CN110876474A - Three kinds of mushrooms and preparation method thereof - Google Patents
Three kinds of mushrooms and preparation method thereof Download PDFInfo
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- CN110876474A CN110876474A CN201911048270.9A CN201911048270A CN110876474A CN 110876474 A CN110876474 A CN 110876474A CN 201911048270 A CN201911048270 A CN 201911048270A CN 110876474 A CN110876474 A CN 110876474A
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- 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
- 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
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
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Abstract
The invention discloses three kinds of mushrooms and a preparation method thereof, relates to the technical field of food processing and production, and solves the problem that the edible taste of edible mushrooms is greatly reduced due to the fact that the edible mushrooms are easy to cause growth and mass propagation of microorganisms in the preservation process of the edible mushrooms. The mushroom comprises the following components in parts by weight: 50-60 parts of mushroom; 50-60 parts of pleurotus eryngii; 50-60 parts of crab-flavored mushroom; 3-5 parts of garlic; 9-15 parts of virgin olive oil; 3-7 parts of salt; 1-3 parts of edible sugar; 2-5 parts of starch material; 4-6 parts of soy sauce; 6-10 parts of a compound preservative. The three mushrooms are not easy to cause the growth and mass propagation of microorganisms in the storage process, and can keep good edible mouthfeel for a long time.
Description
Technical Field
The invention relates to the technical field of food processing and production, in particular to three mushrooms and a preparation method thereof.
Background
The mushroom is called agaricus bisporus, also called white mushroom and agaricus bisporus, belongs to the order of agaricus, the family of agaricus, the genus of agaricus, is an edible mushroom variety with wide artificial cultivation, high yield and large consumption in the world, is cultivated in many countries, and the total yield of China accounts for the second place in the world.
An edible mushroom food and a preparation method thereof are disclosed in Chinese invention patent with publication number CN104664331A, which is prepared from the following raw materials: tricholoma matsutake, Pleurotus eryngii, Mycena crispa, Boletus viscosus, russula vinosa, Pleurotus ostreatus, fructus Citri Limoniae, fructus Amomi rotundus, fructus Foeniculi, herba Agastaches, herba Thymi vulgaris, origanum vulgaris, oleum Olivarum, dried Capsici fructus, and salt; the raw materials comprise the following components in parts by weight: 15-20 parts of tricholoma matsutake, 15-20 parts of fragrant apricot mushroom, 8-10 parts of rivet mushroom, 6-8 parts of boletus viscosus, 3-5 parts of russula vinosa, 3-5 parts of oyster mushroom, 1-3 parts of lemon, 1-2 parts of round cardamom, 1-2 parts of fennel, 0.5-1 part of henbane, 1-3 parts of thyme, 1-3 parts of oregano, 3-5 parts of olive oil, 3-5 parts of dried pepper and 4 parts of salt.
In the above documents, the edible mushroom food contains various trace elements beneficial to human body, while spices such as cardamom, fennel, chicken tongue, thyme and the like can improve the taste of mushroom to make the taste more mellow, and the chili oil made of olive oil and dried chili has very low cholesterol content, is beneficial to human body, has thick peppery taste and can improve appetite, but the edible mushroom food is easy to cause growth and mass propagation of microorganisms in the preservation process to cause that the edible taste is easy to be greatly reduced, so a new scheme needs to be provided to solve the above problems.
Disclosure of Invention
Aiming at the problem that the edible mushroom food is greatly reduced in edible mouthfeel because the growth and mass propagation of microorganisms are easily caused in the preservation process of the edible mushroom food in the prior art, the invention aims to provide three kinds of mushrooms to solve the technical problem, the growth and mass propagation of the microorganisms are not easily caused in the storage process, and the edible mushroom food can keep good edible mouthfeel for a long time.
In order to achieve the first purpose, the invention provides the following technical scheme:
the three mushrooms comprise the following components in parts by weight:
50-60 parts of mushroom;
50-60 parts of pleurotus eryngii;
50-60 parts of crab-flavored mushroom;
3-5 parts of garlic;
9-15 parts of virgin olive oil;
3-7 parts of salt;
1-3 parts of edible sugar;
2-5 parts of starch material;
4-6 parts of soy sauce;
6-10 parts of a compound preservative.
By adopting the technical scheme, the shiitake mushroom meat is thick and tender, has delicious taste, unique aroma and rich nutrition, and contains rich vitamins, and the vitamins have the effects of reducing blood fat and resisting thrombus, can improve the metabolism of the organism and enhance the immunity. The pleurotus eryngii has the flavor of the almonds and the taste of abalones, has fleshy and crisp texture, has higher protein content and ash content, is rich in mannitol and free amino acid, and has good health-care effect. The crab-flavored mushroom contains rich vitamins and 17 amino acids, and is helpful for improving intelligence and increasing body height, resisting cancer and reducing cholesterol of teenagers. The mushroom, the pleurotus eryngii and the crab-flavor mushroom are matched with each other, so that the three mushrooms have good eating mouthfeel integrally, and the composite preservative is prepared by mixing natural preservative and preservative components and an antibacterial preservative, so that the composite preservative has good antibacterial and preservative effects, has good inhibition effect on the growth and mass propagation of microorganisms, and can ensure that the three mushrooms can keep good eating mouthfeel for a long time.
Further preferably, the composite preservative comprises the following preparation steps:
s1, cleaning and airing the ginger, the onion and the netmeg, drying the ginger, the onion and the netmeg in an oven at 50-60 ℃, respectively crushing the ginger, the onion and the netmeg by using a crusher to respectively obtain ginger powder, onion powder and netmeg powder, and standing the ginger, onion and netmeg powder for later use;
s2, weighing 10g of ginger powder, onion powder and netmeg powder respectively, mixing the ginger powder, the onion powder and the netmeg powder with 600mL of 70-80% ethanol solution, carrying out water bath extraction for 1-2h in a water bath kettle at the temperature of 60-70 ℃, centrifuging and standing, taking supernatant, and standing for later use;
s3, taking potassium sorbate and chitosan according to the mass ratio of 1: (95-105), then adding 20-25 times of deionized water for dilution to obtain a mixed solution, and standing for later use;
s4, mixing the supernatant in the S2 and the mixed solution in the S3 according to the mass ratio of 1: and (3) uniformly mixing the components in the ratio of (3-5), and filtering the mixture by using filter paper to obtain a filtrate, namely the composite preservative.
By adopting the technical scheme, the composite preservative prepared by the method can exert good antiseptic and bacteriostatic effects by utilizing the extraction of natural components and the mixing of potassium sorbate and chitosan, and the composite preservative can act between the raw materials of the components quickly, so that the activity of polyphenol oxidase in three kinds of mushrooms is greatly reduced, the composite preservative has good inhibiting effect on the growth and reproduction of harmful bacteria and microorganisms, and the composite preservative can play a good antiseptic and bacteriostatic effect, ensure that the overall taste of the three kinds of mushrooms is not easy to change greatly, and further ensure that the three kinds of mushrooms have good quality.
More preferably, 3-5 parts by weight of marinade is added into the three mushroom components.
By adopting the technical scheme, the marinade is delicious and tasty, is rich in nutrition, has the functions of invigorating stomach, guiding qi downward and promoting appetite, greatly improves the taste of the three mushrooms, has good antiseptic and bacteriostatic effects by adding the marinade, inhibits the mass propagation of microorganisms, can persistently maintain the taste of the three mushrooms, and further greatly improves the overall quality of the three mushrooms.
Preferably, the marinade is prepared from a marinade and water in a mass ratio of 1: (30-35), wherein the halogen material comprises the following raw materials in parts by weight:
0.8-1.2 parts of bay leaves;
0.2-0.4 parts of fennel;
0.5-0.9 parts of cassia bark;
0.4-0.6 parts of anise;
0.4-0.8 part of pepper.
By adopting the technical scheme, the marinade decocted by the marinade can not only keep the original taste of the three mushroom raw materials, but also cover the greasy feeling of the three mushrooms when being eaten, has good inhibition effect on the breeding of harmful bacteria and microorganisms, has very strong antioxidant activity and bacteriostatic and antiseptic effects, ensures that the three mushrooms are not easy to deteriorate in the storage and transportation processes, has a long shelf life, and has unique and aromatic fragrance when being eaten.
More preferably, the edible sugar material is any one of pear juice crystal sugar powder, chrysanthemum crystal sugar powder, lily crystal sugar powder and green tea crystal sugar powder.
By adopting the technical scheme, the pear juice crystal sugar powder, the chrysanthemum crystal sugar powder, the lily crystal sugar powder and the green tea crystal sugar powder not only have good health-care function, but also have good associativity with other component raw materials, so that the three mushrooms have good flavor and taste integrally, and the edible sugar material contains partial natural antiseptic and antibacterial components, thereby being beneficial to ensuring the integral quality of the three mushrooms.
More preferably, the starch material is selected from any one of corn starch, sweet potato starch, potato starch and mung bean starch.
Through adopting above-mentioned technical scheme, corn starch, sweet potato starch, potato starch and mung bean starch are good starch material, and it has good regulatory action to the viscosity of three kinds of mushrooms, and starch material wraps up in and attaches on the surface of other each component raw materials, not only can make three kinds of mushrooms keep good taste, can also play certain isolated effect, and then can play certain inhibitory action to breeding of harmful bacteria.
The second purpose of the invention is to provide a method for preparing three kinds of mushrooms, and the three kinds of mushrooms prepared by the method are not easy to cause the growth and mass propagation of microorganisms in the storage process and can keep good edible mouthfeel for a long time.
In order to achieve the second purpose, the invention provides the following technical scheme, which comprises the following steps:
step one, preparing materials, namely cleaning mushrooms, pleurotus eryngii, hypsizygus marmoreus and garlic in corresponding parts by weight, wherein the mushrooms and the pleurotus eryngii are sliced, and the roots of the hypsizygus marmoreus are removed;
step two, frying materials, namely pouring the corresponding weight parts of the virgin olive oil into a stir-frying container, putting the garlic cleaned in the step one, controlling the temperature to be 70-80 ℃, stir-frying for 3-5min, then adding the mushrooms, the pleurotus eryngii and the crab-flavor mushrooms processed in the step one, controlling the temperature to be 80-90 ℃, stir-frying for 5-10min, then adding the salt, the edible sugar and the soy sauce in the required weight parts, and stir-frying for 5-10 min;
thirdly, stewing, finally adding corresponding weight parts of starch material and compound preservative, stir-frying for 5-10min, controlling the temperature at 60-80 ℃, stewing for 5-10min, and collecting juice to obtain three kinds of mushrooms;
step four, deoiling and cooling, namely placing the three mushrooms in a centrifugal deoiling machine to remove redundant grease, and then placing the mushrooms in a freezing tunnel to carry out rapid cooling;
and step five, packaging and storing, namely weighing and packaging the cooled three mushrooms, sterilizing and sealing in vacuum, and storing in a refrigeration house.
Through adopting above-mentioned technical scheme, stew after the stir-fry, can be that three kinds of mushrooms are tasty more, the deoiling processing can promote the taste of three kinds of mushrooms to get rid of unnecessary grease, cool off fast at last, weigh and carry out vacuum sterilization after the packing and seal, not only make three kinds of mushrooms become compact in the quick cooling process, still make three kinds of mushrooms wholly keep clean health. Meanwhile, the preparation method is simple to operate and high in production efficiency, and the obtained three mushrooms are chewy in taste and good in integral edible application effect.
More preferably, in the first step, the washed mushrooms, pleurotus eryngii and hypsizygus marmoreus are subjected to hot air treatment, the hot air temperature is 40-50 ℃, the relative humidity is 85%, and the treatment time is 5-10 min.
By adopting the technical scheme, the hot air treatment is carried out on the cleaned mushroom, pleurotus eryngii and hypsizygus marmoreus, so that the activities of peroxidase and polyphenol oxidase can be obviously reduced, the activity of phenylalanine ammonia lyase and the content of total phenols are improved, the generation rate of superoxide anion free radicals is inhibited, the metabolism of active oxygen is inhibited, the antioxidant capacity of the mushroom is improved, the activities of superoxide dismutase and ascorbic acid are obviously improved, the reduction rate of the activity of ascorbic acid peroxidase is delayed, the storage period of the three mushrooms is greatly improved, the mass propagation of harmful bacteria and microorganisms is not easy to generate in the storage process, and the integral taste of the three mushrooms is favorably ensured.
In summary, compared with the prior art, the invention has the following beneficial effects:
(1) the compound preservative is prepared by mixing natural preservative and preservative components and an antibacterial preservative, can play a good role in resisting bacteria and corrosion, has a good inhibiting effect on the growth and the propagation of harmful bacteria and microorganisms, greatly reduces the activity of polyphenol oxidase in three kinds of mushrooms, ensures that the overall taste of the three kinds of mushrooms is not easy to change greatly, and further ensures that the three kinds of mushrooms have good quality;
(2) the marinade is delicious and tasty, is rich in nutrition, has the functions of invigorating stomach, guiding qi downward and promoting appetite, greatly improves the taste of the three mushrooms, has good antiseptic and bacteriostatic effects by adding the marinade, has good inhibitory effect on the breeding of harmful bacteria and microorganisms, can maintain the taste of the three mushrooms for a long time, further has a long shelf life, and has unique and strong fragrance when being eaten;
(3) the hot air treatment is carried out on the cleaned mushrooms, the pleurotus eryngii and the hypsizygus marmoreus, so that the activities of peroxidase and polyphenol oxidase are obviously reduced, the active oxygen metabolism is inhibited, the antioxidant capacity of the mushrooms is improved, the storage period of the three mushrooms is greatly prolonged, harmful bacteria and mass propagation of microorganisms are not easily generated in the storage process, and the integral taste of the three mushrooms is favorably ensured.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The invention is described in detail below with reference to the figures and examples.
Example 1: the three mushrooms are prepared by the following steps, wherein the components and the corresponding parts by weight are shown in table 1:
step one, preparing materials, namely cleaning mushrooms, pleurotus eryngii, hypsizygus marmoreus and garlic in corresponding parts by weight, wherein the mushrooms and the pleurotus eryngii are sliced, and the roots of the hypsizygus marmoreus are removed;
step two, frying materials, namely pouring the corresponding weight parts of the virgin olive oil into a stir-frying container, putting the garlic cleaned in the step one, controlling the temperature to be 75 ℃, stir-frying for 4min, then adding the mushrooms, the pleurotus eryngii and the crab-flavor mushrooms processed in the step one, controlling the temperature to be 85 ℃, stir-frying for 7.5min, then adding the salt, the edible sugar and the soy sauce in the required weight parts, and stir-frying for 7.5 min;
thirdly, stewing, finally adding the starch material and the compound preservative in corresponding parts by weight, stir-frying for 7.5min, controlling the temperature at 70 ℃, stewing for 7.5min, and collecting juice to obtain three kinds of mushrooms;
step four, deoiling and cooling, namely placing the three mushrooms in a centrifugal deoiling machine to remove redundant grease, then placing the mushrooms in a freezing tunnel to carry out rapid cooling, and controlling the discharging temperature at 10 ℃;
and step five, packaging and storing, namely weighing and packaging the cooled three mushrooms, sterilizing and sealing in vacuum, and storing in a refrigeration house.
Note: the composite preservative in the third step comprises the following preparation steps:
s1, cleaning and airing the ginger, the onion and the nutmeg, drying the ginger, the onion and the nutmeg in an oven at 55 ℃, respectively crushing the ginger, the onion and the nutmeg by using a crusher to respectively obtain ginger powder, onion powder and nutmeg powder, and standing the ginger, onion and nutmeg powder for later use;
s2, weighing 10g of ginger powder, onion powder and netmeg powder respectively, mixing the ginger powder, the onion powder and the netmeg powder with 600mL of 75% ethanol solution, carrying out water bath extraction for 1.5h in a water bath kettle at 65 ℃, centrifuging and standing, taking supernate, and standing for later use;
s3, taking potassium sorbate and chitosan according to the mass ratio of 1: mixing according to the proportion of 100, then adding 25 times of deionized water for dilution to obtain a mixed solution, and standing for later use;
s4, mixing the supernatant in the S2 and the mixed solution in the S3 according to the mass ratio of 1: 4, and filtering by filter paper to obtain filtrate, namely the composite preservative.
Examples 2 to 3: three mushrooms, differing from example 1 in that the components and their respective parts by weight are shown in table 1.
TABLE 1 Components and parts by weight of examples 1-3
Example 4: the three mushrooms are different from the mushrooms in example 1 in that the compound preservative comprises the following preparation steps:
s1, cleaning and airing the ginger, the onion and the nutmeg, drying the ginger, the onion and the nutmeg in an oven at 50 ℃, respectively crushing the ginger, the onion and the nutmeg by using a crusher to respectively obtain ginger powder, onion powder and nutmeg powder, and standing the ginger, onion and nutmeg powder for later use;
s2, weighing 10g of ginger powder, onion powder and netmeg powder respectively, mixing the ginger powder, the onion powder and the netmeg powder with 600mL of 70% ethanol solution, carrying out water bath extraction for 1h in a water bath kettle at the temperature of 60 ℃, centrifuging and standing, taking supernate, and standing for later use;
s3, taking potassium sorbate and chitosan according to the mass ratio of 1: 95, then adding 20 times of deionized water for dilution to obtain a mixed solution, and standing for later use;
s4, mixing the supernatant in the S2 and the mixed solution in the S3 according to the mass ratio of 1: 3, and filtering by filter paper to obtain filtrate, namely the composite preservative.
Example 5: the three mushrooms are different from the mushrooms in example 1 in that the compound preservative comprises the following preparation steps:
s1, cleaning and airing the ginger, the onion and the nutmeg, drying the ginger, the onion and the nutmeg in an oven at 60 ℃, respectively crushing the ginger, the onion and the nutmeg by using a crusher to respectively obtain ginger powder, onion powder and nutmeg powder, and standing the ginger, onion and nutmeg powder for later use;
s2, weighing 10g of ginger powder, onion powder and netmeg powder respectively, mixing the ginger powder, the onion powder and the netmeg powder with 600mL of 80% ethanol solution, carrying out water bath extraction for 2h in a water bath kettle at 70 ℃, centrifuging and standing, and taking supernatant and standing for later use;
s3, taking potassium sorbate and chitosan according to the mass ratio of 1: 105, then adding 22.5 times of deionized water for dilution to obtain a mixed solution, and standing for later use;
s4, mixing the supernatant in the S2 and the mixed solution in the S3 according to the mass ratio of 1: 5, and filtering by filter paper to obtain filtrate, namely the composite preservative.
Example 6: the three kinds of mushrooms are different from the three kinds of mushrooms in the embodiment 1, the step three is specifically set as stewing, finally, the starch material, the compound preservative and the marinade in corresponding parts by weight are added, and after the mixture is fried evenly, the mixture is stewed in a sealed way to obtain the three kinds of mushrooms; wherein the marinade is prepared from marinating materials and water according to the mass ratio of 1: 32.5, wherein the halogen material comprises the following raw materials in parts by weight: 1 part of bay leaves; 0.3 part of fennel; 0.7 part of cassia bark; 0.5 part of anise; 0.6 part of pepper.
Example 7: the three kinds of mushrooms are different from the three kinds of mushrooms in the embodiment 1, the step three is specifically set as stewing, finally, the starch material, the compound preservative and the marinade in the corresponding weight parts are added, and after the mixture is fried evenly, the mixture is stewed in a sealed way to obtain the three kinds of mushrooms; wherein the marinade is prepared from marinating materials and water according to the mass ratio of 1: 32.5, wherein the halogen material comprises the following raw materials in parts by weight: 1 part of bay leaves; 0.3 part of fennel; 0.7 part of cassia bark; 0.5 part of anise; 0.6 part of pepper.
Example 8: the three kinds of mushrooms are different from the three kinds of mushrooms in the embodiment 1, the step three is specifically set as stewing, finally, the starch material, the compound preservative and 5 parts of marinade in corresponding parts by weight are added, and after the mixture is fried uniformly, the mixture is stewed in a sealed manner to obtain the three kinds of mushrooms; wherein the marinade is prepared from marinating materials and water according to the mass ratio of 1: 32.5, wherein the halogen material comprises the following raw materials in parts by weight: 1 part of bay leaves; 0.3 part of fennel; 0.7 part of cassia bark; 0.5 part of anise; 0.6 part of pepper.
Example 9: the three kinds of mushrooms are different from the three kinds of mushrooms in the embodiment 6, the step three is specifically set as the step three, the three kinds of mushrooms are cooked in a stuffy mode, finally, the starch material, the compound preservative and the marinade in 4 parts by weight are added, and after the three kinds of mushrooms are fried uniformly, the three kinds of mushrooms are cooked in a stuffy mode to obtain juice; wherein the marinade is prepared from marinating materials and water according to the mass ratio of 1: 30 for 2 hours, wherein the halogen material comprises the following raw materials in parts by weight: 0.8 part of bay leaves; 0.2 part of fennel; 0.5 part of cassia bark; 0.4 part of anise; 0.4 part of pepper.
Example 10: the three kinds of mushrooms are different from the three kinds of mushrooms in the embodiment 6, the step three is specifically set as the step three, the three kinds of mushrooms are cooked in a stuffy mode, finally, the starch material, the compound preservative and the marinade in 4 parts by weight are added, and after the three kinds of mushrooms are fried uniformly, the three kinds of mushrooms are cooked in a stuffy mode to obtain juice; wherein the marinade is prepared from marinating materials and water according to the mass ratio of 1: 35 for 2 hours, wherein the halogen material comprises the following raw materials in parts by weight: 1.2 parts of bay leaves; 0.4 part of fennel; 0.9 part of cassia bark; 0.6 part of anise; 0.8 part of pepper.
Example 11: the difference between the three mushrooms and the mushroom in the example 1 is that the pear juice crystal sugar powder in the second step is replaced by chrysanthemum crystal sugar powder with equal mass.
Example 12: and the three mushrooms are different from the mushrooms in the example 1 in that the pear juice crystal sugar powder in the second step is replaced by lily crystal sugar powder with equal mass.
Example 13: the difference between the three mushrooms and the mushroom in example 1 is that the pear juice crystal sugar powder in the second step is replaced by equal-quality green tea crystal sugar powder.
Example 14: three mushrooms, different from example 1, in that the corn starch in the third step is replaced by the sweet potato starch with equal quality.
Example 15: three mushrooms, different from example 1, in that the corn starch in the above step three was replaced by potato starch of equal quality.
Example 16: three mushrooms, different from example 1, in that the corn starch in the third step is replaced by mung bean starch of equal quality.
Example 17: the three kinds of mushrooms are different from the mushrooms in the embodiment 1 in that in the step one, the mushrooms, the pleurotus eryngii and the hypsizygus marmoreus which are cleaned are subjected to hot air treatment, the hot air temperature is 45 ℃, the relative humidity is 85%, and the treatment time is 7.5 min.
Example 18: the three kinds of mushrooms are different from the mushrooms in the embodiment 1 in that in the step one, the mushrooms, the pleurotus eryngii and the hypsizygus marmoreus which are cleaned are subjected to hot air treatment, the hot air temperature is 50 ℃, the relative humidity is 85%, and the treatment time is 5 min.
Example 19: the three kinds of mushrooms are different from the mushrooms in the embodiment 1 in that in the step one, the mushrooms, the pleurotus eryngii and the hypsizygus marmoreus which are cleaned are subjected to hot air treatment, the hot air temperature is 40 ℃, the relative humidity is 85%, and the treatment time is 10 min.
Comparative example 1: the three kinds of mushrooms are different from the three kinds of mushrooms in the embodiment 1 in that the three steps are specifically set as the steps of stewing, finally adding the corn starch with corresponding weight parts, frying uniformly, stewing and collecting juice to obtain the three kinds of mushrooms.
Comparative example 2: the three kinds of mushrooms are different from the three kinds of mushrooms in the embodiment 1 in that the three steps are specifically set as the steps of stewing, finally adding the sweet potato starch in corresponding parts by weight, frying uniformly, stewing and collecting juice to obtain the three kinds of mushrooms.
Comparative example 3: the three kinds of mushrooms are different from the three kinds of mushrooms in the embodiment 1 in that the three steps are specifically set as the steps of stewing, finally adding the potato starch with corresponding weight parts, frying uniformly, stewing and collecting juice to obtain the three kinds of mushrooms.
Comparative example 4: the three kinds of mushrooms are different from the three kinds of mushrooms in the embodiment 1 in that the three steps are specifically set as the steps of stewing, finally adding the mung bean starch in corresponding parts by weight, frying uniformly, stewing and collecting juice to obtain the three kinds of mushrooms.
Performance testing
Test samples: three mushrooms obtained in examples 1 to 19 were used as test samples 1 to 19, and three mushrooms obtained in comparative examples 1 to 4 were used as control samples 1 to 4.
The test method comprises the following steps: randomly selecting 230 healthy people of 18-55 years old in the same area as volunteers, randomly dividing the healthy people into 23 groups, respectively performing trial eating scoring on the tastes of the three mushrooms in the test samples 1-19 and the control samples 1-4, wherein the highest score is 10 scores and the lowest score is 0 score, the higher the score is, the better the tastes of the three mushrooms are, the better the eating effect is, recording the score of each group of volunteers, abandoning one maximum value and one minimum value, averaging the rest, and finally recording the result to be accurate to 0.1. Three mushrooms in the test samples 1-19 and the control samples 1-4 are placed in a refrigerating chamber, the temperature of the refrigerating chamber is set to be 2 ℃, then the detection is carried out once every hour, the detection standard is according to GB/T4789.23-2003 'inspection of cold dishes and bean products in food hygiene microbiology', until the three mushrooms are deteriorated due to the exceeding of microorganisms, the deterioration is according to GB/T4789 'national food safety standard', the duration of the deterioration is recorded, and the record is carried out.
And (3) test results: the test results of the test samples 1 to 19 and the control samples 1 to 4 are shown in Table 2. As can be seen from Table 2, the starch material and the edible sugar material disclosed by the invention are suitable for preparing three kinds of mushrooms and the obtained three kinds of mushrooms have good and stable quality, which is obtained by comparing the test results of the test samples 1-3 and the test samples 11-16. The compound preservative is added, the taste and the refrigeration deterioration time of the three mushrooms can be improved, the compound preservative can be obtained by comparing the test results of the test samples 1-3, the test samples 14-16 and the comparison samples 1-4, the prepared compound preservative has good inhibition effect on the growth and the propagation of harmful bacteria and microorganisms, and can also exert good antiseptic and bacteriostatic effects. The test results of the test samples 1-3 and the test samples 6-10 are compared, the sauce is added, the taste and the cold storage deterioration time of the three mushrooms can be improved, and the three mushrooms with good quality can be obtained by the sauce raw material and the preparation method disclosed by the invention. The test results of the test samples 1-3 and the test samples 17-19 are compared to obtain the hot air treatment of the cleaned mushrooms, pleurotus eryngii and hypsizygus marmoreus, so that the taste of the mushrooms can be obviously improved, and the cold storage deterioration time can be obviously prolonged.
TABLE 2 test results of test samples 1-19 and control samples 1-4
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.
Claims (8)
1. The three mushrooms are characterized by comprising the following components in parts by weight:
50-60 parts of mushroom;
50-60 parts of pleurotus eryngii;
50-60 parts of crab-flavored mushroom;
3-5 parts of garlic;
9-15 parts of virgin olive oil;
3-7 parts of salt;
1-3 parts of edible sugar;
2-5 parts of starch material;
4-6 parts of soy sauce;
6-10 parts of a compound preservative.
2. The three mushrooms according to claim 1, wherein the composite antistaling agent comprises the following preparation steps:
s1, cleaning and airing the ginger, the onion and the netmeg, drying the ginger, the onion and the netmeg in an oven at 50-60 ℃, respectively crushing the ginger, the onion and the netmeg by using a crusher to respectively obtain ginger powder, onion powder and netmeg powder, and standing the ginger, onion and netmeg powder for later use;
s2, weighing 10g of ginger powder, onion powder and netmeg powder respectively, mixing the ginger powder, the onion powder and the netmeg powder with 600mL of 70-80% ethanol solution, carrying out water bath extraction for 1-2h in a water bath kettle at the temperature of 60-70 ℃, centrifuging and standing, taking supernatant, and standing for later use;
s3, taking potassium sorbate and chitosan according to the mass ratio of 1: (95-105), then adding 20-25 times of deionized water for dilution to obtain a mixed solution, and standing for later use;
s4, mixing the supernatant in the S2 and the mixed solution in the S3 according to the mass ratio of 1: and (3) uniformly mixing the components in the ratio of (3-5), and filtering the mixture by using filter paper to obtain a filtrate, namely the composite preservative.
3. The three mushrooms of claim 1, wherein the three mushrooms are further added with a marinade in an amount of 3-5 parts by weight.
4. The three mushrooms as claimed in claim 3, wherein the marinade is prepared from marinade and water in a mass ratio of 1: (30-35), wherein the halogen material comprises the following raw materials in parts by weight:
0.8-1.2 parts of bay leaves;
0.2-0.4 parts of fennel;
0.5-0.9 parts of cassia bark;
0.4-0.6 parts of anise;
0.4-0.8 part of pepper.
5. The three mushrooms according to claim 1, wherein the edible sugar material is any one of pear juice crystal sugar powder, chrysanthemum crystal sugar powder, lily crystal sugar powder and green tea crystal sugar powder.
6. The three mushrooms as recited in claim 1, wherein the starch material is selected from any one of corn starch, sweet potato starch, potato starch and mung bean starch.
7. A method of producing three mushrooms according to claim 1, comprising the steps of:
step one, preparing materials, namely cleaning mushrooms, pleurotus eryngii, hypsizygus marmoreus and garlic in corresponding parts by weight, wherein the mushrooms and the pleurotus eryngii are sliced, and the roots of the hypsizygus marmoreus are removed;
step two, frying materials, namely pouring the corresponding weight parts of the virgin olive oil into a stir-frying container, putting the garlic cleaned in the step one, controlling the temperature to be 70-80 ℃, stir-frying for 3-5min, then adding the mushrooms, the pleurotus eryngii and the crab-flavor mushrooms processed in the step one, controlling the temperature to be 80-90 ℃, stir-frying for 5-10min, then adding the salt, the edible sugar and the soy sauce in the required weight parts, and stir-frying for 5-10 min;
thirdly, stewing, finally adding corresponding weight parts of starch material and compound preservative, stir-frying for 5-10min, controlling the temperature at 60-80 ℃, stewing for 5-10min, and collecting juice to obtain three kinds of mushrooms;
step four, deoiling and cooling, namely placing the three mushrooms in a centrifugal deoiling machine to remove redundant grease, and then placing the mushrooms in a freezing tunnel to carry out rapid cooling;
and step five, packaging and storing, namely weighing and packaging the cooled three mushrooms, sterilizing and sealing in vacuum, and storing in a refrigeration house.
8. The method for preparing three mushrooms according to claim 7, wherein in the first step, the washed mushrooms, pleurotus eryngii and hypsizygus marmoreus are subjected to hot air treatment, the hot air temperature is 40-50 ℃, the relative humidity is 85%, and the treatment time is 5-10 min.
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