CN104223050A - 红油阿魏菇及其制备方法 - Google Patents
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Abstract
本发明涉及红油阿魏菇及其制备方法，属于食品加工技术领域。红油阿魏菇，由以下按重量份配比的原料制成：鲜阿魏菇200-300份、红油20-30份、食用油15-20份、盐25-35份、白糖10-20份、味精2-5份、白醋2-5份、花椒1-3份、干辣椒1-3份、葱2-4份、蒜2-4份、黄芪12-20份、西洋森8-12份、三七8-12份。本发明的红油阿魏菇，保存方便、开袋即食，不但味道鲜美，而且其中加入的中药成分，更进一步的起到促进新陈代谢，抵抗衰老，增强机体免疫力，对调节人体生理平衡起积极作用。并且易于消化吸收，营养成分齐全，具有补肾壮阳、补脑、提神、预防感冒、增强人体免疫力等功效。
Description
技术领域
本发明涉及红油阿魏菇及其制备方法，属于食品加工技术领域。
背景技术
阿魏菇属担子菌亚门层菌纲伞菌目侧耳科侧耳属，是干旱草原上具有代表性的蕈菌。它集药用、美容、食用于体，营养成份全面而且含量又高，被研究食用菌的世界学者美誉为当今食用菌皇后，在食用菌族中与羊肚菌并列为姐妹菌，是一种高档的药、食两用菌。民间称为"西天白灵芝"，是古代上等贡品。如今阿魏菇是腐生于药用植物阿魏上的珍稀食用菌，味道鲜美，肉质细嫩，口感油腻，清香悠长，是难得的烹饪佳品，素有"西天白灵芝"之美誉，历来作为山珍列入名贵菜肴。它营养丰富，蛋白质、氨基酸、维生素、灰分等含量高于平菇、香菇、木耳、银耳等食用菌，它含有17种氨基酸，其中六种为人体所必需，其中赖氨酸和精氨酸含量较高是人体所必需的人本身不能合成的，并富含不饱和脂肪酸、多糖、钙、磷和锌、锰、硒等多种微量元素，营养价值很高。它还具有很高的保健价值，其过氧化物歧酶（SOD）的含量高于普通蔬菜一倍多；能促进新陈代谢，抵抗衰老，增强机体免疫力，对调节人体生理平衡起积极作用。易于消化吸收，营养成分齐全，有很高的药用价值，具有补肾壮阳、补脑、提神、预防感冒、增强人体免疫力等功效。是老少皆宜的保健食品。但是由于阿魏菇产地偏远，很少有人能食用到新鲜的阿魏菇及其加工的食品。
发明内容
本发明的目的在于解决上述已有技术存在的不足之处，提供一种即食、美味、新鲜、营养丰富的红油阿魏菇及其制备方法。
本发明是通过以下技术方案实现的：
红油阿魏菇，其特殊之处在于由以下按重量份配比的原料制成：鲜阿魏菇200-300份、红油20-30份、食用油15-20份、盐25-35份、白糖10-20份、味精2-5份、白醋2-5份、花椒1-3份、干辣椒1-3份、葱2-4份、蒜2-4份、黄芪12-20份、西洋森8-12份、三七8-12份、木香5-8份、当归10-15份、枸杞16-20份、诃子5-8份、白芝麻8-12份；
所述红油阿魏菇，由以下按重量份最优配比的原料制成：鲜阿魏菇280份、红油25份、食用油18份、盐30份、白糖18份、味精2份、白醋3份、花椒3份、干辣椒3份、葱3份、蒜2份、黄芪15份、西洋森10份、三七10份、木香6份、当归12份、枸杞18份、诃子5份、白芝麻12份；
红油阿魏菇的制备方法，其特殊之处在于包括以下步骤：
（1）将鲜阿魏菇清洗干净，用开水煮3-4分钟，过冷水后，用手撕成小块加入盐腌制阿魏菇12-20小时；
（2）将黄芪、西洋森、三七、木香、当归、枸杞、诃子加入水煎煮2-3小时，将煮液过滤后，将煮液浓缩干燥得到中药混合物；
（3）用食用油将花椒炸香，捞出，在有种加入葱、蒜、干辣椒炒5-8分钟，盛出在室温下晾凉，加入红油、白糖、白醋、味精及步骤（1）腌制好的阿魏菇，混合均匀，再加入步骤（2）中药混合物，白芝麻、装入罐中密封15-20天，分袋密封包装即可。
本发明的红油阿魏菇，保存方便、开袋即食，不但味道鲜美，而且其中加入的中药成分，更进一步的起到促进新陈代谢，抵抗衰老，增强机体免疫力，对调节人体生理平衡起积极作用。并且易于消化吸收，营养成分齐全，具有补肾壮阳、补脑、提神、预防感冒、增强人体免疫力等功效。
具体实施方式
以下给出本发明的具体实施方式，用来对本发明的构成作进一步详细说明。
实施例1
本实施例的红油阿魏菇，由以下按重量份配比的原料制成：鲜阿魏菇200份、红油20份、食用油15份、盐25份、白糖10份、味精2份、白醋2份、花椒1份、干辣椒1份、葱2份、蒜2份、黄芪12份、西洋森8份、三七8份、木香5份、当归10份、枸杞16份、诃子5份、白芝麻8份。
实施例2
本实施例的红油阿魏菇，由以下按重量份配比的原料制成：鲜阿魏菇300份、红油30份、食用油20份、盐35份、白糖20份、味精5份、白醋5份、花椒3份、干辣椒3份、葱4份、蒜4份、黄芪20份、西洋森12份、三七12份、木香8份、当归15份、枸杞20份、诃子8份、白芝麻12份。
实施例3
本实施例的红油阿魏菇，由以下按重量份最优配比的原料制成：鲜阿魏菇280份、红油25份、食用油18份、盐30份、白糖18份、味精2份、白醋3份、花椒3份、干辣椒3份、葱3份、蒜2份、黄芪15份、西洋森10份、三七10份、木香6份、当归12份、枸杞18份、诃子5份、白芝麻12份。
以上实施例的红油阿魏菇的制备方法，包括以下步骤：
（1）将鲜阿魏菇清洗干净，用开水煮3-4分钟，过冷水后，用手撕成小块加入盐腌制阿魏菇12-20小时；
（2）将黄芪、西洋森、三七、木香、当归、枸杞、诃子加入水煎煮2-3小时，将煮液过滤后，将煮液浓缩干燥得到中药混合物；
（3）用食用油将花椒炸香，捞出，在有种加入葱、蒜、干辣椒炒5-8分钟，盛出在室温下晾凉，加入红油、白糖、白醋、味精及步骤（1）腌制好的阿魏菇，混合均匀，再加入步骤（2）中药混合物，白芝麻、装入罐中密封15-20天，分袋密封包装即可。
以上实施例的红油阿魏菇，保存方便、开袋即食，不但味道鲜美，而且其中加入的中药成分，更进一步的起到促进新陈代谢，抵抗衰老，增强机体免疫力，对调节人体生理平衡起积极作用。并且易于消化吸收，营养成分齐全，具有补肾壮阳、补脑、提神、预防感冒、增强人体免疫力等功效。
Claims (3)
1.红油阿魏菇，其特征在于由以下按重量份配比的原料制成：鲜阿魏菇200-300份、红油20-30份、食用油15-20份、盐25-35份、白糖10-20份、味精2-5份、白醋2-5份、花椒1-3份、干辣椒1-3份、葱2-4份、蒜2-4份、黄芪12-20份、西洋森8-12份、三七8-12份、木香5-8份、当归10-15份、枸杞16-20份、诃子5-8份、白芝麻8-12份。
2.根据权利要求1所述的红油阿魏菇，其特征在于由以下按重量份最优配比的原料制成：鲜阿魏菇280份、红油25份、食用油18份、盐30份、白糖18份、味精2份、白醋3份、花椒3份、干辣椒3份、葱3份、蒜2份、黄芪15份、西洋森10份、三七10份、木香6份、当归12份、枸杞18份、诃子5份、白芝麻12份。
3.权利要求1或2所述红油阿魏菇的制备方法，其特征在于包括以下步骤：
（1）将鲜阿魏菇清洗干净，用开水煮3-4分钟，过冷水后，用手撕成小块加入盐腌制阿魏菇12-20小时；
（2）将黄芪、西洋森、三七、木香、当归、枸杞、诃子加入水煎煮2-3小时，将煮液过滤后，将煮液浓缩干燥得到中药混合物；
（3）用食用油将花椒炸香，捞出，在有种加入葱、蒜、干辣椒炒5-8分钟，盛出在室温下晾凉，加入红油、白糖、白醋、味精及步骤（1）腌制好的阿魏菇，混合均匀，再加入步骤（2）中药混合物，白芝麻、装入罐中密封15-20天，分袋密封包装即可。
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