CN1115214A

CN1115214A - Preserved jinhou mushroom and its prepn. method

Info

Publication number: CN1115214A
Application number: CN94111076A
Authority: CN
Inventors: 刘宁
Original assignee: Individual
Current assignee: Individual
Priority date: 1994-07-17
Filing date: 1994-07-17
Publication date: 1996-01-24

Abstract

The method for making preserved mushroom includes antistaling fresh golden-needle mushroom and hedgehog hydnum, killing enzyme, hardening, immersing in sugar solution, boiling, baking and sealing. The obtained preserved mushroom features good eating enjoyment, content of 16 amino acids (high contents of lysine and arginyl), and medical functions of developing intelligence, improving immunity and preventing and curing diseases in digestive and enteric systems.

Description

Preserved jinhou mushroom and preparation method

The present invention relates to a kind of health food and manufacturing technology thereof, particularly a kind of preserved jinhou mushroom and preparation method.

Has higher medical value and abundant nutrition as natural edible bacterium such as Asparagus, Hericium erinaceus, but at present coarse to their fresh-keeping and process technology, retaining is inferior low, the kind dullness that is processed into, content is low, fails to give full play to that it is medicinal, the nutritive value effect.

The purpose of this invention is to provide a kind of nutrition is abundant, medical value is high preserved jinhou mushroom and preparation method.

The object of the present invention is achieved like this:

In the composition of preserved jinhou mushroom, by weight: bright Asparagus 45%～65%, fresh Hericium erinaceus 10%～35%, sucrose 5%～25%.

Its concrete preparation method is as follows: select for use fresh children tender, thalline is complete, and cap is not opened fully, be faint yellow or golden yellow, no disease and pest has the Asparagus of normal smell, free from extraneous odour and Se Bai or milky white and browning not, no disease and pest, entity is white and delicate, undamaged Hericium erinaceus.They are carried out respectively:

1, Preservation Treatment: gather after remove root, decontamination, trimmed places 0.05%～0.2% antistaling agent solution to soak immediately 5 minutes～3 hours, and then put into the clear water rinsing 3 minutes～2 hours.

2, kill enzyme, sclerosis: will drop in the boiling water blanching 1～10 minute through the bacterium mushroom that above-mentioned Preservation Treatment is crossed, to destroy the oxidase active in the mushroom body, place successively again normal temperature cold water cooling, 0.1%～2% calcium salt curing agent solution flood 1～12 hour, with clear water rinsing 30 minutes～4 hours, drop into 5D ℃～85 ℃ hot water insulations 3 minutes～2 hours, pull drain well out.

3, soak sugar, boiling: will bacterium mushroom place 25%～40% liquid glucose to flood 2～8 hours through killing enzyme, sclerosis, increase sugared content to 30%～45% then, continued dipping 1～5 hour, increase sugared content to 50%～65% o'clock more gradually, bacterium mushroom and liquid glucose are put into dual pot, boil with low baking temperature, boil to the mushroom body and be transparence.

4, baking: will pull out through the mushroom piece that soaks sugar, boiling and drain, and put into temperature and be 30 ℃～65 ℃ oven for baking to mushroom surface and do not touch with one's hand.

5, packing:, seal inner packing and the external packing that contains Asparagus dried meat, Hericium erinaceus dried meat with food bag immediately through baked mushroom dried meat.

Embodiment: in the preserved jinhou mushroom composition, by weight, choose bright Asparagus 60%, fresh Hericium erinaceus 30%, sucrose 10%.Bright Asparagus, fresh Hericium erinaceus are carried out respectively:

1, gather after remove root, decontamination, trimmed can be cut into slices Hericium erinaceus, shapes such as silk, fourth, places 0.1% the smart powder solution of mushroom taro to soak immediately 6 minutes, and then puts into the clear water rinsing 5 minutes.

2, will drop in the boiling water blanching 3 minutes through bacterium mushroom that above-mentioned Preservation Treatment is crossed, to kill the activity of enzyme, place normal temperature cold water cooling, 1% calcium chloride solution dipping 3 hours more successively, with clear water rinsing 40 minutes, drop into 85 ℃ of hot water insulations 15 minutes, pull drain well out.

3, will bacterium mushroom place 30% liquid glucose dipping 5 hours, increase sugared content to 40% then, continue dipping 3 hours through killing enzyme, sclerosis, increase sugared content more gradually and reach at 60% o'clock, bacterium mushroom and liquid glucose are poured in the dual pot, boiled, boil and be transparence to the mushroom body and get final product with low baking temperature.

4, will pull out through the mushroom piece that soaks sugar, boiling and drain, and put into temperature and be 60 ℃ oven for baking to mushroom surface and do not touch with one's hand.

5, through baked mushroom dried meat, seal inner packing with food bag immediately, Asparagus dried meat, the Hericium erinaceus dried meat with inner packing carries out external packing for each one bag again.

The present invention is owing to adopt above prescription and preparation method, the preserved jinhou mushroom mouthfeel of producing is good, free from extraneous odour, contain wherein 7 kinds and be 16 seed amino acids such as needed by human, particularly lysine and arginic content height, it is edible to be suitable for all ages time people, has effects such as the memory of promotion, tap intellectual resources, enhancing immunity, often eats and can prevent and treat digestion, intestinal tract disease effectively.

Claims

1, a kind of preserved jinhou mushroom is characterized in that in its composition, by weight: bright Asparagus 45%～65%, fresh Hericium erinaceus 10%～35%, sucrose 5%～25%.

2, a kind of preparation method of preserved jinhou mushroom is characterized in that through following steps: bright Asparagus, fresh Hericium erinaceus are carried out respectively

(1) Preservation Treatment: gather after remove root, decontamination, place immediately D.05%～0.2% antistaling agent solution soaked 5 minutes～3 hours, and then put into the clear water rinsing 3 minutes～2 hours;

(2) kill enzyme, sclerosis: will drop in the boiling water blanching 1～10 minute through the bacterium mushroom that Preservation Treatment is crossed, place successively again normal temperature cold water cooling, 0.1%～2% calcium salt curing agent solution flood 1～12 hour, with clear water rinsing 30 minutes～4 hours, drop into 50 ℃～85 ℃ hot water insulations 3 minutes～2 hours, pull drain well out;

(3) soak sugar, boiling: will bacterium mushroom place 25%～40% liquid glucose to flood 2～8 hours through killing enzyme, sclerosis, increase sugared content to 30%～45% then, continued dipping 1～5 hour, increase sugared content to 50%～65% o'clock more gradually, bacterium mushroom and liquid glucose are put into dual pot, boil with low baking temperature, boil to the mushroom body and be transparence;

(4) baking: will pull out through the mushroom piece that soaks sugar, boiling and drain, and put into temperature and be 30 ℃～65 ℃ oven for baking to mushroom surface and do not touch with one's hand;

(5) packing:, seal inner packing and the external packing that contains Asparagus dried meat, Hericium erinaceus dried meat with food bag immediately through baked mushroom dried meat.