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A production process, technology of hickory chick, applied in the confectionary industry, confectionary, food science, etc., can solve the problem of high value and achieve the effect of delicious taste, rich nutrition and complete mushroom body
Inactive Publication Date: 2015-11-18
葛昌富
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Problems solved by technology
Because of its complete functions, unique fragrance, remarkable food effect, and quite expensive
Method used
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Embodiment 1
[0016] A kind of preparation technology of hickory chick nutritious candied fruit, concrete operation steps are:
[0017] (1) Raw material selection and processing: select morels with plump mushroom bodies, no umbrella opening, and no mechanical damage. Immediately after harvesting, put them into 0.8% sodium pyrosulfite solution for cold treatment for 3 hours, and then rinse them with clean water;
[0018] (2) Hardening and blanching: Put the processed morels in 0.16% calcium chloride solution and soak for 5 hours, rinse 6 times after hardening, remove the residual liquid, put them into boiling water for 2 minutes, and then cool to room temperature immediately , remove and drain;
[0019] (3) Candied: Soak the cooled morels in 45% glucose solution for 12 hours;
[0020] (4) Heating and concentration: add the above-mentioned sugar solution and morels into a stainless steel pot for heating and concentration, and gradually add steviol glycosides to make the concentration of the ...
Embodiment 2
[0024] A kind of preparation technology of hickory chick nutritious candied fruit, concrete operation steps are:
[0025] (1) Selection and processing of raw materials: select morels with plump mushroom bodies, no umbrella opening, and no mechanical damage. Immediately after harvesting, put them into 0.6% sodium pyrosulfite solution for cold treatment for 2 hours, and then rinse them with clean water;
[0026] (2) Hardening and blanching: put the processed morels in 0.4% calcium chloride solution and soak for 6 hours, rinse 3-5 times after hardening, remove the residual liquid, then put them into boiling water for 10 minutes and then cool immediately to room temperature, remove and drain;
[0027] (3) Sugaring: Put the cooled Morchella in 60% starch sugar solution and soak for 16 hours;
[0028] (4) Heating and concentration: add the above sugar solution and morels into a stainless steel pot for heating and concentration, and gradually add brown sugar to make the concentratio...
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Abstract
The invention discloses a making technology of nutrient candied morchella, and belongs to the field of food processing. The making technology is characterized by comprising the following processing technological processes: selecting morchella as raw materials, and processing the selected morchella; scalding and rinsing the processed morchella with a hardener; immersing the rinsed morchella with sugar; heating and concentrating the immersed morchella with sugar; baking the concentrated morchella; coating a layer of sugar on the baked morchella; and packaging the morchella of which the surface is coated with sugar. The making technology has the benefits that products are complete in morchella bodies, the morchella is uniform and consistent in shape, the color is milky white, the tissue is nourishing and slagging, and the nutrient candied morchella is rich in syrup, and fragrant, pure and sweet in taste, and has the special flavor of the morchella. The nutrient candied morchella products are delicious in taste and rich in nutrition, also have the efficacies of strengthening bodies, preventing and treating diseases and prolonging the life, and are an environmentally-friendly nourishing product which does not contain any hormones or side effects.
Description
technical field [0001] The invention relates to a food processing method, in particular to a production process of morel nutrient candied fruit. Background technique [0002] Morchella, alias: Morchella, Morchella, Sunsparrow, Honeycomb mushroom. Morchella is a rare and precious wild edible fungus, which belongs to the reputation of "King of Fungi" and "Queen of Mushrooms". Apart from one kilogram of white truffle and hundreds of thousands of one kilogram of Cordyceps sinensis, the morel is the most valuable. Morchella used to be wild and grew in the forests of large mountainous areas. It only grew once a year. Due to the limitations of the region, resource climate and other conditions, the output was scarce and it was very difficult to collect. Most of them were not discovered by people. Fend for itself. Because it has complete functions, unique fragrance, remarkable food effect, and its value is quite expensive. [0003] Morel is a very famous and precious edible fungu...
Claims
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Application Information
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