CN105361132A - 一种紫花菌制品 - Google Patents
一种紫花菌制品 Download PDFInfo
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- CN105361132A CN105361132A CN201510817576.1A CN201510817576A CN105361132A CN 105361132 A CN105361132 A CN 105361132A CN 201510817576 A CN201510817576 A CN 201510817576A CN 105361132 A CN105361132 A CN 105361132A
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- bacterium
- desalination
- product
- lactarius deliciosus
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- 241000543691 Lactarius deliciosus Species 0.000 title abstract description 9
- 238000010612 desalination reaction Methods 0.000 claims abstract description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000012267 brine Substances 0.000 claims abstract description 6
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 241000894006 Bacteria Species 0.000 claims description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 230000018044 dehydration Effects 0.000 claims description 6
- 238000006297 dehydration reaction Methods 0.000 claims description 6
- 239000012266 salt solution Substances 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 3
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 3
- 244000045947 parasite Species 0.000 abstract description 3
- 208000026435 phlegm Diseases 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract 8
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 201000011510 cancer Diseases 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000001131 transforming effect Effects 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 6
- 241000233866 Fungi Species 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 241001534110 Lactarius <percoid fish> Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 description 2
- 235000019750 Crude protein Nutrition 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000001728 capsicum frutescens Substances 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 101710124731 Protein 19.3 Proteins 0.000 description 1
- 241000221986 Russulaceae Species 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 150000002814 niacins Chemical class 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000009955 starching Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
本发明公开了一种紫花菌制品,是按下述步骤制作而成:切去菌柄,柄长不超过2cm,清洗3-4次;切成薄厚为2.0-3.0mm的菌片浸入0.4%-0.6%稀盐水,以防褐变;预煮1-2min;倒入清洁的流动水槽中冷却2-3min,沥水后放入10%-15%的盐水中腌制1-2d,所述盐水中加入0.1%-0.2%的异Vc、0.2%-0.3%的柠檬酸;将盐渍菌片捞入脱盐池中,脱盐10-20min,反复脱盐2-3次,脱水包装即可。本发明提供的紫花菌制品味道鲜美,营养丰富,还有强身、益肠胃、止痛、理气化痰、驱虫及治疗糖尿病、抗癌等特殊功效。
Description
技术领域
本发明涉及食用菌,具体是一种紫花菌制品。
背景技术
紫花菌又称松乳菇(Lactariusdeliciosus),属红菇科、乳菇属,是一种深受欢迎的美味食用菌。松乳菇是一种珍贵的真菌,营养价值很高,富含粗蛋白,粗脂肪、粗纤维、多种氨基酸、不饱和脂肪酸,核酸衍生物,还含有维生素B1、B2、维生素C、维生素PP等元素,不仅味道鲜美可口,还具有药用价值,能强身、益肠胃、止痛、理气化痰、驱虫及治疗糖尿病、抗癌等特殊功效,是中老年人理想的保健食品。每百克中含粗蛋白19.3克,脂肪6.8克,碳水化合物35.5克,纤维32.4克,还含有18种氨基酸和维生素。菇圆肉厚,质嫩味鲜,香气浓郁,十分爽口。用来炒肉片,风味极佳,用以氽汤,其鲜无比,制成菌油,另有味道,荤炒素制两皆相宜。松乳菇是一种纯天然的珍稀名贵食用菌类,被誉为“菌中王子”。
紫花菌不仅营养丰富,最重要的是烹调后口味异常鲜美,是吃惯肉类之外的别样美味,是真正不可多得的美味佳肴。贵州家常的做法,是用青红椒加番茄来炒,肉是必不可少的,紫花菌虽然本身有浓厚的味道,但还需要借一点肉味,里脊切薄片上浆嫩嫩地炒一炒,紫花菌因为本身口感脆嫩,内里还有一些空洞,能够把肉和青椒红椒还有西红柿的鲜味吸收得淋漓尽致。
由于贵州紫花菌为野生食用菌,因此产量少,价格高,同时,也不方便保存,离产地较远的人就很难食用到紫花菌,因此,开发出紫花菌的方便食品,让更多人能够享用到美味的紫花菌是很有市场需求的。
发明内容
本发明的目的是提供一种紫花菌制品,能够使紫花菌方便保存,使人们餐桌上可以经常出现菌类食品,为人们提供绿色健康的食用菌产品。
本发明的技术方案:一种紫花菌制品,按下述步骤制作而成:
(1)预处理:为提高口感,切去菌柄,柄长不超过2cm,切削要平整;洗去泥土及其它杂质,清洗3-4次;
(2)切片:采用专用定向切片机切成薄厚为2.0-3.0mm的菌片,切片后应及时浸入0.4%-0.6%稀盐水,以防褐变;
(3)预煮:捞起菌片沥干2-3min,然后倒入夹层锅中预煮,保证锅内水温在95℃以上,并搅拌翻动,边煮边除泡沫,煮1-2min即可;
(4)冷却:煮熟的菌片倒入清洁的流动水槽中进行冷却,冷却2-3min,使菌片冷透为止,然后捞起放在筛中沥水3-4min;
(5)腌制:放入10%-15%的盐水中腌制1-2d,所述盐水中加入0.1%-0.2%的异Vc、0.2%-0.3%的柠檬酸;
(6)脱盐:将盐渍菌片捞入脱盐池中,脱盐10-20min,反复脱盐2-3次;
(7)脱水包装:将菌片用清水漂洗后,再经离心脱水,使菌片含水量减至50%以下,杀菌后包装即可。
本发明提供的紫花菌制品味道鲜美,营养丰富,还有强身、益肠胃、止痛、理气化痰、驱虫及治疗糖尿病、抗癌等特殊功效。
具体实施方式
一种紫花菌制品,按下述步骤制作而成:
(1)预处理:为提高口感,切去菌柄,柄长不超过2cm,切削要平整;洗去泥土及其它杂质,清洗3-4次;
(2)切片:采用专用定向切片机切成薄厚为2.0-3.0mm的菌片,切片后应及时浸入0.4%-0.6%稀盐水,以防褐变;
(3)预煮:捞起菌片沥干2-3min,然后倒入夹层锅中预煮,保证锅内水温在95℃以上,并搅拌翻动,边煮边除泡沫,煮1-2min即可;
(4)冷却:煮熟的菌片倒入清洁的流动水槽中进行冷却,冷却2-3min,使菌片冷透为止,然后捞起放在筛中沥水3-4min;
(5)腌制:放入10%-15%的盐水中腌制1-2d,所述盐水中加入0.1%-0.2%的异Vc、0.2%-0.3%的柠檬酸;
(6)脱盐:将盐渍菌片捞入脱盐池中,脱盐10-20min,反复脱盐2-3次;
(7)脱水包装:将菌片用清水漂洗后,再经离心脱水,使菌片含水量减至50%以下,杀菌后包装即可。
Claims (1)
1.一种紫花菌制品,其特征在于:所述紫花菌制品按下述步骤制作而成:
(1)预处理:为提高口感,切去菌柄,柄长不超过2cm,切削要平整;洗去泥土及其它杂质,清洗3-4次;
(2)切片:采用专用定向切片机切成薄厚为2.0-3.0mm的菌片,切片后应及时浸入0.4%-0.6%稀盐水,以防褐变;
(3)预煮:捞起菌片沥干2-3min,然后倒入夹层锅中预煮,保证锅内水温在95℃以上,并搅拌翻动,边煮边除泡沫,煮1-2min即可;
(4)冷却:煮熟的菌片倒入清洁的流动水槽中进行冷却,冷却2-3min,使菌片冷透为止,然后捞起放在筛中沥水3-4min;
(5)腌制:放入10%-15%的盐水中腌制1-2d,所述盐水中加入0.1%-0.2%的异Vc、0.2%-0.3%的柠檬酸;
(6)脱盐:将盐渍菌片捞入脱盐池中,脱盐10-20min,反复脱盐2-3次;
(7)脱水包装:将菌片用清水漂洗后,再经离心脱水,使菌片含水量减至50%以下,杀菌后包装即可。
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108464498A (zh) * | 2018-03-26 | 2018-08-31 | 黄振忠 | 一种姬松茸盐渍加工工艺 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102813248A (zh) * | 2012-08-24 | 2012-12-12 | 中华全国供销合作总社昆明食用菌研究所 | 一种松乳菇即食汤生产方法 |
CN104187596A (zh) * | 2014-09-09 | 2014-12-10 | 四川眉山市吉吉高食品有限公司 | 一种即食金针菇的加工方法 |
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2015
- 2015-11-23 CN CN201510817576.1A patent/CN105361132A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102813248A (zh) * | 2012-08-24 | 2012-12-12 | 中华全国供销合作总社昆明食用菌研究所 | 一种松乳菇即食汤生产方法 |
CN104187596A (zh) * | 2014-09-09 | 2014-12-10 | 四川眉山市吉吉高食品有限公司 | 一种即食金针菇的加工方法 |
Non-Patent Citations (1)
Title |
---|
刘达玉,等: "食用菌/黄喉复合食品加工保藏技术", 《食品科技》 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108464498A (zh) * | 2018-03-26 | 2018-08-31 | 黄振忠 | 一种姬松茸盐渍加工工艺 |
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Application publication date: 20160302 |