CN1446448A - Method for preparing wild Ganba fungus quickly and expediently - Google Patents

Abstract

A process for prepared the instant food of edible wild Ganba mushroom includes choosing raw material, washing, shaping, cooking, packing, quick freezing and cold storage. The said instant food features strong smell of mushroom, unique taste and good eating enjoyment.

Description

Convenient and swift wild ' Ganba ' fungus and processing method thereof

The present invention relates to a kind of edible mushroom and processing method thereof, especially a kind of cooked and processing method of wild ' Ganba ' fungus.

Because wild edible fungus has nutriments such as rich in protein, carbohydrate, amino acid, vitamin, trace element, and amino acid whose content and kind are the abundantest, between vegetables and meat, moreover, wild edible fungus also has unique local flavor, fragrance, delicate flavour and pleasant mouthfeel.Again because the growing environment of wild edible fungus is in free of contamination natural, ecological zone, therefore, be acknowledged as the green and the pollution-free food of tool nutritive value, extremely people's likes.In wild edible fungus, GANBAJUN is a kind of of tool peculiar flavour, and its bacterium is aromatic strongly fragrant, chews delicious sweetly, grows tenderly, and the aftertaste sweet-smelling is long.GANBAJUN includes crude protein 19.2%, crude fat 7.9%, and ash 16.1%, total reducing sugar 15.8% also contains the several amino acids that human body can not synthesize simultaneously.But at present this tasty, the wild bacterium that is rich in nutrition can only the season of abounding with promptly annual 7-10 part just the product of having an opportunity repay.People use up various means and are preserved for this reason, try hard to also can repay the GANBAJUN that is equal to the aquatic foods product by product in other season.But regrettably the GANBAJUN goods of producing with existing processing method have not only lost its exclusive flavour, and owing to add the cleaning problem in man-hour, make to embed endobacillary silt particle and can't remove and influence its mouthfeel greatly and chew flavor.As remaining this profile of GANBAJUN only just such as the dry product of GANBAJUN, salt marsh product, fried goods.Therefore, be necessary prior art is improved, to satisfy people's living needs.

The objective of the invention is to overcome the deficiency of prior art, the convenient, fast GANBAJUN and the processing method thereof that provide a kind of color all to be consistent with bright product.

The present invention realizes by following technical proposal: it comprises selects materials, clean, and shaping, shortening, packing, quick-frozen, the refrigeration technical process is characterized in that:

When A, cleaning, extremely clean with clear water rinsing GANBAJUN repeatedly earlier, pull draining out, add edible flour by following weight ratio: GANBAJUN: edible flour=1: 0.1-0.5, mixed 2-4 minute, and, endobacillary mud, sand or soil were taken out of with flour with clear water rinsing thalline;

When B, shortening, by GANBAJUN: the weight ratio of edible oil=1: 0.1-0.3, earlier part edible oil is heated to 4-6 and becomes (120-160 ℃), put into the GANBAJUN after the cleaning, add remaining edible oil while stirring to ripe;

Carry out low-temperature quick-freezing behind C, the shortening, its temperature is-35 ℃--50 ℃, the quick-frozen time is 4-60 minute;

When D, refrigeration, placing-10 ℃--20 ℃ of refrigerated rooms are preserved.

In above-mentioned shortening process, also can add flavoring and make salt pungent wild ' Ganba ' fungus goods: GANBAJUN: salt: dry red pepper=1: 0.01-0.05: 0.05-0.1 by following weight ratio.

The present invention compared with prior art has following advantage and effect: owing to adopt said method to clean, shortening, refrigeration, not only thoroughly remove endobacillary mud, sand, soil, increase its sliding, tender mouthfeel, and the product that processes kept the bacterium that bright product possessed aromatic strongly fragrant, grow tender, fresh and sweet, peculiar flavours such as long times of aftertaste.And edible more convenient, faster, real is a kind of desirable wild edible fungus goods.

Embodiment 1

1, select materials: select 100 kilograms of the GANBAJUN fresh, that nothing is gone rotten, the stem mud pin of pruning is removed weeds and the earth carried secretly in the lamella;

2, shaping: vertically ribbon along thalline, and remove remaining weeds and earth;

3, clean: to cleaning, pull draining with clear water rinsing GANBAJUN repeatedly out, add 10 kilograms of wheat flours, fully mix all back placements 4 minutes, with clear water rinsing thalline, then endobacillary mud, sand or soil are just taken out of with flour;

4, shortening: add earlier 10 kilograms of edible refined oils, be warming up to 6 one-tenths when hot (160 ℃), put into the GANBAJUN of cleaning, it is extremely ripe to add remaining 10 kilograms of refined oil then in heating process while stirring;

5, behind the shortening, put rapidly-50 ℃ quick-frozen 4-6 minute, to the freezing heart of thalline;

6, refrigeration: vacuumize after pack with the aseptic polyethylene food pack, put the interior preservation of-18 ℃ of refrigerated rooms, must instant, local flavor GANBAJUN goods efficiently.

Embodiment 2

Still get 100 kilograms of fresh, high-quality GANBAJUN, process by embodiment 1 described processing step, wherein, used flour amount is 50 kilograms in the cleaning process, and incorporation time is 3 minutes, and the consumption of refined oil is 30 kilograms in the shortening process, initial oily temperature is 5 one-tenth (140 ℃), shortening postposition-35 ℃ quick-frozen 60 minutes, to the freezing heart of thalline, the packing back is-10 ℃ of following preservations in temperature.Add 1 kilogram of salt in above-mentioned shortening process, 5 kilograms of dry red pepper are made salt pungent wild ' Ganba ' fungus food.

Embodiment 3

Get 100 kilograms of fresh, high-quality GANBAJUN, process by embodiment 1 described processing step, wherein, used flour amount is 30 kilograms in the cleaning process, and incorporation time is 2 minutes, and the consumption of refined oil is 20 kilograms in the shortening process, initial oily temperature rise to 4 becomes (120 ℃), shortening postposition-40 ℃ quick-frozen 30 minutes to the freezing heart of thalline, is 10 ℃ of following preservations at refrigerated storage temperature.Add 2 kilograms of salt before the packing, 10 kilograms of dry red pepper are made dense pungent wild ' Ganba ' fungus food.

Claims (2)

1, a kind of convenient and swift wild ' Ganba ' fungus, it is made by following process: selects materials, cleans, shaping, shortening, packing, quick-frozen, refrigeration is characterized in that:

When A, cleaning, extremely clean with clear water rinsing GANBAJUN repeatedly earlier, pull draining out, add edible flour by following weight ratio: GANBAJUN: edible flour=1: 0.1-0.5, mixed 2-4 minute, and, endobacillary mud, sand or soil were taken out of with flour with clear water rinsing thalline;

When B, shortening, by GANBAJUN: the weight ratio of edible oil=1: 0.1-0.3, earlier part edible oil is heated to 4-6, its temperature is 120-160 ℃, puts into the GANBAJUN after the cleaning, adds remaining edible oil while stirring to ripe;

Carry out low-temperature quick-freezing behind C, the shortening, its temperature is-35 ℃--50 ℃, the quick-frozen time is 4-60 minute;

When D, refrigeration, placing-10 ℃--20 ℃ of refrigerated rooms are preserved.

2, wild ' Ganba ' fungus according to claim 1 is characterized in that adding flavoring by following weight ratio in above-mentioned shortening process makes salt pungent wild ' Ganba ' fungus goods:

GANBAJUN: salt: dry red pepper=1: 0.01-0.05: 0.05-0.1.