CN103734690A - 一种杏鲍菇的休闲食品加工方法 - Google Patents
一种杏鲍菇的休闲食品加工方法 Download PDFInfo
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- 244000252132 Pleurotus eryngii Species 0.000 title claims abstract description 21
- 235000001681 Pleurotus eryngii Nutrition 0.000 title claims abstract description 21
- 235000013305 food Nutrition 0.000 title claims abstract description 17
- 238000003672 processing method Methods 0.000 title claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000005516 engineering process Methods 0.000 claims abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 3
- 238000004321 preservation Methods 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 241000233866 Fungi Species 0.000 claims description 4
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 2
- 239000000654 additive Substances 0.000 claims description 2
- 229940037003 alum Drugs 0.000 claims description 2
- 238000005119 centrifugation Methods 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 238000007598 dipping method Methods 0.000 claims description 2
- 235000008935 nutritious Nutrition 0.000 claims description 2
- 229940079827 sodium hydrogen sulfite Drugs 0.000 claims description 2
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims description 2
- 239000003381 stabilizer Substances 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 7
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 235000007810 Eryngium campestre Nutrition 0.000 description 1
- 240000005980 Eryngium maritimum Species 0.000 description 1
- 235000003933 Eryngium maritimum Nutrition 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 210000005069 ears Anatomy 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 230000007954 hypoxia Effects 0.000 description 1
- 210000000265 leukocyte Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明涉及一种杏鲍菇的休闲食品加工方法，属于食品加工。本发明采用低温油炸技术将银耳加工成便于保存、运输的可口的休闲食品，产品具有健康、休闲、营养丰富和美味的四大特点，市场前景广阔。工艺流程：新鲜杏鲍菇→挑选→清洗→切片→护色硬化→低温油炸→脱油→调味→分选→成品检验→包装。
Description
一、技术领域
本发明涉及一种杏鲍菇的休闲食品加工方法，属于食品加工。
二、背景技术
杏鲍菇，又名刺芹侧耳，是近年来开发栽培成功的集食用、药用、食疗于一体的珍稀食用菌新品种。杏鲍菇菌肉肥厚，质地脆嫩，特别是菌柄组织致密、结实、乳白，可全部食用，且菌柄比菌盖更脆滑、爽口，具有愉快的杏仁香味和如鲍鱼的口感，适合保鲜、加工，深得人们的喜爱。与多数食用菌一样，杏鲍菇具有降血脂、降胆固醇、促进胃肠消化、增强机体免疫能力、防止心血管病等功效。杏鲍菇能软化和保护血管，有降低人体中血脂和胆固醇的作用。杏鲍菇蛋白质是维持免疫机能最重要的营养素，为构成白血球和抗体的主要成份。杏鲍菇有助于胃酸的分泌和食物的消化，宜于治疗饮食积滞症。
随着我国食用菌生存能力的大幅提升，食用菌鲜品的价格持续低迷，开发食用菌深加工产品成为许多食用菌生产的发展新方向。目前市场上杏鲍菇产品以鲜品为主，但鲜品不易贮存，食用必须烹饪，在旅游休闲业不断发展的今天，开发食用菌风味休闲食品具有广阔的市场和经济价值。
本发明采用低温油炸技术开发秀珍菇的休闲食品，旨在给消费者更加方便的可以食用到这一美味、健康的食品。
低温油炸技术，是指在真空状态下, 使样品处于负压状态,以抗氧化能力强 的植物油为传介质, 果蔬细胞间隙中的水分(自由水和部分结合水会急剧汽化而膨胀, 使组织形成疏松多孔的结构。低温油炸技术将油炸和脱水作用有机地结合在一起,在这种相对缺氧的条件下进行食品加工,可以减轻甚至避免氧化作用所带来的危害。据计算,真空度为700mmHg的负压有效地避免了高温对食品营养成分及品质的破坏。
三、发明内容
本发明采用低温油炸技术将银耳加工成便于保存、运输的可口的休闲食品，产品具有健康、休闲、营养丰富和美味的四大特点，市场前景广阔。工艺流程：新鲜杏鲍菇→挑选→清洗→切片→护色硬化→低温油炸→脱油→调味→分选→成品检验→包装。
四、具体实施方法
1. 挑选采摘后1～2天内的新鲜的杏鲍菇，要求单个菇的重量不小于50g，清水清洗、微晾干；
2. 切片，用切片机将杏鲍菇切片成星形、三角形及各种形状片状物；
3. 护色硬化，采用0.5%明矾作硬化剂，护色剂用0.1%亚硫酸氢钠，两种添加剂混在一起浸渍杏鲍菇切片0.5小时，后捞起用清水冲洗干净，沥干水备用；
4. 低温油炸，在不同真空度及温度下油炸脱水 ,油炸结束后离心脱油,油炸、脱油一次完成 ,其间不破真空。其中起始真空度在0.06～0.094 MPa(表压,下同) ,终点真空度在0.098～0.1 MPa ,油炸温度在78～88℃；
5. 根据不同品种，调成不同口味；
6. 去除品相差的产品，分选；
7. 成品检验；
8. 包装。
Claims (4)
1.一种杏鲍菇的休闲食品加工方法,其特征在于：采用低温油炸技术将银耳加工成便于保存、运输的可口的休闲食品，产品具有健康、休闲、营养丰富和美味的四大特点，市场前景广阔；工艺流程：新鲜杏鲍菇→挑选→清洗→切片→护色硬化→低温油炸→脱油→调味→分选→成品检验→包装。
2.根据权利要求书1所述的方法，其特征在于：所述的切片是用切片机将
杏鲍菇切片成星形、三角形及各种形状片状物。
3.根据权利要求书1所述的方法，其特征在于：所述的低温油炸是在不同真空度及温度下油炸脱水 ,油炸结束后离心脱油,油炸、脱油一次完成 ,其间不破真空；
其中起始真空度在0.06～0.094 MPa(表压,下同) ,终点真空度在0.098～0.1 MPa ,油炸温度在78～88℃。
4.根据权利要求书1所述的方法，其特征在于：所述的护色硬化是采用
0.5%明矾作硬化剂，护色剂用0.1%亚硫酸氢钠，两种添加剂混在一起浸渍杏鲍菇切片0.5小时，后捞起用清水冲洗干净，沥干水备用。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104055067A (zh) * | 2014-06-07 | 2014-09-24 | 曹石 | 一种油炸风味金针菇的制作方法 |
| CN104055066A (zh) * | 2014-06-07 | 2014-09-24 | 曹石 | 一种香酥花菇柄的制作方法 |
| CN105409585A (zh) * | 2015-12-03 | 2016-03-23 | 镇江市丹徒区南山溪园茶叶专业合作社 | 一种富含有机硒锌白灵菇休闲食品原料和食品的加工方法 |
-
2013
- 2013-11-22 CN CN201310591687.6A patent/CN103734690A/zh active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104055067A (zh) * | 2014-06-07 | 2014-09-24 | 曹石 | 一种油炸风味金针菇的制作方法 |
| CN104055066A (zh) * | 2014-06-07 | 2014-09-24 | 曹石 | 一种香酥花菇柄的制作方法 |
| CN105409585A (zh) * | 2015-12-03 | 2016-03-23 | 镇江市丹徒区南山溪园茶叶专业合作社 | 一种富含有机硒锌白灵菇休闲食品原料和食品的加工方法 |
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Application publication date: 20140423 |