CN109105767A - 一种风味香菇丸及其制备方法 - Google Patents
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Abstract
本发明属于食品加工技术领域，尤其是一种风味香菇丸及制备方法；所述的风味香菇丸按重量份计240‑320份香菇、180‑200份牛肉、30‑40份糯米粉、60‑70份玉米淀粉、50‑60份调味料制成，其制备方法为：(1)将糯米粉蒸熟；(2)将香菇、牛肉、玉米淀粉、调味料、蒸熟的糯米粉捣成糊状，加入益生菌发酵，得到发酵物；(3)将发酵物制成丸子后蘸取植物油；(4)使用新鲜玉米皮包裹步骤(3)所得的丸子，蒸熟；(5)冷藏；(6)干燥。本发明制备的香菇丸，口感极佳，咀嚼性好，香味浓郁，风味独特。
Description
技术领域
本发明属于食品加工技术领域，尤其是一种风味香菇丸及其制备方法。
背景技术
香菇，又名香蕈、冬菇、花菇，属担子菌纲、伞菌目、口蘑科，是一种药食同源的真菌，其味道鲜美、香气沁人、营养丰富，素有“植物皇后”的美誉，被视为“蘑菇皇后”、“菌种之秀”、“抗癌新兵”，堪称食用菌的上品。香菇含有丰富的碳水化合物、蛋白质、氨基酸、甾体等多种成分，而且低脂肪，并具有抗肿瘤、抗氧化、抗菌、保肝等生物活性。
香菇丸是以香菇为主要原料，加入其它辅料制成的丸制品；因其味道鲜美，食用方便，广受人们喜爱。目前，香菇丸的传统制作方法是将香菇、肉与其它其它辅料剁碎混合均匀或抓摔后，制成丸子，再将丸子油炸或水煮即可。随着现代生活水平的提高，人们越来越追求风味多样化的食品，传统方法制作出的香菇丸逐渐满足不了人们的需求。
发明内容
为了解决现有技术中存在的上述技术问题，本发明提供了一种风味香菇丸及其制备方法，具体是通过以下技术方案实现的：
一种风味香菇丸，由以下重量份的原料制成：240-320份香菇、180-200份牛肉、30-40份糯米粉、60-70份玉米淀粉、50-60份调味料。
优选地，所述的调味料由以下重量份的原料制成：15-17份食盐、3-4份味精、10-12份生姜、10-12份大蒜、4-5份花椒粉、4-5份胡椒粉、4-5份小茴香。
优选地，所述的风味香菇丸的制备方法，包括以下步骤：
(1)按上述重量份称取原料，备用；
(2)将糯米粉蒸制30-40min，得到全熟的糯米粉；
(3)将香菇、牛肉、淀粉、调味料与全熟的糯米粉混合均匀，捣成糊状后，向糊状物中加入益生菌搅拌均匀，30-40℃干密封发酵8-10h，得到发酵物；
(4)将发酵物制成丸子，加到植物油中蘸2-3s，取出，使用新鲜的玉米皮包裹，蒸制1-1.5h，起锅；
(5)将步骤(4)所得的丸子立即加到冰柜中，冷藏3-5天；
(6)冷藏后的丸子在30-40℃干燥至含水率低于10％，即得风味香菇丸。
优选地，所述的益生菌由枯草芽孢杆菌与酵母菌按2-3:1的比例组成。
优选地，所述的益生菌的加入量为糊状物质量的0.2-0.3％。
优选地，所述的冷藏温度为
优选地，所述的植物油为茶油、菜籽油、橄榄油中的任何一种。
本发明的有益效果在于：将糯米粉蒸熟后再与其它原料混合捣碎，蒸熟的糯米粉能使香菇与其它原料结合得更紧密，有益于增加香菇丸的咀嚼性，蒸熟的糯米粉能在医生菌的作用下快速地发生化学作用，产生酯类等芳香物质；将丸子放入植物油中蘸取，丸子表面形成一层油膜，蒸制时既能减少丸子中的营养成分损失，又能为其增加一种植物香味；使用新鲜玉米皮包裹丸子，是为了进一步防止丸子中营养成分的损失，同时又使丸子带有一种玉米香味；将蒸好的丸子迅速进行冷藏，丸子中的水分在低温下形成冰，在高温下干燥时冰融化蒸发形成水蒸气，使丸子内出现小孔，在与其它物质加工食用时，能吸收其它物质的成分，味道更丰富、鲜美。本发明制备的香菇丸，口感极佳，咀嚼性好，香味浓郁，风味独特。
具体实施方式
下面结核具体的实施方式来对本发明的技术方案做进一步的限定，但要求保护的范围不仅局限于所作的描述。
实施例1
香菇丸组分：240g香菇、180g牛肉、30g糯米粉、60g玉米淀粉、50g调味料。
调味料组分：15g食盐、3g味精、10g生姜、10g大蒜、4g花椒粉、4g胡椒粉、4g小茴香。
制备方法：
(1)按上述重量份称取原料，备用；
(2)将糯米粉蒸制30min，得到全熟的糯米粉；
(3)将香菇、牛肉、淀粉、调味料与全熟的糯米粉混合均匀，捣成糊状后，向糊状物中加入糊状物质量0.2％的益生菌搅拌均匀，30-40℃干密封发酵8h，得到发酵物；
(4)将发酵物制成丸子，加到茶油中蘸2-3s，取出，使用新鲜的玉米皮包裹，蒸制1h，起锅；
(5)将步骤(4)所得的丸子立即加到冰柜中，在下冷藏3天；
(6)冷藏后的丸子在30-40℃干燥至含水率低于10％，即得风味香菇丸。
所述的益生菌由枯草芽孢杆菌与酵母菌按2:1的比例组成。
实施例2
香菇丸组分：300g香菇、196g牛肉、36g糯米粉、65g玉米淀粉、55g调味料。
调味料组分：16g食盐、3.5g味精、11g生姜、11g大蒜、4.5g花椒粉、4.5g胡椒粉、4g5份小茴香。
制备方法：
(1)按上述重量份称取原料，备用；
(2)将糯米粉蒸制36min，得到全熟的糯米粉；
(3)将香菇、牛肉、淀粉、调味料与全熟的糯米粉混合均匀，捣成糊状后，向糊状物中加入糊状物质量0.2％的益生菌搅拌均匀，30-40℃干密封发酵9h，得到发酵物；
(4)将发酵物制成丸子，加到菜籽油中蘸2-3s，取出，使用新鲜的玉米皮包裹，蒸制1.2h，起锅；
(5)将步骤(4)所得的丸子立即加到冰柜中，在下冷藏4天；
(6)冷藏后的丸子在30-40℃干燥至含水率低于10％，即得风味香菇丸。
所述的益生菌由枯草芽孢杆菌与酵母菌按2:1的比例组成。
实施例3
香菇丸组分：320g香菇、200g牛肉、40g糯米粉、70g玉米淀粉、60g调味料。
调味料组分：17g食盐、4g味精、12g生姜、12g大蒜、5g花椒粉、5g胡椒粉、5g小茴香。
制备方法：
(1)按上述重量份称取原料，备用；
(2)将糯米粉蒸制40min，得到全熟的糯米粉；
(3)将香菇、牛肉、淀粉、调味料与全熟的糯米粉混合均匀，捣成糊状后，向糊状物中加入益生菌搅拌均匀，30-40℃干密封发酵10h，得到发酵物；
(4)将发酵物制成丸子，加到橄榄油中蘸2-3s，取出，使用新鲜的玉米皮包裹，蒸制1.5h，起锅；
(5)将步骤(4)所得的丸子立即加到冰柜中，在下冷藏5天；
(6)冷藏后的丸子在30-40℃干燥至含水率低于10％，即得风味香菇丸。
所述的益生菌由枯草芽孢杆菌与酵母菌按3:1的比例组成。
对比例1
对比例1与实施例1的区别在于原料中没有糯米粉，其余过程相同。
对比例2
对比例2与实施例1的区别在于没有把丸子放入植物油中蘸取，而是直接上锅蒸；其余过程相同。
对比例3
对比例3与实施例1的区别在于没有冷藏过程，其余过程相同。
实验例
取实施例1-3和对比例1-3制备好的香菇丸，加到猪骨汤中煮熟后，邀请10位厨师进行品尝，并从风味、弹性、组织状态、切片性这四个方面进行评价，结果如表1所示
表1
从表中可知，实施例1-3与对比例1相比，内容物更紧密、弹性更好，说明蒸熟的糯米粉加到捣碎过程使各种原料结合得紧密，能提高香菇丸的弹性；实施例1-3与对比例2相比，香味更浓郁，说明使用植物油包裹丸子，能降低蒸制过程中营养成分的损失；实施例1-3与对比例3相比，香菇丸有较多的小孔，在煮制过程中能吸收汤中的成分，使其变得更美味。
在此有必要指出的是，以上实施例和试验例仅限于对本发明的技术方案做进一步的阐述和理解，不能理解为对本发明的技术方案做进一步的限定，本领域技术人员作出的非突出实质性特征和显著进步的发明创造，仍然属于本发明的保护范畴。
Claims (7)
1.一种风味香菇丸，其特征在于，由以下重量份的原料制成：240-320份香菇、180-200份牛肉、30-40份糯米粉、60-70份玉米淀粉、50-60份调味料。
2.如权利要求1所述的风味香菇丸，其特征在于，所述的调味料由以下重量份的原料制成：15-17份食盐、3-4份味精、10-12份生姜、10-12份大蒜、4-5份花椒粉、4-5份胡椒粉、4-5份小茴香。
3.如权利要求1所述的风味香菇丸的制备方法，其特征在于，包括以下步骤：
(1)按上述重量份称取原料，备用；
(2)将糯米粉蒸制30-40min，得到全熟的糯米粉；
(3)将香菇、牛肉、淀粉、调味料与全熟的糯米粉混合均匀，捣成糊状后，向糊状物中加入益生菌搅拌均匀，30-40℃干密封发酵8-10h，得到发酵物；
(4)将发酵物制成丸子，加到植物油中蘸2-3s，取出，使用新鲜的玉米皮包裹，蒸制1-1.5h，起锅；
(5)将步骤(4)所得的丸子立即加到冰柜中，冷藏3-5天；
(6)冷藏后的丸子在30-40℃干燥至含水率低于10％，即得风味香菇丸。
4.如权利要求3所述的风味香菇丸的制备方法，其特征在于，所述的益生菌由枯草芽孢杆菌与酵母菌按2-3:1的比例组成。
5.如权利要求3所述的风味香菇丸的制备方法，其特征在于，所述的益生菌的加入量为糊状物质量的0.2-0.3％。
6.如权利要求3所述的风味香菇丸的制备方法，其特征在于，所述的冷藏温度为
7.如权利要求3所述的风味香菇丸的制备方法，其特征在于，所述的植物油为茶油、菜籽油、橄榄油中的任何一种。
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