CN102669646B - Edible fungus salted food - Google Patents
Edible fungus salted food Download PDFInfo
- Publication number
- CN102669646B CN102669646B CN 201210169197 CN201210169197A CN102669646B CN 102669646 B CN102669646 B CN 102669646B CN 201210169197 CN201210169197 CN 201210169197 CN 201210169197 A CN201210169197 A CN 201210169197A CN 102669646 B CN102669646 B CN 102669646B
- Authority
- CN
- China
- Prior art keywords
- edible fungus
- parts
- preserved
- fish
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
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 present invention relates to food or foodstuff and their processing method, be specifically related to a kind of wild edible fungus that utilizes and make raw material Jia Gong De Preserved-fish and preparation method thereof.
Background technology
Preserved-fish You Cheng Preserved-fish Mo, Preserved-fish meat, it is one of the special salted vegetables class meat product of a big local name in Yunnan, its conventional kind and way are to select first-class fresh pork (three line meat) and dried radish silk for use, with meat soup or bone soup, available native chicken soup also, allocate material such as capsicum, anise, rice and flour, salt into and manufacture meticulously and form, preserve fermentation in the terrine of packing into then, take out a little Zheng Shu Preserved-fish meat section when edible and all can, its delicious taste, local flavor is special, and is edible more convenient, is the herbal product of going with rice or bread, and its shelf-life factory, can reach more than 2 years.But the making of You Yu Preserved-fish needs by fermentation, its taste is salty, peppery, little acid is divided into uniqueness, though be the good merchantable brand of going with rice or bread for the native, but for majority does not have the contacted consumer of getting, can not well accept for its special local flavor, this also Shi De Preserved-fish can't promote on a large scale, annual output is paced up and down substantially about 10 tons, substantially just satisfy local resident's demand, can not get rich for the locality and increase income interpolation 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 the continuous intensification of wild edible fungus nutrition and medical value cognition, 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 complexity in Yimen County, 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 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, along with improving constantly of people's living standard, market day by day increases the demand of non-polluted edible product 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 plumpness, delicious flavour, the wild edible fungus of plurality of advantages such as sand content is few become one of local characteristic product of the tool glamour in Yimen County and development potentiality, higher popularity have all been arranged reaching inside and outside the province both at home and abroad.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, lacks the market competitiveness.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 the two can the combination, get its strong point respectively and keep away 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, can enough promote the development and use of sylvan life resource, become the important channel of mountain area masses' increase wealth, the growth of pulling local economy.
Summary of the invention
For solving the deficiency that background technology described Chuan Tong Preserved-fish and edible fungi food exist separately, with a bit combination of the two, form that a kind of local flavor can be accepted for masses, market is huge, make things convenient for simultaneously the edible fungi food of processing, transportation, preservation again, the purpose of this invention is to provide a kind of manufacture craft Jiang Chuan Tong Preserved-fish and edible mushroom and organically combine, thereby obtain a kind of new pollution-free food, these product look aquatic foods, delicious, green, anti-storage, characteristics such as easy processing, all-ages.
For achieving the above object, technical scheme provided by the present invention is: a kind of Shi Jun Preserved-fish comprises following composition: according to the weight ratio meter, and 100 parts of wild edible fungus; 5 parts of edible salts; 10 parts of capsicum fourths; 20 parts of soybean oils;
Prepare by 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, the Shi Yong Jun Preserved-fish of good seal is put into the pickled fermentation in cellar 90 days, during keep the temperature of cellar at 10-15 ℃;
Take out after e, pickled fermentation are finished, drain away the water, adopt Re You baked, at 180-220 ℃, cooling, packing afterwards forms with oily temperature control.
Described 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 described heat of step e comprises rapeseed oil, peanut oil, soybean wet goods vegetable oil.
The invention has the beneficial effects as follows:
Shi of the present invention Jun Preserved-fish, the method for salting that biography is united in employing adopts native jar of pure natural that has kept wild edible fungus, and is pollution-free, delicious flavour, easy preservation, the wide characteristics of audient.
Concrete performance
Embodiment 1
A kind of Shi Jun Preserved-fish according to the weight ratio meter, selects 100 parts of hickory chicks for use; 5 parts of edible salts; 10 parts of capsicum fourths; 20 parts of soybean oils; Prepare by 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, the Shi Yong Jun Preserved-fish of good seal is put into the pickled fermentation in cellar 90 days, during keep the temperature of cellar at 10-15 ℃;
Take out after e, pickled fermentation are finished, drain away the water, adopt rapeseed oil Re You baked, at 180 ℃, cooling, packing afterwards forms with oily temperature control.
Embodiment 2
A kind of Shi Jun Preserved-fish according to the weight ratio meter, selects 100 parts of collybia albuminosas for use; 5 parts of edible salts; 10 parts of capsicum fourths; 20 parts of soybean oils; Prepare by 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, the Shi Yong Jun Preserved-fish of good seal is put into the pickled fermentation in cellar 90 days, during keep the temperature of cellar at 10-15 ℃;
Take out after pickled fermentation is finished, drain away the water, adopt peanut oil Re You baked, at 220 ℃, cooling, packing afterwards forms with oily temperature control.
Claims (3)
1. food bacterium Preserved-fish comprises following composition: according to the weight ratio meter, and 100 parts of wild edible fungus; 5 parts of edible salts; 10 parts of capsicum fourths; 20 parts of soybean oils;
Prepare by 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, the Shi Yong Jun Preserved-fish of good seal is put into the pickled fermentation in cellar 90 days, during keep the temperature of cellar at 10-15 ℃;
Take out after e, pickled fermentation are finished, drain away the water, adopt Re You baked, at 180-220 ℃, cooling, packing afterwards forms with oily temperature control.
2. a kind of Shi Jun Preserved-fish according to claim 1 is characterized in that, described wild edible fungus comprises any in hickory chick, cepe, matsutake, pixie stool, collybia albuminosa, the black tiger palm.
3. Shi according to claim 1 and 2 Jun Preserved-fish is characterized in that, the oil that adopts when described Re You is baked comprises any in rapeseed oil, peanut oil, the soybean oil.
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 |
|---|---|
| CN102669646A CN102669646A (en) | 2012-09-19 |
| CN102669646B true CN102669646B (en) | 2013-09-18 |
Family
ID=46802733
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201210169197 Expired - Fee Related CN102669646B (en) | 2012-05-29 | 2012-05-29 | Edible fungus salted food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102669646B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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）》.2008,(第7期),43. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102669646A (en) | 2012-09-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103610078A (en) | Holothurian flavor pickles and preparation method thereof | |
| CN101990955B (en) | Sour milk bean curd and manufacturing method thereof | |
| CN104082372B (en) | A kind of preparation method of the aggregate crisp-baked cake that ferments | |
| CN101427762A (en) | Instant shrimp paste and preparation method thereof | |
| CN104026522B (en) | A kind of less salt alternating temperature method for salting of root-mustard jam product | |
| CN101181075A (en) | Method for processing original shape massive zymolysis chicken products | |
| CN102845736A (en) | Allium mongolicum regel sauce product | |
| CN101040695A (en) | Method for producing shredded meat with pepper pickle | |
| CN104473128B (en) | A kind of production method of pungent sauce | |
| CN102669646B (en) | Edible fungus salted food | |
| CN103947985A (en) | Method for producing passion fruit vinegar sauerkraut | |
| CN103027131A (en) | Freezing-resistant and boiling-resistant quick-frozen recombinant seafood bean curd and preparation method thereof | |
| CN103637130A (en) | Low-salt sauced radish and preparation method thereof | |
| KR101684452B1 (en) | Kimchi manufacturing method using the mushroom | |
| CN103859427B (en) | A kind of preparation method of Western-style fry pork steak and product | |
| CN105123980A (en) | Wild mushroom black fermented bean curd and production method thereof | |
| CN102028234A (en) | Wild mushroom meat ball and preparation process thereof | |
| CN105029324A (en) | Red bean paste clear soup hotpot condiment | |
| CN107373622A (en) | A kind of octopus mushroom sauce and preparation method thereof | |
| KR20010080783A (en) | A Salted-fermented Seafoods | |
| CN103300401A (en) | Lung-moistening tremella and jujube stringed sausage and preparing method thereof | |
| CN104171009B (en) | Fried sandwich beans bubble and preparation method thereof | |
| KR101276664B1 (en) | The manufacturing method of dropwort jam | |
| CN105533318A (en) | Instant spicy hot beef jerky production method | |
| CN104664327A (en) | Canned mushroom |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130918 Termination date: 20160529 |