CN108420052A - 一种猴头菇鸡汤罐头的制备方法 - Google Patents
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
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Abstract
本发明公开了一种猴头菇鸡汤罐头的制备方法,其包括如下工艺步骤:1)食材准备:挑选品质良好的木耳和猴头菇分别用水泡发,后切成小块,备用;将鸡肉切块并焯水,备用;2)按原料重量份计将180~200份鸡肉、15~25份黄豆和250~300份水倒入锅中进行烹煮,待水沸腾后加入1~3份生姜和15~25份猴头菇,文火继续烹煮,文火烹煮时间为30min,后加入20~30份木耳,熬煮,灌装,得成品。本发明通过原料组分及配比的调整及制备工艺的优化,利用猴头菇的功效与木耳、黄豆的功效相互促进,使得制备出的鸡汤罐头兼具营养丰富、保健效果好、成品性能稳定的特点,同时可一定程度上改善人体抗病能力。
Description
技术领域
本发明涉及食品加工领域,特别涉及一种罐头的制备方法。
背景技术
猴头菇是一种生长在低湿环境的树干枯死部位的名贵的食用菇品种。野生的新鲜猴头菇呈白色,干制后其颜色主要呈淡棕色或者浅褐色。而人工栽培的猴头菇,则呈现金黄色,体大且茸毛齐全。猴头菇是一种高营养、高药用价值的“双高”食材。据检测,每一百克猴头菇干品中居然含有高达26.3克的蛋白质,其含量为香菇蛋白质的两倍。并且它还含有多达17种氨基酸,人体所需氨基酸就占有8种之多。而每一百克猴头菇中仅含有4.2克的脂肪。因此把猴头菇称为高蛋白、低脂肪食品乃实至名归。除此之外,猴头菇还具有多种功效,不仅可使人增进食欲,还能加强胃粘膜屏障机能。在各种抗癌药物的筛选中,还发现其对皮肤、肌肉癌也有一定的抑制作用。因此长期食用猴头菇,能够起到增强免疫力的作用。木耳色褐,质软,含有多种维生素以及矿物质,并且对养血驻颜有明显的功效,长期食用可使人肌肤红润有光泽。木耳是一种高蛋白的真菌类属,其铁元素的含量极高,并且还具备很多药用功效,如对于治疗预防缺铁性贫血就具有良好的效果。黄豆营养丰富全面,其所含有的蛋白质是一种优质蛋白。黄豆蛋白质的氨基酸由于与人体所需比值相似,因此能够很容易得被人体进行消化吸收。目前,猴头菇的在市面上销售的产品只有猴头菇饼干、猴头菌营养粉以及干货猴头菇等几类产品,但却少有猴头菇的罐头品种,并且尚未有多食材,营养丰富的猴头菇汤罐头成品在市场上流通。
发明内容
本发明的目的在于针对上述现有技术的不足,提供一种猴头菇鸡汤罐头的制备方法。
本发明所采取的技术方案是:一种猴头菇鸡汤罐头的制备方法,其包括如下工艺步骤:
1)食材准备:挑选品质良好的木耳和猴头菇分别用水泡发,后切成小块,备用;将鸡肉切块并焯水,备用;
2)按原料重量份计将180~200份鸡肉、15~25份黄豆和250~300份水倒入锅中进行烹煮,待水沸腾后加入1~3份生姜和15~25份猴头菇,文火继续烹煮,文火烹煮时间为30min,后加入20~30份木耳,熬煮,灌装,得成品。
作为上述方案的进一步改进,步骤1)中所述品质良好的猴头菇为菇形完整的干货时为浅黄色或浅褐色的猴头菇。
作为上述方案的进一步改进,步骤2)中所述熬煮时间为2h。
本发明的有益效果是:本发明通过原料组分及配比的调整及制备工艺的优化,利用猴头菇的功效与木耳、黄豆的功效相互促进,使得制备出的鸡汤罐头兼具营养丰富、保健效果好、成品性能稳定的特点,同时可一定程度上改善人体抗病能力。
具体实施方式
下面结合实施例对本发明进行具体描述,以便于所属技术领域的人员对本发明的理解。有必要在此特别指出的是,实施例只是用于对本发明做进一步说明,不能理解为对本发明保护范围的限制,所属领域技术熟练人员,根据上述发明内容对本发明作出的非本质性的改进和调整,应仍属于本发明的保护范围。同时下述所提及的原料未详细说明的,均为市售产品;未详细提及的工艺步骤或制备方法为均为本领域技术人员所知晓的工艺步骤或制备方法。
实施例1
一种猴头菇鸡汤罐头的制备方法,其包括如下工艺步骤:
1)挑选品质良好的木耳和菇形完整的干货时为浅黄色或浅褐色的猴头菇分别用水泡发,后切成小块,备用;将鸡肉切块并焯水,备用;
2)按原料重量份计将180份鸡肉、25份黄豆和250份水倒入锅中进行烹煮,待水沸腾后加入3份生姜和15份猴头菇,文火继续烹煮,文火烹煮时间为30min,后加入30份木耳,熬煮2h;
3)趁热把煮好的猴头菇汤装入马口铁罐中,为减少排气时间采用热排气法来进行排气,排气时间为8~10min,罐中心温度为80~90℃,装罐时注意:①排气后的猴头菇罐头必须立即封口,若未及时封口,罐内温度下降,必须重新排气再进行封罐;②在装罐时,罐内要保持适当的顶隙,通常间隙预留为8~10mm,以使一定的真空度得以在罐内形成,得实施例1罐头。
实施例2
一种猴头菇鸡汤罐头的制备方法,其包括如下工艺步骤:
1)挑选品质良好的木耳和菇形完整的干货时为浅黄色或浅褐色的猴头菇分别用水泡发,后切成小块,备用;将鸡肉切块并焯水,备用;
2)按原料重量份计将200份鸡肉、15份黄豆和300份水倒入锅中进行烹煮,待水沸腾后加入1份生姜和25份猴头菇,文火继续烹煮,文火烹煮时间为30min,后加入20份木耳,熬煮2h;
3)趁热把煮好的猴头菇汤装入马口铁罐中,为减少排气时间采用热排气法来进行排气,排气时间为8~10min,罐中心温度为80~90℃,装罐时注意:①排气后的猴头菇罐头必须立即封口,若未及时封口,罐内温度下降,必须重新排气再进行封罐;②在装罐时,罐内要保持适当的顶隙,通常间隙预留为8~10mm,以使一定的真空度得以在罐内形成,得实施例2罐头。
实施例3
一种猴头菇鸡汤罐头的制备方法,其包括如下工艺步骤:
1)挑选品质良好的木耳和菇形完整的干货时为浅黄色或浅褐色的猴头菇分别用水泡发,后切成小块,备用;将鸡肉切块并焯水,备用;
2)按原料重量份计将190份鸡肉、20份黄豆和280份水倒入锅中进行烹煮,待水沸腾后加入2份生姜和20份猴头菇,文火继续烹煮,文火烹煮时间为30min,后加入25份木耳,熬煮2h;
3)趁热把煮好的猴头菇汤装入马口铁罐中,为减少排气时间采用热排气法来进行排气,排气时间为8~10min,罐中心温度为80~90℃,装罐时注意:①排气后的猴头菇罐头必须立即封口,若未及时封口,罐内温度下降,必须重新排气再进行封罐;②在装罐时,罐内要保持适当的顶隙,通常间隙预留为8~10mm,以使一定的真空度得以在罐内形成,得实施例3罐头。
实施例4
将上述实施例1~3所得成品进行感官评定,记录三次评定结果并计算出平均值,其感官评定项目、标准及本发明实施例的平均分如表1所示。
表1感官评定项目、标准及本发明实施例的平均分
上述实施例为本发明的优选实施例,凡与本发明类似的工艺及所作的等效变化,均应属于本发明的保护范畴。
Claims (3)
1.一种猴头菇鸡汤罐头的制备方法,其特征在于,包括如下工艺步骤:
1)食材准备:挑选品质良好的木耳和猴头菇分别用水泡发,后切成小块,备用;将鸡肉切块并焯水,备用;
2)按原料重量份计将180~200份鸡肉、15~25份黄豆和250~300份水倒入锅中进行烹煮,待水沸腾后加入1~3份生姜和15~25份猴头菇,文火继续烹煮,文火烹煮时间为30min,后加入20~30份木耳,熬煮,灌装,得成品。
2.根据权利要求1所述的一种猴头菇鸡汤罐头的制备方法,其特征在于:步骤1)中所述品质良好的猴头菇为菇形完整的干货时为浅黄色或浅褐色的猴头菇。
3.根据权利要求1所述的一种猴头菇鸡汤罐头的制备方法,其特征在于:步骤2)中所述熬煮时间为2h。
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