CN111955702A - 一种速食松茸菌汤配方及其工艺 - Google Patents
一种速食松茸菌汤配方及其工艺 Download PDFInfo
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Abstract
本发明属于食品加工技术领域,涉及一种天然无添加剂的食用菌汤。本发明以松茸、赤松茸、姬松茸、黄蘑、黄牛肝菌、红牛肝菌、榛蘑、香菇、平菇为主要原料,其中平菇为人工菌,其他蘑菇为野生食用菌,通过特殊的加工工艺,使得发明的产品保持野生食用菌原有的鲜味和风貌。本发明解决的问题:第一,超短时间内可以享受野生食用菌的美味,第二补充各种人体所需的营养,包括必须氨基酸、多种维生素、各类矿物质;第三,野生菌特有的多糖能够预防多种疾病,提高人体免疫力。
Description
技术领域
本发明涉及松茸速食菌汤的配方以及工艺。
背景技术
大兴安岭是我国最大的原始森林,全区自然资源十分丰富,人口少,无工业污染,出产的野生食用菌品种优良,味道鲜美独特,营养丰富,富含多种人体必须的氨基酸以及钙、铁、钾等多种微量元素,另外还含有大量提高人体免疫力的多糖类物质。
松茸作为一种野生食用菌,无法人工种植,价格昂贵,有浓郁独特的香气,松茸菌营养丰富,还具有较高的药用价值,同时含有丰富的维生素B1、维生素B2、维生素C、尼克酸钙、磷、铁等。
目前市场上没有一款真正意义上的野生菌速食菌汤,偶见的也是人工菌汤,大多数是野生菌干品的组合,或者以食用菌为基础的火锅底料。将产自大兴安岭的野生松茸、其他野生食用菌再配比一些人工的食用菌,通过特殊的工艺就能够让人们在极短时间内品尝到风味独特、味道鲜美菌汤,这种菌汤除了味道好,有营养还有提高人体免疫力的作用。
发明内容
本发明解决的问题:第一,如今人们的生活节奏越来越快,工作压力也越来越大,所以时间对大家特别宝贵,松茸速食菌汤首先满足了人们既节省时间,又能吃到鲜美的野生食用菌的需求。第二,蘑菇营养丰富,富含大量必须氨基酸、多种维生素、多糖和各种矿物质,大量实验和统计结果表明经常食用蘑菇,不但能补充人们日常所需的各种营养,还能预防多种疾病的发生,而且对人体免疫力的提高也有具非常大的作用,尤其是在人们免疫力越来越低下的现代生活中,这点特别重要,松茸速食菌汤能让人们在短时间通过“普普通通”一碗汤,无形之中提高自身的免疫力。
松茸速食菌汤的配料有:
野生松茸鲜菌包:10~35%的松茸、5~15%的赤松茸、1~20%的姬松茸、1~15%黄蘑、4~15%的黄牛肝菌、6~25%的红牛肝菌、8~25%的榛蘑、0~15%的香菇、1~10%的平菇。其中平菇和香菇为人工种植食用菌,其他蘑菇为野生食用菌。松茸、赤松茸、姬松茸为主体风味,其他野生菌起到调和味道,使产品的味道更加独特、鲜美的作用,平菇主要是调和口感的作用。
菌汤包:水、黑牛肝菌粉、骨髓蛋白粉、蘑菇浓缩汁、食用盐、味精、白砂糖、鸡肉粉、姬松茸粉、黄牛肝菌粉、食用鸡油等。
养生蔬菜包:枸杞、胡萝卜、香葱等。
辣椒油包:辣椒、芝麻、食用油等。
本发明按以下工艺进行加工:
1)选取原料:野生菌要求结实饱满、表面洁净,人工菌鲜嫩、大小均匀;
2)浸泡清洗护色:将挑选好的原料通过自动传送装置进入浸泡池中浸泡5-20min,浸泡池上部设有节约水量的冲洗原料循环水喷淋装置;下部设有气泡发生器,不断用微小的气泡吹打,既能使原料保持形态完整,同时又能清洁原料,浸泡的清水中加入安全无害的护色剂进行护色,防止蒸煮环节原料发生褐变,使原料始终保持新鲜颜色,护色剂的用量为每kg水加入30~80g的NaCl和0.2~2g的异维生素C钠,同时用缓冲液将pH调节到6.0~6.9的范围内;
3)高温蒸煮:将浸泡干净的原料传入蒸煮设备中,在85℃~95℃的温度下蒸煮15~30min,
蒸煮设备为全自动可调滚筒式喷淋预煮机,上部可以用蒸汽或热水加热原料,下部为高温水池,通过滚筒使原料上下部分都能快速均匀受热;
4)二次清洗:蒸煮好的原料,利用旋流方式进行二次清洗,旋流清洗能让原料以螺旋线路进入下一道工序,极大的节约了空间和用水量,同时能够使原料清洗的更加彻底;
5)切片:将清洗干净的原料传入自动切片机中,切成1~10mm的薄片;
6)脱水:切好的原料传入离心机中进行脱水,使原料含水量在5~30%;
7)真空包装灭菌:将原料用真空包装机包装,然后高温湿热灭菌,灭菌过程要利用反压原理向锅内注入压力以防止包装袋内外压力不平衡导致涨袋现象从而影响产品包装质量,灭菌温度为80℃~121℃,15min~30min;
8)冷却包装:灭菌后的产品传入冷却设备中冷却至常温,然后传入到暖风干燥传送装置中使产品包装袋表面干燥,然后配上特制的菌汤包、养生枸杞蔬菜包、辣椒油包进行统一包装,最后装箱打包;
9)食用时只需将各种料包,包括松茸鲜菌包、菌汤包、养生枸杞蔬菜包和辣椒油包倒入碗内,加入定量沸水(产品包装内附有专门用于称量水量的工具)搅拌均匀即可。
附图说明
表1
松茸g | 赤松茸g | 姬松茸g | 黄蘑g | 黄牛肝菌g | 红牛肝菌g | 香菇g | 榛蘑g | 平菇g | 总重g | |
实施方式1 | 12.5 | 12 | 8.5 | 4 | 12 | 20 | 2 | 12 | 3 | 86 |
实施方式2 | 20 | 10 | 6 | 2 | 11 | 15 | 0 | 18 | 5 | 87 |
实施方式3 | 15 | 11 | 4 | 4 | 10 | 14 | 4 | 20 | 6 | 88 |
实施方式4 | 10 | 11 | 7 | 8 | 12 | 16 | 4 | 14 | 2 | 84 |
表2
NaClg | 异维生素C钠g | pH | 温度℃ | 时间min | |
实施方式1 | 60 | 0.4 | 6.6 | 95 | 30 |
实施方式2 | 50 | 0.5 | 6.8 | 95 | 25 |
实施方式3 | 45 | 0.6 | 6.7 | 85 | 25 |
实施方式4 | 60 | 0.4 | 6.7 | 85 | 30 |
表3
表4
表5
表6
具体实施方式
本发明技术方案不局限于以下所列举具体实施方式,还包括各具体实施方式间的任意组合。
实施方式1:
1)松茸12.5g、赤松茸12g、姬松茸8.5g、黄蘑4g、黄牛肝菌12g,红牛肝菌20g,榛蘑12g、香菇2g、人工平菇3g;
2)浸泡清洗护色:将挑选好的原料通过自动传送装置进入浸泡池中浸泡20min,浸泡池上部设有节约水量的冲洗原料循环水喷淋装置;下部设有气泡发生器,不断用微小的气泡吹打,既能使原料保持形态完整,同时又能清洁原料,浸泡的清水中加入安全无害的护色剂进行护色,防止蒸煮环节原料发生褐变,使原料始终保持新鲜颜色,护色剂的用量为每kg水加入60g的NaCl和0.4g的异维生素C钠,将pH调节到6.6;
3)高温蒸煮:将浸泡干净的原料传入蒸煮设备中,在95℃的温度下蒸煮30min,蒸煮设备为全自动可调滚筒式喷淋预煮机,上部可以用蒸汽或热水加热原料,下部为高温水池,通过滚筒使原料上下部分都能快速均匀受热;
4)二次清洗:蒸煮好的原料,利用旋流方式进行二次清洗,旋流清洗能让原料以螺旋线路进入下一道工序,极大的节约了空间和用水量,同时能够使原料清洗的更加彻底;
5)切片:将清洗干净的原料传入自动切片机中,切成3mm的薄片;
6)脱水:切好的原料传入离心机中进行部分脱水;
7)真空包装灭菌:将原料用真空包装机包装,然后高温湿热灭菌,灭菌过程要利用反压原理向锅内注入压力以防止包装袋内外压力不平衡导致涨袋现象从而影响产品包装质量;
8)冷却包装:灭菌后的产品传入冷却设备中冷却至常温,然后传入到暖风干燥传送装置中使产品包装袋表面干燥,然后配上特制的菌汤包、养生枸杞蔬菜包、辣椒油包进行统一包装,最后装箱打包。
实施方式2:
1)松茸20g、赤松茸10g、姬松茸6g、黄蘑2g、黄牛肝菌11g,红牛肝菌15g,榛蘑18g、人工平菇5g;
2)浸泡清洗护色:将挑选好的原料通过自动传送装置进入浸泡池中浸泡20min,浸泡池上部设有节约水量的冲洗原料循环水喷淋装置;下部设有气泡发生器,不断用微小的气泡吹打,既能使原料保持形态完整,同时又能清洁原料,浸泡的清水中加入安全无害的护色剂进行护色,防止蒸煮环节原料发生褐变,使原料始终保持新鲜颜色,护色剂的用量为每kg水加入50g的NaCl和0.5g的异维生素C钠,将pH调节到6.8;
3)高温蒸煮:将浸泡干净的原料传入蒸煮设备中,在95℃的温度下蒸煮25min,蒸煮设备为全自动可调滚筒式喷淋预煮机,上部可以用蒸汽或热水加热原料,下部为高温水池,通过滚筒使原料上下部分都能快速均匀受热;
4)二次清洗:蒸煮好的原料,利用旋流方式进行二次清洗,旋流清洗能让原料以螺旋线路进入下一道工序,极大的节约了空间和用水量,同时能够使原料清洗的更加彻底;
5)切片:将清洗干净的原料传入自动切片机中,切成5mm的薄片;
6)脱水:切好的原料传入离心机中进行部分脱水;
7)真空包装灭菌:将原料用真空包装机包装,然后高温湿热灭菌,灭菌过程要利用反压原理向锅内注入压力以防止包装袋内外压力不平衡导致涨袋现象从而影响产品包装质量;
8)冷却包装:灭菌后的产品传入冷却设备中冷却至常温,然后传入到暖风干燥传送装置中使产品包装袋表面干燥,然后配上特制的菌汤包、养生枸杞蔬菜包、辣椒油包进行统一包装,最后装箱打包。
实施方式3:
1)松茸15g、赤松茸11g、姬松茸4g、黄蘑4g、黄牛肝菌10g,红牛肝菌14g,榛蘑20g、香菇4g、人工平菇6g;
2)浸泡清洗护色:将挑选好的原料通过自动传送装置进入浸泡池中浸泡20min,浸泡池上部设有节约水量的冲洗原料循环水喷淋装置;下部设有气泡发生器,不断用微小的气泡吹打,既能使原料保持形态完整,同时又能清洁原料,浸泡的清水中加入安全无害的护色剂进行护色,防止蒸煮环节原料发生褐变,使原料始终保持新鲜颜色,护色剂的用量为每kg水加入45g的NaCl和0.6g的异维生素C钠,将pH调节到6.7;
3)高温蒸煮:将浸泡干净的原料传入蒸煮设备中,在85℃的温度下蒸煮25min,蒸煮设备为全自动可调滚筒式喷淋预煮机,上部可以用蒸汽或热水加热原料,下部为高温水池,通过滚筒使原料上下部分都能快速均匀受热;
4)二次清洗:蒸煮好的原料,利用旋流方式进行二次清洗,旋流清洗能让原料以螺旋线路进入下一道工序,极大的节约了空间和用水量,同时能够使原料清洗的更加彻底;
5)切片:将清洗干净的原料传入自动切片机中,切成5mm的薄片;
6)脱水:切好的原料传入离心机中进行部分脱水;
7)真空包装灭菌:将原料用真空包装机包装,然后高温湿热灭菌,灭菌过程要利用反压原理向锅内注入压力以防止包装袋内外压力不平衡导致涨袋现象从而影响产品包装质量;
8)冷却包装:灭菌后的产品传入冷却设备中冷却至常温,然后传入到暖风干燥传送装置中使产品包装袋表面干燥,然后配上特制的菌汤包、养生枸杞蔬菜包、辣椒油包进行统一包装,最后装箱打包。
实施方式4:
1)松茸10g、赤松茸11g、姬松茸7g、黄蘑8g、黄牛肝菌12g,红牛肝菌16g,榛蘑14g、香菇4g、人工平菇2g;
2)浸泡清洗护色:将挑选好的原料通过自动传送装置进入浸泡池中浸泡20min,浸泡池上部设有节约水量的冲洗原料循环水喷淋装置;下部设有气泡发生器,不断用微小的气泡吹打,既能使原料保持形态完整,同时又能清洁原料,浸泡的清水中加入安全无害的护色剂进行护色,防止蒸煮环节原料发生褐变,使原料始终保持新鲜颜色,护色剂的用量为每kg水加入60g的NaCl和0.4g的异维生素C钠,将pH调节到6.7;
3)高温蒸煮:将浸泡干净的原料传入蒸煮设备中,在85℃的温度下蒸煮30min,蒸煮设备为全自动可调滚筒式喷淋预煮机,上部可以用蒸汽或热水加热原料,下部为高温水池,通过滚筒使原料上下部分都能快速均匀受热;
4)二次清洗:蒸煮好的原料,利用旋流方式进行二次清洗,旋流清洗能让原料以螺旋线路进入下一道工序,极大的节约了空间和用水量,同时能够使原料清洗的更加彻底;
5)切片:将清洗干净的原料传入自动切片机中,切成4mm的薄片;
6)脱水:切好的原料传入离心机中进行部分脱水;
7)真空包装灭菌:将原料用真空包装机包装,然后高温湿热灭菌,灭菌过程要利用反压原理向锅内注入压力以防止包装袋内外压力不平衡导致涨袋现象从而影响产品包装质量;
8)冷却包装:灭菌后的产品传入冷却设备中冷却至常温,然后传入到暖风干燥传送装置中使产品包装袋表面干燥,然后配上特制的菌汤包、养生枸杞蔬菜包、辣椒油包进行统一包装,最后装箱打包。
以上表1、表2分别为四种实施方式的比较,另招募25名志愿者对四种实施方式所得产品进行试吃打分评测,评测采取盲测的方式,每名志愿者单独对四种产品打分,互不干扰,四种产品的配方和工艺均不告知志愿者,并且对四种产品以随机的顺序让志愿者分别在外观、色泽、口感、味道以及回味等五个方面进行打分,其结果分别为表3、表4、表5、表6。
结果分析:四种产品均能达到8分以上,证明本发明在品质上得到了保障。评测以上实施方式2得分最高,四组的所得分数与松茸所占比重成正向相关,说明主体风格受松茸影响的权重较大,这与本发明名称的命名相符。
本发明的上述实施例仅仅是为说明本发明所作的举例,而并非是对本发明的实施方式的限定。对于所属领域的普通技术人员来说,在上述说明的基础上还可以做出其他不同形式的变化和变动,这里无法对所有的实施方式予以穷举。凡是属于本发明的技术方案所引申出的显而易见的变化或变动仍处于本发明的保护范围之列。
Claims (2)
1.一种速食松茸菌汤,其特征在于由以松茸为主料的各种野生菌和人工菌混合而成,各种食用菌按重量百分比为:10~35%的松茸;5~15%的赤松茸;1~20%的姬松茸;1~15%黄蘑;4~15%的黄牛肝菌;6~25%的红牛肝菌;8~25%的榛蘑;0~15%的香菇;1~10%的平菇;其中平菇和香菇为人工种植食用菌,其他蘑菇为野生食用菌,松茸、赤松茸、姬松茸为主体风味,其他野生菌起到调和味道的作用,平菇主要是调和口感的作用。
2.根据权利要求1所述的一种速食松茸菌汤,其工艺为:
1)选取原料:野生菌要求结实饱满、表面洁净,人工菌鲜嫩、大小均匀;
2)浸泡清洗护色:将挑选好的原料通过自动传送装置进入浸泡池中浸泡5~20min,浸泡池上部设有节约水量的冲洗原料循环水喷淋装置;下部设有气泡发生器,不断用微小的气泡吹打,既能使原料保持形态完整,同时又能清洁原料,浸泡的清水中加入安全无害的护色剂进行护色,以防止蒸煮环节原料发生褐变,使原料始终保持新鲜颜色,护色剂的用量为每kg水加入30~80g的NaCl和0.2~2g的异维生素C钠,同时用缓冲液将pH调节到6.0~6.9的范围内;
3)高温蒸煮:将浸泡干净的原料传入蒸煮设备中,在85~95℃的温度下蒸煮15~30min,蒸煮设备为全自动可调滚筒式喷淋蒸煮机,上部可以用蒸汽或热水加热原料,下部为高温水池,通过滚筒使原料上下部分快速均匀受热;
4)二次清洗:蒸煮好的原料,利用旋流方式进行二次清洗,旋流清洗能让原料以螺旋线路进入下一道工序,极大的节约了空间和用水量,同时能够使原料清洗得更加彻底;
5)切片:将清洗干净的原料传入自动切片机中,切成1~10mm的薄片;
6)脱水:切好的原料传入离心机中进行脱水,使原料含水量保持在15%~30%之间;
7)真空包装灭菌:将原料用真空包装机包装,然后高温湿热灭菌,灭菌过程要利用反压原理向锅内注入压力以防止包装袋内外压力不平衡导致涨袋现象从而影响产品包装质量;
8)冷却包装:灭菌后的产品传入冷却设备中冷却至常温,然后传入到暖风干燥传送装置中使产品包装袋表面干燥,然后配上特制的菌汤包、养生枸杞蔬菜包、辣椒油包进行统一包装,最后装箱打包;
9)食用时只需将各种料包,包括鲜菌包、菌汤包、养生枸杞蔬菜包和辣椒油包倒入碗内,加入定量沸水(产品包装内附有专门用于称量水量的工具)搅拌均匀即可。
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