CN103734669A - Brewing method for dried mushroom, oyster mushroom and mushroom healthcare soy sauce - Google Patents

Abstract

The invention discloses a brewing method for dried mushroom, oyster mushroom and mushroom healthcare soy sauce. The dried mushroom, oyster mushroom and mushroom healthcare soy sauce is processed by using mushroom stems generated by the processing of dried mushroom, oyster mushroom, mushroom and the like as raw materials, and performing the processes such as raw material preprocessing, chopping, mixing, primary fermenting, secondary fermenting, filtering, blending and packaging. The brewing method has the benefits that the soy sauce is brewed by utilizing the scraps such as mushroom pieces and mushroom stems generated during processing of the dried mushroom, the oyster mushroom and the mushroom, the utilization rate of the raw materials is improved, and the production cost is reduced. In a production process, the dried mushroom, the oyster mushroom and the mushroom are hydrolyzed by adopting cellulose and pectinase, and nutritional ingredients which are favorable to human bodies in the dried mushroom, the oyster mushroom and the mushroom can be extracted completely, so that the dried mushroom, oyster mushroom and mushroom healthcare soy sauce contains more nutrient substances, and has a unique flavor, a good coloring effect, soft and delicate taste and a good healthcare effect. The brewing method is convenient to operate and easy to implement.

Description

A kind of brewing method of three mushroom health-care sauces

?

Technical field

The present invention relates to a kind of brewing method of soy sauce, especially relate to a kind of brewing method of three mushroom health-care sauces.

Background technology

Mushroom: be a kind of fungi being grown on timber.Taste is sweet, and property is flat.Delicious flavour, the fragrance people that oozes, nutritious, have " plant queen " good reputation, mushroom is rich in Cobastab group, iron, potassium, provitamin D (changing into vitamin D after Exposure to Sunlight).Mushroom also has antitumor, reducing blood lipid in addition, antithrombotic improves immunity and protects the pharmacological actions such as liver.Flat mushroom: be Agaricales Pleurotaceae one kind under Basidiomycota, flat mushroom is containing abundant nutriment, and every hectogram dry product is containing protein 20-23 gram, and aminoacid ingredient A wide selection of colours and designs, and content of mineral substances is very abundant.The effect of there is wind-evil dispelling and cold-evil expelling, stimulating the circulation of the blood and cause the muscles and joints to relax.Be used for controlling the illnesss such as lumbocrural pain, numb in every limb, grain is obstructed, the proteoglycan body in flat mushroom has very strong inhibitory action to cancer cell, can enhanced machine body immunity function.Mushroom: have another name called white mushroom, mushroom etc., become mycelia by ripe spore germination, mycelia is that many cells have tabula, extends by means of apical growth, and white, elongated, wool shape, becomes thread gradually.Mushroom is nutritious, is high protein, low fat, is rich in the nutritional labelings such as essential amino acid, mineral matter, vitamin and polysaccharide, and often edible mushroom can promote the absorption of human body to other food nutritions well.

Donkey-hide gelatin is that a kind of skin of the unhairing with donkey boils the jelly forming, and has the effect that strengthens immunity, reduces disease.Research shows: the plurality of active ingredients containing in donkey-hide gelatin can be alleviated study intense strain, and brain and whole body are fully had a rest, and is conducive to improve physique, keeps fit strong refreshing, full of vitality.In donkey-hide gelatin, contain boy's active peptide, can strengthen body memory and improve recognition capability, have stronger antifatigue effect.In addition, because donkey-hide gelatin contains that gelatin is former, ossein, protein and various trace elements, several amino acids etc., these are all human nutrition important substance, have obviously anti-ageing, the effect of promoting longevity.

The edible mushrooms such as mushroom, flat mushroom, mushroom are except edible as vegetables, the raw material that also can be used as food or drink processing is widely used, but in the process of processing, producing the leftover bits and pieces such as mushroom handle, broken mushroom, inferior mushroom can not be fully used, caused the waste of resource, the invention provides a kind of brewing method of three mushroom health-care sauces, can continue processing and utilization to the leftover bits and pieces of above-mentioned edible mushroom, increase operation rate.

Summary of the invention

Technical problem to be solved by this invention is that the leftover bits and pieces after employing mushroom, flat mushroom, mushroom processing is raw material, soybean is as matrix, through processes such as pretreatment of raw material, chopping piece, mixing, one time fermentation, secondary fermentation, filtration, allotment, packings, form, a kind of raciness, nutritious and have a brewing method of three mushroom health-care sauces of health care is provided.

The present invention solves the technical scheme that its technical problem takes:

A brewing method for three mushroom health-care sauces, is characterized in that, adopts following steps:

A, pretreatment of raw material: selecting the leftover bits and pieces of mushroom, flat mushroom, the mushroom mushroom handle that three mushroom process produce, broken mushroom, inferior mushroom is raw material, remove impurity and clean up, then be cut into respectively fragment, mushroom, flat mushroom, mushroom leftover bits and pieces fragment are mixed by the weight ratio of 3:1:2, add raw material weight 3-5 water doubly, then add the cellulase of slurry weight 0.6-0.8%, the pectase of 0.2-0.3% to be hydrolyzed, temperature control 40-50 ℃, keeps 8-12 hour;

B, one time fermentation: pretreated three mushroom leftover bits and pieces fragments are mixed and are cooked with soybean, be chilled to admix wheat flour after room temperature after inoculation carry out solid state fermentation;

C, secondary fermentation: the salt solution that is 12% by concentration adds in the material of step B fermentation process, carries out secondary fermentation, then filter extracting liq through 60-90 order standby;

D, allotment: by filter the liquid extracting through secondary fermentation, add the donkey-hide gelatin of high-quality black donkey hide processing and the HFCS that F-42 type concentration is 45%, donkey-hide gelatin addition is the 0.02-0.05% of soy sauce weight, HFCS enters 0. 05-0.1% that amount is soy sauce weight, stir, within standing 2-3 days after normal temperature homogeneous, obtain three mushroom sauce finished products;

Further, the weight ratio of three mushrooms in described step B and soybean, flour is 2:1:0.5.

Beneficial effect: the present invention utilizes the leftover bits and pieces such as broken mushroom that mushroom, flat mushroom, mushroom produce in process, mushroom handle to make soy sauce, and has improved the utilization rate of raw material, has reduced production cost.Adopt in process of production cellulase, pectase to be hydrolyzed to mushroom, flat mushroom, mushroom, can separate out nutritional labeling useful to human body in mushroom, flat mushroom, mushroom completely, make three mushroom sauces be rich in more nutriment, unique flavor, paint effective, mouthfeel is continuous soft and fine greasy, has good health-care effect.Easy to operate, easy to implement.

The specific embodiment

Embodiment 1:

A brewing method for three mushroom health-care sauces, carries out as follows:

A, pretreatment of raw material: selecting the leftover bits and pieces of mushroom, asparagus, the mushroom handle of agaricus bisporus process generation, broken mushroom, inferior mushroom is raw material, remove impurity and clean up, then be cut into respectively fragment, mushroom, asparagus, agaricus bisporus leftover bits and pieces fragment are mixed by the weight ratio of 3:2:1.5, add the water of 6 times of raw material weights, then add the cellulase of slurry weight 0.6%, 0.3% pectase to be hydrolyzed, temperature control 40-50 ℃, keeps 10-15 hour;

B, one time fermentation: by pretreated mushroom, asparagus, agaricus bisporus three mushroom leftover bits and pieces fragments mix and cook with soybean, be chilled to admix after room temperature after wheat flour and inoculate and carry out solid state fermentation;

C, secondary fermentation: the salt solution that is 8-12% by concentration adds in the material of step B fermentation process, carries out secondary fermentation, then filter extracting liq through 80-90 order standby;

D, allotment: by filter the liquid extracting through secondary fermentation, add the donkey-hide gelatin of high-quality black donkey hide processing and the HFCS of F-42 type concentration 40-48%, donkey-hide gelatin addition is 0.03% of soy sauce weight, it is 0. 1% of soy sauce weight that HFCS enters amount, stir, within standing one week after normal temperature homogeneous, obtain three mushroom sauce finished products.

Further, the weight ratio of three mushrooms, soybean and the flour in described step B is 2:1. 5:1.

Embodiment 2:

A brewing method for three mushroom health-care sauces, carries out as follows:

A, pretreatment of raw material: selecting the leftover bits and pieces of mushroom, straw mushroom, the mushroom handle of coprinus comatus process generation, broken mushroom, inferior mushroom is raw material, remove impurity and clean up, then be cut into respectively fragment, mushroom, straw mushroom, coprinus comatus leftover bits and pieces fragment are mixed by the weight ratio of 2:2:1, add raw material weight 5-7 water doubly, then add the cellulase of slurry weight 0.7%, the pectase of 0.1-0.3% to be hydrolyzed, temperature control 40-50 ℃, keeps 12 hours;

B, one time fermentation: by pretreated mushroom, straw mushroom, coprinus comatus three mushroom leftover bits and pieces fragments mix and cook with soybean, be chilled to admix after room temperature after buckwheat and inoculate and carry out solid state fermentation;

C, secondary fermentation: the salt solution that is 12% by concentration adds in the material of step B fermentation process, carries out secondary fermentation, then filter extracting liq through 100-120 order standby.

Further, the weight ratio of three mushrooms in described step B and soybean, buckwheat is 3:2.5:1.5.

The foregoing is only the preferred embodiments of the present invention, all equalizations of doing according to the claims in the present invention scope change, and all should belong to the covering scope of the claims in the present invention.

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 brewing method for three mushroom health-care sauces, is characterized in that, adopts following steps:

A, pretreatment of raw material: selecting the leftover bits and pieces of mushroom, flat mushroom, the mushroom mushroom handle that three mushroom process produce, broken mushroom, inferior mushroom is raw material, remove impurity and clean up, then be cut into respectively fragment, mushroom, flat mushroom, mushroom leftover bits and pieces fragment are mixed by the weight ratio of 3:1:2, add raw material weight 3-5 water doubly, then add the cellulase of slurry weight 0.6-0.8%, the pectase of 0.2-0.3% to be hydrolyzed, temperature control 40-50 ℃, keeps 8-12 hour;

B, one time fermentation: pretreated three mushroom leftover bits and pieces fragments are mixed and are cooked with soybean, be chilled to admix wheat flour after room temperature after inoculation carry out solid state fermentation;

C, secondary fermentation: the salt solution that is 12% by concentration adds in the material of step B fermentation process, carries out secondary fermentation, then filter extracting liq through 60-90 order standby;

D, allotment: by filter the liquid extracting through secondary fermentation, add the donkey-hide gelatin of high-quality black donkey hide processing and the HFCS that F-42 type concentration is 45%, donkey-hide gelatin addition is the 0.02-0.05% of soy sauce weight, HFCS enters 0. 05-0.1% that amount is soy sauce weight, stir, within standing 2-3 days after normal temperature homogeneous, obtain three mushroom sauce finished products;

The weight ratio of three mushrooms in described step B and soybean, flour is 2:1:0.5.