CN112704224A - Processing method of shredded vegetarian meat mushroom legs - Google Patents
Processing method of shredded vegetarian meat mushroom legs Download PDFInfo
- Publication number
- CN112704224A CN112704224A CN202011595931.2A CN202011595931A CN112704224A CN 112704224 A CN112704224 A CN 112704224A CN 202011595931 A CN202011595931 A CN 202011595931A CN 112704224 A CN112704224 A CN 112704224A
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- CN
- China
- Prior art keywords
- mushroom
- mushroom legs
- legs
- shredded
- vegetarian meat
- 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.)
- Pending
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 85
- 235000013372 meat Nutrition 0.000 title claims abstract description 19
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 23
- 239000000835 fiber Substances 0.000 claims abstract description 18
- 238000010009 beating Methods 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000002791 soaking Methods 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000005554 pickling Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 19
- 240000000599 Lentinula edodes Species 0.000 claims description 16
- 239000000796 flavoring agent Substances 0.000 claims description 16
- 239000000654 additive Substances 0.000 claims description 9
- 239000012267 brine Substances 0.000 claims description 9
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 9
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 6
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 6
- 229960004998 acesulfame potassium Drugs 0.000 claims description 6
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 6
- 239000000619 acesulfame-K Substances 0.000 claims description 6
- 229940069338 potassium sorbate Drugs 0.000 claims description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims description 6
- 239000004302 potassium sorbate Substances 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 4
- 108091028664 Ribonucleotide Proteins 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 239000002336 ribonucleotide Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims 2
- 235000019634 flavors Nutrition 0.000 description 12
- 235000015278 beef Nutrition 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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
- 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
Abstract
The invention provides a processing method of shredded vegetarian meat mushroom legs, which comprises the following steps: s1, selecting materials, namely selecting a main material and an auxiliary material, wherein the main material is dry mushroom legs, soaking the dry mushroom legs in cold water for 8-12H, and then cleaning; s2, soaking in salt; s3, hammering: squeezing the soaked mushroom legs to remove water, beating until fibers are loose, beating and separating original fiber textures of the mushroom legs, ensuring that the surfaces of the mushroom legs are wholly beaten in place, ensuring that beating points of the mushroom legs are not omitted, and ensuring that fibers of the mushroom legs are not beaten to be broken and damaged; s4, pickling; s5, baking; s6, dampening; s7, packaging and sterilizing, the processing method of the hand-torn vegetarian meat mushroom legs provided by the invention has the advantages that the original fiber textures of the mushroom legs are beaten and separated, the surfaces of the mushroom legs are wholly beaten in place, meanwhile, no omission of beating points of the mushroom legs is ensured, the fibers of the mushroom legs are not beaten to be broken and damaged, and the edible mouthfeel of the mushroom legs is improved.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method of shredded vegetarian meat mushroom legs.
Background
The finished product of the hand-torn vegetarian meat mushroom leg processing technology is in a product shape close to that of the hand-torn beef jerky, and after the hand-torn vegetarian meat mushroom leg processing technology is used for processing mushroom legs into vegetarian food shaped like the beef jerky, the product is shaped and flavored like the beef jerky, is vegetarian, and is mainly consumed in a green and healthy way. The 'hand-tearing vegetarian meat mushroom legs' have been explored and tested for half a year, the product form, the taste and the like are finished, the mass production equipment is common equipment in the market, the baking and beating processes are studied in many ways in 2019, corresponding equipment is also customized, the beating process equipment is improved all the time, the original fiber textures of the mushroom legs are required to be beaten and separated, the whole surfaces of the mushroom legs are guaranteed to be beaten in place, the beating points of the mushroom legs are not omitted, the mushroom leg fibers are not required to be beaten and broken, and the problem is the biggest in mass production technology in the current stage.
Disclosure of Invention
In order to solve the technical problem, the embodiment of the invention provides a processing method of shredded vegetarian meat mushroom legs, which comprises the following steps:
s1, selecting materials, namely selecting a main material and an auxiliary material, wherein the main material is dry mushroom legs, soaking the dry mushroom legs in cold water for 8-12H, and then cleaning;
s2, salt soaking: squeezing mushroom legs to remove water, cutting the mushroom legs into segments with the length of about 3-4 cm, pouring the mushroom legs into a brine pool, and soaking for 0.5-1H, wherein the adding amount of salt in the brine pool is 6-10% of the weight of water, and the total weight of the salt water in the brine pool is 2-3 times of the weight of wet mushroom legs;
s3, hammering: squeezing the soaked mushroom legs to remove water, beating until fibers are loose, beating and separating original fiber textures of the mushroom legs, ensuring that the surfaces of the mushroom legs are wholly beaten in place, ensuring that beating points of the mushroom legs are not omitted, and ensuring that fibers of the mushroom legs are not beaten to be broken and damaged;
s4, pickling: adding auxiliary materials and additives into the beaten shiitake mushroom legs, stirring uniformly, and pickling for 1H-2H;
s5, baking: uniformly putting the pickled mushroom legs into an oven;
s6, moisture regain: scattering the dried mushroom legs in a container to moisten the surfaces of the mushroom legs for about 24 hours;
s7, packaging and sterilizing: and finally, quantitatively filling the shiitake mushroom legs, sealing in vacuum, sterilizing, packaging, cooling and drying to obtain the finished product.
In at least some preferred embodiments, in S4, the additives consist of flavor, monosodium glutamate, disodium ribonucleotide, acesulfame potassium and potassium sorbate, and the total amount of the additives is 1% to 2% by weight of the shiitake mushroom legs.
In at least some preferred embodiments, the flavorants consist of a beef-flavored paste flavor and a beef-flavored powdered flavor.
In at least some preferred embodiments, the beef flavor paste essence and the beef flavor powder essence are added in an amount of 0.2-0.5% of the weight of the shiitake mushroom legs respectively.
In at least some preferred embodiments, the acesulfame potassium is present in an amount of up to 0.3% by weight of shiitake mushroom and the potassium sorbate is present in an amount of up to 0.5% by weight of shiitake mushroom.
In at least some preferred embodiments, the heat sealing temperature of the vacuum seal in S7 is greater than or equal to 180 ℃, the vacuum degree is greater than or equal to 0.09MPa, and the evacuation time is greater than or equal to 10S.
In at least some preferred embodiments, the sterilization temperature in S7 is 95-120 ℃ and the time is 13-20 min.
In at least some preferred embodiments, in S5, the oven temperature is first set to 110 ℃ to 125 ℃ and baked for 2H to 3H, followed by baking for 6H to 8H with the temperature reduced to 60 ℃ to 80 ℃ while continuously turning over to avoid scorching.
The invention has the beneficial effects that:
according to the processing method of the hand-torn vegetarian meat mushroom legs, the original fiber textures of the mushroom legs are beaten and separated, the surfaces of the mushroom legs are wholly beaten in place, meanwhile, beating points of the mushroom legs are not missed, the fibers of the mushroom legs are not beaten to be broken and damaged, and the edible mouthfeel of the mushroom legs is improved.
Detailed Description
In the description of the present invention, it is to be understood that the terms "center," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," and the like are used merely for convenience in describing and simplifying the description, and do not indicate or imply that the device or element so referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus are not to be considered as limiting. Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, features defined as "first", "second", may explicitly or implicitly include one or more of the described features. In the description of the present invention, "a plurality" means two or more unless specifically defined otherwise.
In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; may be mechanically connected, may be electrically connected or may be in communication with each other; either directly or indirectly through intervening media, either internally or in any other relationship. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.
In the present invention, unless otherwise expressly stated or limited, "above" or "below" a first feature means that the first and second features are in direct contact, or that the first and second features are not in direct contact but are in contact with each other via another feature therebetween. Also, the first feature being "on," "above" and "over" the second feature includes the first feature being directly on and obliquely above the second feature, or merely indicating that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature includes the first feature being directly under and obliquely below the second feature, or simply meaning that the first feature is at a lesser elevation than the second feature.
The following disclosure provides many different embodiments or examples for implementing different features of the invention. To simplify the disclosure of the present invention, the components and arrangements of specific examples are described below. Of course, they are merely examples and are not intended to limit the present invention. Furthermore, the present invention may repeat reference numerals and/or letters in the various examples, such repetition is for the purpose of simplicity and clarity and does not in itself dictate a relationship between the various embodiments and/or configurations discussed. In addition, the present invention provides examples of various specific processes and materials, but one of ordinary skill in the art may recognize applications of other processes and/or uses of other materials.
The embodiment of the invention discloses a processing method of shredded vegetarian meat mushroom legs, which comprises the following steps:
s1, selecting materials, namely selecting a main material and an auxiliary material, wherein the main material is dry mushroom legs, soaking the dry mushroom legs in cold water for 8-12H, and then cleaning;
s2, salt soaking: squeezing mushroom legs to remove water, cutting the mushroom legs into segments with the length of about 3-4 cm, pouring the mushroom legs into a brine pool, and soaking for 0.5-1H, wherein the adding amount of salt in the brine pool is 6-10% of the weight of water, and the total weight of the salt water in the brine pool is 2-3 times of the weight of wet mushroom legs;
s3, hammering: squeezing the soaked mushroom legs to remove water, beating until fibers are loose, beating and separating original fiber textures of the mushroom legs, ensuring that the surfaces of the mushroom legs are wholly beaten in place, ensuring that beating points of the mushroom legs are not omitted, and ensuring that fibers of the mushroom legs are not beaten to be broken and damaged;
s4, pickling: adding auxiliary materials and additives into the beaten shiitake mushroom legs, stirring uniformly, and pickling for 1H-2H;
s5, baking: uniformly putting the pickled mushroom legs into an oven;
s6, moisture regain: scattering the dried mushroom legs in a container to moisten the surfaces of the mushroom legs for about 24 hours;
s7, packaging and sterilizing: and finally, quantitatively filling the shiitake mushroom legs, sealing in vacuum, sterilizing, packaging, cooling and drying to obtain the finished product.
In at least some preferred embodiments, in S4, the additives consist of flavor, monosodium glutamate, disodium ribonucleotide, acesulfame potassium and potassium sorbate, and the total amount of the additives is 1% to 2% by weight of the shiitake mushroom legs.
In at least some preferred embodiments, the flavorants consist of a beef-flavored paste flavor and a beef-flavored powdered flavor.
In at least some preferred embodiments, the beef flavor paste essence and the beef flavor powder essence are added in an amount of 0.2-0.5% of the weight of the shiitake mushroom legs respectively.
In at least some preferred embodiments, the acesulfame potassium is present in an amount of up to 0.3% by weight of shiitake mushroom and the potassium sorbate is present in an amount of up to 0.5% by weight of shiitake mushroom.
In at least some preferred embodiments, the heat sealing temperature of the vacuum seal in S7 is greater than or equal to 180 ℃, the vacuum degree is greater than or equal to 0.09MPa, and the evacuation time is greater than or equal to 10S.
In at least some preferred embodiments, the sterilization temperature in S7 is 95-120 ℃ and the time is 13-20 min.
In at least some preferred embodiments, in S5, the oven temperature is first set to 110 ℃ to 125 ℃ and baked for 2H to 3H, followed by baking for 6H to 8H with the temperature reduced to 60 ℃ to 80 ℃ while continuously turning over to avoid scorching.
In the description herein, references to the description of the terms "one embodiment," "certain embodiments," "an illustrative embodiment," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, schematic representations of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
In summary, although the present invention has been described with reference to the preferred embodiments, the above-described preferred embodiments are not intended to limit the present invention, and those skilled in the art can make various changes and modifications without departing from the spirit and scope of the present invention, therefore, the scope of the present invention shall be determined by the appended claims.
Claims (8)
1. A processing method of shredded vegetarian meat mushroom legs is characterized by comprising the following steps:
s1, selecting materials, namely selecting a main material and an auxiliary material, wherein the main material is dry mushroom legs, soaking the dry mushroom legs in cold water for 8-12H, and then cleaning;
s2, salt soaking: squeezing mushroom legs to remove water, cutting the mushroom legs into segments with the length of about 3-4 cm, pouring the mushroom legs into a brine pool, and soaking for 0.5-1H, wherein the adding amount of salt in the brine pool is 6-10% of the weight of water, and the total weight of the salt water in the brine pool is 2-3 times of the weight of wet mushroom legs;
s3, hammering: squeezing the soaked mushroom legs to remove water, beating until fibers are loose, beating and separating original fiber textures of the mushroom legs, ensuring that the surfaces of the mushroom legs are wholly beaten in place, ensuring that beating points of the mushroom legs are not omitted, and ensuring that fibers of the mushroom legs are not beaten to be broken and damaged;
s4, pickling: adding auxiliary materials and additives into the beaten shiitake mushroom legs, stirring uniformly, and pickling for 1H-2H;
s5, baking: uniformly putting the pickled mushroom legs into an oven;
s6, moisture regain: scattering the dried mushroom legs in a container to moisten the surface of the mushroom legs;
s7, packaging and sterilizing: and finally, quantitatively filling the shiitake mushroom legs, sealing in vacuum, sterilizing, packaging, cooling and drying to obtain the finished product.
2. The method for processing the shredded vegetarian meat mushroom legs according to claim 1, wherein the method comprises the following steps: in S4, the additive is composed of edible essence, monosodium glutamate, disodium ribonucleotide, acesulfame potassium and potassium sorbate, and the total amount of the additive accounts for 1-2% of the weight of the shiitake mushroom.
3. The method for processing the shredded vegetarian meat mushroom legs according to claim 2, wherein the method comprises the following steps: the edible essence consists of beef-flavor paste essence and beef-flavor powder essence.
4. The method for processing the shredded vegetarian meat mushroom legs according to claim 3, wherein the method comprises the following steps: the addition amounts of the beef-flavor paste essence and the beef-flavor powder essence are respectively 0.2-0.5% of the weight of the shiitake mushroom legs.
5. The method for processing the shredded vegetarian meat mushroom legs according to claim 2 or 4, wherein the method comprises the following steps: the maximum dosage of the acesulfame potassium is 0.3 per mill of the weight of the mushroom, and the maximum dosage of the potassium sorbate is 0.5 per mill of the weight of the mushroom.
6. The method for processing the shredded vegetarian meat mushroom legs according to claim 1, wherein the method comprises the following steps: the heat sealing temperature of the vacuum seal in S7 is more than or equal to 180 ℃, the vacuum degree is more than or equal to 0.09Mpa, and the evacuation time is more than or equal to 10S.
7. The method for processing the shredded vegetarian meat mushroom legs according to claim 1, wherein the method comprises the following steps: the sterilization temperature in S7 is 95-120 ℃, and the time is 13-20 min.
8. The method for processing the shredded vegetarian meat mushroom legs according to claim 1, wherein the method comprises the following steps: in S5, the oven temperature is set to 110-125 ℃ and baked for 2H-3H, then the temperature is reduced to 60-80 ℃ and baked for 6H-8H, and the baking process is continuously turned over during the period to avoid scorching.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011595931.2A CN112704224A (en) | 2020-12-29 | 2020-12-29 | Processing method of shredded vegetarian meat mushroom legs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011595931.2A CN112704224A (en) | 2020-12-29 | 2020-12-29 | Processing method of shredded vegetarian meat mushroom legs |
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| Publication Number | Publication Date |
|---|---|
| CN112704224A true CN112704224A (en) | 2021-04-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011595931.2A Pending CN112704224A (en) | 2020-12-29 | 2020-12-29 | Processing method of shredded vegetarian meat mushroom legs |
Country Status (1)
| Country | Link |
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| CN (1) | CN112704224A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002262785A (en) * | 2001-03-08 | 2002-09-17 | Fushimi Kamaboko Kk | Method for producing and treating food, pet food or the like and meat processed food |
| CN102488188A (en) * | 2011-12-12 | 2012-06-13 | 福建绿宝食品集团有限公司 | Making method of crisp lentinus edodes biscuit |
| CN104323224A (en) * | 2014-09-28 | 2015-02-04 | 浙江工业大学 | Preparation method of vegetable dried meat floss with pleurotus eryngii |
| CN107467635A (en) * | 2016-06-08 | 2017-12-15 | 南宁市生润科技有限公司 | A kind of mushroom stems element jerky and preparation method thereof |
-
2020
- 2020-12-29 CN CN202011595931.2A patent/CN112704224A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002262785A (en) * | 2001-03-08 | 2002-09-17 | Fushimi Kamaboko Kk | Method for producing and treating food, pet food or the like and meat processed food |
| CN102488188A (en) * | 2011-12-12 | 2012-06-13 | 福建绿宝食品集团有限公司 | Making method of crisp lentinus edodes biscuit |
| CN104323224A (en) * | 2014-09-28 | 2015-02-04 | 浙江工业大学 | Preparation method of vegetable dried meat floss with pleurotus eryngii |
| CN107467635A (en) * | 2016-06-08 | 2017-12-15 | 南宁市生润科技有限公司 | A kind of mushroom stems element jerky and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张铂瑾，等: "香菇素肉干制作工艺的研究", 《保鲜与加工》 * |
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