CN105942486A - Seafood-flavored tricholoma matsutake and processing method thereof - Google Patents
Seafood-flavored tricholoma matsutake and processing method thereof Download PDFInfo
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- CN105942486A CN105942486A CN201610384857.7A CN201610384857A CN105942486A CN 105942486 A CN105942486 A CN 105942486A CN 201610384857 A CN201610384857 A CN 201610384857A CN 105942486 A CN105942486 A CN 105942486A
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- 241000121220 Tricholoma matsutake Species 0.000 title claims abstract description 97
- 238000003672 processing method Methods 0.000 title claims abstract description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 63
- 239000000796 flavoring agent Substances 0.000 claims abstract description 53
- 235000019634 flavors Nutrition 0.000 claims abstract description 53
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 50
- 235000014102 seafood Nutrition 0.000 claims abstract description 33
- 241001474374 Blennius Species 0.000 claims abstract description 23
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 239000001509 sodium citrate Substances 0.000 claims abstract description 21
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 21
- 235000013555 soy sauce Nutrition 0.000 claims description 44
- 241000962514 Alosa chrysochloris Species 0.000 claims description 25
- 235000019991 rice wine Nutrition 0.000 claims description 22
- 229930006000 Sucrose Natural products 0.000 claims description 20
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 20
- 239000011265 semifinished product Substances 0.000 claims description 18
- 239000007787 solid Substances 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000003643 water by type Substances 0.000 claims description 6
- 238000007605 air drying Methods 0.000 claims description 2
- 210000003056 antler Anatomy 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 244000068988 Glycine max Species 0.000 abstract 2
- 235000010469 Glycine max Nutrition 0.000 abstract 2
- 235000015067 sauces Nutrition 0.000 abstract 2
- 241000269851 Sarda sarda Species 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 10
- 239000000047 product Substances 0.000 description 7
- 241000209051 Saccharum Species 0.000 description 6
- 235000015165 citric acid Nutrition 0.000 description 5
- 235000013533 rum Nutrition 0.000 description 5
- 235000011083 sodium citrates Nutrition 0.000 description 5
- 235000021110 pickles Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000001835 salubrious effect Effects 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- VSMOENVRRABVKN-UHFFFAOYSA-N oct-1-en-3-ol Chemical compound CCCCCC(O)C=C VSMOENVRRABVKN-UHFFFAOYSA-N 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000216654 Armillaria Species 0.000 description 1
- 201000009030 Carcinoma Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241000699670 Mus sp. Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 208000006268 Sarcoma 180 Diseases 0.000 description 1
- 241000121219 Tricholoma Species 0.000 description 1
- 241001088563 Trichotoma Species 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000507 anthelmentic effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
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- 238000006243 chemical reaction Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
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- 150000004676 glycans Chemical class 0.000 description 1
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- 239000000463 material Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
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- 235000000346 sugar Nutrition 0.000 description 1
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- 235000013619 trace mineral Nutrition 0.000 description 1
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- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
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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
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- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses seafood-flavored tricholoma matsutake and a processing method thereof. The seafood-flavored tricholoma matsutake is prepared from, by weight, 250-350 parts of dried tricholoma matsutake, 10-20 parts of dried bonito, 10-20 parts of dried seaweed, 550-650 parts of light soybean sauce, 150-230 parts of strong soybean sauce, 5-13 parts of rum, 1-5 parts of clear wine, 10-15 parts of yeast powder, 550-650 parts of white granulated sugar, 2-6 parts of edible salt, 0.5-1.5 parts of citric acid, 0.5-1.5 parts of sodium citrate and 700 parts of purified water. The processing method of the seafood-flavored tricholoma matsutake comprises the steps that soup is firstly prepared, and then cooking is conducted, According to the seafood-flavored tricholoma matsutake, the mellow feel of the fresh taste of the tricholoma matsutake is improved, the seafood flavor and the Japanese fresh and sweet and western fresh and cool flavor are integrated into the tricholoma matsutake, and the fresh taste of the tricholoma matsutake, the seafood flavor and the Japanese fresh and sweet and western fresh and cool flavor are tandemly integrated. The processing method has the advantages that not only can loss of the nutrition ingredients of the tricholoma matsutake be reduced, but also the mouthfeel of the tricholoma matsutake can be maintained.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of sea food flavor Tricholoma matsutake (lto et lmai) Singer and processing method thereof.
Background technology
Tricholoma matsutake (lto et lmai) Singer, Latin is entitledTricholoma matsutake, cry again Trichotoma matsutake, armillaria Matsutake, conjunction bacterium, platform bacterium, be a kind of fungus of Tricholomataceae Tricholoma.Tricholoma matsutake (lto et lmai) Singer bacterial context is plump, has fragrance, delicious flavour, is famous and precious wild edible fungus.Tricholoma matsutake (lto et lmai) Singer contains protein, multiple unsaturated fatty acid and the trace element of multiple needed by human, aminoacid, also includes 3 kinds of precious active substances, is double-strand blazei polysaccharide, Tricholoma matsutake (lto et lmai) Singer polypeptide and matsutakealcohol respectively, has antitumaous effect.Show according to data, Tricholoma matsutake (lto et lmai) Singer have keep fit, benefit effect such as the intestines and stomach, pain relieving, activating QI to eliminate phlegm, anthelmintic.Modern scientific research shows, Tricholoma matsutake (lto et lmai) Singer also has treatment diabetes, the special role such as anticancer, and its sporophore hot water extract is respectively 91.8% and 70% to the suppression ratio of white mice sarcoma 180 and ehrlich carcinoma.Tricholoma matsutake (lto et lmai) Singer is nutritious, actually the king of wild mushroom.
Fresh Tricholoma matsutake (lto et lmai) Singer is generally not easy fresh-keeping, Tricholoma matsutake (lto et lmai) Singer the most often can be processed into various food, make Tricholoma matsutake (lto et lmai) Singer freshness date be greatly prolonged.The processed finished products of Tricholoma matsutake (lto et lmai) Singer food is mainly Tricholoma matsutake (lto et lmai) Singer to be done, pickle Tricholoma matsutake (lto et lmai) Singer, Tricholoma matsutake (lto et lmai) Singer pickles etc., cure would generally admixed in these are processed food, in order to Tricholoma matsutake (lto et lmai) Singer is pickled and seasoning, but its taste often covers the delicate flavour of Tricholoma matsutake (lto et lmai) Singer itself, the most traditional pickled Tricholoma matsutake (lto et lmai) Singer mainly uses a large amount of Sal, beans oil, Tricholoma matsutake (lto et lmai) Singer is pickled by little sugars etc., although beneficially Tricholoma matsutake (lto et lmai) Singer stores, but the Tricholoma matsutake (lto et lmai) Singer food taste pickled out is salty heavy, not only lose the delicate flavour of Tricholoma matsutake (lto et lmai) Singer itself, and Sal is edible too much can be on affecting health, the nutritive value also resulting in Tricholoma matsutake (lto et lmai) Singer itself reduces, and produce some harmful substances, it is unfavorable to be eaten for a long time health；The processing method also having a kind of Tricholoma matsutake (lto et lmai) Singer is that Tricholoma matsutake (lto et lmai) Singer is processed into pickles, but the mouthfeel that Tricholoma matsutake (lto et lmai) Singer so can be made smooth, the most soft changes；And, Tricholoma matsutake (lto et lmai) Singer is dry, pickled Tricholoma matsutake (lto et lmai) Singer, Tricholoma matsutake (lto et lmai) Singer pickles etc. can easily be as instant foods, it is impossible to meet the instant demand of modernized society people；Meanwhile, Tricholoma matsutake (lto et lmai) Singer flavour of food products is single, is difficult to meet the modern youngster taste to food.
To this end, research and develop a kind of delicate flavour of the original food materials of Tricholoma matsutake (lto et lmai) Singer, nutritive value, mouthfeel of can keeping, again can be instant, Tricholoma matsutake (lto et lmai) Singer and the processing method thereof with sea food flavor are the keys solving the problems referred to above.
Summary of the invention
The first object of the present invention is to provide a kind of sea food flavor Tricholoma matsutake (lto et lmai) Singer；Second purpose is to provide the processing method of described sea food flavor Tricholoma matsutake (lto et lmai) Singer.
The first object of the present invention is achieved in that described sea food flavor Tricholoma matsutake (lto et lmai) Singer includes the raw material of following weight portion: dry and soft fine and soft 250 ~ 350 parts, Skipjack do 10 ~ 20 parts, dried seaweed 10 ~ 20 parts, thin soy sauce 550 ~ 650 parts, 150 ~ 230 parts of dense mouth soy sauce, rum 5 ~ 13 parts, rice wine 1 ~ 5 part, yeast powder 10 ~ 15 parts, white sugar 550 ~ 650 parts, edible salt 2 ~ 6 parts, citric acid 0.5 ~ 1.5 part, sodium citrate 0.5 ~ 1.5 part, pure water 700 parts.
Further, described sea food flavor Tricholoma matsutake (lto et lmai) Singer includes the raw material of following weight portion: dry and soft fine and soft 290 ~ 310 parts, Skipjack do 13 ~ 17 parts, dried seaweed 13 ~ 17 parts, thin soy sauce 590 ~ 610 parts, 170 ~ 190 parts of dense mouth soy sauce, rum 7 ~ 9 parts, rice wine 1 ~ 3 part, yeast powder 12 ~ 14 parts, white sugar 590 ~ 610 parts, edible salt 3 ~ 5 parts, citric acid 0.5 ~ 1 part, sodium citrate 0.5 ~ 1 part, pure water 700 parts.
Further, described sea food flavor Tricholoma matsutake (lto et lmai) Singer includes the raw material of following weight portion: dry and soft fine and soft 300 parts, Skipjack do 15 parts, dried seaweed 15 parts, thin soy sauce 600 parts, 180 parts of dense mouth soy sauce, rum 8 parts, rice wine 2 parts, yeast powder 13 parts, white sugar 600 parts, edible salt 4 parts, citric acid 1 part, sodium citrate 1 part, pure water 700 parts.
The second object of the present invention is achieved in that the processing method of described sea food flavor Tricholoma matsutake (lto et lmai) Singer, comprises the following steps:
(1) first, dried seaweed dry to Skipjack is carried out respectively, then is soaked in water respectively 4 ~ 6 hours, puts into the most simultaneously and filters after boiling 2 ~ 4 hours in 95 ~ 100 DEG C of pure water, and reserved filtrate prepares decoction；
(2) it is soaked in water 2 ~ 4 hours after dry and soft fine and soft section, then it is carried out, then cuts into 2 ~ 4cm small pieces, be then placed in 35 ~ 40 DEG C of bubbly waters and send out 15 ~ 25 minutes, then Tricholoma matsutake (lto et lmai) Singer sheet is picked up, drains；
(3) the Tricholoma matsutake (lto et lmai) Singer sheet prepared in step (2) is put in 37 ~ 43 DEG C of pure water, it is then heated to 85 ~ 90 DEG C and persistently boils 0.5 ~ 1.5 hour, then temperature is adjusted to 60 ~ 70 DEG C, add the decoction that step (1) prepares, and dense mouth soy sauce, thin soy sauce, yeast powder, edible salt, persistently boil 6 ~ 10 hours, be subsequently adding white sugar, rum, rice wine, citric acid, sodium citrate, continue to boil 0.5 ~ 1.5 hour, prepare semi-finished product；
(4) loading container after the solids in the semi-finished product first step (3) prepared press solid ratio metering, then the liquid in semi-finished product is loaded container after metering cover again, the most sterilized, cool down, be dried, manufactured goods.
Compared with prior art, the present invention has following technical effect that
1, the method for the present invention adds, on the basis of the original delicate flavour of Tricholoma matsutake (lto et lmai) Singer, the sea food flavor being made up of Thallus Laminariae (Thallus Eckloniae) and Skipjack, not only improve the thick sense of the delicate flavour of Tricholoma matsutake (lto et lmai) Singer own, also incorporate sea food flavor, add the local flavor of Tricholoma matsutake (lto et lmai) Singer instant product, meet the instant demand of modernized society people, and the modern youngster taste to food.
2, the present invention uses Saccharum Sinensis Roxb. to ensure that the product shelf phase, and Saccharum Sinensis Roxb. can effectively be connected Thallus Laminariae (Thallus Eckloniae), the seafood delicate flavour of Skipjack and the delicate flavour of Tricholoma matsutake (lto et lmai) Singer, and dense mouth soy sauce, thin soy sauce can not only further ensure that the product shelf phase, also show in the sugariness to a certain degree controlling Saccharum Sinensis Roxb., rice wine, rum make Tricholoma matsutake (lto et lmai) Singer have Japanese sweet fresh and Western-style salubrious local flavor concurrently so that Tricholoma matsutake (lto et lmai) Singer is with composite flavor.
3, the processing method of the present invention includes multiple low temperature boiling process, can not only reduce the loss of Tricholoma matsutake (lto et lmai) Singer nutritional labeling, moreover it is possible to keep the mouthfeel of Tricholoma matsutake (lto et lmai) Singer itself.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but is any limitation as the present invention never in any form, based on present invention teach that any conversion or replacement made, belongs to protection scope of the present invention.
Sea food flavor Tricholoma matsutake (lto et lmai) Singer of the present invention, including the raw material of following weight portion: dry and soft fine and soft 250 ~ 350 parts, Skipjack do 10 ~ 20 parts, dried seaweed 10 ~ 20 parts, thin soy sauce 550 ~ 650 parts, 150 ~ 230 parts of dense mouth soy sauce, rum 5 ~ 13 parts, rice wine 1 ~ 5 part, yeast powder 10 ~ 15 parts, white sugar 550 ~ 650 parts, edible salt 2 ~ 6 parts, citric acid 0.5 ~ 1.5 part, sodium citrate 0.5 ~ 1.5 part, pure water 700 parts.
Described sea food flavor Tricholoma matsutake (lto et lmai) Singer includes the raw material of following weight portion: dry and soft fine and soft 290 ~ 310 parts, Skipjack do 13 ~ 17 parts, dried seaweed 13 ~ 17 parts, thin soy sauce 590 ~ 610 parts, 170 ~ 190 parts of dense mouth soy sauce, rum 7 ~ 9 parts, rice wine 1 ~ 3 part, yeast powder 12 ~ 14 parts, white sugar 590 ~ 610 parts, edible salt 3 ~ 5 parts, citric acid 0.5 ~ 1 part, sodium citrate 0.5 ~ 1 part, pure water 700 parts.
Described sea food flavor Tricholoma matsutake (lto et lmai) Singer includes the raw material of following weight portion: dry and soft fine and soft 300 parts, Skipjack do 15 parts, dried seaweed 15 parts, thin soy sauce 600 parts, 180 parts of dense mouth soy sauce, rum 8 parts, rice wine 2 parts, yeast powder 13 parts, white sugar 600 parts, edible salt 4 parts, citric acid 1 part, sodium citrate 1 part, pure water 700 parts.
Described sea food flavor Tricholoma matsutake (lto et lmai) Singer, is characterized in that: the water content of described dry and soft young pilose antler is 8 ~ 10%, and the water content that Skipjack does is 6 ~ 8%, the water content of dried seaweed is 8 ~ 10%.
The processing method of described sea food flavor Tricholoma matsutake (lto et lmai) Singer, comprises the following steps:
(1) first, dried seaweed dry to Skipjack is carried out respectively, then is soaked in water respectively 4 ~ 6 hours, puts into the most simultaneously and filters after boiling 2 ~ 4 hours in 95 ~ 100 DEG C of pure water, and reserved filtrate prepares decoction；
(2) it is soaked in water 2 ~ 4 hours after dry and soft fine and soft section, then it is carried out, then cuts into 2 ~ 4cm small pieces, be then placed in 35 ~ 40 DEG C of bubbly waters and send out 15 ~ 25 minutes, then Tricholoma matsutake (lto et lmai) Singer sheet is picked up, drains；
(3) the Tricholoma matsutake (lto et lmai) Singer sheet prepared in step (2) is put in 37 ~ 43 DEG C of pure water, it is then heated to 85 ~ 90 DEG C and persistently boils 0.5 ~ 1.5 hour, then temperature is adjusted to 60 ~ 70 DEG C, add the decoction that step (1) prepares, and dense mouth soy sauce, thin soy sauce, yeast powder, edible salt, persistently boil 6 ~ 10 hours, be subsequently adding white sugar, rum, rice wine, citric acid, sodium citrate, continue to boil 0.5 ~ 1.5 hour, prepare semi-finished product；
(4) loading container after the solids in the semi-finished product first step (3) prepared press solid ratio metering, then the liquid in semi-finished product is loaded container after metering cover again, the most sterilized, cool down, be dried, manufactured goods.
The described pure water in step (1) is 200 parts.
The described pure water in step (3) is 500 parts.
In described step (4), cooling is first to naturally cool to 50 ~ 55 DEG C, and then water-cooled is to room temperature.
Described step (4) is dried and is dried into air-drying.
The temperature of described sterilizing is 105 DEG C, and the time is 1 hour.
Advantages of the present invention: the present invention not only improves the thick sense of the delicate flavour of Tricholoma matsutake (lto et lmai) Singer own, also incorporate sea food flavor, Japanese sweet fresh and Western-style salubrious local flavor, and make the linking of three's local flavor merge, add the local flavor of Tricholoma matsutake (lto et lmai) Singer instant product, meet the instant demand of modernized society people, and the modern youngster taste to food；Saccharum Sinensis Roxb. is used to ensure that the product shelf phase, and Saccharum Sinensis Roxb. can effectively be connected Thallus Laminariae (Thallus Eckloniae), the seafood delicate flavour of Skipjack and the delicate flavour of Tricholoma matsutake (lto et lmai) Singer, and dense mouth soy sauce, thin soy sauce can not only further ensure that the product shelf phase, also show in the sugariness to a certain degree controlling Saccharum Sinensis Roxb., rice wine, rum make Tricholoma matsutake (lto et lmai) Singer have Japanese sweet fresh and Western-style salubrious local flavor concurrently so that Tricholoma matsutake (lto et lmai) Singer is with composite flavor；Processing method includes multiple low temperature boiling process, can not only reduce the loss of Tricholoma matsutake (lto et lmai) Singer nutritional labeling, moreover it is possible to keep the mouthfeel of Tricholoma matsutake (lto et lmai) Singer itself.
Embodiment 1
The processing method of sea food flavor Tricholoma matsutake (lto et lmai) Singer, comprises the following steps:
(1) first, dried seaweed dry to Skipjack is carried out respectively, then is soaked in water respectively 4 hours, puts into the most simultaneously and filters after boiling 2 hours in 95 DEG C of pure water, and reserved filtrate prepares decoction；
(2) it is soaked in water 2 hours after dry and soft fine and soft section, then it is carried out, then cuts into 2cm small pieces, be then placed in 35 DEG C of bubbly waters and send out 15 minutes, then Tricholoma matsutake (lto et lmai) Singer sheet is picked up, drains；
(3) the Tricholoma matsutake (lto et lmai) Singer sheet prepared in step (2) is put in 37 DEG C of pure water, it is then heated to 85 DEG C and persistently boils 0.5 hour, then temperature is adjusted to 60 DEG C, add the decoction that step (1) prepares, and dense mouth soy sauce, thin soy sauce, yeast powder, edible salt, persistently boil 6 hours, be subsequently adding white sugar, rum, rice wine, citric acid, sodium citrate, continue to boil 0.5 hour, prepare semi-finished product；
(4) loading container after the solids in the semi-finished product first step (3) prepared press solid ratio metering, then the liquid in semi-finished product is loaded container after metering cover again, the most sterilized, cool down, be dried, manufactured goods.
Embodiment 2
The processing method of sea food flavor Tricholoma matsutake (lto et lmai) Singer, comprises the following steps:
(1) first, dried seaweed dry to Skipjack is carried out respectively, then is soaked in water respectively 6 hours, puts into the most simultaneously and filters after boiling 4 hours in 100 DEG C of pure water, and reserved filtrate prepares decoction；
(2) it is soaked in water 4 hours after dry and soft fine and soft section, then it is carried out, then cuts into 4cm small pieces, be then placed in 40 DEG C of bubbly waters and send out 25 minutes, then Tricholoma matsutake (lto et lmai) Singer sheet is picked up, drains；
(3) the Tricholoma matsutake (lto et lmai) Singer sheet prepared in step (2) is put in 43 DEG C of pure water, it is then heated to 90 DEG C and persistently boils 1.5 hours, then temperature is adjusted to 70 DEG C, add the decoction that step (1) prepares, and dense mouth soy sauce, thin soy sauce, yeast powder, edible salt, persistently boil 10 hours, be subsequently adding white sugar, rum, rice wine, citric acid, sodium citrate, continue to boil 1.5 hours, prepare semi-finished product；
(4) loading container after the solids in the semi-finished product first step (3) prepared press solid ratio metering, then the liquid in semi-finished product is loaded container after metering cover again, the most sterilized, cool down, be dried, manufactured goods.
Embodiment 3
The processing method of sea food flavor Tricholoma matsutake (lto et lmai) Singer, comprises the following steps:
(1) first, dried seaweed dry to Skipjack is carried out respectively, then is soaked in water respectively 5 hours, puts into the most simultaneously and filters after boiling 3 hours in 97 DEG C of pure water, and reserved filtrate prepares decoction；
(2) it is soaked in water 3 hours after dry and soft fine and soft section, then it is carried out, then cuts into 3cm small pieces, be then placed in 37 DEG C of bubbly waters and send out 20 minutes, then Tricholoma matsutake (lto et lmai) Singer sheet is picked up, drains；
(3) the Tricholoma matsutake (lto et lmai) Singer sheet prepared in step (2) is put in 40 DEG C of pure water, it is then heated to 87 DEG C and persistently boils 1 hour, then temperature is adjusted to 65 DEG C, add the decoction that step (1) prepares, and dense mouth soy sauce, thin soy sauce, yeast powder, edible salt, persistently boil 8 hours, be subsequently adding white sugar, rum, rice wine, citric acid, sodium citrate, continue to boil 1 hour, prepare semi-finished product；
(4) loading container after the solids in the semi-finished product first step (3) prepared press solid ratio metering, then the liquid in semi-finished product is loaded container after metering cover again, the most sterilized, cool down, be dried, manufactured goods.
Embodiment 4
Take dry and soft fine and soft 250 parts, Skipjack do 10 parts, dried seaweed 10 parts, thin soy sauce 550 parts, 150 parts of dense mouth soy sauce, rum 5 parts, rice wine 1 part, yeast powder 10 parts, white sugar 550 parts, edible salt 2 parts, citric acid 0.5 part, sodium citrate 0.5 part, 700 parts of manufactured goods of pure water.
Embodiment 5
Take dry and soft fine and soft 350 parts, Skipjack do 20 parts, dried seaweed 20 parts, thin soy sauce 650 parts, 230 parts of dense mouth soy sauce, rum 13 parts, rice wine 5 parts, yeast powder 15 parts, white sugar 650 parts, edible salt 6 parts, citric acid 1.5 parts, sodium citrate 1.5 parts, 700 parts of manufactured goods of pure water.
Embodiment 6
Take dry and soft fine and soft 300 parts, Skipjack do 15 parts, dried seaweed 15 parts, thin soy sauce 600 parts, 180 parts of dense mouth soy sauce, rum 8 parts, rice wine 2 parts, yeast powder 13 parts, white sugar 600 parts, edible salt 4 parts, citric acid 1 part, sodium citrate 1 part, 700 parts of manufactured goods of pure water.
Embodiment 7
Take dry and soft fine and soft 290 parts, Skipjack do 13 parts, dried seaweed 13 parts, thin soy sauce 590 parts, 170 parts of dense mouth soy sauce, rum 7 parts, rice wine 1 part, yeast powder 12 parts, white sugar 590 parts, edible salt 3 parts, citric acid 0.5 part, sodium citrate 0.5 part, 700 parts of manufactured goods of pure water.
Embodiment 8
Take dry and soft fine and soft 310 parts, Skipjack do 17 parts, dried seaweed 17 parts, thin soy sauce 610 parts, 190 parts of dense mouth soy sauce, rum 9 parts, rice wine 3 parts, yeast powder 14 parts, white sugar 610 parts, edible salt 5 parts, citric acid 1 part, sodium citrate 1 part, 700 parts of manufactured goods of pure water.
Claims (9)
1. a sea food flavor Tricholoma matsutake (lto et lmai) Singer, is characterized in that: include the raw material of following weight portion: dry and soft fine and soft 250 ~ 350 parts, Skipjack do 10 ~ 20 parts, dried seaweed 10 ~ 20 parts, thin soy sauce 550 ~ 650 parts, 150 ~ 230 parts of dense mouth soy sauce, rum 5 ~ 13 parts, rice wine 1 ~ 5 part, yeast powder 10 ~ 15 parts, white sugar 550 ~ 650 parts, edible salt 2 ~ 6 parts, citric acid 0.5 ~ 1.5 part, sodium citrate 0.5 ~ 1.5 part, pure water 700 parts.
Sea food flavor Tricholoma matsutake (lto et lmai) Singer the most according to claim 1, is characterized in that: include the raw material of following weight portion: dry and soft fine and soft 290 ~ 310 parts, Skipjack do 13 ~ 17 parts, dried seaweed 13 ~ 17 parts, thin soy sauce 590 ~ 610 parts, 170 ~ 190 parts of dense mouth soy sauce, rum 7 ~ 9 parts, rice wine 1 ~ 3 part, yeast powder 12 ~ 14 parts, white sugar 590 ~ 610 parts, edible salt 3 ~ 5 parts, citric acid 0.5 ~ 1 part, sodium citrate 0.5 ~ 1 part, pure water 700 parts.
Sea food flavor Tricholoma matsutake (lto et lmai) Singer the most according to claim 1, is characterized in that: include the raw material of following weight portion: dry and soft fine and soft 300 parts, Skipjack do 15 parts, dried seaweed 15 parts, thin soy sauce 600 parts, 180 parts of dense mouth soy sauce, rum 8 parts, rice wine 2 parts, yeast powder 13 parts, white sugar 600 parts, edible salt 4 parts, citric acid 1 part, sodium citrate 1 part, pure water 700 parts.
4. according to the sea food flavor Tricholoma matsutake (lto et lmai) Singer described in claim 1,2 or 3, it is characterized in that: the water content of described dry and soft young pilose antler is 8 ~ 10%, the water content that Skipjack does is 6 ~ 8%, the water content of dried seaweed is 8 ~ 10%.
5., such as the processing method according to the sea food flavor Tricholoma matsutake (lto et lmai) Singer as described in claim 1 ~ 3, it is characterized in that: comprise the following steps:
(1) first, dried seaweed dry to Skipjack is carried out respectively, then is soaked in water respectively 4 ~ 6 hours, puts into the most simultaneously and filters after boiling 2 ~ 4 hours in 95 ~ 100 DEG C of pure water, and reserved filtrate prepares decoction；
(2) it is soaked in water 2 ~ 4 hours after dry and soft fine and soft section, then it is carried out, then cuts into 2 ~ 4cm small pieces, be then placed in 35 ~ 40 DEG C of bubbly waters and send out 15 ~ 25 minutes, then Tricholoma matsutake (lto et lmai) Singer sheet is picked up, drains；
(3) the Tricholoma matsutake (lto et lmai) Singer sheet prepared in step (2) is put in 37 ~ 43 DEG C of pure water, it is then heated to 85 ~ 90 DEG C and persistently boils 0.5 ~ 1.5 hour, then temperature is adjusted to 60 ~ 70 DEG C, add the decoction that step (1) prepares, and dense mouth soy sauce, thin soy sauce, yeast powder, edible salt, persistently boil 6 ~ 10 hours, be subsequently adding white sugar, rum, rice wine, citric acid, sodium citrate, continue to boil 0.5 ~ 1.5 hour, prepare semi-finished product；
(4) loading container after the solids in the semi-finished product first step (3) prepared press solid ratio metering, then the liquid in semi-finished product is loaded container after metering cover again, the most sterilized, cool down, be dried, manufactured goods.
The processing method of sea food flavor Tricholoma matsutake (lto et lmai) Singer the most according to claim 4, is characterized in that: the described pure water in step (1) is 200 parts.
The processing method of sea food flavor Tricholoma matsutake (lto et lmai) Singer the most according to claim 4, is characterized in that: the described pure water in step (3) is 500 parts.
The processing method of sea food flavor Tricholoma matsutake (lto et lmai) Singer the most according to claim 4, is characterized in that: in described step (4), cooling is first to naturally cool to 50 ~ 55 DEG C, and then water-cooled is to room temperature.
The processing method of sea food flavor Tricholoma matsutake (lto et lmai) Singer the most according to claim 4, is characterized in that: is dried in described step (4) and is dried into air-drying.
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Application publication date: 20160921 |