CN112715928A - 一种袋装即食香辣香菇及其制备方法 - Google Patents
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Abstract
本发明公开了一种袋装即食香辣香菇及其制备方法,包括以下重量份的原料:香菇5份、食盐0.04‑0.06份、姜0.5~1.5份、蒜0.5~1.5份、花椒粉0.2~0.6份、辣椒粉1~3份、菜油1~3份、芝麻1~3份、花生碎1~3份、蚝油1~3份。通过袋装香菇及袋装香菇调味料包的制作而得,本发明的袋装即食香辣香菇营养价值丰富、方便快键,增加了香菇的食用方法及调味料的种类。
Description
技术领域
本发明涉食品加工技术领域,具体涉及一种袋装即食香辣香菇,同时还涉及其制备方法。
背景技术
香菇属担子菌纲(Basidaiomycetes)、伞菌目(Agaricales)、口蘑科(Tricholomatacete)、香菇属(Lentinus),学名Lentinusedodes,起源于我国,是世界第二大菇,也是我国久负盛名的珍贵食用菌。同时香菇也是我国著名的药用菌,历代医药学家对香菇的药性及功用均有著述。香菇肉质肥厚细嫩,味道鲜美,香气独特,营养丰富,是一种食药同源的食物,具有很高的营养、药用和保健价值。如香菇中含蛋白质、脂肪、碳水化合物、粗纤维、灰分,同时还含有大量的维生素、矿物质和多种活性物质,具有防动脉硬化、抗肿瘤等多种生理功能。
现今,我国市场上大部分香菇只作为烹调菜肴的原料或配料出售,且食用方法单一,严重影响香菇的消费数量,香菇在强健国民体质、提高国民健康水平中的重要作用未能充分发挥出来。目前市场上除了部分香菇酱属于开盖即食产品以外,鲜有已经加工好且可以直接食用的香菇产品,即使香菇酱也是属于调味料类,需与其他食品一起搭配食用。
发明内容
本发明的目的在于克服上述缺点而提供一种营养丰富、食用方便的袋装即食香辣香菇。
本发明的另一目的在于提供该袋装即食香辣香菇的制备方法。
本发明的一种袋装即食香辣香菇,按重量份计,包括以下原料:
香菇5份、食盐0.04-0.06份、姜0.5~1.5份、蒜0.5~1.5份、花椒粉0.2~0.6份、辣椒粉1~3份、菜油1~3份、芝麻1~3份、花生碎1~3份、蚝油1~3份。
本发明的一种袋装即食香辣香菇的制备方法,包括以下步骤:
(1)香菇的制备方法
①选取菇盖为2-3cm的鲜菇,剪去带培养料的菇柄,去除菇面上的木屑、杂质,并挑选去除异色香菇,将香菇5份流水洗净,沥干表层水;
②在锅内加入5000ml纯净水,待水烧开后将香菇倒入锅内,加入0.04-0.06份食盐搅拌均匀,沸水煮制28-32分钟;
③将煮熟的鲜菇捞入容器内,放入高压蒸汽灭菌锅70℃ 灭菌10min;
④灭菌结束放入超净工作台稍冷却进行真空包装;
(2)调味料包的制作:
①把蒜去皮,洗净;把生姜洗净去皮;将蒜0.5~1.5份和生姜0.5~1.5份切碎,备用;
②把花生0.5~1.5份倒入锅内用小火翻炒,直到整粒花生壳略带焦黄,冷却后搓掉外皮捣碎,备用;
③将芝麻0.5~1.5份倒入锅内用小火翻炒至有芝麻香味逸出;
④在锅内加入菜油1~3份,油加热到7-8成热,将蒜末、姜末放入油锅内,翻炒1-3min,再加入辣椒粉1~3份炒制4-6min,直到有香味逸出,加入花椒粉0.2~0.6份及蚝油0.5-1份炒制4-6min,关火加入炒制好的芝麻及花生碎,翻炒均匀;
⑤炒制结束后置于灭菌过的容器中,冷却至室温,分装,即得。
食用时将香菇袋和调味包打开将两者混匀后即可食用。
本发明与现有技术相比,具有明显的有益效果,从以上技术方案可知:选用香菇为原料,通过香辣香菇的制备及调味料包的制备的袋装即食香辣香菇营养价值丰富、方便快键,本发明增加了香菇的食用方法及调味料的种类。
具体实施方式
实施例1
一种袋装即食香辣香菇的制备方法,具体包括以下步骤:
(1)香菇的制备方法
①选取菇盖为2-3cm的鲜菇,剪去带培养料的菇柄,去除菇面上的木屑、杂质,并挑选去除异色香菇,将香菇5kg流水洗净,沥干表层水;
②在锅内加入5000ml纯净水,待水烧开后将香菇倒入锅内,加入0.04kg食盐搅拌均匀,沸水煮制28分钟;
③将煮熟的鲜菇捞入容器内,放入高压蒸汽灭菌锅70℃ 灭菌10min;
④灭菌结束放入超净工作台稍冷却进行真空包装;
(2)调味料包的制作:
①把蒜去皮,洗净;把生姜洗净去皮;将蒜0.5kg和生姜0.5kg切碎,备用;
②把花生0.5kg倒入锅内用小火翻炒,直到整粒花生壳略带焦黄,冷却后搓掉外皮捣碎,备用;
③将芝麻0.5kg倒入锅内用小火翻炒至有芝麻香味逸出;
④在锅内加入菜油1kg,油加热到7-8成热,将蒜末、姜末放入油锅内,翻炒1min,再加入辣椒粉1kg炒制6min,直到有香味逸出,加入花椒粉0.2kg及蚝油0.5kg炒制4min,关火加入炒制好的芝麻及花生碎,翻炒均匀;
⑤炒制结束后置于灭菌过的容器中,冷却至室温,分装,即得。
实施例2
一种袋装即食香辣香菇的制备方法,具体包括以下步骤:
(1)香菇的制备方法
①选取菇盖为2-3cm的鲜菇,剪去带培养料的菇柄,去除菇面上的木屑、杂质,并挑选去除异色香菇,将香菇5kg流水洗净,沥干表层水;
②在锅内加入5000ml纯净水,待水烧开后将香菇倒入锅内,加入0.05kg食盐搅拌均匀,沸水煮制30分钟;
③将煮熟的鲜菇捞入容器内,放入高压蒸汽灭菌锅70℃ 灭菌10min;
④灭菌结束放入超净工作台稍冷却进行真空包装;
(2)调味料包的制作:
①把蒜去皮,洗净;把生姜洗净去皮;将蒜1kg和生姜1kg切碎,备用;
②把花生1kg倒入锅内用小火翻炒,直到整粒花生壳略带焦黄,冷却后搓掉外皮捣碎,备用;
③将芝麻1kg倒入锅内用小火翻炒至有芝麻香味逸出;
④在锅内加入菜油2kg,油加热到7-8成热,将蒜末、姜末放入油锅内,翻炒3min,再加入辣椒粉2kg炒制5min,直到有香味逸出,加入花椒粉0.4kg及蚝油0.8kg炒制5min,关火加入炒制好的芝麻及花生碎,翻炒均匀;
⑤炒制结束后置于灭菌过的容器中,冷却至室温,分装,即得。
实施例3
一种袋装即食香辣香菇的制备方法,具体包括以下步骤:
(1)香菇的制备方法
①选取菇盖为2-3cm的鲜菇,剪去带培养料的菇柄,去除菇面上的木屑、杂质,并挑选去除异色香菇,将香菇5kg流水洗净,沥干表层水;
②在锅内加入5000ml纯净水,待水烧开后将香菇倒入锅内,加入0.06kg食盐搅拌均匀,沸水煮制32分钟;
③将煮熟的鲜菇捞入容器内,放入高压蒸汽灭菌锅70℃ 灭菌10min;
④灭菌结束放入超净工作台稍冷却进行真空包装;
(2)调味料包的制作:
①把蒜去皮,洗净;把生姜洗净去皮;将蒜1.5kg和生姜1.5kg切碎,备用;
②把花生1.5kg倒入锅内用小火翻炒,直到整粒花生壳略带焦黄,冷却后搓掉外皮捣碎,备用;
③将芝麻1.5kg倒入锅内用小火翻炒至有芝麻香味逸出;
④在锅内加入菜油3kg,油加热到7-8成热,将蒜末、姜末放入油锅内,翻炒3min,再加入辣椒粉3kg炒制4min,直到有香味逸出,加入花椒粉0.6kg及蚝油1kg炒制6min,关火加入炒制好的芝麻及花生碎,翻炒均匀;
⑤炒制结束后置于灭菌过的容器中,冷却至室温,分装,即得。
以上所述,仅是本发明的较佳实施例而已,并非对本发明作任何形式上的限制,任何未脱离本发明技术方案内容,依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与修饰,均仍属于本发明技术方案的范围内。
Claims (2)
1.一种袋装即食香辣香菇,按重量份计,包括以下原料:
香菇5份、食盐0.04-0.06份、姜0.5~1.5份、蒜0.5~1.5份、花椒粉0.2~0.6份、辣椒粉1~3份、菜油1~3份、芝麻1~3份、花生碎1~3份、蚝油1~3份。
2.如权利要求1所述的一种袋装即食香辣香菇的制备方法,包括以下步骤:
(1)香菇的制备方法
①选取菇盖为2-3cm的鲜菇,剪去带培养料的菇柄,去除菇面上的木屑、杂质,并挑选去除异色香菇,将香菇4-6份流水洗净,沥干表层水;
②在锅内加入5000ml纯净水,待水烧开后将香菇倒入锅内,加入0.04-0.06份食盐搅拌均匀,沸水煮制28-32分钟;
③将煮熟的鲜菇捞入容器内,放入高压蒸汽灭菌锅70℃ 灭菌10min;
④灭菌结束放入超净工作台稍冷却进行真空包装;
(2)调味料包的制作:
①把蒜去皮,洗净;把生姜洗净去皮;将蒜0.5~1.5份和生姜0.5~1.5份切碎,备用;
②把花生0.5~1.5份倒入锅内用小火翻炒,直到整粒花生壳略带焦黄,冷却后搓掉外皮捣碎,备用;
③将芝麻0.5~1.5份倒入锅内用小火翻炒至有芝麻香味逸出;
④在锅内加入菜油1~3份,油加热到7-8成热,将蒜末、姜末放入油锅内,翻炒1-3min,再加入辣椒粉1~3份炒制4-6min,直到有香味逸出,加入花椒粉0.2~0.6份及蚝油0.5-1份炒制4-6min,关火加入炒制好的芝麻及花生碎,翻炒均匀;
⑤炒制结束后置于灭菌过的容器中,冷却至室温,分装,即得。
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Publication number | Priority date | Publication date | Assignee | Title |
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CN1161799A (zh) * | 1996-04-05 | 1997-10-15 | 李振淼 | 即食香菇 |
CN105077213A (zh) * | 2015-07-25 | 2015-11-25 | 黄金凤 | 一种即食香菇丝的制作工艺 |
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Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN1161799A (zh) * | 1996-04-05 | 1997-10-15 | 李振淼 | 即食香菇 |
CN105077213A (zh) * | 2015-07-25 | 2015-11-25 | 黄金凤 | 一种即食香菇丝的制作工艺 |
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