CN105053983A - 一种香辣金针菇丝的制作方法 - Google Patents
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- 150000003839 salts Chemical class 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 241000949456 Zanthoxylum Species 0.000 claims description 2
- 230000018044 dehydration Effects 0.000 claims description 2
- 238000006297 dehydration reaction Methods 0.000 claims description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 2
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 2
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- 244000003416 Asparagus officinalis Species 0.000 claims 5
- 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 abstract description 6
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 3
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- 239000000203 mixture Substances 0.000 abstract 4
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
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Classifications
-
- 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
Abstract
本发明公开了一种香辣金针菇丝的制作方法,属于食品加工领域。其特征在于:采用鲜金针菇、五香粉、花椒粉、胡椒粉、姜片、葱花、蒜末、味精、食盐、芝麻油、豆油为配方,其加工工艺流程为选取鲜金针菇→冲洗→沥干→切丝→焯水→脱水→拌料→冷却→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,具有金针菇浓郁的鲜香风味;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,尤其是涉及一种香辣金针菇丝的制作方法。
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。
新鲜的金针菇不易贮藏,用于加工成香辣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。
发明内容
本发明的目的是解决金针菇不易贮藏的问题,提供一种香辣金针菇丝的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种香辣金针菇丝的制作方法,其特征在于:采用鲜金针菇、五香粉、花椒粉、胡椒粉、姜片、葱花、蒜末、味精、食盐、芝麻油、豆油为配方,其加工工艺流程为选取鲜金针菇→冲洗→沥干→切丝→焯水→脱水→拌料→冷却→包装→杀菌,具体操作步骤为:
(1)原料处理:将金针菇切根蒂除杂质后,冲洗沥干备用;
(2)切丝:将金针菇切成粗细均匀、形状一致的丝状;
(3)焯水:切好的金针菇丝置于水中煮沸,时间为15分钟;
(4)控水:焯过水的原料,用脱水机控干表面水;
(5)调味拌料:将各种调料适量撒在熟料的上层,浇熟芝麻油,加鲜姜片、花椒面,翻拌均匀;
(6)包装:待产品冷却后,马上用真空包装机成定量小袋;
(7)杀菌检验:将成品置于高压95℃蒸汽杀菌16min,冷却后检验有无破损漏袋,并抽样进行理化、微生物指标检测,合格者即可装箱入库。
有益效果:本发明产品脆嫩有韧性,色香味俱全,开胃爽口,具有金针菇浓郁的鲜香风味;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:
一种香辣金针菇丝的制作方法,具体操作步骤为:
(1)原料处理:将金针菇、草菇切根蒂除杂质后,冲洗沥干备用;
(2)切丝:将菇体切成粗细均匀、形状一致的丝状;
(3)焯水:切好的菇丝置于水中煮沸,时间为2-4分钟;
(4)控水:焯过水的原料,用脱水机控干表面水;
(5)调味拌料:将各种调料适量撒在熟料的上层,浇熟植物油,加鲜生姜、胡椒粉,翻拌均匀;
(6)包装:待产品冷却后,马上用真空包装机成定量小袋;
(7)杀菌检验:将成品置于常压120℃蒸汽杀菌10min,冷却后检验有无破损漏袋,并抽样进行理化、微生物指标检测,合格者即可装箱入库。
实施例2:
一种香辣金针菇丝的制作方法,具体操作步骤为:
(1)原料处理:将金针菇、花菇、平菇切根蒂除杂质后,冲洗沥干备用;
(2)切丝:将菇体切成粗细均匀、形状一致的丝状;
(3)焯水:切好的菇丝置于水中煮沸,时间为12分钟;
(4)控水:焯过水的原料,用脱水机控干表面水;
(5)调味拌料:将各种调料适量撒在熟料的上层,浇熟芝麻油,加鲜生姜、料酒、米醋,翻拌均匀;
(6)包装:待产品冷却后,马上用真空包装机成定量小袋;
(7)杀菌检验:将成品置于常压98℃蒸汽杀菌30min,冷却后检验有无破损漏袋,并抽样进行理化、微生物指标检测,合格者即可装箱入库。
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)
1.一种香辣金针菇丝的制作方法,其特征在于:采用鲜金针菇、五香粉、花椒粉、胡椒粉、姜片、葱花、蒜末、味精、食盐、芝麻油、豆油为配方,其加工工艺流程为选取鲜金针菇→冲洗→沥干→切丝→焯水→脱水→拌料→冷却→包装→杀菌,具体操作步骤为:
(1)原料处理:将金针菇切根蒂除杂质后,冲洗沥干备用;
(2)切丝:将金针菇切成粗细均匀、形状一致的丝状;
(3)焯水:切好的金针菇丝置于水中煮沸,时间为15分钟;
(4)控水:焯过水的原料,用脱水机控干表面水;
(5)调味拌料:将各种调料适量撒在熟料的上层,浇熟芝麻油,加鲜姜片、花椒面,翻拌均匀;
(6)包装:待产品冷却后,马上用真空包装机成定量小袋;
(7)杀菌检验:将成品置于高压95℃蒸汽杀菌16min,冷却后检验有无破损漏袋,并抽样进行理化、微生物指标检测,合格者即可装箱入库。
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Cited By (1)
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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 |
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- 2015-07-21 CN CN201510427989.9A patent/CN105053983A/zh active Pending
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Application publication date: 20151118 |
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