CN113040374A - Storage-resistant bamboo fungus tripe and preparation method thereof - Google Patents
Storage-resistant bamboo fungus tripe and preparation method thereof Download PDFInfo
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- CN113040374A CN113040374A CN202110416453.2A CN202110416453A CN113040374A CN 113040374 A CN113040374 A CN 113040374A CN 202110416453 A CN202110416453 A CN 202110416453A CN 113040374 A CN113040374 A CN 113040374A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
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- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of bamboo fungus processing, in particular to storage-resistant bamboo fungus tripe and a preparation method thereof. The storage-resistant bamboo fungus tripe is prepared from the following raw materials in parts by mass: 100-120 parts of soft bamboo fungus cap, 40-50 parts of vegetable oil, 30-35 parts of onion, 2-4 parts of anise, 2-3 parts of bay leaf, 10-13 parts of ginger, 30-35 parts of chili powder, 2-3 parts of jam, 3-8 parts of mushroom fermented product, 5-8 parts of protective liquid, 1-2 parts of monosodium glutamate, 1-2 parts of salt and 1-2 parts of sesame. The bamboo fungus tripe has multiple volatile antibacterial components, effectively ensures that mixed bacteria are not infected in storage, obviously prolongs the quality guarantee period of the bamboo fungus tripe, has moderate spicy and hot taste, is chewy, has light bamboo fungus flavor, and has excellent quality.
Description
Technical Field
The invention relates to the technical field of bamboo fungus processing, in particular to storage-resistant bamboo fungus tripe and a preparation method thereof.
Background
Bamboo fungus Gaster majus, namely bamboo fungus cover. Common bamboo fungus (including stipes and a wire mesh cover) is usually provided with a mushroom cap like a bell jar, the color is green, the surface is provided with uneven grids, the shape is similar to cow mao, and the bamboo fungus is called as 'bamboo mao'. The vegetable dish is produced more in Guizhou, tastes crisp and refreshing, is fresh, fragrant and delicious, and is rare vegetarian delicacies. The shelf life of the bamboo fungus food prepared in the prior art mainly uses preservatives, the dosage of which is difficult to control in the actual production, thus not only causing the waste of raw materials, but also bringing about the problem of food safety. However, the bamboo fungus food without the preservative is easy to deteriorate and decay in storage, so that the research on the bamboo fungus morel food without the preservative is very necessary.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides storage-resistant bamboo fungus morel and a preparation method thereof, so that the storage time of the bamboo fungus morel is prolonged, and the quality of the bamboo fungus morel is not reduced. The specific technical scheme is as follows:
storage-resistant bamboo fungus tripe is prepared from the following raw materials in parts by mass:
100-120 parts of soft bamboo fungus cap, 40-50 parts of vegetable oil, 30-35 parts of onion, 2-4 parts of anise, 2-3 parts of bay leaf, 10-13 parts of ginger, 30-35 parts of chili powder, 2-3 parts of jam, 3-8 parts of mushroom fermented product, 5-8 parts of protective liquid, 1-2 parts of monosodium glutamate, 1-2 parts of salt and 1-2 parts of sesame.
Further, the vegetable oil is prepared by mixing rapeseed oil, peanut oil and olive oil according to a mass ratio of 5-8:2-4: 1-3.
Further, the jam is prepared from 1-3 parts of green apricot, 2-4 parts of lime, 5-8 parts of white gourd and 8-13 parts of tomato.
Further, the mushroom fermented product is prepared by fermenting 1-3 parts of purple sweet potatoes, 0.2-0.5 part of eggs, 8-10 parts of mushrooms, 10-14 parts of seafood mushrooms, 10-15 parts of pleurotus eryngii, 3-5 parts of porphyra, 4-8 parts of shrimps and 0.05-0.1 part of aspergillus oryzae.
Further, the protection liquid is prepared from 1-3 parts of wild garlic, 4-5 parts of garlic, 5-8 parts of litsea, 10-13 parts of jerusalem artichoke, 10-15 parts of purple perilla, 10-12 parts of fresh tea, 5-9 parts of mint, 6-10 parts of rosemary and 4-8 parts of yellow wine.
Furthermore, the degree of the yellow wine is 30-40 degrees.
The preparation method of the storage-resistant bamboo fungus tripe comprises the following steps:
(1) preparing soft Dictyophora Indusiata fungus cap
Cleaning freshly picked dictyophora phalloidea, draining, picking off mushroom caps, soaking in a color protection solution, keeping the color protection solution completely immersed in the mushroom caps, stirring at a rotating speed of 20-30r/min for 5-8min, taking out the mushroom caps, putting the mushroom caps into a drying box, adjusting the pressure to 0.1-0.2 standard atmospheric pressure and the temperature to 50-55 ℃, and drying the mushroom caps until the moisture content is 5-8%; mixing and soaking the dried dictyophora fungus hat and recovery liquid with the mass 5-8 times of that of the dried dictyophora fungus hat to soften the mixture to obtain the soft dictyophora fungus hat;
(2) making jam
Removing cores of green apricots for later use; peeling and removing seeds of the lime for later use; peeling wax gourd and removing pulp for later use; mixing the above materials and fructus Lycopersici Esculenti, steaming at 90-100 deg.C for 3-5min, taking out, pulping, adding lactobacillus and Saccharomyces cerevisiae into the obtained pulp, pouring into a ceramic container, culturing at 35-40 deg.C for 4-6 days, stirring for 2-3 times per day for 20-25min each time; homogenizing the fermented product under high pressure to obtain the jam; the using amount of the lactic acid bacteria is 3-5% of the mass of the serous fluid; the using amount of the saccharomyces cerevisiae is 3-5% of the mass of the serous fluid;
(3) preparation of fermented product of Agaricus campestris
Grinding purple sweet potato into pulp, adding egg, stirring, steaming at high temperature, cooling, adding Aspergillus oryzae, and culturing at 28-30 deg.C for 10-20 hr to obtain Aspergillus oryzae inoculum;
cleaning Lentinus Edodes, Hypsizygus marmoreus, Pleurotus eryngii, thallus Porphyrae, and shelled shrimps, draining water, mincing into powder, adding the prepared Aspergillus oryzae inoculum, mixing, adjusting water content to 95-98%, and fermenting at 25-28 deg.C for 5-8 days;
(4) preparation of protective solution
Mixing wild Bulbus Allii, fructus Litseae Pungentis, Jerusalem artichoke, Perillae herba, and fresh folium Camelliae sinensis, pulping, colloid milling for 2-3 times, treating with ultrasonic wave at 30-33 deg.C for 15-18min, cutting herba Menthae and herba Rosmarini officinalis into 1-2mm filaments, and mixing the slurry, filaments and yellow wine; the power of the ultrasonic wave is 500-700W;
(5) making method of bamboo fungus tripe
Heating vegetable oil, adding onion, anise, bay leaf, ginger and chili powder after the oil temperature rises slightly and has slight green smoke, frying and burning the mixture to form burnt paste, filtering to obtain filtered oil, heating the filtered oil, continuously adding jam and mushroom fermentation product, pouring the mixture into a cut bamboo fungus cap, stirring, adding monosodium glutamate, salt and sesame while stirring, pouring a protective solution on the surface after uniformly stirring, and sequentially bottling, sterilizing, inspecting products, packaging and warehousing.
Further, in the step (1), the preparation method of the color protection liquid comprises the following steps: mixing and boiling 3-5 parts of konjac flour, 1-2 parts of rice flour, 0.5-1 part of salt and 120 parts of 100-one water in parts by mass, preserving heat for 20-30min, reducing the temperature to 35-40 ℃, adding 1-3 parts of casein and 2-4 parts of bletilla striata polysaccharide, and uniformly stirring.
Further, in the step (1), the preparation method of the recovery liquid comprises: boiling 1-2 parts of potato starch and 190 parts of 180-fold water by mass, and cooling to room temperature.
Compared with the prior art, the invention has the technical effects that:
according to the invention, the bamboo fungus cap is soaked in the protection solution formed by konjaku flour, rice flour, salt, clear water, casein and bletilla striata polysaccharide, so that a layer of protection film is formed on the surface of the bamboo fungus cap, the nutrition loss of the bamboo fungus cap in the drying process is reduced, the dried bamboo fungus cap is convenient to store and transport, and the convenience of subsequent manufacture is increased. The bacterial cap is soaked and softened by using colloid formed by potato starch and water, so that the loss of a surface protective film of the bacterial cap is reduced, and the form of the bacterial cap is effectively maintained.
According to the invention, through mixed fermentation of lactic acid bacteria and saccharomyces cerevisiae, the prepared jam has more soluble components and higher active component content, the dictyophora phalloidea maw prepared by using the jam has more oxidizable substances in storage, and even if partial components are oxidized in storage, the residual nutrient substances can provide enough fragrant substances to ensure the fragrance and taste of a finished product, so that the storage time is obviously prolonged.
According to the invention, the eggs and the purple potatoes are used for culturing aspergillus oryzae, so that the number of the aspergillus oryzae is increased, and the mushroom is completely decomposed. Under the action of aspergillus oryzae, cellulose and protein in the mushrooms are synthesized into amino acid with better fragrance by microorganisms, and form better fusion with a protective film on the surface of a mushroom cap, so that the shape of the mushroom cap is effectively protected, and the storage quality of the bamboo fungus morel is obviously improved.
According to the invention, by using the protective liquid, the characteristics of multiple volatile antibacterial components and good dispersity in raw materials are utilized, so that no infectious microbes are infected in storage, and the quality guarantee period of the bamboo fungus tripe is prolonged remarkably. The bamboo fungus maoca prepared by the invention has moderate spicy flavor, strong chewing property and light bamboo fungus flavor.
Detailed Description
The technical solution of the present invention is further defined below with reference to the specific embodiments, but the scope of the claims is not limited to the description.
Example 1
Storage-resistant bamboo fungus tripe is prepared from the following raw materials in parts by mass:
100 parts of soft bamboo fungus caps, 40 parts of vegetable oil, 30 parts of onions, 2 parts of anises, 2 parts of bay leaves, 10 parts of gingers, 30 parts of chili powder, 2 parts of jam, 3 parts of mushroom leavening and 5 parts of protective solution; the vegetable oil is formed by mixing rapeseed oil, peanut oil and olive oil according to a mass ratio of 5:2: 1; the jam is prepared from 1 part of green apricot, 2 parts of lime, 5 parts of white gourd and 8 parts of tomato; the mushroom fermented product is prepared by fermenting 1 part of purple sweet potatoes, 0.2 part of eggs, 8 parts of mushrooms, 10 parts of seafood mushrooms, 10 parts of pleurotus eryngii, 3 parts of laver, 4 parts of shrimps and 0.05 part of aspergillus oryzae; the protection liquid is prepared from 1 part of wild garlic, 4 parts of garlic, 5 parts of litsea, 10 parts of jerusalem artichoke, 10 parts of purple perilla, 10 parts of fresh tea, 5 parts of mint, 6 parts of rosemary and 4 parts of yellow wine; the degree of the yellow wine is 30 degrees.
The preparation method of the storage-resistant bamboo fungus tripe in the embodiment comprises the following steps:
(1) preparing soft Dictyophora Indusiata fungus cap
Cleaning freshly picked dictyophora phalloidea, draining, picking off mushroom caps, soaking in a color protection solution, keeping the color protection solution completely immersed in the mushroom caps, stirring at a rotating speed of 20r/min for 5min, taking out the mushroom caps, putting the mushroom caps into a drying box, adjusting the pressure to 0.1 standard atmospheric pressure and the temperature to 50 ℃, and drying the mushroom caps until the moisture content is 5%; mixing and soaking the dried dictyophora phalloidea cap and recovery liquid with the mass 5 times of that of the dried dictyophora phalloidea cap to soften the mixture to obtain the soft dictyophora phalloidea cap; the preparation method of the recovery liquid comprises the following steps: boiling 1 part of potato starch and 180 parts of clear water in parts by mass, and cooling to room temperature; the preparation method of the color protection liquid comprises the following steps: mixing and boiling 3 parts of konjac flour, 1 part of rice flour, 0.5 part of salt and 100 parts of clear water in parts by mass, preserving heat for 20min, reducing the temperature to 35 ℃, adding 1 part of casein and 2 parts of bletilla striata polysaccharide, and uniformly stirring;
(2) making jam
Removing cores of green apricots for later use; peeling and removing seeds of the lime for later use; peeling wax gourd and removing pulp for later use; mixing the above materials and fructus Lycopersici Esculenti, steaming at 90 deg.C for 3min, taking out, pulping, adding lactobacillus and Saccharomyces cerevisiae into the obtained pulp, pouring into a ceramic container, culturing at 35 deg.C for 4 days, stirring for 20min each time for 2 times per day; homogenizing the fermented product under high pressure to obtain the jam; the using amount of the lactic acid bacteria is 3% of the mass of the serous fluid; the using amount of the saccharomyces cerevisiae is 3% of the mass of the serous fluid;
(3) preparation of fermented product of Agaricus campestris
Grinding purple sweet potato into pulp, adding eggs, stirring uniformly, steaming at high temperature, cooling, adding Aspergillus oryzae, and culturing at 28 deg.C for 10 hr to obtain Aspergillus oryzae inoculum;
cleaning Lentinus Edodes, Hypsizygus marmoreus, Pleurotus eryngii, thallus Porphyrae, and shelled shrimps, draining water, mincing into powder, adding the prepared Aspergillus oryzae inoculum, mixing, adjusting water content to 95%, and fermenting at 25 deg.C for 5 days;
(4) preparation of protective solution
Mixing wild Bulbus Allii, fructus Litseae Pungentis, Jerusalem artichoke, Perillae herba, and fresh folium Camelliae sinensis, pulping, colloid milling for 2 times, treating with ultrasonic wave at 30 deg.C for 15min, cutting herba Menthae and herba Rosmarini officinalis into 1mm filaments, and mixing the filaments and yellow wine; the power of the ultrasonic wave is 500W;
(5) making method of bamboo fungus tripe
Heating vegetable oil, adding onion, anise, bay leaf, ginger and chili powder after the oil temperature rises slightly and has slight green smoke, frying and burning the mixture to form burnt paste, filtering to obtain filtered oil, heating the filtered oil, continuously adding jam and mushroom fermentation product, pouring the mixture into a cut bamboo fungus cap, stirring, adding monosodium glutamate, salt and sesame while stirring, pouring a protective solution on the surface after uniformly stirring, and sequentially bottling, sterilizing, inspecting products, packaging and warehousing.
Example 2
Storage-resistant bamboo fungus tripe is prepared from the following raw materials in parts by mass:
120 parts of soft bamboo fungus caps, 50 parts of vegetable oil, 35 parts of onions, 4 parts of anises, 3 parts of bay leaves, 13 parts of gingers, 35 parts of chili powder, 3 parts of jam, 8 parts of mushroom leavening and 8 parts of protective solution; the vegetable oil is formed by mixing rapeseed oil, peanut oil and olive oil according to a mass ratio of 8:4: 3; the jam is prepared from 3 parts of green apricot, 4 parts of lime, 8 parts of white gourd and 13 parts of tomato; the mushroom fermented product is prepared by fermenting 3 parts of purple sweet potatoes, 0.5 part of eggs, 10 parts of mushrooms, 14 parts of seafood mushrooms, 15 parts of pleurotus eryngii, 5 parts of laver, 8 parts of dried shrimps and 0.1 part of aspergillus oryzae; the protection liquid is prepared from 3 parts of wild garlic, 5 parts of garlic, 8 parts of litsea, 13 parts of jerusalem artichoke, 15 parts of purple perilla, 12 parts of fresh tea, 9 parts of mint, 10 parts of rosemary and 8 parts of yellow wine; the degree of the yellow wine is 40 degrees.
The preparation method of the storage-resistant bamboo fungus tripe in the embodiment comprises the following steps:
(1) preparing soft Dictyophora Indusiata fungus cap
Cleaning freshly picked dictyophora phalloidea, draining, picking off mushroom caps, soaking in a color protection solution, keeping the color protection solution completely immersed in the mushroom caps, stirring at a rotating speed of 30r/min for 8min, taking out the mushroom caps, putting the mushroom caps into a drying box, adjusting the pressure to 0.2 standard atmospheric pressure and the temperature to 55 ℃, and drying the mushroom caps until the moisture content is 8%; mixing and soaking the dried dictyophora fungus cap and recovery liquid with the mass 8 times of that of the dried dictyophora fungus cap to soften the mixture to obtain the soft dictyophora fungus cap; the preparation method of the recovery liquid comprises the following steps: boiling 2 parts of potato starch and 190 parts of clear water by mass, and cooling to room temperature; the preparation method of the color protection liquid comprises the following steps: mixing and boiling 5 parts of konjac flour, 2 parts of rice flour, 1 part of salt and 120 parts of clear water in parts by mass, preserving heat for 30min, reducing the temperature to 40 ℃, adding 3 parts of casein and 4 parts of bletilla striata polysaccharide, and uniformly stirring;
(2) making jam
Removing cores of green apricots for later use; peeling and removing seeds of the lime for later use; peeling wax gourd and removing pulp for later use; mixing the above materials and fructus Lycopersici Esculenti, steaming at 100 deg.C for 5min, taking out, pulping, adding lactobacillus and Saccharomyces cerevisiae into the obtained pulp, pouring into a ceramic container, culturing at 40 deg.C for 6 days, stirring for 25min each time for 3 times per day; homogenizing the fermented product under high pressure to obtain the jam; the using amount of the lactic acid bacteria is 5% of the mass of the serous fluid; the using amount of the saccharomyces cerevisiae is 5% of the mass of the serous fluid;
(3) preparation of fermented product of Agaricus campestris
Grinding purple sweet potato into thick liquid, adding eggs, stirring uniformly, steaming at high temperature, cooling, adding Aspergillus oryzae, and culturing at 30 deg.C for 20 hr to obtain Aspergillus oryzae inoculum;
cleaning Lentinus Edodes, Hypsizygus marmoreus, Pleurotus eryngii, thallus Porphyrae, and shelled shrimps, draining water, mincing into powder, adding the prepared Aspergillus oryzae inoculum, mixing, adjusting water content to 98%, and fermenting at 28 deg.C for 8 days;
(4) preparation of protective solution
Mixing wild Bulbus Allii, fructus Litseae Pungentis, Jerusalem artichoke, Perillae herba, and fresh folium Camelliae sinensis, pulping, colloid milling for 3 times, treating with ultrasonic wave at 33 deg.C for 18min, cutting herba Menthae and herba Rosmarini officinalis into 2mm filaments, and mixing the filaments and yellow wine; the power of the ultrasonic wave is 700W;
(5) making method of bamboo fungus tripe
Heating vegetable oil, adding onion, anise, bay leaf, ginger and chili powder after the oil temperature rises slightly and has slight green smoke, frying and burning the mixture to form burnt paste, filtering to obtain filtered oil, heating the filtered oil, continuously adding jam and mushroom fermentation product, pouring the mixture into a cut bamboo fungus cap, stirring, adding monosodium glutamate, salt and sesame while stirring, pouring a protective solution on the surface after uniformly stirring, and sequentially bottling, sterilizing, inspecting products, packaging and warehousing.
Example 3
Storage-resistant bamboo fungus tripe is prepared from the following raw materials in parts by mass:
112 parts of soft bamboo fungus caps, 46 parts of vegetable oil, 33 parts of onions, 3 parts of anises, 2 parts of bay leaves, 12 parts of gingers, 32 parts of chili powder, 2 parts of jam, 5 parts of mushroom leavening and 7 parts of protective solution; the vegetable oil is formed by mixing rapeseed oil, peanut oil and olive oil according to a mass ratio of 8:2: 3; the jam is prepared from 3 parts of green apricot, 2 parts of lime, 8 parts of white gourd and 8 parts of tomato; the mushroom fermented product is prepared by fermenting 3 parts of purple sweet potatoes, 0.2 part of eggs, 10 parts of mushrooms, 14 parts of seafood mushrooms, 10 parts of pleurotus eryngii, 3 parts of porphyra, 4 parts of shrimps and 0.1 part of aspergillus oryzae; the protection liquid is prepared from 3 parts of wild garlic, 4 parts of garlic, 8 parts of litsea, 13 parts of jerusalem artichoke, 10 parts of purple perilla, 12 parts of fresh tea, 5 parts of mint, 10 parts of rosemary and 4 parts of yellow wine; the degree of the yellow wine is 40 degrees.
The preparation method of the storage-resistant bamboo fungus tripe in the embodiment comprises the following steps:
(1) preparing soft Dictyophora Indusiata fungus cap
Cleaning freshly picked dictyophora phalloidea, draining, picking off mushroom caps, soaking in a color protection solution, keeping the color protection solution completely immersed in the mushroom caps, stirring at a rotating speed of 30r/min for 5min, taking out the mushroom caps, putting the mushroom caps into a drying box, adjusting the pressure to 0.2 standard atmospheric pressure and the temperature to 50 ℃, and drying the mushroom caps until the moisture content is 8%; mixing and soaking the dried dictyophora phalloidea cap and recovery liquid with the mass 5 times of that of the dried dictyophora phalloidea cap to soften the mixture to obtain the soft dictyophora phalloidea cap; the preparation method of the recovery liquid comprises the following steps: boiling 2 parts of potato starch and 180 parts of clear water by mass, and cooling to room temperature; the preparation method of the color protection liquid comprises the following steps: mixing 5 parts of konjac flour, 1 part of rice flour, 1 part of salt and 100 parts of clear water, boiling, keeping the temperature for 30min, reducing the temperature to 35 ℃, adding 3 parts of casein and 2 parts of bletilla striata polysaccharide, and uniformly stirring;
(2) making jam
Removing cores of green apricots for later use; peeling and removing seeds of the lime for later use; peeling wax gourd and removing pulp for later use; mixing the above materials and fructus Lycopersici Esculenti, steaming at 100 deg.C for 3min, taking out, pulping, adding lactobacillus and Saccharomyces cerevisiae into the obtained pulp, pouring into a ceramic container, culturing at 40 deg.C for 4 days, stirring 3 times per day for 25min each time; homogenizing the fermented product under high pressure to obtain the jam; the using amount of the lactic acid bacteria is 3% of the mass of the serous fluid; the using amount of the saccharomyces cerevisiae is 5% of the mass of the serous fluid;
(3) preparation of fermented product of Agaricus campestris
Grinding purple sweet potato into thick liquid, adding eggs, stirring uniformly, steaming at high temperature, cooling, adding Aspergillus oryzae, and culturing at 30 deg.C for 10 hr to obtain Aspergillus oryzae inoculum;
cleaning Lentinus Edodes, Hypsizygus marmoreus, Pleurotus eryngii, thallus Porphyrae, and shelled shrimps, draining water, mincing into powder, adding the prepared Aspergillus oryzae inoculum, mixing, adjusting water content to 98%, and fermenting at 25 deg.C for 8 days;
(4) preparation of protective solution
Mixing wild Bulbus Allii, fructus Litseae Pungentis, Jerusalem artichoke, Perillae herba, and fresh folium Camelliae sinensis, pulping, colloid milling for 3 times, treating with ultrasonic wave at 30 deg.C for 18min, cutting herba Menthae and herba Rosmarini officinalis into 2mm filaments, and mixing the filaments and yellow wine; the power of the ultrasonic wave is 700W;
(5) making method of bamboo fungus tripe
Heating vegetable oil, adding onion, anise, bay leaf, ginger and chili powder after the oil temperature rises slightly and has slight green smoke, frying and burning the mixture to form burnt paste, filtering to obtain filtered oil, heating the filtered oil, continuously adding jam and mushroom fermentation product, pouring the mixture into a cut bamboo fungus cap, stirring, adding monosodium glutamate, salt and sesame while stirring, pouring a protective solution on the surface after uniformly stirring, and sequentially bottling, sterilizing, inspecting products, packaging and warehousing.
Comparative example setup:
test example 1 taste scoring of Dictyophora indusiata health food of the present invention
The food products of examples 1-3 and comparative examples 1-7 were invited to score by 80 consumers, aged 15-65 years, who were teachers, students, doctors, government workers, and catering workers. The consumer is rested for 15min before testing, the test environment is fully adapted, and after gargling with purified water, the consumer can begin to score after waiting for 5 min. The scoring mode mainly comprises visual observation, tasting and smelling of the flavor, and sensory evaluation on the color, the taste, the flavor and the fishy smell of the product. The consumers are isolated from each other and do not influence each other. Recording the results, calculating the average scores and the average total score of each item of the appraisers, and analyzing the results.
Grading standard:
and (4) grading results:
| Color | taste of the product | Flavor (I) and flavor (II) | |
| Example 1 | 27.74 | 37.67 | 28.67 |
| Example 2 | 28.39 | 39.35 | 28.52 |
| Example 3 | 28.26 | 38.11 | 27.67 |
| Comparative example 1 | 27.65 | 24.53 | 25.72 |
| Comparative example 2 | 27.36 | 25.77 | 25.30 |
| Comparative example 3 | 24.89 | 25.58 | 21.74 |
| Comparative example 4 | 25.40 | 23.91 | 21.13 |
| Comparative example 5 | 24.79 | 24.24 | 23.49 |
| Comparative example 6 | 23.53 | 25.77 | 22.75 |
| Comparative example 7 | 24.92 | 20.08 | 20.81 |
As can be seen from the table, the bamboo fungus tripes of examples 1 to 3 prepared according to the method of the present invention were significantly higher in score than comparative examples 1 to 6; obviously, the method of the invention leads the raw materials to be completely fused with each other, can form a unified whole, and has obvious advantages and better harmony in indexes such as taste, smell and the like.
Test example 2 taste scoring of bamboo fungus health food of the present invention after long-term storage
The health foods of examples 1 to 3 and comparative examples 1 to 7 were individually packaged in a unified package according to a conventional storage standard, stored in a ventilation-drying environment at 3 ℃ for 9 months, and repeatedly scored, with the following results:
as can be seen from the table, the scores of the examples 1 to 3 of the present invention are still high and maintain a high level, but the comparative examples 1 to 7 have different degrees of drop, and the scores can only be about the passing score or even lower than the passing score. Obviously, the bamboo fungus tripe prepared by the method has obvious advantages in the aspect of preservation.
Claims (9)
1. The storage-resistant bamboo fungus tripe is characterized by being prepared from the following raw materials in parts by mass:
100-120 parts of soft bamboo fungus cap, 40-50 parts of vegetable oil, 30-35 parts of onion, 2-4 parts of anise, 2-3 parts of bay leaf, 10-13 parts of ginger, 30-35 parts of chili powder, 2-3 parts of jam, 3-8 parts of mushroom fermented product, 5-8 parts of protective liquid, 1-2 parts of monosodium glutamate, 1-2 parts of salt and 1-2 parts of sesame.
2. The storage-resistant bamboo fungus tripe as claimed in claim 1, wherein the vegetable oil is a mixture of rapeseed oil, peanut oil and olive oil according to a mass ratio of 5-8:2-4: 1-3.
3. The storage-resistant bamboo fungus matripe as claimed in claim 1, wherein the jam is prepared from 1-3 parts of green apricot, 2-4 parts of lime, 5-8 parts of white gourd and 8-13 parts of tomato.
4. The storage-resistant bamboo fungus tripe as defined in claim 1, wherein the mushroom fermented product is prepared by fermenting 1-3 parts of purple potato, 0.2-0.5 part of egg, 8-10 parts of mushroom, 10-14 parts of hypsizygus marmoreus, 10-15 parts of pleurotus eryngii, 3-5 parts of laver, 4-8 parts of dried small shrimps and 0.05-0.1 part of aspergillus oryzae.
5. The storage-resistant bamboo fungus tripe as defined in claim 1, wherein the protection solution is prepared from 1-3 parts of wild garlic, 4-5 parts of garlic, 5-8 parts of litsea, 10-13 parts of jerusalem artichoke, 10-15 parts of perilla, 10-12 parts of fresh tea, 5-9 parts of mint, 6-10 parts of rosemary and 4-8 parts of yellow wine.
6. The shelf-stable bamboo fungus tripe as claimed in claim 5, wherein the yellow wine degree is 30-40 °.
7. A method for preparing storage-resistant bamboo fungus tripe as claimed in claim 1, which comprises the following steps:
(1) preparing soft Dictyophora Indusiata fungus cap
Cleaning freshly picked dictyophora phalloidea, draining, picking off mushroom caps, soaking in a color protection solution, keeping the color protection solution completely immersed in the mushroom caps, stirring at a rotating speed of 20-30r/min for 5-8min, taking out the mushroom caps, putting the mushroom caps into a drying box, adjusting the pressure to 0.1-0.2 standard atmospheric pressure and the temperature to 50-55 ℃, and drying the mushroom caps until the moisture content is 5-8%; mixing and soaking the dried dictyophora fungus hat and recovery liquid with the mass 5-8 times of that of the dried dictyophora fungus hat to soften the mixture to obtain the soft dictyophora fungus hat;
(2) making jam
Removing cores of green apricots for later use; peeling and removing seeds of the lime for later use; peeling wax gourd and removing pulp for later use; mixing the above materials and fructus Lycopersici Esculenti, steaming at 90-100 deg.C for 3-5min, taking out, pulping, adding lactobacillus and Saccharomyces cerevisiae into the obtained pulp, pouring into a ceramic container, culturing at 35-40 deg.C for 4-6 days, stirring for 2-3 times per day for 20-25min each time; homogenizing the fermented product under high pressure to obtain the jam; the using amount of the lactic acid bacteria is 3-5% of the mass of the serous fluid; the using amount of the saccharomyces cerevisiae is 3-5% of the mass of the serous fluid;
(3) preparation of fermented product of Agaricus campestris
Grinding purple sweet potato into pulp, adding egg, stirring, steaming at high temperature, cooling, adding Aspergillus oryzae, and culturing at 28-30 deg.C for 10-20 hr to obtain Aspergillus oryzae inoculum;
cleaning Lentinus Edodes, Hypsizygus marmoreus, Pleurotus eryngii, thallus Porphyrae, and shelled shrimps, draining water, mincing into powder, adding the prepared Aspergillus oryzae inoculum, mixing, adjusting water content to 95-98%, and fermenting at 25-28 deg.C for 5-8 days;
(4) preparation of protective solution
Mixing wild Bulbus Allii, fructus Litseae Pungentis, Jerusalem artichoke, Perillae herba, and fresh folium Camelliae sinensis, pulping, colloid milling for 2-3 times, treating with ultrasonic wave at 30-33 deg.C for 15-18min, cutting herba Menthae and herba Rosmarini officinalis into 1-2mm filaments, and mixing the slurry, filaments and yellow wine; the power of the ultrasonic wave is 500-700W.
(5) Making method of bamboo fungus tripe
Heating vegetable oil, adding onion, anise, bay leaf, ginger and chili powder after the oil temperature rises slightly and has slight green smoke, frying and burning the mixture to form burnt paste, filtering to obtain filtered oil, heating the filtered oil, continuously adding jam and mushroom fermentation product, pouring the mixture into a cut bamboo fungus cap, stirring, adding monosodium glutamate, salt and sesame while stirring, pouring a protective solution on the surface after uniformly stirring, and sequentially bottling, sterilizing, inspecting products, packaging and warehousing.
8. The preparation method of storage-resistant bamboo fungus tripe as claimed in claim 1, wherein in the step (1), the color protection liquid is prepared by the following steps: mixing and boiling 3-5 parts of konjac flour, 1-2 parts of rice flour, 0.5-1 part of salt and 120 parts of 100-one water in parts by mass, preserving heat for 20-30min, reducing the temperature to 35-40 ℃, adding 1-3 parts of casein and 2-4 parts of bletilla striata polysaccharide, and uniformly stirring.
9. The preparation method of storage-resistant bamboo fungus tripe as claimed in claim 1, wherein in the step (1), the preparation method of the recovery liquid comprises the following steps: boiling 1-2 parts of potato starch and 190 parts of 180-fold water by mass, and cooling to room temperature.
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Application publication date: 20210629 |