摘要
以新鲜香菇柄为主要材料,研究香菇素肉干的制作工艺。结果表明,采用盐渍、捶打、腌制和二次烘干之间刷炼乳为最佳工艺流程。原味香菇素肉干的配料与最佳配比为:0.06%白砂糖,0.005%五香粉,0.01%花生油,0.02%酱油,0.007 5%蜂蜜和0.003%炼乳,辣味素肉干的配料中增加0.005%胡椒和0.001%辣椒。用此工艺和配料配比制作的香菇素肉干的色泽、味道、口感及其丝状的纤维质感与牛肉干十分接近,并具有淡淡的香菇气味。
With fresh Lentinus edodes stem as main material, the production process of Lentinus edodes vegetarian jerky was studied. The results showed that, the optimum technological process was soaking with saline, beating, pickling flavorings and brushing with condensed milk between drying. The optimum ratio of ingredients of the Lentinus edodes vegetarian jerky with primary taste was as follow, sugar 0.06%, five spice powder 0.005%, peanut oil 0.01%, soy sauce 0.02%, honey 0.007 5% and condensed milk 0.003%, and the Lentinus edodes vegetarian jerky with peppery taste included extra white pepper 0.005% and hot pepper 0.001%. The Lentinus edodes vegetarian jerky which produced by this process and the ratio of ingredients was very similar to beef jerky on the color, smell, taste and fiber texture, and with a light smell of Lentinus edodes as well.
出处
《保鲜与加工》
CAS
2013年第6期29-31,共3页
Storage and Process
基金
2011年北京农学院本科生科学研究计划项目
2012年北京农学院第五届食品文化节项目
关键词
香菇
素肉干
工艺
配方
Lentinus edodes
vegetarian jerky
process
formula
