CN105231437A - 一种茶树菇保健片的制作方法 - Google Patents
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- 238000000034 method Methods 0.000 title claims abstract description 7
- 241000908270 Agrocybe cylindracea Species 0.000 title abstract 3
- 235000009508 confectionery Nutrition 0.000 claims abstract description 7
- 238000012856 packing Methods 0.000 claims abstract description 5
- 241000222532 Agrocybe Species 0.000 claims description 28
- 238000009835 boiling Methods 0.000 claims description 12
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- 229930091371 Fructose Natural products 0.000 claims description 6
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 6
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- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 4
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 4
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- 238000001704 evaporation Methods 0.000 claims description 4
- 230000008020 evaporation Effects 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 239000011086 glassine Substances 0.000 claims description 4
- 229920000573 polyethylene Polymers 0.000 claims description 4
- 235000015136 pumpkin Nutrition 0.000 claims description 4
- 235000015067 sauces Nutrition 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 235000014121 butter Nutrition 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 210000002686 mushroom body Anatomy 0.000 claims description 3
- 244000003416 Asparagus officinalis Species 0.000 claims description 2
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 2
- 241001313708 Dictyophora phalloidea Species 0.000 claims description 2
- 244000242564 Osmanthus fragrans Species 0.000 claims description 2
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 2
- 240000006394 Sorghum bicolor Species 0.000 claims description 2
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- 240000001417 Vigna umbellata Species 0.000 claims description 2
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 6
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- 238000010411 cooking Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
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- 235000001674 Agaricus brunnescens Nutrition 0.000 description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
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- 235000013402 health food Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
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- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 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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- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种茶树菇保健片的制作方法,属于食品加工领域。其特征在于:采用原料处理→蒸煮打浆→混合煮制→烘制→切片→包装为加工工艺流程。有益效果:本发明产品口感香甜酥脆,色香俱佳,具有茶树菇特有的清香风味;本产品不仅营养丰富,口感鲜美,还可起到延缓衰老、美容护肤、降胆固醇的功效,且食用方便,风味独特,是集保健食疗于一身的纯天然无公害的保健食品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种茶树菇保健片的制作方法。
背景技术
茶树菇盖嫩柄脆,味纯清香,口感极佳,可烹制成各种美味佳肴,其营养价值超过茶树菇等其他食用菌,属高档食用菌类。它含有丰富的蛋白质和多种人体必需的微量元素。茶树菇嫩滑香甜,干菇美味可口,香气横溢,烹、煮、炸、炒皆宜,荤素佐配均能成为佳肴,是集高蛋白,低脂肪,低糖份,保健食疗于一身的纯天然无公害保健食用菌。茶树菇还是防治感冒、降低胆固醇、防治肝硬化和具有抗癌作用的保健食品。
茶树菇通常鲜食,生长周期短,且经济效益低,用于加工成茶树菇保健片可实现对茶树菇原料的综合利用,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茶树菇生长周期短问题,提供一种茶树菇保健片的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种茶树菇保健片的制作方法,其特征在于:采用原料处理→蒸煮打浆→混合煮制→烘制→切片→包装为加工工艺流程,具体操作步骤为:
(1)原料处理:选取新鲜完好、优质的茶树菇、金针菇、竹荪,充分洗净,去除杂质;
(2)蒸煮打浆:将洗净的菇体放入蒸煮锅内,用蒸汽蒸到熟透为止,每10kg鲜茶树菇加入果糖30kg,入打浆机打成细浆;选取南瓜、党参8kg,去皮、切分,放入打浆机打成细浆,再加果糖10kg,一同糖煮,不断搅拌,使缓慢蒸发到不流动的浓黏稠酱状为止,停止加热,冷后备用;
(3)混合煮制:把茶树菇浆及南瓜、党参浆在加热锅中混合,加入适量的赤豆粉、高粱粉和桂花,缓缓加热,搅拌均匀,控制温度108℃,不断炒拌到结成团为止,停止加热,移出,摊放在涂有猪油的平底烘盘中,表面稍涂黄油,压成5mm薄块,入烘干机进行烘制;
(4)烘制:入烘干机以120℃烘到表面干燥时,反转底面再烘干,烘到含水量1-3%,冷后进行切片;
(5)切片:切成5cm×5cm方片,再叠合成方块;
(6)包装:用玻璃纸紧密包装,再用聚乙烯袋作真空密封包装。
有益效果:本发明产品口感香甜酥脆,色香俱佳,具有茶树菇特有的清香风味;本产品不仅营养丰富,口感鲜美,还可起到延缓衰老、美容护肤、降胆固醇的功效,且食用方便,风味独特,是集保健食疗于一身的纯天然无公害的保健食品。
具体实施方式
实施例1:
一种茶树菇保健片的制作方法,具体操作步骤为:
(1)原料处理:选取新鲜完好、优质的茶树菇、花菇、银耳,充分洗净,去除杂质;
(2)蒸煮打浆:将洗净的菇体、银耳放入蒸煮锅内,用蒸汽蒸到熟透为止,去皮,每45kg原料加入果糖36kg,入打浆机打成细浆;选取苹果32kg,去皮、分切,入打浆机打成细浆,再加果糖28kg,一同糖煮,不断搅拌,使缓慢蒸发到不流动的浓黏稠酱状为止,停止加热,冷后备用;
(3)混合煮制:把茶树菇浆及苹果酱、玉米粉在加热锅中混合,缓缓加热,搅拌均匀,控制温度108℃,不断炒拌到结成团为止,停止加热,移出,摊放在涂有芝麻油的平底烘盘中,表面稍涂黄油,压成5mm薄块,入烘干机进行烘制;
(4)烘制:入烘干机以55℃烘到表面干燥时,反转底面再烘干,烘到含水量22%,冷后进行切片;
(5)切片:切成6cm×6cm方片,再叠合成方块;
(6)包装:用玻璃纸紧密包装,再用聚乙烯袋作真空密封包装。
实施例2:
一种茶树菇保健片的制作方法,具体操作步骤为:
(1)原料处理:选取完好无虫无病的优质的茶树菇,充分洗净;
(2)蒸煮打浆:将洗净的茶树菇放入蒸煮锅内,用蒸汽蒸到熟透为止,去皮,每35kg鲜茶树菇加入麦芽糖20kg,入打浆机打成细浆;选取番茄、黄瓜各16kg,去皮、分切,入打浆机打成细浆,再加麦芽糖25kg,一同糖煮,不断搅拌,使缓慢蒸发到不流动的浓黏稠酱状为止,停止加热,冷后备用;
(3)混合煮制:把茶树菇浆及番茄酱、玉米粉在加热锅中混合,缓缓加热,搅拌均匀,控制温度112℃,不断炒拌到结成团为止,停止加热,移出,摊放在涂有植物油的平底烘盘中,表面稍涂猪油,压成10mm薄块,入烘干机进行烘制;
(4)烘制:入烘干机以85℃烘到表面干燥时,反转底面再烘干,烘到含水量6%,冷后进行切片;
(5)切片:切成2cm×2cm方片,再叠合成方块;
(6)包装:用玻璃纸紧密包装,再用聚乙烯袋作真空密封包装。
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)
1.一种茶树菇保健片的制作方法,其特征在于:采用原料处理→蒸煮打浆→混合煮制→烘制→切片→包装为加工工艺流程,具体操作步骤为:
(1)原料处理:选取新鲜完好、优质的茶树菇、金针菇、竹荪,充分洗净,去除杂质;
(2)蒸煮打浆:将洗净的菇体放入蒸煮锅内,用蒸汽蒸到熟透为止,每10kg鲜茶树菇加入果糖30kg,入打浆机打成细浆;选取南瓜、党参8kg,去皮、切分,放入打浆机打成细浆,再加果糖10kg,一同糖煮,不断搅拌,使缓慢蒸发到不流动的浓黏稠酱状为止,停止加热,冷后备用;
(3)混合煮制:把茶树菇浆及南瓜、党参浆在加热锅中混合,加入适量的赤豆粉、高粱粉和桂花,缓缓加热,搅拌均匀,控制温度108℃,不断炒拌到结成团为止,停止加热,移出,摊放在涂有猪油的平底烘盘中,表面稍涂黄油,压成5mm薄块,入烘干机进行烘制;
(4)烘制:入烘干机以120℃烘到表面干燥时,反转底面再烘干,烘到含水量1-3%,冷后进行切片;
(5)切片:切成5cm×5cm方片,再叠合成方块;
(6)包装:用玻璃纸紧密包装,再用聚乙烯袋作真空密封包装。
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CN106036903A (zh) * | 2016-06-08 | 2016-10-26 | 彭常安 | 一种竹荪三七花泡腾片的制备方法 |
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Non-Patent Citations (1)
Title |
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曾洁,等: "《薯类食品生产工艺与配方》", 31 January 2012, 中国轻工业出版社 * |
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CN106036903A (zh) * | 2016-06-08 | 2016-10-26 | 彭常安 | 一种竹荪三七花泡腾片的制备方法 |
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