Processing technique of sweet and sour Morchella esculenta

Abstract

The invention discloses a processing technique of sweet and sour Morchella esculenta, belonging to the food processing field. The processing technique is characterized in that the formula is as follows: 36kg of Morchella esculenta, 2.3kg of table salt, 40kg of rice vinegar, 25kg of brown sugar, 6kg of rock candy, 35g of malic acid and 85g of calcium chloride; the processing technique comprises the following flows: trimming the raw material, blanching, hardening, dipping in a sugar and vinegar mixture, performing cylinder pressing, and packaging. The processing technique has the beneficial effects that the sweet and sour Morchella esculenta is amber, is tender and tough in texture, is sweet and sour in taste, has special flavor, is rich in nutrition, has the efficacy on benefiting intestines and stomach, promoting digestion, reducing blood sugar level, tonifying kidney, strengthening yang, boosting brain and refreshing, has a function of enhancing the immunity of human body, and is a pure natural health product without side effect; and besides, the method can be operated simply and can be realized easily.

Description

technical field

[0001] The invention relates to a food processing method, in particular to a processing technology of sweet and sour morel. Background technique

[0002] Morchella esculenta (scientific name: Morchella esculenta), aliases: Morchella esculenta, Morchella, Yang sparrow, 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.

[0003] 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 ex...

Examples

Embodiment 1

[0017] A processing technology of sweet and sour morels, the specific operation steps are:

[0018] (1) Raw material selection and cleaning: select fresh, complete, moth-free, disease-free morels as raw materials, remove impurities, and rinse with clean water for use;

[0019] (2) Blanching: Put the mushroom body in a stainless steel pot, soak it in 98℃ hot water and 0.18% citric acid for 3-5 minutes, then remove it and put it in cold water to cool;

[0020] (3) Hardening treatment: soak the cooled mushroom body with 0.4% calcium chloride aqueous solution for 45 minutes, take it out after hardening, wash it with clean water and drain the remaining water for later use;

[0021] (4) Sweet and sour brine dipping: first boil the vinegar, add 50% maltose, keep stirring to melt completely, and add 1% salt and pepper, stir evenly to dissolve and cool for later use; pour the sweet and sour liquid into the tank, Put the morel mushrooms in a cool place, press the morel mushrooms once a day for ...

Embodiment 2

[0024] A processing technology of sweet and sour morels, the specific operation steps are:

[0025] (1) Raw material selection and cleaning: select fresh, complete, moth-free, disease-free morels and pleurotus eryngii as raw materials, remove impurities, and rinse with water for use;

[0026] (2) Blanching: Put the mushroom body in a stainless steel pot, add water and 0.5% malic acid to boil for 6-8 minutes, then remove it and put it in cold water to cool;

[0027] (3) Hardening treatment: soak the cooled mushroom body with a 0.65% calcium chloride aqueous solution for 20 minutes, take it out after hardening, wash it with clean water and drain the remaining water for later use;

[0028] (4) Sweet and sour brine dipping: first boil the white vinegar, add 35% chuan white sugar, licorice, and cloves, stir constantly to melt completely, and add 3.5% salt, stir evenly to dissolve and then cool for later use; Pour the liquid into the jar, put the morels, put them in a cool place, press the ...

technical field

[0001] The invention relates to a food processing method, in particular to a processing technology of sweet and sour morel. Background technique

[0002] Morchella esculenta (scientific name: Morchella esculenta), aliases: Morchella esculenta, Morchella, Yang sparrow, 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.

[0003] 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 ex...

Examples

Embodiment 1

[0017] A processing technology of sweet and sour morels, the specific operation steps are:

[0018] (1) Raw material selection and cleaning: select fresh, complete, moth-free, disease-free morels as raw materials, remove impurities, and rinse with clean water for use;

[0019] (2) Blanching: Put the mushroom body in a stainless steel pot, soak it in 98℃ hot water and 0.18% citric acid for 3-5 minutes, then remove it and put it in cold water to cool;

[0020] (3) Hardening treatment: soak the cooled mushroom body with 0.4% calcium chloride aqueous solution for 45 minutes, take it out after hardening, wash it with clean water and drain the remaining water for later use;

[0021] (4) Sweet and sour brine dipping: first boil the vinegar, add 50% maltose, keep stirring to melt completely, and add 1% salt and pepper, stir evenly to dissolve and cool for later use; pour the sweet and sour liquid into the tank, Put the morel mushrooms in a cool place, press the morel mushrooms once a day for ...

Embodiment 2

[0024] A processing technology of sweet and sour morels, the specific operation steps are:

[0025] (1) Raw material selection and cleaning: select fresh, complete, moth-free, disease-free morels and pleurotus eryngii as raw materials, remove impurities, and rinse with water for use;

[0026] (2) Blanching: Put the mushroom body in a stainless steel pot, add water and 0.5% malic acid to boil for 6-8 minutes, then remove it and put it in cold water to cool;

[0027] (3) Hardening treatment: soak the cooled mushroom body with a 0.65% calcium chloride aqueous solution for 20 minutes, take it out after hardening, wash it with clean water and drain the remaining water for later use;

[0028] (4) Sweet and sour brine dipping: first boil the white vinegar, add 35% chuan white sugar, licorice, and cloves, stir constantly to melt completely, and add 3.5% salt, stir evenly to dissolve and then cool for later use; Pour the liquid into the jar, put the morels, put them in a cool place, press the ...