CN101433305A - Process for preparing bisporous mushroom sauce - Google Patents
Process for preparing bisporous mushroom sauce Download PDFInfo
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- CN101433305A CN101433305A CNA2008102096785A CN200810209678A CN101433305A CN 101433305 A CN101433305 A CN 101433305A CN A2008102096785 A CNA2008102096785 A CN A2008102096785A CN 200810209678 A CN200810209678 A CN 200810209678A CN 101433305 A CN101433305 A CN 101433305A
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- homogenate
- sauce
- spore
- ratio
- mushroom sauce
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Abstract
The invention provides a method for making agaricus bisporus sauce. The method uses agaricus bisporus as a raw material to make sauce through the following steps: the sorted agaricus bisporus are washed with water, cut into blocks and mixed with crushed star aniseed and pepper according to a certain proportion; the mixture is placed into a homogenate extracting device and added alkalescent pure water according to a certain proportion to carry out homogenate extraction by a pH control homogenization method and solid-liquid separation; and extract obtained is subjected to vacuum concentration, added and mixed with auxiliary ingredients, packaged and sterilized, so the agaricus bisporus sauce is obtained. The sauce is easy to use, delicious and applicable to various dishes.
Description
Affiliated technical field:
The present invention relates to the food seasoning field, particularly the health care of food field of seasoning.
Background technology:
Two spore mushrooms (being commonly called as the circle mushroom, mushroom), Eumycota Basidiomycetes Agaricaceae.Two spore mushrooms have higher nutritive value and medical value.Bright mushroom protein content is 35-38%, nutritive value be vegetables and fruit 4-12 doubly, verified, have anticancer, reducing blood lipid and reduce cholesterol, strengthen medical care effects such as immunity, fat-reducing.Enjoy the laudatory title of " plant meat ", " health food " and " king of vegetarian diet ", be subjected to the favor of domestic and international market deeply.
The modern is in the selection of edible flavouring, relatively pay attention to its nutrition and health care function, as cardiovascular disease there being the vinegar egg juice of certain auxiliary curative effect, it is good to contain product marketings such as the multidimensional soy sauce of various vitamins, efficient body-building rice vinegar, and the vegetables condiment juice etc. with better nutritivity composition enjoys consumer's favor.Two spore mushroom extracts---polysaccharose substance, amino acid, nicotinic acid etc., delicate mouthfeel not only, delicious flavour, and extremely strong alimentary health-care function is arranged, meet the demand of consumer to the trophism flavouring.
He Junping etc. have introduced the development of two spore mushroom flexible package flavoring products, with fresh pair of spore mushroom is primary raw material, and be equipped with the processing of various auxiliary materials and make unique flavor, nutritious instant flexible package seasoning, this paper mainly studies the processing technology of two spore mushroom flexible package flavoring products, simultaneously product quality is estimated, set up hazard analysis and critical control point, for useful discussion has been carried out in the monitoring of this product quality of industrial production.But can cause a large amount of losses such as a lot of nutritional labelings in two spore mushrooms such as polysaccharide, amino acid, trace element through frying the process of boiling, cause the waste of nutriment.The present invention adopts pH control homogenate method that the nutriment in two spore mushrooms is dissolved in the baste, reaches the unification of local flavor and trophism.
Application number is a kind of XIANGGU TIAOWEIZHI of patent of 200610023852.8 and preparation method thereof, and its technology is that (mushroom, HUAZIGU, black fungus, straw mushroom were with 4: 1: 1: 1 ratio) after the arrangement, extraction concentrates again, adds auxiliary material according to prescription with raw material.This method is only extracted with light water, can not to greatest extent the nutritional labelings such as amino acid in the edible mushroom be extracted, and reaches making full use of of nutrition.
Summary of the invention:
The object of the present invention is to provide a kind of preparation method of bisporous mushroom sauce.
The technical solution adopted in the present invention comprises: use two spore mushrooms to be raw material, make baste, to clean the back stripping and slicing through two spore mushroom waters of screening, mix according to certain ratio with Chinese anise of having pulverized and Chinese prickly ash, put into homogenate and extract equipment, adding is adjusted into weakly alkaline pure water in proportion then, extract twice, Separation of Solid and Liquid by pH control homogenate method, add auxiliary material after the extract that obtains concentrates through reducing pressure and allocate, packaging sterilizing promptly gets bisporous mushroom sauce then.
The ratio of two spore mushrooms and Chinese anise is 99.5:0.5-95:5; The ratio of two spore mushrooms and Chinese prickly ash is 99.5:0.5-95:5.
The ratio of two spore mushrooms and alkalescent water is 1:1-1:5.
The pH of used alkalescent water is between the 7.0-7.5, and the alkaline matter of regulating pH is sodium carbonate or NaOH.
Extract with pH control method and to be meant in rotating speed is 2000～5000 rev/mins refiner and to carry out homogenate, solid-to-liquid ratio is 1:2～1:10, the homogenate time is 1～5 minute, adds alkaline matter at any time and makes that extract pH is in the alkalescent scope of 7.0-7.5 in the process, and the homogenate number of times is 1～3 time.
Used auxiliary material is salt 5-20g/kg, white granulated sugar 2-10g/kg, potassium sorbate 0.1-1g/kg.Advantage of the present invention:
Adopt pH control homogenate method to extract, to greatest extent nutriment in two spore mushrooms is concentrated in the baste, a kind of health flavouring of high-quality is provided for the consumer.
Adopting two spore mushrooms is raw material, because of himself high amino acid content obtains the strong baste product of delicate flavour, is the high-quality flavouring of pure natural, and has health care preferably.
The specific embodiment:
Below, the present invention will be further detailed with embodiment, but it is not limited to this embodiment or similar example.
Embodiment:
To clean the back stripping and slicing through two spore mushroom 985g waters of screening, mix with Chinese anise 10g that has pulverized and Chinese prickly ash 5g, put into homogenate and extract equipment, add pH then and be 7.15 alkalescent water 2kg, extract by pH control homogenate method, Separation of Solid and Liquid, add pH again and be 7.15 alkalescent water 1kg homogenate and extract, merge extracted twice liquid, the extract that obtains is through being evaporated to 1kg, adding 7g salt, 5g white granulated sugar, 0.2g potassium sorbate are allocated, then packaging sterilizing.
Claims (5)
1, a kind of preparation method of bisporous mushroom sauce, this method uses two spore mushrooms to be raw material, make baste, will clean the back stripping and slicing, mix according to certain ratio with Chinese anise of having pulverized and Chinese prickly ash through two spore mushroom waters of screening, put into homogenate and extract equipment, add in proportion then and be adjusted into weakly alkaline pure water, by pH control homogenate method extract, Separation of Solid and Liquid, the extract that obtains concentrates back adding auxiliary material and allocates through reducing pressure, packaging sterilizing promptly gets bisporous mushroom sauce then.
2, according to the preparation method of the described a kind of bisporous mushroom sauce of claim 1, it is characterized in that: will clean the back strippings and slicings through the two spore mushroom waters of screening, mixing according to certain ratio with the Chinese anise of having pulverized and Chinese prickly ash is that the ratio of making pair spore mushrooms and Chinese anise is 99.5:0.5-95:5; The ratio of two spore mushrooms and Chinese prickly ash is 99.5:0.5-95:5 (W/W).
3, according to the preparation method of the described a kind of bisporous mushroom sauce of claim 1, it is characterized in that: adding is adjusted into weakly alkaline pure water in proportion, be meant that two spore mushrooms and pH value with sodium carbonate or NaOH adjusting are that the alkalescent water of 7.0-7.5 mixes, ratio is 1: 1-1: 5 (W/W).
4, according to the preparation method of the described a kind of bisporous mushroom sauce of claim 1, it is characterized in that: homogenate is extracted and to be meant in rotating speed is 2000～5000 rev/mins refiner and to carry out homogenate, solid-to-liquid ratio is 1:2～1:10, the homogenate time is 1～5 minute, at any time add alkaline matter and make that extract pH is in the alkalescent scope of 7.0-7.5 in the process, the homogenate number of times is 1～3 time.
5, according to the preparation method of the described bisporous mushroom sauce of claim 1, it is characterized in that: the adding auxiliary material is allocated and is meant that used auxiliary material is salt 5-20g/kg, white granulated sugar 2-10g/kg, potassium sorbate 0.1-1g/kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008102096785A CN101433305A (en) | 2008-12-12 | 2008-12-12 | Process for preparing bisporous mushroom sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008102096785A CN101433305A (en) | 2008-12-12 | 2008-12-12 | Process for preparing bisporous mushroom sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101433305A true CN101433305A (en) | 2009-05-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008102096785A Pending CN101433305A (en) | 2008-12-12 | 2008-12-12 | Process for preparing bisporous mushroom sauce |
Country Status (1)
| Country | Link |
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| CN (1) | CN101433305A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103263001A (en) * | 2013-05-21 | 2013-08-28 | 湖北省农业科学院农产品加工与核农技术研究所 | Method capable of improving flavor of edible fungi precooking fluid and processing edible fungi precooking fluid into sauce |
| CN103766836A (en) * | 2012-10-26 | 2014-05-07 | 胡宏 | Alkalescence spring water hot pot manufacture method |
| CN104012922A (en) * | 2014-06-27 | 2014-09-03 | 天津春宇食品配料有限公司 | Mushroom flavor liquid seasoner and preparation method thereof |
-
2008
- 2008-12-12 CN CNA2008102096785A patent/CN101433305A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766836A (en) * | 2012-10-26 | 2014-05-07 | 胡宏 | Alkalescence spring water hot pot manufacture method |
| CN103263001A (en) * | 2013-05-21 | 2013-08-28 | 湖北省农业科学院农产品加工与核农技术研究所 | Method capable of improving flavor of edible fungi precooking fluid and processing edible fungi precooking fluid into sauce |
| CN104012922A (en) * | 2014-06-27 | 2014-09-03 | 天津春宇食品配料有限公司 | Mushroom flavor liquid seasoner and preparation method thereof |
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Legal Events
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20090520 |