Mushroom table dish and preparation method thereof

Abstract

The invention discloses a shiitake mushroom table dish and a preparation method thereof, and relates to the technical field of edible mushroom processing. According to the prepared shiitake mushroom table dish, shiitake mushrooms serve as the main raw material, edible auxiliary materials are added for seasoning, the prepared shiitake mushroom table dish is free of preservative additives, the shiitake mushrooms are smooth in taste, fresh and palatable and appropriate in salty and fresh taste, and the shiitake mushroom table dish belongs to a low-fat and high-protein fresh and cool dinner side dish, is convenient to eat together with rice, and is especially suitable for breakfast congee. The composition is suitable for people of various ages. The preparation method of the mushroom table dish is simple, strictly controls the processing links, ensures the microbial safety of the product, and is suitable for industrial mass production.

Description

Technical Field

[0001] The invention relates to the technical field of edible fungus processing, in particular to a shiitake mushroom side dish and a preparation method thereof. Background Art

[0002] In recent years, with the development and growth of the mushroom industry and the continuous improvement of people's quality of life, mushroom food has tended to be developed at multiple levels, such as mushroom soy sauce, mushroom sauce, mushroom beverage, mushroom sausage, mushroom canned food, mushroom biscuits, mushroom noodles, etc. Since fresh mushroom raw materials have high water content, they are not easy to store and are prone to rot and deterioration. The color, texture and taste are prone to change during the processing process, which makes it very difficult to directly process fresh mushrooms, and there is no development of mushroom dishes with fresh mushrooms as raw materials for direct dining.

[0003] In view of this, the present invention is proposed. Summary of the invention

[0004] The object of the present invention is to provide a mushroom side dish and a preparation method thereof, so as to solve the above technical problems.

[0005] The present invention is achieved in that:

[0006] In a first aspect, an embodiment of the present invention provides a mushroom side dish, which comprises 55%-85% of mushrooms and the remainder of edible auxiliary materials by mass percentage; the edible auxiliary materials include edible salt, sweetener, umami agent and composite acidulant;

[0007] The pH of the mushroom side dish is 4.0-4.4, the salt content is 4.0%-6.5%, and the water activity is 0.85-0.87.

[0008] In a second aspect, an embodiment of the present invention provides a method for preparing the aforementioned mushroom side dish, the method comprising: mixing and kneading the pretreated mushrooms and edible auxiliary materials according to a proportion until the edible auxiliary materials are completely dissolved, thereby preparing the mushroom side dish.

[0009] The present invention has the following beneficial effects:

[0010] The mushroom side dish provided by the embodiment of the present invention has no preservative additives, and the mushroom tastes smooth, refreshing, and salty. It is a low-fat, high-protein, refreshing side dish for rice, which is convenient for serving with meals, especially suitable for breakfast with porridge; and suitable for people of all ages. The preparation method of the mushroom side dish is simple, the processing links are strictly controlled, the microbial safety of the product is guaranteed, and it is suitable for industrial mass production. BRIEF DESCRIPTION OF THE DRAWINGS

[0011] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for use in the embodiments are briefly introduced below. It should be understood that the following drawings only show certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without creative work.

[0012] Figure 1 This is a schematic diagram of the finished mushroom side dish prepared in the example. DETAILED DESCRIPTION

[0013] In order to make the purpose, technical scheme and advantages of the embodiments of the present invention clearer, the technical scheme in the embodiments of the present invention will be described clearly and completely below. If the specific conditions are not specified in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased commercially.

[0014] Shiitake mushrooms are high in protein and low in calories. Every 100g of fresh shiitake mushrooms has only 167.44kJ of calories and 3.4g of protein. Shiitake mushrooms are plump and tender, delicious, fragrant, nutritious, and of high medicinal value. They can nourish the liver and kidneys, strengthen the spleen and stomach, lower blood pressure and blood lipids, and can also resolve phlegm, regulate qi, detoxify, and prevent and fight cancer. They are known as the "Queen of Mushrooms".

[0015] The present invention is proposed to fill the gap of mushroom dishes with fresh mushrooms as raw materials for accompanying meals in the current market.

[0016] In the first aspect, an embodiment of the present invention provides a shiitake mushroom side dish, which comprises, by mass percentage, 55%-85% shiitake mushrooms and the remainder edible auxiliary materials; the edible auxiliary materials include edible salt, sweeteners, flavor enhancers and compound acidulants; the pH of the shiitake mushroom side dish is 4.0-4.4, the salt content is 4.0%-6.5%, and the water activity is 0.85-0.87.

[0017] It should be noted that the shiitake mushrooms used in the embodiments of the present invention are all fresh shiitake mushrooms picked in autumn and winter in Xixia. They are fine in texture, firm in texture, and smooth in taste. To ensure the taste and texture of shiitake mushroom dishes and prevent the raw materials from rotting and deteriorating and changes during processing, the time from picking to processing is strictly controlled to be less than 24 hours to avoid the growth of bacteria on the surface of fresh shiitake mushrooms over a long period of time, resulting in deterioration and possible toxicity.

[0018] Xixia is located at the southern foot of the Funiu Mountains, with many medium and low mountains. The temperature difference between day and night and the air humidity are very suitable for the growth of shiitake mushrooms, so Xixia is known as the "Hometown of Chinese Shiitake Mushrooms". Due to the advantages of the cultivation location and climatic conditions, Xixia shiitake mushrooms have formed the unique characteristics of good mushroom shape, bright color, thick mushroom meat, neat gills, and tender taste, and are well-known at home and abroad.

[0019] In an optional embodiment of the present invention, the pH of the product is measured using a pH meter, which has the characteristics of high precision, good repeatability, convenient use and high safety. In other embodiments of the present invention, other methods can be selected for measurement according to actual needs.

[0020] It should be noted that keeping the pH value of food on the acidic side can effectively inhibit the growth of bacteria and microorganisms, prevent food from being contaminated or spoiled during storage, and improve food safety; keep the antioxidant substances in food stable and reduce their loss; in addition, keeping the pH value of food on the acidic side can stimulate gastric acid secretion, aid digestion, and also enhance the overall taste and flavor of the food.

[0021] In an optional embodiment of the present invention, the determination of salt content uses a silver nitrate precipitation titration method, which calculates the salt content by titrating the chloride ion content in the solution, can accurately determine the salt content in the sample, and has the characteristics of high accuracy, simple operation and strong anti-interference. In other embodiments of the present invention, other methods can also be selected for determination according to actual needs.

[0022] It should be noted that the appropriate amount of salt in food can enhance the taste and flavor of food, improve the freshness of food, and make food more delicious; salt has the property of inhibiting the growth of microorganisms, can play a preservative role in food processing and preservation, and extend the shelf life of food; in addition, salt is essential for maintaining the body's electrolyte balance, participates in the balance of fluid inside and outside cells, and plays an important role in physiological functions such as nerve conduction and muscle contraction. The right amount of salt intake can meet the body's needs for sodium and chloride ions and maintain normal electrolyte balance.

[0023] In an optional embodiment of the present invention, the water activity is measured by the AW measuring instrument method, which can accurately measure the water activity in food, has high measurement accuracy and repeatability; can monitor the sample temperature in real time to ensure that the test is performed at the current test temperature, thereby obtaining an accurate water activity value; is simple to operate, and can complete the measurement in a short time, thereby improving work efficiency. In other embodiments of the present invention, other methods can be selected for measurement according to actual needs.

[0024] Water activity is used to evaluate the availability of water in food, which facilitates the reasonable management and control of food storage, storage and shelf life. Water activity can be used as an indicator of the water content in food. By measuring the water activity of food, the quality of food can be evaluated, including water crystallization and water distribution in food. Foods with different water activities will show different characteristics during processing and handling. By measuring the water activity of food, the processing technology of food can be designed and optimized to improve the quality and taste of food.

[0025] In an optional embodiment of the present invention, the mass ratio of the compound acidulant to the shiitake mushroom is 0.2%-0.7% by mass; further, the mass ratio of the compound acidulant to the shiitake mushroom is 0.2%-0.4%.

[0026] It should be noted that the use of compound acidulants in food is mainly to control microorganisms and adjust the taste and pH value. In addition, it also has a preservative effect. Because different people have different tolerance to compound acidulants, some people may be sensitive to certain ingredients and have adverse reactions. Therefore, it is necessary to add an appropriate amount, and the amount added is selected from 0.2%, 0.25%, 0.3%, 0.35%, 0.4% or other amounts within the range of 0.2%-0.4%.

[0027] In an optional embodiment of the present invention, the composite acidulant is citric acid, lactic acid and malic acid in a mass ratio of (1-2):(10-20):(1-5), which can be selected from 1:10:1, 1:10:3, 2:20:3.5, 2:20:5, 1.5:15:2.5 or other values ​​in the range of (1-2):(10-20):(1-5).

[0028] It should be noted that compound acidulants can effectively control the proliferation of microorganisms, increase the bright color of seasonings, and enhance the freshness and cheerfulness of products; they can stimulate people's taste buds and bring a unique sensory experience.

[0029] In an optional embodiment of the present invention, the mass ratio of the sweetener to the composite acidulant is (35-50):1, which is recorded as the sweet-sour ratio of (35-50):1. Specifically, it can be selected from 35:1, 40:1, 45:1, 50:1 or other values ​​within the range of (35-50):1.

[0030] In an optional embodiment of the present invention, the sweetener is selected from any one of white sugar, xylitol, maltose and glucose.

[0031] It should be noted that the combined use of sweeteners and compound acidulants can not only enhance the sweetness effect and flavor, but also control the water activity in the product and ensure the stability of the product taste.

[0032] In an optional embodiment of the present invention, the amount of edible salt added is 4%-15%; the flavor enhancer includes monosodium glutamate and disodium ribonucleotide; wherein, by mass percentage, the amount of monosodium glutamate added is 1%-5%, and the amount of disodium ribonucleotide added is 0.05%-0.2%. Further, the mass ratio of monosodium glutamate to disodium ribonucleotide is (10-20):1. Specifically, it can be selected from 10:1, 12:1, 13:1, 14.5:1, 15:1, 16:1, 17.5:1, 19:1, 20:1 or other values ​​within the range of (10-20):1.

[0033] MSG is a kind of umami seasoning, which is easily soluble in water and has a strong umami taste. When it is in the same solution with salt, it tastes even tastier. Disodium ribonucleotide is made from starch and sugar by fermentation or enzymolysis. It is a new generation of nucleotide food flavor enhancer and can be directly added to food to enhance the flavor. The invention adds MSG and disodium ribonucleotide to shiitake mushroom dishes, which has a significant synergistic effect and greatly increases the freshness.

[0034] In a second aspect, an embodiment of the present invention provides a method for preparing the aforementioned mushroom side dish, the method comprising: mixing and kneading the pretreated mushrooms and edible auxiliary materials according to a proportion until the edible auxiliary materials are completely dissolved, thereby preparing the mushroom side dish.

[0035] In an optional embodiment of the present invention, the mushrooms used are not open, the moisture content of the mushrooms is 80%-90%, the size of the mushroom cap is 3cm-6cm, and the thickness of the mushroom cap is 1cm-2cm.

[0036] Furthermore, the moisture content of the shiitake mushrooms is 88%-90%, the size of the shiitake mushroom caps is 3cm-5cm, and the thickness of the shiitake mushroom caps is 1cm-1.2cm.

[0037] It should be noted that, since there is still some time between picking shiitake mushrooms and processing, in order to avoid the cap opening too large, which affects the taste and nutritional value, the shiitake mushrooms used in the embodiments of the present invention are all fresh shiitake mushrooms that have not opened, which have the following characteristics: full and uniform appearance, high freshness, sweet and refreshing taste, crisp and tender, and high nutritional value.

[0038] After picking, shiitake mushrooms will continue to breathe and grow. Therefore, maintaining sufficient water and an unopened state can ensure that the picked shiitake mushrooms will not become shrunken or lose nutrients due to severe dehydration before processing, which will affect the taste. In an optional embodiment of the present invention, a cap is used. For shiitake mushrooms with a cap that is too small or a cap that is too thin, they will break during the preparation process; for shiitake mushrooms with a cap that is too large or a cap that is too thick, edible auxiliary materials are not easy to immerse in the shiitake mushrooms, which will cause soup to precipitate in the finished product, and there will be a soft taste and juice outflow. Therefore, in an optional embodiment of the present invention, a reasonable choice can be made according to actual needs, such as the cap size can be selected from 3cm, 4cm, 5cm or other sizes within the range of 3cm-5cm; the cap thickness can be selected from 1cm, 1.1cm, 1.2cm or other sizes within the range of 1cm-1.2cm.

[0039] In an optional embodiment of the present invention, the fresh mushrooms need to be pre-processed after being picked, that is, the fresh mushrooms are cleaned, shaped, blanched in boiling water until they are transparent, and then drained for later use.

[0040] It should be noted that the heart-penetrating state means that after the mushrooms are blanched in boiling water, the inside becomes soft and has sufficient moisture.

[0041] In an optional embodiment of the present invention, the preparation method further comprises putting the prepared mushroom side dish into a bag or a bottle and sealing it.

[0042] Sealed packaged food has good preservation effect and can be eaten immediately after opening; among them, bagged food is easy to carry and eat, and has low cost; bottled food is suitable for family consumption and this product has a wide range of applications.

[0043] In an optional embodiment of the present invention, the sealed packaged mushroom side dish is sterilized and stored in a warehouse when the temperature of the mushroom side dish is 30°C-35°C; further, the type of sterilization is selected from spray sterilization or water bath sterilization, the sterilization temperature is 85°C-90°C, and the time is 10min-15min.

[0044] It should be noted that the sterilization type used in the embodiments of the present invention is spray sterilization or water bath sterilization. The main features of spray sterilization include uniform temperature, fast temperature rise and fall speed, high efficiency and reduced manual intervention, etc., and it can also maintain the original flavor and taste of the food. It has a wide range of applications, especially for foods whose surfaces are susceptible to uneven heating or that require rapid sterilization.

[0045] In an optional embodiment of the present invention, the sterilized product needs to be packaged; specifically, the sterilized product is labeled, laid flat in a box with the label facing upward, and the box is sealed with tape and sent to a freezer.

[0046] The features and performance of the present invention are further described in detail below in conjunction with the embodiments.

[0047] Example 1

[0048] This embodiment provides a mushroom side dish, and the preparation method thereof comprises the following steps:

[0049] (1) Raw material selection: Fresh shiitake mushrooms are shiitake mushrooms picked in autumn and winter in Xixia, with a firm texture, 88% moisture, a cap size of 4.5 cm, a cap thickness of 1.5 cm, and unopened; the time from picking to processing is less than 24 hours.

[0050] (2) Raw material pretreatment: Clean and shape fresh mushrooms, blanch in boiling water until cooked through, drain and set aside.

[0051] (3) Seasoning: Weigh the edible auxiliary materials according to the formula, including 4% salt, 8.75% white sugar, 1.2% monosodium glutamate, 0.1% disodium nucleotide, 0.02% citric acid, 0.2% lactic acid, and 0.02% malic acid. The remainder is the blanched shiitake mushrooms. Roll and knead until all the edible auxiliary materials are dissolved. Among them, citric acid: lactic acid: malic acid = 1:10:1, the addition amount is 0.25%, and the sweet-sour ratio is 35:1.

[0052] (4) Filling: Put into bags, 50g / bag, and seal.

[0053] (5) Sterilization: Online spray sterilization, temperature 90°C, time 15 minutes; online cooling to 30°C.

[0054] (6) Packaging: Label the sterilized products, lay them flat in a box with the label facing upward, seal the box with tape, and send it to the freezer.

[0055] Example 2

[0056] This embodiment provides a mushroom side dish, and the preparation method thereof is different from that of embodiment 1 only in that:

[0057] (1) Raw material selection: Fresh shiitake mushrooms are picked in Xixia in autumn and winter, with a firm texture, 88% moisture, a cap size of 3 cm, a cap thickness of 1 cm, and unopened; the time from picking to processing is less than 24 hours.

[0058] (3) Citric acid: lactic acid: malic acid = 1:10:5, the added amount is 0.3%, and the sweet-sour ratio is 40:1.

[0059] Example 3

[0060] This embodiment provides a mushroom side dish, and the preparation method thereof is different from that of embodiment 1 only in that:

[0061] (1) Raw material selection: Fresh shiitake mushrooms are shiitake mushrooms picked in autumn and winter in Xixia, with a firm texture, 90% moisture, a cap size of 5 cm, a cap thickness of 2 cm, and unopened; the time from picking to processing is less than 24 hours.

[0062] (3) Citric acid: lactic acid: malic acid = 1:15:3, the added amount is 0.2%, and the sweet-sour ratio is 50:1.

[0063] Comparative Example 1

[0064] This comparative example provides a mushroom side dish, and its preparation method is different from that of Example 1 only in that:

[0065] (1) Raw material selection: Fresh shiitake mushrooms are picked in Xixia in autumn and winter, with a firm texture, 86% moisture, a cap size of 5 cm, a cap thickness of 2 cm, and an open cap; the time from picking to processing is less than 24 hours.

[0066] (3) Citric acid: lactic acid: malic acid = 1:10:1, the added amount is 0.15%, and the sweet-sour ratio is 35:1.

[0067] Comparative Example 2

[0068] This comparative example provides a mushroom side dish, and its preparation method is different from that of Example 1 only in that:

[0069] (1) Raw material selection: Fresh shiitake mushrooms are picked in Xixia in autumn and winter, with a firm texture, 83% moisture, a cap size of 6 cm, a cap thickness of 1.5 cm, and an open cap; the time from picking to processing is less than 24 hours.

[0070] (3) Citric acid: lactic acid: malic acid = 2:10:5, the added amount is 0.5%, and the sweet-sour ratio is 40:1.

[0071] Test Example 1

[0072] In this test example, the shiitake mushroom side dishes prepared in Examples 1-3 and Comparative Examples 1-2 were tested for physical and chemical indicators and microbial indicators, including pH value, salt content and water activity, and the relevant results are shown in Table 1. Among them, the determination of pH value refers to GB5009.237-2016; the determination of chloride in food, that is, the determination of salt content, refers to GB 5009.44-2016; the determination of water activity of food refers to GB 5009.238-2016; the microbiological examination of food and commercial sterility test refers to GB 4789.26-2023; the microbiological examination of food and the determination of total colony count refer to GB 4789.2-2022; the microbiological examination of food and the count of coliform bacteria refer to GB 4789.3-2016.

[0073] Table 1 Physical and chemical indexes of mushroom side dishes

[0074]

[0075] Test Example 2

[0076] This test example is to verify whether the mushroom side dish achieves the expected design effect. The state and taste of the mushroom side dishes prepared in Examples 1-3 and Comparative Examples 1-2 are summarized and analyzed. The analysis results are shown in Table 2. In addition, pictures of the finished mushroom side dishes prepared in Example 1 and Comparative Example 1 are taken, and the schematic diagram is shown in Figure 1 .

[0077] Table 2 Analysis results of the state and taste of mushroom side dishes

[0078]

[0079]

[0080] Combination Figure 1 It can be concluded from the schematic diagram of the finished shiitake mushroom side dish and the data in Table 1 and Table 2 that the physical and chemical indicators and microbial indicators of the shiitake mushroom side dishes prepared in Examples 1-3 of the present invention meet the requirements for food preparation; when the pH value in Comparative Example 1 is too high, the total colony count of the microorganisms will exceed the standard. The mushroom caps of Comparative Example 1-2 are open and the mushrooms are grayish white. In Example 2, the mushroom cap thickness is too small and the mushroom cap size is too small, and there are more broken or rotten mushroom pieces in the finished product. The mushroom caps of Comparative Example 1-2 are open and the mushroom caps are too large, and the final product has a soft taste, the juice flows out, and the taste is bland. In addition, in Comparative Example 2, too much compound acidulant is added, resulting in the final product being too sour, affecting the taste.

[0081] In summary, the mushroom side dish provided by the embodiment of the present invention has no preservative additives and meets the commercial sterility requirements; the mushroom tastes smooth, refreshing and palatable, and is suitable for salty and fresh taste. It is a low-fat, high-protein refreshing side dish for rice, which is convenient for serving with meals, especially suitable for breakfast porridge; and suitable for people of all ages. The preparation method of the mushroom side dish is simple, the processing links are strictly controlled, the microbial safety of the product is guaranteed, and it is suitable for industrial mass production.

[0082] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A mushroom dish, characterized in that: The mushroom side dish comprises 55%-85% of mushrooms and the remainder of edible auxiliary materials by mass percentage; the edible auxiliary materials comprise edible salt, sweetener, umami agent and compound acidulant; The pH value of the mushroom side dish is 4.0-4.4, the salt content is 4.0%-6.5%, and the water activity is 0.85-0.

87.

2. The mushroom side dish according to claim 1, characterized in that: In terms of mass percentage, the mass ratio of the composite acidulant to the shiitake mushroom is 0.2%-0.7%, preferably 0.2%-0.4%; the mass ratio of the sweetener to the composite acidulant is (35-50):

1.

3. The mushroom side dish according to claim 2, characterized in that: In terms of mass percentage, the composite acidulant comprises citric acid, lactic acid and malic acid in a mass ratio of (1-2):(10-20):(1-5).

4. The mushroom side dish according to claim 2, characterized in that: The sweetener is selected from any one of white sugar, xylitol, maltose and glucose.

5. The mushroom side dish according to claim 1, characterized in that: The added amount of edible salt is 4%-15%; The flavor enhancer comprises monosodium glutamate and disodium flavor nucleotide; in terms of mass percentage, the added amount of monosodium glutamate is 1%-5%, and the added amount of disodium flavor nucleotide is 0.05%-0.2%.

6. A method for preparing a mushroom side dish as claimed in any one of claims 1 to 5, characterized in that: The preparation method comprises: mixing and kneading the pretreated shiitake mushrooms and edible auxiliary materials according to a proportion until the edible auxiliary materials are completely dissolved, thereby preparing the shiitake mushroom side dish.

7. The preparation method according to claim 6, characterized in that: The mushroom cap is not opened, the moisture content of the mushroom is 80%-90%, the mushroom cap size is 3cm-6cm, and the mushroom cap thickness is 1cm-2cm.

8. The preparation method according to claim 6, characterized in that: The pretreatment comprises washing and removing impurities from the fresh mushrooms, shaping the mushrooms, and blanching the mushrooms in boiling water until the mushrooms are thoroughly boiled.

9. The preparation method according to claim 6, characterized in that: The preparation method further comprises putting the prepared mushroom side dish into a bag or a bottle and sealing it.

10. The preparation method according to claim 9, characterized in that: Sterilizing the sealed packaged mushroom side dish until the temperature of the mushroom side dish reaches 30° C.-35° C., and then storing it in a warehouse; Preferably, the type of sterilization is selected from spray sterilization or water bath sterilization, the sterilization temperature is 85°C-90°C, and the time is 10min-15min.

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