CN104621539A - Production method of coprinus comatus sauce - Google Patents
Production method of coprinus comatus sauce Download PDFInfo
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- CN104621539A CN104621539A CN201510040189.1A CN201510040189A CN104621539A CN 104621539 A CN104621539 A CN 104621539A CN 201510040189 A CN201510040189 A CN 201510040189A CN 104621539 A CN104621539 A CN 104621539A
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- coprinus comatus
- sauce
- rapeseed oil
- pot
- production method
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Abstract
The invention relates to a production method of a coprinus comatus sauce. The production method comprises the following steps of: 1), washing coprinus comatus clean, spreading to drain, cutting into slices, and mincing the coprinus comatus after airing till most of the coprinus comatus is dried; 2), peeling and washing garlic cloves clean, and stirring into mashed garlic by a stirrer; 3), removing impurities of high-quality red peppers having strong peppery taste and low water content, washing clean, and chopping after slightly airing; 4), putting a proper amount of rapeseed oil in a pot, heating the rapeseed oil, pouring the minced coprinus comatus in a colander with dense meshes step by step, frying with oil in the pot, simultaneously shaking the colander continuously so that the minced coprinus comatus is heated uniformly, and taking out till the minced coprinus comatus is crispy; 5), pouring the minced pepper into the pot step by step, and frying till the minced peppers are slightly yellowish brown; 6), taking boiled rapeseed oil out o the pot, respectively putting various accessories auxiliary materials according to a formula, then, filtering a proper amount of boiled rapeseed oil, adding into the sauce, sufficiently stirring, heating till the temperature is increased to be above 83 DEG C, keeping the temperature for 1-3 min, and canning; and 7), weighing 200g or 250g of the sauce, putting the sauce into a cleaned and disinfected bottle, capping with sesame oil and instantly sealing the bottle.
Description
Technical field
The present invention relates to the deep working method of coprinus comatus, relate in particular to a kind of production method of coprinus comatus sauce.
Background technology
Coprinus comatus is being commonly called as of coprinus comatus, and because its shape is as chicken leg, meat meat flavour is gained the name like shredded chicken, is the rare bacterium product with business potential of artificial exploitation in recent years.This 2 years prices commercially of coprinus comatus remain high, and cause the mushroom agriculture of planting coprinus comatus to get more and more, supply exceed demand in market, and increasing coprinus comatus cannot be sold away, causes great economic loss to mushroom agriculture.
Summary of the invention
The present invention, just for the technical problem existed in prior art, provides a kind of production of coprinus comatus sauce
Method, namely this law solves the problem of coprinus comatus production capacity surplus, again for mushroom agriculture extra earning proposes a brand-new method.
To achieve these goals, technical scheme of the present invention is as follows, and a kind of production method of coprinus comatus sauce, is characterized in that, said method comprising the steps of
1) clean coprinus comatus, spread out and drain, and thinly slice, dry in the air and be cut into powder after half-dried greatly;
2) garlic clove peeling is cleaned, and puts into agitator and stirs into mashed garlic shape;
3), high-quality pimiento that water content low strong by pungent, impurity elimination is cleaned, and chops up chopping after drying a little;
4) put into appropriate rapeseed oil in pot, burn heat, the broken last gradation of coprinus comatus is poured the closeer silk of mesh into and is dragged in son, puts in pot fried, and the movable wire that simultaneously constantly shakes drags for son, makes it be heated evenly, pulls out to time crisp;
5) cayenne pepper gradation poured in pot and explode to showing slightly yellowish-brown, attention ceaselessly will be shaken movable wire and be dragged for son, in case the fried deficiency of part capsicum material;
6) get out the ripe rapeseed oil in cauldron, put into various auxiliary material by formula respectively, then filter appropriate ripe rapeseed oil and add sauce body, fully stir, and be heated to more than 83 DEG C, maintain 1-3min and carry out tinning;
7) sauce body is weighed by 200g or 250g, loads in the Bottle & Can crossed of washing and sterilizing, to add after one deck sesame oil caping sealed cans immediately.
As a modification of the present invention, in coprinus comatus sauce, the mass ratio of each raw material is: coprinus comatus 25%, thick broad-bean sauce 35%, pimiento 10%, refined salt 2%, sugar 2%, ginger 1%, rapeseed oil 50%, sesame oil 8%.
As a modification of the present invention, in described step 1, the thickness of coprinus comatus thin slice is 2-3mm.
As a modification of the present invention, in described step 4, rapeseed oil is heated to 140-150 DEG C.
Relative to prior art, advantage of the present invention is as follows, and 1) the made coprinus comatus sauce of this law, during can opening, sauce is aromatic strongly fragrant, eats delicious flavour, long times of aftertaste, is a rare little food seasoning matter; 2) coprinus comatus planting cost is high, and mushroom agriculture planting cost drops into huge, and therefore the present invention not only contributes to deepening the industrial structure, price of can also stabilizing the market, and improves the economic well-being of workers and staff of mushroom agriculture.
Detailed description of the invention
In order to deepen the understanding of the present invention and understanding, below in conjunction with detailed description of the invention the present invention being made further instructions and introducing.
embodiment 1:
A production method for coprinus comatus sauce, said method comprising the steps of
1) clean coprinus comatus, spread out and drain, and thinly slice, dry in the air and be cut into powder after half-dried greatly;
2) garlic clove peeling is cleaned, and puts into agitator and stirs into mashed garlic shape;
3), high-quality pimiento that water content low strong by pungent, impurity elimination is cleaned, and chops up chopping after drying a little;
4) put into appropriate rapeseed oil in pot, burn heat, the broken last gradation of coprinus comatus is poured the closeer silk of mesh into and is dragged in son, puts in pot fried, and the movable wire that simultaneously constantly shakes drags for son, makes it be heated evenly, pulls out to time crisp;
5) cayenne pepper gradation poured in pot and explode to showing slightly yellowish-brown, attention ceaselessly will be shaken movable wire and be dragged for son, in case the fried deficiency of part capsicum material;
6) get out the ripe rapeseed oil in cauldron, put into various auxiliary material by formula respectively, then filter appropriate ripe rapeseed oil and add sauce body, fully stir, and be heated to more than 83 DEG C, maintain 1-3min and carry out tinning;
7) sauce body is weighed by 200g or 250g, loads in the Bottle & Can crossed of washing and sterilizing, to add after one deck sesame oil caping sealed cans immediately.
As a modification of the present invention, in coprinus comatus sauce, the mass ratio of each raw material is: coprinus comatus 25%, thick broad-bean sauce 35%, pimiento 10%, refined salt 2%, sugar 2%, ginger 1%, rapeseed oil 50%, sesame oil 8%.
As a modification of the present invention, in described step 1, the thickness of coprinus comatus thin slice is 2-3mm.
As a modification of the present invention, in described step 4, rapeseed oil is heated to 140-150 DEG C.
It should be noted that above-described embodiment is only preferred embodiment of the present invention; be not used for limiting protection scope of the present invention; equivalent replacement done on the basis of the above or substitute and all belong to protection scope of the present invention, protection scope of the present invention is as the criterion with claims.
Claims (4)
1. a production method for coprinus comatus sauce, is characterized in that, said method comprising the steps of,
1) clean coprinus comatus, spread out and drain, and thinly slice, dry in the air and be cut into powder after half-dried greatly;
2) garlic clove peeling is cleaned, and puts into agitator and stirs into mashed garlic shape;
3), high-quality pimiento that water content low strong by pungent, impurity elimination is cleaned, and chops up chopping after drying a little;
4) put into appropriate rapeseed oil in pot, burn heat, the broken last gradation of coprinus comatus is poured the closeer silk of mesh into and is dragged in son, puts in pot fried, and the movable wire that simultaneously constantly shakes drags for son, makes it be heated evenly, pulls out to time crisp;
5) cayenne pepper gradation poured in pot and explode to showing slightly yellowish-brown, attention ceaselessly will be shaken movable wire and be dragged for son, in case the fried deficiency of part capsicum material;
6) get out the ripe rapeseed oil in cauldron, put into various auxiliary material by formula respectively, then filter appropriate ripe rapeseed oil and add sauce body, fully stir, and be heated to more than 83 DEG C, maintain 1-3min and carry out tinning;
7) sauce body is weighed by 200g or 250g, loads in the Bottle & Can crossed of washing and sterilizing, to add after one deck sesame oil caping sealed cans immediately.
2. the production method of coprinus comatus sauce according to claim 1, is characterized in that, in coprinus comatus sauce, the mass ratio of each raw material is: coprinus comatus 25%, thick broad-bean sauce 35%, pimiento 10%, refined salt 2%, sugar 2%, ginger 1%, rapeseed oil 50%, sesame oil 8%.
3. the production method of coprinus comatus sauce according to claim 1, is characterized in that, in described step 1, the thickness of coprinus comatus thin slice is 2-3mm.
4. the production method of coprinus comatus sauce according to claim 1, is characterized in that, in described step 4, rapeseed oil is heated to 140-150 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510040189.1A CN104621539A (en) | 2015-01-27 | 2015-01-27 | Production method of coprinus comatus sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510040189.1A CN104621539A (en) | 2015-01-27 | 2015-01-27 | Production method of coprinus comatus sauce |
Publications (1)
| Publication Number | Publication Date |
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| CN104621539A true CN104621539A (en) | 2015-05-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510040189.1A Pending CN104621539A (en) | 2015-01-27 | 2015-01-27 | Production method of coprinus comatus sauce |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101579110A (en) * | 2008-12-05 | 2009-11-18 | 王星丽 | Edible fungus leisure food |
| CN102125255A (en) * | 2010-12-22 | 2011-07-20 | 郑州思念食品有限公司 | XO sauce and preparation method thereof |
| KR101087224B1 (en) * | 2008-11-20 | 2011-11-25 | 후레쉬푸드주식회사 | Sauce containing Lactobacillus fermentum JS and preparing method thereof |
| 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 |
| CN103478689A (en) * | 2013-09-06 | 2014-01-01 | 南华县宏怡野生菌开发有限公司 | Method for manufacturing wild mushroom catchup |
| CN103519149A (en) * | 2013-10-21 | 2014-01-22 | 张路 | Preparation method of sauce coprinus comatus |
-
2015
- 2015-01-27 CN CN201510040189.1A patent/CN104621539A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101087224B1 (en) * | 2008-11-20 | 2011-11-25 | 후레쉬푸드주식회사 | Sauce containing Lactobacillus fermentum JS and preparing method thereof |
| CN101579110A (en) * | 2008-12-05 | 2009-11-18 | 王星丽 | Edible fungus leisure food |
| CN102125255A (en) * | 2010-12-22 | 2011-07-20 | 郑州思念食品有限公司 | XO sauce and preparation method thereof |
| 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 |
| CN103478689A (en) * | 2013-09-06 | 2014-01-01 | 南华县宏怡野生菌开发有限公司 | Method for manufacturing wild mushroom catchup |
| CN103519149A (en) * | 2013-10-21 | 2014-01-22 | 张路 | Preparation method of sauce coprinus comatus |
Non-Patent Citations (1)
| Title |
|---|
| 无: "高档菌香油制作工艺", 《保鲜与加工》 * |
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Application publication date: 20150520 |