CN104187593A - Preparation method of cooked and concentrated tremella - Google Patents
Preparation method of cooked and concentrated tremella Download PDFInfo
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- CN104187593A CN104187593A CN201410428394.0A CN201410428394A CN104187593A CN 104187593 A CN104187593 A CN 104187593A CN 201410428394 A CN201410428394 A CN 201410428394A CN 104187593 A CN104187593 A CN 104187593A
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- tremella
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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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- 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
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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
- 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
- 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
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
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- Life Sciences & Earth Sciences (AREA)
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- 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)
- Fats And Perfumes (AREA)
Abstract
The invention provides a preparation method of cooked and concentrated tremella. The preparation method of the cooked and concentrated tremella comprises the following steps: (1), removing sleazy, lackluster and inferior-quality tremella in the raw tremella, and removing impurities and dregs; (2) putting the tremella into a stainless steel container to soak according to a proportion by adding 500g of the raw tremella into 26000g of clear water, removing pedicle and washing; (3) dewatering by using a dewatering machine; (4) putting the tremella in an edible alcohol solution for soaking according to a ratio of the tremella to the alcohol solution of 1 to 13.5; (5) putting the tremella into a yarn mesh bag and removing the alcohol solution by using a deoiling machine; (6) steaming at the normal pressure for 30 minutes, and cooling to normal temperature; (7) cooking at microwave and high fire for 1-2 minutes by using a microwave oven and cooling to normal temperature; (8) putting the tremella in the stainless steel container, and sealing and soaking for 1-2 hours in a manner of adding 13000g of edible alcohol into per 500g of the tremella; (9) filtering out alcohol and putting the tremella into the deoiling machine to remove alcohol; and (10) putting the tremella in a stainless steel screen baking tray, blowing the tremella by using strong air of a fan, and then putting the tremella in a baking oven for baking at 60-65 DEG C for 4-5 hours to obtain particles which are used as finished products. The cooked and concentrated tremella can be eaten after the cooked and concentrated tremella is just soaked in boiling water for re-watering; the preservation, transportation and storage of the tremella are facilitated.
Description
Technical field
The present invention relates to a kind of processing of concentrated tremella, specifically the processing method of the concentrated tremella of a kind of shortening.
Background technology
Tremella is a kind of nutritious and lubricious traditional food of mouthfeel, in recent years through the universal exploitation of edible mushroom, tremella output and market are larger, but current tremella is all dry raw material product, when edible, with bubble, send out garnishes frying rear or boiling auricularia auriculajudae soup edible again, this traditional eating method for many years, is difficult to allow it edible as fast food delicacies, more inconvenient field is carried edible, the storage transportation of dry raw material also inconvenience in bulk simultaneously and folding and unfolding.
Summary of the invention
The object of the invention is to solve the above-mentioned dry raw material of tremella that exist for many years in a difficult problem for edible and storage, keeping, transportation resources, the processing method of the concentrated tremella of a kind of shortening is provided, can eat very easily and folding and unfolding keeping, be particularly suitable as fast food garnishes edible.
The present invention includes raw tremella is selected, get rid of foreign material and bits, the technical scheme adopting is:
Divide the following step to carry out raw tremella shortening concentrated processing method:
Step 1, raw tremella is selected to thin and the blanking of matt substandard products tremella, side by side impurity removing and bits by quality;
Step 2, according to 500 grams of raw tremellas, add the proportioning of 26000 grams of clear water, raw tremella is put into rustless steel container together with clear water and soak, the raw tremella after soaking is gone to clean up after the base of a fruit;
Step 3, the raw tremella after cleaning is removed moisture with dewaterer;
Step 4, the raw tremella after above-mentioned dehydration is put into edible alcohol solution soak, the ratio of tremella and alcoholic solution is 1: 13.5, i.e. 500 grams of raw tremellas, 6750 grams of alcoholic solutions, adopt stainless steel to soak 1～2 hour by closed container, during immersion, the temperature of alcoholic solution is controlled between 10～30 ℃;
Step 5, the raw tremella after soaking is put into gauze bag, then deviate from alcoholic solution with oil remover;
Step 6, step 5 is put into normal pressure steaming kier steam 30 minutes, go out bucket and be down to normal temperature;
Step 7, above-mentioned raw materials is adopted to the high fire of micro-wave oven microwave 1～2 minute, take out and be down to normal temperature;
Step 8, the tremella after microwave shortening is put into rustless steel container, by every 500 grams of tremellas, be blended into 13000 grams of sealings of edible alcohol and soak 1～2 hour;
Step 9, the tremella after soaking is put into gauze bag leach alcohol, and put into oil remover and deviate from alcohol;
Step 10, above-mentioned tremella is put into the netted drip pan of stainless steel, fan high wind blows 1 hour, blows out alcohol raffinate, then drip pan is put into 60～65 ℃, baking oven and smoke 4～5 hours, treats that tremella dries for graininess, is finished product.
In technique scheme: in step 2, soak time is 8～16 hours, be wherein 8～10 hours summer, and be 12～16 hours winter, soaks water temperature and be as the criterion with four seasons natural temperature.
In step 3, dewatering time is 4 minutes.
In step 4, alcoholic solution adds cold water 13.5Kg formulated by the every 4.5Kg of concentration >=95% alcohol.
In step 5, to deviate from the de-liquid time of its oil remover of alcoholic solution be 4 minutes to oil remover.
In step 8, edible alcohol concentration is >=95%.
In step 9, the de-liquid time of oil remover is 4 minutes.
After oven dry in step 10, moisture is 5～6%.
The present invention has following significant advantage and effect: the tremella of processing by said method becomes the concentrated tremella of shortening, when edible, only need soak and can send out by rehydration bubble with boiling water, owing to can directly eating for shortening product, particularly can be used as fast food garnishes edible, having solved thus for many years dry raw tremella first steeps and sends out reprocessing for the edible trouble of cooked food, the nutritive value that has retained tremella, facilitate again edible and storage transportation, particularly facilitated field work personnel to carry edible.
The specific embodiment
Embodiment 1: take that to produce 1000 grams of raw tremellas be example:
Divide the following step to carry out raw tremella shortening concentrated processing method:
Step 1, raw tremella is selected to thin and the blanking of matt substandard products tremella, side by side impurity removing and bits by quality;
Step 2, according to 500 grams of raw tremellas, add the proportioning of 26000 grams of clear water, raw tremella is put into rustless steel container together with clear water and soak, the raw tremella after soaking is gone to clean up after the base of a fruit;
Step 3, the raw tremella after cleaning is removed moisture with dewaterer;
Step 4, the raw tremella after above-mentioned dehydration is put into edible alcohol solution soak, the ratio of tremella and alcoholic solution is 1: 13.5, i.e. 500 grams of raw tremellas, 6750 grams of alcoholic solutions, adopt stainless steel to soak 1 hour by closed container, during immersion, the temperature of alcoholic solution is controlled between 10 ℃;
Step 5, the raw tremella after soaking is put into gauze bag, then deviate from alcoholic solution with oil remover;
Step 6, step 5 is put into normal pressure steaming kier steam 30 minutes, go out bucket and be down to normal temperature;
Step 7, above-mentioned raw materials is adopted to the high fire of micro-wave oven microwave 1 minute, take out and be down to normal temperature;
Step 8, the tremella after microwave shortening is put into rustless steel container, by every 500 grams of tremellas, be blended into 13000 grams of sealings of edible alcohol and soak 1 hour;
Step 9, the tremella after soaking is put into gauze bag leach alcohol, and put into oil remover and deviate from alcohol;
Step 10, above-mentioned tremella is put into the netted drip pan of stainless steel, fan high wind blows 1 hour, blows out alcohol raffinate, then drip pan is put into 60 ℃, baking oven and smoke 4 hours, treats that tremella dries for graininess, is finished product.
In step 2, soak time is 8 hours, and be wherein 8 hours summer, and be 12 hours winter, soaks water temperature and is as the criterion with four seasons natural temperature.
In step 3, dewatering time is 4 minutes.
In step 4, alcoholic solution adds cold water 13.5Kg formulated by the every 4.5Kg of concentration >=95% alcohol.
In step 5, to deviate from the de-liquid time of its oil remover of alcoholic solution be 4 minutes to oil remover.
In step 8, edible alcohol concentration is >=95%.
In step 9, the de-liquid time of oil remover is 4 minutes.
After oven dry in step 10, moisture is 5%.
Embodiment 2: take that to produce 5000 grams of raw tremellas be example:
Divide the following step to carry out raw tremella shortening concentrated processing method:
Step 1, raw tremella is selected to thin and the blanking of matt substandard products tremella, side by side impurity removing and bits by quality;
Step 2, according to 500 grams of raw tremellas, add the proportioning of 26000 grams of clear water, raw tremella is put into rustless steel container together with clear water and soak, the raw tremella after soaking is gone to clean up after the base of a fruit;
Step 3, the raw tremella after cleaning is removed moisture with dewaterer;
Step 4, the raw tremella after above-mentioned dehydration is put into edible alcohol solution soak, the ratio of tremella and alcoholic solution is 1: 13.5, i.e. 500 grams of raw tremellas, 6750 grams of alcoholic solutions, adopt stainless steel to soak 1.5 hours by closed container, during immersion, the temperature of alcoholic solution is controlled between 20 ℃;
Step 5, the raw tremella after soaking is put into gauze bag, then deviate from alcoholic solution with oil remover;
Step 6, step 5 is put into normal pressure steaming kier steam 30 minutes, go out bucket and be down to normal temperature;
Step 7, above-mentioned raw materials is adopted to the high fire of micro-wave oven microwave 1.5 minutes, take out and be down to normal temperature;
Step 8, the tremella after microwave shortening is put into rustless steel container, by every 500 grams of tremellas, be blended into 13000 grams of sealings of edible alcohol and soak 1.5 hours;
Step 9, the tremella after soaking is put into gauze bag leach alcohol, and put into oil remover and deviate from alcohol;
Step 10, above-mentioned tremella is put into the netted drip pan of stainless steel, fan high wind blows 1 hour, blows out alcohol raffinate, then drip pan is put into 63 ℃, baking oven and smoke 4.5 hours, treats that tremella dries for graininess, is finished product.
In step 2, soak time is 12 hours, and be wherein 9 hours summer, and be 14 hours winter, soaks water temperature and is as the criterion with four seasons natural temperature.
In step 3, dewatering time is 4 minutes.
In step 4, alcoholic solution adds cold water 13.5Kg formulated by the every 4.5Kg of concentration >=95% alcohol.
In step 5, to deviate from the de-liquid time of its oil remover of alcoholic solution be 4 minutes to oil remover.
In step 8, edible alcohol concentration is >=95%.
In step 9, the de-liquid time of oil remover is 4 minutes.
After oven dry in step 10, moisture is 5.5%.
Embodiment 3: take that to produce 10000 grams of raw tremellas be example:
Divide the following step to carry out raw tremella shortening concentrated processing method:
Step 1, raw tremella is selected to thin and the blanking of matt substandard products tremella, side by side impurity removing and bits by quality;
Step 2, according to 500 grams of raw tremellas, add the proportioning of 26000 grams of clear water, raw tremella is put into rustless steel container together with clear water and soak, the raw tremella after soaking is gone to clean up after the base of a fruit;
Step 3, the raw tremella after cleaning is removed moisture with dewaterer;
Step 4, the raw tremella after above-mentioned dehydration is put into edible alcohol solution soak, the ratio of tremella and alcoholic solution is 1: 13.5, i.e. 500 grams of raw tremellas, 6750 grams of alcoholic solutions, adopt stainless steel to soak 2 hours by closed container, during immersion, the temperature of alcoholic solution is controlled between 30 ℃;
Step 5, the raw tremella after soaking is put into gauze bag, then deviate from alcoholic solution with oil remover;
Step 6, step 5 is put into normal pressure steaming kier steam 30 minutes, go out bucket and be down to normal temperature;
Step 7, above-mentioned raw materials is adopted to the high fire of micro-wave oven microwave 2 minutes, take out and be down to normal temperature;
Step 8, the tremella after microwave shortening is put into rustless steel container, by every 500 grams of tremellas, be blended into 13000 grams of sealings of edible alcohol and soak 2 hours;
Step 9, the tremella after soaking is put into gauze bag leach alcohol, and put into oil remover and deviate from alcohol;
Step 10, above-mentioned tremella is put into the netted drip pan of stainless steel, fan high wind blows 1 hour, blows out alcohol raffinate, then drip pan is put into 63 ℃, baking oven and smoke 5 hours, treats that tremella dries for graininess, is finished product.
In step 2, soak time is 16 hours, and be wherein 10 hours summer, and be 16 hours winter, soaks water temperature and is as the criterion with four seasons natural temperature.
In step 3, dewatering time is 4 minutes.
In step 4, alcoholic solution adds cold water 13.5Kg formulated by the every 4.5Kg of concentration >=95% alcohol.
In step 5, to deviate from the de-liquid time of its oil remover of alcoholic solution be 4 minutes to oil remover.
In step 8, edible alcohol concentration is >=95%.
In step 9, the de-liquid time of oil remover is 4 minutes.
After oven dry in step 10, moisture is 6%.
Claims (8)
1. a processing method for the concentrated tremella of shortening, comprises raw tremella is selected, and gets rid of foreign material and bits, it is characterized in that: divide the following step to carry out raw tremella shortening concentrated processing method:
Step 1, raw tremella is selected to thin and the blanking of matt substandard products tremella, side by side impurity removing and bits by quality;
Step 2, according to 500 grams of raw tremellas, add the proportioning of 26000 grams of clear water, raw tremella is put into rustless steel container together with clear water and soak, the raw tremella after soaking is gone to clean up after the base of a fruit;
Step 3, the raw tremella after cleaning is removed moisture with dewaterer;
Step 4, the raw tremella after above-mentioned dehydration is put into edible alcohol solution soak, the ratio of tremella and alcoholic solution is 1: 13.5, i.e. 500 grams of raw tremellas, 6750 grams of alcoholic solutions, adopt stainless steel to soak 1～2 hour by closed container, during immersion, the temperature of alcoholic solution is controlled between 10～30 ℃;
Step 5, the raw tremella after soaking is put into gauze bag, then deviate from alcoholic solution with oil remover;
Step 6, step 5 is put into normal pressure steaming kier steam 30 minutes, go out bucket and be down to normal temperature;
Step 7, above-mentioned raw materials is adopted to the high fire of micro-wave oven microwave 1～2 minute, take out and be down to normal temperature;
Step 8, the tremella after microwave shortening is put into rustless steel container, by every 500 grams of tremellas, be blended into 13000 grams of sealings of edible alcohol and soak 1～2 hour;
Step 9, the tremella after soaking is put into gauze bag leach alcohol, and put into oil remover and deviate from alcohol;
Step 10, above-mentioned tremella is put into the netted drip pan of stainless steel, fan high wind blows 1 hour, blows out alcohol raffinate, then drip pan is put into 60～65 ℃, baking oven and smoke 4～5 hours, treats that tremella dries for graininess, is finished product.
2. the processing method of the concentrated tremella of a kind of shortening according to claim 1, is characterized in that: in step 2, soak time is 8～16 hours, and be wherein 8～10 hours summer, and be 12～16 hours winter, soaks water temperature and is as the criterion with four seasons natural temperature.
3. the processing method of the concentrated tremella of a kind of shortening according to claim 1, is characterized in that: in step 3, dewatering time is 4 minutes.
4. the processing method of the concentrated tremella of a kind of shortening according to claim 1, is characterized in that: in step 4, alcoholic solution adds cold water 13.5Kg formulated by the every 4.5Kg of concentration >=95% alcohol.
5. the processing method of the concentrated tremella of a kind of shortening according to claim 1, is characterized in that: in step 5, to deviate from the de-liquid time of its oil remover of alcoholic solution be 4 minutes to oil remover.
6. the processing method of the concentrated tremella of a kind of shortening according to claim 1, is characterized in that: in step 8, edible alcohol concentration is >=95%.
7. the processing method of the concentrated tremella of a kind of shortening according to claim 1, is characterized in that: in step 9, the de-liquid time of oil remover is 4 minutes.
8. the processing method of the concentrated tremella of a kind of shortening according to claim 1, is characterized in that: after the oven dry in step 10, moisture is 5～6%.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410428394.0A CN104187593B (en) | 2014-08-22 | 2014-08-22 | The working method of the concentrated Tremella of a kind of ripe system |
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| CN201410428394.0A CN104187593B (en) | 2014-08-22 | 2014-08-22 | The working method of the concentrated Tremella of a kind of ripe system |
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| CN104187593A true CN104187593A (en) | 2014-12-10 |
| CN104187593B CN104187593B (en) | 2016-06-15 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1135854A (en) * | 1996-01-30 | 1996-11-20 | 王长安 | Instant edible fungus and its preparation method |
| CN1382391A (en) * | 2002-05-17 | 2002-12-04 | 苗兴里 | Process for preparing quickly imersing dried tremella as snack |
| KR20060020548A (en) * | 2004-08-31 | 2006-03-06 | 주식회사풀무원 | Hypoglycemic effects of crude polysaccharides extracted from tremella fuciformis and the composts containing this extracts for antidiabetic effect |
| CN102266044A (en) * | 2011-07-29 | 2011-12-07 | 四川大学 | Preparation method of instant dried white fungus |
-
2014
- 2014-08-22 CN CN201410428394.0A patent/CN104187593B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1135854A (en) * | 1996-01-30 | 1996-11-20 | 王长安 | Instant edible fungus and its preparation method |
| CN1382391A (en) * | 2002-05-17 | 2002-12-04 | 苗兴里 | Process for preparing quickly imersing dried tremella as snack |
| KR20060020548A (en) * | 2004-08-31 | 2006-03-06 | 주식회사풀무원 | Hypoglycemic effects of crude polysaccharides extracted from tremella fuciformis and the composts containing this extracts for antidiabetic effect |
| CN102266044A (en) * | 2011-07-29 | 2011-12-07 | 四川大学 | Preparation method of instant dried white fungus |
Non-Patent Citations (1)
| Title |
|---|
| 黄艳等: "银耳微波真空干燥工艺优化的研究", 《中国农学通报》 * |
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