CN103535688A - 一种虎掌菌酱油的加工方法 - Google Patents
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- 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
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- 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
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Abstract
本发明公开了一种虎掌菌酱油的加工方法，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。本发明制备的虎掌菌酱油，味道鲜美，能促进食欲，而且具有虎掌菌的保健功能。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，具体涉及是一种虎掌菌酱油的加工方法。
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。
虎掌菌是一种珍稀名贵的野生食用菌，营养丰富，味道鲜美，肉质细嫩，香味独特，是十大名菌之一。虎掌菌在历史上被视为中宝珍品，是向历代王朝纳贡的贡品之一。这种菌无盖无柄，在菌体上长满一层纤细的茸毛，呈黄褐色，并有明显的黑色花纹，形如虎爪，因而得名。虎掌菌营养价值和经济价值很高，鲜时有浓香味，干制后香味更浓。
虎掌菌不仅营养丰富，味道鲜美，肉质细嫩，还有防癌、抗癌的功能，是食用菌中的佼佼者，国内外市场需求量很大，市场价格相当昂贵，每千克干品售价高达800多元，特别韩国人把虎掌菌奉为“圣品”。
菌体粗壮肥大、肉质细嫩，含有丰富的胞外多糖，不易破烂且营养丰富。据分析测定，其干品含17种氨基酸，其中有占总量41.46%的7种人体必需氨基酸，以及11种矿物质和微量元素。
该菌性平味甘，有追风散寒、舒筋活血之功效，民间也用其作壮阳之用，有降低血中胆固醇的作用。
中医认为虎掌菌性平味甘，有追风散寒、降低胆固醇的作用，有舒筋活血之功效，益气补气、治风破血、和胃通便等作用。现代医学认为，它能提高人体免疫功能，是理想的保健食品之一。
本发明的目的是要提供一种虎掌菌酱油，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虎掌菌酱油的加工方法。
本发明的目的是通过以下技术方案实现的：
一种虎掌菌酱油的加工方法，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、无异味的虎掌菌干品1千克，加水18千克或选取鲜虎掌菌1千克，加水10千克，在70-80℃下加热1小时，滤去残渣，得虎掌菌热水提取液，备用；
步骤（二）酱油制备：
取普通酿造酱油100千克，加虎掌菌热水提取液10千克、蔗糖5千克、花椒280克、胡椒320克、八角200克、桂皮100克、姜4千克，在90℃下加热1小时，过滤，加入0.15%-0.4%的防腐剂，即得虎掌菌酱油；
步骤（三）包装：
将步骤（二）制得的虎掌菌酱油在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，即得虎掌菌酱油成品。
所述的一种虎掌菌酱油由上述制备方法制得。
本发明的有益效果
1、本发明制备的虎掌菌酱油，味道鲜美，能促进食欲，而且具有虎掌菌的保健功能。
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、无异味的虎掌菌干品1千克，加水18千克，在80℃下加热1小时，滤去残渣，得虎掌菌热水提取液，备用；取普通酿造酱油100千克，加虎掌菌热水提取液10千克、蔗糖5千克、花椒280克、胡椒320克、八角200克、桂皮100克、姜4千克，在90℃下加热1小时，过滤，加入0.25%的防腐剂，即得虎掌菌酱油；将制得的虎掌菌酱油在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，即得虎掌菌酱油成品。
实施例2
选取鲜虎掌菌1千克，加水10千克，在70℃下加热1小时，滤去残渣，得虎掌菌热水提取液，备用；取普通酿造酱油100千克，加虎掌菌热水提取液10千克、蔗糖5千克、花椒280克、胡椒320克、八角200克、桂皮100克、姜4千克，在90℃下加热1小时，过滤，加入0.35%的防腐剂，即得虎掌菌酱油；将制得的虎掌菌酱油在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，即得虎掌菌酱油成品。
Claims (2)
1.一种虎掌菌酱油的加工方法，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、无异味的虎掌菌干品1千克，加水18千克或选取鲜虎掌菌1千克，加水10千克，在70-80℃下加热1小时，滤去残渣，得虎掌菌热水提取液；
步骤（二）酱油制备：
取普通酿造酱油100千克，加虎掌菌热水提取液10千克、蔗糖5千克、花椒280克、胡椒320克、八角200克、桂皮100克、姜4千克，在90℃下加热1小时，过滤，加入0.15%-0.4%的防腐剂，即得虎掌菌酱油；
步骤（三）包装：
将步骤（二）制得的虎掌菌酱油在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，即得虎掌菌酱油成品。
2.一种如权利要求1所述的方法获得虎掌菌酱油产品。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174428A (zh) * | 2016-08-02 | 2016-12-07 | 纪智华 | 一种酱料的制作方法 |
| CN110430887A (zh) * | 2017-03-23 | 2019-11-08 | 禹慧珍 | 含有虎掌菇提取物作为有效成分的用于预防或治疗妇科疾病的药学组合物 |
-
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- 2013-10-20 CN CN201310490739.0A patent/CN103535688A/zh active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174428A (zh) * | 2016-08-02 | 2016-12-07 | 纪智华 | 一种酱料的制作方法 |
| CN110430887A (zh) * | 2017-03-23 | 2019-11-08 | 禹慧珍 | 含有虎掌菇提取物作为有效成分的用于预防或治疗妇科疾病的药学组合物 |
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