CN105495561B - 素鸡腿及其制备方法 - Google Patents
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- CN105495561B CN105495561B CN201511012945.6A CN201511012945A CN105495561B CN 105495561 B CN105495561 B CN 105495561B CN 201511012945 A CN201511012945 A CN 201511012945A CN 105495561 B CN105495561 B CN 105495561B
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Abstract
本发明公开了一种素鸡腿及其制备方法,它由下列重量份配比的物料制备制成:调理鸡腿菇100份,调味粉10~15份,红椒5~10份。本发明制备的每百克素鸡腿中,蛋白质含量大于5g,脂肪含量低于0.4g,粗纤维含量大于0.4g,矿物质含量大于1.3g,充分利用鸡腿菇和红椒的营养价值,制备了不同口味的鸡腿菇产品,丰富了鸡腿菇产品的种类。
Description
技术领域
本发明涉及食用菌,尤其是素鸡腿及其制备方法。
背景技术
鸡腿菇俗称鸡腿蘑,因其形如鸡腿,肉质肉味似鸡丝而得名,鲜鸡腿菇含水分92.2%,每100克干菇中含蛋白质24.5%、总糖57.6%、脂肪2.8%、粗纤维2.8%、灰分10.8%,鸡腿菇高蛋白、高糖、低脂,富含多种矿物质及维生素,是理想的营养均衡食品。淮安红椒果形端正,为粗牛角形,果脐为4个瓣,表皮光滑,色泽红艳鲜亮,着色均匀,果肉肉质厚实,口感微辣带甜,风味独特,营养丰富,每百克鲜红椒中钾220mg,磷89mg,钙38.4mg,抗坏血酸(Vc)201mg,红椒色素750mg,以鸡腿菇为主要原料,加入红椒制备色香味俱佳的素鸡腿。
鸡腿菇不仅色香味形俱佳,肉质细嫩,味道鲜美,营养丰富,其味甘滑性平,有益脾胃,清心安神,经常食用有助消化、降血糖、增加食欲和治疗痔疮等作用;药理实验证明,鸡腿菇还有提高机体免疫功能,抑制肿瘤生长,改善血液循环等效果;现代研究表明鸡腿菇具有抗氧化、降血糖、防止肝损伤、抗肿瘤、提高免疫力、抑菌等功效,被联合国粮农组织和世界卫生组织确定为具“天然、营养、保健”3种功能为一体的16种珍稀食用菌之一。
红椒表皮光滑,色泽红艳鲜亮,着色均匀,果肉厚,口感微辣带甜,除了含有丰富的胡萝卜素外,一根红辣椒还大约含有5000个国际单位的维生素A,可满足成年人的每天需求量,此外还含有超过100毫克的维生素C;这些丰富的抗氧化剂,能中和体内的有害氧分子自由基,可抗白内障、心脏病和癌症,防止身体老化,并且使体内的细胞活化,有益于人体健康。还可改善黑斑及雀斑,还有消暑、补血、消除疲劳、预防感冒和促进血液循环等功效,能够使血液中的良好胆固醇增加,使血管强健,使血液循环转为良好,改善动脉硬化以及各种的心血管疾病。
目前有许多以鸡腿菇为原料,加工制备鸡腿菇产品,中国发明专利CN201310494985.3公开了一种鸡腿菇脯的加工方法,通过备料、漂烫、盐腌、保脆硬化、护色处理、预煮、糖制、干燥、上糖衣、整形、包装等工序,制备出色泽稳定、味道回味悠长的鸡腿菇脯;中国发明专利CN200910014839.X公开了一种鸡腿菇脯及其制备方法,以新鲜鸡腿菇为原料经杀青、腌制、糖制、烘烤加工成的蜜饯类食品;中国发明专利CN201410485885.9公开了酱香鸡腿菇的腌制方法,用刀去掉鸡腿菇的根部,放入到水中浸泡10分钟,并将表面清洗干净,在锅中加入适量水,加温烧开,然后将鸡腿菇放入到锅中煮15分钟,将煮熟的鸡腿菇倒入酱料缸子中浸泡12个小时,然后用漏勺捞起来放入到滤网中将多于的酱料过滤掉,即得成品。中国发明专利CN201510049611.X公开了一种鸡腿菇罐头,鸡腿菇600-800份、红辣椒50-80份、花椒10-15份、八角3-5份、色拉油8-10份、白砂糖10-20份、味精1-2份、精盐20-30份,保留了鸡腿菇的全面营养物质。
发明内容
本发明的目的是:提供一种素鸡腿及其制备方法,充分利用鸡腿菇和红椒的营养价值,制备不同口味的鸡腿菇产品,丰富鸡腿菇产品的种类。
本发明的技术解决方案是:该素鸡腿由下列重量份配比的物料制成:调理鸡腿菇100份,调味粉10~15份,红椒5~10份。
其中,所述调理鸡腿菇为采用调理溶液调理后的鸡腿菇;所述的调理溶液由功能性蛋白质5~10份、功能性糖3~9份、食盐2~5份、红椒色素0.5~1份,无菌水21~50份调制而成。
其中,所述功能性蛋白质为免疫球蛋白、大豆蛋白、乳铁蛋白、金属硫蛋白、胶原蛋白、荞麦蛋白、甘薯糖蛋白中的一种或多种的组合,按照需要量称重后混匀,平摊在超净台上,厚度为1~2mm,经紫外灯照射30~40min后装入无菌袋中备用。
其中,所述功能性糖为L-果糖、低聚果糖、低聚半乳糖、低聚木糖、低聚异麦芽糖、木糖醇、赤藓糖醇、山梨糖醇、乳糖醇、香菇多糖、茶多糖、银耳多糖、海参多糖、枸杞多糖、猕猴桃多糖中的一种或多种的组合,按照需要量称重后混匀,平摊在超净台上,厚度为1~2mm,经紫外灯照射30~40min后装入无菌袋中备用。
其中,所述食盐为市售食品级无碘精制低钠盐,氯化钠质量百分比60~80%,氯化钾质量百分比20~40%;红椒色素为以红椒与质量百分比浓度95%乙醇按照料液质量比为1:12混合,超声功率为300W,超声时间为30min,超声温度30℃提取制备而得,经旋转蒸发仪40~50℃浓缩后采用真空-0.09MPa真空干燥,再采用万能粉碎机将红椒色素粉碎,过100目筛网制备而成;将食盐、红椒色素按照需要量称重后充分混匀,平摊在超净台上,厚度为1~2mm,经紫外灯照射30~40min后装入无菌袋中备用。
其中,所述调味粉为胡椒、干姜、大蒜、八角、丁香、月桂叶、肉桂、桂皮、陈皮、小茴香、柠檬叶、薄荷、香草、豆蔻、花椒、辣椒、香叶、甘草、紫苏、芥末、芝麻中的一种或多种的组合;采用万能粉碎机将调味料粉碎后,过100目筛网,按照需要量称重后混匀,平摊在超净台上,厚度为1~2mm,经紫外灯照射30~40min后装入无菌袋中,得调味粉。
其中,所述红椒为市售新鲜红椒,清洗后去籽,切成长5~6cm宽0.2~0.5cm的丝,将红椒丝置于柠檬酸质量含量为0.5~0.8%的90~95℃溶液中漂烫1~3min,取出后流水快速冷却,将红椒丝放入3~5倍体积的护色液中浸泡护色30~50min,护色后的红椒丝采用流水冲洗后置于真空干燥箱中,将真空度调至-0.085~-0.09MPa,干燥箱温度调至30~40℃,待红椒丝失重量达20~24%时,取出备用;其中,护色液是由下列物料质量百分比配置而成的水溶液:0.03~0.08%抗坏血酸(Vc),0.01~0.05%柠檬酸,0.02~0.06%半胱氨酸,0.05~0.15%氯化钙,0.05~0.1%植酸,0.1~0.15%食盐。
上述素鸡腿的制备方法包括以下步骤:
(a)鸡腿菇预处理:挑选新鲜、色泽洁白、无机械损伤、未开伞、子实体为5~9cm的鸡腿菇;或选择干净的干鸡腿菇,流水清洗后放入质量百分比3%柠檬酸的10倍溶液中常温浸泡16~24h;将鲜菇或经处理的干鸡腿菇采用流水洗净,沥干后去除菌根,放入质量百分比1~1.5%的柠檬酸溶液中90~95℃处理1.5~2.5min,以杀死菇体上的微生物,同时破坏菇体内酶的活性,快速用流水冲洗子实体,迅速降温;
(b)调理:将步骤(a)得到的鸡腿菇置于调理溶液中进行抽真空调理,鸡腿菇与调理溶液的质量比为1:1,真空度为-0.08~-0.09MPa,调理温度为0~4℃,时间为30~40min,缓慢解除真空时间为15~20min;解除真空12h后将鸡腿菇取出,将鸡腿菇置于调理溶液真空浓缩至浓度达两倍的溶液中再进行抽真空处理,处理方式同第一次;然后将鸡腿菇取出后置于调理溶液真空浓缩至浓度达四倍的溶液中,依然进行抽真空处理,处理方式仍然同第一次;三次处理完毕后去除鸡腿菇表面的调理溶液;
(c)干燥包装:将调理后的鸡腿菇整形放入真空干燥箱中,将真空度调至-0.09MPa,干燥箱温度调至40~45℃,待鸡腿菇水分含量降低20~22%时,将鸡腿菇从真空干燥箱中取出,迅速在鸡腿菇表面洒上调味粉,待温度降至常温后迅速装入已灭菌的PET /AL/PE复合膜袋中,将红椒丝均匀铺在鸡腿菇上,进行抽真空包装,真空度为-0.095~0.1MPa,封口;
(d)灭菌:将包装好的袋装鸡腿菇置于软包装灭菌器中,采用三段式灭菌方式,第一阶段为60~70℃时间10~15min,包装内鸡腿菇的中心温度上升至60~70℃;第二阶段为71~80℃时间8~12min,随着温度的上升和保持,调味粉、红椒丝与鸡腿菇进行气味滋味的重新分布;第三阶段为81~90℃时间5~10min,鸡腿菇中心温度上升至80℃以上,灭菌完毕后打反压冷却,待温度将至常温后,打开软包装灭菌器取出鸡腿菇,将包装袋表面水分擦干,得素鸡腿菇产品。
本发明的优点在于:
一、采用低温真空调理的方式,由于鸡腿菇细胞间隙存在空气,阻碍调理溶液的渗透,利用真空的作用,将鸡腿菇子实体中的气体排出,解除真空后,调理溶液借外部大气压力就能进入原先被空气占据的空间,调理溶液中的功能性蛋白质、功能性糖、食盐及红椒色素均匀分散入鸡腿菇中,从而提高鸡腿菇的营养价值,同时赋予产品鸡腿菇、活性蛋白、功能糖及红椒色素的生理功能;
二、采用真空干燥调理鸡腿菇和红椒丝,将调理鸡腿菇和红椒丝的水分含量调节至一定水平,提高营养物质的比重,同时保证鸡腿菇和红椒丝的口感;
三、采用三段式温和灭菌方式,避免了高温长时间灭菌条件引起的营养损失,有利于调味粉、调理鸡腿菇和红椒丝色香味的重新分布,使产品的感官指标更加协调;
四、采用酸液对鸡腿菇、辣椒丝进行热烫处理,采用紫外线对功能性蛋白质、功能糖、食盐、红椒色素及调味粉进行处理,真空包装,通过对原辅料进行减菌化处理,降低灭菌强度,有利于原辅料色泽、风味、外观、口感和营养成分的保护;
五、素鸡腿采用真空调理,添加活性蛋白质、功能性糖以及天然红椒色素,并加入了新鲜红椒,提高了所制备产品的营养价值及功能特性,通过添加不同类型的调味粉制备多种类型的产品,真空包装后进行阶段杀菌,使调味粉、红椒及调理鸡腿菇的气味滋味均匀分布,更加协调,同时条件温和能够更好地保护鸡腿菇及红椒的营养成分。
六、素鸡腿富含鸡腿菇、活性蛋白、活性多糖及红椒等营养物质,具有增强人体免疫力的功能,具有调节人体肠道菌群及润肠通便的生理功能,适合各类人群食用。
具体实施方式
下面结合具体实施例进一步说明本发明的技术解决方案,这些实施例不能理解为是对技术方案的限制。
实施例1:素鸡腿由下列重量配比的物料制成:调理鸡腿菇100kg、调味粉15kg,红椒10kg;
调理鸡腿菇为采用调理溶液调理后的鸡腿菇,调理溶液由功能性蛋白质(10份)15kg、功能性糖(8份)12kg、食盐(3份)4.5kg、红椒色素(0.8份)1.2kg,无菌水(43.6份)65.4kg调制而成;
功能性蛋白质选择免疫球蛋白、大豆蛋白、乳铁蛋白和胶原蛋白四种活性蛋白,四种蛋白的质量比为1:5:2:3,称取15kg后混匀,平摊在超净台上,厚度为1mm,经紫外灯照射30min后装入无菌袋中备用;
功能性糖选择L-果糖、低聚半乳糖、低聚异麦芽糖、木糖醇和赤藓糖醇五种,五种功能糖的质量比为1:2:2:1:1.5,称取12kg后充分混匀,平摊在超净台上,厚度为1.5mm,经紫外灯照射35min后装入无菌袋中备用;
食盐选择无碘精制低钠盐,氯化钠70%,氯化钾30%;红椒色素为以红椒与体积比为95%的乙醇按照料液质量比为1:12,超声功率为300W,超声时间为30min,超声温度30℃提取制备而得,经旋转蒸发仪45℃浓缩后采用真空-0.09MPa真空干燥,再采用万能粉碎机将红椒色素粉碎后,过100目筛网制备而成;称取食盐4.5kg,红椒色素1.2kg,将食盐与红椒色素充分混匀,平摊在超净台上,厚度为1mm,经紫外灯照射30min后装入无菌袋中备用;
调味粉选择胡椒、八角、桂皮、花椒、甘草、紫苏、芝麻和白芷,上述八种调味料的质量比为1:1:1:2:3:2:3:1,采用万能粉碎机将调味料粉碎后,过100目筛网,称取15kg,平摊在超净台上,厚度为1.5mm,经紫外灯照射35min后装入无菌袋中,得调味粉;
红椒为市售新鲜红椒,清洗后去籽,切成长5cm宽0.5cm的丝,将红椒丝置于柠檬酸含量为0.8%的95℃溶液中漂烫1min,取出后流水快速冷却,将红椒丝放入3倍体积的护色液中浸泡护色50min,护色后的红椒丝采用流水冲洗后置于真空干燥箱中,将真空度调至-0.085MPa,干燥箱温度调至40℃,待红椒丝失重量达24%时,取出备用;其中,护色液是由下来物料质量百分比配制而成的水溶液:护色液为0.03%抗坏血酸(Vc),0.03%柠檬酸,0.04%半胱氨酸,0.10%氯化钙,0.08%植酸,0.1%食盐;
鸡腿菇预处理:挑选新鲜、色泽洁白、无机械损伤、未开伞、子实体为8cm的鸡腿菇,流水洗净鸡腿菇,沥干后去除菌根,放入1%的柠檬酸溶液中90℃处理2.5min;
调理:将预处理后的鸡腿菇置于调理溶液中进行抽真空调理,鸡腿菇与调理溶液的质量比为1:1,真空度为-0.08MPa,调理温度为0℃,时间为40min,缓慢解除真空时间为20min;解除真空12h后将鸡腿菇取出,将鸡腿菇置于调理溶液真空浓缩至浓度达两倍的溶液中,进行抽真空处理,处理方式同第一次;然后将鸡腿菇取出后置于调理溶液真空浓缩至浓度达四倍的溶液中,依然进行抽真空处理,处理方式仍然同第一次;三次处理完毕后去除鸡腿菇表面的调理溶液;
干燥包装:将调理后的鸡腿菇整形后放入真空干燥箱中,将真空度调至-0.09MPa,干燥箱温度调至45℃,待鸡腿菇水分含量降低22%时,将鸡腿菇从真空干燥箱中取出,迅速在鸡腿菇表面洒上调味粉,待温度降至常温后迅速装入已灭菌的PET /AL/PE复合膜袋中,将红椒丝均匀铺在鸡腿菇上,进行抽真空包装,真空度为-0.095MPa,封口;
灭菌:将包装好的袋装鸡腿菇置于软包装灭菌器中,采用三段式灭菌方式,第一阶段为65℃时间12min,包装内鸡腿菇的中心温度上升至65℃;第二阶段为78℃时间10min,随着温度的上升和保持,调味粉、红椒丝与鸡腿菇进行气味滋味的重新分布;第三阶段为85℃时间8min,鸡腿菇中心温度上升至80℃以上,灭菌完毕后打反压冷却,待温度将至常温后,打开软包装灭菌器取出鸡腿菇,将包装袋表面水分擦干,即得素鸡腿菇产品。
实施例1得到的每百克素鸡腿中,蛋白质含量6.939g,多糖3.578,脂肪含量为0.366g,粗纤维含量0.502g,矿物质含量1.359g。
实施例2:该素鸡腿由下列重量份配比的物料制成:调理鸡腿菇100kg、调味粉10kg,红椒8kg;
调理鸡腿菇为采用调理溶液调理后的鸡腿菇,调理溶液由功能性蛋白质(8份)12.8kg、功能性糖(6份)9.6kg、食盐(5份)8kg、红椒色素(1份)1.6kg,无菌水(40份)64kg调制而成;
功能性蛋白质为大豆蛋白、乳铁蛋白、金属硫蛋白和荞麦蛋白四种活性蛋白,四种活性蛋白的质量比为2:1:1:3,称取12.8kg后混匀,平摊超净台上,厚度为1.5mm,经紫外灯照射35min后装入无菌袋中备用;
功能性糖为低聚果糖、低聚木糖、香菇多糖、茶多糖以及乳糖醇,上述功能性糖的质量比为1:1:2:3:1,称取9.6kg后混匀,平摊在超净台上,厚度为1mm,经紫外灯照射30min后装入无菌袋中备用;
食盐为市售食品级无碘精制低钠盐,氯化钠80%,氯化钾20%;红椒色素为以红椒与体积比为95%的乙醇按照料液比为1:12,超声功率为300W,超声时间为30min,超声温度30℃提取制备而得,经旋转蒸发仪50℃浓缩后采用真空-0.09MPa真空干燥,再采用万能粉碎机将红椒色素粉碎,过100目筛网制备而成;称取食盐8kg,红椒色素1.6kg,将食盐、红椒色素充分混匀,平摊在超净台上,厚度为1.5mm,经紫外灯照射35min后装入无菌袋中备用;
调味粉为干姜、大蒜、肉桂、陈皮、小茴香、香叶和孜然,干制调味料的质量比为1:1:1:2:2:1:2,采用万能粉碎机将调味料粉碎后,过100目筛网,按照需要量称重后混匀,平摊在超净台上,厚度为1mm,经紫外灯照射30min后装入无菌袋中,即得备用调味粉;
红椒为市售新鲜红椒,清洗后去籽,切成长6cm宽0.3cm的丝,将红椒丝置于柠檬酸含量为0.6%的90℃溶液中漂烫3min,取出后流水快速冷却,将红椒丝放入4倍体积的护色液中浸泡护色40min,护色后的红椒丝采用流水冲洗后置于真空干燥箱中,将真空度调至-0.09MPa,干燥箱温度调至30℃,待红椒丝失重量达20%时,取出备用;其中,护色液是由下来物料质量百分比配制而成的水溶液: 0.06%抗坏血酸(Vc),0.04%柠檬酸,0.02%半胱氨酸,0.12%氯化钙,0.06%植酸,0.13%食盐;
鸡腿菇预处理:选择干净的干鸡腿菇,鸡腿菇长为8cm,采用流水清洗后放入含3%柠檬酸的10倍溶液中常温浸泡24h,流水洗净鸡腿菇,沥干后去除菌根,放入1.2%的柠檬酸溶液中93℃处理2min;
调理:将预处理后的鸡腿菇置于调味液中进行抽真空调理,鸡腿菇与调理溶液的质量比为1:1,真空度为-0.085MPa,调理温度为2℃,时间为35min,缓慢解除真空时间为18min;解除真空12h后将鸡腿菇取出,将鸡腿菇置于调理溶液真空浓缩至浓度达两倍的溶液中,进行抽真空处理,处理方式同第一次;然后将鸡腿菇取出后置于调理溶液真空浓缩至浓度达四倍的溶液中,依然进行抽真空处理,处理方式仍然同第一次;三次处理完毕后去除鸡腿菇表面的调理溶液;
干燥包装:将调理后的鸡腿菇整形后放入真空干燥箱中,将真空度调至-0.09MPa,干燥箱温度调至43℃,待鸡腿菇水分含量降低21%时,将鸡腿菇从真空干燥箱中取出,迅速在鸡腿菇表面洒上调味粉,待温度降至常温后迅速装入已灭菌的PET /AL/PE复合膜袋中,将红椒丝均匀铺在鸡腿菇上,进行抽真空包装,,真空度为-0. 1MPa,封口;
灭菌:将包装好的袋装鸡腿菇置于软包装灭菌器中,采用三段式灭菌方式,第一阶段为60℃时间15min,包装内鸡腿菇的中心温度上升至60℃;第二阶段为75℃时间12min,随着温度的上升和保持,调味粉、红椒丝与鸡腿菇进行气味滋味的重新分布;第三阶段为90℃时间5min,鸡腿菇中心温度上升至80℃以上,灭菌完毕后打反压冷却,待温度将至常温后,打开软包装灭菌器取出鸡腿菇,将包装袋表面水分擦干,即得素鸡腿菇产品。
实施例2得到的每百克素鸡腿中,蛋白质含量6.573g,多糖2.997,脂肪含量为0.387g,粗纤维含量0.495g,矿物质含量1.448g。
实施例3:该素鸡腿由下列重量份配比的物料制成:调理鸡腿菇100kg、调味粉13kg,红椒5kg;
调理鸡腿菇为采用调理溶液调理后的鸡腿菇,调理溶液由功能性蛋白质(5份)11.6kg、功能性糖(3份)6.96kg、食盐(5份)11.6kg、红椒色素(0.5份)1.16kg,无菌水(27份)62.64kg调制而成;
功能性蛋白质为免疫球蛋白、甘薯糖蛋白、胶原蛋白及大豆蛋白,功能性蛋白的质量比为1:3:1:3,称取11.6kg后混匀,平摊在超净台上,厚度为2mm,经紫外灯照射40min后装入无菌袋中备用;
功能性糖为低聚半乳糖、银耳多糖、灵芝多糖、山梨糖醇、海参多糖、枸杞多糖和猕猴桃多糖,功能性糖的质量比为1:2:1:1:1:2:3,称取6.96kg后混匀,平摊在超净台上,厚度为2mm,经紫外灯照射40min后装入无菌袋中备用;
食盐为市售食品级无碘精制低钠盐,氯化钠60%,氯化钾40%;红椒色素为以红椒与体积比为95%的乙醇按照料液比为1:12,超声功率为300W,超声时间为30min,超声温度30℃提取制备而得,经旋转蒸发仪48℃浓缩后采用真空-0.09MPa真空干燥,再采用万能粉碎机将红椒色素粉碎,过100目筛网制备而成;称取食盐11.6g,红椒色素1.16kg,将食盐、红椒色素充分混匀,平摊在超净台上,厚度为2mm,经紫外灯照射40min后装入无菌袋中备用;
调味粉为柠檬叶、香草、辣椒、干葱、干姜、草果和芝麻,干制调味料的质量比为1:1:2:1:2:1:2,采用万能粉碎机将调味料粉碎后,过100目筛网,称取13kg后混匀,平摊在超净台上,厚度为2mm,经紫外灯照射40min后装入无菌袋中,得调味粉;
红椒为市售新鲜红椒,清洗后去籽,切成长5.5cm宽0.2cm的丝,将红椒丝置于柠檬酸含量为0.5%的93℃溶液中漂烫2min,取出后流水快速冷却,将红椒丝放入5倍体积的护色液中浸泡护色30min,护色后的红椒丝采用流水冲洗后置于真空干燥箱中,将真空度调至-0.088MPa,干燥箱温度调至40℃,待红椒丝失重量达22%时,取出备用;其中,护色液是由下来物料质量百分比配制而成的水溶液:0.08%抗坏血酸(Vc),0.05%柠檬酸,0.06%半胱氨酸,0.15%氯化钙、0.1%植酸,0.15%食盐;
鸡腿菇预处理:挑选新鲜、色泽洁白、无机械损伤、未开伞、子实体为9cm的鸡腿菇,流水洗净鸡腿菇,沥干后去除菌根,放入1.5%的柠檬酸溶液中95℃处理1.5min,以杀死菇体上的微生物,同时破坏菇体内酶的活性,快速用流水冲洗子实体,迅速降温;
调理:将预处理后的鸡腿菇置于调味液中进行抽真空调理,鸡腿菇与调味液的质量比为1:1,真空度为-0.09MPa,调理温度为4℃,时间为30min,缓慢解除真空时间为15min;解除真空12h后将鸡腿菇取出,将鸡腿菇置于调理溶液真空浓缩至浓度达两倍的溶液中,进行抽真空处理,处理方式同第一次;然后将鸡腿菇取出后置于调理溶液真空浓缩至浓度达四倍的溶液中,依然进行抽真空处理,处理方式仍然同第一次;三次处理完毕后去除鸡腿菇表面的调理溶液;
干燥包装:将调理后的鸡腿菇整形后放入真空干燥箱中,将真空度调至-0.09MPa,干燥箱温度调至45℃,待鸡腿菇水分含量降低20%时,将鸡腿菇从真空干燥箱中取出,迅速在鸡腿菇表面洒上调味粉,待温度降至常温后迅速装入已灭菌的PET /AL/PE复合膜袋中,将红椒丝均匀铺在鸡腿菇上,进行抽真空包装,真空度为-0.098MPa,封口;
灭菌:将包装好的袋装鸡腿菇置于软包装灭菌器中,采用三段式灭菌方式,第一阶段为70℃时间10min,包装内鸡腿菇的中心温度上升至70℃;第二阶段为80℃时间8min,随着温度的上升和保持,调味粉、红椒丝与鸡腿菇进行气味滋味的重新分布;第三阶段为90℃时间5min,鸡腿菇中心温度上升至80℃以上,灭菌完毕后打反压冷却,待温度将至常温后,打开软包装灭菌器取出鸡腿菇,将包装袋表面水分擦干,即得素鸡腿菇产品。
实施例3得到的每百克素鸡腿中,蛋白质含量5.382g,多糖3.035,脂肪含量为0.386g,粗纤维含量0.453g,矿物质含量1.456g。
Claims (1)
1.素鸡腿的制备方法,其特征是它的制备方法包括以下步骤:
(a)鸡腿菇预处理:挑选新鲜、色泽洁白、无机械损伤、未开伞、子实体为8cm的鸡腿菇,流水洗净鸡腿菇,沥干后去除菌根,放入质量百分比为1%的柠檬酸溶液中90℃处理2.5min;
(b)调理:将预处理后的鸡腿菇置于调理溶液中进行抽真空调理,鸡腿菇与调理溶液的质量比为1:1,真空度为-0.08MPa,调理温度为0℃,时间为40min,缓慢解除真空时间为20min;解除真空12h后将鸡腿菇取出,将鸡腿菇置于调理溶液真空浓缩至浓度达两倍的溶液中,进行抽真空处理,处理方式同第一次;然后将鸡腿菇取出后置于调理溶液真空浓缩至浓度达四倍的溶液中,依然进行抽真空处理,处理方式仍然同第一次;三次处理完毕后去除鸡腿菇表面的调理溶液;其中调理溶液由功能性蛋白质15kg、功能性糖12kg、食盐4.5kg、红椒色素1.2kg,无菌水65.4kg调制而成;功能性蛋白质选择免疫球蛋白、大豆蛋白、乳铁蛋白和胶原蛋白四种活性蛋白,四种蛋白的质量比为1:5:2:3,称取15kg后混匀,平摊在超净台上,厚度为1mm,经紫外灯照射30min后装入无菌袋中备用;功能性糖选择L-果糖、低聚半乳糖、低聚异麦芽糖、木糖醇和赤藓糖醇五种,五种功能糖的质量比为1:2:2:1:1.5,称取12kg后充分混匀,平摊在超净台上,厚度为1.5mm,经紫外灯照射35min后装入无菌袋中备用;食盐选择无碘精制低钠盐,氯化钠70%,氯化钾30%;红椒色素为以红椒与体积比为95%的乙醇按照料液质量比为1:12,超声功率为300W,超声时间为30min,超声温度30℃提取制备而得,经旋转蒸发仪45℃浓缩后采用真空-0.09MPa真空干燥,再采用万能粉碎机将红椒色素粉碎后,过100目筛网制备而成;称取食盐4.5kg,红椒色素1.2kg,将食盐与红椒色素充分混匀,平摊在超净台上,厚度为1mm,经紫外灯照射30min后装入无菌袋中备用;
(c)干燥包装:将调理后的鸡腿菇整形后放入真空干燥箱中,将真空度调至-0.09MPa,干燥箱温度调至45℃,待鸡腿菇水分含量降低22%时,将鸡腿菇从真空干燥箱中取出,迅速在鸡腿菇表面洒上调味粉,待温度降至常温后迅速装入已灭菌的PET/AL/PE复合膜袋中,将红椒丝均匀铺在鸡腿菇上,进行抽真空包装,真空度为-0.095MPa,封口;其中,调理鸡腿菇、调味粉和红椒丝的重量为100kg、15kg和10kg;调味粉选择胡椒、八角、桂皮、花椒、甘草、紫苏、芝麻和白芷,质量比为1:1:1:2:3:2:3:1,采用万能粉碎机粉碎后,过100目筛网,称取15kg,平摊在超净台上,厚度为1.5mm,经紫外灯照射35min后装入无菌袋中;红椒丝为市售新鲜红椒,清洗后去籽,切成长5cm宽0.5cm的丝,将红椒丝置于柠檬酸含量为0.8%的95℃溶液中漂烫1min,取出后流水快速冷却,将红椒丝放入3倍体积的护色液中浸泡护色50min,护色后的红椒丝采用流水冲洗后置于真空干燥箱中,将真空度调至-0.085MPa,干燥箱温度调至40℃,待红椒丝失重量达24%时,取出备用;其中,护色液是由以下物料质量百分比配制而成的水溶液:护色液为0.03%抗坏血酸(Vc),0.03%柠檬酸,0.04%半胱氨酸,0.10%氯化钙,0.08%植酸,0.1%食盐;
(d)灭菌:将包装好的袋装鸡腿菇置于软包装灭菌器中,采用三段式灭菌方式,第一阶段为65℃时间12min,包装内鸡腿菇的中心温度上升至65℃;第二阶段为78℃时间10min,随着温度的上升和保持,调味粉、红椒丝与鸡腿菇进行气味滋味的重新分布;第三阶段为85℃时间8min,鸡腿菇中心温度上升至80℃以上,灭菌完毕后打反压冷却,待温度降至常温后,打开软包装灭菌器取出鸡腿菇,将包装袋表面水分擦干,即得素鸡腿产品。
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CN103584073A (zh) * | 2013-11-08 | 2014-02-19 | 徐州绿之野生物食品有限公司 | 一种食用菌风味食品的制备方法 |
CN103689552A (zh) * | 2013-12-19 | 2014-04-02 | 山东商业职业技术学院 | 一种风味低油脂白蘑菇脆片及其制备方法 |
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