摘要
以干香菇柄和适量牛肉为原料,通过单因素试验,探讨牛肉味香菇柄松加工工艺参数及不同风味牛肉香菇柄松辅料的最佳用量。结果表明,牛肉在90℃下蒸煮45min,香菇柄用5.0%～5.5%NaHCO3的溶液浸泡4h～5h炒丝效果较好;五香味香菇松的最佳配料为:辣椒粉0.4g、砂糖4.0g、食盐8.0g、五香3.5g、生姜5.0g、酱油10.0g、料酒2.8g、味精0.6g;麻辣味香菇松的最佳配料为:花椒2.0g、胡椒粉1.2g、辣椒粉3.0g、砂糖4.0g、食盐6.0g、五香2.0g、生姜4.0g、酱油10.0g、料酒2.8g、味精0.6g;甜味香菇松的最佳配料为:砂糖20.0g、食盐2.0g、五香2.0g、生姜5.0g、酱油10.0g、料酒2.8g、味精0.6g。制得的产品色泽金黄,呈絮状或茸状,口感细腻,有浓郁的香菇风味,又兼有肉松的质地和口感,水分含量在18%～20%,产品品质较佳。
With dry mushrooms and moderate beef as raw material,the optimum technology of processing and the amount of different flavors material have been studied through the single factor experiment in this paper.Results show that the effect is better in the conditions of cooking beef 45 minutes in the 90 ℃ and frying mushroom handle with 5.0 %-5.5 % NaHCO3 solution soaking 4 h-5 h;the best 5 ingredients pine mushrooms fragrance is： chili powder 0.4 g,salt 4.0 g,sugar 8.0 g,spicy 3.5 g,ginger 5.0 g,soy sauce 10.0 g,mirrin 2.8 g,monosodium glutamate 0.6 g;Spicy taste for the best ingredients mushroom is： pricklyash 2.0 g,pepper,1.2 g,chili powder 3.0 g,sugar 6.0 g and salt 4.0 g,spicy 2.0 g,ginger 4.0 g,soy sauce 10.0 g,mirrin 2.8 g,monosodium glutamate 0.6 g;the best ingredients for sweet pine mushrooms is： Sugar 20.0 g,Salt 2.0 g,Spiced 2.0 g,Ginger 5.0 g,Sauce 10.0 g,Wine 2.8 g,MSG 0.6 g.The product is golden in color,chopped or contact in shape and delicate taste,have full-bodied flavor,and with shredded mushroom,crisp texture moisture content in 18 %-20 %,the product quality is better.
出处
《食品研究与开发》
CAS
北大核心
2010年第6期114-117,共4页
Food Research and Development
基金
国家现代农业产业技术体系课题组"食用菌标准化安全生产技术体系建设与规范"子课题(2008BBC012)
关键词
牛肉风味
干香菇柄
香菇柄松
加工工艺
调味料
beef taste
dried mushroom stem
mushroom crumb
processing technology
seasoning
