CN106616937A - 一种大球盖菇乌鸡肉罐头及其制备方法 - Google Patents
一种大球盖菇乌鸡肉罐头及其制备方法 Download PDFInfo
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Landscapes
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Abstract
本发明属农产品深加工技术领域,为使大球盖菇资源寻求一条新的深加工途径,且尽量保持大球盖菇的营养成分不被流失,使其具有独特的风味,提供一种大球盖菇乌鸡肉罐头及其制备方法。由大球盖菇,乌鸡肉,花椒,八角,橄榄油,白砂糖,鲜姜,枸杞,当归,精盐,干辣椒按一定比例制备而成。大大提高了大球盖菇的利用率,开发出大球盖菇的一条新的深加工途径,保留了大球盖菇和乌鸡肉的全面营养物质,风味独特,且制备方法简单,易规模化生产。本发明滋阴补肾、延缓衰妇女缺铁性贫血症等有明显功效,是补虚劳、养身体的上好佳品,同时还具有预防冠心病、助消化、疏解人体精神疲劳之功效。
Description
技术领域
本发明属于农产品深加工技术领域,具体涉及一种大球盖菇乌鸡肉罐头及其制备方法。
背景技术
大球盖菇又名皱环球盖菇、皱球盖菇、酒红球盖菇,是国际菇类交易市场上的十大菇类之一,也是联合国粮农组织(FAO)向发展中国家推荐栽培的蕈菌之一。
大球盖菇也是我国近几年来刚刚兴起的一株璀璨的食用菌新秀。其菇体色泽艳丽,腿粗盖肥,食味清香,肉质滑嫩柄爽脆,营养丰富,口感极好,食后让人们记忆犹新。干菇香味浓郁,富含相当高的蛋白质和对人体有益的多种矿物质元素及维生素,能治疗或改善人体多种疾病之功效,堪称是色鲜味美,具有“素中之荤”的全价营养保健食品。大球盖菇是集香菇、蘑菇、草菇三者于一身的美味食品。大球盖菇还具有预防冠心病、助消化、疏解人体精神疲劳之功效,在国内外市场很畅销,尤其是美国纽约、洛杉机、芝加哥等大都市的超市,更是供不应求,出尽了风头,成了抢手货。
大球盖富含蛋白质、多糖、矿质元素、维生素等生物活性物质,氨基酸含量达17种,人体必需氨基酸齐全。大球盖菇子实体粗蛋白含量为25.75%,粗脂肪为2.19%,粗纤维为7.99%,碳水化合物68.23%,氨基酸总量为16.72%,E/E+N及E/N比值分别为39.11%和0.64。矿质元素中磷和钾含量较高,分别为3.48%和0.82%。生物活性物质中的总黄酮、总皂甙及酚类的含量均大于0.1%,牛磺酸和Vc含量分别为81.5和53.1mg/100g。
大球盖菇对小白鼠S-180肉瘤和艾氏腹水癌的抑制率高达70%。大球盖菇干品中含灰分11.4%,碳水化合物32.73%,蛋白质25.81%,脂类2.60%。无机元素中磷含量最多,100g干品中约含磷1204.65mg,之后依次为钙98.34mg,铁32.51mg,猛10.45mg,铜8.63mg,砷5.42mg,钴0.38mg。还含丰富的葡萄糖、半乳糖、甘露糖、核糖和乳糖。总氮中72.45%为蛋白氮,27.55%为非蛋白氮。蛋白质中42.80%为清蛋白和球蛋白。除此之外,还含有多种维生素,如100g干品大球盖菇中含烟酸51.38mg,核黄素3.88mg,硫胺素0.51mg,维生素B60.42mg,维生素B120.41mg。大球盖菇含胆碱、甜菜碱、组胺、鸟嘌呤、胍和乙醇胺等多种生物胺,其中组胺、乙醇胺和胆碱含量较高。
大球盖菇产量高,售价高,经济效益十分可观。但其鲜品保存时间短,不易贮藏,如不及时处理将会造成巨大损失,为了保证经济效益不受损失,目前大球盖菇主要是通过盐渍加工及干品加工技术保存。但这种加工方法不利于直接食用,在进行终端加工或食用时,必须将食盐降低到一定浓度后方可进行加工食用。这个过程会造成水、热、营养物质的浪费,环境污染。而运用微波真空干燥加工技术对环境的影响较小,有利于环境保护,节约资源,减少营养物质流失。
鸡肉含有维生素C、E等,蛋白质的含量比例较高,种类多,而且消化率高,很容易被人体吸收利用,有增强体力、强壮身体的作用,另外含有对人体生长发育有重要作用的磷脂类,是中国人膳食结构中脂肪和磷脂的重要来源之一。鸡肉对营养不良、畏寒怕冷、乏力疲劳、月经不调、贫血、虚弱等有很好的食疗作用。祖国医学认为,鸡肉味甘,性微温。能温中益气、补虚填精、健脾胃、活血脉、强筋骨的功效。
鸡的品种很多,但作为美容食品,以乌鸡为佳。其性味甘温,含有蛋白质、脂肪、硫胺素、核黄素、尼克酸、维生素A,维生素C、胆甾醇、钙、磷、铁等多种成分。乌鸡入肾经,具有温中益气、补肾填精、养血乌发、滋润肌肤的作用。凡虚劳羸瘦、面瘦、面色无华、水肿消渴、产后血虚乳少者,可将之作食疗滋补之品。
乌鸡含有丰富的蛋白质、黑色素、B族维生素、18种氨基酸和18种微量元素,胆固醇和脂肪含量却很低。它具有清洁人体血液和清除血液中垃圾之功能,能调节人体免疫功能,对气血亏虚引起的月经紊乱及老年人虚损性疾病,有很好补益作用:此外,乌鸡含有大量的维生素A、微量元素硒,它们具有清除体内自由基、抗衰老和抑制癌细胞生长的功效。
发明内容
本发明为了使大球盖菇资源寻求一条新的深加工途径,且尽量保持大球盖菇的营养成分不被流失,进一步使其具有独特的风味,提供了一种大球盖菇乌鸡肉罐头及其制备方法。
本发明是由以下技术方案实现:一种大球盖菇乌鸡肉罐头,由以下重量份的原料制成:大球盖菇400-500份,乌鸡肉400-500份,花椒15-20份,八角5-8份,橄榄油5-10份,白砂糖15-20份,鲜姜20-25份,枸杞30-35份,当归5-10份,精盐40-50份,干辣椒50-60份。
优选的,一种大球盖菇乌鸡肉罐头,大球盖菇450份,乌鸡肉450份,花椒18份,八角6份,橄榄油8份,白砂糖18份,鲜姜23份,枸杞33份,当归7份,精盐45份,干辣椒55份。所述大球盖菇为新鲜大球盖菇。
一种大球盖菇乌鸡肉罐头的制备方法,所述方法包含如下步骤:
(1)选料:在菇棚中采摘菇体尚未开伞,无虫害、无机械破损,菌盖呈钟形,菌盖直径在70-80mm 的菇体,去除残留的泥土和培养料污物,用清水洗涤,沥干水分后,切去菌柄,柄长低于1.5cm,然后将其切片或切块;选取乌鸡丛冠较小,犹如桑葚状,且色泽较黑;头顶上长有一丛丝毛形成一个白色的绒球;脚部密生白毛,外侧较为明显;全身皮肤均显黑色;肌肉、内脏颜色均呈黑色,但胸肌和腿部肉色较浅;骨头一般是黑色的,且骨膜漆黑发亮,骨质乌黑的母鸡,洗净,剔去骨头,将鸡肉切成1-2cm3的肉块备用;
(2)预煮:将切好的菇片倒入开水锅中预煮,锅内水温达到95-100℃,并搅拌翻动,边煮边搅拌翻动,同时去除泡沫,煮1-3min 即可;乌鸡肉用开水焯3-5min,捞去漂在水上的泡沫,乌鸡肉捞出备用;
(3)煮制:锅中先用橄榄油炸花椒、八角、鲜姜、干辣椒,香味散出后加入开水、白砂糖、枸杞、当归、精盐,先将预煮好的乌鸡肉倒入锅中煮制15-25min,然后将预煮好的菇片倒入锅中煮沸5-10min;
(4)包装:煮熟的乌鸡肉和菇片捞出,按照每罐300-400g的标准加入乌鸡肉和菇片,同时将煮熟的大球盖菇乌鸡汤按每罐30-50ml的标准加入装罐,巴氏消毒法消毒,冷却即得成品。
本发明大大提高了大球盖菇的利用率,开发出大球盖菇的一条新的深加工途径,尽量保持了大球盖菇的营养成分,且操作简便、快捷;本发明加工出来的大球盖菇乌鸡肉罐头保留了大球盖菇和乌鸡肉的全面营养物质,风味独特,且制备方法简单,易规模化生产。本发明滋阴补肾、延缓衰妇女缺铁性贫血症等有明显功效,是补虚劳、养身体的上好佳品,同时还具有预防冠心病、助消化、疏解人体精神疲劳之功效。
具体实施方式
实施例1:一种大球盖菇乌鸡肉罐头,由以下重量的原料制成:大球盖菇400g,乌鸡肉400g,花椒15g,八角5g,橄榄油5g,白砂糖15g,鲜姜20g,枸杞30g,当归5g,精盐40g,干辣椒50g。
所述大球盖菇为新鲜大球盖菇。大球盖菇乌鸡肉罐头的制备方法包含如下步骤:
(1)选料:在菇棚中采摘菇体尚未开伞,无虫害、无机械破损,菌盖呈钟形,菌盖直径在70mm 的菇体,去除残留的泥土和培养料污物,用清水洗涤,沥干水分后,切去菌柄,柄长低于1.5cm,然后将其切片或切块;选取乌鸡丛冠较小,犹如桑葚状,且色泽较黑;头顶上长有一丛丝毛形成一个白色的绒球;脚部密生白毛,外侧较为明显;全身皮肤均显黑色;肌肉、内脏颜色均呈黑色,但胸肌和腿部肉色较浅;骨头一般是黑色的,且骨膜漆黑发亮,骨质乌黑的母鸡,洗净,剔去骨头,将鸡肉切成1cm3的肉块备用;
(2)预煮:将切好的菇片倒入开水锅中预煮,锅内水温达到95-100℃,并搅拌翻动,边煮边搅拌翻动,同时去除泡沫,煮1min 即可;乌鸡肉用开水焯5min,捞去漂在水上的泡沫,乌鸡肉捞出备用;
(3)煮制:锅中先用橄榄油炸花椒、八角、鲜姜、干辣椒,香味散出后加入开水、白砂糖、枸杞、当归、精盐,先将预煮好的乌鸡肉倒入锅中煮制15min,然后将预煮好的菇片倒入锅中煮沸10min;
(4)包装:煮熟的乌鸡肉和菇片捞出,按照每罐300g的标准加入乌鸡肉和菇片,同时将煮熟的大球盖菇乌鸡汤按每罐30ml的标准加入装罐,巴氏消毒法消毒,冷却即得成品。
实施例2:一种大球盖菇乌鸡肉罐头,由以下重量的原料制成:大球盖菇450g,乌鸡肉450g,花椒18g,八角6g,橄榄油8g,白砂糖18g,鲜姜23g,枸杞33g,当归7g,精盐45g,干辣椒55g。所述大球盖菇为新鲜大球盖菇。
所述大球盖菇乌鸡肉罐头的制备方法包含如下步骤:
(1)选料:在菇棚中采摘菇体尚未开伞,无虫害、无机械破损,菌盖呈钟形,菌盖直径在80mm 的菇体,去除残留的泥土和培养料污物,用清水洗涤,沥干水分后,切去菌柄,柄长低于1.5cm,然后将其切片或切块;选取乌鸡丛冠较小,犹如桑葚状,且色泽较黑;头顶上长有一丛丝毛形成一个白色的绒球;脚部密生白毛,外侧较为明显;全身皮肤均显黑色;肌肉、内脏颜色均呈黑色,但胸肌和腿部肉色较浅;骨头一般是黑色的,且骨膜漆黑发亮,骨质乌黑的母鸡,洗净,剔去骨头,将鸡肉切成1.5cm3的肉块备用;
(2)预煮:将切好的菇片倒入开水锅中预煮,锅内水温达到95-100℃,并搅拌翻动,边煮边搅拌翻动,同时去除泡沫,煮2min 即可;乌鸡肉用开水焯4min,捞去漂在水上的泡沫,乌鸡肉捞出备用;
(3)煮制:锅中先用橄榄油炸花椒、八角、鲜姜、干辣椒,香味散出后加入开水、白砂糖、枸杞、当归、精盐,先将预煮好的乌鸡肉倒入锅中煮制20min,然后将预煮好的菇片倒入锅中煮沸7min;
(4)包装:煮熟的乌鸡肉和菇片捞出,按照每罐350g的标准加入乌鸡肉和菇片,同时将煮熟的大球盖菇乌鸡汤按每罐40ml的标准加入装罐,巴氏消毒法消毒,冷却即得成品。
实施例3:一种大球盖菇乌鸡肉罐头,由以下重量的原料制成:大球盖菇500g,乌鸡肉500g,花椒20g,八角8g,橄榄油10g,白砂糖20g,鲜姜25g,枸杞35g,当归10g,精盐50g,干辣椒60g。所述大球盖菇为新鲜大球盖菇。
所述大球盖菇乌鸡肉罐头的制备方法包含如下步骤:
(1)选料:在菇棚中采摘菇体尚未开伞,无虫害、无机械破损,菌盖呈钟形,菌盖直径在75mm 的菇体,去除残留的泥土和培养料污物,用清水洗涤,沥干水分后,切去菌柄,柄长低于1.5cm,然后将其切片或切块;选取乌鸡丛冠较小,犹如桑葚状,且色泽较黑;头顶上长有一丛丝毛形成一个白色的绒球;脚部密生白毛,外侧较为明显;全身皮肤均显黑色;肌肉、内脏颜色均呈黑色,但胸肌和腿部肉色较浅;骨头一般是黑色的,且骨膜漆黑发亮,骨质乌黑的母鸡,洗净,剔去骨头,将鸡肉切成2cm3的肉块备用;
(2)预煮:将切好的菇片倒入开水锅中预煮,锅内水温达到95-100℃,并搅拌翻动,边煮边搅拌翻动,同时去除泡沫,煮3min 即可;乌鸡肉用开水焯5min,捞去漂在水上的泡沫,乌鸡肉捞出备用;
(3)煮制:锅中先用橄榄油炸花椒、八角、鲜姜、干辣椒,香味散出后加入开水、白砂糖、枸杞、当归、精盐,先将预煮好的乌鸡肉倒入锅中煮制25min,然后将预煮好的菇片倒入锅中煮沸5min;
(4)包装:煮熟的乌鸡肉和菇片捞出,按照每罐400g的标准加入乌鸡肉和菇片,同时将煮熟的大球盖菇乌鸡汤按每罐50ml的标准加入装罐,巴氏消毒法消毒,冷却即得成品。
实施例4:一种大球盖菇乌鸡肉罐头,由以下重量的原料制成:大球盖菇440g,乌鸡肉400g份,花椒17g,八角8g,橄榄油7g,白砂糖18g,鲜姜22g,枸杞32g,当归8g,精盐50g,干辣椒60g。所述大球盖菇为新鲜大球盖菇,所述大球盖菇乌鸡肉罐头的制备方法同实施例1所述方法。
实施例5:一种大球盖菇乌鸡肉罐头,由以下重量的原料制成:大球盖菇500g,乌鸡肉430g,花椒15g,八角5g,橄榄油9g,白砂糖19g,鲜姜24g,枸杞31g,当归10g,精盐48g,干辣椒54g。所述大球盖菇为新鲜大球盖菇,所述大球盖菇乌鸡肉罐头的制备方法同实施例2所述方法。
Claims (4)
1.一种大球盖菇乌鸡肉罐头,其特征在于:由以下重量份的原料制成:大球盖菇400-500份,乌鸡肉400-500份,花椒15-20份,八角5-8份,橄榄油5-10份,白砂糖15-20份,鲜姜20-25份,枸杞30-35份,当归5-10份,精盐40-50份,干辣椒50-60份。
2.根据权利要求1所述的一种大球盖菇乌鸡肉罐头,其特征在于:由以下重量份的原料制成:大球盖菇450份,乌鸡肉450份,花椒18份,八角6份,橄榄油8份,白砂糖18份,鲜姜23份,枸杞33份,当归7份,精盐45份,干辣椒55份。
3.根据权利要求1或2所述的一种大球盖菇乌鸡肉罐头,其特征在于:所述大球盖菇为新鲜大球盖菇。
4.一种大球盖菇乌鸡肉罐头的制备方法,所述方法包含如下步骤:
(1)选料:在菇棚中采摘菇体尚未开伞,无虫害、无机械破损,菌盖呈钟形,菌盖直径在70-80mm 的菇体,去除残留的泥土和培养料污物,用清水洗涤,沥干水分后,切去菌柄,柄长低于1.5cm,然后将其切片或切块;选取乌鸡丛冠较小,犹如桑葚状,且色泽较黑;头顶上长有一丛丝毛形成一个白色的绒球;脚部密生白毛,外侧较为明显;全身皮肤均显黑色;肌肉、内脏颜色均呈黑色,但胸肌和腿部肉色较浅;骨头一般是黑色的,且骨膜漆黑发亮,骨质乌黑的母鸡,洗净,剔去骨头,将鸡肉切成1-2cm3的肉块备用;
(2)预煮:将切好的菇片倒入开水锅中预煮,锅内水温达到95-100℃,并搅拌翻动,边煮边搅拌翻动,同时去除泡沫,煮1-3min 即可;乌鸡肉用开水焯3-5min,捞去漂在水上的泡沫,乌鸡肉捞出备用;
(3)煮制:锅中先用橄榄油炸花椒、八角、鲜姜、干辣椒,香味散出后加入开水、白砂糖、枸杞、当归、精盐,先将预煮好的乌鸡肉倒入锅中煮制15-25min,然后将预煮好的菇片倒入锅中煮沸5-10min;
(4)包装:煮熟的乌鸡肉和菇片捞出,按照每罐300-400g的标准加入乌鸡肉和菇片,同时将煮熟的乌鸡大球盖菇汤按每罐30-50ml的标准加入装罐,巴氏消毒法消毒,冷却即得成品。
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