CN107156268A - A kind of preparation method of Pleurotus nebrodensis dried meat - Google Patents
A kind of preparation method of Pleurotus nebrodensis dried meat Download PDFInfo
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- CN107156268A CN107156268A CN201710393344.7A CN201710393344A CN107156268A CN 107156268 A CN107156268 A CN 107156268A CN 201710393344 A CN201710393344 A CN 201710393344A CN 107156268 A CN107156268 A CN 107156268A
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- Prior art keywords
- pleurotus nebrodensis
- vinegar liquid
- vinegar
- thalline
- color protection
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- 241000318836 Pleurotus nebrodensis Species 0.000 title claims abstract description 34
- 235000015177 dried meat Nutrition 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000021419 vinegar Nutrition 0.000 claims abstract description 25
- 239000000052 vinegar Substances 0.000 claims abstract description 25
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 238000012545 processing Methods 0.000 claims abstract description 15
- 206010033546 Pallor Diseases 0.000 claims abstract description 7
- 239000012528 membrane Substances 0.000 claims abstract description 7
- 238000012856 packing Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 5
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 claims description 12
- 206010053615 Thermal burn Diseases 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 150000004676 glycans Chemical class 0.000 claims description 5
- 229920001282 polysaccharide Polymers 0.000 claims description 5
- 239000005017 polysaccharide Substances 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 239000002313 adhesive film Substances 0.000 claims description 4
- 230000002308 calcification Effects 0.000 claims description 4
- 239000011248 coating agent Substances 0.000 claims description 4
- 238000000576 coating method Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000013036 cure process Methods 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 239000003292 glue Substances 0.000 claims description 4
- 238000001802 infusion Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 239000011265 semifinished product Substances 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 3
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 241000209094 Oryza Species 0.000 claims 1
- 230000035508 accumulation Effects 0.000 abstract description 3
- 238000009825 accumulation Methods 0.000 abstract description 3
- 230000036737 immune function Effects 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 230000035479 physiological effects, processes and functions Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000006521 Pleurotus eryngii var ferulae Nutrition 0.000 description 3
- 244000088486 Pleurotus eryngii var. ferulae Species 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 208000009849 Female Genital Neoplasms Diseases 0.000 description 1
- 235000007162 Ferula assa foetida Nutrition 0.000 description 1
- 244000228957 Ferula foetida Species 0.000 description 1
- 235000012850 Ferula foetida Nutrition 0.000 description 1
- 241000233866 Fungi Species 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
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 235000019507 asafoetida Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- WBZKQQHYRPRKNJ-UHFFFAOYSA-N disulfurous acid Chemical compound OS(=O)S(O)(=O)=O WBZKQQHYRPRKNJ-UHFFFAOYSA-N 0.000 description 1
- 210000005069 ears Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of preparation method of Pleurotus nebrodensis dried meat, belong to food processing field.It is characterized in that：The processing process of crisp → cold soaking vinegar liquid → glued membrane processing → dry packing → finished product is protected using sorting → rinsing, color protection → blanching.Beneficial effect：The present invention is that, using Pleurotus nebrodensis as primary raw material, product special flavour is unique, nutritious, tasty mouthfeel, can adjust Human Physiology balance, strengthen immune function of human body, with health-care efficacies such as disperse accumulations antibechics, while this method is simple to operate, be easily achieved.
Description
Technical field
The present invention relates to a kind of processing method of food, more particularly, to a kind of preparation method of Pleurotus nebrodensis dried meat.
Background technology
Pleurotus nebrodensis, also known as asafoetida mushroom, Pleurotus ferulae Lanzi, Pleurotus ferulae, its fine and tender taste are delicious and tasty, are eaten with higher
Value, is described as " bolete on grassland " and " picking up the ears ", rather well received.It is pleurotus ferulae nutritious abundant, determined according to science, its albumen
Matter content accounts for the 20% of dry mushroom, containing 17 kinds of amino acid, multivitamin and inorganic salts.Pleurotus nebrodensis also has certain medical valency
Value, the effects such as having disperse accumulations, desinsection, antibechic, anti-inflammatory and preventing and treating gynecological tumor.The medical value of Pleurotus nebrodensis is very high, and it contains fungi
The physiological activator such as polysaccharide and vitamin and several mineral materials, with regulation Human Physiology balance, strengthen immune function of human body
Effect.
Fresh Pleurotus nebrodensis is difficult storage, and is of high nutritive value and can realize to Pleurotus nebrodensis raw material for being processed into Pleurotus nebrodensis dried meat
Comprehensive utilization, instant, and be easy to storage, improve its economic value.
The content of the invention
There is provided a kind of preparation method of Pleurotus nebrodensis dried meat for the problem of being difficult storage present invention aim to address Pleurotus nebrodensis.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of preparation method of Pleurotus nebrodensis dried meat, it is characterised in that：Crisp → cold soaking vinegar liquid is protected using sorting → rinsing, color protection → blanching
The processing process of → glued membrane processing → dry packing → finished product, concrete operation step is：
（1）Sorting is rinsed：From being raw material without disease pest, free from admixture, fresh Pleurotus nebrodensis, root is cut off, shield is soaked in after rinsing
Color protection is carried out in color solution；
（2）Blanching is protected crisp：The Pleurotus nebrodensis rinsed, color protection is crossed is poured into scald in the scald liquor for having added 0.12% sodium pyrosulfite and boils 35
Minute；Pulled out in time after being cooked, then immerse hardening by cooling is carried out in 0.65% calcium chloride solution, by the cure process of 25 minutes
Afterwards, pull rinsed clean out, drain moisture standby；
（3）Cold soaking vinegar liquid：Thalline after draining away the water is soaked in 38% vinegar liquid 20 hours, vinegar liquid is initially entered into thalline；
Prepare again 50% rice vinegar and yellow rice wine, boil, pour into the Pleurotus nebrodensis for impregnating vinegar liquid, use 50 points of slow fire infusion after being boiled by fire instead
Clock, can be off the pot when vinegar liquid concentration boils 56%；
（4）Glued membrane processing：Semi-finished product are immersed in 0.1% algal polysaccharides glue, calcification processing is then carried out, then by Pleurotus nebrodensis bag
It is rolled in a thin layer of transparent adhesive film, time drift is placed in clear water after shaping and is taken away the puckery taste；
（5）Dry packing：Thalline after coating is put into baking oven after slightly drying, you can be fitted into hard plastic pocket, sealing is protected
Deposit sale.
Beneficial effect：The present invention is that, using Pleurotus nebrodensis as primary raw material, product special flavour is unique, and nutritious, tasty mouthfeel can
To adjust Human Physiology balance, strengthen immune function of human body, with health-care efficacies such as disperse accumulations antibechics, while this method operation letter
Singly, it is easily achieved.
Embodiment
Embodiment 1：
A kind of preparation method of Pleurotus nebrodensis dried meat, concrete operation step is：
（1）Sorting is rinsed：From being raw material without disease pest, free from admixture, fresh Pleurotus nebrodensis, root is cut off, color protection is entered after rinsing
Color protection is carried out in solution；
（2）Blanching is protected crisp：The Pleurotus nebrodensis rinsed, color protection is crossed is cut into 4-5 centimetres of segment, pours into and has added 0.02% pyrosulfurous acid
Scald and boil 8 minutes in the scald liquor of sodium；Pulled out in time after being cooked, then immerse hardening by cooling is carried out in 0.15% calcium chloride solution, passed through
After the cure process of 65 minutes, rinsed clean is pulled out, drain moisture standby；
（3）Cold soaking vinegar liquid：Thalline after draining away the water is soaked in 25% vinegar liquid 12 hours, sugar is initially entered into thalline；
Prepare again 55% light-coloured vinegar and yellow rice wine, boil, pour into the Pleurotus nebrodensis for impregnating vinegar liquid, use 30 points of slow fire infusion after being boiled by fire instead
Clock, can be off the pot when vinegar liquid concentration boils 75%；
（4）Glued membrane processing：Semi-finished product are immersed in 0.23% algal polysaccharides glue, calcification processing is then carried out, then by Pleurotus nebrodensis bag
It is rolled in a thin layer of transparent adhesive film, time drift is placed in clear water after shaping and is taken away the puckery taste；
（5）Dry packing：Thalline after coating is put into baking oven after slightly drying, last layer white granulated sugar is spread on surface, you can
It is fitted into hard plastic pocket, sealing preserve is sold.
Embodiment 2：
A kind of preparation method of Pleurotus nebrodensis dried meat, concrete operation step is：
（1）Sorting is rinsed：From being raw material without disease pest, free from admixture, fresh Pleurotus nebrodensis, root is cut off, color protection is entered after rinsing
Color protection is carried out in solution；
（2）Blanching is protected crisp：The Pleurotus nebrodensis rinsed, color protection is crossed is cut into 4cm segment, pours into and has added 0.006% sodium pyrosulfite
Scald and boil 12 minutes in scald liquor；Pulled out in time after being cooked, then immerse hardening by cooling is carried out in 0.18% calcium chloride solution, by 70
After the cure process of minute, pull rinsed clean out, drain moisture standby；
（3）Cold soaking vinegar liquid：Thalline after draining away the water is soaked in 45% fruit vinegar liquid 10 hours, sugar is initially entered into thalline
It is interior；65% light-coloured vinegar is prepared again with cooking wine, is boiled, is poured into the Pleurotus nebrodensis for impregnating fruit vinegar liquid, uses slow fire infusion after being boiled by fire instead
35 minutes, can be off the pot when vinegar liquid concentration boils 85%；
（4）Glued membrane processing：Semi-finished product are immersed in 0.56% algal polysaccharides glue, calcification processing is then carried out, then by Pleurotus nebrodensis bag
It is rolled in a thin layer of transparent adhesive film, time drift is placed in clear water after shaping and is taken away the puckery taste；
（5）Dry packing：Thalline after coating is put into baking oven and slightly dried, a little honey and vanilla is admixed, dries
After can be fitted into hard plastic pocket, sealing preserve sell.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.
Claims (1)
1. a kind of preparation method of Pleurotus nebrodensis dried meat, it is characterised in that：Crisp → cold soaking vinegar is protected using sorting → rinsing, color protection → blanching
The processing process of liquid → glued membrane processing → dry packing → finished product, concrete operation step is：
（1）Sorting is rinsed：From being raw material without disease pest, free from admixture, fresh Pleurotus nebrodensis, root is cut off, shield is soaked in after rinsing
Color protection is carried out in color solution；
（2）Blanching is protected crisp：The Pleurotus nebrodensis rinsed, color protection is crossed is poured into scald in the scald liquor for having added 0.12% sodium pyrosulfite and boils 35
Minute；Pulled out in time after being cooked, then immerse hardening by cooling is carried out in 0.65% calcium chloride solution, by the cure process of 25 minutes
Afterwards, pull rinsed clean out, drain moisture standby；
（3）Cold soaking vinegar liquid：Thalline after draining away the water is soaked in 38% vinegar liquid 20 hours, vinegar liquid is initially entered into thalline；
Prepare again 50% rice vinegar and yellow rice wine, boil, pour into the Pleurotus nebrodensis for impregnating vinegar liquid, use 50 points of slow fire infusion after being boiled by fire instead
Clock, can be off the pot when vinegar liquid concentration boils 56%；
（4）Glued membrane processing：Semi-finished product are immersed in 0.1% algal polysaccharides glue, calcification processing is then carried out, then by Pleurotus nebrodensis bag
It is rolled in a thin layer of transparent adhesive film, time drift is placed in clear water after shaping and is taken away the puckery taste；
（5）Dry packing：Thalline after coating is put into baking oven after slightly drying, you can be fitted into hard plastic pocket, sealing is protected
Deposit sale.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710393344.7A CN107156268A (en) | 2017-05-27 | 2017-05-27 | A kind of preparation method of Pleurotus nebrodensis dried meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710393344.7A CN107156268A (en) | 2017-05-27 | 2017-05-27 | A kind of preparation method of Pleurotus nebrodensis dried meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107156268A true CN107156268A (en) | 2017-09-15 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710393344.7A Withdrawn CN107156268A (en) | 2017-05-27 | 2017-05-27 | A kind of preparation method of Pleurotus nebrodensis dried meat |
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| Country | Link |
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| CN (1) | CN107156268A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619387A (en) * | 2018-12-14 | 2019-04-16 | 福建农林大学 | A kind of konjaku glucomannan mushroom jerky and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305213A (en) * | 2014-10-13 | 2015-01-28 | 王林林 | Preparation method of candied roselle |
| CN104381434A (en) * | 2014-11-20 | 2015-03-04 | 金蓉 | Production method of lotus root slice with vinegar sauce |
| CN106417848A (en) * | 2016-09-23 | 2017-02-22 | 安徽智联管理咨询有限公司 | Method for manufacturing candied pleurotus nebrodensi |
-
2017
- 2017-05-27 CN CN201710393344.7A patent/CN107156268A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305213A (en) * | 2014-10-13 | 2015-01-28 | 王林林 | Preparation method of candied roselle |
| CN104381434A (en) * | 2014-11-20 | 2015-03-04 | 金蓉 | Production method of lotus root slice with vinegar sauce |
| CN106417848A (en) * | 2016-09-23 | 2017-02-22 | 安徽智联管理咨询有限公司 | Method for manufacturing candied pleurotus nebrodensi |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619387A (en) * | 2018-12-14 | 2019-04-16 | 福建农林大学 | A kind of konjaku glucomannan mushroom jerky and preparation method thereof |
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Application publication date: 20170915 |