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Soft flavored mushroom can and production method thereof

A production method and a technology for soft canned food are applied in the field of soft canned seasoning mushrooms and the production field thereof, which can solve the problem of a single type of edible mushroom food, and achieve the effects of convenient feeding, high nutritional value and convenient carrying.

Inactive Publication Date: 2014-05-07
XUZHOU KUNYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The object of the present invention is to provide a soft canned seasoned mushroom and its production method, which solves the problem of a single type of edible mushroom food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Choose fresh mushrooms with complete mushroom bodies, no pests and diseases, and no peculiar smell as raw materials, wash off the sediment impurities on the surface with tap water, rinse the mushrooms with running water for 0.5 h, cut them into slices of uniform thickness, and drain Moisture; add 0.1% citric acid to the pre-boiled water at a ratio of 1:1.5 (w / w) by mass, pre-boil for 3 minutes, and then cool to room temperature with clean water; drain the surface moisture of the mushroom slices, add Add 1g of salt, 0.5g of chili powder, 0.1g of ginger powder, 0.2g of garlic powder, 0.2ml of pepper oil, 8ml of sesame oil, 5.0ml of white wine, 5ml of vinegar and 0.2g of food grade CaCl2 to the cooked mushroom slices, and stir well Afterwards, lightly soak for 5 minutes; vacuum pack in aluminum-plastic composite retort bags, and heat and sterilize for 10 minutes.

Embodiment 2

[0019] Choose oyster mushrooms with complete mushroom bodies, no pests and diseases, and no peculiar smell as raw materials. After rinsing the mushrooms with running water for 0.5 hours, cut them into slices and drain the water; the mass ratio is 1:3 (w / w) Proportion Add 0.5% citric acid to the pre-boiled water, pre-cook for 3 minutes, and then cool to room temperature with clean water; after draining the surface water of the oyster mushrooms, add 2g of salt and 1 g of chili powder to every 100g of pre-boiled oyster mushrooms , ginger powder 0.5g, garlic powder 0.5g, pepper oil 0.5ml, sesame oil 2ml, white wine 6ml, vinegar 7ml and food grade CaCl2 0.5g, stir well, soak lightly for 10min; Vacuum-packed in plastic composite retort bags, heat sterilized for 15 minutes.

Embodiment 3

[0021] Choose fresh Flammulina velutipes with complete mushroom bodies, no pests and diseases, and no peculiar smell as raw materials, wash the sediment impurities on the surface with tap water, rinse the mushrooms with running water for 1 hour, cut into sections, and drain the water on the surface; the ratio by mass is 1 : 3 (w / w) ratio: add 0.3% citric acid to the pre-boiled water for 5 minutes, then cool to room temperature with clean water; after draining the water on the surface of the mushroom body, add 2.5g of table salt, 3g of chili powder, 0.5g of ginger powder, 2g of garlic powder, 1.5ml of pepper oil, 10ml of sesame oil, 8ml of white wine, 8ml of vinegar and 1g of food-grade CaCl2, stir well, soak lightly for 5min; Flammulina velutipes are vacuum-packed in aluminum-plastic composite retort bags, and sterilized by heating for 12 minutes.

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PUM

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Abstract

The invention relates to a soft flavored mushroom can and a production method thereof. The soft flavored mushroom can is characterized by taking mushrooms as a raw material, is prepared by selecting, finishing, rinsing, cutting, precooking, cooling, seasoning, slightly curing, packaging and sterilizing, and is packaged by an aluminum-plastic compound retort pouch in a vacuum way. The soft flavored mushroom can is simple in production technology and easy to manufacture, and is suitable for large-scale industrial production; the product is spicy and tasty and convenient to eat; the soft flavored mushroom can is a ready-to-eat type mushroom flavor food and has the shelf life of 3-12 months.

Description

technical field [0001] The invention relates to a seasoned mushroom soft can and a production method thereof, belonging to the technical field of food processing. Background technique [0002] Edible fungi such as mushrooms are widely eaten by people because of their rich nutrition. Mushrooms are not only rich in protein, polysaccharides, dietary fiber, etc., but also contain a variety of vitamins and K, Ca, Mg, Fe, Zn, Se and other mineral elements necessary for the human body. Regular consumption of mushrooms can improve the body's immunity. Promote health. According to reports, mushrooms also have the functions of benefiting the liver, lowering blood pressure, blood sugar, blood fat, cholesterol, and improving diabetes and arteriosclerosis. [0003] With the rapid development of my country's catering industry and the improvement of national living standards, consumers have higher and higher requirements for food nutrition and flavor. With the fast-paced lifestyle, peo...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L31/00
CPCA23L31/00
Inventor 杨士新苟晓琴郭丽萍顾振新
Owner XUZHOU KUNYUAN FOOD
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