CN102669646A - Edible fungus salted food - Google Patents
Edible fungus salted food Download PDFInfo
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- CN102669646A CN102669646A CN2012101691972A CN201210169197A CN102669646A CN 102669646 A CN102669646 A CN 102669646A CN 2012101691972 A CN2012101691972 A CN 2012101691972A CN 201210169197 A CN201210169197 A CN 201210169197A CN 102669646 A CN102669646 A CN 102669646A
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Abstract
The invention relates to an edible fungus salted food. In order to solve the respective deficiencies of the traditional salted food and edible fungus food, the advantages of the two are combined to form the edible fungus food which is popular with the public in taste, has tremendous market, and is also convenient to process, transport and store. The invention aims at providing a new green food organically combining the manufacturing process of the traditional salted food and the edible fungus, and the product has the characteristics of being refreshed in color, delicious in taste, green, storable, easy to process and the like, and is suitable for both the old and the children. According to the technical scheme adopted, the edible fungus salted food comprises the following ingredients in proportion by weight: 100 parts of wild edible fungus, 5 parts of edible salt, 10 parts of diced pepper and 20 parts of soybean oil.
Description
Technical field
The invention relates to a food or foodstuff as well as their processing methods, specifically relates to a use of wild edible mushrooms preserved fish as raw material for processing and preparation method.
Background technology
Preserved fish, also known as preserved fish steamed, preserved fish meat, Yunnan is one of the major places of special pickles, meat products, one of the conventional approach is to choose the type and the finest fresh pork (three-lane meat) and dried radish, with broth or bone soup, chicken soup can with soil, blended with pepper, star anise, rice, salt and other materials produced by Seiko, and then into the fermentation jar for safekeeping, eating out can be a little steamed meat slices preserved fish, its delicious taste, special flavor food more convenient, is adorned home essential goods, and the shelf life of plants, up to two years or more.However, due to the production of preserved fish subject to fermentation, its taste salty, spicy, sour, divided into distinct, though the terms are adorned with locals to share, but no contact with flies for most consumers, and for its special flavor not well accepted, it also makes a wide range of promotion can not be preserved fish, the annual output of 10 tons of basic hovering, just to meet the basic needs of local residents, can not be added to increase wealth for the local power.
Wild edible fungus is before the edible history of China can be traced back to thousands of years, and what literature record was arranged the earliest is to appear among " Book of Songs ".Wild edible fungus is born in mountain forest, is longer than mountain forest, is natural pollution-free food.Be rich in various vitamins, high-quality protein and other are of value to the nutritional labeling of human body.Nutritious, unique flavor, the edible mushroom that has is treated the pharmacological action of various diseases in addition.Along with the continuous progress of human civilization with to wild edible fungus nutrition and the cognitive continuous intensification of medical value; When various wild edible fungus kinds are used for eating by people; Also be widely used in nourishing, cure the disease, in various history records and medical science treasured book all relevant for the record of wild edible fungus.
The domestic topography and geomorphology in Yimen County is complicated, and three-dimensional weather is obvious, and 112492.6 hectares of forest lands are arranged, and forest cover reaches 72.16 ﹪, and a large amount of wild edible fungus is arranged, and is the main producing region of Yunnan wild edible fungus.For a long time, reach most wild edible fungus and search for food on a small quantity except that among the people, a small amount of sale outside the bright mushroom on the market, the overwhelming majority runs its course among the remote mountains.In recent years, the improving constantly of Along with people's living standard, market is to the demand increase of non-polluted edible article such as wild edible fungus; The fast development of wild edible fungus processing enterprise in addition, stronger promotion the development of Yimen County wild edible fungus industry, make have famous and precious rare; Nutritious; Pure natural, pollution-free, meat is plump, delicious flavour; The wild edible fungus of plurality of advantages such as sand content is few becomes one of local characteristic product of tool glamour in Yimen County and development potentiality, is reaching the domestic and international higher popularity that all had inside and outside the province.But the enterprise of the special production and processing wild edible fungus of existing many families in the county all is the situation that is in low-level duplicate construction basically at present.Product structure is single, and is of low grade, and kind is few, do not form the competition situation of " people is unselfish to be had, and the people has me not have ".The ability of resisting the market risk is low, lacking of market competition ability.Restricted the further raising of Yimen County sylvan life resource product class and popularity to a certain extent.
In order to address the above problem; Need a kind of can the two combination; Get its strong point respectively and keep away the new food variety and the processing method thereof of its weakness; More research and develop the new product of color and luster nature, delicate mouthfeel, long times of aftertaste, make its development and use that can promote the sylvan life resource, become the important channel of mountain area masses' increase wealth, the growth of pulling local economy.
Summary of the invention
BACKGROUND OF THE INVENTION In order to solve the traditions preserved fish and edible food respective shortcomings, will combine a bit of both, to form a flavor can be accepted by the public, the market is huge, while convenient for processing, transportation, preservation of edible food, the object of the invention is to provide a traditional craftsmanship preserved fish and mushroom combination to obtain a new kind of green, the color of the product, fresh, delicious, green, storable, easy processing characteristics, all ages.
To achieve the above object, the present invention provides the technical solution is: A mushroom preserved fish, including the following elements: ratio by weight, 100 parts of wild edible; edible salt, 5 parts; peppers 10 parts; 20 parts of soybean oil;
Prepare through following method:
A, wild edible fungus is inserted soaking and washing in the edible salt water that concentration is 5 ﹪ according to the ratio of weight ratio 1:2;
B, wild edible fungus is drained away the water → complete → drain away the water;
C, wild edible fungus and salt, capsicum fourth, soybean oil are mixed by weight ratio the soil jar sealing of packing into then;
d,? will be sealed into the cellar mushroom preserved fish pickled fermented 90 days, during which the temperature of the cellar to keep 10-15 ℃;
Take out after e, pickled fermentation are accomplished, drain away the water, adopt Re You baked, at 180-220 ℃, cooling, packing afterwards forms with oily temperature control.
Said wild edible fungus comprises edible bacterial classification commonly used, comprises hickory chick, cepe, matsutake, pixie stool, collybia albuminosa, the black tiger palm, loose mushroom etc.
The oily oil that adopts when baked of the said heat of step e comprises rapeseed oil, peanut oil, soybean wet goods vegetable oil.
The invention has the beneficial effects as follows:
The present invention mushroom preserved fish, marinated using traditional methods pass, using earthenware jars to keep wild mushroom natural, pollution-free, delicious, easy to preserve, features a wide audience.
The product development for the local forest resource exploitation industry has laid the foundation for the farmers to broaden the ways of mushroom preserved fish in 2011, only one to achieve production owned more than 800 million yuan, compared with last year production and value, respectively, an increase of 2% and 9.6%, for the mountain farmers Kaoshanchishan, nursing care hill to get rich mountain provides a new way for business development and growth has added a new bright spot.
The practical implementation situation
Embodiment 1
One kind of mushroom preserved fish, according to weight ratio, the choice morel 100; edible salt 5 parts; peppers, 10 parts; soybean oil 20 parts; prepared by the following method:
A, hickory chick is inserted soaking and washing in the edible salt water that concentration is 5 ﹪ according to the ratio of weight ratio 1:2;
B, hickory chick is drained away the water → complete → drain away the water;
C, hickory chick and salt, capsicum fourth, soybean oil are mixed by weight ratio the soil jar sealing of packing into then;
d,? will be sealed into the cellar mushroom preserved fish pickled fermented 90 days, during which the temperature of the cellar to keep 10-15 ℃;
Take out after e, pickled fermentation are accomplished, drain away the water, adopt rapeseed oil Re You baked, at 180 ℃, cooling, packing afterwards forms with oily temperature control.
Embodiment 2
One kind of mushroom preserved fish, according to weight ratio, the choice of Termitomyces 100; edible salt 5 parts; peppers, 10 parts; soybean oil 20 parts; prepared by the following method:
A, collybia albuminosa is inserted soaking and washing in the edible salt water that concentration is 5 ﹪ according to the ratio of weight ratio 1:2;
B, collybia albuminosa is drained away the water → complete → drain away the water;
C, collybia albuminosa and salt, capsicum fourth, soybean oil are mixed by weight ratio the soil jar sealing of packing into then;
d,? will be sealed into the cellar mushroom preserved fish pickled fermented 90 days, during which the temperature of the cellar to keep 10-15 ℃;
Pickled fermentation is taken out after accomplishing, and drains away the water, and adopts peanut oil Re You baked, and at 220 ℃, cooling, packing afterwards forms with oily temperature control.
Claims (3)
1 A mushroom preserved fish, including the following elements: ratio by weight, 100 parts of wild edible; edible salt, 5 parts; peppers 10 parts; 20 parts of soybean oil;
Prepare through following method:
A, wild edible fungus is inserted soaking and washing in the edible salt water that concentration is 5 ﹪ according to the ratio of weight ratio 1:2;
B, wild edible fungus is drained away the water → complete → drain away the water;
C, wild edible fungus and salt, capsicum fourth, soybean oil are mixed by weight ratio the soil jar sealing of packing into then;
d,? will be sealed into the cellar mushroom preserved fish pickled fermented 90 days, during which the temperature of the cellar to keep 10-15 ℃;
Take out after e, pickled fermentation are accomplished, drain away the water, adopt Re You baked, at 180-220 ℃, cooling, packing afterwards forms with oily temperature control.
(2) according to claim 1, wherein a mushroom preserved fish, characterized in that the wild edible mushroom species, including common, including Morel, Boletus edulis, matsutake, chanterelles, chicken fir bacteria, black tiger palm, pine mushrooms either one.
3 according to claim 1 or 2, wherein the mushroom preserved fish, characterized in that the hot oil when used in baked oils include rapeseed oil, peanut oil, soybean oil in any one.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210169197 CN102669646B (en) | 2012-05-29 | 2012-05-29 | Edible fungus salted food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210169197 CN102669646B (en) | 2012-05-29 | 2012-05-29 | Edible fungus salted food |
Publications (2)
| Publication Number | Publication Date |
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| CN102669646A true CN102669646A (en) | 2012-09-19 |
| CN102669646B CN102669646B (en) | 2013-09-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 201210169197 Expired - Fee Related CN102669646B (en) | 2012-05-29 | 2012-05-29 | Edible fungus salted food |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027290A (en) * | 2012-12-21 | 2013-04-10 | 中国农业大学 | Application of boletus edulis in reducing nitrite content in fermented food or pickled food |
| CN106616938A (en) * | 2016-12-14 | 2017-05-10 | 郭福贵 | Stropharia rugosoannulata, tricholoma matsutake and collybia albuminosa pickle and preparation method thereof |
| CN111802627A (en) * | 2020-07-02 | 2020-10-23 | 云南省农业科学院质量标准与检测技术研究所 | Pickled pepper wild edible fungus capable of clearing heat, removing toxicity and invigorating stomach and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101112231A (en) * | 2006-07-24 | 2008-01-30 | 青岛美孚德食品有限公司 | Method for preparing oil-immersed domestic fungus cans |
| CN101327001A (en) * | 2008-07-28 | 2008-12-24 | 李怀平 | Edible fungi prepared food and production method |
| CN1965694B (en) * | 2005-11-16 | 2010-04-14 | 曾桂芬 | Flavored edible wild mushroom |
-
2012
- 2012-05-29 CN CN 201210169197 patent/CN102669646B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1965694B (en) * | 2005-11-16 | 2010-04-14 | 曾桂芬 | Flavored edible wild mushroom |
| CN101112231A (en) * | 2006-07-24 | 2008-01-30 | 青岛美孚德食品有限公司 | Method for preparing oil-immersed domestic fungus cans |
| CN101327001A (en) * | 2008-07-28 | 2008-12-24 | 李怀平 | Edible fungi prepared food and production method |
Non-Patent Citations (1)
| Title |
|---|
| 曹德宾等: "食用菌加工实用技术系列之四食用菌盐渍加工工艺", 《农业工程技术（温室园艺）》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027290A (en) * | 2012-12-21 | 2013-04-10 | 中国农业大学 | Application of boletus edulis in reducing nitrite content in fermented food or pickled food |
| CN103027290B (en) * | 2012-12-21 | 2014-03-05 | 中国农业大学 | Application of boletus edulis in reducing nitrite content in fermented food or pickled food |
| CN106616938A (en) * | 2016-12-14 | 2017-05-10 | 郭福贵 | Stropharia rugosoannulata, tricholoma matsutake and collybia albuminosa pickle and preparation method thereof |
| CN111802627A (en) * | 2020-07-02 | 2020-10-23 | 云南省农业科学院质量标准与检测技术研究所 | Pickled pepper wild edible fungus capable of clearing heat, removing toxicity and invigorating stomach and preparation method thereof |
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| Publication number | Publication date |
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| CN102669646B (en) | 2013-09-18 |
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