CN1322823C - Instant bagged edible fungus and its making method - Google Patents

Abstract

The present invention provides instant edible fungus. Edible fungus is washed, shaped, blanched, soaked, refrigerated, fried in a vacuum, deoiled, seasoned, etc. so as to obtain the instant edible fungus. The present invention solves the problems that the existing processing method of edible fungus can not maintain the original color, scent, taste and shape of edible fungus, many kinds of edible fungus can not be eaten conveniently and instantly, etc.; the processed product of the present invention maintains the original nutrients of edible fungus, and the eating effect and the appearance characteristics of dietary fibers of plants; the processed product of the present invention is favorable in color, scent and taste. The instant edible fungus has the characteristics that the oil content is low, and the instant edible fungus is not oily; the instant edible fungus can be eaten as soon as the package is opened, etc. The present invention enables edible fungus having the advantages of strong seasonality, difficult preservation, unique flavor, comprehensive nutrition and powerful function of health care to become an upgraded fashionable instant puffed plant product with a unique flavor.

Description

Instant bagged edible mushroom and processing method thereof

Technical field

The present invention relates to a kind of food---instant bagged edible mushroom and processing method thereof belong to food processing technology field.

Background technology

Edible mushroom is except that containing rich in protein, amino acid, vitamin and mineral matter, and delicious flavour, unique flavor, especially as high-quality dietary fiber, low fat, food low in calories, is accepted by people.Many countries are advocated animal food-vegetarian diet-bacterium food as the optimal diet structure.Edible number of times and amount that U.S. ATCC (national bacterial standard preservation center) expert clearly proposes edible fungi food are the important symbols of weighing the diet scientific level.It is found that edible mushroom in recent years except that being rich in above-mentioned nutriment, also contain a large amount of dietary fibers and active material, fiber content is generally 10-25%, and active material mainly contains polysaccharide, interferon, derivant etc.Active material in the edible mushroom has antitumaous effect, and can improve body immunity, dietary fiber has the effect that promotes enterogastric peristalsis, it can quicken the drainage of swill and noxious material, effectively prevents the generation of diseases such as obesity, colon cancer, digestive system cancer, atonic constipation, hemorrhoid.Therefore, the long-term edible edible mushroom that comprises wild bacterium, artificial bacterium, very useful to health.But edible mushroom belongs to seasonal strong again simultaneously, and the food of fresh-keeping difficulty with existing drying processing method, can only obtain having lost bright bacterium form, local flavor, color and luster and tissue morphology, and the dried product that can not directly eat.In addition, though adopt the fried edible fungus of normal pressure that directly consumption can be arranged preferably, defective such as have that local flavor is not good enough, color and luster is bad and form is undesirable, and also the too high meeting of oil content causes people's sitophobia psychology and sensation.At present ready-to-eat food is the fastest industry of global evolution, mainly concentrates on the starch based product such as potato potato class.Also a blank on the edible fungi instant produce market.Therefore, be necessary prior art is improved, to meet the need of market.

Summary of the invention

The object of the present invention is to provide a kind of color, shape and high dietary-fiber and nutriment that can keep the fresh food bacterium to be had, give the convenient and instant edible mushroom of leisure characteristics such as its instant, safety and sanitation again.

The present invention realizes by following technical proposal: a kind of instant bagged edible mushroom is characterized in that making by following process:

A, clean shaping: after the edible mushroom washing, keep whole mushroom shape, or shaping in flakes, bar or piece;

B, blanching: will clean clean edible mushroom and put into boiling water, and blanching 2-4 minute, reach 98-200 ℃ with the thalline central temperature and be advisable;

C, dipping: it is that the maltose solution of 20-40% soaked 2-3 hour that the edible mushroom after the blanching is put into concentration, takes out, and drop anhydrates and drips, and cools off 20-40 minute naturally;

D, freezing: under-20～-40 ℃ of conditions, freezing 10～15 hours, with thalline deep colling degree of being;

E, vacuum frying: in vacuum is 0.08～0.1Mpa, and oily temperature is under 85～100 ℃ of conditions, and freezing edible mushroom was carried out vacuum frying 40-60 minute;

F, de-oiling: be under 200～300 rev/mins the condition, fried edible mushroom to be carried out centrifugation de-oiling 2～3 minutes at rotating speed;

G, seasoning: in the edible mushroom after de-oiling, be that 2～5% amount adds flavoring by mass percentage, mix all that packing promptly gets product.

Described flavoring is one or more in salt, sugar, capsicum, Chinese prickly ash, the pepper.

Concrete following advantage of the present invention and effect: the invention solves existing edible mushroom processing method and can not keep the original look of edible mushroom, fragrant, flavor, shape, can not make things convenient for, immediately eat problems such as all kinds of edible mushrooms, make the product that processes both keep the edible mushroom original nutrient, the edible effect and the resemblance of plant edible fiber, give the product look again, fragrant, the flavor tool is complete, and oil content is low, the no greasy feeling of food, characteristics such as instant bagged, make seasonal strong, be difficult to fresh-keeping, local flavor is original, comprehensive nutrition, the edible mushroom that health care is strong can become fashion of new generation, local flavor shows unique characteristics, the plant dilated product of convenient and instant.

The specific embodiment

Below in conjunction with specific embodiment the present invention is described further, is not limited thereto but hold within the present invention.

Example 1

1, selection is fresh, nothing is gone rotten, artificial edible mushroom of uniform size, removes the root pin, cleans up with circulating water, pull drop out and anhydrate and drip, keep whole mushroom shape, or cut into slices as required, THICKNESS CONTROL or vertically ribbons along thalline in 4-10mm, and length is controlled in the 40-80mm;

2, the artificial bacterium after the above-mentioned shaping was put into the boiling water blanching 2-4 minute, make the thalline central temperature reach 100 ℃ and be advisable;

3, the artificial bacterium after the above-mentioned blanching being put into concentration is that 20% maltose solution soaked 4 hours, can add an amount of salt or other flavoring in this process, does seasoning for the first time;

4, the artificial bacterium after will flooding drains water droplet, and cooling is 40 minutes naturally, under-22～-30 ℃ of conditions, freezing 15 hours, makes the thalline deep colling then;

5, get the artificial bacterium of deep colling, average mark is loaded in the stainless steel charging cage in the vacuum low-temperature frying equipment, tightening lid puts into the vacuum still and carries out vacuum dehydration, time is generally at 40～60 minutes, vacuum 0.08～0.1Mpa, 85～100 ℃ of feeding temperatures, 85～95 ℃ of frying temperatures, in preceding 15～25 minutes of frying course, promoted once every 1～2 minute, promoted once every 2～3 minutes later on, the dehydration terminal point does not have obviously big or middle bubble with the range estimation pasta, only has very tiny bubble and oil vacuole to stir together and is degree;

6, start the descending operation bar, the cage of will feeding is carried to vacuum still summit, start the de-oiling motor then and carry out centrifugation de-oiling, the control motor speed is at 200～300 rev/mins, start and stop after 30～50 seconds, start the de-oiling motor once more after waiting to come to a complete stop, continue de-oiling 2～3 minutes, disable motor, the back of coming to a complete stop proposes the material cage;

7, rapidly the artificial bacterium after the de-oiling is put into the seasoning jar, add seasoning powder materials such as an amount of salt and monosodium glutamate or salt and capsicum, pepper, Chinese prickly ash and carry out seasoning, the flavoring consumption is generally 2～5%;

8, behind artificial bacterium that makes and the abundant mixing of flavoring, can pack, dispatch from the factory.

Example 2

1, selects wild edible fungus fresh, that nothing is gone rotten, with stainless steel scraper or the wooden blade stem mud pin of pruning, pick out weeds or rotted leaf, water cleans up, and pulls drop out and anhydrates and drip, and keeps whole mushroom shape, or section on request, thickness is adjusted in 4-10mm, or vertically ribbons along thalline, and length keeps 40-80mm;

2, the wild edible fungus after the above-mentioned shaping was put into the boiling water blanching 2-4 minute, make the thalline central temperature reach 200 ℃ and be advisable;

3, above-mentioned wild edible fungus being put into concentration is that 40% salt solution soaked 2 hours, also can add other flavorings such as capsicum, pepper, Chinese prickly ash and carry out the seasoning first time in this process;

4, the wild edible fungus after will flooding drains water droplet, and cooling is 20 minutes naturally, under-30～-40 ℃ of conditions, freezing 10 hours, makes the thalline deep colling then;

5, with the wild edible fungus of deep colling, average mark is loaded in the stainless steel charging cage, tightens lid and puts into the vacuum still and carry out vacuum dehydration, and the time is generally at 40～60 minutes, vacuum 0.08～0.1Mpa, 85～100 ℃ of feeding temperatures, 85～95 ℃ of frying temperatures, preceding 15～25 minutes of frying course, promoted once every 1～2 minute, promoted once every 2～3 minutes later on, the dehydration terminal point does not have obviously big or middle bubble with the range estimation pasta, only has very tiny bubble and oil vacuole to stir together and is degree;

6, start the descending operation bar, the cage of will feeding is carried to vacuum still summit, start the de-oiling motor then and carry out centrifugation de-oiling, motor speed is at 200～300 rev/mins, start and stop after 30～50 seconds, start the de-oiling motor once more after waiting to come to a complete stop, continue de-oiling 2～3 minutes, disable motor, the back of coming to a complete stop proposes the material cage;

7, rapidly the wild edible fungus after the de-oiling is put into the seasoning jar, add flavoring seasonings such as salt and capsicum or salt, capsicum, Chinese prickly ash, pepper, the flavoring consumption is generally 2～5%;

8, with the abundant mixing of flavoring after wild edible fungus, can pack, dispatch from the factory.

Claims (2)

1, a kind of instant bagged edible mushroom is characterized in that making by following process:

A, clean shaping: after the edible mushroom washing, keeps whole shape, or shaping is in blocks, bar or piece;

B, blanching: will clean clean edible mushroom and put into boiling water, blanching 2-4 minute;

C, dipping: it is that the maltose solution of 20-40% soaked 2-3 hour that the edible mushroom after the blanching is put into concentration, takes out, and drop anhydrates and drips, and cools off 20-40 minute naturally;

D, freezing: under-20～-40 ℃ of conditions, freezing 10～15 hours, with thalline deep colling degree of being;

E, vacuum frying: in vacuum is 0.08～0.1Mpa, and oily temperature is under 85～100 ℃ of conditions, and freezing edible mushroom was carried out vacuum frying 40-60 minute;

F, de-oiling: be under 200～300 rev/mins the condition, fried edible mushroom to be carried out centrifugation de-oiling 2～3 minutes at rotating speed;

G, seasoning: in the edible mushroom after de-oiling, be that 2～5% amount adds flavoring by mass percentage, mix all that packing promptly gets product.

2, instant edible mushroom according to claim 1 is characterized in that described flavoring is one or more in salt, sugar, capsicum, Chinese prickly ash, the pepper.