CN104055066A - 一种香酥花菇柄的制作方法 - Google Patents
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- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
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Abstract
本发明公开了一种香酥花菇柄的制作方法,属于食品加工领域。其特征在于:选料—清洗—热烫—脱水—成型—混合粉拌制—油炸—袋装—封口—检查—入库的加工工艺流程。有益效果:有益效果:本发明产品色泽金黄,质嫩味鲜,营养丰富,带有咸甜味和花菇的清香味;本产品有利于调节人体新陈代谢,延缓衰老,且食用方便,还具有防癌抗癌的功效。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种香酥花菇柄的制作方法。
背景技术
花菇,为香菇中的上品,素有“山珍”之称。花菇每只只有铜钱那么大,全身都是花的,菇质肥厚,鲜嫩,香味浓郁,菌盖完整,有白色带微黄的裂纹,形如菊花瓣,这是菇面冻伤后,经阳光照射又弥合而形成的,所以,又称菊花菇。菌边内卷,菌褶白细干净,菌柄短。以其朵大、菇厚、含水量低、保存期长而享誉海内外。
花菇的作用:花菇含蛋白质、氨基酸、脂肪、粗纤维和维生素A、B2、C、烟酸、钙、磷、铁等。其蛋白质中有白蛋白、谷蛋白、醇溶蛋白、氨基酸等,历来被作为延年益寿的补品。具有调节人体新陈代谢、帮助消化、降低血压、减少胆固醇、预防肝硬变、消除胆结石、防治佝偻病等功效,有“植物皇后”之誉。其含水量为普通香菇的二分之一,氨基酸的含量高出3~4倍,口感极佳,而且它滋味鲜美,是烹调的好材料,又是治病的妙药。
鲜的花菇较易变老,不易贮藏,用于加工成香酥花菇柄可实现对花菇原料的综合利用,食用方便,且便于储存,提高其经济价值。
发明内容
本发明的目的是解决花菇不易贮藏的问题,提供一种香酥花菇柄的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种香酥花菇柄的制作方法,其特征在于:采用选料—清洗—热烫—脱水—成型—混合粉拌制—油炸—袋装—封口—检查—入库的加工工艺流程,具体操作步骤为:
(1)原料处理:选择干净、不变质、气味正常、色泽纯白、略带灰色的花菇为原料,除根除杂,清洗干净;
(2)热烫:将花菇用开水浸煮2分钟,捞出;
(3)脱水:因花菇的含水量较高,应把花菇置真空条件下将水尽量抽干;
(4)成型:将花菇顺纹切割成4-6毫米的条状;
(5)混合粉拌制:混合粉有淀粉、精盐、白糖、胡椒粉、味精按75:15:6:3:1的比例混合而成,按花菇:混合粉为9:1的比例,均匀拌制花菇条;
(6)油炸:把拌混合粉的花菇放入油温260℃的油锅中炸至酥黄捞起;
(7)袋装:产品装入食品塑料袋内,用封口机封口即成。
有益效果:本发明产品色泽金黄,质嫩味鲜,营养丰富,带有咸甜味和花菇的清香味;本产品有利于调节人体新陈代谢,延缓衰老,且食用方便,还具有防癌抗癌的功效。
具体实施方式
实施例1:
一种香酥花菇柄的制作方法,具体操作步骤为:
(1)原料处理:选择干净、不变质、气味正常、色泽纯白、略带灰色的花菇为原料,除根除杂,清洗干净;将香菇去根洗净加入;
(2)热烫:将花菇用开水浸煮2分钟,捞出;
(3)脱水:因花菇的含水量较高,应把花菇置真空条件下将水尽量抽干;
(4)成型:将花菇顺纹切割成4-6毫米的条状;
(5)混合粉拌制:混合粉有淀粉、精盐、白糖、胡椒粉、味精按75:15:6:3:1的比例混合而成,按花菇:混合粉为9:1的比例,均匀拌制花菇条;
(6)油炸:把拌混合粉的花菇放入油温260℃的油锅中炸至酥黄捞起;
(7)袋装:产品装入食品塑料袋内,用封口机封口即成。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
实施例2:
一种香酥花菇柄的制作方法,具体操作步骤为:
(1)原料处理:选择干净、不变质、气味正常、色泽纯白、略带灰色的花菇为原料,除根除杂,清洗干净;
(2)热烫:将花菇用开水浸煮2分钟,捞出;
(3)脱水:因花菇的含水量较高,应把花菇置真空条件下将水尽量抽干;
(4)成型:将花菇顺纹切割成4-6毫米的条状;
(5)混合粉拌制:混合粉有淀粉、精盐、白糖、胡椒粉、味精按75:15:6:3:1的比例混合而成,按花菇:混合粉为9:1的比例,均匀拌制花菇条;
(6)油炸:把拌混合粉的花菇放入油温260℃的油锅中炸至酥黄捞起;拌入少许炼奶和蜂蜜;
(7)袋装:产品装入食品塑料袋内,用封口机封口即成。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种香酥花菇柄的制作方法,其特征在于:采用选料—清洗—热烫—脱水—成型—混合粉拌制—油炸—袋装—封口—检查—入库的加工工艺流程,具体操作步骤为:
(1)原料处理:选择干净、不变质、气味正常、色泽纯白、略带灰色的花菇为原料,除根除杂,清洗干净;
(2)热烫:将花菇用开水浸煮2分钟,捞出;
(3)脱水:因花菇的含水量较高,应把花菇置真空条件下将水尽量抽干;
(4)成型:将花菇顺纹切割成4-6毫米的条状;
(5)混合粉拌制:混合粉有淀粉、精盐、白糖、胡椒粉、味精按75:15:6:3:1的比例混合而成,按花菇:混合粉为9:1的比例,均匀拌制花菇条;
(6)油炸:把拌混合粉的花菇放入油温260℃的油锅中炸至酥黄捞起;
(7)袋装:产品装入食品塑料袋内,用封口机封口即成。
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Cited By (6)
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CN104705597A (zh) * | 2015-02-20 | 2015-06-17 | 柴华 | 一种香酥菊芋片的生产工艺 |
CN104757525A (zh) * | 2015-03-29 | 2015-07-08 | 陶峰 | 一种特色香辣平菇的加工方法 |
CN104757526A (zh) * | 2015-03-29 | 2015-07-08 | 陶峰 | 一种香酥草菇的加工方法 |
CN105029382A (zh) * | 2015-08-16 | 2015-11-11 | 吴蓓蓓 | 一种香酥杏鲍菇条的制作方法 |
CN105053993A (zh) * | 2015-08-25 | 2015-11-18 | 夏华 | 一种麻辣花菇的加工方法 |
CN105249445A (zh) * | 2015-10-22 | 2016-01-20 | 高磊 | 一种麻辣花菇片的制作方法 |
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CN104705597A (zh) * | 2015-02-20 | 2015-06-17 | 柴华 | 一种香酥菊芋片的生产工艺 |
CN104757525A (zh) * | 2015-03-29 | 2015-07-08 | 陶峰 | 一种特色香辣平菇的加工方法 |
CN104757526A (zh) * | 2015-03-29 | 2015-07-08 | 陶峰 | 一种香酥草菇的加工方法 |
CN105029382A (zh) * | 2015-08-16 | 2015-11-11 | 吴蓓蓓 | 一种香酥杏鲍菇条的制作方法 |
CN105053993A (zh) * | 2015-08-25 | 2015-11-18 | 夏华 | 一种麻辣花菇的加工方法 |
CN105249445A (zh) * | 2015-10-22 | 2016-01-20 | 高磊 | 一种麻辣花菇片的制作方法 |
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