CN103750285B - A kind of sharp and clear mushroom of convenient and instant and production method thereof - Google Patents
A kind of sharp and clear mushroom of convenient and instant and production method thereof Download PDFInfo
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- CN103750285B CN103750285B CN201410022666.7A CN201410022666A CN103750285B CN 103750285 B CN103750285 B CN 103750285B CN 201410022666 A CN201410022666 A CN 201410022666A CN 103750285 B CN103750285 B CN 103750285B
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 60
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 20
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 15
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- 235000019634 flavors Nutrition 0.000 claims abstract description 12
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 26
- 244000252132 Pleurotus eryngii Species 0.000 claims description 20
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims description 20
- 235000021419 vinegar Nutrition 0.000 claims description 18
- 239000000052 vinegar Substances 0.000 claims description 18
- 239000002994 raw material Substances 0.000 claims description 11
- 229930006000 Sucrose Natural products 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims description 8
- 239000002131 composite material Substances 0.000 claims description 7
- 244000099147 Ananas comosus Species 0.000 claims description 6
- 235000007119 Ananas comosus Nutrition 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 6
- 244000131522 Citrus pyriformis Species 0.000 claims description 6
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 6
- 244000263375 Vanilla tahitensis Species 0.000 claims description 6
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 6
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- 238000000280 densification Methods 0.000 claims description 6
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- 229960005055 sodium ascorbate Drugs 0.000 claims description 6
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- 240000009023 Myrrhis odorata Species 0.000 claims 2
- 235000014347 soups Nutrition 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000002699 waste material Substances 0.000 abstract description 6
- 241000233866 Fungi Species 0.000 abstract description 4
- 241000251468 Actinopterygii Species 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract description 2
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- 235000008429 bread Nutrition 0.000 abstract description 2
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- 238000005265 energy consumption Methods 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
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- 235000013622 meat product Nutrition 0.000 abstract description 2
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- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000237509 Patinopecten sp. Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
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- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 238000005352 clarification Methods 0.000 description 1
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- 238000010586 diagram Methods 0.000 description 1
- 210000005069 ears Anatomy 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- -1 halogen salt Chemical class 0.000 description 1
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- 238000001764 infiltration Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000001055 magnesium Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 239000011782 vitamin Substances 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
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to the sharp and clear mushroom of a kind of convenient and instant and production method thereof, belong to field of food.Fresh food bacterium is compacted through cleaning removing impurity, cleaning showers, microwave, allocate, pack, be incubated that various nutrients is rich in the key technology productions such as sterilization, mouthfeel is tender and crisp clearly, soup juice is limpid, sour-sweet tasty and refreshing, direct-edible instant edible fungus food that local flavor is pure and fresh, is that the fried splendid companion that goes with rice or bread roasting fish, meat products boiled in a covered pot over a slow fire by the smoked halogen sauce that salts down.Process of producing product is simple to operation, and water saving saves time, and energy consumption is low; Pollution-free in production process, produce without waste residue, waste vapour and harmful substance, clean environment.Do not use any chemical reagent, product edible safety.
Description
Technical field
The invention belongs to field of food, refer in particular to food and the method for the processing of a kind of pleurotus eryngii.
Background technology
Pleurotus eryngii (Pleurotus eryngii Quel.) is called perverse celery and is picked up the ears, and is the Rare edible fungus of dietotherapeutic, is called as " flat mushroom king ".Pleurotus eryngii stem (leg) dense structure, solid, milky white, meat is plump, and mouthfeel is fresh and tender, fragrant taste, nutritious, can all eat, and have happy almond flavor and the mouthfeel as abalone, therefore named pleurotus eryngii, is also called dried scallop mushroom.Research shows that pleurotus eryngii is nutritious, and be rich in the mineral matter such as protein, carbohydrate, vitamin and calcium, magnesium, copper, zinc, wherein 8 seed amino acids of needed by human are complete.Pleurotus eryngii has reducing blood lipid, norcholesterol, ease constipation stomach, strengthens body immunity, prevents the health-care effect such as cardiovascular disease, beauty treatment, is the high edible mushroom of a kind of healthy nutritive value.Pleurotus eryngii has less mushroom umbrella, edible part is mainly mushroom handle (leg), and produce the sharp and clear a large amount of mushroom pin of quality in cultivation, its composition and nutritive value close with mushroom handle (leg), due to size and shape is uneven, poor morphology, can not be disposed by as not edible accessory substance as commodity mushroom, or abandon or as the raw materials for production of feed and fertilizer, cause the waste of pleurotus eryngii Rare edible fungus resource.
Summary of the invention:
The invention provides the sharp and clear mushroom of a kind of convenient and instant and production method thereof, to solve pleurotus eryngii problem of resource waste.
The technical scheme that the present invention takes comprises the following steps:
(1) pretreatment of raw material
Fresh pleurotus eryngii mushroom pin is selected, is cleared up, removal is rotted and keratinization part, the block section being divided into thumbnail size is broken according to its self-sow edge line, circulating water short rinse, be placed in shaking screen more on the net with less than vaporific 15 DEG C cold water spray 1 ~ 2min, thoroughly wash away bacterium chaff, floating dust, then the clean surface moisture of drop is for subsequent use;
(2) microwave compacts and protects crisp process
Be laid on carrying disk by the mushroom pin that step () obtains, individual layer stone, carrying disk is double-decker, and upper strata is aperture 60 order net, puts mushroom pin, and lower floor is take-up reel, and during for receiving microwave action, mushroom pin flows out moisture, then in 80 ~ 85 DEG C, 1 ~ 2min; 90 ~ 100 DEG C, segmentation microwave treatment under 1 ~ 2min condition, be then cooled to rapidly 30 ~ 40 DEG C, get rid of gas and the portion of water of mushroom pin tissue space, its institutional framework is become and compacts, improve densification sense and the brittleness of product;
(3) preparation of composite seasoning juice
Get following weight portion: cloves 0.15 part ~ 0.2 part, dry vanilla 0.05 part ~ 0.1 part, basyleave 0.1 part ~ 0.2 part, dry orange peel 0.05 part ~ 0.1 part, anise seed 0.1 part ~ 0.2 part, dry lemon tablet 0.3 part ~ 0.5 part, dry pineapple slice 0.15 part ~ 0.3 part, 70 parts ~ 80 parts, water, after mixing, heating using microwave to 65 ~ 80 DEG C, maintain 15 ~ 20min, lixiviate flavor components, then by 400 ~ 600 order filter cleaners, be cooled to 30 ~ 35 DEG C, add and meet the liquid vinegar quality requirement of GB18187 making vinegar, not containing white sugar, not containing glacial acetic acid and anticorrisive agent, the light-coloured vinegar of acetic acid content 5g ~ 9g/100mL 20 parts by volume ~ 30 parts, obtaining the shady and cool clean place of baste places for subsequent use,
(4) allocate, pack
Get step (two) and obtain 40 parts ~ 50 parts, mushroom pin, (3) baste 46 parts by volume ~ 58 parts is obtained, white sugar 0.5 part ~ 1 part, salt 1 part ~ 2 parts, D-sodium ascorbate 0.5 part ~ 1 part, pack with the compound retort pouch that high white material glass bottle packaging maybe can tolerate 120 DEG C of high temperature immediately after mixing, sealing;
(5) cold sterilization
Under step (four) product being placed in 85 ~ 95 DEG C of conditions, insulation 35 ~ 40min carries out sterilization processing, and require heating-up time 10 ~ 15min, the time of being down to 30 DEG C after sterilization terminates is 20 ~ 30min.
Product of the present invention is sour-sweet clearly agreeable to the taste, and soup juice is clarified, mushroom pin is delicate, directly eats, fragrant odour.
The present invention make full use of pleurotus eryngii produce in produce leftover bits and pieces, simultaneously for people provide nutritious, the instant edible fungus food of excellent in flavor.Do not use any chemical reagent to carry out bleaching color retention in process of producing product, there is high edible safety.Production mode and method convenient and swift, energy-saving and water-saving, process are clean, without waste residue, waste vapour generation, have higher economic benefit and social benefit and vast potential for future development.
Advantage of the present invention: with fresh pleurotus eryngii mushroom pin for raw material, break the block section being divided into suitable size according to its self-sow edge line, does not destroy mushroom pin inner vein structure, keeps the natural tender and crisp structure of raw material; Adopt microwave to compact process, get rid of gas and the excessive moisture of mushroom pin tissue space, comparatively conventional hot water soaks that boiling hot method action condition is gentle, energy-saving and water-saving, is not only conducive to the infiltration of seasoning juice, simultaneously reservation raw material Middle nutrition composition to greatest extent; Composite seasoning juice is adopted to carry out the effect of tax taste to product, not only product special flavour is strong, there is anti-corrosion function simultaneously, thus product cold sterilization condition is easy to reach and control, the tender and crisp degree of product and tasty and refreshing local flavor are guaranteed, soup juice is limpid, sour-sweet tasty and refreshing, and product special flavour, mouthfeel are all good, be smoked halogen salt down sauce boil in a covered pot over a slow fire fried barbecue fish, meat products the splendid companion that goes with rice or bread.The production of sharp and clear mushroom makes full use of the leftover bits and pieces of pleurotus eryngii production, and production process energy consumption is low, pollution-free, easy to operate, and product is nutritious, fresh and crisp, has fabulous industrialization and development prospect.
Accompanying drawing explanation
Fig. 1 is pleurotus eryngii each several part schematic diagram.
Detailed description of the invention
Embodiment 1
(1) pretreatment of raw material
Fresh pleurotus eryngii mushroom pin is selected, is cleared up, removal is rotted and keratinization part, the block section being divided into thumbnail size is broken according to its self-sow edge line, circulating water short rinse, be placed in shaking screen more on the net with less than vaporific 15 DEG C cold water spray 1 ~ 2min, thoroughly wash away bacterium chaff, floating dust, then the clean surface moisture of drop is for subsequent use;
(2) microwave compacts and protects crisp process
Be laid on carrying disk by the mushroom pin that step () obtains, individual layer stone, carrying disk is double-decker, and upper strata is aperture 60 order net, puts mushroom pin, and lower floor is take-up reel, and during for receiving microwave action, mushroom pin flows out moisture, then in 80 DEG C, 2min; 90 DEG C, segmentation microwave treatment under 2min condition, be then cooled to rapidly 30 DEG C, get rid of gas and the portion of water of mushroom pin tissue space, its institutional framework is become and compacts, improve densification sense and the brittleness of product;
(3) preparation of composite seasoning juice
Get following weight portion: cloves 0.15 part, dry vanilla 0.05 part, basyleave 0.1 part, dry orange peel 0.05 part, anise seed 0.1 part, dry lemon tablet 0.3 part, dry pineapple slice 0.15 part, 70 parts, water, after mixing, heating using microwave to 65 DEG C, maintains 20min, lixiviate flavor components, then by 400 order filter cleaners, be cooled to 30 DEG C, add and meet the liquid vinegar quality requirement of GB18187 making vinegar, containing white sugar, containing the light-coloured vinegar 30 parts by volume of glacial acetic acid and anticorrisive agent, acetic acid content 5g/100mL, obtain the shady and cool clean place of baste and place for subsequent use;
(4) allocate, pack
Get step (two) and obtain 40 parts, mushroom pin, (three) obtain baste 58 parts by volume, white sugar 0.5 part, salt 1 part, D-sodium ascorbate 0.5 part, packs with the compound retort pouch that high white material glass bottle packaging maybe can tolerate 120 DEG C of high temperature after mixing, sealing immediately;
(5) cold sterilization
Be incubated 40min under step (four) product is placed in 85 DEG C of conditions and carry out sterilization processing, require heating-up time 10min, the time of being down to 30 DEG C after sterilization terminates is 20min.
Product of the present invention is sour-sweet clearly agreeable to the taste, and soup juice is clarified, mushroom pin is delicate, directly eats, fragrant odour.
Embodiment 2
(1) pretreatment of raw material
Fresh pleurotus eryngii mushroom pin is selected, is cleared up, removal is rotted and keratinization part, the block section being divided into thumbnail size is broken according to its self-sow edge line, circulating water short rinse, be placed in shaking screen more on the net with less than vaporific 15 DEG C cold water spray 1 ~ 2min, thoroughly wash away bacterium chaff, floating dust, then the clean surface moisture of drop is for subsequent use;
(2) microwave compacts and protects crisp process
Be laid on carrying disk by the mushroom pin that step () obtains, individual layer stone, carrying disk is double-decker, and upper strata is aperture 60 order net, puts mushroom pin, and lower floor is take-up reel, and during for receiving microwave action, mushroom pin flows out moisture, then in 85 DEG C, 1min; 100 DEG C, segmentation microwave treatment under 1min condition, be then cooled to rapidly 40 DEG C, get rid of gas and the portion of water of mushroom pin tissue space, its institutional framework is become and compacts, improve densification sense and the brittleness of product;
(3) preparation of composite seasoning juice
Get following weight portion: cloves 0.2 part, dry vanilla 0.1 part, basyleave 0.2 part, dry orange peel 0.1 part, anise seed 0.2 part, dry lemon tablet 0.5 part, dry pineapple slice 0.3 part, 80 parts, water, after mixing, heating using microwave to 80 DEG C, maintains 15min, lixiviate flavor components, then by 600 order filter cleaners, be cooled to 35 DEG C, add and meet the liquid vinegar quality requirement of GB18187 making vinegar, containing white sugar, containing the light-coloured vinegar 20 parts by volume of glacial acetic acid and anticorrisive agent, acetic acid content 9g/100mL, obtain the shady and cool clean place of baste and place for subsequent use;
(4) allocate, pack
Get step (two) and obtain 50 parts, mushroom pin, (three) obtain baste 46 parts by volume, white sugar 1 part, salt 2 parts, D-sodium ascorbate 1 part, packs with the compound retort pouch that high white material glass bottle packaging maybe can tolerate 120 DEG C of high temperature after mixing, sealing immediately;
(5) cold sterilization
Be incubated 35min under step (four) product is placed in 95 DEG C of conditions and carry out sterilization processing, require heating-up time 15min, the time of being down to 30 DEG C after sterilization terminates is 30min.
Product of the present invention is sour-sweet clearly agreeable to the taste, and soup juice is clarified, mushroom pin is delicate, directly eats, fragrant odour.
Embodiment 3
(1) pretreatment of raw material
Fresh pleurotus eryngii mushroom pin is selected, is cleared up, removal is rotted and keratinization part, the block section being divided into thumbnail size is broken according to its self-sow edge line, circulating water short rinse, be placed in shaking screen more on the net with less than vaporific 15 DEG C cold water spray 1 ~ 2min, thoroughly wash away bacterium chaff, floating dust, then the clean surface moisture of drop is for subsequent use;
(2) microwave compacts and protects crisp process
Be laid on carrying disk by the mushroom pin that step () obtains, individual layer stone, carrying disk is double-decker, and upper strata is aperture 60 order net, puts mushroom pin, and lower floor is take-up reel, and during for receiving microwave action, mushroom pin flows out moisture, then in 82.5 DEG C, 1.5min; 95 DEG C, segmentation microwave treatment under 1.5min condition, be then cooled to rapidly 35 DEG C, get rid of gas and the portion of water of mushroom pin tissue space, its institutional framework is become and compacts, improve densification sense and the brittleness of product;
(3) preparation of composite seasoning juice
Get following weight portion: cloves 0.18 part, dry vanilla 0.08 part, basyleave 0.15 part, dry orange peel 0.08 part, anise seed 0.15 part, dry lemon tablet 0.4 part, dry pineapple slice 0.23 part, 75 parts, water, after mixing, heating using microwave to 72 DEG C, maintains 17min, lixiviate flavor components, then by 500 order filter cleaners, be cooled to 33 DEG C, add and meet the liquid vinegar quality requirement of GB18187 making vinegar, containing white sugar, containing the light-coloured vinegar 25 parts by volume of glacial acetic acid and anticorrisive agent, acetic acid content 7g/100mL, obtain the shady and cool clean place of baste and place for subsequent use;
(4) allocate, pack
Get step (two) and obtain 45 parts, mushroom pin, (three) obtain baste 52 parts by volume, white sugar 0.8 part, salt 1.5 parts, D-sodium ascorbate 0.8 part, packs with the compound retort pouch that high white material glass bottle packaging maybe can tolerate 120 DEG C of high temperature after mixing, sealing immediately;
(5) cold sterilization
Be incubated 38min under step (four) product is placed in 90 DEG C of conditions and carry out sterilization processing, require heating-up time 12min, the time of being down to 30 DEG C after sterilization terminates is 25min.
Product of the present invention is sour-sweet clearly agreeable to the taste, and soup juice is clarified, mushroom pin is delicate, directly eats, fragrant odour.
Above in each embodiment, unit of weight is if g, then that volume unit is corresponding is mL.
Sour-sweet clearly agreeable to the taste, the soup juice clarification further illustrating that product that method of the present invention obtains has below by table 1, the feature that mushroom pin is delicate.
Table 1 raw material and processing method are on the impact of sharp and clear mushroom products taste
Claims (2)
1. the sharp and clear mushroom of convenient and instant, it is characterized in that obtaining by the following method:
(1) pretreatment of raw material
Fresh pleurotus eryngii mushroom pin is selected, is cleared up, removal is rotted and keratinization part, the block section being divided into thumbnail size is broken according to its self-sow edge line, circulating water short rinse, be placed in shaking screen more on the net with less than vaporific 15 DEG C cold water spray 1 ~ 2min, thoroughly wash away bacterium chaff, floating dust, then the clean surface moisture of drop is for subsequent use;
(2) microwave compacts and protects crisp process
Be laid on carrying disk by the mushroom pin that step () obtains, individual layer stone, carrying disk is double-decker, and upper strata is aperture 60 order net, puts mushroom pin, and lower floor is take-up reel, and during for receiving microwave action, mushroom pin flows out moisture, then in 80 ~ 85 DEG C, 1 ~ 2min; 90 ~ 100 DEG C, segmentation microwave treatment under 1 ~ 2min condition, be then cooled to rapidly 30 ~ 40 DEG C, get rid of gas and the portion of water of mushroom pin tissue space, its institutional framework is become and compacts, improve densification sense and the brittleness of product;
(3) preparation of composite seasoning juice
Get following weight portion: cloves 0.15 part ~ 0.2 part, dry vanilla 0.05 part ~ 0.1 part, basyleave 0.1 part ~ 0.2 part, dry orange peel 0.05 part ~ 0.1 part, anise seed 0.1 part ~ 0.2 part, dry lemon tablet 0.3 part ~ 0.5 part, dry pineapple slice 0.15 part ~ 0.3 part, 70 parts ~ 80 parts, water, after mixing, heating using microwave to 65 ~ 80 DEG C, maintain 15 ~ 20min, lixiviate flavor components, then by 400 ~ 600 order filter cleaners, be cooled to 30 ~ 35 DEG C, add and meet the liquid vinegar quality requirement of GB18187 making vinegar, the light-coloured vinegar of acetic acid content 5g ~ 9g/100mL 20 parts by volume ~ 30 parts, obtaining the shady and cool clean place of baste places for subsequent use,
(4) allocate, pack
Get step (two) and obtain 40 parts ~ 50 parts, mushroom pin, (3) baste 46 parts by volume ~ 58 parts is obtained, white sugar 0.5 part ~ 1 part, salt 1 part ~ 2 parts, D-sodium ascorbate 0.5 part ~ 1 part, pack with the compound retort pouch that high white material glass bottle packaging maybe can tolerate 120 DEG C of high temperature immediately after mixing, sealing;
(5) cold sterilization
Under step (four) product being placed in 85 ~ 95 DEG C of conditions, insulation 35 ~ 40min carries out sterilization processing, and require heating-up time 10 ~ 15min, the time of being down to 30 DEG C after sterilization terminates is 20 ~ 30min.
2. the production method of the sharp and clear mushroom of convenient and instant as claimed in claim 1, it is characterized in that comprising the following steps:
(1) pretreatment of raw material
Fresh pleurotus eryngii mushroom pin is selected, is cleared up, removal is rotted and keratinization part, the block section being divided into thumbnail size is broken according to its self-sow edge line, circulating water short rinse, be placed in shaking screen more on the net with less than vaporific 15 DEG C cold water spray 1 ~ 2min, thoroughly wash away bacterium chaff, floating dust, then the clean surface moisture of drop is for subsequent use;
(2) microwave compacts and protects crisp process
Be laid on carrying disk by the mushroom pin that step () obtains, individual layer stone, carrying disk is double-decker, and upper strata is aperture 60 order net, puts mushroom pin, and lower floor is take-up reel, and during for receiving microwave action, mushroom pin flows out moisture, then in 80 ~ 85 DEG C, 1 ~ 2min; 90 ~ 100 DEG C, segmentation microwave treatment under 1 ~ 2min condition, be then cooled to rapidly 30 ~ 40 DEG C, get rid of gas and the portion of water of mushroom pin tissue space, its institutional framework is become and compacts, improve densification sense and the brittleness of product;
(3) preparation of composite seasoning juice
Get following weight portion: cloves 0.15 part ~ 0.2 part, dry vanilla 0.05 part ~ 0.1 part, basyleave 0.1 part ~ 0.2 part, dry orange peel 0.05 part ~ 0.1 part, anise seed 0.1 part ~ 0.2 part, dry lemon tablet 0.3 part ~ 0.5 part, dry pineapple slice 0.15 part ~ 0.3 part, 70 parts ~ 80 parts, water, after mixing, heating using microwave to 65 ~ 80 DEG C, maintain 15 ~ 20min, lixiviate flavor components, then by 400 ~ 600 order filter cleaners, be cooled to 30 ~ 35 DEG C, add and meet the liquid vinegar quality requirement of GB18187 making vinegar, the light-coloured vinegar of acetic acid content 5g ~ 9g/100mL 20 parts by volume ~ 30 parts, obtaining the shady and cool clean place of baste places for subsequent use,
(4) allocate, pack
Get step (two) and obtain 40 parts ~ 50 parts, mushroom pin, (3) baste 46 parts by volume ~ 58 parts is obtained, white sugar 0.5 part ~ 1 part, salt 1 part ~ 2 parts, D-sodium ascorbate 0.5 part ~ 1 part, pack with the compound retort pouch that high white material glass bottle packaging maybe can tolerate 120 DEG C of high temperature immediately after mixing, sealing;
(5) cold sterilization
Under step (four) product being placed in 85 ~ 95 DEG C of conditions, insulation 35 ~ 40min carries out sterilization processing, and require heating-up time 10 ~ 15min, the time of being down to 30 DEG C after sterilization terminates is 20 ~ 30min.
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| CN102429212A (en) * | 2011-10-30 | 2012-05-02 | 吉林农业大学 | Sugar-free mushroom instant food and production method thereof |
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| CN102429212A (en) * | 2011-10-30 | 2012-05-02 | 吉林农业大学 | Sugar-free mushroom instant food and production method thereof |
| CN102511782A (en) * | 2011-12-24 | 2012-06-27 | 吉林农业大学 | Mushroom instant food and production method thereof |
| CN103461543A (en) * | 2013-10-06 | 2013-12-25 | 吉林农业大学 | Edible mushroom flavor seasoning oil and production method thereof |
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Application publication date: 20140430 Assignee: Jiangsu Jiangnan Biology Technology Co., Ltd. Assignor: Jilin Agricultural University Contract record no.: 2018320000044 Denomination of invention: Convenient instant crispy and tasty mushroom and production method thereof Granted publication date: 20150729 License type: Exclusive License Record date: 20180309 |