CN1939153A - Process of edible mushrooms - Google Patents
Process of edible mushrooms Download PDFInfo
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- CN1939153A CN1939153A CNA2005101058072A CN200510105807A CN1939153A CN 1939153 A CN1939153 A CN 1939153A CN A2005101058072 A CNA2005101058072 A CN A2005101058072A CN 200510105807 A CN200510105807 A CN 200510105807A CN 1939153 A CN1939153 A CN 1939153A
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Abstract
A method for processing the edible fungus used to prepare beverage, soy, instant food and skin-protecting oil includes such steps as collecting champignon and pleurotus ostreatus, removing impurities, washing, cutting to become small blocks, scalding in hot saline, quick cooling, dewatering, frying in oil, mixing with cinnamon bark, anise, Chinese prickly ash and edible salt, and decocting for 10-15 min.
Description
Affiliated technical field:
The present invention relates to the processing and treating method of a kind of edible mushroom, belong to edible fungus processing and produce the field.
Background technology:
At present, be the careless rotten fungi of representative and be the wood-rotting fungi of representative that kind surplus product category reaches 100 has obtained the paulin exhibition of breaking out in the production plantation of China with mushroom, auricularia auriculajudae, white fungus etc. with flat mushroom, straw mushroom, Asparagus, agaricus bisporus etc.For China's vast farmers increase wealth provides important approach, the mushroom series products of different designs and varieties also is provided for the domestic and international market, enriched people's material life.
Though the Edible Fungi of China has obtained significant progress, the deep processing of edible fungus still is in the stage of primary product.Every seasonal producing the mushroom phase, transportation is stored in bright mushroom inconvenience, can only work as fresh vegetables and handle at a low price, and value-added content of product is lower, and vast mushroom farming volume increase difficulty increases income, so that become the bottleneck of puzzled China mushroom industry development.
Summary of the invention:
The object of the present invention is to provide the processing and treating method of a kind of edible mushroom, edible mushroom is fully utilized comprehensively, improve value-added content of product, have good economic benefit.
Technical scheme of the present invention is:
1, raw material is collected.Mushroom, flat mushroom and the mushroom stems of plucking, flat mushroom handle etc. are cut impurity elimination.
2, clean, shred.With running water the mushroom piece raw material of putting in order is rinsed well, and the mushroom piece is cut into the 1--1.5cm fritter, broken mushroom then can directly be used.
3, blanching.With 0.1% salt solution boiled after, put into the mushroom piece of chopping in 1: 1 ratio of hot salt brine, scald to boil after several minutes and pull out immediately, be put in cooling rapidly in the cold water that flows.Scald and to boil liquid through sedimentation and filtration, its concentration is measured in the modulation of cooling back, makes to scald to boil liquid and contain Mushroom polysaccharide more than 20mg/L, is the mushroom class beverage that contains Mushroom polysaccharide.
4, fried.Mushroom piece after the blanching just can be put into the fried juice of the oil cauldron that fills edible oil after dehydration.Every 1000ml edible oil can be put into 1500g mushroom piece, makes 5-8 minute with little fire is fried in the boiled back of heating, pulls the mushroom piece out.The mushroom piece through with cassia bark, anise, Chinese prickly ash, salt etc. after infusion 10--15 minute drop go out instant mushroom fragment; Infusion liquid is mushroom class soy sauce just after precipitation, filtration.
5, fried juice oil makes fried juice oil contain the thick polysaccharide of mushroom class more than 200mg/kg after clarification modulation concentration, is the fine and soft skin care oil of mushroom.
The present invention has the following advantages and good effect:
1, raw material sources are extensive.Flat mushroom, mushroom are two kinds of mushroom classes of cultivation amount maximum in China, and material is cheap.
2, can produce multiple product with a kind of raw material.This method can continuously produce mushroom class beverage, mushroom class soy sauce, and instant mushroom fragment, four kinds of products of the fine and soft skin care oil of mushroom produce without any waste material fully.
3, product has favorable economic benefit.The input and output rate can reach 1: 6.4.
The specific embodiment:
When raw material is collected, fresh mushroom, flat mushroom and mushroom stems, flat mushroom handle will be plucked, also can be that processes such as damaged mushroom, sick worm mushroom are picked, the impurity part is removed in cutting, with running water the mushroom piece raw material of putting in order is rinsed well, and the mushroom piece is cut into block standby about 1--1.5cm, some broken mushroom piece then directly uses.With 0.1% salt solution boiled after, put into the mushroom piece of chopping in hot salt brine and 1: 1 ratio of mushroom piece, scald to boil after several minutes and pull out immediately, be put in cooling rapidly in the cold water that flows.Scald and to boil liquid through sedimentation and filtration, its concentration is measured in the modulation of cooling back, makes to scald to boil liquid and contain Mushroom polysaccharide more than 20mg/L, is the mushroom class beverage that contains Mushroom polysaccharide.Mushroom piece after the blanching just can be put into the fried juice of the oil cauldron that fills edible oil through dehydration, presses every 1000ml edible oil and adds 1500g mushroom piece, makes 5--8 minute with little fire is fried in the boiled back of heating, pulls the mushroom piece out.The mushroom piece through with cassia bark, anise, Chinese prickly ash, salt etc. after infusion 10--15 minute drop go out, the mushroom piece press 50g, 250g, 500g packing instant mushroom fragment; Infusion liquid is mushroom class soy sauce just after precipitation, filtration, bottling.Fried juice oil makes fried juice oil contain the thick polysaccharide of mushroom class more than 200mg/kg after clarification modulation concentration, is the fine and soft skin care oil of mushroom.If choose 10 kilograms of bright mushroom raw materials, can produce 7 kilograms of instant mushroom fragments, 10 kilograms of mushroom class beverages, 5 kilograms of mushroom class soy sauce, 1400ml mushroom young pilose antlers keep healthy oily.Input and output can reach rate 1: 6.4.
Claims (4)
1, the processing and treating method of a kind of edible mushroom, raw materials such as the mushroom that it is characterized in that collecting, flat mushroom, mushroom stems, flat mushroom handle cut, impurity elimination and cleaning treatment, and the mushroom piece is cut into the 1--1.5cm fritter, put it into then and carry out blanching in the boiled salt water, behind the blanching number minute, pull it out in flowing cold water cooling rapidly, through the mushroom piece after the blanching through the dehydration after, put into the oil cauldron that fills edible oil and explode juice, after will from oil cauldron, pulling out through the mushroom piece of fried juice, carry out pulling out after the infusion with cassia bark, anise, Chinese prickly ash, salt etc.
2, the processing and treating method of a kind of edible mushroom according to claim 1, it is characterized in that with 0.1% salt solution boiled after, put into the mushroom piece of chopping in 1: 1 ratio of hot salt brine, the mushroom piece scalded boil, scald and boil liquid through sedimentation and filtration, its concentration is measured in cooling back modulation, makes to scald to boil liquid and contain Mushroom polysaccharide more than 20mg/L, is the mushroom class beverage that contains Mushroom polysaccharide.
3, the processing and treating method of a kind of edible mushroom according to claim 2, it is characterized in that will be through the mushroom piece after the blanching dehydration, can put into the ratio of 1500g mushroom piece in every 1000ml edible oil, made 5--8 minute with little fire is fried in the boiled back of heating, fried juice oil is after clarification modulation concentration, make fried juice oil contain the thick polysaccharide of mushroom class more than 200mg/kg, be the fine and soft skin care oil of mushroom.
4, the processing and treating method of a kind of edible mushroom according to claim 3, after it is characterized in that to pull out from oil cauldron through the mushroom piece of fried juice, carry out pulling out after infusion 10--15 minute with cassia bark, anise, Chinese prickly ash, salt etc., be instant mushroom fragment, infusion liquid is mushroom class soy sauce after precipitation, filtration, bottling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005101058072A CN1939153A (en) | 2005-09-29 | 2005-09-29 | Process of edible mushrooms |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005101058072A CN1939153A (en) | 2005-09-29 | 2005-09-29 | Process of edible mushrooms |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1939153A true CN1939153A (en) | 2007-04-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005101058072A Pending CN1939153A (en) | 2005-09-29 | 2005-09-29 | Process of edible mushrooms |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1939153A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101327001B (en) * | 2008-07-28 | 2013-02-13 | 李怀平 | Edible fungi prepared food and production method |
| CN103027286A (en) * | 2011-10-08 | 2013-04-10 | 武汉如意食用菌生物高科技有限公司 | Preparation method of golden needle mushroom dish |
| CN104489642A (en) * | 2014-12-15 | 2015-04-08 | 厦门古龙食品有限公司 | Processing method of diced mushroom leisure food |
| CN104642939A (en) * | 2015-01-27 | 2015-05-27 | 詹古楼 | Production method of novel oyster mushroom sauce |
| CN105249050A (en) * | 2014-07-20 | 2016-01-20 | 葛以东 | Sauced mushroom formula |
| CN105285963A (en) * | 2015-09-29 | 2016-02-03 | 重庆市汀来绿色食品开发有限公司 | Processing method of shiitake mushroom stems |
| CN107625105A (en) * | 2017-09-26 | 2018-01-26 | 成都市恒业生态农产品电子商务有限公司 | A kind of winter good deeds done in secret soup taste convenient chafing dish backing material formula and preparation method thereof |
-
2005
- 2005-09-29 CN CNA2005101058072A patent/CN1939153A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101327001B (en) * | 2008-07-28 | 2013-02-13 | 李怀平 | Edible fungi prepared food and production method |
| CN103027286A (en) * | 2011-10-08 | 2013-04-10 | 武汉如意食用菌生物高科技有限公司 | Preparation method of golden needle mushroom dish |
| CN103027286B (en) * | 2011-10-08 | 2014-07-23 | 武汉如意食用菌生物高科技有限公司 | Preparation method of golden needle mushroom dish |
| CN105249050A (en) * | 2014-07-20 | 2016-01-20 | 葛以东 | Sauced mushroom formula |
| CN104489642A (en) * | 2014-12-15 | 2015-04-08 | 厦门古龙食品有限公司 | Processing method of diced mushroom leisure food |
| CN104642939A (en) * | 2015-01-27 | 2015-05-27 | 詹古楼 | Production method of novel oyster mushroom sauce |
| CN105285963A (en) * | 2015-09-29 | 2016-02-03 | 重庆市汀来绿色食品开发有限公司 | Processing method of shiitake mushroom stems |
| CN107625105A (en) * | 2017-09-26 | 2018-01-26 | 成都市恒业生态农产品电子商务有限公司 | A kind of winter good deeds done in secret soup taste convenient chafing dish backing material formula and preparation method thereof |
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