CN105941811A - 一种鸡腿菇蜜脯的制作方法 - Google Patents
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- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
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Abstract
本发明公开了一种鸡腿菇蜜脯的制作方法，属于食品加工领域。其特征在于：采用选料→漂洗、护色→热烫保脆→冷浸糖液→胶膜处理→干燥包装→成品的加工工艺流程。有益效果：本发明产品组织嫩脆、饱含糖汁，甜酸爽口，具有鸡腿菇的鲜美风味；本产品有利于提高人体免疫功能，增强抗病能力，还具有有益脾胃、清心宁神、祛脂降压、防癌抗癌的功效。操作简单，便于实施，是一种营养保健价值极高的食品。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种鸡腿菇蜜脯的制作方法。
背景技术
鸡腿菇，又名毛头鬼伞，属真菌门担子菌亚门层菌纲伞菌目鬼伞科鬼伞属。鸡腿菇肉质细嫩、鲜美可口，味甘性平，有益脾胃、清心宁神、助消化、增食欲、降血压、抗肿瘤等功效。经常食用可提高人体免疫功能，增强抗病能力。鲜菇中含有多种生物活性酶，具有多种生理作用，其中胰蛋白酶、麦芽糖酶等可以帮助消化，酪氨酸酶有降低血压的作用，多糖化合物则有一定的防癌抗癌作用。菇体中所含的脂肪多为不饱和脂肪酸，食用后不会增加血液中的胆固醇含量，可以预防动脉硬化、心脏病及肥胖症等。鸡腿菇对大肠杆菌、金黄色葡萄球菌、枯草杆菌还有一定的抑制作用。此外，鸡腿菇中还含有治疗糖尿病的有效成分，食用后能降低血糖浓度，对糖尿病有明显的辅助疗效。
新鲜的鸡腿菇不易贮藏，用于加工成鸡腿菇蜜脯可实现对鸡腿菇原料的综合利用，食用方便，且便于储存，提高其经济价值。
发明内容
本发明的目的是解决鸡腿菇不易贮藏的问题，提供一种鸡腿菇蜜脯的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种鸡腿菇蜜脯的制作方法，其特征在于：采用选料→漂洗、护色→热烫保脆→冷浸糖液→胶膜处理→干燥包装→成品的加工工艺流程，具体操作步骤为：
（1）选料漂洗：选用无病虫、无杂质的鸡腿菇为原料，切除根部，漂洗后进入护色溶液中进行护色；
（2）热烫保脆：将漂洗、护色过的鸡腿菇切成1.5厘米的小段，倒入加了0.01%焦亚硫酸钠的热烫液中烫煮5分钟；煮熟后及时捞出，再浸入0.05%氯化钙溶液中进行冷却硬化，经过55分钟的硬化处理后，捞出漂洗干净，沥去水分备用；
（3）冷浸糖液：沥干水分后的菌体浸泡于42%的冷果糖液中8小时，使糖分初步进入菌体内；再配制50%的麦芽糖液，煮沸，倒入浸渍过冷糖液的鸡腿菇，大火煮沸后改用文火熬煮15分钟，当糖液浓度熬制60%、菌体外观呈金黄透亮时即可起锅；
（4）胶膜处理：将半成品浸入0.02%海藻多糖胶液中，然后进行钙化处理，再将鸡腿菇包裹在一层薄薄的透明胶膜内，成型后放在清水中回漂脱涩；
（5）干燥包装：将包膜后的菌体放入烘箱内略微干燥后，撒上一层白莲糖粉，即可装入硬塑料袋中，密封保存出售。
有益效果：本发明产品组织嫩脆、饱含糖汁，甜酸爽口，具有鸡腿菇的鲜美风味；本产品有利于提高人体免疫功能，增强抗病能力，还具有有益脾胃、清心宁神、祛脂降压、防癌抗癌的功效。操作简单，便于实施，是一种营养保健价值极高的食品。
具体实施方式
实施例1：
一种鸡腿菇蜜脯的制作方法，具体操作步骤为：
（1）选料漂洗：选用无病虫、无杂质的鸡腿菇为原料，切除根部，漂洗后进入护色溶液中进行护色；
（2）热烫保脆：将漂洗、护色过的鸡腿菇切成4-5厘米的小段，倒入加了0.02%焦亚硫酸钠的热烫液中烫煮8分钟；煮熟后及时捞出，再浸入0.15%氯化钙溶液中进行冷却硬化，经过65分钟的硬化处理后，捞出漂洗干净，沥去水分备用；
（3）冷浸糖液：沥干水分后的菌体浸泡于25%的冷糖液中12小时，使糖分初步进入菌体内；再配制55%的麦芽糖液，煮沸，倒入浸渍过冷糖液的鸡腿菇，大火煮沸后改用文火熬煮30分钟，当糖液浓度熬制75%、菌体外观呈金黄透亮时即可起锅；
（4）胶膜处理：将半成品浸入0.45%海藻多糖胶液中，然后进行钙化处理，再将鸡腿菇包裹在一层薄薄的透明胶膜内，成型后放在清水中回漂脱涩；
（5）干燥包装：将包膜后的菌体放入烘箱内略微干燥后，在表面撒上一层白砂糖，即可装入硬塑料袋中，密封保存出售。
实施例2：
一种鸡腿菇蜜脯的制作方法，具体操作步骤为：
（1）选料漂洗：选用无病虫、无杂质的鸡腿菇为原料，切除根部，漂洗后进入护色溶液中进行护色；
（2）热烫保脆：将漂洗、护色过的鸡腿菇切成4厘米的小段，倒入加了0.006%焦亚硫酸钠的热烫液中烫煮12分钟；煮熟后及时捞出，再浸入0.18%氯化钙溶液中进行冷却硬化，经过70分钟的硬化处理后，捞出漂洗干净，沥去水分备用；
（3）冷浸糖液：沥干水分后的菌体浸泡于45%的冷糖液中10小时，使糖分初步进入菌体内；再配制65%的葡萄糖液，煮沸，倒入浸渍过冷糖液的鸡腿菇，大火煮沸后改用文火熬煮35分钟，当糖液浓度熬制85%、菌体外观呈金黄透亮时即可起锅；
（4）胶膜处理：将半成品浸入0.56%海藻多糖胶液中，然后进行钙化处理，再将鸡腿菇包裹在一层薄薄的透明胶膜内，成型后放在清水中回漂脱涩；
（5）干燥包装：将包膜后的菌体放入烘箱内略微干燥，拌入少许蜂蜜及香草香精，晾干后即可装入硬塑料袋中，密封保存出售。
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)
1.一种鸡腿菇蜜脯的制作方法，其特征在于：采用选料→漂洗、护色→热烫保脆→冷浸糖液→胶膜处理→干燥包装→成品的加工工艺流程，具体操作步骤为：
（1）选料漂洗：选用无病虫、无杂质的鸡腿菇为原料，切除根部，漂洗后进入护色溶液中进行护色；
（2）热烫保脆：将漂洗、护色过的鸡腿菇切成1.5厘米的小段，倒入加了0.01%焦亚硫酸钠的热烫液中烫煮5分钟；煮熟后及时捞出，再浸入0.05%氯化钙溶液中进行冷却硬化，经过55分钟的硬化处理后，捞出漂洗干净，沥去水分备用；
（3）冷浸糖液：沥干水分后的菌体浸泡于42%的冷果糖液中8小时，使糖分初步进入菌体内；再配制50%的麦芽糖液，煮沸，倒入浸渍过冷糖液的鸡腿菇，大火煮沸后改用文火熬煮15分钟，当糖液浓度熬制60%、菌体外观呈金黄透亮时即可起锅；
（4）胶膜处理：将半成品浸入0.02%海藻多糖胶液中，然后进行钙化处理，再将鸡腿菇包裹在一层薄薄的透明胶膜内，成型后放在清水中回漂脱涩；
（5）干燥包装：将包膜后的菌体放入烘箱内略微干燥后，撒上一层白莲糖粉，即可装入硬塑料袋中，密封保存出售。
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| CN106418478A (zh) * | 2016-09-29 | 2017-02-22 | 芜湖市三山区绿色食品产业协会 | 一种鸡腿菇蜜脯的制作方法 |
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| CN103493961A (zh) * | 2013-10-22 | 2014-01-08 | 程龙凤 | 一种鸡腿菇脯的加工方法 |
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