CN107307410A - 一种油炸菇米花 - Google Patents
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Classifications
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- 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
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- 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
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Abstract
本发明涉及油炸食品技术领域，具体属于一种油炸菇米花，由下列重量份的原料制成：杏鲍菇150～200份、小麦粉250～350份、玉米淀粉80～120份、鸡蛋70～100份、植物油10～40份、酱油5～10份、料酒15～25份、食盐15～25份、酵母3～8份、香辛料1～5份、黄原胶1～5份、碳酸氢钠1～3份、β‑胡萝卜素1～5份。本发明克服了现有技术的不足，利用杏鲍菇作为主材，辅以小麦粉、玉米淀粉和鸡蛋，杏鲍菇具有杏仁香味，肉质肥厚，口感鲜嫩，味道清香，营养丰富，还具有降血脂、降胆固醇、促进胃肠消化、增强机体免疫能力、防止心血管病等功效，制备出来的菇米花口感丰富，符合大众需求。
Description
技术领域
本发明涉及油炸食品技术领域，具体属于一种油炸菇米花。
背景技术
食物是指能够满足机体正常生理和生化能量需求，并能延续正常寿命的物质。对人体而言，能够满足人的正常生活活动需求并利于寿命延长的物质称之为食物。
食物通常是由碳水化合物、脂肪、蛋白质、水构成，能够藉进食或是饮用为人类或者生物提供营养或愉悦的物质。食物的来源可以是植物、动物或者其他界的生物，例如真菌，亦或发酵产品像是酒精。人类借由采集、耕种、畜牧、狩猎、渔猎等许多种不同的方式获得食物。
随着社会的发展，人们在追求食物的营养价值同时同样注重食物的口感，因此熟制冷冻食品应运而生，但是现有的速冻熟制食品大多为水饺、虾饼或传统肉类食物，已经不能满足人们的需求，因此需要研究出更多口感丰富且营养价值高的食物来满足市场需求。
发明内容
本发明的目的是提供了一种油炸菇米花，克服了现有技术的不足，利用杏鲍菇作为主材，辅以小麦粉、玉米淀粉和鸡蛋，杏鲍菇具有杏仁香味，肉质肥厚，口感鲜嫩，味道清香，营养丰富，还具有降血脂、降胆固醇、促进胃肠消化、增强机体免疫能力、防止心血管病等功效，制备出来的菇米花口感丰富，符合大众需求。
为解决上述问题，本发明所采取的技术方案如下：
一种油炸菇米花，由下列重量份的原料制成：杏鲍菇150～200份、小麦粉250～350份、玉米淀粉80～120份、鸡蛋70～100份、植物油10～40份、酱油5～10份、料酒15～25份、食盐15～25份、酵母3～8份、香辛料1～5份、黄原胶1～5份、碳酸氢钠1～3份、β-胡萝卜素1～5份。
进一步，由下列重量份的原料制成：杏鲍菇180份、小麦粉300份、玉米淀粉100份、鸡蛋80份、植物油25份、酱油8份、料酒20份、食盐20份、酵母5份、香辛料3份、黄原胶4份、碳酸氢钠2份、β-胡萝卜素2.5份。
进一步，所述的油炸菇米花的制备方法包括以下步骤：
步骤一，面糊制备：将小麦粉、酵母和玉米淀粉混合后，加入重量比1:1的清水搅拌均匀，放置在40℃的环境中发酵60～80min。
步骤二，杏鲍菇处理：将杏鲍菇清洗干净后，沥干水分，然后切丁备用，
步骤三，混料：将杏鲍菇、香辛、黄原胶、碳酸氢钠、β-胡萝卜素混合在一起，搅拌均匀，然后和鸡蛋、植物油、酱油、料酒、食盐一起加入到发酵好的面糊中，搅拌均匀；
步骤四，高温熟制：将步骤三中混好的原料放置到模具中，然后采用真空油炸，并且真空沥油，完毕后自然冷却，最后真空包装，冷藏。
进一步，所述的油炸温度为135℃，油炸时间为15～20min。
本发明与现有技术相比较，本发明的实施效果如下：
本发明所述一种油炸菇米花，利用杏鲍菇作为主材，辅以小麦粉、玉米淀粉和鸡蛋，杏鲍菇具有杏仁香味，肉质肥厚，口感鲜嫩，味道清香，营养丰富，还具有降血脂、降胆固醇、促进胃肠消化、增强机体免疫能力、防止心血管病等功效，制备出来的菇米花口感丰富，符合大众需求。
具体实施方式
下面结合实施例对本发明作进一步的描述，但本发明不仅限于这些实例，在为脱离本发明宗旨的前提下，所为任何改进均落在本发明的保护范围之内。
实施例1
本发明所述的一种油炸菇米花，由下列重量份的原料制成：杏鲍菇150～200份、小麦粉250～350份、玉米淀粉80～120份、鸡蛋70～100份、植物油10～40份、酱油5～10份、料酒15～25份、食盐15～25份、酵母3～8份、香辛料1～5份、黄原胶1～5份、碳酸氢钠1～3份、β-胡萝卜素1～5份。
进一步，所述的油炸菇米花的制备方法包括以下步骤：
步骤一，面糊制备：将小麦粉、酵母和玉米淀粉混合后，加入重量比1:1的清水搅拌均匀，放置在40℃的环境中发酵60～80min。
步骤二，杏鲍菇处理：将杏鲍菇清洗干净后，沥干水分，然后切丁备用，
步骤三，混料：将杏鲍菇、香辛、黄原胶、碳酸氢钠、β-胡萝卜素混合在一起，搅拌均匀，然后和鸡蛋、植物油、酱油、料酒、食盐一起加入到发酵好的面糊中，搅拌均匀；
步骤四，高温熟制：将步骤三中混好的原料放置到模具中，然后采用真空油炸，并且真空沥油，完毕后自然冷却，最后真空包装，冷藏。
进一步，所述的油炸温度为135℃，油炸时间为15～20min。。
实施例2
本发明所述的一种油炸菇米花，由下列重量份的原料制成：杏鲍菇180份、小麦粉300份、玉米淀粉100份、鸡蛋80份、植物油25份、酱油8份、料酒20份、食盐20份、酵母5份、香辛料3份、黄原胶4份、碳酸氢钠2份、β-胡萝卜素2.5份。
Claims (5)
1.一种油炸菇米花，其特征在于：由下列重量份的原料制成：杏鲍菇150～200份、小麦粉250～350份、玉米淀粉80～120份、鸡蛋70～100份、植物油10～40份、酱油5～10份、料酒15～25份、食盐15～25份、酵母3～8份、香辛料1～5份、黄原胶1～5份、碳酸氢钠1～3份、β-胡萝卜素1～5份。
2.根据权利要求1所述的一种油炸菇米花，其特征在于：由下列重量份的原料制成：杏鲍菇180份、小麦粉300份、玉米淀粉100份、鸡蛋80份、植物油25份、酱油8份、料酒20份、食盐20份、酵母5份、香辛料3份、黄原胶4份、碳酸氢钠2份、β-胡萝卜素2.5份。
3.根据权利要求1或2任一项所述的一种油炸菇米花，其特征在于：所述的油炸菇米花的制备方法包括以下步骤：
步骤一，面糊制备：将小麦粉、酵母和玉米淀粉混合后，加入重量比1:1的清水搅拌均匀，放置在40℃的环境中发酵60～80min。
4.步骤二，杏鲍菇处理：将杏鲍菇清洗干净后，沥干水分，然后切丁备用，
步骤三，混料：将杏鲍菇、香辛、黄原胶、碳酸氢钠、β-胡萝卜素混合在一起，搅拌均匀，然后和鸡蛋、植物油、酱油、料酒、食盐一起加入到发酵好的面糊中，搅拌均匀；
步骤四，高温熟制：将步骤三中混好的原料放置到模具中，然后采用真空油炸，并且真空沥油，完毕后自然冷却，最后真空包装，冷藏。
5.根据权利要求3所述的一种油炸菇米花，其特征在于：所述的油炸温度为135℃，油炸时间为15～20min。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107822105A (zh) * | 2017-11-21 | 2018-03-23 | 李秋兰 | 一种油炸蘑菇的制作方法 |
| CN108294256A (zh) * | 2018-01-26 | 2018-07-20 | 北海市蔬菜研究所 | 豇豆脆条的加工方法 |
| CN111202211A (zh) * | 2020-01-14 | 2020-05-29 | 临沂金锣文瑞食品有限公司 | 一种有效提高出品率的黄金鸡肉粒呈色制作方法 |
-
2017
- 2017-08-09 CN CN201710674654.6A patent/CN107307410A/zh active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107822105A (zh) * | 2017-11-21 | 2018-03-23 | 李秋兰 | 一种油炸蘑菇的制作方法 |
| CN108294256A (zh) * | 2018-01-26 | 2018-07-20 | 北海市蔬菜研究所 | 豇豆脆条的加工方法 |
| CN111202211A (zh) * | 2020-01-14 | 2020-05-29 | 临沂金锣文瑞食品有限公司 | 一种有效提高出品率的黄金鸡肉粒呈色制作方法 |
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