CN106036804A - Manufacture method of black fungus seasoning cans - Google Patents
Manufacture method of black fungus seasoning cans Download PDFInfo
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- CN106036804A CN106036804A CN201610354699.0A CN201610354699A CN106036804A CN 106036804 A CN106036804 A CN 106036804A CN 201610354699 A CN201610354699 A CN 201610354699A CN 106036804 A CN106036804 A CN 106036804A
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- 238000000034 method Methods 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 241000233866 Fungi Species 0.000 title abstract 3
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 2
- 238000005520 cutting process Methods 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 10
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 201000010099 disease Diseases 0.000 claims abstract description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000005406 washing Methods 0.000 claims abstract description 5
- 235000014347 soups Nutrition 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 241000221377 Auricularia Species 0.000 claims description 20
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 16
- 235000013599 spices Nutrition 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 12
- 239000003978 infusion fluid Substances 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 12
- 238000007689 inspection Methods 0.000 claims description 10
- 235000013372 meat Nutrition 0.000 claims description 10
- 241000447437 Gerreidae Species 0.000 claims description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 235000009566 rice Nutrition 0.000 claims description 9
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 8
- 229910000831 Steel Inorganic materials 0.000 claims description 8
- 229960000583 acetic acid Drugs 0.000 claims description 8
- 239000012362 glacial acetic acid Substances 0.000 claims description 8
- 239000010959 steel Substances 0.000 claims description 8
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 235000002567 Capsicum annuum Nutrition 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 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 description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 239000002671 adjuvant Substances 0.000 claims description 4
- 230000000844 anti-bacterial effect Effects 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 229910052799 carbon Inorganic materials 0.000 claims description 4
- 239000001569 carbon dioxide Substances 0.000 claims description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 4
- 230000002950 deficient Effects 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 239000011521 glass Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- 238000005070 sampling Methods 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 229920000742 Cotton Polymers 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 239000003643 water by type Substances 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 2
- 206010053615 Thermal burn Diseases 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 7
- 210000004369 blood Anatomy 0.000 abstract description 7
- 208000007536 Thrombosis Diseases 0.000 abstract description 3
- 230000017531 blood circulation Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 206010033546 Pallor Diseases 0.000 abstract 1
- 230000003213 activating effect Effects 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 238000001179 sorption measurement Methods 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 7
- 230000000694 effects Effects 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241000628997 Flos Species 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 241000221454 Auriculariaceae Species 0.000 description 1
- 241000221452 Auriculariales Species 0.000 description 1
- 241000221198 Basidiomycota Species 0.000 description 1
- 208000015710 Iron-Deficiency Anemia Diseases 0.000 description 1
- 208000000913 Kidney Calculi Diseases 0.000 description 1
- 101000740206 Mus musculus Sal-like protein 1 Proteins 0.000 description 1
- 206010029148 Nephrolithiasis Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 201000001883 cholelithiasis Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001047 pyretic effect Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 239000002023 wood Substances 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
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses a manufacture method of black fungus seasoning cans and belongs to the field of food processing. The cans are characterized by comprising the following processing steps: material selecting, washing, blanching, sorting, cutting, soup preparing, can filling, exhausting, sealing, sterilizing and cooling, inspecting and storing, and finished product obtaining. Beneficial effects are as follows: the product presents black and red strips, is soft, tender, crisp and tough in textures, sour, spicy and tasty, and excellent in color, fragrance and taste, has a special and light fragrance of the black fungus, and is rich in nutrition. Contained plant gum is relative strong in adsorption capacity, so that the cans can clear intestines, have efficacies of supplementing qi and activating blood circulation, cooling blood and nourishing body, and tonifying blood and retaining youthful looks, can also prevent thrombosis and other diseases, and is convenient for consumptions, and nutritional and health-care.
Description
Technical field
The present invention relates to belong to food processing technology field, especially relate to the making side of a kind of Auricularia seasoned pack
Method.
Background technology
Auricularia, calls brightness program, and mycology classification belongs to Basidiomycetes, Auriculariale, Auriculariaceae.Color and luster is dark brown, and quality is soft
Soft, delicious flavour, nutritious, can element can meat or fish, not only add greatly elegance for Chinese food, and can nourish blood and preserve youthful looks, make us skin
Ruddy, radiant, and iron deficiency anemia etc. can be prevented and treated, there is a lot of medicinal efficacy, by modern nutriology man highly praise for " in element
Meat or fish ".Chinese medicine thinks the effect that it has inrigorating qi and promoting blood circulation, removing heat from blood moistens, it is possible to eliminate the pyretic toxicity in blood.In Auricularia
Plant colloid have stronger absorption affinity, the impurity remained in digestion can be excreted, play clearing stomach and wash intestinal
Effect.Rice husk, wood slag, sand, metal fillings etc. that Auricularia is difficult to digest to internal have dissolution, to cholelithiasis, kidney
Calculus etc. also have dissolves function.Auricularia can also reduce blood clotting, the generation of prevention thrombotic disease.
Auricularia is of high nutritive value, effect is many, is used for being processed into Auricularia seasoned pack and not only improves nutritive value, and beautiful
Taste is healthy, improves its economic worth, and the most also the deep processing for Auricularia provides a new way.
Summary of the invention
It is an object of the invention to fully develop the deep processed product of Auricularia raw material, it is provided that a kind of Auricularia seasoned pack
Manufacture method.
The present invention solves its technical problem and is adopted the technical scheme that:
A kind of manufacture method of Auricularia seasoned pack, it is characterised in that: the procedure of processing of employing is → blanch of selecting materials → clean
→ sorting → cutting → join soup → tinning → aerofluxus → sealing → sterilization nuclear cooling → inspection warehouse-in → finished product, concrete operation step
For:
(1) select materials: select the agaric slice that darkish complexion, meat are thick, reject fist ear, the stream defective ear of ear；
(2) clean: remove the ear base of a fruit, after washing by rubbing with the hands gently in the common salt aqueous solution of 6-8%, with clean clear water rinse out silt and
Foreign material；
(3) blanch: cleaned auricle is put into added with 15% rice vinegar, 0.5% citric acid boiling water in after blanch 20-25s, in time
Cool down；
(4) sorting: reject soft rotten ear, broken ear and the auricle less than 15 square centimeters；
(5) cutting: the auricle put in order is torn into the small pieces of 20 square centimeters of sizes, to be installed；
(6) preparation of adjuvant: select meat Capsicum annuum L. abundant, disease-free, mature eighty-to-ninety percent, cleans dirt with clear water, rip cutting two halves,
Remove flesh, remove seed, be cut into the section of long 3-5 centimetre；The peeling Bulbus Allii rice that Bulbus Allii selection is full, color white, be of moderate size, cleans up, vertical
It is cut into the lamellar of 3 millimeters thick；Bulbus Allii Cepae peeling is cleaned, is cut into unqualified；
(7) preparation of infusion liquid: first prepare spice liquid, uses Fructus Piperis powder 200 grams, 450 milliliters of Fructus Foeniculi juice, Fructus Tsaoko 500 grams, Rhizoma Zingiberis Recens
0.85 kilogram, cooking wine 300 milliliters, add water to 50 kilograms, pours into and heats micro-boiling 20-30 minute in rustless steel jacketed pan, with 6 layers of cotton
Cloth filter after boil, then with boiled water adjust to 80 kilograms standby；Prepare infusion liquid again, use sucrose 10 kilograms, spice liquid 8,000
Gram, Sal 5 kilograms, 2 kilograms of glacial acetic acid, monosodium glutamate 60 grams, in the clear water of 40 kilograms, first add sucrose, Sal and spice during preparation
Liquid, boils in rustless steel jacketed pan, filters, and adds glacial acetic acid and monosodium glutamate dissolves, adjust to 80 kilograms with boiled water in filtrate
Standby；
(8) tinning: put in the boiling water of 108 DEG C after being cleaned by the glass jar of net weight capacity 500 grams, is inverted drip after sterilizing 10 minutes
Solid carbon dioxide divides, and every tank adds the raw material of 300 grams, and wherein Capsicum annuum L. 20 sections, garlic pieces 8-12 sheet, 6-8 gram of Bulbus Allii Cepae end, remaining is Auricularia
Sheet, waters infusion liquid while hot；
(9) aerofluxus, sealing: after tinning, be heated to tank central temperature by fumer and reach 78 DEG C, seal immediately；
(10) sterilize and cool down: bactericidal formula be 25 minutes-15 minutes-10 minutes/102 DEG C, be cooled to 45 DEG C；
(11) inspection warehouse-in: be incubated 5-7 days at 22-25 DEG C, can code warehouse-in and sale of dispatching from the factory after sampling inspection is qualified.
Beneficial effect: product of the present invention red bar darkly, organizes tender clear and melodious, flexible, and vinegar-pepper good to eat, color, smell and taste are all
Good, there is the distinctive light fragrance of Auricularia, the most nutritious, contained plant colloid has stronger absorption affinity, Ke Yiqing
Stomach washs intestinal, has inrigorating qi and promoting blood circulation, removing heat from blood moistens, nourish blood the effect preserved youthful looks, also can the disease such as pre-preventing thrombosis, instant, nutrition
Health care.
Detailed description of the invention
Embodiment 1:
A kind of manufacture method of Auricularia seasoned pack, concrete operation step is:
(1) select materials: select the agaric slice that darkish complexion, meat are thick, reject fist ear, the stream defective ear of ear；
(2) clean: remove the ear base of a fruit, after washing by rubbing with the hands gently in the common salt aqueous solution of 3-4%, with clean clear water rinse out silt and
Foreign material；
(3) blanch: cleaned auricle is put in the boiling water added with 8% white vinegar, 0.1% citric acid and 3% Mel after blanch 35s,
Cool down in time；
(4) sorting: reject soft rotten ear, broken ear and the auricle less than 8 square centimeters；
(5) cutting: the auricle put in order is torn into the small pieces of 12-15 square centimeter size, to be installed；
(6) preparation of adjuvant: select meat Fructus Capsici abundant, disease-free, mature eighty-to-ninety percent, clean dirt, rip cutting two with clear water
Half, remove flesh, remove seed, be cut into the section of long 1-2 centimetre；The peeling Bulbus Allii rice that Bulbus Allii selection is full, color white, be of moderate size, cleans up,
Rip cutting becomes the lamellar of 3 millimeters thick；Herba Alii fistulosi, Herba Coriandri are cleaned, is cut into unqualified；
(7) preparation of infusion liquid: first prepare spice liquid, uses five spice powder 300 grams, 100 grams of Fructus Foeniculi, Fructus Tsaoko 200 grams, Fructus Amomi Rotundus 80
Gram, Cortex Cinnamomi 50 grams, Flos Caryophylli 35 grams, 400 grams of Rhizoma Zingiberis Recens, yellow wine 500 milliliters, add water to 80 kilograms, pour in rustless steel jacketed pan and add
The micro-boiling of heat 55 minutes, boils after 6 layers of filtered through gauze, then adjusts to double centner standby with boiled water；Prepare infusion liquid again, adopt
With soft plantation white sugar 15 kilograms, spice liquid 12 kilograms, 3 kilograms of the spiced salt, 1 kilogram of glacial acetic acid, rice vinegar 1 kilogram, chicken essence 45 grams, elder generation during preparation
In the clear water of 60 kilograms, add soft plantation white sugar, the spiced salt and spice liquid, boil in rustless steel jacketed pan, filter, add in filtrate
Enter glacial acetic acid, rice vinegar and chicken essence to dissolve, adjust to double centner standby with boiled water；
(8) tinning: put in the boiling water of 100 DEG C after being cleaned by the glass jar of net weight capacity 500 grams, is inverted drip after sterilizing 20 minutes
Solid carbon dioxide divides, and every tank adds the raw material of 280 grams, wherein Fructus Capsici 45 sections, garlic pieces 15-20 sheet, Herba Alii fistulosi end and 15 grams of Herba Coriandri end, and remaining is
Auricularia sheet, waters infusion liquid while hot；
(9) aerofluxus, sealing: after tinning, be heated to tank central temperature by fumer and reach 88 DEG C, seal immediately；
(10) sterilize and cool down: bactericidal formula be 30 minutes-20 minutes-5 minutes/112 DEG C, be cooled to 30 DEG C；
(11) inspection warehouse-in: be incubated 3-5 days at 30 DEG C, can code warehouse-in and sale of dispatching from the factory after sampling inspection is qualified.
Embodiment 2:
A kind of manufacture method of Auricularia seasoned pack, concrete operation step is:
(1) select materials: select agaric slice and the Flos Osmanthi Fragrantis ear of high-quality that darkish complexion, meat are thick, reject fist ear, the stream defective ear of ear；
(2) clean: remove the ear base of a fruit, after washing by rubbing with the hands gently in the common salt aqueous solution of 12%, rinse out silt and miscellaneous with clean clear water
Thing；
(3) blanch: cleaned auricle is put into added with 20% fruit vinegar, 0.2% malic acid boiling water in after blanch 45s, enter in time
Row cooling；
(4) sorting: reject soft rotten ear, broken ear and the auricle less than 9 square centimeters；
(5) cutting: the auricle put in order is torn into the small pieces of 10-15 square centimeter size, to be installed；
(6) preparation of adjuvant: select meat Capsicum annuum L. abundant, disease-free, mature eighty-to-ninety percent, cleans dirt with clear water, rip cutting two halves,
Remove flesh, remove seed, be cut into the section of long 4-6 centimetre；The peeling Bulbus Allii rice that Bulbus Allii selection is full, color white, be of moderate size, cleans up, vertical
It is cut into the lamellar of 3 millimeters thick；Bulbus Allii Cepae, tender ginger peeling are cleaned, is cut into unqualified；
(7) preparation of infusion liquid: first prepare spice liquid, uses Zanthoxyli Bungeani powder 100 grams, 600 milliliters of Fructus Foeniculi juice, Fructus Tsaoko 300 grams, Rhizoma Zingiberis Recens
350 kilograms, Fructus Amomi Rotundus 100 grams, cooking wine 400 milliliters, add water to 60 kilograms, pour into and rustless steel jacketed pan heats micro-boiling 65 points
Clock, boils after filtering with 6 layers of cotton, then with boiled water adjust to 80 kilograms standby；Prepare infusion liquid again, use glucose 8,000
Gram, spice liquid 6 kilograms, Sal 3 kilograms, 1 kilogram of glacial acetic acid, monosodium glutamate 40 grams, in the clear water of 60 kilograms, first add Portugal during preparation
Grape sugar, Sal and spice liquid, boil in rustless steel jacketed pan, filters, and adds glacial acetic acid and monosodium glutamate dissolves, with opening in filtrate
Water adjust to 80 kilograms standby；
(8) tinning: put in the boiling water of 88 DEG C after being cleaned by the glass jar of net weight capacity 500 grams, is inverted drip after sterilizing 10 minutes
Solid carbon dioxide divides, and every tank adds the raw material of 350 grams, wherein Capsicum annuum L. 45 sections, garlic pieces 30, Bulbus Allii Cepae bruised ginger 18 grams, and remaining is Auricularia sheet,
Water infusion liquid while hot；
(9) aerofluxus, sealing: after tinning, be heated to tank central temperature by fumer and reach 90 DEG C, seal immediately；
(10) sterilize and cool down: bactericidal formula be 15 minutes-25 minutes-15 minutes/108 DEG C, be cooled to 45 DEG C；
(11) inspection warehouse-in: be incubated 8-10 days at 32 DEG C, can code warehouse-in and sale of dispatching from the factory after sampling inspection is qualified.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the manufacture method of an Auricularia seasoned pack, it is characterised in that: the procedure of processing of employing be select materials → clean → scald
Drift → sorting → cutting → join soup → tinning → aerofluxus → sealing → sterilization nuclear cooling → inspection warehouse-in → finished product, concrete operations walk
Suddenly it is:
(1) select materials: select the agaric slice that darkish complexion, meat are thick, reject fist ear, the stream defective ear of ear；
(2) clean: remove the ear base of a fruit, after washing by rubbing with the hands gently in the common salt aqueous solution of 6-8%, with clean clear water rinse out silt and
Foreign material；
(3) blanch: cleaned auricle is put into added with 15% rice vinegar, 0.5% citric acid boiling water in after blanch 20-25s, in time
Cool down；
(4) sorting: reject soft rotten ear, broken ear and the auricle less than 15 square centimeters；
(5) cutting: the auricle put in order is torn into the small pieces of 20 square centimeters of sizes, to be installed；
(6) preparation of adjuvant: select meat Capsicum annuum L. abundant, disease-free, mature eighty-to-ninety percent, cleans dirt with clear water, rip cutting two halves,
Remove flesh, remove seed, be cut into the section of long 3-5 centimetre；The peeling Bulbus Allii rice that Bulbus Allii selection is full, color white, be of moderate size, cleans up, vertical
It is cut into the lamellar of 3 millimeters thick；Bulbus Allii Cepae peeling is cleaned, is cut into unqualified；
(7) preparation of infusion liquid: first prepare spice liquid, uses Fructus Piperis powder 200 grams, 450 milliliters of Fructus Foeniculi juice, Fructus Tsaoko 500 grams, Rhizoma Zingiberis Recens
0.85 kilogram, cooking wine 300 milliliters, add water to 50 kilograms, pours into and heats micro-boiling 20-30 minute in rustless steel jacketed pan, with 6 layers of cotton
Cloth filter after boil, then with boiled water adjust to 80 kilograms standby；Prepare infusion liquid again, use sucrose 10 kilograms, spice liquid 8,000
Gram, Sal 5 kilograms, 2 kilograms of glacial acetic acid, monosodium glutamate 60 grams, in the clear water of 40 kilograms, first add sucrose, Sal and spice during preparation
Liquid, boils in rustless steel jacketed pan, filters, and adds glacial acetic acid and monosodium glutamate dissolves, adjust to 80 kilograms with boiled water in filtrate
Standby；
(8) tinning: put in the boiling water of 108 DEG C after being cleaned by the glass jar of net weight capacity 500 grams, is inverted drip after sterilizing 10 minutes
Solid carbon dioxide divides, and every tank adds the raw material of 300 grams, and wherein Capsicum annuum L. 20 sections, garlic pieces 8-12 sheet, 6-8 gram of Bulbus Allii Cepae end, remaining is Auricularia
Sheet, waters infusion liquid while hot；
(9) aerofluxus, sealing: after tinning, be heated to tank central temperature by fumer and reach 78 DEG C, seal immediately；
(10) sterilize and cool down: bactericidal formula be 25 minutes-15 minutes-10 minutes/102 DEG C, be cooled to 45 DEG C；
(11) inspection warehouse-in: be incubated 5-7 days at 22-25 DEG C, can code warehouse-in and sale of dispatching from the factory after sampling inspection is qualified.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610354699.0A CN106036804A (en) | 2016-05-26 | 2016-05-26 | Manufacture method of black fungus seasoning cans |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610354699.0A CN106036804A (en) | 2016-05-26 | 2016-05-26 | Manufacture method of black fungus seasoning cans |
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| CN106036804A true CN106036804A (en) | 2016-10-26 |
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| CN201610354699.0A Pending CN106036804A (en) | 2016-05-26 | 2016-05-26 | Manufacture method of black fungus seasoning cans |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106798315A (en) * | 2016-12-21 | 2017-06-06 | 强永亮 | A kind of preparation method of white fungus health tin |
| CN113768140A (en) * | 2021-09-13 | 2021-12-10 | 东宁山友食用菌科技研发有限公司 | Canned agaric and pickles and making method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1293916A (en) * | 2000-10-23 | 2001-05-09 | 李汉斌 | Liquefied Auricularia auricula-judae as food and its preparing process |
| CN103621610A (en) * | 2013-11-17 | 2014-03-12 | 陶峰 | Manufacturing method of canned hawthorn |
| CN103948017A (en) * | 2014-04-02 | 2014-07-30 | 浙江小二黑食品有限公司 | Novel method for preparing canned golden mushroom |
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2016
- 2016-05-26 CN CN201610354699.0A patent/CN106036804A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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