CN102630928A - Edible mushroom flavor paste and production method thereof - Google Patents
Edible mushroom flavor paste and production method thereof Download PDFInfo
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- CN102630928A CN102630928A CN2012101459701A CN201210145970A CN102630928A CN 102630928 A CN102630928 A CN 102630928A CN 2012101459701 A CN2012101459701 A CN 2012101459701A CN 201210145970 A CN201210145970 A CN 201210145970A CN 102630928 A CN102630928 A CN 102630928A
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Abstract
The invention relates to an edible mushroom flavor paste and a production method thereof, and belongs to a food processing technology. The entire plants of edible mushrooms are cleaned and screened to remove impurities, and then are subjected to washing, flavor-optimizing, limited-dehydrating, crushing, blending, sterilizing and other treatments so as to produce a sauce seasoning which has well palatability and intense aromas and flavor. The production method provided by the invention can be used for widening the application range of edible mushroom and increasing the varieties of the sauce seasonings; in addition, the product has high protein and high dietary fiber without any artificially synthesized additives, and is convenient, healthy and nutrient serving good item.
Description
Technical field
The invention belongs to food processing field.
Background technology
Edible mushroom (edible fungi), broad sense refers to the fungi that all are edible.Narrow sense refers to have the organ of multiplication of loose fleshiness or the fructification of colloid, can supply the macro fungi of human consumption, specifically, edible mushroom be can be edible the gill fungus bacterium; The gill fungus bacterium is meant the class general name of the higher fungus that can form large-scale meat (or colloid) fructification or sclerotium tissue.The known edible mushroom of China has kind more than 350, wherein Basidiomycotinas that belong to more, and common has: mushroom, straw mushroom, mushroom, auricularia auriculajudae, white fungus, hedgehog hydnum, dictyophora phalloidea, Trichotoma matsutake (matsutake), dried mushroom, russule and bolete etc.; Minority belongs to Ascomycotina, wherein has: hickory chick, saddle fungus, ferfas etc.China people are comparison morning to understanding and the utilization of edible mushroom, and in the Yangshao culture period before apart from modern six, 7,000 years, our ancestors are with regard to the mushroom of having searched for food in a large number.Edible fungi nutrition is abundant, and protein content is higher and be good protein, and its content is general vegetables and fruit several times to tens times.Containing protein like fresh mushroom is 1.5-3.5%, is 3 times of Chinese cabbage, 6 times of radish, 17 times of apple.1 kilogram of contained protein of dried mushrooms is equivalent to 2 kilograms of lean meat, and the protein content of 3 kilograms of eggs or 12 kilograms of milk is enjoyed singing the praises of of " plant meat ".Edible mushroom contains 18 seed amino acids of constitutive protein matter, has 8 kinds of essential amino acids of needed by human body, and wherein lysine and leucic content are particularly abundant.The edible mushroom fat content is very low, account for the 0.2%-3.6% of dry product weight, and wherein 74%-83% is the useful unrighted acid of health.Edible mushroom also contains abundant vitamin, the V that edible mushroom is rich in
B1, V
B2All be higher than meat, straw mushroom Vc content is 1.2～2.8 times of capsicum, is shaddock, orange 2～5 times.Mushroom V
DFormer content is 8 times of laver up to 128 international units, 7 times of sweet potato, 21 times of soybean.Edible mushroom also is rich in elements such as phosphorus, potassium, sodium, calcium, iron, zinc, magnesium, manganese.In addition, edible mushroom also contains many kinds of physiological activators, has special health care.Edible fungi food has very high exploitation and is worth.In recent years, along with development of technology, the output cumulative year after year of China edible mushroom.
Research show edible mushroom have anticancer, enhancing human immune, hypotensive, reducing blood lipid, antithrombotic, anti-arrhythmia, cardiac stimulant, antibiotic, antiviral, be good for the stomach, aid digestion, relieving cough and asthma, eliminate the phlegm, cholagogic, protect the liver, plurality of health care functions such as detoxifcation, hypoglycemic, defaecation diuresis.But edible mushroom is only sold as the raw material or the batching of cooking dish on the China market at present, and eating method is single, has a strong impact on the consumption quantity of edible mushroom, fails to give full play to the important function of edible mushroom in strong national physique, raising national health level.
In addition, the tartar sauce series products is that the primary raw material modulation forms with beans sauce, flour paste, salt etc. mainly at present, has auxotrophies such as high salt, high fat, low dietary fiber, and taste is main with saline taste, does not meet modern diet nutrient health demand.
Summary of the invention
The present invention provides a kind of edible fungus flavor sauce and production method thereof, can only be to solve present edible mushroom as the dish-cooking raw material, and problem such as eating method is single is that sauce class flavouring family adds the newcomer simultaneously, gives season sauce new nutrition intension.
The technical scheme that the present invention takes is that it is obtained by following prescription and step:
(1) prescription is made up of the raw material of following mass parts:
Edible vegetable oil 10-30 part, edible mushroom 8-60 part, soya sauce 4-20 part; Sweetening treatment chilli powder 1-10 part, refined salt 1-3 part, bright onion 1-5 part; Fresh ginger 0-0.5 part, spice 0.2-1.0 part, malt syrup DE45 0-4 part; Flavour nucleotide disodium 0.5-1.0 part, monosodium glutamate 0-1.0 part, chickens' extract 0-1.0 part;
(2) the edible fungus flavor optimization soaks the rehydration processing
It is subsequent use to get the edible mushroom complete stool; Take by weighing the green tea of this edible mushroom quality 1%-5%, get green tea quality 10-50 water doubly, boil; Add this green tea, be cooled to normal temperature after stopping to add heat soaking 30min or keeping boiling digestion 10min, leach tea juice; Tea juice adds entry; Add edible mushroom again, making total material-water ratio is 1: (4-8) (g/g), cold water soak 4-12h under the room temperature;
(3) edible mushroom centrifugalizes limited dehydration, fragmentation
Soaked edible mushroom is the limited part moisture that removes under the 600-800r/min condition, keep its weight in wet base be dry weight 2.2-2.5 doubly; The fragmentation procedure that had both helped next step edible mushroom keeps and adsorbs the nutritional labeling and the flavor substance that are dissolved in the soaked in water simultaneously; Then it is broken into granularity and is the edible mushroom grain of long 3-10mm, wide 3-6mm or piece, sheet, strip;
(4) preparation of sweetening treatment chilli powder
Chilli is removed the capsicum handle, and selection by winnowing is blown down the floating dust on it, in the tiling baking tray; Place baking box,, carry out sweetening treatment and handle in 150 ℃ of baking 20-30min; Chilli after the sweetening treatment processing is pulverized, and obtaining can be subsequent use through the sweetening treatment chilli powder of 60-80 mesh sieve fully;
(5) allotment system sauce
Bright onion, fresh ginger cut respectively mix, beat that process can be subsequent use through the mash of 40 mesh sieves fully, spice is processed all subsequent use through the powder of 80-120 order aperture sieve respectively;
Edible vegetable oil is heated to 80-120 ℃; Add fresh ginger, bright onion, spice in the prescription, flavouring is handled 1-3min, adds edible mushroom, malt syrup DE45 and soya sauce, the sweetening treatment chilli powder handled well; Stir; Stop heating, add refined salt, flavour nucleotide disodium, monosodium glutamate in the prescription again, that chickens' extract is pickled 5-8min is tasty, and keep clean;
(6) filling and sealing, under the sauce cleaning condition after the allocation processing can in the glass container of washes clean in advance or in the food-grade retort pouch, vacuum seal;
(7) sterilization, cooling
To pack appearance and rinse well, place boiling water bath, keep 25-30 minute, carry out sterilization processing, or adopt 110-115 ℃, the condition of 15-30min to carry out high pressure sterilization and handle; Take out, be cooled to normal temperature, be finished product.
The edible mushroom that the present invention got comprises: dry mushroom or bright edible mushroom; Described dry mushroom obtains through following method: select, remove impurity such as rotten, go mouldy, damage by worms iso-metamorphism material and sand, stone, weeds; With the quick rinsing of circulating water; Remove floating dust, silt, 800-1200r/min centrifugal dehydration treatment 3-5min; Described bright edible mushroom obtains through following method: with boiling water blanching 5-10min, slough fragility after, clean with the circulating water rinsing, 800-1200r/min centrifugal dehydration treatment 3-5min.
The spice that the present invention got comprises: one or more in cumin powder, black pepper, ground nutmeg, cinnamomi cortex pulveratus, zanthoxylum powder, star aniseed powder, the Ground Cloves.
The nutritional labeling and the flavor substance that are easy to the human consumption absorption in the edible mushroom and utilize are mainly water soluble ingredients such as water soluble protein, peptide, amino acid, nucleotides.Compare with the conventional method that edible mushroom is handled with clear water immersion rehydration; The inventive method improves soak osmotic pressure; Suppress the stripping and the loss of beneficiating ingredient in the edible mushroom; Remove the bad smell such as bitter taste, foreign odor flavor of edible mushrooms such as Hericium erinaceus, mushroom simultaneously, highlight the bright fragrant flavour of edible mushroom, optimized edible bacterium local flavor.
Products characteristics: mouthfeel is bright, refreshing, tender and crisp, has the obvious local flavor of corresponding edible mushroom, protein>=2%, dietary fiber>=3%; Fat≤25%, salt≤10% contains nutritional labelings such as edible fungi polysaccharide, edible mushroom dietary fiber and calcium, iron, vitamin A, D, does not have any artificial synthetic additive; Instant, safety are the table foods of nutrient health, are suitable for mixing meal, noodles served with soy sauce, sesame butter, etc., quick-boil soup etc.; Also be smoke, the Perfect Companion of grilled fish meat products, appetizing is separated greasy, unique flavor.9 months product following shelf-lifves of normal temperature ~ 12 month.
Product of the present invention makes full use of domestic fungus resource, produces delicious in taste, rich nutrition edible fungus flavouring-soy-sauce, product less salt, high protein, high dietary-fiber, and local flavor is graceful, compound modern diet health requirements.
The present invention widens the edible mushroom application, improves the edible mushroom utilization ratio.The production process mild condition, pollution-free, no waste residue, waste vapour and harmful substance produce.Do not see that at present there is such production marketing in market, so these series of products will obtain higher occupation rate of market with its unique style and the stronger market competitiveness after putting on market.
The specific embodiment
The edible mushroom of being got in following examples of the present invention comprises: dry mushroom or bright edible mushroom; Described dry mushroom obtains through following method: select, remove impurity such as rotten, go mouldy, damage by worms iso-metamorphism material and sand, stone, weeds; With the quick rinsing of circulating water; Remove floating dust, silt, 800-1200r/min centrifugal dehydration treatment 3-5min; Described bright edible mushroom obtains through following method: with boiling water blanching 5-10min, slough fragility after, clean with the circulating water rinsing, 800-1200r/min centrifugal dehydration treatment 3-5min.
Described dry mushroom comprises dried thin mushroom, dried Ji Songrong, Hericium erinaceus, dried halimasch, auricularia auriculajudae, the yellow mushroom of elm or other edible dry mushroom.
Described bright edible mushroom is a fresh mushroom.
The spice that the present invention got comprises: one or more in cumin powder, black pepper, ground nutmeg, cinnamomi cortex pulveratus, zanthoxylum powder, star aniseed powder, the Ground Cloves, they are all through 80-120 order aperture sieve.
Embodiment 1: mushroom sauce
(1) prescription
Dried thin mushroom 9kg, soybean oil 16kg, soya sauce 6kg, sweetening treatment chilli powder 6kg, refined salt 3kg, bright onion 2kg, cumin powder 0.5kg, black pepper 0.2kg, ground nutmeg 0.1kg, flavour nucleotide disodium 1kg, monosodium glutamate 0.5kg;
(2) dried thin mushroom local flavor optimization soaks the rehydration processing
Get the dried thin mushroom complete stool 9kg of washing, processed, take by weighing the green tea of 0.09 kg, take by weighing the water of 4.5kg; Boil; Add green tea, be cooled to normal temperature after stopping to add heat soaking 30min, leach tea juice and add entry, add dried thin mushroom, make total material-water ratio 1: 6 (g/g); Cold water soak 12h under the room temperature does not have hard core to the complete rehydration of dried thin mushroom;
(3) mushroom centrifugalizes limited dehydration, fragmentation
Soaked mushroom is the limited part moisture that removes under the 800r/min condition, and keeping its weight in wet base is 2.2 times of dry weight; The fragmentation procedure that had both helped next step mushroom keeps and adsorbs the nutritional labeling and the flavor substance that are dissolved in the soaked in water simultaneously; Then it is broken into the mushroom grain of granularity for long 3mm, wide 3mm;
(4) preparation of sweetening treatment chilli powder
Not edible impurity such as go mouldy, rot green pepper and sandstone, weeds is removed in chilli screening, removes the capsicum handle as far as possible; Selection by winnowing is blown down the floating dust on the capsicum, in the clean pure pimiento tiling baking tray, places baking box, in 150 ℃ of baking 20min, carries out sweetening treatment and handles, and the chilli after sweetening treatment is handled is pulverized, and obtaining can be subsequent use through the sweetening treatment chilli powder of 60 mesh sieves fully;
(5) allotment system sauce
Soybean oil 16kg is heated to 120 ℃, adds by bright onion, cumin powder, black pepper, ground nutmeg in the prescription, flavouring is handled 1min; Add mushroom grain, soya sauce, the sweetening treatment chilli powder handled well; Stir, stop heating, the refined salt, flavour nucleotide disodium, the monosodium glutamate that add in the prescription are at last pickled the tasty processing of 5min; And keep clean, prevent secondary pollution;
(6) filling and sealing
Can is in the glass container of washes clean in advance or in the food-grade retort pouch under the sauce cleaning condition after the allocation processing, vacuum seal.
(7) sterilization, cooling
To pack appearance and rinse well, place boiling water bath, keep 25-30 minute, carry out sterilization processing, take out, be cooled to normal temperature, be finished product, 9 months product following shelf-lifves of normal temperature; Also can adopt 110-115 ℃, the condition of 15-30min to carry out high pressure sterilization, 12 months product following shelf-lifves of normal temperature.
Embodiment 2: matsutake sauce
(1) prescription
Soybean oil 30kg does Ji Songrong 20kg, soya sauce 12kg, and chilli powder 4kg is handled in sweetening treatment; Malt syrup DE45 4kg; Refined salt 2kg; Bright onion 3.5kg, fresh ginger 0.5kg, cinnamomi cortex pulveratus 0.3kg, ground nutmeg 0.2kg; Flavour nucleotide disodium 0.5kg, chickens' extract 1kg;
(2) dry and soft fine and soft local flavor optimization soaks the rehydration processing
Get the dry and soft fine and soft complete stool 20kg of washing, processed, take by weighing green tea 0.6 kg, take by weighing water 6 kg; Boil, add green tea, be cooled to normal temperature after stopping to add heat soaking 30min; Tea juice is added entry, add the matsutake of washing, processed, total material-water ratio 1: 7 (g/g); Cold water soak 8h under the room temperature does not have hard core to the complete rehydration of matsutake;
(3) matsutake centrifugalizes limited dehydration, fragmentation
Soaked matsutake is the limited part moisture that removes under the 600r/min condition, and keeping its weight in wet base is 2.3 times of dry weight; The fragmentation procedure that had both helped next step matsutake keeps and adsorbs the nutritional labeling and the flavor substance that are dissolved in the soaked in water simultaneously; Then it is broken into the matsutake piece of granularity for long 6mm, wide 4mm;
(4) preparation of sweetening treatment chilli powder
Chilli is removed the capsicum handle, and selection by winnowing is blown down the floating dust on it, in the tiling baking tray, places baking box, in 150 ℃ of baking 25min, carries out sweetening treatment and handles, and the chilli after sweetening treatment is handled is pulverized, and obtaining can be subsequent use through the sweetening treatment chilli powder of 80 mesh sieves fully;
(5) allotment system sauce
Soybean oil 30kg is heated to 100 ℃, adds the bright onion, fresh ginger, cinnamomi cortex pulveratus, the ground nutmeg that accurately take by weighing by the prescription requirement, flavouring is handled 2min; Add the matsutake piece, soya sauce, sweetening treatment chilli powder, the malt syrup DE45 that handle well, stir, stop heating; The refined salt, flavour nucleotide disodium, the chickens' extract that add in the prescription are at last pickled the tasty processing of 6.5min; And keep clean, prevent secondary pollution
(6) filling and sealing
With embodiment 1.
(7) sterilization, cooling
With embodiment 1.
Embodiment 3: Hericium erinaceus sauce
(1) prescription
Soybean oil 17kg, dried Hericium erinaceus 12.5kg, soya sauce 9kg, sweetening treatment chilli powder 2kg; Malt syrup DE45 2kg, refined salt 1kg, bright onion 2.5kg, fresh ginger 0.25kg; Cinnamomi cortex pulveratus 0.2kg, ground nutmeg 0.1kg, Ground Cloves 0.1kg; Flavour nucleotide disodium 0.75kg, monosodium glutamate 1.0kg, chickens' extract 0.5kg;
(2) Hericium erinaceus local flavor optimization soaks the rehydration processing
Get the dried Hericium erinaceus of washing, processed, take by weighing green tea 0.375kg, take by weighing water 11.25kg; Boil, add green tea, be cooled to normal temperature after keeping boiling digestion 10min; Tea juice is added entry, add the Hericium erinaceus of washing, processed, total material-water ratio 1:8 (g/g); Cold water soak 12h under the room temperature does not have hard core to the complete rehydration of Hericium erinaceus;
(3) Hericium erinaceus centrifugalizes limited dehydration, fragmentation
Soaked Hericium erinaceus is the limited part moisture that removes under the 700r/min condition, and keeping its weight in wet base is 2.5 times of dry weight.The fragmentation procedure that had both helped next step Hericium erinaceus keeps and adsorbs the nutritional labeling and the flavor substance that are dissolved in the soaked in water simultaneously.Then it is broken into the hedgehog fungus tablet of granularity for long 10mm, wide 6mm;
(4) sweetening treatment of capsicum is handled
Chilli is removed the capsicum handle, and selection by winnowing is blown down the floating dust on it, in the tiling baking tray, places baking box, in 150 ℃ of baking 30min, carries out sweetening treatment and handles, and the chilli after sweetening treatment is handled is pulverized, and obtaining can be subsequent use through the sweetening treatment chilli powder of 60 mesh sieves fully;
(5) allotment system sauce
Proper amount of edible oil is heated to 80 ℃, adds the bright onion, fresh ginger, cinnamomi cortex pulveratus, ground nutmeg, the Ground Cloves flavoring that accurately take by weighing by the prescription requirement, flavouring is handled 3min; Add the Hericium erinaceus sheet, soya sauce, sweetening treatment chilli powder, the malt syrup DE45 that handle well; Stir, stop heating, add refined salt, flavour nucleotide disodium, chickens' extract, monosodium glutamate at last and pickle the tasty processing of 8min; And keep clean, prevent secondary pollution;
(6) filling and sealing
With embodiment 1.
(7) sterilization, cooling
With embodiment 1.
Embodiment 4: halimasch sauce
(1) prescription
Soybean oil 25kg, dried halimasch 15kg, soya sauce 10kg, sweetening treatment chilli powder 1kg, malt syrup DE45 4kg, refined salt 2kg, bright onion 3.0kg, fresh ginger 0.5kg, zanthoxylum powder 0.2kg, flavour nucleotide disodium 0.5kg, chickens' extract 1kg;
(2) halimasch local flavor optimization soaks the rehydration processing
Get the dried halimasch complete stool 15kg of washing, processed, take by weighing the green tea of 0.15 kg, take by weighing the water of 6kg; Boil; Add green tea, be cooled to normal temperature after stopping to add heat soaking 30min, leach tea juice and add entry, add dried halimasch, make total material-water ratio 1: 5 (g/g); Cold water soak 12h under the room temperature, extremely the complete rehydration of dried halimasch does not have hard core;
(3) halimasch centrifugalizes limited dehydration, fragmentation
Soaked halimasch is the limited part moisture that removes under the 700r/min condition, and keeping its weight in wet base is 2.35 times of dry weight.The fragmentation procedure that had both helped next step halimasch keeps and adsorbs the nutritional labeling and the flavor substance that are dissolved in the soaked in water simultaneously.Then it is broken into the halimasch piece of granularity for long 8mm, wide 6mm;
(4) sweetening treatment of capsicum is handled
With embodiment 1.
(5) allotment system sauce
Proper amount of edible oil is heated to 80 ℃, adds the bright onion, fresh ginger, the zanthoxylum powder that accurately take by weighing by the prescription requirement, flavouring is handled 3min; Add the halimasch piece, soya sauce, sweetening treatment chilli powder, the malt syrup DE45 that handle well; Stir, stop heating, add refined salt, flavour nucleotide disodium, chickens' extract at last and pickle the tasty processing of 8min; And keep clean, prevent secondary pollution;
(6) filling and sealing
With embodiment 1.
(7) sterilization, cooling
With embodiment 1.
Embodiment 5: auricularia auriculajudae sauce
(1) prescription
Soybean oil 10kg, auricularia auriculajudae 34kg, soya sauce 20kg, sweetening treatment chilli powder 10kg, malt syrup DE45 3kg, refined salt 2kg, bright onion 5kg, fresh ginger 0.5kg, cinnamomi cortex pulveratus 0.1kg, ground nutmeg 0.1kg, flavour nucleotide disodium 0.5kg, chickens' extract 1kg;
(2) auricularia auriculajudae local flavor optimization soaks the rehydration processing
Get the auricularia auriculajudae 34kg of washing, processed, take by weighing the green tea of 0.68 kg, take by weighing the water of 27.2kg; Boil; Add green tea, be cooled to normal temperature after stopping to add heat soaking 30min, leach tea juice and add entry, add auricularia auriculajudae, make total material-water ratio 1: 6 (g/g); Cold water soak 6h under the room temperature does not have hard core to the complete rehydration of auricularia auriculajudae;
(3) auricularia auriculajudae centrifugalizes limited dehydration, fragmentation
With embodiment 2.
(4) sweetening treatment of capsicum is handled
With embodiment 1.
(5) allotment system sauce
With embodiment 1.
(6) filling and sealing
With embodiment 1.
(7) sterilization, cooling
With embodiment 1.
Embodiment 6: fresh mushroom paste
(1) prescription
Soybean oil 10kg, fresh mushroom 60kg, soya sauce 8kg, sweetening treatment chilli powder 2kg; Malt syrup DE45 3kg, refined salt 2kg, bright onion 4.8kg, fresh ginger 0.5kg; Zanthoxylum powder 0.3kg, star aniseed powder 0.1kg, cinnamomi cortex pulveratus 0.1kg, ground nutmeg 0.4kg; Ground Cloves 0.1kg, flavour nucleotide disodium 0.5kg, chickens' extract 1kg;
(2) fresh mushroom local flavor optimization process
Get the fresh mushroom of blanching, dehydration, take by weighing green tea 1.2kg, take by weighing water 36kg; Boil, add green tea, be cooled to normal temperature after keeping boiling digestion 10min; Tea juice is added entry, add the fresh mushroom of blanching, dehydration, total material-water ratio 1 ︰ 4 (g/g); Cold water soak 4h under the room temperature carries out the local flavor optimization process;
(3) fresh mushroom centrifugalizes limited dehydration, fragmentation
With embodiment 1.
(4) sweetening treatment of capsicum is handled
With embodiment 1.
(5) allotment system sauce
With embodiment 1.
(6) filling and sealing
With embodiment 1.
(7) sterilization, cooling
With embodiment 1.
Embodiment 7: the yellow mushroom flavouring-soy-sauce of elm
(1) prescription
Soybean oil 20kg, the yellow mushroom 8kg of elm, pure soya sauce 4kg, sweetening treatment chilli powder 2kg, malt syrup 1kg, refined salt 3kg, bright onion 1kg, fresh ginger 0.2kg, cinnamomi cortex pulveratus 0.1kg, ground nutmeg 0.2kg, flavour nucleotide disodium 0.5kg, chickens' extract 1kg;
(2) the yellow mushroom local flavor of elm optimization soaks the rehydration processing
Get the yellow mushroom complete stool of the elm 8kg of washing, processed, take by weighing green tea 0.16 kg, take by weighing water 5 kg; Boil, add green tea, be cooled to normal temperature after stopping to add heat soaking 30min; Tea juice is added entry, add the matsutake of washing, processed, total material-water ratio 1: 7 (g/g); Cold water soak 8h under the room temperature does not have hard core to the full rehydration of the yellow mushroom of elm;
(3) the yellow mushroom of elm separates limited dehydration, fragmentation
The yellow mushroom of soaked elm limited part moisture that removes under the 700r/min condition; Keeping its weight in wet base is 2.4 times of dry weight; The fragmentation procedure that had both helped the yellow mushroom of next step elm; Keep and adsorb the nutritional labeling and the flavor substance that are dissolved in the soaked in water simultaneously, then it is broken into granularity and is the yellow mushroom bar of the elm of long 10mm, wide 6mm;
(4) sweetening treatment of capsicum is handled
With embodiment 2.
(5) allotment system sauce
With embodiment 1.
(6) filling and sealing
With embodiment 1.
(7) sterilization, cooling
With embodiment 1.
Claims (6)
1. edible fungus flavor sauce is characterized in that it is obtained by following prescription and step:
(1) prescription is made up of the raw material of following mass parts:
Edible vegetable oil 10-30 part, edible mushroom 8-60 part, soya sauce 4-20 part; Sweetening treatment chilli powder 1-10 part, refined salt 1-3 part, bright onion 1-5 part; Fresh ginger 0-0.5 part, spice 0.2-1.0 part, malt syrup DE45 0-4 part; Flavour nucleotide disodium 0.5-1.0 part, monosodium glutamate 0-1.0 part, chickens' extract 0-1.0 part;
(2) the edible fungus flavor optimization soaks the rehydration processing
It is subsequent use to get the edible mushroom complete stool; Take by weighing the green tea of this edible mushroom quality 1%-5%, get green tea quality 10-50 water doubly, boil; Add this green tea, be cooled to normal temperature after stopping to add heat soaking 30min or keeping boiling digestion 10min, leach tea juice; Tea juice adds entry; Add edible mushroom again, making total material-water ratio is 1: (4-8) (g/g), cold water soak 4-12h under the room temperature;
(3) edible mushroom centrifugalizes limited dehydration, fragmentation
Soaked edible mushroom is the limited part moisture that removes under the 600-800r/min condition, keep its weight in wet base be dry weight 2.2-2.5 doubly; Then it is broken into granularity and is the edible mushroom grain of long 3-10mm, wide 3-6mm or piece, sheet, strip;
(4) preparation of sweetening treatment chilli powder
Chilli is removed the capsicum handle, and selection by winnowing is blown down the floating dust on it, in the tiling baking tray; Place baking box,, carry out sweetening treatment and handle in 150 ℃ of baking 20-30min; Chilli after the sweetening treatment processing is pulverized, and obtaining can be subsequent use through the sweetening treatment chilli powder of 60-80 mesh sieve fully;
(5) allotment system sauce
Bright onion, fresh ginger cut respectively mix, beat that process can be subsequent use through the mash of 40 mesh sieves fully, spice is processed all subsequent use through the powder of 80-120 order aperture sieve respectively;
Edible vegetable oil is heated to 80-120 ℃; Add fresh ginger, bright onion, spice in the prescription, flavouring is handled 1-3min, adds edible mushroom, malt syrup DE45 and soya sauce, the sweetening treatment chilli powder handled well; Stir; Stop heating, add refined salt, flavour nucleotide disodium, monosodium glutamate in the prescription again, that chickens' extract is pickled 5-8min is tasty, and keep clean;
(6) filling and sealing, under the sauce cleaning condition after the allocation processing can in the glass container of washes clean in advance or in the food-grade retort pouch, vacuum seal;
(7) sterilization, cooling
To pack appearance and rinse well, place boiling water bath, keep 25-30 minute, carry out sterilization processing, or adopt 110-115 ℃, the condition of 15-30min to carry out high pressure sterilization and handle; Take out, be cooled to normal temperature, be finished product.
2. edible fungus flavor sauce as claimed in claim 1; It is characterized in that edible mushroom comprises: dry mushroom or bright edible mushroom; Described dry mushroom obtains through following method: select, remove impurity such as rotten, go mouldy, damage by worms iso-metamorphism material and sand, stone, weeds; With the quick rinsing of circulating water, remove floating dust, silt, 800-1200r/min centrifugal dehydration treatment 3-5min; Described bright edible mushroom obtains through following method: with boiling water blanching 5-10min, slough fragility after, clean with the circulating water rinsing, 800-1200r/min centrifugal dehydration treatment 3-5min.
3. edible fungus flavor sauce as claimed in claim 1 is characterized in that spice comprises: one or more in cumin powder, black pepper, ground nutmeg, cinnamomi cortex pulveratus, zanthoxylum powder, star aniseed powder, the Ground Cloves.
4. the production method of edible fungus flavor sauce as claimed in claim 1 is characterized in that it comprises following prescription and step:
(1) prescription is made up of the raw material of following mass parts:
Edible vegetable oil 10-30 part, edible mushroom 8-60 part, soya sauce 4-20 part; Sweetening treatment chilli powder 1-10 part, refined salt 1-3 part, bright onion 1-5 part; Fresh ginger 0-0.5 part, spice 0.2-1.0 part, malt syrup DE45 0-4 part; Flavour nucleotide disodium 0.5-1.0 part, monosodium glutamate 0-1.0 part, chickens' extract 0-1.0 part;
(2) the edible fungus flavor optimization soaks the rehydration processing
It is subsequent use to get the edible mushroom complete stool; Take by weighing the green tea of this edible mushroom quality 1%-5%, get green tea quality 10-50 water doubly, boil; Add this green tea, be cooled to normal temperature after stopping to add heat soaking 30min or keeping boiling digestion 10min, leach tea juice; Tea juice adds entry; Add edible mushroom again, making total material-water ratio is 1: (4-8) (g/g), cold water soak 4-12h under the room temperature;
(3) edible mushroom centrifugalizes limited dehydration, fragmentation
Soaked edible mushroom is the limited part moisture that removes under the 600-800r/min condition, keep its weight in wet base be dry weight 2.2-2.5 doubly; Then it is broken into granularity and is the edible mushroom grain of long 3-10mm, wide 3-6mm or piece, sheet, strip;
(4) preparation of sweetening treatment chilli powder
Chilli is removed the capsicum handle, and selection by winnowing is blown down the floating dust on it, in the tiling baking tray; Place baking box,, carry out sweetening treatment and handle in 150 ℃ of baking 20-30min; Chilli after the sweetening treatment processing is pulverized, and obtaining can be subsequent use through the sweetening treatment chilli powder of 60-80 mesh sieve fully;
(5) allotment system sauce
Bright onion, fresh ginger cut respectively mix, beat that process can be subsequent use through the mash of 40 mesh sieves fully, spice is processed all subsequent use through the powder of 80-120 order aperture sieve respectively;
Edible vegetable oil is heated to 80-120 ℃; Add fresh ginger, bright onion, spice in the prescription, flavouring is handled 1-3min, adds edible mushroom, malt syrup DE45 and soya sauce, the sweetening treatment chilli powder handled well; Stir; Stop heating, add refined salt, flavour nucleotide disodium, monosodium glutamate in the prescription again, that chickens' extract is pickled 5-8min is tasty, and keep clean;
(6) filling and sealing, under the sauce cleaning condition after the allocation processing can in the glass container of washes clean in advance or in the food-grade retort pouch, vacuum seal;
(7) sterilization, cooling
To pack appearance and rinse well, place boiling water bath, keep 25-30 minute, carry out sterilization processing, or adopt 110-115 ℃, the condition of 15-30min to carry out high pressure sterilization and handle; Take out, be cooled to normal temperature, be finished product.
5. the production method of edible fungus flavor sauce as claimed in claim 4; It is characterized in that edible mushroom comprises: dry mushroom or bright edible mushroom; Described dry mushroom obtains through following method: select, remove impurity such as rotten, go mouldy, damage by worms iso-metamorphism material and sand, stone, weeds; With the quick rinsing of circulating water, remove floating dust, silt, 800-1200r/min centrifugal dehydration treatment 3-5min; Described bright edible mushroom obtains through following method: with boiling water blanching 5-10min, slough fragility after, clean with the circulating water rinsing, 800-1200r/min centrifugal dehydration treatment 3-5min.
6. the production method of edible fungus flavor sauce as claimed in claim 4 is characterized in that spice comprises: one or more in cumin powder, black pepper, ground nutmeg, cinnamomi cortex pulveratus, zanthoxylum powder, star aniseed powder, the Ground Cloves.
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| CN103371355A (en) * | 2013-06-28 | 2013-10-30 | 广东省农业科学院蚕业与农产品加工研究所 | Silkworm chrysalis shitake mushroom sauce and preparation method thereof |
| CN103876124A (en) * | 2014-04-15 | 2014-06-25 | 吉林农业大学 | Edible mushroom pure-plant low-energy salad cream and production method thereof |
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| CN104172110A (en) * | 2014-06-30 | 2014-12-03 | 梁爱华 | Cumin mushroom sauce and preparation method thereof |
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| CN103371355A (en) * | 2013-06-28 | 2013-10-30 | 广东省农业科学院蚕业与农产品加工研究所 | Silkworm chrysalis shitake mushroom sauce and preparation method thereof |
| CN103371355B (en) * | 2013-06-28 | 2015-04-15 | 广东省农业科学院蚕业与农产品加工研究所 | Silkworm chrysalis shitake mushroom sauce and preparation method thereof |
| CN103876124A (en) * | 2014-04-15 | 2014-06-25 | 吉林农业大学 | Edible mushroom pure-plant low-energy salad cream and production method thereof |
| CN103876124B (en) * | 2014-04-15 | 2015-06-10 | 吉林农业大学 | Edible mushroom pure-plant low-energy salad cream and production method thereof |
| CN104172111A (en) * | 2014-06-30 | 2014-12-03 | 梁爱华 | Spicy mushroom sauce and preparation method thereof |
| CN104172110A (en) * | 2014-06-30 | 2014-12-03 | 梁爱华 | Cumin mushroom sauce and preparation method thereof |
| CN106343522A (en) * | 2016-08-26 | 2017-01-25 | 桐城市佳明农业发展有限公司 | Health shiitake sauce and preparation method thereof |
| CN106858553A (en) * | 2017-02-08 | 2017-06-20 | 田俊成 | A kind of fresh schizonepeta sauce and preparation method thereof |
| CN107455713A (en) * | 2017-06-27 | 2017-12-12 | 迪庆香格里拉舒达有机食品有限公司 | Bolete walnut cream and preparation method thereof |
| CN109329878A (en) * | 2018-12-07 | 2019-02-15 | 辽宁世雅达生物科技有限公司 | A kind of fresh gold mushroom sauce and preparation method thereof |
| CN110140944A (en) * | 2019-06-13 | 2019-08-20 | 齐鲁工业大学 | A kind of more bacterium sauce of coarse cereals bud and preparation method thereof |
| CN116326755A (en) * | 2023-04-21 | 2023-06-27 | 贵州布依丽吉油茶实业有限公司 | Method for preparing edible fungus seasoning by compounding camellia seed oil and rapeseed oil |
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