CN103494185A - Sauced monkey head mushroom preparation method - Google Patents
Sauced monkey head mushroom preparation method Download PDFInfo
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- CN103494185A CN103494185A CN201310491100.4A CN201310491100A CN103494185A CN 103494185 A CN103494185 A CN 103494185A CN 201310491100 A CN201310491100 A CN 201310491100A CN 103494185 A CN103494185 A CN 103494185A
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- hericium erinaceus
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241000282693 Cercopithecidae Species 0.000 title abstract 3
- 235000015067 sauces Nutrition 0.000 claims abstract description 24
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 240000000588 Hericium erinaceus Species 0.000 claims description 32
- 235000007328 Hericium erinaceus Nutrition 0.000 claims description 32
- 239000000463 material Substances 0.000 claims description 10
- 239000008157 edible vegetable oil Substances 0.000 claims description 9
- 235000013311 vegetables Nutrition 0.000 claims description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- 239000004698 Polyethylene Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 239000007789 gas Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 230000035699 permeability Effects 0.000 claims description 4
- -1 polyethylene Polymers 0.000 claims description 4
- 229920000573 polyethylene Polymers 0.000 claims description 4
- 229940069338 potassium sorbate Drugs 0.000 claims description 4
- 235000010241 potassium sorbate Nutrition 0.000 claims description 4
- 239000004302 potassium sorbate Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000009423 ventilation Methods 0.000 claims description 4
- 235000019482 Palm oil Nutrition 0.000 claims description 3
- 239000000828 canola oil Substances 0.000 claims description 3
- 235000019519 canola oil Nutrition 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 239000002540 palm oil Substances 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 2
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 235000019774 Rice Bran oil Nutrition 0.000 claims description 2
- 235000019486 Sunflower oil Nutrition 0.000 claims description 2
- 235000019498 Walnut oil Nutrition 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 239000010495 camellia oil Substances 0.000 claims description 2
- 235000012343 cottonseed oil Nutrition 0.000 claims description 2
- 239000002385 cottonseed oil Substances 0.000 claims description 2
- 230000018044 dehydration Effects 0.000 claims description 2
- 238000006297 dehydration reaction Methods 0.000 claims description 2
- 235000009973 maize Nutrition 0.000 claims description 2
- 239000004006 olive oil Substances 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 239000008165 rice bran oil Substances 0.000 claims description 2
- 239000003813 safflower oil Substances 0.000 claims description 2
- 210000000582 semen Anatomy 0.000 claims description 2
- 239000008159 sesame oil Substances 0.000 claims description 2
- 235000011803 sesame oil Nutrition 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 239000002600 sunflower oil Substances 0.000 claims description 2
- 239000008170 walnut oil Substances 0.000 claims description 2
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 235000001603 Pleurotus ostreatus Nutrition 0.000 abstract 1
- 240000001462 Pleurotus ostreatus Species 0.000 abstract 1
- 235000019617 piquancy Nutrition 0.000 abstract 1
- 230000003319 supportive effect Effects 0.000 abstract 1
- 244000060234 Gmelina philippensis Species 0.000 description 4
- 241000577951 Hydnum Species 0.000 description 4
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 240000004160 Capsicum annuum Species 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 239000002361 compost Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 241000251511 Holothuroidea Species 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005770 birds nest Nutrition 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 210000001156 gastric mucosa Anatomy 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 210000004698 lymphocyte Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
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- 231100000397 ulcer Toxicity 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000005765 wild carrot Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a sauced monkey head mushroom preparation method. The method is characterized by including the following steps: step (1), raw material treatment; step (2), dry mushroom preparation; step (3), deep frying; step (4), seasoning sauce preparation; step (5), saucing; step (6), processes like packaging. A sauced oyster mushroom prepared by the method is palatable in salt and piquancy, intense in smell, and convenient to carry and eat, especially for people when going out for traveling and for field working, and has good market prospect. The sauced monkey head mushroom preparation method is simple in making, easy in controlling on process, supportive of large-scale production and capable of meeting market requirements.
Description
Technical field
The invention belongs to food processing field, being specifically related to is the preparation method of a kind of sauce Hericium erinaceus processed.
Background technology
Hericium erinaceus is the traditional luxury dish of China, and meat is tender, flavor is fragrant, tasty, is one of four large famous dishes (hedgehog hydnum, bear's paw, sea cucumber, shark's fin), and the title of " mountain delicacy hedgehog hydnum, seafood delights bird's nest " is arranged.Hericium erinaceus is delicious incomparable mountain delicacy, and bacterial context is fresh and tender, aromatic good to eat, and the title of " meat or fish in element " is arranged.
The nutritional labeling of Hericium erinaceus is very high, and every hectogram, containing protein 26.3 grams, is 2 times of mushroom.It contains nearly 17 kinds, amino acid, and wherein needed by human body accounts for 8 kinds.Fatty 4.2 grams of every hectogram hedgehog hydnum, be genuine high protein, low-fat food, also is rich in addition various vitamin and inorganic salts.Hericium erinaceus improves a poor appetite, and strengthens the barrier of gastric mucosa function, improves lymphocyte transformation rate, promotes the effects such as leucocyte, therefore can make human body improve the immunocompetence to disease.Hedgehog hydnum or good nourishing food, have good efficacy to neurasthenia, digestive tract ulcer.In screening anticancer medicine, find that it has obvious anticancer function to skin, muscle cancerous swelling.So often eat Hericium erinaceus, anosisly can strengthen resistance against diseases, ill effect that can its treatment disease.
The objective of the invention is to provide a kind of sauce Hericium erinaceus processed, cater to the pursuit that more consumers suit one's taste, improve people's preference, more can obtain consumer's welcome.
Summary of the invention
The object of the present invention is to provide the preparation method of a kind of sauce Hericium erinaceus processed.
The objective of the invention is to be achieved through the following technical solutions:
The preparation method of a kind of sauce Hericium erinaceus processed, is characterized in that, it comprises following processing step:
Step (one) raw material is processed:
Choose fresh Hericium erinaceus and remove the attachment on the mushroom pin, after cleaning, the rip cutting two halves are placed in sieve, in ventilation, are filtered dry moisture;
The dry mushroom preparation of step (two):
Fresh Hericium erinaceus after processing is placed in baking oven and toasts, the baking temperature of whole dehydration and duration are: first baking oven is preheated to 50 ℃, after bright mushroom enters baking oven, first under 35-40 ℃, dry 6-8 hour, dry again 8-10 hour under 40-50 ℃, finally under 60 ℃, dry 6-8 hour, dry mushroom water content is 12%;
(3) are fried for step:
Vegetable edible oil is heated to 180 ℃ of left and right, dry mushroom put into wherein explode to golden yellow, pick up standby;
The preparation of step (four) seasoning sauce material:
Chilli powder 20-30g is fried to 3-5 minute with slow fire, by weight percentage for the ratio of 1:7:1:0.75:0.25 adds flour paste, salt, monosodium glutamate, potassium sorbate, add 25 times, water and stir, heating is concentrated, is settled to the 1000g seasoning sauce material standby;
Step (five) saucing:
Fried Hericium erinaceus, by weight percentage for 1:1 immerses 3-4 hour in the seasoning sauce material prepared, is stirred 2-3 time therebetween;
Step (six) packing:
Hericium erinaceus after step (five) saucing is carried out to sterilization 15 minutes under 100 ℃, and polyethylene packaging bag vacuum or nitrogen-filled packaging that the poor mechanical strength of the gas permeability of packing into while being cooled to 90 ℃ is high, obtain sauce Hericium erinaceus finished product processed.
Vegetable edible oil described above, for meeting all vegetable edible oils of the relevant edible oil standard of country; Any one or two kinds and above any combination comprising peanut oil, soybean oil, sesame oil, Canola oil, palm oil, rice bran oil, maize germ oil, cottonseed oil, sunflower oil, camellia oil, Semen setariae oil, olive oil, safflower seed oil, walnut oil, rapeseed oil.
Hericium erinaceus processed is made by above-mentioned preparation method described a kind of sauce.
Beneficial effect of the present invention
1, the sauce Hericium erinaceus processed that prepared by the present invention, salty peppery agreeable to the taste, aromatic flavour, product carries and instant, and people preferably travel outdoors and the people of field work carry and eat, and product has market prospects preferably.
2, the inventive method is made simply, and technique is easily controlled, can large-scale production, and demand that can satisfying the market.
The specific embodiment
Following examples are only to further illustrate of the present invention, but not are limitations of the present invention.
Embodiment 1
Choose fresh Hericium erinaceus and remove the compost on the mushroom pin, after cleaning, the rip cutting two halves are placed in sieve, be filtered dry moisture in ventilation, baking oven is preheated to 50 ℃, after bright mushroom enters baking oven, first under 35 ℃, dry 8 hours, under 50 ℃, dry 8 hours again, finally under 60 ℃, dry 8 hours, palm oil is heated to 180 ℃ of left and right, dry mushroom is put into wherein to explode to golden yellow and pick up, chilli powder 20g is fried to 3-5 minute with slow fire, add flour paste for the ratio of 1:7:1:0.75:0.25 by weight percentage, salt, monosodium glutamate, potassium sorbate, adding 25 times, water stirs, heating is concentrated, be settled to the 1000g seasoning sauce material, fried Hericium erinaceus is immersed to 3-4 hour in the seasoning sauce material prepared for 1:1 by weight percentage, stir 2-3 time therebetween, Hericium erinaceus after saucing is carried out under 100 ℃ to sterilization 15 minutes, the polyethylene packaging bag vacuum packaging that the poor mechanical strength of the gas permeability of packing into while being cooled to 90 ℃ is high, obtain sauce Hericium erinaceus finished product processed.
Embodiment 2
Choose fresh Hericium erinaceus and remove the compost on the mushroom pin, after cleaning, the rip cutting two halves are placed in sieve, be filtered dry moisture in ventilation, baking oven is preheated to 50 ℃, after bright mushroom enters baking oven, first under 40 ℃, dry 6 hours, under 45 ℃, dry 10 hours again, finally under 60 ℃, dry 6 hours, Canola oil is heated to 180 ℃ of left and right, dry mushroom is put into wherein to explode to golden yellow and pick up, chilli powder 30g is fried to 3-5 minute with slow fire, add flour paste for the ratio of 1:7:1:0.75:0.25 by weight percentage, salt, monosodium glutamate, potassium sorbate, adding 25 times, water stirs, heating is concentrated, be settled to the 1000g seasoning sauce material, fried Hericium erinaceus is immersed to 3-4 hour in the seasoning sauce material prepared for 1:1 by weight percentage, stir 2-3 time therebetween, Hericium erinaceus after saucing is carried out under 100 ℃ to sterilization 15 minutes, the polyethylene packaging bag nitrogen-filled packaging that the poor mechanical strength of the gas permeability of packing into while being cooled to 90 ℃ is high, obtain sauce Hericium erinaceus finished product processed.
Claims (4)
1. the preparation method of a sauce Hericium erinaceus processed, is characterized in that, it comprises following processing step:
Step (one) raw material is processed:
Choose fresh Hericium erinaceus and remove the attachment on the mushroom pin, after cleaning, the rip cutting two halves are placed in sieve, in ventilation, are filtered dry moisture;
The dry mushroom preparation of step (two):
Fresh Hericium erinaceus after processing is placed in baking oven and toasts, the baking temperature of whole dehydration and duration are: first baking oven is preheated to 50 ℃, after bright mushroom enters baking oven, first under 35-40 ℃, dry 6-8 hour, dry again 8-10 hour under 40-50 ℃, finally under 60 ℃, dry 6-8 hour, dry mushroom water content is 12%;
(3) are fried for step:
Vegetable edible oil is heated to 180 ℃ of left and right, dry mushroom is put into wherein to explode to golden yellow picks up;
The preparation of step (four) seasoning sauce material:
Chilli powder 20-30g is fried to 3-5 minute with slow fire, by weight percentage for the ratio of 1:7:1:0.75:0.25 adds flour paste, salt, monosodium glutamate, potassium sorbate, add 25 times, water and stir, heating is concentrated, is settled to the 1000g seasoning sauce material;
Step (five) saucing:
Fried Hericium erinaceus, by weight percentage for 1:1 immerses 3-4 hour in the seasoning sauce material prepared, is stirred 2-3 time therebetween;
Step (six) packing:
Hericium erinaceus after step (five) saucing is carried out to sterilization 15 minutes under 100 ℃, and polyethylene packaging bag vacuum or nitrogen-filled packaging that the poor mechanical strength of the gas permeability of packing into while being cooled to 90 ℃ is high, obtain sauce Hericium erinaceus finished product processed.
2. method according to claim 1 is characterized in that: described vegetable edible oil, and for meeting all vegetable edible oils of the relevant edible oil standard of country.
3. method according to claim 2 is characterized in that: described vegetable edible oil is any one or two kinds and above any combination of peanut oil, soybean oil, sesame oil, Canola oil, palm oil, rice bran oil, maize germ oil, cottonseed oil, sunflower oil, camellia oil, Semen setariae oil, olive oil, safflower seed oil, walnut oil, rapeseed oil.
4. the method for claim 1 obtains sauce Hericium erinaceus product processed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310491100.4A CN103494185A (en) | 2013-10-21 | 2013-10-21 | Sauced monkey head mushroom preparation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310491100.4A CN103494185A (en) | 2013-10-21 | 2013-10-21 | Sauced monkey head mushroom preparation method |
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| Publication Number | Publication Date |
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| CN103494185A true CN103494185A (en) | 2014-01-08 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310491100.4A Pending CN103494185A (en) | 2013-10-21 | 2013-10-21 | Sauced monkey head mushroom preparation method |
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| CN (1) | CN103494185A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907904A (en) * | 2014-03-19 | 2014-07-09 | 福建省农业科学院土壤肥料研究所 | Crab flavor mushroom seasoning sauce and its preparation method |
| CN105919036A (en) * | 2016-04-29 | 2016-09-07 | 南宁市富久信息技术有限公司 | Hericium erinaceus sweet flour paste and preparation method thereof |
| CN106036808A (en) * | 2016-06-02 | 2016-10-26 | 江苏恒顺醋业股份有限公司 | Making method of ready-to-eat flavored morel mushroom hericium erinaceus |
| CN106616867A (en) * | 2016-11-15 | 2017-05-10 | 安徽味仙食品有限公司 | Preparation method for hericium erinaceus sauce |
-
2013
- 2013-10-21 CN CN201310491100.4A patent/CN103494185A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907904A (en) * | 2014-03-19 | 2014-07-09 | 福建省农业科学院土壤肥料研究所 | Crab flavor mushroom seasoning sauce and its preparation method |
| CN103907904B (en) * | 2014-03-19 | 2015-04-01 | 福建省农业科学院土壤肥料研究所 | Crab flavor mushroom seasoning sauce and its preparation method |
| CN105919036A (en) * | 2016-04-29 | 2016-09-07 | 南宁市富久信息技术有限公司 | Hericium erinaceus sweet flour paste and preparation method thereof |
| CN106036808A (en) * | 2016-06-02 | 2016-10-26 | 江苏恒顺醋业股份有限公司 | Making method of ready-to-eat flavored morel mushroom hericium erinaceus |
| CN106616867A (en) * | 2016-11-15 | 2017-05-10 | 安徽味仙食品有限公司 | Preparation method for hericium erinaceus sauce |
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Application publication date: 20140108 |
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| WD01 | Invention patent application deemed withdrawn after publication |