CN103039951A - All-natural mushroom sauce and preparation method thereof - Google Patents

All-natural mushroom sauce and preparation method thereof Download PDF

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Publication number
CN103039951A
CN103039951A CN2013100196578A CN201310019657A CN103039951A CN 103039951 A CN103039951 A CN 103039951A CN 2013100196578 A CN2013100196578 A CN 2013100196578A CN 201310019657 A CN201310019657 A CN 201310019657A CN 103039951 A CN103039951 A CN 103039951A
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CN
China
Prior art keywords
transgenic
mushroom
pure natural
mushroom sauce
spice
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CN2013100196578A
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Chinese (zh)
Inventor
姜军营
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姜军营
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Priority to CN2013100196578A priority Critical patent/CN103039951A/en
Publication of CN103039951A publication Critical patent/CN103039951A/en

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Abstract

The invention provides an all-natural mushroom sauce and a preparation method of the all-natural mushroom sauce, and belongs to the field of foods of pickles. The all-natural protophyte mushroom sauce is safe and nutritional, cannot go to bad after being stored for more than ten years, and is free from any food additives and monosodium glutamate. The technical scheme is that the all-natural mushroom sauce is prepared by strictly and scientifically mixing non-transgenic all-natural protophyte foods such as protophyte mushroom, protophyte soybean and protophyte semen sesami nigrum. Compared with conventional mushroom sauce, the all-natural mushroom sauce has the beneficial effects of being capable of being stored for a long time without going to bad, and free from any food additives and monosodium glutamate.

Description

Pure natural mushroom sauce and compounding method thereof
Technical field
The claimed affiliated technical field of technical scheme of the present invention is pickles, does not especially add the pure natural mushroom sauce of any food additives and monosodium glutamate.
Background technology
Mushroom sauce enjoys the consumer to praise highly as a kind of innovative product with its good to eat delicious food and trophism at home.But if the consumer takes for a long time, anticorrisive agent wherein and monosodium glutamate bring the potentiality that is difficult to retrieve to threaten can indirectly for undoubtedly people's health.Such as the monosodium glutamate in the mushroom sauce, institute's target " sodium glutamate " accounts for main composition above the specification of monosodium glutamate in monosodium glutamate as you know, so, and is this sodium glutamate safe from harm on earth to human body? answer is sure.After entering human body, monosodium glutamate in the process of digestion, will decomposite glutamic acid, and latter's glutamic acid can be transformed into a kind of inhibitory neurotransmitter in brain tissue after enzymatic.If disposable monosodium glutamate intake is too much, will disturb the neural natural law.In addition, if the situations such as that patient's physique than more sensitive words, may cause occurring in addition is dizzy, headache, drowsiness, muscle cramp symptom impatient, that find it hard to concentrate occurs if seriously may bring out in addition.And finding that in zoopery immature mouselet, chicken are subjected to the injury of monosodium glutamate the most serious, can destroy cranial nerve and optic nerve.Domestic a lot of people do not know the harm of monosodium glutamate at present, if allow the excessive picked-up monosodium glutamate of child, can surpass the metabolic capability of body, also can cause simultaneously blood Glutamic Acid increased content.Will limit in this case human body and can when the zinc in the blood is combined, will generate the zinc glutamate that can not be utilized to the utilization, particularly glutamic acid of the essential minerals such as calcium, magnesium, copper and be excreted, finally cause human body the situation of zinc to occur lacking.Zinc very important concerning human body, it is the important nutrient of infant's health and intelligence development.In fact, the harmfulness of monosodium glutamate is also far from as for this, such as common hypertension, diabetes chronic diseases people, the morbidity that can say them is bound this a contribution of monosodium glutamate, this is owing to contain a large amount of sodium in monosodium glutamate, if the too high levels of sodium in the body, the content of potassium is bound to will be on the low side, and Here it is causes one of hypertensive reason.People usually have this sensation, and monosodium glutamate is overeated and always felt thirsty, Here it is because monosodium glutamate in contains sodium because monosodium glutamate is not salty, discover so be easy to excessive amount less than.People more than 60 years old is particularly responsive to the absorption of sodium, so the elderly and the people who suffers from the diseases such as hypertension, ephrosis, oedema especially should eat or not jealous essence less.No matter can say that the harm of monosodium glutamate is very many, be to old man or child, and the injury of essence is arranged.In addition, be exactly " food additives ", if intake is too much, the certainty factor of its " carcinogenic " obviously can be affirmed.Therefore, how to break through and make natural pickles, especially mushroom sauce in the situation that does not add any additive and monosodium glutamate, maintenance that still can be permanent is good to eat and never degenerate extremely urgent.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of any additive and monosodium glutamate and natural mushroom sauce of stay-in-grade forever of not adding.
The technical scheme that the present invention addresses this problem employing is: twelfth month snow-broth, non-transgenic mushroom, non-transgenic soybean, non-transgenic plant edible oil, non-transgenic sesame, the bent powder (special) of non-transgenic, edible salt, pure natural spice be mixed with mushroom sauce.
The part by weight of such scheme is: non-transgenic dried thin mushroom 22%-23%, non-transgenic soybean 15%-16%, edible salt 2%-3%, non-transgenic Semen sesami nigrum 7%-8%, pure natural spice 0.8% non-transgenic plant oil 52%-53%, 0.09% special pure natural is bent, and an amount of twelfth month snow-broth.Alleged in the present specification " an amount of twelfth month snow-broth " is that it will be appreciated by those skilled in the art that also can be as the case may be and fixed concept, but not fuzzy concept.
The compounding method of such scheme is:
1, non-transgenic dried thin mushroom 22%-23%, non-transgenic soybean 15%-16%, non-transgenic Semen sesami nigrum 7%-8% are put into special container, then pour an amount of twelfth month snow-broth into, invade and steep one day night, then container is put into roll on the fire and boiled 30 minutes, invade the bubble one day night, then pull out.
2, non-transgenic soybean, the non-transgenic Semen sesami nigrum of pulling out broken into paste with beater.
3, spice is put into the oil cauldron of the non-transgenic plant oil 52%-53% of boiling, decocted three to five minutes, then pull the spice that exploded out.
4, the non-transgenic mushroom of pulling out is cut into box-shaped about 1 centimetre, puts into the oil cauldron that decocted spice with one of the edible salt of non-transgenic soybean, non-transgenic Semen sesami nigrum paste and 2%-3% after accomplishing fluently, friedly close fire to jaundice and cool.
5, special pure natural song 0.09% is sprinkling upon in the paste that cools, stirs evenly then that to put into porcelain sealing for subsequent use.
Need explanation, utilize above-mentioned mushroom sauce that other method system joins still within the application's protection domain.
Against existing technologies, the beneficial effect of mushroom sauce of the present invention has:
(1), it has good nutritive value to human body, and without any potential toxic and side effect.
(2), solved mushroom sauce in the situation that does not add any food additives and monosodium glutamate, the good to eat and stay-in-grade science difficult problem of maintenance that still can be permanent.
Producing principle of the present invention:
The applicant thinks, causes the factor that mushroom sauce is rotten, and studying carefully its origin has three:
One, non-existent microorganism nowhere in the environment.Mushroom sauce in production, processing, transportation, storage, sales process, microbial contamination very easily.As long as temperature is suitable, microorganism is decomposed the nutrient in the mushroom sauce, to satisfy microorganism self needs with regard to growth and breeding.At this moment, the protein in the mushroom sauce is broken down into the minimum material of molecular weight, finally resolves into peptide class, organic acid.Therefore, ammonia stink and tart flavour can occur in the material of this moment, and mushroom sauce has also lost original toughness and elasticity, and makes color exception.
Two, the effect of enzyme.Have plurality of enzymes in the mushroom sauce, under the effect of enzyme, the nutrient of mushroom sauce is divided to determine into multiple low product.Daily being seen meal spoils and turn sour, fruit rots, and is exactly the fermentation due to carbohydrate is decomposed by enzyme.
Three, the chemical reaction of mushroom sauce.In mushroom sauce, undersaturated key is arranged in the molecular formula of grease, this key is very unstable, is easy to oxidizedly, produce a series of chemical reaction, thereby the grease after the oxidation has carrion strange taste mostly.And twelfth month snow-broth be natural anticorrisive agent, can effectively suppress above-mentioned various Metamorphic Factors, thereby make natural mushroom sauce needn't add any food additives and monosodium glutamate, still good to eat and storage many decades and do not have any denaturalization phenomenon and occur.
The mode of implementation
Non-transgenic dried thin mushroom 150g, non-transgenic soybean 100g, non-transgenic Semen sesami nigrum 50g are put into special container, then pour an amount of twelfth month snow-broth into, invade and steep one day night, then container is put into roll on the fire and boiled 30 minutes, invade again and steep one day night, then pull out.Subsequently, non-transgenic soybean, the non-transgenic Semen sesami nigrum of pulling out broken into paste with beater.Then, spice 6g is put into the non-transgenic plant oil 350g oil cauldron of boiling, decoct three to five minutes, then pull the spice that exploded out.Subsequently, the non-transgenic mushroom of pulling out is cut into box-shaped about 1 centimetre, puts into the oil cauldron that decocted spice with non-transgenic soybean, non-transgenic Semen sesami nigrum paste and one of edible salt 15g after accomplishing fluently, friedly close fire to jaundice and cool.At last, the special pure natural song about 1g is sprinkling upon in the paste that cools, stirs evenly then that to put into porcelain sealing for subsequent use.

Claims (3)

1. pure natural mushroom sauce food that does not add food additives and monosodium glutamate, it is characterized in that by: twelfth month snow-broth, non-transgenic mushroom, non-transgenic soybean, non-transgenic plant edible oil, non-transgenic sesame, the bent powder (special) of non-transgenic, edible salt and pure natural spice.
2. a kind of pure natural mushroom sauce food that does not add food additives and monosodium glutamate according to claim 1, the weight ratio of its feature is: non-transgenic dried thin mushroom 22%-23%, non-transgenic soybean 15%-16%, edible salt 2%-3%, non-transgenic Semen sesami nigrum 7%-8%, pure natural spice 0.8%, non-transgenic plant oil 52%-53%, 0.09% special pure natural is bent, and an amount of twelfth month snow-broth.
3. a system is joined the method for the pure natural mushroom sauce food that does not add as claimed in claim 1 or 2 food additives and monosodium glutamate, comprising:
(1), non-transgenic dried thin mushroom 22%-23%, non-transgenic soybean 15%-16%, non-transgenic Semen sesami nigrum 7%-8% are put into special container, then pour an amount of twelfth month snow-broth into, invade and steep one day night, then container is put into roll on the fire and boiled 30 minutes, invade again and steep one day night, then pull out.
(2), non-transgenic soybean, the non-transgenic Semen sesami nigrum of pulling out broken into paste with beater.
(3), spice is put into the oil cauldron of the non-transgenic plant oil 52%-53% of boiling, decoct three to five minutes, then pull the spice that exploded out.
(4), the non-transgenic mushroom of pulling out is cut into box-shaped about 1 centimetre, put into the oil cauldron that decocted spice with one of the edible salt of non-transgenic soybean, non-transgenic Semen sesami nigrum paste and 2%-3% after accomplishing fluently, friedly close fire to jaundice and cool.
(5), special pure natural song 0.09% is sprinkling upon in the paste that cools, stir evenly then that to put into the porcelain sealing for subsequent use.
CN2013100196578A 2013-01-04 2013-01-04 All-natural mushroom sauce and preparation method thereof CN103039951A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107751952A (en) * 2017-08-04 2018-03-06 安庆市豪盛农副产品有限公司 A kind of pasty state mushroom sauce and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1135858A (en) * 1995-05-13 1996-11-20 曲昆生 Snow water and drink therefrom
CN101061858A (en) * 2006-04-27 2007-10-31 赵保云 Method of processing bean sauce having the flavor of mushroom
CN101664162B (en) * 2009-09-17 2012-06-06 南阳张仲景大厨房股份有限公司 Pickled pepper and mushroom sauce and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1135858A (en) * 1995-05-13 1996-11-20 曲昆生 Snow water and drink therefrom
CN101061858A (en) * 2006-04-27 2007-10-31 赵保云 Method of processing bean sauce having the flavor of mushroom
CN101664162B (en) * 2009-09-17 2012-06-06 南阳张仲景大厨房股份有限公司 Pickled pepper and mushroom sauce and preparation method thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
刘素英: "雪水保健功效", 《医药与保健》 *
苗志伟等: "东北特产香其酱中挥发性成分的SPME-GC-MS分析", 《食品与发酵工业》 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107751952A (en) * 2017-08-04 2018-03-06 安庆市豪盛农副产品有限公司 A kind of pasty state mushroom sauce and preparation method thereof

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Application publication date: 20130417