CN106722872A - A kind of cepe leisure food and preparation method thereof - Google Patents
A kind of cepe leisure food and preparation method thereof Download PDFInfo
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- CN106722872A CN106722872A CN201611101257.1A CN201611101257A CN106722872A CN 106722872 A CN106722872 A CN 106722872A CN 201611101257 A CN201611101257 A CN 201611101257A CN 106722872 A CN106722872 A CN 106722872A
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- 235000013305 food Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 35
- 239000000796 flavoring agent Substances 0.000 claims abstract description 28
- 235000019634 flavors Nutrition 0.000 claims abstract description 28
- 244000179886 Moringa oleifera Species 0.000 claims abstract description 24
- 235000011347 Moringa oleifera Nutrition 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 8
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 8
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 229940029982 garlic powder Drugs 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 241000894007 species Species 0.000 claims abstract description 8
- 239000008989 cinnamomi cortex Substances 0.000 claims abstract description 7
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 6
- 241000894006 Bacteria Species 0.000 claims description 32
- 235000019198 oils Nutrition 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 7
- 241000238631 Hexapoda Species 0.000 claims description 5
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 239000012267 brine Substances 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 210000002686 mushroom body Anatomy 0.000 claims description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 5
- 239000002689 soil Substances 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims 2
- 235000019082 Osmanthus Nutrition 0.000 claims 1
- 241000333181 Osmanthus Species 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 5
- 241000233866 Fungi Species 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 240000003211 Corylus maxima Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000222562 Suillus Species 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- SNGZVXPRGLTKNU-RGMNGODLSA-N [Na].C(CC)N[C@@H](CCO)C(=O)O Chemical compound [Na].C(CC)N[C@@H](CCO)C(=O)O SNGZVXPRGLTKNU-RGMNGODLSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000003739 neck Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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 relates to a kind of cepe leisure food and preparation method thereof, leisure food is made including following parts by weight raw material proportioning：60~80 parts of bolete, 10~15 parts of farina, 5~10 parts of leaf of Moringa powder, 0.5~2 part of flavor enhancement, species and the parts by weight proportioning of flavor enhancement are 1~3 part of ginger powder, 1~3 part of garlic powder, 1~2 part of zanthoxylum powder, 1~2 part of salt, 1~2 part of cinnamomi cortex pulveratus, 1~2 part of fennel, 1~2 part of cumin, 1~3 part of sodium glutamate.The preparation method comprises the following steps：Sorting, pre-process, cut into slices, precooking, cooling down, fried, seasoning packaging.The leisure food prepared using the method for the invention, cepe fresh goods is made the leisure food of storage tolerance easily transport, remain bolete good flavour characteristic, also improve the added value of bolete, leaf of Moringa powder is added in its raw material, with unique delicious food, facilitate daily carrying and eat, and have the leisure food of certain health-care efficacy.
Description
Technical field
The invention belongs to edible mushroom technical field in food, and in particular to a kind of cepe leisure food and its preparation
Method.
Background technology
Cepe is also known as big foot mushroom, Suillus albidipes (Peck) Sing.Fructification is medium to large-scale.The flat hemispherical of cap is slightly open and flat,
Do not glue, smooth, edge is pure, yellowish-brown, drabon color or russet.Bacterial context white, thick, nondiscolouring after injury.Tube initial stage white,
Afterwards in light color, growing straight or near twin, or in the peripheral recesses of handle.The mouth of pipe is circular, base portion slightly expand it is filbert or khaki, it is interior
It is real.Edible, is excellent wild edible fungus.Its bacterial context is thick and soft, delicious flavour.Cepe is not only nutritious, most
It is important that abnormal taste is delicious after cooking, and it is that the other style got used to eating outside meat is delicious, it is real rare delicious food.
With burning fry, then happy into dish mouthfeel, delicious flavour, the Baoshang used, then bacterium fragrance spread four, it is fragrant strongly fragrant smooth, make perfect taste, rich
Eutrophy integrates with medical value.
Moringa is also called drumstick tree, and leaf of Moringa is the new resource food of the Ministry of Public Health of China approval.Traditional Moringa is grown in non-
Continent east and north India.Contain abundant nutritional ingredient in the seed and leaf of Moringa.Leaf of Moringa is that a kind of high calcium plant produces
Product, calcium content is more than 4 times of milk, also containing trace elements such as potassium very high, iron, zinc, containing with the much the same egg of soybean
White matter and amino acid etc., are a kind of functional food containing fully nutrient.The selected young tender leaf of Moringa of leaf of Moringa powder, through Ultramicro-powder
It is broken to form.With extra-nutrition comprehensively, enhance immunity, toxin-expelling and face nourishing, it is convenient to lead to intestines, the effects such as fat-reducing.
But, cepe fresh goods storage time is limited, and substantial amounts of nutrition and delicate flavour material are have lost after being made dry product,
Lose edible mushroom original local flavor.If long-term storage can just be reached by being simply processed into can, preserved fruit, curing food etc.
The purpose deposited, can preferably keep edible mushroom original local flavor again, and increase the visuality and aesthetics of product, and eat quick side
Just, safety and sanitation.Therefore it provides a kind of preferable delicious bolete food of effect and preparation method, only using wild edible fungus
Special local flavor, adds the leaf of Moringa powder of rich in nutrition content and to mix the special taste of other flavor enhancements compacting, nutritional ingredient rich
Leisure food rich and that there is health value higher.The defect that cepe fresh goods is difficult storage is made up, is have very much market
Demand.
The content of the invention
The technical problem to be solved in the present invention is directed to the deficiencies in the prior art, there is provided a kind of cepe leisure food
And preparation method thereof, the convenient preservation of cepe can be made, make can often occur food of fungi on people's dining table, it is people
The edible fungus of green health are provided.
In order to solve the above technical problems, the technical solution adopted by the present invention is：A kind of cepe leisure food, it is described
Leisure food is made including following parts by weight raw material proportioning：60~80 parts of bolete, 10~15 parts of farina, leaf of Moringa
5~10 parts of powder, 0.5~2 part of flavor enhancement, the flavor enhancement species and parts by weight proportioning for 1~3 part of ginger powder, garlic powder 1~
3 parts, 1~2 part of zanthoxylum powder, 1~2 part of salt, 1~2 part of cinnamomi cortex pulveratus, 1~2 part of fennel, 1~2 part of cumin, sodium glutamate 1~3
Part.
Further, a kind of described cepe leisure food, including following parts by weight raw material proportioning is made：Ox
70 parts of liver bacterium, 12 parts of farina, 8 parts of leaf of Moringa powder, 1 part of flavor enhancement, species and the parts by weight proportioning of the flavor enhancement
It is 2 parts of ginger powder, 2 parts of garlic powder, 1.5 parts of zanthoxylum powder, 1.5 parts of salt, 1.5 parts of cinnamomi cortex pulveratus, 1.5 parts of fennel, 1.5 parts of cumin, paddy
2 parts of propylhomoserin sodium.
Present invention also offers a kind of preparation method of cepe leisure food, the preparation method includes following step
Suddenly：
（1）Sorting：Choosing is damaged without insect pest, mechanical, mushroom body of the bacteria cover diameter in 80~100mm；
（2）Pretreatment：To improve mouthfeel, stem is cut, handle is long no more than 2cm, and cutting is smooth；Wash away soil and other are miscellaneous
Matter, cleans 3~4 times；
（3）Section：It is the bacterium piece of 2.0~3.0mm to use special directional slicer to be cut into thin and thick, and 0.4% should be in time immersed after section
~0.5% weak brine, with prevent-browning；
（4）Precook：Pick up bacterium piece and drain 3~5 min, be subsequently poured into jacketed pan and precook, it is ensured that in pot water temperature 90 DEG C with
On, and stirring stir, the foam-expelling when boiling boils 1~2min；
（5）Cooling：The bacterium piece being cooked is poured into and cooled down in the flowing tank of cleaning, cools down 2~3 min, makes that mushroom piece is cold to be
Only, then pick up and be placed on 1~2min of draining in sieve, and drain well is standby；
（6）It is fried：It is sufficiently stirred for during the bacterium piece of drain well is put into farina and leaf of Moringa powder mixture, is stirred
During add a small amount of pure water it is stirred, obtain mixture, being then placed in 95 DEG C~105 DEG C high pressure deep fryers carries out oil
Fried, high pressure deep fryer internal pressure is 75KPa~85KPa, and using pure natural rapeseed oil as frying oil, deep-fat frying time is 5~10
Minute；Centrifugation de-oiling is used after fried bolete is picked up, rotating speed is the oil-containing that 1200~1500r/min removes fried bacterium；
（7）Seasoning is packed：Bolete after fried is added into flavor enhancement, and by being sufficiently stirred for, is well mixed it, it is cold
But pack afterwards.
Using a kind of cepe leisure food of the invention and preparation method thereof, compared with prior art, its is beneficial
Effect is：Cepe fresh goods is made the leisure food of storage tolerance easily transport, bolete good flavour characteristic is not only remained,
And with abundant nutrition, the added value of bolete is also improved, it is of particular importance that leaf of Moringa powder is added in its raw material,
Its leisure food has unique delicious food, also facilitates daily carrying and eats, and has the leisure food of certain health-care efficacy.Cause
This, no matter from production or from the point of view of consumption, bolete leisure food market prospects are very wide.
Specific embodiment
In order to more fully explain implementation of the invention, the present invention is further illustrated below in conjunction with specific embodiment.Institute
Give an actual example and be served only for explaining the present invention, rather than restriction the scope of the present invention.
Embodiment 1：
A kind of cepe leisure food, the leisure food is made including following parts by weight raw material proportioning：Bolete 60
Part, 10 parts of farina, 5 parts of leaf of Moringa powder, 0.5 part of flavor enhancement, species and the parts by weight proportioning of the flavor enhancement are ginger
1 part of powder, 1 part of garlic powder, 1 part of zanthoxylum powder, 1 part of salt, 1 part of cinnamomi cortex pulveratus, 1 part of fennel, 1 part of cumin, 1 part of sodium glutamate.
A kind of preparation method of cepe leisure food, the preparation method comprises the following steps：
（1）Sorting：Choosing is damaged without insect pest, mechanical, mushroom body of the bacteria cover diameter in 80mm；
（2）Pretreatment：To improve mouthfeel, stem is cut, handle is long no more than 2cm, and cutting is smooth；Wash away soil and other are miscellaneous
Matter, cleans 3 times；
（3）Section：It is the bacterium piece of 2.0~3.0mm to use special directional slicer to be cut into thin and thick, and 0.4% should be in time immersed after section
Weak brine, with prevent-browning；
（4）Precook：Pick up bacterium piece and drain 3~5min, be subsequently poured into jacketed pan and precook, it is ensured that in pot water temperature more than 90 DEG C,
And stirring is stirred, the foam-expelling when boiling boils 1~2min；
（5）Cooling：The bacterium piece being cooked is poured into and cooled down in the flowing tank of cleaning, cools down 2~3 min, makes that mushroom piece is cold to be
Only, then pick up and be placed on 1~2min of draining in sieve, and drain well is standby；
（6）It is fried：It is sufficiently stirred for during the bacterium piece of drain well is put into farina and leaf of Moringa powder mixture, is stirred
During add a small amount of pure water it is stirred, obtain mixture, being then placed in 95 DEG C~100 DEG C high pressure deep fryers carries out oil
Fried, high pressure deep fryer internal pressure is 75KPa~80KPa, and using pure natural rapeseed oil as frying oil, deep-fat frying time is 5~8 points
Clock；Centrifugation de-oiling, the oil-containing of rotating speed fried bacterium for 1200r/min removes are used after fried bolete is picked up；
（7）Seasoning is packed：Bolete after fried is added into flavor enhancement, and by being sufficiently stirred for, is well mixed it, it is cold
But pack afterwards.
Embodiment 2：
A kind of cepe leisure food, the leisure food is made including following parts by weight raw material proportioning：Bolete 70
Part, 12 parts of farina, 8 parts of leaf of Moringa powder, 1 part of flavor enhancement, species and the parts by weight proportioning of the flavor enhancement are ginger powder 2
Part, 2 parts of garlic powder, 1.5 parts of zanthoxylum powder, 1.5 parts of salt, 1.5 parts of cinnamomi cortex pulveratus, 1.5 parts of fennel, 1.5 parts of cumin, sodium glutamate 2
Part.
A kind of preparation method of cepe leisure food, the preparation method comprises the following steps：
（1）Sorting：Choosing is damaged without insect pest, mechanical, mushroom body of the bacteria cover diameter in 90mm；
（2）Pretreatment：To improve mouthfeel, stem is cut, handle is long no more than 2cm, and cutting is smooth；Wash away soil and other are miscellaneous
Matter, cleans 4 times；
（3）Section：It is the bacterium piece of 2.0~3.0mm to use special directional slicer to be cut into thin and thick, and 0.4% should be in time immersed after section
Weak brine, with prevent-browning；
（4）Precook：Pick up bacterium piece and drain 3~5 min, be subsequently poured into jacketed pan and precook, it is ensured that in pot water temperature 90 DEG C with
On, and stirring stir, the foam-expelling when boiling boils 1~2min；
（5）Cooling：The bacterium piece being cooked is poured into and cooled down in the flowing tank of cleaning, cools down 2~3 min, makes that mushroom piece is cold to be
Only, then pick up and be placed on 1~2min of draining in sieve, and drain well is standby；
（6）It is fried：It is sufficiently stirred for during the bacterium piece of drain well is put into farina and leaf of Moringa powder mixture, is stirred
During add a small amount of pure water it is stirred, obtain mixture, being then placed in 98 DEG C~102 DEG C high pressure deep fryers carries out oil
Fried, high pressure deep fryer internal pressure is 78KPa~82KPa, and using pure natural rapeseed oil as frying oil, deep-fat frying time is 6~9
Minute；Centrifugation de-oiling, the oil-containing of rotating speed fried bacterium for 1300r/min removes are used after fried bolete is picked up；
（7）Seasoning is packed：Bolete after fried is added into flavor enhancement, and by being sufficiently stirred for, is well mixed it, it is cold
But pack afterwards.
Embodiment 3：
A kind of cepe leisure food, the leisure food is made including following parts by weight raw material proportioning：Bolete 80
Part, 15 parts of farina, 10 parts of leaf of Moringa powder, 2 parts of flavor enhancement, species and the parts by weight proportioning of the flavor enhancement are ginger powder
3 parts, 3 parts of garlic powder, 2 parts of zanthoxylum powder, 2 parts of salt, 2 parts of cinnamomi cortex pulveratus, 2 parts of fennel, 2 parts of cumin, 3 parts of sodium glutamate.
A kind of preparation method of cepe leisure food, the preparation method comprises the following steps：
（1）Sorting：Choosing is damaged without insect pest, mechanical, mushroom body of the bacteria cover diameter in 100mm；
（2）Pretreatment：To improve mouthfeel, stem is cut, handle is long no more than 2cm, and cutting is smooth；Wash away soil and other are miscellaneous
Matter, cleans 4 times；
（3）Section：It is the bacterium piece of 2.0~3.0mm to use special directional slicer to be cut into thin and thick, and 0.5% should be in time immersed after section
Weak brine, with prevent-browning；
（4）Precook：Pick up bacterium piece and drain 3~5min, be subsequently poured into jacketed pan and precook, it is ensured that in pot water temperature more than 90 DEG C,
And stirring is stirred, the foam-expelling when boiling boils 1~2min；
（5）Cooling：The bacterium piece being cooked is poured into and cooled down in the flowing tank of cleaning, cools down 2~3 min, makes that mushroom piece is cold to be
Only, then pick up and be placed on 1~2min of draining in sieve, and drain well is standby；
（6）It is fried：It is sufficiently stirred for during the bacterium piece of drain well is put into farina and leaf of Moringa powder mixture, is stirred
During add a small amount of pure water it is stirred, obtain mixture, being then placed in 100 DEG C~105 DEG C high pressure deep fryers is carried out
Fried, high pressure deep fryer internal pressure is 80KPa~85KPa, using pure natural rapeseed oil as frying oil, deep-fat frying time is 8~
10 minutes；Centrifugation de-oiling, the oil-containing of rotating speed fried bacterium for 1500r/min removes are used after fried bolete is picked up；
（7）Seasoning is packed：Bolete after fried is added into flavor enhancement, and by being sufficiently stirred for, is well mixed it, it is cold
But pack afterwards.
Embodiments of the invention are the foregoing is only, the scope of the claims of the invention is not thereby limited, it is every to utilize this hair
Equivalent structure or equivalent flow conversion that bright description is made, or directly or indirectly it is used in other related technology necks
Domain, is included within the scope of the present invention.
Claims (3)
1. a kind of cepe leisure food, it is characterised in that the leisure food includes following parts by weight raw material proportioning
It is made：60~80 parts of bolete, 10~15 parts of farina, 5~10 parts of leaf of Moringa powder, 0.5~2 part of flavor enhancement, the tune
Species and the parts by weight proportioning of taste agent are 1~3 part of ginger powder, 1~3 part of garlic powder, 1~2 part of zanthoxylum powder, 1~2 part of salt, osmanthus
1~2 part of skin powder, 1~2 part of fennel, 1~2 part of cumin, 1~3 part of sodium glutamate.
2. a kind of cepe leisure food according to claim 1, it is characterised in that the leisure food include with
Lower parts by weight raw material proportioning is made：70 parts of bolete, 12 parts of farina, 8 parts of leaf of Moringa powder, 1 part of flavor enhancement, the tune
Species and the parts by weight proportioning of taste agent are 2 parts of ginger powder, 2 parts of garlic powder, 1.5 parts of zanthoxylum powder, 1.5 parts of salt, cinnamomi cortex pulveratus 1.5
Part, 1.5 parts of fennel, 1.5 parts of cumin, 2 parts of sodium glutamate.
3. the preparation method of a kind of cepe leisure food according to claim 1 and 2, it is characterised in that described
Preparation method comprises the following steps：
（1）Sorting：Choosing is damaged without insect pest, mechanical, mushroom body of the bacteria cover diameter in 80~100mm；
（2）Pretreatment：To improve mouthfeel, stem is cut, handle is long no more than 2cm, and cutting is smooth；Wash away soil and other are miscellaneous
Matter, cleans 3~4 times；
（3）Section：It is the bacterium piece of 2.0~3.0mm to use special directional slicer to be cut into thin and thick, and 0.4% should be in time immersed after section
~0.5% weak brine, with prevent-browning；
（4）Precook：Pick up bacterium piece and drain 3~5min, be subsequently poured into jacketed pan and precook, it is ensured that in pot water temperature more than 90 DEG C,
And stirring is stirred, the foam-expelling when boiling boils 1~2min；
（5）Cooling：The bacterium piece being cooked is poured into and cooled down in the flowing tank of cleaning, cools down 2~3min, makes that mushroom piece is cold to be
Only, then pick up and be placed on 1~2min of draining in sieve, and drain well is standby；
（6）It is fried：It is sufficiently stirred for during the bacterium piece of drain well is put into farina and leaf of Moringa powder mixture, is stirred
During add a small amount of pure water it is stirred, obtain mixture, being then placed in 95 DEG C~105 DEG C high pressure deep fryers carries out oil
Fried, high pressure deep fryer internal pressure is 75KPa~85KPa, and using pure natural rapeseed oil as frying oil, deep-fat frying time is 5~10
Minute；Centrifugation de-oiling is used after fried bolete is picked up, rotating speed is the oil-containing that 1200~1500r/min removes fried bacterium；
（7）Seasoning is packed：Bolete after fried is added into flavor enhancement, and by being sufficiently stirred for, is well mixed it, it is cold
But pack afterwards.
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| CN201611101257.1A CN106722872A (en) | 2016-12-05 | 2016-12-05 | A kind of cepe leisure food and preparation method thereof |
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| CN106722872A true CN106722872A (en) | 2017-05-31 |
Family
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113208099A (en) * | 2021-06-11 | 2021-08-06 | 西藏阿妮高原特产有限公司 | Preparation method of roe fungus flavored food |
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