CN107373622A - 一种章鱼香菇酱及其制备方法 - Google Patents
一种章鱼香菇酱及其制备方法 Download PDFInfo
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- CN107373622A CN107373622A CN201710791347.6A CN201710791347A CN107373622A CN 107373622 A CN107373622 A CN 107373622A CN 201710791347 A CN201710791347 A CN 201710791347A CN 107373622 A CN107373622 A CN 107373622A
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Classifications
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Abstract
本发明公开了一种香菇章鱼酱及其制备方法,采用香菇和章鱼作为复配原料,分别制粒后,再与其他配料进行混合、装罐、杀菌、冷却,不仅丰富了香菇章鱼酱的风味,同时提高了章鱼的加工价值。整个加工工艺经优选的复水条件、合理的复合护脆液保证了香菇良好的适口性,提高了香菇章鱼酱的口感,让香菇的韧性与嚼劲更好,适当的盐、糖比例,更好的保留了章鱼的蛋白质且降低微生物的产生,延长了货架期。
Description
技术领域
本发明涉及香菇及章鱼的深加工技术领域,具体为一种香菇章鱼酱及其制备方法。
背景技术
随着人们生活水平的提高,对食物中营养成分的要求也越来越高,酱作为人们日常饮食生活中重要的调味品和佐餐食品,也得到了很高的重视。香菇又名香菌、花菇、香蕈,是一种重要的药食两用的真菌,是世界第二大食用菌,同时也是我国的特产之一,在民间素有“山珍”之称。香菇肉质肥厚细嫩,味道鲜美,营养丰富,含蛋白质、脂肪、碳水化合物、粗纤维、灰分、钙、磷、铁、以及维生素B1、B2、C等;香菇中还含有较多的麦角甾醇及甘露醇等,经日光或紫外线照射,可转变成维生素D2,增强人体免疫能力,并能帮助儿童骨骼和牙齿的生长;此外,香菇中有30多种酶,是纠正人体酶缺乏的独特食品。经常食用香菇对人体健康十分有益,为了满足人们的食用需求,将其做成香菇章鱼酱将是一种理想的食用方法。
章鱼是一种高蛋白低脂肪的食物,每100g的章鱼中富含19g蛋白质,只有0.4克脂肪,并不逊色于平常的牛肉、猪肉和鱼肉,更是牛奶蛋白质含量的6倍,且含有人体全部的必需氨基酸,属于真正的优质蛋白。章鱼含有丰富的蛋白质、脂肪、碳水化合物、钙、磷、铁、锌、硒以及维生素E、维生素B、维生素C等营养成分,章鱼还富含牛黄酸,能抗疲劳、降血压及软化血管等,适用于高血压、低廊压、动脉硬化、脑血栓、痛疽肿毒等病症。另外,牛磺酸是一种具有特殊保健作用的非蛋白氨基酸,有研究指出牛磺酸可以促进婴幼儿脑组织发育和提高视觉机能,对成年人来说可以抗氧化、延缓衰老等。但目前国内对于章鱼的食用普遍性较低,再加上受到加工技术和设备等因素的限制,一般很难对其进行深加工,造成产品附加值低。
目前,市场上销售的香菇章鱼酱,大多存在口感和色泽不佳,难以迎合大众口味,满足消费者对健康的营养追求。 CN201410772140.0公开了一种香菇章鱼酱的制作工艺,其采用真空干燥、阶梯式升温炒制、水域杀菌制得,有效解决了各原料的香味在炒制过程中无法渗透,口感不佳的缺陷,但并未提及对香菇保存期间及营养物质的优化。CN201510298613.2公开了一种香菇章鱼酱及其制备方法,该发明主要对香菇脚进行揉滚处理,降低了香菇脚粗纤维的不良口感,但对于香菇章鱼酱的保存日期和营养成分的保留并未提出更优选的方案。
鉴于上述不足,一种配方科学合理,制备工艺简单,能有效锁住香菇柄和章鱼中的营养成分,同时兼具韧性与嚼劲的口感,打破传统章鱼单一海鲜味,货架期长的一种香菇章鱼酱是目前行业内急需的。
发明内容
本发明公开了一种香菇章鱼酱及其制备方法,将香菇与章鱼复配制备香菇章鱼酱具有香菇与章鱼的两重风味,与传统的香菇章鱼酱相比,其营养价值更好,风味更加鲜美,更为章鱼的高附加值加工利用提供一条可行途径。
在整个工艺过程中,不同复水条件对香菇粒的硬度与咀嚼性其至关重要的作用,为此我们根据工艺的关键点做出了如表1所示的菇柄复水条件实验:
复水条件对菇粒硬度和咀嚼性的影响
表1 实施例菇柄复水条件
。
选取大小均匀的菇粒,进行质构测定,测试条件:探头P10,测前速度5mm/s,测试速度1mm/s,测后速度5mm/s,压缩程度30%,触发力自动~5g,数据收集率200pps,每个样品室温下平行测定5次,测试结果选用硬度和咀嚼性作为评价指标,测定结果如表2所示。
表2 复水条件对菇粒硬度和咀嚼性影响的实验结果
。
由表2结果可知,复水温度为50℃时,其菇粒硬度和咀嚼性优于40℃和60℃;且适宜的复水条件,复水温度50℃和复水时间3h时,其菇粒硬度和咀嚼性均优于其他8个实施例。
氯化钙和海藻酸钠添加量对菇粒硬度和弹性的影响
表3 氯化钙和海藻酸钠添加量对菇粒硬度和咀嚼性的影响
。
选取大小均匀的菇粒,进行质构测定,测试条件:探头P10,测前速度5mm/s,测试速度1mm/s,测后速度5mm/s,压缩程度30%,触发力自动-5g,数据收集率200pps,每个样品室温下平行测定5次。测试结果选用硬度和咀嚼性作为评价指标;测定结果如表4所示。
表4 氯化钙和海藻酸钠添加量对菇粒的硬度和咀嚼性影响的结果
。
由表4可知,添加由氯化钙和海藻酸钠组成的护脆液作用于菇粒,其硬度和咀嚼性均高于实施例10(空白对照组),且实施例15其测得的硬度和咀嚼性值是最高的。
为了达到上述目的,本发明采用了以下技术方案,本发明各组分的用量也是经过发明人进行大量摸索总结得出的,各组分用量在下述重量范围内制备出的香菇章鱼酱均具有适口性高、口感丰富、菇的韧性与嚼劲更好,货架期长等优势,本发明是采用如下技术方案实现的:
一种香菇章鱼酱的制备方法,其制备方法如下:
(1)香菇预处理:选择无霉变、无虫蛀的干香菇,流动清水冲洗去杂质,捞出置于30~60℃的纯净水中恒温浸泡3~4h,再捞出置于复合护脆液中室温浸泡10~30min,于金属网上沥水5min;
(2)制备香菇粒:将沥水后的香菇切成1cm×1cm×1cm规格的菇粒,花椒油加热至120~130℃,倒入菇粒油炸2~3min,油炸时不断翻动,捞出香菇粒沥油冷却至室温;
(3)制备章鱼粒:去除章鱼内脏及其污染物,流动清水冲洗,将章鱼切成1cm×1cm×1cm规格的章鱼粒,大豆油加热至110~150℃,倒入章鱼粒,反复干煸5~10min,捞出章鱼粒沥油冷却至室温;
(4)制备油辣子:按重量份配比计,色拉油100份加热至200℃,冷却至115℃后倒入20~30份辣椒粉,搅拌均匀后冷却至室温,得到油辣子;
(5)制备配料:取大蒜、姜块清洗干净,用粉碎机粉碎至泥状,得到蒜泥、姜泥,榨菜切成1cm×1cm×1cm的粒状;
(6)制备香料粉:按重量份配比计,取红茶1.5~3份、八角3~7份、桂皮3~7份、香叶1.5~3份、小茴香1.5~3份、山萘1.5~3份碎至80~100目,得到香料粉;
(7)炒酱:按重量份配比计,取菇粒30~70份,章鱼粒10~20份加入温度维持在120~130℃的40~80份花椒油中翻炒3~5min,关火,待油温降低到110~120℃时,保持油温,加入糖2~10份,食盐0~2份,香料粉0~1份,蒜泥0~1份,姜泥0~1份,炒制1~5min,最后加入油辣子20~40份,芝麻酱1~10份,豆瓣10~40份,豆豉10~20份,关火,加入鸡精0~1份,味精0~1份搅拌均匀即可;
(8)装罐、排气:将炒好的香菇章鱼酱趁热装入玻璃罐中,经90℃水浴加热,保持其中心温度不低于85℃,排气8min,迅速旋紧瓶盖;
(9)杀菌:将样品置于1.01MPa,121℃下杀菌30min;
(10)冷却:杀菌后的样品迅速取出并以流动水冷却至室温,即得成品。
进一步的,步骤(1)中所述干香菇与纯净水的质量比为1:20~30。
进一步的,步骤(1)中所述复合护脆液由纯净水:氯化钙:海藻酸钠按照100:0.3~0.5:0.2~0.4的质量比构成。
进一步的,步骤(7)中所述花椒油由如下方法制成:按重量份配比计,取100份色拉油加热至200℃,待其冷却至115℃后,加入10~30份花椒粉,并间隔5min进行搅拌,直到花椒油温度降低至60℃以下,即得花椒油。
本发明采用上述技术解决方案所能达到的有益效果是:
(1)优选的复水条件,可以更大程度上保留香菇柄中的营养与风味物质,此时干香菇复水充分,软硬适宜加工且适口性好,且通过此复水条件与工艺制得的香菇章鱼酱,在放置12个月后,菇粒仍呈棕褐色,油体为亮红色,菇味浓郁,酱味协调无异味,菇粒韧劲足;
(2)复合护脆液中的氯化钙和海藻酸钠可显著增加香菇柄细胞间的粘连,实现护脆效果,使得香菇章鱼酱韧性十足且有嚼劲;
(3)菇粒先经过炒制,菇粒中的蛋白质、脂肪、碳水化合物及微量成分发生一系列的化学反应而产生特殊的香味和口感,并且油辣子呈亮红色,最后加入油辣子和花椒油,有利于改善香菇章鱼酱最终的颜色,且经炒制后的香菇粒水分降低,再与油辣子、花椒油适宜比例混合,可大量减少酱体中微生物的产生;
(4)章鱼经炒制除水后,再与适当的盐、糖平衡比例,达到合适的水分含量,即可以很好保留章鱼蛋白质成分,又可以防止各种杂菌的生繁殖;
(5)将香菇与章鱼复配得到香菇与章鱼的新口味,与传统的香菇章鱼酱相比,其营养价值更好,风味更加鲜美。
(6)本产品整体油润有光泽,香菇味浓郁,营养丰富口感纯正,鲜嫩可口。
(7)本发明中的配方和工艺密不可分,相互协同,是不可缺少的一个整体工艺,只有在本发明配方和工艺条件下,才能很好的平衡各原料,使最终制得的香菇章鱼酱营养丰富,香菇和章鱼不失韧性有嚼劲,且长期保存不会出现变硬的现象。
显然,根据本发明的上述内容,按照本领域的普通技术知识和手段,在不脱离本发明上述基本技术思想前提下,还可以做出其他多种形式的修改、替换或变更。
具体实施例
实施例1
一种香菇章鱼酱
(1)香菇预处理:选择无霉变、无虫蛀的干香菇,流动清水冲洗去杂质,捞出置于50℃的纯净水中恒温浸泡3h,再捞出置于复合护脆液中室温浸泡20min,于金属网上沥水5min,干香菇与纯净水的质量比为1:25,复合护脆液由纯净水:氯化钙:海藻酸钠按照100:0.5:0.3的质量比构成;
(2)制备花椒油:取100kg色拉油加热至200℃,待其冷却至115℃后,加入20kg花椒粉,并间隔5min进行搅拌,直到花椒油温度降低至60℃以下,即得花椒油;
(3)制备香菇粒:将沥水后的香菇切成1cm×1cm×1cm规格的菇粒,花椒油加热至125℃,倒入菇粒油炸2.5min,油炸时不断翻动,捞出香菇粒沥油冷却至室温;
(4)制备章鱼粒:去除章鱼内脏及其污染物,流动清水冲洗,将章鱼切成1cm×1cm×1cm规格的章鱼粒,大豆油加热至130℃,倒入章鱼粒,反复干煸8min,捞出章鱼粒沥油冷却至室温;
(5)制备油辣子:色拉油100kg加热至200℃,冷却至115℃后倒入25kg辣椒粉,搅拌均匀后冷却至室温,得到油辣子;
(6)制备配料:取大蒜、姜块清洗干净,用粉碎机粉碎至泥状,得到蒜泥、姜泥,榨菜切成1cm×1cm×1cm的粒状;
(7)制备香料粉:取红茶2kg、八角5kg、桂皮5kg、香叶2kg、小茴香2kg、山萘2kg碎至90目,得到香料粉;
(8)炒酱:取菇粒50kg,章鱼粒15kg加入温度维持在125℃的60kg花椒油中翻炒4min,关火,待油温降低到115℃时,保持油温,加入糖6kg,食盐1kg,香料粉0.5kg,蒜泥0.5kg,姜泥0.5kg,炒制3min,最后加入油辣子30kg,芝麻酱5kg,豆瓣25kg,豆豉15kg,关火,加入鸡精0.5kg,味精0.5kg搅拌均匀即可;
(9)装罐、排气:将炒好的香菇章鱼酱趁热装入玻璃罐中,经90℃水浴加热,保持其中心温度不低于85℃,排气8min,迅速旋紧瓶盖;
(10)杀菌:将样品置于1.01MPa,121℃下杀菌30min;
(11)冷却:杀菌后的样品迅速取出并以流动水冷却至室温,即得成品。
实施例2
一种香菇章鱼酱
(1)香菇预处理:选择无霉变、无虫蛀的干香菇,流动清水冲洗去杂质,捞出置于60℃的纯净水中恒温浸泡3h,再捞出置于复合护脆液中室温浸泡30min,于金属网上沥水5min,干香菇与纯净水的质量比为1:30,复合护脆液由纯净水:氯化钙:海藻酸钠按照100:0.5:0.4的质量比构成;
(2)制备花椒油:取100kg色拉油加热至200℃,待其冷却至115℃后,加入30kg花椒粉,并间隔5min进行搅拌,直到花椒油温度降低至60℃以下,即得花椒油;
(3)制备香菇粒:将沥水后的香菇切成1cm×1cm×1cm规格的菇粒,花椒油加热至130℃,倒入菇粒油炸2min,油炸时不断翻动,捞出香菇粒沥油冷却至室温;
(4)制备章鱼粒:去除章鱼内脏及其污染物,流动清水冲洗,将章鱼切成1cm×1cm×1cm规格的章鱼粒,大豆油加热至150℃,倒入章鱼粒,反复干煸5min,捞出章鱼粒沥油冷却至室温;
(5)制备油辣子:色拉油100kg加热至200℃,冷却至115℃后倒入30kg辣椒粉,搅拌均匀后冷却至室温,得到油辣子;
(6)制备配料:取大蒜、姜块清洗干净,用粉碎机粉碎至泥状,得到蒜泥、姜泥,榨菜切成1cm×1cm×1cm的粒状;
(7)制备香料粉:取红茶3kg、八角7kg、桂皮7kg、香叶3kg、小茴香3kg、山萘3kg碎至100目,得到香料粉;
(8)炒酱:取菇粒70kg,章鱼粒20kg加入温度维持在130℃的80kg花椒油中翻炒3min,关火,待油温降低到120℃时,保持油温,加入糖10kg,食盐2kg,香料粉1kg,蒜泥1kg,姜泥1kg,炒制5min,最后加入油辣子40kg,芝麻酱10kg,豆瓣40kg,豆豉20kg,关火,加入鸡精1kg,味精1kg搅拌均匀即可;
(9)装罐、排气:将炒好的香菇章鱼酱趁热装入玻璃罐中,经90℃水浴加热,保持其中心温度不低于85℃,排气8min,迅速旋紧瓶盖;
(10)杀菌:将样品置于1.01MPa,121℃下杀菌30min;
(11)冷却:杀菌后的样品迅速取出并以流动水冷却至室温,即得成品。
试验例1
一种香菇章鱼酱(相比实施例1未对香菇进行护脆,同时未对香菇粒、章鱼粒进行炒制)
(1)制备香菇粒:选择无霉变、无虫蛀的干香菇,流动清水冲洗去杂质,捞出置于60℃的纯净水中恒温浸泡3h,于金属网上沥水5min,干香菇与纯净水的质量比为1:30,将沥水后的香菇切成1cm×1cm×1cm规格的菇粒备用;
(2)制备章鱼粒:去除章鱼内脏及其污染物,流动清水冲洗,将章鱼切成1cm×1cm×1cm规格的章鱼粒备用;
(3)制备油辣子:色拉油100kg加热至200℃,冷却至115℃后倒入30kg辣椒粉,搅拌均匀后冷却至室温,得到油辣子;
(4)制备配料:取大蒜、姜块清洗干净,用粉碎机粉碎至泥状,得到蒜泥、姜泥,榨菜切成1cm×1cm×1cm的粒状;
(5)制备香料粉:取红茶3kg、八角7kg、桂皮7kg、香叶3kg、小茴香3kg、山萘3kg碎至100目,得到香料粉;
(6)制备花椒油:取100kg色拉油加热至200℃,待其冷却至115℃后,加入30kg花椒粉,并间隔5min进行搅拌,直到花椒油温度降低至60℃以下,即得花椒油;
(7)炒酱:取菇粒70kg,章鱼粒20kg加入温度维持在130℃的80kg花椒油中翻炒3min,关火,待油温降低到120℃时,保持油温,加入糖10kg,食盐2kg,香料粉1kg,蒜泥1kg,姜泥1kg,炒制5min,最后加入油辣子40kg,芝麻酱10kg,豆瓣40kg,豆豉20kg,关火,加入鸡精1kg,味精1kg搅拌均匀即可;
(8)装罐、排气:将炒好的香菇章鱼酱趁热装入玻璃罐中,经90℃水浴加热,保持其中心温度不低于85℃,排气8min,迅速旋紧瓶盖;
(9)杀菌、冷却:将样品置于1.01MPa,121℃下杀菌30min,杀菌后的样品迅速取出并以流动水冷却至室温,即得成品。
试验例2
一种香菇章鱼酱(相比实施例1未对香菇粒、章鱼粒进行炒制)
(1)制备香菇粒:选择无霉变、无虫蛀的干香菇,流动清水冲洗去杂质,捞出置于45℃的纯净水中恒温浸泡3.5h,再捞出置于复合护脆液中室温浸泡20min,于金属网上沥水5min,干香菇与纯净水的质量比为1:25,复合护脆液由纯净水:氯化钙:海藻酸钠按照100:0.4:0.3的质量比构成,将沥水后的香菇切成1cm×1cm×1cm规格的菇粒备用;
(2)制备章鱼粒:去除章鱼内脏及其污染物,流动清水冲洗,将章鱼切成1cm×1cm×1cm规格的章鱼粒备用;
(3)制备油辣子:色拉油100kg加热至200℃,冷却至115℃后倒入30kg辣椒粉,搅拌均匀后冷却至室温,得到油辣子;
(4)制备配料:取大蒜、姜块清洗干净,用粉碎机粉碎至泥状,得到蒜泥、姜泥,榨菜切成1cm×1cm×1cm的粒状;
(5)制备香料粉:取红茶3kg、八角7kg、桂皮7kg、香叶3kg、小茴香3kg、山萘3kg碎至100目,得到香料粉;
(6)制备花椒油:取100kg色拉油加热至200℃,待其冷却至115℃后,加入30kg花椒粉,并间隔5min进行搅拌,直到花椒油温度降低至60℃以下,即得花椒油;
(7)炒酱:取菇粒70kg,章鱼粒20kg加入温度维持在130℃的80kg花椒油中翻炒3min,关火,待油温降低到120℃时,保持油温,加入糖10kg,食盐2kg,香料粉1kg,蒜泥1kg,姜泥1kg,炒制5min,最后加入油辣子40kg,芝麻酱10kg,豆瓣40kg,豆豉20kg,关火,加入鸡精1kg,味精1kg搅拌均匀即可;
(8)装罐、排气:将炒好的香菇章鱼酱趁热装入玻璃罐中,经90℃水浴加热,保持其中心温度不低于85℃,排气8min,迅速旋紧瓶盖;
(9)杀菌、冷却:将样品置于1.01MPa,121℃下杀菌30min;杀菌后的样品迅速取出并以流动水冷却至室温,即得成品。
试验例3
一种香菇章鱼酱(相比实施例1,在炒酱时不加入糖与盐)
(1)香菇预处理:选择无霉变、无虫蛀的干香菇,流动清水冲洗去杂质,捞出置于45℃的纯净水中恒温浸泡3.5h,再捞出置于复合护脆液中室温浸泡20min,于金属网上沥水5min,干香菇与纯净水的质量比为1:25,复合护脆液由纯净水:氯化钙:海藻酸钠按照100:0.4:0.3的质量比构成;
(2)制备花椒油:取100kg色拉油加热至200℃,待其冷却至115℃后,加入20kg花椒粉,并间隔5min进行搅拌,直到花椒油温度降低至60℃以下,即得花椒油;
(3)制备香菇粒:将沥水后的香菇切成1cm×1cm×1cm规格的菇粒,花椒油加热至125℃,倒入菇粒油炸2.5min,油炸时不断翻动,捞出香菇粒沥油冷却至室温;
(4)制备章鱼粒:去除章鱼内脏及其污染物,流动清水冲洗,将章鱼切成1cm×1cm×1cm规格的章鱼粒,大豆油加热至130℃,倒入章鱼粒,反复干煸8min,捞出章鱼粒沥油冷却至室温;
(5)制备油辣子:色拉油100kg加热至200℃,冷却至115℃后倒入25kg辣椒粉,搅拌均匀后冷却至室温,得到油辣子;
(6)制备配料:取大蒜、姜块清洗干净,用粉碎机粉碎至泥状,得到蒜泥、姜泥,榨菜切成1cm×1cm×1cm的粒状;
(7)制备香料粉:取红茶2kg、八角5kg、桂皮5kg、香叶2kg、小茴香2kg、山萘2kg碎至90目,得到香料粉;
(8)炒酱:取菇粒50kg,章鱼粒15kg加入温度维持在125℃的60kg花椒油中翻炒4min,关火,待油温降低到115℃时,保持油温,加入香料粉0.5kg,蒜泥0.5kg,姜泥0.5kg,炒制3min,最后加入油辣子30kg,芝麻酱5kg,豆瓣25kg,豆豉15kg,关火,加入鸡精0.5kg,味精0.5kg搅拌均匀即可;
(9)装罐、排气:将炒好的香菇章鱼酱趁热装入玻璃罐中,经90℃水浴加
(10)杀菌、冷却:将样品置于1.01MPa,121℃下杀菌30min;杀菌后的样品迅速取出并以流动水冷却至室温,即得成品。
感官评价实验
章鱼酱中的菇粒感官评价标准如表5所示。
表5香菇章鱼酱感官评分表
。
各项实施例所得的感官评价得分如表6所示。
表6 感官评价结果
。
由表6可知,实施例1和实施例2制得的香菇章鱼酱的感官得分最高,两组之间并无明显的口感差异,而试验例1~试验例3感官评分显著低于实施例。其中试验例1未对香菇进行护脆,同时未对香菇粒、章鱼粒进行炒制,色泽、风味、口感、组织状态上均低于实施例,说明只有对香菇首先进行护脆,同时炒制章鱼粒和香菇粒后,才能让各方面的感官评分有所提升。试验例2相比试验例1增加了香菇的护脆,得分为70分,说明护脆能有效提高香菇章鱼酱的口感。试验例3相比实施例1,在炒酱时不加入糖与盐,最终获得的香菇章鱼酱仅为65分。综上所述,本发明中的配方和工艺密不可分,相互协同,是不可缺少的一个整体工艺,只有在本发明配方和工艺条件下,才能很好的平衡各原料,得出各原料的最佳结合性,使最终制得的香菇章鱼酱风味更加鲜美,营养价值更好,同时货架期更长。
Claims (4)
1.一种香菇章鱼酱的制备方法,其特征在于,该方法包括以下步骤:
(1)香菇预处理:选择无霉变、无虫蛀的干香菇,流动清水冲洗去杂质,捞出置于30~60℃的纯净水中恒温浸泡3~4h,再捞出置于复合护脆液中室温浸泡10~30min,于金属网上沥水5min;
(2)制备香菇粒:将沥水后的香菇切成1cm×1cm×1cm规格的菇粒,花椒油加热至120~130℃,倒入菇粒油炸2~3min,油炸时不断翻动,捞出香菇粒沥油冷却至室温;
(3)制备章鱼粒:去除章鱼内脏及其污染物,流动清水冲洗,将章鱼切成1cm×1cm×1cm规格的章鱼粒,大豆油加热至110~150℃,倒入章鱼粒,反复干煸5~10min,捞出章鱼粒沥油冷却至室温;
(4)制备油辣子:按重量份配比计,色拉油100份加热至200℃,冷却至115℃后倒入20~30份辣椒粉,搅拌均匀后冷却至室温,得到油辣子;
(5)制备配料:取大蒜、姜块清洗干净,用粉碎机粉碎至泥状,得到蒜泥、姜泥,榨菜切成1cm×1cm×1cm的粒状;
(6)制备香料粉:按重量份配比计,取红茶1.5~3份、八角3~7份、桂皮3~7份、香叶1.5~3份、小茴香1.5~3份、山萘1.5~3份碎至80~100目,得到香料粉;
(7)炒酱:按重量份配比计,取菇粒30~70份,章鱼粒10~20份加入温度维持在120~130℃的40~80份花椒油中翻炒3~5min,关火,待油温降低到110~120℃时,保持油温,加入糖2~10份,食盐0~2份,香料粉0~1份,蒜泥0~1份,姜泥0~1份,炒制1~5min,最后加入油辣子20~40份,芝麻酱1~10份,豆瓣10~40份,豆豉10~20份,关火,加入鸡精0~1份,味精0~1份搅拌均匀即可;
(8)装罐、排气:将炒好的香菇章鱼酱趁热装入玻璃罐中,经90℃水浴加热,保持其中心温度不低于85℃,排气8min,迅速旋紧瓶盖;
(9)杀菌:将样品置于1.01MPa,121℃下杀菌30min;
(10)冷却:杀菌后的样品迅速取出并以流动水冷却至室温,即得成品。
2.根据权利要求1所述的一种香菇章鱼酱的制备方法,其特征在于,步骤(1)中所述干香菇与纯净水的质量比为1:20~30。
3.根据权利要求1所述的一种香菇章鱼酱的制备方法,其特征在于,步骤(1)中所述复合护脆液由纯净水:氯化钙:海藻酸钠按照100:0.3~0.5:0.2~0.4的质量比构成。
4.根据权利要求1所述的一种香菇章鱼酱的制备方法,其特征在于,步骤(2)中所述花椒油由如下方法制成:按重量份配比计,取100份色拉油加热至200℃,待其冷却至115℃后,加入10~30份花椒粉,并间隔5min进行搅拌,直到花椒油温度降低至60℃以下,即得花椒油。
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