CN105919064A - Flammulina-velutipes-can preparing method - Google Patents
Flammulina-velutipes-can preparing method Download PDFInfo
- Publication number
- CN105919064A CN105919064A CN201610335526.4A CN201610335526A CN105919064A CN 105919064 A CN105919064 A CN 105919064A CN 201610335526 A CN201610335526 A CN 201610335526A CN 105919064 A CN105919064 A CN 105919064A
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- CN
- China
- Prior art keywords
- sing
- flammulina velutiper
- flammulina
- dip
- water
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- 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.)
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a flammulina-velutipes-can preparing method. The flammulina-velutipes-can preparing method includes the steps of 1, treating raw materials; 2, blanching and fixing; 3, pickling; 4, desalinizing; 5, saucing; 6, preparing sauce juice; 7, canning; 8, sealing; 9, sterilizing and cooling; 10, aging. In the flammulina-velutipes-can saucing process, due to the fermentation effects such as lactic acid fermentation, alcoholic fermentation and acetic fermentation, the product is given to have the specific flavor.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to the preparation method of a kind of Flammulina velutiper (Fr.) Sing canned food.
Background technology
Flammulina velutiper (Fr.) Sing formal name used at school hair handle money bacterium, also known as hair handle little fire mushroom, structure bacterium, Flammulina velutipes (Fr.) Sing, Flammulina velutipes, freezes bacterium, Flammulina velutipes etc..Flammulina velutiper (Fr.) Sing is Mycophyta door, and growth temperature is the most suitable 10-13 DEG C, therefore is the sporophore of Mycophyta door fungus Flammulina velutipes.
Flammulina velutiper (Fr.) Sing is nutritious, and A sweety scent assails the nostrils, and, show according to analysis of data: containing 253.2 milligrams of vitamin Bs in every fresh Flammulina velutiper (Fr.) Sing of hectogram, 10.9 milligrams of vitamin Cs, protein, carbohydrate, mineral, carotene and various aminoacid and nucleic acid, wherein, lysine and arginine are the abundantest, nootropics, child height and growth are had good effect, therefore has another name called " increasing intelligence mushroom ".Often food Flammulina velutiper (Fr.) Sing can also reduce cholesterol, prevention hepatic disease and intestines and stomach ulcer, strengthens function of human body, illness prevention and fitness.
But, rotten owing to easily turning to be yellow after Flammulina velutiper (Fr.) Sing unsuitable long term storage, and air contact so that it is nutritional labeling is lost, and even addle mushroom golden yellow color, therefore, it is necessary that exploitation Flammulina velutiper (Fr.) Sing is processed in production institute.
Summary of the invention
The technical problem to be solved in the present invention is to provide the preparation method of a kind of Flammulina velutiper (Fr.) Sing canned food.
The preparation method of a kind of Flammulina velutiper (Fr.) Sing canned food, comprises the following steps:
1) Feedstock treating: cut off the mushroom aging part of handle base portion and clean, immerses and soaks 1-2h in the low concentration salt solution of 0.3-0.5%, pull out and drain away the water；
2) blanch completes: Flammulina velutiper (Fr.) Sing is poured in the citric acid boiling water containing 0.04%, boils 2min, pulls out and quickly cools down with cold water；
With jacketed pan or aluminum pot, blanch apparatus need to its objective is that the activity of inactive enzyme prevents brown stain；Mushroom somatic cell is killed, is allowed to lose its selective penetrated property, increase mass exchange speed, shorten salt down slightly with the sauced time, increase mushroom body toughness, improve yield rate.
3) pickle: Flammulina velutiper (Fr.) Sing is immersed in the saline of 22-24 ° of Be ', pickles 2-3 days；
4) desalination: every 100kg salt embryo 400kg clear water soaks 8h, makes mushroom body salinity reach 8-10%；
5) sauced: Flammulina velutiper (Fr.) Sing cloth bag is loaded, every packed amount 2-2.5kg, tighten bag mouth, drain away the water, put into leaching 2-3min in the saline of 6-7 ° of Be ', temperature 27-28 DEG C, then drain saline, enter cylinder sauced, sauced time 15-20D, turns over cylinder 1 time, turned over cylinder once every 2 days later first 3 day every day；
6) the producing of dip:
1. warm water: clear water is heated to 60-70 DEG C, mixs homogeneously with flour paste, and the temperature mixing beans below is 5O-55 DEG C；
2. pack: load the flour paste after dilution, tying with the cloth bag being of close texture；
3. squeezing: cloth bag is put in squeezer, first allow its flow automatically 5-10min, the most repeatedly pressurization until without juice outflow；
4. boil: dip is poured into double boiler heating 30min, takes supernatant dip；
7) tinning: Flammulina velutiper (Fr.) Sing good for beans is taken out from bag put into step 6) prepare dip in rinse, then pull out, cap is the most vertically put in glass jar, adds the temperature through boiling and is 80-85 DEG C, the hot dip containing 0.01%CaCl, 0.06-0.08% citric acid.
8) seal: the glass jar installed first is added thermal exhaust, makes tank central temperature reach more than 85 DEG C, seal the most while hot；
9) sterilizing and cool down: being immediately placed in retorts by the Flammulina velutiper (Fr.) Sing canned food sealed, carry out high pressure sterilization, sterilization conditions is 121 DEG C, 30min；
10) display: Flammulina velutiper (Fr.) Sing canned food is placed under 25 DEG C of temperature conditionss and displays 7D i.e. edible.
The invention has the beneficial effects as follows:
1) during sauced, due to Fermentations such as lactate fermentation, alcohol fermentation and acetic fermentations, product is given with flavour；
2) during sauced, within first 3 days, still contain a small amount of moisture due to Flammulina velutiper (Fr.) Sing, beans liquid lowering of concentration can be made, turn over cylinder every day and can evaporate excessive moisture in beans, prevent beans liquid corruption from mildewing.
Detailed description of the invention
The present invention is further elaborated for specific examples below, but not as a limitation of the invention.
Embodiment 1
The preparation method of a kind of Flammulina velutiper (Fr.) Sing canned food, comprises the following steps:
1) Feedstock treating: cut off the mushroom aging part of handle base portion and clean, immerses and soaks 2h in the low concentration salt solution of 0.3%, pull out and drain away the water；
2) blanch completes: Flammulina velutiper (Fr.) Sing is poured in the citric acid boiling water containing 0.04%, boils 2min, pulls out and quickly cools down with cold water；
3) pickle: Flammulina velutiper (Fr.) Sing is immersed in the saline of 22 ° of Be ', pickle 3 days；
4) desalination: every 100kg salt embryo 400kg clear water soaks 8h, makes mushroom body salinity reach 8%；
5) sauced: Flammulina velutiper (Fr.) Sing cloth bag is loaded, every packed amount 2.5kg, tighten bag mouth, drain away the water, put into leaching 3min in the saline of 6 ° of Be ', temperature 27-28 DEG C, then drain saline, enter cylinder sauced, sauced time 15D, turns over cylinder 1 time, turned over cylinder once every 2 days later first 3 day every day；
6) the producing of dip:
1. warm water: clear water is heated to 60 DEG C, mixs homogeneously with flour paste, the temperature mixing beans below is 55 DEG C；
2. pack: load the flour paste after dilution, tying with the cloth bag being of close texture；
3. squeezing: cloth bag is put in squeezer, first allow its flow automatically 10min, the most repeatedly pressurization until without juice outflow；
4. boil: dip is poured into double boiler heating 30min, takes supernatant dip；
7) tinning: Flammulina velutiper (Fr.) Sing good for beans is taken out from bag put into step 6) prepare dip in rinse, then pull out, cap is the most vertically put in glass jar, and adding the temperature through boiling is 85 DEG C, containing 0.01%CaCl, the hot dip of 0.06% citric acid.
8) seal: the glass jar installed first is added thermal exhaust, makes tank central temperature reach more than 85 DEG C, seal the most while hot；
9) sterilizing and cool down: being immediately placed in retorts by the Flammulina velutiper (Fr.) Sing canned food sealed, carry out high pressure sterilization, sterilization conditions is 121 DEG C, 30min；
10) display: Flammulina velutiper (Fr.) Sing canned food is placed under 25 DEG C of temperature conditionss and displays 7D i.e. edible.
Claims (1)
1. the preparation method of a Flammulina velutiper (Fr.) Sing canned food, it is characterised in that comprise the following steps:
1) Feedstock treating: cut off the mushroom aging part of handle base portion and clean, immerses and soaks 1-2h in the low concentration salt solution of 0.3-0.5%, pull out and drain away the water；
2) blanch completes: Flammulina velutiper (Fr.) Sing is poured in the citric acid boiling water containing 0.04%, boils 2min, pulls out and quickly cools down with cold water；
3) pickle: Flammulina velutiper (Fr.) Sing is immersed in the saline of 22-24 ° of Be ', pickles 2-3 days；
4) desalination: every 100kg salt embryo 400kg clear water soaks 8h, makes mushroom body salinity reach 8-10%；
5) sauced: Flammulina velutiper (Fr.) Sing cloth bag is loaded, every packed amount 2-2.5kg, tighten bag mouth, drain away the water, put into leaching 2-3min in the saline of 6-7 ° of Be ', temperature 27-28 DEG C, then drain saline, enter cylinder sauced, sauced time 15-20D, turns over cylinder 1 time, turned over cylinder once every 2 days later first 3 day every day；
6) the producing of dip:
1. warm water: clear water is heated to 60-70 DEG C, mixs homogeneously with flour paste, and the temperature mixing beans below is 5O-55 DEG C；
2. pack: load the flour paste after dilution, tying with the cloth bag being of close texture；
3. squeezing: cloth bag is put in squeezer, first allow its flow automatically 5-10min, the most repeatedly pressurization until without juice outflow；
4. boil: dip is poured into double boiler heating 30min, takes supernatant dip；
7) tinning: Flammulina velutiper (Fr.) Sing good for beans is taken out from bag put into step 6) prepare dip in rinse, then pull out, cap is the most vertically put in glass jar, adds the temperature through boiling and is 80-85 DEG C, the hot dip containing 0.01%CaCl, 0.06-0.08% citric acid；
8) seal: the glass jar installed first is added thermal exhaust, makes tank central temperature reach more than 85 DEG C, seal the most while hot；
9) sterilizing and cool down: being immediately placed in retorts by the Flammulina velutiper (Fr.) Sing canned food sealed, carry out high pressure sterilization, sterilization conditions is 121 DEG C, 30min；
10) display: Flammulina velutiper (Fr.) Sing canned food is placed under 25 DEG C of temperature conditionss and displays 7D i.e. edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610335526.4A CN105919064A (en) | 2016-05-19 | 2016-05-19 | Flammulina-velutipes-can preparing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610335526.4A CN105919064A (en) | 2016-05-19 | 2016-05-19 | Flammulina-velutipes-can preparing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105919064A true CN105919064A (en) | 2016-09-07 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610335526.4A Withdrawn CN105919064A (en) | 2016-05-19 | 2016-05-19 | Flammulina-velutipes-can preparing method |
Country Status (1)
| Country | Link |
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| CN (1) | CN105919064A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519153A (en) * | 2013-10-28 | 2014-01-22 | 张路 | Preparation method of sauced enoki mushroom |
| CN103549389A (en) * | 2013-10-28 | 2014-02-05 | 张路 | Preparation method of sauced Pleurotus eryngii |
| CN104146228A (en) * | 2014-08-29 | 2014-11-19 | 淮安康得乐食品有限公司 | Sauced common cattail and processing method thereof |
| CN105249048A (en) * | 2014-07-17 | 2016-01-20 | 武永福 | Instant sauce sousing spinach and processing process thereof |
-
2016
- 2016-05-19 CN CN201610335526.4A patent/CN105919064A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519153A (en) * | 2013-10-28 | 2014-01-22 | 张路 | Preparation method of sauced enoki mushroom |
| CN103549389A (en) * | 2013-10-28 | 2014-02-05 | 张路 | Preparation method of sauced Pleurotus eryngii |
| CN105249048A (en) * | 2014-07-17 | 2016-01-20 | 武永福 | Instant sauce sousing spinach and processing process thereof |
| CN104146228A (en) * | 2014-08-29 | 2014-11-19 | 淮安康得乐食品有限公司 | Sauced common cattail and processing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 武杰: "《新型果蔬食品加工工艺与配方》", 31 January 2001 * |
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Application publication date: 20160907 |