CN103504276A - 一种生产香菇酱的工艺 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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
本发明公开了一种生产香菇酱的工艺，以干香菇浸泡后为主要原料，加入牛肉末、蒜泥、胡萝卜、西红柿和香料进行炒制，自然冷却后装罐杀菌。生产工艺简单易操作，生产出来的香菇酱风味独特，香气宜人，营养丰富，是一种老少皆宜的调味品。
Description
技术领域
本发明涉及食品加工技术领域，特别是一种生产香菇酱的工艺。
背景技术
香菇含有多种维生素、矿物质，对促进人体新陈代谢，提高机体适应力有很大作用。香菇还对糖尿病、肺结核、传染性肝炎、神经炎等起治疗作用，又可用于消化不良、便秘、减肥等。香菇中还含有丰富的食物纤维，经常食用能降低血液中的胆固醇，防止动脉粥样硬化，对防治脑溢血、心脏病、肥胖症和糖尿病都有效。香菇还能抗感冒病毒，因香菇中含有一种干扰素的诱导剂，能诱导体内干扰素的产生，干扰病毒蛋白质的合成，使其不能繁殖，从而使人体产生免疫作用。
香菇还含有抗病毒的成分------干扰素的诱发剂----双链核糖核酸，是不可多得的保健食品之一。香菇中含不饱和脂肪酸甚高，还含有大量的可转变为维生素D的麦角甾醇和菌甾醇，对于增强抗疾病和预防感冒及治疗有良好效果。
香味成分主要是香菇酸分解生成的香菇精。所以香菇是人们重要的食用、药用菌和调味品。但是一般家庭储存的都是干香菇，使用之前需要用水浸泡，对于快速的生活节奏来说是很漫长的时间，而香菇酱可以解决这个问题。但是香菇有一种苦味，所以一种简单易操作，能去除香菇苦味的生产香菇酱的工艺是很有必要的。
发明内容
本发明的目的在于提供一种简单易操作的生产香菇酱的工艺。
本发明是通过一下技术方案来完成的：
一种生产香菇酱的工艺，所述生产工艺包括以下步骤：
（1） 原料制备：干香菇浸泡2-4小时后洗净剁碎，牛肉洗净后绞碎，胡萝卜洗净后剁碎，西红柿用开水煮后剥皮，大蒜切成蒜泥；
（2） 炒制：先将香辛料放入油锅爆炒后捞起，再放入西红柿、牛肉末、蒜泥和香菇炒制；
（3） 自然冷却后装罐杀菌。
以干香菇重量份为100份计，所述牛肉15-25份，胡萝卜15-25份，西红柿10-30份，蒜泥10-20份，香辛料10-15份。
步骤（2）中香辛料可以是八角、桂皮、茴香、孜然、花椒、胡椒、肉豆蔻等中的一种或几种。
本发明的有益效果是生产的香菇酱的工艺简单易操作，生产的香菇酱营养丰富、风味独特，香气宜人，老少皆宜。
具体实施方式
实施例1
（1） 原料制备：以干香菇100份计，干香菇浸泡4小时后洗净剁碎，20份牛肉洗净后绞碎，20份胡萝卜洗净后剁碎，15份西红柿用开水煮后剥皮，10份大蒜切成蒜泥；
（2） 炒制：先将10份重量比为1:1的八角和桂皮放入油锅爆炒后捞起，再放入西红柿、牛肉末、蒜泥和香菇炒制；
（3） 自然冷却后装罐杀菌。
实施例2
（1） 原料制备：以干香菇100份计，干香菇浸泡3小时后洗净剁碎，22份牛肉洗净后绞碎，24份胡萝卜洗净后剁碎，20份西红柿用开水煮后剥皮，15份大蒜切成蒜泥；
（2） 炒制：先将13份重量比为1:2的花椒和胡椒放入油锅爆炒后捞起，再放入西红柿、牛肉末、蒜泥和香菇炒制；
（3） 自然冷却后装罐杀菌。
Claims (3)
1.一种生产香菇酱的工艺，其特征在于，所述生产工艺包括以下步骤：
（1）原料制备：干香菇浸泡2-4小时后洗净剁碎，牛肉洗净后绞碎，胡萝卜洗净后剁碎，西红柿用开水煮后剥皮，大蒜切成蒜泥；
（2）炒制：先将香辛料放入油锅爆炒后捞起，再放入西红柿、牛肉末、蒜泥和香菇炒制；
（3）自然冷却后装罐杀菌。
2.根据权利要求1所述的一种生产香菇酱的工艺，其特征在于，以干香菇重量份为100份计，所述牛肉15-25份，胡萝卜15-25份，西红柿10-30份，蒜泥10-20份，香辛料10-15份。
3.根据权利要求1所述的一种生产香菇酱的工艺，其特征在于，步骤（2）中香辛料可以是八角、桂皮、茴香、孜然、花椒、胡椒、肉豆蔻等中的一种或几种。
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798748A (zh) * | 2014-02-28 | 2014-05-21 | 周向辉 | 一种菌菇酱的制作方法 |
| CN104757508A (zh) * | 2014-05-18 | 2015-07-08 | 山西中条山林源森林食品有限公司 | 麻辣味香菇酱 |
| CN105614405A (zh) * | 2015-06-29 | 2016-06-01 | 开平市水口镇卡摩商行 | 一种香菇牛肉意粉酱 |
| CN105614406A (zh) * | 2015-06-30 | 2016-06-01 | 开平市水口镇卡摩商行 | 一种杂菇春笋意粉酱 |
| CN109691667A (zh) * | 2019-02-25 | 2019-04-30 | 孙奕明 | 一种香菇酱及其制作方法 |
-
2013
- 2013-09-11 CN CN201310409419.8A patent/CN103504276A/zh active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798748A (zh) * | 2014-02-28 | 2014-05-21 | 周向辉 | 一种菌菇酱的制作方法 |
| CN104757508A (zh) * | 2014-05-18 | 2015-07-08 | 山西中条山林源森林食品有限公司 | 麻辣味香菇酱 |
| CN105614405A (zh) * | 2015-06-29 | 2016-06-01 | 开平市水口镇卡摩商行 | 一种香菇牛肉意粉酱 |
| CN105614406A (zh) * | 2015-06-30 | 2016-06-01 | 开平市水口镇卡摩商行 | 一种杂菇春笋意粉酱 |
| CN109691667A (zh) * | 2019-02-25 | 2019-04-30 | 孙奕明 | 一种香菇酱及其制作方法 |
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