CN110050985A - A kind of bolete sauce and preparation method thereof - Google Patents
A kind of bolete sauce and preparation method thereof Download PDFInfo
- Publication number
- CN110050985A CN110050985A CN201910417229.8A CN201910417229A CN110050985A CN 110050985 A CN110050985 A CN 110050985A CN 201910417229 A CN201910417229 A CN 201910417229A CN 110050985 A CN110050985 A CN 110050985A
- Authority
- CN
- China
- Prior art keywords
- bolete
- oil
- sauce
- parts
- added
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
Landscapes
- 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)
- Microbiology (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of bolete sauce and preparation method thereof, the bolete sauce bag includes the raw material of following parts by weight: 100 ~ 150 parts of bolete oil, 20 ~ 50 parts of thick broad-bean sauce, 50 ~ 70 parts of chili oil, 100 ~ 200 parts of edible oil, 1 ~ 2 part of monosodium glutamate.The present invention uses bolete as primary raw material, by special fine processing, not only sufficiently maintains the distinctive fresh fragrance of bolete, but also cooperate other auxiliary materials, excellent taste, and the appetizing of bolete sauce is tasty and refreshing, and fresh and delicious, paste flavor is strong.
Description
Technical field
The invention belongs to technical field of food production, and in particular to a kind of bolete sauce and preparation method thereof.
Background technique
Bolete is wild and edible wild mushroom mushroom, mainly there is white, yellow, Boletus aereus.The bacterium thallus is larger,
Meat is plump, and it, containing a variety of amino acid needed by human, is that mushroom is multiple functional in forest that handle is sturdy, the treasure of food, medicine dual-purpose.
Food flavor is sweet and dilitious, full of nutrition, has appetizing, nourishing, healthy attribute, can be used as entree substitution meat product.Bolete
In addition to fresh cook, most of chip drying is processed into various inner wrappings, and for configuring soup stock, also it is marinated that salt is made in some
Product are edible.Bolete is distributed in Yunnan various regions, and term is annual June to September, i.e. the seasonal of bolete is strong, therefore such as
The permanent preservation of the deliciousness of bolete can be research emphasis instantly by what.Sauce is the flavouring of Chinese tradition, common seasoning
Sauce is divided into using beans as the thick broad-bean sauce of primary raw material and using wheat flour as the sweet fermented flour sauce two major classes of primary raw material；Also development is gone back now
There are meat pulp, alec and jam etc..
But market has no bolete sauce now at present, and novel sauce class system need to be developed on the basis of basing oneself upon traditional processing
Product, in view of the above problems, it is necessary to invent a kind of unique flavor, meet public demand, the beef liver without additive, edible safety
Bacterium sauce and preparation method thereof.
Summary of the invention
The first object of the present invention is to provide a kind of bolete sauce, and second is designed to provide a kind of system of bolete sauce
Preparation Method.
The first object of the present invention is achieved in that the raw material including following parts by weight: 100 ~ 150 parts of bolete oil,
20 ~ 50 parts of thick broad-bean sauce, 50 ~ 70 parts of chili oil, 100 ~ 200 parts of edible oil, 1 ~ 2 part of monosodium glutamate.
The second object of the present invention be achieved in that the following steps are included:
1) raw material pre-treatment:
A, the preparation of bolete oil: bolete oil is first prepared, and takes the bolete oil of formula rate spare as material a；
B, prepared by thick broad-bean sauce: preparing thick broad-bean sauce, and takes the thick broad-bean sauce of formula rate spare as material b；
C, prepared by chili oil: preparation chili oil, and takes the chili oil of formula rate spare as material c；
2) it deploys: in dispensing cylinder, material a being poured into cylinder, material b is added, material c is added, monosodium glutamate is added, be mixed equal
It is even to get.
Compared with prior art, beneficial effects of the present invention:
1, the present invention uses bolete as primary raw material, by special fine processing, not only sufficiently maintains bolete spy
The fresh fragrance having, and cooperate other auxiliary materials, excellent taste, the appetizing of bolete sauce is tasty and refreshing, and fresh and delicious, paste flavor is strong.
2, the present invention is not suitable for any preservative, and edible safety can effectively extend guarantor by vacuum packaging, high temperature sterilization
The matter phase.
3, the present invention solves the problems, such as that bolete is often only in Special geographical position specific time output, by finishing
Work sufficiently maintains the distinctive fresh fragrance of bolete.
4, the present invention is instant product, direct-edible, can also be used as culinary art, seasoning uses.
Specific embodiment
Below with reference to embodiment, the present invention is further illustrated, but the present invention is limited in any way,
Based on present invention teach that it is made it is any transform or replace, all belong to the scope of protection of the present invention.
Bolete sauce of the present invention, the raw material including following parts by weight: 100 ~ 150 parts of bolete oil, thick broad-bean sauce 20 ~
50 parts, 50 ~ 70 parts of chili oil, 100 ~ 200 parts of edible oil, 1 ~ 2 part of monosodium glutamate.
Further, the bolete oil preparation method the following steps are included:
A, fresh beef liver bacterium is handled: being taken fresh, nothing to addle, the bolete of free from insect pests, is removed soil, is cleaned using flowing clear water dry
Only, then bolete is cut into the sheet of 15-25mm, bolete piece extrusion dehydration is then obtained into dehydration bolete, for use；
B, bolete oil is refined: the weight ratio according to edible oil and dehydration bolete is the ratio of 1:1.5 ~ 2.5, and first feeding is used
Oil, heating refining oil temperature are subsequently added into dehydration bolete up to 150 ~ 160 DEG C, fry to material in pot and become clarification by muddiness, be dehydrated ox
Liver bacterium moisture is fried dry；Ginger, Chinese prickly ash, tsaoko are finally sequentially added, refines 8 ~ 12min together, until material rises in golden yellow in pot
Pot, is cooled to room temperature, and bolete oil can be obtained.
Further, the additional amount of the ginger, Chinese prickly ash, tsaoko is according to dehydration bolete and ginger, Chinese prickly ash, tsaoko
Weight ratio be 100:2:1:3 ratio be added.
Further, the preparation method of the thick broad-bean sauce specially first takes semen viciae fabae, and first screening, stone removing bakes shelling, then
It is selected by a color selector, the selected removal impurity of secondary color selector, then impregnates 1-2h using clear water, then drain away the water,
Wheat flour, koji mixed culture is added, salt water is added after koji-making culture, spontaneous fermentation 8-12 months, bean cotyledon can be obtained
Sauce.
Further, the preparation method of the chili oil includes:
A, take the chilli of water content 8-12%, the chilli is Qiubei capsicum, then by chilli stalk, choose except impurity,
The mesh screen for crushing and crossing 2-4mm sieve pore, obtaining screenings is paprika, spare；
B, 50 parts of edible oil are taken, heating refining is then successively put into 3 parts of Chinese prickly ash, tsaoko 5 to 180-200 DEG C of oil temperature in a reservoir
Part, 50 parts of paprika, finally pour the high-temperature edible oil after refining in container rapidly, and quickly stir when being added, and are added
After be stirred for 30 ~ 60s, placement is cooled to room temperature.
Further, the edible oil is rapeseed oil.
The preparation method of bolete sauce of the present invention, comprising the following steps:
1) raw material pre-treatment:
A, the preparation of bolete oil: bolete oil is first prepared, and takes the bolete oil of formula rate spare as material a；
B, prepared by thick broad-bean sauce: preparing thick broad-bean sauce, and takes the thick broad-bean sauce of formula rate spare as material b；
C, prepared by chili oil: preparation chili oil, and takes the chili oil of formula rate spare as material c；
2) it deploys: in dispensing cylinder, material a being poured into cylinder, material b is added, material c is added, monosodium glutamate is added, be mixed equal
It is even to get.
Further, the method also includes step (3) is filling: deployed bolete sauce being sent into bottle placer and is carried out certainly
It moves filling, vacuumizes, upper cover.
Further, the method also includes step (4) sterilizations: the product after will be filling, which enters to spray in retort, to kill
Bacterium, 110 ~ 120 DEG C of sterilization temperature, sterilizing time 20 ~ 30 minutes.
Further, it is cooling that the method also includes step (5): being cooled to 45 DEG C after sterilization rapidly hereinafter, taking the dish out of the pot, clearly
It washes, drain body moisture.
Embodiment 1
A kind of bolete sauce, the raw material including following parts by weight: 100 parts of bolete oil, 20 parts of thick broad-bean sauce, 50 parts of chili oil, food
With 100 parts, 1 part of monosodium glutamate of oil.
The preparation method of the bolete oil the following steps are included:
A, fresh beef liver bacterium is handled: being taken fresh, nothing to addle, the bolete of free from insect pests, is removed soil, is cleaned using flowing clear water dry
Only, then bolete is cut into the sheet of 15mm, bolete piece extrusion dehydration is then obtained into dehydration bolete, for use；
B, bolete oil is refined: the ratio that the weight ratio according to edible oil and dehydration bolete is 1:1.5 first takes edible oil, adds
Heat refining liquefaction temperature is subsequently added into dehydration bolete up to 150 DEG C, fries to material in pot and becomes clarification by muddiness, is dehydrated bolete moisture
It is fried dry；Ginger, Chinese prickly ash, tsaoko are finally sequentially added, refines 8min together, until material is off the pot in golden yellow in pot, is cooled to often
Bolete oil can be obtained in temperature.The ginger, Chinese prickly ash, tsaoko additional amount be according to dehydration bolete and ginger, Chinese prickly ash,
The weight ratio of tsaoko is that the ratio of 100:2:1:3 is added.
The preparation method of the thick broad-bean sauce specially first takes semen viciae fabae, and first screening, stone removing bakes shelling, using a color
It selects machine to select, the selected removal impurity of secondary color selector, then impregnates 1h using clear water, then drain away the water, wheat flour, kind is added
Bent mixed culture is added salt water, spontaneous fermentation 8 months, thick broad-bean sauce can be obtained after koji-making culture.
The preparation method of the chili oil includes:
A, take the chilli of water content 8%, the chilli is Qiubei capsicum, then by chilli stalk, choose except impurity, powder
Mesh screen that is broken and crossing 2mm sieve pore, obtaining screenings is paprika, spare；
B, 50 parts of edible oil are taken, heating refining is then successively put into 3 parts of Chinese prickly ash, 5 parts of tsaoko, peppery to 180 DEG C of oil temperature in a reservoir
50 parts of green pepper face, finally pours the high-temperature edible oil after refining in container rapidly, and quickly stirs when being added, and stirs again after addition
30s is mixed, placement is cooled to room temperature.
A kind of preparation method of bolete sauce, comprising the following steps:
1) raw material pre-treatment:
A, the preparation of bolete oil: bolete oil is first prepared, and takes the bolete oil of formula rate spare as material a；
B, prepared by thick broad-bean sauce: preparing thick broad-bean sauce, and takes the thick broad-bean sauce of formula rate spare as material b；
C, prepared by chili oil: preparation chili oil, and takes the chili oil of formula rate spare as material c；
2) it deploys: in dispensing cylinder, material a being poured into cylinder, material b is added, material c is added, monosodium glutamate is added, be mixed equal
It is even to get.
Embodiment 2
A kind of bolete sauce, the raw material including following parts by weight: 150 parts of bolete oil, 50 parts of thick broad-bean sauce, 70 parts of chili oil, food
With 200 parts, 2 parts of monosodium glutamate of oil.
The preparation method of the bolete oil the following steps are included:
A, fresh beef liver bacterium is handled: being taken fresh, nothing to addle, the bolete of free from insect pests, is removed soil, is cleaned using flowing clear water dry
Only, then bolete is cut into the sheet of 25mm, bolete piece extrusion dehydration is then obtained into dehydration bolete, for use；
B, bolete oil is refined: the ratio that the weight ratio according to edible oil and dehydration bolete is 1:2.5 first takes edible oil, adds
Heat refining liquefaction temperature is subsequently added into dehydration bolete up to 160 DEG C, fries to material in pot and becomes clarification by muddiness, is dehydrated bolete moisture
It is fried dry；Ginger, Chinese prickly ash, tsaoko are finally sequentially added, refines 12min together, until material is off the pot in golden yellow in pot, is cooled to often
Bolete oil can be obtained in temperature.The ginger, Chinese prickly ash, tsaoko additional amount be according to dehydration bolete and ginger, Chinese prickly ash,
The weight ratio of tsaoko is that the ratio of 100:2:1:3 is added.
The preparation method of the thick broad-bean sauce specially first takes semen viciae fabae, and first screening, stone removing bakes shelling, using a color
It selects machine to select, the selected removal impurity of secondary color selector, then impregnates 2h using clear water, then drain away the water, wheat flour, kind is added
Bent mixed culture is added salt water, spontaneous fermentation 12 months, thick broad-bean sauce can be obtained after koji-making culture.
The preparation method of the chili oil includes:
A, take the chilli of water content 12%, the chilli is Qiubei capsicum, then by chilli stalk, choose except impurity, powder
Mesh screen that is broken and crossing 4mm sieve pore, obtaining screenings is paprika, spare；
B, 50 parts of edible oil are taken, heating refining is then successively put into 3 parts of Chinese prickly ash, 5 parts of tsaoko, peppery to 200 DEG C of oil temperature in a reservoir
50 parts of green pepper face, finally pours the high-temperature edible oil after refining in container rapidly, and quickly stirs when being added, and stirs again after addition
60s is mixed, placement is cooled to room temperature.
The edible oil is rapeseed oil.
A kind of preparation method of bolete sauce, comprising the following steps:
1) raw material pre-treatment:
A, the preparation of bolete oil: bolete oil is first prepared, and takes the bolete oil of formula rate spare as material a；
B, prepared by thick broad-bean sauce: preparing thick broad-bean sauce, and takes the thick broad-bean sauce of formula rate spare as material b；
C, prepared by chili oil: preparation chili oil, and takes the chili oil of formula rate spare as material c；
2) it deploys: in dispensing cylinder, material a being poured into cylinder, material b is added, material c is added, monosodium glutamate is added, be mixed equal
It is even to get.
3) filling: deployed bolete sauce being sent into bottle placer and carries out auto-filling, is vacuumized, upper cover.
4) sterilize: the product after will be filling, which enters to spray in retort, sterilizes, and 110 DEG C of sterilization temperature, sterilizing time 20
Minute.
5) cooling: to be cooled to 45 DEG C after sterilization rapidly hereinafter, taking the dish out of the pot, cleaning, draining body moisture.
Embodiment 3
A kind of bolete sauce, the raw material including following parts by weight: 120 parts of bolete oil, 40 parts of thick broad-bean sauce, 60 parts of chili oil, food
With 150 parts, 1 part of monosodium glutamate of oil.
The preparation method of the bolete oil the following steps are included:
A, fresh beef liver bacterium is handled: being taken fresh, nothing to addle, the bolete of free from insect pests, is removed soil, is cleaned using flowing clear water dry
Only, then bolete is cut into the sheet of 20mm, bolete piece extrusion dehydration is then obtained into dehydration bolete, for use；
B, bolete oil is refined: the ratio that the weight ratio according to edible oil and dehydration bolete is 1:2 first takes edible oil, heats
Oil temperature is refined up to 155 DEG C, is subsequently added into dehydration bolete, fries to material in pot and clarification is become by muddiness, dehydration bolete moisture is fried
It is dry；Ginger, Chinese prickly ash, tsaoko are finally sequentially added, refines 10min together, until material is off the pot in golden yellow in pot, is cooled to often
Bolete oil can be obtained in temperature.The ginger, Chinese prickly ash, tsaoko additional amount be according to dehydration bolete and ginger, Chinese prickly ash,
The weight ratio of tsaoko is that the ratio of 100:2:1:3 is added.
The preparation method of the thick broad-bean sauce specially first takes semen viciae fabae, and first screening, stone removing bakes shelling, using a color
It selects machine to select, the selected removal impurity of secondary color selector, then impregnates 1.5h using clear water, then drain away the water, addition wheat flour,
Koji mixed culture is added salt water, spontaneous fermentation 10 months, thick broad-bean sauce can be obtained after koji-making culture.
The preparation method of the chili oil includes:
A, take the chilli of water content 10%, the chilli is Qiubei capsicum, then by chilli stalk, choose except impurity, powder
Mesh screen that is broken and crossing 3mm sieve pore, obtaining screenings is paprika, spare；
B, 50 parts of edible oil are taken, heating refining is then successively put into 3 parts of Chinese prickly ash, 5 parts of tsaoko, peppery to 190 DEG C of oil temperature in a reservoir
50 parts of green pepper face, finally pours the high-temperature edible oil after refining in container rapidly, and quickly stirs when being added, and stirs again after addition
45s is mixed, placement is cooled to room temperature.
The edible oil is rapeseed oil.
A kind of preparation method of bolete sauce, comprising the following steps:
1) raw material pre-treatment:
A, the preparation of bolete oil: bolete oil is first prepared, and takes the bolete oil of formula rate spare as material a；
B, prepared by thick broad-bean sauce: preparing thick broad-bean sauce, and takes the thick broad-bean sauce of formula rate spare as material b；
C, prepared by chili oil: preparation chili oil, and takes the chili oil of formula rate spare as material c；
2) it deploys: in dispensing cylinder, material a being poured into cylinder, material b is added, material c is added, monosodium glutamate is added, be mixed equal
It is even to get.
3) filling: deployed bolete sauce being sent into bottle placer and carries out auto-filling, is vacuumized, upper cover.
4) sterilize: the product after will be filling, which enters to spray in retort, sterilizes, and 115 DEG C of sterilization temperature, sterilizing time 25
Minute.
5) cooling: to be cooled to 45 DEG C after sterilization rapidly hereinafter, taking the dish out of the pot, cleaning, draining body moisture.
Embodiment 4
A kind of bolete sauce, the raw material including following parts by weight: 110 parts of bolete oil, 30 parts of thick broad-bean sauce, 55 parts of chili oil, food
With 120 parts, 1.5 parts of monosodium glutamate of oil.
The preparation method of the bolete oil the following steps are included:
A, fresh beef liver bacterium is handled: being taken fresh, nothing to addle, the bolete of free from insect pests, is removed soil, is cleaned using flowing clear water dry
Only, then bolete is cut into the sheet of 18mm, bolete piece extrusion dehydration is then obtained into dehydration bolete, for use；
B, bolete oil is refined: the ratio that the weight ratio according to edible oil and dehydration bolete is 1:1.5 first takes edible oil, adds
Heat refining liquefaction temperature is subsequently added into dehydration bolete up to 152 DEG C, fries to material in pot and becomes clarification by muddiness, is dehydrated bolete moisture
It is fried dry；Ginger, Chinese prickly ash, tsaoko are finally sequentially added, refines 9min together, until material is off the pot in golden yellow in pot, is cooled to often
Bolete oil can be obtained in temperature.The ginger, Chinese prickly ash, tsaoko additional amount be according to dehydration bolete and ginger, Chinese prickly ash,
The weight ratio of tsaoko is that the ratio of 100:2:1:3 is added.
The preparation method of the thick broad-bean sauce specially first takes semen viciae fabae, and first screening, stone removing bakes shelling, using a color
It selects machine to select, the selected removal impurity of secondary color selector, then impregnates 1-h using clear water, then drain away the water, addition wheat flour,
Koji mixed culture is added salt water, spontaneous fermentation 9 months, thick broad-bean sauce can be obtained after koji-making culture.
The preparation method of the chili oil includes:
A, take the chilli of water content 9%, the chilli is Qiubei capsicum, then by chilli stalk, choose except impurity, powder
Mesh screen that is broken and crossing 2mm sieve pore, obtaining screenings is paprika, spare；
B, 50 parts of edible oil are taken, heating refining is then successively put into 3 parts of Chinese prickly ash, 5 parts of tsaoko, peppery to 185 DEG C of oil temperature in a reservoir
50 parts of green pepper face, finally pours the high-temperature edible oil after refining in container rapidly, and quickly stirs when being added, and stirs again after addition
50s is mixed, placement is cooled to room temperature.
The edible oil is rapeseed oil.
A kind of preparation method of bolete sauce, comprising the following steps:
1) raw material pre-treatment:
A, the preparation of bolete oil: bolete oil is first prepared, and takes the bolete oil of formula rate spare as material a；
B, prepared by thick broad-bean sauce: preparing thick broad-bean sauce, and takes the thick broad-bean sauce of formula rate spare as material b；
C, prepared by chili oil: preparation chili oil, and takes the chili oil of formula rate spare as material c；
2) it deploys: in dispensing cylinder, material a being poured into cylinder, material b is added, material c is added, monosodium glutamate is added, be mixed equal
It is even to get.
3) filling: deployed bolete sauce being sent into bottle placer and carries out auto-filling, is vacuumized, upper cover.
4) sterilize: the product after will be filling, which enters to spray in retort, sterilizes, and 120 DEG C of sterilization temperature, sterilizing time 30
Minute.
5) cooling: to be cooled to 45 DEG C after sterilization rapidly hereinafter, taking the dish out of the pot, cleaning, draining body moisture.
Embodiment 5
A kind of bolete sauce, the raw material including following parts by weight: 140 parts of bolete oil, 45 parts of thick broad-bean sauce, 65 parts of chili oil, food
With 180 parts, 2 parts of monosodium glutamate of oil.
The preparation method of the bolete oil the following steps are included:
A, fresh beef liver bacterium is handled: being taken fresh, nothing to addle, the bolete of free from insect pests, is removed soil, is cleaned using flowing clear water dry
Only, then bolete is cut into the sheet of 22mm, bolete piece extrusion dehydration is then obtained into dehydration bolete, for use；
B, bolete oil is refined: the ratio that the weight ratio according to edible oil and dehydration bolete is 1:2.2 first takes edible oil, adds
Heat refining liquefaction temperature is subsequently added into dehydration bolete up to 158 DEG C, fries to material in pot and becomes clarification by muddiness, is dehydrated bolete moisture
It is fried dry；Ginger, Chinese prickly ash, tsaoko are finally sequentially added, refines 11min together, until material is off the pot in golden yellow in pot, is cooled to often
Bolete oil can be obtained in temperature.The ginger, Chinese prickly ash, tsaoko additional amount be according to dehydration bolete and ginger, Chinese prickly ash,
The weight ratio of tsaoko is that the ratio of 100:2:1:3 is added.
The preparation method of the thick broad-bean sauce specially first takes semen viciae fabae, and first screening, stone removing bakes shelling, using a color
It selects machine to select, the selected removal impurity of secondary color selector, then impregnates 2h using clear water, then drain away the water, wheat flour, kind is added
Bent mixed culture is added salt water, spontaneous fermentation 11 months, thick broad-bean sauce can be obtained after koji-making culture.
The preparation method of the chili oil includes:
A, take the chilli of water content 11%, the chilli is Qiubei capsicum, then by chilli stalk, choose except impurity, powder
Mesh screen that is broken and crossing 3mm sieve pore, obtaining screenings is paprika, spare；
B, 50 parts of edible oil are taken, heating refining is then successively put into 3 parts of Chinese prickly ash, 5 parts of tsaoko, peppery to 195 DEG C of oil temperature in a reservoir
50 parts of green pepper face, finally pours the high-temperature edible oil after refining in container rapidly, and quickly stirs when being added, and stirs again after addition
55s is mixed, placement is cooled to room temperature.
The edible oil is rapeseed oil.
A kind of preparation method of bolete sauce, comprising the following steps:
1) raw material pre-treatment:
A, the preparation of bolete oil: bolete oil is first prepared, and takes the bolete oil of formula rate spare as material a；
B, prepared by thick broad-bean sauce: preparing thick broad-bean sauce, and takes the thick broad-bean sauce of formula rate spare as material b；
C, prepared by chili oil: preparation chili oil, and takes the chili oil of formula rate spare as material c；
2) it deploys: in dispensing cylinder, material a being poured into cylinder, material b is added, material c is added, monosodium glutamate is added, be mixed equal
It is even to get.
3) filling: deployed bolete sauce being sent into bottle placer and carries out auto-filling, is vacuumized, upper cover.
4) sterilize: the product after will be filling, which enters to spray in retort, sterilizes, and 115 DEG C of sterilization temperature, sterilizing time 25
Minute.
5) cooling: to be cooled to 45 DEG C after sterilization rapidly hereinafter, taking the dish out of the pot, cleaning, draining body moisture.
Claims (10)
1. a kind of bolete sauce, it is characterised in that the raw material including following parts by weight: 100 ~ 150 parts of bolete oil, thick broad-bean sauce 20 ~
50 parts, 50 ~ 70 parts of chili oil, 100 ~ 200 parts of edible oil, 1 ~ 2 part of monosodium glutamate.
2. bolete sauce according to claim 1, it is characterised in that the preparation method of the bolete oil includes following
Step:
A, fresh beef liver bacterium is handled: being taken fresh, nothing to addle, the bolete of free from insect pests, is removed soil, is cleaned using flowing clear water dry
Only, then bolete is cut into the sheet of 15-25mm, bolete piece extrusion dehydration is then obtained into dehydration bolete, for use；
B, bolete oil is refined: the weight ratio according to edible oil and dehydration bolete is the ratio of 1:1.5 ~ 2.5, and first feeding is used
Oil, heating refining oil temperature are subsequently added into dehydration bolete up to 150 ~ 160 DEG C, fry to material in pot and become clarification by muddiness, be dehydrated ox
Liver bacterium moisture is fried dry；Ginger, Chinese prickly ash, tsaoko are finally sequentially added, refines 8 ~ 12min together, until material rises in golden yellow in pot
Pot, is cooled to room temperature, and bolete oil can be obtained.
3. bolete sauce according to claim 2, it is characterised in that the ginger, Chinese prickly ash, tsaoko additional amount be by
It is added according to dehydration bolete and ginger, Chinese prickly ash, the ratio that the weight ratio of tsaoko is 100:2:1:3.
4. bolete sauce according to claim 1, it is characterised in that the preparation method of the thick broad-bean sauce specially first takes
Semen viciae fabae, first screening, stone removing bake shelling, select using a color selector, the selected removal impurity of secondary color selector, then use
Clear water impregnates 1-2h, then drains away the water, and wheat flour, koji mixed culture is added, salt water is added after koji-making culture, natural
It ferments 8-12 months, thick broad-bean sauce can be obtained.
5. bolete sauce according to claim 1, it is characterised in that the preparation method of the chili oil includes:
A, take the chilli of water content 8-12%, the chilli is Qiubei capsicum, then by chilli stalk, choose except impurity,
The mesh screen for crushing and crossing 2-4mm sieve pore, obtaining screenings is paprika, spare；
B, 50 parts of edible oil are taken, heating refining is then successively put into 3 parts of Chinese prickly ash, tsaoko 5 to 180-200 DEG C of oil temperature in a reservoir
Part, 50 parts of paprika, finally pour the high-temperature edible oil after refining in container rapidly, and quickly stir when being added, and are added
After be stirred for 30 ~ 60s, placement is cooled to room temperature.
6. bolete sauce according to claim 1 or 2, it is characterised in that the edible oil is rapeseed oil.
7. a kind of preparation method of the bolete sauce any according to claim 1 ~ 6, it is characterised in that the following steps are included:
1) raw material pre-treatment:
A, the preparation of bolete oil: bolete oil is first prepared, and takes the bolete oil of formula rate spare as material a；
B, prepared by thick broad-bean sauce: preparing thick broad-bean sauce, and takes the thick broad-bean sauce of formula rate spare as material b；
C, prepared by chili oil: preparation chili oil, and takes the chili oil of formula rate spare as material c；
2) it deploys: in dispensing cylinder, material a being poured into cylinder, material b is added, material c is added, monosodium glutamate is added, be mixed equal
It is even to get.
8. the preparation method of bolete sauce according to claim 7, it is characterised in that the method also includes step (3) fillings
Dress: deployed bolete sauce is sent into bottle placer and carries out auto-filling, is vacuumized, upper cover.
9. the preparation method of bolete sauce according to claim 7, it is characterised in that the method also includes steps (4) to kill
Bacterium: the product after will be filling, which enters to spray in retort, sterilizes, and 110 ~ 120 DEG C of sterilization temperature, sterilizing time 20 ~ 30 minutes.
10. the preparation method of bolete sauce according to claim 7, it is characterised in that the method also includes step (5)
It is cooling: to be cooled to 45 DEG C after sterilization rapidly hereinafter, taking the dish out of the pot, cleaning, draining body moisture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910417229.8A CN110050985A (en) | 2019-05-20 | 2019-05-20 | A kind of bolete sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910417229.8A CN110050985A (en) | 2019-05-20 | 2019-05-20 | A kind of bolete sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110050985A true CN110050985A (en) | 2019-07-26 |
Family
ID=67323720
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910417229.8A Pending CN110050985A (en) | 2019-05-20 | 2019-05-20 | A kind of bolete sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110050985A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113712188A (en) * | 2021-09-08 | 2021-11-30 | 天津春发生物科技集团有限公司 | Delicate-flavor compound seasoning sauce and preparation method thereof |
| CN115590177A (en) * | 2022-10-20 | 2023-01-13 | 四川天味食品集团股份有限公司（Cn） | Germinated highland barley sweet flour paste and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478689A (en) * | 2013-09-06 | 2014-01-01 | 南华县宏怡野生菌开发有限公司 | Method for manufacturing wild mushroom catchup |
| CN104489614A (en) * | 2014-11-21 | 2015-04-08 | 天津天绿健科技有限公司 | A hot and spicy sauce and a preparation method thereof |
| CN107455713A (en) * | 2017-06-27 | 2017-12-12 | 迪庆香格里拉舒达有机食品有限公司 | Bolete walnut cream and preparation method thereof |
| CN108936575A (en) * | 2018-10-07 | 2018-12-07 | 毕玉玲 | A kind of mixed edible bacterium sauce |
| CN109198605A (en) * | 2018-10-07 | 2019-01-15 | 毕玉玲 | Fried bolete can |
| CN109463722A (en) * | 2018-12-24 | 2019-03-15 | 左汶骏 | A kind of mushroom flavor is gone with rice sauce and preparation method thereof |
| CN109463639A (en) * | 2018-12-24 | 2019-03-15 | 左汶骏 | A kind of oil thick broad-bean sauce and preparation method thereof |
-
2019
- 2019-05-20 CN CN201910417229.8A patent/CN110050985A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478689A (en) * | 2013-09-06 | 2014-01-01 | 南华县宏怡野生菌开发有限公司 | Method for manufacturing wild mushroom catchup |
| CN104489614A (en) * | 2014-11-21 | 2015-04-08 | 天津天绿健科技有限公司 | A hot and spicy sauce and a preparation method thereof |
| CN107455713A (en) * | 2017-06-27 | 2017-12-12 | 迪庆香格里拉舒达有机食品有限公司 | Bolete walnut cream and preparation method thereof |
| CN108936575A (en) * | 2018-10-07 | 2018-12-07 | 毕玉玲 | A kind of mixed edible bacterium sauce |
| CN109198605A (en) * | 2018-10-07 | 2019-01-15 | 毕玉玲 | Fried bolete can |
| CN109463722A (en) * | 2018-12-24 | 2019-03-15 | 左汶骏 | A kind of mushroom flavor is gone with rice sauce and preparation method thereof |
| CN109463639A (en) * | 2018-12-24 | 2019-03-15 | 左汶骏 | A kind of oil thick broad-bean sauce and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113712188A (en) * | 2021-09-08 | 2021-11-30 | 天津春发生物科技集团有限公司 | Delicate-flavor compound seasoning sauce and preparation method thereof |
| CN113712188B (en) * | 2021-09-08 | 2023-11-21 | 天津春发生物科技集团有限公司 | Fresh flavor compound seasoning sauce and preparation method thereof |
| CN115590177A (en) * | 2022-10-20 | 2023-01-13 | 四川天味食品集团股份有限公司（Cn） | Germinated highland barley sweet flour paste and preparation method thereof |
| CN115590177B (en) * | 2022-10-20 | 2024-02-02 | 四川天味食品集团股份有限公司 | Germinated highland barley sweet flour paste and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103584211B (en) | Beef noodle soup concentrate as well as preparation method and using method thereof | |
| CN105433342A (en) | Seasoning packet and production method thereof | |
| CN104642559A (en) | Spicy bean curd snack food | |
| CN108936527A (en) | A kind of butter small fire pot | |
| US7255889B2 (en) | Chicken soup mix composition and a process for preparing the same | |
| CN106418250A (en) | Ready-to-eat leisure spicy chicken and making method thereof | |
| CN102578524A (en) | Method for making seasoning bag of instant glass noodles | |
| CN105145865A (en) | Production method of spicy fish dried bean curds | |
| CN107890072A (en) | A kind of edible fungus cluster baste and preparation method thereof | |
| CN108142889A (en) | A kind of the Fish with Chinese Sauerkraut condiment | |
| CN110050985A (en) | A kind of bolete sauce and preparation method thereof | |
| CN105433270A (en) | Pulled meat making method | |
| CN105266040A (en) | Red-hotpot mutton made of Qianbei-Ma Goat and preparation method thereof | |
| CN102835673B (en) | Method for making stewed duck by using Sansui duck | |
| CN107950978A (en) | It is a kind of to facilitate the Fish with Chinese Sauerkraut condiment | |
| KR101673288B1 (en) | Method of making soup by knee kartilage and tendon of cow | |
| KR100856037B1 (en) | Seasoning and the potato soup using them | |
| CN106665869A (en) | Curried dried bean curd | |
| CN103251063B (en) | A kind of preparation method of soy sauce flavor type rabbit meat product | |
| CN104432148A (en) | Method for making pig feet with pickled peppers | |
| CN108783355A (en) | A kind of steamed beef soup and its preparation process and the method for making the meat clip Mo with steamed beef soup | |
| CN105581186A (en) | Old-pot pickled vegetable fish soup granules | |
| CN108094997A (en) | Facilitate the Fish with Chinese Sauerkraut condiment | |
| KR102134517B1 (en) | A process for the preparation of radish kimchi using Cheongyang red pepper and salted fish | |
| CN110050986A (en) | One breeder fir sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190726 |
|
| RJ01 | Rejection of invention patent application after publication |