CN104738581A - Low-salt pleurotus eryngii seasoning sauce and preparation method thereof - Google Patents
Low-salt pleurotus eryngii seasoning sauce and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a low-salt pleurotus eryngii seasoning sauce and a preparation method thereof. The low-salt pleurotus eryngii seasoning sauce is prepared from the following raw materials in parts by weight: 20-40 parts of pleurotus eryngii enzymatic hydrolysate, 55-65 parts of water, 1-3 parts of pleurotus eryngii powder, 2-4 parts of starch, 1-3 parts of palm oil, 0.1-0.7 part of table salt, 0.5-1.5 parts of soybean sauce, 0.05-0.15 part of sugar, 0.5-1.5 parts of beef flavor and 0.03-0.07 part of fresh ginger powder. By utilizing pleurotus eryngii enzymatic hydrolysate which is a mushroom flavor enhancer in the raw materials of the low-salt pleurotus eryngii seasoning sauce, the specific delicate flavor and taste of pleurotus eryngii are preserved, and the additive amount of sodium chloride in food is reduced, so that a purpose of low salt is achieved, and the low-salt pleurotus eryngii seasoning sauce is safe and healthy; meanwhile, the finished product is muddy, is easily absorbed by human bodies and is applicable to wide crowds. The low-salt pleurotus eryngii seasoning sauce can be used as the ingredient of noodles served with soy sauce and a stuffing of cooked wheaten food and is a non-greasy healthy nutritional type low-salt product.
Description
Technical field
The present invention relates to a kind of pleurotus eryngii less salt tartar sauce and preparation method thereof, belong to food processing technology field.
Background technology
Pleurotus eryngii (Pleurotuseryngii) is nutritious, meat is abundant, mouthfeel is tender and crisp, there is almond flavor and abalone taste, it is a kind of Rare edible fungus of high protein and low fat, its dry product contains rich in protein, carbohydrate and amino acid, and wherein, essential amino acid, sweet taste amino acid and Fresh ear field account for 40.06%, 19.39% and 24.64% of total amino acid content respectively; There is reducing blood lipid, norcholesterol, promotion gastro-intestinal digestion, strengthen body immunity, prevent the effects such as cardiovascular disease.The dietotherapeutic had in view of pleurotus eryngii is worth, and is considered to the healthy food of ideals of human being, the dark welcome by domestic and international consumer, is also the fabulous raw material making natural flavouring.In addition, enzymatic isolation method extracts the delicate flavour material such as amino acid, nucleotides, sugar alcohol, small peptide in pleurotus eryngii, utilizes the saline taste in the delicate flavour enhancing tartar sauce in pleurotus eryngii, not only improves flavour of food products, be also of value to the healthy of people.
Along with allegro life style and growth in the living standard, people not only have good color to the requirement of tartar sauce, more focus on its nutrition, health and convenience; By the compound transformation of single palatable taste type to health, nutrition, delicate flavour.
In tartar sauce, salt content is higher, eats and too much will increase the incidence of disease of the various relevant diseases such as hypertension, artery sclerosis, hat arterial cardiodiseases, apoplexy greatly.But along with people are to the raising of health concerns degree, people increase the favorable rating of salt-decreasing food, the content therefore reducing salt in tartar sauce has become a kind of development trend.Current tartar sauce has the feature of high salt, and relevant salt-reduced products is with for salt agent potassium chloride, but potassium chloride adds and too much easily produces the bad mouthfeels such as bitter taste.
Monosodium glutamate is as a kind of traditional properties reinforcing agent, and excessive eating has a negative impact to health, produces harmful substance, occur thirsty malaise symptoms of Denging after the meal as under high temperature.There are some researches show that delicate flavour material can improve delicate flavour and restrain bitter taste.Therefore in the manufacturing process of tartar sauce, add natural flavour mountaineous reinforcing agent to improve saline taste and delicate flavour, reach salt reduction and put forward fresh object.
Summary of the invention
An object of the present invention provides a kind of healthy, nutrition to solve above-mentioned tartar sauce height salt problem, simple to operate, the pleurotus eryngii less salt tartar sauce that salt content is lower.
Two of object of the present invention is the preparation method providing a kind of pleurotus eryngii less salt tartar sauce.
Know-why of the present invention
When the solution of delicate flavour material and salty substances solution interact, can improve saline taste intensity in certain delicate flavour concentration range, pleurotus eryngii enzymolysis liquid has more delicate flavour material, is added in tartar sauce and can improve saline taste while minimizing salt addition.
Technical scheme of the present invention
A kind of pleurotus eryngii less salt tartar sauce, calculates by weight, its prepare raw material composition used and content as follows:
Pleurotus eryngii enzymolysis liquid 20-40 part
Water 55-65 part
Pleurotus eryngii mushroom powder 1-3 part
Starch 2-4 part
Palm oil 1-3 part
Salt 0.1-0.7 part
Soy sauce 0.5-1.5 part
Sugar 0.05-0.15 part
Beef flavor 0.5-1.5 part
Ginger powder 0.03-0.07 part.
The preparation method of above-mentioned a kind of pleurotus eryngii less salt tartar sauce, specifically comprises the steps:
(1), the preparation of pleurotus eryngii mushroom powder
Select clean, free of contamination pleurotus eryngii, pleurotus eryngii is dried 4h at 50 DEG C, adopt micronizer to be carried out by the pleurotus eryngii of drying pulverizing rear mistake 60 mesh sieve, obtain pleurotus eryngii mushroom powder;
(2), the preparation of pleurotus eryngii enzymolysis liquid
Calculate in mass ratio, pleurotus eryngii mushroom powder: water is the ratio of 1:40, after being mixed with water by pleurotus eryngii mushroom powder, obtain the mixture of pleurotus eryngii mushroom powder and water;
Control temperature is 50 DEG C, enzyme AO1 is added in the pleurotus eryngii mushroom powder of above-mentioned gained and the mixture of water, then pH is regulated to carry out enzymolysis 2h after 5.0 with the aqueous citric acid solution that mass percent concentration is 5%, and then regulate pH to be after 6.9 with the sodium hydrogen phosphate aqueous solution that mass percent concentration is 32%, obtain enzymolysis liquid 1;
In the enzymolysis liquid 1 of above-mentioned gained, add enzyme AO2 carry out enzymolysis 4h, be then warmed up to 85 DEG C and carry out going out enzyme, obtain enzymolysis liquid 2;
Enzymolysis liquid 2 being controlled rotating speed is the centrifugal 15min of 12000r/min, and the supernatant water of gained carries out dilution 2 times, obtains pleurotus eryngii enzymolysis liquid;
The addition of enzyme AO1, in enzyme AO1: the mixture of pleurotus eryngii mushroom powder and water is that the ratio of 0.18g:100ml calculates;
The addition of enzyme AO2, in enzyme AO2: enzymolysis liquid 1 is that the ratio of 0.10g:100ml calculates;
(3), the preparation of pleurotus eryngii less salt tartar sauce
Starch, pleurotus eryngii mushroom powder is soluble in water, mix well, obtain pleurotus eryngii gelatinized corn starch;
Palm oil is poured in pot, then above-mentioned gained pleurotus eryngii gelatinized corn starch is poured in pot and stir-fry, overflow to pleurotus eryngii fragrance, then pleurotus eryngii enzymolysis liquid is poured in pot, add salt, soy sauce, sugar, ginger powder and beef flavor again, continue to stir-fry and boil 4-6min, obtain pleurotus eryngii less salt tartar sauce.
By ISO3972, monosodium glutamate solution is configured under 0.008 g/L, 0.015 g/L, 0.02 g/L, 0.03 g/L, 0.04 g/L, 0.05 g/L, 0.1 g/L and 0.5 g/L gradient, determined by subjective appreciation, pleurotus eryngii enzymolysis liquid delicate flavour concentration range is between 0.1-0.5.
Experimental result shows, in the manufacturing process of pleurotus eryngii less salt tartar sauce, strengthens the saline taste of salt by adding pleurotus eryngii enzymolysis liquid, thus reduces the addition of salt in pleurotus eryngii less salt tartar sauce preparation process.
Beneficial effect of the present invention
A kind of pleurotus eryngii less salt tartar sauce of the present invention, owing to employing pleurotus eryngii enzymolysis liquid in raw material, make tartar sauce have unique almond flavor, utilize the delicate flavour material in pleurotus eryngii enzymolysis liquid to improve the saline taste of tartar sauce simultaneously, thus reduce the use amount of salt in tartar sauce, not only safe but also healthy.
Further, a kind of pleurotus eryngii less salt tartar sauce of the present invention, state is pureed, is easily absorbed by people, and suitable population is wide, can to go with rice or bread batching by noodles served with soy sauce, sesame butter, etc., and wheaten food is stuffed.
Detailed description of the invention
Below by specific embodiment, the present invention is set forth further, but do not limit the present invention.
Various raw material sources used in various embodiments of the present invention are as follows:
Pleurotus eryngii used believes bio tech ltd purchased from Shanghai City hundred;
Enzyme AO1 used, enzyme AO2 are all purchased from Pang Bo bio tech ltd, Nanning;
Soy sauce used is glad and Food Co., Ltd of enterprise purchased from Yantai;
Salt used, namely deep-well salt compounded of iodine is produced by Zhong Yan Shanghai City Salt Company;
Sugar used, namely Yutang soft white sugar is produced by Shanghai City sugar industry tobacco and wine Co., Ltd;
Ginger powder used is purchased from the good tasteable Co., Ltd of upper seafood delights.
embodiment 1
A kind of pleurotus eryngii less salt tartar sauce, calculates by weight, its prepare raw material composition used and content as follows:
Pleurotus eryngii enzymolysis liquid 20 parts
55 parts, water
1 part, pleurotus eryngii mushroom powder
Starch 2 parts
Palm oil 1 part
Salt 0.1 part
0.5 part, soy sauce
Sugar 0.05 part
Beef flavor 0.5 part
Ginger powder 0.03 part.
The preparation method of above-mentioned a kind of pleurotus eryngii less salt tartar sauce, specifically comprises the steps:
(1), the preparation of pleurotus eryngii mushroom powder
Select clean, free of contamination pleurotus eryngii, pleurotus eryngii is dried 4h at 50 DEG C, adopt micronizer to be carried out by the pleurotus eryngii of drying pulverizing rear mistake 60 mesh sieve, obtain pleurotus eryngii mushroom powder;
(2), the preparation of pleurotus eryngii enzymolysis liquid
Calculate in mass ratio, pleurotus eryngii mushroom powder: water is the ratio of 1:40, after being mixed with water by pleurotus eryngii mushroom powder, obtain the mixture of pleurotus eryngii mushroom powder and water;
Control temperature is 50 DEG C, enzyme AO1 is added in the pleurotus eryngii mushroom powder of above-mentioned gained and the mixture of water, then pH is regulated to carry out enzymolysis 2h after 5.0 with the aqueous citric acid solution that mass percent concentration is 5%, and then regulate pH to be after 6.9 with the sodium hydrogen phosphate aqueous solution that mass percent concentration is 32%, obtain enzymolysis liquid 1;
In the enzymolysis liquid 1 of above-mentioned gained, add enzyme AO2 carry out enzymolysis 4h, be then warmed up to 85 DEG C and carry out going out enzyme, obtain enzymolysis liquid 2;
Enzymolysis liquid 2 being controlled rotating speed is the centrifugal 15min of 12000r/min, and the supernatant water of gained carries out dilution 2 times, obtains pleurotus eryngii enzymolysis liquid;
The addition of enzyme AO1, in enzyme AO1: the mixture of pleurotus eryngii mushroom powder and water is that the ratio of 0.18g:100ml calculates;
The addition of enzyme AO2, in enzyme AO2: enzymolysis liquid 1 is that the ratio of 0.10g:100ml calculates;
(3), the preparation of pleurotus eryngii less salt tartar sauce
Calculate by weight, 2 parts of starch, 1 part of pleurotus eryngii mushroom powder are dissolved in 55 parts of water, mix well, obtain pleurotus eryngii gelatinized corn starch;
1 part of palm oil is poured in pot, then above-mentioned gained pleurotus eryngii gelatinized corn starch is poured in pot and stir-fry, overflow to pleurotus eryngii fragrance, then 20 parts of pleurotus eryngii enzymolysis liquids are poured in pot, add 0.1 portion of salt, 0.5 portion of soy sauce, 0.05 part of sugar, 0.03 part of ginger powder and 0.5 part of beef flavor again, continue to stir-fry and boil 5min, obtain pleurotus eryngii less salt tartar sauce.
By ISO3972, under 0.008 g/L, 0.015 g/L, 0.02 g/L, 0.03 g/L, 0.04 g/L, 0.05 g/L, 0.1 g/L and 0.5 g/L gradient, configure monosodium glutamate solution, determine that the pleurotus eryngii enzymolysis liquid delicate flavour concentration range of above-mentioned preparation process step (2) gained is between 0.1-0.5 by subjective appreciation.
Get pleurotus eryngii enzymolysis liquid and respectively dilute with water 2 times, each 3 parts of the pleurotus eryngii enzymolysis liquid of step (2) gained of 10 times of step (2) gained of equivalent, respectively to the sodium chloride solution wherein adding 0.24 g/L, 0.69 g/L and 2.00 g/L, the pleurotus eryngii enzymolysis liquid being obtained dilution 2 times by subjective appreciation has the salty effect of increasing to 0.69 g/L sodium chloride solution, can draw in the manufacturing process of pleurotus eryngii tartar sauce, strengthen the saline taste of salt by adding pleurotus eryngii enzymolysis liquid, namely the preparation of pleurotus eryngii less salt tartar sauce can reduce the addition of salt.
embodiment 2
A kind of pleurotus eryngii less salt tartar sauce, calculates by weight, its prepare raw material composition used and content as follows:
Pleurotus eryngii enzymolysis liquid 30 parts
60 parts, water
2 parts, pleurotus eryngii mushroom powder
Starch 3 parts
Palm oil 3 parts
Salt 0.7 part
1.5 parts, soy sauce
Sugar 0.10 part
Beef flavor 1 part
Ginger powder 0.05 part.
The preparation method of above-mentioned a kind of pleurotus eryngii less salt tartar sauce, specifically comprises the steps:
(1), the preparation of pleurotus eryngii mushroom powder
Select clean, free of contamination pleurotus eryngii, pleurotus eryngii is dried 4h at 50 DEG C, adopt micronizer to be carried out by the pleurotus eryngii of drying pulverizing rear mistake 60 mesh sieve, obtain pleurotus eryngii mushroom powder;
(2), the preparation of pleurotus eryngii enzymolysis liquid
Calculate in mass ratio, pleurotus eryngii mushroom powder: water is the ratio of 1:40, after being mixed with water by pleurotus eryngii mushroom powder, obtain the mixture of pleurotus eryngii mushroom powder and water;
Control temperature is 50 DEG C, enzyme AO1 is added in the pleurotus eryngii mushroom powder of above-mentioned gained and the mixture of water, then pH is regulated to carry out enzymolysis 2h after 5.0 with the aqueous citric acid solution that mass percent concentration is 5%, and then regulate pH to be after 6.9 with the sodium hydrogen phosphate aqueous solution that mass percent concentration is 32%, obtain enzymolysis liquid 1;
In the enzymolysis liquid 1 of above-mentioned gained, add enzyme AO2 carry out enzymolysis 4h, be then warmed up to 85 DEG C and carry out going out enzyme, obtain enzymolysis liquid 2;
Enzymolysis liquid 2 being controlled rotating speed is the centrifugal 15min of 12000r/min, and the supernatant water of gained carries out dilution 2 times, obtains pleurotus eryngii enzymolysis liquid;
The addition of enzyme AO1, in enzyme AO1: the mixture of pleurotus eryngii mushroom powder and water is that the ratio of 0.18g:100ml calculates;
The addition of enzyme AO2, in enzyme AO2: enzymolysis liquid 1 is that the ratio of 0.10g:100ml calculates;
(3), the preparation of pleurotus eryngii less salt tartar sauce
Calculate by weight, 3 parts of starch, 2 parts of pleurotus eryngii mushroom powder are dissolved in 60 parts of water, mix well, obtain pleurotus eryngii gelatinized corn starch;
3 parts of palm oils are poured in pot, then above-mentioned gained pleurotus eryngii gelatinized corn starch is poured in pot and stir-fry, overflow to pleurotus eryngii fragrance, then 30 parts of pleurotus eryngii enzymolysis liquids are poured in pot, add 0.7 portion of salt, 1.5 portions of soy sauce, 0.10 part of sugar, 0.05 part of ginger powder and 1 part of beef flavor again, continue to stir-fry and boil 5min, obtain pleurotus eryngii less salt tartar sauce.
embodiment 3
A kind of pleurotus eryngii less salt tartar sauce, calculates by weight, its prepare raw material composition used and content as follows:
Pleurotus eryngii enzymolysis liquid 40 parts
65 parts, water
3 parts, pleurotus eryngii mushroom powder
Starch 3 parts
Palm oil 2 parts
Salt 0.4 part
1 part, soy sauce
Sugar 0.15 part
Beef flavor 1.5 parts
Ginger powder 0.07 part.
The preparation method of above-mentioned a kind of pleurotus eryngii less salt tartar sauce, specifically comprises the steps:
(1), the preparation of pleurotus eryngii mushroom powder
Select clean, free of contamination pleurotus eryngii, pleurotus eryngii is dried 4h at 50 DEG C, adopt micronizer to be carried out by the pleurotus eryngii of drying pulverizing rear mistake 60 mesh sieve, obtain pleurotus eryngii mushroom powder;
(2), the preparation of pleurotus eryngii enzymolysis liquid
Calculate in mass ratio, pleurotus eryngii mushroom powder: water is the ratio of 1:40, after being mixed with water by pleurotus eryngii mushroom powder, obtain the mixture of pleurotus eryngii mushroom powder and water;
Control temperature is 50 DEG C, enzyme AO1 is added in the pleurotus eryngii mushroom powder of above-mentioned gained and the mixture of water, then pH is regulated to carry out enzymolysis 2h after 5.0 with the aqueous citric acid solution that mass percent concentration is 5%, and then regulate pH to be after 6.9 with the sodium hydrogen phosphate aqueous solution that mass percent concentration is 32%, obtain enzymolysis liquid 1;
In the enzymolysis liquid 1 of above-mentioned gained, add enzyme AO2 carry out enzymolysis 4h, be then warmed up to 85 DEG C and carry out going out enzyme, obtain enzymolysis liquid 2;
Enzymolysis liquid 2 being controlled rotating speed is the centrifugal 15min of 12000r/min, and the supernatant water of gained carries out dilution 2 times, obtains pleurotus eryngii enzymolysis liquid;
The addition of enzyme AO1, in enzyme AO1: the mixture of pleurotus eryngii mushroom powder and water is that the ratio of 0.18g:100ml calculates;
The addition of enzyme AO2, in enzyme AO2: enzymolysis liquid 1 is that the ratio of 0.10g:100ml calculates;
(3), the preparation of pleurotus eryngii less salt tartar sauce
Calculate by weight, 3 parts of starch, 3 parts of pleurotus eryngii mushroom powder are dissolved in 65 parts of water, mix well, obtain pleurotus eryngii gelatinized corn starch;
2 parts of palm oils are poured in pot, then above-mentioned gained pleurotus eryngii gelatinized corn starch is poured in pot and stir-fry, overflow to pleurotus eryngii fragrance, then 40 parts of pleurotus eryngii enzymolysis liquids are poured in pot, add 0.4 portion of salt, 1 portion of soy sauce, 0.15 part of sugar, 0.07 part of ginger powder and 1.5 parts of beef flavors again, continue to stir-fry and boil 5min, obtain pleurotus eryngii less salt tartar sauce.
More than show and describe general principle of the present invention and principal character; protection scope of the present invention is not limited with above-mentioned embodiment; than what describe in above-described embodiment and description, principle of the present invention is just described; without departing from the spirit and scope of the present invention; the present invention also has various change, and these changes all fall in the claimed scope of the invention.
Claims (6)
1. a pleurotus eryngii less salt tartar sauce, is characterized in that calculating by weight, its prepare raw material used composition and content as follows:
Pleurotus eryngii enzymolysis liquid 20-40 part
Water 55-65 part
Pleurotus eryngii mushroom powder 1-3 part
Starch 2-4 part
Palm oil 1-3 part
Salt 0.1-0.7 part
Soy sauce 0.5-1.5 part
Sugar 0.05-0.15 part
Beef flavor 0.5-1.5 part
Ginger powder 0.03-0.07 part;
Described pleurotus eryngii mushroom powder is prepared by a method comprising the following steps and forms:
Select clean, free of contamination pleurotus eryngii, pleurotus eryngii is dried 4h at 50 DEG C, adopt micronizer to be carried out by the pleurotus eryngii of drying pulverizing rear mistake 60 mesh sieve, obtain pleurotus eryngii mushroom powder;
Described pleurotus eryngii enzymolysis liquid is prepared by a method comprising the following steps and forms:
Calculate in mass ratio, pleurotus eryngii mushroom powder: water is the ratio of 1:40, after being mixed with water by pleurotus eryngii mushroom powder, obtain the mixture of pleurotus eryngii mushroom powder and water;
Control temperature is 50 DEG C, the enzyme AO1 that Pang Bo bio tech ltd, Nanning produces is added in the pleurotus eryngii mushroom powder of above-mentioned gained and the mixture of water, then pH is regulated to carry out enzymolysis 2h after 5.0 with the aqueous citric acid solution that mass percent concentration is 5%, and then regulate pH to be after 6.9 with the sodium hydrogen phosphate aqueous solution that mass percent concentration is 32%, obtain enzymolysis liquid 1;
The enzyme AO2 adding the production of Pang Bo bio tech ltd, Nanning in the enzymolysis liquid 1 of above-mentioned gained carries out enzymolysis 4h, is then warmed up to 85 DEG C and carries out going out enzyme, obtain enzymolysis liquid 2;
Enzymolysis liquid 2 being controlled rotating speed is the centrifugal 15min of 12000r/min, and the supernatant water of gained carries out dilution 2 times, obtains pleurotus eryngii enzymolysis liquid;
The addition of enzyme AO1, in enzyme AO1: the mixture of pleurotus eryngii mushroom powder and water is that the ratio of 0.18g:100ml calculates;
The addition of enzyme AO2, in enzyme AO2: enzymolysis liquid 1 is that the ratio of 0.10g:100ml calculates.
2. a kind of pleurotus eryngii less salt tartar sauce as claimed in claim 1, is characterized in that calculating by weight, its prepare raw material used composition and content as follows:
Pleurotus eryngii enzymolysis liquid 20 parts
55 parts, water
1 part, pleurotus eryngii mushroom powder
Starch 2 parts
Palm oil 1 part
Salt 0.1 part
0.5 part, soy sauce
Sugar 0.05 part
Beef flavor 0.5 part
Ginger powder 0.03 part.
3. a kind of pleurotus eryngii less salt tartar sauce as claimed in claim 1, is characterized in that calculating by weight, its prepare raw material used composition and content as follows:
Pleurotus eryngii enzymolysis liquid 30 parts
60 parts, water
2 parts, pleurotus eryngii mushroom powder
Starch 3 parts
Palm oil 3 parts
Salt 0.7 part
1.5 parts, soy sauce
Sugar 0.10 part
Beef flavor 1 part
Ginger powder 0.05 part.
4. a kind of pleurotus eryngii less salt tartar sauce as claimed in claim 1, is characterized in that calculating by weight, its prepare raw material used composition and content as follows:
Pleurotus eryngii enzymolysis liquid 40 parts
65 parts, water
3 parts, pleurotus eryngii mushroom powder
Starch 3 parts
Palm oil 2 parts
Salt 0.4 part
1 part, soy sauce
Sugar 0.15 part
Beef flavor 1.5 parts
Ginger powder 0.07 part.
5. the preparation side of a kind of pleurotus eryngii less salt tartar sauce as described in claim 1,2,3 or 4
Method, is characterized in that specifically comprising the steps:
(1), the preparation of pleurotus eryngii mushroom powder
Select clean, free of contamination pleurotus eryngii, pleurotus eryngii is dried 4h at 50 DEG C, adopt micronizer to be carried out by the pleurotus eryngii of drying pulverizing rear mistake 60 mesh sieve, obtain pleurotus eryngii mushroom powder;
(2), the preparation of pleurotus eryngii enzymolysis liquid
Calculate in mass ratio, pleurotus eryngii mushroom powder: water is the ratio of 1:40, after being mixed with water by pleurotus eryngii mushroom powder, obtain the mixture of pleurotus eryngii mushroom powder and water;
Control temperature is 50 DEG C, the enzyme AO1 that Pang Bo bio tech ltd, Nanning produces is added in the pleurotus eryngii mushroom powder of above-mentioned gained and the mixture of water, then pH is regulated to carry out enzymolysis 2h after 5.0 with the aqueous citric acid solution that mass percent concentration is 5%, and then regulate pH to be 6.9 with the sodium hydrogen phosphate aqueous solution that mass percent concentration is 32%, obtain enzymolysis liquid 1;
The enzyme AO2 adding the production of Pang Bo bio tech ltd, Nanning in the enzymolysis liquid 1 of above-mentioned gained carries out enzymolysis 4h, is then warmed up to 85 DEG C and carries out going out enzyme, obtain enzymolysis liquid 2;
Enzymolysis liquid 2 being controlled rotating speed is the centrifugal 15min of 12000r/min, and the supernatant water of gained carries out dilution 2 times, obtains pleurotus eryngii enzymolysis liquid;
The addition of enzyme AO1, in enzyme AO1: the mixture of pleurotus eryngii mushroom powder and water is that the ratio of 0.18g:100ml calculates;
The addition of enzyme AO2, in enzyme AO2: enzymolysis liquid 1 is that the ratio of 0.10g:100ml calculates;
(3), the preparation of pleurotus eryngii less salt tartar sauce
Starch, pleurotus eryngii mushroom powder is soluble in water, mix well, obtain pleurotus eryngii gelatinized corn starch;
Palm oil is poured in pot, then above-mentioned gained pleurotus eryngii gelatinized corn starch is poured in pot and stir-fry, overflow to pleurotus eryngii fragrance, then pleurotus eryngii enzymolysis liquid is poured in pot, add salt, soy sauce, sugar, ginger powder and beef flavor again, continue to stir-fry and boil 4-6min, obtain pleurotus eryngii less salt tartar sauce.
6. the preparation method of a kind of pleurotus eryngii less salt tartar sauce as claimed in claim 5, is characterized in that boiling the time described in step (4) is 5min.
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| CN105876764A (en) * | 2016-04-16 | 2016-08-24 | 河南省商业科学研究所有限责任公司 | Preparation technology of fermented mushroom sauce |
| CN106235267A (en) * | 2016-07-29 | 2016-12-21 | 云南云菌科技（集团）有限公司 | A kind of edible fungi salad dressing and preparation method thereof |
| CN116217659A (en) * | 2022-10-10 | 2023-06-06 | 上海市农业科学院 | Stropharia rugoso-annulata mycelium flavor peptide and preparation method and application thereof |
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| 臧晋等: "酶解法制备香菇酱工艺条件的研究", 《中国调味品》 * |
| 谭石升: "风味杏鲍菇酱的研制", 《江苏调味副食品》 * |
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| CN105876764A (en) * | 2016-04-16 | 2016-08-24 | 河南省商业科学研究所有限责任公司 | Preparation technology of fermented mushroom sauce |
| CN106235267A (en) * | 2016-07-29 | 2016-12-21 | 云南云菌科技（集团）有限公司 | A kind of edible fungi salad dressing and preparation method thereof |
| CN116217659A (en) * | 2022-10-10 | 2023-06-06 | 上海市农业科学院 | Stropharia rugoso-annulata mycelium flavor peptide and preparation method and application thereof |
| CN116217659B (en) * | 2022-10-10 | 2024-02-27 | 上海市农业科学院 | Stropharia rugoso-annulata mycelium flavor peptide and preparation method and application thereof |
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