CN112493470A - Marinated shiitake mushroom and preparation method thereof - Google Patents

Marinated shiitake mushroom and preparation method thereof Download PDF

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Publication number
CN112493470A
CN112493470A CN202011376259.8A CN202011376259A CN112493470A CN 112493470 A CN112493470 A CN 112493470A CN 202011376259 A CN202011376259 A CN 202011376259A CN 112493470 A CN112493470 A CN 112493470A
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parts
marinated
shiitake mushrooms
mushroom
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陈新霞
赵宝宝
赵辉
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Luoyang Yishuiwan Agricultural Products Development Co ltd
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Luoyang Yishuiwan Agricultural Products Development Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Seasonings (AREA)

Abstract

The invention relates to marinated shiitake mushrooms and a preparation method thereof. The marinated shiitake mushroom comprises the following raw materials in parts by weight: 13-15 parts of dried mushroom, 4-6 parts of marinating materials, 3-5 parts of dried hot pepper, 3-5 parts of spicy hot pepper, 3-5 parts of fried sesame, 2-4 parts of white sugar, 6-8 parts of vegetable oil, 2-4 parts of soy sauce and 2-4 parts of salt. According to the marinated mushroom, the mushrooms and various seasonings are reasonably matched, so that the obtained marinated mushroom not only achieves higher scores on sensory standards such as flavor, smell, tissue form and color, but also completely meets the national standards on the aspects of sanitation and physical and chemical indexes; in addition, the manufacturing method is simple, and is beneficial to large-scale production.

Description

Marinated shiitake mushroom and preparation method thereof
Technical Field
The invention belongs to the field of food, and particularly relates to marinated shiitake mushrooms and a preparation method thereof.
Background
The mushroom is a famous edible mushroom in China, is praised as 'postern of mushroom' by people, is called 'mountain delicacy' in folk, is deeply loved by people, and is an ideal health food which is rare.
The dried Lentinus Edodes has fat content of about 3%, iodine value of 139, and rich unsaturated fatty acid, wherein linoleic acid and oleic acid content is up to 90%. Because the mushroom is rich in fatty acid necessary for human body, it not only can reduce blood fat, but also can reduce serum and cholesterol and inhibit the formation of arterial thrombosis.
However, the existing shiitake mushrooms are single in taste and cannot meet the requirement of specific people with tastes tending to marinating.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides marinated shiitake mushrooms and a preparation method thereof. According to the marinated mushroom, the mushrooms and various seasonings are reasonably matched, so that the obtained marinated mushroom not only achieves higher scores on sensory standards such as flavor, smell, tissue form and color, but also completely meets the national standards on the aspects of sanitation and physical and chemical indexes; in addition, the manufacturing method is simple, and is beneficial to large-scale production.
The invention provides a marinated mushroom which comprises the following raw materials in parts by weight: 13-15 parts of dried mushroom, 4-6 parts of marinating materials, 3-5 parts of dried hot pepper, 3-5 parts of spicy hot pepper, 3-5 parts of fried sesame, 2-4 parts of white sugar, 6-8 parts of vegetable oil, 2-4 parts of soy sauce and 2-4 parts of salt.
Preferably, the marinated shiitake mushroom comprises the following raw materials in parts by weight: 14 parts of dried mushroom, 5 parts of marinating materials, 4 parts of dried hot pepper, 4 parts of spicy hot pepper, 4 parts of fried sesame, 3 parts of white sugar, 7 parts of vegetable oil, 3 parts of soy sauce and 3 parts of salt.
Preferably, the halogen material comprises the following raw materials in parts by weight: 0.8-1.2 parts of anise, 0.8-1.2 parts of myrcia, 0.8-1.2 parts of ginger, 0.8-1.2 parts of cassia bark and 0.8-1.2 parts of tsaoko amomum fruit.
Based on the same technical concept, the invention also provides a preparation method of marinated shiitake mushrooms, which comprises the following steps:
(1) mixing the marinade with water, and decocting to obtain brine;
(2) heating vegetable oil, adding Bulbus Allii Cepae, herba Alii Fistulosi and Bulbus Allii powder, puffing, adding Capsici fructus and fructus Zanthoxyli, and parching to obtain base material;
(3) soaking dried shiitake mushrooms, adding the dried shiitake mushrooms into the base material obtained in the step (2), continuously frying, and adding soy sauce and white sugar for seasoning to obtain a second base material;
(4) and (4) adding the brine obtained in the step (1) into the second base material obtained in the step (3) for marinating, and adding salt and fried sesame after completion and uniformly stirring.
Preferably, in the step (1), the weight ratio of the halogen material to the water is 1: 50-70.
Preferably, in the step (1), the cooking mode is as follows: decocting with slow fire to boil the water, and then decocting with slow fire for 15-20 min.
Preferably, in the step (2), the heating temperature is 110-130 ℃.
Preferably, in the step (2), the aroma explosion time is 60-80 s, and the stir-frying time is 4-6 min.
Preferably, in the step (3), the continuous stir-frying time is 3-5 min.
Preferably, in the step (4), the marinating time is 60-80 min.
For the purpose of understanding the present invention, the function of the halogen material used in the present invention will be explained.
Octagonal: anise is one of the commonly used spices, which has a very high medicinal and edible value. The aniseed is pungent and sweet in flavor and warm in nature; spleen and kidney meridians entered; has effects of warming yang, dispelling cold, and regulating qi-flowing.
Meanwhile, the main component of the aniseed is the aniseed oil which can stimulate gastrointestinal nerve and blood vessels, promote secretion of digestive juice, increase gastrointestinal peristalsis, has the effects of invigorating stomach and promoting qi circulation, and is beneficial to relieving spasm and relieving pain.
And (3) bay leaf: the bay leaves are common seasonings and are leaves of plant laurel, and unique flavor can be added by adding a little bay leaves when cooking delicious food. Meanwhile, the bay leaves are also often used as medicines for treating stomach diseases and kidney diseases, rheumatism, paralysis, cold and the like, and the bay leaves can be also brewed with tea for drinking, so that the tea can be drunk when suffering from bronchitis, flatulence and digestive system diseases, and has good effect.
Ginger: the ginger oil-containing tea not only contains physiological active substances such as zingerone, gingerol and the like, but also contains protein, polysaccharide, vitamins and a plurality of trace elements, integrates nutrition, seasoning and health care, is regarded as a health care product with homology of medicine and food by ancient medical scientists, and has a plurality of health care functions of dispelling cold, eliminating dampness, warming stomach, accelerating blood circulation and the like.
Cassia bark: the volatile oil is contained, so that the fragrance is strong, the dish is fragrant and delicious, and the appetite of people is greatly increased. Meanwhile, the cassia bark has medicinal effects, and the Chinese medicine believes that the cassia bark is hot in nature, sweet and pungent in taste, fragrant in smell and non-toxic, and has the functions of warming stomach, dispelling cold, promoting blood circulation, relaxing muscles and tendons, dredging collaterals, relieving pain and stopping diarrhea.
And (4) tsaoko: the tsaoko amomum fruit is used for cooking dishes, and can improve the taste of the dishes and make the dishes fragrant and delicious. In addition, fructus Tsaoko is pungent and warm in taste, has effects of warming spleen and stomach, invigorating stomach, resolving food stagnation, guiding qi downward, and can be used for treating heart and abdomen pain, abdominal distention and pain, nausea and emesis, cough with excessive phlegm, etc., relieving alcoholism, and removing halitosis.
The invention has the beneficial effects that:
1. according to the marinated mushroom, the mushrooms and various seasonings are reasonably matched, so that the obtained marinated mushroom not only achieves higher scores on sensory standards such as flavor, smell, tissue form and color, but also completely meets the national standards on the aspects of sanitation and physical and chemical indexes.
2. The preparation method of the marinated shiitake mushroom is simple in preparation mode and beneficial to large-scale production.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
Example 1
The embodiment provides a preparation method of marinated shiitake mushrooms, which comprises the following steps:
(1) mixing 0.8g of anise, 0.8g of bay leaves, 0.8g of ginger, 0.8g of cassia bark and 0.8g of tsaoko amomum fruits with 200g of water, heating the mixture by slow fire until the water is boiled, and then decocting the mixture for 15min by slow fire to dissolve the taste of the marinade in the water to obtain brine;
(2) heating 6g vegetable oil to 110 deg.C, adding Bulbus Allii Cepae, herba Alii Fistulosi and Bulbus Allii powder, respectively 2g, parching for 60s, adding 3g dry Capsici fructus and 3g fructus Zanthoxyli, and parching for 4min to obtain base material;
(3) soaking 13g of dried shiitake mushrooms, adding the dried shiitake mushrooms into the base material obtained in the step (2), continuously frying for 3min, and adding 2g of soy sauce and 2g of white sugar for seasoning to obtain a second base material;
(4) and (3) adding the brine obtained in the step (1) into the second base material obtained in the step (3) to marinate for 60min, adding 2g of salt and 3g of fried sesame after completion, and uniformly stirring.
Example 2
The embodiment provides a preparation method of marinated shiitake mushrooms, which comprises the following steps:
(1) mixing 1.2g of anise, 1.2g of bay leaves, 1.2g of ginger, 1.2g of cassia bark and 1.2g of tsaoko amomum fruits with 420g of water, heating the mixture by slow fire until the water is boiled, and then decocting the mixture for 20min by slow fire to dissolve the taste of the marinade in the water to obtain brine;
(2) heating 8g vegetable oil to 130 deg.C, adding 2g of Bulbus Allii Cepae, herba Alii Fistulosi and Bulbus Allii powder, respectively, parching for 80s, adding 5g of dried Capsici fructus and 5g of fructus Zanthoxyli, and parching for 6min to obtain base material;
(3) soaking 15g of dried shiitake mushrooms, adding the dried shiitake mushrooms into the base material obtained in the step (2), continuously frying for 5min, and adding 4g of soy sauce and 4g of white sugar for seasoning to obtain a second base material;
(4) and (3) adding the brine obtained in the step (1) into the second base material obtained in the step (3) to marinate for 80min, adding 4g of salt and 5g of fried sesame after completion, and uniformly stirring.
Example 3
The embodiment provides a preparation method of marinated shiitake mushrooms, which comprises the following steps:
(1) mixing 1g of anise, 1g of bay leaves, 1g of ginger, 1g of cassia bark and 1g of tsaoko amomum fruits with 300g of water, heating the mixture with slow fire until the water is boiled, and then decocting the mixture for 17min with slow fire to dissolve the taste of the marinating materials in the water to obtain the brine;
(2) heating 7g vegetable oil to 120 deg.C, adding Bulbus Allii Cepae, herba Alii Fistulosi and Bulbus Allii powder 2g each, parching for 70s, adding dried Capsici fructus 4g and fructus Zanthoxyli 4g, and parching for 5min to obtain base material;
(3) soaking 14g of dried shiitake mushrooms, adding the dried shiitake mushrooms into the base material obtained in the step (2), continuously frying for 4min, and adding 3g of soy sauce and 3g of white sugar for seasoning to obtain a second base material;
(4) and (3) adding the brine obtained in the step (1) into the second base material obtained in the step (3) to marinate for 70min, adding 3g of salt and 4g of fried sesame after completion, and uniformly stirring.
Example 4
The embodiment provides a preparation method of marinated shiitake mushrooms, which comprises the following steps:
(1) mixing 0.8g of anise, 1.2g of bay leaves, 0.8g of ginger, 1.2g of cassia bark and 0.8g of tsaoko amomum fruits with 336g of water, heating the mixture by slow fire until the water is boiled, and then decocting the mixture for 15min by slow fire to dissolve the taste of the marinade in the water to obtain brine;
(2) heating 6g vegetable oil to 130 deg.C, adding 2g of Bulbus Allii Cepae, herba Alii Fistulosi and Bulbus Allii powder, respectively, parching for 60s, adding 5g of dried Capsici fructus and 3g of fructus Zanthoxyli, and parching for 6min to obtain base material;
(3) soaking 13g of dried shiitake mushrooms, adding the dried shiitake mushrooms into the base material obtained in the step (2), continuously frying for 5min, and adding 2g of soy sauce and 4g of white sugar for seasoning to obtain a second base material;
(4) and (3) adding the brine obtained in the step (1) into the second base material obtained in the step (3) to marinate for 60min, adding 4g of salt and 3g of fried sesame after completion, and uniformly stirring.
Example 5
The embodiment provides a preparation method of marinated shiitake mushrooms, which comprises the following steps:
(1) mixing 1.2g of anise, 0.8g of bay leaves, 1.2g of ginger, 0.8g of cassia bark and 1.2g of tsaoko amomum fruits with 260g of water, heating the mixture by slow fire until the water is boiled, and then decocting the mixture for 20min by slow fire to dissolve the taste of the marinade in the water to obtain brine;
(2) heating 8g vegetable oil to 110 deg.C, adding 2g of Bulbus Allii Cepae, herba Alii Fistulosi and Bulbus Allii powder, respectively, parching for 80s, adding 3g of dried Capsici fructus and 5g of fructus Zanthoxyli, and parching for 4min to obtain base material;
(3) soaking 15g of dried shiitake mushrooms, adding the dried shiitake mushrooms into the base material obtained in the step (2), continuously frying for 3min, and adding 4g of soy sauce and 2g of white sugar for seasoning to obtain a second base material;
(4) and (3) adding the brine obtained in the step (1) into the second base material obtained in the step (3) to marinate for 80min, adding 2g of salt and 5g of fried sesame after completion, and uniformly stirring.
Comparative example
The comparative example provides a preparation method of marinated shiitake mushrooms, comprising the following steps of:
(1) heating 7g vegetable oil to 120 deg.C, adding Bulbus Allii Cepae, herba Alii Fistulosi and Bulbus Allii powder 2g each, parching for 70s, adding dried Capsici fructus 4g and fructus Zanthoxyli 4g, parching for 5min, and exciting the spicy taste and the numb taste to obtain base material;
(2) soaking 14g of dried shiitake mushrooms, adding the dried shiitake mushrooms into the base material obtained in the step (1), continuously frying for 4min, and adding 3g of soy sauce and 3g of white sugar for seasoning to obtain a second base material;
(3) and (3) adding 300g of water into the second base material obtained in the step (2), boiling for 70min, adding 3g of salt and 4g of fried sesame, and uniformly stirring.
The comparative example differs from example 3 in that no halogen material is added and the amounts and operation of the remaining raw materials are the same.
In order to show the quality of the marinated mushrooms, the marinated mushrooms obtained in examples 1-5 and comparative example and similar products in the market are evaluated with reference to GB/T14151-2006.
Firstly, carrying out sensory test, wherein the sensory standard is shown in table 1, each item is divided into 10 points, and the grade is judged according to the quality; sensory scoring results are shown in table 2. Wherein 15 professional tasters are selected for scoring in the sensory test, and the final result is a weighted average.
TABLE 1 sensory criteria
Figure BDA0002808276020000071
TABLE 2 sensory Scoring results
Figure BDA0002808276020000072
The marinated mushrooms obtained in examples 1 to 5 were subjected to physicochemical and hygienic tests, wherein physicochemical and hygienic standards and results are shown in table 3 and table 4, respectively.
TABLE 3 physicochemical and hygienic standards
Item Standard of merit
Solid content ≥53.0％
Sodium chloride content 0.6～1.3％
pH 5.2～6.4
Hygienic requirements In accordance with the GB 7098 regulation
TABLE 4 results of physical, chemical and hygiene tests
Figure BDA0002808276020000081
According to the results of sensory, physicochemical and sanitary tests, in the sensory aspect, the scores of the marinated shiitake mushrooms in the examples in the aspects of flavor, smell, tissue morphology and color are obviously higher than those of the marinated shiitake mushrooms in the comparative examples and similar products sold in the markets; and the product meets the national standard in the aspects of physicochemical property and sanitation, and reaches higher quality.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.

Claims (10)

1. The marinated shiitake mushroom is characterized by comprising the following raw materials in parts by weight: 13-15 parts of dried mushroom, 4-6 parts of marinating materials, 3-5 parts of dried hot pepper, 3-5 parts of spicy hot pepper, 3-5 parts of fried sesame, 2-4 parts of white sugar, 6-8 parts of vegetable oil, 2-4 parts of soy sauce and 2-4 parts of salt.
2. The marinated shiitake mushroom according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 14 parts of dried mushroom, 5 parts of marinating materials, 4 parts of dried hot pepper, 4 parts of spicy hot pepper, 4 parts of fried sesame, 3 parts of white sugar, 7 parts of vegetable oil, 3 parts of soy sauce and 3 parts of salt.
3. The marinated shiitake mushroom according to claim 1, wherein the marinating material comprises the following raw materials in parts by weight: 0.8-1.2 parts of anise, 0.8-1.2 parts of myrcia, 0.8-1.2 parts of ginger, 0.8-1.2 parts of cassia bark and 0.8-1.2 parts of tsaoko amomum fruit.
4. The method for preparing marinated shiitake mushrooms according to claim 1 or 2, comprising the steps of:
(1) mixing the marinade with water, and decocting to obtain brine;
(2) heating vegetable oil, adding Bulbus Allii Cepae, herba Alii Fistulosi and Bulbus Allii powder, puffing, adding Capsici fructus and fructus Zanthoxyli, and parching to obtain base material;
(3) soaking dried shiitake mushrooms, adding the dried shiitake mushrooms into the base material obtained in the step (2), continuously frying, and adding soy sauce and white sugar for seasoning to obtain a second base material;
(4) and (4) adding the brine obtained in the step (1) into the second base material obtained in the step (3) for marinating, and adding salt and fried sesame after completion and uniformly stirring.
5. The preparation method of marinated shiitake mushrooms according to claim 4, wherein in the step (1), the weight ratio of the marinating material to water is 1: 50-70.
6. The preparation method of marinated shiitake mushrooms according to claim 4, wherein in the step (1), the cooking manner is as follows: decocting with slow fire to boil the water, and then decocting with slow fire for 15-20 min.
7. The method for preparing marinated shiitake mushrooms according to claim 4, wherein the heating temperature in the step (2) is 110-130 ℃.
8. The preparation method of marinated shiitake mushrooms according to claim 4, wherein in the step (2), the aroma-puffing time is 60-80 s, and the frying time is 4-6 min.
9. The method for preparing marinated shiitake mushrooms according to claim 4, wherein in the step (3), the frying is continued for 3-5 min.
10. The preparation method of marinated shiitake mushrooms according to claim 4, wherein in the step (4), the marinating time is 60-80 min.
CN202011376259.8A 2020-11-30 2020-11-30 Marinated shiitake mushroom and preparation method thereof Pending CN112493470A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105249050A (en) * 2014-07-20 2016-01-20 葛以东 Sauced mushroom formula
CN106135853A (en) * 2015-03-13 2016-11-23 湖南金湘权食品有限公司 A kind of halogen material and the preparation method of spiced and stewed food
CN109393443A (en) * 2018-09-29 2019-03-01 西峡县森林家食品有限责任公司 A kind of production method of mushroom snack food
CN109619520A (en) * 2017-10-07 2019-04-16 王桂华 A kind of halogen material
CN109938325A (en) * 2019-03-28 2019-06-28 昆明农也一家农业科技有限公司 A kind of mushroom pepper sauce and its manufacture craft

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105249050A (en) * 2014-07-20 2016-01-20 葛以东 Sauced mushroom formula
CN106135853A (en) * 2015-03-13 2016-11-23 湖南金湘权食品有限公司 A kind of halogen material and the preparation method of spiced and stewed food
CN109619520A (en) * 2017-10-07 2019-04-16 王桂华 A kind of halogen material
CN109393443A (en) * 2018-09-29 2019-03-01 西峡县森林家食品有限责任公司 A kind of production method of mushroom snack food
CN109938325A (en) * 2019-03-28 2019-06-28 昆明农也一家农业科技有限公司 A kind of mushroom pepper sauce and its manufacture craft

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