CN105146501A - 一种油炸平菇条的加工工艺 - Google Patents
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- 238000000034 method Methods 0.000 title claims abstract description 5
- 240000001462 Pleurotus ostreatus Species 0.000 title abstract 6
- 235000001603 Pleurotus ostreatus Nutrition 0.000 title abstract 6
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- 239000002994 raw material Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 238000007598 dipping method Methods 0.000 claims abstract description 7
- 239000011812 mixed powder Substances 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 6
- 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 6
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 6
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- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract description 2
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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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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种油炸平菇条的加工工艺,属于食品加工领域。其特征在于:采用的配方为鲜平菇、玉米淀粉68%、精盐12%、五香粉5%、胡椒粉5%、红糖8%、味精2%、食用油适量,加工工艺流程是原料整理→清洗→热浸→脱水→成型→混合粉拌制→油炸→包装。有益效果:本发明产品表面略为金黄色,菇体略有弹性,香酥适口,色香味俱全,具有平菇应有的滋味,风味独特宜人;本产品有利于改善人体新陈代谢,增强体质,且食用方便,老少皆宜,还能提高人体免疫力。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种油炸平菇条的加工工艺。
背景技术
平菇,属伞菌目,侧耳科,是日常食用菌中最普通的一种。平菇菌盖为贝壳状,幼时为青灰色,后变成浅灰色,老时黄色;菌柄侧生,菌面平而薄,边缘不内卷,平展,菌褶粗疏。肉质较不老,嫩滑可口,有类似牡蛎的香味,平菇以色白、白厚质嫩,味道鲜美者为佳。平菇无论食素炒还是制成荤菜,都十分鲜嫩诱人,加之价钱便宜,是百姓餐桌上的佳品。
平菇的作用:平菇性平,味甘,具有补虚、抗癌的功效,能改善人体新陈代谢,增强体质,调节大脑神经;平菇含有多糖体,对肿瘤细胞有很强的抑制作用,且具有免疫特性;平菇还有追风散寒、舒筋活络的作用,可治腰腿疼痛、手足麻木、经络不适等病症。此外,平菇对肝炎、慢性胃炎、胃及十二指溃疡、软骨病、高血压都有一定的疗效,对降低血胆固醇和防治尿道结石也有一定效果,对女性更年期综合症也可起到调理作用。
新鲜的平菇在空气中容易氧化,不易贮藏,用于加工成油炸平菇条可实现对平菇原料的综合利用,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平菇不易贮藏的问题,提供一种油炸平菇条的加工工艺。
本发明解决其技术问题所采取的技术方案是:
一种油炸平菇条的加工工艺,其特征在于:采用的配方为鲜平菇、玉米淀粉68%、精盐12%、五香粉5%、胡椒粉5%、红糖8%、味精2%、食用油适量,加工工艺流程是原料整理→清洗→热浸→脱水→成型→混合粉拌制→油炸→包装,具体操作步骤为:
(1)原料整理:采摘干净无杂质、无变质、色泽纯白的鲜平菇,除根除杂,清洗干净;
(2)热浸、脱水:用开水浸煮3-5min后,捞出,再进行真空抽干水分;
(3)切条:将平菇顺纹切割成4-6mm的条状;
(4)拌制:将玉米淀粉、精盐、五香粉、胡椒粉、红糖、味精按68:12:5:5:8:1的比例配制成混合粉,加入平菇条,均匀的拌制成条;
(5)油炸:放入油温280℃的芝麻油锅里炸至黄酥捞起,冷却后,撒上一层椒盐;
(6)包装:称重包装,用塑料封口机贮存,装箱入库。
有益效果:本发明产品表面略为金黄色,菇体略有弹性,香酥适口,色香味俱全,具有平菇应有的滋味,风味独特宜人;本产品有利于改善人体新陈代谢,增强体质,且食用方便,老少皆宜,还能提高人体免疫力。
具体实施方式
实施例1:
一种油炸平菇条的加工工艺,具体操作步骤为:
(1)原料整理:采摘干净无杂质、无变质、色泽纯白的鲜平菇、花菇,除根除杂,清洗干净;
(2)热浸、脱水:用开水浸煮8min后,捞出,再进行真空抽干水分;
(3)切条:将菇体顺纹切割成2mm的条状;
(4)拌制:将麦芽淀粉、椒盐、芝麻粉、黑胡椒粉、蔗糖、鸡精按4:2:1:1:1:1的比例配制成混合粉,加入原料,均匀的拌制成条;
(5)油炸:放入油温180℃的植物油锅里炸至黄酥捞起,冷却后,撒上一层熟芝麻面;
(6)包装:称重包装,用塑料封口机贮存,装箱入库。
实施例2:
一种油炸平菇条的加工工艺,具体操作步骤为:
(1)原料整理:采摘干净无杂质、无变质、色泽纯白的鲜平菇、凤尾菇,除根除杂,清洗干净;
(2)热浸、脱水:用开水浸煮10min后,捞出,再进行真空抽干水分;
(3)切条:将菇体顺纹切割成8mm的条状;
(4)拌制:将小麦粉、盐巴、孜然粉、花椒粉、蔗糖、味精按4:1:1:2:1:1的比例配制成混合粉,加入菇条,均匀的拌制成条;
(5)油炸:放入油温220℃的花生油锅里炸至黄酥捞起,冷却后,撒上一层辣椒粉;
(6)包装:称重包装,用塑料封口机贮存,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)
1.一种油炸平菇条的加工工艺,其特征在于:采用的配方为鲜平菇、玉米淀粉68%、精盐12%、五香粉5%、胡椒粉5%、红糖8%、味精2%、食用油适量,加工工艺流程是原料整理→清洗→热浸→脱水→成型→混合粉拌制→油炸→包装,具体操作步骤为:
(1)原料整理:采摘干净无杂质、无变质、色泽纯白的鲜平菇,除根除杂,清洗干净;
(2)热浸、脱水:用开水浸煮3-5min后,捞出,再进行真空抽干水分;
(3)切条:将平菇顺纹切割成4-6mm的条状;
(4)拌制:将玉米淀粉、精盐、五香粉、胡椒粉、红糖、味精按68:12:5:5:8:1的比例配制成混合粉,加入平菇条,均匀的拌制成条;
(5)油炸:放入油温280℃的芝麻油锅里炸至黄酥捞起,冷却后,撒上一层椒盐;
(6)包装:称重包装,用塑料封口机贮存,装箱入库。
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Citations (2)
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CN104585738A (zh) * | 2015-02-22 | 2015-05-06 | 余芳 | 香酥平菇片的制作方法 |
CN104757525A (zh) * | 2015-03-29 | 2015-07-08 | 陶峰 | 一种特色香辣平菇的加工方法 |
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Patent Citations (2)
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CN104585738A (zh) * | 2015-02-22 | 2015-05-06 | 余芳 | 香酥平菇片的制作方法 |
CN104757525A (zh) * | 2015-03-29 | 2015-07-08 | 陶峰 | 一种特色香辣平菇的加工方法 |
Non-Patent Citations (1)
Title |
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董淑炎: "《小食品生产加工7步赢利 蔬菜卷》", 31 January 2009, 化学工业出版社 * |
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