CN102178213A - Processing method of sauced mushrooms - Google Patents
Processing method of sauced mushrooms Download PDFInfo
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- CN102178213A CN102178213A CN2011101074456A CN201110107445A CN102178213A CN 102178213 A CN102178213 A CN 102178213A CN 2011101074456 A CN2011101074456 A CN 2011101074456A CN 201110107445 A CN201110107445 A CN 201110107445A CN 102178213 A CN102178213 A CN 102178213A
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Abstract
The invention relates to a processing method of sauced mushrooms, which belongs to the field of food fermentation. The processing method of the sauced mushrooms comprises the steps of mixing soybean powder and wheat powder according to the weight ratio of 6 to 4, adding yeast and kneading dough, fermenting, dicing, steaming and completely cooling, cutting into pieces, inoculating Aspergillus oryzae spores, and cultivating to obtain sauce yeast; crushing the sauce yeast, adding salt water, fermenting at 48 DEG C to 50 DEG C for 48 hours; fermenting at 45 DEG C for 3 days; adding D110 glutamic acid bacterial liquid, lactic acid bacteria and sorbierite and fermenting at 38-40 DEG C for 12 days to obtain primary mushroom sauce; and taking mushroom slices, deactivating the mushroom slices with salt water, thoroughly airing to obtain deactivated mushrooms, mixing deactivated water, the primary mushroom sauce and salt to prepare sauce, soaking the deactivated mushrooms into the sauce for saucing, fermenting for 10 to 15 days to produce sauced mushrooms, adding flavorings into the sauced mushrooms to obtain the finished product. The sauced mushrooms have the advantages of strong flavor, abundant nutrition, higher food therapy value, low salt content, and low sugar content, and are of green and healthy food. By means of the processing method, the fermentation time is shortened, and the amino-acid-state nitrogen content is enhanced to more than 43%.
Description
Technical field
The present invention relates to the food fermentation processing technique field, the processing method of particularly a kind of saucing mushroom.
Background technology
Sweet fermented flour sauce is a species tool flavoring, and is especially very general in the north.Sweet fermented flour sauce has experienced special fermentation process, and its sweet taste is from materials such as the maltose that produces in the sweat, glucose.Delicate flavour decomposes the amino acid that produces from protein, and the adding of salt has then produced saline taste.Sweet fermented flour sauce contains multiple flavor substance and nutrients, flavour deliciousness not only, and can enrich dish nutrition, and increase the dish edibility, having the effect that appetizing helps food.
The primary raw material of sweet fermented flour sauce is a starchy material, generally is flour, and the not too big difference of manufacture craft and general sauce product can be summarized as raw material-kind of song-koji-add salt solution-fermentation-after-ripening-finished product.
But the production of sweet fermented flour sauce is still based on spontaneous fermentation, biochemical reaction is slower, and fabrication cycle is generally long, reaches the several months long, although there is the mode of artificial infection to shorten fermentation time now, the flavor quality of product but is difficult to reach the level of traditional zymotic product.
Edible mushroom belongs to the food of high protein, low fat, low in calories, high-cellulose.It is edible both to be fit to the upgrowth and development of children phase, and the elderly who is fit to suffer from hypertension, high fat of blood again is edible, and it contains a kind of material that suppresses tumor growth, and tangible antitumaous effect is arranged, especially useful to lung cancer, cutaneum carcinoma patient.The deep process technology of mushroom also be one than mature technique, champignon in brine, canned mushroom, dehydration mushroom etc., but kind is still more limited, abundant inadequately, and some processing technology is more loaded down with trivial details, price is than higher.
Summary of the invention
In order to overcome the above problems, it is simple to the invention provides a kind of manufacture craft, and the cycle is short, and mouthfeel is good, unique flavor, the processing method of nutritious saucing mushroom.
The present invention is achieved by the following measures:
The processing method of a kind of saucing mushroom may further comprise the steps:
(1) soya bean flour and wheat flour are mixed by weight 6:4, add yeast and the face of 0.15wt%, 25 ℃ of fermentation strippings and slicings after 1.5 hours, cook, cool completely, be cut into the thin slice of thickness, inoculation aspergillus oryzae spore less than 0.5cm, inoculum concentration is 4 lgCFU/g, thin slice is piled up thickness and is not more than 5cm, is put in ventilative cultivation the in the tub under temperature 30-38 ℃, the condition of humidity 60-75%, and every day, stirring was 2-4 time, when total plate count is 6-6.2 lgCFU/g, promptly obtain the sauce song;
(2) with the bent pulverizing of sauce, by weight the saline solution of 1:1 adding 12wt%-20wt%, stir evenly and obtain just mixing thing, seal fermentation, fermentation condition is as follows: fermentation initial stage, 48-50 ℃ of maintenance temperature, fermentation 48h; 45 ℃ fermented 3 days then; Add to account for D110 glutamic acid bacterium liquid that the concentration of just mixing thing 0.18wt% is 3.2wt%, to account for the concentration of just mixing thing 0.06wt% and be the lactobacillus suspension of 1.4wt% and account for the sorbierite that just mixes thing 0.5wt%, obtained sauce just in 12 days at 38-40 ℃ of heat-preservation fermentation, stir 2-3 every day between yeast phase, each 5-6 minute;
(3) getting the mushroom impurity elimination cleans, be processed into wide of 0.5-1cm, complete by weight 1:1 with the salt solution of 3wt%, dry the mushroom that completes, to complete water and first sauce with weight ratio 1:1 mixing, and add 10-12wt% salt, and fully stir evenly and become to salt down dip, immerse the dip that salts down by weight 2:1 and carry out the fermentation of sauce system for inherent 38-40 ℃ with the mesh bag dress mushroom that completes, every day, the even bag of cylinder is breathed freely, turned over to handbag each 1 time sooner or later, the fermentation of sauce system made the sauce mushroom in 10-15 days continuously, after fermentation is finished, added condiment and made the saucing mushroom.
Condiment in the step (3) comprises sugar, wine, garlic solvent, mustard Rong, cumin powder, chickens' extract.
Condiment in the step (3) changed into capsicum, Chinese prickly ash, aniseed, Radix Glycyrrhizae, ginger endure the baste that filter made obtains, by weight 3:1 the sauce mushroom being put into baste soaked 12-24 hour, pull out till do not have liquid to ooze, add edible stand oil, chilli oil, ginger oil and mustard oil, mix packaging seal thoroughly.
Beneficial effect of the present invention:
(1) adopt unique sauce koji fermentation saucing technology, the saucing mushroom flavor that makes is aromatic, nutritious, has higher food therapy value, and product less salt, low sugar are green health food;
(2) compare with the single strain fermentation of tradition, by temperature controlled fermentation technology and many bacterial classifications combined ferment at times, can effectively shorten fermentation time, traditional zymotic needs 30-40 days approximately, using this technology is less than 20 days and can finishes fermentation, and can improve amino acid nitrogen content more than 43%, make sauce perfume (or spice) stronger, delicate flavour is outstanding.
The specific embodiment
For a better understanding of the present invention, further specify below in conjunction with specific embodiment.
Embodiment 1
(1) soya bean flour and wheat flour are mixed with weight ratio 6:4, add behind the yeast of 0.15wt% and face, heat-preservation fermentation is 1.5 hours under 25 ℃ of conditions, stripping and slicing then, last pot cage cooks, dry, be cut into thickness less than 0.5 centimetre thin slice, the even bent spore of inoculation rice, inoculum concentration is 4 lgCFU/g, the material temperature control is at 30-38 ℃, humidity 60-75% is put in the tub of clean sterilization thickness and is not more than 5cm and carries out that shallow-layer is ventilative to be cultivated, and every day, stirring was 2-4 time, when total plate count is 6-6.2 lgCFU/g, promptly make the sauce song;
(2) with the bent pulverizing of sauce, squeeze in the vat of clean sterilization, press and the bent weight ratio 1:1 adding of sauce salt solution, brine strength is controlled at 12wt%-20wt%, fully stirs evenly to obtain just mixing thing, seals heat-preservation fermentation, stir 2-3 time each 5-6 minute every day between yeast phase with clean special-purpose waddy; Condition is as follows between yeast phase: the fermentation initial stage, the sauce body is heated, make sauce body temperature degree reach 48-50 ℃, heat-preservation fermentation 48h, 45 ℃ of fermentations of temperature are 5 days then, add then to account for D110 glutamate producing bacterium liquid that the concentration of just mixing thing 0.18wt% is 3.2wt%, to account for the concentration of just mixing thing 0.06wt% to be the lactobacillus suspension of 1.4wt% and to account for the sorbierite that just mixes thing 0.5wt%, obtain sauce just in 12 days at 38-40 ℃ of heat-preservation fermentation, stir 2-3 every day between yeast phase, each 5-6 minute;
(3) selection is fresh, the children is tender, the flat mushroom that does not add water, two spore mushrooms, straw mushroom, grey mushroom (abalonelike), pleurotus eryngii, Pleurotus nebrodensis, Stropharia rugoso-annulata or mushroom go the handle impurity elimination, clean, be processed into wide of 0.5-1cm, salt solution with 3wt% completes by weight 1:1, fully dry after taking the dish out of the pot, be as the criterion not drip, obtain the mushroom that completes, with complete water and first sauce with the abundant mixing of weight ratio 1:1, and adding 10-12wt% salt, fully stir evenly and become to salt down dip, with totally, the mushroom that completes is immersed the dip that salts down and carries out the fermentation of sauce system for inherent 38-40 ℃ in the cloth bag packing that disinfects with salt solution, complete mushroom with salt the weight ratio 2:1 of dip down, every day, handbag was ventilative sooner or later, turn over the even bag of cylinder each 1 time, the fermentation of sauce system made the sauce mushroom in 10-15 days continuously, after fermentation is finished, add a certain amount of sugar, wine, garlic solvent, mustard Rong, cumin powder, flavouring such as chickens' extract are made the saucing mushroom.Perhaps boil with capsicum, Chinese prickly ash, aniseed, Radix Glycyrrhizae, ginger process, leave standstill after 1 hour and filter with 3 layers of gauze, gained liquid is baste, by weight 3:1 the sauce mushroom being put into baste soaked 12-24 hour, pull out, suitably control out juice, be as the criterion, add and seal after edible stand oil, chilli oil, ginger oil, mustard oil are mixed back bottling or bag thoroughly not ooze liquid.
The comparative example 1
Just do not add glutamate producing bacterium liquid and lactobacillus suspension between the sauce yeast phase, adopt conventional fermentation mode fermentation.
The comparative example 2
Just only add between the sauce yeast phase with the identical glutamate producing bacterium liquid of embodiment 1 amount, do not add lactobacillus suspension, other are operated with embodiment 1 unanimity.
The comparative example 3
Just only add between the sauce yeast phase with the identical lactobacillus suspension of embodiment 1 amount, do not add glutamate producing bacterium liquid, other are operated with embodiment 1 unanimity.
Amino-acid nitrogen and total nitrogen content contrast table see Table 1 in the first sauce that embodiment 1 and comparative example 1-3 make
Table 1 different fermentations mode sauce quality and fermentation time contrast table
Sensory test
The women who selects 30-50 year on Jinan large supermarket doorway carries out masses' test, test number 104 people altogether, method of testing is as follows: the tester holds the saucing mushroom of the present invention's preparation, allow the tester estimate, outward appearance aspect wherein, satisfied 75 tickets from outward appearance and two aspects of mouthfeel, dissatisfied 29 tickets, the mouthfeel aspect, satisfied 99 tickets, dissatisfied 5 tickets.Saucing of the present invention as can be seen mushroom has the market competitiveness and development prospect no matter be from outward appearance or the mouthfeel aspect all meets popular consumer psychology very much.
Claims (3)
1. the processing method of saucing mushroom is characterized in that may further comprise the steps:
(1) soya bean flour and wheat flour are mixed by weight 6:4, add yeast and the face of 0.15wt%, 25 ℃ of fermentation strippings and slicings after 1.5 hours, cook, cool completely, be cut into the thin slice of thickness, evenly inoculate the aspergillus oryzae spore less than 0.5cm, inoculum concentration is 4 lgCFU/g, thin slice is piled up thickness and is not more than 5cm, is put in ventilative cultivation the in the tub under temperature 30-38 ℃, the condition of humidity 60-75%, and every day, stirring was 2-4 time, when total plate count is 6-6.2 lgCFU/g, promptly obtain the sauce song;
(2) with the bent pulverizing of sauce, by weight the saline solution of 1:1 adding 12wt%-20wt%, stir evenly and obtain just mixing thing, seal fermentation, fermentation condition is as follows: fermentation initial stage, 48-50 ℃ of maintenance temperature, fermentation 48h; 45 ℃ fermented 3 days then; Add to account for D110 glutamic acid bacterium liquid that the concentration of just mixing thing 0.18wt% is 3.2wt%, to account for the concentration of just mixing thing 0.06wt% and be the lactobacillus suspension of 1.4wt% and account for the sorbierite that just mixes thing 0.5wt%, obtained sauce just in 12 days at 38-40 ℃ of heat-preservation fermentation, stir 2-3 every day between yeast phase, each 5-6 minute;
(3) getting the mushroom impurity elimination cleans, be processed into wide of 0.5-1cm, salt solution with 3wt% completes by weight 1:1, dry the mushroom that completes, remaining liquid is the water that completes, to complete water and first sauce with weight ratio 1:1 mixing, and adding 10-12wt% salt, fully stir evenly and become to salt down dip, immerse the dip that salts down by weight 2:1 and carry out the fermentation of sauce system for inherent 38-40 ℃ with the mesh bag dress mushroom that completes, every day, the even bag of cylinder is breathed freely, turned over to handbag each 1 time sooner or later, and the fermentation of sauce system made the sauce mushroom in 10-15 days continuously, after fermentation is finished, add condiment and make the saucing mushroom.
2. processing method according to claim 1 is characterized in that the condiment in the step (3) comprises sugar, wine, garlic solvent, mustard Rong, cumin powder, chickens' extract.
3. processing method according to claim 1 and 2, it is characterized in that the condiment in the step (3) changed into capsicum, Chinese prickly ash, aniseed, Radix Glycyrrhizae, ginger and endure the baste that filter made obtains, by weight 3:1 the sauce mushroom being put into baste soaked 12-24 hour, pull out till do not have liquid to ooze, add edible stand oil, chilli oil, ginger oil and mustard oil, mix packaging seal thoroughly.
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| CN201110107445A CN102178213B (en) | 2011-04-28 | 2011-04-28 | Processing method of sauced mushrooms |
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| CN201110107445A CN102178213B (en) | 2011-04-28 | 2011-04-28 | Processing method of sauced mushrooms |
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| CN102178213B CN102178213B (en) | 2012-09-12 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894316A (en) * | 2012-05-31 | 2013-01-30 | 卢修堂 | Method for manufacturing high vinegar-content low-salinity microbially-fermented vinegar-soy sauce-pickled vegetable |
| CN104705631A (en) * | 2015-03-30 | 2015-06-17 | 福建省农业科学院农业工程技术研究所 | Method for fermenting and preserving edible fungi by utilizing blanching liquid lactic acid of edible fungi |
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| CN1539325A (en) * | 2003-11-03 | 2004-10-27 | 中国海洋大学 | Method for producing nutritious sauce from glutamic acid tropina |
| CN101584446A (en) * | 2009-05-31 | 2009-11-25 | 朱新成 | Flavor mushroom pickled vegetable product and preparing method thereof |
| CN101953458A (en) * | 2010-09-25 | 2011-01-26 | 山西山宝食用菌生物有限公司 | Production method of edible fungi high-calcium zinc-rich sauced mushroom |
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2011
- 2011-04-28 CN CN201110107445A patent/CN102178213B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1539325A (en) * | 2003-11-03 | 2004-10-27 | 中国海洋大学 | Method for producing nutritious sauce from glutamic acid tropina |
| CN101584446A (en) * | 2009-05-31 | 2009-11-25 | 朱新成 | Flavor mushroom pickled vegetable product and preparing method thereof |
| CN101953458A (en) * | 2010-09-25 | 2011-01-26 | 山西山宝食用菌生物有限公司 | Production method of edible fungi high-calcium zinc-rich sauced mushroom |
Non-Patent Citations (3)
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| 杨文杰: "平菇营养酱油的研制及评定", 《山西食品工业》 * |
| 邵伟 等: "双孢菇菇柄酿造酱油的工艺研究", 《食用菌》 * |
| 邵伟 等: "双孢菇酱油双酿工艺研究", 《中国酿造》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894316A (en) * | 2012-05-31 | 2013-01-30 | 卢修堂 | Method for manufacturing high vinegar-content low-salinity microbially-fermented vinegar-soy sauce-pickled vegetable |
| CN104705631A (en) * | 2015-03-30 | 2015-06-17 | 福建省农业科学院农业工程技术研究所 | Method for fermenting and preserving edible fungi by utilizing blanching liquid lactic acid of edible fungi |
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| CN102178213B (en) | 2012-09-12 |
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Inventor after: Duan Youchen Inventor after: Deng Peng Inventor after: Zhu Qingjun Inventor after: Wang Wenliang Inventor after: Wan Luchang Inventor before: Deng Peng Inventor before: Duan Youchen Inventor before: Zhu Qingjun Inventor before: Wang Wenliang Inventor before: Wan Luchang |
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Free format text: CORRECT: INVENTOR; FROM: DENG PENG DUAN YOUCHEN ZHU QINGJUN WANG WENLIANG WAN LUCHANG TO: DUAN YOUCHEN DENG PENG ZHU QINGJUN WANG WENLIANG WAN LUCHANG |
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Granted publication date: 20120912 Termination date: 20130428 |