CN103610031B - 一种马鞍菌罐头的制备方法 - Google Patents
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Abstract
本发明公开了一种马鞍菌罐头的制备方法,其将新鲜的马鞍菌洗干净后切成片状,随即用清水冲洗;然后将其放入盘中,放入紫微光波炉中用中火加热处理;经紫微光波炉处理后的片状马鞍菌用热水漂洗,漂洗干净后的马鞍菌经盐水浸泡、护色保脆、装罐、注汤、排气、密封、杀菌、冷却、检验后即得成品;本发明以紫微光波炉处理马鞍菌,是将紫外线、微波、光波三重技术有效组合,具有良好的降解马鞍菌有害成分的作用,所得马鞍菌罐头色泽鲜艳,香气宜人,有一定的脆性,特点显著。
Description
技术领域
本发明涉及一种马鞍菌罐头的制备方法,属于罐头加工领域。
背景技术
马鞍菌( Helvella elastica Bull.ex Fr.),主要别名弹性马鞍菌,分类地位:子囊菌纲,盘菌目,马鞍菌科,马鞍菌属,生于针叶林、阔叶林或针阔叶混交林地上,单生至群生。马鞍菌具有一般食用菌的营养成分,并含有丰富的VC、VB1、VB2等多种维生素及氨基酸,特别是必需氨基酸。马鞍菌菌肉柔软细腻,味道鲜美,且目前仍处在野生状态,未受到农药、化肥等的污染,是天然无公害的“绿色食品”。但马鞍菌具有一定毒性,民间一般采用经晒干煮洗后消除其毒性,往往是用水浸泡、煮沸后多次冲洗方才食用。采用这种方法去毒后,会造成其最重要的营养成分氨基酸和维生素的大量流失,也使其食用价值大打折扣,导致这种野生食用资源的浪费。迄今,现在技术中没有马鞍菌罐头及其制作方法的报道。
虽然马鞍菌的食用价值早已为民间所证实,但目前对马鞍菌的利用率很低,导致这种宝贵的野生食用菌资源被白白浪费。本发明以紫微光波炉处理马鞍菌,是将紫外线、微波、光波三重技术有效组合,具有良好的降解马鞍菌有害成分的作用,生产出来的马鞍菌罐头保留了马鞍菌的天然颜色和风味,菌肉柔软细腻,色泽鲜艳,味道鲜美,有一定的脆性,特点显著。
发明内容
本发明的目的在于提供一种马鞍菌罐头的制备方法,该方法是将新鲜的马鞍菌洗干净后切成片状,随即用清水冲洗;然后将其放入盘中,摆放厚度为2~3厘米,放入紫微光波炉中用中火加热处理7~9分钟(处理量相当于0.2~0.3kg/kw);经紫微光波炉处理后的片状马鞍菌用70~80℃热水漂洗,漂洗干净后的马鞍菌经盐水浸泡、护色保脆、装罐、注汤、排气、密封、杀菌、冷却、检验后即得成品。
本发明方法的具体操作步骤如下:
(1)切片:将新鲜的马鞍菌用流动清水洗涤干净,随后切成0.3~0.5厘米厚的薄片;然后再用清水冲洗;
(2)紫微光波炉处理:将切片后的马鞍菌放入盘中,摆放厚度2~3厘米,置入紫微光波炉中用中火加热处理7~9分钟,处理量相当于0.2~0.3kg/kw,目的是使马鞍菌中的有害成分-----鹿花菌素充分降解;
(3)热水漂洗:将紫微光波炉处理后的片状马鞍菌用70~80℃热水漂洗,目的是除去其中的残留毒素;
(4)盐水浸泡:将漂洗干净的马鞍菌放入质量百分比浓度为2%~3%的食盐溶液中于常温下进行浸泡;
(5)护色保脆:将马鞍菌从食盐溶液中捞出沥干后,放入护色保脆液中于常温下浸泡40~60分钟,其中马鞍菌与护色保脆液重量比为1:2~1:8,护色保脆液组成物及重量百分比为:柠檬酸0.01%~0.1%,焦亚硫酸钠0.02%~0.2%,食盐1%~3%,CaCl20.1%~0.2%,其余为水;
(6)装罐:将上述处理好的马鞍菌片装罐,尽量减少停留时间,以免空气及其它环节引起污染;
(7)注汤:及时往瓶中注入70~85℃温开水,并加入食品添加剂,其中食品添加剂(重量百分比,以温开水重量为基准)为:4%~8%的蔗糖,0.8%~2%的食盐,0.05%~0.5%的柠檬酸,并使汤汁pH值为4.2~6.5,以增加杀菌效果和调节风味;
(8)排气:用热力排气法使罐头中心温度达到70~75℃进行排气;
(9)密封:要逐个检查,不符合要求的需另行处理;
(10)杀菌、冷却:是封罐后及时杀菌,从封罐到开始杀菌的时间间隔不得超过20分钟,分段冷却至37℃左右;
(11)检验、成品:是冷却后送入37℃±2℃保温箱检验5天,保温期间定期进行观察检查,并抽样做细菌和理化指标检验,合格后即为马鞍菌罐头成品。
其中所述杀菌温度为108~121℃,升温时间为10~20分钟,保温时间为10~30分钟,降温时间为10~20分钟。
本发明的有益效果是:以紫微光波炉处理马鞍菌,是将紫外线、微波、光波三重技术有效组合,既能有效杀灭原料中的微生物,同时不同波长的射线使得马鞍菌中的有害成分---鹿花菌素分解以降低或脱除其毒性,避免了传统上采用的经晒干及多次煮洗所引起的氨基酸及维生素等水溶性营养成分的大量流失;本发明通过紫微光波炉及热水漂洗等特殊的脱毒处理,并通过护色保脆工艺及加入适当比例的食品添加剂,生产出来的马鞍菌罐头保留了马鞍菌的天然颜色和风味,菌肉柔软细腻,色泽鲜艳,味道鲜美,有一定的脆性,特点显著。
具体实施方式
下面给出本发明具体的实施例对本发明作进一步说明,但本发明的保护范围不限于所述内容。
实施例1
(1)切片:将新鲜的马鞍菌用流动清水洗涤干净,之后切成0.3厘米厚的薄片;然后再用清水冲洗;
(2)紫微光波炉处理:将切片后的马鞍菌放入盘中,摆放厚度3厘米,置入紫微光波炉中用中火加热处理7分钟,处理量相当于0.3kg/kw,目的是使马鞍菌中的有害成分----鹿花菌素充分降解;
(3)热水漂洗:经紫微光波炉处理后的马鞍菌用70℃热水漂洗,目的是除去其中的残留毒素;
(4)盐水浸泡:将热水漂洗过的马鞍菌放入质量百分比浓度为2%食盐溶液中于常温下进行浸泡;
(5)护色保脆:将盐水浸泡过马鞍菌捞出沥干后,放入含柠檬酸0.05%,焦亚硫酸钠0.1%,食盐1%,CaCl2 0.1%的护色保脆液中,其中马鞍菌与护色保脆液重量比为1:5;于常温下浸泡50分钟;
(6)装罐:将上述处理好的马鞍菌片装罐,尽量减少停留时间,以免空气及其它环节引起污染;
(7)注汤:及时往瓶中注入78℃温开水,并加入食品添加剂,其中添加剂(重量百分比,以温开水重量为基准)为:4%的蔗糖,2%的食盐,0.2%的柠檬酸,并使汤汁pH值为4.2;
(8)排气:用热力排气法使罐头中心温度达到73℃进行排气;
(9)密封:要逐个检查,不符合要求的需另行处理;
(10)杀菌、冷却:是封罐后及时杀菌,从封罐到杀菌的时间间隔不得超过20分钟,分段冷却至37℃左右,其中杀菌温度为108℃,升温时间为10分钟,保温时间为30分钟,降温时间为10分钟;
(11)检验、成品:是冷却后送入37℃±2℃保温箱检验5天,保温期间定期进行观察检查,并抽样做细菌和理化指标检验,合格后即为马鞍菌罐头成品,该马鞍菌罐头保留了马鞍菌的天然颜色和风味,菌肉柔软细腻,色泽鲜艳,味道鲜美,有一定的脆性。
实施例2
(1)切片:将新鲜的马鞍菌用流动清水洗涤干净,之后切成0.4厘米厚的薄片;然后再用清水冲洗;
(2)紫微光波炉处理:将切片后的马鞍菌放入盘中,厚度2.5厘米,置入紫微光波炉中用中火加热处理8分钟,处理量相当于0.25kg/kw,目的是使马鞍菌中的有害成分----鹿花菌素充分降解;
(3)热水漂洗:经紫微光波炉处理后的马鞍菌用75℃热水漂洗,目的是除去其中的残留毒素;
(4)盐水浸泡:将热水漂洗过的马鞍菌放入质量百分比浓度为2.5%食盐溶液中于常温下进行浸泡;
(5)护色保脆:是将盐水浸泡过马鞍菌捞出沥干后,放入含柠檬酸0.03%,焦亚硫酸钠0.08%,食盐2%,CaCl2 0.15%的护色保脆液中,其中马鞍菌原料与护色保脆液重量比为1:2;于常温下浸泡40分钟;
(6)装罐:将上述处理好的马鞍菌片装罐,尽量减少停留时间,以免空气及其它环节引起污染;
(7)注汤:是及时往瓶中注入70℃温开水,并加入食品添加剂,其中食品添加剂(重量百分比,以温开水重量为基准)为:6%的蔗糖,1%的食盐,0.05%的柠檬酸,并使汤汁pH值为5.0;
(8)排气:是用热力排气法使罐头中心温度达到70℃;
(9)密封:要逐个检查,不符合要求的需另行处理;
(10)杀菌、冷却:是封罐后及时杀菌,从封罐到杀菌的时间间隔不得超过20分钟,分段冷却至37℃左右,其中杀菌温度为110℃,升温时间为15分钟,保温时间为20分钟,降温时间为15分钟;
(11)检验、成品:是冷却后送入37℃±2℃保温箱检验5天,保温期间定期进行观察检查,并抽样做细菌和理化指标检验,合格后即为马鞍菌罐头成品,该马鞍菌罐头保留了马鞍菌的天然颜色和风味,菌肉柔软细腻,色泽鲜艳,味道鲜美,有一定的脆性。
实施例3
(1)切片:将新鲜的马鞍菌用流动清水洗涤干净,之后切成0.5厘米厚的薄片;然后再用清水冲洗;
(2)紫微光波炉处理:将切片后的马鞍菌放入盘中,厚度2厘米,置入紫微光波炉中用中火加热处理9分钟,处理量相当于0.2kg/kw,目的是使马鞍菌中的有害成分----鹿花菌素充分降解;
(3)热水漂洗:经紫微光波炉处理后的马鞍菌用80℃热水漂洗,目的是除去其中的残留毒素;
(4)盐水浸泡:将热水漂洗过的马鞍菌放入质量百分比浓度为3%食盐溶液中于常温下进行浸泡;
(5)护色保脆:是将盐水浸泡过马鞍菌捞出沥干后,放入含柠檬酸0.08%,焦亚硫酸钠0.12%,食盐1.5%,CaCl2 0.2%的护色保脆液中,其中马鞍菌原料与护色保脆液重量比为1:8;于常温下浸泡60分钟;
(6)装罐:将上述处理好的马鞍菌片装罐,尽量减少停留时间,以免空气及其它环节引起污染;
(7)注汤:及时往瓶中注入85℃温开水,并加入食品添加剂,其中食品添加剂(重量百分比,以温开水重量为基准)为:8%的蔗糖,0.8%的食盐,0.5%的柠檬酸,并使汤汁pH值为6.5;
(8)排气:用热力排气法使罐头中心温度达到75℃进行排气;
(9)密封:要逐个检查,不符合要求的需另行处理;
(10)杀菌、冷却:是封罐后及时杀菌,从封罐到杀菌的时间间隔不得超过20分钟,分段冷却至37℃左右,其中杀菌温度为121℃,升温时间为20分钟,保温时间为10分钟,降温时间为20分钟;
(11)检验、成品:是冷却后送入37℃±2℃保温箱检验5天,保温期间定期进行观察检查,并抽样做细菌和理化指标检验,合格后即为成品,该马鞍菌罐头保留了马鞍菌的天然颜色和风味,菌肉柔软细腻,色泽鲜艳,味道鲜美,有一定的脆性。
实施例4
(1)切片:将新鲜的马鞍菌用流动清水洗涤干净,之后切成0.5厘米厚的薄片;然后再用清水冲洗;
(2)紫微光波炉处理:将切片后的马鞍菌放入盘中,厚度2厘米,置入紫微光波炉中用中火加热处理8.5分钟,处理量相当于0.2kg/kw,目的是使马鞍菌中的有害成分----鹿花菌素充分降解;
(3)热水漂洗:经紫微光波炉处理后的马鞍菌用80℃热水漂洗,目的是除去其中的残留毒素;
(4)盐水浸泡:将热水漂洗过的马鞍菌放入质量百分比浓度为3%食盐溶液中于常温下进行浸泡;
(5)护色保脆:是将盐水浸泡过马鞍菌捞出沥干后,放入含柠檬酸0.01%,焦亚硫酸钠0.2%,食盐3%,CaCl2 0.1%的护色保脆液中,其中马鞍菌原料与护色保脆液重量比为1:4;于常温下浸泡45分钟;
(6)装罐:将上述处理好的马鞍菌片装罐,尽量减少停留时间,以免空气及其它环节引起污染;
(7)注汤:及时往瓶中注入80℃温开水,并加入食品添加剂,其中食品添加剂(重量百分比,以温开水重量为基准)为:5%的蔗糖,1.5%的食盐,0.1%的柠檬酸,并使汤汁pH值为6;
(8)排气:用热力排气法使罐头中心温度达到70℃进行排气;
(9)密封:要逐个检查,不符合要求的需另行处理;
(10)杀菌、冷却:是封罐后及时杀菌,从封罐到杀菌的时间间隔不得超过20分钟,分段冷却至37℃左右,其中杀菌温度为105℃,升温时间为16分钟,保温时间为15分钟,降温时间为17分钟;
(11)检验、成品:是冷却后送入37℃±2℃保温箱检验5天,保温期间定期进行观察检查,并抽样做细菌和理化指标检验,合格后即为成品,该马鞍菌罐头保留了马鞍菌的天然颜色和风味,菌肉柔软细腻,色泽鲜艳,味道鲜美,有一定的脆性。
加工前后的马鞍菌进行毒性检测,结果见表1:
Claims (2)
1.一种马鞍菌罐头的制备方法,其特征在于:将新鲜的马鞍菌洗干净后切成片状,随即用清水冲洗;然后将其放入盘中,摆放厚度为2~3厘米,放入紫微光波炉中用中火加热处理7~9分钟,处理量相当于0.2~0.3kg/kw;经紫微光波炉处理后的片状马鞍菌用70~80℃热水漂洗,漂洗干净后的马鞍菌经盐水浸泡、护色保脆、装罐、注汤、排气、密封、杀菌、冷却、检验后即得马鞍菌罐头;
上述方法的具体步骤如下:
(1)将新鲜的马鞍菌洗干净后切成片状,随即用清水冲洗;然后将其放入盘中,摆放厚度为2~3厘米,放入紫微光波炉中用中火加热处理7~9分钟,处理量相当于0.2~0.3kg/kw;经紫微光波炉处理后的片状马鞍菌用70~80℃热水漂洗;
(2)漂洗干净后的马鞍菌放入质量百分比浓度为2%~3%的食盐溶液中于常温下进行浸泡,然后将马鞍菌从食盐溶液中捞出沥干后,放入护色保脆液中于常温下浸泡40~60分钟,其中马鞍菌与护色保脆液重量比为1:2~1:8,护色保脆液组成物及重量百分比为:柠檬酸0.01%~0.1%,焦亚硫酸钠0.02%~0.2%,食盐1%~3%,CaCl20.1%~0.2%,其余为水;
(3)将上述处理好的马鞍菌片装罐,并及时注入70~85℃温开水,并加入食品添加剂,其中以温开水重量为基准,食品添加剂为:重量百分比4%~8%的蔗糖、重量百分比0.8%~2%的食盐、重量百分比0.05%~0.5%的柠檬酸,并使汤汁pH值为4.2~6.5;
(4)用热力排气法使罐头中心温度达到70~75℃进行排气,密封、杀菌冷却后即得到马鞍菌罐头。
2.根据权利要求1所述马鞍菌罐头的制备方法,其特征在于:杀菌温度为108~121℃,升温时间为10~20分钟,保温时间为10~30分钟,降温时间为10~20分钟。
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