CN107232523A - 一种营养草菇肉脯的加工方法 - Google Patents
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Abstract
本发明是一种营养草菇肉脯的加工方法，属于食品加工领域。其特征在于：采用草菇的菇根和次菇40%，瘦肉55%，肥膘肉5%为原料、辅以一级鱼露9%、鸡蛋11%，由八角、茴香、肉桂、豆薯、黑胡椒制得的调料粉，以及盐、糖、酱油、食醋，其制作方法流程是选取草菇次菇、菇根→清洗→绞碎→调拌→涂料→烘烤→包装→检验。有益效果：本发明产品口感香酥松脆，具有草菇和猪肉鲜美的风味，而且含有丰富的蛋白质和粗纤维，本产品不仅营养丰富，还能消食祛热，补脾益气，清暑热，滋阴壮阳，增加乳汁，防止坏血病，促进创伤愈合，护肝健胃，增强人体免疫力，是优良的食药兼用型的营养保健食品。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种营养草菇肉脯的加工方法。
背景技术
草菇，别名稻草菇、兰花菇、秆菇、麻菇、家生菇、南华菇、草菌、美味苞、脚菇，是近年来开发栽培成功的集食用、药用、食疗于一体的珍稀食用菌新品种。草菇的维生素C含量高，能促进人体新陈代谢，提高机体免疫力，增强抗病能力。草菇具有解毒作用，如铅、砷、苯进入人体时，可与其结合，形成抗坏血元，随小便排出。草菇还含有一种异种蛋白物质，有消灭人体癌细胞的作用。所含粗蛋白却超过香菇，其他营养成分与木质类食用菌也大体相当，同样具有抑制癌细胞生长的作用，特别是对消化道肿瘤有辅助治疗作用，能加强肝肾的活力。它能够减慢人体对碳水化合物的吸收，是糖尿病患者的良好食品。适宜炎夏季节食用，草菇有一定的解暑作用。
经相关科学验证，草菇不仅营养丰富，还能消食祛热，补脾益气，清暑热，滋阴壮阳，增加乳汁，防止坏血病，促进创伤愈合，护肝健胃，增强人体免疫力，是优良的食药兼用型的营养保健食品。
新鲜的草菇不易贮藏，用于加工成营养草菇猪肉脯可实现对草菇原料的综合利用，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草菇不易贮藏的问题，提供一种营养草菇肉脯的加工方法。
本发明解决其技术问题所采取的技术方案是：
一种营养草菇肉脯的加工方法，其特征在于：采用草菇的菇根和次菇40%，瘦肉55%，肥膘肉5%为原料、辅以一级鱼露9%、鸡蛋11%，由八角、茴香、肉桂、豆薯、黑胡椒制得的调料粉，以及盐、糖、酱油、食醋，其制作方法流程是选取草菇次菇、菇根→清洗→绞碎→调拌→涂料→烘烤→包装→检验，具体操作步骤为：
1）原料处理：选无霉变、无虫蛀的次干草菇、菇根，用清水洗后去蒂，在放入清水浸泡6-7小时，沥水后在绞肉机里粉碎；
（2）调配：将原辅料放入搅拌机，将鸡蛋另外打开用竹梢充分抽打，然后充分混合搅打成为浆料；
（3）涂料：用不锈钢刀把浆料涂布在竹烘筛上，厚15mm；
（4）烘烤：将烘筛置角钢架子上进行烘烤，分两次烘烤，一烘温度70℃，14h，大排气；二烘升温110℃，5h，关闭排气门；最后急升温140℃，45min，立即取出降温，以免焦化；
（5）包装：草菇肉脯极易吸湿，冷后涂抹一层蜜汁，立即包装，抽真空密封于食品塑料袋内，外加装纸盒，即可销售有益效果：本发明产品口感香酥松脆，具有草菇和住肉鲜美的风味，而且含有丰富的蛋白质和粗纤维，本产品不仅营养丰富，有利于调节人体新陈代谢，延缓衰老，且营养丰富，还具有祛脂降压、防癌抗癌的功效，是一种风味独特、老少皆宜的保健食品。
具体实施方式
实施例1：
一种营养草菇肉脯的加工方法，具体操作步骤为：
1）原料处理：选无霉变、无虫蛀的次干草菇、平菇菇根，用清水洗后去蒂，在放入清水浸泡6-7小时，沥水后在绞肉机里粉碎；
（2）调配：将原辅料放入搅拌机，将鸡蛋另外打开用竹梢充分抽打，然后充分混合搅打成为浆料；
（3）涂料：用不锈钢刀把浆料涂布在竹烘筛上，厚15mm；
（4）烘烤：将烘筛置角钢架子上进行烘烤，分两次烘烤，一烘温度70℃，14h，大排气；二烘升温110℃，5h，关闭排气门；最后急升温140℃，45min，立即取出降温，以免焦化；
（5）包装：草菇、平菇肉脯极易吸湿，冷后涂抹一层蜜汁，立即包装，抽真空密封于食品塑料袋内，外加装纸盒，即可销售
实施例2：
一种营养草菇肉脯的加工方法，具体操作步骤为：
1）原料处理：选无霉变、无虫蛀的次干草菇、香菇、菇根，用清水洗后去蒂，在放入清水浸泡6-7小时，沥水后在绞肉机里粉碎；
（2）调配：将原辅料放入搅拌机，将鸡蛋另外打开用竹梢充分抽打，然后充分混合搅打成为浆料；
（3）涂料：用不锈钢刀把浆料涂布在竹烘筛上，厚15mm；
（4）烘烤：将烘筛置角钢架子上进行烘烤，分两次烘烤，一烘温度70℃，14h，大排气；二烘升温110℃，5h，关闭排气门；最后急升温140℃，45min，立即取出降温，以免焦化；
（5）包装：草菇、香菇肉脯极易吸湿，冷后涂抹一层蜜汁，立即包装，抽真空密封于食品塑料袋内，外加装纸盒，即可销售。
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)
1.一种营养草菇肉脯的加工方法，其特征在于，采用草菇的菇根和次菇40%，瘦肉55%，肥膘肉5%为原料、辅以一级鱼露9%、鸡蛋11%，由八角、茴香、肉桂、豆薯、黑胡椒制得的调料粉，以及盐、糖、酱油、食醋，其制作方法流程是选取草菇次菇、菇根→清洗→绞碎→调拌→涂料→烘烤→包装→检验，具体操作步骤为：
（1）原料处理：选无霉变、无虫蛀的次干草菇、菇根，用清水洗后去蒂，在放入清水浸泡6-7小时，沥水后在绞肉机里粉碎；
（2）调配：将原辅料放入搅拌机，将鸡蛋另外打开用竹梢充分抽打，然后充分混合搅打成为浆料；
（3）涂料：用不锈钢刀把浆料涂布在竹烘筛上，厚15mm；
（4）烘烤：将烘筛置角钢架子上进行烘烤，分两次烘烤，一烘温度70℃，14h，大排气；二烘升温110℃，5h，关闭排气门；最后急升温140℃，45min，立即取出降温，以免焦化；
（5）包装：草菇肉脯极易吸湿，冷后涂抹一层蜜汁，立即包装，抽真空密封于食品塑料袋内，外加装纸盒。
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| CN104757524A (zh) * | 2015-03-28 | 2015-07-08 | 谈茁 | 一种花菇肉脯的制作方法 |
| CN104783190A (zh) * | 2015-04-05 | 2015-07-22 | 程龙凤 | 一种营养杏鲍菇猪肉脯的加工方法 |
| CN105029374A (zh) * | 2014-09-19 | 2015-11-11 | 宦银琴 | 一种酸渍草菇的加工方法 |
| CN105053992A (zh) * | 2015-08-22 | 2015-11-18 | 宦银琴 | 一种平菇肉脯的制作方法 |
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| CN105029374A (zh) * | 2014-09-19 | 2015-11-11 | 宦银琴 | 一种酸渍草菇的加工方法 |
| CN104757524A (zh) * | 2015-03-28 | 2015-07-08 | 谈茁 | 一种花菇肉脯的制作方法 |
| CN104783190A (zh) * | 2015-04-05 | 2015-07-22 | 程龙凤 | 一种营养杏鲍菇猪肉脯的加工方法 |
| CN105053992A (zh) * | 2015-08-22 | 2015-11-18 | 宦银琴 | 一种平菇肉脯的制作方法 |
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