CN105077213A - 一种即食香菇丝的制作工艺 - Google Patents
一种即食香菇丝的制作工艺 Download PDFInfo
- Publication number
- CN105077213A CN105077213A CN201510441381.1A CN201510441381A CN105077213A CN 105077213 A CN105077213 A CN 105077213A CN 201510441381 A CN201510441381 A CN 201510441381A CN 105077213 A CN105077213 A CN 105077213A
- Authority
- CN
- China
- Prior art keywords
- mushroom
- mushrooms
- instant
- shredded
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 48
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 238000005516 engineering process Methods 0.000 title abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 10
- 206010033546 Pallor Diseases 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 6
- 239000008158 vegetable oil Substances 0.000 claims abstract description 6
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 4
- 239000008159 sesame oil Substances 0.000 claims abstract description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 3
- 240000002234 Allium sativum Species 0.000 claims abstract description 3
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 3
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 3
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 3
- 235000004611 garlic Nutrition 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims abstract description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 3
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 3
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 150000003839 salts Chemical class 0.000 claims abstract description 3
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 238000007689 inspection Methods 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 235000013409 condiments Nutrition 0.000 claims description 4
- 238000011010 flushing procedure Methods 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 230000002906 microbiologic effect Effects 0.000 claims description 4
- 238000005070 sampling Methods 0.000 claims description 4
- 239000002352 surface water Substances 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 239000003643 water by type Substances 0.000 claims description 4
- 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
- 241000234282 Allium Species 0.000 claims 1
- 206010028980 Neoplasm Diseases 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 201000011510 cancer Diseases 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 150000002632 lipids Chemical class 0.000 abstract description 3
- 244000291564 Allium cepa Species 0.000 abstract description 2
- 230000032683 aging Effects 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- LGZXYFMMLRYXLK-UHFFFAOYSA-N mercury(2+);sulfide Chemical compound [S-2].[Hg+2] LGZXYFMMLRYXLK-UHFFFAOYSA-N 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 4
- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 description 2
- 208000001953 Hypotension Diseases 0.000 description 2
- 208000021822 hypotensive Diseases 0.000 description 2
- 230000001077 hypotensive effect Effects 0.000 description 2
- 230000000527 lymphocytic effect Effects 0.000 description 2
- 210000002686 mushroom body Anatomy 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 102000014150 Interferons Human genes 0.000 description 1
- 108010050904 Interferons Proteins 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- 241000446313 Lamella Species 0.000 description 1
- 229920001491 Lentinan Polymers 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000208000 Striga Species 0.000 description 1
- 240000006794 Volvariella volvacea Species 0.000 description 1
- 210000003056 antler Anatomy 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000005452 bending Methods 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 230000007882 cirrhosis Effects 0.000 description 1
- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229940079322 interferon Drugs 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 229940115286 lentinan Drugs 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229920002477 rna polymer Polymers 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000005002 sporogony Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
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
本发明公开了一种即食香菇丝的制作工艺,属于食品加工领域。其特征在于:采用鲜香菇、辣椒粉、花椒粉、孜然粉、生姜、葱花、蒜末、味精、食盐、植物油、麻油为配方,其加工工艺流程为选取鲜香菇→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,具有香菇浓郁的鲜香风味;本产品不仅营养丰富,易于消化,还可提高人体免疫力,具有延缓衰老、降压降脂、防癌抗癌的功效。食用方便,老少皆宜。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种即食香菇丝的制作工艺。
背景技术
香菇,又名冬菇、香蕈、北菇、厚菇、薄菇、花菇、椎茸,是一种食用真菌。菌肉白色,稍厚,细密,具香味。幼时边缘内卷,有白色的绒毛,随着生长而消失。菌盖下面有菌幕,后破裂,形成不完整的菌环。老熟后盖缘反卷,开裂。菌褶白色,密,弯生,不等长。菌柄常偏生,白色,弯曲,菌环以下有纤毛状鳞片,纤维质,内部实心。孢子光滑,无色,椭圆形至卵圆形,用孢子生殖。
香菇的作用:1.提高机体免疫功能:香菇多糖可促进淋巴细胞的产生,并提高淋巴细胞的杀伤活性;2.延缓衰老:香菇的水提取物对过氧化氢有清除作用,对人体内的过氧化氢有一定的消除作用;3.防癌抗癌:香菇菌盖部分含有双链结构的核糖核酸,进入人体后,会产生具有抗癌作用的干扰素;4.降血压、降血脂、降胆固醇:香菇中含有嘌呤、胆碱、酪氨酸、氧化酶以及某些核酸物质,能起到降血压、降胆固醇、降血脂的作用,又可预防动脉硬化、肝硬化等疾病。
新鲜的香菇不易贮藏,用于加工成即食香菇丝可实现对香菇原料的综合利用,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香菇不易贮藏的问题,提供一种即食香菇丝的制作工艺。
本发明解决其技术问题所采取的技术方案是:
一种即食香菇丝的制作工艺,其特征在于:采用鲜香菇、辣椒粉、花椒粉、孜然粉、生姜、葱花、蒜末、味精、食盐、植物油、麻油为配方,其加工工艺流程为选取鲜香菇→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:将香菇切根蒂除杂质后,冲洗沥干备用;
(2)切丝:将香菇切成粗细均匀、形状一致的丝状;
(3)焯水:切好的香菇丝置于水中煮沸,时间为5-8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,加鲜生姜料,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108℃蒸汽杀菌20min,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,具有香菇浓郁的鲜香风味;本产品不仅营养丰富,易于消化,还可提高人体免疫力,具有延缓衰老、降压降脂、防癌抗癌的功效。食用方便,老少皆宜。
具体实施方式
实施例1:
一种即食香菇丝的制作工艺,具体操作步骤为:
(1)原料处理:将香菇、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:
一种即食香菇丝的制作工艺,具体操作步骤为:
(1)原料处理:将香菇、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)
1.一种即食香菇丝的制作工艺,其特征在于:采用鲜香菇、辣椒粉、花椒粉、孜然粉、生姜、葱花、蒜末、味精、食盐、植物油、麻油为配方,其加工工艺流程为选取鲜香菇→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:将香菇切根蒂除杂质后,冲洗沥干备用;
(2)切丝:将香菇切成粗细均匀、形状一致的丝状;
(3)焯水:切好的香菇丝置于水中煮沸,时间为5-8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,加鲜生姜料,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108℃蒸汽杀菌20min,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。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510441381.1A CN105077213A (zh) | 2015-07-25 | 2015-07-25 | 一种即食香菇丝的制作工艺 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510441381.1A CN105077213A (zh) | 2015-07-25 | 2015-07-25 | 一种即食香菇丝的制作工艺 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105077213A true CN105077213A (zh) | 2015-11-25 |
Family
ID=54559264
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510441381.1A Pending CN105077213A (zh) | 2015-07-25 | 2015-07-25 | 一种即食香菇丝的制作工艺 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105077213A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112715928A (zh) * | 2021-01-18 | 2021-04-30 | 贵州大学 | 一种袋装即食香辣香菇及其制备方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101411470A (zh) * | 2008-11-21 | 2009-04-22 | 安徽金安康生物科技有限公司 | 白灵菇食用菌食品及其生产方法 |
CN103766868A (zh) * | 2014-02-18 | 2014-05-07 | 徐州市坤元食品有限公司 | 一种调味蘑菇软罐头及其生产方法 |
CN104172143A (zh) * | 2014-08-25 | 2014-12-03 | 福建绿宝食品集团有限公司 | 一种杏鲍菇罐头的制作方法 |
CN104738593A (zh) * | 2015-03-27 | 2015-07-01 | 林静 | 一种调味香菇丝的制作方法 |
-
2015
- 2015-07-25 CN CN201510441381.1A patent/CN105077213A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101411470A (zh) * | 2008-11-21 | 2009-04-22 | 安徽金安康生物科技有限公司 | 白灵菇食用菌食品及其生产方法 |
CN103766868A (zh) * | 2014-02-18 | 2014-05-07 | 徐州市坤元食品有限公司 | 一种调味蘑菇软罐头及其生产方法 |
CN104172143A (zh) * | 2014-08-25 | 2014-12-03 | 福建绿宝食品集团有限公司 | 一种杏鲍菇罐头的制作方法 |
CN104738593A (zh) * | 2015-03-27 | 2015-07-01 | 林静 | 一种调味香菇丝的制作方法 |
Non-Patent Citations (1)
Title |
---|
卢良恕: "《中国庭院经济概论》", 31 July 2006, 四川科学技术出版社 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112715928A (zh) * | 2021-01-18 | 2021-04-30 | 贵州大学 | 一种袋装即食香辣香菇及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105029384A (zh) | 一种香菇复合肉松的制作方法 | |
CN104095140A (zh) | 一种香菇柄蜜饯的制作方法 | |
CN104738593A (zh) | 一种调味香菇丝的制作方法 | |
CN103947985A (zh) | 一种百香果醋酸菜的制作方法 | |
CN104757525A (zh) | 一种特色香辣平菇的加工方法 | |
CN104757519A (zh) | 一种糖醋香菇的加工方法 | |
CN105285580A (zh) | 一种银耳香菇菌肉饮料的加工方法 | |
CN105285961A (zh) | 一种香菇罐头的制作方法 | |
CN105077213A (zh) | 一种即食香菇丝的制作工艺 | |
CN105249446A (zh) | 一种香菇复合保健精粉的制作方法 | |
CN104757520A (zh) | 一种茶树菇即食菜的制作工艺 | |
CN104305136A (zh) | 一种香菇保健酱油的制作方法 | |
CN104738458A (zh) | 一种麻辣山药片的制作工艺 | |
KR100921505B1 (ko) | 곰취와 우렁이가 함유된 된장 및 그 제조방법 | |
CN104055069A (zh) | 一种香菇脯的制作方法 | |
CN105230943A (zh) | 一种香菇保健糖的制作方法 | |
CN104431244A (zh) | 一种香菇蜜饯的制作方法 | |
CN106689855A (zh) | 一种芹菜营养酱菜及其制备方法 | |
CN105410766A (zh) | 一种果香咖喱芋艿丁的加工方法 | |
CN104705470A (zh) | 一种香菇保健脯的加工方法 | |
CN105053983A (zh) | 一种香辣金针菇丝的制作方法 | |
CN103404819A (zh) | 一种营养美味的川式泡菜及其制备方法 | |
KR102000842B1 (ko) | 대나무통 숙성 모링가 장아찌와 이의 제조방법 | |
CN105029382A (zh) | 一种香酥杏鲍菇条的制作方法 | |
CN107927527A (zh) | 一种即食南瓜干的制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151125 |