CN105326005A - Making method of Morchella esculenta flavoring liquid - Google Patents
Making method of Morchella esculenta flavoring liquid Download PDFInfo
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- CN105326005A CN105326005A CN201510611725.9A CN201510611725A CN105326005A CN 105326005 A CN105326005 A CN 105326005A CN 201510611725 A CN201510611725 A CN 201510611725A CN 105326005 A CN105326005 A CN 105326005A
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- 239000007788 liquid Substances 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 7
- 240000002769 Morchella esculenta Species 0.000 title abstract description 6
- 235000002779 Morchella esculenta Nutrition 0.000 title abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 39
- 230000001954 sterilising effect Effects 0.000 claims abstract description 30
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 23
- 235000009566 rice Nutrition 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 20
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 17
- 239000002253 acid Substances 0.000 claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 239000003205 fragrance Substances 0.000 claims abstract description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 150000002148 esters Chemical class 0.000 claims abstract description 6
- 241000723418 Carya Species 0.000 claims description 40
- 238000004659 sterilization and disinfection Methods 0.000 claims description 28
- 235000015097 nutrients Nutrition 0.000 claims description 17
- 239000000047 product Substances 0.000 claims description 13
- 239000006228 supernatant Substances 0.000 claims description 12
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 241000628997 Flos Species 0.000 claims description 4
- 239000012530 fluid Substances 0.000 claims description 4
- 239000001963 growth medium Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 238000011068 loading method Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 235000019991 rice wine Nutrition 0.000 claims description 4
- 238000000926 separation method Methods 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 241000007126 Codonopsis pilosula Species 0.000 claims description 2
- 244000270834 Myristica fragrans Species 0.000 claims description 2
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 2
- 239000001702 nutmeg Substances 0.000 claims description 2
- 241000209094 Oryza Species 0.000 claims 6
- 240000007594 Oryza sativa Species 0.000 abstract description 17
- 210000003734 kidney Anatomy 0.000 abstract description 5
- 210000004556 brain Anatomy 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 3
- 230000036737 immune function Effects 0.000 abstract description 2
- 238000012258 culturing Methods 0.000 abstract 2
- 235000016709 nutrition Nutrition 0.000 abstract 2
- 230000035764 nutrition Effects 0.000 abstract 2
- 239000007858 starting material Substances 0.000 abstract 2
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 7
- 241000233866 Fungi Species 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 241001494479 Pecora Species 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 241000205585 Aquilegia canadensis Species 0.000 description 1
- 240000005528 Arctium lappa Species 0.000 description 1
- 235000003130 Arctium lappa Nutrition 0.000 description 1
- 235000008078 Arctium minus Nutrition 0.000 description 1
- 241000605422 Asparagus asparagoides Species 0.000 description 1
- 244000288671 Dacrycarpus dacrydioides Species 0.000 description 1
- 235000018783 Dacrycarpus dacrydioides Nutrition 0.000 description 1
- 244000111489 Gardenia augusta Species 0.000 description 1
- 235000018958 Gardenia augusta Nutrition 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 206010058359 Hypogonadism Diseases 0.000 description 1
- 206010021703 Indifference Diseases 0.000 description 1
- 241000234435 Lilium Species 0.000 description 1
- MSFSPUZXLOGKHJ-UHFFFAOYSA-N Muraminsaeure Natural products OC(=O)C(C)OC1C(N)C(O)OC(CO)C1O MSFSPUZXLOGKHJ-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241001248610 Ophiocordyceps sinensis Species 0.000 description 1
- 244000242564 Osmanthus fragrans Species 0.000 description 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 1
- 241000287127 Passeridae Species 0.000 description 1
- 108010013639 Peptidoglycan Proteins 0.000 description 1
- 240000006079 Schisandra chinensis Species 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000994 depressogenic effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000001856 erectile effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 235000021471 food effect Nutrition 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 201000001881 impotence Diseases 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000003405 preventing effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000035946 sexual desire Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 230000005760 tumorsuppression Effects 0.000 description 1
Classifications
-
- 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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- Seasonings (AREA)
Abstract
The invention discloses a making method of a Morchella esculenta flavoring liquid, and belongs to the field of food processing. The method comprises the following steps: adopting a rice starter juice, sterilizing, culturing, adding Morchella esculenta powder and a yeast liquid, culturing, adding the Morchella esculenta powder, injecting to the starter juice, carrying out culture fermentation, supplementing an acid, flavoring and seasoning, separating, filtering to obtain a clear liquid, sterilizing, and slaking to obtain a finished product. The product has a clarified form, contains unique Morchella esculenta fragrance and ester fragrance, contains abundant nutrition, has the efficacy of benefiting stomach, aiding digestion, lowering blood sugar, tonifying kidney and invigorating yang, and nourishing brain and raising spirit, can enhance the immune function of bodies, and is a food with extremely high nutrition and health values, and the method has the advantages of simple operation and easy realization.
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 baste.
Background technology
Hickory chick (formal name used at school: Morchellaesculenta), 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 of high nutritive value, effect is many, for being processed into the comprehensive utilization that hickory chick baste 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 the deep processed product fully developing hickory chick raw material, a kind of preparation method of hickory chick baste is provided.
The present invention solves the technical scheme that its technical problem takes:
A kind of preparation method of hickory chick baste, it is characterized in that: the processing process adopting the bent juice → sterilization → cultivation → interpolation hickory chick powder of rice and yeast juice → cultivation → interpolation hickory chick powder → inject bent juice → cultivation and fermentation → benefit acid → seasoning and seasoning → separating and filtering → cleaner liquid → sterilization → slaking → finished product, concrete operation step is:
The preparation of the bent juice of A, rice: do culture medium with the bent juice of fresh rice, the Baume degrees of bent for rice juice is adjusted to 12, and put into flask, flask bolt should put into the fiery sterilization of silk floss; First the flask loading the bent juice of rice is put into boiling water boiling 35 minutes, carry out sterilization;
B, one-level are cultivated and are separated: in above-mentioned bent liquid, add appropriate hickory chick powder and yeast juice 50 milliliters, cultivate 24 hours at 32-35 DEG C, form vesicle, and have hickory chick fragrance, be one-level nutrient solution to surface; Now one-level nutrient solution is separated, gets supernatant;
C, secondary are cultivated: in isolated supernatant, then add hickory chick powder, put into the bent juice of rice and make nutrient solution, by this nutrient solution in the bent liquid adding 1: 15 to, at product temperature 38 DEG C, cultivate 15-18 days with 2: 1 ratios;
D, benefit acid: will acid be mended between secondary culture period, the benefit acid amount of 100 liters of bent juice is the lactic acid 450 milliliters of 85%, breeds to prevent miscellaneous bacteria;
E, seasoning and seasoning: when the alcohol content of zymotic fluid reaches 13 degree, start to distribute that mushroom is fragrant and ester is fragrant, during close to fermentation ends, adds a small amount of rice wine and carry out blending and seasoning;
F, separating and filtering: after fermentation ends, the supernatant of separation and fermentation liquid, filters and removes insoluble substance, obtain clarified solution, add appropriate Fructus Lycii juice, codonopsis pilosula powder, ground nutmeg and lucidum extracting liquid;
G, sterilization slaking: liquid is passed into wet sterilization, sterilization 25 minutes at 100 DEG C, carries out slaking by the hickory chick liquid of sterilization in liquid container, and the time is 6-8 month, then bottles, is finished product.
Beneficial effect: product figure clarification of the present invention, containing unique hickory chick fragrance and ester perfume, this product is nutritious, there is beneficial stomach, effect that aid digestion, hypoglycemic, tonifying kidney and strengthening yang and benefit brain are refreshed oneself, can strengthen the immunologic function of body, be the high food of a kind of healthy nutritive value, simultaneously this method simple to operate, be easy to realize.
Detailed description of the invention
Embodiment 1
:
A preparation method for hickory chick baste, concrete operation step is:
The preparation of the bent juice of A, rice: do culture medium with the bent juice of fresh rice, the Baume degrees of bent for rice juice is adjusted to 8, and put into flask, flask bolt should put into the fiery sterilization of silk floss; First the flask loading the bent juice of rice is put into boiling water boiling 50 minutes, carry out sterilization; Sweet osmanthus crushed into powder after drying is added;
B, one-level are cultivated and are separated: in above-mentioned bent liquid, add appropriate hickory chick, mushroom powder and yeast juice 30 milliliters, cultivate 24 hours at 30-35 DEG C, form vesicle, and have hickory chick fragrance, be one-level nutrient solution to surface; Now one-level nutrient solution is separated, gets supernatant;
C, secondary are cultivated: in isolated supernatant, then add hickory chick powder, put into the bent juice of rice and make nutrient solution, by this nutrient solution in the bent liquid adding 1: 10 to, cultivate 10 days at product temperature 35 DEG C with 3: 1 ratios;
D, benefit acid: will acid be mended between secondary culture period, the benefit acid amount of 100 liters of bent juice is the lactic acid 300 milliliters of 75%, breeds to prevent miscellaneous bacteria;
E, seasoning and seasoning: when the alcohol content of zymotic fluid reaches 8-10 degree, start to distribute that mushroom is fragrant and ester is fragrant, during close to fermentation ends, adds a small amount of glutinous rice wine and carry out blending and seasoning;
F, separating and filtering: after fermentation ends, the supernatant of separation and fermentation liquid, filters and removes insoluble substance, obtain clarified solution, adds the appropriate fruit of Chinese magnoliavine and extracts juice, Radix Glycyrrhizae, cape jasmine, lily root flour;
G, sterilization slaking: liquid is passed into wet sterilization, sterilization 3-5 minute at 90 DEG C, the hickory chick liquid of sterilization is carried out slaking in liquid container, and the time is 3 months, then bottles, and is finished product.
Embodiment 2
:
A preparation method for hickory chick baste, concrete operation step is:
The preparation of the bent juice of A, rice: do culture medium with the bent juice of fresh rice, the Baume degrees of bent for rice juice is adjusted to 18, and put into flask, flask bolt should put into the fiery sterilization of silk floss; First the flask loading the bent juice of rice is put into boiling water boiling 60 minutes, carry out sterilization;
B, one-level are cultivated and are separated: in above-mentioned bent liquid, add appropriate hickory chick powder, a little REISH and yeast juice 50 milliliters, cultivate 12 hours, form vesicle, and have hickory chick fragrance, be one-level nutrient solution to surface at 45 DEG C; Now one-level nutrient solution is separated, gets supernatant;
C, secondary are cultivated: in isolated supernatant, then add hickory chick powder, put into the bent juice of rice and make nutrient solution, by this nutrient solution in the bent liquid adding 1: 8 to, cultivate 10 days at product temperature 38 DEG C with 3: 2 ratios;
D, benefit acid: will acid be mended between secondary culture period, the benefit acid amount of 80 liters of bent juice is the lactic acid 200 milliliters of 80%, breeds to prevent miscellaneous bacteria;
E, seasoning and seasoning: when the alcohol content of zymotic fluid reaches 18 degree, start to distribute that mushroom is fragrant and ester is fragrant, during close to fermentation ends, adds a small amount of glutinous rice wine and carry out blending and seasoning;
F, separating and filtering: after fermentation ends, the supernatant of separation and fermentation liquid, filters and removes insoluble substance, obtain clarified solution, add appropriate burdock powder, smilax powder and honeysuckle powder;
G, sterilization slaking: liquid is passed into wet sterilization, sterilization 6-8 minute at 120 DEG C, carries out slaking by the hickory chick liquid of sterilization in liquid container, and the time is 4-6 month, then bottles, 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. the preparation method of a hickory chick baste, it is characterized in that: the processing process adopting the bent juice → sterilization → cultivation → interpolation hickory chick powder of rice and yeast juice → cultivation → interpolation hickory chick powder → inject bent juice → cultivation and fermentation → benefit acid → seasoning and seasoning → separating and filtering → cleaner liquid → sterilization → slaking → finished product, concrete operation step is:
The preparation of the bent juice of A, rice: do culture medium with the bent juice of fresh rice, the Baume degrees of bent for rice juice is adjusted to 12, and put into flask, flask bolt should put into the fiery sterilization of silk floss; First the flask loading the bent juice of rice is put into boiling water boiling 35 minutes, carry out sterilization;
B, one-level are cultivated and are separated: in above-mentioned bent liquid, add appropriate hickory chick powder and yeast juice 50 milliliters, cultivate 24 hours at 32-35 DEG C, form vesicle, and have hickory chick fragrance, be one-level nutrient solution to surface; Now one-level nutrient solution is separated, gets supernatant;
C, secondary are cultivated: in isolated supernatant, then add hickory chick powder, put into the bent juice of rice and make nutrient solution, by this nutrient solution in the bent liquid adding 1: 15 to, at product temperature 38 DEG C, cultivate 15-18 days with 2: 1 ratios;
D, benefit acid: will acid be mended between secondary culture period, the benefit acid amount of 100 liters of bent juice is the lactic acid 450 milliliters of 85%, breeds to prevent miscellaneous bacteria;
E, seasoning and seasoning: when the alcohol content of zymotic fluid reaches 13 degree, start to distribute that mushroom is fragrant and ester is fragrant, during close to fermentation ends, adds a small amount of rice wine and carry out blending and seasoning;
F, separating and filtering: after fermentation ends, the supernatant of separation and fermentation liquid, filters and removes insoluble substance, obtain clarified solution, add appropriate Fructus Lycii juice, codonopsis pilosula powder, ground nutmeg and lucidum extracting liquid;
G, sterilization slaking: liquid is passed into wet sterilization, sterilization 25 minutes at 100 DEG C, carries out slaking by the hickory chick liquid of sterilization in liquid container, and the time is 6-8 month, then bottles, is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510611725.9A CN105326005A (en) | 2015-09-24 | 2015-09-24 | Making method of Morchella esculenta flavoring liquid |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510611725.9A CN105326005A (en) | 2015-09-24 | 2015-09-24 | Making method of Morchella esculenta flavoring liquid |
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| Publication Number | Publication Date |
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| CN105326005A true CN105326005A (en) | 2016-02-17 |
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| CN201510611725.9A Pending CN105326005A (en) | 2015-09-24 | 2015-09-24 | Making method of Morchella esculenta flavoring liquid |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795421A (en) * | 2016-04-09 | 2016-07-27 | 王德祥 | Morchella soup |
| CN105995929A (en) * | 2016-05-27 | 2016-10-12 | 朱广双 | Making method of morchella esculenta health-care flour paste |
| CN106072496A (en) * | 2016-06-30 | 2016-11-09 | 高广军 | A kind of manufacture method of Agaricus blazei Murrill baste |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750451A (en) * | 2013-12-28 | 2014-04-30 | 陶峰 | Production method of toadstool healthcare drink |
| CN104095214A (en) * | 2014-06-20 | 2014-10-15 | 夏华 | Preparation method for straw mushroom root seasoning liquid |
| CN104323228A (en) * | 2014-10-15 | 2015-02-04 | 宦银琴 | Method for producing pleurotus eryngii flavour liquid |
-
2015
- 2015-09-24 CN CN201510611725.9A patent/CN105326005A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750451A (en) * | 2013-12-28 | 2014-04-30 | 陶峰 | Production method of toadstool healthcare drink |
| CN104095214A (en) * | 2014-06-20 | 2014-10-15 | 夏华 | Preparation method for straw mushroom root seasoning liquid |
| CN104323228A (en) * | 2014-10-15 | 2015-02-04 | 宦银琴 | Method for producing pleurotus eryngii flavour liquid |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795421A (en) * | 2016-04-09 | 2016-07-27 | 王德祥 | Morchella soup |
| CN105995929A (en) * | 2016-05-27 | 2016-10-12 | 朱广双 | Making method of morchella esculenta health-care flour paste |
| CN106072496A (en) * | 2016-06-30 | 2016-11-09 | 高广军 | A kind of manufacture method of Agaricus blazei Murrill baste |
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Application publication date: 20160217 |