CN104509841A - 一种醋溜杏鲍菇干的制作方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- 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
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Abstract
本发明公开了一种醋溜杏鲍菇干的制作方法，属于食品加工领域。其特征在于：采用鲜杏鲍菇7千克，白醋800毫升，豆豉油230毫升，海鲜粉15克，食用精盐150克、冰糖80克、水9升及少许薄荷、肉豆蔻、陈皮、白芷为原料，其加工工艺流程为选料→煮制→干制→包装→成品。有益效果：本发明产品软硬适中，清脆酸爽，具杏鲍菇特有的鲜香风味；本产品不仅营养丰富，易于消化，还富含蛋白质及其他营养物质，有利于改善人体新陈代谢，增强体质，还具有滋阴补气、延缓衰老、祛脂降压的功效；食用方便，老少皆宜，是一种营养保健价值极高的饮品。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种醋溜杏鲍菇干的制作方法。
背景技术
杏鲍菇，又名刺芹侧耳，是近年来开发栽培成功的集食用、药用、食疗于一体的珍稀食用菌新品种。杏鲍菇菌肉肥厚，质地脆嫩，特别是菌柄组织致密、结实、乳白，可全部食用，且菌柄比菌盖更脆滑、爽口，被称为“平菇王”、“干贝菇”，具有愉快的杏仁香味和如鲍鱼的口感，适合保鲜、加工，深得人们的喜爱。杏鲍菇营养丰富，富含蛋白质、碳水化合物、维生素及钙、镁、铜、锌等矿物质，可以提高人体免疫功能，对人体具有抗癌、降血脂、润肠胃以及美容等作用，是一种营养保健价值极高的食用菌。
经相关科学验证，杏鲍菇具有以下作用：1、祛脂降压：能软化和保护血管，有降低人体中血脂和胆固醇的作用；2、提高免疫力：蛋白质是维持免疫机能最重要的营养素，为构成白血球和抗体的主要成份；3、消食：有助于胃酸的分泌和食物的消化，适宜用于治疗饮食积滞症。
新鲜的杏鲍菇不易贮藏，用于加工成醋溜杏鲍菇干可实现对杏鲍菇原料的综合利用，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杏鲍菇不易贮藏的问题，提供一种醋溜杏鲍菇干的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种醋溜杏鲍菇干的制作方法，其特征在于：采用鲜杏鲍菇7千克，白醋800毫升，豆豉油230毫升，海鲜粉15克，食用精盐150克、冰糖80克、水9升及少许薄荷、肉豆蔻、陈皮、白芷为原料，其加工工艺流程为选料→煮制→干制→包装→成品，具体操作步骤为：
（1）选料：选取菌柄长8-12厘米、表面有丝状光泽、无病虫害、未开伞的杏鲍菇，切除菇脚，去除污物杂质，洗净沥水，切成丝状备用；
（2）煮制：在不锈钢锅内放入9升水、230毫升豆豉油、150克食用精盐、15克海鲜粉、80克冰糖及少许薄荷、肉豆蔻、陈皮、白芷，烧开后将杏鲍菇分批依次加入锅内，煮制3-5分钟，使杏鲍菇入味且熟而不烂，然后捞出，沥出水分；
（3）干制：将煮制沥水后的杏鲍菇放在竹筛里，放置烘房内烘干，期间翻动1-2次，防止杏鲍菇粘在烘筛上；
（4）包装：将菇干用食品袋分装封口，即为成品。
有益效果：本发明产品软硬适中，清脆酸爽，具杏鲍菇特有的鲜香风味；本产品不仅营养丰富，易于消化，还富含蛋白质及其他营养物质，有利于改善人体新陈代谢，增强体质，还具有滋阴补气、延缓衰老、祛脂降压的功效；食用方便，老少皆宜，是一种营养保健价值极高的饮品。
具体实施方式
实施例1：
一种醋溜杏鲍菇干的制作方法，具体操作步骤为：
（1）选料：选取菌柄长6厘米、表面有丝状光泽、无病虫害、未开伞的杏鲍菇，切除菇脚，去除污物杂质，洗净沥水，切成丝状备用；
（2）煮制：在铝锅内放入6升水、300毫升镇江醋、450毫升豆豉油、100克食用精盐、35克五香粉及少许葱、蒜、姜，烧开后将杏鲍菇分2批加入锅内，煮制5-6分钟，使杏鲍菇入味且熟而不烂，然后捞出，沥出水分；
（3）干制：将煮制沥水后的杏鲍菇放在竹筛里，放置烘房内烘干，期间翻动6-8次，防止杏鲍菇粘在烘筛上；
（4）包装：将菇干用食品袋分装封口，即为成品。
实施例2：
一种醋溜杏鲍菇干的制作方法，具体操作步骤为：
（1）选取菌柄长15厘米、表面有丝状光泽、无病虫害、未开伞的杏鲍菇，切除菇脚，去除污物杂质，洗净沥水，切成丝状备用；
（2）煮制：在铝锅内放入10升水、500毫升豆豉油、400毫升米醋、300克食用精盐、45克五香粉及少许葱、蒜、姜，烧开后将杏鲍菇分三批加入锅内，煮制8分钟，使杏鲍菇入味且熟而不烂，然后捞出，沥出水分；
（3）干制：将煮制沥水后的杏鲍菇放在竹筛里，放置烘房内烘干，期间翻动3-5次，防止杏鲍菇粘在烘筛上，烘干后撒上一层椒盐；
（4）包装：将菇干用食品袋分装封口，即为成品。
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. 一种醋溜杏鲍菇干的制作方法，其特征在于：采用鲜杏鲍菇7千克，白醋800毫升，豆豉油230毫升，海鲜粉15克，食用精盐150克、冰糖80克、水9升及少许薄荷、肉豆蔻、陈皮、白芷为原料，其加工工艺流程为选料→煮制→干制→包装→成品，具体操作步骤为：
（1）选料：选取菌柄长8-12厘米、表面有丝状光泽、无病虫害、未开伞的杏鲍菇，切除菇脚，去除污物杂质，洗净沥水，切成丝状备用；
（2）煮制：在不锈钢锅内放入9升水、230毫升豆豉油、150克食用精盐、15克海鲜粉、80克冰糖及少许薄荷、肉豆蔻、陈皮、白芷，烧开后将杏鲍菇分批依次加入锅内，煮制3-5分钟，使杏鲍菇入味且熟而不烂，然后捞出，沥出水分；
（3）干制：将煮制沥水后的杏鲍菇放在竹筛里，放置烘房内烘干，期间翻动1-2次，防止杏鲍菇粘在烘筛上；
（4）包装：将菇干用食品袋分装封口，即为成品。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105166874A (zh) * | 2015-09-25 | 2015-12-23 | 南陵县襄荷产业协会 | 一种杏鲍菇油炸风味食品的加工方法 |
| CN106418477A (zh) * | 2016-09-29 | 2017-02-22 | 芜湖市三山区绿色食品产业协会 | 鸡腿菇保健脯的制作方法 |
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| CN1200249A (zh) * | 1997-05-22 | 1998-12-02 | 邹长钱 | 草菇干品的加工方法 |
| CN102578557A (zh) * | 2012-03-05 | 2012-07-18 | 福建农林大学 | 一种组合干燥杏鲍菇的加工方法 |
| CN102940028A (zh) * | 2012-12-11 | 2013-02-27 | 江苏省农业科学院 | 一种渗透脱水-微波干燥杏鲍菇干的生产工艺及产品 |
| CN103229995A (zh) * | 2013-04-19 | 2013-08-07 | 华南农业大学 | 一种杏鲍菇切片干燥加工方法及应用 |
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- 2014-12-10 CN CN201410747175.9A patent/CN104509841A/zh active Pending
Patent Citations (4)
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| CN1200249A (zh) * | 1997-05-22 | 1998-12-02 | 邹长钱 | 草菇干品的加工方法 |
| CN102578557A (zh) * | 2012-03-05 | 2012-07-18 | 福建农林大学 | 一种组合干燥杏鲍菇的加工方法 |
| CN102940028A (zh) * | 2012-12-11 | 2013-02-27 | 江苏省农业科学院 | 一种渗透脱水-微波干燥杏鲍菇干的生产工艺及产品 |
| CN103229995A (zh) * | 2013-04-19 | 2013-08-07 | 华南农业大学 | 一种杏鲍菇切片干燥加工方法及应用 |
Non-Patent Citations (1)
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| 魏润黔: "《食用菌实用加工技术》", 31 March 1996, 北京：金盾出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166874A (zh) * | 2015-09-25 | 2015-12-23 | 南陵县襄荷产业协会 | 一种杏鲍菇油炸风味食品的加工方法 |
| CN106418477A (zh) * | 2016-09-29 | 2017-02-22 | 芜湖市三山区绿色食品产业协会 | 鸡腿菇保健脯的制作方法 |
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Application publication date: 20150415 |