摘要
以新鲜金针菇为原料,首先确定了抑制金针菇酶促褐变的条件,然后提供了一种能够保持金针菇特有色、香、味、形的即食调理食品的生产工艺。适宜的硬化条件为:在0.5%氯化钙和1.0%氯化钠的混合溶液中浸泡30min。最佳杀青条件为:在0.3%的柠檬酸和0.07%的抗坏血酸混合溶液中漂烫3min。产品最佳配方:脱水金针菇100 g、味精1.5 g、花椒油30 g、辣椒油30 g、食糖2 g,按此比例进行调配,可以得到脆嫩可口、鲜香麻辣风味十足的即食金针菇调理食品。
Taking fresh flammulina velutipes as raw material, the article studied the control method of the browning of flammulina velutipes, then provided one ready-to-use prepared food processing craft which could maintain the color, smell, taste and shape of flammulina velutipes. The experiment results showed the suitable hardened conditions were: soaking the material with 0.5% calcium chloride and 1.0% sodium chloride mixed solution for 30 min.; the optimal inactivation conditions were: blanching with 0.3% citric acid and 0.07% ascorbic acid mixed solution for 3 min. The optimized formula of the product was dehydrated flammulina velutipes 100 g, monosodium glutamate 1.5 g, pepper oil 30 g, chili oil 30 g, sugar 2 g. Mixing the flammulina velutipes and spice according to above proportion and one ready-to-use prepared food with crisp and delicious, spicy flavor can be obtained.
出处
《食品工业》
北大核心
2011年第12期8-11,共4页
The Food Industry
关键词
金针菇
硬化
杀青
调理食品
flammulina velutipes
hardening
inactivation
prepared food