A kind of preparation method of hickory chick stipe brittle grain

A morel and stipe technology is applied in the field of preparation of morel stipe brittle grains, which can solve problems such as difficult cleaning, achieve the effects of preventing breakage, shortening the time, and ensuring flavor

Active Publication Date: 2022-04-19
十堰绿筷子食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet the stipe of hickory chick contains a large amount of silts and is not easy to clean, and stipe is cylindrical, hollow, and bacterium flesh is thin, and thickness is about 2-4mm, and mouthfeel is semi-fibrous or nearly fibrous, and currently processed products are few, only The report of using candied fruit to process it into candied fruit, such as "A Processing Method of Snowflake Morel Stalk" (Application No. 201510841353.9), there is no report of processing morel stalk into chips / crunchies in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of preparation method of hickory chick stipe brittle grain, concrete steps are as follows:

[0032] (1) Cut off the base of the fresh stipe and clean it with ultrasonic vibration for 10 minutes, filter out the sediment and wash it with water, cut it into 1.2-2.0cm pieces;

[0033] (2) Drain the water, add a compound enzyme solution with 0.5% stipe mass (cellulase activity: protease activity = 2.2:1), enzymatically hydrolyze at 32°C for 2 hours, remove and cook in boiling water for 5 minutes;

[0034] (3) Take out the stipe and cool it down, add the original dipping solution at a ratio of 1:2.5 (m / V), and soak for 2 hours at 35°C, where the composition of the original dipping solution is: 30 parts of maltodextrin, 4 parts of salt, white sugar 3 parts, NaHCO 3 0.6 parts, 0.5 parts chicken essence, 0.03 parts citric acid;

[0035] (4) Take out the stipe, drain the impregnating liquid and pre-dry at 45°C until the water content is 20%;

[0036] (5) Put the pre-dri...

Embodiment 2

[0040] A kind of preparation method of hickory chick stipe brittle grain, concrete steps are as follows:

[0041] (1) Cut off the base of the fresh stipe and clean it with ultrasonic vibration for 10 minutes, filter out the sediment and wash it with water, cut it into 1.2-2.0cm pieces;

[0042] (2) Drain the water, add a compound enzyme solution with 0.5% stipe mass (cellulase activity: protease activity = 2.2:1), enzymatically hydrolyze at 32°C for 2 hours, remove and cook in boiling water for 5 minutes;

[0043] (3) Take out the stipe and cool it down, add tomato flavor dipping liquid at a ratio of 1:3 (m / V), soak at 40°C for 2 hours, wherein the tomato flavor dipping liquid is: 30 parts of maltodextrin, 14 parts of tomato juice, salt 2 parts, 1 part white sugar, NaHCO 3 0.8 parts, chicken essence 0.4 parts;

[0044] (4) Take out the stipe, drain the impregnation solution, and pre-dry at 45°C to a water content of 23%;

[0045] (5) Put the pre-dried stipe into a tight bag a...

Embodiment 3

[0049] A kind of preparation method of hickory chick stipe brittle grain, concrete steps are as follows:

[0050] (1) Soak the dried stipe in warm water at 40°C for 3 hours, ultrasonically clean it for 15 minutes, filter out the sediment and wash it with water, cut it into 1.2-2.0cm pieces;

[0051] (2) Drain the water, add a compound enzyme solution (cellulase enzyme activity: protease enzyme activity = 3:1) of 0.8% of the stipe mass, enzymolyze at 35°C for 2 hours, remove and cook in boiling water for 7 minutes;

[0052] (3) Take out the stipe and cool it down, add mustard-flavored dipping solution at a ratio of 1:4 (m / V), and dip for 2.5 hours at 40°C, where the composition of the mustard-flavored dipping solution is: 35 parts of maltodextrin, 6 parts of mustard 3 parts of salt, 2 parts of white sugar, NaHCO 3 0.6 parts, 0.3 parts chicken essence, 0.02 parts citric acid;

[0053] (4) Take out the stipe, drain the impregnation solution, and pre-dry at 50°C to a water conte...

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PUM

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Abstract

The invention relates to a method for preparing morel stalk brittle grains, which belongs to the field of deep processing of edible fungi. The invention uses the pruned stipe (also called fungus foot) of morel fungus as a raw material, and first undergoes enzymatic hydrolysis, dipping and other treatments. Destroy the internal structure of the stipe, and then puff it through air-flow puffing technology, so as to obtain stipe brittle grains with rich nutrition, strong flavor, full shape, crisp taste, oil-free and low calorie, realize the comprehensive utilization of stipe, improve added value of the product.

Description

technical field [0001] The invention belongs to the field of edible fungus deep processing, and in particular relates to a preparation method of Morchella stipe brittle grains. Background technique [0002] Morels ( Morchella spp.) is an internationally famous edible (medicinal) fungus. Morchella is rich in nutrients, especially complete amino acid content, including 7 essential amino acids and 10 non-essential amino acids, among which glutamic acid, aspartic acid, arginine, morel acid and other umami and The flavor components are what make morels so delicious, making them the most famous of the ascomycetes' savory edibles. Morchella also has extremely high medicinal value. It is recorded in the "Compendium of Materia Medica" of the Ming Dynasty that Morchella "sweet and cold is non-toxic, beneficial to the stomach, phlegm and qi, and refreshing"; modern medical research shows that sheep chick Active substances such as polysaccharides and glycoproteins in belly mushrooms...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L31/00A23P30/30
CPCA23L31/00A23P30/30
Inventor 范秀芝姚芬殷朝敏高虹史德芳刘伟薛淑静杨德
Owner 十堰绿筷子食品有限公司
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