CN104738592A - 一种调味五香金针菇丝的制作工艺 - Google Patents
一种调味五香金针菇丝的制作工艺 Download PDFInfo
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- 239000000843 powder Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 4
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- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 3
- 239000006002 Pepper Substances 0.000 claims abstract description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 3
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- 241000287828 Gallus gallus Species 0.000 claims description 2
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- 238000004140 cleaning Methods 0.000 claims description 2
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- 241000196324 Embryophyta Species 0.000 description 1
- 241001537207 Flammulina Species 0.000 description 1
- 241000756137 Hemerocallis Species 0.000 description 1
- 208000002682 Hyperkalemia Diseases 0.000 description 1
- 206010021036 Hyponatraemia Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 1
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Classifications
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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
本发明公开了一种调味五香金针菇丝的制作工艺,属于食品加工领域。其特征在于:采用金针菇丝35kg,精盐500g,胡椒粉80g,酱油350g,芝麻油400g,红糖280g,青椒丝120g,五香粉35g,鸡精85g为配方,其加工工艺流程为选取金针菇→清洗去蒂→浸泡→切丝→调煮→包装→杀菌。有益效果:本发明产品脆嫩有韧性,色香味俱全,开胃爽口,具有金针菇鲜香的风味;本产品不仅营养丰富,而且含有丰富的赖氨酸,可促进儿童智力的发育,还具有抑制血脂升高,降低胆固醇,防治心脑血管疾病的功效。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种调味五香金针菇丝的制作工艺。
背景技术
金针菇学名毛柄金钱菌,又称毛柄小火菇、构菌、朴菇、冬菇、朴菰 、冻菌、金菇、智力菇等,因其菌柄细长,似金针菜,故称金针菇,属伞菌目白蘑科金针菇属,是一种菌藻地衣类。
金针菇的作用:金针菇氨基酸的含量非常丰富,尤其是赖氨酸的含量特别高,具有促进儿童智力发育的功能;不仅可以预防和治疗肝脏病及胃、肠道溃疡,而且也适合高血压患者、肥胖者和中老年人食用,因为它是一种高钾低钠食品;还具有抑制血脂升高,降低胆固醇,防治心脑血管疾病的功能;经常食用金针菇可以起到抵抗疲劳、抗菌消炎、消除重金属盐类物质、抗肿瘤的作用。
新鲜的金针菇在空气中容易氧化,不易贮藏,且经济效益低,用于加工成调味五香金针菇丝可实现对金针菇原料的综合利用,食用方便,且便于储存,提高其经济价值和营养价值。
发明内容
本发明的目的是解决金针菇不易贮藏的问题,提供一种调味五香金针菇丝的制作工艺。
本发明解决其技术问题所采取的技术方案是:
一种调味五香金针菇丝的制作工艺,其特征在于:采用金针菇丝35kg,精盐500g,胡椒粉80g,酱油350g,芝麻油400g,红糖280g,青椒丝120g,五香粉35g,鸡精85g为配方,其加工工艺流程为选取金针菇→清洗去蒂→浸泡→切丝→调煮→包装→杀菌,具体操作步骤为:
(1)原料处理:选无霉变、无虫蛀的新鲜金针菇,用清水洗后去蒂,切成2.5-3cm的丝条,沥水后备用;
(2)调煮:先将花生油烧热,依次加入配方调料,烧开后再加入金针菇丝,边加热边搅拌煮35分钟,至汤汁近干状即可出锅装袋;
(3)包装、封口:采用复合蒸煮袋包装,外套彩印塑料薄袋,用手工装袋,并用真空封口机封口;
(4)杀菌、存放:将封好口的袋装产品,置卧式蒸汽杀菌锅中,蒸汽压力为0.35-0.45MPa,136℃,保压45分钟,冷却后出锅,经风干再套上彩印塑料袋并封口,在常温下保存8-12天,再进行检验,查看是否胖、漏袋现象,并开袋抽检制品的理化指标,检验合格后即可装箱入库。
有益效果:本发明产品脆嫩有韧性,色香味俱全,开胃爽口,具有金针菇鲜香的风味;本产品不仅营养丰富,而且含有丰富的赖氨酸,可促进儿童智力的发育,还具有抑制血脂升高,降低胆固醇,防治心脑血管疾病的功效。
具体实施方式
实施例1:
一种调味五香金针菇丝的制作工艺,具体操作步骤为:
(1)原料处理:选无霉变、无虫蛀的新鲜金针菇、杏鲍菇,用清水洗后去蒂,切成3.5cm的丝条,沥水后备用;
(2)调煮:先将花生油烧热,依次加入配方调料,烧开后再加入菇丝,边加热边搅拌煮20分钟,至汤汁近干状,撒上适量的孜然粉,即可出锅装袋;
(3)包装、封口:采用复合蒸煮袋包装,外套彩印塑料薄袋,用手工装袋,并用真空封口机封口;
(4)杀菌、存放:将封好口的袋装产品,置卧式蒸汽杀菌锅中,蒸汽压力为0.95MPa,132℃,保压45分钟,冷却后出锅,经风干再套上彩印塑料袋并封口,在常温下保存10天,再进行检验,查看是否胖、漏袋现象,并开袋抽检制品的理化指标,检验合格后即可装箱入库。
实施例2:
一种调味五香金针菇丝的制作工艺,具体操作步骤为:
(1)原料处理:选无霉变、无虫蛀的新鲜金针菇、花菇、凤尾菇,用清水洗后去蒂,切成3.5-4.7cm的丝条,沥水后备用;
(2)调煮:先将植物油烧热,依次加入配方调料,烧开后再加入菇丝,边加热边搅拌煮55分钟,再加入适量的柠檬香精和麦芽酚,熬至汤汁近干状即可出锅装袋;
(3)包装、封口:采用复合蒸煮袋包装,外套彩印塑料薄袋,用手工装袋,并用真空封口机封口;
(4)杀菌、存放:将封好口的袋装产品,置卧式蒸汽杀菌锅中,蒸汽压力为1.08-1.42MPa,165℃,保压30分钟,冷却后出锅,经风干再套上彩印塑料袋并封口,在常温下保存22天,再进行检验,查看是否胖、漏袋现象,并开袋抽检制品的理化指标,检验合格后即可装箱入库。
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. 一种调味五香金针菇丝的制作工艺,其特征在于:采用金针菇丝35kg,精盐500g,胡椒粉80g,酱油350g,芝麻油400g,红糖280g,青椒丝120g,五香粉35g,鸡精85g为配方,其加工工艺流程为选取金针菇→清洗去蒂→浸泡→切丝→调煮→包装→杀菌,具体操作步骤为:
(1)原料处理:选无霉变、无虫蛀的新鲜金针菇,用清水洗后去蒂,切成2.5-3cm的丝条,沥水后备用;
(2)调煮:先将花生油烧热,依次加入配方调料,烧开后再加入金针菇丝,边加热边搅拌煮35分钟,至汤汁近干状即可出锅装袋;
(3)包装、封口:采用复合蒸煮袋包装,外套彩印塑料薄袋,用手工装袋,并用真空封口机封口;
(4)杀菌、存放:将封好口的袋装产品,置卧式蒸汽杀菌锅中,蒸汽压力为0.35-0.45MPa,136℃,保压45分钟,冷却后出锅,经风干再套上彩印塑料袋并封口,在常温下保存8-12天,再进行检验,查看是否胖、漏袋现象,并开袋抽检制品的理化指标,检验合格后即可装箱入库。
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN105053983A (zh) * | 2015-07-21 | 2015-11-18 | 洪寒俊 | 一种香辣金针菇丝的制作方法 |
CN105595312A (zh) * | 2015-09-13 | 2016-05-25 | 周家勃 | 一种调味茶树菇丝的制作方法 |
CN106418474A (zh) * | 2016-09-23 | 2017-02-22 | 安徽智联管理咨询有限公司 | 一种金针菇保健丝的加工方法 |
CN109043493A (zh) * | 2018-07-18 | 2018-12-21 | 胡俊凯 | 一种即食蒜蓉调味金针菇及其制备方法 |
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105053983A (zh) * | 2015-07-21 | 2015-11-18 | 洪寒俊 | 一种香辣金针菇丝的制作方法 |
CN105595312A (zh) * | 2015-09-13 | 2016-05-25 | 周家勃 | 一种调味茶树菇丝的制作方法 |
CN106418474A (zh) * | 2016-09-23 | 2017-02-22 | 安徽智联管理咨询有限公司 | 一种金针菇保健丝的加工方法 |
CN109043493A (zh) * | 2018-07-18 | 2018-12-21 | 胡俊凯 | 一种即食蒜蓉调味金针菇及其制备方法 |
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