CN105380259A - Processing method of bagged delicious bolete - Google Patents
Processing method of bagged delicious bolete Download PDFInfo
- Publication number
- CN105380259A CN105380259A CN201510806598.8A CN201510806598A CN105380259A CN 105380259 A CN105380259 A CN 105380259A CN 201510806598 A CN201510806598 A CN 201510806598A CN 105380259 A CN105380259 A CN 105380259A
- Authority
- CN
- China
- Prior art keywords
- bolete
- slices
- rinsing
- bacterium sheet
- delicious
- 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.)
- Pending
Links
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000014347 soups Nutrition 0.000 claims abstract description 11
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 239000001110 calcium chloride Substances 0.000 claims abstract description 4
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 4
- 239000012535 impurity Substances 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 235000021419 vinegar Nutrition 0.000 claims abstract description 4
- 239000000052 vinegar Substances 0.000 claims abstract description 4
- 241000894006 Bacteria Species 0.000 claims description 19
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 208000034189 Sclerosis Diseases 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 5
- 239000012267 brine Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000498 cooling water Substances 0.000 claims description 3
- 238000013036 cure process Methods 0.000 claims description 3
- 210000002686 mushroom body Anatomy 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 239000008399 tap water Substances 0.000 claims description 3
- 235000020679 tap water Nutrition 0.000 claims description 3
- 241000958510 Stropharia rugosoannulata Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 2
- 239000011780 sodium chloride Substances 0.000 abstract 2
- 208000001431 Psychomotor Agitation Diseases 0.000 abstract 1
- 206010038743 Restlessness Diseases 0.000 abstract 1
- 230000003213 activating effect Effects 0.000 abstract 1
- 230000003796 beauty Effects 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 230000007812 deficiency Effects 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000010926 purge Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 241000233866 Fungi Species 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 240000003211 Corylus maxima Species 0.000 description 1
- 241000222562 Suillus Species 0.000 description 1
- 208000009205 Tinnitus Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 231100000886 tinnitus Toxicity 0.000 description 1
- 235000003563 vegetarian diet Nutrition 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
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Mushroom Cultivation (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a processing method of bagged delicious bolete. The method comprises the following steps: removing impurities from fresh bolete and rinsing with 0.4%-0.6% diluted saline water; slicing and adding the bolete into hot water containing citric acid and boiling thoroughly; instantly rinsing the bolete slices with cold water for 2-3 times; adding the bolete slices into a 1% calcium chloride water solution and immersing for 0.5 hour; fishing out the bolete slices and rinsing cleanly; and packaging the drained bolete slices with a transparent steaming bag, wherein 250g of the bolete slices are packaged in one bag. The addition amounts of the optimal formula for blending soup are as follows: 40% of white sugar, 30% of white vinegar, 0.5% of citric acid and 2.2% of table salt; the bottom clearance of 10mm-15mm is remained and 200g of the soup is packaged in each bag; and after vacuum package, the product is sterilized. The bagged delicious bolete processed by the method provided by the invention has a delicious taste and abundant nutrients, has the effects of purging intense heat and relieving restlessness, dispelling wind and cold, nourishing and activating blood, and tonifying deficiency and refreshing, and also has the effects of maintaining beauty and keeping young.
Description
Technical field
The present invention relates to edible mushroom, specifically the processing method of a kind of packed cepe.
Background technology
Cepe is also known as big foot mushroom, Suillus albidipes (Peck) Sing.Fructification is medium to large-scale.The flat hemispherical of cap or slightly open and flat, does not glue, and smooth, edge is pure, yellowish-brown, drabon look or russet.Bacterial context white, thick, injured rear nondiscolouring.Tube initial stage white, afterwards in light color, straight raw or closely twin, or in the peripheral recesses of handle.The mouth of pipe is circular, and base portion slightly expands filbert or khaki, interior reality.Be distributed in the areas such as Henan China, Taiwan, Heilungkiang, Sichuan, Guizhou, Yunnan, Tibet, the Inner Mongol, Fujian.Edible is excellent wild edible fungus.Its bacterial context is thick and soft, delicious flavour.
Cepe is not only nutritious, the most important thing is to cook rear abnormal taste delicious, and being the other style delicious food got used to eating outside meat, is really rare delicious food.With burning fry, then become dish mouthfeel happy, delicious flavour, the Baoshang of use, then bacterium fragrance spread all the people present, and perfume is strongly fragrant smooth, and perfect taste, abundant nutrition and medical value are integrated.
Although the abundant nutritive value of cepe is known by a lot of people, but modern's rhythm of life is fast, pressure is large, a lot of people has no time oneself to cook, often select letter meal or instant food, therefore, develop the instant food of cepe, allow more people can enjoy cepe and its abundant nutrition has the market demand very much.
Summary of the invention
The object of this invention is to provide the processing method of packed cepe, the convenient preservation of cepe can be made, make people's dining table often can occur food of fungi, for people provide the vegetarian diet edible fungus of green health.
Technical scheme of the present invention: the processing method of a kind of packed cepe, is characterized in that: described method comprises following step:
(1) by the fresh mushroom removing impurity of purchase, in time with the rinsing of 0.4%-0.6% weak brine, to prevent the brown stain of mushroom body;
(2) cut into slices: with scraper, cepe is cut into the bacterium sheet that thin and thick is 3-5mm, and joined in the hot water containing 0.2% citric acid at once and carry out poach, until well-done;
(3) rinsing cooling: bacterium sheet is carried out rinsing 2-3 time with cold water immediately;
(4) sclerosis is protected crisp: dropped into by cooled bacterium sheet in 1% calcium chloride water prepared, and soaks 0.5h, carries out cure process, greatly can improve brittleness and the toughness of product;
(5) drain: pulled out by the bacterium sheet after sclerosis in calcium chloride solution, tap water rinse is clean, drains rear for subsequent use.
(6) pack: the bacterium sheet after draining is loaded transparent retort pouch, every packed cepe bacterium sheet 250g.
(7) allocate soup juice: the optimum formula of soup juice is: white sugar addition 40%, light-coloured vinegar addition 30%, citric acid addition 0.5%, and salt addition 2.2% stays the bottom clearance of 10-15mm, fill soup juice 200g for every bag.
(8) vacuum packaging: carry out vacuum sealed package with vacuum packing machine, before packaging, setting evacuated pressure is 85kPa, and pumpdown time is 35s, checks whether sack sealing place seals after sealing, avoids polluting or leaking envelope;
(9) sterilization: the suitableeest sterilization temperature is 100 DEG C, sterilizing time is 20min, after sterilization, with cooling water, product is cooled to normal temperature rapidly.
The packed cepe not only delicious flavour of method processing of the present invention, sour and sweet palatability, refreshing tender, and nutritious, also have effect that clearing heat and relieving fidgetness, wind-evil dispelling and cold-evil expelling, nourshing blood and promoting blood circulation, qi-restoratives are refreshed oneself, to anaemia, body is empty, dizzy, tinnitus is also powerful, simultaneously can also beautifying face and moistering lotion.
Detailed description of the invention
A processing method for packed cepe, is characterized in that: described method comprises following step:
(1) by the fresh mushroom removing impurity of purchase, in time with the rinsing of 0.4%-0.6% weak brine, to prevent the brown stain of mushroom body;
(2) cut into slices: with scraper, cepe is cut into the bacterium sheet that thin and thick is 3-5mm, and joined in the hot water containing 0.2% citric acid at once and carry out poach, until well-done;
(3) rinsing cooling: bacterium sheet is carried out rinsing 2-3 time with cold water immediately;
(4) sclerosis is protected crisp: dropped into by cooled bacterium sheet in 1% calcium chloride water prepared, and soaks 0.5h, carries out cure process, greatly can improve brittleness and the toughness of product;
(5) drain: pulled out by the bacterium sheet after sclerosis in calcium chloride solution, tap water rinse is clean, drains rear for subsequent use.
(6) pack: the bacterium sheet after draining is loaded transparent retort pouch, every packed cepe bacterium sheet 250g.
(7) allocate soup juice: the optimum formula of soup juice is: white sugar addition 40%, light-coloured vinegar addition 30%, citric acid addition 0.5%, and salt addition 2.2% stays the bottom clearance of 10-15mm, fill soup juice 200g for every bag.
(8) vacuum packaging: carry out vacuum sealed package with vacuum packing machine, before packaging, setting evacuated pressure is 85kPa, and pumpdown time is 35s, checks whether sack sealing place seals after sealing, avoids polluting or leaking envelope;
(9) sterilization: the suitableeest sterilization temperature is 100 DEG C, sterilizing time is 20min, after sterilization, with cooling water, product is cooled to normal temperature rapidly.
Claims (1)
1. a processing method for packed cepe, is characterized in that: described method comprises following step:
(1) by the fresh mushroom removing impurity of purchase, in time with the rinsing of 0.4%-0.6% weak brine, to prevent the brown stain of mushroom body;
(2) cut into slices: with scraper, cepe is cut into the bacterium sheet that thin and thick is 3-5mm, and joined in the hot water containing 0.2% citric acid at once and carry out poach, until well-done;
(3) rinsing cooling: bacterium sheet is carried out rinsing 2-3 time with cold water immediately;
(4) sclerosis is protected crisp: dropped into by cooled bacterium sheet in 1% calcium chloride water prepared, and soaks 0.5h, carries out cure process, greatly can improve brittleness and the toughness of product;
(5) drain: pulled out by the bacterium sheet after sclerosis in calcium chloride solution, tap water rinse is clean, drains rear for subsequent use;
(6) pack: the bacterium sheet after draining is loaded transparent retort pouch, every packed Stropharia rugoso-annulata bacterium sheet 250g;
(7) allocate soup juice: the optimum formula of soup juice is: white sugar addition 40%, light-coloured vinegar addition 30%, citric acid addition 0.5%, and salt addition 2.2% stays the bottom clearance of 10-15mm, fill soup juice 200g for every bag;
(8) vacuum packaging: carry out vacuum sealed package with vacuum packing machine, before packaging, setting evacuated pressure is 85kPa, and pumpdown time is 35s, checks whether sack sealing place seals after sealing, avoids polluting or leaking envelope;
(9) sterilization: the suitableeest sterilization temperature is 100 DEG C, sterilizing time is 20min, after sterilization, with cooling water, product is cooled to normal temperature rapidly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510806598.8A CN105380259A (en) | 2015-11-22 | 2015-11-22 | Processing method of bagged delicious bolete |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510806598.8A CN105380259A (en) | 2015-11-22 | 2015-11-22 | Processing method of bagged delicious bolete |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105380259A true CN105380259A (en) | 2016-03-09 |
Family
ID=55413514
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510806598.8A Pending CN105380259A (en) | 2015-11-22 | 2015-11-22 | Processing method of bagged delicious bolete |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105380259A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584075A (en) * | 2013-11-22 | 2014-02-19 | 昆明理工大学 | Preparation method of gyromitra esculenta can |
-
2015
- 2015-11-22 CN CN201510806598.8A patent/CN105380259A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584075A (en) * | 2013-11-22 | 2014-02-19 | 昆明理工大学 | Preparation method of gyromitra esculenta can |
Non-Patent Citations (2)
| Title |
|---|
| 孙兴荣: ""软包装糖醋大球盖菇罐头的研制"", 《黑龙江农业科学》 * |
| 张庆祝 等: ""可食牛肝菌软罐头的研制"", 《广州食品工业科技》 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160309 |
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| WD01 | Invention patent application deemed withdrawn after publication |