CN104489223A - Production method of sugar-cured flammulina velutipes - Google Patents
Production method of sugar-cured flammulina velutipes Download PDFInfo
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- CN104489223A CN104489223A CN201410746843.6A CN201410746843A CN104489223A CN 104489223 A CN104489223 A CN 104489223A CN 201410746843 A CN201410746843 A CN 201410746843A CN 104489223 A CN104489223 A CN 104489223A
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- asparagus
- sugar
- rinsing
- liquid glucose
- thalline
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Abstract
The invention discloses a production method of sugar-cured flammulina velutipes, and belongs to the field of food processing. The production method is characterized by adopting a processing technique flow of material selection, rinsing and colour protection, heat treatment and brittleness keeping, sugar-solution cold soaking, coating treatment, drying and packaging, and finished product obtaining. The product obtained by the production method disclosed by the invention is tender and brittle in structure, rich in sugar juice, sweet-sour and tasty, as well as has delicious flavour of flammulina velutipes; the product is rich in nutrition and easy to digest, contains rich lysine, can promote the development of children intelligence, and has the effects of inhibiting the rising of blood lipids, reducing cholesterols, and preventing and treating cardiovascular and cerebrovascular diseases. The product is convenient to eat and suitable for people of all ages.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of sugaring asparagus.
Background technology
Asparagus formal name used at school hair handle money bacterium, also known as the little fiery mushroom of hair handle, structure bacterium, plain mushroom, dried mushroom, plain wild rice, freezes bacterium, golden mushroom, intelligence mushroom etc., because its stem is elongated, like day lily, therefore claims asparagus, and belonging to Agaricales Bai Mo section genus flammulina, is a kind of bacterium algae lichens.
The effect of asparagus: the amino acid whose content of asparagus is very abundant, and especially the content of lysine is high especially, has the function promoting children ' s intelligence development; Not only can prevention and therapy hepatopathy and stomach, enteron aisle ulcer, and applicable hyperpietic, overweight people and the elderly are edible, because it is a kind of hyperkalemia hyponatremia food; Also have and suppress blood fat to raise, reduce cholesterol, the function of control cardiovascular and cerebrovascular disease; Often edible asparagus can play resisting fatigue, anti-inflammation, elimination heavy metal salts substances, antineoplastic action.
Fresh asparagus is not easily preserved, and for being processed into the comprehensive utilization that sugaring asparagus can realize asparagus raw material, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is the problem that solution asparagus is not easily preserved, a kind of preparation method of sugaring asparagus is provided.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for sugaring asparagus, is characterized in that: adopt → rinsing of selecting materials, protect the processing process that look → blanching protects crisp → cold soaking liquid glucose → glued membrane process → dry packing → finished product, concrete operation step is:
(1) to select materials rinsing: select anosis worm, free from admixture, fresh non-parachute-opening asparagus be raw material, excision root, enters after rinsing to protect in look solution and carries out protecting look;
(2) blanching is protected crisp: by rinsing, protect the segment that asparagus that look crosses is cut into 2-3 centimetre, pour in the scald liquor having added 0.01% sodium pyrosulfite to scald and boil 5-6 minute; Boil and to pull out in time afterwards, then immerse in 0.25% calcium chloride solution and carry out hardening by cooling, after the cure process of 40-50 minute, pull rinsed clean out, drain moisture for subsequent use;
(3) cold soaking liquid glucose: the thalline after draining away the water is soaked in 6-8 hour in the cold liquid glucose of 30%, makes sugar tentatively enter in thalline; Prepare the Fructus Hordei Germinatus liquid glucose of 70% again, boil, pour the asparagus flooding cold liquid glucose into, slow fire infusion 45 minutes is used in big fire instead after boiling, when sugar concentration boil 80%, thalline outward appearance be golden yellow bright time can be off the pot;
(4) glued membrane process: immersed by semi-finished product in 0.6-0.8% algal polysaccharides glue, then carry out calcification processing, then be wrapped in the transparent adhesive film of thin layer by asparagus, is placed on time drift in clear water and takes away the puckery taste after shaping;
(5) dry packing: the thalline after coating is put into baking oven slightly after drying, can load in hard plastic pocket, sealing is preserved and is sold.
Beneficial effect: product of the present invention organize tender crisp, be full of syrup, sweet acid is tasty and refreshing, has the delicious local flavor of asparagus; This product is not only nutritious, is easy to digestion, and containing abundant lysine, can promote the growth of children's intelligence, has and suppresses blood fat to raise, reduce cholesterol, effect of control cardiovascular and cerebrovascular disease.Instant, all-ages.
Detailed description of the invention
Embodiment 1
:
A preparation method for sugaring asparagus, concrete operation step is:
(1) to select materials rinsing: select anosis worm, free from admixture, fresh non-parachute-opening asparagus be raw material, excision root, enters after rinsing to protect in look solution and carries out protecting look;
(2) blanching is protected crisp: by rinsing, protect the segment that asparagus that look crosses is cut into 4-5 centimetre, pour in the scald liquor having added 0.02% sodium pyrosulfite to scald and boil 8 minutes; Boil and to pull out in time afterwards, then immerse in 0.15% calcium chloride solution and carry out hardening by cooling, after the cure process of 65 minutes, pull rinsed clean out, drain moisture for subsequent use;
(3) cold soaking liquid glucose: the thalline after draining away the water to be soaked in the cold liquid glucose of 25% 12 hours, and sugar is tentatively entered in thalline; Prepare the Fructus Hordei Germinatus liquid glucose of 55% again, boil, pour the asparagus flooding cold liquid glucose into, slow fire infusion 30 minutes is used in big fire instead after boiling, when sugar concentration boil 75%, thalline outward appearance be golden yellow bright time can be off the pot;
(4) glued membrane process: immersed by semi-finished product in 0.45% algal polysaccharides glue, then carry out calcification processing, then be wrapped in the transparent adhesive film of thin layer by asparagus, is placed on time drift in clear water and takes away the puckery taste after shaping;
(5) dry packing: the thalline after coating is put into baking oven slightly after drying, sprinkle one deck white granulated sugar, can load in hard plastic pocket on surface, sealing is preserved and is sold.
Embodiment 2
:
A preparation method for sugaring asparagus, concrete operation step is:
(1) to select materials rinsing: select anosis worm, free from admixture, fresh non-parachute-opening asparagus be raw material, excision root, enters after rinsing to protect in look solution and carries out protecting look;
(2) blanching is protected crisp: by rinsing, protect the segment that asparagus that look crosses is cut into 4 centimetres, pour in the scald liquor having added 0.006% sodium pyrosulfite to scald and boil 12 minutes; Boil and to pull out in time afterwards, then immerse in 0.18% calcium chloride solution and carry out hardening by cooling, after the cure process of 70 minutes, pull rinsed clean out, drain moisture for subsequent use;
(3) cold soaking liquid glucose: the thalline after draining away the water to be soaked in the cold liquid glucose of 45% 10 hours, and sugar is tentatively entered in thalline; Prepare the Glucose Liquid of 65% again, boil, pour the asparagus flooding cold liquid glucose into, slow fire infusion 35 minutes is used in big fire instead after boiling, when sugar concentration boil 85%, thalline outward appearance be golden yellow bright time can be off the pot;
(4) glued membrane process: immersed by semi-finished product in 0.56% algal polysaccharides glue, then carry out calcification processing, then be wrapped in the transparent adhesive film of thin layer by asparagus, is placed on time drift in clear water and takes away the puckery taste after shaping;
(5) dry packing: the thalline after coating is put into baking oven slightly dry, admix a little honey and vanilla, can load in hard plastic pocket after drying, sealing is preserved and is sold.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a preparation method for sugaring asparagus, is characterized in that: adopt → rinsing of selecting materials, protect the processing process that look → blanching protects crisp → cold soaking liquid glucose → glued membrane process → dry packing → finished product, concrete operation step is:
(1) to select materials rinsing: select anosis worm, free from admixture, fresh non-parachute-opening asparagus be raw material, excision root, enters after rinsing to protect in look solution and carries out protecting look;
(2) blanching is protected crisp: by rinsing, protect the segment that asparagus that look crosses is cut into 2-3 centimetre, pour in the scald liquor having added 0.01% sodium pyrosulfite to scald and boil 5-6 minute; Boil and to pull out in time afterwards, then immerse in 0.25% calcium chloride solution and carry out hardening by cooling, after the cure process of 40-50 minute, pull rinsed clean out, drain moisture for subsequent use;
(3) cold soaking liquid glucose: the thalline after draining away the water is soaked in 6-8 hour in the cold liquid glucose of 30%, makes sugar tentatively enter in thalline; Prepare the Fructus Hordei Germinatus liquid glucose of 70% again, boil, pour the asparagus flooding cold liquid glucose into, slow fire infusion 45 minutes is used in big fire instead after boiling, when sugar concentration boil 80%, thalline outward appearance be golden yellow bright time can be off the pot;
(4) glued membrane process: immersed by semi-finished product in 0.6-0.8% algal polysaccharides glue, then carry out calcification processing, then be wrapped in the transparent adhesive film of thin layer by asparagus, is placed on time drift in clear water and takes away the puckery taste after shaping;
(5) dry packing: the thalline after coating is put into baking oven slightly after drying, can load in hard plastic pocket, sealing is preserved and is sold.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410746843.6A CN104489223A (en) | 2014-12-10 | 2014-12-10 | Production method of sugar-cured flammulina velutipes |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410746843.6A CN104489223A (en) | 2014-12-10 | 2014-12-10 | Production method of sugar-cured flammulina velutipes |
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| CN104489223A true CN104489223A (en) | 2015-04-08 |
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| CN201410746843.6A Pending CN104489223A (en) | 2014-12-10 | 2014-12-10 | Production method of sugar-cured flammulina velutipes |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166875A (en) * | 2015-09-25 | 2015-12-23 | 南陵县襄荷产业协会 | Manufacturing method for acid pickling flower mushrooms |
| CN105941811A (en) * | 2016-05-30 | 2016-09-21 | 周家勃 | Preparation method of candied drumstick mushroom |
| CN106070998A (en) * | 2016-06-29 | 2016-11-09 | 江荧 | A kind of manufacture method of honey Tremella dried meat |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1115214A (en) * | 1994-07-17 | 1996-01-24 | 刘宁 | Preserved jinhou mushroom and its prepn. method |
-
2014
- 2014-12-10 CN CN201410746843.6A patent/CN104489223A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1115214A (en) * | 1994-07-17 | 1996-01-24 | 刘宁 | Preserved jinhou mushroom and its prepn. method |
Non-Patent Citations (2)
| Title |
|---|
| 刘宝家: "《食品加工技术、工艺和配方大全（精选版•中）》", 30 September 2005, 北京：科学技术文献出版社 * |
| 天津轻工业学院食品工业教学研究室: "《食品添加剂（修订版）》", 31 January 2008, 北京：中国轻工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166875A (en) * | 2015-09-25 | 2015-12-23 | 南陵县襄荷产业协会 | Manufacturing method for acid pickling flower mushrooms |
| CN105941811A (en) * | 2016-05-30 | 2016-09-21 | 周家勃 | Preparation method of candied drumstick mushroom |
| CN106070998A (en) * | 2016-06-29 | 2016-11-09 | 江荧 | A kind of manufacture method of honey Tremella dried meat |
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Application publication date: 20150408 |