CN103689530A - Flavor mushroom sauce and manufacturing process thereof - Google Patents
Flavor mushroom sauce and manufacturing process thereof Download PDFInfo
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- CN103689530A CN103689530A CN201310432609.1A CN201310432609A CN103689530A CN 103689530 A CN103689530 A CN 103689530A CN 201310432609 A CN201310432609 A CN 201310432609A CN 103689530 A CN103689530 A CN 103689530A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a processing production method of flavor mushroom sauce, and belongs to the technical field of mushroom deep processing. The flavor mushroom sauce is processed by main raw materials of dry mushroom, soybean oil, meat, and fermented soya beans. The processing manufacturing process comprises the steps of dry mushroom rehydration, dicing processing, fried diced meat processing, fermented soya bean oil pouring preparation, flavor chili oil preparation, stir-frying, filling, exhausting, and sterilization. The flavor mushroom sauce product has strong mushroom flavor, and is delicious in taste; when compared with seasoning sauce products on the market, the product perfectly combines meat, vegetables with mushroom, integrates nutrition with health, belongs to a nutrient seasoning sauce, and effectively solves the problem of unbalanced nutrition combination for current office workers. The flavor mushroom sauce enriches the types and flavor of sauce products on the market; mushroom is deeply processed, which increases the added value of mushroom.
Description
Technical field
The invention belongs to Edible mushroom processing field, belong to specifically the deep process technology field of mushroom, relate to a kind of flavor mushroom sauce and manufacture method thereof.
Background technology
Pickles product is widely used in diet, culinary art and food processing, but mainly plays the effect of mediation flavour and smell, is supplementing and interspersing of dish always, is serving as the supporting role on dining table.Trace it to its cause is mainly that the kind of these sauce series products nutritional labelings is single or nutrient composition content is meagre.For main consumer groups---the working clan of sauce series products, very easily cause the problems such as its nutrition is unbalanced.For this situation, we study and have invented a auxotype sauce of going with rice or bread, and by meat or fish, element, mushroom perfect adaptation, integrate nutrition and healthy flavor mushroom sauce.
Mushroom has another name called fragrant Tan, dried mushroom, flower mushroom, have the laudatory title of " mushroom queen ".Mushroom has abundant nutritive value, and has plurality of health care functions.According to one's analysis, in every 100g dried thin mushroom, contain carbohydrate 54g, protein 13g, fatty 1.8g, and contain a certain amount of calcium, phosphorus, iron and Cobastab
1, B
2, C etc., also contain the necessary amino acid of 30 plurality of enzymes and human body simultaneously, nutritive value is very high.In mushroom, contain abundant provitamin D, after solar ultraviolet irradiates, become vitamin D, can promote growth and the body development of child's bone and tooth, prevent Rickets; The nucleic acid material containing in mushroom, can be used as the derivant of interferon, brings out generation interferon, prevents the various diseases being caused by virus; The adenine containing, has the function that reduces cholesterol and prevention cirrhosis; The polysaccharide containing, has the ability of inhibition tumor cell, can prevent and treat kinds cancer.
Along with growth in the living standard, people are also more and more higher to the requirement of sauce series products, delicious except requiring product, outside requirement production and raw material thereof are more healthy, people also have higher requirement to the variation of the kind of product, local flavor, for this problem, we have developed flavor mushroom sauce, can be made as the multiple mouthfeels such as original flavor mushroom sauce, spicy beef mushroom sauce, micro-peppery pork mushroom sauce, can dish to go with rice, steamed buns etc, do chafing dish material, meet consumers in general's eating requirements, open up the application of mushroom simultaneously.
Summary of the invention
One of object of the present invention is to provide a kind of instant seasoning sauce of auxotype, simultaneously as a kind of flavor mushroom sauce, enriches the variation of sauce series products on market.
Its formula of flavor mushroom sauce is: mushroom fourth 35-45 part, soybean oil 20-35 part, meat cubelets 10-15 part, fermented soya bean 10-15 part, fresh green onion 1-2 part, fresh ginger 2-2.5 part, fresh garlic 1-1.5 part, chilli 1-2 part, bubble green pepper 1-2 part, edible salt 2-3 part, monosodium glutamate 1.5-2 part, white sugar 1.5-2.5 part, spice 1-2 part.
Described mushroom fourth is that dried thin mushroom fourth rehydration is processed, and is cut into 0.5-0.7cm after hand picking
2mushroom fourth.Described pork pies are drawn together chicken, pork or beef.Described fermented soya bean water fermented soya bean for water the oil of pouring through the deep fat of 110-120 ℃.Described meat cubelets be cube meat that the girth of a garment is suitable through cleaning, blanching, dice and process after, in the deep fat of 110-120 ℃, stir-fry and explode to eight, ninety percent ripe fried meat cubelets.
Described flavor mushroom sauce preparation comprises the following steps:
(1) preparation that dried thin mushroom rehydration is diced: it is faint yellow that drying mushroom fourth is cleaned to water for cleaning, soaks after 1 hour and dries to obtain rehydration mushroom fourth, carries out hand picking, through selected mushroom fourth, is cut into 0.5-0.7cm
2dried thin mushroom rehydration dice standby.
(2) preparation of fried meat cubelets: select the cube meat that the girth of a garment is suitable, through cleaning, blanching, then rinse and put into dicer and be cut into 0.5-0.7cm
2meat cubelets.By soybean oil be heated to 110-120 ℃ add above meat cubelets stir-fry to meat cubelets eight, ninety percent ripe fried meat cubelets standby.
(3) oil waters the preparation of fermented soya bean: soybean oil is heated to 110-120 ℃, waters and pour on fermented soya bean to obtain the oily fermented soya bean that water.
(4) preparation of chili oil: soybean oil is heated to 125-135 ℃, adds bubble green pepper, chilli pepper, spice, green onion, ginger and garlic batching by predetermined ratio order, continue to heat the 5-8 minute chili oil after frying perfume (or spice).
(5) frying of sauce: add the dried thin mushroom rehydration 10-13 minute that stir-fries that dices after chili oil is heated to more than 150 ℃, add again fried meat cubelets, oil to water fermented soya bean and continue the 7-10 minute that stir-fries, until adding edible salt, monosodium glutamate, white sugar after material boiling in pot, stir 3-5 minute, mixed.
(6) filling, exhaust, sterilizing: the good material of frying is carried out above filling at 100 ℃, vacuum spiral cover, through the high-temp steam sterilizing of 121 ℃, is cooled to normal temperature and obtains product.
This flavor mushroom jam products be by dried thin mushroom rehydration dice, fried meat cubelets, oil water fermented soya bean and form through chili oil frying, taste is fragrant beautiful, there is strong mushroom local flavor, than the sauce series products of going with rice or bread on market, the perfect adaptation of this product meat or fish, element, mushroom, integrate nutrition and health, belong to the auxotype sauce of going with rice or bread, effectively solve the unbalanced problem of current working clan's nutrition arrangement.The present invention has enriched kind and the local flavor of sauce series products on market, mushroom is carried out to deep processing and promote its added value.
Accompanying drawing explanation
Referring now to accompanying drawing, the present invention is described, wherein:
Accompanying drawing has shown the diagram figure of the method for embodiment of the present invention.
The specific embodiment
Embodiment 1
The present embodiment composition of raw materials: 45 parts of mushroom fourths, 25 parts of soybean oils, 15 parts, fermented soya bean, 2 parts of fresh green onions, 2.5 parts of fresh gingers, 1.5 parts of fresh garlics, 2.5 parts of edible salts, 2 parts of monosodium glutamates, 2.5 parts of white sugar, 2 parts of spices.
Preparation method: the preparation that (1) dried thin mushroom rehydration is diced: it is faint yellow that drying mushroom fourth is cleaned to water for cleaning, soaks after 1 hour and dries to obtain rehydration mushroom fourth, carries out hand picking, through selected mushroom fourth, is cut into 0.5-0.7cm
2dried thin mushroom rehydration dice standby.(2) oil waters the preparation of fermented soya bean: soybean oil is heated to 110-120 ℃, waters and pour on fermented soya bean to obtain the oily fermented soya bean that water.(4) preparation of fragrant deep fat: soybean oil is heated to 125-135 ℃, adds spice, green onion, ginger and garlic batching by predetermined ratio order, continue to heat the 5-8 minute fragrant deep fat after frying perfume (or spice).(5) frying of sauce: add the dried thin mushroom rehydration 10-13 minute that stir-fries that dices after fragrant deep fat is heated to more than 150 ℃, add again oil to water fermented soya bean and continue the 7-10 minute that stir-fries, until adding edible salt, monosodium glutamate, white sugar after material boiling in pot, stir 3-5 minute, mixed.(6) filling, exhaust, sterilizing: the good material of frying is carried out above filling at 100 ℃, vacuum spiral cover, through the high-temp steam sterilizing of 121 ℃, is cooled to normal temperature and obtains product.
Embodiment 2
The present embodiment composition of raw materials: 35 parts of mushroom fourths, 25 parts of soybean oils, 15 parts of pork fourths, 10 parts, fermented soya bean, 1.5 parts of fresh green onions, 2 parts of fresh gingers, 1.5 parts of fresh garlics, 1 part of chilli, 1 part of bubble green pepper, 2.5 parts of edible salts, 2 parts of monosodium glutamates, white sugar 1.5-part, 2 parts of spices.
Preparation method: the preparation that (1) dried thin mushroom rehydration is diced: it is faint yellow that drying mushroom fourth is cleaned to water for cleaning, soaks after 1 hour and dries to obtain rehydration mushroom fourth, carries out hand picking, through selected mushroom fourth, is cut into 0.5-0.7cm
2dried thin mushroom rehydration dice standby.(2) preparation of cuchifrito: select the Pork-pieces that the girth of a garment is suitable, through cleaning, blanching, then rinse and put into dicer and be cut into 0.5-0.7cm
2meat cubelets.By soybean oil be heated to 110-120 ℃ add above pork fourth stir-fry to pork fourth eight, ninety percent ripe cuchifrito standby.(3) oil waters the preparation of fermented soya bean: soybean oil is heated to 110-120 ℃, waters and pour on fermented soya bean to obtain the oily fermented soya bean that water.(4) preparation of chili oil: soybean oil is heated to 125-135 ℃, adds bubble green pepper, chilli pepper, spice, green onion, ginger and garlic batching by predetermined ratio order, continue to heat the 5-8 minute chili oil after frying perfume (or spice).(5) frying of sauce: add the dried thin mushroom rehydration 10-13 minute that stir-fries that dices after chili oil is heated to more than 150 ℃, add again cuchifrito, oil to water fermented soya bean and continue the 7-10 minute that stir-fries, until adding edible salt, monosodium glutamate, white sugar after material boiling in pot, stir 3-5 minute, mixed.(6) filling, exhaust, sterilizing: the good material of frying is carried out above filling at 100 ℃, vacuum spiral cover, through the high-temp steam sterilizing of 121 ℃, is cooled to normal temperature and obtains product.
Embodiment 3
The present embodiment composition of raw materials: 35 parts of mushroom fourths, 25 parts of soybean oils, 12.5 parts of diced beef, 12.5 parts, fermented soya bean, 1.5 parts of fresh green onions, 2 parts of fresh gingers, 1 part of fresh garlic, 2 parts of chillis, 2 parts of bubble greens pepper, 2 parts of edible salts, 1 part of monosodium glutamate, 2 parts of white sugar, 1.5 parts of spices.
Preparation method: the preparation that (1) dried thin mushroom rehydration is diced: it is faint yellow that drying mushroom fourth is cleaned to water for cleaning, soaks after 1 hour and dries to obtain rehydration mushroom fourth, carries out hand picking, through selected mushroom fourth, is cut into 0.5-0.7cm
2dried thin mushroom rehydration dice standby.(2) preparation of fried beef fourth: select the beef clod that the girth of a garment is suitable, through cleaning, blanching, then rinse and put into dicer and be cut into 0.5-0.7cm
2meat cubelets.By soybean oil be heated to 110-120 ℃ add above diced beef stir-fry to diced beef eight, ninety percent ripe fried beef fourth standby.(3) oil waters the preparation of fermented soya bean: soybean oil is heated to 110-120 ℃, waters and pour on fermented soya bean to obtain the oily fermented soya bean that water.(4) preparation of chili oil: soybean oil is heated to 125-135 ℃, adds bubble green pepper, chilli pepper, spice, green onion, ginger and garlic batching by predetermined ratio order, continue to heat the 5-8 minute chili oil after frying perfume (or spice).(5) frying of sauce: add the dried thin mushroom rehydration 10-13 minute that stir-fries that dices after chili oil is heated to more than 150 ℃, add again fried beef fourth, oil to water fermented soya bean and continue the 7-10 minute that stir-fries, until adding edible salt, monosodium glutamate, white sugar after material boiling in pot, stir 3-5 minute, mixed.(6) filling, exhaust, sterilizing: the good material of frying is carried out above filling at 100 ℃, vacuum spiral cover, through the high-temp steam sterilizing of 121 ℃, is cooled to normal temperature and obtains product.
Claims (6)
1. flavor mushroom sauce and manufacturing process thereof, its formula is: mushroom fourth 35-45 part, soybean oil 20-35 part, meat cubelets 10-15 part, fermented soya bean 10-15 part, fresh green onion 1-2 part, fresh ginger 2-2.5 part, fresh garlic 1-1.5 part, chilli 1-2 part, bubble green pepper 1-2 part, edible salt 2-3 part, monosodium glutamate 1.5-2 part, white sugar 1.5-2.5 part, spice 1-2 part.
2. a kind of flavor mushroom sauce according to claim 1, is characterized in that, described mushroom fourth is that dried thin mushroom fourth rehydration is processed, and is cut into 0.5-0.7cm after hand picking
2mushroom fourth.
3. a kind of flavor mushroom sauce according to claim 1, is characterized in that, described pork pies are drawn together chicken, pork, beef.
4. a kind of flavor mushroom sauce according to claim 1, is characterized in that, described fermented soya bean water fermented soya bean for water the oil of pouring through the deep fat of 110-120 ℃.
5. a kind of flavor mushroom sauce according to claim 1, is characterized in that, described meat cubelets be cube meat that the girth of a garment is suitable through cleaning, blanching, dice and process after, in the deep fat of 110-120 ℃, stir-fry and explode to eight, ninety percent ripe fried meat cubelets.
6. a kind of flavor mushroom sauce according to claim 1, is characterized in that, described flavor mushroom sauce preparation comprises the following steps:
(1) preparation that dried thin mushroom rehydration is diced: it is faint yellow that drying mushroom fourth is cleaned to water for cleaning, soaks after 1 hour and dries to obtain rehydration mushroom fourth, carries out hand picking, through selected mushroom fourth, is cut into 0.5-0.7cm
2dried thin mushroom rehydration dice standby.
(2) preparation of fried meat cubelets: select the cube meat that the girth of a garment is suitable, through cleaning, blanching, then rinse and put into dicer and be cut into 0.5-0.7cm
2meat cubelets.By soybean oil be heated to 110-120 ℃ add above meat cubelets stir-fry to meat cubelets eight, ninety percent ripe fried meat cubelets standby.
(3) oil waters the preparation of fermented soya bean: soybean oil is heated to 110-120 ℃, waters and pour on fermented soya bean to obtain the oily fermented soya bean that water.
(4) preparation of chili oil: soybean oil is heated to 125-135 ℃, adds bubble green pepper, chilli pepper, spice, green onion, ginger and garlic batching by predetermined ratio order, continue to heat the 5-8 minute chili oil after frying perfume (or spice).
(5) frying of sauce: add the dried thin mushroom rehydration 10-13 minute that stir-fries that dices after chili oil is heated to more than 150 ℃, add again fried meat cubelets, oil to water fermented soya bean and continue the 7-10 minute that stir-fries, until adding edible salt, monosodium glutamate, white sugar after material boiling in pot, stir 3-5 minute, mixed.
(6) filling, exhaust, sterilizing: the good material of frying is carried out above filling at 100 ℃, vacuum spiral cover, through the high-temp steam sterilizing of 121 ℃, is cooled to normal temperature and obtains product.
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Cited By (28)
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| CN103960599A (en) * | 2014-04-04 | 2014-08-06 | 陈志冲 | Formula for soybean paste |
| CN104247940A (en) * | 2014-07-28 | 2014-12-31 | 宿州市毅飞食品有限公司 | Hypsizygus marmoreus with pickled peppers and preparation method thereof |
| CN104256537A (en) * | 2014-10-09 | 2015-01-07 | 济南舜景医药科技有限公司 | Processing method of diced meat-pleurotus eryngii sauce |
| CN104286899A (en) * | 2014-10-22 | 2015-01-21 | 李奕新 | Canned selenium-rich beef and preparation method thereof |
| CN104489625A (en) * | 2014-12-16 | 2015-04-08 | 叶县伊帆清真食品有限公司 | Preparation process of mushroom sauce |
| CN104855940A (en) * | 2015-04-29 | 2015-08-26 | 桐城市佳明农业发展有限公司 | Spicy fragrant mushroom chicken sauce and preparation method thereof |
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| CN107411043A (en) * | 2017-08-24 | 2017-12-01 | 江永特色农副产品开发有限公司 | A kind of mushroom sauce and preparation method thereof |
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