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A technology of mushroom and diced meat, which is applied in application, food preparation, food science, etc., can solve the problems of losing the flavor and taste of fresh mushrooms, loss of nutrition and fresh substances, and limited storage time, so as to achieve unique fragrance, rich nutrition, The effect of increasing added value
Inactive Publication Date: 2008-10-15
BEIJING KEWEIHUA FOOD ENG TECH
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Problems solved by technology
Due to the limited storage time of fresh mushrooms, a lot of nutrients and fresh substances are lost after being made into dried mushrooms, and the original flavor and taste of fresh mushrooms are lost.
Method used
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Embodiment
[0036] Each raw material proportioning of product of the present invention is as follows:
[0037] Mushroom 3~10kg
[0038] Vegetable oil 1.0-1.5 kg
[0039] 50-70 grams of peppercorns
[0040] Cumin 40-80 grams
[0041] Raw garlic 50-80 grams
[0042] 50-80 grams of ginger
[0043] 70-100 grams of tomato paste
[0044] 50-150 grams of pepper
[0045] 30-50 grams of monosodium glutamate
[0046] Salt 0.12~0.18 kg
[0047] Ethyl maltol 0.8~0.5g
[0048] β-cyclodextrin 3-5 grams
[0049] White sesame seeds 0.3-0.8 kg
[0050] 0.3-0.6 kg of peanut kernels
[0051] 40-70 grams of white sugar
[0052] TBHQ 25~50g
[0053] Potassium sorbate 6-15 grams
[0054] An overview of the process technology program is as follows:
[0055] ①Material selection and color protection: choose good quality mushrooms without mechanical damage, diseases and insect pests, protect the color with color protection liquid for 2 to 3 minutes, rinse with water for 1 to 2 hours to remove the me...
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Abstract
The invention discloses a spicy can containing mushroom and meat cubes and the processing process thereof, which belong to the field of food processing technology. The process comprises following steps: selecting mushroom, protecting color, pre-boiling, frying scented oil, frying, bottling, sterilizing, etc. The materials comprise mushroom 3 to 10 kg, vegetable oil 1.0 to 1.5 kg, Sichuan pepper 50 to 70 g, fennel 40 to 80 g, garlic 50 to 80 g, ginger 50 to 80 g, tomato sauce 70 to 100 g, chili 50 to 150 g, monosodium glutamate 30 to 50 g, salt 0.12 to 0.18 kg, ethyl maltol 0.8 to 0.5 g, beta-cyclodextrin 3 to 5 g, white sesame seeds 0.3 to 0.8 kg, peanut 0.3 to 0.6 kg, white sugar 40 to 70 g, TBHQ 25 to 50 g, and potassium sorbate 6 to 15 g. The invention solves the technical problems that fresh mushroom is difficult to be stored and the conventional mushroom product is likely to lose a great amount of nutrient and umami substances. The can has spicy and delicious taste, unique flavor and abundant nutrient, and can be used for seasoning vegetables, noodles, rice and steamed bread. The can is a necessary product for dietary.
Description
technical field [0001] The invention relates to a canned spicy mushroom diced meat, which belongs to the technical field of food processing. Background technique [0002] With the adjustment of the agricultural industry structure, the edible fungus industry has become a leading agricultural industry with broad development prospects in the 21st century. At present, most provinces, cities, counties, and towns in China regard it as one of the pillar industries, try their best to expand the scale of edible fungi cultivation, increase the number of products, oversupply the mushroom market, and reduce prices, which seriously dampens the production of mushroom farmers. positivity. Due to the limited storage time of fresh mushrooms, a large amount of nutrients and fresh substances are lost after being made into dried mushrooms, and the original flavor and taste of fresh mushrooms are lost. By processing into canned mushrooms, it can not only achieve the purpose of long-term storag...
Claims
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Application Information
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