猴头菇素肉干的制作工艺研究

Study on the Processing Technology of Dried Hericium erinaceus Plantmeat

以猴头菇为主料,以五香粉、孜然、食盐、胡椒、白糖、炼乳等为辅料,研制具有肉的形态和色泽的猴头菇素肉干。以猴头菇为参照,各辅料的用量分别为五香粉2.5%、孜然2%、食盐0.6%、胡椒3.5%、白糖2%。制作出的猴头菇素肉干组织状态均匀一致、香浓爽口、甜咸适中,具有独特风味。

Take Hericium erinaceus as the main materlal, with five spice powder, cumin, salt, pepper, sugar, condensed milk and other ingredients, the dried Hericium erinaceus plantmeat is developed with the shape and color of meat. Take Hericiurn erinaceus as reference, the amount of various ingredients is 2.5% five spice powder, 2% cumin, 0.6% salt, 3.5% pepper, 2% sugar. The dried Hericiurn erinaceus plantmeat has unique flavor with uniform texture, strong fragrance and neither too sweet nor too salty.