CN103494158A - 一种草菇酱油的加工方法 - Google Patents
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种草菇酱油的加工方法，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。本发明制备的草菇酱油，味道鲜美，能促进食欲，而且具有草菇的保健功能。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，具体涉及是一种草菇酱油的加工方法。
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。
草菇肉质肥嫩，风味鲜美，是宴席的美味佳肴。鲜草菇营养丰富，特别是含有大量的维生素C，据分析，每 100克鲜菇含量高达 158-206毫克，远远超过一般蔬菜的维生素含量。草菇蛋白质含18种氨基酸，其中必需氨基酸占40.47-44.47%。此外，还含有磷、钾、钙等多种矿质元素。草菇还含有多糖和异构蛋白，经常食用可增强人体的免疫能力，降低胆固醇和高血压，并能预防癌症。因此，草菇作为一种保健食品和高档蔬菜，深受人们的喜爱。其产品既可以鲜售，也可以制罐、速冻和干制，是一种极具发展前途的食用菌类。
草菇能消食祛热，补脾益气，清暑热，滋阴壮阳，增加乳汁，防止坏血病，促进创伤愈合，护肝健胃，增强人体免疫力，是优良的食药兼用型的营养保健食品。
草菇具有解毒作用，如铅、砷、苯进入人体时，可与其结合，形成抗坏血元，随小便排出。草菇含有一种异种蛋白物质，有消灭人体癌细胞的作用。其他营养成分与木质类食用菌也大体相当，同样具有抑制癌细胞生长的作用，特别是对消化道肿瘤有辅助治疗作用，能加强肝肾的活力。草菇能够减慢人体对碳水化合物的吸收，是糖尿病患者的良好食品。
本发明的目的是要提供一种草菇酱油，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草菇酱油的加工方法。
本发明的目的是通过以下技术方案实现的：
一种草菇酱油的加工方法，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、无异味的草菇干品1千克，加水18千克或选取鲜草菇1千克，加水8千克，在70-80℃下加热1小时，滤去残渣，得草菇热水提取液，备用；
步骤（二）酱油制备：
取普通酿造酱油100千克，加草菇热水提取液10千克、蔗糖2千克、花椒200克、胡椒200克、八角250克、桂皮100克、姜1千克，在90℃下加热1小时，过滤，加入0.15%-0.4%的防腐剂，即得草菇酱油；
步骤（三）包装：
将步骤（二）制得的草菇酱油在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，即得草菇酱油成品。
所述的一种草菇酱油由上述制备方法制得。
本发明的有益效果
1、本发明制备的草菇酱油，味道鲜美，能促进食欲，而且具有草菇的保健功能。
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、无异味的草菇干品1千克，加水18千克，在80℃下加热1小时，滤去残渣，得草菇热水提取液，备用；取普通酿造酱油100千克，加草菇热水提取液10千克、蔗糖2千克、花椒200克、胡椒200克、八角250克、桂皮100克、姜1千克，在90℃下加热1小时，过滤，加入0.25%的防腐剂，即得草菇酱油；将制得的草菇酱油在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，即得草菇酱油成品。
实施例2
选取鲜草菇1千克，加水8千克，在70℃下加热1小时，滤去残渣，得草菇热水提取液，备用；取普通酿造酱油100千克，加草菇热水提取液10千克、蔗糖2千克、花椒200克、胡椒200克、八角250克、桂皮100克、姜1千克，在90℃下加热1小时，过滤，加入0.35%的防腐剂，即得草菇酱油；将制得的草菇酱油在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，即得草菇酱油成品。
Claims (2)
1.一种草菇酱油的加工方法，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、无异味的草菇干品1千克，加水18千克或选取鲜草菇1千克，加水8千克，在70-80℃下加热1小时，滤去残渣，得草菇热水提取液；
步骤（二）酱油制备：
取普通酿造酱油100千克，加草菇热水提取液10千克、蔗糖2千克、花椒200克、胡椒200克、八角250克、桂皮100克、姜1千克，在90℃下加热1小时，过滤，加入0.15%-0.4%的防腐剂，即得草菇酱油；
步骤（三）包装：
将步骤（二）制得的草菇酱油在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，即得草菇酱油成品。
2.一种如权利要求1所述的方法获得草菇酱油产品。
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| CN104256509A (zh) * | 2014-10-17 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | 一种草菇酱油的制作方法 |
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| CN104256509A (zh) * | 2014-10-17 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | 一种草菇酱油的制作方法 |
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