CN1826969A - 一种香菇素肉松及其制作方法 - Google Patents
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Abstract
一种香菇素肉松及其制作方法，它由69％香菇柄和31％调味料组成，调味料的配比是：18.6％酱油、16.3％白砂糖、30.2％食盐、11.6％姜汁和23.2％植物油。它的制作方法是将香菇柄整理、软化，预煮后加入辅料味煮，然后打松，烘干后包装，既方便美味，又营养健康。
Description
技术领域
本发明属于一种香菇类休闲食品及其制作方法。
背景技术
食用菌不仅可以为人们提供大量的植物蛋白，是天然滋补强身的食品，而且还有很高的药用价值。可调节人体新陈代谢，降低血压、减少胆固醇含量，有预防和治疗多种疾病，延年益寿之功效。联合国粮农组织向人们推荐的每日最佳膳食，就是“一荤一素一菌”。但是现代的大多数青少年并不喜食食用菌。香菇是著名的食药兼用菌，其香味浓郁，营养丰富，含有18种氨基酸，7种为人体所必需。所含麦角甾醇，可转变为维生素D，有增强人体抗疾病和预防感冒的功效；香菇多糖有抗肿瘤作用；腺嘌呤和胆碱可预防肝硬化和血管硬化；酪氨酸氧化酶有降低血压的功效；双链核糖核酸可诱导干扰素产生，有抗病毒作用。民间将香菇用于解毒，益胃气和治风破血。在学术界，香菇更是有“植物皇后”的美誉。作为一种常见食用菌，人们一直有烹食香菇的习惯，但是香菇烹饪起来较为麻烦，不能适应现代人食用方便的要求。市场上缺乏一种以香菇为主要原料，而且又是广大消费者非常喜爱的休闲食品。
发明内容
为了既让青少年也能喜食食用菌，又能满足现代人对食品食用方便的消费要求，本发明提供一种香菇素肉松。肉松作为广大消费者特别喜爱的食品，以香菇柄为主要原料做成肉松的外观、口味与口感，既方便美味，又营养健康。
本发明解决其技术问题所采用的技术方案是：将香菇柄整理、软化，预煮后加入辅料味煮，然后打松，烘干后包装。
本发明的有益效果是，可以让香菇素肉松既方便美味，又营养健康。
具体实施方式
1、原料整理。选择优质香菇柄，洗净。
2、软化。浸泡池中加入1％柠檬酸和0.1％维生素C，将香菇柄放入浸泡4小时。
3、预煮。夹层锅中水沸腾后，放入软化好的香菇柄预煮8分钟，再迅速用冷水冷却，捞出滤干。
4、味煮。水与预煮好的香菇柄的重量比例为1比2。水中调味料的比例为：酱油0.8％、白砂糖0.7％、食用盐1.3％、姜汁0.5％、植物油1％。味煮时要不断搅拌，时间为1小时。
5、打松。将煮好的香菇柄甩干水分，用打松机打直径0.2～0.3mm左右的松。
6、烘干。采用隧道式烘干机，在120℃时烘干20分钟，然后在65℃，烘干5小时。
7、包装。冷却后按照销售要求包装。
Claims (2)
1、一种香菇素肉松及其制作方法，其特征在于：该香菇素肉松由69％香菇柄和31％调味料组成。其制作方法是将香菇柄整理、软化，预煮后加入辅料味煮，然后打松，烘干后包装。
2、据权利要求1所述的香菇素肉松，其特征在于：该调味料由18.6％酱油、16.3％白砂糖、30.2％食盐、11.6％姜汁和23.2％植物油组成。
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102058093A (zh) * | 2010-11-25 | 2011-05-18 | 健盛食品股份有限公司 | 一种香菇丝、香菇肉松的制备方法 |
| CN102613539A (zh) * | 2012-03-12 | 2012-08-01 | 江苏迈斯克食品有限公司 | 一种香菇粒的制作方法 |
| CN102813152A (zh) * | 2012-08-31 | 2012-12-12 | 江苏迈斯克食品有限公司 | 一种红枣香菇粒及其制作方法 |
| CN103564353A (zh) * | 2013-10-31 | 2014-02-12 | 周永波 | 一种纯素肉松及其加工方法 |
| CN103749628A (zh) * | 2013-12-31 | 2014-04-30 | 上海大山合菌物科技股份有限公司 | 香菇松桃酥及其制备方法 |
| CN103876127A (zh) * | 2014-04-22 | 2014-06-25 | 马国丰 | 一种菇柄肉松的制作工艺 |
| CN104055065A (zh) * | 2014-06-07 | 2014-09-24 | 陶峰 | 一种香菇柄肉松的制作方法 |
| CN104055068A (zh) * | 2014-06-07 | 2014-09-24 | 曹石 | 一种花菇柄肉松的制作方法 |
| CN104323224A (zh) * | 2014-09-28 | 2015-02-04 | 浙江工业大学 | 一种杏鲍菇素肉松的制作方法 |
| CN104382025A (zh) * | 2014-11-21 | 2015-03-04 | 嘉善佳佳豆制品有限公司 | 一种三七粉素肉松及其制备方法 |
| CN104489635A (zh) * | 2015-01-20 | 2015-04-08 | 徐金伟 | 一种素肉蘑菇酱及其制备方法 |
| CN104783190A (zh) * | 2015-04-05 | 2015-07-22 | 程龙凤 | 一种营养杏鲍菇猪肉脯的加工方法 |
| CN106070501A (zh) * | 2016-08-30 | 2016-11-09 | 开平健之源保健食品有限公司 | 一种珍菇月饼及其制备方法 |
| CN109393443A (zh) * | 2018-09-29 | 2019-03-01 | 西峡县森林家食品有限责任公司 | 一种香菇休闲食品的制作方法 |
| CN109418958A (zh) * | 2017-08-26 | 2019-03-05 | 嘉善随缘食品有限公司 | 一种香菇素蹄及其加工方法 |
| CN111357975A (zh) * | 2018-12-25 | 2020-07-03 | 宿州学院 | 一种杏鲍菇素肉松的制作方法 |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| US11700865B2 (en) | 2018-02-19 | 2023-07-18 | Land O'lakes, Inc. | Dairy-based meat substitute and methods of producing the same |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1037404C (zh) * | 1992-05-28 | 1998-02-18 | 杭州应用工程技术学院 | 一种香菇松的生产方法 |
| CN1096931A (zh) * | 1993-06-29 | 1995-01-04 | 陈朝基 | 香菇松生产工艺 |
| CN1209294A (zh) * | 1998-08-30 | 1999-03-03 | 朱吉权 | 新型香菇松生产工艺 |
| CN1309925A (zh) * | 2000-11-30 | 2001-08-29 | 伊宏胜 | 香菇松 |
-
2006
- 2006-02-14 CN CN2006100238532A patent/CN1826969B/zh not_active Expired - Fee Related
Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102058093A (zh) * | 2010-11-25 | 2011-05-18 | 健盛食品股份有限公司 | 一种香菇丝、香菇肉松的制备方法 |
| CN102058093B (zh) * | 2010-11-25 | 2013-05-29 | 健盛食品股份有限公司 | 一种香菇丝、香菇肉松的制备方法 |
| CN102613539A (zh) * | 2012-03-12 | 2012-08-01 | 江苏迈斯克食品有限公司 | 一种香菇粒的制作方法 |
| CN102613539B (zh) * | 2012-03-12 | 2013-11-13 | 江苏迈斯克食品有限公司 | 一种香菇粒的制作方法 |
| CN102813152A (zh) * | 2012-08-31 | 2012-12-12 | 江苏迈斯克食品有限公司 | 一种红枣香菇粒及其制作方法 |
| CN102813152B (zh) * | 2012-08-31 | 2014-03-26 | 江苏迈斯克食品有限公司 | 一种红枣香菇粒及其制作方法 |
| CN103564353A (zh) * | 2013-10-31 | 2014-02-12 | 周永波 | 一种纯素肉松及其加工方法 |
| CN103749628B (zh) * | 2013-12-31 | 2015-10-07 | 上海大山合菌物科技股份有限公司 | 香菇松桃酥及其制备方法 |
| CN103749628A (zh) * | 2013-12-31 | 2014-04-30 | 上海大山合菌物科技股份有限公司 | 香菇松桃酥及其制备方法 |
| CN103876127A (zh) * | 2014-04-22 | 2014-06-25 | 马国丰 | 一种菇柄肉松的制作工艺 |
| CN104055065A (zh) * | 2014-06-07 | 2014-09-24 | 陶峰 | 一种香菇柄肉松的制作方法 |
| CN104055068A (zh) * | 2014-06-07 | 2014-09-24 | 曹石 | 一种花菇柄肉松的制作方法 |
| CN104323224B (zh) * | 2014-09-28 | 2016-07-06 | 浙江工业大学 | 一种杏鲍菇素肉松的制作方法 |
| CN104323224A (zh) * | 2014-09-28 | 2015-02-04 | 浙江工业大学 | 一种杏鲍菇素肉松的制作方法 |
| CN104382025A (zh) * | 2014-11-21 | 2015-03-04 | 嘉善佳佳豆制品有限公司 | 一种三七粉素肉松及其制备方法 |
| CN104382025B (zh) * | 2014-11-21 | 2016-02-10 | 嘉善佳佳豆制品有限公司 | 一种三七粉素肉松及其制备方法 |
| CN104489635A (zh) * | 2015-01-20 | 2015-04-08 | 徐金伟 | 一种素肉蘑菇酱及其制备方法 |
| CN104489635B (zh) * | 2015-01-20 | 2016-08-31 | 徐金伟 | 一种素肉蘑菇酱及其制备方法 |
| CN104783190A (zh) * | 2015-04-05 | 2015-07-22 | 程龙凤 | 一种营养杏鲍菇猪肉脯的加工方法 |
| CN106070501A (zh) * | 2016-08-30 | 2016-11-09 | 开平健之源保健食品有限公司 | 一种珍菇月饼及其制备方法 |
| CN109418958A (zh) * | 2017-08-26 | 2019-03-05 | 嘉善随缘食品有限公司 | 一种香菇素蹄及其加工方法 |
| CN109393443A (zh) * | 2018-09-29 | 2019-03-01 | 西峡县森林家食品有限责任公司 | 一种香菇休闲食品的制作方法 |
| CN111357975A (zh) * | 2018-12-25 | 2020-07-03 | 宿州学院 | 一种杏鲍菇素肉松的制作方法 |
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Assignee: Baishan group Baishan Modern Agriculture Co.,Ltd. Assignor: Dashan Group Co.,Ltd. Contract record no.: 2012220000022 Denomination of invention: Dried meat floss with straw mushroom and preparation method thereof Granted publication date: 20111026 License type: Exclusive License Open date: 20060906 Record date: 20120412 |
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