CN112471462A - Mushroom dried bean curd stick pickle making process - Google Patents
Mushroom dried bean curd stick pickle making process Download PDFInfo
- Publication number
- CN112471462A CN112471462A CN202011250822.7A CN202011250822A CN112471462A CN 112471462 A CN112471462 A CN 112471462A CN 202011250822 A CN202011250822 A CN 202011250822A CN 112471462 A CN112471462 A CN 112471462A
- Authority
- CN
- China
- Prior art keywords
- mushroom
- bean curd
- dried bean
- oil
- curd stick
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- 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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- 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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a mushroom dried bean curd stick pickle making process, which comprises the following steps: s10: soaking the mushrooms in water for 3-5 hours; s20: soaking the mushrooms in water, cleaning for three to four times, and cleaning with big water; s30: cleaning, taking out, and dehydrating and drying; s40: then, performing machine pressing on the mushrooms obtained in the step S30; s50: putting the mushroom stems obtained in the step S40 into hot oil for frying; s60: frying the dried bean curd stick raw material by high-temperature hot oil, and draining the oil; s70: frying the mushroom oil obtained in the step S40, removing oil, adding ingredients such as soy sauce and the like, and stirring; s80: stirring, storing in a pot, standing for three to five days, and canning; s90: after canning, sterilizing and disinfecting, and then bottling and storing. The pickled vegetables produced by the mushroom and dried bean curd stick pickled vegetable manufacturing process are balanced in proportion, taste change cannot be caused, the oil content of the pickled vegetables is low, the load is reduced after the pickled vegetables are ingested by a human body, and the pickled vegetables and the dried bean curd sticks are healthier.
Description
Technical Field
The invention relates to the technical field of pickles, in particular to a mushroom and dried bean curd stick pickles making process.
Background
The pickles are common edible pickles, are popular among people, have various production processes and have various prepared tastes.
However, in the current pickled vegetable market, most products have oily condition and cause nutrition absorption load to human health, so the preparation process of the pickled vegetable is specially designed.
Disclosure of Invention
The invention aims to provide a mushroom and dried bean curd stick pickle making process to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a mushroom-dried bean curd stick pickle making process comprises the following steps:
s10: soaking the mushrooms in water for 3-5 hours;
s20: soaking the mushrooms in water, cleaning for three to four times, and cleaning with big water;
s30: cleaning, taking out, and dehydrating and drying;
s40: then, performing machine pressing on the mushrooms obtained in the step S30;
s50: putting the mushroom stems obtained in the step S40 into hot oil for frying;
s60: frying the dried bean curd stick raw material by high-temperature hot oil, and draining the oil;
s70: frying the mushroom oil obtained in the step S40, removing oil, adding ingredients such as soy sauce and the like, and stirring;
s80: stirring, storing in a pot, standing for three to five days, and canning;
s90: after canning, sterilizing and disinfecting, and then bottling and storing.
Preferably, the dried shiitake is machine-pressed 2 to 3 times in the step S40.
Preferably, the hot oil temperature in step S50 is 165 ℃ (± 2).
Preferably, the high temperature thermal oil in S60 is 125 ℃ (± 2).
Preferably, the ingredients in step S70 are spices and vegetable blend oil, and the stirring time is 30 minutes.
Compared with the prior art, the invention has the beneficial effects that: the pickles produced by the mushroom and dried bean curd stick pickles production process adopt fresh materials and have no substitute; the mushroom and the dried bean curd stick are well matched and balanced in proportion, the taste is not changed, the raw materials are processed by a special process, the pickles are chewy, the taste is matched, an experimenter can have meat taste, the pickles cannot have pasty sticky feeling, the oil content of the pickles is less, the load is reduced after the pickles are ingested by a human body, and the pickles are healthier.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. 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.
Example 1
A mushroom-dried bean curd stick pickle making process comprises the following steps:
s10: soaking the mushrooms in water for 3-5 hours;
s20: soaking the mushrooms in water, cleaning for three to four times, and cleaning with big water;
s30: cleaning, taking out, and dehydrating and drying;
s40: then, performing machine pressing on the mushrooms obtained in the step S30;
pressing the dried mushrooms for 2-3 times by a machine;
s50: putting the mushroom stems obtained in the step S40 into hot oil for frying;
hot oil temperature 165 ℃ (± 2);
s60: frying the dried bean curd stick raw material by high-temperature hot oil, and draining the oil;
the high-temperature hot oil is 125 ℃ (± 2);
s70: frying the mushroom oil obtained in the step S40, removing oil, adding ingredients such as soy sauce and the like, and stirring;
the ingredients are spice and vegetable blend oil, and the stirring time is 30 minutes;
s80: stirring, storing in a pot, standing for three to five days, and canning;
s90: after canning, sterilizing and disinfecting, and then bottling and storing.
Although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that various changes in the embodiments and/or modifications of the invention can be made, and equivalents and modifications of some features of the invention can be made without departing from the spirit and scope of the invention.
Claims (5)
1. A mushroom dried bean curd stick pickle making process is characterized in that: the method comprises the following steps:
s10: soaking the mushrooms in water for 3-5 hours;
s20: soaking the mushrooms in water, cleaning for three to four times, and cleaning with big water;
s30: cleaning, taking out, and dehydrating and drying;
s40: then, performing machine pressing on the mushrooms obtained in the step S30;
s50: putting the mushroom stems obtained in the step S40 into hot oil for frying;
s60: frying the dried bean curd stick raw material by high-temperature hot oil, and draining the oil;
s70: frying the mushroom oil obtained in the step S40, removing oil, adding ingredients such as soy sauce and the like, and stirring;
s80: stirring, storing in a pot, standing for three to five days, and canning;
s90: after canning, sterilizing and disinfecting, and then bottling and storing.
2. The mushroom-dried bean curd stick pickle making process according to claim 1, which is characterized in that: and in the step S40, the dried shiitake is pressed for 2-3 times by a machine.
3. The mushroom-dried bean curd stick pickle making process according to claim 1, which is characterized in that: the hot oil temperature is 165 ℃ (± 2) in step S50.
4. The mushroom-dried bean curd stick pickle making process according to claim 1, which is characterized in that: the high temperature hot oil in S60 was 125 ℃ (± 2).
5. The mushroom-dried bean curd stick pickle making process according to claim 1, which is characterized in that: the ingredients in the step S70 are spice and vegetable blend oil, and the stirring time is 30 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011250822.7A CN112471462A (en) | 2020-11-11 | 2020-11-11 | Mushroom dried bean curd stick pickle making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011250822.7A CN112471462A (en) | 2020-11-11 | 2020-11-11 | Mushroom dried bean curd stick pickle making process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112471462A true CN112471462A (en) | 2021-03-12 |
Family
ID=74929432
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011250822.7A Withdrawn CN112471462A (en) | 2020-11-11 | 2020-11-11 | Mushroom dried bean curd stick pickle making process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112471462A (en) |
-
2020
- 2020-11-11 CN CN202011250822.7A patent/CN112471462A/en not_active Withdrawn
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20210312 |
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| WW01 | Invention patent application withdrawn after publication |