CN105249445A - 一种麻辣花菇片的制作方法 - Google Patents
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种麻辣花菇片的制作方法,属于食品加工领域。其特征在于:采用新鲜的花菇为原料、辅以适量麦芽淀粉、精盐、蔗糖、胡椒粉、孜然粉和大豆油,其加工工艺流程是选料→清洗→热烫→脱水→成型→拌制→油炸→包装。有益效果:本发明产品表面呈金黄色,口感香酥,具有花菇鲜美的风味,而且含有丰富的蛋白质和粗纤维,本产品不仅营养丰富,有利于调节人体新陈代谢,延缓衰老,且食用方便,还具有防癌抗癌的功效,是一种风味独特、老少皆宜的保健食品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种麻辣花菇片的制作方法。
背景技术
花菇,为香菇中的上品,素有“山珍”之称。花菇每只只有铜钱那么大,全身都是花的,菇质肥厚,鲜嫩,香味浓郁,菌盖完整,有白色带微黄的裂纹,形如菊花瓣,这是菇面冻伤后,经阳光照射又弥合而形成的,所以,又称菊花菇。菌边内卷,菌褶白细干净,菌柄短。以其朵大、菇厚、含水量低、保存期长而享誉海内外。花菇含蛋白质、氨基酸、脂肪、粗纤维和维生素A、B2、C、烟酸、钙、磷、铁等。其蛋白质中有白蛋白、谷蛋白、醇溶蛋白、氨基酸等,历来被作为延年益寿的补品。具有调节人体新陈代谢、帮助消化、降低血压、减少胆固醇、预防肝硬变、消除胆结石、防治佝偻病等功效,有“植物皇后”之誉。其含水量为普通香菇的二分之一,氨基酸的含量高出3~4倍,口感极佳,而且它滋味鲜美,是烹调的好材料,又是治病的妙药。
新鲜的花菇不易贮藏,用于加工成麻辣花菇片可实现对花菇原料的综合利用,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花菇不易贮藏的问题,提供一种麻辣花菇片的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种麻辣花菇片的制作方法,其特征在于:采用新鲜的花菇为原料、辅以适量麦芽淀粉、精盐、蔗糖、胡椒粉、孜然粉和大豆油,其加工工艺流程是选料→清洗→热烫→脱水→成型→拌制→油炸→包装,具体操作步骤为:
(1)选料:选无杂质、无变质、具有正常气味的鲜花菇作原料;
(2)清洗:将采摘的鲜花菇除杂、清水洗净,沥干;
(3)热烫:将洗净的鲜菇放入开水中,加入少许柠檬酸、维生素C,浸煮8-10分钟,捞出,沥干;
(4)脱水:将煮过的花菇放入真空容器中,在2.5MPa真空条件下抽干花菇所含水分;
(5)成型:将脱水后的花菇切成片备用;
(6)混合粉拌制:由麦芽淀粉、精盐、蔗糖、胡椒粉、孜然粉按3∶2∶2∶2∶1的比例配制的混合粉,将花菇片∶混合粉=3∶2的比例,用混合粉均匀地拌好花菇片;
(7)油炸:将拌好混合粉的花菇片放入油温185℃的油锅中炸至黄酥捞起,待其冷却,撒上一层黑胡椒粉;
(8)包装:用食品塑料袋称量分装,用塑料袋封口机封口。
有益效果:本发明产品表面呈金黄色,口感香酥,具有花菇鲜美的风味,而且含有丰富的蛋白质和粗纤维,本产品不仅营养丰富,有利于调节人体新陈代谢,延缓衰老,且食用方便,还具有防癌抗癌的功效,是一种风味独特、老少皆宜的保健食品。
具体实施方式
实施例1:
一种麻辣花菇片的制作方法,具体操作步骤为:
(1)选料:选无杂质、无变质、具有正常气味的鲜花菇、蘑菇作原料;
(2)清洗:将采摘的鲜菇除杂、清水洗净,沥干;
(3)热烫:将洗净的鲜菇放入开水中,加入少许维生素C,浸煮8分钟,捞出,沥干;
(4)脱水:将煮过的鲜菇放入真空容器中,在3.2MPa真空条件下抽干鲜菇所含水分;
(5)成型:将脱水后的鲜菇切成片备用;
(6)混合粉拌制:由玉米淀粉、精盐、果糖、胡椒粉、孜然粉按3∶2∶2∶2∶1的比例配制的混合粉,将鲜菇片∶混合粉=4∶1的比例,用混合粉均匀地拌好鲜菇片;
(7)油炸:将拌好混合粉的鲜菇片放入油温180℃的油锅中炸至黄酥捞起,待其冷却,撒上一层椒盐;
(8)包装:用食品塑料袋称量分装,用塑料袋封口机封口。
实施例2:
一种麻辣花菇片的制作方法,具体操作步骤为:
(1)选料:选无杂质、无变质、具有正常气味的鲜花菇、香菇、凤尾菇作原料;
(2)清洗:将采摘的鲜菇除杂、清水洗净,沥干;
(3)热烫:将洗净的鲜菇放入开水中,加入少许蜂蜜和苹果酸,浸煮12分钟,捞出,沥干;
(4)脱水:将煮过的鲜菇放入真空容器中,在1.2-1.5MPa真空条件下抽干花菇所含水分;
(5)成型:将脱水后的鲜菇切成片备用;
(6)混合粉拌制:由麦芽淀粉、椒盐、冰糖粉、黑胡椒粉、孜然粉按2∶2∶3∶2∶1的比例配制的混合粉,将鲜菇片∶混合粉=1∶1的比例,用混合粉均匀地拌好鲜菇片;
(7)油炸:将拌好混合粉的鲜菇片放入油温260℃的油锅中炸至黄酥捞起,待其冷却,撒上一层芝麻糖粉;
(8)包装:用食品塑料袋称量分装,用塑料袋封口机封口。
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)
1.一种麻辣花菇片的制作方法,其特征在于:采用新鲜的花菇为原料、辅以适量麦芽淀粉、精盐、蔗糖、胡椒粉、孜然粉和大豆油,其加工工艺流程是选料→清洗→热烫→脱水→成型→拌制→油炸→包装,具体操作步骤为:
(1)选料:选无杂质、无变质、具有正常气味的鲜花菇作原料;
(2)清洗:将采摘的鲜花菇除杂、清水洗净,沥干;
(3)热烫:将洗净的鲜菇放入开水中,加入少许柠檬酸、维生素C,浸煮8-10分钟,捞出,沥干;
(4)脱水:将煮过的花菇放入真空容器中,在2.5MPa真空条件下抽干花菇所含水分;
(5)成型:将脱水后的花菇切成片备用;
(6)混合粉拌制:由麦芽淀粉、精盐、蔗糖、胡椒粉、孜然粉按3∶2∶2∶2∶1的比例配制的混合粉,将花菇片∶混合粉=3∶2的比例,用混合粉均匀地拌好花菇片;
(7)油炸:将拌好混合粉的花菇片放入油温185℃的油锅中炸至黄酥捞起,待其冷却,撒上一层黑胡椒粉;
(8)包装:用食品塑料袋称量分装,用塑料袋封口机封口。
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CN106722872A (zh) * | 2016-12-05 | 2017-05-31 | 陈珊 | 一种美味牛肝菌休闲食品及其制备方法 |
CN107156804A (zh) * | 2017-07-14 | 2017-09-15 | 安徽智联管理咨询有限公司 | 鸡油菌片的制作方法 |
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CN104055066A (zh) * | 2014-06-07 | 2014-09-24 | 曹石 | 一种香酥花菇柄的制作方法 |
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CN106722872A (zh) * | 2016-12-05 | 2017-05-31 | 陈珊 | 一种美味牛肝菌休闲食品及其制备方法 |
CN107156804A (zh) * | 2017-07-14 | 2017-09-15 | 安徽智联管理咨询有限公司 | 鸡油菌片的制作方法 |
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