CN102389105A - Mushroom-meat mixed food and preparation method thereof - Google Patents
Mushroom-meat mixed food and preparation method thereof Download PDFInfo
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Abstract
The invention discloses mushroom-meat mixed food which is prepared by taking mushrooms as raw materials, and table salt, white sugar, monosodium glutamate and the like as auxiliary materials, wherein the dosage of the auxiliary materials according to mass percentages in the raw materials is as follows: 1.5-2.5% of the table salt, 1.5-2.5% of the white sugar, 0.1-0.2% of the monosodium glutamate, 0.01-0.02% of I + G, 4-6% of fresh meat, 0-0.5% of No.3618 meat powder, 1.6-2.0% of food gum, 0.05-0.15% of compound phosphate, 0.03-0.06% of citric acid, 1.5-2.5% of cooking oil and 0-0.05% of capsicum red pigment. The mushroom-meat mixed food has original mushroom fragrance of oyster mushrooms or pleurotus eryngii, and full-bodied meat fragrance of the fresh meat, and the edible mushrooms have certain formability by adding the food gum, so that the mushroom-meat mixed food is easy to slice and better in chewiness, and the mouthfeel of the mushroom-meat mixed food is also greatly improved.
Description
Technical field
The present invention relates to a kind of mushroom meat mixed food and preparation method thereof, belong to edible mushroom deep processing field.
Background technology
Edible mushroom is a kind of health food of nutritious, delicious flavour; Contain higher protein, carbohydrate, several amino acids, vitamins and other nutritious components; Having anti-cancer, anticancer, the function that prevents multiple disease, is a kind of pollution-free food of the no any pollution of having good health and a long life.At present, the production of edible mushroom gradually becomes growth trend, and all be the speed increment with 30～40% every year, and its product becomes the staple of China's agricultural byproducts foreign exchange earning, and the maximum prospect of edible mushroom is the intensive processing of product.
Flat mushroom (formal name used at school: Pleurotus ostreatus; Have another name called pick up the ears, oyster cap fungus, oyster mushroom, black tree peony mushroom; Elegant precious mushroom is claimed in Taiwan again) be Agaricales Pleurotaceae one kind under the Basidiomycota; Be the quite common edible mushroom of grey, flat mushroom contains rich nutrient substances, and every hectogram dry product contains protein 20～23 grams; And the aminoacid ingredient A wide selection of colours and designs, content of mineral substances is very abundant.Flat mushroom contains materials such as the selenium, polysaccharides of antitumor cell, tumour cell is had very strong inhibitory action, and have immunological characteristic.
Pleurotus eryngii is to develop the rare edible mushroom new varieties edible, medicinal, dietotherapy that integrate of cultivating successfully in recent years, and the mushroom body has the fragrance of almond and abalone, and meat is plump; Quality is tender and crisp; Particularly stem dense structure, solid, milky white can all eat, and is called as " flat mushroom king ", " dried scallop mushroom "; Has happy almond flavor and like the mouthfeel of abalone; Be fit to fresh-keeping, processing, be rich in mineral matters such as protein, carbohydrate, vitamin and calcium, magnesium, copper, zinc, also have reducing blood lipid, norcholesterol, promotion gastro-intestinal digestion, enhancing body immunocompetence, prevent effect such as cardiovascular disease.
As everyone knows, brown stain can take place in edible mushroom in the storage process, thereby can influence the outward appearance of product; Color preservation technology in the process is one of committed step that guarantees product quality; The method of protecting look mainly is to choose suitable color stabilizer, and commonly used have ascorbic acid, citric acid and a sodium sulfite, their mechanism of action with good and bad as follows: ascorbic acid generates adjacent diacid and hydroascorbic acid with the intermediate product effect in the polyphenol oxidase enzyme system; Prevented that the further polymerization of intermediate product from generating melanin; Effect is best when 0.15-0.20mmol/L, but it is prone to take place non-enzymatic browning, and consumption can not be too big in edible mushroom processing; Citric acid can suppress the PPO activity, increases inhibitory action with concentration and strengthens, and it is a ternary acid; Inhibitory enzyme activity or weaken the affinity of enzyme-to-substrate more effectively; Its acidity is stronger, makes pH value of solution more depart from the PPO optimal pH, and belongs to TCA intercycle product; Can not damage human body, its concentration can effectively suppress the PPO activity when 0.15-0.20mmol/L; Sodium sulfite is complicated to the inhibitory action of PPO, and it irreversibly generates colourless substance with quinones substance, has the effect of bleaching and preventing microbial contamination again; When concentration is higher than 0.15mmol/L, the PPO activity there is the good restraining effect, but prolongs in time; Can with mushroom float very white; The sodium sulfite extended residual can be induced sulfidation corrosion, from security consideration, and can not be as the extensive long-term antistaling agent that uses.
Edible glue is widely used in the world at present food additives; It has wide range of applications; In industries such as jelly production, meat products processing, candy, ice cream, use more; Utilize its gelling, mouldability, water-retaining property etc. to give product characteristic preferably, but do not see also that in Edible Fungi report is arranged.
Carragheen is the pure natural plant gum of one type of polysaccharide material from Red seaweeds, extracting; Its chemical constitution is by D-galactolipin and 3; The linear compound of polysaccharide that 6-dehydration-D-galactose residue is formed; Its stability is strong, in food industry, mainly as thickener and gel former, is widely used in aspects such as garden stuff processing, drinking production and Azlon.Commonly used is the k-carragheen, and its transparency is high, and water imbibition is strong, is prone to dissolving.Konjac glucomannan (konjac gum); Sometimes also claim konjaku flour (Konjac flour), glucomannans; Its main component is konjak glucomannan (KGM), by D-glucose and D-mannose molecule ratio in 1: 1.6, with β-(1-4) with a small amount of β-(1-3) glycosidic bond is polymerized.What it not only contained needed by human body surpasses 10 seed amino acids and various trace elements, also has characteristic and more medicinal effects such as low-protein, the high fiber of low fat, good water absorption, expansion rate height.
Carragheen and konjac glucomannan have good compound property, and konjac glucomannan and k-carragheen all are the food industry common gelling agent, but the former must be in the concentration more than 2%, and pH＞9 are could form gel under the strong alkaline condition.Except consumption was big, being applied to often had saline taste and astringent taste in the food, and mouthfeel is not good enough; The latter have low, the transparency advantages of higher of the gel desired concn of formation, but its gel fragility is big when having potassium or calcium plasma to exist, elasticity is little, is prone to shrink and takes off the liquid phenomenon.These defectives influence the two to a great extent as the application of gelling agent in food industry.Carragheen and konjac glucomannan are carried out suitably compound, under the condition of neutral slant acidity, can form the elastic gel reversible, and formed gel also has characteristics such as required gelling agent consumption is few, gel strength is high, the bleed rate is low heat.In a word, konjac glucomannan and k-carragheen have very strong synergism, can significantly strengthen the gel strength and the elasticity of carragheen, reduce the bleeding of carragheen, in food industry, have good using value.
Color difference analysis is the important evidence that product color is analyzed; It is the variation of reactor product color and luster objectively; Describe from L*, a*, three indexs of b* value; Represent bright dark, red green, champac respectively, adopt colour difference meter respectively the product in the put procedure to be carried out color measuring, thereby the color and luster of estimating product changes.The analysis of matter structure can be carried out objective description to product from aspects such as hardness, elasticity, cohesion and chewiness; GC-MS is the flavor substance composition in the analytic product more accurately, and these Instrument measurings combine subjective appreciations more comprehensively to estimate product quality.
At present, in the prior art, the pertinent literature and the patent of pleurotus eryngii and flat mushroom processing are following: pleurotus eryngii or flat mushroom flavoring products all are to form or process powdery with the allotment of soup juice, do not see the report that shaped article as a form of gel is arranged so far.Zhang Xinren has studied the processing of pleurotus eryngii foods packed in carton containers, has confirmed that the allotment ratio of soup juice is: 1% saline solution+0.075% citric acid+0.02%EDTA; Wei Xuesheng etc. have introduced the making of flat mushroom dried meat floss, saucing local flavor flat mushroom, flat mushroom beverage etc.; Yin Kun just waits the series of products of having studied pleurotus eryngii; The processing of instant pleurotus eryngii of wherein lying fallow is following: bright mushroom is cleaned, cuts, completes, cooling, draining, batching, the cooking, pack, vacuum seal, sterilization, cooling, product inspection, mainly is that frying forms; Guo Jie, Yue Peng (patent No. 03158212.5) have invented the edible mushroom noodles; The ratio of edible fungus fermented liquid and flour is in the noodles: 0.3-0.35-1; Used edible mushroom is one or more in mushroom, flat mushroom, Asparagus, white fungus, black fungus, the glossy ganoderma, has prepared the noodles that boiling fastness is good, mouthfeel is good; The processing method that Gao Yanxu etc. (patent No. 200610080525.6) have invented abalone soft can, used proportioning are abalone 15%-20%, pleurotus eryngii 15%-20%, soup juice 60-65%; Wang Shenghou, Ma Chunyan (patent No. 200310119048.6) have invented seven kinds of compound dumplings of mushroom, and wherein used edible mushroom is flat mushroom, mushroom, HUAZIGU, pleurotus eryngii, two spore mushroom, Asparagus, straw mushroom, scientific formulation, nutritious; Wang Anjian etc. (patent No. 200910065999.7) have invented a kind of processing technology of edible fungi nutrition full; With the edible mushroom microwave drying 3-4h under the condition of vacuum 60-150Pa, temperature 20-40 ℃ microwave power 0.6-2.55Kw after cleaning, the products obtained therefrom brew is good, mouthfeel is good, long shelf-life; Pei Xiaochuan (patent No. 200710066035.5) has invented characteristic edible mushroom small foodstuff, and adding 0.5-5Kg edible mushroom and an amount of salt make in every 1000g edible oil.
Summary of the invention
To above-mentioned prior art, the invention provides a kind of mushroom meat mixed food and preparation method thereof.Traditional flexible package seasoning edible mushroom is that direct seasoning forms, and the present invention adds edible glue on the basis of seasoning, through vacuum-packed sterilization cooling aftershaping; The present invention consults and result of experiment through lot of documents, has found out suitable edible glue kind and composite, under the prerequisite that guarantees product quality, has reduced the consumption of edible glue.
The present invention realizes through following technical scheme:
A kind of mushroom meat mixed food is to be raw material with the mushroom, is aided with that auxiliary materials such as salt, white sugar, monosodium glutamate are prepared from, wherein; The consumption of auxiliary material is following, by the mass percent that accounts for raw material: salt 1.5～2.5%, white sugar 1.5～2.5%; Monosodium glutamate 0.1～0.2%, I+G 0.01～0.02%, fresh meat 4～6%; 3618# digested tankage 0～0.5%, edible glue 1.6～2.0%, composite phosphate 0.05～0.15%; Citric acid 0.03～0.06%, edible oil 1.5～2.5%, capsicum red pigment 0～0.05%.
The consumption of said auxiliary material is preferably following: salt 2%, and white sugar 2%, monosodium glutamate 0.2%, I+G 0.02%, fresh meat 5%, 3618# digested tankage 0 or 0.5%, edible glue 1.8%, composite phosphate 0.1%, citric acid 0.05%, edible oil 2%, capsicum red pigment 0.05%.
Said mushroom is flat mushroom or pleurotus eryngii, or the mixing of the arbitrary proportion of flat mushroom and pleurotus eryngii.
Said fresh meat is selected pork for use, preferred pig back leg lean meat.
Said edible glue is the mixture of carragheen and konjac glucomannan, wherein, preferred 3: 1 of the mass ratio of carragheen and konjac glucomannan, both have good synergy, and formed gel has advantages such as gel strength is strong, good springiness, the bleed rate is low, consumption is few.
Said composite phosphate is the mixture of sodium phosphate trimer, sodium pyrophosphate and three kinds of materials of calgon, and three's mass ratio is 1: 1: 1.
Said salt is sodium chloride.
The preparation method of said mushroom meat mixed food is:
(1) protect look and precook: sheet or strip are cut into or are torn into to mushroom, then with mushroom water than 1: in the colour protecting liquid or water that the ratio of (4～6) mass ratio of colour protecting liquid (refer to the to pester with) input of will pestering is boiled, boiling 2～4min; Mushroom is rotted thoroughly and, pull out then, cooling; Drain, subsequent use;
Said colour protecting liquid is that to add water with citric acid and sodium chloride formulated, wherein, the consumption of citric acid be water quality 0.1%, amount of sodium chloride be water quality 0.3%;
(2) fresh meat pre-treatment: get fresh meat, dice, fried, dry 20min down for 110 ℃, subsequent use;
(3) seasoning: in the raw material of handling through step (1), add other auxiliary material except that edible glue, stir seasoning, add edible glue then; Stir; Utilize contrast in the seasoning, multiply each other, disappear kill, effect such as conversion, make its organoleptic quality reach best, subsequent use;
(4) packing and sterilization: utilize vacuum sealer to pack and sterilization; Pumpdown time 15s seals time 1.5s, and temperature is selected high temperature (100-120 ℃); Bactericidal formula is 15 '-10 '-30 '/121 ℃ (15 minutes heating-up times, constant temperature time 10 minutes, temperature fall times 30 minutes); Product after the sterilization forms due matter structure of product and mouthfeel through cold water (0～10 ℃) cooling automatic moulding, promptly gets mushroom meat mixed food.In addition, can according to circumstances select to add potassium sorbate preservative, can reduce sterilizing time, thereby kept the best qualitative characteristics of product.
In the said step (1), in boiling process, add green onion 1%, ginger 0.5%, garlic 0.5% (by the mass ratio that accounts for raw material), to eliminate the smell of raw material itself.
Mushroom meat mixed food of the present invention has the original mushroom fragrance of flat mushroom or pleurotus eryngii, and the strong meat fragrance of fresh meat; Added edible glue; Make edible mushroom have certain mouldability, have section property preferably, chewiness is better; Its mouthfeel also improves greatly, and these are different with traditional edible mushroom flexible package.Composite phosphate is an additive commonly used in the meat products; Quality to meat products plays irreplaceable effect; In the seasoning mushroom, add the effect that an amount of composite phosphate also can play seasoning, it can make some aromatic substances in flat mushroom and the pleurotus eryngii discharge, thereby strengthens its local flavor.
The present invention adds edible glue such as konjaku flour with health role at nutritive value in than higher edible mushroom; Make value-added content of product improve; Compare with traditional single seasoning leisure mushroom based article, product of the present invention has added fresh meat, combines vegetalitas and animal raw materials; The product that makes has the flavor characteristic that mushroom is fragrant and meat is fragrant concurrently, has enriched the kind of product.
The specific embodiment
Below in conjunction with embodiment the present invention is further described.
Embodiment 1: the processing of seasoning flat mushroom (flat mushroom+fresh meat)
Prescription is: raw material is a flat mushroom, and the consumption of auxiliary material is following, by the mass percent that accounts for raw material: salt 2%, white sugar 2%; Monosodium glutamate 0.2%, I+G 0.02%, fresh meat 5%; 3618# digested tankage 0%, edible glue 1.8%, composite phosphate 0.1%; Citric acid 0.05%, edible oil 2%, capsicum red pigment 0.05%.
Said edible glue is the mixture of carragheen and konjac glucomannan, and wherein, the mass ratio of carragheen and konjac glucomannan is 3: 1.
Said composite phosphate is the mixture of sodium phosphate trimer, sodium pyrophosphate and three kinds of materials of calgon, and three's mass ratio is 1: 1: 1.
Step is:
(1) selects colory flat mushroom, remove the mushroom angle, clean with flowing water; Flat mushroom is torn branch or cutting strip on request; Put into colour protecting liquid (0.1% citric acid+0.3% sodium chloride) than 1: 5 by mushroom water and precook, add simultaneously green onion 1%, ginger 0.5%, garlic 0.5% when on the corruption material, grow to eliminate flat mushroom with offending taste, boil 2-3min and pass through and till not rotting to mushroom; Pull out with the cold water cooling, drain, subsequent use;
(2) fresh meat is through the fried oven dry of dicing, and is subsequent use;
(3) press formula ratio to the various auxiliary materials that in the raw material that step (1) is handled, add except that edible glue, add edible glue after mixing seasoning thoroughly, at 121 ℃ of following sterilization 10min, cool off with cold water afterwards behind the vacuum seal, dry storage, promptly get.
Product through property tester analyze its hardness between the 253.78-467.18, elasticity changes in the 0.98-2.77 scope, cohesion between the 0.50-0.59, chewiness is between 242.47-392.61; Measure the color and luster of product with colour difference meter; The L* value is between 50.86-59.15, and the a* value is between 3.54-704, and the b* value changes (assay method: hardness, elasticity, anti-chewing property, the cohesion of product are measured with property tester between 16.20-19.81; Be cut into product the sheet of uniform in thickness; About 2-3mm, location parameter is: speed 2mm/s, test speed 1mm/s, survey back speed 5mm/s before surveying, probe P/5; Wherein each worth meaning is: hardness is the pressure peak when wearing towards sample for the first time; Elasticity is the measuring height of puncture for the second time and the ratio of the height of measuring for the first time; Cohesion is to wear for the second time the ratio of the diligent area that dashes and for the first time diligent area; Chewiness is used for solid sample, and computing formula is hardness * elasticity * glutinous gathering property.Final result can not Dan Congzhi structure measured value judges the quality of product, and is corresponding with the subjective appreciation value).Analyze its distinctive flavor substance with GC-MS; Mainly be C8 compound, sulfur-containing compound and aldehyde, acid, ketone, ester; From mushroom carpophore, obtain the nucleic acid more than 2%, 1-octene-3-alcohol is typical flavor substance (2-acetone 0.90%, hexanal 2.84%, beta-myrcene 0.76%, citrene 1.33%, phellandrene 0.81%, eucalyptus alcohol 1.45%, benzaldehyde 2.12%, 1,2-propane diols 1.80%, trans-anethole 1.69%, 2; 4-decadinene 1.79%, anethole 50.40%, cinnamic acid 1.27%, stearic acid 1.46%, 9-octadecenic acid 5.64%, palmitic acid 6.96%) (the percent value of each material; Be to be benchmark with total flavor substance content), above Instrument measuring combines subjective appreciation that the product each side is carried out analyzing evaluation, subjective appreciation must be divided into 8.5 (wherein the mark of fragrant, the flavour of color and luster and tissue morphology, meat perfume, mushroom, chewiness is respectively 8.3,8.5,8.4,8.6,8.8); Drawing product has meat fragrant slightly; The visible cube meat of ability, local flavor is all good, and flavour is better; The conclusion of good mouthfeel, as shown in table 1.
Table 1
Subjective appreciation adopts 10 system point systems, forms 10 people's evaluation group, but respectively from color and luster with tissue morphology, meat is fragrant, mushroom is fragrant, flavour, chewiness and the several aspects of acceptance are evaluated, the score value of each index is 10 minutes, end product is averaged.
Standards of grading are following: hardness is to bite the sample applied force for first mouthful with molar; Cohesion is to bite the degree that sample makes its distortion (rather than pulverize, cracked) with molar; Chewiness is to chew the workload that sample can be swallowed it; Overall acceptance is the acceptance level to population of samples.(on standards of grading see, down with).
Embodiment 2: the processing of seasoning pleurotus eryngii (pleurotus eryngii+fresh meat)
Prescription is: raw material is a pleurotus eryngii, and the consumption of auxiliary material is following, by the mass percent that accounts for raw material: salt 2%, white sugar 2%; Monosodium glutamate 0.2%, I+G 0.02%, fresh meat 5%; 3618# digested tankage 0%, edible glue 1.8%, composite phosphate 0.1%; Citric acid 0.05%, edible oil 2%, capsicum red pigment 0.05%.
Said edible glue is the mixture of carragheen and konjac glucomannan, and wherein, the mass ratio of carragheen and konjac glucomannan is 3: 1.
Said composite phosphate is the mixture of sodium phosphate trimer, sodium pyrophosphate and three kinds of materials of calgon, and three's mass ratio is 1: 1: 1.
Step is:
(1) select colory pleurotus eryngii, clean, pleurotus eryngii is cut into sheet on request, put into boiling water by mushroom water than 1: 5 and precook, boil 3-4min and pass through and till not mashed, pull out, drain with the cold water cooling to mushroom with flowing water, subsequent use;
(2) fresh meat is through the fried oven dry of dicing, and is subsequent use;
(3) press formula ratio to the various auxiliary materials that in the raw material that step (1) is handled, add except that edible glue, add edible glue after mixing seasoning thoroughly, at 121 ℃ of following sterilization 10min, cool off with cold water afterwards behind the vacuum seal, dry storage, promptly get.
Product is analyzed its hardness, elasticity, cohesion, chewiness through property tester; Hardness between the 258.75-470.21, elasticity changes in the 0.98-2.67 scope, cohesion between the 0.55-0.61, chewiness between 232.74-393.67, analyze its distinctive flavor substance with GC-MS, measure the color and luster of product with colour difference meter; The L* value is between 55.86-61.15; The a* value is between 3.58-7.32, and the b* value changes between 15.20-19.71, and the subjective appreciation comprehensive grading is 8.8.Compare with example 1, the pleurotus eryngii product has bigger advantage, no matter from color and luster (value of chromatism) or mouthfeel (chewiness and sensory evaluation scores), all is superior to flat mushroom, and each testing index all is superior to the flat mushroom product, but cost is higher.
Embodiment 3: the processing of seasoning flat mushroom (flat mushroom+fresh meat+digested tankage)
Prescription is: raw material is a flat mushroom, and the consumption of auxiliary material is following, by the mass percent that accounts for raw material: salt 2%, white sugar 2%; Monosodium glutamate 0.2%, I+G 0.02%, fresh meat 5%; 3618# digested tankage 0.5%, edible glue 1.8%, composite phosphate 0.1%; Citric acid 0.05%, edible oil 2%, capsicum red pigment 0.05%.
Said edible glue is the mixture of carragheen and konjac glucomannan, and wherein, the mass ratio of carragheen and konjac glucomannan is 3: 1.
Said composite phosphate is the mixture of sodium phosphate trimer, sodium pyrophosphate and three kinds of materials of calgon, and three's mass ratio is 1: 1: 1.
Step is:
(1) selects colory flat mushroom, remove the mushroom angle, clean with flowing water; Flat mushroom is torn branch or cutting strip on request, put into colour protecting liquid (0.1% citric acid+0.3% sodium chloride) than 1: 5 by mushroom water and precook, add simultaneously green onion 1%, ginger 0.5%, garlic 0.5% when on the corruption material, growing to eliminate flat mushroom with offending taste; Boiling 2-3min passes through and till mashed to mushroom; Pull out with the cold water cooling, drain, subsequent use;
(2) fresh meat is through the fried oven dry of dicing, and is subsequent use;
(3) press formula ratio to the various auxiliary materials that in the raw material that step (1) is handled, add except that edible glue, add edible glue after mixing seasoning thoroughly, at 121 ℃ of following sterilization 10min, cool off with cold water afterwards behind the vacuum seal, dry storage, promptly get.
Product has meat fragrant slightly, can visible cube meat, obtain through subjective appreciation that local flavor is all good, flavour is better, and the product of good mouthfeel is compared with example 1, since the interpolation of digested tankage, meat fragrance denseer (sensory evaluation scores that wherein meat is fragrant is 8.9).Concrete evaluation method is the same.
Embodiment 4: the processing of seasoning pleurotus eryngii (pleurotus eryngii+fresh meat+digested tankage)
Prescription is: raw material is a pleurotus eryngii, and the consumption of auxiliary material is following, by the mass percent that accounts for raw material: salt 2%, white sugar 2%; Monosodium glutamate 0.2%, I+G 0.02%, fresh meat 5%; 3618# digested tankage 0.5%, edible glue 1.8%, composite phosphate 0.1%; Citric acid 0.05%, edible oil 2%, capsicum red pigment 0.05%.
Said edible glue is the mixture of carragheen and konjac glucomannan, and wherein, the mass ratio of carragheen and konjac glucomannan is 3: 1.
Said composite phosphate is the mixture of sodium phosphate trimer, sodium pyrophosphate and three kinds of materials of calgon, and three's mass ratio is 1: 1: 1.
Step is:
(1) select colory pleurotus eryngii, clean, pleurotus eryngii is cut into sheet on request, put into boiling water by mushroom water than 1: 5 and precook, boil 3-4min and pass through and till not mashed, pull out, drain with the cold water cooling to mushroom with flowing water, subsequent use;
(2) fresh meat is through the fried oven dry of dicing, and is subsequent use;
(3) press formula ratio to the various auxiliary materials that in the raw material that step (1) is handled, add except that edible glue, add edible glue after mixing seasoning thoroughly, at 121 ℃ of following sterilization 10min, cool off with cold water afterwards behind the vacuum seal, dry storage, promptly get.
Obtain through subjective appreciation that local flavor is all good, flavour is better, the product of good mouthfeel.Compare with example 2, since the interpolation of digested tankage, meat fragrance denseer (sensory evaluation scores that wherein meat is fragrant is 8.9).Concrete evaluation method is the same.
Claims (10)
1. mushroom meat mixed food is characterized in that: be to be raw material with the mushroom, be aided with that auxiliary materials such as salt, white sugar, monosodium glutamate are prepared from, wherein; The consumption of auxiliary material is following, by the mass percent that accounts for raw material: salt 1.5～2.5%, white sugar 1.5～2.5%; Monosodium glutamate 0.1～0.2%, I+G 0.01～0.02%, fresh meat 4～6%; 3618# digested tankage 0～0.5%, edible glue 1.6～2.0%, composite phosphate 0.05～0.15%; Citric acid 0.03～0.06%, edible oil 1.5～2.5%, capsicum red pigment 0～0.05%.
2. mushroom meat mixed food according to claim 1, it is characterized in that: the consumption of said auxiliary material is following: salt 2%, white sugar 2%; Monosodium glutamate 0.2%, I+G 0.02%, fresh meat 5%; 3618# digested tankage 0 or 0.5%, edible glue 1.8%, composite phosphate 0.1%; Citric acid 0.05%, edible oil 2%, capsicum red pigment 0.05%.
3. mushroom meat mixed food according to claim 1 is characterized in that: said mushroom is flat mushroom or pleurotus eryngii, or the mixing of the arbitrary proportion of flat mushroom and pleurotus eryngii
4. mushroom meat mixed food according to claim 1 is characterized in that: said fresh meat is a pork.
5. mushroom meat mixed food according to claim 4 is characterized in that: said pork is pig back leg lean meat.
6. mushroom meat mixed food according to claim 1 is characterized in that: said edible glue is the mixture of carragheen and konjac glucomannan, and wherein, the mass ratio of carragheen and konjac glucomannan is 3: 1.
7. mushroom meat mixed food according to claim 1 is characterized in that: said composite phosphate is the mixture of sodium phosphate trimer, sodium pyrophosphate and three kinds of materials of calgon, and three's mass ratio is 1: 1: 1.
8. according to the preparation method of each described mushroom meat mixed food in the claim 1～7, it is characterized in that: step is following:
(1) protect look and precook: sheet or strip are cut into or are torn into to mushroom, then with mushroom water than 1: the ratio of (4～6) will pester in the input colour protecting liquid or water that boil, and boiling 2～4min pulls out then, cools off, and drains, and is subsequent use;
(2) fresh meat pre-treatment: get fresh meat, dice, fried, dry 20min down for 110 ℃, subsequent use;
(3) seasoning: in the raw material of handling through step (1), add other auxiliary material except that edible glue, stir seasoning, add edible glue then, stir, subsequent use;
(4) packing and sterilization: pack and sterilization, pumpdown time 15s seals time 1.5s, and temperature is selected high temperature, and bactericidal formula is 15 '-10 '-30 '/121 ℃, and the product after the sterilization promptly gets mushroom meat mixed food through cold water (0～10 ℃) cooling automatic moulding.
9. preparation method according to claim 8 is characterized in that: in the said step (1), colour protecting liquid is that to add water with citric acid and sodium chloride formulated, wherein, the consumption of citric acid be water quality 0.1%, amount of sodium chloride be water quality 0.3%.
10. preparation method according to claim 8 is characterized in that: in the said step (1), in boiling process, add green onion 1%, ginger 0.5%, garlic 0.5%, by the mass ratio that accounts for raw material.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005482A (en) * | 2012-12-03 | 2013-04-03 | 安徽光正食品有限公司 | Processing method of mushroom fragrance pork and mushroom fragrance pork |
| CN103005499A (en) * | 2012-12-03 | 2013-04-03 | 安徽光正食品有限公司 | Processing method of mushroom fragrance beef and mushroom fragrance beef |
| CN103462073A (en) * | 2013-08-30 | 2013-12-25 | 鹤壁大用牧业有限公司 | Stewed meat processing method using steaming instead of marinating |
| CN103462045A (en) * | 2013-08-07 | 2013-12-25 | 广东真美食品集团有限公司 | Spicy crisp golden meat grain production method |
| CN103719830A (en) * | 2013-12-24 | 2014-04-16 | 福建顺味食品有限公司 | Instant pleurotus eryngii and preparation method thereof |
| CN104126783A (en) * | 2014-07-02 | 2014-11-05 | 四川省汇泉罐头食品有限公司 | Preparation method of canned double mushroom soup |
| CN104223042A (en) * | 2014-09-11 | 2014-12-24 | 福建绿宝食品集团有限公司 | Vegetarian pleurotus eryngii bull paddywack and processing method thereof |
| CN109619544A (en) * | 2018-11-07 | 2019-04-16 | 木兰主食加工技术研究院 | A kind of edible mushroom recombination product and its preparation method and application |
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| CN101143012A (en) * | 2007-09-05 | 2008-03-19 | 贵州五福坊食品有限公司 | Wild mushroom shredded pork and preparation method thereof |
| CN101978875A (en) * | 2010-09-10 | 2011-02-23 | 中国农业大学 | Mushroom lily meat paste can and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101143012A (en) * | 2007-09-05 | 2008-03-19 | 贵州五福坊食品有限公司 | Wild mushroom shredded pork and preparation method thereof |
| CN101978875A (en) * | 2010-09-10 | 2011-02-23 | 中国农业大学 | Mushroom lily meat paste can and preparation method thereof |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005499B (en) * | 2012-12-03 | 2013-12-25 | 安徽光正食品有限公司 | Processing method of mushroom fragrance beef and mushroom fragrance beef |
| CN103005499A (en) * | 2012-12-03 | 2013-04-03 | 安徽光正食品有限公司 | Processing method of mushroom fragrance beef and mushroom fragrance beef |
| CN103005482A (en) * | 2012-12-03 | 2013-04-03 | 安徽光正食品有限公司 | Processing method of mushroom fragrance pork and mushroom fragrance pork |
| CN103462045B (en) * | 2013-08-07 | 2014-07-02 | 广东真美食品集团有限公司 | Spicy crisp golden meat grain production method |
| CN103462045A (en) * | 2013-08-07 | 2013-12-25 | 广东真美食品集团有限公司 | Spicy crisp golden meat grain production method |
| CN103462073A (en) * | 2013-08-30 | 2013-12-25 | 鹤壁大用牧业有限公司 | Stewed meat processing method using steaming instead of marinating |
| CN103462073B (en) * | 2013-08-30 | 2015-08-19 | 鹤壁大用牧业有限公司 | To steam the halogen meat processing method for halogen |
| CN103719830A (en) * | 2013-12-24 | 2014-04-16 | 福建顺味食品有限公司 | Instant pleurotus eryngii and preparation method thereof |
| CN103719830B (en) * | 2013-12-24 | 2015-06-03 | 福建顺味食品有限公司 | Instant pleurotus eryngii and preparation method thereof |
| CN104126783A (en) * | 2014-07-02 | 2014-11-05 | 四川省汇泉罐头食品有限公司 | Preparation method of canned double mushroom soup |
| CN104223042A (en) * | 2014-09-11 | 2014-12-24 | 福建绿宝食品集团有限公司 | Vegetarian pleurotus eryngii bull paddywack and processing method thereof |
| CN104223042B (en) * | 2014-09-11 | 2016-06-22 | 福建绿宝食品集团有限公司 | A kind of Pleurotus eryngii element NIUBANJIN and processing method thereof |
| CN109619544A (en) * | 2018-11-07 | 2019-04-16 | 木兰主食加工技术研究院 | A kind of edible mushroom recombination product and its preparation method and application |
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