CN108719951A - 一种鱿鱼香菇酱的制备方法 - Google Patents
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Abstract
本发明公开了一种鱿鱼香菇酱的制备方法，属于食品加工技术领域。包括以下步骤：（1）香菇预处理；（2）鱿鱼预处理；（3）中药粉的制备；（4）油炸处理；（5）调味粉的制备；（6）炒制；（7）装罐杀菌。本发明具备香菇和鱿鱼的双重风味，改变了传统香菇酱的单一性，同时加入中药粉，使产品具有补气补血、健脾养胃的功效。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种鱿鱼香菇酱的制备方法。
背景技术
香菇,又名花菇、香蕈、香信、香菌、冬菇、香菰，为侧耳科植物香蕈的子实体。素有山珍之王之称，是高蛋白、低脂肪的营养保健食品。从中医角度来讲，香菇具有和胃、健脾、补气益肾的功效，可治久病气虚、食欲不振等病症。
鱿鱼，也称柔鱼、枪乌贼，是软体动物门头足纲鞘亚纲十腕总目管鱿目开眼亚目的动物。可食用，而且味道鲜美，是一种非常可口的美味，在中医上，属于阴阳双补的食品。
将香菇制备成香菇酱，不仅食用方便，无需烹饪，而且能够起到养生保健的作用，有利于身体健康。市面上售卖的香菇酱多由香菇菌盖切丁与黄豆酱、豆瓣酱等简单炒制而成，口感单一且数量较少。而且，香菇酱制备时，往往选用菌盖部分，而将香菇柄弃用，造成了浪费。
发明内容
针对上述现有技术中存在的问题，本发明提供了一种鱿鱼香菇酱的制备方法，具备香菇和鱿鱼的双重风味，口感鲜美，且具有补气补血、健脾养胃的功效。
本发明是这样实现的：一种鱿鱼香菇酱的制备方法，包括以下步骤：
（1）香菇预处理：将香菇洗净后，沥干，摘除香菇柄，将摘下的香菇柄切丁后冷冻1小时，香菇菌盖切丁；
（2）鱿鱼预处理：洗净后的鱿鱼切成鱿鱼粒，将鱿鱼粒冷冻2小时，取出鱿鱼粒，加入料酒、鲜姜末和盐，拌匀，腌制20～30分钟，沥干后置于烘箱中，在40～45℃温度下烘干至含水量低于20%；
（3）中药粉的制备：将枸杞、党参、黄芪和水加热1小时，过滤，将滤液干燥处理，制得中药粉备用；
（4）油炸处理：将花椒、葱白、生姜片置于60～80℃的食用油中，油炸0.5～1分钟后捞起，继续对食用油加热，至油温110℃时将经步骤（1）处理后的香菇丁放入油中油炸后捞出，至油温150～200℃时将经步骤（2）处理后鱿鱼粒放入油中油炸后捞出；
（5）调味粉的制备：将陈皮、八角茴香、桂皮、黑胡椒、干红辣椒按2:2:1:1:1的重量比混合并粉碎，即得调味粉；
（6）炒制：将食用油加热至160℃，加入豆瓣酱拌炒1～2分钟，再加入经步骤（4）处理后的鱿鱼粒，炒制3～5分钟，加入经步骤（4）处理后的香菇丁、竹笋丁、花生碎、芝麻粒、步骤（3）中的中药粉和步骤（5）中的调味粉小火炒制4～5分钟，煮沸后，继续加热5～8分钟，停止加热，加入鸡精、盐、蜂胶、D-异抗坏血酸钠和核苷酸二钠，搅拌10分钟，混合均匀即可；
（7）装罐杀菌。
进一步的，所述步骤（1）中，所述步骤（3）中，枸杞、党参、黄芪和水的重量比例为2:6:3:20。
进一步的，所述步骤（4）中，香菇丁的油炸时间为5～10分钟，油炸程度以香菇丁体积缩小且表面出现小气泡为准，鱿鱼粒的油炸时间为15～25分钟。
进一步的，在进行步骤（7）时，将制备的香菇酱趁热装入罐中，经100℃水浴加热，保持中心温度90℃以上，排气8分钟，迅速旋紧瓶盖，将玻璃罐在1.01MPa，120℃条件下，杀菌30min后迅速冷却至室温。
本发明具有以下有益效果：（1）本发明将香菇与鱿鱼相结合，使产品同时具备香菇和鱿鱼的双重风味，既改变了传统香菇酱的单一性，又具有丰厚的营养价值。
（2）香菇、鱿鱼、党参、枸杞、黄芪和党参的搭配，使产品具有补气补血、健脾养胃的功效。
（3）本发明将香菇柄利用起来，充分利用了香菇资源，避免了香菇柄的浪费，且由于对香菇柄冷冻油炸处理，优化了香菇柄的口感。
（4）本发明先将鱿鱼粒冷冻腌制入味，再用花椒油油炸，锁住鱿鱼鲜味的同时确保了其富有弹性的口感，此外，竹笋丁、花生碎、芝麻粒以及香菇柄制成的香菇丁的加入也使香菇酱具有独特的风味，口感也更加丰厚，且以蜂胶、D-异抗坏血酸钠和核苷酸二钠作为防腐剂，减少了诸如苯甲酸钠、山梨酸钾等化学类防腐剂对人身体健康的影响。
具体实施方式
下面详细描述本发明的实施例，所述实施例的示例旨在用于解释本发明，而不能理解为对本发明的限制。
本实施例中所有材料均可在市面购得。
一种鱿鱼香菇酱的制备方法，包括以下步骤：
（1）香菇预处理：将鲜香菇洗净后，沥干，摘除香菇柄，将摘下的香菇柄切成10×10mm的香菇丁，将香菇丁在-20℃冷冻1小时，另外，将香菇菌盖也切成10×10mm的香菇丁；
（2）鱿鱼预处理：将洗净后的鱿鱼切成粒径小于10mm的鱿鱼粒，将鱿鱼粒在-20℃冷冻2小时，取出鱿鱼粒，加入料酒、鲜姜末和盐，拌匀，腌制20分钟，沥干后置于烘箱中，在45℃温度下烘干至含水量低于20%；
（3）中药粉的制备：将枸杞、党参、黄芪、水按2:6:3:20的重量比一起加热煮沸1小时，过滤，将滤液干燥处理，制得中药粉备用。
（4）油炸处理：将花椒、葱白、生姜片置于60～80℃的食用油中，油炸0.5分钟后捞起，使食用油带有花椒、生姜等香味，继续对食用油加热，至油温110℃时将经步骤（1）处理后的两种香菇丁放入油中油炸5～10分钟，待香菇丁体积缩小且表面出现小气泡时捞出，至油温150～200℃时将经步骤（2）处理后鱿鱼粒放入油中油炸20分钟后捞出；
（5）调味粉的制备：将陈皮、八角茴香、桂皮、黑胡椒、干红辣椒按2:2:1:1:1的重量比混合并粉碎，即得调味粉；
（6）炒制：将食用油加热至160℃，加入豆瓣酱拌炒1～2分钟，再加入经步骤（4）处理后的鱿鱼粒，炒制3～5分钟，加入经步骤（4）处理后的香菇丁、竹笋丁、花生碎、芝麻粒、步骤（3）中的中药粉和步骤（5）中的调味粉小火炒制4～5分钟，煮沸后，继续加热5～8分钟，停止加热，加入鸡精、盐、蜂胶、D-异抗坏血酸钠和核苷酸二钠，搅拌10分钟，混合均匀即可；
（7）装罐杀菌：将制备的香菇酱趁热装入容量为500ml、消毒后的玻璃罐中，经100℃水浴加热，保持中心温度90℃以上，排气8分钟，迅速旋紧瓶盖，将玻璃罐在1.01MPa，120℃条件下，杀菌30min后迅速冷却至室温。
本发明风味独特，口感鲜美，含有香菇和鱿鱼的双重风味，富含营养，具有补气补血、健脾养胃的功效。
当然，上述所述仅为本发明的较佳实施例而已，并非对本发明的限制，本技术领域的普通技术人员在本发明的实质范围内所做出的变化、改型、添加或替换，也属于本发明的保护范围。
Claims (4)
1.一种鱿鱼香菇酱的制备方法，其特征在于，包括以下步骤：
（1）香菇预处理：将香菇洗净后，沥干，摘除香菇柄，将摘下的香菇柄切丁后冷冻1小时，香菇菌盖切丁；
（2）鱿鱼预处理：洗净后的鱿鱼切成鱿鱼粒，将鱿鱼粒冷冻2小时，取出鱿鱼粒，加入料酒、鲜姜末和盐，拌匀，腌制20～30分钟，沥干后置于烘箱中，在40～45℃温度下烘干至含水量低于20%；
（3）中药粉的制备：将枸杞、党参、黄芪和水加热1小时，过滤，将滤液干燥处理，制得中药粉备用；
（4）油炸处理：将花椒、葱白、生姜片置于60～80℃的食用油中，油炸0.5～1分钟后捞起，继续对食用油加热，至油温110℃时将经步骤（1）处理后的香菇丁放入油中油炸后捞出，至油温150～200℃时将经步骤（2）处理后鱿鱼粒放入油中油炸后捞出；
（4）调味粉的制备：将陈皮、八角茴香、桂皮、黑胡椒、干红辣椒按2:2:1:1:1的重量比混合并粉碎，即得调味粉；
（6）炒制：将食用油加热至160℃，加入豆瓣酱拌炒1～2分钟，再加入经步骤（4）处理后的鱿鱼粒，炒制3～5分钟，加入经步骤（4）处理后的香菇丁、竹笋丁、花生碎、芝麻粒、步骤（3）中的中药粉和步骤（5）中的调味粉小火炒制4～5分钟，煮沸后，继续加热5～8分钟，停止加热，加入鸡精、盐、蜂胶、D-异抗坏血酸钠和核苷酸二钠，搅拌10分钟，混合均匀即可；
（7）装罐杀菌。
2.根据权利要求1所述的一种鱿鱼香菇酱的制备方法，其特征在于：所述步骤（3）中，枸杞、党参、黄芪和水的重量比例为2:6:3:20。
3.根据权利要求1所述的一种鱿鱼香菇酱的制备方法，其特征在于：所述步骤（4）中，香菇丁的油炸时间为5～10分钟，油炸程度以香菇丁体积缩小且表面出现小气泡为准，鱿鱼粒的油炸时间为15～25分钟。
4.根据权利要求1所述的一种鱿鱼香菇酱的制备方法，其特征在于：在进行步骤（7）时，将制备的香菇酱趁热装入罐中，经100℃水浴加热，保持中心温度90℃以上，排气8分钟，迅速旋紧瓶盖，将玻璃罐在1.01MPa，120℃条件下，杀菌30min后迅速冷却至室温。
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