CN103798748A - Preparation method of mushroom paste - Google Patents
Preparation method of mushroom paste Download PDFInfo
- Publication number
- CN103798748A CN103798748A CN201410072670.4A CN201410072670A CN103798748A CN 103798748 A CN103798748 A CN 103798748A CN 201410072670 A CN201410072670 A CN 201410072670A CN 103798748 A CN103798748 A CN 103798748A
- Authority
- CN
- China
- Prior art keywords
- preparation
- mushroom
- pot
- minced meat
- pork
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000004006 olive oil Substances 0.000 claims abstract description 6
- 235000008390 olive oil Nutrition 0.000 claims abstract description 6
- 235000015277 pork Nutrition 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 3
- 241000894006 Bacteria Species 0.000 claims description 11
- 235000015067 sauces Nutrition 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 7
- 241000222532 Agrocybe Species 0.000 claims description 6
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 6
- 239000011265 semifinished product Substances 0.000 claims description 4
- 206010053615 Thermal burn Diseases 0.000 claims description 2
- 239000000047 product Substances 0.000 claims description 2
- 241000234427 Asparagus Species 0.000 claims 3
- 235000002639 sodium chloride Nutrition 0.000 abstract description 5
- 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 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 244000045069 Agrocybe aegerita Species 0.000 abstract 3
- 240000006499 Flammulina velutipes Species 0.000 abstract 3
- 235000016640 Flammulina velutipes Nutrition 0.000 abstract 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 2
- 239000011780 sodium chloride Substances 0.000 abstract 2
- 238000003756 stirring Methods 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 description 6
- 235000010469 Glycine max Nutrition 0.000 description 6
- 244000003416 Asparagus officinalis Species 0.000 description 3
- 240000004160 Capsicum annuum Species 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 3
- 235000013330 chicken meat Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 208000003351 Melanosis Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000003796 beauty 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
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000001815 facial effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000002189 macula lutea Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001105 regulatory effect 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
- 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
- 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
- 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 preparation method of mushroom paste. The preparation method sequentially comprises the following steps: S1, selecting raw materials which are receptively olive oil, mushrooms, flammulina velutipes, agrocybe cylindracea, pork and table salt; S2, respectively dicing mushrooms, flammulina velutipes and agrocybe cylindracea, mixing mushrooms, flammulina velutipes and agrocybe cylindracea in a weight ratio of 5:1:4, scalding in hot water, and fishing out and draining at 80-100 DEG C; S3, putting the pork in a meat grinder to be grinded to minced meat; S4, pouring olive oil in a pot, pouring the minced meat into the pot to stir-fry till the minced meat is whitened, then, putting the mushroom mixture into the pot, adding table salt, and further stirring and frying for 2-6 minutes to prepare a semiproduct; and S5, sterilization: sterilizing the semiproduct by ultraviolet rays, putting into a bottle, and sealing and storing to obtain a finished product. Therefore, the method disclosed by the invention is simple and easy to operate, and the mushroom paste prepared has the function of reducing cholesterol.
Description
Technical field
The present invention relates to a kind of preparation method, relate in particular to a kind of preparation method of bacterium mushroom sauce.
Background technology
Edible mushroom is a kind of health food of nutritious, delicious flavour, contains higher protein, carbohydrate, several amino acids, the nutritional labelings such as multivitamin.The health care of edible mushroom: antitumor activity, enhancing immunologic function, regulating blood lipid action, protecting liver and detoxication effect, hypoglycemic activity etc., a kind of good health and a long life without the green food of any pollution, also be a kind of beauty food, often eat edible mushroom and not only can improve immunity, also can eliminate facial color spot, macula lutea, freckle, the miraculous effects that make whiteness of skin, tenderize.Therefore edible mushroom often appears on people's dining table.
Summary of the invention
Technical problem to be solved by this invention is to provide the preparation method of simple, the easy-operating bacterium mushroom of a kind of method sauce.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of preparation method of bacterium mushroom sauce, and this preparation method comprises successively:
Step 1: select raw material, described raw material is respectively olive oil, mushroom, asparagus, agrocybe, pork, salt;
Step 2: described mushroom, asparagus and agrocybe is diced respectively, and the ratio that is 5: 1: 4 according to weight ratio by described mushroom fourth, asparagus fourth and agrocybe fourth mixes, first be placed in hot water and scald, pull out, drain, described temperature is 80-100 ℃;
Step 3: described pork is put into meat grinder and be twisted into minced meat;
Step 4: pour olive oil in pot, described minced meat is poured in pot and stir-fried, until minced meat color bleaches, then bacterium mushroom mixture is put into pot, add salt, continue the 2-6 minute that stir-fries, make semi-finished product;
Step 5: sterilizing, described semi-finished product, by ultraviolet disinfection, are put into bottle, sealing is preserved, and can obtain finished product.
Described temperature is 90 ℃.
The described time of stir-frying is 4 minutes.
Compared with prior art, beneficial effect of the present invention is:
Due to bacterium mushroom sauce abundant raw material of the present invention, but step is few, is applicable to average family, and therefore the inventive method is simple, easy to operate, and the bacterium mushroom sauce of producing has the effect that reduces cholesterol.
The specific embodiment
Describe the present invention in detail below in conjunction with the specific embodiment
A preparation method for soya sauce, this preparation method comprises successively:
Step 1: select raw material, described raw material is respectively soya bean, salt, chickens' extract, water, pimiento;
Step 2: soak, described soya bean is cleaned, be then poured into water and soak 1014 hours;
Step 3: described pimiento is cleaned, drained, and then chopping, is placed on grinding machine for grinding by the pimiento of described chopping and becomes chilli powder;
Step 4: fermentation is 9: 2: 2 by soya bean, salt, chickens' extract, water, chilli powder after described immersion according to weight ratio: the ratio of 5: 3 mixes, and mixed soya bean, salt, chickens' extract, water, chilli powder are put into cylinder seals 21-25 days;
Step 5: the soya sauce after described fermentation is put into pot big fire and boil 1620 minutes.
Described soak time is 12 hours.
The described sealing time is 23 days.
The time that described big fire is boiled is 18 minutes.
In sum, the inventive method is simple, easy to operate.
The foregoing is only preferred embodiments of the present invention; protection scope of the present invention is not limited with above-mentioned embodiment; in every case the equivalence that those of ordinary skills do according to disclosed content is modified or is changed, and all should include in the protection domain of recording in claims.
Claims (3)
1. a preparation method for bacterium mushroom sauce, is characterized in that: this preparation method comprises successively:
Step 1: select raw material, described raw material is respectively olive oil, mushroom, asparagus, agrocybe, pork, salt;
Step 2: described mushroom, asparagus and agrocybe is diced respectively, and the ratio that is 5: 1: 4 according to weight ratio by described mushroom fourth, asparagus fourth and agrocybe fourth mixes, first be placed in hot water and scald, pull out, drain, described temperature is 80100 ℃;
Step 3: described pork is put into meat grinder and be twisted into minced meat;
Step 4: pour olive oil in pot, described minced meat is poured in pot and stir-fried, until minced meat color bleaches, then bacterium mushroom mixture is put into pot, add salt, continue to stir-fry 26 minutes, make semi-finished product;
Step 5: sterilizing, described semi-finished product, by ultraviolet disinfection, are put into bottle, sealing is preserved, and can obtain finished product.
2. the preparation method of bacterium mushroom sauce according to claim 1, is characterized in that: described temperature is 90 ℃.
3. the preparation method of bacterium mushroom sauce according to claim 1, is characterized in that: described in the time of stir-frying be 4 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410072670.4A CN103798748A (en) | 2014-02-28 | 2014-02-28 | Preparation method of mushroom paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410072670.4A CN103798748A (en) | 2014-02-28 | 2014-02-28 | Preparation method of mushroom paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103798748A true CN103798748A (en) | 2014-05-21 |
Family
ID=50696519
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410072670.4A Pending CN103798748A (en) | 2014-02-28 | 2014-02-28 | Preparation method of mushroom paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103798748A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187588A (en) * | 2014-07-21 | 2014-12-10 | 马鞍山市黄池食品（集团）有限公司 | Winter bamboo shoot/agrocybe cylindracea sauce and preparing method thereof |
| CN105231418A (en) * | 2015-10-30 | 2016-01-13 | 成都圣灵生物科技有限公司 | Method for preparing shii-take mushroom sauce |
| CN105326012A (en) * | 2015-10-30 | 2016-02-17 | 成都圣灵生物科技有限公司 | Preparing method for agrocybe cylindracea bechamel |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06261716A (en) * | 1993-03-11 | 1994-09-20 | House Foods Corp | Sauce for cooking bean curd using microwave oven |
| KR20020085139A (en) * | 2001-05-04 | 2002-11-16 | 강상순 | Method for preparing fried bean cured casserole |
| CN102389104A (en) * | 2011-11-11 | 2012-03-28 | 李锦记（新会）食品有限公司 | Assorted mushroom sauce and preparation method thereof |
| CN102613537A (en) * | 2012-04-19 | 2012-08-01 | 迁安市龙泉农产品开发有限公司 | Spicy hot mushroom pork sauce and preparation method of spicy hot mushroom pork sauce |
| CN103099189A (en) * | 2013-01-29 | 2013-05-15 | 承德曼曼食品有限公司 | Mushroom flavor sauce and manufacturing process thereof |
| CN103504276A (en) * | 2013-09-11 | 2014-01-15 | 苏州萃智新技术开发有限公司 | Shiitake sauce production process |
-
2014
- 2014-02-28 CN CN201410072670.4A patent/CN103798748A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06261716A (en) * | 1993-03-11 | 1994-09-20 | House Foods Corp | Sauce for cooking bean curd using microwave oven |
| KR20020085139A (en) * | 2001-05-04 | 2002-11-16 | 강상순 | Method for preparing fried bean cured casserole |
| CN102389104A (en) * | 2011-11-11 | 2012-03-28 | 李锦记（新会）食品有限公司 | Assorted mushroom sauce and preparation method thereof |
| CN102613537A (en) * | 2012-04-19 | 2012-08-01 | 迁安市龙泉农产品开发有限公司 | Spicy hot mushroom pork sauce and preparation method of spicy hot mushroom pork sauce |
| CN103099189A (en) * | 2013-01-29 | 2013-05-15 | 承德曼曼食品有限公司 | Mushroom flavor sauce and manufacturing process thereof |
| CN103504276A (en) * | 2013-09-11 | 2014-01-15 | 苏州萃智新技术开发有限公司 | Shiitake sauce production process |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187588A (en) * | 2014-07-21 | 2014-12-10 | 马鞍山市黄池食品（集团）有限公司 | Winter bamboo shoot/agrocybe cylindracea sauce and preparing method thereof |
| CN105231418A (en) * | 2015-10-30 | 2016-01-13 | 成都圣灵生物科技有限公司 | Method for preparing shii-take mushroom sauce |
| CN105326012A (en) * | 2015-10-30 | 2016-02-17 | 成都圣灵生物科技有限公司 | Preparing method for agrocybe cylindracea bechamel |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140521 |