CN103445142A - Production method for forming mushrooms - Google Patents
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- CN103445142A CN103445142A CN201310401409XA CN201310401409A CN103445142A CN 103445142 A CN103445142 A CN 103445142A CN 201310401409X A CN201310401409X A CN 201310401409XA CN 201310401409 A CN201310401409 A CN 201310401409A CN 103445142 A CN103445142 A CN 103445142A
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Abstract
The invention relates to a production method for forming mushrooms. The production method comprises the following steps: preprocessing raw materials, proportioning, forming, pre-powdering, coating, wrapping with bran, pre-frying, quickly freezing, and packaging and detecting and the like. According to the mushroom processing process, a bonder containing sodium alginate is adopted in the step of proportioning, a calcium chloride solution is sprayed in the step of forming, and calcium chloride reacts with sodium alginate to generate calcium alginate, so that a layer of hard film is generated on the surface of the mushroom; compared with a quick-freeze shaping technology in the prior art, the shaping technology is simple to operate and low in cost; more importantly, the technology can be used for preventing the loss of water in the mushrooms, keeping the original flavor and quality of the mushrooms for a long term and ensuring that the mushrooms are crispy on the outside and soft on the inside and are more crispy and delicious when eaten. In addition, no preservative is used in the mushroom processing process, so that the chemical residue content of the obtained mushrooms is low; a high-temperature sterilization process is not used, so that the nutrient loss of the mushrooms is low.
Description
Technical field
The invention belongs to the Edible mushroom processing technical field, specifically, relate to the processing method of a kind of moulding mushroom.
Background technology
Mushroom is the class in fungi, the i.e. fructification of basidiomycetes.In daily life, people are referred to as mushroom by edible mushroom usually, as dried mushroom, mushroom, two spore mushroom, coprinus comatus and straw mushroom etc.These edible mushrooms are nutritious, protein content is many more than 30%, will exceed much than general vegetables and fruit, and contain the nutriments such as the mineral matter such as multivitamin and abundant calcium, iron and amino acid, polysaccharide, often edible, can improve body immunity.Therefore, mushroom is a kind of desirable wholefood.
But mushroom is a kind of food of difficult preservation, fresh-keeping difficulty is large, under normal temperature, adopts in rear 1-2 days and will go bad, and stem elongation occurs, the cap parachute-opening, and the problem such as color and luster is dimmed, as processed not in time, seasonal, regional residue easily occurs.In order to extend the storage life of mushroom, people have designed kinds of schemes, for example, by dewatering so that the dry method processed of long preservation to mushroom.Dry method processed commonly used has suning method, fire roasting method, high temperature oven baking and far infrared drying technology etc., and wherein the far infrared drying technology is that carborundum radiant panel by some different wave lengths are installed in stove produces the far-infrared radiation mushroom and makes its oven dry obtain finished product.Similarly drying plant is a lot of on market, coated infrared drier for example, far infrared drying road, Far-infrared drying box etc.As Zhang Weiming, the people such as Sun Xiaoming disclose a kind of preparation method of white mushroom slices in Chinese invention patent CN101961045A, the method be take fresh agaricus bisporus as raw material, through pretreatment, section, immersion protect look, microwave de-enzyming, cooling, quick-frozen, refrigeration forms.But mushroom its fragrance matter after hyperthermia drying or far infrared drying can be damaged, the mushroom food prepared therefrom mouthfeel after rehydration is extremely flat, and the easy zoom blackening of appearance.
In order to keep the original fragrance of mushroom and mouthfeel, except this class dehydration raw product, people also developed mushroom preserving agent mushroom is carried out fresh-keeping, to extend its storage life.As multitude flies, Gu Jinglin discloses a kind of mushroom preserving agent and processing method for keeping fresh in Chinese invention patent CN1843132A, described processing method is: mushroom is gone to handle and cleaning, doubly to the color stabilizer of mushroom weight, soak 5-10 minute with 3-5, use water rinse 10-30 minute under room temperature, drain away the water, put into packaging bag, inject 2-4 doubly to the anticorrisive agent of mushroom weight in packaging bag, carry out Vacuum Package, the mushroom that is sealed in packaging bag is placed in to sterilization 20-40 minute at the temperature of 95-105 ℃, makes the mushroom finished product after fresh-keeping processing; The aqueous solution that color stabilizer in described antistaling agent is chlorine dioxide and salt, described anticorrisive agent is at least one the aqueous solution at least had in component materials nisin, shitosan, antibacterial peptide, phytic acid and phytate.But what this processing method gained mushroom products can be with antistaling agent when edible is residual.
Summary of the invention
For overcoming the deficiencies in the prior art, the present invention aims to provide and a kind ofly can keep for a long time the original mouthfeel of mushroom and nutrition and chemical residues is low, nutritive loss is little mushroom process technology.
Technical scheme of the present invention is:
The production method of a kind of moulding mushroom, comprise the steps:
(1) pretreatment of raw material
Cleaning mushroom is clean, with temperature be 85-95 ℃ containing the 0.1-0.3%(mass percent) the hot water blanching 3.5-5 minute of citric acid, cooling, after draining, dice;
(2) batching
Step (1) gained mushroom cap is mixed and stirs with the adhesive that contains sodium alginate, salt, and wherein the mass ratio of mushroom and adhesive is 16:1-20:1;
(3) moulding
The mushroom cap that step (2) gained is deployed is mushroom with the forming machine stamping forming, and the spray calcium chloride solution makes its sclerosis typing;
(4) go up in advance powder
Utilize starching machine automatically to go up powder to step (3) gained moulding mushroom;
(5) starching
Will be through the moulding mushroom starching machine starching of pre-upper powder, the mass ratio of starch and water is 1:1.5-1:1.6;
(6) wrap up in chaff
Use is wrapped up in the moulding mushroom of chaff machine after to starching and is wrapped up in chaff, the breadcrumbs that chaff is 3-4mm, and the ratio of wrapping up in outward is 50 ± 2%;
(7) prefrying
To wrap up in typing mushroom after chaff 180 ℃ of-190 ℃ of lower prefryings 30 ± 5 seconds;
(8) quick-frozen
By the moulding mushroom quick-frozen after prefrying, make moulding mushroom central temperature reach-18 ℃--20 ℃;
(9) packing and detection
According to packing specification, product is packed, and use metal detector to be detected product.
Preferably, described mushroom refers to any one in two spore mushrooms, coprinus comatus, pleurotus eryngii or mushroom.
Preferably, the length of side of the described mushroom cap of step (1) is 4.0-6.0mm.
Preferably, the mass percent concentration of the described calcium chloride solution of step (2) is 4-6%.
In addition, according to the present invention, can also carry out according to different demands the production of the moulding mushroom of different taste series.Such as the flavor enhancements such as admixture capsicum powder, pepper powder, white sugar in mushroom cap of the eating habit according to the Asians; Mix in right amount dill, sweet basil, thyme, parsley or butter, cheese etc. according to westerner's custom.
Beneficial effect of the present invention:
(1) after the present invention adopts the binding agent that contains sodium alginate and the mushroom piece evenly mixes in batching step, spray again calcium chloride solution in forming step, calcium chloride is reacted with sodium alginate and generate calcium alginate, thereby the Surface Creation one deck cured film the moulding mushroom, this shaping technology is compared with quick-frozen shaping technology of the prior art, simple to operate, cost is low, the more important thing is that this shaping technology not only can prevent the loss of moisture in mushroom, original local flavor and the quality that can keep for a long time mushroom, and can make mushroom reach the effect of crisp outside tender inside when edible, make it mouthfeel palatable crisp more,
(2) do not use anticorrisive agent in mushroom process of the present invention, the chemical residues of products obtained therefrom is low;
(3) do not use high temperature sterilization technique in mushroom process of the present invention, the nutritional labeling loss of mushroom is little.
The specific embodiment
Embodiment 1
The production method of a kind of moulding mushroom comprises that step is as follows:
(1) pretreatment of raw material: select fresh two spore mushrooms and clean up, serviceability temperature is 85 ℃, containing the 0.1%(mass percent, lower with) the hot water blanching of citric acid 3.5 minutes, frozen water is cooling, draining, used dicer to dice, and obtaining the length of side is two spore mushroom fourths of 4mm, then use the dewaterer dehydration, to hold two spore mushroom fourths with hand, do not drip and be advisable;
(2) batching: will pretreated pair of spore mushroom and the adhesive that contains sodium alginate, edible salt put into blender and be uniformly mixed, wherein the mass ratio of pair spore mushrooms and adhesive is 16:1;
(3) moulding: deployed two spore mushroom fourths are dropped into to blow tank, by spiral propeller, by pipeline, sent in impact briquetting machine, regulate pressure-regulating valve, utilize the mushroom mould to carry out moulding, the weight of each moulding mushroom is 7.5g, then spray the 4%(mass percent concentration, lower with) calcium chloride solution make its sclerosis typing;
(4) go up in advance powder: the moulding mushroom after typing is sent into to starching machine by transporting reticulation belt and carry out automatically going up powder, the breadcrumbs that powder chaff used is 3-4mm;
(5) starching: will send into the starching machine starching through the moulding mushroom of pre-upper powder by transporting reticulation belt, slurries are allocated with frozen water, and the mass ratio of starch and water is 1:1.5;
(6) wrap up in chaff: use and to wrap up in the moulding mushroom of chaff machine after to starching and wrap up in chaff, the breadcrumbs that chaff is 3-4mm, the ratio of wrapping up in outward is 48%;
(7) prefrying: the typing mushroom that will wrap up in after chaff by transporting reticulation belt is sent into the tunnel type Fryer, 180 ℃ of lower prefryings 35 seconds, then with reciprocating sieve vibrations control oil, fan Physical temperature-lowering;
(8) quick-frozen: the moulding mushroom after prefrying is used to the mono-frozen machine quick-frozen, make moulding mushroom central temperature reach-18 ℃;
(9) packing and detection: the moulding mushroom after quick-frozen is sent into to automatic packaging machine by transporting reticulation belt, select weight and the processing of shape defective work degradation on guipure; Set packing according to packing specification, use metal detector to detect product is detected; Certified products are sent into freezer.
Embodiment 2
The production method of a kind of moulding mushroom comprises that step is as follows:
(1) pretreatment of raw material: select fresh coprinus comatus and clean up, serviceability temperature is 95 ℃, containing the hot water blanching of 0.3% citric acid 5 minutes, naturally cooling, draining, the use dicer is diced, the length of side coprinus comatus fourth that is 6mm, then use the dewaterer dehydration, do not drip and be advisable to hand, holding the coprinus comatus fourth;
(2) batching: pretreated coprinus comatus fourth and the adhesive that contains sodium alginate, edible salt are put into to blender and be uniformly mixed, and wherein the mass ratio of coprinus comatus and adhesive is 20:1;
(3) moulding: deployed coprinus comatus fourth is dropped into to blow tank, sent in impact briquetting machine by pipeline by spiral propeller, regulate pressure-regulating valve, utilize the mushroom mould to carry out moulding, the weight of each moulding mushroom is 8.5g, then sprays 6% calcium chloride solution and makes its sclerosis typing;
(4) go up in advance powder: the moulding mushroom after typing is sent into to starching machine by transporting reticulation belt and carry out automatically going up powder, the breadcrumbs that powder chaff used is 3-4mm;
(5) starching: will send into the starching machine starching through the moulding mushroom of pre-upper powder by transporting reticulation belt, slurries are allocated with frozen water, and the mass ratio of starch and water is 1:1.6;
(6) wrap up in chaff: use and to wrap up in the moulding mushroom of chaff machine after to starching and wrap up in chaff, the breadcrumbs that chaff is 3-4mm, the ratio of wrapping up in outward is 52%;
(7) prefrying: the typing mushroom that will wrap up in after chaff by transporting reticulation belt is sent into the tunnel type Fryer, 190 ℃ of lower prefryings 25 seconds, then with reciprocating sieve vibrations control oil, fan Physical temperature-lowering;
(8) quick-frozen: the moulding mushroom after prefrying is used to the mono-frozen machine quick-frozen, make moulding mushroom central temperature reach-20 ℃;
(9) packing and detection: the moulding mushroom after quick-frozen is sent into to automatic packaging machine by transporting reticulation belt, select weight and the processing of shape defective work degradation on guipure, set packing according to packing specification, use metal detector to detect product is detected, certified products are sent into freezer.
Embodiment 3
The production method of a kind of moulding mushroom comprises that step is as follows:
(1) pretreatment of raw material: select fresh mushroom and clean up, serviceability temperature is 90 ℃, containing the hot water blanching of 0.2% citric acid 4 minutes, frozen water is cooling, draining, the use dicer is diced, the length of side mushroom fourth that is 4-5mm, then use the dewaterer dehydration, do not drip and be advisable to hand, holding the mushroom fourth;
(2) batching: pretreated mushroom and the adhesive that contains sodium alginate, edible salt, butter are put into to blender and be uniformly mixed, and wherein the mass ratio of mushroom and adhesive is 19:1;
(3) moulding: deployed mushroom fourth is dropped into to blow tank, sent in impact briquetting machine by pipeline by spiral propeller, regulate pressure-regulating valve, utilize the mushroom mould to carry out moulding, the weight of each moulding mushroom is 8.0g, then sprays 5% calcium chloride solution and makes its sclerosis typing;
(4) go up in advance powder: the moulding mushroom after typing is sent into to starching machine by transporting reticulation belt and carry out automatically going up powder, the breadcrumbs that powder chaff used is 3-4mm;
(5) starching: will send into the starching machine starching through the moulding mushroom of pre-upper powder by transporting reticulation belt, slurries are allocated with frozen water, and the mass ratio of starch and water is 1:1.5;
(6) wrap up in chaff: use and to wrap up in the moulding mushroom of chaff machine after to starching and wrap up in chaff, the breadcrumbs that chaff is 3-4mm, the ratio of wrapping up in outward is 50%;
(7) prefrying: the typing mushroom that will wrap up in after chaff by transporting reticulation belt is sent into the tunnel type Fryer, 185 ℃ of lower prefryings 30 seconds, then with reciprocating sieve vibrations control oil, fan Physical temperature-lowering;
(8) quick-frozen: the moulding mushroom after prefrying is used to the mono-frozen machine quick-frozen, make moulding mushroom central temperature reach-19 ℃;
(9) packing and detection: the moulding mushroom after quick-frozen is sent into to automatic packaging machine by transporting reticulation belt, select weight and the processing of shape defective work degradation on guipure; Set packing according to packing specification, use metal detector to detect product is detected; Certified products are sent into freezer.
Embodiment 4
The production method of a kind of moulding mushroom comprises that step is as follows:
(1) pretreatment of raw material: select fresh pleurotus eryngii and clean up, serviceability temperature is 85 ℃, containing the hot water blanching of 0.15% citric acid 4.5 minutes, frozen water is cooling, draining, the use dicer is diced, the length of side pleurotus eryngii fourth that is 4-6mm, then use the dewaterer dehydration, do not drip and be advisable to hold two spore mushroom fourths with hand;
(2) batching: pretreated pleurotus eryngii and the adhesive that contains sodium alginate, edible salt, chilli powder are put into to blender and is uniformly mixed, and wherein the mass ratio of pleurotus eryngii and adhesive is 17:1;
(3) moulding: deployed pleurotus eryngii fourth is dropped into to blow tank, by spiral propeller, by pipeline, sent in impact briquetting machine, regulate pressure-regulating valve, utilize the mushroom mould to carry out moulding, the weight of each moulding mushroom is 7.5g, then sprays 4.5% calcium chloride solution and makes its sclerosis typing;
(4) go up in advance powder: the moulding mushroom after typing is sent into to starching machine by transporting reticulation belt and carry out automatically going up powder, the breadcrumbs that powder chaff used is 3-4mm;
(5) starching: will send into the starching machine starching through the moulding mushroom of pre-upper powder by transporting reticulation belt, slurries are allocated with frozen water, and the mass ratio of starch and water is 1:1.5;
(6) wrap up in chaff: use and to wrap up in the moulding mushroom of chaff machine after to starching and wrap up in chaff, the breadcrumbs that chaff is 3-4mm, the ratio of wrapping up in outward is 49%;
(7) prefrying: the typing mushroom that will wrap up in after chaff by transporting reticulation belt is sent into the tunnel type Fryer, 180 ℃ of lower prefryings 35 seconds, then with reciprocating sieve vibrations control oil, fan Physical temperature-lowering;
(8) quick-frozen: the moulding mushroom after prefrying is used to the mono-frozen machine quick-frozen, make moulding mushroom central temperature reach-18 ℃;
(9) packing and detection: the moulding mushroom after quick-frozen is sent into to automatic packaging machine by transporting reticulation belt, select weight and the processing of shape defective work degradation on guipure; Set packing according to packing specification, use metal detector to detect product is detected; Certified products are sent into freezer.
Get respectively fresh pair of spore mushroom of the two spore mushroom products of embodiment 1 gained moulding and equivalent, test its nutritional labeling, the results are shown in Table 1.
Table 1
| Composition | Mushroom of the present invention | New fresh mushroom | The nutritional labeling loss late, % |
| Protein, % | 3.75 | 3.80 | 1.32 |
| Lentinan, mg/100g | 236 | 245 | 3.67 |
| Organic acid, % | 0.139 | 0.148 | 6.08 |
| Amino acid, % | 0.069 | 0.074 | 6.76 |
| Potassium, mg/100g | 3.12 | 3.15 | 0.95 |
| Iron, mg/100g | 3.17 | 3.31 | 4.23 |
| Zinc, mg/100g | 15.9 | 16.2 | 1.85 |
| Manganese, mg/100g | 0.491 | 0.512 | 4.10 |
| Phosphorus, mg/100g | 9.95 | 10.11 | 1.58 |
From data shown in table 1, can find out, in mushroom process of the present invention, the nutritional labeling of mushroom loss is very little.
Claims (4)
1. the production method of a moulding mushroom, is characterized in that, comprises the steps:
(1) pretreatment of raw material
Cleaning mushroom is clean, with temperature be 85-95 ℃ containing the 0.1-0.3%(mass percent) the hot water blanching 3.5-5 minute of citric acid, cooling, after draining, dice;
(2) batching
Step (1) gained mushroom cap is mixed and stirs with the adhesive that contains sodium alginate, salt, and wherein the mass ratio of mushroom and adhesive is 16:1-20:1;
(3) moulding
The mushroom cap that step (2) gained is deployed is mushroom with the forming machine punch forming, and the spray calcium chloride solution makes its sclerosis typing;
(4) go up in advance powder
Utilize starching machine automatically to go up powder to step (3) gained moulding mushroom;
(5) starching
Will be through the moulding mushroom starching machine starching of pre-upper powder, the mass ratio of starch and water is 1:1.5-1:1.6;
(6) wrap up in chaff
Use is wrapped up in the moulding mushroom of chaff machine after to starching and is wrapped up in chaff, the breadcrumbs that chaff is 3-4mm, and the ratio of wrapping up in outward is 50 ± 2%;
(7) prefrying
To wrap up in typing mushroom after chaff 180 ℃ of-190 ℃ of lower prefryings 30 ± 5 seconds;
(8) quick-frozen
By the moulding mushroom quick-frozen after prefrying, make moulding mushroom central temperature reach-18 ℃--20 ℃;
(9) packing and detection
According to packing specification, product is packed, and use metal detector to be detected product.
2. a kind of moulding Mushroom production method according to claim 1, is characterized in that, described mushroom refers to any one in two spore mushrooms, coprinus comatus, pleurotus eryngii or mushroom.
3. a kind of moulding Mushroom production method according to claim 1, is characterized in that, the length of side of the described mushroom cap of step (1) is 4-6mm.
4. a kind of moulding Mushroom production method according to claim 1, is characterized in that, the mass percent concentration of the described calcium chloride solution of step (2) is 4-6%.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104687018A (en) * | 2015-03-30 | 2015-06-10 | 福建省农业科学院农业工程技术研究所 | Method for improving boiling fastness of pleurotus eryngii through composition of sodium alga acid and calcium salt |
| CN106072492A (en) * | 2016-06-27 | 2016-11-09 | 曲靖市鸿贵味业商贸有限公司 | The color bacterium manufacture method of Tricholoma matsutake (lto et lmai) Singer seven |
| CN107397204A (en) * | 2017-09-05 | 2017-11-28 | 四川友联味业食品有限公司 | A kind of mushroom sauce and preparation method thereof |
| CN115715589A (en) * | 2021-12-27 | 2023-02-28 | 广东轻工职业技术学院 | Double-mushroom pickle and preparation method thereof |
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| CN107397204A (en) * | 2017-09-05 | 2017-11-28 | 四川友联味业食品有限公司 | A kind of mushroom sauce and preparation method thereof |
| CN115715589A (en) * | 2021-12-27 | 2023-02-28 | 广东轻工职业技术学院 | Double-mushroom pickle and preparation method thereof |
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Denomination of invention: Production method for forming mushrooms Effective date of registration: 20200407 Granted publication date: 20150708 Pledgee: Qingdao high technology financing Company limited by guarantee Pledgor: MAIKANG FOOD (QINGDAO) Co.,Ltd. Registration number: Y2020990000277 |
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