CN103494168A - 一种猴头菇酱油的加工方法 - Google Patents
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- 240000000588 Hericium erinaceus Species 0.000 title claims abstract description 46
- 235000007328 Hericium erinaceus Nutrition 0.000 title claims abstract description 46
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 244000068988 Glycine max Species 0.000 title abstract description 6
- 235000010469 Glycine max Nutrition 0.000 title abstract description 6
- 235000015067 sauces Nutrition 0.000 title abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
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- 238000010438 heat treatment Methods 0.000 claims description 8
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
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- 239000003795 chemical substances by application Substances 0.000 claims description 4
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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
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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
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种猴头菇酱油的加工方法，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。本发明制备的猴头菇酱油，味道鲜美，能促进食欲，而且具有猴头菇的保健功能。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，具体涉及是一种猴头菇酱油的加工方法。
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。
猴头菇是中国传统的名贵菜肴，肉嫩、味香、鲜美可口，是四大名菜（猴头、熊掌、海参、鱼翅）之一，有“山珍猴头、海味燕窝”之称。猴头菌是鲜美无比的山珍，菌肉鲜嫩，香醇可口，有“素中荤”之称。
猴头菌的营养成分很高，每百克含蛋白质 26.3 克，是香菇的2倍。它含有氨基酸多达 17 种，其中人体所需的占 8 种。每百克猴头含脂肪 4.2 克，是名副其实的高蛋白、低脂肪食品，另外还富含各种维生素和无机盐。猴头菇有增进食欲，增强胃粘膜屏障机能，提高淋巴细胞转化率，提升白细胞等作用，故可以使人体提高对疾病的免疫能力。猴头还是良好的滋补食品，对神经衰弱、消化道溃疡有良好疗效。在抗癌药物筛选中，发现其对皮肤、肌肉癌肿有明显抗癌功效。 所以常吃猴头菇，无病可以增强抗病能力，有病可以其治疗疾病的作用。
本发明的目的是要提供一种猴头菇酱油，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猴头菇酱油的加工方法。
本发明的目的是通过以下技术方案实现的：
一种猴头菇酱油的加工方法，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、无异味的猴头菇干品1千克，加水16千克或选取鲜猴头菇1千克，加水6千克，在70-80℃下加热1小时，滤去残渣，得猴头菇热水提取液，备用；
步骤（二）酱油制备：
取普通酿造酱油100千克，加猴头菇热水提取液10千克、蔗糖2.5千克、花椒220克、胡椒200克、八角300克、桂皮80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，即得猴头菇酱油；
步骤（三）包装：
将步骤（二）制得的猴头菇酱油在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，即得猴头菇酱油成品。
所述的一种猴头菇酱油由上述制备方法制得。
本发明的有益效果
1、本发明制备的猴头菇酱油，味道鲜美，能促进食欲，而且具有猴头菇的保健功能。
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、无异味的猴头菇干品1千克，加水16千克，在80℃下加热1小时，滤去残渣，得猴头菇热水提取液，备用；取普通酿造酱油100千克，加猴头菇热水提取液10千克、蔗糖2.5千克、花椒220克、胡椒200克、八角300克、桂皮80克、姜1千克，在90℃下加热1小时，过滤，加入0.25%的防腐剂，即得猴头菇酱油；将制得的猴头菇酱油在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，即得猴头菇酱油成品。
实施例2
选取鲜猴头菇1千克，加水6千克，在70℃下加热1小时，滤去残渣，得猴头菇热水提取液，备用；取普通酿造酱油100千克，加猴头菇热水提取液10千克、蔗糖2.5千克、花椒220克、胡椒200克、八角300克、桂皮80克、姜1千克，在90℃下加热1小时，过滤，加入0.35%的防腐剂，即得猴头菇酱油；将制得的猴头菇酱油在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，即得猴头菇酱油成品。
Claims (2)
1.一种猴头菇酱油的加工方法，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、无异味的猴头菇干品1千克，加水16千克或选取鲜猴头菇1千克，加水6千克，在70-80℃下加热1小时，滤去残渣，得猴头菇热水提取液；
步骤（二）酱油制备：
取普通酿造酱油100千克，加猴头菇热水提取液10千克、蔗糖2.5千克、花椒220克、胡椒200克、八角300克、桂皮80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，即得猴头菇酱油；
步骤（三）包装：
将步骤（二）制得的猴头菇酱油在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，即得猴头菇酱油成品。
2.一种如权利要求1所述的方法获得猴头菇酱油产品。
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053943A (zh) * | 2015-08-19 | 2015-11-18 | 李福涛 | 一种猴头菇调味汁的加工方法 |
| CN105962292A (zh) * | 2016-06-30 | 2016-09-28 | 张建新 | 一种猴头菇复合茶酱油的制作方法 |
| 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 |
| CN106174406A (zh) * | 2016-08-19 | 2016-12-07 | 浙江百兴食品有限公司 | 菌菇酱油的制作方法 |
-
2013
- 2013-10-17 CN CN201310485589.4A patent/CN103494168A/zh active Pending
Cited By (4)
| 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 |
| CN105053943A (zh) * | 2015-08-19 | 2015-11-18 | 李福涛 | 一种猴头菇调味汁的加工方法 |
| CN105962292A (zh) * | 2016-06-30 | 2016-09-28 | 张建新 | 一种猴头菇复合茶酱油的制作方法 |
| CN106174406A (zh) * | 2016-08-19 | 2016-12-07 | 浙江百兴食品有限公司 | 菌菇酱油的制作方法 |
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