CN104055068A - 一种花菇柄肉松的制作方法 - Google Patents
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Abstract
本发明公开了一种花菇柄肉松的制作方法，属于食品加工领域。其特征在于：原料选择—清洗—切碎—浸泡—煨煮—翻炒—打碎—烧煮—冷却—配料—培炒—包装—成品的加工工艺流程。有益效果：本发明产品呈疏松絮状，菇纤维细腻，质嫩味鲜，营养丰富，具花菇独特风味；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，尤其是涉及一种花菇柄肉松的制作方法。
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，用于加工成花菇柄肉松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，提供一种花菇柄肉松的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种花菇柄肉松的制作方法，其特征在于：采用原料选择—清洗—切碎—浸泡—煨煮—翻炒—打碎—烧煮—冷却—配料—培炒—包装—成品的加工工艺流程，具体操作步骤为：
（1）原料处理：选用不带杂质、无病虫害的干净菇柄，用清水洗净，切成1厘米长、5毫米宽、4毫米厚的块状，浸泡1-2天后，放入锅内煮沸，文火煨2-3小时，再用木棒捣烂，捞出沥干，放入高速搅打机中打碎，最后放入锅中文火烧煮，用铲子不断翻炒，炒至呈半纤维状时，取出摊于竹筛上，冷却后配料；
(2)配料及培炒：按配方比例称量好各辅料，将花生油入锅烧热，加入香葱和生姜末炒片刻时，再加入酱油、味精、茴香、五香粉、黄酒、白糖、文火煮35分钟后加入味精；将以上花菇松半成品和配料置于锅中一起培炒，边炒边翻，搅拌均匀，使纤维全部分离松散，颜色逐渐变成深黄棕色，含水量不超过15%为止；
（3）包装：将产品用食品盒分装，密封贮存、上市。
有益效果：本发明产品呈疏松絮状，菇纤维细腻，质嫩味鲜，营养丰富，具花菇独特风味；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：
一种花菇柄肉松的制作方法，具体操作步骤为：
（1）原料处理：选用不带杂质、无病虫害的干净菇柄，用清水洗净，切成1厘米长、5毫米宽、4毫米厚的块状，再将平菇柄洗净切成小块状加入，浸泡1-2天后，放入锅内煮沸，文火煨2-3小时，再用木棒捣烂，捞出沥干，放入高速搅打机中打碎，最后放入锅中文火烧煮，用铲子不断翻炒，炒至呈半纤维状时，取出摊于竹筛上，冷却后配料；
(2)配料及培炒：按配方比例称量好各辅料，将花生油入锅烧热，加入香葱和生姜末炒片刻时，再加入酱油、味精、茴香、五香粉、黄酒、白糖、文火煮35分钟后加入味精；将以上花菇松半成品和配料置于锅中一起培炒，边炒边翻，搅拌均匀，使纤维全部分离松散，颜色逐渐变成深黄棕色，含水量不超过15%为止；
（3）包装：将产品用食品盒分装，密封贮存、上市。
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：
一种花菇柄肉松的制作方法，具体操作步骤为：
（1）原料处理：选用不带杂质、无病虫害的干净菇柄，用清水洗净，切成1厘米长、5毫米宽、4毫米厚的块状，浸泡1-2天后，放入锅内煮沸，文火煨2-3小时，再用木棒捣烂，捞出沥干，放入高速搅打机中打碎，最后放入锅中文火烧煮，用铲子不断翻炒，炒至呈半纤维状时，取出摊于竹筛上，冷却后配料；
(2)配料及培炒：按配方比例称量好各辅料，将花生油入锅烧热，加入香葱和生姜末炒片刻时，再加入酱油、味精、茴香、五香粉、黄酒、白糖、文火煮35分钟后加入味精；将以上花菇松半成品和配料置于锅中一起培炒，边炒边翻，搅拌均匀，使纤维全部分离松散，颜色逐渐变成深黄棕色，含水量不超过15%为止；拌入少许玫瑰香精；
（3）包装：将产品用食品盒分装，密封贮存、上市。
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)
1.一种花菇柄肉松的制作方法，其特征在于：采用原料选择—清洗—切碎—浸泡—煨煮—翻炒—打碎—烧煮—冷却—配料—培炒—包装—成品的加工工艺流程，具体操作步骤为：
（1）原料处理：选用不带杂质、无病虫害的干净菇柄，用清水洗净，切成1厘米长、5毫米宽、4毫米厚的块状，浸泡1-2天后，放入锅内煮沸，文火煨2-3小时，再用木棒捣烂，捞出沥干，放入高速搅打机中打碎，最后放入锅中文火烧煮，用铲子不断翻炒，炒至呈半纤维状时，取出摊于竹筛上，冷却后配料；
(2)配料及培炒：按配方比例称量好各辅料，将花生油入锅烧热，加入香葱和生姜末炒片刻时，再加入酱油、味精、茴香、五香粉、黄酒、白糖、文火煮35分钟后加入味精；将以上花菇松半成品和配料置于锅中一起培炒，边炒边翻，搅拌均匀，使纤维全部分离松散，颜色逐渐变成深黄棕色，含水量不超过15%为止；
（3）包装：将产品用食品盒分装，密封贮存、上市。
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585737A (zh) * | 2015-02-22 | 2015-05-06 | 余芳 | 五香花菇松的加工方法 |
| CN104738595A (zh) * | 2015-03-29 | 2015-07-01 | 陶峰 | 一种花菇肉松的制作方法 |
| CN105029384A (zh) * | 2015-08-16 | 2015-11-11 | 章新华 | 一种香菇复合肉松的制作方法 |
| CN106387860A (zh) * | 2016-09-23 | 2017-02-15 | 安徽智联管理咨询有限公司 | 白灵菇保健肉松的制作方法 |
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| CN1309925A (zh) * | 2000-11-30 | 2001-08-29 | 伊宏胜 | 香菇松 |
| CN1826969A (zh) * | 2006-02-14 | 2006-09-06 | 上海大山合集团有限公司 | 一种香菇素肉松及其制作方法 |
| CN102334672A (zh) * | 2011-07-27 | 2012-02-01 | 东莞爱尚菇食品科技有限公司 | 金针菇菇松的加工工艺及其双辊碾压机 |
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| CN106387860A (zh) * | 2016-09-23 | 2017-02-15 | 安徽智联管理咨询有限公司 | 白灵菇保健肉松的制作方法 |
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