CN103549387A - 一种酱制香菇的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Seeds, Soups, And Other Foods (AREA)
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Abstract
本发明公开了一种酱制香菇的制备方法，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。本发明制备的酱制香菇，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香菇的制备方法。
背景技术
香菇是一种有益于人类健康的食品，鲜菇鲜嫩可口，干香菇香气袭人，受到人们的青眯。每100克香菇干品中含有蛋白质20克，膳食纤维31.6克，糖类30.9克，胡萝卜素20微克和亚油酸、海藻糖、腺嘌呤、各种维生素及微量元素。因而，自古以来就有“山珍”、“健康食品”、“植物性食品的顶峰”等美称。
香菇不但蛋白质含量高，而且质量好。已知香菇含的氨基酸种类有18种之多，其中有7种人体必需氨基酸，占氨基酸总量的35.9%。香菇中谷氨酸和天门冬氨酸的含量比其他使用食用菌类高，所以其味道特别鲜美。粮食（谷物）与豆类中通常缺乏的赖氨酸、甲硫氨酸在香菇中也很丰富。因此，在营养学上显得格外的重要。香菇的营养价值很高还在于它含有多种维生素。尤其是B族维生素、麦角甾醇和烟酸的含量，与其他食品相比高得多。香菇还含有抗坏血酸（维生素C）、泛酸、吡哆醇、生物素、叶酸、维生素B12等多种维生素。香菇中碳水化合物的含量高达60-70%，以半纤维素为最多。此外还有甘露醇、海藻糖、菌糖、葡萄糖、糖原、戊聚糖等。香菇海藻糖的含量达4.5%，这种糖是香菇的甜味成分之一。已糖是多糖的基本组成单位，也是能量的主要来源。戊糖除作为能源外，又是核酸的组成部分。香菇中所含的纤维即是构成细胞壁的成分，也是食物纤维的来源。干香菇中含灰分3.4%。灰分中含有各种人体所必需的矿物质元素，其中钾、磷、钠、铁含量尤多。钾对平衡食盐中的钠离子起着重要作用。患高血压症与进食过量的食盐有关，所以钾被认为是抑制高血压症发生的因子，有预防高血压病的作用。钾离子能中和进食类食品所产生的酸，使其保持弱碱性。磷是骨骼和牙齿的组成成分，对帮助幼儿的生长发育有重要的作用。铁是红细胞的组成成分，我国膳食中普遍缺乏铁，所以多食香菇等含铁量较高的食用菌，可以补血。
本发明的目的是要提供一种酱制香菇，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香菇的制备方法。
本发明的目的是通过以下技术方案实现的：
一种酱制香菇的制备方法，其特征在于，它包括以下工艺步骤：
步骤（一）原料处理：
选取鲜香菇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：
将处理后的鲜香菇放在烘箱中烘烤，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℃，鲜菇进入烘箱后，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，干菇含水量为12%；
步骤（三）油炸：
将植物食用油加热至180℃左右，把干菇放入其中炸至金黄色捞起备用；
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1：7.5：1：0.35：0.15的比例加入面酱、食盐、味精、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：
将油炸香菇按重量百分比为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）酱渍后的香菇在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，即得酱制香菇成品。
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。
所述的一种酱制香菇由上述制备方法制得。
本发明的有益效果
1、本发明制备的酱制香菇，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
选取鲜香菇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℃，鲜菇进入烘箱后，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，将玉米胚芽油加热至180℃左右，把干菇放入其中炸至金黄色捞起，将辣椒粉20g用文火炒3-5分钟，按重量百分比为1：7.5：1：0.35：0.15的比例加入面酱、食盐、味精、山梨酸钾，加水25倍搅拌均匀，加热浓缩，定容至1000g调味酱料，将油炸香菇按重量百分比为1：1浸入制备好的调味酱料中3-4小时，其间搅动2-3次，将酱渍后的香菇在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，即得酱制香菇成品。
实施例2
选取鲜香菇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℃，鲜菇进入烘箱后，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，将米糠油加热至180℃左右，把干菇放入其中炸至金黄色捞起，将辣椒粉30g用文火炒3-5分钟，按重量百分比为1：7.5：1：0.35：0.15的比例加入面酱、食盐、味精、山梨酸钾，加水25倍搅拌均匀，加热浓缩，定容至1000g调味酱料，将油炸香菇按重量百分比为1：1浸入制备好的调味酱料中3-4小时，其间搅动2-3次，将酱渍后的香菇在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，即得酱制香菇成品。
Claims (4)
1.一种酱制香菇的制备方法，其特征在于，它包括以下工艺步骤：
步骤（一）原料处理：
选取鲜香菇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：
将处理后的鲜香菇放在烘箱中烘烤，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℃，鲜菇进入烘箱后，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，干菇含水量为12%；
步骤（三）油炸：
将植物食用油加热至180℃左右，把干菇放入其中炸至金黄色捞起；
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1：7.5：1：0.35：0.15的比例加入面酱、食盐、味精、山梨酸钾，加水25倍搅拌均匀，加热浓缩，定容至1000g调味酱料；
步骤（五）酱渍：
将油炸香菇按重量百分比为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）酱渍后的香菇在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，即得酱制香菇成品。
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香菇产品。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213478A (zh) * | 2016-07-27 | 2016-12-14 | 左招霞 | 香菇的烹制方法 |
| CN106901316A (zh) * | 2015-12-22 | 2017-06-30 | 四川自贡百味斋食品股份有限公司 | 一种香菇味豆捞酱及其生产工艺 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901316A (zh) * | 2015-12-22 | 2017-06-30 | 四川自贡百味斋食品股份有限公司 | 一种香菇味豆捞酱及其生产工艺 |
| CN106213478A (zh) * | 2016-07-27 | 2016-12-14 | 左招霞 | 香菇的烹制方法 |
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