发酵型风味金针菇酱  

Fermented Golden Needle Mushroom Sauce

作　　者：杨晓虹[1] 郭丽红[1] 

机构地区：[1]昆明师范高等专科学校生物系,云南昆明650031

出　　处：《昆明师范高等专科学校学报》2002年第4期56-57,共2页Journal of Kunming Teachers College

摘　　要：介绍以金针菇、大豆、食盐为主料,在米曲霉和其它一些调味辅料的作用下,研制开发出发酵型风味金针菇酱的工艺方法和用料配方,为金针菇的深加工产品开辟了一条途径.该产品菇体呈琥珀色,悬浮在红褐色具光泽的酱体中,稠度适中,咸淡适口,味鲜而醇厚,调味、佐餐均可,开启即食.Golden needle mushroom (Flammulima velutipes), soybean and table salt were used to make fermented golden needle mushroom sauce under the action of rice leaven arid some spices. The production technics and material composition of the golden needle mushroom sauce were gained through experimental study. Golden needle mushrooms in the sauce were amber colored and suspended in the red - brown sauce juice. Golden needle mushroom sauce had moderate density and salt. The fragrant and fresh sauce can be used as spice or eaten together with rice.

关 键 词：金针菇 酱制品 工艺配方 加工方法 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]