CN102379402A - Mushroom mixed vegetable and preparation method thereof - Google Patents

Abstract

The invention discloses a mushroom mixed vegetable and a preparation method thereof. The mushroom mixed vegetable is prepared from oyster mushroom being rich in nutrients and fresh in taste and having a special cancer-preventing and cancer-resisting function as main raw materials by matching with green turnip, smallage, fresh cowpea, fresh ginger, garlic, soy sauce and flavoring through the processes of selecting and cleaning of the raw materials, finishing and cutting, boiling and rinsing, saucing, ageing, bagging and sealing, sterilizing and cooling, checking and storing of the mushroom mixed vegetable, and the like. Compared with other mushroom foods, the mushroom mixed vegetable has the characteristics of simple process, easiness in operation of the method, convenience for eating, ready-to-eat, time saving and richness in nutrition, special favor and health care function, is very suitable for gourmet food pursuing of modern people, and also adapts to the demands on various convenience foods of busy people with gradually-nervous circadian rhythm.

Description

Mushroom olla and preparation method thereof

Technical field the present invention relates to instant snack of a kind of vegetables and preparation method thereof, directly relates to mushroom olla and preparation method thereof.

Background technology is along with living standard improves constantly, and people also no longer only are confined to have enough to eat and wear to the requirement of diet, and the special functional flat mushroom food that have strong medical care effect, can prevent and treat multiple disease more and more receives people's favor.At present existing is the food processing of primary raw material with the mushroom, mostly is the form of processing the finished product can, also needs further processing when edible.

It is instant snack mushroom olla and preparation method thereof of primary raw material with the flat mushroom that summary of the invention the purpose of this invention is to provide a kind of; This instant snack is nutritious, delicious in taste and have unique anti-cancer, an antitumaous effect; The cuisines that are fit to very much the modern are pursued, and also adapt to the various instant food demands of people that are becoming tight rhythm of life day, have much to do.

The objective of the invention is to realize like this, a kind of mushroom olla, it is to be processed by the supplementary material of following weight proportioning: fresh mushroom 100, green turnip 30, celery 15; Bright cowpea 14, fresh ginger 10, garlic clove 7.5, salt 10; High-quality peanut oil 1, high-quality soy sauces 20, material bag flavoring 1, Sodium Benzoate 0.2.

The weight proportion of material bag flavoring is in the mushroom olla supplementary material according to the invention: Chinese prickly ash 2～3, anise 1～1.5, fennel seeds 1～1.5; Dried orange peel 0.5～1, Chinese cassia tree 0.5～1, spiceleaf 0.1～0.3; Cape jasmine 0.1～0.3, cloves 0.2～0.5, meat bandit 0.1～0.3.

The method that above-mentioned supplementary material is prepared into mushroom olla according to the invention is following:

A, select the flat mushroom, green turnip, bright cowpea, celery, the fresh ginger that meet processing request and place the Rinsing Area that flows respectively, clean up, garlic clove soaked 12～20 hours with clear water in advance, and peeling is cleaned subsequent use;

B, with flat mushroom, be cut into the fourth piece of length and width 1.5～2 centimeter square; Cut head, tail and scar etc. after the green turnip peeling, be cut into the fourth piece of length and width 1.5～2 centimeter square; Celery is cut into long 2.5 centimetres segment; Fresh ginger goes clean Lao Pi to be cut into smalls;

C, after flushing, flat mushroom was dropped in the boiling water blanching about 40～45 minutes, green turnip, celery, bright cowpea grain drop into respectively in the boiling water and scalded about 1～2 minute, drop into cooling in the tank that flows, to pull draining out subsequent use;

D, the above-mentioned raw material that makes is put into high-quality soy sauces soak (being advisable), take out after 3 days and drain soy sauce to flood;

E, raw material that above-mentioned saucing is good add ginger, garlic bulblet, salt, high-quality peanut oil and flavoring material bag and Sodium Benzoate again and mix and mix thoroughly, put into container, seal 1 month;

F, the raw material after the seasoning slaking by every bag 250 gram weighing pack, adopt three layers of complex pocket (PET/AL/CPP) vacuumizing-inflating packing;

Sterilization was carried out in G, sealing back in 30 minutes, sterilizing type (bleeding) is (10 '～25 ')/105 ℃ (water), and segmentation is cooled to 38～40 ℃;

After H, the sterilization cooling, be not less than in 25 ℃ the heat room insulation five at normal temperature and after quality inspection is qualified, go into warehouse for finished product round the clock.

Flat mushroom is warm in nature, and it is sweet to distinguish the flavor of.Through measuring, contain protein 27.4 grams, sugar 6.5 grams, vitamin 8.3 grams in per 100 gram flat mushrooms, still contain vitamin, mineral matter etc. in addition.Flat mushroom contains 18 seed amino acids, and wherein none is off guard for necessary eight seed amino acids of human body, has expelling wind and clearing away cold, stimulates the circulation of the blood and cause the muscles and joints to relax, beneficial gas qi-restoratives, suppresses the effect of tumour.With the flat mushroom is the instant snack that primary raw material processes---the mushroom olla is nutritious, delicious in taste, has unique anti-cancer, antitumaous effect.The present invention compares with other mushroom food, and technology is easy, and is easy to implement the method; Instant, instant bagged is saved time and don't is lost nutrition; Unique flavor and don't lose its health-care effect, the cuisines that are fit to very much the modern are pursued, also adapt to be becoming tight rhythm of life day, busy various instant food demands of people; Contain huge market business opportunity, the mushroom olla has good DEVELOPMENT PROSPECT.

A kind of mushroom of specific embodiment olla; With the flat mushroom is primary raw material; Be aided with green turnip, celery, bright cowpea, fresh ginger, garlic and flavoring, check processes such as storage to process through the selecting and clean of raw material, finishing with cutting, blanching, saucing, slaking, pack sealing, sterilization and cooling, goods.

The mushroom olla, it is to be processed by the supplementary material of following weight proportioning: fresh mushroom 100, green turnip 30, celery 15, bright cowpea 14, fresh ginger 10, garlic clove 7.5, salt 10, high-quality peanut oil 1, high-quality soy sauces 20, material bag flavoring 1, Sodium Benzoate 0.2.

The weight proportion of material bag flavoring is in the mushroom olla supplementary material according to the invention: Chinese prickly ash 2～3, anise 1～1.5, fennel seeds 1～1.5; Dried orange peel 0.5～1, Chinese cassia tree 0.5～1, spiceleaf 0.1～0.3; Cape jasmine 0.1～0.3, cloves 0.2～0.5, meat bandit 0.1～0.3.

The method that above-mentioned supplementary material is prepared into mushroom olla according to the invention is following:

A, select the flat mushroom, green turnip, bright cowpea, celery, the fresh ginger that meet processing request and place the Rinsing Area that flows respectively, clean up, garlic clove soaked 12～20 hours with clear water in advance, and peeling is cleaned subsequent use;

B, with flat mushroom, be cut into the fourth piece of length and width 1.5～2 centimeter square; Cut head, tail and scar etc. after the green turnip peeling, be cut into the fourth piece of length and width 1.5～2 centimeter square; Celery is cut into long 2.5 centimetres segment; Fresh ginger goes clean Lao Pi to be cut into smalls;

C, after flushing, flat mushroom was dropped in the boiling water blanching about 40～45 minutes, green turnip, celery, bright cowpea grain drop into respectively in the boiling water and scalded about 1～2 minute, drop into cooling in the tank that flows, to pull draining out subsequent use;

D, the above-mentioned raw material that makes is put into high-quality soy sauces soak (being advisable), take out after 3 days and drain soy sauce to flood;

E, raw material that above-mentioned saucing is good add ginger, garlic bulblet, salt, high-quality peanut oil and flavoring material bag and Sodium Benzoate again and mix and mix thoroughly, put into container, seal 1 month;

F, the raw material after the seasoning slaking by every bag 250 gram weighing pack, adopt three layers of complex pocket (PET/AL/CPP) vacuumizing-inflating packing;

Sterilization was carried out in G, sealing back in 30 minutes, sterilizing type (bleeding) is (10 '～25 ')/105 ℃ (water), and segmentation is cooled to 38～40 ℃;

After H, the sterilization cooling, be not less than in 25 ℃ the heat room insulation five at normal temperature and after quality inspection is qualified, go into warehouse for finished product round the clock.

Claims (3)

1. a mushroom olla is characterized in that it is to be processed by the supplementary material of following weight proportioning: fresh flat mushroom 100, green turnip 30, celery 15; Bright cowpea 14, fresh ginger 10, garlic clove 7.5, salt 10; High-quality peanut oil 1, high-quality soy sauces 20, material bag flavoring 1, Sodium Benzoate 0.2.

2. according to the mushroom olla described in the claim 1, it is characterized in that: the weight proportion of said material bag flavoring is: Chinese prickly ash 2～3, anise 1～1.5; Fennel seeds 1～1.5, dried orange peel 0.5～1, Chinese cassia tree 0.5～1; Spiceleaf 0.1～0.3; Cape jasmine 0.1～0.3, cloves 0.2～0.5, meat bandit 0.1～0.3.

3. according to the method for the mushroom olla described in the preparation claim 1, it is characterized in that it may further comprise the steps:

A, select the flat mushroom, green turnip, bright cowpea, celery, the fresh ginger that meet processing request and place the Rinsing Area that flows respectively, clean up, garlic clove soaked 12～20 hours with clear water in advance, and peeling is cleaned subsequent use;

B, with flat mushroom, be cut into the fourth piece of length and width 1.5～2 centimeter square; Cut head, tail and scar etc. after the green turnip peeling, be cut into the fourth piece of length and width 1.5～2 centimeter square; Celery is cut into long 2.5 centimetres segment; Fresh ginger goes clean Lao Pi to be cut into smalls;

C, after flushing, flat mushroom was dropped in the boiling water blanching about 40～45 minutes, green turnip, celery, bright cowpea grain drop into respectively in the boiling water and scalded about 1～2 minute, drop into cooling in the tank that flows, to pull draining out subsequent use;

D, the above-mentioned raw material that makes is put into high-quality soy sauces soak (being advisable), take out after 3 days and drain soy sauce to flood;

E, raw material that above-mentioned saucing is good add ginger, garlic bulblet, salt, high-quality peanut oil and flavoring material bag and Sodium Benzoate again and mix and mix thoroughly, put into container, seal 1 month;

F, the raw material after the seasoning slaking by every bag 250 gram weighing pack, adopt three layers of complex pocket (PET/AL/CPP) vacuumizing-inflating packing;

Sterilization was carried out in G, sealing back in 30 minutes, sterilizing type (bleeding) is (10 '～25 ')/105 ℃ (water), and segmentation is cooled to 38～40 ℃;

After H, the sterilization cooling, be not less than in 25 ℃ the heat room insulation five at normal temperature and after quality inspection is qualified, go into warehouse for finished product round the clock.