CN109170827A - 香菇虾酱的加工方法 - Google Patents
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Abstract
本发明涉及香菇虾酱的加工方法，属于食品加工领域。该香菇虾酱各配料的重量份数分别为：食用油80～85份、干花生素肉蛋白7～9份、干香菇15～17份、葱末8～10份、姜末8～10份、洋葱末8～10份、皮皮虾壳5～8份、对虾壳5～8份、麻虾酱31～33份、黄豆酱45～48份、蚝油3～5份、陈醋1～2份、鸡汁2～4份、白糖4～6份、老卤膏8～10份、马铃薯淀粉5～7份、红曲红0.05～0.06份、I+G 0.3～0.5份、味精0.1～0.3份；上述配料经油炸、炒制、灌装、杀菌等步骤加工成成品。本发明将皮皮虾壳、对虾壳、花生素肉蛋白加入到香菇虾酱中，提高了皮皮虾壳、对虾壳的利用价值，复合了动物蛋白和植物蛋白，更适合人体消化吸收，产品具有抑制胆固醇、清热解毒、抗氧化、抗肿瘤、降血压、防止胃溃疡等功效。
Description
技术领域
本发明属于食品加工技术领域，尤其涉及香菇虾酱的加工方法。
背景技术
香菇味道鲜美，香气沁人，营养丰富，在民间素有“山珍”之称。香菇中含有香菇多糖、香菇嘌呤、双链核糖核酸、钙、磷、铁、维生素B等多种功能成分，可作为功能性食品直接食用，对人体十分有益。皮皮虾壳和对虾壳富含大量的钙质和甲壳素，且有多种维生素及人体必需的微量元素，有预防高血压和骨质疏松、增强免疫力、缓解筋骨疼痛等功效。但是皮皮虾壳和对虾壳，长期以来一直以鲜销为主，深加工比例不足，其开发利用具有重要意义。
干花生素肉蛋白富含蛋白质及多种氨基酸和膳食纤维，营养丰富且风味独特，其蛋白质含量远远高于肉类，脂肪含量则低于肉类，不含胆固醇，而口感比肉更细腻，老少皆宜，是理想的健康制品，因此可用于人造肉和其他高纤维化强的仿肉制品的制作。
目前市面所售的主要是单一的香菇酱和虾酱，除了各种口味的香菇酱外，大多为香菇结合牛肉、猪肉等肉制品制成的香菇肉酱，而香菇虾酱作为调味酱并不常见。香菇虾酱的原料来源广泛，制作工艺简单易得，可进行工厂化生产，亦可家常自制，本发明采用干花生素肉蛋白、干香菇、皮皮虾壳、对虾壳、麻虾酱、黄豆酱等原料，经油炸、炒制、灌装、杀菌等步骤加工成香菇虾酱，并且提供了味道鲜美、营养丰富、运输方便、保藏、携带、开盖即食的新产品。
中国专利申请公布号：CN 104543963 A，申请公布日2015.04.29，公开了克氏鳌虾酱及该酱的熬制方法。该克氏鳌虾酱通过使用香料粉、红葱头、干贝、咖喱粉、香菇、虾仁和茶叶对克氏鳌虾虾肉球进行熬制70min得到。该方法熬制时间较长，能耗较高，效率较低、原料成本太高，不易实现工业化生产。
中国专利申请公布号：CN 108095045 A，申请公布日2018.06.01，公开了一种虾酱及其制备方法。该虾酱加入了麻虾、植物油、海米份、酱油、木瓜、食盐、料酒、辣椒粉、冰醋酸、花椒、八角粉、豆瓣酱、茵香、桂皮、甘草、木香、枸杞、洋葱、香辛料、公丁香、山梨酸钾和保质剂。没有添加粮食和谷物类配料，其营养组成有必要进一步丰富和完善，使用防腐剂的情况下，使得所得虾酱口感产生了不良效果。
发明内容
本发明的目的是克服现有技术的不足之处，提供一种香菇虾酱的加工方法，该方法采用干素肉蛋白、干香菇、皮皮虾壳、对虾壳、麻虾酱、黄豆酱；经油炸、炒制、灌装、杀菌等步骤加工成香菇虾酱。
本发明的具体技术方案如下：
产品各配料的重量份数为：食用油80～85份、干花生素肉蛋白7～9份、干香菇15～17份、葱末8～10份、姜末8～10份、洋葱末8～10份、皮皮虾壳5～8份、对虾壳5～8份、麻虾酱31～33份、黄豆酱45～48份、蚝油3～5份、陈醋1～2份、鸡汁2～4份、白糖4～6份、老卤膏8～10份、马铃薯淀粉5～7份、红曲红0.05～0.06份、I+G 0.3～0.5份、味精0.1～0.3份。
上述一种香菇虾酱的加工方法，包括以下步骤：
(1)将皮皮虾壳和对虾壳烘干，磨成粉状，过100目筛；
(2)干香菇浸泡于55℃温水中90min，沥干水分后切丁；
(3)干花生素肉蛋白浸泡于自来水中1min～3min，压干水分后切丁；
(4)锅中下油，待油温升至120℃，将步骤(2)得的产物和葱末、姜末、洋葱末倒入锅中进行油炸处理，时间为2min～3min；
(5)将步骤(3)得的产物与步骤(4)得的产物混匀炒制2min，然后放虾酱、黄豆酱继续炒制6min～8min，炒出酱香后停止加热，随即加入淀粉、蚝油、陈醋、鸡汁、白糖、老卤膏、I+G、味精进行调味；
(6)将步骤(5)得的产物使用灌装机趁热罐入玻璃罐中，经90℃水浴加热，保持中心温度85℃以上排气8min，迅速旋紧瓶盖；
(7)将步骤(6)得的产物进行杀菌，杀菌条件为：121℃，1.01MPa，13min；
(8)将步骤(7)得的产物进行贴标、装箱即为成品香菇虾酱。
而且，所述食用油为棕榈油、葵花籽油、大豆油、菜籽油或调和油。
本发明的有益效果和优点是：
1.本发明将香菇、皮皮虾壳、对虾壳加入到香菇虾酱中，使香菇虾酱产生了特有的海鲜风味，增加了人体必需的微量元素和多种维生素，是人们餐桌上的健康新美味。
2.本发明将花生蛋白素肉添加到香菇虾酱中，增加了香菇虾酱的蛋白质及多种氨基酸和膳食纤维，复合了动物蛋白和植物蛋白更适合人体消化吸收，经常食用有益于健康，是理想的健康制品。
3.本发明避免了皮皮虾壳、对虾壳的浪费，增加了皮皮虾壳、对虾壳的附加值，避免了皮皮虾壳、对虾壳对环境的污染。
4.本发明制作时间短，产出效率高，适合工业化生产，便于携带，开盖即食，满足了消费者消费多元化的需求，具有很大的市场潜力。
具体实施方式
下面详细叙述本发明的实施例，需要说明的是，本实施例是叙述性的，不是限定性的，不能以此限定本发明的保护范围。
实施例1
香菇虾酱由以下原料制备而成：食用油82份、干花生素肉蛋白7份、干香菇15份、葱末10份、姜末10份、洋葱末10份、皮皮虾壳6.25份、对虾壳6.25份、麻虾酱31份、黄豆酱45份、蚝油3份、陈醋1份、鸡汁2份、白糖5份、老卤膏10份、马铃薯淀粉6.25份、红曲红0.06份、I+G0.25份、味精0.19份。
上述一种香菇虾酱的加工方法，包括以下步骤：
(1)将皮皮虾壳和对虾壳烘干，磨成粉状，过100目筛；
(2)干香菇浸泡于55℃温水中90min，沥干水分后切丁；
(3)干花生素肉蛋白浸泡于自来水中1min～3min，压干水分后切丁；
(4)锅中下油，待油温升至120℃，将步骤(2)得的产物和葱末、姜末、洋葱末倒入锅中进行油炸处理，时间为2min～3min；
(5)将步骤(3)得的产物与步骤(4)得的产物混匀炒制2min，然后放麻虾酱、黄豆酱继续炒制6min～8min，炒出酱香后停止加热，随即加入淀粉、蚝油、陈醋、鸡汁、白糖、老卤膏、I+G、味精进行调味；
(6)将步骤(5)得的产物使用灌装机趁热罐入玻璃罐中，经90℃水浴加热，保持中心温度85℃以上排气8min，迅速旋紧瓶盖；
(7)将步骤(6)得的产物进行杀菌，杀菌条件为：121℃，1.01MPa，13min；
(8)将步骤(7)得的产物进行贴标、装箱即为成品香菇虾酱。
实施例2
香菇虾酱由以下原料制备而成：食用油80份、干花生素肉蛋白8份、干香菇16份、葱末8份、姜末8份、洋葱末8份、皮皮虾壳6份、对虾壳5份、麻虾酱31.5份、黄豆酱45份、蚝油4份、陈醋2份、鸡汁4份、白糖4份、老卤膏8份、马铃薯淀粉7份、红曲红0.05份、I+G 0.4份、味精0.15份。
上述一种香菇虾酱的加工方法，包括以下步骤：
(1)将皮皮虾壳和对虾壳烘干，磨成粉状，过100目筛；
(2)干香菇浸泡于55℃温水中90min，沥干水分后切丁；
(3)干花生素肉蛋白浸泡于自来水中1min～3min，压干水分后切丁；
(4)锅中下油，待油温升至120℃，将步骤(2)得的产物和葱末、姜末、洋葱末倒入锅中进行油炸处理，时间为2min～3min；
(5)将步骤(3)得的产物与步骤(4)得的产物混匀炒制2min，然后放入麻虾酱、黄豆酱继续炒制6min～8min，炒出酱香后停止加热，随即加入淀粉、蚝油、陈醋、鸡汁、白糖、老卤膏、I+G、味精进行调味；
(6)将步骤(5)得的产物使用灌装机趁热罐入玻璃罐中，经90℃水浴加热，保持中心温度85℃以上排气8min，迅速旋紧瓶盖；
(7)将步骤(6)得的产物进行杀菌，杀菌条件为：121℃，1.01MPa，13min；
(8)将步骤(7)得的产物进行贴标、装箱即为成品香菇虾酱。
实施例3
香菇虾酱由以下原料制备而成：食用油83份、干花生素肉蛋白9份、干香菇16份、葱末9份、姜末8份、洋葱末9份、皮皮虾壳6份、对虾壳5份、麻虾酱31份、黄豆酱48份、蚝油5份、陈醋2份、鸡汁4份、白糖4份、老卤膏8份、马铃薯淀粉7份、红曲红0.05份、I+G 0.5份、味精0.3份。
上述一种香菇虾酱的加工方法，包括以下步骤：
(1)将皮皮虾壳和对虾壳烘干，磨成粉状，过100目筛；
(2)干香菇浸泡于55℃温水中90min，沥干水分后切丁；
(3)干花生素肉蛋白浸泡于自来水中1min～3min，压干水分后切丁；
(4)锅中下油，待油温升至120℃，将步骤(2)得的产物和葱末、姜末、洋葱末倒入锅中进行油炸处理，时间为2min～3min；
(5)将步骤(3)得的产物与步骤(4)得的产物混匀炒制2min，然后放入麻虾酱、黄豆酱继续炒制6min～8min，炒出酱香后停止加热，随即加入淀粉、蚝油、陈醋、鸡汁、白糖、老卤膏、I+G、味精进行调味；
(6)将步骤(5)得的产物使用灌装机趁热罐入玻璃罐中，经90℃水浴加热，保持中心温度85℃以上排气8min，迅速旋紧瓶盖；
(7)将步骤(6)得的产物进行杀菌，杀菌条件为：121℃，1.01MPa，13min；
(8)将步骤(7)得的产物进行贴标、装箱即为成品香菇虾酱。
Claims (4)
1.香菇虾酱的加工方法，其特征在于，经过油炸、炒制、灌装、杀菌等步骤加工完成，由以下重量份数的配料制成：食用油80～85份、干花生素肉蛋白7～9份、干香菇15～17份、葱末8～10份、姜末8～10份、洋葱末8～10份、皮皮虾壳5～8份、对虾壳5～8份、麻虾酱31～33份、黄豆酱45～48份、蚝油3～5份、陈醋1～2份、鸡汁2～4份、白糖4～6份、老卤膏8～10份、马铃薯淀粉5～7份、红曲红0.05～0.06份、I+G 0.3～0.5份、味精0.1～0.3份。
2.根据权利要求1所述的香菇虾酱的加工方法，其特征在于，所述食用油为棕榈油、葵花籽油、大豆油、菜籽油或调和油。
3.根据权利要求1所述的香菇虾酱的加工方法，其特征在于，加入了皮皮虾壳、对虾壳、干香菇、干花生素肉蛋白。
4.根据权利要求1所述的香菇虾酱的加工方法，其特征在于，该加工方法包括以下步骤组成：
(1)将皮皮虾壳和对虾壳烘干，磨成粉状，过100目筛；
(2)干香菇浸泡于55℃温水中90min，沥干水分后切丁；
(3)干花生素肉蛋白浸泡于自来水中1min～3min，压干水分后切丁；
(4)锅中下油，待油温升至120℃，将步骤(2)得的产物和葱末、姜末、洋葱末倒入锅中进行油炸处理，时间为2min～3min；
(5)将步骤(3)得的产物与步骤(4)得的产物混匀炒制2min，然后放入麻虾酱、黄豆酱继续炒制6min～8min，炒出酱香后停止加热，随即加入淀粉、蚝油、陈醋、鸡汁、白糖、老卤膏、I+G、味精进行调味；
(6)将步骤(5)得的产物使用灌装机趁热罐入玻璃罐中，经90℃水浴加热，保持中心温度85℃以上排气8min，迅速旋紧瓶盖；
(7)将步骤(6)得的产物进行杀菌，杀菌条件为：121℃，1.01MPa，13min；
(8)将步骤(7)得的产物进行贴标、装箱即为成品香菇虾酱。
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