CN107006841A - 一种即食黑木耳及制备方法 - Google Patents
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Abstract
本发明公开了一种即食黑木耳及制备方法,制备方法为:制备调料包和黑木耳包;黑木耳包用下述方法制成:(1)取干黑木耳,水中浸泡,再浸于氯化钙水溶液中,取出;(2)剪去黑木耳的蒂部,再剪成片状,沸水中煮;取出,沥水;(3)将步骤(2)获得的黑木耳加入浸泡液;(4)杀菌,得黑木耳包。本发明以黑木耳为原料,加工成一种方便食用的即食黑木耳,避免现食现泡的麻烦,食用方便,味道鲜美,口感鲜脆,营养丰富,滋补、润燥,储藏时间长。所含的植物胶质具有吸附性可以洗涤肠胃,促进消化和降血糖、降血脂功效。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种即食黑木耳及制备方法。
背景技术
黑木耳,又名黑菜,桑耳、本菌、树鸡、木蛾、木茸,因形似耳,加之其颜色黑褐色而得名,性平味甘,人胃、大肠经。具有滋补、润燥、养血益胃、活血止血、润肺、润肠的作用。黑木耳是一种营养丰富的食用菌,又是我国传统的保健食品和出口商品。不仅清脆鲜美,滑嫩爽喉,而且有增加食欲和滋补强身的作用。黑木耳具有一定吸附能力,对人体有清涤胃肠和消化纤维素的作用。据国外报道,黑木耳能减低血液凝块,缓和冠状动脉粥样硬化,对预防和治疗冠心病有特殊的效益。黑木耳所含的多糖类物质,具有一定抗肿瘤作用。研究发现,黑木耳具有化解体内结石的功效。这主要是因为黑木耳中所含有的发酵素和植物碱,能够有效的促进消化道和泌尿道内各种腺体的分泌,并催化体内结石、润滑管道、促使结石排出。
黑木耳的烹制方法很多,可以作为西名菜佳肴的配料或是作为四季皆宜的佳美点心,但黑木耳每次烹制之前需将干木耳用水浸泡,浸泡时间2-3h,食用不方便,保质期短。
发明内容
本发明的目的是克服现有技术的不足,提供一种可以直接食用,味道鲜美,储藏时间长的即食黑木耳。
本发明的第二个目的是提供一种即食黑木耳的制备方法。
本发明的技术方案概述如下:
一种即食黑木耳的制备方法,包括如下步骤:制备调料包和黑木耳包;
所述调料包用下述方法制成:按重量取熟芝麻8-10%,白砂糖3-4%,味精1-1.5%,姜粉1-2%,醋10-12%,辣椒油5-8%,食盐2-3%,加酱油至100%,分装于袋中得调料包;
所述黑木耳包用下述方法制成:
(1)取干黑木耳,剔除杂质,清洗,浸于水中浸泡2-3h,取出,浸于质量浓度为6-10g/Kg的氯化钙水溶液中浸泡20-40min,取出;
(2)将步骤(1)获得的黑木耳剪去黑木耳的蒂部,再剪成片状,在沸水中煮1-3min;取出,放入消毒后的有孔器皿中,沥水;
(3)按质量比1:5-6的比例,将步骤(2)获得的黑木耳加入浸泡液,分装于袋中;所述浸泡液由下述原料组成:柠檬酸亚锡二钠0.2-0.3g/Kg、柠檬酸4-6g/Kg、D-异抗坏血酸钠3-4g/Kg、氯化钙6-8g/Kg,余量为无菌水;
(4)将步骤(3)获得的袋放入沸水中加热20-30min,杀菌,得黑木耳包。
黑木耳包中黑木耳质量为50-60g,调味包中调味料的质量为10-12g。
上述方法制备的即食黑木耳。
本发明以黑木耳为原料,加工成一种方便食用的即食黑木耳,避免现食现泡的麻烦,食用方便,味道鲜美,口感鲜脆,营养丰富,滋补、润燥,储藏时间长。所含的植物胶质具有吸附性可以洗涤肠胃,促进消化和降血糖、降血脂功效。
具体实施方式
下面结合具体实施例对本发明作进一步的说明。
实施例1
一种即食黑木耳的制备方法,包括如下步骤:制备调料包和黑木耳包;
调料包用下述方法制成:按重量取熟芝麻9%,白砂糖3.5%,味精1.2%,姜粉1.5%,醋11%,辣椒油6%,食盐2.5%,加酱油至100%,分装于袋中得调料包;
所述黑木耳包用下述方法制成:
(1)取干黑木耳,剔除杂质,清洗,浸于水中浸泡2.5h,取出,浸于质量浓度为8g/Kg的氯化钙水溶液中浸泡30min,取出;
(2)将步骤(1)获得的黑木耳剪去黑木耳的蒂部,再剪成4cm±0.5cm范围内片状,在沸水中煮2min;取出,放入消毒后的有孔器皿中,沥水;
(3)按质量比1:5.5的比例,将步骤(2)获得的黑木耳加入浸泡液,分装于袋中;所述浸泡液由下述原料组成:柠檬酸亚锡二钠0.25g/Kg、柠檬酸5g/Kg、D-异抗坏血酸钠3.5g/Kg、氯化钙7g/Kg,余量为无菌水;
(4)将步骤(3)获得的袋放入沸水中加热25min,杀菌,得黑木耳包。
黑木耳包中黑木耳质量为55g,调味包中调味料的质量为11g。
实施例2
一种即食黑木耳的制备方法,包括如下步骤:制备调料包和黑木耳包;
调料包用下述方法制成:按重量取熟芝麻8%,白砂糖4%,味精1%,姜粉2%,醋12%,辣椒油5%,食盐3%,加酱油至100%,分装于袋中得调料包;
所述黑木耳包用下述方法制成:
(1)取干黑木耳,剔除杂质,清洗,浸于水中浸泡2h,取出,浸于质量浓度为6g/Kg的氯化钙水溶液中浸泡40min,取出;
(2)将步骤(1)获得的黑木耳剪去黑木耳的蒂部,再剪成片状,在沸水中煮1min;取出,放入消毒后的有孔器皿中,沥水;
(3)按质量比1:5的比例,将步骤(2)获得的黑木耳加入浸泡液,分装于袋中;所述浸泡液由下述原料组成:柠檬酸亚锡二钠0.2g/Kg、柠檬酸6g/Kg、D-异抗坏血酸钠3g/Kg、氯化钙8g/Kg,余量为无菌水;
(4)将步骤(3)获得的袋放入沸水中加热20min,杀菌,得黑木耳包。
黑木耳包中黑木耳质量为50g,调味包中调味料的质量为10g。
实施例3
一种即食黑木耳的制备方法,包括如下步骤:制备调料包和黑木耳包;
调料包用下述方法制成:按重量取熟芝麻10%,白砂糖3%,味精1.5%,姜粉1%,醋10%,辣椒油8%,食盐2%,加酱油至100%,分装于袋中得调料包;
所述黑木耳包用下述方法制成:
(1)取干黑木耳,剔除杂质,清洗,浸于水中浸泡3h,取出,浸于质量浓度为10g/Kg的氯化钙水溶液中浸泡20min,取出;
(2)将步骤(1)获得的黑木耳剪去黑木耳的蒂部,再剪成片状,在沸水中煮3min;取出,放入消毒后的有孔器皿中,沥水;
(3)按质量比1:6的比例,将步骤(2)获得的黑木耳加入浸泡液,分装于袋中;所述浸泡液由下述原料组成:柠檬酸亚锡二钠0.3g/Kg、柠檬酸4g/Kg、D-异抗坏血酸钠4g/Kg、氯化钙6g/Kg,余量为无菌水;
(4)将步骤(3)获得的袋放入沸水中加热30min,杀菌,得黑木耳包。
黑木耳包中黑木耳质量为60g,调味包中调味料的质量为12g。
食用方法:
将黑木耳包中浸泡液去掉后的黑木耳装入食用器皿中,加入调味包,搅拌均匀,即可食用。
选18位消费者,男女各半,年龄在18岁到40岁,随机分为3组,每组6人,分别食用实施例1、实施例2和实施例3制备的一种即食黑木耳,18位消费者均感到满意,口感酸辣清爽,有韧劲,乐于食用。
Claims (2)
1.一种即食黑木耳的制备方法,其特征在于包括如下步骤:制备调料包和黑木耳包;
所述调料包用下述方法制成:按重量取熟芝麻8-10%,白砂糖3-4%,味精1-1.5%,姜粉1-2%,醋10-12%,辣椒油5-8%,食盐2-3%,加酱油至100%,分装于袋中得调料包;
所述黑木耳包用下述方法制成:
(1)取干黑木耳,剔除杂质,清洗,浸于水中浸泡2-3h,取出,浸于质量浓度为6-10g/Kg的氯化钙水溶液中浸泡20-40min,取出;
(2)将步骤(1)获得的黑木耳剪去黑木耳的蒂部,再剪成片状,在沸水中煮1-3min;取出,放入消毒后的有孔器皿中,沥水;
(3)按质量比1:5-6的比例,将步骤(2)获得的黑木耳加入浸泡液,分装于袋中;所述浸泡液由下述原料组成:柠檬酸亚锡二钠0.2-0.3g/Kg、柠檬酸4-6g/Kg、D-异抗坏血酸钠3-4g/Kg、氯化钙6-8g/Kg,余量为无菌水;
(4)将步骤(3)获得的袋放入沸水中加热20-30min,杀菌,得黑木耳包。
2.权利要求1的方法制备的即食黑木耳。
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