CN103549403A - Preparation method for instant pleurotus eryngii - Google Patents
Preparation method for instant pleurotus eryngii Download PDFInfo
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- CN103549403A CN103549403A CN201310529298.0A CN201310529298A CN103549403A CN 103549403 A CN103549403 A CN 103549403A CN 201310529298 A CN201310529298 A CN 201310529298A CN 103549403 A CN103549403 A CN 103549403A
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- pleurotus eryngii
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- 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
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Abstract
The invention discloses a preparation method for instant pleurotus eryngii. The preparation method comprises the following steps: peeling off picked pleurotus eryngii which is just ripe; molding, marinating, frying by oil, removing the oil in vacuum, carrying out seasoning, packaging in vacuum, carrying out pasteurization and the like to prepare the instant pleurotus eryngii. The instant pleurotus eryngii is abundant in nutrition and long in expiration date, is used as a leisure food and meets the leisure requirements of fast-paced working and livings of people.
Description
Technical field
Embodiments of the present invention relate to food processing field, and more specifically, embodiments of the present invention relate to a kind of preparation method of instant pleurotus eryngii.
Background technology
Pleurotus eryngii is that exploitation cultivation successfully integrates rare edible mushroom new varieties edible, medicinal, medical treatment.Mushroom body has almond taste, and meat is plump, and mouthfeel is fresh and tender, and taste delicate fragrance can be cooked delicious food, also has reducing blood lipid, norcholesterol, the digestion of promotion stomach, strengthens body immunity, prevents the effects such as cardiovascular disease, is subject to liking of people.The channel that pleurotus eryngii enters human foods chain is now that retail shop or the retailer of form with raw vegetable fresh cabinet and the market of farm produce in supermarket locates to sell, procurement staff by dining room, dining room, restaurant, snack bar and family eats with the rear dish of making of fresh vegetables form purchase, can not be applicable to allegro work and life, not have the leisure food of instant bagged after buying to meet the demand of people to the quick food of pleurotus eryngii.
Summary of the invention
The present invention has overcome the deficiencies in the prior art, and a kind of preparation method's of instant pleurotus eryngii embodiment is provided, and to expect the producing quick food of delicious pleurotus eryngii, meets all demands of pleurotus eryngii of people.
For solving above-mentioned technical problem, one embodiment of the present invention by the following technical solutions:
A preparation method for instant pleurotus eryngii, comprises following steps:
(1) select diameter be the pleurotus eryngii of 2-4cm as the raw material of instant pleurotus eryngii, remove the epidermis that 2mm is thick;
(2) pleurotus eryngii that removes epidermis is put into the moulding of pleurotus eryngii forming machine;
(3) by the pleurotus eryngii after moulding at 100-105 ℃ of stew in soy sauce 20-30 minute, pull out and drain away the water;
(4) by the pleurotus eryngii after stew in soy sauce at 150-200 ℃ of fried 10-15 minute;
(5) by the pleurotus eryngii vacuum de-oiling after fried, then the pleurotus eryngii after vacuum de-oiling is broken up;
(6) in the pleurotus eryngii after breaing up, add flavoring, anticorrisive agent, moisture protective agent, colouring agent, mix uniform;
(7) take vacuum bag vacuum packaging or plastic bowl Vacuum Package, then in 95 ℃ of pasteurizations 40 minutes.
Further technical scheme is: described pleurotus eryngii is baseball shape pleurotus eryngii.
Further technical scheme is: described pleurotus eryngii moulding refers to that the blade of pleurotus eryngii forming machine cuts into solid shape by pleurotus eryngii.
Further technical scheme is: during described stew in soy sauce, to adding mass percent in bittern, be 2.5% to 4% citric acid, 2.5% to 3% acetic acid.
Further technical scheme is: described flavoring is formed by chive, rattan green pepper, mustard, white sugar, capsicum, ginger, fermented soya bean preparation, and its mass ratio is: 0.5:0.8:0.2:0.1:1:0.2:2.
Compared with prior art, one of beneficial effect of the present invention is: will be confined to the culinary art eating method of daily fresh vegetables, by the fresh-keeping flavoring technology of modern food, be made into the leisure food of delicious flavour, long shelf-life, meet the allegro Working Life leisure of people demand.
The specific embodiment
In order to make object of the present invention, technical scheme and advantage clearer, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not intended to limit the present invention.
Embodiment 1
Select diameter and be the pleurotus eryngii of 3cm left and right as raw material, diameter is that the pleurotus eryngii cap of 3cm left and right is roudnel dress, and there is silk-like sheen on surface, level and smooth, dry, cap is not opened, and mouthfeel is best, and excessively thick pleurotus eryngii is too old, nutritive value reduces, meticulous pleurotus eryngii is too tender, has lacked and has chewed strength, and the instant pleurotus eryngii mouthfeel of making is not good.Peel off the epidermis of pleurotus eryngii, thickness is that 2mm is the most suitable, and pleurotus eryngii surface mushroom meat is tasty and refreshing not as the inside, removes epidermis, even if the food taste of making is better, removes the peel blocked up meeting and wastes raw material.Pleurotus eryngii after peeling keeps baseball shape, and the pleurotus eryngii of baseball shape is put into moulding in pleurotus eryngii forming machine.Pleurotus eryngii forming machine can be cut into pleurotus eryngii multiple fixing shape, for example, can be cut into rectangular, five-pointed star shape that thin slice that thickness is identical, size are identical, plum blossom shape etc. various shape.After pleurotus eryngii moulding, pleurotus eryngii is put into bittern stew in soy sauce 20 minutes, temperature is 105 ℃, and before stew in soy sauce, in bittern, except conventional stew in soy sauce spices, the acetic acid that also will add mass percent and be 2.5% citric acid and 2.5% is adjusted taste.Pleurotus eryngii moulding not only can allow pot-stewed fowl be penetrated in all mushroom meat of pleurotus eryngii, can also beautify pleurotus eryngii outward appearance.If not moulding of pleurotus eryngii, easily causes pot-stewed fowl inhomogeneous.The pleurotus eryngii that stew in soy sauce is completed is pulled out and is drained; 150 ℃ of final vacuum de-oilings in fried 15 minutes; then the pleurotus eryngii of de-oiling is broken up; put into the flavoring and appropriate anticorrisive agent, moisture protective agent, the colouring agent that configure and mix uniform final vacuum packing; vacuum packaging can adopt vacuum bag or plastic bowl encapsulation; then carry out pasteurization 40 minutes in 95 ℃, can put in storage after cooling.Flavoring is formed with mass ratio 0.5:0.8:0.2:0.1:1:0.2:2 configuration by chive powder, rattan green pepper powder, mustard meal, white sugar, chilli powder, bruised ginger, fermented soya bean.
Embodiment 2
Select diameter and be the baseball shape pleurotus eryngii of 4cm left and right as raw material, peel off the epidermis of pleurotus eryngii, thickness is that 2mm is the most suitable, and the pleurotus eryngii of baseball shape is put into moulding in pleurotus eryngii forming machine.Pleurotus eryngii forming machine can be cut into pleurotus eryngii multiple fixing shape, and in the present embodiment, pleurotus eryngii is cut into quincunx.After pleurotus eryngii moulding, put it in bittern stew in soy sauce 30 minutes, temperature is 100 ℃, and before stew in soy sauce, in bittern, except conventional stew in soy sauce spices, the acetic acid that also will add mass percent and be 4% citric acid and 3% is adjusted taste.The pleurotus eryngii that stew in soy sauce is completed is pulled out and is drained; 200 ℃ of final vacuum de-oilings in fried 10 minutes; then the pleurotus eryngii of de-oiling is broken up; put into the flavoring and appropriate anticorrisive agent, moisture protective agent, the colouring agent that configure and mix uniform final vacuum packing; vacuum packaging can adopt vacuum bag or plastic bowl encapsulation; then carry out pasteurization 40 minutes in 95 ℃, can put in storage after cooling.Flavoring is formed with mass ratio 0.5:0.8:0.2:0.1:1:0.2:2 configuration by chive powder, rattan green pepper powder, mustard meal, white sugar, chilli powder, bruised ginger, fermented soya bean.
Embodiment 3
Select diameter and be the pleurotus eryngii of 2cm left and right as raw material, peel off the epidermis of pleurotus eryngii, thickness is that 2mm is the most suitable, and the pleurotus eryngii of baseball shape is put into moulding in pleurotus eryngii forming machine.Pleurotus eryngii forming machine can be cut into pleurotus eryngii multiple fixing shape, and in the present embodiment, pleurotus eryngii is cut into rhombus thin slice.After pleurotus eryngii moulding, put it in bittern stew in soy sauce 25 minutes, temperature is 103 ℃, and before stew in soy sauce, in bittern, except conventional stew in soy sauce spices, the acetic acid that also will add mass percent and be 3% citric acid and 2.8% is adjusted taste.The pleurotus eryngii that stew in soy sauce is completed is pulled out and is drained; 175 ℃ of final vacuum de-oilings in fried 13 minutes; then the pleurotus eryngii of de-oiling is broken up; put into the flavoring and appropriate anticorrisive agent, moisture protective agent, the colouring agent that configure and mix uniform final vacuum packing; vacuum packaging can adopt vacuum bag or plastic bowl encapsulation; then carry out pasteurization 40 minutes in 95 ℃, can put in storage after cooling.Flavoring is formed with mass ratio 0.5:0.8:0.2:0.1:1:0.2:2 configuration by chive powder, rattan green pepper powder, mustard meal, white sugar, chilli powder, bruised ginger, fermented soya bean.
Although with reference to a plurality of explanatory embodiment of the present invention, invention has been described here, but, should be appreciated that, those skilled in the art can design a lot of other modification and embodiments, and these are revised and within embodiment will drop on the disclosed principle scope and spirit of the application.More particularly, in the scope of and claim open in the application, can carry out multiple modification and improvement to the building block of subject combination layout and/or layout.Except modification that building block and/or layout are carried out with improving, to those skilled in the art, other purposes will be also obvious.
Claims (5)
1. a preparation method for instant pleurotus eryngii, is characterized in that, comprises following steps:
(1) select diameter be the pleurotus eryngii of 2-4cm as the raw material of instant pleurotus eryngii, remove the epidermis that 2mm is thick;
(2) pleurotus eryngii that removes epidermis is put into the moulding of pleurotus eryngii forming machine;
(3) by the pleurotus eryngii after moulding at 100-105 ℃ of stew in soy sauce 20-30 minute, pull out and drain away the water;
(4) by the pleurotus eryngii after stew in soy sauce at 150-200 ℃ of fried 10-15 minute;
(5) by the pleurotus eryngii vacuum de-oiling after fried, then the pleurotus eryngii after vacuum de-oiling is broken up;
(6) in the pleurotus eryngii after breaing up, add flavoring, anticorrisive agent, moisture protective agent, colouring agent, mix uniform;
(7) take vacuum bag vacuum packaging or plastic bowl Vacuum Package, then in 95 ℃ of pasteurizations 40 minutes.
2. the preparation method of instant pleurotus eryngii according to claim 1, is characterized in that: described pleurotus eryngii is baseball shape pleurotus eryngii.
3. the preparation method of instant pleurotus eryngii according to claim 1, is characterized in that: described pleurotus eryngii moulding refers to that the blade of pleurotus eryngii forming machine cuts into solid shape by pleurotus eryngii.
4. the preparation method of instant pleurotus eryngii according to claim 1, is characterized in that: during described stew in soy sauce, to adding mass percent in bittern, be 2.5% to 4% citric acid, 2.5% to 3% acetic acid.
5. the preparation method of instant pleurotus eryngii according to claim 1, is characterized in that: described flavoring is formed by chive, rattan green pepper, mustard, white sugar, capsicum, ginger, fermented soya bean preparation, and its mass ratio is: 0.5:0.8:0.2:0.1:1:0.2:2.
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| CN201310529298.0A CN103549403B (en) | 2013-10-31 | 2013-10-31 | Preparation method for instant pleurotus eryngii |
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| CN201310529298.0A CN103549403B (en) | 2013-10-31 | 2013-10-31 | Preparation method for instant pleurotus eryngii |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223046A (en) * | 2014-09-23 | 2014-12-24 | 江南大学 | Method for producing quickly-seasoning pickled-pepper pleurotus eryngii |
| CN106036812A (en) * | 2016-06-28 | 2016-10-26 | 马丽 | Processing technique for wild mushroom leisure food |
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| CN1337178A (en) * | 2001-09-05 | 2002-02-27 | 罗萌 | Instant edible fungus product and its production process |
| KR20100112270A (en) * | 2009-04-09 | 2010-10-19 | 계명대학교 산학협력단 | Processed food of pleurotus eryngii and preocessing method thereof |
| CN102669622A (en) * | 2012-01-04 | 2012-09-19 | 河南科技大学 | Halogen soup and making method and application thereof |
| CN102987360A (en) * | 2012-12-27 | 2013-03-27 | 河南省龙乡红食品有限公司 | Preparation method of pleurotus eryngii sauce |
| CN103202465A (en) * | 2013-04-25 | 2013-07-17 | 西华大学 | Pot-stewed leisure pleurotus eryngii processing technology |
-
2013
- 2013-10-31 CN CN201310529298.0A patent/CN103549403B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1337178A (en) * | 2001-09-05 | 2002-02-27 | 罗萌 | Instant edible fungus product and its production process |
| KR20100112270A (en) * | 2009-04-09 | 2010-10-19 | 계명대학교 산학협력단 | Processed food of pleurotus eryngii and preocessing method thereof |
| CN102669622A (en) * | 2012-01-04 | 2012-09-19 | 河南科技大学 | Halogen soup and making method and application thereof |
| CN102987360A (en) * | 2012-12-27 | 2013-03-27 | 河南省龙乡红食品有限公司 | Preparation method of pleurotus eryngii sauce |
| CN103202465A (en) * | 2013-04-25 | 2013-07-17 | 西华大学 | Pot-stewed leisure pleurotus eryngii processing technology |
Non-Patent Citations (2)
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| 张颖，等: "杏鲍菇预处理工艺及真空油炸技术的影响研究", 《食品与发酵科技》, vol. 48, no. 2, 31 December 2012 (2012-12-31), pages 49 - 53 * |
| 殷坤才: "杏鲍菇系列产品加工技术研究", 《中国食用菌》, vol. 27, no. 1, 31 December 2008 (2008-12-31), pages 46 - 47 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223046A (en) * | 2014-09-23 | 2014-12-24 | 江南大学 | Method for producing quickly-seasoning pickled-pepper pleurotus eryngii |
| CN106036812A (en) * | 2016-06-28 | 2016-10-26 | 马丽 | Processing technique for wild mushroom leisure food |
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| CN103549403B (en) | 2014-10-15 |
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Effective date of registration: 20211123 Address after: 610000 No. 339, Yong'an Road, Chengdu Sichuan cuisine Industrial Park, Pidu District, Chengdu, Sichuan Patentee after: Chengdu Douxiang YOUPIN Food Co.,Ltd. Address before: 610000 Yong'an Road, Sichuan cuisine industrialization functional zone, ande Town, Pixian County, Chengdu City, Sichuan Province Patentee before: CHENGDU DOUXIANG FOOD Co.,Ltd. |