CN105380233A - Dried mushroom sauce and preparation method thereof - Google Patents
Dried mushroom sauce and preparation method thereof Download PDFInfo
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- CN105380233A CN105380233A CN201510839113.5A CN201510839113A CN105380233A CN 105380233 A CN105380233 A CN 105380233A CN 201510839113 A CN201510839113 A CN 201510839113A CN 105380233 A CN105380233 A CN 105380233A
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- dried mushroom
- sauce
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- frying
- bean
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 120
- 235000015067 sauces Nutrition 0.000 title claims abstract description 107
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 244000068988 Glycine max Species 0.000 claims abstract description 40
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 40
- 239000002245 particle Substances 0.000 claims abstract description 34
- 235000013599 spices Nutrition 0.000 claims abstract description 24
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 21
- 244000000626 Daucus carota Species 0.000 claims abstract description 21
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 21
- 235000015278 beef Nutrition 0.000 claims abstract description 21
- 235000020232 peanut Nutrition 0.000 claims abstract description 21
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 19
- 240000006677 Vicia faba Species 0.000 claims abstract description 19
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 19
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 19
- 235000013373 food additive Nutrition 0.000 claims abstract description 17
- 239000002778 food additive Substances 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 12
- 230000018044 dehydration Effects 0.000 claims abstract description 6
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 26
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 20
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 20
- 235000018262 Arachis monticola Nutrition 0.000 claims description 20
- 150000003839 salts Chemical class 0.000 claims description 20
- 239000011265 semifinished product Substances 0.000 claims description 16
- 244000252132 Pleurotus eryngii Species 0.000 claims description 10
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 239000000796 flavoring agent Substances 0.000 claims description 9
- 235000019634 flavors Nutrition 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 4
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 244000291564 Allium cepa Species 0.000 claims description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 2
- 241000949456 Zanthoxylum Species 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- 235000007215 black sesame Nutrition 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 229940029982 garlic powder Drugs 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 239000003921 oil Substances 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 3
- 230000001954 sterilising effect Effects 0.000 abstract 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract 2
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000021183 entrée Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
Classifications
-
- 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a dried mushroom sauce and a preparation method thereof, belonging to the field of agriculture product processing. The dried mushroom sauce is prepared from the following raw materials in parts by weight: 400-600 parts of fresh dried mushroom, 50-100 parts of salted and fermented soya paste, 50-100 parts of thick broad-bean sauce, 80-150 parts of edible oil, 30-80 parts of beef extract, 50-100 parts of chopped chilli, 10-30 parts of chopped peanuts, 20-40 parts of carrot, 15-30 parts of fermented soya beans, 6-15 parts of table salt, 20-35 parts of spice and 0.2-0.5 part of food additive; the preparation method comprises the steps that dried mushroom particles not subjected to dehydration are subjected to dehydration and chopping, and then are mixed with the other raw materials, so that the broken dried mushroom particles sufficiently absorb the tastes of the various auxiliary materials and the spice. Seasoning absorption efficiency and sterilization efficiency in a frying process are improved, a high temperature sterilization link is avoided, and the dried mushroom sauce prepared by the method keeps the peculiar fragrance and smooth and tender mouthfeel of the dried mushroom.
Description
Technical field
The present invention relates to a kind of dried mushroom sauce and preparation method thereof, belong to technical field of agricultural product process.
Background technology
Mushroom cultivates one of mushroom the most widely in the world, and be otherwise known as dried mushroom, is delicious delicacies and the valuable ingredients of traditional Chinese medicine.Mushroom is most popular protein source food in Japan, is also one of main food source of pacific rim country simultaneously.As food source, mushroom has appetizing, nourishing, nutrition, and healthy attribute, can substitute meat product as entree, as the main source of protein.
China's tradition sauce series products due to raw material single, kind is not enriched, and multi-level under-utilized feature, therefore needs development of new sauce based article on the basis basing oneself upon traditional processed goods.China's season sauce presents the development trend of product diversification, seriation, nutrition and health care.
Edible mushroom jam product in the market, in technology process, the fibre structure of the cell of dried mushroom is by destruction in various degree, and product palatability is poor, and mouthfeel is not good, and local flavor is bad, does not still obtain the product appearance that consumer extensively approves.
Summary of the invention
The present invention is directed to existing dried mushroom sauce Problems existing, provide a kind of dried mushroom sauce and preparation method thereof, this dried mushroom sauce possesses good dried mushroom original flavor, sauce fragrance, and possesses the smooth mouthfeel of dried mushroom sauce, and preparation technology is simple, is suitable for industrial application.
In order to achieve the above object, the technical solution adopted in the present invention is:
A kind of dried mushroom sauce, formulated according to the raw material of following weight portion:
Fresh dried mushroom 400-600 part, soya sauce 50-100 part, thick broad-bean sauce 50-100 part, edible oil 80-150 part, beef extract 30-80 part, chopped chilli 50-100 part, the broken 10-30 part of peanut, carrot 20-40 part, fermented soya bean 15-30 part, edible salt 6-15 part, spice 20-35 part, food additives 0.2-0.5 part.
A kind of dried mushroom sauce, formulated according to the raw material of following weight portion:
Fresh dried mushroom 600-800 part, soya sauce 80-120 part, thick broad-bean sauce 20-60 part, edible oil 150-200 part, beef extract 50-100 part, chopped chilli 20-50 part, the broken 30-50 part of peanut, carrot 30-50 part, fermented soya bean 10-20 part, edible salt 5-10 part, spice 10-15 part, food additives 0.2-0.8 part.
Above-mentioned spice comprises according to weight portion: zanthoxylum powder 1-4 part, chilli powder 5-8 part, onion powder 5-10 part, ginger powder 4-8 part, garlic powder 1-3 part, black sesame powder 2-4 part, white granulated sugar 5-10 part.
Above-mentioned chopped chilli is fresh cut green pepper, and Shi You Celadon hot pepper and Red sea green pepper cause according to 1:1 mixing.
A preparation method for dried mushroom sauce, comprises the following steps:
(1) get the raw materials ready: by fresh dried mushroom by the boiling of high steam pot steam, lower the temperature and be cut into the pleurotus eryngii particle of 5-12 millimeter;
(2) dewater, cut and mix: processed is carried out to described dried mushroom particle, and chopped becomes the dried mushroom particle of 4-6 millimeter;
(3) puddle: the described dried mushroom particle taken by the pulp furnish according to dried mushroom sauce according to claim 1, beef extract, chopped chilli, peanut are broken, carrot, fermented soya bean, edible salt and spice are placed in vacuum tumbler and carry out puddling process, dried mushroom particle is wherein absorbed beef extract, chopped chilli, peanut are broken, carrot, fermented soya bean, edible salt and spice local flavor, form dried mushroom sauce semi-finished product;
(4) frying: described dried mushroom sauce semi-finished product, soya sauce and thick broad-bean sauce are poured in the edible oil of heat and carry out frying, add food additives at the end for the treatment of frying and obtain dried mushroom sauce;
(5) filling, sealing: described pleurotus eryngii sauce is placed in storing agitator tank cooling and in 80-120 DEG C of constant temperature; The dried mushroom sauce of constant temperature is directly loaded in vial from described storing agitator tank, and carries out sealing part reason;
Processed described in step (2) is low-temperature vacuum dehydration process; Cutting to mix adopts cutmixer by the dried mushroom particle chopped after dehydration;
Step (4) described frying is poured into by the edible oil that the pulp furnish of dried mushroom sauce takes in pot and is heated to 160-210 DEG C, ceases fire, oil is cooled to 120-150 DEG C; Pour described dried mushroom sauce semi-finished product in the pot filling described edible oil frying 8-15 minute; The soya sauce taken by pulp furnish according to dried mushroom sauce, thick broad-bean sauce join frying 15-20 minute in the half-finished pot of pleurotus eryngii sauce filling frying; The food additives that pulp furnish according to dried mushroom sauce according to claim 1 takes are joined frying 2-6 minute in the pot of the pleurotus eryngii sauce semi-finished product filling frying and soya sauce, thick broad-bean sauce;
Fresh enoki mushrooms described in step (1), before being cut, is first preserved by precooling and the mushroom matter of pleurotus eryngii is compacted more, then cleaned at 0-4 DEG C.
The invention has the beneficial effects as follows:
The invention provides a kind of dried mushroom sauce and preparation method thereof, this dried mushroom sauce possesses good dried mushroom original flavor, sauce fragrance, and possesses the smooth mouthfeel of dried mushroom sauce, and preparation technology is simple, is suitable for industrial application.
Detailed description of the invention
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
embodiment 1:
A kind of dried mushroom sauce, the weight portion of each component is:
Fresh dried mushroom 400 parts, soya sauce 60 parts, thick broad-bean sauce 55 parts, edible oil 88 parts, beef extract 40 parts, chopped chilli 60 parts, broken 10 parts of peanut, 20 parts, carrot, 15 parts, fermented soya bean, edible salt 15 parts, spice 35 parts, food additives 0.4 part;
Its preparation method, comprises the following steps:
(1) get the raw materials ready: by fresh dried mushroom by 110 DEG C, 15 minutes, the boiling of high steam pot steam, lowers the temperature and is cut into the dried mushroom particle of 5-12 millimeter;
(2) dewater, cut and mix: processed is carried out to described dried mushroom particle, and chopped becomes the dried mushroom particle of 4-6 millimeter;
(3) puddle: the described dried mushroom particle taken according to the pulp furnish of dried mushroom sauce, beef extract, chopped chilli, peanut are broken, carrot, fermented soya bean, edible salt and spice are placed in vacuum tumbler and carry out puddling process, dried mushroom particle is wherein absorbed beef extract, chopped chilli, peanut are broken, carrot, fermented soya bean, edible salt and spice local flavor, form dried mushroom sauce semi-finished product;
(4) frying: described dried mushroom sauce semi-finished product, soya sauce and thick broad-bean sauce are poured in the edible oil of heat and carry out frying 10 minutes, add food additives at the end for the treatment of frying and obtain dried mushroom sauce.
embodiment 2:
A kind of dried mushroom sauce, the weight portion of each component is:
Fresh dried mushroom 500 parts, soya sauce 70 parts, thick broad-bean sauce 60 parts, edible oil 120 parts, beef extract 60 parts, chopped chilli 75 parts, broken 15 parts of peanut, 25 parts, carrot, 20 parts, fermented soya bean, edible salt 12 parts, spice 20 parts, food additives 0.3 part;
Its preparation method, comprises the following steps:
(1) get the raw materials ready: just fresh dried mushroom was by 115 DEG C, 15 minutes, and the boiling of high steam pot steam, lowers the temperature and be cut into the dried mushroom particle of 5-12 millimeter;
(2) dewater, cut and mix: processed is carried out to described dried mushroom particle, and chopped becomes the dried mushroom particle of 4-6 millimeter;
(3) puddle: take that dried mushroom particle, beef extract, chopped chilli, peanut are broken according to pulp furnish, carrot, fermented soya bean, edible salt and spice be placed in vacuum tumbler and carry out puddling process, dried mushroom particle is wherein absorbed beef extract, chopped chilli, peanut are broken, carrot, fermented soya bean, edible salt and spice local flavor, form dried mushroom sauce semi-finished product;
(4) frying: described dried mushroom sauce semi-finished product, soya sauce and thick broad-bean sauce are poured in the edible oil of heat and carry out frying 8 minutes, add food additives at the end for the treatment of frying and obtain dried mushroom sauce.
embodiment 3:
A kind of dried mushroom sauce, the weight portion of each component is:
Fresh dried mushroom 600 parts, soya sauce 80 parts, thick broad-bean sauce 80 parts, edible oil 100 parts, beef extract 45 parts, chopped chilli 80 parts, broken 30 parts of peanut, 30 parts, carrot, 25 parts, fermented soya bean, edible salt 8 parts, spice 30 parts, food additives 0.5 part;
Its preparation method, comprises the following steps:
(1) get the raw materials ready: just fresh dried mushroom was by 120 DEG C, 5 minutes, and the boiling of high steam pot steam, lowers the temperature and be cut into the dried mushroom particle of 5-12 millimeter;
(2) dewater, cut and mix: processed is carried out to described dried mushroom particle, and chopped becomes the dried mushroom particle of 4-6 millimeter;
(3) puddle: take that dried mushroom particle, beef extract, chopped chilli, peanut are broken according to pulp furnish, carrot, fermented soya bean, edible salt and spice be placed in vacuum tumbler and carry out puddling process, dried mushroom particle is wherein absorbed beef extract, chopped chilli, peanut are broken, carrot, fermented soya bean, edible salt and spice local flavor, form dried mushroom sauce semi-finished product;
(4) frying: described dried mushroom sauce semi-finished product, soya sauce and thick broad-bean sauce are poured in the edible oil of heat and carry out frying 12 minutes, add food additives at the end for the treatment of frying and obtain dried mushroom sauce.
embodiment 4:
A kind of dried mushroom sauce, the weight portion of each component is:
Fresh dried mushroom 550 parts, soya sauce 75 parts, thick broad-bean sauce 78 parts, edible oil 120 parts, beef extract 75 parts, chopped chilli 90 parts, broken 20 parts of peanut, 25 parts, carrot, 20 parts, fermented soya bean, edible salt 15 parts, spice 35 parts, food additives 0.3 part;
Its preparation method, comprises the following steps:
(1) get the raw materials ready: just fresh dried mushroom was by 125 DEG C, 2 minutes, and the boiling of high steam pot steam, lowers the temperature and be cut into the dried mushroom particle of 5-12 millimeter;
(2) dewater, cut and mix: processed is carried out to described dried mushroom particle, and chopped becomes the dried mushroom particle of 4-6 millimeter;
(3) puddle: take that dried mushroom particle, beef extract, chopped chilli, peanut are broken according to pulp furnish, carrot, fermented soya bean, edible salt and spice be placed in vacuum tumbler and carry out puddling process, dried mushroom particle is wherein absorbed beef extract, chopped chilli, peanut are broken, carrot, fermented soya bean, edible salt and spice local flavor, form dried mushroom sauce semi-finished product;
(4) frying: described dried mushroom sauce semi-finished product, soya sauce and thick broad-bean sauce are poured in the edible oil of heat and carry out frying 15 minutes, add food additives at the end for the treatment of frying and obtain dried mushroom sauce.
Claims (8)
1. a dried mushroom sauce, is characterized in that: formulated according to the raw material of following weight portion:
Fresh dried mushroom 400-600 part, soya sauce 50-100 part, thick broad-bean sauce 50-100 part, edible oil 80-150 part, beef extract 30-80 part, chopped chilli 50-100 part, the broken 10-30 part of peanut, carrot 20-40 part, fermented soya bean 15-30 part, edible salt 6-15 part, spice 20-35 part, food additives 0.2-0.5 part.
2. a dried mushroom sauce, is characterized in that: formulated according to the raw material of following weight portion:
Fresh dried mushroom 600-800 part, soya sauce 80-120 part, thick broad-bean sauce 20-60 part, edible oil 150-200 part, beef extract 50-100 part, chopped chilli 20-50 part, the broken 30-50 part of peanut, carrot 30-50 part, fermented soya bean 10-20 part, edible salt 5-10 part, spice 10-15 part, food additives 0.2-0.8 part.
3. dried mushroom sauce according to claim 1 and 2, is characterized in that: described spice comprises according to weight portion: zanthoxylum powder 1-4 part, chilli powder 5-8 part, onion powder 5-10 part, ginger powder 4-8 part, garlic powder 1-3 part, black sesame powder 2-4 part, white granulated sugar 5-10 part.
4. dried mushroom sauce according to claim 1 and 2, is characterized in that: described chopped chilli is fresh cut green pepper, and Shi You Celadon hot pepper and Red sea green pepper cause according to 1:1 mixing.
5. a preparation method for dried mushroom sauce, is characterized in that: comprise the following steps:
(1) get the raw materials ready: by fresh dried mushroom by the boiling of high steam pot steam, lower the temperature and be cut into the pleurotus eryngii particle of 5-12 millimeter;
(2) dewater, cut and mix: processed is carried out to described dried mushroom particle, and chopped becomes the dried mushroom particle of 4-6 millimeter;
(3) puddle: the described dried mushroom particle taken by the pulp furnish according to dried mushroom sauce according to claim 1, beef extract, chopped chilli, peanut are broken, carrot, fermented soya bean, edible salt and spice are placed in vacuum tumbler and carry out puddling process, dried mushroom particle is wherein absorbed beef extract, chopped chilli, peanut are broken, carrot, fermented soya bean, edible salt and spice local flavor, form dried mushroom sauce semi-finished product;
(4) frying: described dried mushroom sauce semi-finished product, soya sauce and thick broad-bean sauce are poured in the edible oil of heat and carry out frying, add food additives at the end for the treatment of frying and obtain dried mushroom sauce;
(5) filling, sealing: described pleurotus eryngii sauce is placed in storing agitator tank cooling and in 80-120 DEG C of constant temperature; The dried mushroom sauce of constant temperature is directly loaded in vial from described storing agitator tank, and carries out sealing part reason.
6. the preparation method of a kind of dried mushroom sauce according to claim 5, is characterized in that:
Processed described in step (2) is low-temperature vacuum dehydration process; Cutting to mix adopts cutmixer by the dried mushroom particle chopped after dehydration.
7. the preparation method of a kind of dried mushroom sauce according to claim 5, is characterized in that:
Step (4) described frying is poured into by the edible oil that the pulp furnish of dried mushroom sauce takes in pot and is heated to 160-210 DEG C, ceases fire, oil is cooled to 120-150 DEG C; Pour described dried mushroom sauce semi-finished product in the pot filling described edible oil frying 8-15 minute; The soya sauce taken by pulp furnish according to dried mushroom sauce according to claim 1, thick broad-bean sauce join frying 15-20 minute in the half-finished pot of pleurotus eryngii sauce filling frying; The food additives that pulp furnish according to dried mushroom sauce according to claim 1 takes are joined frying 2-6 minute in the pot of the pleurotus eryngii sauce semi-finished product filling frying and soya sauce, thick broad-bean sauce.
8. the preparation method of a kind of dried mushroom sauce according to claim 5, is characterized in that:
Fresh enoki mushrooms described in step (1), before being cut, is first preserved by precooling and the mushroom matter of pleurotus eryngii is compacted more, then cleaned at 0-4 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510839113.5A CN105380233A (en) | 2015-11-27 | 2015-11-27 | Dried mushroom sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510839113.5A CN105380233A (en) | 2015-11-27 | 2015-11-27 | Dried mushroom sauce and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN105380233A true CN105380233A (en) | 2016-03-09 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510839113.5A Pending CN105380233A (en) | 2015-11-27 | 2015-11-27 | Dried mushroom sauce and preparation method thereof |
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| Country | Link |
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| CN (1) | CN105380233A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036638A (en) * | 2016-07-04 | 2016-10-26 | 徐州工程学院 | Composite garlic powder processing method |
| CN106360635A (en) * | 2016-08-29 | 2017-02-01 | 天津市红宝番茄制品有限公司 | Spaghetti sauce and making method thereof |
-
2015
- 2015-11-27 CN CN201510839113.5A patent/CN105380233A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036638A (en) * | 2016-07-04 | 2016-10-26 | 徐州工程学院 | Composite garlic powder processing method |
| CN106360635A (en) * | 2016-08-29 | 2017-02-01 | 天津市红宝番茄制品有限公司 | Spaghetti sauce and making method thereof |
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Application publication date: 20160309 |