Study On The Processing Technology Of Three Kinds Of Lentinula Edodes Prefabricated Dishes

Lentinus edodes is the second largest edible mushroom in the world.It is loved by the masses for its high nutritional value and rich characteristic flavor.With the progress of industrialization and urbanization in China,the quality of people’s life has been continuously improved.Meanwhile,people’s dining style and consumption concept have been changed,which gives great space for the development of prepared dishes.At present,a variety of prepared dishes have appeared in the market,but there is little research on lentinula edodes prefabricated dishes,so it is of great significance to carry out study on the optimization of lentinula edodes prefabricated dishes.Based on the traditional methods of spicy brine Lentinus edodes,steamed pork with Lentinus edodes and Lentinus edodes crisp meatballs,this article studied the effects of the amount of basic seasonings such as salt,cooking wine,millet spicy,five-spice powder,white sugar,light soy sauce and other factors such as processing conditions through single factor and orthogonal process optimization experiments.Based on sensory score and yield,the best technological conditions of three kinds of dishes,namely spicy brine Lentinus edodes,Lentinus edodes crisp meatballs and steamed pork with Lentinus edodes were obtained respectively.At the same time,the physical and chemical indexes of Lentinus edodes in finished dishes prepared under the best technology were preliminarily detected,which provided a theoretical reference for the industrial production of Lentinus edodes prepared dishes.The experimental conclusions are as follows:(1)The best process formula of spicy brine Lentinus edodes was(the following percentages were the percentage of ingredients quality accounted for per 100 grams of water): the amount of salt,rock sugar,light soy sauce and millet spicy were8%,7%,7%,9%,respectively,the best amount of spices added: wolfberry,star anise,cinnamon,cumin,ginger,angelica,sesame leaf,Sichuan pepper was9:5:5:6:10:2:3:5;Optimum brining time was 35 min.The results of physical and chemical indexes of Lentinus edodes in finished dishes were as follows:the hardness was 257.27 g,the elasticity was 0.56,the chewability was 233.31 g,the value of L*,a,b were 62.7,10.2,22.5;The content of polysaccharide,protein,total dietary fiber,fat were 121.2 mg/g,256.1 mg/g,454.9mg/g,32.7 mg/g.(2)The best process formula of Steamed pork with Lentinus edodes was(the following percentages were the percentage of the quality of ingredients in the quality of Lentinus edodes): the amount of salt,five spice powder,cooking wine and sugar were 12%,5%,3%and 5%,respectively;Optimum fryer temperature were 200 ℃.The results of physical and chemical indexes of Lentinus edodes in finished dishes were as follows:the hardness was467.15 g,the elasticity was 0.33,the chewability was 398.27 g,the value of L*,a,b were53.2,15.7,29.9;The content of polysaccharide,protein,total dietary fiber,fat were 138.2mg/g,295.9 mg/g,505.4 mg/g,28.6 mg/g.(3)The best process formula of Lentinus edodes crisp meatballs was(the percentages below were the percentages of ingredients in every 100 grams of water): the amounts of cooking wine,light soy sauce,chicken essence and steamed fish soy sauce were 5%,5%,1%and 1.5%,respectively;Optimal steaming time was 20 min.The results of physical and chemical indexes of Lentinus edodes in finished dishes were as follows:the hardness was227.6 g,the elasticity was 0.62,the chewability was 197.6 g,the value of L*,a,b were57.8,11.5,17.8;The content of polysaccharide,protein,total dietary fiber,fat were 171.7mg/g,334.8 mg/g,625.3 mg/g,34.9 mg/g.