CN107279439A - 鸡油菌保健脯的制作工艺 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种鸡油菌保健脯的制作工艺,属于食品加工领域。其特征在于:采用原料选择→浸泡→清洗→整理→糖渍→糖煮→烘焙→包装为加工工艺流程。有益效果:本发明产品软硬适中,香甜可口,具鸡油菌独特的风味;本产品性寒味甘,有利肺明目、补益肠胃、清热利尿、益气宽中之效,常食用可利于因维生素A缺乏所引起的皮肤粗糙、干燥症、夜盲症、视力失常、眼炎等疾病。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种鸡油菌保健脯的制作工艺。
背景技术
鸡油菌,别名:杏菌、杏黄菌或黄丝菌。 鸡油菌是世界著名的四大名菌之一,鸡油菌通常在秋天生长于北温带深林内,东欧和俄罗斯出产世界上最好的鸡油菌。中国部分地区也出产几个品种的鸡油菌,其中以四川及湖北西北地区的质量较好,但产量不大。鸡油菌鸡油菌在德国非常有名,它和著名的德国香肠一样受人喜爱,但价格要贵很多。鸡油菌的味道特别之处在于那种典型的杏香味,这种味道是任何种类的食物所没有的。
鸡油菌是世界上很名贵的食用菌,属高级营养滋补品,它有很多种奇特效果,现代医学表明,鸡油菌含丰富的蛋白质、多糖肽、碳水化合物、多种维生素和20多种氨基酸及微量元素。具有补肾、壮阳、补脑、提神的功能;对精肾亏损、阳萎不举、性功能减退、***冷淡有明显的改善作用;对头晕失眠、肠胃炎症、脾胃虚弱、消化不良、饮食不振有良好的疗效。长期食用可防癌、抗癌、抑制肿瘤、预防感冒、增加人体免疫力的效果。鸡油菌是子囊菌中最著名的食用菌和药用菌,它不仅味道鲜美、营养丰富,还有强身健体、防病治病、延年益寿的功能;从《本草纲目》和医学的角度表明,鸡油菌具有益肠胃,助消化、降血糖、补肾壮阳和补脑提神之功效,是一种不含任何激素,无任何副作用的纯天然滋补品。
鸡油菌通常在秋天生长于北温带深林内,东欧和俄罗斯出产世界上最好的鸡油菌。中国部分地区也出产几个品种的鸡油菌,其中以四川及湖北西北地区的质量较好,但产量不大,用于加工成鸡油菌保健脯可实现对鸡油菌原料的综合利用,食用方便,且便于储存,提高其经济价值。
发明内容
本发明的目的是提供一种鸡油菌保健脯的制作工艺,可以直接食用,味道鲜美,贮藏时间长。
本发明解决其技术问题所采取的技术方案是:
一种鸡油菌保健脯的制作工艺,其特征在于:采用原料选择→浸泡→清洗→整理→糖渍→糖煮→烘焙→包装为加工工艺流程,具体操作步骤为:
(1)原料选择:选用新鲜、少杂质、无碎屑的优质鸡油菌为原料;
(2)浸泡:将鸡油菌浸泡清水中1小时,加入适量的维生素C,再用清水漂洗,去除沾在鸡油菌上的碎木屑和杂质;
(3)整理:将泡好的鸡油菌用剪刀剪去蒂部,剔除碎屑和软烂部分,切分成小块,然后用清水漂洗干净,并沥干水分;
(4)糖渍、糖煮:配制40%的果糖液,在锅中煮沸后倒入整理好的鸡油菌,煮至25分钟后,连同糖液一起倒入缸中糖渍16小时,捞出鸡油菌,再将糖液浓度调至60%,并且加入0.2%的柠檬酸和0.4%的苹果酸,煮沸后,放入鸡油菌,煮制30分钟,中间加糖1-2次,直至糖液浓度达到70%时,将鸡油菌与糖液一起倒入缸中,糖渍40小时;
(5)烘烤:捞出经糖渍的鸡油菌,沥干糖液,摆放在竹屉上,送入烘房,在80℃下烘烤1-2小时,直至鸡油菌柔软但不粘手时即可;
(6)包装:制好的鸡油菌脯晾凉后,按大小分级,剔除碎屑和杂质,用聚乙烯薄膜袋装密封包装。
有益效果:本发明产品软硬适中,香甜可口,具鸡油菌独特的风味;本产品含有丰富的蛋白质、氨基酸、脂肪、碳水化合物、维生素、胡萝卜素、粗纤维和钙、铁、磷等多种矿物质营养成分。性温味甘,有清目利肺、益肠健胃、提神补气的功效。经常食用可利于因缺乏维生素A所引起的皮肤粗糙或干燥症、角膜软化症、眼干涩症、夜盲症、视力失常、眼炎等疾病。同时,还可以预防某些呼吸道及消化道感染的疾病。另外,据国外临床验证,鸡油菌还具有一定的抗癌活性,对癌细胞的增长和扩散有一定的抑制作用。
附图说明
图1为本发明鸡油菌的照片。
具体实施方式
实施例1:
一种鸡油菌保健脯的制作工艺,具体操作步骤为:
(1)原料选择:选用新鲜、少杂质、无碎屑的优质鸡油菌、竹荪为原料;
(2)浸泡:将鸡油菌、竹荪浸泡清水中1小时,加入适量的维生素C,再用清水漂洗,去除沾在鸡油菌、竹荪上的碎木屑和杂质;
(3)整理:将泡好的鸡油菌、竹荪用剪刀剪去蒂部,剔除碎屑和软烂部分,切分成小块,然后用清水漂洗干净,并沥干水分;
(4)糖渍、糖煮:配制40%的果糖液,在锅中煮沸后倒入整理好的鸡油菌、竹荪,煮至25分钟后,连同糖液一起倒入缸中糖渍16小时,捞出鸡油菌,再将糖液浓度调至60%,并且加入0.2%的柠檬酸和0.4%的苹果酸,煮沸后,放入鸡油菌、竹荪,煮制30分钟,中间加糖1-2次,直至糖液浓度达到70%时,将鸡油菌、竹荪与糖液一起倒入缸中,糖渍40小时;
(5)烘烤:捞出经糖渍的鸡油菌、竹荪,沥干糖液,摆放在竹屉上,送入烘房,在80℃下烘烤1-2小时,直至鸡油菌、竹荪柔软但不粘手时即可;
(6)包装:制好的鸡油菌、竹荪脯晾凉后,按大小分级,剔除碎屑和杂质,用聚乙烯薄膜袋装密封包装。
实施例2:
一种鸡油菌保健脯的制作工艺,具体操作步骤为:
(1)原料选择:选用新鲜、少杂质、无碎屑的优质鸡油菌、木耳为原料;
(2)浸泡:将鸡油菌、木耳浸泡清水中1小时,加入适量的维生素C,再用清水漂洗,去除沾在鸡油菌、木耳上的碎木屑和杂质;
(3)整理:将泡好的鸡油菌、木耳用剪刀剪去蒂部,剔除碎屑和软烂部分,切分成小块,然后用清水漂洗干净,并沥干水分;
(4)糖渍、糖煮:配制40%的果糖液,在锅中煮沸后倒入整理好的鸡油菌、木耳,煮至25分钟后,连同糖液一起倒入缸中糖渍16小时,捞出鸡油菌、木耳,再将糖液浓度调至60%,并且加入0.2%的柠檬酸和0.4%的苹果酸,煮沸后,放入鸡油菌,煮制30分钟,中间加糖1-2次,直至糖液浓度达到70%时,将鸡油菌、木耳与糖液一起倒入缸中,糖渍40小时;
(5)烘烤:捞出经糖渍的鸡油菌、木耳,沥干糖液,摆放在竹屉上,送入烘房,在80℃下烘烤1-2小时,直至鸡油菌、木耳柔软但不粘手时即可;
(6)包装:制好的鸡油菌、木耳脯晾凉后,按大小分级,剔除碎屑和杂质,用聚乙烯薄膜袋装密封包装。
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)
1.一种鸡油菌保健脯的制作工艺,其特征在于,采用原料选择→浸泡→清洗→整理→糖渍→糖煮→烘焙→包装为加工工艺流程,具体操作步骤为:
(1)原料选择:选用新鲜、少杂质、无碎屑的优质鸡油菌为原料;
(2)浸泡:将鸡油菌浸泡清水中1小时,加入适量的维生素C,再用清水漂洗,去除沾在鸡油菌上的碎木屑和杂质;
(3)整理:将泡好的鸡油菌用剪刀剪去蒂部,剔除碎屑和软烂部分,切分成小块,然后用清水漂洗干净,并沥干水分;
(4)糖渍、糖煮:配制40%的果糖液,在锅中煮沸后倒入整理好的鸡油菌,煮至25分钟后,连同糖液一起倒入缸中糖渍16小时,捞出鸡油菌,再将糖液浓度调至60%,并且加入0.2%的柠檬酸和0.4%的苹果酸,煮沸后,放入鸡油菌,煮制30分钟,中间加糖1-2次,直至糖液浓度达到70%时,将鸡油菌与糖液一起倒入缸中,糖渍40小时;
(5)烘烤:捞出经糖渍的鸡油菌,沥干糖液,摆放在竹屉上,送入烘房,在80℃下烘烤1-2小时,直至鸡油菌柔软但不粘手时即可;
(6)包装:制好的鸡油菌脯晾凉后,按大小分级,剔除碎屑和杂质,用聚乙烯薄膜袋装密封包装。
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