CN103549384B - Hot and spicy mushroom sauce and preparation method thereof - Google Patents
Hot and spicy mushroom sauce and preparation method thereof Download PDFInfo
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- CN103549384B CN103549384B CN201310600794.0A CN201310600794A CN103549384B CN 103549384 B CN103549384 B CN 103549384B CN 201310600794 A CN201310600794 A CN 201310600794A CN 103549384 B CN103549384 B CN 103549384B
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
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Classifications
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
The invention discloses hot and spicy mushroom sauce and a preparation method thereof. The preparation method comprises the steps of preparation of mushroom enzymatic hydrolysate, deep frying and seasoning, wherein the preparation of themushroom enzymatic hydrolysate comprises the steps of pretreating raw materials and adding 1-3% of compound protease for carrying out enzymolysis; the preparation method of the mushroom sauce comprises the steps of precooking mushrooms under high pressure, deep frying, adding the mushroom enzymatic hydrolysate for seasoning, packing and sterilizing. In the sauce frying process of the sauce, the mushroom enzymatic hydrolysate is added to improve the delicate flavour and the characteristic flavor of the mushroom sauce. The mushroom sauce disclosed by the invention is delicate and aromatic in flavour, obvious in characteristic flavor of the mushrooms, full in taste and high in nutritive value; the mushroom sauce is a delicious, nutritional and healthy green food.
Description
Technical field
The invention belongs to food technology field, relate to the technology of mushroom deep processing and comprehensive utilization, be specifically related to a kind of fragrant pungent mushroom sauce and preparation method thereof.
Background technology
Mushroom meat fertilizer is tender, delicious flavour is a kind of material of food and medicine consangunity, containing 13g protein, 1.8g fat, 54g carbohydrate, 7.8g crude fibre in every 100g dried thin mushroom, simultaneously containing a large amount of vitamin and mineral matter, have the good reputation of " king in mushroom ".Mushroom is the mushroom that delicate flavour is the strongest, and mainly its amino acid contained, ucleotides material are more, in addition, the Shangri-la Gorge contained, the moon sweet osmanthus alcohol, the aromatic substance such as guanylic acid, jointly impart the local flavor of mushroom uniqueness; Lentinan, eritadenine etc. abundant in mushroom make mushroom have the physiological function of hypotensive, reducing blood lipid significantly, angiocardiopathy preventing.Along with the raising of people's living standard, herb of Thinleaf GLossogyne products, because of its nutritive value and health-care efficacy, is favored by consumers in general day by day deeply.Mushroom sauce is as one of herb of Thinleaf GLossogyne products, and become the good merchantable brand of going with rice or bread that daily life is indispensable in recent years, the research and development of mushroom sauce become hot subject.
Summary of the invention
The invention provides a kind of fragrant pungent mushroom sauce and preparation method thereof, the nutritive value that mushroom enzymatic hydrolysate improves the fresh fragrance of mushroom sauce, the characteristic flavor on basis increasing mushroom sauce, raising mushroom sauce is added in seasoning process of the present invention, obtained mushroom sauce is fresh aromatic strongly fragrant, mushroom flavor is obvious, flavour is full, is of high nutritive value.
For achieving the above object, the present invention adopts following technical proposals to be achieved:
A preparation method for fragrant pungent mushroom sauce, it comprises the following steps:
1) preparation of mushroom enzymatic hydrolysate
A, pretreatment of raw material
New fresh mushroom is through crushed after being dried, mushroom powder of sieving to obtain; Take a certain amount of mushroom powder, adopt ultrasonic wave to carry out pretreatment;
B, enzymolysis process
In pretreated mushroom powder, add compound protease, the mass ratio that enzyme concentration accounts for mushroom powder is 1%-3%, control temperature 50 DEG C-55 DEG C, enzymolysis 3-4h, and go out enzyme, and the centrifugal supernatant that obtains is mushroom enzymatic hydrolysate, for subsequent use as raw material I;
2) mushroom sauce preparation
A, high pressure are precooked process
New fresh mushroom after selecting through cleaning, add soy sauce, water, utilize high pressure to precook, after water is extracted after, for subsequent use as raw material II;
B, fried
Fried formula: soybean oil 20 parts-50 parts; Raw material II 10 parts-60 parts; White sugar 1 part-4 parts,
In pot, add soybean oil, after oil temperature reaches 100-120 DEG C, put into described raw material II, white sugar frying;
C, seasoning
Seasoning is filled a prescription: raw material I 10 parts-50 parts; Thick broad-bean sauce 4 parts-6 parts; Spice 3 parts-5 parts;
After frying terminates, then add thick broad-bean sauce, raw material I, spice frying, stir, mix i.e. obtained fragrant pungent mushroom sauce.
Further improvement to technique scheme: in the preparation of described mushroom enzymatic hydrolysate, crosses 60 order-200 mesh sieves after new fresh mushroom drying, pulverizing.
Further improvement to technique scheme: the mushroom powder after sieving is through ultrasonic wave process, and treatment conditions are 400-500W, the processing time is 10-20min.
Further improvement to technique scheme: in precooking and processing, newly fresh mushroom and soy sauce, water for 1:0.01 ~ 0.1:6 ~ 8 ratio, adopt high pressure to precook with solid-liquid mass ratio to described high pressure.
Further improvement to technique scheme: the pressure that described high pressure is precooked is 100 ~ 200KPa, the processing time is 10-20min.
Further improvement to technique scheme: raw material II described in described fry step, white sugar frying 4-6min.
Further improvement to technique scheme: add thick broad-bean sauce, raw material I, spice frying 5-7min in described seasoning step.
Further improvement to technique scheme: the formula of described spice is: 5 parts-20 parts, capsicum; 2 parts-15 parts, Chinese prickly ash; Ginger 2 parts-10 parts, cumin 5 parts-10 parts.
Further improvement to technique scheme: described preparation method also comprises packaging and sterilization steps after fried, seasoning.
Present invention also offers the fragrant pungent mushroom sauce utilizing described preparation method to obtain.
Compared with prior art, advantage of the present invention and good effect are: the present invention is in seasoning process, add appropriate mushroom enzymatic hydrolysate, the fresh aromatic flavour of mushroom enzymatic hydrolysate, mushroom flavor is full, added in mushroom sauce, not only can improve fresh fragrance and the characteristic flavor on basis of mushroom sauce, and the nutritive value of mushroom sauce can be increased.This is because in mushroom in fresh material the mainly itrogenous organic substance such as the delicious amino acid such as glutamic acid, aspartic acid, peptide class, nucleotides, by suitable enzymolysis process, the yield of mushroom nitrogen substance can be significantly improved, thus significantly strengthen the fresh fragrance of mushroom sauce; And after enzymolysis, in mushroom, macromolecular substances is fully degraded, and is more easily absorbed by the body.The amino acid contents such as mushroom enzymatic hydrolysate Glutamic Acid and aspartic acid obviously increase, and yield reaches more than 74%, and delicate flavour obviously strengthens; In mushroom enzymatic hydrolysate, guanylic acid content reaches more than 4%, and this nucleotide pair delicate flavour contribution rate is 30 times of monosodium glutamate.As can be seen here, in frying mushroom sauce process, add the nutritive value that appropriate mushroom enzymatic hydrolysate obviously can be improved the fresh fragrance of mushroom sauce, increase the characteristic flavor on basis of mushroom sauce, improves mushroom sauce.
After reading the specific embodiment of the present invention, the other features and advantages of the invention will become clearly.
Detailed description of the invention
Below in conjunction with detailed description of the invention, technical scheme of the present invention is described in further detail.
Embodiment 1
The preparation method of the fragrant pungent mushroom sauce of the present embodiment comprises the following steps:
1, the preparation method of mushroom sauce
1) high pressure is precooked process
New fresh mushroom and soy sauce, water carry out high pressure with solid-liquid mass ratio for 1:0.02:6 ratio and precook, and boiling pressure is 100KPa, and the processing time is 10min, take out after extracting water for subsequent use as raw material II.
2) fried process
Fried formula is as follows: soybean oil 2kg, raw material II 4.5kg, white sugar 100g.
In pot, add the soybean oil of described consumption, after oil temperature reaches 100 DEG C, put into the raw material II of above-mentioned consumption, white sugar frying 6min.
3) seasoning
Seasoning technical recipe: raw material I 2.5kg; Thick broad-bean sauce 400g spice 2.2kg
Spice formula is as follows: capsicum 600g; Chinese prickly ash 200g; Ginger 600g, cumin 500g.
After fried end, then add thick broad-bean sauce, raw material I, spice frying 6min, mix, pack, sterilizing can obtain fragrant pungent mushroom sauce.
Sensory evaluation: the present embodiment just utilizes frying mushroom fourth to produce mushroom sauce, the fragrant pungent of mushroom sauce of system is moderate but fresh insufficient fragrance, mushroom characteristic flavor on basis are not obvious, poor, the overall flavour of mushroom sauce odor prolongation is not full.Therefore, when preparing fragrant pungent mushroom sauce, be necessary to add mushroom enzymatic hydrolysate, increase the characteristic flavor on basis of mushroom sauce and overall flavour.
Embodiment 2
Described in the present embodiment, the preparation method of fragrant pungent mushroom sauce comprises the following steps:
1, mushroom enzymatic hydrolysate preparation method
A, pretreatment of raw material
New fresh mushroom is through crushed after being dried, excessively 100 mesh sieves, for subsequent use.Get mushroom powder 5kg, adopt ultrasonic wave under 500W condition, process 15min.
B, enzymolysis process
Add compound protease 1.5kg to pretreated mushroom powder, heating also control temperature is 55 DEG C, enzymolysis 3h, and temperature rises to 90 DEG C, and maintain 20min, go out enzyme, and the centrifugal supernatant that obtains is mushroom enzymatic hydrolysate, for subsequent use as raw material I.
2, mushroom sauce preparation method
1) high pressure is precooked process
New fresh mushroom and soy sauce, water are that 1:0.04:8 ratio is carried out high pressure and precooked with solid-to-liquid ratio, and boiling pressure is 180KPa, and the processing time is 12min, take out after extracting water, for subsequent use as raw material II.
2) fried process
Fried formula is as follows: rapeseed oil 3.1kg, raw material II 4kg, white sugar 400g.
In pot, add the rapeseed oil of described consumption, after oil temperature reaches 120 DEG C, put into raw material II, white sugar frying 4min.
3) seasoning
Seasoning is filled a prescription: raw material I 1kg; Thick broad-bean sauce 600g; Spice 2kg.
Spice formula is as follows: capsicum 800g; Chinese prickly ash 400g; Ginger 300g, cumin 500g.
After fried end, then add thick broad-bean sauce, raw material I, spice frying 5min, stop heating, stir, mix, pack, sterilizing obtains fragrant pungent mushroom sauce.
Sensory evaluation: the present embodiment utilizes rapeseed oil to replace soybean oil to produce mushroom sauce, the mushroom sauce of preparation is because adopt rapeseed oil to carry out frying, heavier dish fishy smell masks the sauce fragrance of part mushroom sauce, and therefore through experiment, the present invention determines that the best edible oil of fragrant pungent mushroom sauce is soybean oil.
Embodiment 3
Described in the present embodiment, the preparation method of fragrant pungent mushroom sauce comprises the following steps:
1, mushroom enzymatic hydrolysate preparation method
A, pretreatment of raw material
New fresh mushroom is through crushed after being dried, excessively 100 mesh sieves, for subsequent use.Get mushroom powder 4kg, adopt ultrasonic wave under 400W condition, process 10min.
B, enzymolysis process
Add compound protease 500g to pretreated mushroom powder, heating also control temperature is 50 DEG C, enzymolysis 3h, and temperature rises to 90 DEG C, and maintain 20min, go out enzyme, and the centrifugal supernatant that obtains is mushroom enzymatic hydrolysate, for subsequent use as raw material I.
2, mushroom sauce preparation method
1) high pressure is precooked process
New fresh mushroom and soy sauce, water are that 1:0.05:7 ratio is carried out high pressure and precooked with solid-to-liquid ratio, and boiling pressure is 150KPa, and the processing time is 15min, take out after extracting water, for subsequent use as raw material II.
2) fried process
Fried formula is as follows: soybean oil 2kg, raw material II 5kg, white sugar 300g.
In pot, add the soybean oil of described consumption, after oil temperature reaches 110 DEG C, put into raw material II, white sugar frying 5min.
3) seasoning
Seasoning technical recipe: raw material I 1.5kg; Thick broad-bean sauce 500g; Spice 2.4kg
Spice formula is as follows: capsicum 600g; Chinese prickly ash 300g; Ginger 1kg, cumin 800g.
After fried end, then add thick broad-bean sauce, raw material I, spice frying 5min, stop heating, mix, pack, fragrant pungent mushroom sauce can be obtained after sterilizing.
Sensory evaluation: utilize the mushroom sauce that said method is produced, fresh perfume (or spice) aromatic strongly fragrant, mushroom characteristic flavor on basis is full, oil body color is shiny red, sauce body is glossiness russet, have suitable fragrant pungent.
By contrast test, the present invention proves that fresh aromatic strongly fragrant, the mushroom characteristic flavor on basis of the obtained mushroom enzymatic hydrolysate of embodiment 3 is given prominence to, mainly because mushroom is after enzymolysis, delicious amino acid (Fresh ear field, sweet taste amino acid) obviously increases, but this two seed amino acid, in high temperature frying course (T > 200 DEG C), is easily heated, destroys, decomposes.So, when utilizing mushroom enzymatic hydrolysate to make mushroom sauce, often just concentrate mushroom enzymatic hydrolysate by simple homogeneous, there is not frying course.And when preparing mushroom sauce by frying technological process, an often frying mushroom fourth, does not add mushroom enzymatic hydrolysate.But the present invention breaks through conventional mushroom sauce manufacture craft, improve its manufacture craft by experiment: under 100-120 DEG C of condition, fried shiitake fourth, interpolation appropriate mushroom enzymatic hydrolysate carry out seasoning, mushroom enzymatic hydrolysate and frying technological process are organically combined, while increasing the fresh fragrance of mushroom sauce, mushroom characteristic flavor on basis, improve the nutritive value of mushroom sauce.
Above embodiment only in order to technical scheme of the present invention to be described, but not is limited; Although with reference to previous embodiment to invention has been detailed description, for the person of ordinary skill of the art, still can modify to the technical scheme described in previous embodiment, or equivalent replacement is carried out to wherein portion of techniques feature; And these amendments or replacement, do not make the essence of appropriate technical solution depart from the spirit and scope of the present invention's technical scheme required for protection.
Claims (7)
1. a preparation method for fragrant pungent mushroom sauce, is characterized in that it comprises the following steps:
1) preparation of mushroom enzymatic hydrolysate
A, pretreatment of raw material
New fresh mushroom obtains mushroom powder through crushed after being dried, excessively 60 order-200 mesh sieves; Take a certain amount of mushroom powder, adopt ultrasonic wave to carry out pretreatment;
B, enzymolysis process
In pretreated mushroom powder, add compound protease, the mass ratio that enzyme concentration accounts for mushroom powder is 1%-3%, control temperature 50 DEG C-55 DEG C, enzymolysis 3-4h, and go out enzyme, and the centrifugal supernatant that obtains is mushroom enzymatic hydrolysate, for subsequent use as raw material I;
2) mushroom sauce preparation
A, high pressure are precooked process
New fresh mushroom after selecting through cleaning, add soy sauce, water, utilize high pressure to precook, after water is extracted after, for subsequent use as raw material II;
B, fried
Fried formula: soybean oil 20 parts-50 parts; Raw material II 10 parts-60 parts; White sugar 1 part-4 parts,
In pot, add soybean oil, after oil temperature reaches 100-120 DEG C, put into described raw material II, white sugar frying 4-6min;
C, seasoning
Seasoning is filled a prescription: raw material I 10 parts-50 parts; Thick broad-bean sauce 4 parts-6 parts; Spice 3 parts-5 parts;
After frying terminates, then add thick broad-bean sauce, raw material I, spice frying 5-7min, stir, mix i.e. obtained fragrant pungent mushroom sauce.
2. the preparation method of fragrant pungent mushroom sauce according to claim 1, is characterized in that: in the preparation of described mushroom enzymatic hydrolysate, and the mushroom powder after sieving is through ultrasonic wave process, and treatment conditions are 400-500W, the processing time is 10-20min.
3. the preparation method of fragrant pungent mushroom sauce according to claim 1, is characterized in that: in described high pressure pre-cooking step, new fresh mushroom and soy sauce, water for 1:0.01 ~ 0.1:6 ~ 8 ratio, adopt high pressure to precook with solid-liquid mass ratio.
4. the preparation method of fragrant pungent mushroom sauce according to claim 3, it is characterized in that: the pressure that described high pressure is precooked is 150 ~ 200KPa, the processing time is 10-20min.
5. the preparation method of fragrant pungent mushroom sauce according to claim 1, is characterized in that: the formula of described spice is: 5 parts-20 parts, capsicum; 2 parts-15 parts, Chinese prickly ash; Ginger 2 parts-10 parts, cumin 5 parts-10 parts.
6. the preparation method of fragrant pungent mushroom sauce according to claim 1, is characterized in that: described preparation method also comprises packaging and sterilization steps after fried, seasoning.
7. the fragrant pungent mushroom sauce that preparation method obtains according to any one of claim 1-6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310600794.0A CN103549384B (en) | 2013-11-25 | 2013-11-25 | Hot and spicy mushroom sauce and preparation method thereof |
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| CN104886549A (en) * | 2014-07-11 | 2015-09-09 | 石台县小菜一碟农产品有限公司 | Preparation method of savory and spicy fragrant mushroom sauce |
| CN104799191B (en) * | 2015-04-08 | 2018-06-22 | 山东省农业科学院农产品研究所 | A kind of mushroom millet crisp crust and preparation method thereof |
| CN105053986A (en) * | 2015-07-23 | 2015-11-18 | 青岛农业大学 | Spicy and hot pleurotus ostreatus preparation method |
| CN105661488A (en) * | 2016-02-22 | 2016-06-15 | 杨在侠 | Lentinula edodes pickled vegetables and making method thereof |
| CN105815747B (en) * | 2016-03-28 | 2019-02-26 | 西昌学院 | A kind of ferfas sauce and preparation method thereof |
| CN108925963A (en) * | 2017-05-26 | 2018-12-04 | 白迎霞 | A kind of fragrant spicy mushroom sauce and preparation method thereof |
| CN107373615A (en) * | 2017-08-22 | 2017-11-24 | 安徽本草堂生物科技有限公司 | A kind of processing method of mushroom bread clip heart sauce |
| CN107927689A (en) * | 2017-11-21 | 2018-04-20 | 福建创新食品科技有限公司 | A kind of preparation method with dry deep-frying edible mushroom material production compound seasoner |
| CN113261661A (en) * | 2021-05-24 | 2021-08-17 | 天津农学院 | Preparation method of seasoning day lily and shiitake mushroom chilli sauce |
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| KR20010048584A (en) * | 1999-11-27 | 2001-06-15 | 유지웅 | Composition of Dressing type sauce Containing Mushroom |
| KR100936736B1 (en) * | 2007-10-15 | 2010-01-14 | 유원화학공업 주식회사 | Liquided natural seasonings |
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