CN115633778A - Cooking and manufacturing method of velvet antler mushroom - Google Patents
Cooking and manufacturing method of velvet antler mushroom Download PDFInfo
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- CN115633778A CN115633778A CN202211395820.6A CN202211395820A CN115633778A CN 115633778 A CN115633778 A CN 115633778A CN 202211395820 A CN202211395820 A CN 202211395820A CN 115633778 A CN115633778 A CN 115633778A
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- antler mushroom
- velvet antler
- mushroom
- seasoning
- velvet
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Abstract
The invention provides a cooking and manufacturing method of velvet antler mushroom, and relates to the technical field of velvet antler mushroom cooking. The cooking and manufacturing method of the velvet antler mushroom comprises the following steps: s1, taking a proper amount of pilose antler mushroom, soaking the pilose antler mushroom in salt water, S2, frying the soaked pilose antler mushroom until water is completely evaporated, S3, spreading a layer of salt on the surface of the pilose antler mushroom after the water is completely evaporated, carrying out vacuum packaging, and quickly freezing the pilose antler mushroom subjected to vacuum packaging. The velvet antler mushroom is soaked in salt water, a layer of salt is spread on the surface of the velvet antler mushroom with completely evaporated moisture, the velvet antler mushroom is subjected to vacuum packaging and then quick freezing, seasoning food materials are matched with hot oil, stir-fried and cooled, then vacuum packaging and quick freezing are carried out, seasoning juice is prepared and quick freezing is carried out, the velvet antler mushroom and the seasoning food materials are mixed and stirred after unfreezing, favorite taste seasoning juice is selected, heated and poured into the container to be stirred for eating, and the optimal degree of perfect taste is achieved while the flavor of fresh mushroom is kept.
Description
Technical Field
The invention relates to the technical field of velvet antler mushroom cooking, in particular to a cooking and manufacturing method of velvet antler mushroom.
Background
The velvet antler mushroom is an edible mushroom with delicious taste, is known as coral fungus, has upright fruiting bodies, branches upwards into clumpy twigs, has meat quality generally being several centimeters to more than 10 centimeters in height, is like broom or coral, contains rich protein, vitamins and other nutritional ingredients, is fresh, sweet and delicious, aromatic and mellow, has a full taste when being eaten, has the effects of inhibiting activity of angiotensin I converting enzyme and reducing blood pressure, and also has the medicinal effects of reducing cholesterol, resisting diabetes, resisting allergy and the like.
Along with the improvement of living standard of people, the attention degree on dietary nutrition is higher and higher, some healthy food materials gradually enter the visual field of people, the velvet mushroom becomes a representative of daily catering food materials under the trend, and the key for popularizing the fresh mushroom food materials is that how to achieve perfect taste while keeping the flavor of the fresh mushroom.
At present in the daily diet bright pilose antler mushroom be to fry at present and eat at present, but this kind of mode ageing is short, the application scope is narrow, along with the rapid development of society, take out, the express delivery becomes the mode of a novel food and beverage and shopping among the daily life, fry at present and eat and reach perfect taste when can't satisfy keeping bright mushroom flavor, and put in the packing carton neatly and be 7 according to mushroom and sauce after adding the sauce, this kind of mode is compared and is eaten at present in frying and has had more advantages, but still can't make the best degree that reaches perfect taste when keeping bright mushroom flavor.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a cooking and making method of the velvet mushroom, which solves the problem that the best degree of perfect taste can not be achieved while the flavor of the fresh mushroom is kept.
In order to achieve the purpose, the invention is realized by the following technical scheme: a cooking method of velvet antler mushroom comprises the following steps:
s1, taking a proper amount of pilose antler mushroom, and soaking in salt water.
S2, frying the soaked velvet antler mushroom until the water is completely evaporated.
And S3, spreading a layer of salt on the surface of the pilose antler mushroom with the completely evaporated water, carrying out vacuum packaging, and quickly freezing the pilose antler mushroom subjected to vacuum packaging.
S4, the seasoning food materials are matched with hot oil, stir-fried, cooled, vacuum-packaged and quick-frozen.
And S5, preparing seasoning juice and quickly freezing.
S6, filling the quick-frozen velvet antler mushrooms, the seasoning food materials and the seasoning juice into a packaging box, and carrying out cold-chain logistics.
Preferably, the soaking time in the step 1 is 10 to 15 minutes.
Preferably, the ratio of the velvet antler mushroom to the seasoning food material is 5:2, the ratio of the velvet antler mushroom to the sauce water is 5:3.
preferably, the seasoning food materials in the step 4 comprise scallion, ginger, garlic, pepper, anise, dried chili, light soy sauce, dark soy sauce, oyster sauce and chicken essence.
Preferably, the stir-frying time of the seasoning food material in the step 4 is 30-60 s, and the stir-frying oil temperature of the seasoning food material is 200-240 ℃.
Preferably, the sauce water in the step 5 comprises sweet taste juice and spicy taste juice.
Preferably, the packaging box in the step 6 is divided into three layers, and the quick-frozen velvet antler mushroom, the seasoning food material and the seasoning juice are packaged in layers during packaging.
Preferably, the main component of the salt in the step 3 is sodium chloride, and the chemical formula is NaCl.
The invention provides a cooking and manufacturing method of velvet antler mushroom. The method has the following beneficial effects:
according to the method, a proper amount of velvet antler mushroom is soaked in salt solution, the soaked velvet antler mushroom is fried until the moisture is completely evaporated, a layer of salt is spread on the surface of the velvet antler mushroom with the completely evaporated moisture and is subjected to vacuum packaging, the velvet antler mushroom subjected to vacuum packaging is quickly frozen, seasoning food materials are matched with hot oil, the velvet antler mushroom is fried and is cooled, the velvet antler mushroom is subjected to vacuum packaging and is subjected to quick freezing, seasoning juice is prepared and is subjected to quick freezing, the quick-frozen velvet antler mushroom, seasoning food materials and seasoning juice are filled into a packaging box and subjected to cold chain logistics, the velvet antler mushroom, the seasoning food materials and the seasoning juice are taken out for thawing, the velvet antler mushroom and the seasoning food materials are mixed and stirred after thawing, the favorite seasoning juice with the taste is selected and poured and stirred after being heated, and the optimal degree of perfect taste is achieved while the flavor of fresh mushroom is kept.
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.
The first embodiment is as follows:
the embodiment of the invention provides a cooking and manufacturing method of velvet antler mushroom, which comprises the following steps:
s1, taking a proper amount of pilose antler mushroom, and soaking in salt water;
s2, frying the soaked velvet antler mushroom until the water is completely evaporated;
s3, spreading a layer of salt on the surface of the velvet antler mushroom after the water is completely evaporated, carrying out vacuum packaging, and quickly freezing the velvet antler mushroom subjected to vacuum packaging;
s4, mixing the seasoning food materials with hot oil, stir-frying, cooling, vacuum packaging and quick-freezing;
s5, preparing seasoning juice and quickly freezing;
s6, filling the quick-frozen velvet antler mushrooms, the seasoning food materials and the seasoning juice into a packaging box, and carrying out cold-chain logistics.
The soaking time in the step 1 is 10-15 minutes.
The ratio of the velvet antler mushrooms to the seasoning food materials is 5:2, the ratio of the velvet antler mushroom to the sauce water is 5:3.
the seasoning food materials in the step 4 comprise green onions, gingers, garlic, pepper, aniseed, dried peppers, light soy sauce, dark soy sauce, oyster sauce and chicken essence.
The stir-frying time of the seasoning food materials in the step 4 is 30-60 s, and the stir-frying oil temperature of the seasoning food materials is 200-240 ℃.
The sauce water in the step 5 comprises sweet taste juice and spicy taste juice.
The packaging box in the step 6 is divided into three layers, and the quick-frozen velvet antler mushrooms, the seasoning food materials and the seasoning juice are packaged in a layered mode during packaging.
The main component of the salt in the step 3 is sodium chloride, and the chemical formula of the salt is NaCl.
Example two:
the embodiment of the invention provides a cooking and manufacturing method of velvet antler mushroom, which comprises the following steps:
s1, picking and grading fresh mushrooms: grading mushroom A and mushroom B;
s2, cooling with flying water to increase brittleness: quickly cooling the mixture in ice water after boiling for 30 s;
s3, flavoring with cold brine: soaking in 0-6 deg.C sauce for 4 hr or more;
s4, boxing and quick freezing: placing in the packaging box orderly and according to the mushroom: adding sauce into the sauce = 7;
s5, packaging and warehousing;
s6, cold-chain logistics.
| 90 to 99 minutes | 80 to 90 minutes | 70 to 80 minutes | |
| Example one | 95％ | 3％ | 2％ |
| Example two | 20％ | 30％ | 50％ |
And (4) conclusion: according to the scheme provided by the invention, a proper amount of velvet antler mushroom is soaked in salt water, the soaked velvet antler mushroom is fried until the water is completely evaporated, a layer of salt is spread on the surface of the velvet antler mushroom after the water is completely evaporated and is subjected to vacuum packaging, the velvet antler mushroom subjected to vacuum packaging is subjected to quick freezing, seasoning food materials are mixed with hot oil, fried and cooled, then the velvet antler mushroom is subjected to vacuum packaging and quick freezing, seasoning juice is prepared and is subjected to quick freezing, the velvet antler mushroom, the seasoning food materials and the seasoning juice after quick freezing are filled into a packaging box and subjected to cold-chain logistics, the velvet antler mushroom, the seasoning food materials and the seasoning juice are taken out for thawing, the velvet antler mushroom and the seasoning food materials are mixed and stirred after thawing, the favorite seasoning juice is poured and stirred for eating, and the optimal degree of perfect mouthfeel is achieved while the flavor of the fresh mushroom is kept.
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 velvet antler mushroom is characterized by comprising the following steps: the method comprises the following steps:
s1, taking a proper amount of velvet antler mushroom, and soaking in salt water;
s2, frying the soaked velvet antler mushroom until the water is completely evaporated;
s3, spreading a layer of salt on the surface of the pilose antler mushroom with the water completely evaporated, carrying out vacuum packaging, and quickly freezing the pilose antler mushroom subjected to vacuum packaging;
s4, matching the seasoning food materials with hot oil, stir-frying, cooling, vacuum-packaging and quick-freezing;
s5, preparing seasoning juice and quickly freezing;
s6, filling the quick-frozen velvet antler mushrooms, the seasoning food materials and the seasoning juice into a packaging box, and carrying out cold-chain logistics.
2. The cooking method of pileus pantotrichum according to claim 1, characterized in that: the soaking time in the step 1 is 10-15 minutes.
3. The cooking method of velvet antler mushroom according to claim 1, characterized in that: the ratio of the velvet antler mushroom to the seasoning food material is 5:2, the ratio of the velvet antler mushroom to the seasoning juice is 5:3.
4. the cooking method of velvet antler mushroom according to claim 1, characterized in that: the seasoning food materials in the step 4 comprise green onions, gingers, garlic, pepper, aniseed, dried peppers, light soy sauce, dark soy sauce, oyster sauce and chicken essence.
5. The cooking method of velvet antler mushroom according to claim 1, characterized in that: the stir-frying time of the seasoning food materials in the step 4 is 30-60 s, and the stir-frying oil temperature of the seasoning food materials is 200-240 ℃.
6. The cooking method of velvet antler mushroom according to claim 1, characterized in that: the sauce water in the step 5 comprises sweet taste juice and spicy taste juice.
7. The cooking method of velvet antler mushroom according to claim 1, characterized in that: the packaging box in the step 6 is divided into three layers, and the quick-frozen velvet antler mushrooms, the seasoning food materials and the seasoning juice are packaged in a layered mode during packaging.
8. The cooking method of pileus pantotrichum according to claim 1, characterized in that: the main component of the salt in the step 3 is sodium chloride, and the chemical formula is NaCl.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211395820.6A CN115633778A (en) | 2022-11-08 | 2022-11-08 | Cooking and manufacturing method of velvet antler mushroom |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211395820.6A CN115633778A (en) | 2022-11-08 | 2022-11-08 | Cooking and manufacturing method of velvet antler mushroom |
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| CN115633778A true CN115633778A (en) | 2023-01-24 |
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| CN202211395820.6A Pending CN115633778A (en) | 2022-11-08 | 2022-11-08 | Cooking and manufacturing method of velvet antler mushroom |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102068002A (en) * | 2010-01-07 | 2011-05-25 | 大连工业大学 | Meat dish food and manufacture method thereof |
| CN105942488A (en) * | 2016-06-27 | 2016-09-21 | 曲靖市鸿贵味业商贸有限公司 | Preparation method of tricholoma matsutake-mushroom soup |
| CN107581590A (en) * | 2017-08-29 | 2018-01-16 | 贵州普定印象朵贝农业开发有限公司 | A kind of instant flat mushroom fourth and preparation method thereof |
| CN108095025A (en) * | 2017-11-24 | 2018-06-01 | 浙江工业大学 | A kind of organic composite delicate flavour sauce containing pilose antler mushroom and preparation method thereof |
| WO2022131823A1 (en) * | 2020-12-16 | 2022-06-23 | 김승주 | Development of natural seasoning using lactic acid bacteria fermentate of oyster mushroom and enoki mushroom |
-
2022
- 2022-11-08 CN CN202211395820.6A patent/CN115633778A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102068002A (en) * | 2010-01-07 | 2011-05-25 | 大连工业大学 | Meat dish food and manufacture method thereof |
| CN105942488A (en) * | 2016-06-27 | 2016-09-21 | 曲靖市鸿贵味业商贸有限公司 | Preparation method of tricholoma matsutake-mushroom soup |
| CN107581590A (en) * | 2017-08-29 | 2018-01-16 | 贵州普定印象朵贝农业开发有限公司 | A kind of instant flat mushroom fourth and preparation method thereof |
| CN108095025A (en) * | 2017-11-24 | 2018-06-01 | 浙江工业大学 | A kind of organic composite delicate flavour sauce containing pilose antler mushroom and preparation method thereof |
| WO2022131823A1 (en) * | 2020-12-16 | 2022-06-23 | 김승주 | Development of natural seasoning using lactic acid bacteria fermentate of oyster mushroom and enoki mushroom |
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