CN1218637A - Deep processing method for mushroom stem and its products - Google Patents
Deep processing method for mushroom stem and its products Download PDFInfo
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- CN1218637A CN1218637A CN97123224A CN97123224A CN1218637A CN 1218637 A CN1218637 A CN 1218637A CN 97123224 A CN97123224 A CN 97123224A CN 97123224 A CN97123224 A CN 97123224A CN 1218637 A CN1218637 A CN 1218637A
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- mushroom
- mushroom stems
- seasoning
- extracting
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Abstract
The processing method is to process mushroom stem into mushroom sauce through material selection, washing, distillation, extraction, filtration, compounding, seasoning, disinfection and other steps. Through the distillation process to recover mushroom juice and the extraction of mushroom liquid extract, the sauce has rich mushroom fragrance. At the same time, extracted mushroom stem may be further processed through dewatering, loosening, seasoning and stoving to produce meat imitating cellulose food. The present invention changes waste into useful material and utilizes mushroom leftover to produce unique product.
Description
The present invention relates to a kind of processing method of mushroom, relate in particular to a kind of processing method of mushroom stems.
Mushroom is a kind of famous and precious edible mushroom, also is a kind of natural good health food, and is very popular.All there is large quantities of mushroom outlets every year in China, still for improving its export value and reducing freight, generally mushroom umbrella and mushroom stems is separated, and only exports the mushroom umbrella, and mushroom stems is underused as leftover bits and pieces, causes the wasting of resources.
The objective of the invention is to overcome the deficiencies in the prior art, make full use of the mushroom stems resource, a kind of deep working method and goods thereof of mushroom stems are provided.
The deep working method of mushroom stems of the present invention may further comprise the steps:
1, select materials: select not have go mouldy, pure mushroom stems and little mushroom be as raw material;
2, washing: with dust, the silt of the clear water flush away raw material surface attachment that flows;
3, distillation: material is put distiller distill, the weight ratio of its material and water is 1: 3.5-1: 4.5, collect condensate liquid;
4, extracting: place pot to heat extracting material;
5, filter: the material that extracting is finished filters, and obtains filtrate;
6, preparation: filtrate, condensate liquid, soy sauce are allocated by 3: 1: 3 part by weight;
7, seasoning: add flavorings such as salt, monosodium glutamate, yeastex, sugar in seasoning liquid, make compound soy sauce, wherein amino nitrogen content is not less than 0.4mg/100g;
8, sterilization:, promptly obtain mushroom soy sauce of the present invention with Pasteur's method or high temperature instantaneous sterilization.
Feature of the present invention also is:
Mushroom stems after the extracting is reprocessed;
1, dehydration: the mushroom stems after will filtering is dewatered with dewaterer;
2, draw pine: with drawing loose machine that the fiber of mushroom stems is drawn pine;
3, seasoning: adding flavoring, spices are modulated;
4, oven dry: place baking room or baking box to carry out drying material, obtain bionical meat fiber food.
Flavoring of the present invention and spices can be monosodium glutamate, salt, vegetable oil, capsicum, sugar, wine, meat flavor.
The deep working method of the mushroom stems that the present invention proposes be with mushroom stems through selecting materials, wash, distill, extraction, filtration, preparation and technologies such as seasoning, sterilization make mushroom soy sauce.Because it is to take the way of distillation to reclaim mushroom juice, adds the mushroom extract of extraction, makes soy sauce have strong mushroom fragrance.Simultaneously, the deep working method of the mushroom stems that the present invention proposes can will be reprocessed the mushroom stems after the extracting, obtains imitative meat fiber food by the pine that dewaters, draws, seasoning, oven dry.The present invention " is turned waste into wealth ", has made full use of the mushroom resource, and the product that makes is rich in characteristic.
In conjunction with the embodiments the utility model is further described:
Embodiment 1:
1, select materials: select not have go mouldy, pure mushroom stems is as raw material;
2, washing: with dust, the silt of the clear water flush away raw material surface attachment that flows;
3, distillation: material is put distiller distill, the weight ratio of its material and water is 1: 4, collects condensate liquid;
4, extracting: place pot to heat extracting material;
5, filter: the material that extracting is finished filters, and obtains filtrate;
6, preparation: filtrate, condensate liquid, soy sauce are allocated by 3: 1: 3 part by weight;
7, seasoning: in per 100 kilograms of seasoning liquids, add 20 kilograms of salt, 2 kilograms of monosodium glutamates, 1 kilogram of yeastex, 10.5 kilograms of sugar, make compound soy sauce;
8, sterilization: use pasteuring, promptly obtain mushroom soy sauce of the present invention.
With bottle placer it is quantitatively injected container as required again.
Embodiment 2, and the mushroom stems after the extracting is reprocessed;
1, dehydration: the mushroom stems after will filtering is dewatered with dewaterer;
2, draw pine: with drawing loose machine that the fiber of mushroom stems is drawn pine;
3, seasoning: per 1 kilogram of mushroom stems fiber, modulate with monosodium glutamate 20 grams, salt 30 grams, vegetable oil 50 grams, capsicum 7 grams, white sugar 300 gram wine, beef face powder 50 grams;
4, oven dry: place baking room to carry out drying material, obtain bionical meat fiber food.
Claims (4)
1, a kind of deep working method of mushroom stems is characterized in that: take following steps:
(1), select materials: select not have go mouldy, pure mushroom stems and little mushroom be as raw material;
(2), washing: with dust, the silt of the clear water flush away raw material surface attachment that flows;
(3), the distillation: material is put distiller distill, the weight ratio of its material and water is 1: 3.5-1: 4.5, the collection condensate liquid;
(4), extracting: place pot to heat extracting material;
(5), filter: the material that extracting is finished filters, and obtains filtrate;
(6), preparation: filtrate, condensate liquid, soy sauce are allocated by 3: 1: 3 part by weight;
(7), seasoning: in seasoning liquid, add various flavorings, make compound soy sauce;
(8), sterilization:, promptly obtain mushroom soy sauce of the present invention with Pasteur's method or high temperature instantaneous sterilization.
2, according to the deep working method of the described a kind of mushroom stems of claim 1, its feature exists: described various flavorings can be salt, monosodium glutamate, yeastex, sugar.
3, according to the deep working method of the described a kind of mushroom stems of claim 1, its feature exists: the mushroom stems after the extracting is reprocessed;
(1), dehydration: the mushroom stems after will filtering is dewatered with dewaterer;
(2), draw pine: with drawing loose machine that the fiber of mushroom stems is drawn pine;
(3), seasoning: adding flavoring, spices are modulated;
(4), oven dry: place baking room or baking box to carry out drying material, obtain bionical meat fiber food of the present invention.
4, according to the deep working method of the described a kind of mushroom stems of claim 3, its feature exists: flavoring of the present invention and spices can be monosodium glutamate, salt, vegetable oil, capsicum, sugar, wine, meat flavor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97123224A CN1080541C (en) | 1997-11-28 | 1997-11-28 | Deep processing method for mushroom stem and its products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97123224A CN1080541C (en) | 1997-11-28 | 1997-11-28 | Deep processing method for mushroom stem and its products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1218637A true CN1218637A (en) | 1999-06-09 |
| CN1080541C CN1080541C (en) | 2002-03-13 |
Family
ID=5177008
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97123224A Expired - Fee Related CN1080541C (en) | 1997-11-28 | 1997-11-28 | Deep processing method for mushroom stem and its products |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1080541C (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836726A (en) * | 2010-05-11 | 2010-09-22 | 广东真美食品集团有限公司 | Processing technology for instant mushroom strip |
| CN102058093A (en) * | 2010-11-25 | 2011-05-18 | 健盛食品股份有限公司 | Methods for preparing shredded mushroom and mushroom dried meat floss |
| CN1826964B (en) * | 2006-02-14 | 2012-01-11 | 大山合集团有限公司 | Seasoning sauce with straw mushroom and preparation method thereof |
| CN101390605B (en) * | 2008-09-18 | 2012-02-01 | 浙江大学 | Brewage method of pasania fungus selenium-rich composite nutritious soy sauce |
| CN102726493A (en) * | 2011-12-30 | 2012-10-17 | 福建绿宝食品集团有限公司 | Pleurotus eryngii cookie and preparation method thereof |
| CN103783480A (en) * | 2014-02-13 | 2014-05-14 | 李洁 | Technology for fabricating natural nutritional flavoring agent by taking lentinus edodes stems as raw material |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63146763A (en) * | 1986-12-09 | 1988-06-18 | Ayuya:Kk | Preparation of tangle-wrapped vegetable containing panax ginseng |
| CN1117817A (en) * | 1994-09-01 | 1996-03-06 | 黄族和 | Edible Xianggu-mushroom paper and its preparation method |
-
1997
- 1997-11-28 CN CN97123224A patent/CN1080541C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1826964B (en) * | 2006-02-14 | 2012-01-11 | 大山合集团有限公司 | Seasoning sauce with straw mushroom and preparation method thereof |
| CN101390605B (en) * | 2008-09-18 | 2012-02-01 | 浙江大学 | Brewage method of pasania fungus selenium-rich composite nutritious soy sauce |
| CN101836726A (en) * | 2010-05-11 | 2010-09-22 | 广东真美食品集团有限公司 | Processing technology for instant mushroom strip |
| CN101836726B (en) * | 2010-05-11 | 2012-07-25 | 广东真美食品集团有限公司 | Processing technology for instant mushroom strip |
| CN102058093A (en) * | 2010-11-25 | 2011-05-18 | 健盛食品股份有限公司 | Methods for preparing shredded mushroom and mushroom dried meat floss |
| CN102058093B (en) * | 2010-11-25 | 2013-05-29 | 健盛食品股份有限公司 | Methods for preparing shredded mushroom and mushroom dried meat floss |
| CN102726493A (en) * | 2011-12-30 | 2012-10-17 | 福建绿宝食品集团有限公司 | Pleurotus eryngii cookie and preparation method thereof |
| CN103783480A (en) * | 2014-02-13 | 2014-05-14 | 李洁 | Technology for fabricating natural nutritional flavoring agent by taking lentinus edodes stems as raw material |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1080541C (en) | 2002-03-13 |
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