CN104431244A - Preparation method of preserved mushroom - Google Patents

Abstract

The invention discloses a preparation method of preserved mushroom, and belongs to the field of food processing. The preparation method is characterized by comprising the following technological processes sequentially: selecting materials, processing the materials, blanching the processed materials, hardening the blanched materials, sugaring the hardened materials, concentrating the sugared materials, drying the concentrated materials, coating sugar coats, and packaging so as to obtain a finished product. The preparation method disclosed by the invention has the beneficial effects that the preserved mushroom is good in chewiness, fresh, sweet, and fragrant and delicious in taste, and the fresh flavor of mushroom is reserved; the preserved mushroom not only is rich in nutrition and easy to digest, but also is capable of enhancing the immunity of a human body and has functions of delaying aging, decreasing blood pressure and blood lipid, and preventing and resisting cancers. The preserved mushroom is convenient to eat, and is suitable for being taken by people of all ages.

Description

A kind of preparation method of shiitake fungus sweetmeat

Technical field

The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of shiitake fungus sweetmeat.

Background technology

Mushroom, having another name called dried mushroom, mushroom, northern mushroom, thick mushroom, thin mushroom, flower mushroom, vertebra young pilose antler, is a kind of edible fungus.Bacterial context white, slightly thick, fine and closely woven, tool fragrance.During children, edge is involute, and the fine hair of adularescent, disappears along with growth.Have velum below cap, after break, form incomplete collarium.Aging bonnet edge warp, cracking.Lamella white, close, curved life, Length discrepancy.Stem is normal wilfully, and white is bending, has fine striga, cellulosic, interior solid below collarium.Spore is smooth, colourless, oval to oval, uses sporogony.

The effect of mushroom: 1. improve body's immunity: lentinan can promote lymphocytic generation, and improves lymphocytic killing activity; 2. delay senility: the water extract of mushroom has scavenging action to hydrogen peroxide, have certain eliminating effect to the hydrogen peroxide in human body; 3. cancer-resisting: Lenlinus edodes cover contains the ribonucleic acid of duplex structure, after entering human body, can produce the interferon with antitumaous effect; 4. hypotensive, reducing blood lipid, norcholesterol: containing purine, choline, tyrosine, oxidizing ferment and some nucleic acid substances in mushroom, can play the effect of hypotensive, norcholesterol, reducing blood lipid, again can the disease such as prevention of arterial sclerosis, cirrhosis.

Fresh mushroom is not easily preserved, and for being processed into the comprehensive utilization that shiitake fungus sweetmeat can realize mushroom raw material, instant, and being convenient to store, improving its economic worth.

Summary of the invention

The object of the invention is the problem that solution mushroom is not easily preserved, a kind of preparation method of shiitake fungus sweetmeat is provided.

The present invention solves the technical scheme that its technical problem takes:

A preparation method for shiitake fungus sweetmeat, is characterized in that: adopt select materials with process → blanching and sclerosis → leaching sugar → concentrate → oven dry on the processing process of sugar-coat → packaging → finished product, concrete operation step is:

(1) raw material and process: select that mushroom body is full, not parachute-opening, the mushroom that has no mechanical damage, put into 0.01% sodium metabisulfite solution and process 2-4 hour, then use clear water rinsed clean;

(2) blanching and sclerosis: the mushroom after process is dropped into blanching 5-7 minute in boiling water, pulls out immediately after blanching, put into cold water and cool; Put into 1.25% calcium chloride solution after cooling and flood sclerosis in 6-8 hour, rear clear water rinsing 5-6 time, to remove raffinate, then pull out and drain away the water, drop in 98 DEG C of hot water and keep 10 minutes, then to move in clear water rinsing 2-3 time;

(3) leaching sugar: the mushroom of rinsed clean is put into the liquid glucose cold soaking 24 hours of 68%, mushroom and liquid glucose are poured in stainless-steel pan, after big fire is boiled, change slow fire infusion into, boiling liquid glucose temperature, to reach 120 DEG C of sugar concentrations off the pot 85% time;

(4) sugar-coat in oven dry: drying room temperature is 50-55 DEG C, smoke 5-6 hour, often stir mushroom product simultaneously, until mushroom with till tack-free during hand-held pinching, white granulated sugar is placed in 75 DEG C of temperature to dry limit below and pulverize, upper sugar-coat, consumption be mushroom heavy 25%, after stirring, sieve removes unnecessary Icing Sugar, then by specification packaging;

(5) pack: first use glass paper bag, a 7-8 bag, reinstall food plastic bag (box), sealing, is finished product.

Beneficial effect: product chewiness of the present invention is good, fresh and sweet good to eat, taste is fragrant and sweet, has the local flavor of the fresh perfume (or spice) of mushroom; This product is not only nutritious, is easy to digestion, also can improves body immunity, have delay senility, effect of hypertension and hyperlipemia, cancer-resisting.Instant, all-ages.

Detailed description of the invention

Embodiment 1 :

A preparation method for shiitake fungus sweetmeat, concrete operation step is:

(1) raw material and process: select that mushroom body is full, not parachute-opening, the mushroom that has no mechanical damage, put into 0.18% sodium metabisulfite solution and process 60-70 minute, then use clear water rinsed clean;

(2) blanching and sclerosis: by blanching in the mushroom input boiling water after process 10 minutes, pull out immediately after blanching, put into cold water and cool; Put into the sclerosis in 2 hours of 0.08% calcium chloride solution dipping after cooling, rear clear water rinsing 7 times, to remove raffinate, then pulls out and drains away the water, and to drop in 100 DEG C of hot water maintenance 4 minutes, then to move in clear water rinsing 5 times;

(3) leaching sugar: the mushroom of rinsed clean is put into the liquid glucose cold soaking 18 hours of 55%, mushroom and liquid glucose are poured in stainless-steel pan, after big fire is boiled, change slow fire infusion into, boiling liquid glucose temperature, to reach 100 DEG C of sugar concentrations off the pot 70% time;

(4) sugar-coat in oven dry: drying room temperature is 65 DEG C, smoke 4 hours, often stir mushroom product simultaneously, until mushroom with till tack-free during hand-held pinching, white granulated sugar is placed in 80 DEG C of temperature to dry limit below and pulverize, upper sugar-coat, consumption be mushroom heavy 18%, after stirring, sieve removes unnecessary Icing Sugar, then by specification packaging;

(5) pack: first use glass paper bag, 5 one bags, reinstall food plastic bag (box), sealing, is finished product.

Embodiment 2 :

A preparation method for shiitake fungus sweetmeat, concrete operation step is:

(1) raw material and process: select that mushroom body is full, not parachute-opening, the mushroom that has no mechanical damage, put into 0.07% sodium metabisulfite solution process 5 hours, then use clear water rinsed clean;

(2) blanching and sclerosis: by blanching in the mushroom input boiling water after process 12 minutes, pull out immediately after blanching, put into cold water and cool; Put into the sclerosis in 4 hours of 2.6% calcium chloride solution dipping after cooling, rear clear water rinsing 8 times, to remove raffinate, then pulls out and drains away the water, and to drop in 85 DEG C of hot water maintenance 20 minutes, then to move in clear water rinsing 5 times;

(3) leaching sugar: the mushroom of rinsed clean is put into the liquid glucose cold soaking 28 hours of 50%, mushroom and liquid glucose are poured in stainless-steel pan, after slow fire infusion, change big fire into and boil, boiling liquid glucose temperature, to reach 135 DEG C of sugar concentrations off the pot 70% time;

(4) sugar-coat in oven dry: drying room temperature is 45 DEG C, smoke 10 hours, often stir mushroom product simultaneously, until mushroom with till tack-free during hand-held pinching, white granulated sugar is placed in 78 DEG C of temperature and dries limit below and pulverize, upper sugar-coat, consumption be mushroom heavy 8%, after stirring, sieve removes unnecessary Icing Sugar, sprinkles appropriate white sesameseed, then by specification packaging;

(5) pack: first use glass paper bag, 6 one bags, reinstall food plastic bag (box), sealing, is finished product.

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 shiitake fungus sweetmeat, is characterized in that: adopt select materials with process → blanching and sclerosis → leaching sugar → concentrate → oven dry on the processing process of sugar-coat → packaging → finished product, concrete operation step is:

(1) raw material and process: select that mushroom body is full, not parachute-opening, the mushroom that has no mechanical damage, put into 0.01% sodium metabisulfite solution and process 2-4 hour, then use clear water rinsed clean;

(2) blanching and sclerosis: the mushroom after process is dropped into blanching 5-7 minute in boiling water, pulls out immediately after blanching, put into cold water and cool; Put into 1.25% calcium chloride solution after cooling and flood sclerosis in 6-8 hour, rear clear water rinsing 5-6 time, to remove raffinate, then pull out and drain away the water, drop in 98 DEG C of hot water and keep 10 minutes, then to move in clear water rinsing 2-3 time;

(3) leaching sugar: the mushroom of rinsed clean is put into the liquid glucose cold soaking 24 hours of 68%, mushroom and liquid glucose are poured in stainless-steel pan, after big fire is boiled, change slow fire infusion into, boiling liquid glucose temperature, to reach 120 DEG C of sugar concentrations off the pot 85% time;

(4) sugar-coat in oven dry: drying room temperature is 50-55 DEG C, smoke 5-6 hour, often stir mushroom product simultaneously, until mushroom with till tack-free during hand-held pinching, white granulated sugar is placed in 75 DEG C of temperature to dry limit below and pulverize, upper sugar-coat, consumption be mushroom heavy 25%, after stirring, sieve removes unnecessary Icing Sugar, then by specification packaging;

(5) pack: first use glass paper bag, a 7-8 bag, reinstall food plastic bag (box), sealing, is finished product.