CN103907913A - Instant oyster mushrooms and preparation method of instant oyster mushrooms - Google Patents
Instant oyster mushrooms and preparation method of instant oyster mushrooms Download PDFInfo
- Publication number
- CN103907913A CN103907913A CN201410112170.9A CN201410112170A CN103907913A CN 103907913 A CN103907913 A CN 103907913A CN 201410112170 A CN201410112170 A CN 201410112170A CN 103907913 A CN103907913 A CN 103907913A
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- flat mushroom
- blanching
- oyster mushrooms
- preparation
- vacuum
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- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 240000001462 Pleurotus ostreatus Species 0.000 title abstract 11
- 235000001603 Pleurotus ostreatus Nutrition 0.000 title abstract 11
- 206010033546 Pallor Diseases 0.000 claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 19
- 235000014347 soups Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 10
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 241000234282 Allium Species 0.000 claims abstract description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 239000002540 palm oil Substances 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 239000002778 food additive Substances 0.000 claims abstract description 4
- 235000013373 food additive Nutrition 0.000 claims abstract description 4
- 229940029982 garlic powder Drugs 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract 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 abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 235000021419 vinegar Nutrition 0.000 claims abstract description 4
- 239000000052 vinegar Substances 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 65
- 238000001291 vacuum drying Methods 0.000 claims description 16
- 235000013410 fast food Nutrition 0.000 claims description 13
- 239000012809 cooling fluid Substances 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 238000012545 processing Methods 0.000 claims description 5
- 229920000742 Cotton Polymers 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 238000001035 drying Methods 0.000 abstract description 5
- 238000007710 freezing Methods 0.000 abstract description 4
- 230000008014 freezing Effects 0.000 abstract description 4
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 9
- 235000013311 vegetables Nutrition 0.000 description 8
- 238000002372 labelling Methods 0.000 description 6
- 230000008859 change Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 241000233866 Fungi Species 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- IPCSVZSSVZVIGE-UHFFFAOYSA-N palmitic acid group Chemical group C(CCCCCCCCCCCCCCC)(=O)O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 239000007787 solid Substances 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
- 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
- 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)
Abstract
The invention discloses instant oyster mushrooms and a preparation method of the instant oyster mushrooms. The preparation method disclosed by the invention comprises the following steps of: preparing a soup base: preparing the soup base by matching salt, monosodium glutamate, ginger powder, garlic powder, onion powder, maltose, chopped green onion, white vinegar, soy, pepper and water, boiling the soup base, dividing the soup base into two parts, taking one part as the oyster mushroom blanching solution, and taking the other part as the cooling solution after cooling; blanching: after stewing oyster mushrooms in the blanching solution for one minute, putting in the cooling solution to cool for 3-5 min, and draining water in the cooled oyster mushrooms; mixing materials: mixing the blanched and cooled oyster mushrooms with palm oil, maltose and a food additive; quickly freezing oyster mushrooms below minus 15 DEG C; drying in vacuum: drying the quickly frozen oyster mushrooms at 40 DEG C in vacuum with the vacuum degree of being less than 100 Pa, then, taking out, and packaging in a preservative manner. The instant oyster mushrooms prepared by the invention is long in preservation period, easy for transportation, convenient to use, fresh and delicious in taste and high in nutritional value.
Description
Technical field
The present invention relates to field of food, particularly relate to fast food flat mushroom and preparation method thereof.
Background technology
Nowadays living standards of the people improve, and rhythm of life is accelerated, and spends the time in kitchen fewer and feweri, instant food increase in demand, and it is able to fast development.Instant food on market is take staple food as main, as instant noodles, and convenient dumpling, steamed bun etc., the convenient vegetable of instant i.e. use mostly is semi-finished product, and to dry vegetables or refrigerated vegetables as main, these food also need again to cook and could eat, edible inconvenient.Dry vegetables and be easy to store and transportation, but the loss nutritional labeling along with moisture also runs off in the time of drying and dewatering.Refrigerated vegetables have kept the nutrition of vegetables but mouthfeel declines, and in storing and transportation inconvenience.
Summary of the invention
The object of this invention is to provide a kind of fast food flat mushroom and preparation method thereof, it can overcome certain or some defect of prior art.
According to the invention described above object, the invention provides a kind of preparation method of fast food flat mushroom, comprise the following steps:
Material soup preparation process: salt, monosodium glutamate, ginger powder, garlic powder, onion powder, maltose, chopped spring onion, light-coloured vinegar, soy sauce, Chinese prickly ash and water proportioning are become to material soup, after boiling, material soup is divided into 2 parts, portion is made flat mushroom blanching liquid, makes cooling fluid after flat mushroom blanching after cooling for another part;
Blanching step: flat mushroom is put into described blanching liquid boiling, and to put into described cooling fluid after 1 minute cooling, and be 3-5 minute cool time, and cooled flat mushroom drains away the water;
Mixing of materials step: mix with palm oil, maltose, food additives through blanching flat mushroom after treatment, described palm oil use amount is 3-5ml/ jin flat mushroom;
Quick-frozen step: the flat mushroom quick-frozen after blanching, mixing of materials is to subzero below 15 degrees Celsius, and the quick-frozen time is 1-3 hour;
Vacuum drying step: the flat mushroom vacuum drying after quick-frozen is after 2-6 hour, reaches water content lower than 5% flat mushroom, corrosion-proof packing, and described vacuum drying condition is: low vacuum is in 100Pa, 40 degrees Celsius of temperature;
Packaging step: the flat mushroom after vacuum drying is carried out to vacuum packaging or be filled with nitrogen packedly, be finished product.
Can also before blanching processing, remove cotton skin, stripping and slicing processing to flat mushroom, described stripping and slicing is according to the lines cutting of flat mushroom.
Fast food flat mushroom of the present invention is direct-edible or add edible after hot water rehydration, and delicious flavour, is of high nutritive value, and containing anticorrisive agent, long shelf-life, makes simplely, is applicable to large-scale promotion application.
The specific embodiment
For making object, technical scheme and the advantage of the embodiment of the present invention clearer, describe the present invention below by specific embodiment.
The present invention is that the raw material using is new fresh flat mushroom, just picks, and the not yet flat mushroom of oxidation by air, concrete making step is as follows:
1, pretreatment of raw material: flat mushroom is removed to cotton skin and stripping and slicing, carry out stripping and slicing according to the lines of flat mushroom when stripping and slicing.Processing can be more easily tasty like this.
2, material soup preparation: add the flavorings such as salt, monosodium glutamate, ginger powder, garlic powder, onion powder, maltose, chopped spring onion, light-coloured vinegar, soy sauce and Chinese prickly ash in water, make according to a certain ratio material soup for subsequent use.
3, the preparation of blanching liquid and cooling fluid: by expecting described in 2 that soup boils, be divided into 2 parts, the material soup that a part is boiled is as blanching liquid, and the material soup after another part boils is cooled to 0 degree Celsius and makes below cooling fluid.The material soup that flat mushroom boils identical with cooling use, can make the flat mushroom can be fully tasty, becomes the instant food of shortening, and has delicious mouthfeel.
4, blanching and cooling: flat mushroom is put into the blanching liquid described in 3 and boil a minute, the time that flat mushroom boils can not be long, and no person's flat mushroom can be oxidized, and nutritional labeling can run off, and color can also change.Time is no more than the nutritional labeling that can better retain flat mushroom for 1 minute.After flat mushroom boiling, pull out, be put into rapidly in above-mentioned cooling fluid coolingly, otherwise residual heat can make flat mushroom oxidation, and nutritional labeling and color change.Cool time is unsuitable long, and 3-5 minute, pulls out, drains away the water or centrifugal moisture, and the moisture of removal flat mushroom surface detention, in case the vegetables after easily making to freeze in subsequent step are formed piece, is unfavorable for next step vacuum drying.Flat mushroom through such boiling and cooling after can not only reach and remove fungi, anticorrosion, and its nutrient loss is few, simultaneously prepare food equally with daily, become the cooked of delicious food, can directly use, and need not cook again, for eater saves time, provide convenience.
5, mixing of materials: put into palm oil, maltose, food additives and stir in the flat mushroom draining away the water, again make flat mushroom become more delicious, also make flat mushroom color and luster vivid, palm oil use amount is used according to the palmitic standard of flat mushroom 3-5ml per jin simultaneously.
6, quick-frozen: the flat mushroom stirring draining away the water is put into fast freezing case quick-frozen, quick freezing can reduce the loss of nutritional labeling, and quick-frozen is that vacuum drying is ready, freezes to the temperature of flat mushroom lower than-15 ℃, quick-frozen is about 1-3 hour, and freezing temperature more low vacuum drying effect is better.
7, vacuum drying: the flat mushroom after quick-frozen is put into vacuum tank inner drying 2-6 hour, vacuum drying condition is, vacuum 100Pa, 40 degrees Celsius of temperature, to the water content of flat mushroom be below 5% till.Dry run is controlled according to temperature and time, and thermocouple is for measuring inner variations in temperature, so that the water content of every part of material is lower than 5%.Flat mushroom rehydration after vacuum drying is good, and fully keeps freshness and the nutritional labeling of flat mushroom.
8, packing: take out and put into vacuum packaging bag or pour nitrogen packed instant bagged or the ready-to-eat by rehydration finished product of being after flat mushroom vacuum drying.
Fast food flat mushroom of the present invention is shortening or the instant solid block of hot water, has saved the pure of mouthfeel and local flavor from damage.Fast food flat mushroom of the present invention can be carried, the flat mushroom that hot water eat only need to brew three to five minutes, also can be edible together with many instant food, such as adding fast food flat mushroom in the instant noodles that brew, can solve a difficult problem that does not have vegetables to brew together while eating face; Can solve to be inconvenient to cook and just can have the present situation of nutritious flat mushroom simultaneously.In preparation method, adopt quick-frozen and vacuum drying technique, shorten energy consumption and the preparation time in preparation process, reduce cost, and make material finish-drying, long shelf-life, directly eats or instant, lightweight, can meet the demand that present people fast pace in city is lived and liked green pure natural nuisance-free fast food flat mushroom, be applicable to large-scale promotion application.
For those skilled in the art, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (4)
1. a preparation method for fast food flat mushroom, is characterized in that, comprise,
Material soup preparation process: salt, monosodium glutamate, ginger powder, garlic powder, onion powder, maltose, chopped spring onion, light-coloured vinegar, soy sauce, Chinese prickly ash and water proportioning are become to material soup, after boiling, material soup is divided into 2 parts, portion is made flat mushroom blanching liquid, makes cooling fluid after flat mushroom blanching after cooling for another part;
Blanching step: flat mushroom is put into described blanching liquid boiling, the time is 1 minute, puts into rapidly subsequently described cooling fluid cooling, and be 3-5 minute cool time, and cooled flat mushroom drains away the water;
Mixing of materials step: mix with palm oil, maltose, food additives through blanching flat mushroom after treatment, stir, described palm oil use amount is 3-5ml/ jin flat mushroom;
Quick-frozen step: the flat mushroom quick-frozen after blanching, mixing of materials is to subzero below 15 degrees Celsius, and the quick-frozen time is 1-3 hour;
Vacuum drying step: the flat mushroom vacuum drying 2-6 hour after quick-frozen, make the moisture of flat mushroom lower than 5%, described vacuum drying condition is: low vacuum is in 100Pa, 40 degrees Celsius of temperature;
Packaging step: the flat mushroom after vacuum drying is carried out to vacuum packaging or be filled with nitrogen packedly, be finished product.
2. the preparation method of fast food flat mushroom according to claim 1, is characterized in that, selects new fresh flat mushroom.
3. the preparation method of fast food flat mushroom according to claim 1, is characterized in that, before blanching processing, described flat mushroom is through removing cotton skin and stripping and slicing processing, and described stripping and slicing is according to the lines cutting of flat mushroom.
4. a fast food flat mushroom, makes according to the preparation method one of claim 1-3 Suo Shu.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410112170.9A CN103907913B (en) | 2014-03-24 | 2014-03-24 | Instant oyster mushrooms and preparation method of instant oyster mushrooms |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410112170.9A CN103907913B (en) | 2014-03-24 | 2014-03-24 | Instant oyster mushrooms and preparation method of instant oyster mushrooms |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103907913A true CN103907913A (en) | 2014-07-09 |
| CN103907913B CN103907913B (en) | 2015-05-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410112170.9A Expired - Fee Related CN103907913B (en) | 2014-03-24 | 2014-03-24 | Instant oyster mushrooms and preparation method of instant oyster mushrooms |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223050A (en) * | 2014-10-23 | 2014-12-24 | 彭尚元 | Pleurotus ferulae with chili oil and preparation method thereof |
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|---|---|---|---|---|
| CN101933619A (en) * | 2010-09-25 | 2011-01-05 | 山西山宝食用菌生物有限公司 | Method for producing edible fungi high-calcium zinc-rich instant one-bite mushroom |
| CN101984855A (en) * | 2010-12-14 | 2011-03-16 | 东莞菇源堂生物科技有限公司 | Processing technology for crisp mushroom food |
| CN102379402A (en) * | 2010-09-03 | 2012-03-21 | 孟秀英 | Mushroom mixed vegetable and preparation method thereof |
| CN102845740A (en) * | 2012-09-20 | 2013-01-02 | 天津华大绿色食品有限公司 | Processing method for flavour edible fungi product |
| CN103431371A (en) * | 2013-09-16 | 2013-12-11 | 天津市宏胜源食用菌科技发展有限公司 | Deep processing process for edible mushrooms |
-
2014
- 2014-03-24 CN CN201410112170.9A patent/CN103907913B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102379402A (en) * | 2010-09-03 | 2012-03-21 | 孟秀英 | Mushroom mixed vegetable and preparation method thereof |
| CN101933619A (en) * | 2010-09-25 | 2011-01-05 | 山西山宝食用菌生物有限公司 | Method for producing edible fungi high-calcium zinc-rich instant one-bite mushroom |
| CN101984855A (en) * | 2010-12-14 | 2011-03-16 | 东莞菇源堂生物科技有限公司 | Processing technology for crisp mushroom food |
| CN102845740A (en) * | 2012-09-20 | 2013-01-02 | 天津华大绿色食品有限公司 | Processing method for flavour edible fungi product |
| CN103431371A (en) * | 2013-09-16 | 2013-12-11 | 天津市宏胜源食用菌科技发展有限公司 | Deep processing process for edible mushrooms |
Non-Patent Citations (3)
| Title |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223050A (en) * | 2014-10-23 | 2014-12-24 | 彭尚元 | Pleurotus ferulae with chili oil and preparation method thereof |
| CN104223050B (en) * | 2014-10-23 | 2016-06-22 | 孙丽君 | Chilli oil Pleurotus ferulae Lanzi and preparation method thereof |
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| Publication number | Publication date |
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| CN103907913B (en) | 2015-05-20 |
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