CN110367520A - Instant portable Hericium erinaceus of one kind and preparation method thereof - Google Patents
Instant portable Hericium erinaceus of one kind and preparation method thereof Download PDFInfo
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- CN110367520A CN110367520A CN201910724091.6A CN201910724091A CN110367520A CN 110367520 A CN110367520 A CN 110367520A CN 201910724091 A CN201910724091 A CN 201910724091A CN 110367520 A CN110367520 A CN 110367520A
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- 240000000588 Hericium erinaceus Species 0.000 title claims abstract description 81
- 235000007328 Hericium erinaceus Nutrition 0.000 title claims abstract description 81
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 80
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 43
- 239000002994 raw material Substances 0.000 claims abstract description 28
- 241000287828 Gallus gallus Species 0.000 claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 241000121220 Tricholoma matsutake Species 0.000 claims description 24
- 239000006041 probiotic Substances 0.000 claims description 17
- 235000018291 probiotics Nutrition 0.000 claims description 17
- 241000233866 Fungi Species 0.000 claims description 11
- 238000012545 processing Methods 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 8
- 241000186018 Bifidobacterium adolescentis Species 0.000 claims description 7
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 7
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 7
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 7
- 241000235342 Saccharomycetes Species 0.000 claims description 7
- 229940002008 bifidobacterium bifidum Drugs 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 5
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 5
- 235000015228 chicken nuggets Nutrition 0.000 claims description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 241000282693 Cercopithecidae Species 0.000 claims description 3
- 241000372132 Hydrometridae Species 0.000 claims 1
- 235000013406 prebiotics Nutrition 0.000 claims 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 9
- 235000014347 soups Nutrition 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 10
- 238000000034 method Methods 0.000 description 10
- 244000060234 Gmelina philippensis Species 0.000 description 8
- 241000577951 Hydnum Species 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 238000012360 testing method Methods 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 241000251730 Chondrichthyes Species 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 2
- 229910002651 NO3 Inorganic materials 0.000 description 2
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 244000285940 beete Species 0.000 description 2
- 235000011222 chang cao shi Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 206010017886 Gastroduodenal ulcer Diseases 0.000 description 1
- 241000123222 Hericium Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008469 Peptic Ulcer Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 210000003056 antler Anatomy 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000005770 birds nest Nutrition 0.000 description 1
- 208000023652 chronic gastritis Diseases 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 231100000029 gastro-duodenal ulcer Toxicity 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 235000005765 wild carrot Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/513—Adolescentes
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/517—Bifidum
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of instant portable Hericium erinaceus and preparation method thereof, it is made according to parts by weight, including the following raw material: Hericium erinaceus 18-22 parts by weight, chicken 10-15 parts by weight, edible salt 0.2-0.6 parts by weight, mushroom ferment 0.2-0.4 parts by weight and water 62-70 parts by weight.Instant portable Hericium erinaceus prepared by the present invention is Tang Pin, it is easy to carry, chicken is added in Hericium erinaceus can promote the mouthfeel of soup product and chicken, Hericium erinaceus rehydration in mushroom ferment solution, the rehydration speed and return rate of Hericium erinaceus not only can be improved, but also the content of nitrite in product can be effectively reduced, it is more safe and healthy；In addition, the present invention is by being added mushroom ferment, it can improve soup product taste, and the nutriment in Hericium erinaceus and chicken can be made preferably to be discharged into Tang Pinzhong, it is easier to absorption of human body.
Description
Technical field
The invention belongs to food technology fields, and in particular to instant portable Hericium erinaceus of one kind and preparation method thereof.
Background technique
Hericium erinaceus is called Hericium erinaceus, only gains the name because exactly liking hedgehog hydnum.Monkey mushroom, hedgehog hydnum, monkey mushroom are Chinese traditions
Luxury dish, meat tenderness, taste are fragrant, tasty.It is one of four big famous dishes (hedgehog hydnum, bear's paw, bird's nest, shark's fin).Have " mountain delicacy hedgehog hydnum,
The title of seafood delights shark's fin ".The mushroom of this tooth bacterium section, cap surface are about 1~3 centimetre with young pilose antler shape corn, its fructification
Round and thick, white when fresh, by pale yellow to light brown after doing, base portion is narrow or slightly short handle, top is expanded, diameter 3.5~10
Centimetre, it looks far into the distance like spun gold hedgehog hydnum, therefore claim " Hericium erinaceus ", and as hedgehog, therefore have the title of " hedgehog bacterium " again.Hericium erinaceus is delicious
Incomparable mountain delicacy, bacterial context is fresh and tender, aromatic palatable, there is the title of " meat or fish in element ".As the treasure of edible mushroom kingdom, Hericium erinaceus belongs to medicine
Eat the medical value in terms of dual-purpose fungi, especially its medicine, by the favor of the majority of consumers, have strengthening spleen and nourishing stomach, tranquilizing the mind,
The effect of anticancer, to diseases such as asthenia, indigestion, insomnia, gastroduodenal ulcer, chronic gastritis, tumor in digestive tract
There is special efficacy.
A variety of Hericium erinaceus food is disclosed in the prior art, and various additives are added mostly, will affect after human body is edible
Health, and the mouthfeel of Hericium erinaceus is bad, in addition content of nitrite is higher, currently, it is also undisclosed using Hericium erinaceus as it is instant just
The soup product taken.
For these reasons, the present invention is specifically proposed.
Summary of the invention
In order to solve problem above of the existing technology, the present invention provides a kind of instant portable Hericium erinaceus and its preparations
Method, instant portable Hericium erinaceus of the invention do not add any additive, and content of nitrite is low, in good taste, are easy to human body suction
It receives.
To achieve the goals above, the present invention adopts the following technical scheme:
A kind of instant portable Hericium erinaceus, is made: Hericium erinaceus 18-22 parts by weight, chicken according to parts by weight, including the following raw material
10-15 parts by weight, edible salt 0.2-0.6 parts by weight, mushroom ferment 0.2-0.4 parts by weight and water 62-70 parts by weight.
Further, it is made according to parts by weight, including the following raw material: 20 parts by weight of Hericium erinaceus, 13.2 parts by weight of chicken, food
With 66.2 parts by weight of 0.4 parts by weight of salt, 0.3 parts by weight of mushroom ferment and water.
Further, according to parts by weight, the mushroom ferment includes that the following raw material is made: black fungus 0.8-1.2 weight
Part, pine mushroom 0.8-1.2 parts by weight, matsutake 0.8-1.2 parts by weight, Hericium erinaceus 0.8-1.2 parts by weight, brown sugar 3-5 parts by weight and benefit
Raw bacterium 0.8-1.2 parts by weight.
Further, according to parts by weight, the mushroom ferment includes that the following raw material is made: 1 parts by weight of black fungus, pine mushroom
1 parts by weight, 1 parts by weight of matsutake, 1 parts by weight of 1 parts by weight of Hericium erinaceus, 4 parts by weight of brown sugar and probiotics.
Further, according to parts by weight, the probiotics includes that the following raw material is made: bifidobacterium adolescentis 20-30 weight
Measure part, lactobacillus bulgaricus 10-20 parts by weight, bifidobacterium bifidum 20-30 parts by weight, lactobacillus acidophilus 15-25 parts by weight
With saccharomycete 10-20 parts by weight.
Further, according to parts by weight, the probiotics includes that the following raw material is made: 25 weight of bifidobacterium adolescentis
Part, 15 parts by weight of lactobacillus bulgaricus, 15 weight of 25 parts by weight of bifidobacterium bifidum, 20 parts by weight of lactobacillus acidophilus and saccharomycete
Measure part.
Heretofore described bifidobacterium bifidum manufacturer does good grace health biotechnology (Suzhou) Co., Ltd.
A kind of preparation method of the instant portable Hericium erinaceus, includes the following steps:
(1) it is weighed respectively according to the weight of each raw material spare；
(2) black fungus, pine mushroom, matsutake and Hericium erinaceus are soaked in water into 0.8-1.2h, cleaned up, obtain the material that is soaked,
The water that the 2 times of weight of material that are soaked are added breaks into underflow；
(3) water that 3 times of weight of brown sugar are added in brown sugar and probiotics is dissolved, the underflow is added to after being uniformly dissolved
In, it ferments, obtains mushroom ferment；
(4) Hericium erinaceus is put into rehydration in the mushroom ferment solution with its 5 times of weight and impregnates 1-1.5h, cleaning, stripping and slicing will
Chicken stripping and slicing is put into the mushroom ferment solution of same weight and impregnates 15-20min, cleaning；
(5) Hericium erinaceus of processing, the chicken nugget of processing, spare edible salt, spare mushroom ferment, spare water are mixed
Uniformly, boiling sterilization.
Further, fermentation is the 24-48h that ferments at 35-40 DEG C in step (3).
Further, mushroom ferment solution described in step (4) is that mushroom ferment is diluted plus water, wherein mushroom
The mass fraction of ferment is 2%.
Heretofore described mushroom ferment solution is that the mushroom ferment prepared according to the method described above is diluted with water, and is mentioned
Before be prepared, with when direct use, quality do not remember the quality of the mushroom ferment among raw material.
Further, boiling sterilization is the 20-30min that sterilizes in 110-120 DEG C in step (5).
Instant portable Hericium erinaceus of the invention is Tang Pin, and eating method: it can be served for heating 10-15min can opening.
Compared with prior art, the invention has the benefit that
Instant portable Hericium erinaceus prepared by the present invention is Tang Pin, easy to carry, and chicken is added in Hericium erinaceus to be promoted
The mouthfeel of Tang Pin and chicken, Hericium erinaceus rehydration in mushroom ferment solution not only can be improved the rehydration speed of Hericium erinaceus and answer
Former rate shortens the time of processing, saves production cost, but also the content of nitrite in product can be effectively reduced, more
It is safe and healthy；In addition, the present invention is by being added mushroom ferment, it can improve soup product taste, and Hericium erinaceus and chicken can be made
In nutriment be preferably discharged into Tang Pinzhong, it is easier to absorption of human body.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical solution of the present invention will be carried out below
Detailed description.Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are obtained all without making creative work
Other embodiment belongs to the range that the present invention is protected.
Embodiment 1
The instant portable Hericium erinaceus of the present embodiment, including the following raw material are made: Hericium erinaceus 18kg, chicken 10kg, edible salt
0.2kg, mushroom ferment 0.2kg and water 62kg；Wherein, according to parts by weight, the mushroom ferment is made of the following raw material: black wood
0.8 parts by weight of ear, 0.8 parts by weight of pine mushroom, 0.8 parts by weight of matsutake, 0.8 parts by weight of Hericium erinaceus, 3 parts by weight of brown sugar and probiotics
0.8 parts by weight；According to parts by weight, the probiotics is made of the following raw material: 20 parts by weight of bifidobacterium adolescentis, Bulgaria
10 parts by weight of lactobacillus, 10 parts by weight of 20 parts by weight of bifidobacterium bifidum, 15 parts by weight of lactobacillus acidophilus and saccharomycete.
The preparation method of the instant portable Hericium erinaceus of the present embodiment, includes the following steps:
(1) it is weighed respectively according to the weight of each raw material spare；
(2) black fungus, pine mushroom, matsutake and Hericium erinaceus are soaked in water into 0.8h, cleaned up, obtain the material that is soaked, be added
The water for the 2 times of weight of material that are soaked breaks into underflow；
(3) water that 3 times of weight of brown sugar are added in brown sugar and probiotics is dissolved, the underflow is added to after being uniformly dissolved
In, it is placed at 35 DEG C and carries out fermentation 48h, obtain mushroom ferment；
(4) Hericium erinaceus is put into the mushroom ferment solution with its 5 times of weight rehydration and impregnates 1h, impregnate rehydration to completely swollen
It opens, rejects foreign matter and non-edible part, clean up, be cut into appropriately sized block, chicken is cut into small pieces, be put into same
15min is impregnated in the mushroom ferment solution of weight, is cleaned one time in clear water, wherein the bacterium in the mushroom ferment solution
Mushroom ferment is prepared in advance according to the method for the present embodiment, the mushroom ferment solution be mushroom ferment plus water dilute and
At wherein the mass fraction of mushroom ferment is 2%；
(5) Hericium erinaceus of processing, the chicken nugget of processing, spare edible salt, spare mushroom ferment, spare water are mixed
It is uniformly packed into tank, sealing, the boiling sterilization 30min in 110 DEG C, the product after sterilizing is stood 5-7 days, qualified produce will be examined
Product are packed and stored.
Embodiment 2
The instant portable Hericium erinaceus of the present embodiment, including the following raw material are made: Hericium erinaceus 20kg, chicken 13.2kg, eating
Salt 0.4kg, mushroom ferment 0.3kg and water 66.2kg；Wherein, according to parts by weight, the mushroom ferment is made of the following raw material:
1 parts by weight of black fungus, 1 parts by weight of pine mushroom, 1 parts by weight of matsutake, 1 weight of 1 parts by weight of Hericium erinaceus, 4 parts by weight of brown sugar and probiotics
Part；According to parts by weight, the probiotics is made of the following raw material: 25 parts by weight of bifidobacterium adolescentis, lactobacillus bulgaricus
15 parts by weight, 15 parts by weight of 25 parts by weight of bifidobacterium bifidum, 20 parts by weight of lactobacillus acidophilus and saccharomycete.
The preparation method of the instant portable Hericium erinaceus of the present embodiment, includes the following steps:
(1) it is weighed respectively according to the weight of each raw material spare；
(2) black fungus, pine mushroom, matsutake and Hericium erinaceus are soaked in water into 1h, cleaned up, obtain the material that is soaked, bubble is added
The water of hair 2 times of weight of material breaks into underflow；
(3) water that 3 times of weight of brown sugar are added in brown sugar and probiotics is dissolved, the underflow is added to after being uniformly dissolved
In, it is placed at 37.5 DEG C and carries out fermentation 36h, obtain mushroom ferment；
(4) Hericium erinaceus is put into the mushroom ferment solution with its 5 times of weight rehydration and impregnates 1.25h, impregnate rehydration to complete
Full distending rejects foreign matter and non-edible part, cleans up, be cut into appropriately sized block, chicken is cut into small pieces, be put into and its
17.5min is impregnated in the mushroom ferment solution of identical weight, is cleaned one time in clear water, wherein the mushroom ferment solution
In mushroom ferment be prepared in advance according to the method for the present embodiment, the mushroom ferment solution be mushroom ferment add water
It dilutes, wherein the mass fraction of mushroom ferment is 2%；
(5) Hericium erinaceus of processing, the chicken nugget of processing, spare edible salt, spare mushroom ferment, spare water are mixed
It is uniformly packed into tank, sealing, the boiling sterilization 25min in 115 DEG C, the product after sterilizing is stood 5-7 days, qualified produce will be examined
Product are packed and stored.
Embodiment 3
The instant portable Hericium erinaceus of the present embodiment, including the following raw material are made: Hericium erinaceus 22kg, chicken 15kg, edible salt
0.6kg, mushroom ferment 0.4kg and water 70kg；Wherein, according to parts by weight, the mushroom ferment is made of the following raw material: black wood
1.2 parts by weight of ear, 1.2 parts by weight of pine mushroom, 1.2 parts by weight of matsutake, 1.2 parts by weight of Hericium erinaceus, 5 parts by weight of brown sugar and probiotics
1.2 parts by weight；According to parts by weight, the probiotics is made of the following raw material: 30 parts by weight of bifidobacterium adolescentis, Bulgaria
20 parts by weight of lactobacillus, 20 parts by weight of 30 parts by weight of bifidobacterium bifidum, 25 parts by weight of lactobacillus acidophilus and saccharomycete.
The preparation method of the instant portable Hericium erinaceus of the present embodiment, includes the following steps:
(1) it is weighed respectively according to the weight of each raw material spare；
(2) black fungus, pine mushroom, matsutake and Hericium erinaceus are soaked in water into 1h, cleaned up, obtain the material that is soaked, bubble is added
The water of hair 2 times of weight of material breaks into underflow；
(3) water that 3 times of weight of brown sugar are added in brown sugar and probiotics is dissolved, the underflow is added to after being uniformly dissolved
In, it is placed at 40 DEG C and is fermented for 24 hours, obtain mushroom ferment；
(4) Hericium erinaceus is put into the mushroom ferment solution with its 5 times of weight rehydration and impregnates 1.5h, impregnate rehydration to complete
Distending rejects foreign matter and non-edible part, cleans up, be cut into appropriately sized block, chicken is cut into small pieces, be put into and its phase
With 20min is impregnated in the mushroom ferment solution of weight, cleaned one time in clear water, wherein in the mushroom ferment solution
Mushroom ferment is prepared in advance according to the method for the present embodiment, and the mushroom ferment solution is that mushroom ferment is diluted plus water
It forms, wherein the mass fraction of mushroom ferment is 2%；
(5) Hericium erinaceus of processing, the chicken nugget of processing, spare edible salt, spare mushroom ferment, spare water are mixed
It is uniformly packed into tank, sealing, the boiling sterilization 20min in 120 DEG C, the product after sterilizing is stood 5-7 days, qualified produce will be examined
Product are packed and stored.
Comparative example 1
The preparation method of the instant portable Hericium erinaceus of this comparative example is same as Example 2, and chicken is not added in difference.
Comparative example 2
The preparation method of the instant portable Hericium erinaceus of this comparative example is same as Example 2, and the Hericium erinaceus in step (4) is clear
It is impregnated in water.
Comparative example 3
The preparation method of the instant portable Hericium erinaceus of this comparative example is same as Example 2, and the chicken in step (4) is in clear water
Middle immersion.
Test example 1
The content of nitrite in difference testing example 1-3 and comparative example 1-3, measuring method is according to GB5009.33-
2010 " measurements of national food safety standard nitrite in food and nitrate ", the results are shown in Table 1.
Table 1
| Group | Content of nitrite (mg/kg) |
| Embodiment 1 | 0.028 |
| Embodiment 2 | 0.025 |
| Embodiment 3 | 0.029 |
| Comparative example 1 | 0.032 |
| Comparative example 2 | 0.171 |
| Comparative example 3 | 0.193 |
As it can be seen from table 1 the addition of chicken influences less the content of nitrite in instant portable Hericium erinaceus, and it is right
The nitrous acid content of ratio 2 and 3 obviously increases, this is because the Hericium erinaceus or chicken impregnated by mushroom ferment can reduce it
In nitrous acid Asia content, mainly mushroom ferment, which impregnates, can reduce the content of reducing bacteria, thus the nitrate in food
It is not easy to be reduced into nitrite.
Test example 2
Rehydration rate when research Hericium erinaceus is impregnated with 2% mushroom ferment solution and clear water, wherein mushroom ferment
Solution is diluted with water using mushroom ferment prepared by the method for embodiment 2, and the mass fraction of mushroom ferment is 2%.It weighs
The dry hericium mushroom of phase homogenous quantities, is separately immersed in the mushroom ferment solution and clear water of the 2% of phase homogenous quantities, claims every 10min
Quality after measuring a rehydration remembers that rehydration rate=(quality-dry weight after rehydration)/dry weight × 100%, test specimen 1 are to adopt
It is impregnated with 2% mushroom ferment solution, control sample 1 is to be impregnated using clear water, the results are shown in Table 2.
Table 2
From table 2 it can be seen that it is very fast using the rehydration rate of the Hericium erinaceus of mushroom ferment solution immersion, after 60min
The variation of rehydration rate slowly, is substantially at stable state, and the rehydration rate for the Hericium erinaceus for using clear water to impregnate is constantly in
The state risen, and the rehydration rate impregnated than mushroom ferment solution rises slowly, illustrates that method of the invention can increase hedgehog hydnum
The rehydration rate of mushroom reduces the production time, to save production cost.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. a kind of instant portable Hericium erinaceus, which is characterized in that be made according to parts by weight, including the following raw material: Hericium erinaceus 18-22 weight
Measure part, chicken 10-15 parts by weight, edible salt 0.2-0.6 parts by weight, mushroom ferment 0.2-0.4 parts by weight and water 62-70 weight
Part.
2. instant portable Hericium erinaceus according to claim 1, which is characterized in that according to parts by weight, including the following raw material system
At: 20 parts by weight of Hericium erinaceus, 13.2 parts by weight of chicken, 66.2 weight of 0.4 parts by weight of edible salt, 0.3 parts by weight of mushroom ferment and water
Measure part.
3. instant portable Hericium erinaceus according to claim 1 or 2, which is characterized in that according to parts by weight, the mushroom ferment
Element is made including the following raw material: black fungus 0.8-1.2 parts by weight, pine mushroom 0.8-1.2 parts by weight, matsutake 0.8-1.2 parts by weight, monkey
Head mushroom 0.8-1.2 parts by weight, brown sugar 3-5 parts by weight and probiotics 0.8-1.2 parts by weight.
4. instant portable Hericium erinaceus according to claim 3, which is characterized in that according to parts by weight, the mushroom ferment
It is made including the following raw material: 1 parts by weight of black fungus, 1 parts by weight of pine mushroom, 1 parts by weight of matsutake, 1 parts by weight of Hericium erinaceus, 4 weight of brown sugar
Measure part and 1 parts by weight of probiotics.
5. instant portable Hericium erinaceus according to claim 3 or 4, which is characterized in that according to parts by weight, the probiotics
It is made including the following raw material: bifidobacterium adolescentis 20-30 parts by weight, lactobacillus bulgaricus 10-20 parts by weight, not tally bifid bar
Bacterium 20-30 parts by weight, lactobacillus acidophilus 15-25 parts by weight and saccharomycete 10-20 parts by weight.
6. instant portable Hericium erinaceus according to claim 5, which is characterized in that according to parts by weight, the prebiotic bacterium bag
It includes the following raw material to be made: 25 parts by weight of bifidobacterium adolescentis, 15 parts by weight of lactobacillus bulgaricus, 25 weight of bifidobacterium bifidum
Part, 15 parts by weight of 20 parts by weight of lactobacillus acidophilus and saccharomycete.
7. a kind of preparation method of instant portable Hericium erinaceus as claimed in any one of claims 1 to 6, which is characterized in that including such as
Lower step:
(1) it is weighed respectively according to the weight of each raw material spare；
(2) black fungus, pine mushroom, matsutake and Hericium erinaceus are soaked in water into 0.8-1.2h, cleaned up, obtain the material that is soaked, be added
The water for the 2 times of weight of material that are soaked breaks into underflow；
(3) water that 3 times of weight of brown sugar are added in brown sugar and probiotics is dissolved, is added to after being uniformly dissolved in the underflow, into
Row fermentation, obtains mushroom ferment；
(4) Hericium erinaceus is put into rehydration in the mushroom ferment solution with its 5 times of weight and impregnates 1-1.5h, cleaning, stripping and slicing, by chicken
Stripping and slicing is put into the mushroom ferment solution of same weight and impregnates 15-20min, cleaning；
(5) Hericium erinaceus of processing, the chicken nugget of processing, spare edible salt, spare mushroom ferment, spare water are uniformly mixed
It is packed into tank, boiling sterilization.
8. the preparation method of instant portable Hericium erinaceus according to claim 7, which is characterized in that fermenting in step (3) is
Ferment 24-48h at 35-40 DEG C.
9. the preparation method of instant portable Hericium erinaceus according to claim 7, which is characterized in that described in step (4)
Mushroom ferment solution is that mushroom ferment is diluted plus water, and wherein the mass fraction of mushroom ferment is 2%.
10. the preparation method of instant portable Hericium erinaceus according to claim 7, which is characterized in that boiling is gone out in step (5)
Bacterium is the 20-30min that sterilizes in 110-120 DEG C.
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| CN201910724091.6A CN110367520A (en) | 2019-08-07 | 2019-08-07 | Instant portable Hericium erinaceus of one kind and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110800965A (en) * | 2019-11-21 | 2020-02-18 | 黑龙江惊哲森林食品集团有限公司 | Portable instant enzyme deer soup and preparation method thereof |
| CN110800964A (en) * | 2019-11-21 | 2020-02-18 | 黑龙江惊哲森林食品集团有限公司 | Portable instant enzyme fish soup and preparation method thereof |
| CN110876420A (en) * | 2019-11-26 | 2020-03-13 | 黑龙江惊哲森林食品集团有限公司 | Freeze-dried sugared hericium erinaceus and preparation method thereof |
-
2019
- 2019-08-07 CN CN201910724091.6A patent/CN110367520A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110800965A (en) * | 2019-11-21 | 2020-02-18 | 黑龙江惊哲森林食品集团有限公司 | Portable instant enzyme deer soup and preparation method thereof |
| CN110800964A (en) * | 2019-11-21 | 2020-02-18 | 黑龙江惊哲森林食品集团有限公司 | Portable instant enzyme fish soup and preparation method thereof |
| CN110876420A (en) * | 2019-11-26 | 2020-03-13 | 黑龙江惊哲森林食品集团有限公司 | Freeze-dried sugared hericium erinaceus and preparation method thereof |
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