CN101816407A - Salty-fresh mushroom paste - Google Patents
Salty-fresh mushroom paste Download PDFInfo
- Publication number
- CN101816407A CN101816407A CN201010160271A CN201010160271A CN101816407A CN 101816407 A CN101816407 A CN 101816407A CN 201010160271 A CN201010160271 A CN 201010160271A CN 201010160271 A CN201010160271 A CN 201010160271A CN 101816407 A CN101816407 A CN 101816407A
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- Prior art keywords
- mushroom
- salty
- fresh
- paste
- spice
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Abstract
The invention discloses salty-fresh mushroom paste which is prepared by 5-80% of major mushrooms, 5-50% of broad bean paste, 1-6% of seasonings, 0.02-0.1% of spice and the balance water by weight percent. A production method of the spiced mushroom paste is characterized by washing the mushrooms to remove the impurities and roots with mud, pre-boiling the mushrooms and then cooling the mushrooms to the temperature below 25 DEG C, adding the broad bean paste, the seasonings, the spice and the water for blending, then filling the mixture into a container and sealing and sterilizing the container. The mushroom paste is rich in nutrition, good in taste, unique in flavor and convenient to eat. The production method of the mushroom paste is simple and is suitable for mass production in the factories.
Description
Technical field
The present invention relates to food and manufacturing technology thereof, specifically is a kind of salty-fresh mushroom paste.
Background technology
Be accompanied by allegro life style, people have good color except requiring flavouring, pay attention to its nutrition, convenience and health more.Mushroom is rich in the nutriment of needed by human body, makes abundant nutritive value and the pure and sweet local flavor that mushroom paste can keep mushroom, and can also become conveniently seasoned food.
Summary of the invention
The purpose of this invention is to provide a kind of salty-fresh mushroom paste, this salty-fresh mushroom paste product is nutritious, and mouthfeel is good, instant.
Technical scheme of the present invention is: salty-fresh mushroom paste contains major ingredient mushroom and thick broad-bean sauce, flavoring, spice and water, it is characterized in that, consisting of of above-mentioned salty-fresh mushroom paste by weight percentage: mushroom 5～80%, thick broad-bean sauce 5～50%, flavoring 1～6%, spice 0.02～0.1%, all the other are water, the preparation method of described salty-fresh mushroom paste is: after cleaning mushroom, remove impurity and mud root, be cooled to after precooking below 25 ℃, add thick broad-bean sauce, flavoring, spice and water allotment, pack into then in the container, seal sterilization.
Described mushroom is pholiota nameko, pleurotus eryngii, attains mushroom, matsutake, Asparagus, Ji mushroom, waves mushroom, mushroom or flat mushroom.Described major ingredient also comprises red waist beans, its content≤30%.Described flavoring is one or more in monosodium glutamate, chickens' extract, I+G, chicken meal, powdered beef and the powder of pork.Described spice is green onion or ginger or both mixing.Described red waist beans soak 12h down at 0～5 ℃ earlier, and poach 1～2h is cooled to below 25 ℃ then again, allocates again.
The beneficial effect that the present invention distinguishes prior art is: mushroom paste of the present invention is nutritious, and mouthfeel is good, unique flavor, and instant.The preparation method of mushroom paste is simple, is fit to factory mass production.
The specific embodiment
Below in conjunction with embodiment the present invention is further explained explanation.
Embodiment 1
Handle pleurotus eryngii: take by weighing pleurotus eryngii 60kg, clean up, precook then with cleaning machine.Precook and be divided into for two steps: 1. bleach in 70～73 ℃ water, the weight ratio of water and pleurotus eryngii is 6: 3-5, wherein, adding a spot of concentration in the water is 1.0 ‰ Sodium Thiosulfates, is cooled to rapidly below 25 ℃ behind the bleaching 60min.2. boil in the water more than 95 ℃, the weight ratio of water and pleurotus eryngii is 6: 3-5, wherein, add a spot of 1.0 ‰ citric acids in the water, and behind the poach 60min, be cooled to rapidly below 25 ℃.Flowing water cools off 12h then, and the bubble flow water yield is 600kg/h.Flowing water cooling back is with centrifuge dewatering to 80%, and the pleurotus eryngii after the dehydration is cut into fourth about 4mm, treats down that step joins operation.
Handle red waist beans: take by weighing red waist beans 10kg, clean up the back with cleaning machine and soak 12h, soak back poach 1～2h, be cooled to rapidly below 25 ℃, treat down that step joins operation at 0～5 ℃.
Take by weighing powdered beef 1kg, thick broad-bean sauce 10kg mixes with pleurotus eryngii fourth of handling well and red waist beans, adds green onion and ginger 0.03kg altogether, and water 19kg fully mixes, and the limit heating edge is stirred to temperature with mixer and reaches more than 85 ℃.
The bottling of deployed sauce, every bottled 180g manually seals then, is put at last in the sterilization still at 93 ℃ of following sterilization 60min, obtains the salty-fresh mushroom paste product.
The above; only be the preferable specific embodiment of the present invention; but protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to replacement or change according to technical scheme of the present invention and inventive concept thereof, all should be encompassed within protection scope of the present invention.
Claims (6)
1. salty-fresh mushroom paste, it contains major ingredient mushroom and thick broad-bean sauce, flavoring, spice and water, it is characterized in that, consisting of of above-mentioned salty-fresh mushroom paste by weight percentage: mushroom 5～80%, thick broad-bean sauce 5～50%, flavoring 1～6%, spice 0.02～0.1%, all the other are water, the preparation method of described salty-fresh mushroom paste is: after cleaning mushroom, remove impurity and mud root, be cooled to after precooking below 25 ℃, add thick broad-bean sauce, flavoring, spice and water allotment, pack into then in the container, seal sterilization.
2. salty-fresh mushroom paste according to claim 1 is characterized in that, described mushroom is pholiota nameko, pleurotus eryngii, attains mushroom, matsutake, Asparagus, Ji mushroom, waves mushroom, mushroom or flat mushroom.
3. salty-fresh mushroom paste according to claim 1 is characterized in that, described major ingredient also comprises red waist beans, its content≤30%.
4. salty-fresh mushroom paste according to claim 1 is characterized in that, described flavoring is one or more in monosodium glutamate, chickens' extract, I+G, chicken meal, powdered beef and the powder of pork.
5. salty-fresh mushroom paste according to claim 1 is characterized in that, described spice is green onion or ginger or both mixing.
6. salty-fresh mushroom paste according to claim 3 is characterized in that, described red waist beans soak 12h down at 0～5 ℃ earlier, and poach 1～2h is cooled to below 25 ℃ then again, allocates again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101602715A CN101816407B (en) | 2010-04-26 | 2010-04-26 | Salty-fresh mushroom paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101602715A CN101816407B (en) | 2010-04-26 | 2010-04-26 | Salty-fresh mushroom paste |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101816407A true CN101816407A (en) | 2010-09-01 |
| CN101816407B CN101816407B (en) | 2013-03-27 |
Family
ID=42651810
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010101602715A Expired - Fee Related CN101816407B (en) | 2010-04-26 | 2010-04-26 | Salty-fresh mushroom paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101816407B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103229992A (en) * | 2013-05-29 | 2013-08-07 | 胡素芳 | Method for manufacturing mushroom paste |
| CN109497501A (en) * | 2017-09-15 | 2019-03-22 | 徐福双 | A kind of cold green onion mushroom sauce |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1116506A (en) * | 1995-06-27 | 1996-02-14 | 马兴胜 | Mushroom sauce and its preparing method |
-
2010
- 2010-04-26 CN CN2010101602715A patent/CN101816407B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1116506A (en) * | 1995-06-27 | 1996-02-14 | 马兴胜 | Mushroom sauce and its preparing method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103229992A (en) * | 2013-05-29 | 2013-08-07 | 胡素芳 | Method for manufacturing mushroom paste |
| CN109497501A (en) * | 2017-09-15 | 2019-03-22 | 徐福双 | A kind of cold green onion mushroom sauce |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101816407B (en) | 2013-03-27 |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130327 Termination date: 20140426 |