CN105941811A - 一种鸡腿菇蜜脯的制作方法 - Google Patents
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
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- A23G2200/00—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
- 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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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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CN104351447A (zh) * | 2014-10-23 | 2015-02-18 | 赵聪 | 一种糖渍杏鲍菇的制作方法 |
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