CN103504283A - Processing method for sauce comprising three mushrooms and nostoc sphaeroides - Google Patents
Processing method for sauce comprising three mushrooms and nostoc sphaeroides Download PDFInfo
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- CN103504283A CN103504283A CN201310496111.1A CN201310496111A CN103504283A CN 103504283 A CN103504283 A CN 103504283A CN 201310496111 A CN201310496111 A CN 201310496111A CN 103504283 A CN103504283 A CN 103504283A
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- mushroom
- raw material
- sauce
- nostoc
- salted vegetables
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a processing method for sauce comprising three mushrooms and nostoc sphaeroides. The processing method is characterized in that shitake mushrooms, dried mushrooms, mushrooms and nostoc sphaeroides, with the ratio of 1:1:1:0.5, are used as the main raw materials, and the sauce is processed through the steps of classification of raw materials, washing, cutting, salting, desalting, dehydration and sauce making. With the adoption of the method, the unique fragrance and nutrition of each of the shitake mushrooms, dried mushrooms and mushrooms are maintained, and the delicacy of the nostoc sphaeroides is further achieved, the taste is good, the flavor is unique, the sauce can be eaten to promote the appetite and go with rice, color, flavor and taste are good, and the sauce is a healthy food which is rich in nutrients and convenient to eat.
Description
Technical field
The present invention relates to food deep processing field, especially relate to a kind of processing method of three mushroom nostoc sauce.
Background technology
Mushroom: at the title of among the people have " mountain delicacy ".It is a kind of fungi being grown on timber.Delicious flavour, the fragrance people that oozes, nutritious, have " plant queen " good reputation.It is sweet that mushroom is rich in Cobastab group, iron, potassium, provitamin D (changing into vitamin D after Exposure to Sunlight), taste, and property is flat.Mushroom also has antitumor, reducing blood lipid in addition, antithrombotic improves immunity and protects the pharmacological actions such as liver.Dried mushroom: the trace element that dried mushroom contains rich in protein and multiple needed by human.Dried mushroom is soft fragrant and sweet, and dry mushroom is tasty, and fragrance overflows, and cooks, boils, explode, fries all suitable, and meat and vegetables helps to join all can become delicacies.Dried mushroom is still anti-cures cold, reduces cholesterol, prevent and treat cirrhosis and have the health food of antitumaous effect.Mushroom: be comprised of mycelium and fructification two parts, mycelium is nutrition organs, and fructification is organ of multiplication.By ripe spore germination, become mycelia.Mycelia is that many cells have tabula, by means of apical growth, extends, and white, elongated, wool shape, becomes thread gradually.Have holder acne rash, anticancer, hypoglycemic, with the very light blue effect that can stimulate circulation with food;
Nostoc, calls soft, Nostoc commune, beauty's rice etc., nostocaceae nostoc, according to " national Chinese herbal medicine compilation ", introduce, nostoc " cold in nature, lightly seasoned, the heat that can disappear, convergence, beneficial gas, improving eyesight, modern medicine confirms; nostoc contains 15 seed amino acids; needed by human body 8 seed amino acid nostoc account for 7 kinds, and dry total protein is up to 52～56%, and vitamin B1, B2 are higher than general Homonemeae; containing 15 kinds of mineral matters, also has algae starch and other carbohydrate.Have analgesic disappear tired, the effect that for a long time clothes are prolonged life;
Adopt in the market the product of the single Raw material processing jam products such as mushroom, dried mushroom more, product is single;
Adopt mushroom, dried mushroom, mushroom and nostoc is raw material simultaneously, processes three mushroom nostoc sauce, has no in the market appearance, and products taste is delicious, nutritious, by raw material deep processing and comprehensive exploitation, can further increase value-added content of product.
Summary of the invention
The processing method that the invention provides three mushroom nostoc sauce of a kind of delicious taste, comprehensive nutrition, instant, green health, this method can fully retain the nutriment in raw material, simple to operate, is convenient to grasp;
The technical scheme that the present invention takes is:
A processing method for three mushroom nostoc sauce, carry out as follows:
A, raw material classification: select the raw material without rotten, injured, disease and pest, by size, maturity, color and luster etc. carry out classification, make a collection of material quality basically identical;
B, washing: the raw material after classification is washed, wash away the foreign material such as silt that raw material carries secretly, dust;
C, cutting: by hard, the coarse Partial Resection of raw material after washing, the processing of then raw material being diced, makes raw material fourth;
D, salted: the mushroom fourth that step C is made, dried mushroom fourth, mushroom cap, nostoc fourth are mixed in the ratio of 1:1:1:0.5, mix, make compound, compound is put into and pickled cylinder, salt adding ratio is the 6-10% of raw material weight, by the mode of one deck compound one deck salt, pickles, and pickles 8-10 days, temperature is controlled as 20-30 ℃, makes salted vegetables base;
E, desalination: the salted vegetables base of pickling is placed in to clear water and soaks, the ratio of salted vegetables base and water is 1:1, and soak time is 3-4 hour, changes water 1-2 time midway, the salt content of controlling salted vegetables base after soaking is at 10-15%;
F, dehydration: by the salted vegetables base processed after desalination, adopt the method for centrifugal dehydration, during salted vegetables base water content 10-15%, stop dehydration;
G, auxiliary material preparation: get vegetable oil, chilli, water and put into pot with the proportioning of 7:2:1 and heat and boil, after boiling proportionally order add the spice of auxiliary material 1-2%, the green onion of the ginger of 1-2%, 1-2%, the garlic of 1-2%, after big fire Ao solid carbon dioxide, little fire continues heating 3-4 minute, standby;
The frying of H, sauce: the auxiliary material that step G is made is heated to 150-160 ℃, in salted vegetables base, than the ratio of 25-35, add the salted vegetables base that step F makes to stir-fry with auxiliary material 65-75, until material in pot, all after boiling, turn little fire continuation heating 4-5 minute, add gross weight 0.5-1% monosodium glutamate, 1-2% white sugar to stir;
I, filling: three mushroom nostoc sauce of preparation are carried out filling at 80 ℃;
J, exhaust: three mushroom nostoc sauce after filling are done to pump-down process, and exhaust final vacuum degree is 0.04Mpa;
K, sterilizing: adopt autoclaving sterilizing, after sterilizing, be cooled to room temperature;
In described step G, spice is following component: anise, fennel, cassia bark, Chinese prickly ash are by weight 3:1:2:4;
Compared to prior art, adopt this method not only to retain mushroom, dried mushroom, exclusive fragrance and the nutrition of mushroom, the delicious food that is also rich in nostoc, mouthfeel is good, unique flavor, eat and can increase appetite, whet the appetite and go with rice, color is various, is a kind of healthy food of nutritious, instant.
The specific embodiment
Embodiment 1:
A, raw material classification: select the raw material without rotten, injured, disease and pest, by the same size, maturity is high, coloury raw material for standby;
B, washing: the raw material after classification is washed, wash away the foreign material such as silt that raw material carries secretly, dust;
C, cutting: by hard, the coarse Partial Resection of raw material after washing, the processing of then raw material being diced, makes raw material fourth;
D, salted: get the mushroom fourth of 2.5kg, the dried mushroom fourth of 2.5kg, the mushroom cap of 2.5kg, the nostoc of 1.25kg are mixed, mix, make compound, compound is put into and pickled cylinder, salt adding 0.6kg, pickles by the mode of one deck compound one deck salt, pickles 8 days, it is 20 ℃ that temperature is controlled, and makes salted vegetables base;
E, desalination: the salted vegetables base of pickling is placed in to clear water and soaks, the ratio of salted vegetables base and water is 1:1, and soak time is 3-4 hour, changes water midway 2 times, the salt content of controlling salted vegetables base after soaking is at 10-12%;
F, dehydration: by the salted vegetables base processed after desalination, adopt the method for centrifugal dehydration, during salted vegetables base water content 10%, stop dehydration;
G, auxiliary material preparation: get the vegetable oil of 7kg, the water of the chilli of 2kg, 1kg is put into pot heats and boil, after boiling proportionally order add the anise of 0.03kg, the cassia bark of the fennel of 0.01kg, 0.02kg, the ginger of the Chinese prickly ash of 0.04kg, 0.1kg, the garlic of the green onion of 0.1kg, 0.1kg, after big fire Ao solid carbon dioxide, little fire continues heating 3 minutes, standby;
The frying of H, sauce: the auxiliary material that the step G of 3.5kg is made is heated to 150 ℃, add the salted vegetables base that the step F of 6.5kg makes to stir-fry, until material in pot, all after boiling, turn little fire continuation heating 4 minutes, add the white sugar of the monosodium glutamate 0.1kg of gross weight 0.05kg to stir;
I, filling: three mushroom nostoc sauce of preparation are carried out filling at 80 ℃;
J, exhaust: three mushroom nostoc sauce after filling are done to pump-down process, and exhaust final vacuum degree is 0.04Mpa;
K, sterilizing: adopt autoclaving sterilizing, after sterilizing, be cooled to room temperature;
Embodiment 2:
A, raw material classification: select the raw material without rotten, injured, disease and pest, by the same size, maturity is high, coloury raw material for standby;
B, washing: the raw material after classification is washed, wash away the foreign material such as silt that raw material carries secretly, dust;
C, cutting: by hard, the coarse Partial Resection of raw material after washing, the processing of then raw material being diced, makes raw material fourth;
D, salted: get the mushroom fourth of 2.4kg, the mushroom cap of the dried mushroom fourth of 2.4kg, 2.4kg, the shepherd's purse fourth of the nostoc fourth of 1.2kg, 0.4kg mix, mix, make compound, compound is put into and pickled cylinder, salt adding 0.8kg, pickles by the mode of one deck compound one deck salt, pickles 9 days, it is 25 ℃ that temperature is controlled, and makes salted vegetables base;
E, desalination: the salted vegetables base of pickling is placed in to clear water and soaks, the ratio of salted vegetables base and water is 1:1, and soak time is 4-5 hour, changes water midway 2 times, the salt content of controlling salted vegetables base after soaking is 12%;
F, dehydration: by the salted vegetables base processed after desalination, adopt the method for centrifugal dehydration, during salted vegetables base water content 10%, stop dehydration;
G, auxiliary material preparation: get the vegetable oil of 7kg, the water of the chilli of 2kg, 1kg is put into pot heats and boil, after boiling proportionally order add the anise of 0.045kg, the cassia bark of the fennel of 0.015kg, 0.03kg, the ginger of the Chinese prickly ash of 0.06kg, 0.15kg, the garlic of the green onion of 0.15kg, 0.15kg, after big fire Ao solid carbon dioxide, little fire continues heating 3.5 minutes, standby;
The frying of H, sauce: the auxiliary material that the step G of 3kg is made is heated to 155 ℃, add the salted vegetables base that the step F of 7kg makes to stir-fry, until material in pot, all after boiling, turn little fire continuation heating 4.5 minutes, add the white sugar of the monosodium glutamate 0.15kg of gross weight 0.075kg to stir;
I, filling: three mushroom nostoc sauce of preparation are carried out filling at 80 ℃;
J, exhaust: three mushroom nostoc sauce after filling are done to pump-down process, and exhaust final vacuum degree is 0.04Mpa;
K, sterilizing: adopt autoclaving sterilizing, after sterilizing, be cooled to room temperature;
Embodiment 3:
A, raw material classification: select the raw material without rotten, injured, disease and pest, by the same size, maturity is high, coloury raw material for standby;
B, washing: the raw material after classification is washed, wash away the foreign material such as silt that raw material carries secretly, dust;
C, cutting: by hard, the coarse Partial Resection of raw material after washing, the processing of then raw material being diced, makes raw material fourth;
D, salted: get the mushroom fourth of 2kg, the mushroom cap of the dried mushroom fourth of 2kg, 2kg, the radish fourth of the nostoc fourth of 1kg, 2kg mix, mix, make compound, compound is put into and pickled cylinder, salt adding 1kg, pickles by the mode of one deck compound one deck salt, pickles 10 days, it is 30 ℃ that temperature is controlled, and makes salted vegetables base;
E, desalination: the salted vegetables base of pickling is placed in to clear water and soaks, the ratio of salted vegetables base and water is 1:1, and soak time is 3-4 hour, changes water 1-2 time midway, the salt content of controlling salted vegetables base after soaking is at 12-15%;
F, dehydration: by the salted vegetables base processed after desalination, adopt the method for centrifugal dehydration, during salted vegetables base water content 10%, stop dehydration;
G, auxiliary material preparation: get the vegetable oil of 7kg, the water of the chilli of 2kg, 1kg is put into pot heats and boil, after boiling proportionally order add the anise of 0.06kg, the cassia bark of the fennel of 0.02kg, 0.04kg, the ginger of the Chinese prickly ash of 0.08kg, 0.2kg, the garlic of the green onion of 0.2kg, 0.2kg, after big fire Ao solid carbon dioxide, little fire continues heating 4 minutes, standby;
The frying of H, sauce: the auxiliary material that the step G of 2.5kg is made is heated to 160 ℃, add the salted vegetables base that the step F of 7.5kg makes to stir-fry, until material in pot, all after boiling, turn little fire continuation heating 5 minutes, add the white sugar of the monosodium glutamate 0.2kg of gross weight 0.1kg to stir;
I, filling: three mushroom nostoc sauce of preparation are carried out filling at 80 ℃;
J, exhaust: three mushroom nostoc sauce after filling are done to pump-down process, and exhaust final vacuum degree is 0.04Mpa;
K, sterilizing: adopt autoclaving sterilizing, after sterilizing, be cooled to room temperature;
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized;
Inventive point: 1, salted-desalination-frying.
Claims (2)
1. a processing method for three mushroom nostoc sauce, its processing method adopts following steps:
A, raw material classification: select the raw material without rotten, injured, disease and pest, by size, maturity, color and luster etc. carry out classification, make a collection of material quality basically identical;
B, washing: the raw material after classification is washed, wash away the foreign material such as silt that raw material carries secretly, dust;
C, cutting: by hard, the coarse Partial Resection of raw material after washing, the processing of then raw material being diced, makes raw material fourth;
D, salted: the mushroom fourth that step C is made, dried mushroom fourth, mushroom cap, nostoc fourth are mixed in the ratio of 1:1:1:0.5, mix, make compound, compound is put into and pickled cylinder, salt adding ratio is the 6-10% of raw material weight, by the mode of one deck compound one deck salt, pickles, and pickles 8-10 days, temperature is controlled as 20-30 ℃, makes salted vegetables base;
E, desalination: the salted vegetables base of pickling is placed in to clear water and soaks, the ratio of salted vegetables base and water is 1:1, and soak time is 3-4 hour, changes water 1-2 time midway, the salt content of controlling salted vegetables base after soaking is at 10-15%;
F, dehydration: by the salted vegetables base processed after desalination, adopt the method for centrifugal dehydration, during salted vegetables base water content 10-15%, stop dehydration;
G, auxiliary material preparation: get vegetable oil, chilli, water and put into pot with the proportioning of 7:2:1 and heat and boil, after boiling proportionally order add the spice of auxiliary material 1-2%, the green onion of the ginger of 1-2%, 1-2%, the garlic of 1-2%, after big fire Ao solid carbon dioxide, little fire continues heating 3-4 minute, standby;
The frying of H, sauce: the auxiliary material that step G is made is heated to 150-160 ℃, in salted vegetables base, than the ratio of 25-35, add the salted vegetables base that step F makes to stir-fry with auxiliary material 65-75, until material in pot, all after boiling, turn little fire continuation heating 4-5 minute, add gross weight 0.5-1% monosodium glutamate, 1-2% white sugar to stir;
I, filling: three mushroom nostoc sauce of preparation are carried out filling at 80 ℃;
J, exhaust: three mushroom nostoc sauce after filling are done to pump-down process, and exhaust final vacuum degree is 0.04Mpa;
K, sterilizing: adopt autoclaving sterilizing, after sterilizing, be cooled to room temperature.
2. the processing method of a kind of three mushroom nostoc sauce according to claim 1, is characterized in that: in described step G, spice is following component: anise, fennel, cassia bark, Chinese prickly ash are by weight 3:1:2:4.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310496111.1A CN103504283A (en) | 2013-10-22 | 2013-10-22 | Processing method for sauce comprising three mushrooms and nostoc sphaeroides |
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| CN201310496111.1A CN103504283A (en) | 2013-10-22 | 2013-10-22 | Processing method for sauce comprising three mushrooms and nostoc sphaeroides |
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| CN103504283A true CN103504283A (en) | 2014-01-15 |
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| CN201310496111.1A Pending CN103504283A (en) | 2013-10-22 | 2013-10-22 | Processing method for sauce comprising three mushrooms and nostoc sphaeroides |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110024993A (en) * | 2019-06-04 | 2019-07-19 | 延边韩食府民俗食品有限公司 | A kind of preparation method of sauce hodgepodge |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102232538A (en) * | 2010-04-28 | 2011-11-09 | 苏州福龙生物科技有限公司 | Mushroom sauce and preparation method |
| CN102389104A (en) * | 2011-11-11 | 2012-03-28 | 李锦记（新会）食品有限公司 | Assorted mushroom sauce and preparation method thereof |
| CN102613538A (en) * | 2012-04-19 | 2012-08-01 | 迁安市龙泉农产品开发有限公司 | Mushroom beef paste and preparation method thereof |
| CN103099189A (en) * | 2013-01-29 | 2013-05-15 | 承德曼曼食品有限公司 | Mushroom flavor sauce and manufacturing process thereof |
| CN103330191A (en) * | 2013-05-23 | 2013-10-02 | 彭常安 | Processing method of nostoc commune and mushroom nutrition powder |
| CN103340389A (en) * | 2013-06-15 | 2013-10-09 | 刘永 | Nostoc commune and ass meat sauce and processing method thereof |
-
2013
- 2013-10-22 CN CN201310496111.1A patent/CN103504283A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102232538A (en) * | 2010-04-28 | 2011-11-09 | 苏州福龙生物科技有限公司 | Mushroom sauce and preparation method |
| CN102389104A (en) * | 2011-11-11 | 2012-03-28 | 李锦记（新会）食品有限公司 | Assorted mushroom sauce and preparation method thereof |
| CN102613538A (en) * | 2012-04-19 | 2012-08-01 | 迁安市龙泉农产品开发有限公司 | Mushroom beef paste and preparation method thereof |
| CN103099189A (en) * | 2013-01-29 | 2013-05-15 | 承德曼曼食品有限公司 | Mushroom flavor sauce and manufacturing process thereof |
| CN103330191A (en) * | 2013-05-23 | 2013-10-02 | 彭常安 | Processing method of nostoc commune and mushroom nutrition powder |
| CN103340389A (en) * | 2013-06-15 | 2013-10-09 | 刘永 | Nostoc commune and ass meat sauce and processing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110024993A (en) * | 2019-06-04 | 2019-07-19 | 延边韩食府民俗食品有限公司 | A kind of preparation method of sauce hodgepodge |
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Application publication date: 20140115 |