CN105077365A - 一种美味珍菌炖海参食品配方 - Google Patents
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Abstract
本发明公开了一种美味珍菌炖海参食品配方，其特征在于由下述原料重量份数比配方组成：盐渍海参6～8、干香菇菌2～3、干牛肝菌1.4～1.7、干松茸菌0.4～0.6、食用盐0.4～0.6、鸡粉0.4～0.6、鸡汤80～97；鸡汤重量份数比配方组成：鲜姜1.7～2.1、鲜葱0.6～0.8、胡椒粒0.1～0.2、干贝柱0.2～0.4、老鸡18～22、纯净水135～165。本发明提供的一种美味珍菌炖海参，解决了海参食品制作困难、口味单一的问题。
Description
技术领域
本发明涉及一种美味珍菌炖海参食品配方。
背景技术
海参属海洋珍品之一，是高蛋白、低脂肪、低胆固醇食物，为滋补佳品。据《本草纲目拾遗》中记载：海参，味甘咸，补肾，益精髓，摄小便，壮阳疗痿，其性温补，足敌人参，故名海参。海参富含酸性粘多糖、海参皂甙、烟酸以及精氨酸、牛磺酸、赖氨酸等多种氨基酸，还含有参与人体生理活动的钾、钒、钼、硒、钙、磷、锰、硅、镍、碘、铜、铁、锌等多种营养元素，具有提高免疫力、防癌抗癌等功效。
目前海参加工起点相对较低，深加工工艺更是处在起步阶段，市场上的海参食品种类比较少，存在的缺点有：(1)干参或盐渍海参食用之前需多次煮制、泡发，发制时间长，食用不便；(2)干参容易以次充好、掺假使杂，判断干参好坏优劣无标准可循；(3)液袋即食海参虽然无需发制，但存在口味单一的问题；(4)海参粉、海参胶囊、海参酒、海参肽及海参口服液等产品由于海参失去原形，消费者感到不直观。因此，海参产品有待于开发、创新，现有技术有待于改进。
查询目前申请的专利，申请公开号CN1701721A“即食海参及其制作方法”、申请公开号CN1518899A“罐装海参及其加工方法”、申请公开号CN103598626A“美味即食海参的制作方法”、申请公开号CN101697823A“一种海参的做法”、申请公开号CN101268841A“一种即食风味海参的制备方法”、申请公开号CN103859457A“一种即食海参、鲍鱼的制备方法”，以及非专利文献《神奇的海参》(乔洪明，姜宗明著。山东大学出版社，2010.12)、《吃海参》(刘泉主编，青岛出版社，2011.01)中，均未发现本发明配方所含组分及其比例。
发明内容
本发明为了解决现有技术的不足，提供一种美味珍菌炖海参食品配方，含有海参及其它优质食品材料，使消费者在享受美味的同时，能够养生保健。
本发明技术方案：一种美味珍菌炖海参食品配方，其特征在于由下述原料重量份数比配方组成：盐渍海参6～8、干香菇菌2～3、干牛肝菌1.4～1.7、干松茸菌0.4～0.6、食用盐0.4～0.6、鸡粉0.4～0.6、鸡汤80～97；鸡汤重量份数比配方组成：鲜姜1.7～2.1、鲜葱0.6～0.8、胡椒粒0.10.2、干贝柱0.2～0.4、老鸡18～22、纯挣水135～165。
配料按配比比例，美味珍菌炖海参制作方法主要包括下述步骤：
A、盐渍海参在0～4℃纯净水中浸泡24小时后去口器，再煮制15分钟，煮制后的海参在0～4℃纯净水中发制到原盐渍海参重量的2倍即可；
B、鸡汤制备：将鲜姜、鲜葱、胡椒粒、干贝柱、老鸡、纯挣水煲制8小时后过滤制得鸡汤；
C、将松茸菌、牛肝菌、香菇菌浸泡5小时后清洗、切块；
D、将鸡粉、食用盐加到鸡汤中搅拌调味，调味后的鸡汤与其它制备好的材料装入易拉罐后封口；
E、将产品在118℃杀菌10分钟即可。
本发明有益效果：本发明提供的一种美味珍菌炖海参食品配方，解决了海参食品制作困难、口味单一的问题。本发明的产品经过高温灭菌，能够开盖即食，食用安全。另外本品未添加防腐剂及人工色素，更符合人们对天然、绿色食品的追求。海参是一种众所周知的滋补佳品，本发明以海参为基础配料，再按比例配入其它食品材料，经调味、包装、灭菌制成即食海参食品。该食品在全面保留海参营养的同时，然后再佐以食性相生的优质食品材料，达到营养增效之目的。
具体实施方式
本发明具体实施方式如下：
实施例1，一种美味珍菌炖海参食品的制作方法：
A、取盐渍海参6g在0～4℃纯净水中浸泡24小时后去口器，再煮制15分钟，煮制后的海参在0～4℃纯挣水中发制到12g；
B、鸡汤制备：将鲜姜170g、鲜葱60g、胡椒粒10g、干贝柱20g、老鸡1.8kg、纯净水13.5kg煲制8小时后过滤制得鸡汤，取鸡汤80g；
C、将松茸菌0.4g、牛肝菌1.4g、香菇菌2g浸泡5小时后清洗、切块；
D、将鸡粉0.4g、食用盐0.4g加到鸡汤中搅拌调味，调味后的鸡汤与其它制备好的材料装入易拉罐后封口；
E、将产品在118℃杀菌10分钟即可。
实施例2：一种美味珍菌炖海参食品的制作方法：
A、取盐渍海参8g在0～4℃纯净水中浸泡24小时后去口器，再煮制15分钟，煮制后的海参在0～4℃纯净水中发制到16g；
B、鸡汤制备：将鲜姜210g、鲜葱80g、胡椒粒20g、干贝柱40g、老鸡2.2kg、纯净水16.5kg煲制8小时后过滤制得鸡汤，取鸡汤97g；
C、将松茸菌0.6g、牛肝菌1.7g、香菇菌3g浸泡5小时后清洗、切块；
D、将鸡粉0.6g、食用盐0.6g加到鸡汤中搅拌调味，调味后的鸡汤与其它制备好的材料装入易拉罐后封口；
E、将产品在118℃杀菌10分钟即可。
以上所述，仅为本发明的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明公开的技术范围内可轻易想到变化或替换、对其中某些部分所可能做出的一些变动均体现了本发明的原理，都应涵盖在本发明的保护范围之内。因此，本发明的保护范围应以权利要求的保护范围为准。
Claims (1)
1.一种美味珍菌炖海参食品配方，其特征在于由下述原料重量份数比配方组成：盐渍海参6～8、干香菇菌2～3、干牛肝菌1.4～1.7、干松茸菌0.4～0.6、食用盐0.4～0.6、鸡粉0.4～0.6、鸡汤80～97；鸡汤重量份数比配方组成：鲜姜1.7～2.1、鲜葱0.6～0.8、胡椒粒0.1～0.2、干贝柱0.2～0.4、老鸡18～22、纯净水135～165。
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| CN103393152A (zh) * | 2013-06-24 | 2013-11-20 | 芜湖乐锐思信息咨询有限公司 | 一种海参百合羹及其制作方法 |
| CN103892336A (zh) * | 2012-12-29 | 2014-07-02 | 大连棒棰岛海产股份有限公司 | 一种海鲜锅食品 |
| CN104431993A (zh) * | 2014-12-26 | 2015-03-25 | 重庆市武陵山珍经济技术开发（集团）有限公司 | 食用菌家庭烹制组合物 |
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| CN1943438A (zh) * | 2006-10-26 | 2007-04-11 | 郭长江 | 海参菜肴及其制作方法 |
| CN103892336A (zh) * | 2012-12-29 | 2014-07-02 | 大连棒棰岛海产股份有限公司 | 一种海鲜锅食品 |
| CN103393152A (zh) * | 2013-06-24 | 2013-11-20 | 芜湖乐锐思信息咨询有限公司 | 一种海参百合羹及其制作方法 |
| CN104431993A (zh) * | 2014-12-26 | 2015-03-25 | 重庆市武陵山珍经济技术开发（集团）有限公司 | 食用菌家庭烹制组合物 |
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| CN114468194A (zh) * | 2022-03-09 | 2022-05-13 | 大连富森智能科技有限公司 | 一种松茸活性菌海参保健饮品制作方法 |
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