CN103519156A - 一种酱制羊肚菌的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种酱制羊肚菌的制备方法，其特征在于该方法采用了步骤（一）原料处理，步骤（二）干菇制备，步骤（三）油炸，步骤（四）调味酱料制备，步骤（五）酱渍，步骤（六）包装等工艺步骤。本发明制备的酱制羊肚菌，咸辣适口，香味浓郁，产品携带和食用方便，更适宜人们外出旅行和野外作业的人们携带和食用，产品有较好的市场前景。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，具体涉及是一种酱制羊肚菌的制备方法。
背景技术
羊肚菌(Morchella)又称羊肚菜、美味羊肚菌、羊蘑、草笠竹等，是一种珍贵的食用菌和药用菌。羊肚菌于1818年被发现，其结构与盘菌相似，上部呈褶皱网状，既像个蜂巢，也像个羊肚，因而得名。
羊肚菌的营养相当丰富，据测定，羊肚菌含粗蛋白20%、粗脂肪26%、碳水化合物38.1%，还含有多种氨基酸，特别是谷氨酸含量高达1.76 %。因此，有人认为是“十分好的蛋白质来源”，并有“素中之荤”的美称。人体中的蛋白质是由20种氨基酸搭配而组成的，而羊肚菌就含有18种，其中8种氨基酸是人体不能制造的，但在人体营养上显得格外重要，所以被称之为“必需氨基酸”。另外，据测定羊肚菌至少含有8种维生素：维生素B1、维生素B2、维生素B12、烟酸、泛酸、吡哕醇、生物素、叶酸等。羊肚菌的营养成份，可与牛乳、肉和鱼粉相当。因此，国际上常称它为“健康食品”之一。羊肚菌含抑制肿瘤的多糖，抗菌、抗病毒的活性成分，具有增强机体免疫力、抗疲劳、抗病毒、抑制肿瘤等诸多作用；日本科学家发现羊肚菌提取液中含有酪氨酸酶抑制剂，可以有效地抑制脂褐质的形成。
羊肚菌所含丰富的硒是人体红细胞谷胱甘肽过氧化酶的组成成分，可运输大量氧分子来抑制恶性肿瘤，使癌细胞失活；另方面能加强维生素E的抗氧化作用。硒的抗氧化作用能改变致癌物的代方向，并通过结合而解毒，从而减少或消除致癌的危险。
羊肚菌既是宴席上的珍品，又是久负盛名的食补良品，民间有“年年吃羊肚、八十照样满山走”的说法。羊肚菌性平、味甘，具有益肠胃、消化助食、化痰理气、补肾、壮阳、补脑、提神之功能，对脾胃虚弱、消化不良、痰多气短、头晕失眠有良好的治疗作用。羊肚菌有机锗含量较高，具有强健身体、预防感冒、增强人体免疫力的功效。羊肚菌含有大量人体必需的矿质元素，每百克干样钾、磷含量是冬虫夏草的7倍和4倍，锌的含量是香菇的4.3倍、猴头的4倍；铁的含量是香菇的31倍、猴头的12倍等”（引自徐锦堂，中国药用真菌学，1997年出版；也见李时珍《本草纲目》等）。
本发明的目的是要提供一种酱制羊肚菌，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酱制羊肚菌的制备方法。
本发明的目的是通过以下技术方案实现的：
一种酱制羊肚菌的制备方法，其特征在于，它包括以下工艺步骤：
步骤（一）原料处理：
选取鲜羊肚菌除去菇脚上的附着物，洗净后纵切两半置于筛中，于通风处滤干水分；
步骤（二）干菇制备：
将处理后的鲜羊肚菌放在烘箱中烘烤，整个脱水过程的烘烤温度及持续时间为：先将烘箱预热至50℃，鲜羊肚菌进入烘箱后，先在35-40℃下烘6-8小时，再在40-50℃下烘8-10小时，最后在60℃下烘6-8小时，干羊肚菌含水量为7%；
步骤（三）油炸：
将植物食用油加热至170℃左右，把干羊肚菌放入其中炸3-5分钟捞起备用；
步骤（四）调味酱料制备：
将辣椒粉20-30g用文火炒3-5分钟，按重量百分比为1：7.5：1.2：0.15：0.15的比例加入甜面酱、食盐、胡椒粉、山梨酸钾，加水25倍搅拌均匀，加热浓缩，定容至1000g调味酱料备用；
步骤（五）酱渍：
将油炸羊肚菌按重量百分比为1：1浸入制备好的调味酱料中3-4小时，其间搅动2-3次；
步骤（六）包装：
将步骤（五）酱渍后的羊肚菌在100℃下进行杀菌15分钟，冷却至90℃时装入透气性差机械强度高的聚乙烯包装袋真空或充氮包装，即得酱制羊肚菌成品。
上述所述的植物食用油，为符合国家相关食用油标准的所有植物食用油；其中包括花生油、大豆油、芝麻油、芥花籽油、棕榈油、米糠油、玉米胚芽油、棉籽油、葵花籽油、山茶油、粟米油、橄榄油、红花籽油、核桃油、菜籽油的任意一种或两种及其以上的任意组合。
所述的一种酱制羊肚菌由上述制备方法制得。
本发明的有益效果
1、本发明制备的酱制羊肚菌，咸辣适口，香味浓郁，产品携带和食用方便，更适宜人们外出旅行和野外作业的人们携带和食用，产品有较好的市场前景。
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
选取鲜羊肚菌除去菇脚上的培养料，洗净后纵切两半置于筛中，于通风处滤干水分，将烘箱预热至50℃，鲜羊肚菌进入烘箱后，先在35℃下烘8小时，再在50℃下烘8小时，最后在60℃下烘8小时，将橄榄油加热至170℃左右，把干羊肚菌放入其中炸5分钟捞起，将辣椒粉20g用文火炒3-5分钟，按重量百分比为1：7.5：1.2：0.15：0.15的比例加入甜面酱、食盐、胡椒粉、山梨酸钾，加水25倍搅拌均匀，加热浓缩，定容至1000g调味酱料，将油炸羊肚菌按重量百分比为1：1浸入制备好的调味酱料中3-4小时，其间搅动2-3次，将酱渍后的羊肚菌在100℃下进行杀菌15分钟，冷却至90℃时装入透气性差机械强度高的聚乙烯包装袋真空包装，即得酱制羊肚菌成品。
实施例2
选取鲜羊肚菌除去菇脚上的培养料，洗净后纵切两半置于筛中，于通风处滤干水分，将烘箱预热至50℃，鲜羊肚菌进入烘箱后，先在40℃下烘6小时，再在45℃下烘10小时，最后在60℃下烘6小时，将红花籽油加热至170℃左右，把干羊肚菌放入其中炸3分钟捞起，将辣椒粉30g用文火炒3-5分钟，按重量百分比为1：7.5：1.2：0.15：0.15的比例加入甜面酱、食盐、胡椒粉、山梨酸钾，加水25倍搅拌均匀，加热浓缩，定容至1000g调味酱料，将油炸羊肚菌按重量百分比为1：1浸入制备好的调味酱料中3-4小时，其间搅动2-3次，将酱渍后的羊肚菌在100℃下进行杀菌15分钟，冷却至90℃时装入透气性差机械强度高的聚乙烯包装袋充氮包装，即得酱制羊肚菌成品。
Claims (4)
1.一种酱制羊肚菌的制备方法，其特征在于，它包括以下工艺步骤：
步骤（一）原料处理：
选取鲜羊肚菌除去菇脚上的附着物，洗净后纵切两半置于筛中，于通风处滤干水分；
步骤（二）干菇制备：
将处理后的鲜羊肚菌放在烘箱中烘烤，整个脱水过程的烘烤温度及持续时间为：先将烘箱预热至50℃，鲜羊肚菌进入烘箱后，先在35-40℃下烘6-8小时，再在40-50℃下烘8-10小时，最后在60℃下烘6-8小时，干羊肚菌含水量为7%；
步骤（三）油炸：
将植物食用油加热至170℃左右，把干羊肚菌放入其中炸3-5分钟捞起备用；
步骤（四）调味酱料制备：
将辣椒粉20-30g用文火炒3-5分钟，按重量百分比为1：7.5：1.2：0.15：0.15的比例加入甜面酱、食盐、胡椒粉、山梨酸钾，加水25倍搅拌均匀，加热浓缩，定容至1000g调味酱料备用；
步骤（五）酱渍：
将油炸羊肚菌按重量百分比为1：1浸入制备好的调味酱料中3-4小时，其间搅动2-3次；
步骤（六）包装：
将步骤（五）酱渍后的羊肚菌在100℃下进行杀菌15分钟，冷却至90℃时装入透气性差机械强度高的聚乙烯包装袋真空或充氮包装，即得酱制羊肚菌成品。
2.根据权利要求1所述的方法，其特征在于：所述的植物食用油，为符合国家相关食用油标准的所有植物食用油。
3.根据权利要求2所述的方法，其特征在于：所述的植物食用油是花生油、大豆油、芝麻油、芥花籽油、棕榈油、米糠油、玉米胚芽油、棉籽油、葵花籽油、山茶油、粟米油、橄榄油、红花籽油、核桃油、菜籽油的任意一种或两种及其以上的任意组合。
4.一种如权利要求1所述的方法获得酱制羊肚菌产品。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222949A (zh) * | 2014-09-16 | 2014-12-24 | 广东东阳光药业有限公司 | 一种调味酱及其制备方法 |
| CN105768045A (zh) * | 2016-03-16 | 2016-07-20 | 卢氏县九龙实业有限公司 | 一种羊肚菌酱 |
| CN106036808A (zh) * | 2016-06-02 | 2016-10-26 | 江苏恒顺醋业股份有限公司 | 一种即食风味羊肚菇猴头菇的制作方法 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222949A (zh) * | 2014-09-16 | 2014-12-24 | 广东东阳光药业有限公司 | 一种调味酱及其制备方法 |
| CN104222949B (zh) * | 2014-09-16 | 2016-03-02 | 广东东阳光药业有限公司 | 一种调味酱及其制备方法 |
| CN105768045A (zh) * | 2016-03-16 | 2016-07-20 | 卢氏县九龙实业有限公司 | 一种羊肚菌酱 |
| CN106036808A (zh) * | 2016-06-02 | 2016-10-26 | 江苏恒顺醋业股份有限公司 | 一种即食风味羊肚菇猴头菇的制作方法 |
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