CN107279957A - 一种银杏香菇酱及其制备方法 - Google Patents
一种银杏香菇酱及其制备方法 Download PDFInfo
- Publication number
- CN107279957A CN107279957A CN201710628808.8A CN201710628808A CN107279957A CN 107279957 A CN107279957 A CN 107279957A CN 201710628808 A CN201710628808 A CN 201710628808A CN 107279957 A CN107279957 A CN 107279957A
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- Prior art keywords
- ginkgo
- mushroom
- sauce
- preparation
- potherb mustard
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种银杏香菇酱的制备方法,还涉及一种上述制备方法所制得的银杏香菇酱。所述银杏香菇酱的制备方法如下:(1)银杏脱毒;(2)将干香菇浸泡,切成香菇丁或香菇丝或用打酱机打成香菇泥,脱水;(3)将雪菜洗净,腌渍,将腌渍好的雪菜用清水浸泡、脱盐;(4)炒制;(5)调味;(6)包装。本发明的优点是所制得的银杏香菇酱品质高、营养价值高、口感好,具有美容养颜等一系列保健价值。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种银杏香菇酱;本发明还涉及一种上述银杏香菇酱的制备方法。
背景技术
银杏果俗称白果,可养生延年,银杏在宋代被列为皇家贡品。银杏具有:(1)降低血清胆固醇,扩张冠状动脉:银杏叶中含有莽草酸、白果双黄酮、异白果双黄酮、甾醇等,可用于治疗高血压及冠心病、心绞痛、脑血管痉挛、血清胆固醇过高等病症。(2)美白作用:银杏叶中所含有的黄酮成分可以阻碍色素在真皮层的形成与沉着,达到美白肌肤与防治色素斑块的作用。除了黄酮之外,银杏叶中的锌、锰、钼等微量元素,亦能清除氧自由基及抑制黑色素生长。(3)除皱作用:银杏叶中的黄酮甙与黄酮醇都是自由基的清道夫,能保护真皮层细胞,改善血液循环,防止细胞被氧化产生皱纹。(4)抗衰老作用:银杏是具有抗活性基因能力的草药之一,银杏在保护脂质免受自由基伤害方面有很好的效果。(5)抑菌杀菌:银杏中含有的白果酸、白果酚,有抑菌和杀菌作用,可用于治疗呼吸道感染性疾病。白果水浸剂对各种真菌有不同程度的抑制作用,可止痒疗癣。
每100g干香菇的食用部分中含水13g、脂肪1.8g、碳水化合物54g、粗纤维7.8g、灰分4.9g、钙124mg、磷415mg、铁25.3mg、维生素B10.07mg、维生素B21.13mg、尼克酸18.9mg。鲜菇除含水85-90%外,固形物中含粗蛋白19.9%,粗脂肪4%,可溶性无氮物质67%,粗纤维7%,灰分3%。香菇多糖能提高辅助性T细胞的活力而增强人体体液免疫功能。
雪菜营养价值很高,含有丰富的人体正常生命活动所必须的维生素,每百克鲜菜中有胡萝卜素1.46-2.69毫克,硫胺素(维B1)0.07毫克,核黄素(维B2)0.14毫克,尼克酸8毫克,抗坏血酸(维C)83毫克。而且由于雪菜富含芥子油,具有特殊的香辣味,其蛋白质水解后又能产生大量的氨基酸。雪菜具有很高的营养价值和药用价值,可醒脑提神、解毒消肿、开胃消食、明目利膈,宽肠通便。
随着人民生活水平的提高和国民经济的发展,人们对银杏食品的口感、营养和质量要求越来越高,现有的银杏食品的口味已无法满足消费者的需求,因此有必要开发出一种新的银杏食品及其制备方法,以提高银杏食品的口感、品质和营养价值,推进银杏产业的发展。
发明内容
本发明的目的之一是提供一种银杏香菇酱的制备方法,其所制得的银杏香菇酱品质高、营养价值高、口感好,具有美容养颜等一系列保健价值。
为了解决上述技术问题,本发明采用以下技术方案:一种银杏香菇酱的制备方法,包括以下步骤:
(1)银杏脱毒;
(2)将干香菇中的杂质去除,用清水浸泡,至香菇变软,然后加热至水沸腾后,再继续煮15-30分钟,捞出用清水浸泡清洗2-3次,切成香菇丁或香菇丝或用打酱机打成香菇泥,用脱水机脱去多余的水分备用;
(3)将雪菜洗净,腌渍,将腌渍好的雪菜用清水浸泡、脱盐;
(4)炒制:先把锅加热,倒入植物油,待油温加热至220-260℃时,停止加热,待油温下降至180-200℃时,放香菇、步骤(1)所得的脱毒银杏、步骤(3)所得的雪菜以及调料,然后一起炒制5分钟,得炒制好的混合物;其中,放入的香菇与步骤(1)所得的脱毒银杏、步骤(3)所得的雪菜以及调料的质量比为5-10:20-30:5-10:1-3;
(5)调味:立即向步骤(4)所得的炒制混合物中加入食品添加剂,搅拌2-5分钟,出锅,得银杏香菇酱;
(6)包装:用灌装机灌装到玻璃瓶中或包装袋中。
本发明所制得的银杏香菇酱口感好、品质高、营养价值丰富。银杏韬糯,软熟可口,香菇鲜香劲道,银杏的软绵和香菇的劲道两种口感互相搭配,提升了品质,而雪菜特殊清香味又可以做个恰到好处的补充。主料中,银杏的清香,香菇的鲜香和雪菜的辣香相得益彰,食用后让人回味无穷,辅料的添加不仅进一步丰富了银杏香菇酱的营养价值,还丰富和改良了口感,提升了银杏香菇酱的品质和价值。通过上述制备方法所制得的银杏香菇酱,去除了银杏中的有毒物质(银杏酸),使人们可以放心食用,此外银杏、香菇、雪菜及辅料以上述比例搭配,不仅口感好、营养价值丰富,而且可以起到美容养颜、延缓衰老、提高人体免疫力、消炎杀菌、扩张微血管、促进血液循环、缓解老年痴呆症和脑供血不足等功效,可长期食用,是老少皆宜的保健食品和款待国宾上客的特别佳肴。
进一步地,步骤(1)中,银杏脱毒的步骤如下:将去壳去内衣红皮的银杏切成块状,浸泡在3‰-5‰的亚硫酸氢钠溶液中,用量为每500g银杏用750g质量百分比为3‰-5‰的亚硫酸氢钠溶液,加热至沸腾,再继续煮15-30分钟,捞出控水后,再放入清水中浸泡2-4小时,再捞出控水,如此清水浸泡2-4次,清水浸泡是为了彻底清除银杏上残留的亚硫酸氢钠,最后用脱水机甩去多余的水分,得脱毒银杏。其优点是操作方便,可以有效去除银杏果中的银杏酸,脱毒所得的银杏果中,银杏酸含量低于10ppm。
进一步地,步骤(1)中,银杏脱毒的步骤如下:将去壳去内衣红皮的银杏切成块状,加入清水,煮沸后继续加热20-30分钟,捞出控水,用脱水机甩去多余的水分;按照配比称取以下质量份数的各组分:西瓜汁10-12份、莲子1-2份、紫苏叶1-2份、50-60度的白酒0.5-1份、桃花3-5份、银杏15-20份;将莲子、紫苏叶、桃花分别切细或研碎,将上述各组分混合,向混合组分中加入重量为西瓜汁、莲子、紫苏叶、白酒、桃花、银杏总重的8倍的清水,混匀,加热至沸腾后,文火煎煮至液体为初始量的四分之一,冷却至室温,加入酒曲,酒曲的量为煎煮物总重量的0.03-0.04倍,混匀,放入玻璃容器中,密封,室温条件下发酵48-56h,取出发酵产物,控去发酵液,用脱水机甩去多余的水分,得脱毒银杏。现有的银杏脱毒剂多为化学物质,若清洗不彻底不利于食用者身体健康甚至容易造成中毒现象。与现有的银杏脱毒剂和脱毒方法相比,该脱毒方法的优点是能有效降解去除银杏果中的银杏酸,脱毒所得的银杏果中,银杏酸含量低于8ppm,且脱毒所用的所有材料均无毒无害,添加到银杏酱中还可以提高银杏酱的营养保健价值。
进一步地,所述调料为黄豆酱、盐、白砂糖、食醋、丁香、小茴香、姜末按照5-6:2:0.5-1:1-2:0.1-0.2:0.1-0.3:0-0.5的重量比混合而成。
进一步地,所述调料为豆瓣酱、盐、白砂糖、食醋、丁香、小茴香、姜末、火龙果皮、西红柿按照5-6:2:0.5-1:1-2:0.1-0.2:0.1-0.3:0-0.5:1-3:1-10的重量比混合而成。所述火龙果果皮和西红柿均切碎。
进一步地,步骤(3)的具体操作为:将雪菜洗净,腌渍,将腌渍好的雪菜放在清水中浸泡1-3小时,捞出控水,如此清水浸泡2-4次脱盐,直至雪菜中的盐度适宜(500g雪菜中含有5-10g盐),用切菜机将脱盐后的雪菜切碎,或打酱机打成雪菜泥,再用脱水机脱去多余的水分,备用。
进一步地,步骤(4)中,植物油可以为豆油或花生油或菜籽油。
进一步地,步骤(5)中,所述食品添加剂可以为苯甲酸钠、山梨酸钾等。食品添加剂的添加量为步骤(4)所得的炒制混合物的0.5‰-1‰。
本发明还公开了一种上述制备方法所制得的银杏香菇酱。
与现有技术相比,本发明的有益效果是:本发明所制得的银杏香菇酱口感好、品质高、营养价值丰富。银杏韬糯,软熟可口,香菇鲜香劲道,银杏的软绵和香菇的劲道两种口感互相搭配,提升了品质,而雪菜特殊清香味又可以做个恰到好处的补充。主料中,银杏的清香,香菇的鲜香和雪菜的辣香相得益彰,食用后让人回味无穷,辅料的添加不仅进一步丰富了银杏香菇酱的营养价值,还丰富和改良了口感,提升了银杏香菇酱的品质和价值。通过上述制备方法所制得的银杏香菇酱,去除了银杏中的有毒物质(银杏酸),使人们可以放心食用,此外银杏、香菇、雪菜及辅料以上述比例搭配,不仅口感好、营养价值丰富,而且可以起到美容养颜、延缓衰老、提高人体免疫力、消炎杀菌、扩张微血管、促进血液循环、缓解老年痴呆症和脑供血不足等功效,可长期食用,是老少皆宜的保健食品和款待国宾上客的特别佳肴。
具体实施方式
以下的实施例便于更好地理解本发明,但并不限定本发明。下述实施例中的实验方法,如无特殊说明,均为常规方法。
实施例1
一种银杏香菇酱的制备方法,包括以下步骤:
(1)银杏脱毒:将去壳去内衣红皮的银杏切成块状,浸泡在4‰的亚硫酸氢钠溶液中,用量为每500g银杏用750g质量百分比为4‰的亚硫酸氢钠溶液,加热至沸腾,再继续煮15-30分钟,捞出控水后,再放入清水中浸泡3小时,再捞出控水,如此清水浸泡3次,清水浸泡是为了彻底清除银杏上残留的亚硫酸氢钠,最后用脱水机甩去多余的水分,得脱毒银杏;
(2)将干香菇中的杂质去除,用清水浸泡,用量为每500g干香菇用5000g清水浸泡,浸泡4小时,至香菇变软,然后加热至水沸腾后,再继续煮15-30分钟,捞出用清水浸泡清洗3次,用切菜机切成香菇丁或香菇丝或用打酱机打成香菇泥,用脱水机脱去多余的水分备用;
(3)将雪菜洗净,腌渍,将腌渍好的雪菜放在清水中浸泡1小时,捞出控水,如此清水浸泡4次脱盐,直至雪菜中的盐度适宜(500g雪菜中含有9g盐),用切菜机将脱盐后的雪菜切碎,或打酱机打成雪菜泥,再用脱水机脱去多余的水分,备用;
(4)炒制:先把锅加热,倒入植物油,待油温加热至220-260℃左右时,停止加热,待油温下降至180-200℃左右,放香菇、步骤(1)所得的脱毒银杏、步骤(3)所得的雪菜以及调料,然后一起炒制5分钟左右,得炒制好的混合物;其中,放入的香菇与步骤(1)所得的脱毒银杏、步骤(3)所得的雪菜以及调料的质量比为5:20:8:1;
(5)调味:向步骤(4)所得的炒制混合物中加入苯甲酸钠,搅拌2-5分钟,出锅,得银杏香菇酱;苯甲酸钠的添加量为步骤(4)所得的炒制混合物的0.5‰。
(6)包装:用灌装机灌装到玻璃瓶中或包装袋中。
所述调料为黄豆酱、盐、白砂糖、食醋、丁香、小茴香、姜末按照6:2:1:1:0.1:0.2:0.3的重量比混合而成。
一种上述制备方法所制得的银杏香菇酱。
实施例2
一种银杏香菇酱的制备方法,包括以下步骤:
(1)银杏脱毒:将去壳去内衣红皮的银杏切成块状,加入清水,煮沸后继续加热20-30分钟,捞出控水,用脱水机甩去多余的水分;按照配比称取以下质量份数的各组分:西瓜汁10份、莲子1份、紫苏叶2份、50-60度的白酒1份、桃花5份、银杏15份;将莲子、紫苏叶、桃花分别切细或研碎,将上述各组分混合,向混合组分中加入重量为西瓜汁、莲子、紫苏叶、白酒、桃花、银杏总重的8倍的清水,混匀,加热至沸腾后,文火煎煮至液体为初始量的四分之一,冷却至室温,加入酒曲,酒曲的量为煎煮物总重量的0.03倍,混匀,放入玻璃容器中,密封,室温条件下发酵48-56h,取出发酵产物,控去发酵液,用脱水机甩去多余的水分,得脱毒银杏;
(2)将干香菇中的杂质去除,用清水浸泡,用量为每500g干香菇用4000g清水浸泡,浸泡2小时,至香菇变软,然后加热至水沸腾后,再继续煮15-30分钟,捞出用清水浸泡清洗2次,用切菜机切成香菇丁或香菇丝或用打酱机打成香菇泥,用脱水机脱去多余的水分备用;
(3)将雪菜洗净,腌渍,将腌渍好的雪菜放在清水中浸泡3小时,捞出控水,如此清水浸泡2次脱盐,直至雪菜中的盐度适宜(500g雪菜中含有6g盐),用切菜机将脱盐后的雪菜切碎,或打酱机打成雪菜泥,再用脱水机脱去多余的水分,备用;
(4)炒制:先把锅加热,倒入植物油,待油温加热至220-260℃左右时,停止加热,待油温下降至180-200℃左右,放香菇、步骤(1)所得的脱毒银杏、步骤(3)所得的雪菜以及调料,然后一起炒制5分钟左右,得炒制好的混合物;其中,放入的香菇与步骤(1)所得的脱毒银杏、步骤(3)所得的雪菜以及调料的质量比为10:20:10:2;
(5)调味:向步骤(4)所得的炒制混合物中加入苯甲酸钠,搅拌2-5分钟,出锅,得银杏香菇酱;苯甲酸钠的添加量为步骤(4)所得的炒制混合物的1‰。
(6)包装:用灌装机灌装到玻璃瓶中或包装袋中。
所述调料为黄豆酱、盐、白砂糖、食醋、丁香、小茴香、姜末按照5:2:0.8:2:0.1:0.1:0.5的重量比混合而成。
一种上述制备方法所制得的银杏香菇酱。
实施例3
一种银杏香菇酱的制备方法,包括以下步骤:
(1)银杏脱毒:将去壳去内衣红皮的银杏切成块状,加入清水,煮沸后继续加热20-30分钟,捞出控水,用脱水机甩去多余的水分;按照配比称取以下质量份数的各组分:西瓜汁12份、莲子2份、紫苏叶2份、50-60度的白酒0.5份、桃花4份、银杏16份;将莲子、紫苏叶、桃花分别切细或研碎,将上述各组分混合,向混合组分中加入重量为西瓜汁、莲子、紫苏叶、白酒、桃花、银杏总重的8倍的清水,混匀,加热至沸腾后,文火煎煮至液体为初始量的四分之一,冷却至室温,加入酒曲,酒曲的量为煎煮物总重量的0.04倍,混匀,放入玻璃容器中,密封,室温条件下发酵48-56h,取出发酵产物,控去发酵液,用脱水机甩去多余的水分,得脱毒银杏;
(2)将干香菇中的杂质去除,用清水浸泡,至香菇变软,然后加热至水沸腾后,再继续煮15-30分钟,捞出用清水浸泡清洗3次,切成香菇丁或香菇丝或用打酱机打成香菇泥,用脱水机脱去多余的水分备用;
(3)将雪菜洗净,腌渍,将腌渍好的雪菜放在清水中浸泡3小时,捞出控水,如此清水浸泡2次脱盐,直至雪菜中的盐度适宜(500g雪菜中含有10g盐),用切菜机将脱盐后的雪菜切碎,或打酱机打成雪菜泥,再用脱水机脱去多余的水分,备用;
(4)炒制:先把锅加热,倒入植物油,待油温加热至220-260℃左右时,停止加热,待油温下降至180-200℃左右,放香菇、步骤(1)所得的脱毒银杏、步骤(3)所得的雪菜以及调料,然后一起炒制5分钟左右,得炒制好的混合物;其中,放入的香菇与步骤(1)所得的脱毒银杏、步骤(3)所得的雪菜以及调料的质量比为10:30:6:3;
(5)调味:向步骤(4)所得的炒制混合物中加入山梨酸钾,搅拌2-5分钟,出锅,得银杏香菇酱;山梨酸钾的添加量为步骤(4)所得的炒制混合物的0.5‰。
(6)包装:用灌装机灌装到玻璃瓶中或包装袋中。
所述调料为黄豆酱、盐、白砂糖、食醋、丁香、小茴香按照6:2:0.5:1:0.2:0.3的重量比混合而成。
一种上述制备方法所制得的银杏香菇酱。
实施例4
一种银杏香菇酱的制备方法,包括以下步骤:
(1)银杏脱毒:将去壳去内衣红皮的银杏切成块状,加入清水,煮沸后继续加热20-30分钟,捞出控水,用脱水机甩去多余的水分;按照配比称取以下质量份数的各组分:西瓜汁12份、莲子1份、紫苏叶1份、50-60度的白酒0.5份、桃花3份、银杏20份;将莲子、紫苏叶、桃花分别切细或研碎,将上述各组分混合,向混合组分中加入重量为西瓜汁、莲子、紫苏叶、白酒、桃花、银杏总重的8倍的清水,混匀,加热至沸腾后,文火煎煮至液体为初始量的四分之一,冷却至室温,加入酒曲,酒曲的量为煎煮物总重量的0.04倍,混匀,放入玻璃容器中,密封,室温条件下发酵48-56h,取出发酵产物,控去发酵液,用脱水机甩去多余的水分,得脱毒银杏;
(2)将干香菇中的杂质去除,用清水浸泡,至香菇变软,然后加热至水沸腾后,再继续煮15-30分钟,捞出用清水浸泡清洗2次,用切菜机切成香菇丁或香菇丝或用打酱机打成香菇泥,用脱水机脱去多余的水分备用;
(3)将雪菜洗净,腌渍,将腌渍好的雪菜放在清水中浸泡2小时,捞出控水,如此清水浸泡3次脱盐,直至雪菜中的盐度适宜(500g雪菜中含有8g盐),用切菜机将脱盐后的雪菜切碎,或打酱机打成雪菜泥,再用脱水机脱去多余的水分,备用;
(4)炒制:先把锅加热,倒入植物油,待油温加热至220-260℃左右时,停止加热,待油温下降至180-200℃左右,放香菇、步骤(1)所得的脱毒银杏、步骤(3)所得的雪菜以及调料,然后一起炒制5分钟左右,得炒制好的混合物;其中,放入的香菇与步骤(1)所得的脱毒银杏、步骤(3)所得的雪菜以及调料的质量比为8:25:5:2;
(5)调味:向步骤(4)所得的炒制混合物中加入山梨酸钾,搅拌2-5分钟,出锅,得银杏香菇酱;山梨酸钾的添加量为步骤(4)所得的炒制混合物的1‰。
(6)包装:用灌装机灌装到玻璃瓶中或包装袋中。
所述调料为豆瓣酱、盐、白砂糖、食醋、丁香、小茴香、姜末、火龙果皮、西红柿按照5:2:0.5:1:0.2:0.1:0.2:3:6的重量比混合而成。所述火龙果果皮和西红柿均切碎。
一种上述制备方法所制得的银杏香菇酱。
实施例5
一种银杏香菇酱的制备方法,包括以下步骤:
(1)银杏脱毒:将去壳去内衣红皮的银杏切成块状,加入清水,煮沸后继续加热20-30分钟,捞出控水,用脱水机甩去多余的水分;按照配比称取以下质量份数的各组分:西瓜汁10份、莲子2份、紫苏叶2份、50-60度的白酒0.8份、桃花5份、银杏16份;将莲子、紫苏叶、桃花分别切细或研碎,将上述各组分混合,向混合组分中加入重量为西瓜汁、莲子、紫苏叶、白酒、桃花、银杏总重的8倍的清水,混匀,加热至沸腾后,文火煎煮至液体为初始量的四分之一,冷却至室温,加入酒曲,酒曲的量为煎煮物总重量的0.04倍,混匀,放入玻璃容器中,密封,室温条件下发酵48-56h,取出发酵产物,控去发酵液,用脱水机甩去多余的水分,得脱毒银杏;
(2)将干香菇中的杂质去除,用清水浸泡,至香菇变软,然后加热至水沸腾后,再继续煮15-30分钟,捞出用清水浸泡清洗2次,用切菜机切成香菇丁或香菇丝或用打酱机打成香菇泥,用脱水机脱去多余的水分备用;
(3)将雪菜洗净,腌渍,将腌渍好的雪菜放在清水中浸泡2小时,捞出控水,如此清水浸泡3次脱盐,直至雪菜中的盐度适宜(500g雪菜中含有5g盐),用切菜机将脱盐后的雪菜切碎,或打酱机打成雪菜泥,再用脱水机脱去多余的水分,备用;
(4)炒制:先把锅加热,倒入植物油,待油温加热至220-260℃左右时,停止加热,待油温下降至180-200℃左右,放香菇、步骤(1)所得的脱毒银杏、步骤(3)所得的雪菜以及调料,然后一起炒制5分钟左右,得炒制好的混合物;其中,放入的香菇与步骤(1)所得的脱毒银杏、步骤(3)所得的雪菜以及调料的质量比为6:20:10:1;
(5)调味:向步骤(4)所得的炒制混合物中加入山梨酸钾,搅拌2-5分钟,出锅,得银杏香菇酱;山梨酸钾的添加量为步骤(4)所得的炒制混合物的0.5‰。
(6)包装:用灌装机灌装到玻璃瓶中或包装袋中。
所述调料为豆瓣酱、盐、白砂糖、食醋、丁香、小茴香、姜末、火龙果皮、西红柿按照5:2:1:1:0.1:0.1:0.1:1:1的重量比混合而成。所述火龙果果皮和西红柿均切碎。
一种上述制备方法所制得的银杏香菇酱。
本发明所制得的银杏香菇酱口感好、品质高、营养价值丰富。银杏韬糯,软熟可口,香菇鲜香劲道,银杏的软绵和香菇的劲道两种口感互相搭配,提升了品质,而雪菜特殊清香味又可以做个恰到好处的补充。主料中,银杏的清香,香菇的鲜香和雪菜的辣香相得益彰,食用后让人回味无穷,辅料的添加不仅进一步丰富了银杏香菇酱的营养价值,还丰富和改良了口感,提升了银杏香菇酱的品质和价值。通过上述制备方法所制得的银杏香菇酱,去除了银杏中的有毒物质(银杏酸),使人们可以放心食用,此外银杏、香菇、雪菜及辅料以上述比例搭配,不仅口感好、营养价值丰富,而且可以起到美容养颜、延缓衰老、提高人体免疫力、消炎杀菌、扩张微血管、促进血液循环、缓解老年痴呆症和脑供血不足等功效,可长期食用,是老少皆宜的保健食品和款待国宾上客的特别佳肴。
以上所述仅是本发明的优选实施方式,应当指出:对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干改进,这些改进应视为本发明的保护范围。
Claims (10)
1.一种银杏香菇酱的制备方法,其特征在于:包括以下步骤:
(1)银杏脱毒;
(2)将干香菇中的杂质去除,用清水浸泡,至香菇变软,然后加热至水沸腾后,再继续煮15-30分钟,捞出用清水浸泡清洗2-3次,切成香菇丁或香菇丝或用打酱机打成香菇泥,用脱水机脱去多余的水分备用;
(3)将雪菜洗净,腌渍,将腌渍好的雪菜用清水浸泡、脱盐;
(4)炒制:先把锅加热,倒入植物油,待油温加热至220-260℃时,停止加热,待油温下降至180-200℃时,放香菇、步骤(1)所得的脱毒银杏、步骤(3)所得的雪菜以及调料,然后一起炒制5分钟,得炒制好的混合物;其中,放入的香菇与步骤(1)所得的脱毒银杏、步骤(3)所得的雪菜以及调料的质量比为5-10:20-30:5-10:1-3;
(5)调味:立即向步骤(4)所得的炒制混合物中加入食品添加剂,搅拌2-5分钟,出锅,得银杏香菇酱;
(6)包装:用灌装机灌装到玻璃瓶中或包装袋中。
2.根据权利要求1所述的银杏香菇酱的制备方法,其特征在于:步骤(1)中,银杏脱毒的步骤如下:将去壳去内衣红皮的银杏切成块状,浸泡在3‰-5‰的亚硫酸氢钠溶液中,用量为每500g银杏用750g质量百分比为3‰-5‰的亚硫酸氢钠溶液,加热至沸腾,再继续煮15-30分钟,捞出控水后,再放入清水中浸泡2-4小时,再捞出控水,如此清水浸泡2-4次,最后用脱水机甩去多余的水分,得脱毒银杏。
3.根据权利要求1所述的银杏香菇酱的制备方法,其特征在于:步骤(1)中,银杏脱毒的步骤如下:将去壳去内衣红皮的银杏切成块状,加入清水,煮沸后继续加热20-30分钟,捞出控水,用脱水机甩去多余的水分;按照配比称取以下质量份数的各组分:西瓜汁10-12份、莲子1-2份、紫苏叶1-2份、50-60度的白酒0.5-1份、桃花3-5份、银杏15-20份;将莲子、紫苏叶、桃花分别切细或研碎,将上述各组分混合,向混合组分中加入重量为西瓜汁、莲子、紫苏叶、白酒、桃花、银杏总重的8倍的清水,混匀,加热至沸腾后,文火煎煮至液体为初始量的四分之一,冷却至室温,加入酒曲,酒曲的量为煎煮物总重量的0.03-0.04倍,混匀,放入玻璃容器中,密封,室温条件下发酵48-56h,取出发酵产物,控去发酵液,用脱水机甩去多余的水分,得脱毒银杏。
4.根据权利要求1所述的银杏香菇酱的制备方法,其特征在于:所述调料为黄豆酱、盐、白砂糖、食醋、丁香、小茴香、姜末按照5-6:2:0.5-1:1-2:0.1-0.2:0.1-0.3:0-0.5的重量比混合而成。
5.根据权利要求1所述的银杏香菇酱的制备方法,其特征在于:所述调料为豆瓣酱、盐、白砂糖、食醋、丁香、小茴香、姜末、火龙果皮、西红柿按照5-6:2:0.5-1:1-2:0.1-0.2:0.1-0.3:0-0.5:1-3:1-10的重量比混合而成。
6.根据权利要求1所述的银杏香菇酱的制备方法,其特征在于:步骤(3)的具体操作为:将雪菜洗净,腌渍,将腌渍好的雪菜放在清水中浸泡1-3小时,捞出控水,如此清水浸泡2-4次脱盐,直至雪菜中的盐度适宜,用切菜机将脱盐后的雪菜切碎,或打酱机打成雪菜泥,再用脱水机脱去多余的水分,备用。
7.根据权利要求1所述的银杏香菇酱的制备方法,其特征在于:步骤(4)中,植物油为豆油或花生油或菜籽油。
8.根据权利要求1所述的银杏香菇酱的制备方法,其特征在于:步骤(5)中,所述食品添加剂为苯甲酸钠或山梨酸钾。
9.根据权利要求1所述的银杏香菇酱的制备方法,其特征在于:步骤(5)中,所述食品添加剂的添加量为步骤(4)所得的炒制混合物的0.5‰-1‰。
10.一种权利要求1-9中任一项所述的银杏香菇酱的制备方法所制得的银杏香菇酱。
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