket 30, meanwhile, the pulley 61 connected with the output shaft of the motor 51 also rotates, the wire outlet end of the pull rope 62 moves upwards to drive the squeezing basket 30 connected with the pull rope to lift upwards to be close to the squeezing block 40 continuously, and when the squeezing block 40 is in contact with the pleurotus eryngii blocks in the squeezing basket 30, the pleurotus eryngii is squeezed; on the contrary, when the rotating plate 52 rotates to be not in contact with the driven block, the squeezing block 40 and the squeezing basket 30 move away from each other continuously, the squeezing effect of pleurotus eryngii is released, the squeezing basket 30 is immersed in the marinade again, and the soaking and boiling after squeezing are carried out.
In the process, the pleurotus eryngii is squeezed and boiled in a reciprocating mode, the squeezing is not carried out at the same time as the boiling, the problem that the taste of the pleurotus eryngii blocks is affected due to the fact that the pleurotus eryngii blocks are boiled in the marinade for a long time is avoided, meanwhile, the marinade can be absorbed rapidly in the process of boiling the squeezed pleurotus eryngii blocks, and the pleurotus eryngii is tasty more quickly.
In the left and right power members 50, the two motors 51 should rotate in opposite directions so that the two rotating plates 52 can rotate inward or outward at the same time, thereby further realizing stable up-and-down movement of the press block 40.
The forward and reverse rotation of the motor 51 can be controlled by adding a time relay in the circuit, switching by using the time relay, adding a travel switch in the circuit, or programming by a simple PLC in a frequency converter.
In addition, the squeezing basket 30 moves up and down in a reciprocating manner, i.e. the squeezing basket 30 moves up and then moves down to return to the original position, in the process of moving down, in order to enable the squeezing basket 30 to smoothly return to the original position, the upper edge of the squeezing basket 30 is clamped at the opening of the sandwiched pot body 20 through an outward extending outer expanding edge 31, the lower surface of the outer expanding edge 31 is connected with a guide rod 32 downwards, and the outer edge of the sandwiched pot body 20 is provided with a guide groove 22 matched with the guide rod 32. The left and right positions of the press basket 30 are defined by the guide bars 32 and the guide grooves 22, and the guide bars and the guide grooves prevent the press basket from being misaligned.
Meanwhile, in order to enable pleurotus eryngii slices in the squeezing basket 30 to be capable of being squeezed uniformly, a squeezing baffle 33 is further arranged inside the squeezing basket 30, the diameter of the squeezing baffle 33 is equal to the inner diameter of the squeezing basket 30, a plurality of liquid discharge holes are distributed in the squeezing baffle 32, and the downward pressure of the squeezing blocks 40 is uniformly dispersed to all corners of the squeezing basket 30 through the squeezing baffle 32.
In order to facilitate the pouring of the processed final marinated material, two symmetrical transverse shafts 23 are mounted on the side wall of the interlayer pot body 20, a shaft hole matched with the transverse shafts 23 is formed in the rack 10, the transverse shafts 23 penetrate through the shaft hole and are tightly connected through fixing bolts 24, and a pouring opening facilitating the discharging is formed in the upper edge of the interlayer pot body 20.
The sandwich pot body 20 can rotate freely by loosening the fixing bolt 24, so that the final marinating material in the sandwich pot body can be poured out along the pouring opening.
In the prior art, in the marinating process, as the solid part is always in an immobile state, the condition of uneven taste distribution caused by uneven decoction exists in long-term high-temperature decoction. In order to change the cooking environment in the jacketed kettle body 20, the preparation device is improved in the invention from the following two aspects:
in addition, as shown in fig. 4, a jacking mechanism 70 is fixedly installed at the bottom of the jacketed kettle body 20, the jacking mechanism 70 comprises a transmission column 701 which is fixedly arranged on the inner wall of the interlayer pan body 20 and penetrates through the interlayer pan body 20, the bottom of the transmission column 701 is driven by a motor arranged on the frame 10, and the stirring pieces 702 distributed spirally are fixedly arranged on the transmission column 701, the stirring pieces 702 are all made of food-grade silica gel, and the width of the stirring pieces 702 is gradually increased from the bottom to the top, retaining holes 703 are provided in the drive column 701 between the stirring blades 702, and a piercing needle 704 is connected in each of the retaining holes 703 by a threaded engagement, the piercing needles 704 are rigid structures and each of the piercing needles 704 has a different length, a plurality of piercing pins 704 of different lengths are also fixedly mounted to the bottom of the press basket 30.
In the scheme, the two functions are mainly included, firstly, the soft stirring sheet 702 is driven by the transmission column 701 to rotate, so that mushrooms or marinating materials in the double-layer pot body are disturbed, specifically, the disturbing process is from top to bottom or from bottom to top, and the mushrooms or the marinating materials are in a continuous changing state by arranging a spiral distribution structure.
In the invention, the white mushroom is punctured by the arranged puncturing needle in the disturbing process, so that the marinade can better permeate into the mushroom, and a better marinating effect is achieved. It should be noted that, in order to prevent the piercing needle from breaking the mushroom structure, the diameter of the piercing needle should be smaller than that of the conventional needle, and the length of the piercing needle should be 2/3-3 times the length of the agitation piece.
The inner walls of the two sides of the jacketed kettle body 20 are fixedly provided with a circulating pump 705, the inlet of the circulating pump 705 is arranged at the bottommost part of the jacketed kettle body 20, the discharging of the circulating pump 705 is arranged at the bottom of the squeezing basket 30 and is positioned on the central line of the stirring sheet 702, the circulating pump 705 pumps the brine out of the bottom of the jacketed kettle body 20 and discharges the brine out of the top of the stirring sheet 702 and pours the brine onto the white mushrooms along the rotating direction of the stirring sheet 702.
According to the invention, the circulating pump is matched with the stirring sheet arranged in the interlayer pot body, so that the disturbance of the mushroom body in a three-dimensional space can be realized, the whole marinating liquid is also disturbed by the circulating pump to form integral disturbance in addition to the disturbance of the mushroom body, the mushroom body is better marinated along the stirring direction of the mushroom body in the process of the disturbance of the marinating liquid, and the halogenation effect is improved.
Although the invention has been described in detail above with reference to a general description and specific examples, it will be apparent to one skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (10)
1. A preparation process of marinated white mushrooms is characterized by comprising the following steps:
s100, raw material pretreatment:
after the pleurotus eryngii is rinsed, cutting off mushroom heads and mushroom tails, deactivating enzymes of the mushroom stalk rinsing soup, cutting into blocks for later use, pulping the cut mushroom heads and mushroom tails, and filtering to obtain pleurotus eryngii pulp for later use;
washing soybeans, soaking the soybeans in water, and fishing out the soybeans for later use;
cutting chicken leg meat into granules, soaking in onion water for removing fishy smell for 1 hr, and taking out;
s200, sauce and bittern decocting:
adding vegetable oil, spices, chopped scallion, ginger and garlic and liquid seasonings into a frying pan, and stirring the fried materials;
then adding the chicken leg meat particles, the soybeans, the solid seasoning and the pleurotus eryngii pulp into the frying pan in sequence, uniformly stirring and boiling to obtain primary marinating material;
pouring the pleurotus eryngii blocks into the primary marinating material, pressing and boiling the pleurotus eryngii blocks for multiple times in the boiling process, and obtaining the final marinated mushrooms after boiling and collecting juice;
s300, filling and sealing the bottle.
2. The preparation process of marinated white mushrooms according to claim 1, wherein the spices comprise 1-5 parts of pepper, 0-25 parts of fennel, 0-0.9 parts of fructus amomi, 0-0.7 parts of bay leaves, 0-5 parts of liquorice, 1-10 parts of black pepper, 0-15 parts of five spice powder, 1-20 parts of cinnamon, 2-10 parts of orange peel, 0-0.5 parts of cumin, 0-5 parts of tsaoko amomum fruits, 0-0.5 parts of radix angelicae, 0-5 parts of capsicum frutescens, 0-1 part of cloves and 0-2.5 parts of aniseed.
3. The utility model provides a preparation facilities of stew in soy sauce white mushroom, its characterized in that, includes frame (10), the frame has an intermediate layer pot body (20) on frame (10), the bottom of the intermediate layer pot body (20) is formed with at the bottom of the cambered surface (21) that is used for frying chicken leg meat grain and soybean, the inside of the intermediate layer pot body (20) is located the upper end of cambered surface at the bottom (21) is provided with and is used for the splendid attire and the stewed basket (30) of squeezing the apricot bao mushroom stripping and slicing, frame (10) are located be provided with directly over squeezing basket (30) and squeeze piece (40) and be used for the drive squeeze piece (40) with squeeze the reciprocal power part that moves in opposite directions and carried on the back mutually in basket (30).
4. A device for preparing marinated white mushrooms according to claim 3, wherein the power members are provided in two sets and located at left and right sides of the crushing block (40), respectively, and each set of power members comprises a first mechanism (50) for driving the crushing basket (30) to move up and down and a second mechanism (60) for driving the crushing block (40) to move up and down.
5. The apparatus for preparing marinated white mushrooms according to claim 4, wherein the first mechanism (50) comprises a motor (51) mounted on the frame (10) and a rotating plate (52) connected with an output shaft of the motor (51), a driven block (41) is connected to an upper surface of the squeezing block (40), the driven block (41) is movably inserted at the top of the frame (10), the frame (10) and the squeezing block (40) are connected through a telescopic spring (42), and the rotating plate (52) is contacted with the driven block (41) after rotating and drives the squeezing block (40) to move up and down through forward and reverse rotation of the rotating plate (52);
the second mechanism (60) comprises a pulley (61) connected with an output shaft of the motor (51), a pull rope (62) is wound on the pulley (61), one side, far away from the squeezing block (40), of the pulley (61) is a wire outlet end of the pull rope (62), and the wire outlet end of the pull rope (62) is buckled with the upper edge of the squeezing basket (30).
6. The device for preparing marinated white mushrooms according to claim 3, wherein the upper edge of the squeezing basket (30) is clamped at the opening of the sandwiched pot body (20) through an outward extending outward-expanding edge (31), the lower surface of the outward-expanding edge (31) is connected with a guide rod (32) downwards, and the outer edge of the sandwiched pot body (20) is provided with a guide groove (22) matched with the guide rod (32).
7. The device for preparing marinated white mushrooms according to claim 3, wherein a pressing baffle (33) is further arranged inside the pressing basket (30), the diameter of the pressing baffle (33) is equal to the inner diameter of the pressing basket (30), and a plurality of liquid drainage holes are distributed on the pressing baffle (32).
8. The device for preparing marinated white mushrooms according to claim 1, wherein two symmetrical transverse shafts (23) are mounted on the side wall of the jacketed pan body (20), a shaft hole matched with the transverse shafts (23) is formed in the rack (10), the transverse shafts (23) penetrate through the shaft hole and are tightly and fixedly connected through fixing bolts (24), and a pouring opening facilitating discharging is formed in the upper edge of the jacketed pan body (20).
9. The device for preparing marinated white mushrooms according to claim 3, wherein a jacking mechanism (70) is fixedly installed at the bottom of the jacketed pan body (20), the jacking mechanism (70) comprises a transmission column (71) which is fixedly installed on the inner wall of the jacketed pan body (20) and penetrates through the jacketed pan body (20), the bottom of the transmission column (71) is driven by a motor arranged on the rack (1), stirring pieces (72) which are distributed spirally are fixedly installed on the transmission column (71), the stirring pieces (72) are made of food-grade silica gel, the width of the stirring pieces (72) is gradually increased from bottom to top, retaining holes (73) are arranged on the transmission column (71) between the stirring pieces (72), and a piercing needle (74) is connected in each retaining hole (73) through threads, the punching needles (74) are of rigid structures, the length of each punching needle (74) is different, and a plurality of punching needles (74) with different lengths are also fixedly arranged at the bottom of the squeezing basket (3).
10. The device for preparing marinated white mushrooms according to claim 9, wherein a circulating pump (75) is fixedly installed on the inner walls of the two sides of the jacketed pan body (2), the inlet of the circulating pump (75) is arranged at the bottommost part of the jacketed pan body (2), the discharging of the circulating pump (75) is arranged at the bottom of the squeezing basket (3) and is positioned on the central line of the stirring sheet (72), and the circulating pump (75) extracts the marinating liquid from the bottom of the jacketed pan body (2), discharges the marinating liquid from the top of the stirring sheet (72) and pours the marinating liquid onto the white mushrooms along the rotating direction of the stirring sheet (72).
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113331355A (en) * | 2021-05-07 | 2021-09-03 | 内蒙古草原汇香食品科技有限公司 | Livestock byproduct comprehensive processing intelligent system and method |
| CN113749217A (en) * | 2021-08-13 | 2021-12-07 | 重庆龙悦食品有限公司 | Marinating method and marinating device for spicy marinated beef |
| CN114523499A (en) * | 2022-01-07 | 2022-05-24 | 南京中医药大学 | Body resistance strengthening and blood enriching dietary therapy formula for treating bone marrow suppression and standard preparation device and process thereof |
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