金针菇即食调理食品的研制

Study on Ready-to-use Prepared Food of Flammulina velutipes

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.