CN111011824A - Production process of mixed edible mushroom sauce - Google Patents
Production process of mixed edible mushroom sauce Download PDFInfo
- Publication number
- CN111011824A CN111011824A CN201911194755.9A CN201911194755A CN111011824A CN 111011824 A CN111011824 A CN 111011824A CN 201911194755 A CN201911194755 A CN 201911194755A CN 111011824 A CN111011824 A CN 111011824A
- Authority
- CN
- China
- Prior art keywords
- parts
- edible
- frying
- mixed
- sauce
- 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
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 53
- 235000015067 sauces Nutrition 0.000 title claims abstract description 40
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 241000233866 Fungi Species 0.000 claims abstract description 85
- 238000012216 screening Methods 0.000 claims abstract description 35
- 239000002994 raw material Substances 0.000 claims abstract description 32
- 239000007864 aqueous solution Substances 0.000 claims abstract description 17
- 238000002791 soaking Methods 0.000 claims abstract description 17
- QIJRTFXNRTXDIP-UHFFFAOYSA-N (1-carboxy-2-sulfanylethyl)azanium;chloride;hydrate Chemical compound O.Cl.SCC(N)C(O)=O QIJRTFXNRTXDIP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229960001305 cysteine hydrochloride Drugs 0.000 claims abstract description 16
- 240000002234 Allium sativum Species 0.000 claims abstract description 15
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 15
- 235000004611 garlic Nutrition 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 238000004140 cleaning Methods 0.000 claims abstract description 13
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 12
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 12
- 240000001462 Pleurotus ostreatus Species 0.000 claims abstract description 11
- 235000001603 Pleurotus ostreatus Nutrition 0.000 claims abstract description 11
- 240000006794 Volvariella volvacea Species 0.000 claims abstract description 11
- 238000012545 processing Methods 0.000 claims abstract description 11
- 244000251953 Agaricus brunnescens Species 0.000 claims abstract description 10
- 235000007685 Pleurotus columbinus Nutrition 0.000 claims abstract description 10
- 241000222351 Pleurotus cornucopiae Species 0.000 claims abstract description 10
- 241000221987 Russula Species 0.000 claims abstract description 10
- 241001489212 Tuber Species 0.000 claims abstract description 10
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 10
- 240000006677 Vicia faba Species 0.000 claims abstract description 10
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 10
- 241000238631 Hexapoda Species 0.000 claims abstract description 8
- 241000121220 Tricholoma matsutake Species 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 244000045069 Agrocybe aegerita Species 0.000 claims abstract description 6
- 210000002686 mushroom body Anatomy 0.000 claims abstract description 6
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 5
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 32
- 238000010438 heat treatment Methods 0.000 claims description 31
- 238000002156 mixing Methods 0.000 claims description 23
- 238000001816 cooling Methods 0.000 claims description 20
- 238000001914 filtration Methods 0.000 claims description 20
- 244000068988 Glycine max Species 0.000 claims description 16
- 235000010469 Glycine max Nutrition 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 15
- 235000002566 Capsicum Nutrition 0.000 claims description 14
- 240000004160 Capsicum annuum Species 0.000 claims description 14
- 235000011194 food seasoning agent Nutrition 0.000 claims description 14
- 239000006002 Pepper Substances 0.000 claims description 13
- 235000016761 Piper aduncum Nutrition 0.000 claims description 13
- 240000003889 Piper guineense Species 0.000 claims description 13
- 235000017804 Piper guineense Nutrition 0.000 claims description 13
- 235000008184 Piper nigrum Nutrition 0.000 claims description 13
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 12
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 12
- 239000001728 capsicum frutescens Substances 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 12
- 240000008415 Lactuca sativa Species 0.000 claims description 10
- 240000004760 Pimpinella anisum Species 0.000 claims description 10
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 10
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 238000007598 dipping method Methods 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 235000012045 salad Nutrition 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000005303 weighing Methods 0.000 claims description 10
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 238000009924 canning Methods 0.000 claims description 5
- 239000012634 fragment Substances 0.000 claims description 5
- 239000011521 glass Substances 0.000 claims description 5
- 239000008187 granular material Substances 0.000 claims description 5
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 235000004501 Volvariella volvacea Nutrition 0.000 claims description 4
- 239000011324 bead Substances 0.000 claims description 2
- 150000001945 cysteines Chemical class 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims description 2
- 239000002352 surface water Substances 0.000 claims description 2
- 244000000231 Sesamum indicum Species 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 241001534815 Hypsizygus marmoreus Species 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000013589 supplement Substances 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 43
- 235000019198 oils Nutrition 0.000 description 43
- 241000207961 Sesamum Species 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 5
- 230000009471 action Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000001502 supplementing effect Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 241000609666 Tuber aestivum Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 229960002433 cysteine Drugs 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification 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
- 238000004537 pulping Methods 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Images
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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- 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)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of edible mushroom sauce processing, and discloses a production process of a mixed edible mushroom sauce, which comprises the following steps: screening raw materials, selecting 20 parts of hericium erinaceus, 20 parts of truffles, 20 parts of shiitake mushrooms, 20 parts of agrocybe cylindracea, 10 parts of straw mushrooms, 8 parts of pleurotus cornucopiae, 15 parts of russula, 10 parts of black pleurotus ostreatus, 13 parts of tricholoma matsutake and 24 parts of agaricus bisporus, selecting edible fungi with complete mushroom bodies and no insect pests, processing the raw materials, carrying out primary cleaning operation, drying the moisture on the surface, and completely soaking the edible fungi in cysteine hydrochloride aqueous solution with the concentration of 0.5-0.7%. The invention can prevent immature edible fungi from influencing the taste, prevent harmful edible fungi from influencing the eating health of people, ensure the eating health of people by utilizing the sterilization function of garlic, blend the fragrance of the garlic into the edible fungus sauce, supplement and extract the taste by the broad bean sauce, and improve the taste.
Description
Technical Field
The invention relates to the technical field of edible mushroom sauce production, in particular to a mixed edible mushroom sauce production process.
Background
The edible fungus refers to edible mushroom (large-scale fungus) with large fruiting body, and is commonly called mushroom. The edible fungi known in China are more than 350, contain rich protein and amino acid, the content of the edible fungi is several times to dozens of times of that of common vegetables and fruits, and the edible fungi are used for preparing sauce for eating.
Through search, Chinese patent with publication number CN108095041A discloses a sauce-flavor chilli sauce and a preparation method thereof, wherein the chilli sauce is prepared from the following raw materials in parts by weight: 20 parts of soybean oil, 10 parts of dried chili, 10 parts of tomato sauce, 10 parts of thick broad-bean sauce, 10 parts of garlic, 15 parts of maltodextrin, 5 parts of monosodium glutamate, 5 parts of white granulated sugar, 5 parts of wheat flour, 5 parts of edible salt and 2 parts of chicken powder. The manufacturing method comprises the following steps: 1) garlic processing; 2) processing the broad bean paste; 3) processing dried peppers; 4) frying; 5) stirring; 6) and (6) filling and warehousing. The invention selects raw materials, adopts the steps of pulping, stir-frying and the like, cannot fully utilize edible fungi to prepare the edible fungi paste, and has poor taste of the prepared edible fungi paste, so the invention provides a production process of the mixed edible fungi paste.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a production process of mixed edible mushroom sauce, which mainly solves the problems that edible mushrooms cannot be fully utilized to prepare the edible mushroom sauce and the prepared edible mushroom sauce has poor taste.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme:
a production process of mixed edible mushroom sauce comprises the following steps:
s1: screening raw materials, namely selecting 20 parts of hericium erinaceus, 20 parts of truffles, 20 parts of mushrooms, 20 parts of agrocybe cylindracea, 10 parts of straw mushrooms, 8 parts of pleurotus cornucopiae, 15 parts of russula, 10 parts of black pleurotus ostreatus, 13 parts of tricholoma matsutake and 24 parts of agaricus bisporus, and selecting edible fungi with complete mushroom bodies and no insect pests;
s2: processing raw materials, performing primary cleaning operation, drying the moisture on the surface, completely soaking in 0.5-0.7% cysteine hydrochloride aqueous solution, heating the cysteine hydrochloride aqueous solution to 36-38 ℃ under the pressure of 0.2-0.4MPa, and preserving heat and pressure for 30 minutes;
s3: fishing out and collecting, fishing out the soaked edible fungi and draining;
s4: dicing, namely dicing the drained edible fungi in a special dicing machine;
s5: preparing chili oil, namely taking soybean salad oil, fresh ginger, pepper, aniseed and sesame as raw materials, and frying to prepare the seasoning chili oil;
s6: mixing and frying, namely pouring 40 parts of the seasoning chili oil prepared in the S5 into a pot, then respectively pouring the edible fungus granules prepared in the S4 into the pot, and mixing and frying for 10-15 minutes;
s7: canning and sterilizing: and (3) putting the edible fungus paste fried in the S6 into a tank while the edible fungus paste is hot, heating in a water bath at 90 ℃, keeping the central temperature above 88 ℃, then exhausting, and sterilizing the glass tank for 20 minutes under the conditions of 1.2MPa and 110 ℃.
Further, during the screening of S1 raw materials, include, weight screening, integrity screening and insect pest screening are carried out to hericium erinaceus, mushroom, straw mushroom, ji mushroom, russula, black oyster mushroom, Tricholoma matsutake and the bisporous mushroom that weight is less than 20 grams and are filtered and get rid of, are carried out to the truffle that weight is less than 40 grams and are filtered and get rid of, then also get rid of the domestic fungus that has the bad pest on the surface, prevent that the not mature domestic fungus of development from influencing the taste, prevent that the domestic fungus of pest from influencing the health that people eat.
On the basis of the scheme, the preparation of the chili oil in the S4 comprises the steps of selecting materials, weighing, frying, cooling, filtering, mixing, soaking, heating, soaking again and filtering, and specifically comprises the steps of adding 80 parts of soybean salad oil, 8 parts of fresh ginger, 4 parts of pepper and 5 parts of aniseed into a pot in sequence, frying for 5-7 minutes, stopping heating and cooling, and filtering to obtain cooling oil after the oil temperature is cooled to forty-five heats; weighing 1 part of dry red pepper, crushing, adding dry red pepper fragments and 1-2 parts of sesame into the cooling oil, mixing, stirring, soaking for 2 hours, heating with slow fire, and stopping heating when the red pepper is light brown; dipping at room temperature for 20-24 hours, and filtering to obtain the seasoning chili oil.
In a further aspect of the present invention, the raw material S2 is treated by carefully cleaning the umbrella part with a brush during cleaning, so as to ensure the cleaning effect.
Based on the above scheme, the S2 is cleaned, centrifuged to remove surface water beads, and dried, and the edible fungi are soaked in the cysteine salt water solution with intermittent stirring for 1.5-2 hours.
Further, 5 parts of fermented soya beans are added during the S6 frying, mixed frying is carried out, and the taste improvement treatment is carried out on the fermented soya beans.
According to a further scheme of the invention, a special dicing device is required to cut the S4 dices, and the dicing specification is controlled to be a cube structure with the side length of 0.5-1 cm.
On the basis of the scheme, 3 parts of garlic and 7 parts of broad bean paste are added during S6 frying, mixing and frying are carried out, the edible health of people is guaranteed by utilizing the sterilization function of the garlic, the fragrance of the garlic is blended into the edible fungus paste, the broad bean paste is used for supplementing and improving the taste of the edible fungus paste, and the taste of the edible fungus paste is improved.
In a further scheme of the invention, 2 parts of monosodium glutamate, 5 parts of edible salt, 3 parts of white granulated sugar, 6 parts of chicken powder and 3 parts of south German are added after S6 is flamed out, and then the materials are mixed and stirred uniformly.
(III) advantageous effects
Compared with the prior art, the invention provides a production process of mixed edible mushroom sauce, which has the following beneficial effects:
1. this mix domestic fungus sauce production technology, through the weight screening, the setting of completeness screening and insect pest screening step can be less than 40 grams of lump fungus to weight and filter and get rid of, there is the domestic fungus that damages the pest to the surface to get rid of, prevent that immature domestic fungus from influencing the taste, prevent that the domestic fungus that the pest is harmful from influencing the edible health of people, and utilize domestic fungus preparation sauce material, multiple domestic fungus mixes, the problem that the fungus piece taste of single variety is not good enough when avoiding people to eat, and hericium erinaceus when the preparation, the lump fungus, the mushroom, the component proportion of tea tree mushroom is slightly high, can reduce cost, and its is bulky, easy cutting.
2. The production process of the mixed edible fungus sauce comprises the steps of completely soaking raw materials in cysteine hydrochloride aqueous solution with the concentration of 0.5-0.7%, heating the cysteine hydrochloride aqueous solution to 36-38 ℃ under the pressure of 0.2-0.4MPa, and preserving heat and pressure for 30 minutes to perform sufficient fermentation on edible fungi, so that the nutrient substances of the edible fungi can be better protected, the loss of nutrients is prevented, and the cysteine hydrochloride aqueous solution can perform preliminary sterilization treatment on the edible fungi, so that the edible fungi are healthier.
3. According to the production process of the mixed edible mushroom sauce, the garlic and the broad bean sauce are added, so that the health of eating of people can be guaranteed by utilizing the sterilization function of the garlic, the mixed edible mushroom sauce is different from other edible mushroom sauces, the garlic is added after the diced chili oil is fried, the seasoning effect of the seasoning chili oil cannot be influenced, the fragrance of the garlic is blended into the edible mushroom sauce, the broad bean sauce is used for supplementing and extracting the taste, and the taste of the edible mushroom sauce is improved.
4. This mix domestic fungus sauce production technology, can promote the peppery degree through the adding of chili sauce, and the processing technology of chili sauce also can be abundant proposes the fragrant smell of hot pepper, the taste of device has been improved, can control the addition when adding, adapt to different crowds, add monosodium glutamate 2 parts after flame-out, edible salt 5 parts, white granulated sugar 3 parts, chicken powder 6 parts, 3 parts of south de, then mix the stirring, the misce bene, the taste is heavier, can adjust the parts of raw materials according to different crowds, formulate light, the domestic fungus sauce of multiple styles such as general and heavy taste, the taste kind is more various.
Drawings
FIG. 1 is a schematic flow chart of a process for producing a mixed edible mushroom paste according to the present invention;
FIG. 2 is a schematic view of a raw material screening method of a mixed edible mushroom paste production process according to the present invention;
FIG. 3 is a schematic view of the process structure of the chili oil preparation in the mixed edible fungus paste production process.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Referring to fig. 1-3, a process for producing a mixed edible mushroom paste includes the steps of:
s1: screening raw materials, namely selecting 20 parts of hericium erinaceus, 20 parts of truffles, 20 parts of mushrooms, 20 parts of agrocybe cylindracea, 10 parts of straw mushrooms, 8 parts of pleurotus cornucopiae, 15 parts of russula, 10 parts of black pleurotus ostreatus, 13 parts of tricholoma matsutake and 24 parts of agaricus bisporus, and selecting edible fungi with complete mushroom bodies and no insect pests;
s2: processing raw materials, performing primary cleaning operation, drying the moisture on the surface, completely soaking in 0.5-0.7% cysteine hydrochloride aqueous solution, heating the cysteine hydrochloride aqueous solution to 36-38 ℃ under the pressure of 0.2-0.4MPa, and preserving heat and pressure for 30 minutes;
s3: fishing out and collecting, fishing out the soaked edible fungi and draining;
s4: dicing, namely dicing the drained edible fungi in a special dicing machine;
s5: preparing chili oil, namely taking soybean salad oil, fresh ginger, pepper, aniseed and sesame as raw materials, and frying to prepare the seasoning chili oil;
s6: mixing and frying, namely pouring 40 parts of the seasoning chili oil prepared in the S5 into a pot, then respectively pouring the edible fungus granules prepared in the S4 into the pot, and mixing and frying for 10-15 minutes;
s7: canning and sterilizing: and (3) putting the edible fungus paste fried in the S6 into a tank while the edible fungus paste is hot, heating in a water bath at 90 ℃, keeping the central temperature above 88 ℃, then exhausting, and sterilizing the glass tank for 20 minutes under the conditions of 1.2MPa and 110 ℃.
S1 screening raw materials including weight screening, integrity screening and pest screening, screening and removing Hericium erinaceus, Lentinus Edodes, Volvariella volvacea, Pleurotus cornucopiae, Russula acutifolia, Pleurotus ostreatus and Agaricus bisporus with weight less than 20 g, screening and removing truffles with the weight of less than 40 g, then removing harmful edible fungi on the surface, preventing the immature edible fungi from influencing the taste and preventing the harmful edible fungi from influencing the edible health of people, wherein the preparation of the chili oil in S4 comprises the steps of selecting, weighing, frying, cooling, filtering, mixing, dipping, heating, dipping again and filtering, specifically, 80 parts of soybean salad oil, 8 parts of fresh ginger, 4 parts of pepper and 5 parts of anise are added into a pot in sequence, frying for 5-7 minutes, stopping heating and cooling, and filtering to obtain cooling oil after the oil temperature is cooled to be hot; weighing 1 part of dry red pepper, crushing, adding dry red pepper fragments and 1-2 parts of sesame into cooling oil, mixing, stirring, soaking for 2 hours, heating with slow fire, and stopping heating when the pepper is light brown; soaking at room temperature for 20-24 hr, and filtering to obtain flavoring chili oil.
S2 raw material is cleaned and then carefully cleaned by a brush to ensure the cleaning effect, S2 is cleaned and then centrifuged to remove water drops on the surface, then the cleaned and dried edible fungi are soaked in cysteine hydrochloride aqueous solution and intermittently stirred at intervals of 1.5-2 hours, 5 parts of fermented soya beans are added during S6 frying and mixed and fried to extract the flavor, a special dicing device is needed to cut the edible fungi into cubes during S4 dicing, the dices are controlled to be of a cube structure, the side length is 0.5-1 cm, 2 parts of monosodium glutamate, 5 parts of edible salt, 3 parts of white granulated sugar, 6 parts of chicken powder and 3 parts of south German chicken powder are added after S6 is flameout, and then the mixture is stirred and mixed uniformly.
Example 2
Referring to fig. 1-3, a process for producing a mixed edible mushroom paste includes the steps of:
s1: screening raw materials, namely selecting 22 parts of hericium erinaceus, 18 parts of truffles, 20 parts of mushrooms, 20 parts of agrocybe cylindracea, 10 parts of straw mushrooms, 8 parts of pleurotus cornucopiae, 15 parts of russula, 10 parts of black pleurotus ostreatus, 13 parts of tricholoma matsutake and 24 parts of agaricus bisporus, and selecting edible fungi with complete mushroom bodies and no insect pests;
s2: processing raw materials, performing primary cleaning operation, drying the moisture on the surface, completely soaking in 0.5-0.7% cysteine hydrochloride aqueous solution, heating the cysteine hydrochloride aqueous solution to 36-40 ℃ under the pressure of 0.3-0.5MPa, and keeping the temperature and the pressure for 25 minutes;
s3: fishing out and collecting, fishing out the soaked edible fungi and draining;
s4: dicing, namely dicing the drained edible fungi in a special dicing machine;
s5: preparing chili oil, namely taking soybean salad oil, fresh ginger, pepper, aniseed and sesame as raw materials, and frying to prepare the seasoning chili oil;
s6: mixing and frying, namely pouring 40 parts of the seasoning chili oil prepared in the S5 into a pot, then respectively pouring the edible fungus granules prepared in the S4 into the pot, and mixing and frying for 10-15 minutes;
s7: canning and sterilizing: and (3) putting the edible fungus paste fried in the S6 into a tank while the edible fungus paste is hot, heating in a water bath at 90 ℃, keeping the central temperature above 88 ℃, then exhausting, and sterilizing the glass tank for 25 minutes under the conditions of 1.2MPa and 110 ℃.
S1 screening raw materials including weight screening, integrity screening and pest screening, screening and removing Hericium erinaceus, Lentinus Edodes, Volvariella volvacea, Pleurotus cornucopiae, Russula acutifolia, Pleurotus ostreatus and Agaricus bisporus with weight less than 20 g, screening and removing truffles with the weight of less than 40 g, then removing harmful edible fungi on the surface, preventing the immature edible fungi from influencing the taste and preventing the harmful edible fungi from influencing the edible health of people, wherein the preparation of the chili oil in S4 comprises the steps of selecting, weighing, frying, cooling, filtering, mixing, dipping, heating, dipping again and filtering, specifically, 80 parts of soybean salad oil, 2 parts of fresh ginger, 3 parts of pepper and 5 parts of anise are added into a pot in sequence, frying for 5-7 minutes, stopping heating and cooling, and filtering to obtain cooling oil after the oil temperature is cooled to be hot; weighing 1 part of dry red pepper, crushing, adding dry red pepper fragments and 1-2 parts of sesame into cooling oil, mixing, stirring, soaking for 2 hours, heating with slow fire, and stopping heating when the pepper is light brown; soaking at room temperature for 20-24 hr, and filtering to obtain flavoring chili oil.
S2 raw material is cleaned and cleaned carefully to ensure the cleaning effect, S2 is cleaned and centrifuged to remove water drops on the surface, then dried, and the edible fungi are soaked in cysteine saline solution with intermittent stirring at intervals of 1.5-2 hours, 5 parts of fermented soya beans are added during S6 frying, mixed frying is carried out to extract the flavor, a special dicing device is needed to cut the cut pieces S4, the specification of the diced pieces is controlled to be a cube structure, the side length is 0.5-1 cm, 3 parts of garlic and 7 parts of broad bean paste are added during S6 frying, mixed frying is carried out, the sterilization function of the garlic is utilized to ensure the edible health of people, the flavor of the garlic is blended into the edible fungi paste, the broad bean paste is used for supplementing the flavor, and the taste of the edible fungi paste is improved, s6 adding 2 parts of monosodium glutamate, 5 parts of edible salt, 3 parts of white granulated sugar and 6 parts of chicken powder after flameout, and then mixing and stirring uniformly.
Example 3
Referring to fig. 1-3, a process for producing a mixed edible mushroom paste includes the steps of:
s1: screening raw materials, namely selecting 20 parts of hericium erinaceus, 20 parts of truffles, 20 parts of mushrooms, 20 parts of agrocybe cylindracea, 10 parts of straw mushrooms, 8 parts of pleurotus cornucopiae, 15 parts of russula, 10 parts of black pleurotus ostreatus, 13 parts of tricholoma matsutake and 24 parts of agaricus bisporus, and selecting edible fungi with complete mushroom bodies and no insect pests;
s2: processing raw materials, performing primary cleaning operation, drying the moisture on the surface, completely soaking in 0.5-0.7% cysteine hydrochloride aqueous solution, heating the cysteine hydrochloride aqueous solution to 36-38 ℃ under the pressure of 0.2-0.4MPa, and preserving heat and pressure for 30 minutes;
s3: fishing out and collecting, fishing out the soaked edible fungi and draining;
s4: dicing, namely dicing the drained edible fungi in a special dicing machine;
s5: preparing chili oil, namely taking soybean salad oil, fresh ginger, pepper, aniseed and sesame as raw materials, and frying to prepare the seasoning chili oil;
s6: mixing and frying, namely pouring 40 parts of the seasoning chili oil prepared in the S5 into a pot, then respectively pouring the edible fungus granules prepared in the S4 into the pot, and mixing and frying for 10-15 minutes;
s7: canning and sterilizing: and (3) putting the edible fungus paste fried in the S6 into a tank while the edible fungus paste is hot, heating in a water bath at 90 ℃, keeping the central temperature above 88 ℃, then exhausting, and sterilizing the glass tank for 20 minutes under the conditions of 1.2MPa and 110 ℃.
S1 screening raw materials including weight screening, integrity screening and pest screening, screening and removing Hericium erinaceus, Lentinus Edodes, Volvariella volvacea, Pleurotus cornucopiae, Russula acutifolia, Pleurotus ostreatus and Agaricus bisporus with weight less than 20 g, screening and removing truffles with the weight of less than 40 g, then removing harmful edible fungi on the surface, preventing the immature edible fungi from influencing the taste and preventing the harmful edible fungi from influencing the edible health of people, wherein the preparation of the chili oil in S4 comprises the steps of selecting, weighing, frying, cooling, filtering, mixing, dipping, heating, dipping again and filtering, specifically, 80 parts of soybean salad oil, 8 parts of fresh ginger, 4 parts of pepper and 5 parts of anise are added into a pot in sequence, frying for 5-7 minutes, stopping heating and cooling, and filtering to obtain cooling oil after the oil temperature is cooled to be hot; weighing 1 part of dry red pepper, crushing, adding dry red pepper fragments and 1-2 parts of sesame into cooling oil, mixing, stirring, soaking for 2 hours, heating with slow fire, and stopping heating when the pepper is light brown; soaking at room temperature for 20-24 hr, and filtering to obtain flavoring chili oil.
S2 raw material is cleaned and then carefully cleaned by a brush to ensure the cleaning effect, S2 is cleaned and then centrifuged to remove water drops on the surface, then the cleaned raw material is dried, edible fungi are intermittently stirred when being soaked in cysteine hydrochloride aqueous solution, the interval time is 1.5 to 2 hours, 8 parts of fermented soya beans are added when being fried in S6, the mixed frying is carried out to extract the flavor, a special dicing device is needed to cut the edible fungi when being diced in S4, the specification of the diced food is controlled to be a cube structure, the side length is 0.5 to 1 cm, 5 parts of monosodium glutamate, 8 parts of edible salt, 3 parts of white granulated sugar, 6 parts of chicken powder and 3 parts of south German chicken powder are added after being flameout in S6, and then the mixture is stirred and mixed uniformly.
The electrical components presented in the document are all electrically connected with an external master controller and 220V mains, and the master controller can be a conventional known device controlled by a computer or the like.
In the description herein, it is to be noted that, unless expressly stated or limited otherwise, the terms "connected" and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; the connection may be mechanical or electrical, and may be direct or indirect via an intermediate. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
In the description herein, it is noted that relational terms such as first and second, and the like, are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (9)
1. The production process of the mixed edible mushroom sauce is characterized by comprising the following steps of:
s1: screening raw materials, namely selecting 20 parts of hericium erinaceus, 20 parts of truffles, 20 parts of mushrooms, 20 parts of agrocybe cylindracea, 10 parts of straw mushrooms, 8 parts of pleurotus cornucopiae, 15 parts of russula, 10 parts of black pleurotus ostreatus, 13 parts of tricholoma matsutake and 24 parts of agaricus bisporus, and selecting edible fungi with complete mushroom bodies and no insect pests;
s2: processing raw materials, performing primary cleaning operation, drying the moisture on the surface, completely soaking in 0.5-0.7% cysteine hydrochloride aqueous solution, heating the cysteine hydrochloride aqueous solution to 36-38 ℃ under the pressure of 0.2-0.4MPa, and preserving heat and pressure for 30 minutes;
s3: fishing out and collecting, fishing out the soaked edible fungi and draining;
s4: dicing, namely dicing the drained edible fungi in a special dicing machine;
s5: preparing chili oil, namely taking soybean salad oil, fresh ginger, pepper, aniseed and sesame as raw materials, and frying to prepare the seasoning chili oil;
s6: mixing and frying, namely pouring 40 parts of the seasoning chili oil prepared in the S5 into a pot, then respectively pouring the edible fungus granules prepared in the S4 into the pot, and mixing and frying for 10-15 minutes;
s7: canning and sterilizing: and (3) putting the edible fungus paste fried in the S6 into a tank while the edible fungus paste is hot, heating in a water bath at 90 ℃, keeping the central temperature above 88 ℃, then exhausting, and sterilizing the glass tank for 20 minutes under the conditions of 1.2MPa and 110 ℃.
2. The process of claim 1, wherein the step of screening S1 includes screening Hericium erinaceus, Lentinus edodes, Volvariella volvacea, Pleurotus cornucopiae, Hypsizygus marmoreus, Pleurotus ostreatus and Agaricus bisporus in an amount of less than 20 g, screening and removing truffles in an amount of less than 40 g, and removing the damaged and harmful edible fungi.
3. The production process of the mixed edible mushroom sauce as claimed in claim 1, wherein the preparation of the chili oil in the step S4 comprises selecting, weighing, frying, cooling, filtering, mixing, dipping, heating, dipping again and filtering, specifically, 80 parts of soybean salad oil, 8 parts of fresh ginger, 4 parts of pepper and 5 parts of anise are added into a pot in sequence, frying for 5-7 minutes, stopping heating and cooling, and after the oil temperature is cooled to four or five heats, filtering to obtain cooling oil; weighing 1 part of dry red pepper, crushing, adding dry red pepper fragments and 1-2 parts of sesame into the cooling oil, mixing, stirring, soaking for 2 hours, heating with slow fire, and stopping heating when the red pepper is light brown; dipping at room temperature for 20-24 hours, and filtering to obtain the seasoning chili oil.
4. The process for producing mixed edible mushroom sauce as set forth in claim 1, wherein the raw material S2 is processed by washing with a brush to clean the umbrella carefully.
5. A mixed edible mushroom sauce production process as set forth in claim 4, wherein the S2 is centrifuged after cleaning, surface water beads are thrown off, and then drying is performed, and the edible mushrooms are intermittently agitated while being immersed in the cysteine salt aqueous solution for an interval of 1.5 to 2 hours.
6. The process for producing a blended edible mushroom sauce as claimed in claim 1, wherein the S6 parching step is carried out by adding 5 parts of fermented soya beans, and mixing and parching for flavor-improving treatment.
7. The process for producing mixed edible mushroom sauce as set forth in claim 1, wherein the S4 is diced by using a special dicing apparatus, and the diced food is controlled to have a cubic structure with a side length of 0.5-1 cm.
8. The process for producing mixed edible mushroom sauce as claimed in claim 6, wherein 3 parts of garlic and 7 parts of broad bean paste are added during the S6 frying, and the frying is carried out.
9. The production process of the mixed edible mushroom sauce as claimed in claim 1, wherein 2 parts of monosodium glutamate, 5 parts of edible salt, 3 parts of white granulated sugar, 6 parts of chicken powder and 3 parts of south German are added after S6 is flamed out, and then the mixture is mixed and stirred to be uniformly mixed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911194755.9A CN111011824A (en) | 2019-11-28 | 2019-11-28 | Production process of mixed edible mushroom sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911194755.9A CN111011824A (en) | 2019-11-28 | 2019-11-28 | Production process of mixed edible mushroom sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111011824A true CN111011824A (en) | 2020-04-17 |
Family
ID=70203256
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911194755.9A Pending CN111011824A (en) | 2019-11-28 | 2019-11-28 | Production process of mixed edible mushroom sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111011824A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803722A (en) * | 2010-04-26 | 2010-08-18 | 大连盖世食品有限公司 | Spicy mushroom sauce |
| CN102058089A (en) * | 2010-12-04 | 2011-05-18 | 江南大学 | Method for improving flavor of seasoning edible mushroom paste |
| CN105876766A (en) * | 2016-04-19 | 2016-08-24 | 天津农学院 | Low-salt pleurotus eryngii sauce and preparation method thereof |
| CN106616867A (en) * | 2016-11-15 | 2017-05-10 | 安徽味仙食品有限公司 | Preparation method for hericium erinaceus sauce |
| CN109275887A (en) * | 2018-04-20 | 2019-01-29 | 刘虎 | A kind of improved method of edible fungus flavor |
| 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 |
-
2019
- 2019-11-28 CN CN201911194755.9A patent/CN111011824A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803722A (en) * | 2010-04-26 | 2010-08-18 | 大连盖世食品有限公司 | Spicy mushroom sauce |
| CN102058089A (en) * | 2010-12-04 | 2011-05-18 | 江南大学 | Method for improving flavor of seasoning edible mushroom paste |
| CN105876766A (en) * | 2016-04-19 | 2016-08-24 | 天津农学院 | Low-salt pleurotus eryngii sauce and preparation method thereof |
| CN106616867A (en) * | 2016-11-15 | 2017-05-10 | 安徽味仙食品有限公司 | Preparation method for hericium erinaceus sauce |
| CN109275887A (en) * | 2018-04-20 | 2019-01-29 | 刘虎 | A kind of improved method of edible fungus flavor |
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104366421A (en) | Chili oil and preparation method thereof | |
| CN103054004A (en) | Wild mushroom beef paste and preparation method thereof | |
| KR101652410B1 (en) | How to make edible oil and pesto using mushrooms | |
| CN104431973A (en) | Smoked meat and broad bean sauce and preparation method thereof | |
| CN104939125A (en) | Flavour edible meat paste and making method | |
| KR101921283B1 (en) | Method for manufacturing seeweeds beef intestines and seeweeds beef intestines manufactured by the same | |
| CN103371355B (en) | Silkworm chrysalis shitake mushroom sauce and preparation method thereof | |
| CN112401216A (en) | Preparation method of bamboo fungus sauce | |
| RU2361437C1 (en) | Method for manufacturing canned food "poultry with garnish and steamed sauce" | |
| RU2364264C1 (en) | Preparation method of canned "poultry with garnish and steamed sauce" | |
| CN105876765A (en) | Marine vegetarian paste and preparation method thereof | |
| RU2348262C1 (en) | Production method for tinned food "silkue veltnishi" | |
| KR101927990B1 (en) | Hamd-made sauce made of potato and marine product and manufacturing method of the same | |
| RU2364265C1 (en) | Production method of canned "poultry with garnish and steamed sauce" | |
| RU2302187C1 (en) | Method for production of canned goods from poultry and cabbage | |
| RU2302189C1 (en) | Method for production of canned goods from poultry and cabbage | |
| CN105146394A (en) | Manufacturing method of big fruit hawthorn powder | |
| CN105876377A (en) | Manufacturing technology of preserved vegetables | |
| CN111011824A (en) | Production process of mixed edible mushroom sauce | |
| RU2292779C1 (en) | Method for manufacturing canned food out of fish with cabbage in steam gravy | |
| KR20180001228U (en) | Method for Manufacturing Corn Type Boogak and Cone Type Boogak Manufactured Thereby | |
| KR101173156B1 (en) | Method of making acorn noodle and acorn noodle | |
| RU2350111C1 (en) | Method for producing tinned food "onar" rolls" | |
| RU2294118C1 (en) | Canned goods from fish and vegetables | |
| KR102570638B1 (en) | Manufacturing method of flat fish pickles |
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: 20200417 |
|
| RJ01 | Rejection of invention patent application after publication |