CN114747756A - 一种香菇调味酱的加工工艺 - Google Patents
一种香菇调味酱的加工工艺 Download PDFInfo
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- CN114747756A CN114747756A CN202210585373.4A CN202210585373A CN114747756A CN 114747756 A CN114747756 A CN 114747756A CN 202210585373 A CN202210585373 A CN 202210585373A CN 114747756 A CN114747756 A CN 114747756A
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Abstract
本发明公开了一种香菇调味酱的加工工艺,属于食品加工技术领域,该香菇调味酱的加工工艺,包括以下步骤:步骤一、首先对香菇进行清洗,采用漂洗的方式对香菇的伞盖进行着重清洗,随后香菇采用漂烫杀青,冷却后沥干待用,漂烫香菇、芝麻和板栗混合,粉碎过筛,获得香菇混合料,步骤二、利用大豆油、豆豉、老姜、蒜、白砂糖、八角、花椒、牛肉粒、香叶与食盐炒制油料,随后降温待用。采用香菇、芝麻和板栗,最大程度提高风味层次,最大程度提高调味酱的口感,且采用炒制油料,可以提高调味性能,方便用于菜品的调味,充分发挥香菇的鲜香,且采用纯天然的食材,结合香辛料,进一步促进氨基酸、多肽、膳食纤维和维生素被人体吸收。
Description
技术领域
本发明涉及食品加工技术领域,具体为一种香菇调味酱的加工工艺。
背景技术
食品加工,是指直接以农、林、牧、渔业产品为原料进行的谷物磨制、饲料加工、植物油和制糖加工、屠宰及肉类加工、水产品加工,以及蔬菜、水果和坚果等食品的加工活动,以及薯类,脱水蔬菜加工,蔬菜罐头加工,是广义农产品加工业的一种类型。
酱是以豆类、小麦粉、水果、肉类或鱼虾等物为主要原料,加工而成的糊状调味品,常见的调味酱分为以小麦粉为主要原料的甜面酱,和以豆类为主要原料的豆瓣酱两大类;还发展还有肉酱、鱼酱和果酱等调味品,随着酱制作工艺的进步,后来制酱之法也用于烹制其他非佐料菜肴,逐渐发展出一种烹调菜肴的方法,即酱法。
香菇酱是以香菇为主要原料,再配以豆酱、大豆油、辣椒、花椒、芝麻、盐、香辛料等配料,利用菇类酱制技术酱制而成的即食调味品,香菇酱可以拌饭、拌面很方便,炒饭、炒菜味更香,是佐餐、烹饪的升级之选。
现有的香菇酱,往往采用各种调味品、肉制品和香菇进行混合,在实际的食用过程中,发现油脂过多,导致香菇的鲜味被抑制,且在调味的过程中,使用的调味品,极大的盖住了菜品的原味,使得调味效果不佳,且单纯的香菇酱,往往口感较为简单,软糯甜鲜,不能满足群众的食用需求。
发明内容
本发明提供的发明目的在于提供一种香菇调味酱的加工工艺。通过本发明一种香菇调味酱的加工工艺,该香菇调味酱的加工工艺,采用香菇、芝麻和板栗,最大程度提高风味层次,且采用干脆的花生粒和糖壳,最大程度提高调味酱的口感,且采用炒制油料,可以提高调味性能,方便用于菜品的调味,充分发挥香菇的鲜香,且采用纯天然的食材,结合香辛料,促进香菇和牛肉吸收率,进一步促进氨基酸、多肽、膳食纤维和维生素被人体吸收。
为了实现上述效果,本发明提供如下技术方案:一种香菇调味酱的加工工艺,包括以下步骤:
步骤一、首先对香菇进行清洗,采用漂洗的方式对香菇的伞盖进行着重清洗,随后香菇采用漂烫杀青,冷却后沥干待用,漂烫香菇、芝麻和板栗混合,粉碎过筛,获得香菇混合料
步骤二、利用大豆油、豆豉、老姜、蒜、白砂糖、八角、花椒、牛肉粒、香叶与食盐炒制油料,随后降温待用。
步骤三、香菇混合料利用微波进行烘干,减少含水量,将香菇混合料倒入加热油料,炒制一段时间后,注水炖煮,冷却后加入适量的烧熟芝麻和桂花搅拌冷却获得香菇酱。
步骤四、将花生用花生油进行油炸,沥干油、粉碎后利用融化糖液进行包裹制粒,包裹炒熟芝麻,制得花生粒。
步骤五、利用香菇酱成品注入罐中后,平整香菇酱的顶部,注入适量花生粒在罐内顶部处。
进一步的,根据步骤一中的操作步骤,所述香菇粉碎只取用伞盖,所述漂烫杀青采用85摄氏度-95摄氏度、漂烫30分钟。
进一步的,根据步骤一中的操作步骤,所述漂烫香菇、芝麻和板栗的混合比例为10:2:1。
进一步的,根据步骤二中的操作步骤,所述炒制油料,首先加热大豆油,先加入老姜、八角、花椒和蒜炒香,随后投入豆豉,最后加入烤制的牛肉粒、香叶和白砂糖,最后加入食盐,冷却至28摄氏度待用。
进一步的,根据步骤二中的操作步骤,所述大豆油、豆豉、老姜、蒜、白砂糖、八角、花椒、牛肉粒、香叶与食盐的混合比例为10:5:1:1:3:2:2:4:1:1。
进一步的,根据步骤三中的操作步骤,所述香菇混合料利用微波进行烘干,其烘干后含水量处于10%-15%之间。
进一步的,根据步骤三中的操作步骤,所述加热油料的温度处于80摄氏度-110摄氏度之间,所述注水炖煮后冷却,其冷却温度为25摄氏度。
进一步的,根据步骤四中的操作步骤,所述花生油的温度为120摄氏度,油炸3分钟,所述包裹炒熟芝麻采用黑芝麻和白芝麻混合,其中黑芝麻和白芝麻的混合比例为1:2。
进一步的,根据步骤五中的操作步骤,所述香菇酱成品注入罐中后,采用离心处理,使得油脂沉底。
进一步的,根据步骤五中的操作步骤,所述花生粒与香菇酱成品的混合比例为3:10。
本发明提供了一种香菇调味酱的加工工艺,具备以下有益效果:
该香菇调味酱的加工工艺,采用香菇、芝麻和板栗,最大程度提高风味层次,且采用干脆的花生粒和糖壳,最大程度提高调味酱的口感,且采用炒制油料,可以提高调味性能,方便用于菜品的调味,充分发挥香菇的鲜香,且采用纯天然的食材,结合香辛料,促进香菇和牛肉吸收率,进一步促进氨基酸、多肽、膳食纤维和维生素被人体吸收。
附图说明
图1为本发明一种香菇调味酱的加工工艺的流程示意图。
具体实施方式
本发明提供一种技术方案:请参阅图1,一种香菇调味酱的加工工艺,包括以下步骤:
步骤一、首先对香菇进行清洗,采用漂洗的方式对香菇的伞盖进行着重清洗,随后香菇采用漂烫杀青,冷却后沥干待用,漂烫香菇、芝麻和板栗混合,粉碎过筛,获得香菇混合料。
步骤二、利用大豆油、豆豉、老姜、蒜、白砂糖、八角、花椒、牛肉粒、香叶与食盐炒制油料,随后降温待用。
步骤三、香菇混合料利用微波进行烘干,减少含水量,将香菇混合料倒入加热油料,炒制一段时间后,注水炖煮,冷却后加入适量的烧熟芝麻和桂花搅拌冷却获得香菇酱。
步骤四、将花生用花生油进行油炸,沥干油、粉碎后利用融化糖液进行包裹制粒,包裹炒熟芝麻,制得花生粒。
步骤五、利用香菇酱成品注入罐中后,平整香菇酱的顶部,注入适量花生粒在罐内顶部处。
具体的,根据步骤一中的操作步骤,香菇粉碎只取用伞盖,漂烫杀青采用85摄氏度-95摄氏度、漂烫30分钟。
具体的,根据步骤一中的操作步骤,漂烫香菇、芝麻和板栗的混合比例为10:2:1。
具体的,根据步骤二中的操作步骤,炒制油料,首先加热大豆油,先加入老姜、八角、花椒和蒜炒香,随后投入豆豉,最后加入烤制的牛肉粒、香叶和白砂糖,最后加入食盐,冷却至28摄氏度待用。
具体的,根据步骤二中的操作步骤,大豆油、豆豉、老姜、蒜、白砂糖、八角、花椒、牛肉粒、香叶与食盐的混合比例为10:5:1:1:3:2:2:4:1:1。
具体的,根据步骤三中的操作步骤,香菇混合料利用微波进行烘干,其烘干后含水量处于10%-15%之间。
具体的,根据步骤三中的操作步骤,加热油料的温度处于80摄氏度-110摄氏度之间,注水炖煮后冷却,其冷却温度为25摄氏度。
具体的,根据步骤四中的操作步骤,花生油的温度为120摄氏度,油炸3分钟,包裹炒熟芝麻采用黑芝麻和白芝麻混合,其中黑芝麻和白芝麻的混合比例为1:2。
具体的,根据步骤五中的操作步骤,香菇酱成品注入罐中后,采用离心处理,使得油脂沉底。
具体的,根据步骤五中的操作步骤,花生粒与香菇酱成品的混合比例为3:10。
实施例的方法进行检测分析,并与现有技术进行对照,得出如下数据:
口感及风味层次 | 调味性能 | 营养价值 | |
实施例 | 较高 | 较高 | 较高 |
现有技术 | 较低 | 较低 | 较低 |
根据上述表格数据可以得出,当实施实施例时,通过本发明一种香菇调味酱的加工工艺,该香菇调味酱的加工工艺,采用香菇、芝麻和板栗,最大程度提高风味层次,且采用干脆的花生粒和糖壳,最大程度提高调味酱的口感,且采用炒制油料,可以提高调味性能,方便用于菜品的调味,充分发挥香菇的鲜香,且采用纯天然的食材,结合香辛料,促进香菇和牛肉吸收率,进一步促进氨基酸、多肽、膳食纤维和维生素被人体吸收。
本发明提供了一种香菇调味酱的加工工艺,包括以下步骤:步骤一、首先对香菇进行清洗,采用漂洗的方式对香菇的伞盖进行着重清洗,随后香菇采用漂烫杀青,冷却后沥干待用,漂烫香菇、芝麻和板栗混合,粉碎过筛,获得香菇混合料,香菇粉碎只取用伞盖,漂烫杀青采用85摄氏度-95摄氏度、漂烫30分钟,漂烫香菇、芝麻和板栗的混合比例为10:2:1,干香菇食用部分占72%,每100g食用部分中含水13g、脂肪1.8g、碳水化合物54g、粗纤维7.8g、灰分4.9g、钙124mg、磷415mg、铁25.3mg、维生素B1 0.07mg、维生素B2 1.13mg、尼克酸18.9mg,鲜菇除含水85-90%外,固形物中含粗蛋白19.9%,粗脂肪4%,可溶性无氮物质67%,粗纤维7%,灰分3%,香菇含丰富的维生素D原,但维生素C甚少,又缺乏维生素A及A原,香菇多糖能提,高辅助性T 细胞的活力而增强人体体液免疫功能,大量实践证明,香菇防治癌症的范围广泛,已用于临床治疗,香菇还含有多种维生素、矿物质,对促进人体新陈代谢,提高机体适应力有很大作用,香菇还对糖尿病、肺结核、传染性肝炎、神经炎等起治疗作用,又可用于消化不良、便秘、减肥等,中国不少古籍中记载香菇“益气不饥,治风破血和益胃助食”,民间用来助痘疮、麻疹的诱发,治头痛、头晕,现代研究证明,香菇多糖可调节人体内有免疫功能的T细胞活性,可降低甲基胆蒽诱发肿瘤的能力,香菇对癌细胞有强烈的抑制作用,对小白鼠肉瘤180的抑制率为97.5%,对艾氏癌的抑制率为80%,香菇还含有双链核糖核酸,能诱导产生干扰素,具有抗病毒能力,香菇中还含有丰富的食物纤维,经常食用能降低血液中的胆固醇,防止动脉粥样硬化,对防治脑溢血、心脏病、肥胖症和糖尿病都有效,近年来,美国科学家发现香菇中含有一种“β-葡萄糖苷酶”,实验证明,这种物质有明显的加强机体抗癌的作用,因此,人们把香菇称为“抗癌新兵”,香菇还能抗感冒病毒,因香菇中含有一种干扰素的诱导剂,能诱导体内干扰素的产生,干扰病毒蛋白质的合成,使其不能繁殖,从而使人体产生免疫作用,香味成分主要是香菇酸分解生成的香菇精,所以香菇是人们重要的食用、药用菌和调味品,香菇的鲜味成分是一类水溶性物质,其主要成分是5′-鸟苷酸、5′-AMP、5′-UMP等核酸构成成分,均含0.1%左右,其香味成分主要是香菇酸分解生成的香菇精,香菇含有一种分子量为100万的抗肿瘤成分-香菇多糖,含有降低血脂的成分-香菇太生,香菇腺嘌呤和腺嘌呤的衍生物,香菇还含有抗病毒的成分-干扰素的诱发剂-双链核糖核酸,是不可多得的保健食品之一,香菇中含不饱和脂肪酸甚高,还含有大量的可转变为维生素D的麦角甾醇和菌甾醇,对于增强抗疾病和预防感冒及治疗有良好效果,经常食用对预防人体,特别是婴儿因缺乏维生素D而引起的血磷、血钙代谢障碍导致的佝偻病有益,可预防人体各种黏膜及皮肤炎症,香菇中所含香菇太生可预防血管硬化,可降低人的血压,从香菇中还分离出降血清胆固醇的成分,香菇灰分中含有大量钾盐及其它矿质元素,被视为防止酸性食物中毒的理想食品,香菇中的碳水化合物中以半纤维素居多,主要成分是甘露醇、海藻糖和菌糖,葡萄糖、戊聚糖、甲基戊聚糖等,香菇性寒、味微苦,有利肝益胃的功效,我国古代学者早已发现香菇类食品有提高脑细胞功能的作用,香菇的增智作用在于含有丰富的精氨酸和赖氨酸,常吃,可健体益智,步骤二、利用大豆油、豆豉、老姜、蒜、白砂糖、八角、花椒、牛肉粒、香叶与食盐炒制油料,随后降温待用,炒制油料,首先加热大豆油,先加入老姜、八角、花椒和蒜炒香,随后投入豆豉,最后加入烤制的牛肉粒、香叶和白砂糖,最后加入食盐,冷却至28摄氏度待用,大豆油、豆豉、老姜、蒜、白砂糖、八角、花椒、牛肉粒、香叶与食盐的混合比例为10:5:1:1:3:2:2:4:1:1,豆豉是中国传统特色发酵豆制品调味料,豆豉以黑豆或黄豆为主要原料,利用毛霉、曲霉或者细菌蛋白酶的作用,分解大豆蛋白质,达到一定程度时,用加盐、加酒、干燥等方法,抑制酶的活力,延缓发酵过程而制成,豆豉的种类较多,按加工原料分为黑豆豉和黄豆豉,按口味可分为咸豆豉、淡豆豉、干豆豉和水豆豉,步骤三、香菇混合料利用微波进行烘干,减少含水量,将香菇混合料倒入加热油料,炒制一段时间后,注水炖煮,冷却后加入适量的烧熟芝麻和桂花搅拌冷却获得香菇酱,香菇混合料利用微波进行烘干,其烘干后含水量处于10%-15%之间,加热油料的温度处于80摄氏度-110摄氏度之间,注水炖煮后冷却,其冷却温度为25摄氏度,步骤四、将花生用花生油进行油炸,沥干油、粉碎后利用融化糖液进行包裹制粒,包裹炒熟芝麻,制得花生粒,花生油的温度为120摄氏度,油炸3分钟,包裹炒熟芝麻采用黑芝麻和白芝麻混合,其中黑芝麻和白芝麻的混合比例为1:2,步骤五、利用香菇酱成品注入罐中后,平整香菇酱的顶部,注入适量花生粒在罐内顶部处,香菇酱成品注入罐中后,采用离心处理,使得油脂沉底,油脂下沉,可以避免花生粒吸水,影响口感,花生粒与香菇酱成品的混合比例为3:10。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (10)
1.一种香菇调味酱的加工工艺,其特征在于,包括以下步骤:
S1、首先对香菇进行清洗,采用漂洗的方式对香菇的伞盖进行着重清洗,随后香菇采用漂烫杀青,冷却后沥干待用,漂烫香菇、芝麻和板栗混合,粉碎过筛,获得香菇混合料;
S2、利用大豆油、豆豉、老姜、蒜、白砂糖、八角、花椒、牛肉粒、香叶与食盐炒制油料,随后降温待用;
S3、香菇混合料利用微波进行烘干,减少含水量,将香菇混合料倒入加热油料,炒制一段时间后,注水炖煮,冷却后加入适量的烧熟芝麻和桂花搅拌冷却获得香菇酱;
S4、将花生用花生油进行油炸,沥干油、粉碎后利用融化糖液进行包裹制粒,包裹炒熟芝麻,制得花生粒;
S5、利用香菇酱成品注入罐中后,平整香菇酱的顶部,注入适量花生粒在罐内顶部处。
2.据权利要求1所述的一种香菇调味酱的加工工艺,其特征在于,包括以下步骤:根据S1中的操作步骤,所述香菇粉碎只取用伞盖,所述漂烫杀青采用85摄氏度-95摄氏度、漂烫30分钟。
3.据权利要求1所述的一种香菇调味酱的加工工艺,其特征在于,包括以下步骤:根据S1中的操作步骤,所述漂烫香菇、芝麻和板栗的混合比例为10:2:1。
4.据权利要求1所述的一种香菇调味酱的加工工艺,其特征在于,包括以下步骤:根据S2中的操作步骤,所述炒制油料,首先加热大豆油,先加入老姜、八角、花椒和蒜炒香,随后投入豆豉,最后加入烤制的牛肉粒、香叶和白砂糖,最后加入食盐,冷却至28摄氏度待用。
5.据权利要求1所述的一种香菇调味酱的加工工艺,其特征在于,包括以下步骤:根据S2中的操作步骤,所述大豆油、豆豉、老姜、蒜、白砂糖、八角、花椒、牛肉粒、香叶与食盐的混合比例为10:5:1:1:3:2:2:4:1:1。
6.据权利要求1所述的一种香菇调味酱的加工工艺,其特征在于,包括以下步骤:根据S3中的操作步骤,所述香菇混合料利用微波进行烘干,其烘干后含水量处于10%-15%之间。
7.据权利要求1所述的一种香菇调味酱的加工工艺,其特征在于,包括以下步骤:根据S3中的操作步骤,所述加热油料的温度处于80摄氏度-110摄氏度之间,所述注水炖煮后冷却,其冷却温度为25摄氏度。
8.据权利要求1所述的一种香菇调味酱的加工工艺,其特征在于,包括以下步骤:根据S4中的操作步骤,所述花生油的温度为120摄氏度,油炸3分钟,所述包裹炒熟芝麻采用黑芝麻和白芝麻混合,其中黑芝麻和白芝麻的混合比例为1:2。
9.据权利要求1所述的一种香菇调味酱的加工工艺,其特征在于,包括以下步骤:根据S5中的操作步骤,所述香菇酱成品注入罐中后,采用离心处理,使得油脂沉底。
10.据权利要求1所述的一种香菇调味酱的加工工艺,其特征在于,包括以下步骤:根据S5中的操作步骤,所述花生粒与香菇酱成品的混合比例为3:10。
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