CN115633777A - Cooking method of white beech mushroom - Google Patents
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- CN115633777A CN115633777A CN202211030266.1A CN202211030266A CN115633777A CN 115633777 A CN115633777 A CN 115633777A CN 202211030266 A CN202211030266 A CN 202211030266A CN 115633777 A CN115633777 A CN 115633777A
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 238000001816 cooling Methods 0.000 claims abstract description 16
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a cooking method of white beech mushroom, and relates to the technical field of edible mushroom processing. The cooking method of the white beech mushroom comprises the following steps: picking and basket loading: picking high-quality white beech mushrooms into a basket by adopting a manual twisting method; cutting roots and selecting: cutting off hard pedicel of white beech mushroom, and selecting the materials meeting the specification as cooking materials; cleaning and airing: soaking in saline water, cleaning with clear water, and air drying; coating slurry and frying: mixing the wrapping pulp and the white beech mushroom raw material, starching, and frying to obtain crispy white beech mushroom; cooling and quick freezing: cooling the quick-freezing tunnel; packaging and warehousing: packaging with a packaging cooler, and sending into a refrigeration house; cold chain logistics: the cold chain car is transported to a selling place, put into a commercial refrigerator for sale and distributed. Through the integrated production flow, the production standardization and the flavor standardization of the white beech mushrooms are realized, and meanwhile, the white beech mushrooms are stable in quality in the cold chain process, can adapt to various different application scenes, expand the sales range and improve the economic benefit of the white beech mushrooms.
Description
Technical Field
The invention relates to the technical field of edible mushroom processing, in particular to a cooking method of white beech mushroom.
Background
The white beech mushroom is called white snow mushroom, white crab-taste mushroom, white hypsizygus marmoreus and white beech mushroom, belongs to the agaricus, tricholomataceae and white mushroom, is a rare edible mushroom, is rich in nutrition and delicious in taste, is a superior mountain delicacy which is favored by domestic and foreign markets, is 'golden-branch jade leaf' in the edible mushroom, is favored by people of all countries, occupies a large share of the total yield of the edible mushrooms in the world in planting and selling, and is one of the pillars of the edible mushroom industry in the world.
Under the continuous development of the current society, the continuous increase of economy leads the life of people to become better and better, so that under the continuous pursuit of delicious food by people, the food not only bears the basic complaint of fruit belly, but also is favored by people, the healthy diet concept of meat, vegetable and mushroom is promoted by united nations, and the crispy white beech mushroom is produced just for practicing the concept.
The conventional method for cooking white beech mushroom by a family is simple and simple to fry after treatment or fry with meat slices, the taste is simple and single, the nutritive value of white beech mushroom cannot be kept and is easy to lose, and secondly, the quality stability of the white beech mushroom in a cold chain transportation process cannot be guaranteed, large-scale prefabrication is difficult to realize, and the white beech mushroom cannot adapt to multi-channel commercial use.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a white beech mushroom cooking method, which solves the problems that the white beech mushroom cannot realize production flow standardization and flavor standardization, and cannot be eaten conveniently in multiple scenes because the quality is not stable in a cold chain process.
In order to achieve the purpose, the invention is realized by the following technical scheme: a cooking method of white beech mushroom comprises the following steps:
picking and basket loading: picking up white beech mushrooms in a mushroom shed, selecting healthy and well-grown fresh white beech mushrooms, unscrewing the white beech mushrooms by adopting a manual twisting method, putting the white beech mushrooms into a hand basket, collecting the white beech mushrooms and transporting the white beech mushrooms out of the mushroom shed;
step two, cutting roots and selecting: cutting roots of hard pedicels with sandy soil at the bottom of the stipe of the pleurotus nebrodensis picked in the first step, and strictly selecting the pleurotus nebrodensis with the specification of 6-11 cm as a cooking raw material for later use;
step three, cleaning and airing: strictly selecting the white beech mushrooms for standby in the second step, soaking the white beech mushrooms in saline water, transferring the white beech mushrooms into clear water, repeatedly washing the white beech mushrooms for 2 to 4 times, placing the white beech mushrooms in a shady and cool ventilating place after washing, and airing the white beech mushrooms for standby;
step four, coating the slurry and frying: preparing wrapping pulp with golden color for later use, mixing the white beech mushroom raw material dried in the third step with the wrapping pulp according to the proportion of 7;
step five, cooling and quick-freezing: communicating the fragrant and crisp white beech mushrooms manufactured in the fourth step with a quick-freezing tunnel for conveying, and rapidly cooling by means of convection air blowing to obtain the fragrant and crisp white beech mushrooms in a cooling state;
step six, packaging and warehousing: the cooled crispy white beech mushrooms are transported to a packaging cooling machine through a conveyor belt for packaging treatment to obtain pre-sold crispy white beech mushrooms, and finally are sent to a refrigeration house for storage;
step seven, cold-chain logistics: the pre-sold fragrant crisp white beech mushrooms in the refrigeration house are transported by the cold chain vehicle, and are put into a commercial refrigeration cabinet for storage, sale and distribution service after arriving at a specified sale place, so that the cold chain logistics sale of the fragrant crisp white beech mushrooms is realized.
Preferably, in the first step, the picking cautions of white beech mushroom are as follows: when the yellow pleurotus nebrodensis head and the yellow pleurotus nebrodensis are found to have a plurality of black spots in the picking stage, the mushrooms are dead and diseased, and need to be pulled out and cleaned in time, otherwise, the mushroom roots are mildewed and rotten, so that more mushrooms are infected, and the growth of other mushrooms is influenced.
Preferably, in the second step, the preparation method of the brine comprises the following steps: firstly, preparing a cleaning basin, injecting clear water, then pouring salt, stirring and melting to obtain saline water, and soaking the white beech mushroom in the saline water for 10-20 minutes to remove mucilage on the surface of the white beech mushroom and separate soil on the surface.
Preferably, in the third step, the method for detecting the air-dried state of the pleurotus nebrodensis comprises the following steps: taking 2-5 air-dried white beech mushroom samples, putting the white beech mushroom samples into a sample tray of a moisture detector in a power-on state, pressing a test key to start detection, wherein the water content is 10% higher than the water content, automatically alarming, and if the water content is qualified if the water content is not alarmed, wherein the moisture detector adopts a Guanya SFY-6S moisture detector.
Preferably, in the fourth step, the coating pulp is prepared from raw materials of eggs, flour, starch and salt, wherein the ratio of the eggs, the flour, the starch and the salt is 1: 1.
preferably, in the fourth step, the oil temperature in the oil pan is 165-175 ℃, and the time for frying and starching the white beech mushroom is 35-45 seconds.
Preferably, in the sixth step, a refrigerator storage mode: the suitable refrigeration temperature of the pre-sold white beech mushroom is-1 to-5 ℃, the relative humidity is 45 to 75 percent, the white beech mushroom can be stored for 20 to 30 days according to the method, meanwhile, the temperature in the storage is kept stable and uniform, the temperature difference in 24 hours does not exceed 1 ℃, and fresh air is replaced on time to remove the dirty air.
Preferably, in the seventh step, the delivery service of the fragrant and crisp white beech mushrooms is mainly transported by a refrigerator car, the temperature of the refrigerator car is 8-15 ℃, the temperature in the cold box can be reduced to-18 ℃ at the lowest and can be increased to 8 ℃ at the highest, and the adjustment can be carried out according to the outside air temperature.
The invention provides a cooking method of white beech mushroom. The method has the following beneficial effects:
according to the method, white beech mushrooms with excellent growth are selected and picked through the steps of picking and loading baskets, cutting roots, selecting white beech mushrooms with the length meeting the specification through cutting the roots as a cooking raw material, then washing with saline water and clear water, washing off mucus and soil, drying for later use, then preparing wrapping pulp, mixing the wrapping pulp with the dried white beech mushrooms in proportion, frying the mixture with the wrapping pulp in oil, cooling through a quick-freezing tunnel, packaging and storing, and finally conveying cold-chain logistics according to different sales places, so that standardization of the white beech mushroom production flow and standardization of unified flavor are realized, meanwhile, the white beech mushrooms are guaranteed to have stable quality in the cold-chain process, the fragrant and crisp white beech mushrooms do not need to be thawed, and various application scenes such as oil frying, hot pot, dish frying, barbecue and the like are met, the sales range is expanded, and the economic benefit of the white beech mushrooms is improved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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 (b):
the embodiment of the invention provides a white beech mushroom cooking method, which comprises the following steps:
picking and basket loading: picking up white beech mushrooms in a mushroom shed, selecting healthy and well-grown fresh white beech mushrooms, unscrewing the white beech mushrooms by adopting a manual twisting method, putting the white beech mushrooms into a hand basket, collecting the white beech mushrooms and transporting the white beech mushrooms out of the mushroom shed;
step two, cutting roots and selecting: cutting the hard pedicel with sandy soil at the bottom of the stipe of the pleurotus nebrodensis picked in the step one, and strictly selecting the pleurotus nebrodensis with the specification of 6-11 cm as a cooking raw material for later use;
step three, cleaning and airing: strictly selecting the white beech mushrooms for standby in the second step, soaking the white beech mushrooms in saline water, transferring the white beech mushrooms into clear water, repeatedly washing the white beech mushrooms for 2 to 4 times, placing the white beech mushrooms in a shady and cool ventilating place after washing, and airing the white beech mushrooms for standby;
step four, coating the slurry and frying: preparing wrapping pulp with golden color for later use, mixing the white beech mushroom raw material dried in the third step with the wrapping pulp according to the proportion of 7;
step five, cooling and quick freezing: and D, communicating the fragrant and crisp white beech mushrooms manufactured in the step four with a quick-freezing tunnel for conveying, and rapidly cooling by means of convection air blowing to obtain the fragrant and crisp white beech mushrooms in a cooling state.
Step six, packaging and warehousing: the cooled crispy white beech mushrooms are transported to a packaging cooling machine through a conveyor belt for packaging treatment to obtain pre-sold crispy white beech mushrooms, and finally are sent to a refrigeration house for storage;
step seven, cold-chain logistics: the pre-sold fragrant crisp white beech mushrooms in the refrigeration house are transported by the cold chain vehicle, and are put into a commercial refrigeration cabinet for storage, sale and distribution service after arriving at a specified sale place, so that the cold chain logistics sale of the fragrant crisp white beech mushrooms is realized.
The method comprises the steps of picking, loading in baskets, cutting roots, selecting, cleaning and airing, selecting a high-quality white beech mushroom raw material, strictly selecting after cutting roots, selecting white beech mushrooms which meet the specification length, further ensuring the quality of the following fragrant and crisp white beech mushrooms, cleaning with saline water, ensuring the rapid falling of soil, finally airing and storing for later use, then preparing wrapping pulp, mixing the wrapping pulp with the aired white beech mushrooms in proportion, starching and frying, cooling through a quick-freezing tunnel, packaging and storing, and finally conveying cold-chain logistics according to different sales places, so that the standardization of the white beech mushroom production flow and the standardization of uniform flavor are realized, the quality of the white beech mushrooms in the cold-chain process is ensured to be stable, the fragrant and crisp white beech mushrooms do not need to be unfrozen, and the oil can be suitable for frying, chafing dish, fried dish, dried and other various application scenes, the sales range is expanded, and the economic benefit of the white beech mushrooms is improved.
Wherein, the quick-freeze tunnel freezes food in the time of the extremely short for the central temperature of food reaches-18 degrees centigrade, be convenient for carry on the follow-up cold storage, and the quick freezing of short time can avoid producing big ice crystal body and reduce the intracellular moisture extraposition between the cell, secondly, the low temperature environment of quick-freeze tunnel when moving is under activity temperature such as microorganism and enzyme, its increase and biochemical reaction have been effectively inhibited, has just guaranteed the new freshness of food and has improved the follow-up cold chain circulation rate better.
The fragrant and crisp white beech mushroom is continuously quick-frozen goods, so that the configuration of the quick-freezing tunnel is adopted, when food is frozen through the quick-freezing tunnel, the goods only need to continuously enter the tunnel, heat is continuously generated, the refrigerating unit always operates until the goods are stopped to be conveyed, and the unit is automatically stopped according to the temperature in the tunnel, so that the utilization rate and the production efficiency of equipment are improved, the electric energy consumed by the unit due to frequent startup is saved, the energy-saving effect is achieved, and certain economic burden is reduced.
In the first step, the picking cautions of the white beech mushroom are as follows: when the yellow pleurotus nebrodensis head and the yellow pleurotus nebrodensis are found to have a plurality of black spots in the picking stage, the mushrooms are dead and diseased, and need to be pulled out and cleaned in time, otherwise, the mushroom roots are mildewed and rotten, so that more mushrooms are infected, and the growth of other mushrooms is influenced.
In the second step, the preparation method of the brine comprises the following steps: firstly, preparing a cleaning basin, injecting clear water, then pouring salt, stirring and melting to obtain saline water, and soaking the white beech mushroom in the saline water for 10-20 minutes to remove mucus on the surface of the white beech mushroom and separate soil on the surface.
In the third step, the detection method of the air-dried state of the white beech mushroom comprises the following steps: taking 2-5 air-dried white beech mushroom samples, putting the white beech mushroom samples into a sample tray of a water detector in a power-on state, pressing a test key to start detection, automatically alarming if the water content exceeds 10%, and if the water content is qualified if the water content is not alarmed, wherein the water detector adopts a Guanya SFY-6S water detector.
In the fourth step, the wrapping pulp is prepared from the raw materials of eggs, flour, starch and salt, wherein the ratio of the eggs to the flour to the starch to the salt is 1: 1.
in the fourth step, the oil temperature in the oil pan is 165-175 ℃, and the time for frying and starching the white beech mushroom is 35-45 seconds.
In the sixth step, the storage mode of the refrigeration house is as follows: the suitable refrigeration temperature of the pre-sold white beech mushroom is-1 to-5 ℃, the relative humidity is 45 to 75 percent, the white beech mushroom can be stored for 20 to 30 days according to the method, meanwhile, the temperature in the storage is kept stable and uniform, the temperature difference in 24 hours is not more than 1 ℃, fresh air is replaced on time, and the foul gas is removed.
And seventhly, the delivery service of the fragrant and crisp white beech mushrooms is mainly transported by a refrigerator car, the temperature of the refrigerator car ranges from 8 ℃ to-15 ℃, the lowest temperature in the cold box can be reduced to-18 ℃, the highest temperature can be increased to 8 ℃, and the temperature can be adjusted according to the outside air temperature.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A cooking method of white beech mushroom is characterized in that: the method comprises the following steps:
picking and basket loading: picking up white beech mushrooms in a mushroom shed, selecting healthy and well-grown fresh white beech mushrooms, screwing the white beech mushrooms off by adopting a manual twisting method, putting the white beech mushrooms into a hand basket, collecting the white beech mushrooms and transporting the white beech mushrooms out of the mushroom shed;
step two, cutting roots and selecting: cutting roots of hard pedicels with sandy soil at the bottom of the stipe of the pleurotus nebrodensis picked in the first step, and strictly selecting the pleurotus nebrodensis with the specification of 6-11 cm as a cooking raw material for later use;
step three, cleaning and airing: strictly selecting the white beech mushrooms for standby in the second step, soaking the white beech mushrooms in saline water, transferring the white beech mushrooms into clear water, repeatedly washing the white beech mushrooms for 2 to 4 times, placing the white beech mushrooms in a shady and cool ventilating place after washing, and airing the white beech mushrooms for standby;
step four, coating with slurry and frying: preparing wrapping pulp with golden color for later use, mixing the white beech mushroom raw material dried in the third step for later use with the wrapping pulp according to the proportion of 7;
step five, cooling and quick-freezing: communicating the fragrant and crisp white beech mushrooms prepared in the fourth step with a quick-freezing tunnel for conveying, and rapidly cooling by means of convection air blowing to obtain the fragrant and crisp white beech mushrooms in a cooling state;
step six, packaging and warehousing: the cooled crispy white beech mushrooms are transported to a packaging cooling machine through a conveyor belt for packaging treatment to obtain pre-sold crispy white beech mushrooms, and finally are sent to a refrigeration house for storage;
step seven, cold-chain logistics: the pre-sold fragrant and crisp white beech mushrooms in the refrigeration house are transported by a cold chain vehicle, and are put into a commercial refrigeration house for storage, sale and distribution service after arriving at a specified sale place, so that the cold chain logistics sale of the fragrant and crisp white beech mushrooms is realized.
2. The cooking method of white beech mushroom according to claim 1, characterized in that: in the first step, the picking cautions of the white beech mushroom are as follows: when the yellowing white beech mushroom heads and the yellowing white beech mushroom heads are found to have a plurality of black spots in the picking stage, the white beech mushroom heads and the yellowing white beech mushroom heads indicate that dead mushrooms and diseased mushrooms need to be pulled out and cleaned in time, otherwise, mushroom roots are mildewed and rotten, so that more mushrooms are infected, and the growth of other mushrooms is influenced.
3. The cooking method of white beech mushroom according to claim 1, wherein: in the second step, the preparation method of the brine comprises the following steps: firstly, preparing a cleaning basin, injecting clear water, then pouring salt, stirring and melting to obtain saline water, and soaking the white beech mushroom in the saline water for 10-20 minutes to remove mucus on the surface of the white beech mushroom and separate soil on the surface.
4. The cooking method of white beech mushroom according to claim 1, characterized in that: in the third step, the method for detecting the air-dried state of the pleurotus nebrodensis comprises the following steps: taking 2-5 air-dried white beech mushroom samples, putting the white beech mushroom samples into a sample tray of a water detector in a power-on state, pressing a test key to start detection, automatically alarming if the water content exceeds 10%, and if the water content is not alarmed, judging that the water content is qualified, wherein the water detector adopts a Guanya SFY-6S water detector.
5. The cooking method of white beech mushroom according to claim 1, characterized in that: in the fourth step, the coating pulp is prepared from raw materials of eggs, flour, starch and salt, wherein the ratio of the eggs to the flour to the starch to the salt is 1: 1.
6. the cooking method of white beech mushroom according to claim 1, wherein: in the fourth step, the oil temperature in the fryer is 165-175 ℃, and the time for frying and starching the white beech mushroom is 35-45 seconds.
7. The cooking method of white beech mushroom according to claim 1, characterized in that: in the sixth step, the storage mode of the refrigeration house is as follows: the suitable refrigeration temperature of the pre-sold white beech mushroom is-1 to-5 ℃, the relative humidity is 45 to 75 percent, the white beech mushroom can be stored for 20 to 30 days according to the method, meanwhile, the temperature in the storage is kept stable and uniform, the temperature difference in 24 hours is not more than 1 ℃, fresh air is replaced on time, and the foul gas is removed.
8. The cooking method of white beech mushroom according to claim 1, characterized in that: and seventhly, the delivery service of the fragrant and crisp white beech mushrooms is mainly transported by a refrigerator car, the temperature range of the refrigerator car is 8-15 ℃, the lowest temperature in the cold box can be reduced to 18 ℃ below zero, the highest temperature can be increased to 8 ℃, and the temperature can be adjusted according to the outside air temperature.
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1155997A (en) * | 1996-01-31 | 1997-08-06 | 赵亮 | Fried mushroom and its producing method |
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- 2022-08-23 CN CN202211030266.1A patent/CN115633777A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1155997A (en) * | 1996-01-31 | 1997-08-06 | 赵亮 | Fried mushroom and its producing method |
Non-Patent Citations (1)
| Title |
|---|
| 刘哲菲: "汉竹•健康爱家系列 365天家常菜", vol. 1, 江苏凤凰科学技术出版社, pages: 28 * |
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Application publication date: 20230124 |