CN103704678A - Making method for coprinus comatus fermented flour sauce - Google Patents
Making method for coprinus comatus fermented flour sauce Download PDFInfo
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- CN103704678A CN103704678A CN201310727867.2A CN201310727867A CN103704678A CN 103704678 A CN103704678 A CN 103704678A CN 201310727867 A CN201310727867 A CN 201310727867A CN 103704678 A CN103704678 A CN 103704678A
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- coprinus comatus
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- 244000234623 Coprinus comatus Species 0.000 title claims abstract description 72
- 235000004439 Coprinus comatus Nutrition 0.000 title claims abstract description 72
- 235000013312 flour Nutrition 0.000 title claims abstract description 31
- 235000015067 sauces Nutrition 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title abstract description 7
- 235000013339 cereals Nutrition 0.000 claims abstract description 31
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 239000012535 impurity Substances 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims description 23
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 235000015096 spirit Nutrition 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 14
- 240000006439 Aspergillus oryzae Species 0.000 claims description 10
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 239000012266 salt solution Substances 0.000 claims description 10
- 239000002344 surface layer Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 9
- 238000012216 screening Methods 0.000 claims description 7
- 241000607479 Yersinia pestis Species 0.000 claims description 6
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 240000006677 Vicia faba Species 0.000 claims description 5
- 235000010749 Vicia faba Nutrition 0.000 claims description 5
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 239000003651 drinking water Substances 0.000 claims description 5
- 235000020188 drinking water Nutrition 0.000 claims description 5
- 230000003203 everyday effect Effects 0.000 claims description 5
- 238000009413 insulation Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 5
- 235000010234 sodium benzoate Nutrition 0.000 claims description 5
- 239000004299 sodium benzoate Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 2
- 238000003672 processing method Methods 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 5
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000008429 bread Nutrition 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 235000019600 saltiness Nutrition 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 abstract 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 8
- -1 34.01 milligrams Chemical compound 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000000588 Hericium erinaceus Species 0.000 description 1
- 235000007328 Hericium erinaceus Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000046146 Pueraria lobata Species 0.000 description 1
- 235000010575 Pueraria lobata Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- 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
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
Abstract
The invention discloses a making method for coprinus comatus fermented flour sauce. The making method is characterized in that the coprinus comatus fermented flour sauce is processed by smashing and juicing coprinus comatus serving as a main raw material, steaming flour serving as a main raw material, making koji, mixing the coprinus comatus juice, performing fermentation to prepare grains, performing levigation and mixing and the like. The coprinus comatus fermented flour sauce made by the method disclosed by the invention tastes delicious, is glossy, has special fragrance of the coprinus comatus, is tasty and sweet, is perfect in saltiness, does not contain mildews and impurities, can be dipped to be eaten or eaten together with food or bread and has the effects of enhancing the immunity of a human body, stimulating the appetite and promoting digestion of the coprinus comatus.
Description
Technical field
The present invention relates to food deep processing field, especially relate to a kind of preparation method of coprinus comatus flour paste.
Background technology
Coprinus comatus: also cry coprinus comatus, coprinus comatus is nutritious, bacterial context is plump delicate, delicious flavour is good to eat, its mushroom likeness in form chicken leg, therefore named it.Measure according to one's analysis, in every 100 grams of coprinus comatus dry products, (its content is 3 times of rice, 2 times of wheat to contain 25.4 grams, protein, 2.5 times of pork, 1.2 times of beef, 0.5 times of fish, 8 times of milk), 3.3 grams, fat, 58.8 grams of total reducing sugars, 7.3 grams of fibers, 346 kilocalories of heats; Also contain 1661.93 milligrams, potassium, 34.01 milligrams, sodium, 106.7 milligrams of calcium, 191.47 milligrams, magnesium, 634.17 milligrams of macroelements such as grade of phosphorus and iron 1376 micrograms, copper 45.37 micrograms, zinc 92.2 micrograms, manganese 29.221 micrograms, molybdenum 0.67 microgram, the trace elements such as cobalt 0.67 microgram.Coprinus comatus contains 20 seed amino acids, total amount 17.2%.8 kinds of essential amino acids all possess, and account for 34.83% of total amount; 2 kinds of other amino acid/11s, account for 65.17% of total amount.Coprinus comatus property is flat, and the sweet cunning of taste, has refreshing clearly intelligence development, and beneficial taste are aid digestion, increases the effects such as appetite.The coprinus comatus leftover bits and pieces such as the inferior mushroom producing in coprinus comatus process at present, broken mushroom, mushroom bits, mostly thrown away, caused the waste of resource, the invention provides a kind of preparation method of coprinus comatus flour paste, the coprinus comatus leftover bits and pieces such as the inferior mushroom without disease and pest, broken mushroom, mushroom bits can be continued to processing and utilization, improve the utilization rate of coprinus comatus, and take the coprinus comatus flour paste that coprinus comatus is raw material, had no relevant report.
Summary of the invention
The invention provides the preparation method of the coprinus comatus flour paste of a kind of delicious taste, comprehensive nutrition, instant, green health, this method improves the utilization rate of raw material, fully retains the nutriment in raw material, simple to operate, is convenient to grasp.
The technical scheme that the present invention takes is: a kind of preparation method of coprinus comatus flour paste, carry out as follows:
A, coprinus comatus pretreatment: select the coprinus comatus of disease and pest, remove impurity, clean and dry rear dicedly, at pulverizer, pulverize, with the screening of 80-100 object screen cloth, standby;
B, liquor: the coprinus comatus powder after screening is put into pot, add its weight 4-6 water doubly, stir, naturally cooling after liquor boiling, make coprinus comatus juice;
C, allotment: to coprinus comatus juice, add salt, the coprinus comatus juice salt solution that allotment volume fraction is 13-15%, standby;
D, flour material all in one piece: flour and water are are evenly mixed and stirred by the weight ratio of 10: 3, be kneaded into elongated bar, be cut into broad bean grain size, put into steamer and steam, while naturally cooling to 24-26 ℃ after cooking, access aspergillus oryzae seed;
E, the bent making of face: the face grain of access aspergillus oryzae seed is put into Quchi and cultivate, cultivation temperature is 38-42 ℃, and fermentation time is 6-8 days, is ripe face grain bent;
F, fermentation brew: the face grain song of fermenting-ripening is put into the jar fermenter after sterilization, after face grain song being raked with sterile club, naturally heat up, then by weight the ratio of 1: 1, at face grain curved surface layer, slowly inject coprinus comatus juice salt solution, by surface layer compacting, cylinder mouth is added a cover 53-55 ℃ of fermentation of insulation, stir for the first time two days later, stir once later every day, within 8-10 days, is ripe sauce unstrained spirits afterwards;
G, modulation: ripe sauce unstrained spirits is sieved with screw machine is levigate, pass into simultaneously and be steam heated to 65-70 ℃, the five-spice powder, the asccharin of 0.04-0.06%, the Sodium Benzoate of the citric acid of 0.14-0.16%, 0.14-0.16%, the drinking water of 0.8-1% that add ripe sauce unstrained spirits weight 0.08-0.1%, stir, make coprinus comatus flour paste.
Beneficial effect: the coprinus comatus flour paste delicious flavour that employing this method is made, glossy, there is the distinctive fragrance of coprinus comatus, delicious and sweet, the degree of saltiness is agreeable to the taste, without mould flower and impurity, both can dip in food and also can go with rice or bread, also have simultaneously coprinus comatus enhancing body immunity, improve a poor appetite, short digestion effect.
The specific embodiment
Embodiment 1:
A preparation method for coprinus comatus flour paste, carry out as follows:
A, coprinus comatus pretreatment: select the coprinus comatus of disease and pest, remove impurity, clean and dry rear dicedly, at pulverizer, pulverize, with 80 object screen clothes, screen, standby;
B, liquor: the coprinus comatus powder of getting after 10kg screening is put into pot, adds the water of 40kg, stir, naturally cooling after liquor boiling, makes coprinus comatus juice;
C, allotment: to coprinus comatus juice, add salt, the coprinus comatus juice salt solution that allotment volume fraction is 13%, standby;
D, flour material all in one piece: get 20kg flour and 6kg water evenly mixes and stirs, be kneaded into elongated bar, be cut into broad bean grain size, put into steamer and steam, while naturally cooling to 24 ℃ after cooking, access aspergillus oryzae seed;
E, the bent making of face: the face grain of access aspergillus oryzae seed is put into Quchi and cultivate, cultivation temperature is 38 ℃, and fermentation time is 8 days, is ripe face grain bent;
F, fermentation brew: the face grain song of getting 20kg fermenting-ripening is put into the jar fermenter after sterilization, after face grain song being raked with sterile club, naturally heat up, then at face grain curved surface layer, slowly injecting volume fraction is 13% coprinus comatus juice salt solution 20kg, by surface layer compacting, cylinder mouth is added a cover 53 ℃ of fermentations of insulation, stir for the first time two days later, stir once later every day, within 10 days, is ripe sauce unstrained spirits afterwards;
G, modulation: ripe sauce unstrained spirits is sieved with screw machine is levigate, pass into simultaneously and be steam heated to 65 ℃, add the five-spice powder of 35g in ripe sauce unstrained spirits, the citric acid of the asccharin of 16g, 58g,, the drinking water of the Sodium Benzoate of 58g, 350ml stirs, makes coprinus comatus flour paste.
Embodiment 2:
A preparation method for coprinus comatus flour paste, carry out as follows:
A, coprinus comatus pretreatment: select the coprinus comatus of disease and pest, remove impurity, clean and dry rear dicedly, at pulverizer, pulverize, with 90 object screen clothes, screen, standby;
B, liquor: the coprinus comatus powder of getting after 8kg screening is put into pot with the mushroom powder of 2kg, adds the water of 50kg, stir, and liquor boiling is naturally cooling afterwards, makes coprinus comatus juice;
C, allotment: to coprinus comatus juice, add salt, the coprinus comatus juice salt solution that allotment volume fraction is 14%, standby;
D, flour material all in one piece: kudzu-vine root powder and the 9kg water of getting 28kg flour, 2kg evenly mix and stir, and are kneaded into elongated bar, be cut into broad bean grain size, puts into steamer and steam, and accesses aspergillus oryzae seed while naturally cooling to 25 ℃ after cooking;
E, the bent making of face: the face grain of access aspergillus oryzae seed is put into Quchi and cultivate, cultivation temperature is 40 ℃, and fermentation time is 7 days, is ripe face grain bent;
F, fermentation brew: the face grain song of getting 30kg fermenting-ripening is put into the jar fermenter after sterilization, after face grain song being raked with sterile club, naturally heat up, then at face grain curved surface layer, slowly injecting volume fraction is 14% coprinus comatus juice salt solution 30kg, by surface layer compacting, cylinder mouth is added a cover 54 ℃ of fermentations of insulation, stir for the first time two days later, stir once later every day, within 9 days, is ripe sauce unstrained spirits afterwards;
G, modulation: ripe sauce unstrained spirits is sieved with screw machine is levigate, pass into simultaneously and be steam heated to 68 ℃, add the five-spice powder of 55g in ripe sauce unstrained spirits, the citric acid of the asccharin of 30g, 90g,, the drinking water of the Sodium Benzoate of 90g, 550m1 stirs, makes coprinus comatus flour paste.
Embodiment 3:
A preparation method for coprinus comatus flour paste, carry out as follows:
A, coprinus comatus pretreatment: select the coprinus comatus of disease and pest, remove impurity, clean and dry rear dicedly, at pulverizer, pulverize, with 100 object screen clothes, screen, standby;
B, liquor: the coprinus comatus powder of getting after 9kg screening is put into pot with the Hericium erinaceus powder of 1kg, adds the water of 60kg, stir, and liquor boiling is naturally cooling afterwards, makes coprinus comatus juice;
C, allotment: will add salt to coprinus comatus juice, the coprinus comatus juice salt solution that allotment volume fraction is 15%, standby;
D, flour material all in one piece: purple sweet potato powder and the 12kg water of getting 37kg flour, 3kg evenly mix and stir, and are kneaded into elongated bar, be cut into broad bean grain size, puts into steamer and steam, and accesses aspergillus oryzae seed while naturally cooling to 26 ℃ after cooking;
E, the bent making of face: the face grain of access aspergillus oryzae seed is put into Quchi and cultivate, cultivation temperature is 42 ℃, and fermentation time is 6 days, is ripe face grain bent;
F, fermentation brew: the face grain song of getting 40kg fermenting-ripening is put into the jar fermenter after sterilization, after face grain song being raked with sterile club, naturally heat up, then at face grain curved surface layer, slowly injecting volume fraction is 15% coprinus comatus juice salt solution 40kg, by surface layer compacting, cylinder mouth is added a cover 55 ℃ of fermentations of insulation, stir for the first time two days later, stir once later every day, within 8 days, is ripe sauce unstrained spirits afterwards;
G, modulation: ripe sauce unstrained spirits is sieved with screw machine is levigate, pass into simultaneously and be steam heated to 70 ℃, add the five-spice powder of 80g in ripe sauce unstrained spirits, the citric acid of the asccharin of 45g, 125g,, the drinking water of the Sodium Benzoate of 125g, 800ml stirs, makes coprinus comatus flour paste.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a preparation method for coprinus comatus flour paste, its processing method adopts following steps:
A, coprinus comatus pretreatment: select the coprinus comatus of disease and pest, remove impurity, clean and dry rear dicedly, at pulverizer, pulverize, with the screening of 80-100 object screen cloth, standby;
B, liquor: the coprinus comatus powder after screening is put into pot, add its weight 4-6 water doubly, stir, naturally cooling after liquor boiling, make coprinus comatus juice;
C, allotment: to coprinus comatus juice, add salt, the coprinus comatus juice salt solution that allotment volume fraction is 13-15%, standby;
D, flour material all in one piece: flour and water are are evenly mixed and stirred by the weight ratio of 10: 3, be kneaded into elongated bar, be cut into broad bean grain size, put into steamer and steam, while naturally cooling to 24-26 ℃ after cooking, access aspergillus oryzae seed;
E, the bent making of face: the face grain of access aspergillus oryzae seed is put into Quchi and cultivate, cultivation temperature is 38-42 ℃, and fermentation time is 6-8 days, is ripe face grain bent;
F, fermentation brew: the face grain song of fermenting-ripening is put into the jar fermenter after sterilization, after face grain song being raked with sterile club, naturally heat up, then by weight the ratio of 1: 1, at face grain curved surface layer, slowly inject coprinus comatus juice salt solution, by surface layer compacting, cylinder mouth is added a cover 53-55 ℃ of fermentation of insulation, stir for the first time two days later, stir once later every day, within 8-10 days, is ripe sauce unstrained spirits afterwards;
G, modulation: ripe sauce unstrained spirits is sieved with screw machine is levigate, pass into simultaneously and be steam heated to 65-70 ℃, the five-spice powder, the asccharin of 0.04-0.06%, the Sodium Benzoate of the citric acid of 0.14-0.16%, 0.14-0.16%, the drinking water of 0.8-1% that add ripe sauce unstrained spirits weight 0.08-0.1%, stir, make coprinus comatus flour paste.
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| CN201310727867.2A CN103704678A (en) | 2013-12-16 | 2013-12-16 | Making method for coprinus comatus fermented flour sauce |
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| CN201310727867.2A CN103704678A (en) | 2013-12-16 | 2013-12-16 | Making method for coprinus comatus fermented flour sauce |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172116A (en) * | 2014-07-05 | 2014-12-03 | 彭常安 | Processing method of robinia flower flour paste |
| CN104256546A (en) * | 2014-10-11 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Processing method of oyster mushroom-broad bean sauce |
| CN105919036A (en) * | 2016-04-29 | 2016-09-07 | 南宁市富久信息技术有限公司 | Hericium erinaceus sweet flour paste and preparation method thereof |
| CN105995929A (en) * | 2016-05-27 | 2016-10-12 | 朱广双 | Making method of morchella esculenta health-care flour paste |
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| JPH09224617A (en) * | 1996-02-22 | 1997-09-02 | Jun Omachi | Seasoning sauce and pilaf prepared by using the sauce |
| KR0140152B1 (en) * | 1994-10-28 | 1998-06-01 | 오동빈 | Spread containing flavor of pizza and process for preparation of it |
| CN102210445A (en) * | 2011-04-28 | 2011-10-12 | 山东创新源农业技术开发有限公司 | Method for processing flavor mushroom sauce |
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| CN104172116A (en) * | 2014-07-05 | 2014-12-03 | 彭常安 | Processing method of robinia flower flour paste |
| CN104172116B (en) * | 2014-07-05 | 2015-12-09 | 南陵县铭泽玉竹种植专业合作社 | A kind of processing method of robiniae,flos flour paste |
| CN104256546A (en) * | 2014-10-11 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Processing method of oyster mushroom-broad bean sauce |
| CN105919036A (en) * | 2016-04-29 | 2016-09-07 | 南宁市富久信息技术有限公司 | Hericium erinaceus sweet flour paste and preparation method thereof |
| CN105995929A (en) * | 2016-05-27 | 2016-10-12 | 朱广双 | Making method of morchella esculenta health-care flour paste |
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