CN108783411A - A kind of preparation method that instant type Pleurotus eryngii is dry - Google Patents
A kind of preparation method that instant type Pleurotus eryngii is dry Download PDFInfo
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- CN108783411A CN108783411A CN201710281946.3A CN201710281946A CN108783411A CN 108783411 A CN108783411 A CN 108783411A CN 201710281946 A CN201710281946 A CN 201710281946A CN 108783411 A CN108783411 A CN 108783411A
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- dry
- pleurotus eryngii
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- powder
- water
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses the preparation methods that a kind of instant type Pleurotus eryngii is done, and carry out in accordance with the following steps：It takes Pleurotus eryngii is dry to clean up, is cut into segment, carry out blanching, then extrusion dehydration, be stirred after adding starch, be beaten homogeneous, scraping blade bed board, compression moulding takes off film after dry, spills oil, and flavouring is added, dry, sterilizes, is molded, packaging.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of preparation method that instant type Pleurotus eryngii is dry.
Background technology
Instant food, also referred to as Handy food are referred to and are made of main Raw material processing with grains such as rice, face, coarse cereals, most of
It is to have already passed through primary processing finished product, only need to simply cooks and can be used as the easy, easy to carry with eating of staple food, easily
In storage the features such as food manufacturing.Modern instant food has noodles, instant noodles, quick-freezing dumpling, bacon, compacted ration etc..
There are many type of instant food, substantially can be divided into following four.
One：Ready-to-eat food：Such as various cakes, bread, steamed bun, oil cake, fried dough twist, the rice dumpling, dumpling, won ton, this based food
With regard to edible after usually buying, and with their own characteristics.
Two：Quick-frozen food：It is that various foods are cooked in advance, is then placed in quick freeze in container, after slightly heated
With regard to edible.
Three：Dry or powdery instant food：These food are as instant noodles, convenient rice flour noodles, instant-rice, sonvenient beverage or tune
Material, instant milk powder etc. can also be eaten immediately by adding bubble or boiling water to reconstitute.
Four：Tinned food：I.e. finger replaces a kind of can of metal and glass bottle with film.This food is preferably kept
The original local flavor of food, small, light-weight, hygienic and convenient, only price is slightly higher.In addition, some semi-finished product is eaten
Product are also instant food.
Five：Convenient dish：Refer to producing Chinese style vegetable by process modification in batches, quantitative package later, quick-frozen side
Just vegetable, heating water bath instant bagged.It inherits the color, smell and taste of conventional culinary technique, meets fast pace life to deliciousness
Demand.
Invention content
Goal of the invention：In view of the deficiencies of the prior art, the present invention provides the preparations that a kind of instant type Pleurotus eryngii is done
Method.
Technical solution：The present invention provides the preparation methods that a kind of instant type Pleurotus eryngii is done, and carry out in accordance with the following steps：It takes
Pleurotus eryngii is dry to be cleaned up, and segment is cut into, and carries out blanching, then extrusion dehydration, is stirred after adding starch, and homogeneous is beaten,
Scraping blade bed board, compression moulding take off film after dry, spill oil, and flavouring is added, dry, sterilize, are molded, packaging.
The blanching is boiling hot will to be quick-boiled in the dry immersion boiling water of Pleurotus eryngii after segment, is pulled out after solution boils again.
Pleurotus eryngii is dry to do 100 parts, 2~50 parts of starch with starch proportioning for Pleurotus eryngii.
The mashing homogeneous does the Pleurotus eryngii after adding starch, drains away the water, is put into beater and breaks into slurries, then
Temper into paste；The addition of water is 20~25 times of grind slurries quality.
The drying temperature is 40~45 DEG C, 2~3 hours time.
The flavouring is salt, garlic powder, ginger powder, chilli powder
The addition of the flavouring is：2~4 parts of salt, 1~2.5 part of garlic powder, 1~2.5 part of ginger powder, chilli powder 1~
2.5 part.
Advantageous effect：The present invention is drying at opening bag i.e. by fresh Pleurotus eryngii by flows such as selection, freezing, homogenate and bakings
The Pleurotus eryngii of food is dry, not only convenient, remains Pleurotus eryngii and does original flavor and nutritive and health protection components, and suitable for it is long when
Between store.
Specific implementation mode：
Embodiment 1
It is dry to Pleurotus eryngii to screen, cleaning, segment, for the Pleurotus eryngii after segment is done the sodium bicarbonate that boiling is added in 1kg
It quick-boils boiling hot in aqueous solution, is pulled out after solution boils again, be put into the sodium bicarbonate aqueous solution of room temperature, 25min is placed under dark conditions.
Addition sodium carboxymethylcellulose stirs evenly, and then drains away the water, is put into beater and breaks into slurries, adds water and reconcile into paste
Shape；The addition of water is 20 times of grind slurries quality.Scraping blade bed board, compression moulding, dry drying temperature is 40 DEG C for the first time, the time
2 hours.Take off film, sprinkling oil 0.20kg, salt 0.20kg, garlic powder 0.10kg, ginger powder 0.10kg, chilli powder 0.10kg.Second
Secondary drying, drying temperature are 85 DEG C, 0.2 hour time.Sterilizing is molded, packaging.
Embodiment 2
It is dry to Pleurotus eryngii to screen, cleaning, segment, for the Pleurotus eryngii after segment is done the sodium bicarbonate that boiling is added in 1kg
It quick-boils boiling hot in aqueous solution, is pulled out after solution boils again, be put into the sodium bicarbonate aqueous solution of room temperature, 30min is placed under dark conditions.
Addition sodium carboxymethylcellulose stirs evenly, and then drains away the water, is put into beater and breaks into slurries, adds water and reconcile into paste
Shape；The addition of water is 25 times of grind slurries quality.Scraping blade bed board, compression moulding, dry drying temperature is 45 DEG C for the first time, the time
3 hours.Take off film, sprinkling oil 1.0kg, salt 0.4kg, garlic powder 0.25kg, ginger powder 0.25kg, chilli powder 0.25kg.Second
Dry, drying temperature is 95 DEG C, 0.3 hour time.Sterilizing is molded, packaging.
Embodiment 3
It is dry to Pleurotus eryngii to screen, cleaning, segment, for the Pleurotus eryngii after segment is done the sodium bicarbonate that boiling is added in 1kg
It quick-boils boiling hot in aqueous solution, is pulled out after solution boils again, be put into the sodium bicarbonate aqueous solution of room temperature, 25min is placed under dark conditions.
Addition sodium carboxymethylcellulose stirs evenly, and then drains away the water, is put into beater and breaks into slurries, adds water and reconcile into paste
Shape；The addition of water is 20 times of grind slurries quality.Scraping blade bed board, compression moulding, dry drying temperature is 45 DEG C for the first time, the time
3 hours.Take off film, sprinkling oil 0.20kg, salt 0.20kg, garlic powder 0.10kg, ginger powder 0.10kg, chilli powder 0.10kg.Second
Secondary drying, drying temperature are 95 DEG C, 0.3 hour time.Sterilizing is molded, packaging.
Embodiment 4
It is dry to Pleurotus eryngii to screen, cleaning, segment, for the Pleurotus eryngii after segment is done the sodium bicarbonate that boiling is added in 1kg
It quick-boils boiling hot in aqueous solution, is pulled out after solution boils again, be put into the sodium bicarbonate aqueous solution of room temperature, 30min is placed under dark conditions.
Addition sodium carboxymethylcellulose stirs evenly, and then drains away the water, is put into beater and breaks into slurries, adds water and reconcile into paste
Shape；The addition of water is 25 times of grind slurries quality.Scraping blade bed board, compression moulding, dry drying temperature is 40 DEG C for the first time, the time
2 hours.Take off film, sprinkling oil 1.0kg, salt 0.4kg, garlic powder 0.25kg, ginger powder 0.25kg, chilli powder 0.25kg.Second
Dry, drying temperature is 85 DEG C, 0.2 hour time.Sterilizing is molded, packaging.
Embodiment 5
It is dry to Pleurotus eryngii to screen, cleaning, segment, for the Pleurotus eryngii after segment is done the aqueous solution that boiling is added in 1kg
In quick-boil boiling hot, pulled out after solution boils again, be put into the aqueous solution of room temperature, 25min is placed under dark conditions.It is fine to add carboxymethyl
The plain sodium of dimension stirs evenly, and then drains away the water, is put into beater and breaks into slurries, adds water and reconcile into paste；The addition of water
It is 20 times of grind slurries quality.Scraping blade bed board, compression moulding, dry drying temperature is 40 DEG C for the first time, time 2 h.Film is taken off, is sprayed
Spill oily 0.20kg, salt 0.20kg, garlic powder 0.10kg, ginger powder 0.10kg, chilli powder 0.10kg.Second dry, dry temperature
Degree is 85 DEG C, 0.2 hour time.Sterilizing is molded, packaging.
Embodiment 6
It is dry to Pleurotus eryngii to screen, cleaning, segment, for the Pleurotus eryngii after segment is done the aqueous solution that boiling is added in 1kg
In quick-boil boiling hot, pulled out after solution boils again, be put into the aqueous solution of room temperature, 30min is placed under dark conditions.It is fine to add carboxymethyl
The plain sodium of dimension stirs evenly, and then drains away the water, is put into beater and breaks into slurries, adds water and reconcile into paste；The addition of water
It is 25 times of grind slurries quality.Scraping blade bed board, compression moulding, dry drying temperature is 45 DEG C for the first time, 3 hours time.Film is taken off, is sprayed
Spill oily 1.0kg, salt 0.4kg, garlic powder 0.25kg, ginger powder 0.25kg, chilli powder 0.25kg.Second dry, drying temperature
It is 95 DEG C, 0.3 hour time.Sterilizing is molded, packaging.
Claims (7)
1. a kind of dry preparation method of instant type Pleurotus eryngii, it is characterised in that carry out in accordance with the following steps：Take Pleurotus eryngii cleaning dry
Only, it is cut into segment, carries out blanching, then extrusion dehydration, is stirred after adding starch, homogeneous is beaten, scraping blade bed board is pressed into
Type takes off film after dry, spills oil, and flavouring is added, dry, sterilizes, is molded, packaging.
2. preparation method as described in claim 1, it is characterised in that the blanching is by the dry immersion of Pleurotus eryngii after segment
It quick-boils boiling hot in boiling water, is pulled out after solution boils again.
3. preparation method as described in claim 1, it is characterised in that Pleurotus eryngii is dry with starch proportioning be Pleurotus eryngii it is 100 parts dry,
2~50 parts of starch.
4. preparation method as described in claim 1, it is characterised in that described is beaten homogeneous by the Pleurotus eryngii after adding starch
It is dry, it drains away the water, is put into beater and breaks into slurries, add water and reconcile into paste；The addition of water be grind slurries quality 20~
25 times.
5. preparation method as described in claim 1, it is characterised in that the drying temperature is 40~45 DEG C, and the time 2~3 is small
When.
6. preparation method as described in claim 1, it is characterised in that the flavouring is salt, garlic powder, ginger powder, capsicum
Powder.
7. preparation method as described in claim 1, it is characterised in that the addition of the flavouring is：2~4 parts of salt, garlic
1~2.5 part of powder, 1~2.5 part of ginger powder, 1~2.5 part of chilli powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710281946.3A CN108783411A (en) | 2017-04-26 | 2017-04-26 | A kind of preparation method that instant type Pleurotus eryngii is dry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710281946.3A CN108783411A (en) | 2017-04-26 | 2017-04-26 | A kind of preparation method that instant type Pleurotus eryngii is dry |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108783411A true CN108783411A (en) | 2018-11-13 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710281946.3A Pending CN108783411A (en) | 2017-04-26 | 2017-04-26 | A kind of preparation method that instant type Pleurotus eryngii is dry |
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| CN (1) | CN108783411A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110623081A (en) * | 2019-09-10 | 2019-12-31 | 贵州省贝真食业有限公司 | Dry bacterin diced meat and processing method thereof |
-
2017
- 2017-04-26 CN CN201710281946.3A patent/CN108783411A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110623081A (en) * | 2019-09-10 | 2019-12-31 | 贵州省贝真食业有限公司 | Dry bacterin diced meat and processing method thereof |
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| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181113 |