CN102406162A - Flaky edible fungus baked leisure food and preparation method thereof - Google Patents
Flaky edible fungus baked leisure food and preparation method thereof Download PDFInfo
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Abstract
本发明涉及一种薄片状食用菌烘焙休闲食品及其制备方法，采用以下工艺步骤：取新鲜食用菌或复水食用菌干制品清洗、打碎，加入水、变性淀粉、淀粉、沙蒿胶、羧甲基纤维素钠、食盐、味精或鸡精、糖和酵母提取物，混合均匀得到浆液；浆液经过热处理得到粘稠的糊状物，糊状物中加入食用植物油和泡打粉，经滚压得到薄片，薄片经预烘焙，在薄片表面喷洒调味粉和香辛料，进行最终烘焙，冷却，包装，即得到所述的薄片状食用菌烘焙休闲食品。本发明以食用菌为主要原料制作一种薄片状的烘焙休闲食品，其口感酥脆、营养均衡、富含蛋白质、味道鲜美、风味独特，并且方便携带和食用。为人们享受食用菌的美味提供了更多的选择，同时扩大了食用菌的综合利用。
The invention relates to a flaky edible fungus baked snack food and a preparation method thereof, which adopts the following process steps: fresh edible fungi or rehydrated edible fungus dry products are washed and broken, water, modified starch, starch, wormwood gum, sodium carboxymethyl cellulose, salt, monosodium glutamate or chicken essence, sugar and yeast extract are added, and the mixture is uniformly mixed to obtain a slurry; the slurry is subjected to heat treatment to obtain a viscous paste, edible vegetable oil and baking powder are added to the paste, and thin slices are obtained by rolling, the thin slices are pre-baked, seasoning powder and spices are sprayed on the surface of the thin slices, and finally baked, cooled and packaged to obtain the flaky edible fungus baked snack food. The invention uses edible fungi as the main raw material to prepare a flaky baked snack food, which has a crisp taste, balanced nutrition, is rich in protein, delicious taste, unique flavor, and is convenient to carry and eat. More choices are provided for people to enjoy the deliciousness of edible fungi, and the comprehensive utilization of edible fungi is expanded at the same time.
Description
Technical field
The present invention relates to a kind of laminar edible mushroom and cure leisure food and preparation method thereof, belong to food processing technology field.
Background technology
Edible mushroom is one of our three human big foods.It is of a great variety, and common have mushroom, straw mushroom, mushroom, auricularia auriculajudae, white fungus, hedgehog hydnum, dictyophora phalloidea, Trichotoma matsutake (matsutake), dried mushroom, russule and a bolete etc.The delicious flavour of edible mushroom, nutritious; Its protein content is generally bright mushroom 1.5～6%, dried mushroom 15～35%; Be higher than general vegetables, and its amino acid ratio of components is more comprehensive, edible mushroom contains eight seed amino acids of needed by human mostly; Mushroom, straw mushroom, the Asparagus lysine that is rich in the cereal to be lacked wherein; Edible mushroom also contains multivitamin and multiple mineral element with physiologically active, like VB1, VB12, Vc, Vk, VD and phosphorus, sodium, potassium, calcium, iron and many trace elements, can replenish the deficiency in other food.Therefore, be the desirable food of generally acknowledging.Contain bioactivator such as high fractionated molecule polysaccharide, beta glucan and RNA complex, natural organic germanium, nucleic acid degradation product, cAMP (adenosine-3' simultaneously in the edible mushroom; 5'-cyclisation one phosphoric acid) and triterpene compound etc. to safeguarding that health has important value, be the high-nutrition health-care food of generally acknowledging.Edible mushroom all was wild originally, along with growth in the living standard, and science and technology development; The tame edible mushroom of generation material has just appearred; It enriches the kind of edible mushroom more, and output is also higher, becomes the environmental protection food on the daily dining table of we common people.
At present, edible mushroom supplies people to enjoy mainly as dish, and is that the leisure food of primary raw material is rare with it, particularly type of curing leisure food.The exploitation edible fungus leisure food not only helps satisfying people to the diversified demand of edible fungi food, but for people provide the edible fungi food of the delicious instant food of nutrition, and help enlarging the comprehensive utilization of edible mushroom.
Summary of the invention
The objective of the invention is to overcome the deficiency that exists in the prior art; Provide that a kind of mouthfeel is crisp, nutritious, the laminar edible mushroom of unique flavor is cured leisure food and preparation method thereof; With the edible mushroom is raw material; Can strengthen the nutritive peculiarity of product, enlarge the comprehensive utilization of edible mushroom, satisfy the demand of people simultaneously edible fungus leisure food.
According to technical scheme provided by the invention; A kind of laminar edible mushroom is cured leisure food; Characteristic is; Comprise following component, the component ratio is counted by weight: fresh food bacterium or 20～50 parts of rehydration edible mushroom dried products, 5～40 parts in water, 5～20 parts of converted starches, 5～20 parts of starch, 0.1～1 part of Artemisia Glue, 0.05～0.5 part of sodium carboxymethylcellulose, 0.5～3 part of salt, monosodium glutamate or 0.2～3 part of chickens' extract, 5～25 parts of sugar, 0.02～1 part of yeast extract, 0～8 part of edible vegetable oil, 0～1 part of baking powder, 0～0.5 part of toppings, 0.02～0.5 part of spice;
Get the fresh food bacterium or rehydration edible mushroom dried product cleans, smashes, add entry, converted starch, starch, Artemisia Glue, sodium carboxymethylcellulose, salt, monosodium glutamate or chickens' extract, sugar and yeast extract, mix and obtain slurries; Slurries obtain the pastel of thickness through Overheating Treatment, add edible vegetable oil and baking powder in the pastel, obtain thin slice through roll extrusion; Thin slice is through prebake; Spray toppings and spice at sheet surface, finally cure, cooling; Packing promptly obtains described laminar edible mushroom and cures leisure food.
Said fresh food bacterium or rehydration edible mushroom dried product are mushroom, straw mushroom, mushroom, auricularia auriculajudae, flat mushroom, Asparagus or white fungus.
Said toppings are seafood flavor, vegetables flavor, barbecue flavor, fruity or spiced salt flavor toppings.
Said starch is farina, wheaten starch, rice starch or cornstarch.
The present invention also protects a kind of laminar edible mushroom to cure the preparation method of leisure food, and characteristic is, may further comprise the steps, and the component ratio is counted by weight:
(1) gets 20～50 parts of fresh food bacterium or rehydration edible mushroom dried product, clean;
(2) fresh food bacterium or rehydration edible mushroom dried product are smashed with beater, the rotating speed of beater is 10000～25000 rev/mins, and the time of smashing is 3～10 minutes;
(3) add 5～40 parts of water, 5～20 portions of converted starches, 5～20 parts of starch, 0.1～1 part of Artemisia Glue, 0.05～0.5 part of sodium carboxymethylcellulose, 0.5～3 portion of salt, 0.2～3 portion of monosodium glutamate or chickens' extract, 5～25 portions of sugar and 0.02～1 part of yeast extract in fresh food bacterium after smashing or the rehydration edible mushroom dried product, mix and obtain slurries;
(4) slurries are heated to boiling, constant temperature stirred 5～10 minutes then, stirred 5～20 minutes down at 60～90 ℃ again, obtained the pastel of thickness;
(5) in the pastel that step (4) obtains, add 0～8 portion of edible vegetable oil and 0～1 part of baking powder, mix;
(6) treat that pastel is cooled to below 50 ℃, be sent to roller press, obtain the thin slice that thickness is 1～2.5mm through roll extrusion by conveyer belt;
(7) thin slice is carried out prebake, the temperature of prebake is 50～170 ℃, and the prebake time is 5～200 minutes;
(8) evenly spray 0～0.5 part of toppings and 0.02～0.5 part of spice on the surface of thin slice;
(9) after the thin slice that step (8) is obtained is divided into required size, finally cure, the temperature of finally curing is 60～120 ℃, and the time of finally curing is 10～60 minutes;
(10) finally cure the thin slice that obtains and be cooled to room temperature, packing promptly obtains described laminar edible mushroom and cures leisure food.
Said rehydration edible mushroom dried product is the edible mushroom dried product to be immersed in the water 0.2～24 hour obtain.
The present invention compares with existing procucts and has the following advantages: the present invention is that primary raw material is made a kind of laminar leisure food that cures with the edible mushroom; Its mouthfeel is crisp, balanced in nutrition, be rich in protein, delicious flavour, unique flavor, and is convenient for carrying and eats.The delicious food of not only enjoying edible mushroom for people provides more choices; And enlarged the comprehensive utilization of edible mushroom; In addition, can also the arrange in pairs or groups interpolation of different toppings of product realizes the variation of taste.
Description of drawings
Fig. 1 is a process chart of the present invention.
The specific embodiment
Below in conjunction with specific embodiment the present invention is described further.
Converted starch used in the present invention is a kind of starch through modification, and this kind starch has some special physicochemical properties, can make after adding in the food formula food have more performance in processing or when edible.
Artemisia Glue used in the present invention is called artemisia seed gum again, and viscosity big (1% aqueous solution reaches 9000Pas) is water insoluble for 1800 times of gelatin, but can be dispersed in water, absorbs water to be swelled into egg white appearance colloid after tens of times; Can be used for thickener, dough conditioning agent (add 0.2%, the dough hot strength improves 1～2 times), water-loss reducer, thickener, stabilizing agent, film forming agent, gelling agent.Artemisia Glue has very strong water absorption and swelling ability, in water, forms thickness and satiny gel has good water-retaining property, film forming, in doughs such as cereal and coarse cereals and batter, can significantly improve its ductility, the enhancing biceps.
Yeast extract used in the present invention (yeast extract) be yeast behind broken wall with wherein extractings such as protein, nucleic acid, vitamin, again through the material of active skull cap components such as the micromolecular amino acid of being rich in of biological enzymolysis, peptide, nucleotides, vitamin; Wherein amino acid content is more than 30%, and total protein is more than 50%, and nucleotides is mainly used in fields such as food, flavouring, cosmetics more than 10%.
Rehydration edible mushroom dried product used in the present invention carries out rehydration with the edible mushroom dried product and obtains; General dehydrated food all should rehydration as edible last; Rehydration is immersed in dried product in the water exactly, in the reasonable time of process, makes it return to drying preceding state as much as possible; Employed rehydration edible mushroom dried product is immersed in the water 0.2～24 hour with the edible mushroom dried product and obtains in the embodiment of the invention.In addition, employed fresh food bacterium or rehydration edible mushroom dried product can be mushroom, straw mushroom, mushroom, auricularia auriculajudae, flat mushroom, Asparagus or white fungus among the present invention.
This method increases the crunchy sensation of product through adding converted starch and starch; In addition, add converted starch, starch and Artemisia Glue, sodium carboxymethylcellulose, can the edible mushroom tissue of smashing be recombinated; And pass through heat treated, but the enzymatic activity in the one side passivation edible mushroom and softening its tissue, making on the other hand the preparatory gelatinization of starch increases the material denseness, thus acquisition has the dense thick paste thing of the easy operating of better ductility; To being rolled into laminar pastel, adopt the secondary baking process, prebake helps product approval and makes it be easy to the demoulding and cutting, after prebake, sprays toppings and also can reduce its open-assembly time at high temperature; The interpolation of toppings also helps the product multiple tastesization.
Embodiment one: a kind of laminar edible mushroom is cured the preparation method of leisure food, may further comprise the steps, and the component ratio is counted by weight:
(1) gets 20 parts of fresh food bacterium or rehydration edible mushroom dried product, clean;
(2) fresh food bacterium or rehydration edible mushroom dried product are smashed with beater, the rotating speed of beater is 10000 rev/mins, and the time of smashing is 10 minutes;
(3) add 32 parts of water, 20 portions of converted starches, 15 parts of farinas, 0.6 part of Artemisia Glue, 0.05 part of sodium carboxymethylcellulose, 0.5 portion of salt, 0.5 portion of monosodium glutamate or chickens' extract, 5 portions of sugar and 0.05 part of yeast extract in fresh food bacterium after smashing or the rehydration edible mushroom dried product, mix and obtain slurries;
(4) slurries are heated to boiling, constant temperature stirred 5 minutes then, stirred 20 minutes down at 60 ℃ again, obtained the pastel of thickness;
(5) in the pastel that step (4) obtains, add 5 portions of edible vegetable oils and 0.5 part of baking powder, mix;
(6) treat that pastel is cooled to below 50 ℃, be sent to roller press, obtain the thin slice that thickness is 1mm through roll extrusion by conveyer belt;
(7) thin slice is carried out prebake, the temperature of prebake is 50 ℃, and the prebake time is 200 minutes;
(8) evenly spray 0.3 part of seafood flavor toppings and 0.02 part of spice on the surface of thin slice;
(9) after the thin slice that step (8) is obtained is divided into required size, finally cure, the temperature of finally curing is 60 ℃, and the time of finally curing is 60 minutes;
(10) finally cure the thin slice that obtains and be cooled to room temperature, packing promptly obtains described laminar edible mushroom and cures leisure food.
Embodiment two: a kind of laminar edible mushroom is cured the preparation method of leisure food, may further comprise the steps, and the component ratio is counted by weight:
(1) gets 35 parts of fresh food bacterium or rehydration edible mushroom dried product, clean;
(2) fresh food bacterium or rehydration edible mushroom dried product are smashed with beater, the rotating speed of beater is 25000 rev/mins, and the time of smashing is 3 minutes;
(3) add 24 parts of water, 10 portions of converted starches, 10 portions of wheaten starches, 0.2 part of Artemisia Glue, 0.1 part of sodium carboxymethylcellulose, 1 portion of salt, 1 portion of monosodium glutamate or chickens' extract, 15 portions of sugar and 0.02 part of yeast extract in fresh food bacterium after smashing or the rehydration edible mushroom dried product, mix and obtain slurries;
(4) slurries are heated to boiling, constant temperature stirred 10 minutes then, stirred 5 minutes down at 90 ℃ again, obtained the pastel of thickness;
(5) in the pastel that step (4) obtains, add 3 portions of edible vegetable oils and 0.5 part of baking powder, mix;
(6) treat that pastel is cooled to below 50 ℃, be sent to roller press, obtain the thin slice that thickness is 2.5mm through roll extrusion by conveyer belt;
(7) thin slice is carried out prebake, the temperature of prebake is 170 ℃, and the prebake time is 5 minutes;
(8) evenly spray 0.2 part of barbecue flavor toppings and 0.5 part of spice on the surface of thin slice;
(9) after the thin slice that step (8) is obtained is divided into required size, finally cure, the temperature of finally curing is 120 ℃, and the time of finally curing is 10 minutes;
(10) finally cure the thin slice that obtains and be cooled to room temperature, packing promptly obtains described laminar edible mushroom and cures leisure food.
Embodiment three: a kind of laminar edible mushroom is cured the preparation method of leisure food, may further comprise the steps, and the component ratio is counted by weight:
(1) gets 50 parts of fresh food bacterium or rehydration edible mushroom dried product, clean;
(2) fresh food bacterium or rehydration edible mushroom dried product are smashed with beater, the rotating speed of beater is 20000 rev/mins, and the time of smashing is 5 minutes;
(3) add 10 parts of water, 5 portions of converted starches, 5 parts of rice starch, 0.5 part of Artemisia Glue, 0.5 part of sodium carboxymethylcellulose, 2 portions of salt, 2 portions of monosodium glutamates or chickens' extract, 19 portions of sugar and 1 part of yeast extract in fresh food bacterium after smashing or the rehydration edible mushroom dried product, mix and obtain slurries;
(4) slurries are heated to boiling, constant temperature stirred 8 minutes then, stirred 10 minutes down at 80 ℃ again, obtained the pastel of thickness;
(5) in the pastel that step (4) obtains, add 3 portions of edible vegetable oils and 1 part of baking powder, mix;
(6) treat that pastel is cooled to below 50 ℃, be sent to roller press, obtain the thin slice that thickness is 2mm through roll extrusion by conveyer belt;
(7) thin slice is carried out prebake, the temperature of prebake is 100 ℃, and the prebake time is 60 minutes;
(8) evenly spray 0.5 part of vegetables flavor toppings and 0.5 part of spice on the surface of thin slice;
(9) after the thin slice that step (8) is obtained is divided into required size, finally cure, the temperature of finally curing is 100 ℃, and the time of finally curing is 30 minutes;
(10) finally cure the thin slice that obtains and be cooled to room temperature, packing promptly obtains described laminar edible mushroom and cures leisure food.
The edible mushroom of making by above-mentioned three Example formulations and production technology cure leisure food have mouthfeel crisp, be of high nutritive value and characteristics such as unique flavor, enlarged the comprehensive utilization of domestic fungus resource when trendy edible fungus leisure food being provided for people.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103330193A (en) * | 2013-05-25 | 2013-10-02 | 吉林农业大学 | Black fungus glass-like crackling formula and preparation method |
| CN104055063A (en) * | 2014-06-03 | 2014-09-24 | 湖北嘉品生物科技有限公司 | Crisp flammulina velutipes mushroom slice production process |
| CN104664330A (en) * | 2015-03-20 | 2015-06-03 | 安徽徽王食品有限公司 | Dry edible-fungi food and processing method thereof |
| CN105919058A (en) * | 2016-04-26 | 2016-09-07 | 西华师范大学 | Flavored oyster mushroom cakes and preparation method thereof |
| CN107897880A (en) * | 2017-11-22 | 2018-04-13 | 廊坊师范学院 | Clear-cut piece of Pleurotus eryngii and preparation method thereof |
| CN108433057A (en) * | 2018-03-27 | 2018-08-24 | 陕西科技大学 | A kind of potato cracknel and preparation method thereof |
| CN110403183A (en) * | 2018-08-17 | 2019-11-05 | 闽南师范大学 | A kind of mushroom potato chips |
| CN110876403A (en) * | 2019-12-10 | 2020-03-13 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for processing higher fungus high-calcium leisure food by utilizing edible fungus byproducts |
| CN111227223A (en) * | 2020-02-11 | 2020-06-05 | 上海大山合菌物科技股份有限公司 | Black fungus, mushroom and laver leisure food and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103330193A (en) * | 2013-05-25 | 2013-10-02 | 吉林农业大学 | Black fungus glass-like crackling formula and preparation method |
| CN104055063A (en) * | 2014-06-03 | 2014-09-24 | 湖北嘉品生物科技有限公司 | Crisp flammulina velutipes mushroom slice production process |
| CN104664330A (en) * | 2015-03-20 | 2015-06-03 | 安徽徽王食品有限公司 | Dry edible-fungi food and processing method thereof |
| CN105919058A (en) * | 2016-04-26 | 2016-09-07 | 西华师范大学 | Flavored oyster mushroom cakes and preparation method thereof |
| CN105919058B (en) * | 2016-04-26 | 2019-05-14 | 西华师范大学 | A kind of seasoning oyster mushroom bacteria cake and preparation method thereof |
| CN107897880A (en) * | 2017-11-22 | 2018-04-13 | 廊坊师范学院 | Clear-cut piece of Pleurotus eryngii and preparation method thereof |
| CN108433057A (en) * | 2018-03-27 | 2018-08-24 | 陕西科技大学 | A kind of potato cracknel and preparation method thereof |
| CN110403183A (en) * | 2018-08-17 | 2019-11-05 | 闽南师范大学 | A kind of mushroom potato chips |
| CN110876403A (en) * | 2019-12-10 | 2020-03-13 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for processing higher fungus high-calcium leisure food by utilizing edible fungus byproducts |
| CN111227223A (en) * | 2020-02-11 | 2020-06-05 | 上海大山合菌物科技股份有限公司 | Black fungus, mushroom and laver leisure food and preparation method thereof |
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Application publication date: 20120411 |