CN106106965A - 一种姬松茸保健蜜饯的加工方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种姬松茸保健蜜饯的加工方法，属于食品加工领域。其特征在于：采用姬松茸→去柄脚→分级→漂洗→切片→杀青→盐渍→脱盐→调汁→浸渍→装瓶→封口→浸渍→检查→成品的加工工艺流程。有益效果：本发明产品肉质嫩脆，酸甜可口，具有姬松茸特有的杏仁香气；本产品不仅营养丰富，可以调节、增强人体免疫力，具有健脑益肾、防癌抗癌等功效，且食用方便，口感香脆，风味独特，是集高蛋白、保健食疗于一身的纯天然绿色食品。
Description
技术领域
本发明涉及一种蜜饯的加工方法，尤其是涉及一种姬松茸保健蜜饯的加工方法。
背景技术
姬松茸，是一种夏秋生长的腐生菌，生活在高温、多湿、通风的环境中，具杏仁香味，口感脆嫩。姬松茸菌盖嫩，菌柄脆，口感极好，味纯鲜香，食用价值颇高。姬松茸性平、味甘，归心、肺、肝、肾经，具有健脑、消炎、益肾、降血糖、改善糖尿病、降胆固醇、增强精力、改善动脉硬化、防治心血管病等功效。姬松茸被视为强有力抵抗滤过性病毒的物质，它能防止病毒和有害物体进入人体危害脆弱的组织，大幅度提高免疫功能，阻挠、干扰病毒生长；促进人骨髓的造血功能；且有保护肝、肾的作用。姬松茸能改善肝功能障碍，具有抗过敏作用，可促进消化道的蠕动、降低血液中的胆固醇、降低血糖值，是激活免疫功能的佳品。姬松茸中的多糖类和固醇类物质，能抑制肿瘤细胞的生长，具有抗肿瘤作用，对致癌物质有吸收、排泄作用。姬松茸可促进人的骨髓的造血功能，能干扰白血病的细胞增殖。姬松茸菌丝体粉中含能杀死癌细胞的蛋白质，及人体必需的全部氨基酸，可长期服用，老少皆宜。
姬松茸营养价值高、功效多，用于加工成姬松茸保健蜜饯的加工方法可实现对姬松茸原料的综合利用，食用方便，且便于储存，提高其经济价值。
发明内容
本发明的目的是充分开发姬松茸原料的深加工产品，提供一种姬松茸保健蜜饯的加工方法。
本发明解决其技术问题所采取的技术方案是：
一种姬松茸保健蜜饯的加工方法，其特征在于：采用姬松茸→去柄脚→分级→漂洗→切片→杀青→盐渍→脱盐→调汁→浸渍→装瓶→封口→浸渍→检查→成品的加工工艺流程，具体操作步骤为：
（1）前处理：先切除菇脚，留菇柄和菇盖，置于含有0.2%苹果酸、0.08%抗坏血酸、1.5%蜂蜜的水溶液中浸洗，洗净后，纵切成厚1.2厘米薄片；用夹层锅煮沸水后，倒入洗净姬松茸片进行杀青，煮15分钟，然后捞出放入冷水中冷透；
（2）盐渍：将冷却后的姬松茸片浸泡在11波美度的过滤食盐水中，每天测定盐水浓度，上下翻动5次，不断添加饱和盐水，使盐水保持在11波美度，使菇体脱水后，进行乳酸发酵，至菇体呈半透明时取出，在清水中漂洗1天脱盐，捞出沥干水分，即可进行糖醋浸渍；
（3）调汁：按50千克半成品用葡萄糖10千克，姜醋8千克进行调配，并加入0.3%抗坏血酸、2%甘草液和3%山楂汁；
（4）浸渍：在25℃温度环境中，浸渍半个月即可成熟；
（5）装瓶，封口：每瓶装湿菇120克，加入调汁，用量以浸没菇体为度，用封口机进行封口；
（6）检查：通过细菌培养，检查每种处理的细菌个数，用培养皿培养法，放入32℃培养箱中，观察并记录细菌个数，符合卫生标准，即可包装上市。
有益效果：本发明产品肉质嫩脆，酸甜可口，具有姬松茸特有的杏仁香气；本产品不仅营养丰富，可以调节、增强人体免疫力，具有健脑益肾、防癌抗癌等功效，且食用方便，口感香脆，风味独特，是集高蛋白、保健食疗于一身的纯天然绿色食品。
具体实施方式
实施例1：
一种姬松茸保健蜜饯的加工方法，具体操作步骤为：
（1）前处理：先切除菇脚，留菇柄和菇盖，置于含有0.1%柠檬酸、0.01%抗坏血酸、0.5%细盐的水溶液中浸洗，洗净后，纵切成厚1厘米薄片；用夹层锅煮沸水后，倒入洗净姬松茸片进行杀青，煮10分钟，然后捞出放入冷水中冷透；
（2）盐渍：将冷却后的姬松茸片浸泡在22波美度的过滤食盐水中，每天测定盐水浓度，上下翻动1次，不断添加饱和盐水，使盐水保持在22波美度，使菇体脱水后，进行乳酸发酵，至菇体呈半透明时取出，在清水中漂洗2天脱盐，捞出沥干水分，即可进行糖醋浸渍；
（3）调汁：按100千克半成品用蛋白糖22千克，米醋22千克进行调配，并加入0.5%抗坏血酸、1%桂花浸膏和5%覆盆子汁；
（4）浸渍：在25℃温度环境中，浸渍半个月即可成熟；
（5）装瓶，封口：每瓶装湿菇200克，加入调汁，用量以浸没菇体为度，用封口机进行封口；
（6）检查：通过细菌培养，检查每种处理的细菌个数，用培养皿培养法，放入25℃培养箱中，观察并记录细菌个数，符合卫生标准，即可包装上市。
实施例2：
一种姬松茸保健蜜饯的加工方法，具体操作步骤为：
（1）前处理：先切除菇脚，留菇柄和菇盖，置于含有0.35%柠檬酸、0.02%抗坏血酸、0.8%细盐的水溶液中浸洗，洗净后，纵切成厚0.5厘米薄片；用夹层锅煮沸水后，倒入洗净姬松茸片进行杀青，煮5分钟，然后捞出放入冷水中冷透；
（2）盐渍：将冷却后的姬松茸片浸泡在18波美度的过滤食盐水中，每天测定盐水浓度，上下翻动2次，不断添加饱和盐水，使盐水保持在18波美度，使菇体脱水后，进行乳酸发酵，至菇体呈半透明时取出，在清水中漂洗1天脱盐，捞出沥干水分，即可进行糖醋浸渍；
（3）调汁：按100千克半成品用果糖30千克，白醋25千克进行调配，并加入0.1%抗坏血酸、2%甘草浸膏和5%醋栗果汁；
（4）浸渍：在32℃温度环境中，浸渍半个月即可成熟；
（5）装瓶，封口：每瓶装湿菇350克，加入调汁，用量以浸没菇体为度，用封口机进行封口；
（6）检查：通过细菌培养，检查每种处理的细菌个数，用培养皿培养法，放入28℃培养箱中，观察并记录细菌个数，符合卫生标准，即可包装上市。
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)
1.一种姬松茸保健蜜饯的加工方法，其特征在于：采用姬松茸→去柄脚→分级→漂洗→切片→杀青→盐渍→脱盐→调汁→浸渍→装瓶→封口→浸渍→检查→成品的加工工艺流程，具体操作步骤为：
（1）前处理：先切除菇脚，留菇柄和菇盖，置于含有0.2%苹果酸、0.08%抗坏血酸、1.5%蜂蜜的水溶液中浸洗，洗净后，纵切成厚1.2厘米薄片；用夹层锅煮沸水后，倒入洗净姬松茸片进行杀青，煮15分钟，然后捞出放入冷水中冷透；
（2）盐渍：将冷却后的姬松茸片浸泡在11波美度的过滤食盐水中，每天测定盐水浓度，上下翻动5次，不断添加饱和盐水，使盐水保持在11波美度，使菇体脱水后，进行乳酸发酵，至菇体呈半透明时取出，在清水中漂洗1天脱盐，捞出沥干水分，即可进行糖醋浸渍；
（3）调汁：按50千克半成品用葡萄糖10千克，姜醋8千克进行调配，并加入0.3%抗坏血酸、2%甘草液和3%山楂汁；
（4）浸渍：在25℃温度环境中，浸渍半个月即可成熟；
（5）装瓶，封口：每瓶装湿菇120克，加入调汁，用量以浸没菇体为度，用封口机进行封口；
（6）检查：通过细菌培养，检查每种处理的细菌个数，用培养皿培养法，放入32℃培养箱中，观察并记录细菌个数，符合卫生标准，即可包装上市。
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| CN107183286A (zh) * | 2017-06-08 | 2017-09-22 | 芜湖市三山区绿色食品产业协会 | 一种羊肚菌风味蜜脯的加工方法 |
| CN108308359A (zh) * | 2018-03-26 | 2018-07-24 | 莫玉明 | 一种姬松茸蜜饯制备工艺 |
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| CN107183286A (zh) * | 2017-06-08 | 2017-09-22 | 芜湖市三山区绿色食品产业协会 | 一种羊肚菌风味蜜脯的加工方法 |
| CN108308359A (zh) * | 2018-03-26 | 2018-07-24 | 莫玉明 | 一种姬松茸蜜饯制备工艺 |
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