CN103535687A - 一种红汁乳菇酱油的加工方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种红汁乳菇酱油的加工方法，其特征在于该方法采用了步骤（一）原料处理，步骤（二）酱油制备，步骤（三）包装等工艺步骤。本发明制备的红汁乳菇酱油，味道鲜美，能促进食欲，而且具有红汁乳菇的保健功能。本发明方法制作简单，工艺易掌控，能够规模化生产，可以满足市场的需求。
Description
技术领域
本发明属于食品加工领域，具体涉及是一种红汁乳菇酱油的加工方法。
背景技术
酱油，用豆、麦、麸皮酿造的液体调味品。色泽红褐色，有独特酱香，滋味鲜美，有助于促进食欲，是中国的传统调味品。酱油俗称豉油，主要由大豆、淀粉、小麦、食盐经过制油、发酵等程序酿制而成的。酱油的成分比较复杂，除食盐的成分外，还有多种氨基酸、糖类、有机酸、色素及香料等成分。以咸味为主，亦有鲜味、香味等。它能增加和改善菜肴的味道，还能增添或改变菜肴的色泽。
红汁乳菇属于红菇科、乳菇属的一种著名食用菌。由于其味道鲜美、且具有较高的营养价值和药用价值，引起世界各国研究者的重视。红汁乳菇是营养丰富、味道鲜美的食用菌，蛋白质含量远高于一般蔬菜，粗脂肪含量较低，基本上不含糖，与其他植物性食品相比，红汁乳菇所含的食物纤维较高，是一种高蛋白低热量的理想天然保健食品。红汁乳菇具有很高的营养价值，含有17种氨基酸、不饱和脂肪酸、多糖、矿物质元素、维生素、核苷酸、有机酸、麦角甾醇及多种天然色素等有效成分，经学者研究发现，红汁乳菇的粗蛋白含量在23.52%-29.12%之间，远远超过一般绿色食品，红汁乳菇的蛋白质中含有17种氨基酸，其中7种人体必需的氨基酸，1种非必需氨基酸。
红汁乳菇除鲜食外，还可加工成菌油，或经速冻后长期保存，具有巨大的规模开发的市场前景。
本发明的目的是要提供一种红汁乳菇酱油，迎合更多消费者对口味的追求，提高人们的喜食性，更会得到消费者的欢迎。
发明内容
本发明的目的在于提供一种红汁乳菇酱油的加工方法。
本发明的目的是通过以下技术方案实现的：
一种红汁乳菇酱油的加工方法，其特征在于，它包括以下工艺步骤：
步骤（一）原料处理：
选取非硫磺熏制、无霉变、无异味的红汁乳菇干品1千克，加水12千克或选取鲜红汁乳菇1千克，加水6千克，在70-80℃下加热1小时，滤去残渣，得红汁乳菇热水提取液，备用；
步骤（二）酱油制备：
取普通酿造酱油100千克，加红汁乳菇热水提取液10千克、蔗糖4.5千克、花椒340克、胡椒320克、八角220克、桂皮75克、姜3.6千克，在90℃下加热1小时，过滤，加入0.15%-0.4%的防腐剂，即得红汁乳菇酱油；
步骤（三）包装：
将步骤（二）制得的红汁乳菇酱油在100℃下进行杀菌15分钟，冷却至90℃时装入透明玻璃瓶真空或充氮包装，即得红汁乳菇酱油成品。
所述的一种红汁乳菇酱油由上述制备方法制得。
本发明的有益效果
1、本发明制备的红汁乳菇酱油，味道鲜美，能促进食欲，而且具有红汁乳菇的保健功能。
2、本发明方法制作简单，工艺易掌控，能够规模化生产，可以满足市场的需求。
具体实施方式
以下实施例仅是对本发明的进一步说明，而非是对本发明的限制。
实施例1
选取非硫磺熏制、无霉变、无异味的红汁乳菇干品1千克，加水12千克，在80℃下加热1小时，滤去残渣，得红汁乳菇热水提取液，备用；取普通酿造酱油100千克，加红汁乳菇热水提取液10千克、蔗糖4.5千克、花椒340克、胡椒320克、八角220克、桂皮75克、姜3.6千克，在90℃下加热1小时，过滤，加入0.25%的防腐剂，即得红汁乳菇酱油；将制得的红汁乳菇酱油在100℃下进行杀菌15分钟，冷却至90℃时装入透明玻璃瓶真空包装，即得红汁乳菇酱油成品。
实施例2
选取鲜红汁乳菇1千克，加水6千克，在70℃下加热1小时，滤去残渣，得红汁乳菇热水提取液，备用；取普通酿造酱油100千克，加红汁乳菇热水提取液10千克、蔗糖4.5千克、花椒340克、胡椒320克、八角220克、桂皮75克、姜3.6千克，在90℃下加热1小时，过滤，加入0.35%的防腐剂，即得红汁乳菇酱油；将制得的红汁乳菇酱油在100℃下进行杀菌15分钟，冷却至90℃时装入透明玻璃瓶充氮包装，即得红汁乳菇酱油成品。
Claims (2)
1.一种红汁乳菇酱油的加工方法，其特征在于，它包括以下工艺步骤：
步骤（一）原料处理：
选取非硫磺熏制、无霉变、无异味的红汁乳菇干品1千克，加水12千克或选取鲜红汁乳菇1千克，加水6千克，在70-80℃下加热1小时，滤去残渣，得红汁乳菇热水提取液；
步骤（二）酱油制备：
取普通酿造酱油100千克，加红汁乳菇热水提取液10千克、蔗糖4.5千克、花椒340克、胡椒320克、八角220克、桂皮75克、姜3.6千克，在90℃下加热1小时，过滤，加入0.15%-0.4%的防腐剂，即得红汁乳菇酱油；
步骤（三）包装：
将步骤（二）制得的红汁乳菇酱油在100℃下进行杀菌15分钟，冷却至90℃时装入透明玻璃瓶真空或充氮包装，即得红汁乳菇酱油成品。
2.一种如权利要求1所述的方法获得红汁乳菇酱油产品。
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Application publication date: 20140129 |