CN103494155A - 一种鸡腿菇酱油的加工方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
本发明公开了一种鸡腿菇酱油的加工方法，其特征在于该方法采用了步骤（一）原料处理，步骤（二）酱油制备，步骤（三）包装等工艺步骤。本发明制备的鸡腿菇酱油，味道鲜美，能促进食欲，而且具有鸡腿菇的保健功能。本发明方法制作简单，工艺易掌控，能够规模化生产，可以满足市场的需求。
Description
技术领域
本发明属于食品加工领域，具体涉及是一种鸡腿菇酱油的加工方法。
背景技术
酱油，用豆、麦、麸皮酿造的液体调味品。色泽红褐色，有独特酱香，滋味鲜美，有助于促进食欲，是中国的传统调味品。酱油俗称豉油，主要由大豆、淀粉、小麦、食盐经过制油、发酵等程序酿制而成的。酱油的成分比较复杂，除食盐的成分外，还有多种氨基酸、糖类、有机酸、色素及香料等成分。以咸味为主，亦有鲜味、香味等。它能增加和改善菜肴的味道，还能增添或改变菜肴的色泽。
鸡腿菇是鸡腿蘑的俗称，因其形如鸡腿，肉质肉味似鸡丝而得名，是近年来人工开发的具有商业潜力的珍稀菌品，被誉为“菌中新秀”。
鸡腿菇口感滑嫩，清香味美，味道鲜美，口感极好。鸡腿蘑还含有丰富的蛋白质，碳水化合物，多种维生素，多种矿物质。由于鸡腿菇集营养、保健、食疗于一身，且色、香、味、形俱佳，炒食、炖食、煲汤均久煮不烂，故而备受人们的喜爱。
据分析测定，每100克鸡腿菇干品中，含有蛋白质25. 4克（其含量是大米的3倍，小麦的2倍，猪肉的2. 5倍，牛肉的1. 2倍，鱼的0. 5倍，牛奶的8倍），脂肪3. 3克，总糖58. 8克，纤维7. 3克，热量346千卡；还含有钾1661. 93毫克，钠34. 01毫克，钙106. 7毫克，镁191. 47毫克，磷634. 17毫克等常量元素和铁1376微克，铜45. 37微克，锌92. 2微克，锰29. 221微克，钼0. 67微克，钴0. 67微克等微量元素。鸡腿菇含有20种氨基酸，总量17. 2%。人体必需氨基酸8种全部具备，占总量的34. 83%；其它氨基酸12种，占总量的65. 17%。
鸡腿菇还是一种药用蕈菌，味甘性平，有益脾胃、清心安神、治痔等功效，经常食用有助消化、增进食欲、提高免疫力、通便、安神除烦、降糖消渴和治疗痔疮的作用。
本发明的目的是要提供一种鸡腿菇酱油，迎合更多消费者对口味的追求，提高人们的喜食性，更会得到消费者的欢迎。
发明内容
本发明的目的在于提供一种鸡腿菇酱油的加工方法。
本发明的目的是通过以下技术方案实现的：
一种鸡腿菇酱油的加工方法，其特征在于，它包括以下工艺步骤：
步骤（一）原料处理：
选取非硫磺熏制、无霉变、无异味的鸡腿菇干品1千克，加水14千克或选取鲜鸡腿菇1千克，加水6千克，在70-80℃下加热1小时，滤去残渣，得鸡腿菇热水提取液，备用；
步骤（二）酱油制备：
取普通酿造酱油100千克，加鸡腿菇热水提取液10千克、蔗糖3千克、花椒250克、胡椒250克、八角200克、桂皮70克、姜2千克，在90℃下加热1小时，过滤，加入0.15%-0.4%的防腐剂，即得鸡腿菇酱油；
步骤（三）包装：
将步骤（二）制得的鸡腿菇酱油在100℃下进行杀菌15分钟，冷却至90℃时装入透明玻璃瓶真空或充氮包装，即得鸡腿菇酱油成品。
所述的一种鸡腿菇酱油由上述制备方法制得。
本发明的有益效果
1、本发明制备的鸡腿菇酱油，味道鲜美，能促进食欲，而且具有鸡腿菇的保健功能。
2、本发明方法制作简单，工艺易掌控，能够规模化生产，可以满足市场的需求。
具体实施方式
以下实施例仅是对本发明的进一步说明，而非是对本发明的限制。
实施例1
选取非硫磺熏制、无霉变、无异味的鸡腿菇干品1千克，加水14千克，在80℃下加热1小时，滤去残渣，得鸡腿菇热水提取液，备用；取普通酿造酱油100千克，加鸡腿菇热水提取液10千克、蔗糖3千克、花椒250克、胡椒250克、八角200克、桂皮70克、姜2千克，在90℃下加热1小时，过滤，加入0.25%的防腐剂，即得鸡腿菇酱油；将制得的鸡腿菇酱油在100℃下进行杀菌15分钟，冷却至90℃时装入透明玻璃瓶真空包装，即得鸡腿菇酱油成品。
实施例2
选取鲜鸡腿菇1千克，加水6千克，在70℃下加热1小时，滤去残渣，得鸡腿菇热水提取液，备用；取普通酿造酱油100千克，加鸡腿菇热水提取液10千克、蔗糖3千克、花椒250克、胡椒250克、八角200克、桂皮70克、姜2千克，在90℃下加热1小时，过滤，加入0.35%的防腐剂，即得鸡腿菇酱油；将制得的鸡腿菇酱油在100℃下进行杀菌15分钟，冷却至90℃时装入透明玻璃瓶充氮包装，即得鸡腿菇酱油成品。
Claims (2)
1.一种鸡腿菇酱油的加工方法，其特征在于，它包括以下工艺步骤：
步骤（一）原料处理：
选取非硫磺熏制、无霉变、无异味的鸡腿菇干品1千克，加水14千克或选取鲜鸡腿菇1千克，加水6千克，在70-80℃下加热1小时，滤去残渣，得鸡腿菇热水提取液；
步骤（二）酱油制备：
取普通酿造酱油100千克，加鸡腿菇热水提取液10千克、蔗糖3千克、花椒250克、胡椒250克、八角200克、桂皮70克、姜2千克，在90℃下加热1小时，过滤，加入0.15%-0.4%的防腐剂，即得鸡腿菇酱油；
步骤（三）包装：
将步骤（二）制得的鸡腿菇酱油在100℃下进行杀菌15分钟，冷却至90℃时装入透明玻璃瓶真空或充氮包装，即得鸡腿菇酱油成品。
2.一种如权利要求1所述的方法获得鸡腿菇酱油产品。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105852040A (zh) * | 2016-05-30 | 2016-08-17 | 周家勃 | 一种鸡腿菇调味酱油的制作方法 |
| CN106174404A (zh) * | 2016-07-08 | 2016-12-07 | 许庭庭 | 一种酱油发酵罐制备的菌鲜酱油 |
| CN107232575A (zh) * | 2016-03-28 | 2017-10-10 | 浙江泛亚生物医药股份有限公司 | 一种蝉花酱油 |
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2013
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232575A (zh) * | 2016-03-28 | 2017-10-10 | 浙江泛亚生物医药股份有限公司 | 一种蝉花酱油 |
| CN107232575B (zh) * | 2016-03-28 | 2020-11-10 | 浙江泛亚保健食品有限公司 | 一种蝉花酱油 |
| CN105852040A (zh) * | 2016-05-30 | 2016-08-17 | 周家勃 | 一种鸡腿菇调味酱油的制作方法 |
| CN106174404A (zh) * | 2016-07-08 | 2016-12-07 | 许庭庭 | 一种酱油发酵罐制备的菌鲜酱油 |
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