CN104068372A - 五香菌菇酱及其制备方法 - Google Patents
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Abstract
本发明公开一种五香菌菇酱及其制备方法,对鸡纵、青头菌、鸡油菌、鸡腿菇、羊肚菌等菌菇进行深加工,调配黄豆、山茶油、生姜、砂仁、八角茴香、五香粉、味精、鸡精、骨粉、食用盐、料酒和水制备五香菌菇酱。其独特新型的制备方法使制得的五香菌菇酱营养丰富,味道更加鲜美、口感更加丰富,保质期长,携带方便,具有广阔的市场前景。
Description
技术领域
本发明属于食品技术领域,具体涉及一种五香菌菇酱及其制备方法。
背景技术
食用野生菌菇生长在高温高湿的山林、地头田间等自然环境中,大多为季节性菌菇。人们常采摘入菜,具有质地柔嫩、风味独特,而且含有相当高的蛋白质、多种氨基酸、维生素、多糖类、矿物质等营养成份,并且它的脂肪含量低,又富含纤维素。它是集多营养、低热量于一身的理想食物。长期食用野生菌菇具有抗癌抑菌、健胃补脾、嫩肤养颜、清肝明目、理气化痰、降血糖、助消化,促进、调控人体新陈代谢等功效。尤其是对癌症、高血压、消化***泌、泌尿***等疾病具有独特的疗效。野生菌菇是一种健康无污染的绿色食品,深受人们的喜爱。但野生菌菇不易久留,尤其适合深加工。
随着人们生活水平的不断提高,人们对饮食、营养搭配等要求越来越高,人们希望通过日常饮用的食品来增强人体对病菌、病毒的体抗力,起到保健和预防疾病的作用。目前,市场上已出现用菌菇为原料制成的各种汤料及小吃。但大多都是不宜保存,都是现做现吃,得不到广泛的推广。加上菌菇大多是经过炒制或熬煮后添加食用盐、味精等调味料制得,其制得的产品外观、口感均不理想,消费者不易接受。于是研制开发出一种能够改善菌菇的风味且极易保存,丰富菌菇酱产品,具有广阔的市场前景。
发明内容
本发明要解决的技术问题是提供五香菌菇酱及其制备方法,该五香菌菇酱营养丰富,其在酱料中加入了干红辣椒、砂仁、八角茴香、花椒等成分,使菌菇酱味道更加鲜美、口感更加丰富,保质期长。
为解决上述技术问题,本发明采用以下技术方案:
五香菌菇酱,所述原料成分及其重量份为:菌菇40~80份、黄豆20~40份、山茶油5~20份、生姜3~7份、砂仁1~3份、八角茴香2~4份、五香粉4~8份、味精2~4份、鸡精2~4份、骨粉6~12份、食用盐3~7份、料酒2~5份。
优选的,所述原料成分及其重量份为:菌菇60份、黄豆30份、山茶油12份、生姜5份、砂仁2份、八角茴香3份、五香粉6份、味精3份、鸡精3份、骨粉9份、食用盐5份、料酒4份。
优选的,所述菌菇为鸡纵、青头菌、鸡油菌、鸡腿菇或羊肚菌中的一种或多种组合。
上述五香菌菇酱的制备方法,包括以下步骤:
1)将菌菇倒入沸水中漂烫2~6分钟,捞出沥干,备用;
2)将黄豆用水浸泡3~5小时,并放入锅中蒸煮至无豆腥味,捞出,备用;
3)将山茶油加热至120~150℃后,加入生姜、砂仁、八角茴香炒制2~3分钟;再将用水溶解过的五香粉、骨粉、食用盐,步骤1)预处理过的菌菇、步骤2)预处理过的黄豆和适量水倒入,用文火熬制30~60分钟;然后加入味精、鸡精和料酒搅拌2~4分钟,使其混合均匀后得到熬制好的酱;
4)将步骤3)熬制好的酱罐装,然后封口,并置于90~110℃的水温下水域连续滚动杀菌10~20分钟,迅速冷却至室温,即得五香菌菇酱。
优选的,所述封口的方式为采用真空封口机封口,开罐真空度在0.02~0.06Mpa。
本发明的各调味香辛料中:八角茴香,味微甜,芳香浓郁,温阳散寒,可掩盖食材的腥味、异味;生姜,气芳香,味辛辣,可温胃消食;砂仁,气芳香而浓烈,味辛、微苦,有化湿开胃的功效。本发明五香菌菇酱的调味香辛料中调配以数种香味浓郁、有调味效果的香料,各成分科学配伍,具有健脾燥湿、健胃消食的功效,加工菌菇时适量添加,可使菌菇酱香气浓郁、口味醇厚。
本发明的有益效果在于:本发明菌菇酱营养丰富,制备过程在酱料中加入了五香粉、八角茴香、砂仁等成分,使菌菇酱味道更加鲜美、口感更加丰富;本发明提供菌菇新的制备方法,使制得的菌菇酱保留了菌菇的营养成分和鲜美的味道,以更丰富菌菇产品供人们食用,而且保质期长,携带方便,具有广阔的市场前景。
具体实施方式
下面以具体的实施例作进一步说明,但本发明不局限于这些实施例。
实施例1
五香菌菇酱,所述原料成分及其重量份为:菌菇60份、黄豆30份、山茶油12份、生姜5份、砂仁2份、八角茴香3份、五香粉6份、味精3份、鸡精3份、骨粉9份、食用盐5份、料酒4份;其中所述菌菇为鸡纵、鸡油菌、鸡腿菇按3:1:2的组合。
本实施例五香菌菇酱的制备方法,其步骤为:
1)将菌菇倒入沸水中漂烫4分钟,捞出沥干,备用;
2)将黄豆用水浸泡4小时,并放入锅中蒸煮至无豆腥味,捞出,备用;
3)将山茶油加热至135℃后,加入生姜、砂仁、八角茴香炒制3分钟;再将用水溶解过的五香粉、骨粉、食用盐,步骤1)预处理过的菌菇、步骤2)预处理过的黄豆和适量水倒入,用文火熬制45分钟;然后加入味精、鸡精和料酒搅拌3分钟,使其混合均匀后得到熬制好的酱;
4)将步骤3)熬制好的酱罐装,然后采用真空封口机封口,其中开罐真空度在0.04Mpa,并置于100℃的水温下水域连续滚动杀菌15分钟,迅速冷却至室温,即得五香菌菇酱。
实施例2
五香菌菇酱,所述原料成分及其重量份为:菌菇80份、黄豆32份、山茶油20份、生姜7份、砂仁2份、八角茴香2份、五香粉8份、味精3份、鸡精2份、骨粉12份、食用盐5份、料酒2份;其中所述菌菇为鸡纵。
本实施例五香菌菇酱的制备方法,其步骤为:
1)将菌菇倒入沸水中漂烫6分钟,捞出沥干,备用;
2)将黄豆用水浸泡4小时,并放入锅中蒸煮至无豆腥味,捞出,备用;
3)将山茶油加热至150℃后,加入生姜、砂仁、八角茴香炒制2分钟;再将用水溶解过的五香粉、骨粉、食用盐,步骤1)预处理过的菌菇、步骤2)预处理过的黄豆和适量水倒入,用文火熬制60分钟;然后加入味精、鸡精和料酒搅拌2分钟,使其混合均匀后得到熬制好的酱;
4)将步骤3)熬制好的酱罐装,然后采用真空封口机封口,其中开罐真空度在0.06Mpa,并置于90℃的水温下水域连续滚动杀菌20分钟,迅速冷却至室温,即得五香菌菇酱。
实施例3
五香菌菇酱,所述原料成分及其重量份为:菌菇65份、黄豆20份、山茶油10份、生姜6份、砂仁1份、八角茴香4份、五香粉7份、味精2份、鸡精4份、骨粉8份、食用盐3份、料酒5份;其中所述菌菇为鸡纵、青头菌、羊肚菌按3:1:1的组合。
本实施例五香菌菇酱的制备方法,其步骤为:
1)将菌菇倒入沸水中漂烫5分钟,捞出沥干,备用;
2)将黄豆用水浸泡3小时,并放入锅中蒸煮至无豆腥味,捞出,备用;
3)将山茶油加热至120℃后,加入生姜、砂仁、八角茴香炒制3分钟;再将用水溶解过的五香粉、骨粉、食用盐,步骤1)预处理过的菌菇、步骤2)预处理过的黄豆和适量水倒入,用文火熬制50分钟;然后加入味精、鸡精和料酒搅拌4分钟,使其混合均匀后得到熬制好的酱;
4)将步骤3)熬制好的酱罐装,然后采用真空封口机封口,其中开罐真空度在0.02Mpa,并置于110℃的水温下水域连续滚动杀菌10分钟,迅速冷却至室温,即得五香菌菇酱。
实施例4
五香菌菇酱,所述原料成分及其重量份为:菌菇40份、黄豆40份、山茶油8份、生姜3份、砂仁13份、八角茴香3份、五香粉4份、味精4份、鸡精3份、骨粉6份、食用盐7份、料酒3份;其中所述菌菇为青头菌、鸡腿菇按1:1的组合。
本实施例五香菌菇酱的制备方法,其步骤为:
1)将菌菇倒入沸水中漂烫2分钟,捞出沥干,备用;
2)将黄豆用水浸泡5小时,并放入锅中蒸煮至无豆腥味,捞出,备用;
3)将山茶油加热至130℃后,加入生姜、砂仁、八角茴香炒制2分钟;再将用水溶解过的五香粉、骨粉、食用盐,步骤1)预处理过的菌菇、步骤2)预处理过的黄豆和适量水倒入,用文火熬制50分钟;然后加入味精、鸡精和料酒搅拌4分钟,使其混合均匀后得到熬制好的酱;
4)将步骤3)熬制好的酱罐装,然后采用真空封口机封口,其中开罐真空度在0.03Mpa,并置于95℃的水温下水域连续滚动杀菌18分钟,迅速冷却至室温,即得五香菌菇酱。
Claims (5)
1.五香菌菇酱,其特征在于,所述原料成分及其重量份为:菌菇40~80份、黄豆20~40份、山茶油5~20份、生姜3~7份、砂仁1~3份、八角茴香2~4份、五香粉4~8份、味精2~4份、鸡精2~4份、骨粉6~12份、食用盐3~7份、料酒2~5份。
2.根据权利要求1所述的五香菌菇酱,其特征在于,所述原料成分及其重量份为:菌菇60份、黄豆30份、山茶油12份、生姜5份、砂仁2份、八角茴香3份、五香粉6份、味精3份、鸡精3份、骨粉9份、食用盐5份、料酒4份。
3.根据权利要求1所述的五香菌菇酱,其特征在于:所述菌菇为鸡纵、青头菌、鸡油菌、鸡腿菇或羊肚菌中的一种或多种组合。
4.如权利要求1或2所述的五香菌菇酱的制备方法,其特征在于,包括以下步骤:
1)将菌菇倒入沸水中漂烫2~6分钟,捞出沥干,备用;
2)将黄豆用水浸泡3~5小时,并放入锅中蒸煮至无豆腥味,捞出,备用;
3)将山茶油加热至120~150℃后,加入生姜、砂仁、八角茴香炒制2~3分钟;再将用水溶解过的五香粉、骨粉、食用盐,步骤1)预处理过的菌菇、步骤2)预处理过的黄豆和适量水倒入,用文火熬制30~60分钟;然后加入味精、鸡精和料酒搅拌2~4分钟,使其混合均匀后得到熬制好的酱;
4)将步骤3)熬制好的酱罐装,然后封口,并置于90~110℃的水温下水域连续滚动杀菌10~20分钟,迅速冷却至室温,即得五香菌菇酱。
5.根据权利要求4所述的制备方法,其特征在于:所述封口的方式为采用真空封口机封口,开罐真空度在0.02~0.06Mpa。
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CN104381977A (zh) * | 2014-10-31 | 2015-03-04 | 张鹏 | 一种黄豆菌菇酱 |
CN104397666A (zh) * | 2014-11-04 | 2015-03-11 | 曲少春 | 一种菌菇酱 |
CN104431971A (zh) * | 2014-11-19 | 2015-03-25 | 滁州市百年食品有限公司 | 一种菌类低盐养生黄豆酱及其制备方法 |
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CN106136209A (zh) * | 2016-07-06 | 2016-11-23 | 徐金伟 | 一种鸡枞菌蘑菇酱及其制作工艺 |
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CN104381977A (zh) * | 2014-10-31 | 2015-03-04 | 张鹏 | 一种黄豆菌菇酱 |
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CN104431971A (zh) * | 2014-11-19 | 2015-03-25 | 滁州市百年食品有限公司 | 一种菌类低盐养生黄豆酱及其制备方法 |
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CN106136209A (zh) * | 2016-07-06 | 2016-11-23 | 徐金伟 | 一种鸡枞菌蘑菇酱及其制作工艺 |
CN109123424A (zh) * | 2018-09-04 | 2019-01-04 | 安徽食亿鲜食品有限公司 | 一种鲜香超细骨末复合调味酱及其加工工艺 |
CN112244264A (zh) * | 2019-12-18 | 2021-01-22 | 王秀平 | 一种治疗胃病的台蘑酱及其制备方法 |
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