CN110892980A - 一种香菇下饭酱及其加工工艺 - Google Patents
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Abstract
本发明属于食品加工领域,尤其涉及一种香菇下饭酱及其加工工艺,香菇下饭酱由如下重量份的原料组成:干香菇60~80重量份、鸡肉25~35重量份、荸荠5~10重量份、食用油20~30重量份、黄豆酱15~20重量份、蔬菜粉20~25重量份、绿茶10~12重量份、山楂8~10重量份、花椒叶2~3重量份、花椒3~6重量份、干辣椒粉5~8重量份、洋葱1~6重量份、糖1~2重量份、食用盐4~7重量份、味精1~2重量份、陈皮0.5~1.5重量份、八角0.2~0.6重量份和桂皮0.3~0.9重量份;本发明的香菇下饭酱中加入了鸡肉与荸荠,使得本发明营养更为丰富,山楂和绿茶去除鸡肉的油腻及腥味,增添了清爽风味,使得香菇下饭酱中鸡肉口感清爽,荸荠清甜、清香,使得香菇酱的风味更加独特且具有清热解毒、消食除胀的功效。
Description
技术领域
本发明涉及食品加工领域,特别是涉及一种香菇下饭酱及其加工工艺。
背景技术
香菇肉质肥厚细嫩,味道鲜美,香气独特,营养丰富,具有很高的营养、药用和保健价值。香菇中所含的氨基酸、核苷酸等多种鲜味物质和香菇精、香菇油、辛醇等香气物质共同赋予香菇独特的风味。香菇营养丰富,富含蛋白质以及多种维生素,而且还具有提高免疫力,延缓衰老,降血压、降胆固醇等作用。荸荠肉质洁白,味甜多汁,清脆可口,既可做水果生吃,又可做蔬菜食用,开胃解毒,消宿食,健肠胃。
酱类食品中,市场上售卖的多为香菇酱,口味及风味单一,且香菇酱大多口味厚重、麻辣且油腻,容易造成消费者食用后口干舌燥。
发明内容
本发明的一个方面提供一种香菇下饭酱,由如下重量份的原料组成:
干香菇60~80重量份、鸡肉25~35重量份、荸荠5~10重量份、食用油 20~30重量份、黄豆酱15~20重量份、蔬菜粉20~25重量份、绿茶10~12重量份、山楂8~10重量份、花椒叶2~3重量份、花椒3~6重量份、干辣椒粉 5~8重量份、洋葱1~6重量份、糖1~2重量份、食用盐4~7重量份、味精1~2 重量份、陈皮0.5~1.5重量份、八角0.2~0.6重量份和桂皮0.3~0.9重量份。
进一步地,所述蔬菜粉由枸杞叶、辣椒叶与紫苏叶按照质量比2:1:1配制而成。
本发明的另一方面提供一种香菇下饭酱的加工工艺,包括如下步骤:
1)称取如下重量份原料:干香菇60~80重量份、鸡肉25~35重量份、荸荠5~10重量份、食用油20~30重量份、黄豆酱15~20重量份、蔬菜粉20~25 重量份、绿茶10~12重量份、山楂8~10重量份、花椒叶2~3重量份、花椒 3~6重量份、干辣椒粉5~8重量份、洋葱1~6重量份、糖1~2重量份、食用盐4~7重量份、味精1~2重量份、陈皮0.5~1.5重量份、八角0.2~0.6重量份和桂皮0.3~0.9重量份;
2)将干香菇放入水中浸泡、沥干、离心脱水、切粒与油炸得到油炸香菇粒,接着收集浸泡后的水,然后过滤除渣得香菇泡发水;其中所述干香菇与水的质量比为1:10;
3)将鸡肉切粒加入至山楂、绿茶与80~120重量份水混合后榨取的汁液中浸泡、沥干和油炸得到油炸鸡肉粒;
4)荸荠去皮、切粒得到荸荠粒;
5)将食用油加热,取洋葱和花椒叶入油内,继续加热1~2min后,将滤出的热油倒在干辣椒粉上,搅匀得到辣椒油;
6)取5~10重量份步骤2)中得到的香菇泡发水与黄豆酱、蔬菜粉混匀,得到酱料;
7)将食用油加热,放入花椒,再放入步骤6)中得到的酱料,搅拌2~3min,再加入20~30重量份步骤2)中得到的香菇泡发水,搅匀,熬煮8~10min得到底酱;
8)向步骤7)中得到的底酱里依次加入步骤2)中得到的油炸香菇粒、步骤3)中得到的油炸鸡肉粒、步骤4)中得到的荸荠粒、陈皮、八角、桂皮,炒制3~5min后,加入糖、食用盐、味精,继续炒制1~2min,关火后加入步骤5)中得到的辣椒油,搅拌6~8min,得到香菇下饭酱;炒制温度控制在105~110℃;
9)将步骤8)中得到的香菇下饭酱进行装瓶,杀菌,封盖,包装,即得成品。
进一步地,在步骤2)中,所述干香菇放入温度为40~50℃的水中浸泡,浸泡时间为150~200min;所述离心脱水时间为3~4min。
具体地,离心脱水时间过短,复水香菇脱水不足,切粒后的复水香菇粒变形较多,影响油炸效果,脱水时间过长,复水香菇含水量过低,口感过硬且不易咀嚼,炒制时酱料不容易渗透。
进一步地,在步骤3)中,所述浸泡时间为120~180min。
具体地,浸泡时间充足,保证山楂与绿茶充分浸润鸡肉,去除鸡肉的油腻味及腥味,使得鸡肉口味清爽。
进一步地,步骤4)与步骤6)中所述食用油质量比为1:2。
进一步地,在步骤6)中,所述蔬菜粉由枸杞叶、辣椒叶与紫苏叶按照质量比2:1:1混匀后,干燥碾磨成粉制得。
进一步地,在步骤7)中,所述熬煮温度控制在130~140℃。
本发明至少包括以下有益效果:
1、本发明的香菇下饭酱麻辣、鲜香、回甜、品质高且营养价值丰富,鸡肉与荸荠的加入,使得香菇下饭酱荤、素相结合,丰富且均衡营养,山楂和绿茶去除鸡肉的油腻及腥味,增添了清爽风味,使得香菇下饭酱中鸡肉口感清爽不油腻,荸荠口味清甜、清香、清爽解腻,使得下饭酱风味更加独特、具有鲜香回甜口味,并且使得下饭酱具有清热解毒、开胃消食、生津润燥的功效,避免食用者食用后口干舌燥;
2、本发明加工工艺中使用了干香菇泡发后的香菇泡发水,使得下饭酱的香菇风味更为浓郁,且更大程度的保留了香菇中的营养物质,避免营养物质流失;经过浸泡后的复水香菇含水量过多,离心脱水脱除复水香菇的部分水分,有利于保证后续加工步骤更好地进行;
3、本发明加工工艺中在炒制过程的最后阶段加入辣椒油,预先准备的辣椒油亮红、香味浓,使得香菇下饭酱最终颜色为亮红色,且油炸香菇粒预先经过炒制,其中的蛋白质、脂肪等成分发生一系列的化学反应而产生更为浓郁的香味和口感,使得香菇下饭酱的酱香气浓郁。
具体实施方式
下面结合实施例对本发明做进一步的详细说明,以令本领域技术人员参照说明书文字能够据以实施。
应当理解,本文所使用的诸如“具有”、“包含”以及“包括”术语并不配出一个或多个其它元件或其组合的存在或添加。
实施例1
本实施例的香菇下饭酱,由如下重量的原料组成:
干香菇60kg、鸡肉25kg、荸荠5kg、食用油20kg、黄豆酱15kg、枸杞叶10kg、辣椒叶5kg、紫苏叶5kg、绿茶10kg、山楂8kg、花椒叶2kg、花椒3kg、干辣椒粉5kg、洋葱1kg、糖1kg、食用盐4kg、味精1kg、陈皮0.5kg、八角0.2kg和桂皮0.3kg。
上述香菇下饭酱的加工工艺,包括如下步骤:
1)称取如下重量原料:干香菇60kg、鸡肉25kg、荸荠5kg、食用油20kg、黄豆酱15kg、枸杞叶10kg、辣椒叶5kg、紫苏叶5kg、绿茶10kg、山楂8kg、花椒叶2kg、花椒3kg、干辣椒粉5kg、洋葱1kg、糖1kg、食用盐4kg、味精1kg、陈皮0.5kg、八角0.2kg和桂皮0.3kg;
2)将干香菇放入温度为40℃的600kg水中浸泡150min后,沥干、离心脱水3min、切粒与油炸得到油炸香菇粒,接着收集浸泡后的水,然后过滤除渣得香菇泡发水;
3)将鸡肉切粒加入至山楂、绿茶与80kg的85℃水混合后榨取的汁液中浸泡120min、沥干和油炸得到油炸鸡肉粒;
4)荸荠去皮,切粒得到荸荠粒;
5)将7kg食用油加热,取洋葱和花椒叶入油内,继续加热1min后,将滤出的热油倒在干辣椒粉上,搅匀得到辣椒油;
6)取5kg步骤2)中得到的香菇泡发水与黄豆酱、由10kg枸杞叶与5kg 辣椒叶及5kg紫苏叶混匀干燥研磨得到的蔬菜粉,混匀,得到酱料;
7)将14kg食用油加热,放入花椒,再放入步骤6)中得到的酱料,搅拌2min,再加入20kg步骤2)中得到的香菇泡发水,搅匀,熬煮8min得到底酱;熬煮温度控制在130℃;
8)炒制温度控制为105℃,向步骤7)中得到的底酱里依次加入步骤1) 中得到的油炸香菇粒、步骤3)中得到的油炸鸡肉粒、步骤4)中得到的荸荠粒、陈皮、八角和桂皮,炒制3min后,加入糖、食用盐、味精,继续炒制1min,关火后加入步骤5)中得到的辣椒油,搅拌6min,得到香菇下饭酱;
9)将步骤8)中得到的香菇下饭酱进行装瓶,杀菌,封盖,包装,即得成品。
实施例2
本实施例的香菇下饭酱,由如下重量的原料组成:
干香菇70kg、鸡肉30kg、荸荠8kg、食用油25kg、黄豆酱18kg、枸杞叶14kg、辣椒叶7kg、紫苏叶7kg、绿茶11kg、山楂9kg、花椒叶2kg、花椒4kg、干辣椒粉6kg、洋葱3kg、糖2kg、食用盐5kg、味精2kg、陈皮1kg、八角0.4kg和桂皮0.6kg;
上述香菇下饭酱的加工工艺,包括如下步骤:
1)称取如下重量原料:干香菇70kg、鸡肉30kg、荸荠8kg、食用油25kg、黄豆酱18kg、枸杞叶14kg、辣椒叶7kg、紫苏叶7kg、绿茶11kg、山楂9kg、花椒叶2kg、花椒4kg、干辣椒粉6kg、洋葱3kg、糖2kg、食用盐5kg、味精2kg、陈皮1kg、八角0.4kg和桂皮0.6kg;
2)将干香菇放入温度为45℃的700kg水中浸泡180min后,沥干、离心脱水3.5min、切粒与油炸得到油炸香菇粒,接着收集浸泡后的水,然后过滤除渣得香菇泡发水;
3)将鸡肉切粒加入至山楂、绿茶与100kg的90℃水混合后榨取的汁液中浸泡150min、沥干和油炸得到油炸鸡肉粒;
4)荸荠去皮,切粒得到荸荠粒;
5)将8kg食用油加热,取洋葱和花椒叶入油内,继续加热1min后,将滤出的热油倒在干辣椒粉上,搅匀得到辣椒油;
6)取8kg步骤2)中得到的香菇泡发水与黄豆酱、由14kg枸杞叶与7kg 辣椒叶及7kg紫苏叶混匀干燥研磨得到的蔬菜粉,混匀,得到酱料;
7)将17kg食用油加热,放入花椒,再放入步骤6)中得到的酱料,搅拌2min,再加入25kg步骤2)中得到的香菇泡发水,搅匀,熬煮9min得到底酱;熬煮温度控制在135℃;
8)炒制温度控制为108℃,向步骤7)中得到的底酱里依次加入步骤2) 中得到的油炸香菇粒、步骤3)中得到的油炸鸡肉粒、步骤4)中得到的荸荠粒、陈皮、八角和桂皮,炒制3min后,加入糖、食用盐、味精,继续炒制1min,关火后加入步骤5)中得到的辣椒油,搅拌6min,得到香菇下饭酱;
9)将步骤8)中得到的香菇下饭酱进行装瓶,杀菌,封盖,包装,即得成品。
实施例3
本实施例的香菇下饭酱,由如下重量的原料组成:
干香菇80kg、鸡肉35kg、荸荠10kg、食用油30kg、黄豆酱20kg、枸杞叶12kg、辣椒叶6kg、紫苏叶6kg、绿茶12kg、山楂10kg、花椒叶3kg、花椒6kg、干辣椒粉8kg、洋葱6kg、糖2kg、食用盐7kg、味精2kg和陈皮1.5kg、八角0.6kg、桂皮0.9kg。
上述香菇下饭酱的加工工艺,包括如下步骤:
1)称取如下重量原料:干香菇80kg、鸡肉35kg、荸荠10kg、食用油 30kg、黄豆酱20kg、枸杞叶12kg、辣椒叶6kg、紫苏叶6kg、绿茶12kg、山楂10kg、花椒叶3kg、花椒6kg、干辣椒粉8kg、洋葱6kg、糖2kg、食用盐 7kg、味精2kg和陈皮1.5kg、八角0.6kg、桂皮0.9kg;
2)将干香菇放入温度为50℃的800kg水中浸泡200min后,沥干、离心脱水4min、切粒与油炸得到油炸香菇粒,接着收集浸泡后的水,然后过滤除渣得香菇泡发水;
3)将鸡肉切粒加入至山楂、绿茶与120kg的100℃水混合后榨取的汁液中浸泡180min、沥干和油炸得到油炸鸡肉粒;
4)荸荠去皮,切粒得到荸荠粒;
5)辣椒油准备:将10kg食用油加热,取洋葱和花椒叶入油内,继续加热2min后,将滤出的热油倒在干辣椒粉上,搅匀得到辣椒油;
6)取10kg步骤2)中得到的香菇泡发水与黄豆酱、由12kg枸杞叶与 6kg辣椒叶及6kg紫苏叶混匀干燥研磨得到的蔬菜粉,混匀,得到酱料;
7)将20kg食用油加热,放入花椒,再放入步骤6)中得到的酱料,搅拌3min,再加入30kg步骤2)中得到的香菇泡发水,搅匀,熬煮10min得到底酱;熬煮温度控制在140℃;
8)炒制温度控制为110℃,向步骤7)中的酱里依次加入步骤2)中得到的油炸香菇粒、步骤3)中得到的油炸鸡肉粒、步骤4)中得到的荸荠粒、陈皮、八角和桂皮,炒制5min后,加入糖、食用盐、味精,继续炒制2min,关火后加入步骤5)中得到的辣椒油,搅拌8min,得到香菇下饭酱;
9)将步骤8)中得到的香菇下饭酱进行装瓶,杀菌,封盖,包装,即得成品。
对实施例2所得香菇下饭酱进行理化和微生物指标检验,结果如下表1 所示:
表1香菇下饭酱理化和微生物指标检验结果
由表1可知:香菇下饭酱符合《食品安全国家标准食品》的各项规定,与现有香菇酱相比,本发明麻辣、鲜香、回甜、品质高且营养价值丰富,绿色健康。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节,本领域的技术人员可以对本发明进行各种改动和变型而不脱离本发明的精神和范围。
Claims (8)
1.一种香菇下饭酱,其特征在于,由如下重量份的原料组成:
干香菇60~80重量份、鸡肉25~35重量份、荸荠5~10重量份、食用油20~30重量份、黄豆酱15~20重量份、蔬菜粉20~25重量份、绿茶10~12重量份、山楂8~10重量份、花椒叶2~3重量份、花椒3~6重量份、干辣椒粉5~8重量份、洋葱1~6重量份、糖1~2重量份、食用盐4~7重量份、味精1~2重量份、陈皮0.5~1.5重量份、八角0.2~0.6重量份和桂皮0.3~0.9重量份。
2.根据权利要求1所述的一种香菇下饭酱,其特征在于,所述蔬菜粉由枸杞叶、辣椒叶与紫苏叶按照质量比2:1:1配制而成。
3.一种香菇下饭酱的加工工艺,其特征在于,包括如下步骤:
1)称取如下重量份原料:干香菇60~80重量份、鸡肉25~35重量份、荸荠5~10重量份、食用油20~30重量份、黄豆酱15~20重量份、蔬菜粉20~25重量份、绿茶10~12重量份、山楂8~10重量份、花椒叶2~3重量份、花椒3~6重量份、干辣椒粉5~8重量份、洋葱1~6重量份、糖1~2重量份、食用盐4~7重量份、味精1~2重量份、陈皮0.5~1.5重量份、八角0.2~0.6重量份和桂皮0.3~0.9重量份;
2)将干香菇放入水中浸泡、沥干、离心脱水、切粒与油炸得到油炸香菇粒,接着收集浸泡后的水,然后过滤除渣得香菇泡发水;其中所述干香菇与水的质量比为1:10;
3)将鸡肉切粒加入至山楂、绿茶与80~120重量份水混合后榨取的汁液中浸泡、沥干和油炸得到油炸鸡肉粒;
4)荸荠去皮、切粒得到荸荠粒;
5)将食用油加热,取洋葱和花椒叶入油内,继续加热1~2min后,将滤出的热油倒在干辣椒粉上,搅匀得到辣椒油;
6)取5~10重量份步骤2)中得到的香菇泡发水与黄豆酱、蔬菜粉混匀,得到酱料;
7)将食用油加热,放入花椒,再放入步骤6)中得到的酱料,搅拌2~3min,再加入20~30重量份步骤2)中得到的香菇泡发水,搅匀,熬煮8~10min得到底酱;
8)向步骤7)中得到的底酱里依次加入步骤2)中得到的油炸香菇粒、步骤3)中得到的油炸鸡肉粒、步骤4)中得到的荸荠粒、陈皮、八角、桂皮,炒制3~5min后,加入糖、食用盐、味精,继续炒制1~2min,关火后加入步骤5)中得到的辣椒油,搅拌6~8min,得到香菇下饭酱;炒制温度控制在105~110℃;
9)将步骤8)中得到的香菇下饭酱进行装瓶,杀菌,封盖,包装,即得成品。
4.根据权利要求3所述的一种香菇下饭酱的加工工艺,其特征在于,在步骤2)中,所述干香菇放入温度为40~50℃的水中浸泡,浸泡时间为150~200min;所述离心脱水时间为3~4min。
5.根据权利要求3所述的一种香菇下饭酱的加工工艺,其特征在于,在步骤3)中,所述浸泡时间为120~180min。
6.根据权利要求3所述的一种香菇下饭酱的加工工艺,其特征在于,步骤4)与步骤6)中所述食用油质量比为1:2。
7.根据权利要求3所述的一种香菇下饭酱的加工工艺,其特征在于,在步骤6)中,所述蔬菜粉由枸杞叶、辣椒叶与紫苏叶按照质量比2:1:1混匀后,干燥碾磨成粉制得。
8.根据权利要求3所述的一种香菇下饭酱的加工工艺,其特征在于,在步骤7)中,所述熬煮温度控制在130~140℃。
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CN110367511A (zh) * | 2019-06-20 | 2019-10-25 | 青岛西贝餐饮管理有限公司 | 一种爽口开胃牛肉酱及其制作工艺 |
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