CN104082710A - 一种香辣金针菇及其制备方法 - Google Patents
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Abstract
一种香辣金针菇,其特征在于由以下重量份的原料制成:鲜金针菇120~150、竹炭300~400、干芥末面5~7、胡椒粉8~10、花椒6~7、酱油7~9、草果4~6、柠檬汁12~15、食用盐8~10、大蒜粉4~5、脱脂牛奶20~22、玉米粉12~13、黄酒7~9、茶叶3~5、助剂4~5和适量的水;本发明是一种竹炭烘烤的香辣金针菇,它是利用竹炭燃烧产生的热量烘烤金针菇,同时烘烤的过程中添加粉剂的调料及液剂的调料,再通过高温渗透至金针菇中,竹炭清香可使满室芬芳,闻之令人神清气爽,粉剂调料是玉米粉、胡椒粉、芥末面等混合炒制的,而液剂是花椒、草果等调味料混合加水煎煮制得,最后以喷雾形式喷洒至金针菇上,成品口味十足,不仅可以开胃,还可以充饥。
Description
技术领域
本发明是一种香辣金针菇及其制备方法,属于食品中金针菇的加工工艺。
背景技术
竹炭是以三年生以上高山毛竹为原料,经近千度高温烧制而成的一种炭。竹炭具有疏松多孔的结构,其分子细密多孔,质地坚硬。有很强的吸附能力,能净化空气、消除异味、吸湿防霉、抑菌驱虫。与人体接触能去湿吸汗,促进人体血液循环和新陈代谢,缓解疲劳。经科学提炼加工后,已广泛应用于日常生活中。
竹炭用途颇有趣味,用竹炭作燃料,它散发的清香可使满室芬芳,闻之令人神清气爽。竹片炭还可广泛应用于食品烹调、烘烤、储藏及保鲜:烹制米饭时置入一块竹片炭,可保护其营养成分不易损失,米饭更是香软可口;将竹炭放入冰箱内,可去除异味,防止食物变质,延长食物保鲜期;油炸食物时,放入少许竹炭,不但可以省油,而且能保证油质不变;用其炖煮食物,可使食物迅速酥软。
由于原材料独特,且经特殊工艺加工而成,竹炭还具有许多令人意想不到的功效:用竹炭制作的毛巾散发着竹子的清香;用竹炭浸泡自来水,可去除水中的漂白粉气味以及各类有害杂质,且水中污物不易粘附卫生洁具;将竹炭置入卫生间或衣橱内,可去除异味,防止衣物霉蛀;置于鱼缸中,可使水质更为干净,鱼类不易受病菌侵害。
发明内容
一种香辣金针菇,其特征在于由以下重量份的原料制成:鲜金针菇120~150、竹炭300~400、干芥末面5~7、胡椒粉8~10、花椒6~7、酱油7~9、草果4~6、柠檬汁12~15、食用盐8~10、大蒜粉4~5、脱脂牛奶20~22、玉米粉12~13、黄酒7~9、茶叶3~5、助剂4~5和适量的水;所述的助剂由以下重量份的原料制成:春根藤6~8、桑树皮14~17、松球12~14、栀子花5~7、天文草5~6、红木香5~7、荷莲豆菜3~4、板栗粉15~18、橘皮3~5、荷叶4~6和适量的水;制备方法是:(1)混合春根藤、天文草、红木香、荷莲豆菜、橘皮和栀子花,加3~4倍于总体积的水,煎煮40~50min至汤汁浓稠,过滤下汤汁;(2)取板栗粉,加入(1)的汤汁适量,搅拌成糊面状即可,不可有多余积水;(3)混合桑树皮、松球和荷叶,加水至液面高出物料5~7cm,煮沸持续20~30min,其中将(2)的糊面以开口容器盛放一同放入,起到熏蒸的效果,期间搅拌2~3次,完成后取出糊面烘干后粉碎即得。
一种香辣金针菇的制备方法,其特征在于包括以下几个步骤:
(1)将干茶叶粉碎成粉,混合干芥末面、胡椒粉、大蒜粉和玉米粉爆炒4~6min至香味溢出;
(2)混合酱油、花椒、草果、柠檬汁、食用盐、脱脂牛奶、黄酒、助剂及其它以下未涉及的剩余成分,加水至液面没过物料4~6cm,小火煎煮40~50min后过滤得滤汁;
(3)将鲜金针菇分散排放与烤架上,彼此不粘连,以竹炭为燃料加热烘烤,翻滚烘烤,约持续10~15min;
(4)烘烤的同时将(1)的混合调味粉料均匀撒在金针菇上,将(2)的滤汁以喷雾的形式喷洒在金针菇上,两步交替进行,各2~3次,待金针菇表边烘烤金黄即可。
发明中不常见用料介绍如下:
春根藤:为防己科植物中华青牛胆的茎,全年可采砍,取其地上部分,除去嫩枝及叶,切段,晒干可药用,有祛风化湿、活血通络、舒筋壮骨、入肝肾经等功效。
红木香:是五味子科长梗南五味子的根或根皮,晒干或剥取根皮晒干后使用,气香,味苦,主要用于行气,活血,止痛等方面。
天文草:为菊科千日菊属拟千日菊,全草药用,全年可采,鲜用或晒干,味辛性温无毒,内服可散气解毒、外用有消肿止痛的功效。
荷莲豆菜:为石竹科植物荷莲豆单的全草,夏季采全草,晒干或鲜用,含抗白血病物质荷莲豆素,有清热利湿、活血解毒等功效。
本发明的优点:本发明是一种竹炭烘烤的香辣金针菇,它是利用竹炭燃烧产生的热量烘烤金针菇,同时烘烤的过程中添加粉剂的调料及液剂的调料,再通过高温渗透至金针菇中,竹炭清香可使满室芬芳,闻之令人神清气爽,粉剂调料是玉米粉、胡椒粉、芥末面等混合炒制的,而液剂是花椒、草果等调味料混合加水煎煮制得,最后以喷雾形式喷洒至金针菇上,成品口味十足,不仅可以开胃,还可以充饥。
具体实施方式
一种香辣金针菇,其特征在于由以下重量份的原料制成:鲜金针菇120~150g、竹炭300~400g、干芥末面5~7g、胡椒粉8~10g、花椒6~7g、酱油7~9g、草果4~6g、柠檬汁12~15g、食用盐8~10g、大蒜粉4~5g、脱脂牛奶20~22g、玉米粉12~13g、黄酒7~9g、茶叶3~5g、助剂4~5g和适量的水;所述的助剂由以下重量份的原料制成:春根藤6~8g、桑树皮14~17g、松球12~14g、栀子花5~7g、天文草5~6g、红木香5~7g、荷莲豆菜3~4g、板栗粉15~18g、橘皮3~5g、荷叶4~6g和适量的水;制备方法是:(1)混合春根藤、天文草、红木香、荷莲豆菜、橘皮和栀子花,加3~4倍于总体积的水,煎煮40~50min至汤汁浓稠,过滤下汤汁;(2)取板栗粉,加入(1)的汤汁适量,搅拌成糊面状即可,不可有多余积水;(3)混合桑树皮、松球和荷叶,加水至液面高出物料5~7cm,煮沸持续20~30min,其中将(2)的糊面以开口容器盛放一同放入,起到熏蒸的效果,期间搅拌2~3次,完成后取出糊面烘干后粉碎即得。
一种香辣金针菇的制备方法,其特征在于包括以下几个步骤:
(1)将干茶叶粉碎成粉,混合干芥末面、胡椒粉、大蒜粉和玉米粉爆炒4~6min至香味溢出;
(2)混合酱油、花椒、草果、柠檬汁、食用盐、脱脂牛奶、黄酒、助剂及其它以下未涉及的剩余成分,加水至液面没过物料4~6cm,小火煎煮40~50min后过滤得滤汁;
(3)将鲜金针菇分散排放与烤架上,彼此不粘连,以竹炭为燃料加热烘烤,翻滚烘烤,约持续10~15min;
(4)烘烤的同时将(1)的混合调味粉料均匀撒在金针菇上,将(2)的滤汁以喷雾的形式喷洒在金针菇上,两步交替进行,各2~3次,待金针菇表边烘烤金黄即可。
Claims (2)
1.一种香辣金针菇,其特征在于由以下重量份的原料制成:鲜金针菇120~150、竹炭300~400、干芥末面5~7、胡椒粉8~10、花椒6~7、酱油7~9、草果4~6、柠檬汁12~15、食用盐8~10、大蒜粉4~5、脱脂牛奶20~22、玉米粉12~13、黄酒7~9、茶叶3~5、助剂4~5和适量的水;所述的助剂由以下重量份的原料制成:春根藤6~8、桑树皮14~17、松球12~14、栀子花5~7、天文草5~6、红木香5~7、荷莲豆菜3~4、板栗粉15~18、橘皮3~5、荷叶4~6和适量的水;制备方法是:(1)混合春根藤、天文草、红木香、荷莲豆菜、橘皮和栀子花,加3~4倍于总体积的水,煎煮40~50min至汤汁浓稠,过滤下汤汁;(2)取板栗粉,加入(1)的汤汁适量,搅拌成糊面状即可,不可有多余积水;(3)混合桑树皮、松球和荷叶,加水至液面高出物料5~7cm,煮沸持续20~30min,其中将(2)的糊面以开口容器盛放一同放入,起到熏蒸的效果,期间搅拌2~3次,完成后取出糊面烘干后粉碎即得。
2.根据权利要求1所述一种香辣金针菇的制备方法,其特征在于包括以下几个步骤:
(1)将干茶叶粉碎成粉,混合干芥末面、胡椒粉、大蒜粉和玉米粉爆炒4~6min至香味溢出;
(2)混合酱油、花椒、草果、柠檬汁、食用盐、脱脂牛奶、黄酒、助剂及其它以下未涉及的剩余成分,加水至液面没过物料4~6cm,小火煎煮40~50min后过滤得滤汁;
(3)将鲜金针菇分散排放与烤架上,彼此不粘连,以竹炭为燃料加热烘烤,翻滚烘烤,约持续10~15min;
(4)烘烤的同时将(1)的混合调味粉料均匀撒在金针菇上,将(2)的滤汁以喷雾的形式喷洒在金针菇上,两步交替进行,各2~3次,待金针菇表边烘烤金黄即可。
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