CN103549388A - Preparation method of sauced agaricus bisporus - Google Patents
Preparation method of sauced agaricus bisporus Download PDFInfo
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- CN103549388A CN103549388A CN201310511023.4A CN201310511023A CN103549388A CN 103549388 A CN103549388 A CN 103549388A CN 201310511023 A CN201310511023 A CN 201310511023A CN 103549388 A CN103549388 A CN 103549388A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 241000222519 Agaricus bisporus Species 0.000 title abstract 3
- 235000015067 sauces Nutrition 0.000 claims abstract description 25
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims description 11
- 235000013311 vegetables Nutrition 0.000 claims description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims description 10
- 239000008157 edible vegetable oil Substances 0.000 claims description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- 239000004698 Polyethylene Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 239000007789 gas Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
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- 230000035699 permeability Effects 0.000 claims description 4
- -1 polyethylene Polymers 0.000 claims description 4
- 229920000573 polyethylene Polymers 0.000 claims description 4
- 235000010241 potassium sorbate Nutrition 0.000 claims description 4
- 229940069338 potassium sorbate Drugs 0.000 claims description 4
- 239000004302 potassium sorbate Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000009423 ventilation Methods 0.000 claims description 4
- 235000019486 Sunflower oil Nutrition 0.000 claims description 3
- 235000012343 cottonseed oil Nutrition 0.000 claims description 3
- 239000002385 cottonseed oil Substances 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 239000002600 sunflower oil Substances 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 2
- 235000019482 Palm oil Nutrition 0.000 claims description 2
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 235000019774 Rice Bran oil Nutrition 0.000 claims description 2
- 235000019498 Walnut oil Nutrition 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 239000010495 camellia oil Substances 0.000 claims description 2
- 239000000828 canola oil Substances 0.000 claims description 2
- 235000019519 canola oil Nutrition 0.000 claims description 2
- 230000018044 dehydration Effects 0.000 claims description 2
- 238000006297 dehydration reaction Methods 0.000 claims description 2
- 235000009973 maize Nutrition 0.000 claims description 2
- 239000004006 olive oil Substances 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 239000002540 palm oil Substances 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 239000008165 rice bran oil Substances 0.000 claims description 2
- 239000003813 safflower oil Substances 0.000 claims description 2
- 210000000582 semen Anatomy 0.000 claims description 2
- 239000008159 sesame oil Substances 0.000 claims description 2
- 235000011803 sesame oil Nutrition 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 239000008170 walnut oil Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 238000007654 immersion Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000019643 salty taste Nutrition 0.000 abstract 1
- 235000019654 spicy taste Nutrition 0.000 abstract 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 5
- 229960003512 nicotinic acid Drugs 0.000 description 3
- 235000001968 nicotinic acid Nutrition 0.000 description 3
- 239000011664 nicotinic acid Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 229930003451 Vitamin B1 Natural products 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000002361 compost Substances 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 229920001491 Lentinan Polymers 0.000 description 1
- 208000031845 Pernicious anaemia Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 102000003425 Tyrosinase Human genes 0.000 description 1
- 108060008724 Tyrosinase Proteins 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000011162 core material Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229940115286 lentinan Drugs 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 208000010233 scurvy Diseases 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 230000029663 wound healing Effects 0.000 description 1
Classifications
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Mushroom Cultivation (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of sauced agaricus bisporus, which is characterized by comprising the following steps: (1) raw material treatment; (2) dry mushroom preparation; (3) deep-frying; (4) sauce preparation; (5) immersion in sauce; and (6) packaging and the like. The sauced agaricus bisporus has palatably salty and spicy taste and aromatic flavor, is convenient to carry and eat, is more suitable for people in journey and field operation to carry and eat, and has wide market prospects. The method is simple in manufacture and easy to control, can implement large-scale production and can satisfy the market demand.
Description
Technical field
The invention belongs to food processing field, being specifically related to is the preparation method of the two spore mushrooms of a kind of sauce system.
Background technology
The bacterial context fertilizer of two spore mushrooms is tender, and contain more mannose, trehalose and various amino acids material, so delicious flavour, nutritious, in the dry mushroom of every 100g, contain according to surveying and determination protein 36-40g, fatty 3.6g, carbohydrate 31.2g, phosphorus 718mg, iron 188.5mg, calcium 131mg, ash content 14.2mg, crude fibre 6g, contain in addition vitamin B1, B2, Vc, niacin etc., because its nutrition is higher than general vegetables, so there is the title of " Vegetable meat ".Two spore mushrooms contain 6 necessary seed amino acids of human body, also contain abundant vitamin B1, vitamin B2, nicotinic acid, core dry acid, nicotinic acid, ascorbic acid and vitamin D etc., its nutritive value is vegetables and fruit 4-12 times, enjoys " health food " and " king in element " laudatory title.
Lentinan and M-band that two spore mushrooms are contained have certain active anticancer, can suppress the generation of tumour; Contained tyrosinase can dissolve certain cholesterol, to the certain effect that reduced blood pressure; Contained trypsase, barley-sugar enzyme etc. all contribute to the digestion of food.The traditional Chinese medical science thinks that two sweet property of spore mushroom taste are flat the digestion of refreshing oneself, a hypotensive effect.Often edible two spore mushrooms, can prevent scurvy, and prevention cancer promotes wound healing to conciliate deleading, arsenic, and mercury etc. poisoning, has tonifying spleen concurrently, and moistening lung, regulates the flow of vital energy, and clears phlegm can prevent pernicious anaemia, improves nervous function, reduces blood fat.
Two spore mushrooms are not only a kind of delicious flavour, the mushroom class vegetables that nutrition is complete, and be healthy food with health role.
The object of the invention is to provide a kind of sauce system two spore mushrooms, cater to the pursuit that more consumers suit one's taste, improve people's preference, more can obtain consumer's welcome.
Summary of the invention
The object of the present invention is to provide the preparation method of the two spore mushrooms of a kind of sauce system.
The object of the invention is to be achieved through the following technical solutions:
A preparation method for the two spore mushrooms of sauce system, is characterized in that, it comprises following processing step:
Step (one) raw material is processed:
Choose bright two spore mushroom and remove the attachment on mushroom pin, after cleaning, rip cutting two halves are placed in sieve, in ventilation, are filtered dry moisture;
The dry mushroom preparation of step (two):
The two spore mushrooms of aquatic foods after processing are placed in baking oven and are toasted, the baking temperature of whole dehydration and duration are: first baking oven is preheated to 50 ℃, bright mushroom enters after baking oven, first at 35-40 ℃, dry 6-8 hour, at 40-50 ℃, dry 8-10 hour again, finally at 60 ℃, dry 6-8 hour, dry mushroom water content is 12%;
(3) are fried for step:
Vegetable edible oil is heated to 170 ℃ of left and right, dry mushroom put into wherein explode to golden yellow, pick up standby;
The preparation of step (four) seasoning sauce material:
Chilli powder 20-30g is fried to 3-5 minute with slow fire, by weight percentage for the ratio of 1:7.5:1:0.36:0.14 adds flour paste, salt, monosodium glutamate, potassium sorbate, add 30 times, water and stir, heating is concentrated, is settled to 1000g seasoning sauce material standby;
Step (five) saucing:
Fried pair of spore mushroom, by weight percentage for 1:1 immerses 3-4 hour in the seasoning sauce material preparing, stirred 2-3 time therebetween;
Step (six) packing:
Two spore mushrooms after step (five) saucing are carried out to sterilization 15 minutes at 100 ℃, while being cooled to 90 ℃, pack polyethylene packaging bag vacuum or nitrogen-filled packaging that the poor mechanical strength of gas permeability is high into, the two spore mushroom finished products of the sauce system that obtains.
Vegetable edible oil described above, for meeting all vegetable edible oils of the relevant edible oil standard of country; Any one or two kinds and above any combination comprising peanut oil, soybean oil, sesame oil, Canola oil, palm oil, rice bran oil, maize germ oil, cottonseed oil, sunflower oil, camellia oil, Semen setariae oil, olive oil, safflower seed oil, walnut oil, rapeseed oil.
Two spore mushrooms are made by above-mentioned preparation method described a kind of sauce system.
Beneficial effect of the present invention
1, the two spore mushrooms of sauce system that prepared by the present invention, salty peppery agreeable to the taste, aromatic flavour, product carries and instant, and people preferably travel outdoors and the people of field work carry and eat, and product has good market prospects.
2, the inventive method is made simply, and technique is easily controlled, can large-scale production, can meet the demand in market.
The specific embodiment
Following examples are only to further illustrate of the present invention, but not are limitations of the present invention.
Embodiment 1
Choose bright two spore mushroom and remove the compost on mushroom pin, after cleaning, rip cutting two halves are placed in sieve, in ventilation, be filtered dry moisture, baking oven is preheated to 50 ℃, bright mushroom enters after baking oven, first at 35 ℃, dry 8 hours, at 50 ℃, dry 8 hours again, finally at 60 ℃, dry 8 hours, cottonseed oil is heated to 170 ℃ of left and right, dry mushroom is put into wherein to explode to golden yellow and pick up, chilli powder 20g is fried to 3-5 minute with slow fire, add flour paste for the ratio of 1:7.5:1:0.36:0.14 by weight percentage, salt, monosodium glutamate, potassium sorbate, adding 30 times, water stirs, heating is concentrated, be settled to 1000g seasoning sauce material, by fried pair of spore mushroom by weight percentage for 1:1 immerses 3-4 hour in the seasoning sauce material prepare, stir 2-3 time therebetween, two spore mushrooms after saucing are carried out to sterilization 15 minutes at 100 ℃, while being cooled to 90 ℃, pack the polyethylene packaging bag vacuum packaging that the poor mechanical strength of gas permeability is high into, the two spore mushroom finished products of the sauce system of obtaining.
Embodiment 2
Choose bright two spore mushroom and remove the compost on mushroom pin, after cleaning, rip cutting two halves are placed in sieve, in ventilation, be filtered dry moisture, baking oven is preheated to 50 ℃, bright mushroom enters after baking oven, first at 40 ℃, dry 6 hours, at 45 ℃, dry 10 hours again, finally at 60 ℃, dry 6 hours, sunflower oil is heated to 170 ℃ of left and right, dry mushroom is put into wherein to explode to golden yellow and pick up, chilli powder 30g is fried to 3-5 minute with slow fire, add flour paste for the ratio of 1:7.5:1:0.36:0.14 by weight percentage, salt, monosodium glutamate, potassium sorbate, adding 30 times, water stirs, heating is concentrated, be settled to 1000g seasoning sauce material, by fried pair of spore mushroom by weight percentage for 1:1 immerses 3-4 hour in the seasoning sauce material prepare, stir 2-3 time therebetween, two spore mushrooms after saucing are carried out to sterilization 15 minutes at 100 ℃, while being cooled to 90 ℃, pack the polyethylene packaging bag nitrogen-filled packaging that the poor mechanical strength of gas permeability is high into, the two spore mushroom finished products of the sauce system of obtaining.
Claims (4)
1. a preparation method for the two spore mushrooms of sauce system, is characterized in that, it comprises following processing step:
Step (one) raw material is processed:
Choose bright two spore mushroom and remove the attachment on mushroom pin, after cleaning, rip cutting two halves are placed in sieve, in ventilation, are filtered dry moisture;
The dry mushroom preparation of step (two):
The two spore mushrooms of aquatic foods after processing are placed in baking oven and are toasted, the baking temperature of whole dehydration and duration are: first baking oven is preheated to 50 ℃, bright mushroom enters after baking oven, first at 35-40 ℃, dry 6-8 hour, at 40-50 ℃, dry 8-10 hour again, finally at 60 ℃, dry 6-8 hour, dry mushroom water content is 12%;
(3) are fried for step:
Vegetable edible oil is heated to 170 ℃ of left and right, dry mushroom put into wherein explode to golden yellow, pick up standby;
The preparation of step (four) seasoning sauce material:
Chilli powder 20-30g is fried to 3-5 minute with slow fire, by weight percentage for the ratio of 1:7.5:1:0.36:0.14 adds flour paste, salt, monosodium glutamate, potassium sorbate, add 30 times, water and stir, heating is concentrated, is settled to 1000g seasoning sauce material standby;
Step (five) saucing:
Fried pair of spore mushroom, by weight percentage for 1:1 immerses 3-4 hour in the seasoning sauce material preparing, stirred 2-3 time therebetween;
Step (six) packing:
Two spore mushrooms after step (five) saucing are carried out to sterilization 15 minutes at 100 ℃, while being cooled to 90 ℃, pack polyethylene packaging bag vacuum or nitrogen-filled packaging that the poor mechanical strength of gas permeability is high into, the two spore mushroom finished products of the sauce system that obtains.
2. method according to claim 1, is characterized in that: described vegetable edible oil, and for meeting all vegetable edible oils of the relevant edible oil standard of country.
3. method according to claim 2, is characterized in that: described vegetable edible oil is any one or two kinds and above any combination of peanut oil, soybean oil, sesame oil, Canola oil, palm oil, rice bran oil, maize germ oil, cottonseed oil, sunflower oil, camellia oil, Semen setariae oil, olive oil, safflower seed oil, walnut oil, rapeseed oil.
4. the method for claim 1 obtains the two spore mushroom products of sauce system.
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| CN201310511023.4A CN103549388A (en) | 2013-10-28 | 2013-10-28 | Preparation method of sauced agaricus bisporus |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798750A (en) * | 2014-02-20 | 2014-05-21 | 四川宏森有机农业食品有限责任公司 | Agaricus bisporus food and preparation method thereof |
| CN108902912A (en) * | 2018-09-19 | 2018-11-30 | 安徽省农业科学院农产品加工研究所 | A kind of flavored type mushroom sauce and its processing method |
| CN112841602A (en) * | 2020-12-31 | 2021-05-28 | 浙江百兴食品有限公司 | Black truffle sauce and preparation method thereof |
-
2013
- 2013-10-28 CN CN201310511023.4A patent/CN103549388A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798750A (en) * | 2014-02-20 | 2014-05-21 | 四川宏森有机农业食品有限责任公司 | Agaricus bisporus food and preparation method thereof |
| CN108902912A (en) * | 2018-09-19 | 2018-11-30 | 安徽省农业科学院农产品加工研究所 | A kind of flavored type mushroom sauce and its processing method |
| CN112841602A (en) * | 2020-12-31 | 2021-05-28 | 浙江百兴食品有限公司 | Black truffle sauce and preparation method thereof |
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