CN103519132A - 一种鸡枞菌酱油的加工方法 - Google Patents
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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
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- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000011162 core material Substances 0.000 description 1
- VYQRBKCKQCRYEE-UHFFFAOYSA-N ctk1a7239 Chemical compound C12=CC=CC=C2N2CC=CC3=NC=CC1=C32 VYQRBKCKQCRYEE-UHFFFAOYSA-N 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- FPVGTPBMTFTMRT-NSKUCRDLSA-L fast yellow Chemical compound [Na+].[Na+].C1=C(S([O-])(=O)=O)C(N)=CC=C1\N=N\C1=CC=C(S([O-])(=O)=O)C=C1 FPVGTPBMTFTMRT-NSKUCRDLSA-L 0.000 description 1
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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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开了一种鸡枞菌酱油的加工方法，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。本发明制备的鸡枞菌酱油，味道鲜美，能促进食欲，而且具有鸡枞菌的保健功能。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，具体涉及是一种鸡枞菌酱油的加工方法。
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。
鸡枞菌（学名：Collybia albuminosa）为真菌类白蘑科鸡枞的子实体，是食用菌中的珍品之一。《黔书》道：“鸡枞菌，秋七月生浅草中，初奋地则如笠，渐如盖，移晷纷披如鸡羽，故名鸡，以其从土出，故名枞。”鸡枞菌肉厚肥硕，质细丝白，味道鲜甜香脆。鸡枞菌含人体所必须的氨基酸、蛋白质、脂肪，还含有各种维生素和钙、磷、核黄酸等物质。鸡枞菌的吃法很多，可以单料为菜、还能与蔬菜、鱼肉及各种山珍海味搭配，可无论炒、炸、腌、煎、拌、烩、烤、焖，清蒸或做汤，其滋味都很鲜，为菌中之冠。
据《本草纲目》所载，鸡枞菌有“益味、清神、治痔”的作用。明代杨慎曾把鸡枞菌比作仙境中的琼汁玉液，其质地细腻，兼具脆、香、鲜、甜等风味特色，品尝一次，终生难忘。鸡枞菌性平味甘，有补益肠胃、疗痔止血、益胃、清神、治痔等功效，可治脾虚纳呆、消化不良、痔疮出血等症。
鸡枞菌能健脾和胃，令人食欲大增；鸡枞菌内含钙、磷、铁、蛋白质等多种营养成分，是体弱，病后和老年人的佳肴；鸡枞菌的另一特点是含磷量高，是需要补磷人士的佳肴；常食鸡枞菌还能提高机体免疫力，抵制癌细胞，降低血糖；鸡枞菌有养血润燥功能，对于妇女也很适合。
本发明的目的是要提供一种鸡枞菌酱油，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枞菌酱油的加工方法。
本发明的目的是通过以下技术方案实现的：
一种鸡枞菌酱油的加工方法，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、无异味的鸡枞菌干品1千克，加水12千克或选取鲜鸡枞菌1千克，加水6千克，在70-80℃下加热1小时，滤去残渣，得鸡枞菌热水提取液，备用；
步骤（二）酱油制备：
取普通酿造酱油100千克，加鸡枞菌热水提取液10千克、蔗糖4千克、花椒280克、胡椒220克、八角200克、桂皮100克、姜3.5千克，在90℃下加热1小时，过滤，加入0.15%-0.4%的防腐剂，即得鸡枞菌酱油；
步骤（三）包装：
将步骤（二）制得的鸡枞菌酱油在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，即得鸡枞菌酱油成品。
所述的一种鸡枞菌酱油由上述制备方法制得。
本发明的有益效果
1、本发明制备的鸡枞菌酱油，味道鲜美，能促进食欲，而且具有鸡枞菌的保健功能。
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、无异味的鸡枞菌干品1千克，加水12千克，在80℃下加热1小时，滤去残渣，得鸡枞菌热水提取液，备用；取普通酿造酱油100千克，加鸡枞菌热水提取液10千克、蔗糖4千克、花椒280克、胡椒220克、八角200克、桂皮100克、姜3.5千克，在90℃下加热1小时，过滤，加入0.25%的防腐剂，即得鸡枞菌酱油；将制得的鸡枞菌酱油在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，即得鸡枞菌酱油成品。
实施例2
选取鲜鸡枞菌1千克，加水6千克，在70℃下加热1小时，滤去残渣，得鸡枞菌热水提取液，备用；取普通酿造酱油100千克，加鸡枞菌热水提取液10千克、蔗糖4千克、花椒280克、胡椒220克、八角200克、桂皮100克、姜3.5千克，在90℃下加热1小时，过滤，加入0.35%的防腐剂，即得鸡枞菌酱油；将制得的鸡枞菌酱油在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，即得鸡枞菌酱油成品。
Claims (2)
1.一种鸡枞菌酱油的加工方法，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、无异味的鸡枞菌干品1千克，加水12千克或选取鲜鸡枞菌1千克，加水6千克，在70-80℃下加热1小时，滤去残渣，得鸡枞菌热水提取液；
步骤（二）酱油制备：
取普通酿造酱油100千克，加鸡枞菌热水提取液10千克、蔗糖4千克、花椒280克、胡椒220克、八角200克、桂皮100克、姜3.5千克，在90℃下加热1小时，过滤，加入0.15%-0.4%的防腐剂，即得鸡枞菌酱油；
步骤（三）包装：
将步骤（二）制得的鸡枞菌酱油在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，即得鸡枞菌酱油成品。
2.一种如权利要求1所述的方法获得鸡枞菌酱油产品。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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