CN1335079A - Preserved pleurotus ostreatus and its production process - Google Patents
Preserved pleurotus ostreatus and its production process Download PDFInfo
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- CN1335079A CN1335079A CN01124131A CN01124131A CN1335079A CN 1335079 A CN1335079 A CN 1335079A CN 01124131 A CN01124131 A CN 01124131A CN 01124131 A CN01124131 A CN 01124131A CN 1335079 A CN1335079 A CN 1335079A
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- sugar
- flat mushroom
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- pleurotus ostreatus
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Abstract
The preserved pleurotus ostreatus is produced by using the material including fresh pleurotus ostreatus, sugar, citric acid and water and through the technological process including the steps of material treatment, scalding and rinsing, soaking with sugar, boiling in sugar, stoving, packing, etc. It has a sugar content of 50-60% and water content of 17-19% and contains rich nutrients, including protein, fat, and carbohydrate as well thiamine, riboflavin, nicotinic acid, etc. It is sour, sweet and delicious and some health care functions.
Description
Technical field
What the present invention relates to is that a kind of flat mushroom of using is as the preserved pleurotus ostreatus of main material production and other production technology.Belong to food technology field.
Background technology
The preserved fruit of selling on the market, with fruit is main material production, the existing suitable age, yet not meeting with the flat mushroom in market is the preserved pleurotus ostreatus that main material production is sold, produce preserved pleurotus ostreatus with flat mushroom as raw material record was once arranged on magazine, but do not introduce its material component and other production technology, more not meeting disappears on market sold preserved pleurotus ostreatus.
Summary of the invention
The objective of the invention is to propose a kind of is to use flat mushroom as the preserved pleurotus ostreatus of main material production and other production technology.Technical solution of the present invention: its component by water, freshly flat eat, sugar, citric acid forms; The weight ratio that they respectively account for: water accounts for 59%～64%; Flat eating accounts for 18.8%～22%; Sugar accounts for 17.1%～19.8%; Citric acid accounts for 0.09%～0.11%.The production craft step branch of preserved pleurotus ostreatus: (one) raw material is handled, and gets new fresh flat mushroom, require not have rot, non agricultural chemical residuum, free from extraneous odour, be not mixed with non-edible mushroom, behind the decontamination flat mushroom is torn into the sheet that comes into leaves.(2) blanching, the flat mushroom that will be the sheet that comes into leaves is put into the water of water temperature about 100 ℃, blanching 5-8 minute, scalds saturating, boiling hot even back draining about 0.5 hour.(3) soak sugar, the flat mushroom behind the draining of learning from else's experience is put into water, adds sugar, citric acid again, stirs evenly under normal temperature condition, whenever soaks and stirs once in sugared 3-4 hour, soaks sugar time 9-10 hour.(4) candy, flat mushroom that will be after soaking sugar and liquid glucose thereof heat in the jacket steam pot and boil, and constant temperature is about 2 hours then, and it is full to make flat mushroom soak sugar, is rich in gloss, has transparent feel, and sugar concentration is controlled at about 50%.(5) oven dry, steam heated tunnel type drying room is gone up baking with the stand of the semi-finished product after candy sieve, and baked temperature is controlled at about 55 ℃, and baking goes out drying room to tack-free when having chewed bite.(6) packing is grabbed or machine is grabbed into the heavy particle of 5-8g, packing then with hand.Advantage of the present invention: contain sugared 50-60%, moisture content 17-19%, preserved pleurotus ostreatus contains rich nutrient substances, comprise protein, fat, carbohydrate and abundant thiamine, riboflavin, niacin etc., can be used as the delicacies on the dining table, its transparent color and luster light, golden yellow amber, sweet and sour taste, the intrinsic local flavor of flat mushroom slightly, the long-term edible health care that also has.
Embodiment 1
Water intaking 30kg, boiled in stainless pot, add the new fresh flat mushroom 20kg that meets above-mentioned requirements, even back draining was scalded thoroughly, scalded to blanching 5 minutes 0.5 hour; The 64kg that fetches water again, sucrose 17.1kg gets the good flat mushroom 18.8kg of blanching, citric acid 0.09kg, mixing stirs evenly, and soaks sugar and stirs once in 3 hours, makes and soaks sugar evenly, soaks the 9 hours time of sugar.To soak flat mushroom after the sugar and liquid glucose thereof and heat in the jacket steam pot and boil, it is full that boiling time 2 hours, flat mushroom soak sugar, is rich in gloss, has transparent feel, and sugar concentration is about 50%.Steam heated tunnel type drying room is gone up baking with the stand of the semi-finished product after candy sieve, and temperature control is about 55 ℃, and baking has bite to tack-free when chewing, go out drying room then.Grab into the heavy particle of 5g with hand, pack, the available nontoxic compound package material of outer color bag with non-toxic polyethylene.
Embodiment 2
Water intaking 60kg, boiled in stainless pot, add the new fresh flat mushroom (meeting above-mentioned condition) of 40kg, blanching 15 minutes, scald saturating, scald even after draining 1 hour.Water intaking 59kg, sucrose 19.8kg, the flat mushroom 21kg after the blanching of learning from else's experience, citric acid 0.11kg stirs evenly, and soaks sugar and stirs once after 4 hours, makes and soaks sugar evenly, soaks the 10 hours time of sugar.To soak flat mushroom after the sugar and liquid glucose thereof and heat in the jacket steam pot and boil, it is full that boiling time 2 hours, flat mushroom soak sugar, is rich in gloss, has transparent feel, and sugar concentration is about 50%.Steam heated tunnel type drying room is gone up baking with the stand of the semi-finished product after candy sieve, and the baking temperature control is about 55 ℃, and baking has been chewed bite to tack-free, goes out drying room then.Grab into the heavy particle of 8g with machine, pack, the available nontoxic compound package material of outer color bag with non-toxic polyethylene.
Claims (2)
1, preserved pleurotus ostreatus, the component that it is characterized in that it by water, freshly flatly eat, sugar, citric acid forms; The weight ratio that they respectively account for is that water accounts for 59%～64%; Flat eating accounts for 18.8%～22%; Sugar accounts for 17.1%～19.8%; Citric acid accounts for 0.09%～0.11%.
2, the production technology of preserved pleurotus ostreatus according to claim 1, the processing step branch that it is characterized in that it: (one) raw material is handled, and gets new fresh flat mushroom, require not have rot, non agricultural chemical residuum, free from extraneous odour, be not mixed with non-edible mushroom, behind the decontamination flat mushroom be torn into the sheet that comes into leaves; (2) blanching, the flat mushroom that will be the sheet that comes into leaves is put into the water of water temperature about 100 ℃, blanching 5-8 minute, scalds saturating, boiling hot even back draining about 0.5 hour; (3) soak sugar, the flat mushroom of getting behind the draining is put into water, adds sugar again, citric acid stirs evenly, and whenever soaks and stirs once in sugared 3-4 hour, soaks sugar time 9-10 hour; (4) candy, flat mushroom that will be after soaking sugar and liquid glucose thereof heat in the jacket steam pot and boil, and constant temperature is about 2 hours then, and it is full to make flat mushroom soak sugar, is rich in gloss, has transparent feel, and sugar concentration is controlled at about 50%; (5) oven dry, steam heated tunnel type drying room is gone up baking with the stand of the semi-finished product after candy sieve, and the baking temperature control is about 55 ℃, and baking goes out drying room to tack-free when having chewed bite; (6) packing is grabbed or machine is grabbed into the heavy particle of 5-8g, packing then with hand.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01124131A CN1121819C (en) | 2001-08-16 | 2001-08-16 | Preserved pleurotus ostreatus and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01124131A CN1121819C (en) | 2001-08-16 | 2001-08-16 | Preserved pleurotus ostreatus and its production process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1335079A true CN1335079A (en) | 2002-02-13 |
| CN1121819C CN1121819C (en) | 2003-09-24 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN01124131A Expired - Fee Related CN1121819C (en) | 2001-08-16 | 2001-08-16 | Preserved pleurotus ostreatus and its production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1121819C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101433281B (en) * | 2007-11-13 | 2011-05-11 | 高景海 | Method for making dried edible mushroom |
| CN102640833A (en) * | 2012-04-24 | 2012-08-22 | 淮阴工学院 | Method for making preserved arrowhead by segmental sugar osmosis by microwave |
| CN105028852A (en) * | 2014-09-22 | 2015-11-11 | 余瑶 | Pickled-and-dried morchella esculenta producing method |
| CN105211477A (en) * | 2015-11-04 | 2016-01-06 | 杨春城 | A kind of edible mushroom preserved fruit adding Passion Fruit Juice and preparation method thereof |
| CN105341305A (en) * | 2015-12-10 | 2016-02-24 | 嘉兴职业技术学院 | Manufacturing method of red raspberry preserved fruit |
-
2001
- 2001-08-16 CN CN01124131A patent/CN1121819C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101433281B (en) * | 2007-11-13 | 2011-05-11 | 高景海 | Method for making dried edible mushroom |
| CN102640833A (en) * | 2012-04-24 | 2012-08-22 | 淮阴工学院 | Method for making preserved arrowhead by segmental sugar osmosis by microwave |
| CN102640833B (en) * | 2012-04-24 | 2013-08-14 | 淮阴工学院 | Method for making preserved arrowhead by segmental sugar osmosis by microwave |
| CN105028852A (en) * | 2014-09-22 | 2015-11-11 | 余瑶 | Pickled-and-dried morchella esculenta producing method |
| CN105211477A (en) * | 2015-11-04 | 2016-01-06 | 杨春城 | A kind of edible mushroom preserved fruit adding Passion Fruit Juice and preparation method thereof |
| CN105341305A (en) * | 2015-12-10 | 2016-02-24 | 嘉兴职业技术学院 | Manufacturing method of red raspberry preserved fruit |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1121819C (en) | 2003-09-24 |
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