CN106072498A - 一种猴头菇秘制脯的加工方法 - Google Patents
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Abstract
本发明公开了一种猴头菇秘制脯的加工方法,属于食品加工领域。其特征在于:采用原料处理→预煮冷却→分级挑选→切片、调包→包装→真空封口→杀菌→包装→成品的加工工艺流程。有益效果:本发明产品肉质嫩脆,鲜香可口,具有猴头菇的鲜美风味;本产品不仅营养丰富,易于消化,还富含蛋白质及其他营养物质,有利于改善人体新陈代谢,还可起到延缓衰老、美容护肤、降胆固醇的功效,且食用方便,口感香脆,风味独特,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的食品。
Description
技术领域
本发明涉及一种保健脯的加工方法,尤其是涉及一种猴头菇秘制脯的加工方法。
背景技术
猴头菇,是中国传统的名贵菜肴,肉嫩、味香、鲜美可口,是四大名菜(猴头、熊掌、海参、鱼翅)之一。有“山珍猴头、海味燕窝”之称。这种齿菌科的菌类,菌伞表面长有毛茸状肉刺,长约1~3厘米,它的子实体圆而厚,新鲜时白色,干后由浅黄至浅褐色,基部狭窄或略有短柄,上部膨大,直径3.5~10厘米,远远望去似金丝猴头,故称“猴头菇”,又像刺猬,故又有“刺猬菌”之称。猴头菇是鲜美无比的山珍,菌肉鲜嫩,香醇可口,具有“素中荤”之称。
中医认为,猴头菇性平味甘,有利五脏、助消化、滋补身体等功效。科学临床实验表明,猴头菇可治疗消化不良、胃溃疡、胃窦炎、胃痛、胃胀及神经衰弱等疾病。猴头菌的营养成分很高,每一百克含蛋白质 26.3 克,是香菇的二倍。它含有氨基酸多达 17 种,其中人体所需的占 8 种。每一百克猴头含脂肪 4.2 克,是名副其实的高蛋白、低脂肪食品,还富含各种维生素和无机盐。猴头菇具有增进食欲、增强胃粘膜屏障机能、提高淋巴细胞转化率、提升白细胞等作用,故可以提高人体的免疫能力。猴头菇还是很好的滋补食品,对神经衰弱、消化道溃疡有良好的疗效。近年来,在抗癌药物筛选中,发现其对皮肤、肌肉癌肿有明显作用。所以常吃猴头菇,无病可以增强抗病能力,有病可以其治疗疾病的作用。
猴头菇营养价值高、功效多,但不易贮藏,用于加工成猴头菇秘制脯可实现对猴头菇原料的综合利用,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猴头菇不易贮藏的问题,提供一种猴头菇秘制脯的加工方法。
本发明解决其技术问题所采取的技术方案是:
一种猴头菇秘制脯的加工方法,其特征在于:采用原料处理→预煮冷却→分级挑选→切片、调包→包装→真空封口→杀菌→包装→成品的加工工艺流程,具体操作步骤为:
(1)原料处理:将猴头菇用0.5%焦亚硫酸钠溶液清洗,再以0.01%焦亚硫酸钠溶液浸15分钟,捞出用清水浸泡,洗去浸泡液中的残留物;
(2)预煮冷却:将菇体入夹层锅,用0.25%柠檬酸溶液沸水煮8分钟,菇体与溶液之比为2:3,预煮后急速用冷水冷却;
(3)分级挑选:按菌盖片状进行分级挑选、修整,然后用定向切片机纵切成6毫米厚的片状,每个级别单独放在一起,用清水淘洗后,沥干备用;
(4)调配:将菇片在真空机里进行调配、搅拌,取猴头菇片20千克,精盐0.5千克,蒜泥100克,花椒粉60克,五香粉25克,姜粉10克,黑芝麻油100ml,味精4克,桂皮粉30克,边加入调料边搅拌6分钟,然后真空搅拌1分钟;
(5)包装、封口:采用尼龙铝箔聚丙烯耐热彩印袋作包装材料,分60克和120克两种规格装袋,用真空封袋机封口,真空度为28千帕;
(6)杀菌入库:杀菌公式为5分钟-12分钟/110℃,杀菌后及时冷却,然后成件包装入库、上市。
有益效果:本发明产品肉质嫩脆,鲜香可口,具有猴头菇的鲜美风味;本产品不仅营养丰富,易于消化,还富含蛋白质及其他营养物质,有利于改善人体新陈代谢,还可起到延缓衰老、美容护肤、降胆固醇的功效,且食用方便,口感香脆,风味独特,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的食品。
具体实施方式
实施例1:
一种猴头菇秘制脯的加工方法,具体操作步骤为:
(1)原料处理:将猴头菇用0.2%焦亚硫酸钠溶液清洗,再以0.08%焦亚硫酸钠溶液浸10分钟,捞出用清水浸泡,洗去浸泡液中的残留物;
(2)预煮冷却:将菇体入夹层锅,用0.35%柠檬酸溶液沸水煮5分钟,菇体与溶液之比为1:2,预煮后急速用冷水冷却;
(3)分级挑选:按菌盖片状进行分级挑选、修整,然后用定向切片机纵切成2毫米厚的片状,每个级别单独放在一起,用清水淘洗后,沥干备用;
(4)调配:将菇片在真空机里进行调配、搅拌,取猴头菇片50千克,椒盐1千克,蒜粉120克,花椒粉80克,孜然粉15克,姜粉35克,麻油200ml,味精10克,豆蔻粉50克,边加入调料边搅拌10分钟,然后真空搅拌2分钟;
(5)包装、封口:采用尼龙铝箔聚丙烯耐热彩印袋作包装材料,分100克和135克两种规格装袋,用真空封袋机封口,真空度为45千帕;
(6)杀菌入库:杀菌公式为25分钟-10分钟/102℃,杀菌后及时冷却,然后成件包装入库、上市。
实施例2:
一种猴头菇秘制脯的加工方法,具体操作步骤为:
(1)原料处理:将猴头菇、鸡腿菇用0.35%焦亚硫酸钠溶液清洗,再以0.12%焦亚硫酸钠溶液浸15分钟,捞出用清水浸泡,洗去浸泡液中的残留物;
(2)预煮冷却:将菇体入夹层锅,用0.4%柠檬酸溶液沸水煮10分钟,菇体与溶液之比为1:1,预煮后急速用冷水冷却;
(3)分级挑选:按菌盖片状进行分级挑选、修整,然后用定向切片机纵切成5毫米厚的片状,每个级别单独放在一起,用清水淘洗后,沥干备用;
(4)调配:将菇片在真空机里进行调配、搅拌,取菇片50千克,食盐0.8千克,蒜粉200克,辣椒粉100克,黑胡椒粉45克,姜粉20克,花生油100ml,味精20克,茴香汁30ml,边加入调料边搅拌20分钟,然后真空搅拌5分钟;
(5)包装、封口:采用尼龙铝箔聚丙烯耐热彩印袋作包装材料,分90克和120克两种规格装袋,用真空封袋机封口,真空度为45千帕;
(6)杀菌入库:杀菌公式为10分钟-15分钟/100℃,杀菌后及时冷却,然后成件包装入库、上市。
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)
1.一种猴头菇秘制脯的加工方法,其特征在于:采用原料处理→预煮冷却→分级挑选→切片、调包→包装→真空封口→杀菌→包装→成品的加工工艺流程,具体操作步骤为:
(1)原料处理:将猴头菇用0.5%焦亚硫酸钠溶液清洗,再以0.01%焦亚硫酸钠溶液浸15分钟,捞出用清水浸泡,洗去浸泡液中的残留物;
(2)预煮冷却:将菇体入夹层锅,用0.25%柠檬酸溶液沸水煮8分钟,菇体与溶液之比为2:3,预煮后急速用冷水冷却;
(3)分级挑选:按菌盖片状进行分级挑选、修整,然后用定向切片机纵切成6毫米厚的片状,每个级别单独放在一起,用清水淘洗后,沥干备用;
(4)调配:将菇片在真空机里进行调配、搅拌,取猴头菇片20千克,精盐0.5千克,蒜泥100克,花椒粉60克,五香粉25克,姜粉10克,黑芝麻油100ml,味精4克,桂皮粉30克,边加入调料边搅拌6分钟,然后真空搅拌1分钟;
(5)包装、封口:采用尼龙铝箔聚丙烯耐热彩印袋作包装材料,分60克和120克两种规格装袋,用真空封袋机封口,真空度为28千帕;
(6)杀菌入库:杀菌公式为5分钟-12分钟/110℃,杀菌后及时冷却,然后成件包装入库、上市。
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CN104351748A (zh) * | 2014-10-23 | 2015-02-18 | 赵聪 | 一种猴头菇营养罐头的制作方法 |
CN105053442A (zh) * | 2015-07-20 | 2015-11-18 | 宇琪 | 一种猴头菇保健脯的制作工艺 |
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