CN108740979A - 一种菌菇酱的加工工艺 - Google Patents
一种菌菇酱的加工工艺 Download PDFInfo
- Publication number
- CN108740979A CN108740979A CN201810527071.5A CN201810527071A CN108740979A CN 108740979 A CN108740979 A CN 108740979A CN 201810527071 A CN201810527071 A CN 201810527071A CN 108740979 A CN108740979 A CN 108740979A
- Authority
- CN
- China
- Prior art keywords
- decoction liquor
- mushroom
- minutes
- processing technology
- finished product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 21
- 238000005516 engineering process Methods 0.000 title claims abstract description 9
- 235000015067 sauces Nutrition 0.000 title claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 235000019634 flavors Nutrition 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 241000756943 Codonopsis Species 0.000 claims description 9
- 235000013717 Houttuynia Nutrition 0.000 claims description 9
- 240000000691 Houttuynia cordata Species 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 235000014347 soups Nutrition 0.000 claims description 7
- 240000008574 Capsicum frutescens Species 0.000 claims description 6
- 241001609213 Carassius carassius Species 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 239000011265 semifinished product Substances 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 244000302544 Luffa aegyptiaca Species 0.000 claims description 3
- 235000009814 Luffa aegyptiaca Nutrition 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000015278 beef Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000001390 capsicum minimum Substances 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 239000004006 olive oil Substances 0.000 claims description 3
- 235000008390 olive oil Nutrition 0.000 claims description 3
- 235000015277 pork Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims 2
- 244000291564 Allium cepa Species 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 4
- 230000001662 opsonic effect Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 4
- 241000234282 Allium Species 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 208000003351 Melanosis Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000002189 macula lutea Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开了一种菌菇酱的加工工艺，其步骤包括：煮液；加入原料；熬制；灭菌；成品。本发明制备的菌菇酱，色泽纯正、味道鲜美、口感更加丰富，保质期长，具有一定的保健调理作用。
Description
技术领域
本发明涉及菌菇加工领域，具体是一种菌菇酱的加工工艺。
背景技术
菌菇，是一种营养丰富、味道鲜美的保健食品，含有较高的蛋白质、碳水化合物、多种氨基酸，多种维生素等营养成分。菌菇具有如下保健功能：抗肿瘤活性、增强免疫功能、调节血脂作用、保肝解毒作用、降血糖作用等等，是一种健康长寿无任何污染的绿色的食品，也是一种美容食品，常吃菌菇不但可提高免疫力，还可消除面部的色斑、黄斑、雀斑，使皮肤变白、变嫩的神奇效果。
随着人们生活水平的不断提高，人们对饮食、营养搭配等要求越来越高，人们希望通过日常饮用的食品来增强人体对病菌、病毒的体抗力，起到保健和预防疾病的作用。目前，市场上已出现用菌菇为原料制成的各种汤料及小吃，但大多都是不宜保存，都是现做现吃，得不到广泛的推广，而且成品的外观和口感均达不到消费者的预期，这就不能满足消费者的使用需求。
发明内容
本发明的目的在于提供一种菌菇酱的加工工艺，以解决上述背景技术中提出的问题。
为实现上述目的，本发明提供如下技术方案：
步骤一，将鱼腥草、党参和陈皮洗净并且加适量的水煎煮5-6次，合并煎煮液并且过滤残渣，得到鱼腥草煎煮液、党参煎煮液和陈皮煎煮液。
步骤二，将鱼骨架用小火炖煮4-6小时，得到鲜鱼汤，将羊肉、牛肉、猪肉、西蓝花、丝瓜切成小丁并且混合均匀，得到第一混合物，将第一混合物在鲜鱼汤中小火慢煮60-82分钟，捞出沥干得到第二混合物，备用。
步骤三，将黄豆和豌豆用热水浸泡5-6小时，放入锅中蒸煮至无豆腥味，捞出备用，将菌菇菇切成丁并且放入热水中漂烫6-8分钟，捞出沥干，备用。
步骤四，在锅中放入适量橄榄油并且将辣椒放入其中，制备成辣椒油，将洋葱、姜和蒜剁成末，加入水没过食材并且加入鱼腥草煎煮液、党参煎煮液和陈皮煎煮液，盖上锅盖用小火熬制60-180分钟，再向其中加入味精和食盐搅拌3-6分钟，制成半成品。
步骤五，将半成品通过灭菌后放入瓶中，密封保存，即可获得成品。
所述灭菌采用紫外线灭菌或者高温水浴杀菌。
与现有技术相比，本发明的有益效果是：本发明制备的菌菇酱，制备方法简单，制备的成品香气诱人、色泽纯正、味道鲜美、口感更加丰富，保质期长；本发明制备的成品不仅保留了菌菇的营养成分和鲜美的味道，具有一定的保健调理作用，满足现代人健康的饮食需求，具有广阔的市场前景。
具体实施方式
下面结合具体实施方式对本专利的技术方案作进一步详细地说明。
步骤一，将鱼腥草、党参和陈皮洗净并且加适量的水煎煮5-6次，合并煎煮液并且过滤残渣，得到鱼腥草煎煮液、党参煎煮液和陈皮煎煮液。
步骤二，将鱼骨架用小火炖煮4-6小时，得到鲜鱼汤，将羊肉、牛肉、猪肉、西蓝花、丝瓜切成小丁并且混合均匀，得到第一混合物，将第一混合物在鲜鱼汤中小火慢煮60-82分钟，捞出沥干得到第二混合物，备用。
步骤三，将黄豆和豌豆用热水浸泡5-6小时，放入锅中蒸煮至无豆腥味，捞出备用，将菌菇菇切成丁并且放入热水中漂烫6-8分钟，捞出沥干，备用。
步骤四，在锅中放入适量橄榄油并且将辣椒放入其中，制备成辣椒油，将洋葱、姜和蒜剁成末，加入水没过食材并且加入鱼腥草煎煮液、党参煎煮液和陈皮煎煮液，盖上锅盖用小火熬制60-180分钟，再向其中加入味精和食盐搅拌3-6分钟，制成半成品。
步骤五，将半成品通过灭菌后放入瓶中，密封保存，即可获得成品。
所述灭菌采用紫外线灭菌或者高温水浴杀菌。
对于本领域技术人员而言，显然本发明不限于上述示范性实施例的细节，而且在不背离本发明的精神或基本特征的情况下，能够以其他的具体形式实现本发明。因此，无论从哪一点来看，均应将实施例看作是示范性的，而且是非限制性的，本发明的范围由所附权利要求而不是上述说明限定，因此旨在将落在权利要求的等同要件的含义和范围内的所有变化囊括在本发明内。
此外，应当理解，虽然本说明书按照实施方式加以描述，但并非每个实施方式仅包含一个独立的技术方案，说明书的这种叙述方式仅仅是为清楚起见，本领域技术人员应当将说明书作为一个整体，各实施例中的技术方案也可以经适当组合，形成本领域技术人员可以理解的其他实施方式。
Claims (2)
1.一种菌菇酱的加工工艺，其特征在于：
具体加工工艺步骤如下：
步骤一，将鱼腥草、党参和陈皮洗净并且加适量的水煎煮5-6次，合并煎煮液并且过滤残渣，得到鱼腥草煎煮液、党参煎煮液和陈皮煎煮液；
步骤二，将鱼骨架用小火炖煮4-6小时，得到鲜鱼汤，将羊肉、牛肉、猪肉、西蓝花、丝瓜切成小丁并且混合均匀，得到第一混合物，将第一混合物在鲜鱼汤中小火慢煮60-82分钟，捞出沥干得到第二混合物，备用；
步骤三，将黄豆和豌豆用热水浸泡5-6小时，放入锅中蒸煮至无豆腥味，捞出备用，将菌菇菇切成丁并且放入热水中漂烫6-8分钟，捞出沥干，备用；
步骤四，在锅中放入适量橄榄油并且将辣椒放入其中，制备成辣椒油，将洋葱、姜和蒜剁成末，加入水没过食材并且加入鱼腥草煎煮液、党参煎煮液和陈皮煎煮液，盖上锅盖用小火熬制60-180分钟，再向其中加入味精和食盐搅拌3-6分钟，制成半成品；
步骤五，将半成品通过灭菌后放入瓶中，密封保存，即可获得成品。
2.根据权利要求1所述的一种菌菇酱的加工工艺，其特征在于，所述灭菌采用紫外线灭菌或者高温水浴杀菌。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810527071.5A CN108740979A (zh) | 2018-05-29 | 2018-05-29 | 一种菌菇酱的加工工艺 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810527071.5A CN108740979A (zh) | 2018-05-29 | 2018-05-29 | 一种菌菇酱的加工工艺 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108740979A true CN108740979A (zh) | 2018-11-06 |
Family
ID=64003193
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810527071.5A Withdrawn CN108740979A (zh) | 2018-05-29 | 2018-05-29 | 一种菌菇酱的加工工艺 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108740979A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111567788A (zh) * | 2020-05-29 | 2020-08-25 | 江苏美鑫食品科技有限公司 | 一种营养丰富的天然防腐菌菇酱及其制备工艺 |
-
2018
- 2018-05-29 CN CN201810527071.5A patent/CN108740979A/zh not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111567788A (zh) * | 2020-05-29 | 2020-08-25 | 江苏美鑫食品科技有限公司 | 一种营养丰富的天然防腐菌菇酱及其制备工艺 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103431363B (zh) | 一种牛蛙虾皮酱的制作方法 | |
| KR101607807B1 (ko) | 소고기 선지 해장국의 제조방법 | |
| CN102370156A (zh) | 鱼皮胶原蛋白酱及其制作方法 | |
| CN101422255A (zh) | 一种方便即食鱼的制备方法 | |
| CN103251032A (zh) | 一种文蛤调味酱及其加工方法 | |
| CN108576548A (zh) | 酱香鸭脖的制备工艺 | |
| CN105724913A (zh) | 一种草鱼罐头的制备方法 | |
| CN107668662A (zh) | 一种具有保健作用的菌菇酱及其制备方法 | |
| CN110495568A (zh) | 一种酱牛肉的制备工艺 | |
| CN107668645A (zh) | 一种鱼调料 | |
| CN108740979A (zh) | 一种菌菇酱的加工工艺 | |
| CN106036781A (zh) | 一种莲藕辣椒酱 | |
| CN106135941A (zh) | 一种营养鲫鱼汤 | |
| CN104799184A (zh) | 一种金颗粒面制作方法 | |
| CN101744222A (zh) | 一种枸杞xo酱及其制作方法 | |
| CN110495598A (zh) | 一种酱香卤水的制备方法 | |
| CN104432148A (zh) | 一种泡椒猪脚的制作方法 | |
| KR101039412B1 (ko) | 포장용 즉석 순두부찌개 및 그의 제조방법 | |
| KR101048519B1 (ko) | 전복홍계탕의 제조방법 | |
| CN106360637A (zh) | 一种木瓜猪皮鹅肉酱及其制备方法 | |
| CN105146594A (zh) | 一种即食扇贝食品 | |
| CN105166964A (zh) | 一种女士美容兔肉的制作方法 | |
| CN104770757A (zh) | 一种香辣烤鳗鱼 | |
| CN103989200B (zh) | 一种即食果香甲鱼及其制备方法 | |
| CN107927720A (zh) | 麻辣牛肉酱制作方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181106 |