CN101843333A - Spicy agaric - Google Patents
Spicy agaric Download PDFInfo
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- CN101843333A CN101843333A CN201010101706A CN201010101706A CN101843333A CN 101843333 A CN101843333 A CN 101843333A CN 201010101706 A CN201010101706 A CN 201010101706A CN 201010101706 A CN201010101706 A CN 201010101706A CN 101843333 A CN101843333 A CN 101843333A
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- spicy
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Abstract
The invention discloses spicy agaric which comprises the following raw materials by weight ratio: 100% of dehydrated agaric, 1-3% of salt, 1-6% of fresh seasoning, 0.02-0.06% of chilli, 0.02-0.1% of spices and 1-8% of vegetable oil. The spicy agaric is prepared by the procedures of checking and accepting the raw materials, disinfecting, sorting, precooking, cooling, dehydrating, mixing, packaging, sterilizing and the like. The spicy agaric has the beneficial effects of simple making procedures long storage time, fresh and good taste, being convenient to eat and being a convenient and necessary food for families.
Description
Technical field
The present invention relates to a kind of spicy agaric, belong to food processing technology field.
Background technology
Auricularia auriculajudae, another name black fungus, light auricularia auriculajudae.Mycology is divided generic Basidiomycetes, Auriculariale, Auriculariaceae.Color and luster is dark brown, the quality softness, and delicious flavour, nutritious, but can element meat or fish, not only add elegance greatly, and can nourish blood and preserve youthful looks for Chinese food, it is ruddy, radiant to make us skin, and can prevent and treat hypoferric anemia and other medicinal efficacies.The cooking method of auricularia auriculajudae is a lot, can make cold dish and can make Hot dishes, the invention provides a kind of spicy agaric product, can directly eat, and delicious flavour, storage time is long.
Summary of the invention
The purpose of this invention is to provide a kind of spicy agaric, use fragrant peppery good to eat, the delicious flavour, nutritious of spicy agaric that this preparation method and prescription are produced.
Technical scheme of the present invention is: the invention provides a kind of spicy agaric, its production process is:
A. raw material is checked and accepted and is handled: the auricularia auriculajudae of choosing is cleaned up with bubbling;
B. sterilization: with the sterilization of food-grade thimerosal;
C. sorting: sub-elect impurity;
D. precook: precook with boiling water;
E. cooled dehydrated: with flowing water cooling back dehydration;
F. allotment: in advance condiment is stirred, again with handle auricularia auriculajudae well and stir;
G. pack: pack is sealed;
H. sterilization: use the sterilizing unit sterilization;
Each raw material components and proportioning thereof are: major ingredient is dehydration back auricularia auriculajudae 100%; Condiment is salt 1～3%, delicate flavour condiment 1～6%, pimiento 0.02～0.06%, spice 0.02～0.1%, vegetable oil 1～8%.
Described thimerosal is a clorox.
Described delicate flavour condiment is one or more in monosodium glutamate, chickens' extract, I+G, chicken meal or cream, powdered beef or cream, powder of pork or the cream.
Described spice be in Chinese prickly ash, anise, fennel, the cassia bark one or more.
Described vegetable oil is one or more in soybean oil, peanut oil, palm oil, olive oil, rape seed oil, sesame oil, the sunflower oil.
The invention has the beneficial effects as follows: spicy agaric production process provided by the invention is simple, and the storage time of product is long, the more important thing is delicious flavour, and mouthfeel is good, and instant is the instant food of family's indispensability.
The specific embodiment
Below in conjunction with embodiment the present invention is further explained explanation.
A kind of production process of spicy agaric is:
A. raw material is checked and accepted and handled: the dry product raw material is handled the back and is formed moisture below 12%, wide 0.5-0.8cm, and long 5-8cm silk cleans with bubbling then and washes silt half an hour;
B. sterilization: with clorox sterilization sterilization 30 minutes;
C. sorting: manually sort out impurity and mud root;
D. precook: boiling water adds food-grade calcium chloride and precooked 15 minutes;
E. cooled dehydrated: flowing water is cooled to rapidly below 25 ℃, centrifuge dewatering to 80%;
F. allotment: major ingredient and condiment in will filling a prescription weigh up, and stir more than 15 minutes with mixer, stir.；
G. pack: every packed 62g, seal with vacuum sealer;
H. sterilization: with 90 ℃ of sterilizing kettle in sterilization, 30 minutes.
Each raw material proportioning is: dehydration back auricularia auriculajudae 100kg, salt 2kg, chicken meal 5kg, pimiento 0.04kg, Chinese prickly ash and anistree each 0.02kg.
Claims (5)
1. a spicy agaric is characterized in that, its production process is:
A. raw material is checked and accepted and is handled: the auricularia auriculajudae of choosing is cleaned up with bubbling;
B. sterilization: with the sterilization of food-grade thimerosal;
C. sorting: sub-elect impurity;
D. precook: precook with boiling water;
E. cooled dehydrated: with flowing water cooling back dehydration;
F. allotment: in advance condiment is stirred, again with handle auricularia auriculajudae well and stir;
G. pack: pack is sealed;
H. sterilization: use the sterilizing unit sterilization;
Each raw material components and proportioning thereof are: major ingredient is dehydration back auricularia auriculajudae 100%; Condiment is salt 1～3%, delicate flavour condiment 1～6%, pimiento 0.02～0.06%, spice 0.02～0.1%, vegetable oil 1～8%.
2. spicy agaric according to claim 1 is characterized in that, described thimerosal is a clorox.
3. spicy agaric according to claim 1 is characterized in that, described delicate flavour condiment is one or more in monosodium glutamate, chickens' extract, I+G, chicken meal or cream, powdered beef or cream, powder of pork or the cream.
4. spicy agaric according to claim 1 is characterized in that, described spice be in Chinese prickly ash, anise, fennel, the cassia bark one or more.
5. spicy agaric according to claim 1 is characterized in that, described vegetable oil is one or more in soybean oil, peanut oil, palm oil, olive oil, rape seed oil, sesame oil, the sunflower oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010101706A CN101843333A (en) | 2010-01-26 | 2010-01-26 | Spicy agaric |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010101706A CN101843333A (en) | 2010-01-26 | 2010-01-26 | Spicy agaric |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101843333A true CN101843333A (en) | 2010-09-29 |
Family
ID=42768312
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010101706A Pending CN101843333A (en) | 2010-01-26 | 2010-01-26 | Spicy agaric |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101843333A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535701A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Spicy agaric fungus and preparation method thereof |
| CN105212199A (en) * | 2014-06-23 | 2016-01-06 | 广西田林县鑫福源山茶油开发有限公司 | A kind of local flavor cloud ear of instant bagged |
-
2010
- 2010-01-26 CN CN201010101706A patent/CN101843333A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535701A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Spicy agaric fungus and preparation method thereof |
| CN105212199A (en) * | 2014-06-23 | 2016-01-06 | 广西田林县鑫福源山茶油开发有限公司 | A kind of local flavor cloud ear of instant bagged |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20100929 |