CN103005398A - Flavored auricularia polytricha can - Google Patents
Flavored auricularia polytricha can Download PDFInfo
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- CN103005398A CN103005398A CN2012105727920A CN201210572792A CN103005398A CN 103005398 A CN103005398 A CN 103005398A CN 2012105727920 A CN2012105727920 A CN 2012105727920A CN 201210572792 A CN201210572792 A CN 201210572792A CN 103005398 A CN103005398 A CN 103005398A
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- uricularia polytricha
- polytricha
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Abstract
The invention discloses a flavored auricularia polytricha can. The flavored auricularia polytricha can comprises the following materials in percentage by weight: 55%-70% of auricularia polytricha, 1%-3% of flavorings, and the balance of soup bases, wherein the flavorings comprise ginger, red chili, anise, fennel, cinnamon, garlic and clove; the soup bases are prepared from citric acid, sweetening agent, salt and water. The flavored auricularia polytricha can provided by the invention has crisp and tender texture, a delicious taste, clear soup and abundant nutrition, is beneficial to digestion, absorption and utilization of a human body, is convenient to carry and take, has a long retention period, is ready to eat after being opened without processing, and is convenient to eat.
Description
Technical field
The present invention relates to a kind of tinned food, relate generally to a kind of local flavor Uricularia polytricha can.
Background technology
Uricularia polytricha (Auricularia polytricha) belongs to Auriculariaceae (Auriculariaceae) Auricularia, has another name called structure ear, thick auricularia auriculajudae, claims again Yellow-back fungus, white back fungus, mainly is distributed in the ground such as China Sichuan, Hebei, Shanxi.Uricularia polytricha and black fungus belong to nearly edge kind, and its protein, amino acid content and black fungus approach, and compare with black fungus, and the Uricularia polytricha auricle is large, thick, quality is slightly tough, hard crisp anti-chewing, and strong stress resistance, easily cultivation.According to one's analysis, contain the nutriments such as thick protein 7.0～9.1g, crude fat 0.6～1.2g, carbohydrate 64.6～69.2g, crude fibre 9.7～14.3g, ash content 2.1～4.2g in the 100g Uricularia polytricha.China's medical science thinks, Uricularia polytricha has nourishing and strengthening vital, clearing lung-heat benefit gas, enrich blood invigorate blood circulation, hemostasis, pain relieving, antitumor and improve the effect such as immunity.Crude fiber content is higher in the Uricularia polytricha, and these celluloses have good facilitation to digestion, absorption and the metabolism of many nutriments in the human body.Can spreads extensive, with a long history in China's traditional food, as tourism and leisure food and local speciality, liked by consumers in general.Make the Uricularia polytricha can take Uricularia polytricha as raw material, both enriched the kind of canned pack, provide a new way for the Uricularia polytricha deep processing again.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of nutritious, tender and crisp good to eat local flavor Uricularia polytricha can.
Technical scheme provided by the invention is a kind of local flavor Uricularia polytricha can, and it comprises that the raw material of following percentage by weight forms: Uricularia polytricha 55～70%, flavoring 1～3%, surplus are soup stock;
Wherein, flavoring is comprised of ginger, red sharp green pepper, anise, fennel seeds, cassia bark, garlic, cloves, and its weight ratio is 4～6:1～3:1～2:6～8:1～2:1～3:1～3;
Soup stock is to add water allotment by acetic acid, salt and sweetener to form, and acetic acid content is 0.5～1%, the content of salt is 3～5%, the content of sweetener is 2～5%.
The preparation method of above-mentioned Uricularia polytricha can may further comprise the steps:
1) Uricularia polytricha preliminary treatment: Uricularia polytricha put into clean after water soaks 5～10h, section is put into gingerade with Uricularia polytricha afterwards and is precooked, and takes out, and puts into the pickled 10～15h of yellow rice wine again, and pickled temperature maintains 0～4 ℃;
2) flavoring preliminary treatment: get in proportion ginger, red sharp green pepper, anise, fennel seeds, cassia bark, garlic, cloves and clean up respectively, segment, blanching drains, and is for subsequent use;
3) soup stock preparation: take by weighing acetic acid, salt and sweetener by proportioning and add the water mixing, stir evenly, be soup stock;
4) Uricularia polytricha handled well and flavoring and the soup stock for preparing are mixed in proportion, boil and keeps boiling 3～5min, while hot can places 90～100 ℃ of lower degassed 7～12min, makes that central temperature reaches more than 80 ℃ in the tank, sealing, and sterilization is cooled off, and be get final product.
Above-mentioned sweetener is sucrose or honey.
Above-mentioned steps 1) in, described precooking is to keep boiling 3～5min after the mixture boiled with Uricularia polytricha and gingerade.
Above-mentioned steps 4) in, described sterilization is that the Uricularia polytricha after can, the sealing is placed 100～125 ℃ of lower 20～30min of maintenance.
Above-mentioned steps 4) in, described cooling is to adopt minute two sections coolings, and first paragraph is cooled to 60～45 ℃, and second segment is cooled to 35～20 ℃, and central temperature reaches below 40 ℃ in the tank.
Uricularia polytricha can quality of the present invention is tender and crisp, delicious in taste, and soup juice is limpid, and is nutritious, and is conducive to human consumption and absorbs, and be easy to carry and preserve, long shelf-life, but can opening is instant, need not processing, instant.
The specific embodiment
The present invention is further elaborated for following specific embodiment, but not as a limitation of the invention.
Embodiment 1
1) Uricularia polytricha preliminary treatment: Uricularia polytricha put into clean after water soaks 5h, section is put into Uricularia polytricha afterwards and is kept 3min after gingerade is heated to boiling, takes out, and puts into the pickled 10h of yellow rice wine again, and pickled temperature maintains 0 ℃;
2) flavoring preliminary treatment: clean up respectively by weight getting ginger, red sharp green pepper, anise, fennel seeds, cassia bark, garlic, cloves for the ratio of 4:1:1:6:1:1:1, segment, blanching drains, and is for subsequent use;
3) soup stock preparation: take by weighing acetic acid, salt and sucrose by proportioning and add the water mixing, make its content be respectively 0.5%, 3%, 2%, stir evenly, be soup stock;
4) the Uricularia polytricha 55kg that handles well is mixed with flavoring 1kg and the soup stock 44kg for preparing, boil and keep boiling 3min, while hot can places 90 ℃ of lower degassed 7min, the interior central temperature of tank is reached more than 80 ℃, sealing places 100 ℃ of lower sterilization 20min, minute two sections coolings, first paragraph is cooled to 60 ℃, second segment is cooled to 35 ℃, and central temperature reaches below 40 ℃ in the tank, and get final product.
Embodiment 2
1) Uricularia polytricha preliminary treatment: Uricularia polytricha put into clean after water soaks 10h, section is put into Uricularia polytricha afterwards and is kept 5min after gingerade is heated to boiling, takes out, and puts into the pickled 15h of yellow rice wine again, and pickled temperature maintains 4 ℃;
2) flavoring preliminary treatment: clean up respectively by weight getting ginger, red sharp green pepper, anise, fennel seeds, cassia bark, garlic, cloves for the ratio of 6:3:2:8:2:3:3, segment, blanching drains, and is for subsequent use;
3) soup stock preparation: take by weighing acetic acid, salt and sucrose by proportioning and add the water mixing, make its content be respectively 1%, 5%, 5%, stir evenly, be soup stock;
4) the Uricularia polytricha 70kg that handles well is mixed with flavoring 3kg and the soup stock 27kg for preparing, boil and keep boiling 5min, while hot can places 100 ℃ of lower degassed 12min, the interior central temperature of tank is reached more than 80 ℃, sealing places 125 ℃ of lower sterilization 30min, minute two sections coolings, first paragraph is cooled to 45 ℃, second segment is cooled to 20 ℃, and central temperature reaches below 40 ℃ in the tank, and get final product.
Embodiment 3
1) Uricularia polytricha preliminary treatment: Uricularia polytricha put into clean after water soaks 8h, section is put into Uricularia polytricha afterwards and is kept 4min after gingerade is heated to boiling, takes out, and puts into the pickled 12h of yellow rice wine again, and pickled temperature maintains 2 ℃;
2) flavoring preliminary treatment: clean up respectively by weight getting ginger, red sharp green pepper, anise, fennel seeds, cassia bark, garlic, cloves for the ratio of 5:2:1:7:2:2:2, segment, blanching drains, and is for subsequent use;
3) soup stock preparation: take by weighing acetic acid, salt and honey by proportioning and add the water mixing, make its content be respectively 0.8%, 4%, 4%, stir evenly, be soup stock;
4) the Uricularia polytricha 62kg that handles well is mixed with flavoring 2kg and the soup stock 36kg for preparing, boil and keep boiling 4min, while hot can places 95 ℃ of lower degassed 9min, the interior central temperature of tank is reached more than 80 ℃, sealing places 110 ℃ of lower sterilization 25min, minute two sections coolings, first paragraph is cooled to 55 ℃, second segment is cooled to 30 ℃, and central temperature reaches below 40 ℃ in the tank, and get final product.
Embodiment 4
1) Uricularia polytricha preliminary treatment: Uricularia polytricha put into clean after water soaks 5h, section is put into Uricularia polytricha afterwards and is kept 5min after gingerade is heated to boiling, takes out, and puts into the pickled 10h of yellow rice wine again, and pickled temperature maintains 4 ℃;
2) flavoring preliminary treatment: clean up respectively by weight getting ginger, red sharp green pepper, anise, fennel seeds, cassia bark, garlic, cloves for the ratio of 4:3:1:8:1:3:1, segment, blanching drains, and is for subsequent use;
3) soup stock preparation: take by weighing acetic acid, salt and sucrose by proportioning and add the water mixing, make its content be respectively 1%, 3%, 5%, stir evenly, be soup stock;
4) the Uricularia polytricha 55kg that handles well is mixed with flavoring 3kg and the soup stock 42kg for preparing, boil and keep boiling 3min, while hot can places 100 ℃ of lower degassed 7min, the interior central temperature of tank is reached more than 80 ℃, sealing places 125 ℃ of lower sterilization 20min, minute two sections coolings, first paragraph is cooled to 45 ℃, second segment is cooled to 35 ℃, and central temperature reaches below 40 ℃ in the tank, and get final product.
Claims (6)
1. local flavor Uricularia polytricha can is characterized in that: it comprises that the raw material of following percentage by weight forms: Uricularia polytricha 55～70%, flavoring 1～3%, surplus are soup stock;
Wherein, flavoring is comprised of ginger, red sharp green pepper, anise, fennel seeds, cassia bark, garlic, cloves, and its weight ratio is 4～6:1～3:1～2:6～8:1～2:1～3:1～3;
Soup stock is to add water allotment by acetic acid, salt and sweetener to form, and acetic acid content is 0.5～1%, the content of salt is 3～5%, the content of sweetener is 2～5%.
2. local flavor Uricularia polytricha can according to claim 1, it is characterized in that: its preparation method may further comprise the steps:
1) Uricularia polytricha preliminary treatment: Uricularia polytricha put into clean after water soaks 5～10h, section is put into gingerade with Uricularia polytricha afterwards and is precooked, and takes out, and puts into the pickled 10～15h of yellow rice wine again, and pickled temperature maintains 0～4 ℃;
2) flavoring preliminary treatment: get in proportion ginger, red sharp green pepper, anise, fennel seeds, cassia bark, garlic, cloves and clean up respectively, segment, blanching drains, and is for subsequent use;
3) soup stock preparation: take by weighing acetic acid, salt and sweetener by proportioning and add the water mixing, stir evenly, be soup stock;
4) Uricularia polytricha handled well and flavoring and the soup stock for preparing are mixed in proportion, boil and keeps boiling 3～5min, while hot can places 90～100 ℃ of lower degassed 7～12min, makes that central temperature reaches more than 80 ℃ in the tank, sealing, and sterilization is cooled off, and be get final product.
3. local flavor Uricularia polytricha can according to claim 1 and 2, it is characterized in that: described sweetener is sucrose or honey.
4. local flavor Uricularia polytricha can according to claim 2 is characterized in that: step 1) in: described precooking is to keep boiling 3～5min after the mixture boiled with Uricularia polytricha and gingerade.
5. local flavor Uricularia polytricha can according to claim 2 is characterized in that: step 4) in: described sterilization is that the Uricularia polytricha after can, the sealing is placed 100～125 ℃ of lower 20～30min of maintenance.
6. local flavor Uricularia polytricha can according to claim 2 is characterized in that: step 4) in: described cooling is to adopt minute two sections coolings, and first paragraph is cooled to 60～45 ℃, and second segment is cooled to 35～20 ℃, and central temperature reaches below 40 ℃ in the tank.
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| CN2012105727920A CN103005398A (en) | 2012-12-25 | 2012-12-25 | Flavored auricularia polytricha can |
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| CN2012105727920A CN103005398A (en) | 2012-12-25 | 2012-12-25 | Flavored auricularia polytricha can |
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Cited By (5)
| 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 |
| CN104095217A (en) * | 2014-06-20 | 2014-10-15 | 陶峰 | Manufacturing method for canned oyster mushrooms |
| CN104256514A (en) * | 2014-07-04 | 2015-01-07 | 邱阁玄 | Fermented soybean-auricularia polytricha sauce and preparation method thereof |
| CN105077222A (en) * | 2015-09-15 | 2015-11-25 | 青岛农业大学 | Instant auricularia polytricha prepared food and preparation method thereof |
| CN105639613A (en) * | 2016-01-04 | 2016-06-08 | 山东省科创食用菌产业技术研究院 | Auricularia fuscosuccinea can and preparation method thereof |
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| CN101292729A (en) * | 2008-05-28 | 2008-10-29 | 南京雨润食品有限公司 | Deep processing technique for black fungus |
| CN101884409A (en) * | 2010-06-29 | 2010-11-17 | 于兴洲 | Preparation method of dried edible mushroom |
| CN102038178A (en) * | 2011-01-17 | 2011-05-04 | 南京农业大学 | Production method of low-nitrite auricularia polytricha flavor food |
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2012
- 2012-12-25 CN CN2012105727920A patent/CN103005398A/en active Pending
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Cited By (5)
| 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 |
| CN104095217A (en) * | 2014-06-20 | 2014-10-15 | 陶峰 | Manufacturing method for canned oyster mushrooms |
| CN104256514A (en) * | 2014-07-04 | 2015-01-07 | 邱阁玄 | Fermented soybean-auricularia polytricha sauce and preparation method thereof |
| CN105077222A (en) * | 2015-09-15 | 2015-11-25 | 青岛农业大学 | Instant auricularia polytricha prepared food and preparation method thereof |
| CN105639613A (en) * | 2016-01-04 | 2016-06-08 | 山东省科创食用菌产业技术研究院 | Auricularia fuscosuccinea can and preparation method thereof |
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Application publication date: 20130403 |