CN112841527A - Preparation method of seasoning shiitake mushroom plant meat - Google Patents
Preparation method of seasoning shiitake mushroom plant meat Download PDFInfo
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- CN112841527A CN112841527A CN202110134756.5A CN202110134756A CN112841527A CN 112841527 A CN112841527 A CN 112841527A CN 202110134756 A CN202110134756 A CN 202110134756A CN 112841527 A CN112841527 A CN 112841527A
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- 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 discloses a preparation method of seasoning shiitake mushroom plant meat. The main raw materials of the seasoning mushroom plant meat are mushroom wall-broken fine powder prepared from fresh mushrooms, concentrated mushroom juice, flour, an emulsifier, salt, soybean fiber powder, calcium carbonate, baking powder, sucralose, seasonings and the like. The preparation method of the seasoning mushroom plant meat comprises the steps of preparing mushroom wall-broken fine powder, preparing mushroom concentrated juice, preparing raw blanks, puffing and forming, preparing seasonings, stirring and seasoning, and packaging. The seasoning mushroom plant meat prepared by the invention has the characteristics of rich nutrition, delicious taste and convenient carrying.
Description
Technical Field
The invention relates to a preparation method of instant seasoning leisure food, in particular to a preparation method of seasoning shiitake mushroom plant meat food.
Background
Lentinus edodes belongs to Basidiomycetes (Basidaomyetes), Agaricales (Agaricales), Tricholomataceae (Tricholomataceae), Lentinus (Lentinus), and Lentinus edodes, and the academic name Lentinus edodes originates from China, is the second largest mushroom in the world, and is also a rare edible fungus which is famous for a long time in China. The mushroom is cultivated in China at first, and the history of more than 800 years is available up to now. The mushroom is also a famous medicinal fungus in China. The medical scientists in the past have written on the property and function of the mushroom, and the mushroom is a food with food and medicine homology and has high nutritional, medicinal and health-care values.
According to the determination that the solid content of the lentinus edodes contains 19.9 percent of crude protein, 4 percent of crude fat, 67 percent of soluble nitrogen substance, 7 percent of crude fiber, 3 percent of ash, more than 30 enzymes and 18 amino acids, among 8 amino acids necessary for a human body, the lentinus edodes contains 7 kinds of enzymes, which become the first-choice food for correcting enzyme deficiency of the human body and supplementing amino acids, and the lentinus edodes also contains rich lentinus edodes element and dietary fiber component, while the dietary fiber is known as the seventh nutrient of the human body, and the physiological function of the dietary fiber can not replace the health of the human body.
Along with the deepening of people's understanding of mushrooms and the increasing of scientific research, a series of mushroom deep-processed products such as lentinan and the like have been reported, and meanwhile, how to make leisure health-preserving food by utilizing the nutrient components of mushrooms caters to the current big health industry and the highly-inflated tourism market are also problems to be solved urgently. The mushroom products circulating on the market at present are mainly limited to unprocessed dried mushrooms, and are subjected to complicated processing before eating, so that the types of the prepared leisure food which is convenient to carry are few.
In conclusion, the plant meat product with meat taste and rich dietary fiber is prepared from the mushrooms, so that a novel health-preserving leisure food which is suitable for both the old and the young and beneficial to human health can be provided, a new market is developed for the extension of the mushroom industry chain, and the additional value of the mushroom product is effectively increased.
Disclosure of Invention
The invention aims to provide a preparation method of seasoned mushroom plant meat which is rich in nutrition, delicious in taste and convenient to relax.
The preparation method of the seasoning mushroom plant meat comprises the following steps:
a. preparing mushroom wall-broken fine powder;
b. preparing mushroom concentrated juice;
c. mixing the wall-broken fine powder of Lentinus Edodes, flour, concentrated Lentinus Edodes juice, emulsifier, salt, soybean fiber powder, calcium carbonate, baking powder, and sucralose to obtain raw embryo;
d. physically extruding the green blank by using a single screw, heating to 130-140 ℃, puffing and forming, and automatically cutting after cooling;
e. and seasoning and packaging to obtain the finished product of the seasoned mushroom plant meat.
The preparation method of the seasoning mushroom plant meat, provided by the invention, comprises the following steps of: drying fresh mushroom at 40-60 deg.C with hot air for 24 hr, cooling, removing stem, and cutting with wall breaking machine to 120 mesh.
The preparation method of the concentrated mushroom juice comprises the following steps: cleaning fresh mushroom, adding warm water with three times weight of the fresh mushroom, simultaneously adding cellulase for enzymolysis for 3 hours at constant temperature (50 ℃), filtering after the enzymolysis is finished, and stewing for 2-3 hours at high temperature to obtain concentrated mushroom juice for later use.
The present invention is not intended to limit the proportion of the above-mentioned seasonings, and any combination thereof may be used depending on the taste.
The preparation method of the seasoning mushroom plant meat comprises the following steps of:
lentinus Edodes wall-broken refined powder 5600 (prepared from fresh mushroom 60 kg)
Concentrated mushroom juice 4300 (prepared from fresh mushroom 10 kg)
Flour 5300 emulsifier 640 salt 500 soybean fiber powder 38
The shiitake mushrooms are preferably produced from shiitake mushrooms in the Yunyang area in Shiweir City of Hubei province.
The soybean oil of the present invention may be selected from commercially available primary non-transgenic soybean oils.
The edible salt used in the invention is edible salt containing iodine.
The preparation method of the seasoning mushroom plant meat comprises the following steps of adding an emulsifier, a flavoring essence, a leavening agent, a flavor enhancer and a sweetening agent into food additives.
The emulsifier is glycerol and monoglyceride.
The edible essence is selected from beef flavor essence, chicken juice flavor essence, and Lentinus edodes flavor essence.
The flavor enhancer is disodium 5' -ribonucleotide.
The swelling agent is baking powder and calcium carbonate.
The sweetener is sucralose.
The seasoning mushroom plant meat contains the following nutrient components in every 100g of finished products: 8.52g of dietary fiber, 8.9g of protein, 11.4g of fat, 58.1g of carbohydrate and 0.74g of sodium.
Description of the drawings:
FIGS. 1 to 3 are inspection reports (NO: 2020-WW-2794) of the Shahua food inspection institute in Hunan province in example 1 of the present invention, which list the dietary fiber content;
FIGS. 4 to 6 are test reports (NO: BG 20201241) by Kaiwei detection technologies, Inc. of Hubei in example 1 of the present invention, which lists the contents of nutrients.
The seasoning mushroom plant meat prepared by the preparation method has the beneficial effects that the seasoning mushroom plant meat is mainly related to various nutrient substances such as the shiitake essence, various amino acids, dietary fibers and the like which are rich in the seasoning mushroom plant meat, and has the effects of strengthening body resistance and tonifying deficiency, tonifying spleen and stimulating appetite, dispelling wind and promoting eruption, reducing phlegm and regulating vital energy, reducing cholesterol, reducing blood pressure and resisting cancers.
Detailed description of the invention
The preparation method comprises the following steps of preparing 20kg of seasoning mushroom plant meat:
example 1:
finely wall-broken mushroom powder 5600g (prepared from fresh mushroom 60 kg)
Concentrated mushroom juice 4300g (prepared from fresh mushroom 10 kg)
Flour 5300g of soybean oil 4100g of emulsifier 640g of chicken extract flavor essence 564g
Salt 500g, pepper 180g, white sugar 160g, monosodium glutamate 150g
Soybean fiber powder 38g 5' -flavour nucleotide disodium 24g
15g of calcium carbonate baking powder, 8g of sucralose and 6g of sucralose
Example 2:
finely wall-broken mushroom powder 5600g (prepared from fresh mushroom 60 kg)
Concentrated mushroom juice 4300g (prepared from fresh mushroom 10 kg)
Flour 5300g of soybean oil 4100g of emulsifier 640g of beef flavor essence 425g
Salt 500g, pepper 180g, white sugar 160g, monosodium glutamate 150g
Soybean fiber powder 38g 5' -flavour nucleotide disodium 24g
15g of calcium carbonate baking powder, 8g of sucralose and 6g of sucralose
Example 3:
finely wall-broken mushroom powder 5600g (prepared from fresh mushroom 60 kg)
Concentrated mushroom juice 4300g (prepared from fresh mushroom 10 kg)
Flour 5300g of soybean oil 4100g of emulsifier 640g of shiitake flavor essence 48g
Salt 500g pepper 325g pepper 240g white sugar 160g
Monosodium glutamate 150g soybean fiber powder 38g 5' -flavour nucleotide disodium 24g
15g of calcium carbonate baking powder, 8g of sucralose and 6g of sucralose
The materials with the three proportions are respectively subjected to the following same process flows:
1. drying fresh mushroom 60kg with hot air at 40 deg.C-60 deg.C for 24 hr, cooling, selecting, removing stem, and cutting with wall breaking machine to 120 mesh at high speed to obtain wall-broken fine powder 5600g of Lentinus Edodes powder for use.
2. Cleaning 10kg of fresh mushrooms, adding 60kg of warm water, adding cellulase for enzymolysis for 3h at constant temperature (50 ℃), filtering after enzymolysis, and steaming and boiling at high temperature for 2-3h to obtain 4100g of concentrated shiitake mushroom juice for later use.
3. Preparing a green blank: pouring the mushroom wall-broken fine powder, flour, concentrated mushroom juice, an emulsifier, salt, soybean fiber powder, calcium carbonate, baking powder and sucralose into a mixing barrel and uniformly stirring. And (3) after the raw blank is fed to a secondary horizontal powder feeding machine to be uniformly stirred, setting a proper feeding speed and feeding the raw blank into a conveying belt of a puffing workshop through a lifting belt.
4. And (3) puffing and forming: and (3) the raw blank material enters a puffing workshop, is physically extruded by a single screw machine and rapidly heated to the temperature of 130-140 ℃ for puffing forming, is stretched and air-cooled by a three-layer conveyor belt through a drawing machine, is gradually cooled and conveyed to an automatic material cutting port in uniform speed transmission, and is cut into semi-finished products with uniform length and shape to form the cooked blank material of the seasoning shiitake plant meat.
5. Preparing seasonings:
A. placing pepper/pepper into a pickled pepper barrel, pouring 3000 g of soybean oil into a 304 stainless steel heat-conducting oil barrel, heating to 160 ℃, pumping into the pickled pepper barrel, adding 1100 g of cold oil for neutralization and cooling, and pumping into an oil storage barrel for later use.
B. And pouring the edible essence, the white sugar, the monosodium glutamate and the 5' -flavor nucleotide disodium into a single-screw automatic incense powder compounding machine, and uniformly stirring for later use.
6. Stirring and seasoning: the formed blank is sequentially dropped into a stainless steel octagonal stirrer through flat conveying, the prepared seasoning is sprayed into the octagonal stirrer through an automatic oil spraying system under the joint operation of an oil pump and a single-screw automatic spice powder compounding machine for stirring, and the material is automatically poured into a material receiving barrel after 15 seconds.
7. Packaging: distributing the seasoned semi-finished products to each workbench of the inner package, weighing, sealing and packaging.
8. And (5) performing metal detection on the packaged finished product, and boxing.
9. Sampling inspection: sampling and carrying out factory inspection.
10. And (4) selling the qualified finished product on the market.
The above-mentioned embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements can be made to the technical solution of the present invention without departing from the spirit of the present invention, which is defined by the claims of the present invention.
Claims (7)
1. A preparation method of seasoning mushroom plant meat comprises the following steps:
a. preparing mushroom wall-broken fine powder;
b. preparing mushroom concentrated juice;
c. mixing the wall-broken fine powder of Lentinus Edodes, flour, concentrated Lentinus Edodes juice, emulsifier, salt, soybean fiber powder, calcium carbonate, baking powder, and sucralose to obtain raw embryo;
d. physically extruding the green blank by using a single screw, heating to 130-140 ℃, puffing and forming, and automatically cutting after cooling;
e. and seasoning and packaging to obtain the finished product of the seasoned mushroom plant meat.
2. The method for preparing the seasoning mushroom plant meat according to claim 1, wherein the mushroom wall-broken fine powder is prepared by: drying fresh mushroom at 40-60 deg.C with hot air for 24 hr, cooling, removing stem, and cutting with wall breaking machine to 120 mesh.
3. The method for preparing seasoning shiitake mushroom plant meat according to claim 1, wherein the shiitake mushroom concentrated juice is prepared by: cleaning fresh mushroom, adding warm water with three times weight of the fresh mushroom, simultaneously adding cellulase for enzymolysis for 3 hours at constant temperature (50 ℃), filtering after the enzymolysis is finished, and stewing for 2-3 hours at high temperature to obtain concentrated mushroom juice.
4. The method for preparing the seasoning mushroom plant meat of claim 1, wherein the food additive comprises an emulsifier, a flavor enhancer, a puffing agent, and a sweetener.
5. The method for preparing the seasoning mushroom plant meat of claim 4, wherein the emulsifier is glycerin, monoglyceride, the edible essences are beef flavor essence, chicken juice flavor essence and mushroom flavor essence, and the flavor enhancer is 5’Disodium ribonucleotide, calcium carbonate as puffing agent, baking powder as baking powder and sucralose as sweetening agent.
6. The method for preparing seasoned shiitake mushroom plant meat according to claim 1, wherein the raw germ ingredients comprise fine mushroom broken powder, flour, concentrated shiitake mushroom juice, emulsifier, salt, soybean fiber powder, calcium carbonate, baking powder and sucralose.
7. The preparation method of the seasoning mushroom plant meat of claim 4, wherein the raw embryo ingredients comprise the following components in parts by weight:
broken mushroom fine powder 5600 concentrated mushroom juice 4300 flour 5300 emulsifying agent 640 salt 500
Soybean fiber powder 38, calcium carbonate 15, baking powder 8 and sucralose 6.
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| CN202110134756.5A CN112841527A (en) | 2021-01-29 | 2021-01-29 | Preparation method of seasoning shiitake mushroom plant meat |
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| CN202110134756.5A CN112841527A (en) | 2021-01-29 | 2021-01-29 | Preparation method of seasoning shiitake mushroom plant meat |
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| CN112841527A true CN112841527A (en) | 2021-05-28 |
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| CN (1) | CN112841527A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115720957A (en) * | 2022-10-08 | 2023-03-03 | 华南理工大学 | Mushroom vegetarian meat product rich in juice and preparation method thereof |
| CN115736243A (en) * | 2022-11-22 | 2023-03-07 | 陕西科技大学 | Edible mushroom seasoning flour product and preparation method thereof |
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| CN101263885A (en) * | 2008-04-28 | 2008-09-17 | 广东省微生物研究所 | Edible mushroom flavoring agent and preparation thereof |
| CN103766864A (en) * | 2013-12-31 | 2014-05-07 | 上海大山合菌物科技股份有限公司 | Mushroom-fragrance puffed snack food and preparation method thereof |
| CN106690289A (en) * | 2016-05-23 | 2017-05-24 | 成都超粮肉品科技股份有限公司 | Method for preparing vegetable meat with real sense by utilizing shiitake mushrooms |
| CN110692677A (en) * | 2019-11-27 | 2020-01-17 | 湖南和美园食品有限公司 | Cake mixed with multiple nutrient substances |
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| US20050260325A1 (en) * | 2002-10-01 | 2005-11-24 | Jouni Sihvola | Process for the preparation of nutritive preparation based on vegetable matter and the product prepared by the process |
| CN101263885A (en) * | 2008-04-28 | 2008-09-17 | 广东省微生物研究所 | Edible mushroom flavoring agent and preparation thereof |
| CN103766864A (en) * | 2013-12-31 | 2014-05-07 | 上海大山合菌物科技股份有限公司 | Mushroom-fragrance puffed snack food and preparation method thereof |
| CN106690289A (en) * | 2016-05-23 | 2017-05-24 | 成都超粮肉品科技股份有限公司 | Method for preparing vegetable meat with real sense by utilizing shiitake mushrooms |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115720957A (en) * | 2022-10-08 | 2023-03-03 | 华南理工大学 | Mushroom vegetarian meat product rich in juice and preparation method thereof |
| CN115736243A (en) * | 2022-11-22 | 2023-03-07 | 陕西科技大学 | Edible mushroom seasoning flour product and preparation method thereof |
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Application publication date: 20210528 |