CN104172111A - Spicy mushroom sauce and preparation method thereof - Google Patents
Spicy mushroom sauce and preparation method thereof Download PDFInfo
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- CN104172111A CN104172111A CN201410309845.9A CN201410309845A CN104172111A CN 104172111 A CN104172111 A CN 104172111A CN 201410309845 A CN201410309845 A CN 201410309845A CN 104172111 A CN104172111 A CN 104172111A
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- bacterium mushroom
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- peppery
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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 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
Abstract
The invention discloses a spicy mushroom sauce and a preparation method thereof. Mushrooms such as Collybia albuminosa, russula virescens, Cantharellus cibarius, Coprinus comatus and Morchella vulgaris are deeply processed, soybean, camellia oil, dry chili, ginger, pepper, amomum villosum, star anise, monosodium glutamate, chicken essence, bone powder, salt, cooking wine and water are added into the mushrooms, so as to prepare the spicy mushroom sauce. The special novel preparation method makes the spicy mushroom sauce be rich in nutrition, spicy, delicious and richer in taste, long in shelf life, convenient to carry, and wide in market prospect.
Description
Technical field
The invention belongs to food technology field, be specifically related to the peppery bacterium mushroom of a kind of perfume (or spice) sauce and preparation method thereof.
Background technology
Edible wild bacterium mushroom is grown in the natural environments such as hot and humid mountain forest, field, the edge of a field, is mostly seasonal bacterium mushroom.People often pluck into dish, have that quality is tender, unique flavor, and contain the nutritions such as quite high protein, several amino acids, vitamin, polysaccharide, mineral matter, and its fat content is low, is rich in again cellulose.It is to integrate many nutrition, desirable food low in calories.Long-term edible wild bacterium mushroom has anticancer antibacterial, stomach invigorating tonifying spleen, tender skin beauty treatment, clears liver and improve vision, regulating qi-flowing for eliminating phlegm, hypoglycemic, aid digestion, promotes, the effect such as regulation and control human body metabolism.Especially to cancer, hypertension, digestive system secrete, the disease of urinary system has unique curative effect.Wild mushroom mushroom is the free of contamination pollution-free food of a kind of health, very popular.But wild mushroom mushroom is difficult for staying for a long time, be especially applicable to deep processing.
Along with improving constantly of people's living standard, people require more and more higher to diet, nutrition arrangement etc., and people wish to strengthen the body drag of human body to germ, virus by the daily food of drinking, and play health care and prophylactic effect.At present, on market, occurred that with bacterium mushroom be various soup stocks and the snack that raw material is made.But being all to preserve mostly, is all now to do now and eat, and can not get promoting widely.Add that bacterium mushroom is after frying or infusion, to add the flavorings such as edible salt, monosodium glutamate to make mostly, its product appearance making, mouthfeel are all undesirable, and consumer is difficult for accepting.So develop and a kind ofly can improve the local flavor of bacterium mushroom and very easily preserve, enrich bacterium mushroom jam products, there are wide market prospects.
Summary of the invention
The technical problem to be solved in the present invention is to provide fragrant peppery bacterium mushroom sauce and preparation method thereof, the peppery bacterium mushroom of this perfume (or spice) sauce is nutritious, it has added the compositions such as chilli, fructus amomi, Chinese anise, Chinese prickly ash in sauce, makes the fragrant peppery deliciousness of bacterium mushroom sauce taste, mouthfeel abundanter, long shelf-life.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
Fragrant peppery bacterium mushroom sauce, described material composition and weight portion thereof are: 40～80 parts, bacterium mushroom, 20～40 parts of soya beans, 5～25 parts of camellia oils, 6～14 parts of chillis, 2～4 parts, ginger, 1～3 part, Chinese prickly ash, 2～4 parts of fructus amomis, 1～3 part of Chinese anise, 2～4 parts of monosodium glutamates, 2～4 parts of chickens' extracts, 4～8 parts of bone meal, 3～7 parts of edible salts, 2～5 parts of cooking wine.
Preferably, described material composition and weight portion thereof are: 60 parts, bacterium mushroom, 30 parts of soya beans, 15 parts of camellia oils, 10 parts of chillis, 3 parts, ginger, 2 parts, Chinese prickly ash, 3 parts of fructus amomis, 2 parts of Chinese anises, 3 parts of monosodium glutamates, 3 parts of chickens' extracts, 6 parts of bone meal, 5 parts of edible salts, 4 parts of cooking wine.
Preferably, described bacterium mushroom be that chicken is vertical, one or more combinations in Russula vivesscens (Schaeff.) Franch, pixie stool, coprinus comatus or hickory chick.
The preparation method of the peppery bacterium mushroom of above-mentioned perfume (or spice) sauce, comprises the following steps:
1) bacterium mushroom is poured in boiling water into blanching 2～6 minutes, pull out and drain, standby;
2) soya bean is soaked in water 3～5 hours, and puts into pot boiling to free from beany flavor, pull out, standby;
3) camellia oil is heated to, after 120～150 ℃, add chilli frying 2～3 minutes; Add again ginger, Chinese prickly ash, fructus amomi and Chinese anise continue frying after 1～2 minute by bone meal, edible salt, step 1) pretreated bacterium mushroom, step 2) pretreated soya bean and suitable quantity of water pour into, with slow fire, boils 30～60 minutes; Then add monosodium glutamate, chickens' extract and cooking wine to stir 2～4 minutes, the sauce that obtains boiling after it is mixed;
4) by step 3) sauce that boils is canned, then sealing, and be placed under the water temperature of 90～110 ℃ waters continuous rolling sterilization 10～20 minutes, and be cooled to rapidly room temperature, obtain fragrant peppery bacterium mushroom sauce.
Preferably, the mode of described sealing is for adopting vacuum sealer sealing, and can opening vacuum is at 0.02～0.06Mpa.
In each Flavouring spicery of the present invention: pimiento, the pungent perfume (or spice) of taste is peppery, can remove the fishy smell in dish, contains abundant vitamin A and vitamin C, has resisting cold, stimulates appetite and sterilization, corrosion-resistant effect; Chinese anise, taste is micro-sweet, and fragrance is strong, and warming yang for dispelling cold can be covered fishy smell, the peculiar smell of food materials; Ginger, gas fragrance, taste is pungent, can help digestion by warm stomach; Chinese prickly ash, taste is pungent spicy and fragrant, can remove raw meat, rise fragrant, carry freshly, and have the effect except cold air, the having indigestion that disappears; Fructus amomi, gas is fragrant and strong, pungent, the micro-hardship of taste, the effect that has dampness elimination to whet the appetite.In the Flavouring spicery of the fragrant peppery bacterium mushroom sauce of the present invention allotment with several aromatic flavours, have the spices of seasoning effect, each composition science compatibility, the effect with invigorating the spleen to dry, stomach strengthening and digestion promoting, adds during processing bacterium mushroom in right amount, can make bacterium mushroom sauce give off a strong fragrance, mellow.
Beneficial effect of the present invention is: bacterium mushroom sauce of the present invention is nutritious, and preparation process has added the compositions such as chilli, fructus amomi, Chinese anise, Chinese prickly ash in sauce, makes the fragrant peppery deliciousness of bacterium mushroom sauce taste, mouthfeel abundanter; The invention provides the new preparation method of bacterium mushroom, make the bacterium mushroom sauce making retain the nutritional labeling of bacterium mushroom and delicious taste, edible for people more to enrich bacterium mushroom product, and also long shelf-life, easy to carry, there are wide market prospects.
The specific embodiment
With specific embodiment, be described further below, but the present invention is not limited to these embodiment.
Embodiment 1
Fragrant peppery bacterium mushroom sauce, described material composition and weight portion thereof are: 60 parts, bacterium mushroom, 30 parts of soya beans, 15 parts of camellia oils, 10 parts of chillis, 3 parts, ginger, 2 parts, Chinese prickly ash, 3 parts of fructus amomis, 2 parts of Chinese anises, 3 parts of monosodium glutamates, 3 parts of chickens' extracts, 6 parts of bone meal, 5 parts of edible salts, 4 parts of cooking wine; Wherein said bacterium mushroom is that chicken is vertical, pixie stool, coprinus comatus be by the combination of 3:1:2.
The preparation method of the fragrant peppery bacterium mushroom sauce of the present embodiment, the steps include:
1) bacterium mushroom is poured in boiling water into blanching 4 minutes, pull out and drain, standby;
2) soya bean is soaked in water 4 hours, and puts into pot boiling to free from beany flavor, pull out, standby;
3) camellia oil is heated to, after 135 ℃, add chilli frying 3 minutes; Add again ginger, Chinese prickly ash, fructus amomi and Chinese anise and continue frying after 1 minute, by bone meal, edible salt, step 1) pretreated bacterium mushroom, step 2) pretreated soya bean and suitable quantity of water pour into, with slow fire, boils 45 minutes; Then add monosodium glutamate, chickens' extract and cooking wine to stir 3 minutes, the sauce that obtains boiling after it is mixed;
4) by step 3) sauce that boils is canned, then adopts vacuum sealer sealing, and wherein can opening vacuum is at 0.04Mpa, and is placed under the water temperature of 100 ℃ waters continuous rolling sterilization 15 minutes, is cooled to rapidly room temperature, obtains fragrant peppery bacterium mushroom sauce.
Embodiment 2
Fragrant peppery bacterium mushroom sauce, described material composition and weight portion thereof are: 80 parts, bacterium mushroom, 30 parts of soya beans, 18 parts of camellia oils, 14 parts of chillis, 3 parts, ginger, 1 part, Chinese prickly ash, 4 parts of fructus amomis, 2 parts of Chinese anises, 2 parts of monosodium glutamates, 4 parts of chickens' extracts, 7 parts of bone meal, 3 parts of edible salts, 5 parts of cooking wine; Wherein said bacterium mushroom is that chicken is vertical.
The preparation method of the fragrant peppery bacterium mushroom sauce of the present embodiment, the steps include:
1) bacterium mushroom is poured in boiling water into blanching 6 minutes, pull out and drain, standby;
2) soya bean is soaked in water 4 hours, and puts into pot boiling to free from beany flavor, pull out, standby;
3) camellia oil is heated to, after 150 ℃, add chilli frying 2 minutes; Add again ginger, Chinese prickly ash, fructus amomi and Chinese anise continue frying after 2 minutes by bone meal, edible salt, step 1) pretreated bacterium mushroom, step 2) pretreated soya bean and suitable quantity of water pour into, with slow fire, boils 30 minutes; Then add monosodium glutamate, chickens' extract and cooking wine to stir 4 minutes, the sauce that obtains boiling after it is mixed;
4) by step 3) sauce that boils is canned, then adopts vacuum sealer sealing, and wherein can opening vacuum is at 0.06Mpa, and is placed under the water temperature of 90 ℃ waters continuous rolling sterilization 20 minutes, is cooled to rapidly room temperature, obtains fragrant peppery bacterium mushroom sauce.
Embodiment 3
Fragrant peppery bacterium mushroom sauce, described material composition and weight portion thereof are: 70 parts, bacterium mushroom, 20 parts of soya beans, 22 parts of camellia oils, 12 parts of chillis, 2 parts, ginger, 3 parts, Chinese prickly ash, 3 parts of fructus amomis, 1 part of Chinese anise, 4 parts of monosodium glutamates, 3 parts of chickens' extracts, 4 parts of bone meal, 7 parts of edible salts, 4 parts of cooking wine; Wherein said bacterium mushroom is that chicken is vertical, Russula vivesscens (Schaeff.) Franch, hickory chick be by the combination of 3:1:1.
The preparation method of the fragrant peppery bacterium mushroom sauce of the present embodiment, the steps include:
1) bacterium mushroom is poured in boiling water into blanching 5 minutes, pull out and drain, standby;
2) soya bean is soaked in water 3 hours, and puts into pot boiling to free from beany flavor, pull out, standby;
3) camellia oil is heated to, after 120 ℃, add chilli frying 3 minutes; Add again ginger, Chinese prickly ash, fructus amomi and Chinese anise continue frying after 2 minutes by bone meal, edible salt, step 1) pretreated bacterium mushroom, step 2) pretreated soya bean and suitable quantity of water pour into, with slow fire, boils 60 minutes; Then add monosodium glutamate, chickens' extract and cooking wine to stir 2 minutes, the sauce that obtains boiling after it is mixed;
4) by step 3) sauce that boils is canned, then adopts vacuum sealer sealing, and wherein can opening vacuum is at 0.02Mpa, and is placed under the water temperature of 110 ℃ waters continuous rolling sterilization 10 minutes, is cooled to rapidly room temperature, obtains fragrant peppery bacterium mushroom sauce.
Embodiment 4
Fragrant peppery bacterium mushroom sauce, described material composition and weight portion thereof are: 40 parts, bacterium mushroom, 40 parts of soya beans, 10 parts of camellia oils, 6 parts of chillis, 4 parts, ginger, 2 parts, Chinese prickly ash, 2 parts of fructus amomis, 3 parts of Chinese anises, 3 parts of monosodium glutamates, 2 parts of chickens' extracts, 8 parts of bone meal, 5 parts of edible salts, 2 parts of cooking wine; Wherein said bacterium mushroom is that Russula vivesscens (Schaeff.) Franch, coprinus comatus are by the combination of 1:1.
The preparation method of the fragrant peppery bacterium mushroom sauce of the present embodiment, the steps include:
1) bacterium mushroom is poured in boiling water into blanching 2 minutes, pull out and drain, standby;
2) soya bean is soaked in water 5 hours, and puts into pot boiling to free from beany flavor, pull out, standby;
3) camellia oil is heated to, after 130 ℃, add chilli frying 3 minutes; Add again ginger, Chinese prickly ash, fructus amomi and Chinese anise continue frying after 1 minute by bone meal, edible salt, step 1) pretreated bacterium mushroom, step 2) pretreated soya bean and suitable quantity of water pour into, with slow fire, boils 50 minutes; Then add monosodium glutamate, chickens' extract and cooking wine to stir 3 minutes, the sauce that obtains boiling after it is mixed;
4) by step 3) sauce that boils is canned, then adopts vacuum sealer sealing, and wherein can opening vacuum is at 0.03Mpa, and is placed under the water temperature of 95 ℃ waters continuous rolling sterilization 18 minutes, is cooled to rapidly room temperature, obtains fragrant peppery bacterium mushroom sauce.
Claims (5)
1. fragrant peppery bacterium mushroom sauce, it is characterized in that, described material composition and weight portion thereof are: 40～80 parts, bacterium mushroom, 20～40 parts of soya beans, 5～25 parts of camellia oils, 6～14 parts of chillis, 2～4 parts, ginger, 1～3 part, Chinese prickly ash, 2～4 parts of fructus amomis, 1～3 part of Chinese anise, 2～4 parts of monosodium glutamates, 2～4 parts of chickens' extracts, 4～8 parts of bone meal, 3～7 parts of edible salts, 2～5 parts of cooking wine.
2. the peppery bacterium mushroom of perfume (or spice) according to claim 1 sauce, it is characterized in that, described material composition and weight portion thereof are: 60 parts, bacterium mushroom, 30 parts of soya beans, 15 parts of camellia oils, 10 parts of chillis, 3 parts, ginger, 2 parts, Chinese prickly ash, 3 parts of fructus amomis, 2 parts of Chinese anises, 3 parts of monosodium glutamates, 3 parts of chickens' extracts, 6 parts of bone meal, 5 parts of edible salts, 4 parts of cooking wine.
3. the peppery bacterium mushroom of perfume (or spice) according to claim 1 sauce, is characterized in that: described bacterium mushroom is that chicken is vertical, one or more combinations in Russula vivesscens (Schaeff.) Franch, pixie stool, coprinus comatus or hickory chick.
4. the preparation method of the peppery bacterium mushroom of perfume (or spice) as claimed in claim 1 or 2 sauce, is characterized in that, comprises the following steps:
1) bacterium mushroom is poured in boiling water into blanching 2～6 minutes, pull out and drain, standby;
2) soya bean is soaked in water 3～5 hours, and puts into pot boiling to free from beany flavor, pull out, standby;
3) camellia oil is heated to, after 120～150 ℃, add chilli frying 2～3 minutes; Add again ginger, Chinese prickly ash, fructus amomi and Chinese anise and continue frying after 1～2 minute, by bone meal, edible salt, step 1) pretreated bacterium mushroom, step 2) pretreated soya bean and suitable quantity of water pour into, with slow fire, boils 30～60 minutes; Then add monosodium glutamate, chickens' extract and cooking wine to stir 2～4 minutes, the sauce that obtains boiling after it is mixed;
4) by step 3) sauce that boils is canned, then sealing, and be placed under the water temperature of 90～110 ℃ waters continuous rolling sterilization 10～20 minutes, and be cooled to rapidly room temperature, obtain fragrant peppery bacterium mushroom sauce.
5. preparation method according to claim 4, is characterized in that: the mode of described sealing is for adopting vacuum sealer sealing, and can opening vacuum is at 0.02～0.06Mpa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410309845.9A CN104172111A (en) | 2014-06-30 | 2014-06-30 | Spicy mushroom sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410309845.9A CN104172111A (en) | 2014-06-30 | 2014-06-30 | Spicy mushroom sauce and preparation method thereof |
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| CN104172111A true CN104172111A (en) | 2014-12-03 |
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| CN201410309845.9A Pending CN104172111A (en) | 2014-06-30 | 2014-06-30 | Spicy mushroom sauce and preparation method thereof |
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Cited By (5)
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|---|---|---|---|---|
| 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 |
| CN104939039A (en) * | 2015-05-27 | 2015-09-30 | 天津市春升清真食品有限公司 | Spicy Wutai mushroom sauce and preparation method thereof |
| CN105249427A (en) * | 2015-10-30 | 2016-01-20 | 成都圣灵生物科技有限公司 | Russula virescens sauce |
| CN105249429A (en) * | 2015-10-30 | 2016-01-20 | 成都圣灵生物科技有限公司 | Preparation method of russula virescens sauce |
| CN110269239A (en) * | 2018-08-14 | 2019-09-24 | 新疆广海记农业科技发展有限公司 | A kind of thick chilli sauce and preparation method thereof |
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| CN110269239A (en) * | 2018-08-14 | 2019-09-24 | 新疆广海记农业科技发展有限公司 | A kind of thick chilli sauce and preparation method thereof |
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Application publication date: 20141203 |