CN103932124A - Production process of black-fungus tuber mustard salted product - Google Patents
Production process of black-fungus tuber mustard salted product Download PDFInfo
- Publication number
- CN103932124A CN103932124A CN201310023900.3A CN201310023900A CN103932124A CN 103932124 A CN103932124 A CN 103932124A CN 201310023900 A CN201310023900 A CN 201310023900A CN 103932124 A CN103932124 A CN 103932124A
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- CN
- China
- Prior art keywords
- pickled mustard
- auricularia auriculajudae
- hot pickled
- mustard tube
- brine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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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
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a production process of a black-fungus tuber mustard salted product. The process comprises steps of pickling, taking out, cleaning, desalting, burdening, stirring, filling, vacuumizing, sterilizing, drying and encasing. The production process has characteristics of simple process, common production equipment, convenient production, and capability of achieving large-scale production. The product is fragrant, sweet and delicious and satisfies dietary requirements of the masses.
Description
Technical field
The present invention relates to a kind of food production process, be specifically related to a kind of production technology of auricularia auriculajudae brine of pickled mustard tuber product.
Background technology
Auricularia auriculajudae, another name black fungus, light auricularia auriculajudae.Mycology is divided generic Basidiomycetes, Auriculariale, Auriculariaceae.Color and luster is dark brown, quality softness, delicious flavour, nutritious, can element can meat or fish, not only add greatly elegance for Chinese food, and can nourish blood and preserve youthful looks, make us skin ruddy, radiant, and can prevent and treat hypoferric anemia etc., there are a lot of medicinal efficacies.
Hot pickled mustard tube, Angiospermae, a section of Dicotyledoneae.Mostly be herbaceous plant.The composition of hot pickled mustard tube is mainly protein, carrotene, dietary fiber, mineral matter etc., and the title that it has " natural monosodium glutamate ", is rich in the chemical composition that produces delicate flavour, and after pickled fermented, its taste is denseer; In hot pickled mustard tube, contain glutamic acid, asparatate, third up to 17 kinds of free amino acids such as acid, a lot of nutritional labelings are all that human body is necessary; Modern nutriology thinks, hot pickled mustard tube energy spleen benefiting and stimulating the appetite, tonifying Qi add essence, increase food helps god.
At food processing field, auricularia auriculajudae, hot pickled mustard tube are all made into each one-tenth food, or make other food as auxiliary material.
Summary of the invention
Object of the present invention is just to provide a kind of making simply, the auricularia auriculajudae brine of pickled mustard tuber product production technology of taste delicious and crisp.
The solution of the present invention is as follows: a kind of production technology of auricularia auriculajudae brine of pickled mustard tuber product, comprises the steps:
A, take 100kg brine of pickled mustard tuber, clean;
B, in hot pickled mustard tube, add 4kg salt, after fully mixing, seal and pickle for 30 days;
C, in the hot pickled mustard tube of pickling, take out 200g auricularia auriculajudae hot pickled mustard tube and salt down, spray cleaning with automatic rinser;
D, cleaned hot pickled mustard tube is put into desalted water carry out automatic desalination 10 hours, desalted water is 0.3 gram of citric acid of 5 grams of water proportionings;
E, the hot pickled mustard tube after desalination is put into mixer, put into auricularia auriculajudae 30g, white sugar 9g, salt 5.5g, 0.6 gram of monosodium glutamate, honey element 0.05g simultaneously, stir 5 minutes;
Auricularia auriculajudae hot pickled mustard tube after F, stirring can carry out filling, vacuumizes 12 seconds encapsulate afterwards with vacuum packing machine;
G, the auricularia auriculajudae brine of pickled mustard tuber product after encapsulation are put into sterilization machine, carry out sterilization, duration 15 minutes by the water temperatures of 98 DEG C;
H, the auricularia auriculajudae brine of pickled mustard tuber product after sterilization are put into dryer dry 3 minutes, then vanning.
Auricularia auriculajudae brine of pickled mustard tuber product working system provided by the invention, technique is simple, and production equipment is also comparatively usual, convenient for production, can real large-scale production; The auricularia auriculajudae brine of pickled mustard tuber product of producing are fragrant and sweet good to eat, meet mass food and drink needs.
Detailed description of the invention
Embodiment 1
Step 1, take 100kg brine of pickled mustard tuber, clean;
Step 2, in hot pickled mustard tube, add 4kg salt, after fully mixing, seal and pickle for 30 days;
Step 3, in the hot pickled mustard tube of pickling, take out 200g auricularia auriculajudae hot pickled mustard tube and salt down, spray cleaning with automatic rinser;
Step 4, cleaned hot pickled mustard tube is put into desalted water carry out automatic desalination 10 hours, desalted water is 0.3 gram of citric acid of 5 grams of water proportionings;
Step 5, the hot pickled mustard tube after desalination is put into mixer, put into auricularia auriculajudae 30g, white sugar 9g, salt 5.5g, 0.6 gram of monosodium glutamate, honey element 0.05g simultaneously, stir 5 minutes;
Auricularia auriculajudae hot pickled mustard tube after step 6, stirring can carry out filling, vacuumizes 12 seconds encapsulate afterwards with vacuum packing machine;
Step 7, the auricularia auriculajudae brine of pickled mustard tuber product after encapsulation are put into sterilization machine, carry out sterilization, duration 15 minutes by the water temperatures of 98 DEG C;
Step 8, the auricularia auriculajudae brine of pickled mustard tuber product after sterilization are put into dryer dry 3 minutes, then vanning.
Although above the specific embodiment of the present invention has been given to describe in detail and explanation; but what should indicate is; we can carry out various equivalences to above-mentioned embodiment according to conception of the present invention and change and amendment; when its function producing does not exceed spiritual that description contains yet, all should be within protection scope of the present invention.
Claims (1)
1. a production technology for auricularia auriculajudae brine of pickled mustard tuber product, is characterized in that comprising the steps:
(1) take 100kg hot pickled mustard tube, clean;
(2) in hot pickled mustard tube, add 4kg salt, after fully mixing, seal and pickle for 30 days;
(3) in the hot pickled mustard tube of pickling, take out 200g hot pickled mustard tube, spray cleaning with automatic rinser;
(4) cleaned hot pickled mustard tube is put into desalted water and carried out automatic desalination 10 hours, desalted water is 0.3 gram of citric acid of 5 grams of water proportionings;
(5) hot pickled mustard tube after desalination is salted down and puts into mixer, put into auricularia auriculajudae 30g, white sugar 9g, salt 5.5g, 0.6 gram of monosodium glutamate, honey element 0.05g simultaneously, stir 5 minutes;
(6) stir after auricularia auriculajudae hot pickled mustard tube can carry out filling, with vacuum packing machine vacuumize 12 seconds afterwards encapsulation;
(7) the auricularia auriculajudae brine of pickled mustard tuber product after encapsulation are put into sterilization machine, carry out sterilization, duration 15 minutes by the water temperatures of 98 DEG C;
(8) the auricularia auriculajudae brine of pickled mustard tuber product after sterilization are put into dryer and dry 3 minutes, then vanning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310023900.3A CN103932124A (en) | 2013-01-23 | 2013-01-23 | Production process of black-fungus tuber mustard salted product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310023900.3A CN103932124A (en) | 2013-01-23 | 2013-01-23 | Production process of black-fungus tuber mustard salted product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103932124A true CN103932124A (en) | 2014-07-23 |
Family
ID=51180210
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310023900.3A Pending CN103932124A (en) | 2013-01-23 | 2013-01-23 | Production process of black-fungus tuber mustard salted product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103932124A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077096A (en) * | 2015-08-04 | 2015-11-25 | 哈尔滨绿园蔬菜种植加工专业合作社 | Pickled Chinese cabbage black fungus and preparation method thereof |
| CN107019183A (en) * | 2016-01-30 | 2017-08-08 | 常德富民桥食品菜业有限公司 | A kind of preparation method of the fragrant hot pickled mustard tube of chilli oil |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1123106A (en) * | 1994-11-22 | 1996-05-29 | 四川省涪陵榨菜(集团)有限公司 | Production technology for low-salt preservative-less hot pickled mustard tuber |
| CN1240605A (en) * | 1998-06-30 | 2000-01-12 | 章传华 | Hot pickled beet tuber and its preparing process |
| CN1343458A (en) * | 2001-10-12 | 2002-04-10 | 重庆市涪陵邱家榨菜食品有限责任公司 | Hot pickled mustard tuber without additive and its preparing process |
| CN1530030A (en) * | 2003-03-15 | 2004-09-22 | 重庆市涪陵榨菜（集团）有限公司 | Production of moderate salted mustard tuber without antiseptics |
-
2013
- 2013-01-23 CN CN201310023900.3A patent/CN103932124A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1123106A (en) * | 1994-11-22 | 1996-05-29 | 四川省涪陵榨菜(集团)有限公司 | Production technology for low-salt preservative-less hot pickled mustard tuber |
| CN1240605A (en) * | 1998-06-30 | 2000-01-12 | 章传华 | Hot pickled beet tuber and its preparing process |
| CN1343458A (en) * | 2001-10-12 | 2002-04-10 | 重庆市涪陵邱家榨菜食品有限责任公司 | Hot pickled mustard tuber without additive and its preparing process |
| CN1530030A (en) * | 2003-03-15 | 2004-09-22 | 重庆市涪陵榨菜（集团）有限公司 | Production of moderate salted mustard tuber without antiseptics |
Non-Patent Citations (1)
| Title |
|---|
| 方金山: "食用菌的盐渍技术", 《当代蔬菜》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077096A (en) * | 2015-08-04 | 2015-11-25 | 哈尔滨绿园蔬菜种植加工专业合作社 | Pickled Chinese cabbage black fungus and preparation method thereof |
| CN107019183A (en) * | 2016-01-30 | 2017-08-08 | 常德富民桥食品菜业有限公司 | A kind of preparation method of the fragrant hot pickled mustard tube of chilli oil |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140723 |
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| RJ01 | Rejection of invention patent application after publication |