CN107897861A - 一种食用菌酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种食用菌酱,其原料包括:30‑70重量份香菇、10‑30重量份银耳、8‑16重量份猴头菇、20‑40重量份鸡腿菇、5‑20重量份灰树花、5‑20重量份羊肚菌、20‑40重量份杏鲍菇、20‑40重量份草菇、1‑5重量份红花、1‑5重量份黄芪、1‑5重量份茯苓、1‑5重量份干枸杞、5‑8重量份番茄红素、15‑25重量份白砂糖、100‑200重量份大豆油、40‑70重量份豆瓣酱、10‑40重量份甜面酱、5‑15重量份五香粉、12‑18重量份味精、12‑18重量份蚝油、18‑30重量份食用盐。本发明制备的食用菌酱,口味鲜香,营养丰富,通过加入红花、黄芪、茯苓、干枸杞等原料,相互作用,相互影响,具有防病、抗病、提高人体免疫力的优点。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种食用菌酱及其制备方法。
背景技术
食用菌中含有生物活性物质如:高分子多糖、β-葡萄糖和RNA复合体、天然有机锗、核酸降解物、三萜类化合物等对维护人体健康有重要的利用价值。食用菌的药用保健价值有:抗癌作用:食用菌的多糖体,能刺激抗体的形成,提高并调整机体内部的防御能力,能降低某些物质诱发肿瘤的发生率,并对多种化疗药物有增效作用;抗菌、抗病毒作用;降血压、降血脂、抗血栓、抗心律失常、强心等;健胃、助消化作用;止咳平喘、祛痰作用;利胆、保肝、解毒;降血糖;通便利;免疫调节。
发明内容
针对上述,本发明的目的是提供一种食用菌酱及其制备方法。
本发明采取的技术方案是:
一种食用菌酱,其原料包括:30-70重量份香菇、10-30重量份银耳、8-16重量份猴头菇、20-40重量份鸡腿菇、5-20重量份灰树花、5-20重量份羊肚菌、20-40重量份杏鲍菇、20-40重量份草菇、1-5重量份红花、1-5重量份黄芪、1-5重量份茯苓、1-5重量份干枸杞、5-8重量份番茄红素、15-25重量份白砂糖、100-200重量份大豆油、40-70重量份豆瓣酱、10-40重量份甜面酱、5-15重量份五香粉、12-18重量份味精、12-18重量份蚝油、18-30重量份食用盐。
优选地,香菇为40-60重量份。
优选地,银耳为15-25重量份。
优选地,猴头菇为10-14重量份。
优选地,鸡腿菇为25-35重量份。
优选地,灰树花为10-15重量份。
优选地,羊肚菌为5-20重量份。
优选地,杏鲍菇为25-35重量份。
优选地,草菇为25-45重量份。
相应地,本发明还提供了一种食用菌酱的制备方法,包括以下步骤:一、将1-5重量份红花、1-5重量份黄芪、1-5重量份茯苓、1-5重量份干枸杞混合加入4-6倍量的纯净水,加热煮沸后继续煮20-30min后过滤,反复两次,合并滤液得植物提取液;二、将30-70重量份香菇、10-30重量份银耳、8-16重量份猴头菇、20-40重量份鸡腿菇、5-20重量份灰树花、5-20重量份羊肚菌、20-40重量份杏鲍菇、20-40重量份草菇清洗干净后,加入到沸水中漂烫5-8min,捞出后做切丁处理,得食用菌丁;三、将100-200重量份大豆油倒入锅中,加热至130-140℃,倒入40-70重量份豆瓣酱、10-40重量份甜面酱、5-15重量份五香粉、12-18重量份味精、12-18重量份蚝油、18-30重量份食用盐翻炒5-10min,然后加入步骤一制备的植物提取液、步骤二制备的食用菌丁以及5-8重量份番茄红素、15-25重量份白砂糖,文火熬制20-30min,杀菌灌装即得食用菌酱。
本发明的优点是:本发明制备的食用菌酱,口味鲜香,营养丰富,通过加入红花、黄芪、茯苓、干枸杞等原料,相互作用,相互影响,具有防病、抗病、提高人体免疫力的优点。
具体实施方式
下面对本发明的较佳实施例进行详细阐述,以使本发明的优点和特征能更易于被本领域技术人员理解,从而对本发明的保护范围做出更为清楚明确的界定。
实施例1
一种食用菌酱的制备方法,包括以下步骤:一、将1重量份红花、1重量份黄芪、1重量份茯苓、1重量份干枸杞混合加入4倍量的纯净水,加热煮沸后继续煮20min后过滤,反复两次,合并滤液得植物提取液;二、将30重量份香菇、10重量份银耳、8重量份猴头菇、20重量份鸡腿菇、5重量份灰树花、5重量份羊肚菌、20重量份杏鲍菇、20重量份草菇清洗干净后,加入到沸水中漂烫5min,捞出后做切丁处理,得食用菌丁;三、将100重量份大豆油倒入锅中,加热至130℃,倒入40重量份豆瓣酱、10重量份甜面酱、5重量份五香粉、12重量份味精、12重量份蚝油、18重量份食用盐翻炒5min,然后加入步骤一制备的植物提取液、步骤二制备的食用菌丁以及5重量份番茄红素、15重量份白砂糖,文火熬制20min,杀菌灌装即得食用菌酱。
实施例2
一种食用菌酱的制备方法,包括以下步骤:一、将3重量份红花、3重量份黄芪、3重量份茯苓、3重量份干枸杞混合加入5倍量的纯净水,加热煮沸后继续煮25min后过滤,反复两次,合并滤液得植物提取液;二、将50重量份香菇、20重量份银耳、12重量份猴头菇、30重量份鸡腿菇、12.5重量份灰树花、12.5重量份羊肚菌、30重量份杏鲍菇、30重量份草菇清洗干净后,加入到沸水中漂烫6.5min,捞出后做切丁处理,得食用菌丁;三、将150重量份大豆油倒入锅中,加热至135℃,倒入55重量份豆瓣酱、25重量份甜面酱、10重量份五香粉、15重量份味精、15重量份蚝油、24重量份食用盐翻炒7.5min,然后加入步骤一制备的植物提取液、步骤二制备的食用菌丁以及6.5重量份番茄红素、20重量份白砂糖,文火熬制25min,杀菌灌装即得食用菌酱。
实施例3
一种食用菌酱的制备方法,包括以下步骤:一、将5重量份红花、5重量份黄芪、5重量份茯苓、5重量份干枸杞混合加入6倍量的纯净水,加热煮沸后继续煮30min后过滤,反复两次,合并滤液得植物提取液;二、将70重量份香菇、30重量份银耳、16重量份猴头菇、40重量份鸡腿菇、20重量份灰树花、20重量份羊肚菌、40重量份杏鲍菇、40重量份草菇清洗干净后,加入到沸水中漂烫8min,捞出后做切丁处理,得食用菌丁;三、将200重量份大豆油倒入锅中,加热至140℃,倒入70重量份豆瓣酱、40重量份甜面酱、15重量份五香粉、18重量份味精、18重量份蚝油、30重量份食用盐翻炒10min,然后加入步骤一制备的植物提取液、步骤二制备的食用菌丁以及8重量份番茄红素、25重量份白砂糖,文火熬制30min,杀菌灌装即得食用菌酱。
Claims (10)
1.一种食用菌酱,其特征在于其原料包括:30-70重量份香菇、10-30重量份银耳、8-16重量份猴头菇、20-40重量份鸡腿菇、5-20重量份灰树花、5-20重量份羊肚菌、20-40重量份杏鲍菇、20-40重量份草菇、1-5重量份红花、1-5重量份黄芪、1-5重量份茯苓、1-5重量份干枸杞、5-8重量份番茄红素、15-25重量份白砂糖、100-200重量份大豆油、40-70重量份豆瓣酱、10-40重量份甜面酱、5-15重量份五香粉、12-18重量份味精、12-18重量份蚝油、18-30重量份食用盐。
2.根据权利要求1所述的食用菌酱,其特征在于香菇为40-60重量份。
3.根据权利要求1所述的食用菌酱,其特征在于银耳为15-25重量份。
4.根据权利要求1所述的食用菌酱,其特征在于猴头菇为10-14重量份。
5.根据权利要求1所述的食用菌酱,其特征在于鸡腿菇为25-35重量份。
6.根据权利要求1所述的食用菌酱,其特征在于灰树花为10-15重量份。
7.根据权利要求1所述的食用菌酱,其特征在于羊肚菌为5-20重量份。
8.根据权利要求1所述的食用菌酱,其特征在于杏鲍菇为25-35重量份。
9.根据权利要求1所述的食用菌酱,其特征在于草菇为25-45重量份。
10.一种食用菌酱的制备方法,其特征在于包括以下步骤:一、将1-5重量份红花、1-5重量份黄芪、1-5重量份茯苓、1-5重量份干枸杞混合加入4-6倍量的纯净水,加热煮沸后继续煮20-30min后过滤,反复两次,合并滤液得植物提取液;二、将30-70重量份香菇、10-30重量份银耳、8-16重量份猴头菇、20-40重量份鸡腿菇、5-20重量份灰树花、5-20重量份羊肚菌、20-40重量份杏鲍菇、20-40重量份草菇清洗干净后,加入到沸水中漂烫5-8min,捞出后做切丁处理,得食用菌丁;三、将100-200重量份大豆油倒入锅中,加热至130-140℃,倒入40-70重量份豆瓣酱、10-40重量份甜面酱、5-15重量份五香粉、12-18重量份味精、12-18重量份蚝油、18-30重量份食用盐翻炒5-10min,然后加入步骤一制备的植物提取液、步骤二制备的食用菌丁以及5-8重量份番茄红素、15-25重量份白砂糖,文火熬制20-30min,杀菌灌装即得食用菌酱。
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CN108813492A (zh) * | 2018-07-11 | 2018-11-16 | 绩溪县老胡家生态农业专业合作社 | 一种具有补气血作用的柚子银耳果酱 |
CN111011818A (zh) * | 2019-12-10 | 2020-04-17 | 南京农业大学 | 一种羊肚菌调味基料及其制备方法与羊肚菌调味品 |
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CN108813492A (zh) * | 2018-07-11 | 2018-11-16 | 绩溪县老胡家生态农业专业合作社 | 一种具有补气血作用的柚子银耳果酱 |
CN111011818A (zh) * | 2019-12-10 | 2020-04-17 | 南京农业大学 | 一种羊肚菌调味基料及其制备方法与羊肚菌调味品 |
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