CN112137058A - Black termitomyces albuminosus instant soup block and production method thereof - Google Patents
Black termitomyces albuminosus instant soup block and production method thereof Download PDFInfo
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- CN112137058A CN112137058A CN202010985617.9A CN202010985617A CN112137058A CN 112137058 A CN112137058 A CN 112137058A CN 202010985617 A CN202010985617 A CN 202010985617A CN 112137058 A CN112137058 A CN 112137058A
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- 241001327916 Termitomyces albuminosus Species 0.000 title claims abstract description 66
- 235000014109 instant soup Nutrition 0.000 title claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 235000014347 soups Nutrition 0.000 claims abstract description 50
- 239000000843 powder Substances 0.000 claims abstract description 38
- 241000287828 Gallus gallus Species 0.000 claims abstract description 27
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 25
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 25
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 25
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 25
- 239000000463 material Substances 0.000 claims abstract description 25
- 241000190633 Cordyceps Species 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 244000291564 Allium cepa Species 0.000 claims abstract description 19
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 19
- 239000006002 Pepper Substances 0.000 claims abstract description 19
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 19
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 19
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 229920001353 Dextrin Polymers 0.000 claims abstract description 18
- 239000004375 Dextrin Substances 0.000 claims abstract description 18
- 235000019425 dextrin Nutrition 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 13
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims description 26
- 241000722363 Piper Species 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 9
- 230000008014 freezing Effects 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 7
- 238000004108 freeze drying Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000011068 loading method Methods 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 3
- 241000238631 Hexapoda Species 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 239000002352 surface water Substances 0.000 claims description 3
- 239000003960 organic solvent Substances 0.000 claims description 2
- 238000007781 pre-processing Methods 0.000 claims description 2
- 235000013410 fast food Nutrition 0.000 abstract description 15
- 235000015097 nutrients Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 238000002360 preparation method Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 238000011049 filling Methods 0.000 description 9
- 241000233866 Fungi Species 0.000 description 5
- 230000006872 improvement Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a black-skin termitomyces albuminosus instant soup block and a preparation method thereof, wherein the black-skin termitomyces albuminosus instant soup block is characterized by comprising the following components in parts by weight: 8-23 parts of black-skin termitomyces albuminosus, 30-52 parts of chicken, 0.8-3.2 parts of cordyceps flower, 0.5-3.2 parts of medlar, 0.1-0.6 part of pepper powder, 1.3-4 parts of raw powder, 0.2-2.5 parts of dextrin, 0.1-1.2 parts of dry green onion, 1.4-4 parts of salt and 350 parts of water 100 and materials. The invention aims to overcome the defects in the prior art and provide the black skin termitomyces albuminosus fast-food soup block which is proper in components and proportion, balanced in nutrition, good in nutrition and flavor, good in brewing performance, good in taste and convenient to carry. The invention also aims to provide a method for preparing the black skin termitomyces albuminosus fast-food soup block, which can greatly keep the nutrient components of food, and the method for preparing the black skin termitomyces albuminosus freeze-dried fast-food soup block by using the vacuum freeze-drying technology has the characteristics of mature process, simple operation and nutrient safety.
Description
Technical Field
The invention belongs to the field of food processing; in particular to a black skin termitomyces albuminosus instant soup block; the invention also relates to a method for preparing the black termitomyces albuminosus fast-food soup block by using the vacuum freeze drying technology.
Background
The black skin chang fungus is a precious edible fungus with rich nutrition and delicious taste, is one of the traditional medicinal fungi in China, has the reputations of 'the king of wild edible fungus' and 'the crown of fungus', and has the functions of resisting oxidation and aging, eliminating free radicals and improving immunity.
At present, the black-skin termitomyces albuminosus is mainly sold by fresh mushrooms and dry products, and because the fresh mushroom preservation time is limited, the volatile flavor substances and partial nutrient substances of the traditional air-dried black-skin termitomyces albuminosus are lost, and the dry products are long in rehydration time and the like, so that the consumption market of the black-skin termitomyces albuminosus is limited.
Therefore, the existing edible mode of the black termitomyces albuminosus is to be further improved.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide the black skin termitomyces albuminosus fast-food soup block which is proper in components and proportion, balanced in nutrition, good in nutrition and flavor, good in brewing performance, good in taste and convenient to carry.
The invention also aims to provide a method for preparing the black skin termitomyces albuminosus fast-food soup block, which can greatly keep the nutrient components of food, and the method for preparing the black skin termitomyces albuminosus freeze-dried fast-food soup block by using the vacuum freeze-drying technology has the characteristics of mature process, simple operation and nutrient safety.
In order to achieve the above object, the present invention adopts the following scheme with respect to the black termitomyces albuminosus instant soup block: the black termitomyces albuminosus instant soup block is characterized by comprising the following components in parts by weight: 8-23 parts of black-skin termitomyces albuminosus, 30-52 parts of chicken, 0.8-3.2 parts of cordyceps flower, 0.5-3.2 parts of medlar, 0.1-0.6 part of pepper powder, 1.3-4 parts of raw powder, 0.2-2.5 parts of dextrin, 0.1-1.2 parts of dry green onion, 1.4-4 parts of salt and 350 parts of water 100 and materials.
As another improvement of the black skin termitomyces albuminosus instant soup block, the black skin termitomyces albuminosus instant soup block comprises the following components in parts by weight: 13-18 parts of black-skin termitomyces albuminosus, 40-42 parts of chicken, 1.8-2.2 parts of cordyceps flower, 1-2.2 parts of medlar, 0.3-0.4 part of pepper powder, 2.3-3 parts of raw powder, 1.2-1.5 parts of dextrin, 0.5-0.7 part of dry onion, 2.4-3 parts of salt and 250 parts of water 200 and organic solvent.
As another improvement of the black skin termitomyces albuminosus instant soup block, the black skin termitomyces albuminosus instant soup block comprises the following components in parts by weight: 14-16 parts of black-skin termitomyces albuminosus, 41-42 parts of chicken, 1.8-2.0 parts of cordyceps flower, 1.5-2.0 parts of medlar, 0.3-0.35 part of pepper powder, 2.5-3 parts of raw powder, 1.2-1.4 parts of dextrin, 0.5-0.6 part of dry onion, 2.4-2.8 parts of salt and 230 parts of water 220 and mangnolia officinalis.
In terms of the preparation method, in order to achieve the above object, the present invention adopts the following scheme: the method for preparing the black skin termitomyces albuminosus instant soup block is characterized by comprising the following steps:
s1, mixing materials: putting the black skin termitomyces albuminosus, the chicken, the cordyceps flower and the medlar into a mixing barrel, adding salt, then adding water, and fully and uniformly stirring to obtain a mixture;
s2, boiling and concentrating, namely putting the mixture obtained in the step S1 into a pot, boiling for 3-5h to form thick soup, and adding pepper powder, raw powder, dextrin and dried scallion to obtain seasoning thick soup;
s3, loading, namely injecting the thick seasoning soup in the step S2 into a tray with a groove;
s4, precooling, namely, putting the tray loaded in the step 3 into a freezing chamber to freeze for 8-10 hours;
s5, vacuum freeze drying, namely, feeding the pre-cooled material disc into a drying chamber of a vacuum freeze dryer, sealing, and then opening a main vacuum valve, wherein the drying pressure of the product is set to be 100 Pa; 0min to 250min, and the drying temperature is 38 ℃; 251-930 min, and drying at 43 deg.C; 931min to the end point, drying at 50 deg.C, freeze drying for 15-20h, stopping the machine to finish drying when the material weight shown by electronic scale display is unchanged within 20 min; controlling the water content of the soup block after freeze-drying to be below 5%;
s6, packaging, namely taking the tray out of the drying chamber and packaging the qualified soup blocks.
As another improvement of the preparation method, the method also comprises the following steps before mixing the materials:
s01, selecting complete black skin termitomyces albuminosus, chicken, cordyceps flower and medlar with no plant diseases and insect pests and good quality;
s02, cleaning and cutting, namely, rinsing the raw materials by using a cleaning machine, draining surface water, cutting the black-skin termitomyces albuminosus into blocks, and shredding chicken;
s03, preprocessing, namely, directly preparing for later use or blanching for later use according to the characteristics of various raw materials.
As another improvement of the preparation method of the present invention, the amount of the tray in step S3 is 10-12kg/m, and the thickness of the tray is 1.5-2 cm.
In summary, compared with the prior art, the invention has the beneficial effects that: 1. the invention utilizes the vacuum freeze drying technology to carry out a series of processing and manufacturing on the black skin termitomyces albuminosus, and comprises the steps of raw material pretreatment, material mixing, decocting and concentrating, dishing, pre-freezing, vacuum freeze-drying and the like; the prepared black skin termitomyces albuminosus fast-food soup block has the advantages of good nutrition and flavor, good brewing performance, good taste, capability of being brewed and eaten at the moment, convenience for carrying, and capability of solving the problems that the fresh mushroom of the black skin termitomyces albuminosus has limited preservation time, the volatile flavor substances and partial nutrient substances of the traditional air-dried black skin termitomyces albuminosus are lost, the rehydration time of a dry product is long, and the like, and has great market prospect.
Detailed Description
The present invention will be described in further detail with reference to specific examples, but the present invention is not limited thereto.
Example 1
The invention relates to a black termitomyces albuminosus fast-food soup block which comprises the following components in parts by weight: 8 parts of black skin termitomyces albuminosus, 30 parts of chicken, 0.8 part of cordyceps flower, 0.5 part of medlar, 0.1 part of pepper powder, 1.3 parts of raw powder, 0.2 part of dextrin, 0.1 part of dried scallion, 1.4 parts of salt and 100 parts of water.
Example 2
The invention relates to a black termitomyces albuminosus fast-food soup block which comprises the following components in parts by weight: 23 parts of black skin termitomyces albuminosus, 52 parts of chicken, 3.2 parts of cordyceps flower, 3.2 parts of medlar, 0.6 part of pepper powder, 4 parts of raw powder, 2.5 parts of dried scallion, 4 parts of salt and 350 parts of water.
Example 3
The invention relates to a black termitomyces albuminosus fast-food soup block which comprises the following components in parts by weight: 13 parts of black skin termitomyces albuminosus, 40 parts of chicken, 1.8 parts of cordyceps flower, 1 part of medlar, 0.3 part of pepper powder, 2.3 parts of raw powder, 1.2 parts of dextrin, 0.5 part of dried green onion, 2.4 parts of salt and 200 parts of water.
Example 4
The invention relates to a black termitomyces albuminosus fast-food soup block which comprises the following components in parts by weight: 18 parts of black skin termitomyces albuminosus, 42 parts of chicken, 2.2 parts of cordyceps flower, 2.2 parts of medlar, 0.4 part of pepper powder, 3 parts of raw powder, 1.5 parts of dextrin, 0.7 part of dried green onion, 3 parts of salt and 250 parts of water.
Example 5
The invention relates to a black termitomyces albuminosus fast-food soup block which comprises the following components in parts by weight: comprises the following components in parts by weight: 14 parts of black skin termitomyces albuminosus, 41 parts of chicken, 1.8 parts of cordyceps flower, 1.5 parts of medlar, 0.3 part of pepper powder, 2.5 parts of raw powder, 1.2 parts of dextrin, 0.5 part of dried scallion, 2.4 parts of salt and 220 parts of water.
Example 6
The invention relates to a black termitomyces albuminosus fast-food soup block which comprises the following components in parts by weight: comprises the following components in parts by weight: 16 parts of black skin termitomyces albuminosus, 42 parts of chicken, 2.0 parts of cordyceps flower, 2.0 parts of medlar, 0.35 part of pepper powder, 3 parts of raw powder, 1.4 parts of dextrin, 0.6 part of dried green onion, 2.8 parts of salt and 230 parts of water.
Example 7
The invention relates to a black termitomyces albuminosus fast-food soup block which comprises the following components in parts by weight: comprises the following components in parts by weight: 15 parts of black skin termitomyces albuminosus, 41 parts of chicken, 1.9 parts of cordyceps flower, 1.6 parts of medlar, 0.32 part of pepper powder, 2.8 parts of raw powder, 1.3 parts of dextrin, 0.55 part of dried scallion, 2.6 parts of salt and 225 parts of water.
The black skin termitomyces albuminosus instant soup blocks disclosed in embodiments 1-7 of the invention can be prepared by the following method
Selecting complete black skin termitomyces albuminosus, chicken, cordyceps flower, medlar and other raw materials with no plant diseases and insect pests and good quality;
cleaning and cutting, namely rinsing the raw materials by using a cleaning machine, draining surface water, cutting the black termitomyces albuminosus into blocks, and shredding chicken;
pretreating, namely directly preparing the raw materials according to the characteristics of the raw materials or blanching the raw materials for later use;
mixing materials: putting the black skin termitomyces albuminosus, the chicken, the cordyceps flower and the medlar according to the formula amount into a mixing barrel, adding the salt according to the formula amount, adding the water according to the formula amount, and fully and uniformly stirring to obtain a mixture;
boiling and concentrating, namely putting the mixture into a pot and boiling the mixture into thick soup; adding pepper powder, raw powder, dextrin, dried scallion and the like according to the formula amount for seasoning;
filling the seasoned thick soup into a spread plate with a groove, wherein the filling amount is 10-12kg/m, and the filling thickness is 1.5-2 cm;
precooling, namely putting the soup stock after being filled into a plate into a freezing chamber for freezing;
vacuum freeze drying, namely conveying the pre-cooled material disc into a drying chamber of a vacuum freeze dryer, sealing, opening a main vacuum valve, performing vacuum freeze drying for 15-20 hours according to a preset curve, stopping the machine when the material weight shown by an electronic scale display is unchanged within 20 minutes, and finishing drying; controlling the water content of the soup block after freeze-drying to be below 5%;
and (3) packaging, namely taking the material tray out of the drying chamber, checking whether the color, the shape and the drying degree of the freeze-dried soup blocks are consistent, timely selecting out the sunken and deformed soup blocks, and packaging the qualified soup blocks.
Example 8
1400g of fresh black termitomyces albuminosus is selected, cleaned and cut into small pieces; washing 4000g of chicken, and shredding; selecting 200g of fresh cordyceps flower, cleaning and airing; 100g of dried medlar, and is washed and soaked to be soft for later use.
Mixing materials: putting the black skin termitomyces albuminosus, the chicken, the cordyceps flower and the medlar according to the formula amount into a mixing barrel, adding 250g of salt, adding 20kg of water, and fully and uniformly stirring to obtain a mixture;
thick soup boiling: and (3) placing the processed materials in a pot, continuously decocting for 3 hours by using medium fire, adding 250g of raw powder, 30g of pepper powder, 120g of dextrin and 50g of dried scallion, stirring uniformly, and heating by using small fire to form paste, thus obtaining 10kg of thick soup.
Filling the seasoned thick soup into a spread plate with a groove, wherein the filling amount is 10-12kg/m, and the filling thickness is 1.5-2 cm;
precooling, namely putting the soup stock after being filled into a plate into a freezing chamber for freezing;
vacuum freeze drying, namely conveying the pre-cooled material disc into a drying chamber of a vacuum freeze dryer, sealing, opening a main vacuum valve, performing vacuum freeze drying for 18 hours according to a preset curve, stopping the machine when the material weight shown by an electronic scale display is unchanged within 20 minutes, and finishing drying; controlling the water content of the soup block after freeze-drying to be below 5%;
and (3) packaging, namely taking the material tray out of the drying chamber, checking whether the color, the shape and the drying degree of the freeze-dried soup blocks are consistent, timely selecting out the sunken and deformed soup blocks, and packaging the qualified soup blocks. The freeze-dried soup blocks are packaged as soon as possible, so that the exposure time is shortened, and bacterial pollution is prevented. When the tray is placed into the rubber bag, the hands need to be disinfected, and the disposable gloves are worn for sanitary operation.
Example 9
Selecting 1800g of fresh black termitomyces albuminosus, cleaning and cutting into small pieces; cleaning chicken 4200g, and shredding; selecting 220g of fresh cordyceps flower, cleaning and airing; 120g of dried medlar, and the medlar is washed and soaked to be soft for standby.
Mixing materials: putting the black skin termitomyces albuminosus, the chicken, the cordyceps flower and the medlar according to the formula amount into a mixing barrel, adding 300g of salt, adding 25kg of water, and fully and uniformly stirring to obtain a mixture;
thick soup boiling: and (3) placing the processed materials in a pot, continuously decocting for 3 hours by using medium fire, adding 300g of raw powder, 40g of pepper powder, 150g of dextrin and 70g of dried scallion, stirring uniformly, and heating by using small fire to form paste, thus obtaining 12kg of thick soup.
Filling the seasoned thick soup into a spread plate with a groove, wherein the filling amount is 10-12kg/m, and the filling thickness is 1.5-2 cm;
precooling, namely putting the soup stock after being filled into a plate into a freezing chamber for freezing;
vacuum freeze drying, namely conveying the pre-cooled material disc into a drying chamber of a vacuum freeze dryer, sealing, opening a main vacuum valve, performing vacuum freeze drying for 20 hours according to a preset curve, stopping the machine when the material weight shown by an electronic scale display is unchanged within 20 minutes, and finishing drying; controlling the water content of the soup block after freeze-drying to be below 5%;
and (3) packaging, namely taking the material tray out of the drying chamber, checking whether the color, the shape and the drying degree of the freeze-dried soup blocks are consistent, timely selecting out the sunken and deformed soup blocks, and packaging the qualified soup blocks. The freeze-dried soup blocks are packaged as soon as possible, so that the exposure time is shortened, and bacterial pollution is prevented. When the tray is placed into the rubber bag, the hands need to be disinfected, and the disposable gloves are worn for sanitary operation.
The foregoing shows and describes the general principles and features of the present invention, together with the advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (6)
1. The black termitomyces albuminosus instant soup block is characterized by comprising the following components in parts by weight: 8-23 parts of black-skin termitomyces albuminosus, 30-52 parts of chicken, 0.8-3.2 parts of cordyceps flower, 0.5-3.2 parts of medlar, 0.1-0.6 part of pepper powder, 1.3-4 parts of raw powder, 0.2-2.5 parts of dextrin, 0.1-1.2 parts of dry green onion, 1.4-4 parts of salt and 350 parts of water 100 and materials.
2. The black skin termitomyces albuminosus instant soup block according to claim 1, which is characterized by comprising the following components in parts by weight: 13-18 parts of black-skin termitomyces albuminosus, 40-42 parts of chicken, 1.8-2.2 parts of cordyceps flower, 1-2.2 parts of medlar, 0.3-0.4 part of pepper powder, 2.3-3 parts of raw powder, 1.2-1.5 parts of dextrin, 0.5-0.7 part of dry onion, 2.4-3 parts of salt and 250 parts of water 200 and organic solvent.
3. The black skin termitomyces albuminosus instant soup block according to claim 1, which is characterized by comprising the following components in parts by weight: 14-16 parts of black-skin termitomyces albuminosus, 41-42 parts of chicken, 1.8-2.0 parts of cordyceps flower, 1.5-2.0 parts of medlar, 0.3-0.35 part of pepper powder, 2.5-3 parts of raw powder, 1.2-1.4 parts of dextrin, 0.5-0.6 part of dry onion, 2.4-2.8 parts of salt and 230 parts of water 220 and mangnolia officinalis.
4. A process for preparing the black skin termitomyces albuminosus instant soup block according to any one of claims 1 to 3, characterized by comprising the steps of:
s1, mixing materials: putting the black skin termitomyces albuminosus, the chicken, the cordyceps flower and the medlar into a mixing barrel, adding salt, then adding water, and fully and uniformly stirring to obtain a mixture;
s2, boiling and concentrating, namely putting the mixture obtained in the step S1 into a pot, boiling for 3-5h to form thick soup, and adding pepper powder, raw powder, dextrin and dried scallion to obtain seasoning thick soup;
s3, loading, namely injecting the thick seasoning soup in the step S2 into a tray with a groove;
s4, precooling, namely, putting the tray loaded in the step 3 into a freezing chamber to freeze for 8-10 hours;
s5, vacuum freeze drying, namely, feeding the pre-cooled material disc into a drying chamber of a vacuum freeze dryer, sealing, and then opening a main vacuum valve, wherein the drying pressure of the product is set to be 100 Pa; 0min to 250min, at a drying temperature of 38 ℃, 251min to 930min, at a drying temperature of 43 ℃; 931min to the end point, drying at 50 deg.C, freeze drying for 15-20h, stopping the machine to finish drying when the material weight shown by electronic scale display is unchanged within 20 min; controlling the water content of the soup block after freeze-drying to be below 5%;
s6, packaging, namely taking the tray out of the drying chamber and packaging the qualified soup blocks.
5. The method of claim 4, wherein: the method also comprises the following steps of:
s01, selecting complete black skin termitomyces albuminosus, chicken, cordyceps flower and medlar with no plant diseases and insect pests and good quality;
s02, cleaning and cutting, namely, rinsing the raw materials by using a cleaning machine, draining surface water, cutting the black-skin termitomyces albuminosus into blocks, and shredding chicken;
s03, preprocessing, namely, directly preparing for later use or blanching for later use according to the characteristics of various raw materials.
6. The method of claim 4, wherein: in step S3, the tray loading amount is 10-12kg/m, and the loading thickness is 1.5-2 cm.
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