CN107048354A - Bacterium perfume original flavor mountain delicacy bacterium and preparation method thereof - Google Patents
Bacterium perfume original flavor mountain delicacy bacterium and preparation method thereof Download PDFInfo
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- 241000894006 Bacteria Species 0.000 title claims abstract description 33
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 17
- 235000019634 flavors Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000002304 perfume Substances 0.000 title claims description 6
- 239000000463 material Substances 0.000 claims abstract description 83
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 26
- 241000222532 Agrocybe Species 0.000 claims abstract description 8
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 5
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 4
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 4
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 4
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 4
- 241000287828 Gallus gallus Species 0.000 claims abstract description 4
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 4
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 235000011837 pasties Nutrition 0.000 claims abstract description 4
- 235000020232 peanut Nutrition 0.000 claims abstract description 4
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 239000012138 yeast extract Substances 0.000 claims abstract description 3
- 238000003756 stirring Methods 0.000 claims description 67
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 62
- 238000005187 foaming Methods 0.000 claims description 50
- 239000007921 spray Substances 0.000 claims description 30
- 238000005507 spraying Methods 0.000 claims description 15
- 230000007246 mechanism Effects 0.000 claims description 14
- 239000006260 foam Substances 0.000 claims description 10
- 238000007599 discharging Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 239000012535 impurity Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 230000008030 elimination Effects 0.000 claims description 5
- 238000003379 elimination reaction Methods 0.000 claims description 5
- 239000012266 salt solution Substances 0.000 claims description 5
- 238000009288 screen filtration Methods 0.000 claims description 4
- 230000000740 bleeding effect Effects 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 239000000779 smoke Substances 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 230000007306 turnover Effects 0.000 claims description 2
- 241000467686 Eschscholzia lobbii Species 0.000 claims 1
- 239000004576 sand Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 10
- 241000233866 Fungi Species 0.000 abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 abstract description 3
- 238000003672 processing method Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 36
- 230000000052 comparative effect Effects 0.000 description 15
- 235000016709 nutrition Nutrition 0.000 description 7
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- 239000007788 liquid Substances 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 238000000889 atomisation Methods 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 2
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 2
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 2
- 102000012286 Chitinases Human genes 0.000 description 2
- 108010022172 Chitinases Proteins 0.000 description 2
- 208000027219 Deficiency disease Diseases 0.000 description 2
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 2
- 229920001491 Lentinan Polymers 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 230000008595 infiltration Effects 0.000 description 2
- 238000001764 infiltration Methods 0.000 description 2
- 229940115286 lentinan Drugs 0.000 description 2
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- 208000007442 rickets Diseases 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
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- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- NJPPVKZQTLUDBO-UHFFFAOYSA-N novaluron Chemical compound C1=C(Cl)C(OC(F)(F)C(OC(F)(F)F)F)=CC=C1NC(=O)NC(=O)C1=C(F)C=CC=C1F NJPPVKZQTLUDBO-UHFFFAOYSA-N 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
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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)
- General Preparation And Processing Of Foods (AREA)
Abstract
The present invention relates to the processing method of instant product, specially a kind of fragrant original flavor mountain delicacy bacterium of bacterium and preparation method thereof includes the raw material of following parts by weight：50~60 parts of rapeseed oil, 0.5~1.5 part of edible salt, A material, 25~35 parts of mushroom pin, 0.1~1 part of agrocybe, 0.1~1 part of bolete；B material, 0.5~1.5 part of monosodium glutamate, 0.6~1.2 part of white granulated sugar, 1~5 part of dark soy sauce, 0.1~0.9 part of CY01 pasty chickens essence, 0.1~1 part of Y201 yeast extracts；C material, 2~6 parts of ripe sesame, broken 1~3 part of ripe peanut.The present invention is in order to solve the problem of existing food of fungi mouthfeel is not good, it is intended that provide a kind of mountain delicacy bacterium good in taste.
Description
Technical field
The present invention relates to the processing method of instant product, specially a kind of fragrant original flavor mountain delicacy bacterium of bacterium and preparation method thereof.
Background technology
Mushroom have the title of the king of mountain delicacy, is high protein, low-fat nutritional health food.Chinese dynasties physician is to perfume (or spice)
Mushroom has famous discussion.Modern medicine and nutrition are deepened continuously research, and the medical value of mushroom is also constantly exploited.In mushroom
Quantitative Determination of Ergosterol is very high, effective to preventing and treating rickets；Lentinan can strengthen cell immunocompetent, so as to suppress cancer cell
Growth；Mushroom contains more than 40 kinds of enzyme of six big enzymes, can correct human chitinase deficiency disease；Fatty institute's fatty acids in mushroom,
It is beneficial to human body reduction blood fat.
With social development, people's rhythm of life is accelerated, and spends the time in kitchen fewer and fewer, and instant food demand increases
Plus.Occur in that the food of fungi of a large amount of fast foods.Because fresh food of fungi is not easy to maintain, so food of fungi is generally dry with bacterium
Form preserve.When processing food of fungi, usually require to soak mushroom in 8~15 hours in the prior art and send out, bacterium of fully foaming
It is dry, moisture is sufficiently entered bacterium and do interior, then by bacterium dry chip, finally put into after adding various condiment in frying pan and fully turn over
Fry.The problem of above-mentioned technology is present is, for cost consideration, is done usually using first day foaming bacterium of cold water, then the second angel
Done with foaming bacterium, due to being foamed using cold water, bacterium is dry to cause the dry foamed time of bacterium oversize.Foamed time is long not only to extend mushroom
The overall processing of food takes, and foaming can cause mushroom to lose nutriment for a long time, and mouthfeel is not good, grows harmful thin
Bacterium.
The content of the invention
The invention is intended to provide a kind of nutrition and the more preferable fast food mushroom based food of mouthfeel.
The present invention provides base case：Bacterium perfume original flavor mountain delicacy bacterium, includes the raw material of following parts by weight：
A expects：25~35 parts of mushroom pin, 0.1~1 part of agrocybe, 0.1~1 part of bolete；B expects：0.5~1.5 part of monosodium glutamate,
0.6~1.2 part of white granulated sugar, 1~5 part of dark soy sauce, 0.1~0.9 part of CY01 pasty chickens essence, Y20 yeast extracts 0.1~
1 part；C expects：Broken 1~3 part of 2~6 parts of sesame, ripe peanut and 0.5~1.5 part of 50~60 parts of rapeseed oil and edible salt.
Beneficial effect：Quantitative Determination of Ergosterol is very high in mushroom, effective to preventing and treating rickets；Lentinan can strengthen cell and exempt from
Epidemic disease ability, so as to suppress the growth of cancer cell；Mushroom contains more than 40 kinds of enzyme of six big enzymes, can correct human chitinase deficiency disease；
Fatty institute's fatty acids in mushroom, reduce blood fat beneficial to human body.Agrocybe has heat-clearing, soothing the liver, improving eyesight, diuresis, invigorating the spleen
The effect of.Bolete have heat-clearing solution tired, blood-nourishing and in, the effect refreshed oneself of wind-evil dispelling and cold-evil expelling, relaxing muscles and tendons and blood, qi-restoratives.Three kinds of mushroom classes
The delicate flavour of food materials in itself can be fully triggered after collocation, with abundant nutrition and delicious taste.
The present invention is in order to solve the problem of existing food of fungi mouthfeel is old soft, it is intended that provide a kind of mouthfeel more tender and crisp bacterium
Class preparation method.
Base case two：Using following equipment foaming A material,
Foam device, including foaming bucket, stirring seat, stirring pawl, filter screen and spraying mechanism, the filter screen are arranged at foaming
In bucket, the foaming bucket, which is divided into by filter screen in the spray chamber of the material cavity and bottom on top, the material cavity, is connected with feed liquor
Pipe, the spray chamber is connected with exhaust tube and discharging tube, and the stirring pawl, which horizontally rotates, to be connected to the stirring seat and be arranged at
In material cavity, the stirring seat, which is fixed in the bucket bottom of foaming bucket, the stirring seat, is provided with interface channel, and the interface channel connects
Lead to provided with sprinkling passage in the feed tube, the stirring pawl, the sprinkling passage connects the interface channel, the stirring pawl
On offer spray hole, the spray hole connects the sprinkling passage；The spraying mechanism is arranged in spray chamber, the sprinkling
Some atomizers that mechanism includes sprinkling frame and is arranged on sprinkling frame, the sprinkling frame, which horizontally rotates, is connected to the stirring
Seat, the atomizer connects the interface channel.
Preparation method comprises the following steps, step 1 pretreatment and step 2 frying,
Step 1 pretreatment includes,
Step 1.1, impurity elimination, according to corresponding parts by weight by A material input foaming buckets, air is passed through into feed tube, empty
Qi leel is not poured in foaming bucket by stirring pawl and spraying mechanism, and reaction force during stirring pawl jet makes stirring pawl stir A material,
And exhaust tube is opened simultaneously, the gas bleeding out of spray chamber；
Step 1.2, clean, close exhaust tube, open feed tube, injected clear water rinses A material into material cavity, treats that clear water does not have
Cross after A material, discharging tube is opened after 2~5 minutes；
Step 1.3, foam, 40~80 DEG C of sterilized water of high pressure is injected into sprinkling frame, water smoke is sprayed by atomizer
Expect to A, spray 20~30 minutes, open the foaming water in discharging tube collection foaming process；
Step 1.4, cut into slices, stop stirring seat and rotate, stop sprinkling sterilized water, A is expected into taking-up after standing 3~8 minutes, use
Slicer is cut into 1.5mm~2mm piece；
Step 2 frying includes, and 2.1 add rapeseed oil in frying pan, and oil temperature is heated to 135 DEG C~145 DEG C, and 2.2 will section
Stir-fried afterwards in A material input pot, when kettle temperature is raised to 110 DEG C, maintains the temperature to stir-fry to mushroom pieces edge color and luster and deepen；2.3
Edible salt is added in frying pan, is maintained 105 DEG C of kettle temperature of stir-fry to stir-fry, is stir-fried 3 minutes；2.4 use the foaming collected in step 1.3
Water is mixed with B material and stirred evenly, and is poured into frying pan, maintains 105 DEG C of kettle temperature, the mix that stir-fries is uniform；2.5 stop heating for frying pan,
When kettle temperature be down to 92~98 DEG C will C material add frying pan in stir-fry mix uniformly can be off the pot.
Foaming bucket is to hold A material, and stirring seat is as stirring pawl and spraying mechanism pedestal is installed, while stirring seat is also as company
The connecting node of logical feed tube, stirring pawl has both sides effect, and one is that liquid in feed tube is sprayed onto in material cavity,
2nd, using the reaction force for spraying liquid stir foaming bucket in material, filter screen be avoided that A material closure spraying mechanism, by A material with
Spraying mechanism separates, while can separate A material when collecting foaming water, spraying mechanism sprays liquid in feed tube in spray chamber
Into the A material of material cavity.
Operation principle：In impurity elimination step, dust in A is expected as far as possible by the way of being evacuated while stirring with
Grain is suctioned out, it is to avoid be not easily cleaned on the contrary after getting wet.The effect of cleaning step allows A material to be flooded profit as far as possible, and can by some
The impurity discharge of dissolubility；Then using the high temperature sterilized water sprinkling A material of atomization, during sprinkling, water is entered by feed tube
In stirring seat, stirring pawl is entered by the interface channel of stirring seat and sprayed with spraying frame in atomizer, during sprinkling
Start rotation under reaction force in journey, atomizer sprays in the state of rotation in the lower section of filter screen to the material of top
Spill, and stir pawl and then expect from uppermost spray A, compared to aqueous water, the vaporific water of high temperature can infiltrate A material faster, in sprinkling
During A material after sprinkling infiltration gradually become that moistening is smooth, frictional force each other reduces, and stirring pawl now then can be
Start stirring A material under the reaction force of spray water, stirring pawl stirs A material, atomizer then in the vertical direction from horizontal direction
A material are stirred, so that A material can quickly and sufficiently foam, has more delicate flavour material to decompose in the process and is dissolved in foaming
In water, the foaming water during this is collected, then section is expected using by A.During frying, using the foaming of collection
Water mixing B expects that the B after on the one hand dissolving expects faster mix with A material, and on the other hand foaming water Central Plains originally has what is enriched
Nutrition and delicious material, can expect A more delicious after frying.
Compared with prior art, the advantage of this programme is：It is many using the side soaked for a long time in compared with prior art
Formula is soaked mushroom, then again using dehydration device by mushroom for moisture discharge, this method using atomization high-temperature water side
Formula is soaked mushroom, can accelerate the process that is soaked, while the mode that atomized water is soaked makes A material water content during being soaked subtract significantly
It is few, without undergoing dehydration again, therefore accelerate manufacturing speed；The foaming water of collection is added during frying, added
The nutrition of product and delicate flavour；Because soak time is short so the products taste of this method making is more tender and crisp.
Scheme three：For the preferred of scheme two, in the step 2.4, foaming water expects to mix with B stir evenly before, use 50~100
Purpose screen filtration foaming water.Beneficial effect：Some magazines are might have in foaming water, are once avoided with screen filtration using preceding
Influence the mouthfeel of mushroom.
Scheme four：For the preferred of scheme three, the water temperature of the sterilized water of injection sprinkling frame is 45~50 DEG C in step 1.3.Have
Beneficial effect：Delicate flavour material in A material can be precipitated at 30 DEG C or so, and water temperature is 45~50 DEG C of atomized water when touching A material
Temperature is close to 30 DEG C, therefore 45~50 DEG C of atomized water can be such that nutriment in A material fully separates out without destroyed.
Scheme five：For the preferred of scheme four, the sterilized water in the step 1.3 is salt solution, brine quality concentration 2%~
5%.Beneficial effect：Salt solution can make A material fully it is tasty, A material inherently contain compared with horn of plenty glutamic acid, with the sodium in salt solution from
Son is combined, and the delicate flavour of product is fully lifted as sodium glutamate.
Brief description of the drawings
Fig. 1 be bacterium of the present invention perfume original flavor mountain delicacy bacterium preparation method embodiment in foam device structural representation.
Embodiment
Below by embodiment, the present invention is further detailed explanation：
Reference in Figure of description includes：Foam bucket 100, stirring seat 110, exhaust tube 112, feed tube 113, row
Liquid pipe 114, stirring pawl 111, spray hole 1111, filter screen 120, atomizer 130, sprinkling frame 140.
The component and content of embodiment 1 to embodiment 6 are as shown in table 1,
Table 1
Wherein, each component is divided into following a few classes
A expects：Mushroom pin, agrocybe, bolete；B expects：Monosodium glutamate, white granulated sugar, dark soy sauce, pasty chicken essence, yeast are taken out
Extract；C expects：Ripe sesame part, the broken part of ripe peanut；Rapeseed oil；Edible salt.
By taking embodiment 1 as an example, its specific preparation method is as follows；Using following equipment foaming A material,
Foam device as shown in Figure 1,
Foam device, including foaming bucket 100, stirring seat 110, stirring pawl 111, filter screen 120 and spraying mechanism, the filter
Net 120 is arranged in foaming bucket 100, and the foaming bucket 100 is divided into the sprinkling of the material cavity and bottom on top by filter screen 120
Feed tube 113 is connected with chamber, the material cavity, the spray chamber is connected with exhaust tube 112 and discharging tube 114, the stirring
Pawl 111, which horizontally rotates, to be connected to the stirring seat 110 and is arranged in material cavity, and the stirring seat 110 is fixed on foaming bucket 100
Bucket bottom, interface channel is provided with the stirring seat 110, the interface channel connects the feed tube 113, the stirring pawl
Provided with sprinkling passage in 111, the sprinkling passage connects and offers spray hole on the interface channel, the stirring pawl 111
1111, the spray hole 1111 connects the sprinkling passage；The spraying mechanism is arranged in spray chamber, the spraying mechanism bag
Some atomizers 130 for including sprinkling frame 140 and being arranged on sprinkling frame 140, the sprinkling frame 140, which horizontally rotates, is connected to institute
Stirring seat 110 is stated, the atomizer 130 connects the interface channel.
Preparation method comprises the following steps, step 1 pretreatment and step 2 frying,
Step 1 is pre-processed, step 1.1, impurity elimination, by A material input foaming buckets 100, is started stirring seat 110, is made stirring pawl
111 stirring A material, and exhaust tube is opened simultaneously, the gas bleeding out of spray chamber；Step 1.2, clean, close exhaust tube, open into
Liquid pipe, clear water is noted into material cavity and rinses A material, after clear water did not had A material, discharging tube is opened after 2~5 minutes；Step 1.3, send out
Bubble, 45 DEG C of salt solution of high pressure is injected into sprinkling frame 140, and water smoke is sprayed to A by brine strength 2% by atomizer 130
Material, sprays 20~30 minutes, opens the foaming water in discharging tube collection foaming process；Step 1.4, cut into slices, stop stirring seat 110
Rotation, stops sprinkling sterilized water, takes out A material after standing 3~8 minutes, 1.5mm~2mm piece is cut into slicer.
Step 2 frying, 2.1 add rapeseed oil in frying pan, and oil temperature is heated to 135 DEG C~145 DEG C, and 2.2 expect A after section
Stir-fried in input pot, when kettle temperature is raised to 110 DEG C, maintains the temperature to stir-fry to mushroom pieces edge color and luster and deepen；2.3 edible salt
Add in frying pan, maintain 105 DEG C of kettle temperature of stir-fry to stir-fry, stir-fry 3 minutes；2.4 use the screen filtration foaming water of 50 mesh, use
Foaming water is mixed with B material and stirred evenly, and is poured into frying pan, maintains 105 DEG C of kettle temperature, the mix that stir-fries is uniform；2.5 stopping adds for frying pan
Heat, when kettle temperature be down to 92~98 DEG C will C material add frying pan in stir-fry mix uniformly can be off the pot.2.6 cooling and standings 12 are small
When, organoleptic examination；2.7 by product packaging；2.8 product inspection；2.9 storage.
In manufacturing process：In impurity elimination step, dust in A is expected as far as possible by the way of being evacuated while stirring with
Particle is suctioned out, it is to avoid be not easily cleaned on the contrary after getting wet.The effect of cleaning step allows A material to be flooded profit as far as possible, and by some
Soluble impurity discharge；Then using the high temperature sterilized water sprinkling A material of atomization, during sprinkling, water passes through feed tube 113
Into in stirring seat 110, entered by the interface channel of stirring seat 110 in stirring pawl 111 and atomizer 130, the mistake of sprinkling
Sprayed in journey and start rotation under the reaction force during frame 140 sprays, atomizer 130 is in the state of rotation in filter screen
120 lower section is sprayed to the material of top, and is stirred pawl 111 and then expected from uppermost spray A, compared to aqueous water, the mist of high temperature
The water of shape can infiltrate A material faster, and it is smooth that the A material during the sprinkling after sprinkling infiltration gradually become moistening, mutually it
Between frictional force reduce, stirring pawl 111 now can then start stirring A material under the reaction force of spray water, and stirring pawl 111 is from water
Square to stirring A material, atomizer 130 then in the vertical direction stirring A material so that A material can quickly and sufficiently foam,
There is more delicate flavour material to decompose in the process to be dissolved in foaming water, the foaming water during this is collected, then used
A is expected to cut into slices.During frying, expected using the foaming water mixing B of collection, the B material after on the one hand dissolving can be with A material faster
Mixing, on the other hand foaming water Central Plains originally there is abundant nutrition and delicious material, can expect A more delicious after frying.
Experiment 1
Comparative example 1 and comparative example 2
Comparative example 1 differs only in step 1 with embodiment 1 and pre-processes difference, and comparative example 1 was expected using 10 hours immersion A, so
The mode of dehydrated slice is pre-processed afterwards.
Comparative example 2 differs only in embodiment 1 and does not add foaming water in step 2.4 in B material.
90 persons of foretasting are divided into 3 groups, every group of 30 people, a table, No. two tables and No. three tables,
The product 1 made using embodiment 1 is placed with a number table, and product 2 is made using comparative example 1, is no longer done
Other any marks.
The product 2 made using comparative example 1 is placed with No. two tables, and product 3 is made using comparative example 2, is no longer done
Other any marks.
The product 1 made using embodiment 1 is placed with No. three tables, and product 3 is made using comparative example 2 and no longer does it
His any mark.
Selection on the same day 18:00~22:00, vegetable is identical, does not foretaste person before the meal and does not know that product 1 is made by embodiment 1
Into.
Experimental result：
A number table has 28 persons of foretasting to think that the mouthfeel of product 1 is more preferable, has 25 persons of foretasting to think that product 1 is more delicious.
No. two tables have 13 persons of foretasting to think that the mouthfeel of product 1 is more preferable, have 21 persons of foretasting to think that product 1 is more delicious.
No. three tables have 23 persons of foretasting to think that the mouthfeel of product 3 is more preferable, have 18 persons of foretasting to think that product 3 is more delicious.
In summary, the most person of foretasting thinks that product 1 and the mouthfeel of product 3 not by immersion for a long time are more preferable.
The most person of foretasting thinks that the product 1 added during frying in foaming water is more delicious.
Experiment 2
Embodiment 2 produces product 1.1
Comparative example 3 differs only in embodiment 2 and does not add agrocybe in the feed.The product 4 that comparative example 3 makes.
Comparative example 4 differs only in embodiment 2 and does not add bolete in the feed.The product 5 that comparative example 4 makes.
Comparative example 5 differs only in embodiment 2 and does not add bolete and agrocybe in the feed.What comparative example 5 made
Product 6.
30 persons of foretasting are divided into 3 groups, every group of 10 people enter to sit a table, No. two tables and No. three tables respectively,
Product 1.1 is placed with a number table, product 4 no longer does other any marks.
Product 1.1 is placed with No. two tables, product 5 no longer does other any marks.
Product 1.1 is placed with No. three tables, product 6 no longer does other any marks.
Selection on the same day 18:00~22:00, vegetable is identical, does not foretaste person before the meal and does not know that product 1.1 is by the institute of embodiment 2
It is made.
A number table has 9 persons of foretasting to think that product 1.1 is more delicious.
No. two tables have 8 persons of foretasting to think that product 1.1 is more delicious.
No. three tables have 9 persons of foretasting to think that product 1.1 is more delicious.
In summary, the most person of foretasting think to be mixed with agrocybe, bolete, mushroom three product 1.1 more
It is delicious.
Claims (5)
1. bacterium perfume original flavor mountain delicacy bacterium, it is characterised in that include the raw material of following parts by weight：
A expects：25~35 parts of mushroom pin, 0.1~1 part of agrocybe, 0.1~1 part of bolete；B expects：0.5~1.5 part of monosodium glutamate, white sand
0.6~1.2 part of sugar, 1~5 part of dark soy sauce, 0.1~0.9 part of CY01 pasty chickens essence, 0.1~1 part of Y20 yeast extracts；
C expects：Broken 1~3 part of 2~6 parts of sesame, ripe peanut and 0.5~1.5 part of 50~60 parts of rapeseed oil and edible salt.
2. the preparation method of the fragrant original flavor mountain delicacy bacterium of bacterium according to claim 1, it is characterised in that：Foamed using following equipment
A material,
Foam device, including foaming bucket, stirring seat, stirring pawl, filter screen and spraying mechanism, the filter screen are arranged at foaming bucket
Interior, the foaming bucket, which is divided into by filter screen in the spray chamber of the material cavity and bottom on top, the material cavity, is connected with feed tube,
The spray chamber is connected with exhaust tube and discharging tube, and the stirring pawl, which horizontally rotates, to be connected to the stirring seat and be arranged at material
Intracavitary, the stirring seat, which is fixed in the bucket bottom of foaming bucket, the stirring seat, is provided with interface channel, and the interface channel connects institute
State provided with sprinkling passage in feed tube, the stirring pawl, the sprinkling passage is connected to be opened on the interface channel, the stirring pawl
Provided with spray hole, the spray hole connects the sprinkling passage；The spraying mechanism is arranged in spray chamber, the spraying mechanism
Including sprinkling frame and some atomizers being arranged on sprinkling frame, the sprinkling frame, which horizontally rotates, is connected to the stirring seat,
The atomizer connects the interface channel；
Preparation method comprises the following steps, step 1 pretreatment and step 2 frying,
Step 1 pretreatment includes,
Step 1.1, impurity elimination, according to corresponding parts by weight by A material input foaming buckets, starts stirring seat, stirring pawl is stirred A
Material, and exhaust tube is opened simultaneously, the gas bleeding out of spray chamber；
Step 1.2, clean, close exhaust tube, open feed tube, injected clear water rinses A material into material cavity, treats that clear water did not had A
After material, discharging tube is opened after 2~5 minutes；
Step 1.3, foam, 40~80 DEG C of sterilized water of high pressure is injected into sprinkling frame, water smoke is sprayed into A by atomizer
Material, sprays 20~30 minutes, opens the foaming water in discharging tube collection foaming process；
Step 1.4, cut into slices, stop stirring seat and rotate, stop sprinkling sterilized water, A is expected into taking-up after standing 3~8 minutes, with section
Piece of the machine-cut into 1.5mm~2mm；
Step 2 frying includes,
2.1 add rapeseed oil in frying pan, and oil temperature is heated to 135 DEG C~145 DEG C,
2.2 will stir-fry after section in A material input pot, when kettle temperature is raised to 110 DEG C, maintain the temperature to stir-fry to mushroom pieces edge
Color and luster is deepened；
2.3 edible salts are added in frying pan, are maintained 105 DEG C of kettle temperature of stir-fry to stir-fry, are stir-fried 3 minutes；
2.4 expect to mix to stir evenly using the foaming water collected in step 1.3 with B, pour into frying pan, maintain 105 DEG C of kettle temperature, turn over
Fry mix uniform；
2.5 stop heating for frying pan, and being down to 92~98 DEG C when kettle temperature can uniformly play the mix that stir-fried in C material addition frying pans
Pot.
3. the preparation method of the fragrant original flavor mountain delicacy bacterium of bacterium according to claim 2, it is characterised in that：In the step 2.4, hair
The soaked material with B is mixed stir evenly before, use the screen filtration foaming water of 50~100 mesh.
4. the preparation method of the fragrant original flavor mountain delicacy bacterium of bacterium according to claim 3, it is characterised in that：Spray is injected in step 1.3
The water temperature for spilling the sterilized water of frame is 45~50 DEG C.
5. the preparation method of the fragrant original flavor mountain delicacy bacterium of bacterium according to claim 4, it is characterised in that：In the step 1.3
Sterilized water is salt solution, and brine quality concentration is 2%~5%.
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| CN101073404A (en) * | 2006-05-16 | 2007-11-21 | 孙庆春 | Delicious bolete food and its production |
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| CN106262795A (en) * | 2016-09-20 | 2017-01-04 | 天津农学院 | A kind of leisure local flavor edible fungus and preparation method |
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| CN101073404A (en) * | 2006-05-16 | 2007-11-21 | 孙庆春 | Delicious bolete food and its production |
| EP2478769A1 (en) * | 2009-09-17 | 2012-07-25 | Blazei Brazil LTDA | Flours produced from fungus myceliated grain |
| CN104621543A (en) * | 2013-11-08 | 2015-05-20 | 江苏学府生物工程有限公司 | A method for producing instant agrocybe aegirit |
| CN103934259A (en) * | 2014-05-05 | 2014-07-23 | 全椒海丰印刷包装有限公司 | Waste paper tube crumb soaking and recycling device |
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