CN104256035A - Production method of preserved morchella vulgaris - Google Patents
Production method of preserved morchella vulgaris Download PDFInfo
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- CN104256035A CN104256035A CN201410493000.XA CN201410493000A CN104256035A CN 104256035 A CN104256035 A CN 104256035A CN 201410493000 A CN201410493000 A CN 201410493000A CN 104256035 A CN104256035 A CN 104256035A
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Abstract
The invention discloses a production method of preserved morchella vulgaris and belongs to the field of food processing. The production method is characterized by comprising a processing process flow of treating raw materials, hardening, sugaring, drying, sorting and packaging to obtain a finished product. The production method of the preserved morchella vulgaris has the beneficial effects that a product has moderate hardness, is sweet and delicious and has a unique flavor of morchella vulgaris; the product has delicious taste and abundant nutrition and has the effects of building body, preventing and curing diseases and prolonging life; and the preserved morchella vulgaris is a green and nourishing food which does not contain any hormone and has no side effects.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of hickory chick preserved fruit.
Background technology
Hickory chick (formal name used at school: Morchella esculenta), another name: sheep tripe mushroom, sheep belly, positive sparrow bacterium, honeycomb mushroom.Hickory chick is a kind of rare famous and precious wild edible fungus, belong to " king in bacterium ", good reputations such as " mushroom queenes ", that the health of successive dynasties imperial family noble in the world takes care of health good merchantable brand, in mushroom, except personal value hundreds of just in case kilogram kahikatea dew and tens contingency kilogram Cordyceps sinensis and except, the famousst and precious has been exactly hickory chick.
Hickory chick is in the past by wild, and grow among Mountainous region forest, 1 year only once long, and due to the restriction by conditions such as area, resource weathers, output is rare, and gather very difficult, the overwhelming majority not it is found that, and runs its course on mountain.Because it is multiple functional, fragrance is unique, food effect is remarkable, it is quite expensive to be worth.
Hickory chick is edible mushroom very famous and precious in the world, and belong to high-grade nutrient invigorant, it has a variety of fancy effect, and modern medicine shows, hickory chick is containing rich in protein, peptidoglycan, carbohydrate, multivitamin and 20 several amino acids and trace element.There is kidney tonifying, establishing-Yang, benefit brain, the function of refreshing oneself; Smart deficiency of the kidney damage, impotence erectile problem, hypogona dism, sexual desire indifference are improved significantly; To dizziness insomnia, stomach inflammation, weakness of the spleen and the stomach, indigestion, diet are depressed good curative effect.Long-term edible can to give protection against cancer, anticancer, Tumor suppression, preventing cold, increase body immunity effect.
Hickory chick is foremost edible mushroom and medicinal fungus in sac fungus, and it is delicious flavour, nutritious not only, the function of improve the health in addition, prevent and cure diseases, promoting longevity; Show from the angle of Compendium of Material Medica and medical science, hickory chick has beneficial stomach, effect that aid digestion, hypoglycemic, tonifying kidney and strengthening yang and benefit brain are refreshed oneself, be one not containing any hormone, pure natural invigorant without any side effects.
Hickory chick is not easily gathered, and not easily preserves, and for being processed into the comprehensive utilization that hickory chick preserved fruit can realize hickory chick raw material, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is to solve hickory chick not easily to gather, the problem of not easily preserving, provides a kind of preparation method of hickory chick preserved fruit.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for hickory chick preserved fruit, is characterized in that: the processing process of employing raw material disposal → sclerosis → sugar system → smoke → arrange → pack → finished product, and concrete operation step is:
A, raw material disposal: raw material adopts fresh hickory chick, the hickory chick through airing also can; Fresh hickory chick is selected blanching 4 ~ 6 hours the temperature of 100 DEG C; The hickory chick of airing is placed on clear water and soaks 1 ~ 2 hour, and clear water just dipped mushroom face is advisable;
B, sclerosis: the calcium chloride water soaking hickory chick by concentration being 0.12%-0.15%, to increase hardness, the time of immersion is 4-6 hour, pulls hickory chick out, with clear water rinsing post-drying moisture;
C, sugar system: poured into by hickory chick in the hot liquid glucose of 50% and boil to micro-boiling, hickory chick is stayed in liquid glucose and floods at normal temperatures; A small amount of Radix Glycyrrhizae, cloves auxiliary material is added, in case liquid glucose fermentation is rotten in liquid glucose; Flood after 10 ~ 12 hours, pull hickory chick out, adjustment sugar concentration to 60%, add the malic acid of 0.04%-0.06%, liquid glucose is boiled, hickory chick second time pours boiling in liquid glucose into, keeps 30 ~ 40 minutes, hickory chick and liquid glucose are together proceeded in another container while hot and allow it naturally cool under slight boiling condition; Under normal temperature, hickory chick is dipping 18 ~ 20 hours in liquid glucose, makes sugar concentration be stabilized in 60%-65%, is filtered by liquid glucose together with hickory chick, while hot elimination liquid glucose;
D, to smoke and packaging: hickory chick is laid on to dry without overlapping and sieves, enter drying room to smoke, in drying room, temperature controls at 35-45 DEG C, drying room is shifted out when hickory chick is dried to tack-free, usually need baking 8 ~ 10 hours, after preserved fruit cooling, arrange shaping a little, namely available food bag packaging, is finished product after sealing.
Beneficial effect: product of the present invention is neither too hard, nor too soft, fragrant and sweet good to eat, the local flavor of tool hickory chick uniqueness; This product not only delicious flavour, nutritious, the effect of improve the health in addition, prevent and cure diseases, promoting longevity, be one not containing any hormone, green invigorant without any side effects.
Detailed description of the invention
Embodiment 1
:
A preparation method for hickory chick preserved fruit, concrete operation step is:
A, raw material disposal: raw material adopts fresh hickory chick, the hickory chick through airing also can; Fresh hickory chick selects blanching 8 hours the temperature of 100 DEG C; The hickory chick of airing should to be placed in clear water rinsing 3-4 time, then soaks 5 hours with clear water, makes its salt content be down to 2%; More slightly, longer hickory chick suitably carries out cutting;
B, sclerosis: the calcium chloride water soaking hickory chick by concentration being 0.4%-0.5%, to increase hardness, the time of immersion is 7-8 hour, pulls hickory chick out, with clear water rinsing post-drying moisture;
C, sugar system: poured into by hickory chick in the hot liquid glucose of 40% and boil to micro-boiling, hickory chick is stayed in liquid glucose and floods at normal temperatures; A small amount of Radix Glycyrrhizae, cloves auxiliary material is added, in case liquid glucose fermentation is rotten in liquid glucose; Flood after 12 hours, pull hickory chick out, adjustment sugar concentration to 55%, add the citric acid of 0.8%-1.0%, boiled by liquid glucose, hickory chick second time pours boiling in liquid glucose into, keep 35 minutes under slight boiling condition, hickory chick and liquid glucose are together proceeded in another container allow it naturally cool while hot; Under normal temperature, hickory chick is dipping 12 hours in liquid glucose, makes sugar concentration be stabilized in 35%-40%, is filtered by liquid glucose together with hickory chick, while hot elimination liquid glucose; Admix flavoring rose essence;
D, to smoke and packaging: hickory chick is laid on to dry without overlapping and sieves, enter drying room to smoke, in drying room, temperature controls at 55-60 DEG C, highly again be no more than 65 DEG C, shift out drying room when hickory chick is dried to tack-free, usually need baking 10 hours, after preserved fruit cooling, arrange shaping a little, namely available food bag packaging, namely becomes finished product after sealing.
Embodiment 2
:
A preparation method for hickory chick preserved fruit, concrete operation step is:
A, raw material disposal: raw material adopts fresh hickory chick, the hickory chick through airing also can; Fresh hickory chick selects blanching 8 hours the temperature of 100 DEG C; The hickory chick of airing should to be placed in clear water rinsing 3-4 time, then soaks 5 hours with clear water, makes its salt content be down to 2%; More slightly, longer hickory chick suitably carries out cutting;
B, sclerosis: the calcium chloride water soaking hickory chick by concentration being 0.4%-0.5%, to increase hardness, the time of immersion is 7-8 hour, pulls hickory chick out, with clear water rinsing post-drying moisture; Asparagus is cleaned after draining the water, be cut into segment and add;
C, sugar system: poured into by hickory chick in the hot liquid glucose of 40% and boil to micro-boiling, hickory chick is stayed in liquid glucose and floods at normal temperatures; A small amount of Radix Glycyrrhizae, cloves auxiliary material is added, in case liquid glucose fermentation is rotten in liquid glucose; Flood after 12 hours, pull hickory chick out, adjustment sugar concentration to 55%, add the citric acid of 0.8%-1.0%, boiled by liquid glucose, hickory chick second time pours boiling in liquid glucose into, keep 35 minutes under slight boiling condition, hickory chick and liquid glucose are together proceeded in another container allow it naturally cool while hot; Under normal temperature, hickory chick is dipping 12 hours in liquid glucose, makes sugar concentration be stabilized in 35%-40%, is filtered by liquid glucose together with hickory chick, while hot elimination liquid glucose;
D, to smoke and packaging: hickory chick is laid on to dry without overlapping and sieves, enter drying room to smoke, in drying room, temperature controls at 55-60 DEG C, highly again be no more than 65 DEG C, shift out drying room when hickory chick is dried to tack-free, usually need baking 10 hours, after preserved fruit cooling, arrange shaping a little, namely available food bag packaging, namely becomes finished product after sealing.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a preparation method for hickory chick preserved fruit, is characterized in that: the processing process of employing raw material disposal → sclerosis → sugar system → smoke → arrange → pack → finished product, and concrete operation step is:
A, raw material disposal: raw material adopts fresh hickory chick, the hickory chick through airing also can; Fresh hickory chick is selected blanching 4 ~ 6 hours the temperature of 100 DEG C; The hickory chick of airing is placed on clear water and soaks 1 ~ 2 hour, and clear water just dipped mushroom face is advisable;
B, sclerosis: the calcium chloride water soaking hickory chick by concentration being 0.12%-0.15%, to increase hardness, the time of immersion is 4-6 hour, pulls hickory chick out, with clear water rinsing post-drying moisture;
C, sugar system: poured into by hickory chick in the hot liquid glucose of 50% and boil to micro-boiling, hickory chick is stayed in liquid glucose and floods at normal temperatures; A small amount of Radix Glycyrrhizae, cloves auxiliary material is added, in case liquid glucose fermentation is rotten in liquid glucose; Flood after 10 ~ 12 hours, pull hickory chick out, adjustment sugar concentration to 60%, add the malic acid of 0.04%-0.06%, liquid glucose is boiled, hickory chick second time pours boiling in liquid glucose into, keeps 30 ~ 40 minutes, hickory chick and liquid glucose are together proceeded in another container while hot and allow it naturally cool under slight boiling condition; Under normal temperature, hickory chick is dipping 18 ~ 20 hours in liquid glucose, makes sugar concentration be stabilized in 60%-65%, is filtered by liquid glucose together with hickory chick, while hot elimination liquid glucose;
D, to smoke and packaging: hickory chick is laid on to dry without overlapping and sieves, enter drying room to smoke, in drying room, temperature controls at 35-45 DEG C, drying room is shifted out when hickory chick is dried to tack-free, usually need baking 8 ~ 10 hours, after preserved fruit cooling, arrange shaping a little, namely available food bag packaging, is finished product after sealing.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410493000.XA CN104256035A (en) | 2014-09-24 | 2014-09-24 | Production method of preserved morchella vulgaris |
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| CN201410493000.XA CN104256035A (en) | 2014-09-24 | 2014-09-24 | Production method of preserved morchella vulgaris |
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| CN104256035A true CN104256035A (en) | 2015-01-07 |
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| CN201410493000.XA Pending CN104256035A (en) | 2014-09-24 | 2014-09-24 | Production method of preserved morchella vulgaris |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104705471A (en) * | 2015-04-05 | 2015-06-17 | 程龙凤 | Preparation method of health preserved toadstool |
| CN105285299A (en) * | 2015-11-26 | 2016-02-03 | 陈伟 | Production method of health care preserved morchella esculenta |
| CN105285281A (en) * | 2015-11-26 | 2016-02-03 | 陈伟 | Ginger juice sugar morchella esculenta preparation method |
| CN105994882A (en) * | 2016-05-22 | 2016-10-12 | 王伟家 | Method for manufacturing fruity preserved morchella fruit |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110064958A (en) * | 2009-12-09 | 2011-06-15 | 최선임 | The method of manufacturing red ginseng pumkin in honey which pumkin boiles down in red ginseng in honey liquid and it's the composition |
| CN103461634A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Preparation method of pleurotus eryngii snow cake |
-
2014
- 2014-09-24 CN CN201410493000.XA patent/CN104256035A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110064958A (en) * | 2009-12-09 | 2011-06-15 | 최선임 | The method of manufacturing red ginseng pumkin in honey which pumkin boiles down in red ginseng in honey liquid and it's the composition |
| CN103461634A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Preparation method of pleurotus eryngii snow cake |
Non-Patent Citations (1)
| Title |
|---|
| 严奉伟，等: "《食用菌深加工技术与工艺配方》", 31 May 2002 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104705471A (en) * | 2015-04-05 | 2015-06-17 | 程龙凤 | Preparation method of health preserved toadstool |
| CN105285299A (en) * | 2015-11-26 | 2016-02-03 | 陈伟 | Production method of health care preserved morchella esculenta |
| CN105285281A (en) * | 2015-11-26 | 2016-02-03 | 陈伟 | Ginger juice sugar morchella esculenta preparation method |
| CN105994882A (en) * | 2016-05-22 | 2016-10-12 | 王伟家 | Method for manufacturing fruity preserved morchella fruit |
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