CN107028168A - 一种休闲即食木耳的制备方法 - Google Patents
一种休闲即食木耳的制备方法 Download PDFInfo
- Publication number
- CN107028168A CN107028168A CN201710410879.0A CN201710410879A CN107028168A CN 107028168 A CN107028168 A CN 107028168A CN 201710410879 A CN201710410879 A CN 201710410879A CN 107028168 A CN107028168 A CN 107028168A
- Authority
- CN
- China
- Prior art keywords
- agaric
- preparation
- lies fallow
- tree fungi
- instant edible
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000233866 Fungi Species 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000013409 condiments Nutrition 0.000 claims abstract description 10
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 10
- 150000002367 halogens Chemical class 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 239000004576 sand Substances 0.000 claims description 7
- 235000013599 spices Nutrition 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 244000270834 Myristica fragrans Species 0.000 claims description 4
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 239000001702 nutmeg Substances 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 3
- 239000001390 capsicum minimum Substances 0.000 claims description 3
- 238000001514 detection method Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 229910052751 metal Inorganic materials 0.000 claims description 3
- 239000002184 metal Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 239000008157 edible vegetable oil Substances 0.000 claims description 2
- 239000002304 perfume Substances 0.000 claims description 2
- 235000000023 Auricularia auricula Nutrition 0.000 claims 1
- 240000005710 Auricularia polytricha Species 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 3
- 239000000428 dust Substances 0.000 description 4
- 239000012535 impurity Substances 0.000 description 3
- 238000001802 infusion Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 229910001385 heavy metal Inorganic materials 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000003905 agrochemical Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000018927 edible plant Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
本发明公开了一种休闲即食木耳的制备方法，旨在提供一种简化生产工艺、保质期大幅度增加、产品成本降低和产品口感得以提升的休闲即食木耳的制作方法。本发明包括以下步骤：A.称取木耳25g和清水1000g，在所述清水中加入卤料后煮沸，接着加入食用盐、白砂糖、味精后再加入所述木耳，煮15min，捞出沥水；B.在所述木耳中加入调料均匀搅拌后，放置30min；C.将所述木耳装入包装袋后进行真空包装；D.将包装好的所述木耳放入高温高压蒸汽锅中处理15min，进行杀菌，所述高温高压蒸汽锅中的温度为115℃。本发明应用于食品加工的技术领域。
Description
技术领域
本发明涉及一种食品加工技术，涉及一种休闲即食木耳的制备方法。
背景技术
木耳是一种营养丰富的食用菌,味道鲜美脆嫩,清脆爽口，含有蛋白质、脂肪、多糖类、粗纤维等营养物质，广受欢迎,目前大部分木耳通过发泡后凉拌、炒菜、火锅材料等方式食用，形式单一，目前，市面上的即食木耳产品还存在一些问题：1.原材料品质参差不齐；2.现有木耳原料容易出现的尘土灰沙等杂质含量高、细菌等微生物超标、重金属及农药残留超标等食品安全问题；3.木耳本身没有味道且不易入味。
发明内容
本发明所要解决的技术问题是克服现有技术的不足，提供了一种简化生产工艺、保质期大幅度增加、产品成本降低和产品口感得以提升的休闲即食木耳的制作方法。
本发明所采用的技术方案是：本发明为一种休闲即食木耳的制备方法，它包括以下步骤：A.称取木耳25g和清水1000g，在所述清水中加入卤料后煮沸，接着加入食用盐、白砂糖、味精后再加入所述木耳，煮15min，捞出沥水；B.在所述木耳中加入调料均匀搅拌后，放置30min；C.将所述木耳装入包装袋后进行真空包装；D.将包装好的所述木耳放入高温高压蒸汽锅中处理15min，进行杀菌，所述高温高压蒸汽锅中的温度为115℃。
进一步的，所述木耳为无尘黑木耳，所述无尘黑木耳是通过在封闭式生态棚吊养袋料种植、清洗设备、遮盖式层架晾晒、金属检测后封装运输、在无尘车间进行手工筛选、臭氧水波浪清洗、热风烘干干燥、微波杀菌、真空包装后制得。
进一步的，所述卤料是由香辛料混合打碎制成，所述香辛料的成分及含量为：八角1.8-2g、香叶0.2-0.3g、小茴香0.4-0.5g、甘草0.3-0.5g、肉蔻0.15-0.3g、香砂0.2-0.3g、干姜0.3-0.4g。
进一步的，所述步骤A中的食用盐含量为：18-20g，白砂糖含量为9-10g，味精含量为9-10g。
进一步的，所述步骤B中的调料的成分及含量为：食用盐2-3g、白砂糖4-5g、辣椒5-6g、食用植物油15-20g、味精0.5-1.0g、食品用香精0.5-1.0ｇ。
本发明的有益效果是：由于本发明包括以下步骤：A.称取木耳25g和清水1000g，在所述清水中加入卤料后煮沸，接着加入食用盐、白砂糖、味精后再加入所述木耳，煮15min，捞出沥水；B.在所述木耳中加入调料均匀搅拌后，放置30min；C.将所述木耳装入包装袋后进行真空包装；D.将包装好的所述木耳放入高温高压蒸汽锅中处理15min，进行杀菌，所述高温高压蒸汽锅中的温度为115℃,所述木耳为无尘黑木耳，所以本发明相对于现有的技术相比，本发明的有益效果为：1.使用所述无尘黑木耳解决了原料含沙等杂质的情况；2.所述木耳通过加入所述卤料熬制，再将已沥干水的所述木耳加入所述调料均匀搅拌后，放置一段时间后再进行真空包装，此方法可解决了木耳入味的问题；3.采用所述高温高压蒸汽锅高温灭菌解决了产品保质期的问题。
具体实施方式
在本实施例中，本发明包括以下步骤：A.称取木耳25g和清水1000g，所述木耳为无尘黑木耳，所述木耳为无尘黑木耳，所述无尘黑木耳是通过在封闭式生态棚吊养袋料种植、清洗设备、遮盖式层架晾晒、金属检测后封装运输、在无尘车间进行手工筛选、臭氧水波浪清洗、热风烘干干燥、微波杀菌、真空包装后制得，该制作方式得到的所述无尘黑木耳解决了现有木耳干制品容易出现的尘土灰沙等杂质含量高、细菌等微生物超标、重金属及农药残留超标等食品安全问题，在所述清水中加入卤料后煮沸，所述卤料是由香辛料混合打碎制成，所述香辛料的成分及含量为：八角1.8-2g、香叶0.2-0.3g、小茴香0.4-0.5g、甘草0.3-0.5g、肉蔻0.15-0.3g、香砂0.2-0.3g、干姜0.3-0.4g，接着加入食用盐18-20g、白砂糖9-10g、味精9-10g后再加入所述木耳，煮15min后，捞出沥水；B.在捞出沥水后的所述木耳中加入调料均匀搅拌后，所述调料的成分及含量为：食用盐2-3g、白砂糖4-5g、辣椒5-6g、食用植物油15-20g、味精0.5-1.0g、食品用香精0.5-1.0ｇ放置30min；C.将所述木耳装入包装袋后在真空包装机上进行真空包装；D.将包装好的所述木耳放入115℃的高温高压蒸汽锅中进行杀菌15min。
本发明是通过对所述无尘黑木耳进行熬煮、沥水、调味、真空包装、灭菌、成品这一过程制作生产休闲即食木耳，并将八角、香叶、小茴香、甘草、肉蔻、香砂、干姜等多种香辛料配制成卤料，在清水中煮开后加入，将所述无尘黑木耳放入锅内，加入白砂糖9-10g、食用盐18-20g、味精9-10g一起熬煮，煮15min，熬煮后得到木耳产品，将其沥干，去其表面的水分，根据口味进行调料，再经过灭菌、检验，得到成品。
本发明应用于食品加工的技术领域。
虽然本发明的实施例是以实际方案来描述的，但是并不构成对本发明含义的限制，对于本领域的技术人员，根据本说明书对其实施方案的修改及与其他方案的组合都是显而易见的。
Claims (5)
1.一种休闲即食木耳的制备方法，其特征在于，它包括以下步骤：A.称取木耳25g和清水1000g，在所述清水中加入卤料后煮沸，接着加入食用盐、白砂糖、味精后再加入所述木耳，煮15min，捞出沥水；B.在所述木耳中加入调料均匀搅拌后，放置30min；C.将所述木耳装入包装袋后进行真空包装；D.将包装好的所述木耳放入高温高压蒸汽锅中处理15min，进行杀菌，所述高温高压蒸汽锅中的温度为115℃。
2.根据权利要求1所述的一种休闲即食木耳的制备方法，其特征在于：所述木耳为无尘黑木耳，所述无尘黑木耳是通过在封闭式生态棚吊养袋料种植、清洗设备、遮盖式层架晾晒、金属检测后封装运输、在无尘车间进行手工筛选、臭氧水波浪清洗、热风烘干干燥、微波杀菌、真空包装后制得。
3.根据权利要求1所述的一种休闲即食木耳的制备方法，其特征在于:所述卤料是由香辛料混合打碎制成，所述香辛料的成分及含量为：八角1.8-2g、香叶0.2-0.3g、小茴香0.4-0.5g、甘草0.3-0.5g、肉蔻0.15-0.3g、香砂0.2-0.3g、干姜0.3-0.4g。
4.根据权利要求1所述的一种休闲即食木耳的制备方法，其特征在于:所述步骤A中的食用盐含量为：18-20g，白砂糖含量为9-10g、味精含量为9-10g。
5.根据权利要求1所述的一种休闲即食木耳的制备方法，其特征在于:所述步骤Ｂ中的调料的成分及含量为：食用盐2-3g、白砂糖4-5g、辣椒5-6g、食用植物油15-20g、味精0.5-1.0g、食品用香精0.5-1.0ｇ。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710410879.0A CN107028168A (zh) | 2017-06-04 | 2017-06-04 | 一种休闲即食木耳的制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710410879.0A CN107028168A (zh) | 2017-06-04 | 2017-06-04 | 一种休闲即食木耳的制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107028168A true CN107028168A (zh) | 2017-08-11 |
Family
ID=59540442
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710410879.0A Pending CN107028168A (zh) | 2017-06-04 | 2017-06-04 | 一种休闲即食木耳的制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107028168A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719926A (zh) * | 2018-06-08 | 2018-11-02 | 湖南香生坊食品有限公司 | 一种香辣竹耳及其制备方法 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1135854A (zh) * | 1996-01-30 | 1996-11-20 | 王长安 | 速食木耳及其制法 |
| CN105901677A (zh) * | 2016-04-01 | 2016-08-31 | 吉林农业大学 | 一种即食木耳的制作方法 |
-
2017
- 2017-06-04 CN CN201710410879.0A patent/CN107028168A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1135854A (zh) * | 1996-01-30 | 1996-11-20 | 王长安 | 速食木耳及其制法 |
| CN105901677A (zh) * | 2016-04-01 | 2016-08-31 | 吉林农业大学 | 一种即食木耳的制作方法 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719926A (zh) * | 2018-06-08 | 2018-11-02 | 湖南香生坊食品有限公司 | 一种香辣竹耳及其制备方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102630908B (zh) | 食用菌调味粉的生产方法 | |
| KR101423263B1 (ko) | 산채 김의 제조방법 및 상기 방법에 의하여 제조된 산채 김 | |
| JPS6329991B2 (zh) | ||
| CN104381994B (zh) | 一种即食木耳的制备方法 | |
| KR101799676B1 (ko) | 고구마말랭이의 제조방법 | |
| CN106819892A (zh) | 一种速冻猪肉卷 | |
| KR101813084B1 (ko) | 전복 표고버섯 장조림 제조방법 | |
| CN106579170A (zh) | 一种秘制桔皮 | |
| CN104996926B (zh) | 木姜子豆豉及其制作方法 | |
| CN108576649A (zh) | 一种五香牛肉粒及其制备方法 | |
| CN107028168A (zh) | 一种休闲即食木耳的制备方法 | |
| CN104738592A (zh) | 一种调味五香金针菇丝的制作工艺 | |
| KR101581623B1 (ko) | 쇠고기표고버섯죽 제조방법 | |
| CN107212351A (zh) | 竹笋清汤火锅底料及其制备方法 | |
| KR101678726B1 (ko) | 함초, 줄풀, 조릿대잎 및 옻진액의 추출물을 포함하는 저염식 약초 간장 및 그 제조 방법 | |
| JPH06209702A (ja) | 栗加工食品の製造方法 | |
| CN105876377A (zh) | 一种梅干菜制作工艺 | |
| CN107484974A (zh) | 一种超声波辅助酱卤鸭掌的加工方法 | |
| CN104207067A (zh) | 一种即食酸菜的制备方法 | |
| KR20130052980A (ko) | 유자청을 이용한 보쌈 김치양념 조성물 및 그 제조방법 | |
| CN113208047A (zh) | 一种葡聚糖糯米粽的制作工艺 | |
| CN106262494A (zh) | 即冲即食清汤牦牛肉工业化生产方法及其制品 | |
| CN106983128B (zh) | 一种黑豆香椿酱及其制备方法 | |
| CN112493429A (zh) | 一种冲泡型高纤维低热量方便菜花饭及其制备方法 | |
| KR102633656B1 (ko) | 보수력 향상 및 이취가 저감된 대체육, 이의 제조방법 및 이를 포함하는 레토르트 식품 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170811 |