CN106213478A - The cooking method of Lentinus Edodes - Google Patents
The cooking method of Lentinus Edodes Download PDFInfo
- Publication number
- CN106213478A CN106213478A CN201610605131.1A CN201610605131A CN106213478A CN 106213478 A CN106213478 A CN 106213478A CN 201610605131 A CN201610605131 A CN 201610605131A CN 106213478 A CN106213478 A CN 106213478A
- Authority
- CN
- China
- Prior art keywords
- lentinus edodes
- parts
- cooking method
- minutes
- edodes
- 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.)
- Withdrawn
Links
- 240000000599 Lentinula edodes Species 0.000 title claims abstract description 178
- 235000001715 Lentinula edodes Nutrition 0.000 title claims abstract description 178
- 238000000034 method Methods 0.000 title claims abstract description 46
- 238000010411 cooking Methods 0.000 title claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 64
- 239000000463 material Substances 0.000 claims abstract description 49
- 239000002671 adjuvant Substances 0.000 claims abstract description 27
- 241001094455 Cipangopaludina chinensis Species 0.000 claims abstract description 25
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 21
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 21
- 235000021110 pickles Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims description 44
- 239000012267 brine Substances 0.000 claims description 40
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 40
- 238000004806 packaging method and process Methods 0.000 claims description 30
- 239000007788 liquid Substances 0.000 claims description 28
- 235000013305 food Nutrition 0.000 claims description 19
- 239000000203 mixture Substances 0.000 claims description 19
- 238000001035 drying Methods 0.000 claims description 18
- 230000008569 process Effects 0.000 claims description 16
- 235000013372 meat Nutrition 0.000 claims description 13
- 238000004140 cleaning Methods 0.000 claims description 12
- 238000002791 soaking Methods 0.000 claims description 12
- 238000005452 bending Methods 0.000 claims description 10
- 238000000746 purification Methods 0.000 claims description 10
- 235000010585 Ammi visnaga Nutrition 0.000 claims description 9
- 244000153158 Ammi visnaga Species 0.000 claims description 9
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 9
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 9
- 244000082204 Phyllostachys viridis Species 0.000 claims description 9
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 9
- 229910000831 Steel Inorganic materials 0.000 claims description 9
- 239000011425 bamboo Substances 0.000 claims description 9
- 238000009940 knitting Methods 0.000 claims description 9
- 238000009958 sewing Methods 0.000 claims description 9
- 239000010959 steel Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 5
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000012856 packing Methods 0.000 description 42
- 239000000047 product Substances 0.000 description 39
- 239000000843 powder Substances 0.000 description 37
- 239000003205 fragrance Substances 0.000 description 25
- 241000628997 Flos Species 0.000 description 23
- 238000007789 sealing Methods 0.000 description 22
- 235000015067 sauces Nutrition 0.000 description 17
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 16
- 239000004793 Polystyrene Substances 0.000 description 14
- 238000005554 pickling Methods 0.000 description 14
- 229920002223 polystyrene Polymers 0.000 description 14
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 description 12
- 240000002495 Cucumis melo var. inodorus Species 0.000 description 12
- 235000013599 spices Nutrition 0.000 description 12
- 235000014101 wine Nutrition 0.000 description 12
- 210000003811 finger Anatomy 0.000 description 10
- 238000010438 heat treatment Methods 0.000 description 9
- 229920006280 packaging film Polymers 0.000 description 9
- 239000012785 packaging film Substances 0.000 description 9
- 235000008184 Piper nigrum Nutrition 0.000 description 8
- 244000203593 Piper nigrum Species 0.000 description 8
- 235000000659 Rosa rugosa Nutrition 0.000 description 8
- 240000006066 Rosa rugosa Species 0.000 description 8
- 235000013614 black pepper Nutrition 0.000 description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 8
- 229910052757 nitrogen Inorganic materials 0.000 description 8
- 239000002304 perfume Substances 0.000 description 8
- 210000003813 thumb Anatomy 0.000 description 8
- 235000013162 Cocos nucifera Nutrition 0.000 description 7
- 244000060011 Cocos nucifera Species 0.000 description 7
- 230000007613 environmental effect Effects 0.000 description 7
- 238000002386 leaching Methods 0.000 description 7
- 244000061508 Eriobotrya japonica Species 0.000 description 6
- 235000009008 Eriobotrya japonica Nutrition 0.000 description 6
- 230000000240 adjuvant effect Effects 0.000 description 6
- 235000008738 Clausena lansium Nutrition 0.000 description 5
- 244000089795 Clausena lansium Species 0.000 description 5
- 244000304337 Cuminum cyminum Species 0.000 description 5
- 235000007129 Cuminum cyminum Nutrition 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 235000021419 vinegar Nutrition 0.000 description 5
- 239000000052 vinegar Substances 0.000 description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 4
- 241001148688 Apis mellifera lamarckii Species 0.000 description 4
- 240000001008 Dimocarpus longan Species 0.000 description 4
- 235000000235 Euphoria longan Nutrition 0.000 description 4
- 235000000421 Lepidium meyenii Nutrition 0.000 description 4
- 240000000759 Lepidium meyenii Species 0.000 description 4
- 244000183278 Nephelium litchi Species 0.000 description 4
- 240000007817 Olea europaea Species 0.000 description 4
- 244000294611 Punica granatum Species 0.000 description 4
- 235000014360 Punica granatum Nutrition 0.000 description 4
- 241000220317 Rosa Species 0.000 description 4
- 235000000533 Rosa gallica Nutrition 0.000 description 4
- 244000181025 Rosa gallica Species 0.000 description 4
- 238000005273 aeration Methods 0.000 description 4
- 235000012907 honey Nutrition 0.000 description 4
- 235000012902 lepidium meyenii Nutrition 0.000 description 4
- 239000001931 piper nigrum l. white Substances 0.000 description 4
- 235000019991 rice wine Nutrition 0.000 description 4
- 235000000370 Passiflora edulis Nutrition 0.000 description 3
- 244000288157 Passiflora edulis Species 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 244000066764 Ailanthus triphysa Species 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 230000002159 abnormal effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000009413 insulation Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000905957 Channa melasoma Species 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 235000016640 Flammulina velutipes Nutrition 0.000 description 1
- 240000006499 Flammulina velutipes Species 0.000 description 1
- 235000006439 Lemna minor Nutrition 0.000 description 1
- 244000242291 Lemna paucicostata Species 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000010692 aromatic oil Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000013364 duck meat Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- MXXWOMGUGJBKIW-YPCIICBESA-N piperine Chemical group C=1C=C2OCOC2=CC=1/C=C/C=C/C(=O)N1CCCCC1 MXXWOMGUGJBKIW-YPCIICBESA-N 0.000 description 1
- 229940075559 piperine Drugs 0.000 description 1
- WVWHRXVVAYXKDE-UHFFFAOYSA-N piperine Natural products O=C(C=CC=Cc1ccc2OCOc2c1)C3CCCCN3 WVWHRXVVAYXKDE-UHFFFAOYSA-N 0.000 description 1
- 235000019100 piperine Nutrition 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 230000037303 wrinkles 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A kind of cooking method of Lentinus Edodes, its comprise the steps: material selection step, pickle step, preliminary working step, whipping step and procedure of processing after, wherein, in whipping step, adjuvant includes following each component: Autumn Gold beans, Sucus Zingberis, Cipangopaludina chinensis XIANGFEN, green liquor, spring water and Sal.The cooking method of above-mentioned Lentinus Edodes, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after, can be made into Lentinus Edodes finished product, and this Lentinus Edodes finished product have be of high nutritive value, health-care effect is good, have the beneficial effect of peculiar flavour, and, whole manufacturing process is suitable for industrialized production, has higher economic worth.
Description
Technical field
The present invention relates to fruits and vegetables field, particularly relate to the cooking method of a kind of Lentinus Edodes.
Background technology
Lentinus Edodes has another name called Flammulina velutipes, thick mushroom, thin mushroom etc., is a kind of edible fungus.Lentinus Edodes be have high protein, low fat, polysaccharide,
Several amino acids and multivitamin mushroom food.There is raising body's immunity, slow down aging, cancer-resisting, fall blood
Pressure, blood fat reducing, cholesterol reducing have good dietary function.The content ratio of chicken protein is higher, and kind is many, and digests
Rate is high, it is easy to be absorbed by the body utilization, has the effect of physical strength reinforcing, strengthening body.
At present, on market, Lentinus Edodes deep processed product is less, for meeting consumers in general to health, nutrition, convenience, delicious food
The demand of product, and the multifarious problem of abundant edible fungi food, it would be highly desirable to solve.
Summary of the invention
Based on this, it is necessary to for the problems referred to above, it is provided that one is of high nutritive value, health-care effect is good, have peculiar flavour
The cooking method of Lentinus Edodes, to overcome deficiency of the prior art.
The cooking method of a kind of Lentinus Edodes, comprises the steps:
1) selection of material: choose the Lentinus Edodes that growth cycle was at 180～210 days, and stalk cleans up；
2) pickle: the Lentinus Edodes light salt brine after cleaning up soaks 2～5 minutes；
3) preliminary working: the Lentinus Edodes boiled water after soaking with light salt brine scalds 5～10 seconds, and cross cold water process；
4) stirring: squeezing water purification part by crossing the Lentinus Edodes after cold water processes and mix homogeneously with adjuvant, this adjuvant includes following each
The mass ratio of component:
Autumn Gold beans: 63～88 parts, Sucus Zingberis: 1.1～5 parts, Cipangopaludina chinensis XIANGFEN: 2.5～5.0 parts, green liquor: 1.1～5 parts,
Spring water: 10～40 parts and Sal: 2～10 parts；
5) processing: putting into baking box middle level, upper reducing internal heat 220～230 degree, cooking time was at 15～35 minutes.
Wherein in an embodiment, choose the Lentinus Edodes that growth cycle was at 180 days, and stalk cleans up.
Wherein in an embodiment, choose the Lentinus Edodes that growth cycle was at 210 days.
Wherein in an embodiment, the Lentinus Edodes after cleaning up with sterilized toothpick or bamboo let at Lentinus Edodes meat surface
Stinging 6～10 holes, hole depth can not penetrate Lentinus Edodes, is then placed in light salt brine and soaks 2 minutes.
Wherein in an embodiment, when putting into light salt brine and soaking 2 minutes, enter with sterilized knitting needle or sewing needle
Row second time acanthopore, puts into light salt brine and soaks 5 minutes after acanthopore.
Wherein in an embodiment, the Lentinus Edodes pickled is spread out in rustless steel mesh sheet equably, is dried in sending into drying room.
Wherein in an embodiment, drying room temperature 30 DEG C～45 DEG C, baking time 3～6 hours, dry to Fructus Solani melongenae moisture
Take out when reaching 45%～56%.
Wherein in an embodiment, a Lentinus Edodes is totally immersed in auxiliary material liquid, the one side of root towards user,
Afterbody bending is positioned at below liquid.
Wherein in an embodiment, further comprise the steps of: packaging: the Lentinus Edodes that baking is good is packaged packaging.
Wherein in an embodiment, in including step, the material used by packaging is heat sealability wrapping paper.
The cooking method of above-mentioned Lentinus Edodes, through material selection step, pickle step, preliminary working step, whipping step
And after procedure of processing, can be made into Lentinus Edodes finished product, and this Lentinus Edodes finished product have be of high nutritive value, health-care effect is good, have uniqueness
The beneficial effect of local flavor, and, whole manufacturing process is suitable for industrialized production, has higher economic worth.
Detailed description of the invention
Understandable for enabling the above-mentioned purpose of the present invention, feature and advantage to become apparent from, the concrete reality to the present invention below
The mode of executing is described in detail.Elaborate a lot of detail in the following description so that fully understanding the present invention.But
The present invention can implement to be much different from alternate manner described here, and those skilled in the art can be without prejudice to this
Doing similar improvement in the case of bright intension, therefore the present invention is not limited by following public specific embodiment.
After the cooking method of the Lentinus Edodes of the present invention uses Lentinus Edodes and adjuvant mix and blend, put into baking box or oven adds
Work makes and prepares finished product, and the composition of concrete adjuvant and the manufacture method of Lentinus Edodes finished product to the present invention enter one below
Step ground explanation.
The adjuvant of the present invention includes formula one, formula two, formula three, formula four, formula five and formula six.Wherein, join
Side one includes Mel juice.Formula two includes cocoanut jam.Formula three includes Flos Osmanthi Fragrantis sauce.Formula four includes Fructus Crataegi jam.Formula five includes
Flos Rosae Rugosae sauce.Formula six includes Mel juice 30～60 parts, cocoanut jam 30～60 parts, Flos Osmanthi Fragrantis sauce 30～60 parts, Fructus Crataegi jam 30～60 parts.
And for example, formula six includes the dispensing of following mass ratio: formula one 50%, formula 2 30%, formula 3 15%, formula 4 3%,
And formula 5 2%.
So that Lentinus Edodes finished product has the fragrance of Flos Sophorae and Mel, in an embodiment, formula one includes following each component
Mass ratio: Flos Sophorae honeydew: 50～90 parts, Herba Menthae powder: 0.2～15 part, loquat powder: 1.0～5 parts, pomegranate wine: 1.2～6 parts,
Spring water: 10～40 parts and Sal: 2～10 parts.
So that Lentinus Edodes finished product has the fragrance of Herba Fici Simplicissimae and Mel, in an embodiment, formula one includes following each
The mass ratio of component: Herba Fici Simplicissimae honeydew: 40～80 parts, Sucus Zingberis: 0.5～10 part, loquat powder: 1.5～7 parts, pomegranate wine: 3.5
～4.0 parts, spring water: 12～55 parts and Sal: 2～10 parts.
So that Lentinus Edodes finished product has the fragrance of Arillus Longan and Mel, in an embodiment, formula one includes following each component
Mass ratio: Arillus Longan honeydew: 25～85 parts, Clausena lansium (Lour.) Skeels juice: 0.5～15 part, loquat powder: 1.55～5 parts, pomegranate wine: 1.2～7 parts,
Spring water: 15～25 parts and Sal: 2～10 parts.
So that Lentinus Edodes finished product has the fragrance of Fructus Litchi and Mel, in an embodiment, formula one includes following each component
Mass ratio: Fructus Litchi honeydew: 50～95 parts, Passion Fruit Juice: 0.2～10 part, loquat powder: 2.1～5 parts, pomegranate wine: 3.5～4.0
Part, spring water: 10～40 parts and Sal: 2～10 parts.
Wherein, the i.e. honeybee producting honey of Flos Sophorae honeydew is the flower opened from Flos Sophorae tree, thus the Mel formed, and use this Mel
The honeydew made；Spring water is the spring water flowed out in mountain.Herba Fici Simplicissimae honeydew i.e. honeybee producting honey is to open from Herba Fici Simplicissimae tree
Flower, thus the Mel formed, and the honeydew made of this Mel.Arillus Longan honeydew i.e. honeybee producting honey is opened from longan
Flower, thus the Mel formed, and the honeydew made of this Mel.Fructus Litchi honeydew i.e. honeybee producting honey is the flower opened from litchi,
Thus the Mel formed, and the honeydew made of this Mel.
So that Lentinus Edodes finished product has the fragrance of Cortex cocois radicis and Pericarpium Citri Reticulatae, in an embodiment, formula two includes following each component
Mass ratio: cocoanut jam: 43～85 parts, Pericarpium Citri Reticulatae: 0.3～16 part, Fructus Piperis powder: 1.1～5 parts, sticky rice wine: 2.5～5.0 parts, mountain
Spring water: 10～40 parts and Sal: 2～10 parts.
So that Lentinus Edodes finished product has the fragrance of Cortex cocois radicis and apple vinegar, in an embodiment, formula two includes following each group
The mass ratio divided: cocoanut jam: 79～90 parts, apple vinegar: 1.0～5 parts, Fructus Piperis powder: 0.2～15 part, sticky rice wine: 1.0～5 parts,
Spring water: 10～40 parts and Sal: 2～10 parts.
So that Lentinus Edodes finished product has the fragrance of Cortex cocois radicis and Herba Menthae, in an embodiment, formula two includes following each component
Mass ratio: cocoanut jam: 51～95 parts, Herba Menthae powder: 1.5～7 parts, Fructus Piperis powder: 0.5～10 part, sticky rice wine: 1.5～7 parts, mountain
Spring water: 10～40 parts and Sal: 2～10 parts.
So that Lentinus Edodes finished product has the fragrance of Cortex cocois radicis and Rhizoma Zingiberis Recens, in an embodiment, formula two includes following each component
Mass ratio: cocoanut jam: 57～85 parts, Sucus Zingberis: 1.55～5 parts, Fructus Piperis powder: 0.5～15 part, sticky rice wine: 1.55～5 parts, mountain spring
Water: 10～40 parts and Sal: 2～10 parts.
Wherein, cocoanut jam i.e. uses the sauce that Cortex cocois radicis makes.The main component of Fructus Piperis powder is piperine, also contains some amounts
Aromatic oil, crude protein, crude fat and soluble nitrogen, raw meat of dispelling, aid digestion.Fructus Piperis powder divides white pepper powder and black pepper two
Kind, white pepper powder is that mellow fruit is sloughed the seed of peel and processed, and color is greyish white, and kernel is full, and abnormal smells from the patient is denseer, and quality is relatively
Good；The reality that black pepper is immaturity and dries processes, peel wrinkle and black, abnormal smells from the patient is thin.Both disposition is the most different.Expert
Saying, in black pepper is walked, highly seasoned, seasoning effect is the best；White pepper powder medical value is higher, walks table, and pungent scattered effect is more preferable.Can root
Select according to the hobby of consumption, such as, in an embodiment, Fructus Piperis powder is white pepper powder；And for example, in an embodiment, Fructus Piperis powder
For black pepper.
So that Lentinus Edodes finished product has the fragrance of Flos Osmanthi Fragrantis and Clausena lansium (Lour.) Skeels, in an embodiment, formula three includes following each component
Mass ratio: Flos Osmanthi Fragrantis sauce: 67～90 parts, Clausena lansium (Lour.) Skeels juice: 2.1～5 parts, five spice powder: 0.2～10 part, Maca wine: 2.1～5 parts, mountain
Spring water: 10～40 parts and Sal: 2～10 parts.
So that Lentinus Edodes finished product has the fragrance of Flos Osmanthi Fragrantis and Passifolra edulis, in an embodiment, formula three includes following each group
The mass ratio divided: Flos Osmanthi Fragrantis sauce: 40～88 parts, Passion Fruit Juice: 1.1～5 parts, five spice powder: 0.3～16 part, Maca wine: 1.1～5
Part, spring water: 10～40 parts and Sal: 2～10 parts.
So that Lentinus Edodes finished product has the fragrance of Flos Osmanthi Fragrantis and Pericarpium Citri Reticulatae, in an embodiment, formula three includes following each component
Mass ratio: Flos Osmanthi Fragrantis sauce: 52～90 parts, Pericarpium Citri Reticulatae: 1.2～6 parts, five spice powder: 1.0～5 parts, Maca wine: 0.2～15 part, mountain spring
Water: 10～40 parts and Sal: 2～10 parts.
So that Lentinus Edodes finished product has the fragrance of Flos Osmanthi Fragrantis and apple vinegar, in an embodiment, formula three includes following each group
The mass ratio divided: Flos Osmanthi Fragrantis sauce: 73～95 parts, apple vinegar: 3.5～4.0 parts, five spice powder: 1.5～7 parts, Maca wine: 0.5～10
Part, spring water: 10～40 parts and Sal: 2～10 parts.
Wherein, Flos Osmanthi Fragrantis sauce i.e. uses the sauce that Flos Osmanthi Fragrantis makes.Five spice powder is that the spice more than 5 kinds grinds to form powdery mixing
Together, often use decocting, fried before spread upon in chicken, duck meat class, it is possible to mix with fine salt to do and be stained with material and be used.It is widely used in east material
The dish of piquant taste of reason, be especially suitable for baking or fry soon meat, stew, boil in a covered pot over a slow fire, simmer, steam, seasoning made by meat and fish dishes of preparing food.Its title
Come from the Chinese culture balance to five tastes requirement sour, sweet, bitter, peppery, salty.Five spice powder is different because of dispensing, and it has multiple different mouth
Taste and different titles, such as spicy powder, fresh peppery powder etc., are family cookings, indispensable flavouring agent of going with rice or bread.
So that Lentinus Edodes finished product has the fragrance of Fructus Crataegi and Herba Menthae, in an embodiment, formula four includes following each component
Mass ratio: Fructus Crataegi jam: 67～85 parts, Herba Menthae powder: 1.2～7 parts, cumin powder: 1.55～5 parts, olive wine: 0.5～15 part, mountain
Spring water: 10～40 parts and Sal: 2～10 parts.
So that Lentinus Edodes finished product has the fragrance of Fructus Crataegi and Rhizoma Zingiberis Recens, in an embodiment, formula four includes following each component
Mass ratio: Fructus Crataegi jam: 77～90 parts, Sucus Zingberis: 3.5～4.0 parts, cumin powder: 2.1～5 parts, olive wine: 0.2～10 part, mountain spring
Water: 10～40 parts and Sal: 2～10 parts.
So that Lentinus Edodes finished product has the fragrance of Fructus Crataegi and Clausena lansium (Lour.) Skeels, in an embodiment, formula four includes following each component
Mass ratio: Fructus Crataegi jam: 60～87 parts, Clausena lansium (Lour.) Skeels juice: 2.5～5.0 parts, cumin powder: 1.1～5 parts, olive wine: 0.3～16 part,
Spring water: 10～40 parts and Sal: 2～10 parts.
So that Lentinus Edodes finished product has the fragrance of Fructus Crataegi and Passifolra edulis, in an embodiment, formula four includes following each group
The mass ratio divided: Fructus Crataegi jam: 71～93 parts, Passion Fruit Juice: 1.0～5 parts, cumin powder: 1.2～6 parts, olive wine: 1.0～5 parts,
Spring water: 10～40 parts and Sal: 2～10 parts.
Wherein, Fructus Crataegi jam i.e. uses the sauce that Fructus Crataegi makes.Cumin powder is mainly by the spice such as Fructus Foeniculi and anise, Cortex cinnamomi japonici (Ramulus Cinnamomi) of resting in peace
Allotment grinds and forms together.
So that Lentinus Edodes finished product has the fragrance of red rose and Pericarpium Citri Reticulatae, in an embodiment, formula five includes following each group
The mass ratio divided: red rose beans: 65～82 parts, Pericarpium Citri Reticulatae: 1.5～7 parts, Cipangopaludina chinensis XIANGFEN: 3.5～4.0 parts, green liquor: 1.5～7
Part, spring water: 10～40 parts and Sal: 2～10 parts.
So that Lentinus Edodes finished product has the fragrance of rose white and Fructus Mali pumilae, in an embodiment, formula five includes following each group
Point mass ratio: rose white beans: 41～86 parts, apple vinegar: 1.55～5 parts, Cipangopaludina chinensis XIANGFEN: 1.2～7 parts, green liquor: 1.55～
5 parts, spring water: 10～40 parts and Sal: 2～10 parts.
So that Lentinus Edodes finished product has the fragrance of purple rugose rose (Rosa rugosa var typica) and Herba Menthae, in an embodiment, formula five includes following each group
Point mass ratio: purple rugose rose (Rosa rugosa var typica) beans: 89～92 parts, Herba Menthae powder: 2.1～5 parts, Cipangopaludina chinensis XIANGFEN: 3.5～4.0 parts, green liquor: 2.1～
5 parts, spring water: 10～40 parts and Sal: 2～10 parts.
So that Lentinus Edodes finished product has the fragrance of Autumn Gold and Rhizoma Zingiberis Recens, in an embodiment, formula five includes following each component
Mass ratio: Autumn Gold beans: 63～88 parts, Sucus Zingberis: 1.1～5 parts, Cipangopaludina chinensis XIANGFEN: 2.5～5.0 parts, green liquor: 1.1～5 parts,
Spring water: 10～40 parts and Sal: 2～10 parts.
Wherein, red rose beans i.e. uses the Flos Rosae Rugosae sauce that red rose makes.Rose white beans i.e. uses the Flos Rosae Rugosae that rose white makes
Beans.Purple rugose rose (Rosa rugosa var typica) beans i.e. uses the Flos Rosae Rugosae sauce that purple rugose rose (Rosa rugosa var typica) makes.Autumn Gold beans i.e. uses the Flos Rosae Rugosae sauce that Autumn Gold makes.Cipangopaludina chinensis XIANGFEN
I.e. use the powder that the fragrant this spice of Cipangopaludina chinensis is made.
Cipangopaludina chinensis perfume (or spice) is a kind of spice, is usually used in boiling Cipangopaludina chinensis, and its Cipangopaludina chinensis therefore named is fragrant, and also referred to as lasting is blue.
Loquat powder refers to the powder made with Fractus Eriobotryae.Fractus Eriobotryae is also known as Lu Fructus Citri tangerinae, evergreen dungarunga.Folium Eriobotryae is rich in thick fine
Dimension and mineral element.Containing 0.4 gram of protein, 6.6 grams of carbohydrates in every hectogram Folium Eriobotryae meat, and containing vitamin B1 and dimension
Raw element C.The manufacturing process of loquat powder can use after being dried by Fractus Eriobotryae and grind to form powdery.
The cooking method of the Lentinus Edodes of the present invention comprises the steps:
Step one: the selection of material: choose the Lentinus Edodes that growth cycle was at 180～210 days, and stalk cleans up.
Concrete: in the present embodiment, in order to ensure higher nutritive value and edible safety, the Lentinus Edodes chosen is
The Lentinus Edodes that artificial growth is cultivated.Such as, choose the Lentinus Edodes that growth cycle was at 180 days, and stalk cleans up.And for example, life is chosen
Long period was at the Lentinus Edodes of 210 days, and stalk cleans up.Such as, choose the Lentinus Edodes that diameter is at 2 centimetres, and stalk cleans up；
And for example, choose the Lentinus Edodes that diameter is at 3 centimetres, and stalk cleans up.Such as, growth cycle is chosen at the diameter of 180 days at 2 lis
The Lentinus Edodes of rice, and stalk cleans up.And for example, choose growth cycle at the diameter of 210 days at the Lentinus Edodes of 3 centimetres, and stalk is clear
Wash clean.
It is appreciated that environment that the size of Lentinus Edodes and growth and maturity grow with it and climatic environment then have bigger
Relation, and the growth cycle of general Lentinus Edodes was at 180～210 days, therefore, growth selection cycle perfume (or spice) in 180～210 days
Mushroom can ensure that the maturation of Lentinus Edodes, has the fragrance that Lentinus Edodes is unique.
In one embodiment, to pluck wash after obtain Lentinus Edodes and carry out stalk process, it will be understood that the Lentinus Edodes after stalk processes retains
Lentinus Edodes meat so that adjuvant is easily immersed, forms unique local flavor.
Step 2: pickle: the Lentinus Edodes light salt brine after cleaning up soaks 2～5 minutes.
Concrete: such as, the Lentinus Edodes after cleaning up sterilized toothpick or bamboo let sting 6～10 at Lentinus Edodes meat surface
Individual hole, hole depth can not penetrate Lentinus Edodes, is then placed in light salt brine and soaks 2 minutes.And for example, when putting into light salt brine and soaking 2 minutes, use
Sterilized knitting needle or sewing needle carry out second time acanthopore, put into light salt brine and soak 5 minutes after acanthopore.When putting into light salt brine leaching
When steeping 5 minutes, beaing Lentinus Edodes with sterilized chopsticks, so that pickling better, the dynamics beaten and number of times, depending on pickling feelings
Depending on condition.
Step 3: preliminary working: the Lentinus Edodes boiled water after soaking with light salt brine scalds 5～10 seconds, and cross cold water process.
Concrete: the Lentinus Edodes pickled is spread out in rustless steel mesh sheet equably, is dried in sending into drying room；Drying room temperature 30 DEG C
～45 DEG C, baking time 3～6 hours, dry and take out when reaching 45%～56% to fillet moisture.
Step 4: squeeze water purification part by crossing the Lentinus Edodes after cold water processes and mix homogeneously with adjuvant.In the present embodiment, this adjuvant
Mass ratio including following each component:
Autumn Gold beans: 63～88 parts, Sucus Zingberis: 1.1～5 parts, Cipangopaludina chinensis XIANGFEN: 2.5～5.0 parts, green liquor: 1.1～5 parts,
Spring water: 10～40 parts and Sal: 2～10 parts.
During it should be noted that the Lentinus Edodes after crossing cold water process squeezes water purification part and mixs homogeneously with adjuvant, the choosing of adjuvant
Selecting can be any one in formula one, formula two, formula three, formula four, formula five and formula six, and the present embodiment is with this
Adjuvant is to illustrate as a example by Flos Rosae Rugosae sauce, and other embodiments is by that analogy.
Concrete: so that be uniformly mixed, in the present embodiment, for each Lentinus Edodes, use following stirring
Step:
Step a1: be first totally immersed in auxiliary material liquid by a Lentinus Edodes, the one side of root is towards user, afterbody bending position
Below liquid.
Step a2: ring root, other mid portion middle finger and thumb encase gently.
Step a3: rapidly afterbody is flipped up so that root towards under.
Step a4: when afterbody is flipped up and during towards user, pick up Lentinus Edodes from auxiliary material liquid.
In one embodiment, the stirring of step 4 can also be carried out by manual operation, when by manual operation, so that stir
Mix mix homogeneously, in the present embodiment, for each Lentinus Edodes, use following whipping step:
Step b1: be first totally immersed in auxiliary material liquid by a Lentinus Edodes, the one side of root is towards user, afterbody bending position
Below liquid；
Step b2: root with articulations digitorum manus ring, other mid portion middle finger and thumb encase gently；
Step b3: promoting middle finger, other finger is placed on afterbody, is flipped up by afterbody rapidly so that root court
Downwards；
Step b4: when afterbody is flipped up and during towards user, pick up Lentinus Edodes from auxiliary material liquid.
Step 5: processing: putting into baking box middle level, upper reducing internal heat 220～230 degree, cooking time was at 15～35 minutes.
Concrete: such as, putting into baking box baking, temperature 220 degree, cooking time was at 35 minutes；And for example, temperature 230 degree, roasting
Time processed was at 15 minutes；And for example, temperature 225 degree, cooking time was at 25 minutes.
Step 6: packaging: the Lentinus Edodes that baking is good is packaged packaging.
Concrete: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.Product appearance after packaging is graceful, easy to use.In the present embodiment, packaging film uses heat sealability wrapping paper, and heat sealability is packed
Paper has heat sealability, aeration, and oil resistant, a water-tolerant, the feature such as safe and harmless.In order to make wrapping paper have heat sealability,
Will on the surface of heat sealing resin paper coated with coating or with polyethylene bind make it have heat sealability, secondary operations need not be carried out to obtain
Obtaining aeration, its aeration can require be controlled by according to user.The food packed with this wrapping paper with aeration,
Available electromagnetic wave heating, there is no steam, so can keep the salubrious of food surface in packaging.In other embodiments, packaging
Film can also use insulation wrapping paper.Insulation wrapping paper can keep fragrant, fresh, temperature, for people different after being packed by prepared food
Occasion eats easily, lives allegro demand adapting to current people.The principle of this building paper is as solar energy heating
Device is the same, it is possible to convert light energy into heat energy.Generally people only need to be placed on, this special paper, the place that solar ray energy irradiates, should
The space that paper bag encloses will constantly have heat supplement to enter, so that the food in paper keeps certain temperature, in order to Ren Mensui
Time have the cuisines that fragrant heat is good to eat.
Embodiment one
Step one: choose the Lentinus Edodes that growth cycle was at 180 days, and stalk cleans up.
Step 2: such as, the Lentinus Edodes after cleaning up sterilized toothpick or bamboo let sting 6～10 at Lentinus Edodes meat surface
Individual hole, hole depth can not penetrate Lentinus Edodes, is then placed in light salt brine and soaks 2 minutes.And for example, when putting into light salt brine and soaking 2 minutes, use
Sterilized knitting needle or sewing needle carry out second time acanthopore, put into light salt brine and soak 5 minutes after acanthopore.When putting into light salt brine leaching
When steeping 5 minutes, beaing Lentinus Edodes with sterilized chopsticks, so that pickling better, the dynamics beaten and number of times, depending on pickling feelings
Depending on condition.
Step 3: be spread out in equably in rustless steel mesh sheet by the Lentinus Edodes pickled, is dried in sending into drying room；Drying room temperature 30 DEG C
～45 DEG C, baking time 3～6 hours, dry and take out when reaching 45%～56% to fillet moisture.
Step 4: squeezing water purification part by crossing the Lentinus Edodes after cold water processes and mix homogeneously with adjuvant, this adjuvant includes following each
The mass ratio of component:
Autumn Gold beans: 63 parts, Sucus Zingberis: 5 parts, Cipangopaludina chinensis XIANGFEN: 5 parts, green liquor: 5 parts, spring water: 40 parts and Sal: 10
Part.
So that be uniformly mixed, in the present embodiment, for each Lentinus Edodes, use following whipping step:
Step a1: be first totally immersed in auxiliary material liquid by a Lentinus Edodes, the one side of root is towards user, afterbody bending position
Below liquid.
Step a2: ring root, other mid portion middle finger and thumb encase gently.
Step a3: rapidly afterbody is flipped up so that root towards under.
Step a4: when afterbody is flipped up and during towards user, pick up Lentinus Edodes from auxiliary material liquid.
Step 5: putting into baking box baking, temperature 220 degree, cooking time was at 35 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into Lentinus Edodes finished product, the Lentinus Edodes finished product particularly made in the adjuvant effect of the present embodiment, there is when edible Sucus Zingberis taste relatively
Weight, and there is the unique perfume that slight Autumn Gold beans, Cipangopaludina chinensis XIANGFEN, green liquor, spring water and Sal etc. mix, and
And, after packaging step, safe and sanitary, and can conveniently transport, sell and facilitate user to eat.
Embodiment two
Step one: choose the Lentinus Edodes that growth cycle was at 180 days, and stalk cleans up.
Step 2: such as, the Lentinus Edodes after cleaning up sterilized toothpick or bamboo let sting 6～10 at Lentinus Edodes meat surface
Individual hole, hole depth can not penetrate Lentinus Edodes, is then placed in light salt brine and soaks 2 minutes.And for example, when putting into light salt brine and soaking 2 minutes, use
Sterilized knitting needle or sewing needle carry out second time acanthopore, put into light salt brine and soak 5 minutes after acanthopore.When putting into light salt brine leaching
When steeping 5 minutes, beaing Lentinus Edodes with sterilized chopsticks, so that pickling better, the dynamics beaten and number of times, depending on pickling feelings
Depending on condition.
Step 3: be spread out in equably in rustless steel mesh sheet by the Lentinus Edodes pickled, is dried in sending into drying room；Drying room temperature 30 DEG C
～45 DEG C, baking time 3～6 hours, dry and take out when reaching 45%～56% to fillet moisture.
Step 4: squeezing water purification part by crossing the Lentinus Edodes after cold water processes and mix homogeneously with adjuvant, this adjuvant includes following each
The mass ratio of component:
Autumn Gold beans: 88 parts, Sucus Zingberis: 1.1 parts, Cipangopaludina chinensis XIANGFEN: 5 parts, green liquor: 5 parts, spring water: 40 parts and Sal:
10 parts.
So that be uniformly mixed, in the present embodiment, for each Lentinus Edodes, use following whipping step:
Step a1: be first totally immersed in auxiliary material liquid by a Lentinus Edodes, the one side of root is towards user, afterbody bending position
Below liquid.
Step a2: ring root, other mid portion middle finger and thumb encase gently.
Step a3: rapidly afterbody is flipped up so that root towards under.
Step a4: when afterbody is flipped up and during towards user, pick up Lentinus Edodes from auxiliary material liquid.
Step 5: putting into baking box baking, temperature 220 degree, cooking time was at 35 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into Lentinus Edodes finished product, the Lentinus Edodes finished product particularly made in the adjuvant effect of the present embodiment, there is when edible Autumn Gold beans
Taste is heavier, and has the unique perfume that Sucus Zingberis, Cipangopaludina chinensis XIANGFEN, green liquor, spring water and Sal etc. mix, and, pass through
After packaging step, safe and sanitary, and can conveniently transport, sell and facilitate user to eat.
Embodiment three
Step one: choose the Lentinus Edodes that growth cycle was at 180 days, and stalk cleans up.
Step 2: such as, the Lentinus Edodes after cleaning up sterilized toothpick or bamboo let sting 6～10 at Lentinus Edodes meat surface
Individual hole, hole depth can not penetrate Lentinus Edodes, is then placed in light salt brine and soaks 2 minutes.And for example, when putting into light salt brine and soaking 2 minutes, use
Sterilized knitting needle or sewing needle carry out second time acanthopore, put into light salt brine and soak 5 minutes after acanthopore.When putting into light salt brine leaching
When steeping 5 minutes, beaing Lentinus Edodes with sterilized chopsticks, so that pickling better, the dynamics beaten and number of times, depending on pickling feelings
Depending on condition.
Step 3: be spread out in equably in rustless steel mesh sheet by the Lentinus Edodes pickled, is dried in sending into drying room；Drying room temperature 30 DEG C
～45 DEG C, baking time 3～6 hours, dry and take out when reaching 45%～56% to fillet moisture.
Step 4: squeezing water purification part by crossing the Lentinus Edodes after cold water processes and mix homogeneously with adjuvant, this adjuvant includes following each
The mass ratio of component:
Autumn Gold beans: 88 parts, Sucus Zingberis: 5 parts, Cipangopaludina chinensis XIANGFEN: 2.5 parts, green liquor: 5 parts, spring water: 40 parts and Sal:
10 parts.
So that be uniformly mixed, in the present embodiment, for each Lentinus Edodes, use following whipping step:
Step a1: be first totally immersed in auxiliary material liquid by a Lentinus Edodes, the one side of root is towards user, afterbody bending position
Below liquid.
Step a2: ring root, other mid portion middle finger and thumb encase gently.
Step a3: rapidly afterbody is flipped up so that root towards under.
Step a4: when afterbody is flipped up and during towards user, pick up Lentinus Edodes from auxiliary material liquid.
Step 5: putting into baking box baking, temperature 220 degree, cooking time was at 35 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into Lentinus Edodes finished product, the Lentinus Edodes finished product particularly made in the adjuvant effect of the present embodiment, there is when edible heavier Huang
Flos Rosae Rugosae sauce and the fragrance of Sucus Zingberis, and there is the unique perfume that Cipangopaludina chinensis XIANGFEN, green liquor, spring water and Sal etc. mix, and,
After packaging step, safe and sanitary, and can conveniently transport, sell and facilitate user to eat.
Embodiment four
Step one: choose the Lentinus Edodes that growth cycle was at 210 days.
Step 2: such as, the Lentinus Edodes after cleaning up sterilized toothpick or bamboo let sting 6～10 at Lentinus Edodes meat surface
Individual hole, hole depth can not penetrate Lentinus Edodes, is then placed in light salt brine and soaks 2 minutes.And for example, when putting into light salt brine and soaking 2 minutes, use
Sterilized knitting needle or sewing needle carry out second time acanthopore, put into light salt brine and soak 5 minutes after acanthopore.When putting into light salt brine leaching
When steeping 5 minutes, beaing Lentinus Edodes with sterilized chopsticks, so that pickling better, the dynamics beaten and number of times, depending on pickling feelings
Depending on condition.
Step 3: be spread out in equably in rustless steel mesh sheet by the Lentinus Edodes pickled, is dried in sending into drying room；Drying room temperature 30 DEG C
～45 DEG C, baking time 3～6 hours, dry and take out when reaching 45%～56% to fillet moisture.
Step 4: squeezing water purification part by crossing the Lentinus Edodes after cold water processes and mix homogeneously with adjuvant, this adjuvant includes following each
The mass ratio of component:
Autumn Gold beans: 73 parts, Sucus Zingberis: 4 parts, Cipangopaludina chinensis XIANGFEN: 4 parts, green liquor: 2.55 parts, spring water: 40 parts and food
Salt: 10 parts.
So that be uniformly mixed, in the present embodiment, for each Lentinus Edodes, use following whipping step:
Step a1: be first totally immersed in auxiliary material liquid by a Lentinus Edodes, the one side of root is towards user, afterbody bending position
Below liquid.
Step a2: ring root, other mid portion middle finger and thumb encase gently.
Step a3: rapidly afterbody is flipped up so that root towards under.
Step a4: when afterbody is flipped up and during towards user, pick up Lentinus Edodes from auxiliary material liquid.
Step 5: putting into baking box baking, temperature 230 degree, cooking time was at 15 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into Lentinus Edodes finished product, the Lentinus Edodes finished product particularly made in the adjuvant effect of the present embodiment, there is when edible Autumn Gold beans
Fragrance lay particular stress on, and there is the fragrance of medium Sucus Zingberis and there are Cipangopaludina chinensis XIANGFEN, green liquor, spring water and Sal etc.
The unique perfume mixed, and, after packaging step, safe and sanitary, and can conveniently transport, sell and facilitate user
Edible.
Embodiment five
Step one: choose the Lentinus Edodes that growth cycle was at 210 days.
Step 2: such as, the Lentinus Edodes after cleaning up sterilized toothpick or bamboo let sting 6～10 at Lentinus Edodes meat surface
Individual hole, hole depth can not penetrate Lentinus Edodes, is then placed in light salt brine and soaks 2 minutes.And for example, when putting into light salt brine and soaking 2 minutes, use
Sterilized knitting needle or sewing needle carry out second time acanthopore, put into light salt brine and soak 5 minutes after acanthopore.When putting into light salt brine leaching
When steeping 5 minutes, beaing Lentinus Edodes with sterilized chopsticks, so that pickling better, the dynamics beaten and number of times, depending on pickling feelings
Depending on condition.
Step 3: be spread out in equably in rustless steel mesh sheet by the Lentinus Edodes pickled, is dried in sending into drying room；Drying room temperature 30 DEG C
～45 DEG C, baking time 3～6 hours, dry and take out when reaching 45%～56% to fillet moisture.
Step 4: squeezing water purification part by crossing the Lentinus Edodes after cold water processes and mix homogeneously with adjuvant, this adjuvant includes following each
The mass ratio of component:
Autumn Gold beans: 78 parts, Sucus Zingberis: 2.55 parts, Cipangopaludina chinensis XIANGFEN: 3.3 parts, green liquor: 4 parts, spring water: 40 parts and food
Salt: 10 parts.
So that be uniformly mixed, in the present embodiment, for each Lentinus Edodes, use following whipping step:
Step a1: be first totally immersed in auxiliary material liquid by a Lentinus Edodes, the one side of root is towards user, afterbody bending position
Below liquid.
Step a2: ring root, other mid portion middle finger and thumb encase gently.
Step a3: rapidly afterbody is flipped up so that root towards under.
Step a4: when afterbody is flipped up and during towards user, pick up Lentinus Edodes from auxiliary material liquid.
Step 5: putting into baking box baking, temperature 230 degree, cooking time was at 15 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into Lentinus Edodes finished product, the Lentinus Edodes finished product particularly made in the adjuvant effect of the present embodiment, there is when edible denseer Huang
The fragrance of Flos Rosae Rugosae sauce, and there is the unique perfume that Sucus Zingberis, Cipangopaludina chinensis XIANGFEN, green liquor, spring water and Sal etc. mix, and,
After packaging step, safe and sanitary, and can conveniently transport, sell and facilitate user to eat.
Embodiment six
Step one: choose the Lentinus Edodes that growth cycle was at 210 days.
Step 2: such as, the Lentinus Edodes after cleaning up sterilized toothpick or bamboo let sting 6～10 at Lentinus Edodes meat surface
Individual hole, hole depth can not penetrate Lentinus Edodes, is then placed in light salt brine and soaks 2 minutes.And for example, when putting into light salt brine and soaking 2 minutes, use
Sterilized knitting needle or sewing needle carry out second time acanthopore, put into light salt brine and soak 5 minutes after acanthopore.When putting into light salt brine leaching
When steeping 5 minutes, beaing Lentinus Edodes with sterilized chopsticks, so that pickling better, the dynamics beaten and number of times, depending on pickling feelings
Depending on condition.
Step 3: be spread out in equably in rustless steel mesh sheet by the Lentinus Edodes pickled, is dried in sending into drying room；Drying room temperature 30 DEG C
～45 DEG C, baking time 3～6 hours, dry and take out when reaching 45%～56% to fillet moisture.
Step 4: squeezing water purification part by crossing the Lentinus Edodes after cold water processes and mix homogeneously with adjuvant, this adjuvant includes following each
The mass ratio of component:
Autumn Gold beans: 67 parts, Sucus Zingberis: 3.5 parts, Cipangopaludina chinensis XIANGFEN: 4 parts, green liquor: 2.55 parts, spring water: 40 parts and food
Salt: 10 parts.
So that be uniformly mixed, in the present embodiment, for each Lentinus Edodes, use following whipping step:
Step a1: be first totally immersed in auxiliary material liquid by a Lentinus Edodes, the one side of root is towards user, afterbody bending position
Below liquid.
Step a2: ring root, other mid portion middle finger and thumb encase gently.
Step a3: rapidly afterbody is flipped up so that root towards under.
Step a4: when afterbody is flipped up and during towards user, pick up Lentinus Edodes from auxiliary material liquid.
Step 5: putting into baking box baking, temperature 230 degree, cooking time was at 15 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into Lentinus Edodes finished product, the Lentinus Edodes finished product particularly made in the adjuvant effect of the present embodiment, have when edible Autumn Gold beans,
The unique perfume that Sucus Zingberis, Cipangopaludina chinensis XIANGFEN, green liquor, spring water and Sal etc. mix, and, after packaging step, health
Safety, and can conveniently transport, sell and facilitate user to eat.
Each technical characteristic of embodiment described above can combine arbitrarily, for making description succinct, not to above-mentioned reality
The all possible combination of each technical characteristic executed in example is all described, but, as long as the combination of these technical characteristics is not deposited
In contradiction, all it is considered to be the scope that this specification is recorded.
Embodiment described above only have expressed the several embodiments of the present invention, and it describes more concrete and detailed, but also
Can not therefore be construed as limiting the scope of the patent.It should be pointed out that, come for those of ordinary skill in the art
Saying, without departing from the inventive concept of the premise, it is also possible to make some deformation and improvement, these broadly fall into the protection of the present invention
Scope.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (10)
1. the cooking method of a Lentinus Edodes, it is characterised in that comprise the steps:
1) selection of material: choose the Lentinus Edodes that growth cycle was at 180～210 days, and stalk cleans up；
2) pickle: the Lentinus Edodes light salt brine after cleaning up soaks 2～5 minutes；
3) preliminary working: the Lentinus Edodes boiled water after soaking with light salt brine scalds 5～10 seconds, and cross cold water process；
4) stirring: squeezing water purification part by crossing the Lentinus Edodes after cold water processes and mix homogeneously with adjuvant, this adjuvant includes following each component
Mass ratio:
Autumn Gold beans: 63～88 parts, Sucus Zingberis: 1.1～5 parts, Cipangopaludina chinensis XIANGFEN: 2.5～5.0 parts, green liquor: 1.1～5 parts, mountain spring
Water: 10～40 parts and Sal: 2～10 parts；
5) processing: Lentinus Edodes mixed with adjuvant is put into baking box middle level, and upper reducing internal heat 220～230 degree, cooking time is 15～35
Minute, i.e. prepare finished product.
The cooking method of Lentinus Edodes the most according to claim 1, it is characterised in that choose the Lentinus Edodes that growth cycle was at 180 days,
And stalk cleans up.
The cooking method of Lentinus Edodes the most according to claim 1, it is characterised in that choose the Lentinus Edodes that growth cycle was at 210 days.
The cooking method of Lentinus Edodes the most according to claim 1, it is characterised in that the Lentinus Edodes after cleaning up is with sterilized
Toothpick or bamboo let Lentinus Edodes meat surface sting 6～10 holes, hole depth can not penetrate Lentinus Edodes, be then placed in light salt brine soak 2 minutes.
The cooking method of Lentinus Edodes the most according to claim 1, it is characterised in that when putting into light salt brine and soaking 2 minutes, use
Sterilized knitting needle or sewing needle carry out second time acanthopore, put into light salt brine and soak 5 minutes after acanthopore.
The cooking method of Lentinus Edodes the most according to claim 1, it is characterised in that the Lentinus Edodes pickled is spread out in stainless equably
On steel mesh sheet, it is dried in sending into drying room.
The cooking method of Lentinus Edodes the most according to claim 1, it is characterised in that drying room temperature 30 DEG C～45 DEG C, during baking
Between 3～6 hours, dry to Fructus Solani melongenae moisture reach 45%～56% time take out.
The cooking method of Lentinus Edodes the most according to claim 1 a, it is characterised in that Lentinus Edodes is totally immersed in auxiliary material liquid
In, the one side of root is positioned at below liquid towards user, afterbody bending.
9. according to the cooking method of the Lentinus Edodes described in any one of claim 1 to 8, it is characterised in that further comprise the steps of: packaging:
The Lentinus Edodes that baking is good is packaged packaging.
The cooking method of Lentinus Edodes the most according to claim 9, it is characterised in that in described packaging step, packs food materials
Material used is heat sealability wrapping paper.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610605131.1A CN106213478A (en) | 2016-07-27 | 2016-07-27 | The cooking method of Lentinus Edodes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610605131.1A CN106213478A (en) | 2016-07-27 | 2016-07-27 | The cooking method of Lentinus Edodes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106213478A true CN106213478A (en) | 2016-12-14 |
Family
ID=57533269
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610605131.1A Withdrawn CN106213478A (en) | 2016-07-27 | 2016-07-27 | The cooking method of Lentinus Edodes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106213478A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111528456A (en) * | 2020-06-03 | 2020-08-14 | 德清唯信食品有限公司 | Production process of mushroom tribute balls |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1115214A (en) * | 1994-07-17 | 1996-01-24 | 刘宁 | Preserved jinhou mushroom and its prepn. method |
| CN1723759A (en) * | 2005-07-14 | 2006-01-25 | 闫斌 | Instant edible mushroom prodn. process |
| CN102813180A (en) * | 2012-08-28 | 2012-12-12 | 吉林大学 | Series instant mushroom and manufacture method of series instant mushroom |
| CN103549387A (en) * | 2013-10-28 | 2014-02-05 | 张路 | Preparation method of sauced shiitake |
| CN103584073A (en) * | 2013-11-08 | 2014-02-19 | 徐州绿之野生物食品有限公司 | Preparation method for edible fungus flavor food |
-
2016
- 2016-07-27 CN CN201610605131.1A patent/CN106213478A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1115214A (en) * | 1994-07-17 | 1996-01-24 | 刘宁 | Preserved jinhou mushroom and its prepn. method |
| CN1723759A (en) * | 2005-07-14 | 2006-01-25 | 闫斌 | Instant edible mushroom prodn. process |
| CN102813180A (en) * | 2012-08-28 | 2012-12-12 | 吉林大学 | Series instant mushroom and manufacture method of series instant mushroom |
| CN103549387A (en) * | 2013-10-28 | 2014-02-05 | 张路 | Preparation method of sauced shiitake |
| CN103584073A (en) * | 2013-11-08 | 2014-02-19 | 徐州绿之野生物食品有限公司 | Preparation method for edible fungus flavor food |
Non-Patent Citations (1)
| Title |
|---|
| 马方: "《怀孕吃什么宜忌速查》", 31 May 2015, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111528456A (en) * | 2020-06-03 | 2020-08-14 | 德清唯信食品有限公司 | Production process of mushroom tribute balls |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109463722A (en) | A kind of mushroom flavor is gone with rice sauce and preparation method thereof | |
| CN101791135B (en) | Shellfish food and preparation method thereof | |
| CN103621949A (en) | Purple cabbage fresh-and-tender pickles and preparation method thereof | |
| CN103637129A (en) | Health-care sauced garlic and preparation method thereof | |
| CN106261944A (en) | The processing technique of saury | |
| CN106107589A (en) | The preparation technology of squab | |
| CN103082279A (en) | Preparation method of dried orange peel and beef rice dumpling | |
| CN106213291A (en) | The preparation method of Fructus Solani melongenae | |
| CN106213246A (en) | The method for baking of chicken wing | |
| CN1207987C (en) | Celery paste and its making method | |
| CN106235072A (en) | The preparation technology of tilapia | |
| CN106213271A (en) | The processing technique of Carassius auratus | |
| CN106213478A (en) | The cooking method of Lentinus Edodes | |
| CN104664328A (en) | Processing method of spicy tea tree mushroom floss | |
| CN106213349A (en) | The processing method of fresh kidney beans | |
| CN103584004A (en) | Delicious sauced peas and preparation method thereof | |
| CN103876052B (en) | A kind of thick bamboo tube health-preserving porridge and preparation method thereof | |
| CN106235073A (en) | The method for baking of tuna | |
| CN104585345A (en) | Sauced bean curd with pork liver and papaya and preparation method of sauced bean curd with pork liver and papaya | |
| CN106235151A (en) | The preparation method of Folium Allii tuberosi | |
| CN104116083A (en) | Formula of front pettitoes and making method thereof | |
| CN103549338A (en) | Nutritional sauce cabbages and preparation method thereof | |
| CN106234934A (en) | The cooking method of Semen Maydis | |
| CN109170716A (en) | A kind of Maotai-flavor pawpaw silk pickles and preparation method thereof that can voluntarily pickle | |
| CN103584029A (en) | Delicious sauced green peppers and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161214 |