CN104082707A - 芝士蘑菇罐头的制备工艺 - Google Patents
芝士蘑菇罐头的制备工艺 Download PDFInfo
- Publication number
- CN104082707A CN104082707A CN201410269331.5A CN201410269331A CN104082707A CN 104082707 A CN104082707 A CN 104082707A CN 201410269331 A CN201410269331 A CN 201410269331A CN 104082707 A CN104082707 A CN 104082707A
- Authority
- CN
- China
- Prior art keywords
- mushroom
- cheese
- seasoning
- silk
- mushrooms
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 45
- 235000013351 cheese Nutrition 0.000 title claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 206010033546 Pallor Diseases 0.000 claims abstract description 5
- 239000012267 brine Substances 0.000 claims abstract description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 4
- 239000003921 oil Substances 0.000 claims description 12
- 238000005538 encapsulation Methods 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 4
- 244000291564 Allium cepa Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 abstract 2
- 125000003118 aryl group Chemical group 0.000 description 4
- 235000008935 nutritious Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 241000234314 Zingiber Species 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
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 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
- 235000001497 healthy food Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
本发明公开了芝士蘑菇罐头的制备工艺，工艺步骤如下：原料处理→切丝→调味→封装；原料处理：将蘑菇挑拣后，放入沸水中焯5-10分钟，沸水中加入食盐，盐水浓度为2-4%；将焯水后的蘑菇沥干水分，加工切成丝；将调味油淋在蘑菇丝上，搅拌均匀，将芝士屑撒在蘑菇丝上，蘑菇与芝士屑的质量比为10:1，再将撒上芝士屑的蘑菇丝烘烤10-15分钟，烘烤温度180-200℃，在搅拌均匀；将调味后的蘑菇封装后即得成品。
Description
技术领域
本发明涉及一种融入西方芝士的味道，营养丰富的新口味的蘑菇罐头的制备工艺。
背景技术
随着社会的发展，国际间的交流也日趋频繁，各种文化的间的交流已经不在受到空间上的限制，人们的也将各地的美食融入自己喜欢的味道。蘑菇营养丰富，富含蛋白质和多种氨基酸及维生素，可增强人体的抵抗力，而芝士则是则是被誉为“奶品之王”，是补钙的佳品，且可以降低血清中的胆固醇，香味浓郁，老少咸宜的健康食品。
发明内容
针对上述存在的技术问题，本发明的目的是：提出了一种融入西方芝士的味道，营养丰富的新口味的蘑菇罐头的制备工艺。
本发明的技术解决方案是这样实现的：芝士蘑菇罐头的制备工艺，工艺步骤如下：原料处理→切丝→调味→封装；
A、原料处理：将蘑菇挑拣后，放入沸水中焯5-10分钟，沸水中加入食盐，盐水浓度为2-4%；
B、切丝：将焯水后的蘑菇沥干水分，加工切成丝；
C、调味：将调味油淋在蘑菇丝上，搅拌均匀，将芝士屑撒在蘑菇丝上，蘑菇与芝士屑的质量比为10:1，再将撒上芝士屑的蘑菇丝烘烤10-15分钟，烘烤温度180-200℃，在搅拌均匀；
D、封装：将调味后的蘑菇封装后即得成品。
优选的，所述调味油是由葱、姜、花椒放进热油炸至变色，将油晾凉过滤，制成调味油。
由于上述技术方案的运用，本发明与现有技术相比具有下列优点：
本发明的芝士蘑菇罐头的制备工艺，其工艺简单，清淡不油腻，芝士的香味浓郁，将蘑菇赋予了西方的味道，且营养丰富，易被人体吸收，可增强身体抗病能力，食用方便，美味健康。
具体实施方式
下面结合具体实施方式来说明本发明。
本发明所述的芝士蘑菇罐头的制备工艺，工艺步骤如下：原料处理→切丝→调味→封装；
A、原料处理：将蘑菇挑拣后，放入沸水中焯10分钟，沸水中加入食盐，盐水浓度为4%；
B、切丝：将焯水后的蘑菇沥干水分，加工切成丝；
C、调味：将调味油淋在蘑菇丝上，搅拌均匀，所述调味油是由葱、姜、花椒放进热油炸至变色，将油晾凉过滤，制成调味油；将芝士屑撒在蘑菇丝上，蘑菇与芝士屑的质量比为10:1，再将撒上芝士屑的蘑菇丝烘烤15分钟，烘烤温度200℃，在搅拌均匀；
D、封装：将调味后的蘑菇封装后即得成品。
将蘑菇焯水后沥干，脱去多余的水分，增强了蘑菇的口感，经过调味后赋予了香浓的芝士味道，经过烘烤芝士的味道渗透到蘑菇之中，香味浓郁，味道独特。
上述实施例只为说明本发明的技术构思及特点，其目的在于让熟悉此项技术的人士能够了解本发明的内容并加以实施，并不能以此限制本发明的保护范围，凡根据本发明精神实质所作的等效变化或修饰，都应涵盖在本发明的保护范围内。
Claims (2)
1.芝士蘑菇罐头的制备工艺，工艺步骤如下：原料处理→切丝→调味→封装；
A、原料处理：将蘑菇挑拣后，放入沸水中焯5-10分钟，沸水中加入食盐，盐水浓度为2-4%；
B、切丝：将焯水后的蘑菇沥干水分，加工切成丝；
C、调味：将调味油淋在蘑菇丝上，搅拌均匀，将芝士屑撒在蘑菇丝上，蘑菇与芝士屑的质量比为10:1，再将撒上芝士屑的蘑菇丝烘烤10-15分钟，烘烤温度180-200℃，在搅拌均匀；
D、封装：将调味后的蘑菇封装后即得成品。
2.根据权利要求1所述的芝士蘑菇罐头的制备工艺，所述调味油是由葱、姜、花椒放进热油炸至变色，将油晾凉过滤，制成调味油。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410269331.5A CN104082707A (zh) | 2014-06-17 | 2014-06-17 | 芝士蘑菇罐头的制备工艺 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410269331.5A CN104082707A (zh) | 2014-06-17 | 2014-06-17 | 芝士蘑菇罐头的制备工艺 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104082707A true CN104082707A (zh) | 2014-10-08 |
Family
ID=51630555
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410269331.5A Pending CN104082707A (zh) | 2014-06-17 | 2014-06-17 | 芝士蘑菇罐头的制备工艺 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104082707A (zh) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060051482A1 (en) * | 2002-07-31 | 2006-03-09 | Cavendish Farms Corporation | Batter coated food pieces |
| CN101836726A (zh) * | 2010-05-11 | 2010-09-22 | 广东真美食品集团有限公司 | 一种即食香菇条的加工工艺 |
-
2014
- 2014-06-17 CN CN201410269331.5A patent/CN104082707A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060051482A1 (en) * | 2002-07-31 | 2006-03-09 | Cavendish Farms Corporation | Batter coated food pieces |
| CN101836726A (zh) * | 2010-05-11 | 2010-09-22 | 广东真美食品集团有限公司 | 一种即食香菇条的加工工艺 |
Non-Patent Citations (1)
| Title |
|---|
| 佚名: "肉酱芝士焗蘑菇", 《百度百科》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103478381A (zh) | 一种苦瓜蜜饯的制作方法 | |
| CN103070423A (zh) | 即食酥鱼的加工方法 | |
| CN107125620A (zh) | 一种适合健身人群食用的电烤鸡胸肉及其制备方法 | |
| CN102342534A (zh) | 一种熏鸡的制作方法 | |
| CN104397730B (zh) | 金毛牛肉丝的制备方法 | |
| CN102613541A (zh) | 一种食用菌鳄鱼肉食品罐头 | |
| CN106616558A (zh) | 即食虾的加工方法 | |
| CN105558568A (zh) | 一种柠檬鸭的制备方法 | |
| CN100544619C (zh) | 淡水鱼鱼皮的处理方法和烹调方法 | |
| CN104286891A (zh) | 一种麻辣兔肉及其制备方法 | |
| CN104273511A (zh) | 一种韭菜花风味酱的制作方法 | |
| CN104522823B (zh) | 一种含有香椿素的速溶调味饮品 | |
| CN104543974A (zh) | 一种食用菌罐头及其加工工艺 | |
| CN108124973A (zh) | 一种螺香味即食腐竹的制作方法 | |
| CN105614763A (zh) | 一种炸藕条的制作方法 | |
| CN102090593B (zh) | 盐水椒及其制备方法 | |
| CN101326998A (zh) | 保龄菇食用菌食品及其生产方法 | |
| CN103549403B (zh) | 一种即食杏鲍菇的制备方法 | |
| CN106722808A (zh) | 一种香椿野菜酱及其制备方法 | |
| CN104982954A (zh) | 一种养颜补血蜜罐石锅低脂装甲鸭及其制备方法 | |
| CN104082707A (zh) | 芝士蘑菇罐头的制备工艺 | |
| CN105360967A (zh) | 一种橄榄菜肉饼的制备方法 | |
| CN106360397A (zh) | 一种蜜汁荷花鸡 | |
| CN110169562A (zh) | 一种火锅锅底配方 | |
| CN105876447A (zh) | 一种风味牛肉松的加工制作方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141008 |