CN103494167A - 一种杏鲍菇酱油的加工方法 - Google Patents
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Classifications
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
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Abstract
本发明公开了一种杏鲍菇酱油的加工方法，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。本发明制备的杏鲍菇酱油，味道鲜美，能促进食欲，而且具有杏鲍菇的保健功能。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，具体涉及是一种杏鲍菇酱油的加工方法。
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。
杏鲍菇，又名刺芹侧耳，是近年来开发栽培成功的集食用、药用、食疗于一体的珍稀食用菌新品种。菇体具有杏仁香味，肉质肥厚，口感鲜嫩，味道清香，营养丰富，能烹饪出几十道美味佳肴。杏鲍菇菌肉肥厚，质地脆嫩，特别是菌柄组织致密、结实、乳白，可全部食用，且菌柄比菌盖更脆滑、爽口，被称为“平菇王”、“干贝菇”，具有愉快的杏仁香味和如鲍鱼的口感，适合保鲜、加工，深得人们的喜爱。
杏鲍菇营养丰富，富含蛋白质、碳水化合物、维生素及钙、镁、铜、锌等矿物质，可以提高人体免疫功能，对人体具有抗癌、降血脂、润肠胃以及美容等作用。
营养价值：每100克杏鲍菇含有：热量(大卡)31.00、碳水化合物(克)8.30、脂肪(克)0.10、 蛋白质(克)1.30，在蛋白质中含有18种氨基酸，其中人体必需的8种氨基酸齐全，是一种营养保健价值极高的食用菌。
杏鲍菇肉质肥嫩适合炒、烧、烩、炖、做汤及火锅用料，亦适宜西餐；即使做凉拌菜，口感都非常好，加工后口感脆、韧，呈白至奶黄色，外观好。
杏鲍菇能软化和保护血管，有降低人体中血脂和胆固醇，防止心血管病的作用。
杏鲍菇蛋白质是维持免疫机能最重要的营养素，为构成白血球和抗体的主要成份，可以提高免疫力。
杏鲍菇有助于胃酸的分泌和食物的消化，宜于治疗饮食积滞症。
本发明的目的是要提供一种杏鲍菇酱油，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杏鲍菇酱油的加工方法。
本发明的目的是通过以下技术方案实现的：
一种杏鲍菇酱油的加工方法，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、无异味的杏鲍菇干品1千克，加水12千克或选取鲜杏鲍菇1千克，加水4千克，在70-80℃下加热1小时，滤去残渣，得杏鲍菇热水提取液，备用；
步骤（二）酱油制备：
取普通酿造酱油100千克，加杏鲍菇热水提取液10千克、蔗糖2千克、花椒180克、胡椒180克、八角160克、桂皮60克、姜1.5千克，在90℃下加热1小时，过滤，加入0.15%-0.4%的防腐剂，即得杏鲍菇酱油；
步骤（三）包装：
将步骤（二）制得的杏鲍菇酱油在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，即得杏鲍菇酱油成品。
所述的一种杏鲍菇酱油由上述制备方法制得。
本发明的有益效果
1、本发明制备的杏鲍菇酱油，味道鲜美，能促进食欲，而且具有杏鲍菇的保健功能。
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、无异味的杏鲍菇干品1千克，加水12千克，在80℃下加热1小时，滤去残渣，得杏鲍菇热水提取液，备用；取普通酿造酱油100千克，加杏鲍菇热水提取液10千克、蔗糖2千克、花椒180克、胡椒180克、八角160克、桂皮60克、姜1.5千克，在90℃下加热1小时，过滤，加入0.25%的防腐剂，即得杏鲍菇酱油；将制得的杏鲍菇酱油在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，即得杏鲍菇酱油成品。
实施例2
选取鲜杏鲍菇1千克，加水4千克，在70℃下加热1小时，滤去残渣，得杏鲍菇热水提取液，备用；取普通酿造酱油100千克，加杏鲍菇热水提取液10千克、蔗糖2千克、花椒180克、胡椒180克、八角160克、桂皮60克、姜1.5千克，在90℃下加热1小时，过滤，加入0.35%的防腐剂，即得杏鲍菇酱油；将制得的杏鲍菇酱油在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，即得杏鲍菇酱油成品。
Claims (2)
1.一种杏鲍菇酱油的加工方法，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、无异味的杏鲍菇干品1千克，加水12千克或选取鲜杏鲍菇1千克，加水4千克，在70-80℃下加热1小时，滤去残渣，得杏鲍菇热水提取液；
步骤（二）酱油制备：
取普通酿造酱油100千克，加杏鲍菇热水提取液10千克、蔗糖2千克、花椒180克、胡椒180克、八角160克、桂皮60克、姜1.5千克，在90℃下加热1小时，过滤，加入0.15%-0.4%的防腐剂，即得杏鲍菇酱油；
步骤（三）包装：
将步骤（二）制得的杏鲍菇酱油在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，即得杏鲍菇酱油成品。
2.一种如权利要求1所述的方法获得杏鲍菇酱油产品。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105982056A (zh) * | 2015-01-30 | 2016-10-05 | 吉木萨尔县红花王食品科技有限公司 | 红花大蒜酱油 |
| CN105995918A (zh) * | 2016-05-22 | 2016-10-12 | 王伟家 | 一种杏鲍菇保健酱油的制作方法 |
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- 2013-10-17 CN CN201310485588.XA patent/CN103494167A/zh active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105982056A (zh) * | 2015-01-30 | 2016-10-05 | 吉木萨尔县红花王食品科技有限公司 | 红花大蒜酱油 |
| CN105995918A (zh) * | 2016-05-22 | 2016-10-12 | 王伟家 | 一种杏鲍菇保健酱油的制作方法 |
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