CN104757508A - Spicy mushroom sauce - Google Patents

Abstract

The invention relates to a spicy mushroom sauce, which is prepared from the following raw materials by weight: mushrooms, soybean oil, bean paste, salt, white sugar, oyster sauce, sweet fermented flour sauce, sesame, peanut, food additives and spices; the food additives comprise sorbic acid potassium, sodium glutamate and disodium 5'-ribonucleotide; the spices comprise Chinese prickly ash, aniseed, fennel, myrcia, clove, cinnamon, Angelica dahurica, round cardamom seed, amomum fruit, vanilla, sage, licorice, nutmeg, Amomum tsao-ko, grosvenor momordica fruit, dried ginger, galangal, Costus and Amomum, dried tangerine peel, hawthorn, Chinese angelica, white pepper and dried chili. The spicy mushroom sauce provided by the invention is rich in nutrition, preservative-free and pure green, the production process is hygienic and simple, and the spicy mushroom sauce can enhance human immunity.

Description

Spicy mushroom sauce

Technical field

The invention belongs to food processing field, particularly a kind of nutritious, edible after the spicy mushroom sauce useful to human body.

Background technology

Mushroom sauce is flavouring more common on dining table, and there is different lacol flavor mushroom sauces in each area.Mushroom sauce is primary raw material with mushroom, then be equipped with the instant seasoning product that the batchings such as thick broad-bean sauce, soybean oil, spice are in harmonious proportion.

Along with the evolution of people's life idea, people to pollution-free food as the food demand of low sugar, low fat, high protein is day by day vigorous, the ultimate food that edible mushroom is nutritious, delicious flavour, improve the health, also there is very high medical value, simultaneously again can comprehensive development and utilization, there is very significant economic benefit and social benefit.Can be described as resident day by day to increase mushroom deep processed product demand.

Mushroom is kind of a food for herbal cuisine homology, integrates medicinal, keeps healthy, eats, both direct-edible, also can process storage.Mushroom, also known as dried mushroom, Umbelliferae Mycophyta, green health vegetables; The fungi of a kind of growth on timber.Due to its delicious flavour, fragrance oozes people, nutritious, is rich in natural plant protein, dietary fiber, therefore is described as " kings of vegetables ".At present, the mushroom sauce on market has following shortcoming mostly: mushroom is ground into fritter, by its structural deterioration, more or less can cause the loss of its nutritional labeling; Mushroom sauce on market is soy sauce or thick chilli sauce mostly, and little mushroom is admixed in the inside; Shelf-life is short, easily rots; Add too many chemical composition, unhealthy to human body.

Summary of the invention

The object of this invention is to provide a kind of nutritious, preservative free, pure green, production technology health, preparation method simple, can strengthen a kind of spicy mushroom sauce of human immunologic function.

Technical scheme of the present invention: a kind of spicy mushroom sauce, it is formulated by the raw material of following parts by weight:

Mushroom 30-40 part, soybean oil 50-100 part, thick broad-bean sauce 5-25 part, salt 2-8 part,

White granulated sugar 4-10 part, oyster sauce 3-7 part, sweet fermented flour sauce 2-8 part, sesame 2-4 part,

Peanut 3-5 part, food additives, spice;

Described food additives are made up of potassium sorbate 0.001 part, sodium glutamate 20-30 part, 5'-flavour nucleotide disodium 0.00001 part;

Described spice is by Chinese prickly ash 0.01-0.02 part, aniseed 0.025-0.035 part, fennel 0.04-0.055 part, spiceleaf 0.025-0.04 part, cloves 0.01-0.02 part, cassia bark 0.015-0.025 part, root of Dahurain angelica 0.015-0.025 part, white cool 0.01-0.02 part, fructus amomi 0.005-0.013 part, vanilla 0.004-0.008 part, finish and foretell 0.004-0.008 part, Radix Glycyrrhizae 0.003-0.007 part, nutmeg 0.002-0.006 part, tsaoko 0.002-0.006 part, Momordica grosvenori 0.002-0.004 part, rhizoma zingiberis 0.01-0.015 part, kaempferia galamga 0.003-0.008 part, fragrant sand 0.003-0.008 part, dried orange peel 0.003-0.008 part, hawthorn 0.005-0.01 part, Radix Angelicae Sinensis 0.003-0.007 part, white pepper 0.01-0.016 part, chilli 0.008-0.015 part, pericarpium zanthoxyli schinifolii 0.025-0.05 part.

The concrete preparation process of spicy mushroom sauce described above is:

(1) clean: each raw material weighing above-mentioned weight portion, the raw material of weighing is cleaned in cleaning Vehicle Jian An tri-road matting, reaches free from admixture, without dirty standard;

(2) dice: enter workshop of dicing after above-mentioned raw materials cleaning and dice, cut into large slices, reach sauce standard processed;

(3) sauce processed: above-mentioned raw materials is boiled tartar sauce;

(4) filling: by bottle placer, carry out filling according to standard grams;

(5) vacuum spiral cover: carry out spiral cover, sealing through vacuum Cover whirling Machine;

(6) microwave disinfection: the product after sealing carries out sterilization by microwave;

(7) pack.

The present invention compared with prior art its beneficial effect is:

(1) perfume (or spice) of the present invention is eaten the whole raw material of sauce and is adopted fully natural green food materials, low sugar, low fat, high protein, and nutritious, the perfume (or spice) made is eaten sauce and is rich in 17 seed amino acids and more than 30 kind of enzyme, can strengthen the physique of people;

(2) the polysaccharide in mushroom can improve the immunity function of human body, has strong inhibitory action to cancer cell; Double stranded RNA can be induced and be produced interferon, has antiviral effect; Tyrosinase related protein2 has the effect reduced blood pressure; Adenine and choline have prevention cirrhosis and angiosclerotic effect; Provitamin D can be converted into vitamin D, thus has the effect strengthening human body resist the disease and preventing cold, has very important function to prevention osteomalacia and the calcareous metabolism of human body;

(3) adopt the mushroom sauce produced of formula of the present invention, the resting period is longer, and nondiscolouring, not spoiled existing, mouthfeel is soft, especially in the area of cool, damp, after edible, efficacy of dispelling wind is obvious especially.

Detailed description of the invention

Spicy mushroom sauce takes from preferential mushroom.In conjunction with airing, select, clean, modern tradition processes of dicing manufacture, natural in color, fresh aromatic strongly fragrant, delicious flavour, make people have a kind of strong appetite sense.

Embodiment 1

A kind of spicy mushroom sauce, it is formulated by the raw material of following parts by weight: 30 parts, mushroom, soybean oil 50 parts, thick broad-bean sauce 5 parts, salt 2 parts, white granulated sugar 4 parts, 3 parts, oyster sauce, sweet fermented flour sauce 2 parts, sesame 2 parts, peanut 3 parts, food additives, spice, described food additives are made up of potassium sorbate 0.001 part, sodium glutamate 20 parts, 5'-flavour nucleotide disodium 0.00001 part, described spice is by 0.01 part, Chinese prickly ash, aniseed 0.025 part, 0.04 part, fennel, spiceleaf 0.025 part, cloves 0.01 part, 0.015 part, cassia bark, the root of Dahurain angelica 0.015 part, cool 0.01 part in vain, fructus amomi 0.005 part, vanilla 0.004 part, finish fore-telling 0.004 part, 0.003 part, Radix Glycyrrhizae, nutmeg 0.002 part, tsaoko 0.002 part, Momordica grosvenori 0.002 part, rhizoma zingiberis 0.01 part, kaempferia galamga 0.003 part, fragrant 0.003 part, sand, dried orange peel 0.003 part, hawthorn 0.005 part, Radix Angelicae Sinensis 0.003 part, white pepper 0.01 part, chilli 0.008 part, pericarpium zanthoxyli schinifolii 0.025 part.

The concrete preparation process of spicy mushroom sauce described above is:

(1) clean: each raw material weighing above-mentioned weight portion, the raw material of weighing is cleaned in cleaning Vehicle Jian An tri-road matting, reaches free from admixture, without dirty standard;

(2) dice: enter workshop of dicing after above-mentioned raw materials cleaning and dice, cut into large slices, reach sauce standard processed;

(3) sauce processed: above-mentioned raw materials is boiled tartar sauce;

(4) filling: by bottle placer, carry out filling according to standard grams;

(5) vacuum spiral cover: carry out spiral cover, sealing through vacuum Cover whirling Machine;

(6) microwave disinfection: the product after sealing carries out sterilization by microwave;

(7) pack.

Embodiment 2

A kind of spicy mushroom sauce, it is formulated by the raw material of following parts by weight: 35 parts, mushroom, soybean oil 80 parts, thick broad-bean sauce 20 parts, salt 6 parts, white granulated sugar 8 parts, 5 parts, oyster sauce, sweet fermented flour sauce 5 parts, sesame 3 parts, peanut 4 parts, food additives, spice, described food additives are made up of potassium sorbate 0.001 part, sodium glutamate 20-30 part, 5'-flavour nucleotide disodium 0.00001 part, described spice is by 0.015 part, Chinese prickly ash, aniseed 0.03 part, 0.05 part, fennel, spiceleaf 0.03 part, cloves 0.015 part, 0.02 part, cassia bark, the root of Dahurain angelica 0.02 part, cool 0.015 part in vain, fructus amomi 0.008 part, vanilla 0.006 part, finish fore-telling 0.006 part, 0.005 part, Radix Glycyrrhizae, nutmeg 0.004 part, tsaoko 0.004 part, Momordica grosvenori 0.003 part, rhizoma zingiberis 0.008 part, kaempferia galamga 0.005 part, fragrant 0.005 part, sand, dried orange peel 0.005 part, hawthorn 0.008 part, Radix Angelicae Sinensis 0.005 part, white pepper 0.012 part, chilli 0.01 part, pericarpium zanthoxyli schinifolii 0.03 part.

The concrete preparation process of spicy mushroom sauce described above is:

(1) clean: each raw material weighing above-mentioned weight portion, the raw material of weighing is cleaned in cleaning Vehicle Jian An tri-road matting, reaches free from admixture, without dirty standard;

(2) dice: enter workshop of dicing after above-mentioned raw materials cleaning and dice, cut into large slices, reach sauce standard processed;

(3) sauce processed: above-mentioned raw materials is boiled tartar sauce;

(4) filling: by bottle placer, carry out filling according to standard grams;

(5) vacuum spiral cover: carry out spiral cover, sealing through vacuum Cover whirling Machine;

(6) microwave disinfection: the product after sealing carries out sterilization by microwave;

(7) pack.

Embodiment 3

A kind of spicy mushroom sauce, it is formulated by the raw material of following parts by weight: 40 parts, mushroom, soybean oil 100 parts, thick broad-bean sauce 25 parts, salt 8 parts, white granulated sugar 10 parts, 7 parts, oyster sauce, sweet fermented flour sauce 8 parts, sesame 4 parts, peanut 5 parts, food additives, spice, described food additives are made up of potassium sorbate 0.001 part, sodium glutamate 30 parts, 5'-flavour nucleotide disodium 0.00001 part, described spice is by 0.02 part, Chinese prickly ash, aniseed 0.035 part, 0.055 part, fennel, spiceleaf 0.04 part, cloves 0.02 part, 0.025 part, cassia bark, the root of Dahurain angelica 0.025 part, cool 0.02 part in vain, fructus amomi 0.013 part, vanilla 0.008 part, finish fore-telling 0.008 part, 0.007 part, Radix Glycyrrhizae, nutmeg 0.006 part, tsaoko 0.006 part, Momordica grosvenori 0.004 part, rhizoma zingiberis 0.015 part, kaempferia galamga 0.008 part, fragrant 0.008 part, sand, dried orange peel 0.008 part, hawthorn 0.01 part, Radix Angelicae Sinensis 0.007 part, white pepper 0.016 part, chilli 0.015 part, pericarpium zanthoxyli schinifolii 0.05 part.

The concrete preparation process of spicy mushroom sauce described above is:

(1) clean: each raw material weighing above-mentioned weight portion, the raw material of weighing is cleaned in cleaning Vehicle Jian An tri-road matting, reaches free from admixture, without dirty standard;

(2) dice: enter workshop of dicing after above-mentioned raw materials cleaning and dice, cut into large slices, reach sauce standard processed;

(3) sauce processed: above-mentioned raw materials is boiled tartar sauce;

(4) filling: by bottle placer, carry out filling according to standard grams;

(5) vacuum spiral cover: carry out spiral cover, sealing through vacuum Cover whirling Machine;

(6) microwave disinfection: the product after sealing carries out sterilization by microwave;

(7) pack.

Use mushroom sauce fermentation time short, natural in color, fresh aromatic strongly fragrant, delicious flavour that the present invention produces, spicy mushroom sauce is that green is gone with rice or bread and nutritious, and enjoy delicate fragrance not to the utmost, whole family the old and the young need, and healthy living ten thousand is older.Have and cure mainly the illness effects such as poor appetite, in poor health, body is fat; Especially in the area of cool, damp, effect of dispelling rheumatism after edible is obvious especially.

Claims (1)

1. a spicy mushroom sauce, it is formulated by the raw material of following parts by weight:

Mushroom 30-40 part, soybean oil 50-100 part, thick broad-bean sauce 5-25 part, salt 2-8 part,

White granulated sugar 4-10 part, oyster sauce 3-7 part, sweet fermented flour sauce 2-8 part, sesame 2-4 part,

Peanut 3-5 part, food additives, spice;

Described food additives are made up of potassium sorbate 0.001 part, sodium glutamate 20-30 part, 5'-flavour nucleotide disodium 0.00001 part;

Described spice is by Chinese prickly ash 0.01-0.02 part, aniseed 0.025-0.035 part, fennel 0.04-0.055 part, spiceleaf 0.025-0.04 part, cloves 0.01-0.02 part, cassia bark 0.015-0.025 part, root of Dahurain angelica 0.015-0.025 part, white cool 0.01-0.02 part, fructus amomi 0.005-0.013 part, vanilla 0.004-0.008 part, finish and foretell 0.004-0.008 part, Radix Glycyrrhizae 0.003-0.007 part, nutmeg 0.002-0.006 part, tsaoko 0.002-0.006 part, Momordica grosvenori 0.002-0.004 part, rhizoma zingiberis 0.01-0.015 part, kaempferia galamga 0.003-0.008 part, fragrant sand 0.003-0.008 part, dried orange peel 0.003-0.008 part, hawthorn 0.005-0.01 part, Radix Angelicae Sinensis 0.003-0.007 part, white pepper 0.01-0.016 part, chilli 0.008-0.015 part, pericarpium zanthoxyli schinifolii 0.025-0.05 part.