CN105124563A - 一种金针菇盐水保健罐头的制作方法 - Google Patents
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title abstract description 8
- 238000004519 manufacturing process Methods 0.000 title abstract 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 title abstract 2
- 239000011780 sodium chloride Substances 0.000 title abstract 2
- 210000002686 mushroom body Anatomy 0.000 claims abstract description 22
- 235000014347 soups Nutrition 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 3
- 230000008569 process Effects 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 17
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 230000036541 health Effects 0.000 claims description 9
- 239000012266 salt solution Substances 0.000 claims description 8
- 239000003381 stabilizer Substances 0.000 claims description 8
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- 150000003839 salts Chemical class 0.000 claims description 5
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- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 4
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 4
- 229940088594 vitamin Drugs 0.000 claims description 4
- 229930003231 vitamin Natural products 0.000 claims description 4
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- 150000003722 vitamin derivatives Chemical class 0.000 claims description 4
- 244000241838 Lycium barbarum Species 0.000 claims description 2
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 2
- 235000015468 Lycium chinense Nutrition 0.000 claims description 2
- 244000242564 Osmanthus fragrans Species 0.000 claims description 2
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 2
- 238000007689 inspection Methods 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 244000003416 Asparagus officinalis Species 0.000 claims 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 3
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 abstract description 3
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- 235000019634 flavors Nutrition 0.000 abstract description 2
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- 241001619461 Poria <basidiomycete fungus> Species 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 241000746966 Zizania Species 0.000 description 1
- 235000002636 Zizania aquatica Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000118 anti-neoplastic effect Effects 0.000 description 1
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- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
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Classifications
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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
本发明公开了一种金针菇盐水保健罐头的制作方法,属于食品加工领域。其特征在于:采用原料选择→护色→预煮→冷却→装罐→加汤汁→封罐→杀菌→贮藏→检验→包装→成品的加工工艺流程。有益效果:本发明产品菇体呈白色,汤汁清亮,具有金针菇浓郁的鲜香和美味,质地柔软并富有弹性,风味独特;本产品不仅营养丰富,而且含有丰富的赖氨酸,可促进儿童智力的发育,还具有抑制血脂升高,降低胆固醇,防治心脑血管疾病的功效,是一种集美味和营养于一体的保健罐头。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种金针菇盐水保健罐头的制作方法。
背景技术
金针菇学名毛柄金钱菌,又称毛柄小火菇、构菌、朴菇、冬菇、朴菰、冻菌、金菇、智力菇等,因其菌柄细长,似金针菜,故称金针菇,属伞菌目白蘑科金针菇属,是一种菌藻地衣类。
金针菇的作用:金针菇氨基酸的含量非常丰富,尤其是赖氨酸的含量特别高,具有促进儿童智力发育的功能;不仅可以预防和治疗肝脏病及胃、肠道溃疡,而且也适合高血压患者、肥胖者和中老年人食用,因为它是一种高钾低钠食品;还具有抑制血脂升高,降低胆固醇,防治心脑血管疾病的功能;经常食用金针菇可以起到抵抗疲劳、抗菌消炎、消除重金属盐类物质、抗肿瘤的作用。
新鲜的金针菇在空气中容易氧化,不易贮藏,且经济效益低,用于加工成金针菇盐水保健罐头可实现对金针菇原料的综合利用,食用方便,且便于储存,提高其经济价值和营养价值。
发明内容
本发明的目的是解决金针菇容易氧化,不易贮藏的问题,提供一种金针菇盐水保健罐头的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种金针菇盐水保健罐头的制作方法,其特征在于:采用原料选择→护色→预煮→冷却→装罐→加汤汁→封罐→杀菌→贮藏→检验→包装→成品的加工工艺流程,具体操作步骤为:
(1)原料选择:选用新鲜、完整的菇体,要求菇体白色,长10-12厘米,无脱盖、无开伞,根部修削干净,不带斑点,含水量85%以下;
(2)护色:先用少量水充分溶解焦亚硫酸钠护色剂,再将水重量的0.06%~0.08%护色剂加入清水中,加入菇体,使其全部浸入水中,浸泡4-6小时,捞起后用清水冲洗干净;
(3)预煮、冷却:将水烧开后,倒入菇体,煮沸后保持6-8分钟,以熟透为准,然后迅速捞入流动水中漂洗、冷却;
(4)装罐、加汤汁:将冷却后的菇体迅速装入清洗后的罐中,加入适量配好的汤汁,汤汁的配比为水80千克、枸杞汁1千克、食盐1.5千克、桂花0.1千克、柠檬酸0.25千克、18克维生素C;
(5)封罐、杀菌:真空封罐后杀菌,杀菌公式10分钟—20分钟—25分钟/118℃,反压冷却至45℃;
(6)恒温贮藏:将杀菌后的罐头,用纱布擦去水珠及污迹,涂上防锈油,堆码于38℃室中恒温贮藏8-10天;
(7)检验、包装:10天后检验,剔除不合格罐后,装箱入库、外销。
有益效果:本发明产品菇体呈白色,汤汁清亮,具有金针菇浓郁的鲜香和美味,质地柔软并富有弹性,风味独特;本产品不仅营养丰富,而且含有丰富的赖氨酸,可促进儿童智力的发育,还具有抑制血脂升高,降低胆固醇,防治心脑血管疾病的功效,是一种集美味和营养于一体的保健罐头。
具体实施方式
实施例1:
一种金针菇盐水保健罐头的制作方法,具体操作步骤为:
(1)原料选择:选用新鲜、完整的菇体,要求菇体白色,长10-12厘米,无脱盖、无开伞,根部修削干净,不带斑点,含水量85%以下;
(2)护色:先用少量水充分溶解焦亚硫酸钠护色剂,再将水重量的0.03%护色剂加入清水中,加入菇体,使其全部浸入水中,浸泡8-10小时,捞起后用清水冲洗干净;
(3)预煮、冷却:将水烧开后,倒入菇体,煮沸后保持10分钟,以熟透为准,然后迅速捞入流动水中漂洗、冷却;
(4)装罐、加汤汁:将冷却后的菇体迅速装入清洗后的罐中,加入适量配好的汤汁,汤汁的配比为水100千克、食盐2千克、白茯苓粉0.6千克、银耳粉0.2千克、苹果酸0.1千克、22克维生素C;
(5)封罐、杀菌:真空封罐后杀菌,杀菌公式25分钟—10分钟—30分钟/106℃,反压冷却至35℃;
(6)恒温贮藏:将杀菌后的罐头,用纱布擦去水珠及污迹,涂上防锈油,堆码于30℃室中恒温贮藏5-7天;
(7)检验、包装:7天后检验,剔除不合格罐后,装箱入库、外销。
实施例2:
一种金针菇盐水保健罐头的制作方法,具体操作步骤为:
(1)原料选择:选用新鲜、完整的菇体,要求菇体白色,长6-8厘米,无脱盖、无开伞,根部修削干净,不带斑点,含水量90%以下;
(2)护色:先用少量水充分溶解焦亚硫酸钠护色剂,再将水重量的0.12%~0.15%护色剂加入清水中,加入菇体,使其全部浸入水中,浸泡2-4小时,捞起后用清水冲洗干净;
(3)预煮、冷却:将水烧开后,倒入菇体,煮沸后保持5分钟,以熟透为准,然后迅速捞入流动水中漂洗、冷却;
(4)装罐、加汤汁:将冷却后的菇体迅速装入清洗后的罐中,加入适量配好的汤汁,汤汁的配比为水50千克、食盐0.6千克、五味子提取液0.5千克、牡丹皮粉0.2千克、柠檬酸0.5千克、10克维生素C;
(5)封罐、杀菌:真空封罐后杀菌,杀菌公式30分钟—20分钟—15分钟/121℃,反压冷却至40℃;
(6)恒温贮藏:将杀菌后的罐头,用纱布擦去水珠及污迹,涂上防锈油,堆码于35℃室中恒温贮藏12天;
(7)检验、包装:12天后检验,剔除不合格罐后,装箱入库、外销。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种金针菇盐水保健罐头的制作方法,其特征在于:采用原料选择→护色→预煮→冷却→装罐→加汤汁→封罐→杀菌→贮藏→检验→包装→成品的加工工艺流程,具体操作步骤为:
(1)原料选择:选用新鲜、完整的菇体,要求菇体白色,长10-12厘米,无脱盖、无开伞,根部修削干净,不带斑点,含水量85%以下;
(2)护色:先用少量水充分溶解焦亚硫酸钠护色剂,再将水重量的0.06%~0.08%护色剂加入清水中,加入菇体,使其全部浸入水中,浸泡4-6小时,捞起后用清水冲洗干净;
(3)预煮、冷却:将水烧开后,倒入菇体,煮沸后保持6-8分钟,以熟透为准,然后迅速捞入流动水中漂洗、冷却;
(4)装罐、加汤汁:将冷却后的菇体迅速装入清洗后的罐中,加入适量配好的汤汁,汤汁的配比为水80千克、枸杞汁1千克、食盐1.5千克、桂花0.1千克、柠檬酸0.25千克、18克维生素C;
(5)封罐、杀菌:真空封罐后杀菌,杀菌公式10分钟—20分钟—25分钟/118℃,反压冷却至45℃;
(6)恒温贮藏:将杀菌后的罐头,用纱布擦去水珠及污迹,涂上防锈油,堆码于38℃室中恒温贮藏8-10天;
(7)检验、包装:10天后检验,剔除不合格罐后,装箱入库、外销。
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CN109349336A (zh) * | 2018-10-07 | 2019-02-19 | 毕玉玲 | 一种鲜嫩青头菌罐头 |
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Application publication date: 20151209 |