CN104757510A - Oxidation-resisting type yellow-head catfish meat sauce and making method thereof - Google Patents

Abstract

The invention provides oxidation-resisting type yellow-head catfish meat sauce and a making method of the meat sauce, and belongs to the field of meat product machining. The oxidation-resisting type yellow-head catfish meat sauce is prepared from the following components in parts by mass: 35 parts to 50 parts of yellow-head catfish meat, 6 parts to 10 parts of diced shiitake mushroom, 6 parts to 8 parts of thick broad-bean sauce, 3 parts to 4 parts of a pleurotus eryngii Maillard reactant, 3 parts to 4 parts of minced garlic, 3 parts to 4 parts of minced green Chinese onion, 2 parts to 3 parts of white wine, 2 parts to 3 parts of vinegar, 2 parts to 3 parts of soybean sauce, 2 parts to 2.5 parts of red chilli powder, 1 part to 2 parts of salt, 1 part to 1.5 parts of white granulated sugar, 1 part to 1.5 parts of minced ginger, 0.4 part to 0.8 part of shisanxiang powder, 0.4 part to 0.6 part of chicken powder, 0.2 part to 0.4 part of beta-cyclodextrin, 0.2 part to 0.4 part of aginomoto, 0.2 part to 0.3 part of xanthan gum, a proper amount of first-level soybean salad oil and a proper amount of water. The oxidation-resisting type yellow-head catfish meat sauce is obtained through frying, sauce boiling, blending, bottling, exhausting, cover sealing, sterilizing and cooling. The yellow-head catfish meat serves as main raw material, and the made sauce is rich in nutrition, unique in taste, convenient to eat and high in oxidation resistance.

Description

A kind of resistance to oxidation Xing Ge alec and preparation method thereof

Technical field

The invention belongs to field of meat product processing, specifically a kind of resistance to oxidation Xing Ge alec and preparation method thereof.

Background technology

Ge fish, SILURIFORMES Chang section Pelteobagrus.Have another name called Pelteobagrus fulvidraco, yellow cheek fish etc., be widely distributed in each Pacific Ocean, Eastern China water system.It is reported every 100 Ke Ge containing 17.8 grams, protein in oppressing, 2.7 grams, fat, 7.1 grams, carbohydrate, the mineral matters such as calcium, phosphorus, potassium, sodium.It has diuresis, consumer edema, the effect such as to dispel the wind, sober up.Suitable cirrhotic ascites, nephritic dropsy, beriberi oedema and nutritional edema person eat; Suitable children's's acne rash initial stage eats.The research of domestic and international Dui Ge fish focuses mostly at Analysis of Nutritive Composition, nutritive value relatively or evaluate, and still rarely has report at present to its processing.

China is the founding country of sauce, has the history of thousands of years in fact.In " passing in Emperor Wu Di of the Han dynasty " that Chinese class is solid, under note Hsi Wang Mu, Emperor Wu Di of the Han dynasty is seen in the human world, wherein remembers that Hsi Wang Mu tells military Supreme Being, says refreshing medicine has " like a chain of pearls or a string of beads cloud sauce ", " beautiful Tianjin gold sauce ", also has " sauce without spirit ".So just there is sauce method processed to be that Hsi Wang Mu passes the saying with the human world.Hsi Wang Mu's nature that descends to the mortal world is legend.Separately there is saying, say that sauce is that all public affairs created.Week, public affairs were exactly the tertiary dawn, and the younger brother of all military kings, once helped military king to go out business.But have saying of " hundred sauce " in " Zhou Li ", the making invention of sauce, should before week.Viewed from the record being recorded in " Book of Rites " " Zhou Li ", there is very large change in the effect of sauce, from the main flavouring of joining food and becoming very concrete.Time early, sauce is apart from seasoning function, also has except malicious function.Arrived Ming Dynasty's (13rd century), the production of sauce more develops.The technology of sauce processed also generally spreads between the working people of town and country.We have grasped the technology of a lot of sauce processed up to now, but in the making of current sauce, be primary raw material mainly with soya bean, pork or beef etc. greatly, and with Ge fish for primary raw material sauce has no report, be made into sauce and there is very high nutritive value, and special taste.

Summary of the invention

The invention provides a kind of resistance to oxidation Xing Ge alec and preparation method thereof.

For achieving the above object, the present invention adopts following technical scheme: each raw material and mass parts thereof are the Ge flesh of fish 35 ~ 50 parts, mushroom fourth 6 ~ 10 parts, thick broad-bean sauce 6 ~ 8 parts, pleurotus eryngii Maillard reaction thing 3 ~ 4 parts, garlic powder 3 ~ 4 parts, 3 ~ 4 parts, shallot end, white wine 2 ~ 3 parts, vinegar 2 ~ 3 parts, 2 ~ 3 parts, soy sauce, Paprika 2 ~ 2.5 parts, salt 1 ~ 2 part, white granulated sugar 1 ~ 1.5 part, 1 ~ 1.5 part, ginger end, thirteen spice 0.4 ~ 0.8 part, chickens' extract 0.4 ~ 0.6 part, beta-schardinger dextrin-0.2 ~ 0.4 part, monosodium glutamate 0.2 ~ 0.4 part, xanthans 0.2 ~ 0.3 part, one-level soybean salad oil is appropriate, water is appropriate, Jian Kang Ge fish first selected by the Suo Shu Ge flesh of fish, scales, head, internal organ, adopts to adopt meat mode by hand, rejects bone and thorn, cleaned up by meat, can not remain blood stains and black film with cold water, and be cut into the small fish block that length is about 0.5 ~ 0.8cm, then the saline solution of oppressing with 4% is soaked 10min, salt solution is 2:1 with the ratio of fish, adds white wine simultaneously, finally rinse 2min with clear water, drain, refrigerate for subsequent use, described mushroom fourth selects new fresh mushroom, cleans, mushroom is cut into the mushroom fourth of soya bean size, puts in people's boiling water, boil 5min, pull out and drain away the water, refrigerate for subsequent use with clear water, described pleurotus eryngii Maillard reaction thing: (1) extracts: the pleurotus eryngii powder of 1 part of mistake 40 mesh sieve, adopt sodium hydroxide solution 12 parts extraction time 25min under the condition of temperature 30 DEG C of pH value 10, supernatant is got after the centrifugal 15min of 4000r/min, adjusted to ph precipitates to isoelectric point 4.0, obtains pleurotus eryngii protein, (2) enzymolysis: enzymolysis 100 ~ 140min under the condition of pleurotus eryngii protein concentration 4% ~ 6%, neutral protein enzyme concentration 0.8% ~ 1.2%, pH value 7 ~ 8 and hydrolysis temperature 52 ~ 58 DEG C, again through 95 DEG C of enzyme 5min that go out, 120 orders filtrations, reduced pressure concentration, obtain enzymolysis concentrate, (3) Maillard reaction: reaction time 80 ~ 120min under the condition of fructose consumption 8% ~ 12%, zymolyte mass concentration 4% ~ 6%, fructose and zymolyte mass ratio 2:1, pH value 10 ~ 12 and reaction temperature 98 ~ 102 DEG C, after colloid mill and freeze drying, obtain pleurotus eryngii Maillard reaction thing, described garlic powder is that fresh garlic is peelled off crust, is cut into garlic powder after washing, and refrigerates for subsequent use, described shallot end is that fresh shallot is removed cured leaf, rotten leaf, crust and coring, is cut into shallot end, refrigerates for subsequent use after washing, described ginger end fresh ginger is eliminated rotten, disease part, is cut into ginger end, refrigerates for subsequent use after cleaning,

Concrete steps are (1) frying: pour oil cauldron heating after the metering of one-level soybean salad oil into, add mushroom fourth, ginger end, garlic powder, shallot end and Paprika, blast micro-perfume (or spice); Again the Ge flesh of fish is added in pot frying a moment, and add suitable quantity of water, boil and continuous stir about 10min; (2) sauce is boiled: add thick broad-bean sauce, white granulated sugar, salt, vinegar, thirteen spice, monosodium glutamate, soy sauce, beta-schardinger dextrin-, xanthans and appropriate one-level soybean salad oil and carry out boiling, constantly stir in boiling process, various raw material is fully mixed, prevent the end of being burned, after boiling, with little fiery boiling 10min; (3) allocate: (1) and (2) is added in material-compound tank, after being uniformly mixed, adds pleurotus eryngii Maillard reaction thing and chickens' extract; (4) bottle, be vented and capping: after being taken the dish out of the pot by the sauce allocated through step (3), keep material temperature more than 85 DEG C to load in the vial of sterilizing, note not allowing sauce be bonded at bottleneck, preventing pollution, and reserved 8 ~ 10cm gap, subsequently capping at once after immigration fumer atmospheric exhaust 10 ~ 15min; (5) sterilization and cooling: 121 DEG C of sterilization 30min, are quickly cooled to room temperature after terminating, obtains resistance to oxidation Xing Ge alec product.

Owing to have employed above process program, the present invention has the following advantages:

1, this invention Yi Ge flesh of fish is primary raw material, and the sauce made is nutritious, special taste, instant;

2, add pleurotus eryngii Maillard reaction thing in process of the present invention, serve the effect of Zeng Qiang Ge alec sludge proof.

Detailed description of the invention

embodiment 1:

Each raw material and mass parts thereof Wei that Ge oppresses 350g, mushroom fourth 100g, thick broad-bean sauce 60g, pleurotus eryngii Maillard reaction thing 40g, garlic powder 35g, shallot end 40g, white wine 20g, vinegar 30g, soy sauce 30g, Paprika 25g, salt 15g, white granulated sugar 15g, ginger end 12g, thirteen spice 8g, chickens' extract 5g, beta-schardinger dextrin-4g, monosodium glutamate 4g, xanthans 2g, one-level soybean salad oil is appropriate, water is appropriate; Jian Kang Ge fish first selected by the Suo Shu Ge flesh of fish, scales, head, internal organ, adopts to adopt meat mode by hand, rejects bone and thorn, cleaned up by meat, can not remain blood stains and black film with cold water, and be cut into the small fish block that length is about 0.5 ~ 0.8cm; Then the saline solution of oppressing with 4% is soaked 10min, salt solution is 2:1 with the ratio of fish, adds white wine simultaneously; Finally rinse 2min with clear water, drain, refrigerate for subsequent use; Described mushroom fourth selects new fresh mushroom, cleans, mushroom is cut into the mushroom fourth of soya bean size, puts in people's boiling water, boil 5min, pull out and drain away the water, refrigerate for subsequent use with clear water; Described pleurotus eryngii Maillard reaction thing: (1) extracts: 200g crosses the pleurotus eryngii powder of 40 mesh sieves, adopt sodium hydroxide solution 2400g extraction time 25min under the condition of temperature 30 DEG C of pH value 10, supernatant is got after the centrifugal 15min of 4000r/min, adjusted to ph precipitates to isoelectric point 4.0, obtains pleurotus eryngii protein; (2) enzymolysis: enzymolysis 100min under the condition of pleurotus eryngii protein concentration 6%, neutral protein enzyme concentration 0.8%, pH value 7 and hydrolysis temperature 52 DEG C, then through 95 DEG C of enzyme 5min that go out, 120 orders filtrations, reduced pressure concentration, obtain enzymolysis concentrate; (3) Maillard reaction: reaction time 80min under the condition of fructose consumption 12%, zymolyte mass concentration 5%, fructose and zymolyte mass ratio 2:1, pH value 10 and reaction temperature 102 DEG C, after colloid mill and freeze drying, obtains pleurotus eryngii Maillard reaction thing; Described garlic powder is that fresh garlic is peelled off crust, is cut into garlic powder after washing, and refrigerates for subsequent use; Described shallot end is that fresh shallot is removed cured leaf, rotten leaf, crust and coring, is cut into shallot end, refrigerates for subsequent use after washing; Described ginger end fresh ginger is eliminated rotten, disease part, is cut into ginger end, refrigerates for subsequent use after cleaning;

Concrete steps are (1) frying: pour oil cauldron heating after the metering of one-level soybean salad oil into, add mushroom fourth, ginger end, garlic powder, shallot end and Paprika, blast micro-perfume (or spice); Again the Ge flesh of fish is added in pot frying a moment, and add suitable quantity of water, boil and continuous stir about 10min; (2) sauce is boiled: add thick broad-bean sauce, white granulated sugar, salt, vinegar, thirteen spice, monosodium glutamate, soy sauce, beta-schardinger dextrin-, xanthans and appropriate one-level soybean salad oil and carry out boiling, constantly stir in boiling process, various raw material is fully mixed, prevent the end of being burned, after boiling, with little fiery boiling 10min; (3) allocate: (1) and (2) is added in material-compound tank, after being uniformly mixed, adds pleurotus eryngii Maillard reaction thing and chickens' extract; (4) bottle, be vented and capping: after being taken the dish out of the pot by the sauce allocated through step (3), keep material temperature more than 85 DEG C to load in the vial of sterilizing, note not allowing sauce be bonded at bottleneck, preventing pollution, and reserved 8cm gap, subsequently capping at once after immigration fumer atmospheric exhaust 12min; (5) sterilization and cooling: 121 DEG C of sterilization 30min, are quickly cooled to room temperature after terminating, obtains resistance to oxidation Xing Ge alec product.

embodiment 2:

Each raw material and mass parts thereof Wei that Ge oppresses 400g, mushroom fourth 80g, thick broad-bean sauce 70g, pleurotus eryngii Maillard reaction thing 30g, garlic powder 40g, shallot end 35g, white wine 25g, vinegar 20g, soy sauce 20g, Paprika 20g, salt 10g, white granulated sugar 10g, ginger end 15g, thirteen spice 4g, chickens' extract 4g, beta-schardinger dextrin-3g, monosodium glutamate 3g, xanthans 3g, one-level soybean salad oil is appropriate, water is appropriate; Jian Kang Ge fish first selected by the Suo Shu Ge flesh of fish, scales, head, internal organ, adopts to adopt meat mode by hand, rejects bone and thorn, cleaned up by meat, can not remain blood stains and black film with cold water, and be cut into the small fish block that length is about 0.5 ~ 0.8cm; Then the saline solution of oppressing with 4% is soaked 10min, salt solution is 2:1 with the ratio of fish, adds white wine simultaneously; Finally rinse 2min with clear water, drain, refrigerate for subsequent use; Described mushroom fourth selects new fresh mushroom, cleans, mushroom is cut into the mushroom fourth of soya bean size, puts in people's boiling water, boil 5min, pull out and drain away the water, refrigerate for subsequent use with clear water; Described pleurotus eryngii Maillard reaction thing: (1) extracts: 200g crosses the pleurotus eryngii powder of 40 mesh sieves, adopt sodium hydroxide solution 2400g extraction time 25min under the condition of temperature 30 DEG C of pH value 10, supernatant is got after the centrifugal 15min of 4000r/min, adjusted to ph precipitates to isoelectric point 4.0, obtains pleurotus eryngii protein; (2) enzymolysis: enzymolysis 120min under the condition of pleurotus eryngii protein concentration 4%, neutral protein enzyme concentration 1.0%, pH value 8 and hydrolysis temperature 55 DEG C, then through 95 DEG C of enzyme 5min that go out, 120 orders filtrations, reduced pressure concentration, obtain enzymolysis concentrate; (3) Maillard reaction: reaction time 100min under the condition of fructose consumption 10%, zymolyte mass concentration 6%, fructose and zymolyte mass ratio 2:1, pH value 12 and reaction temperature 100 DEG C, after colloid mill and freeze drying, obtain pleurotus eryngii Maillard reaction thing; Described garlic powder is that fresh garlic is peelled off crust, is cut into garlic powder after washing, and refrigerates for subsequent use; Described shallot end is that fresh shallot is removed cured leaf, rotten leaf, crust and coring, is cut into shallot end, refrigerates for subsequent use after washing; Described ginger end fresh ginger is eliminated rotten, disease part, is cut into ginger end, refrigerates for subsequent use after cleaning;

Concrete steps are (1) frying: pour oil cauldron heating after the metering of one-level soybean salad oil into, add mushroom fourth, ginger end, garlic powder, shallot end and Paprika, blast micro-perfume (or spice); Again the Ge flesh of fish is added in pot frying a moment, and add suitable quantity of water, boil and continuous stir about 10min; (2) sauce is boiled: add thick broad-bean sauce, white granulated sugar, salt, vinegar, thirteen spice, monosodium glutamate, soy sauce, beta-schardinger dextrin-, xanthans and appropriate one-level soybean salad oil and carry out boiling, constantly stir in boiling process, various raw material is fully mixed, prevent the end of being burned, after boiling, with little fiery boiling 10min; (3) allocate: (1) and (2) is added in material-compound tank, after being uniformly mixed, adds pleurotus eryngii Maillard reaction thing and chickens' extract; (4) bottle, be vented and capping: after being taken the dish out of the pot by the sauce allocated through step (3), keep material temperature more than 85 DEG C to load in the vial of sterilizing, note not allowing sauce be bonded at bottleneck, preventing pollution, and reserved 10cm gap, subsequently capping at once after immigration fumer atmospheric exhaust 15min; (5) sterilization and cooling: 121 DEG C of sterilization 30min, are quickly cooled to room temperature after terminating, obtains resistance to oxidation Xing Ge alec product.

embodiment 3:

Each raw material and mass parts thereof Wei that Ge oppresses 500g, mushroom fourth 60g, thick broad-bean sauce 80g, pleurotus eryngii Maillard reaction thing 35g, garlic powder 30g, shallot end 30g, white wine 30g, vinegar 25g, soy sauce 25g, Paprika 22g, salt 20g, white granulated sugar 13g, ginger end 10g, thirteen spice 6g, chickens' extract 6g, beta-schardinger dextrin-2g, monosodium glutamate 2g, xanthans 2.5g, one-level soybean salad oil is appropriate, water is appropriate; Jian Kang Ge fish first selected by the Suo Shu Ge flesh of fish, scales, head, internal organ, adopts to adopt meat mode by hand, rejects bone and thorn, cleaned up by meat, can not remain blood stains and black film with cold water, and be cut into the small fish block that length is about 0.5 ~ 0.8cm; Then the saline solution of oppressing with 4% is soaked 10min, salt solution is 2:1 with the ratio of fish, adds white wine simultaneously; Finally rinse 2min with clear water, drain, refrigerate for subsequent use; Described mushroom fourth selects new fresh mushroom, cleans, mushroom is cut into the mushroom fourth of soya bean size, puts in people's boiling water, boil 5min, pull out and drain away the water, refrigerate for subsequent use with clear water; Described pleurotus eryngii Maillard reaction thing: (1) extracts: 200g crosses the pleurotus eryngii powder of 40 mesh sieves, adopt sodium hydroxide solution 2400g extraction time 25min under the condition of temperature 30 DEG C of pH value 10, supernatant is got after the centrifugal 15min of 4000r/min, adjusted to ph precipitates to isoelectric point 4.0, obtains pleurotus eryngii protein; (2) enzymolysis: enzymolysis 140min under the condition of pleurotus eryngii protein concentration 5%, neutral protein enzyme concentration 0.8%, pH value 7.6 and hydrolysis temperature 58 DEG C, then through 95 DEG C of enzyme 5min that go out, 120 orders filtrations, reduced pressure concentration, obtain enzymolysis concentrate; (3) Maillard reaction: reaction time 120min under the condition of fructose consumption 8%, zymolyte mass concentration 4%, fructose and zymolyte mass ratio 2:1, pH value 11 and reaction temperature 98 DEG C, after colloid mill and freeze drying, obtains pleurotus eryngii Maillard reaction thing; Described garlic powder is that fresh garlic is peelled off crust, is cut into garlic powder after washing, and refrigerates for subsequent use; Described shallot end is that fresh shallot is removed cured leaf, rotten leaf, crust and coring, is cut into shallot end, refrigerates for subsequent use after washing; Described ginger end fresh ginger is eliminated rotten, disease part, is cut into ginger end, refrigerates for subsequent use after cleaning;

Concrete steps are (1) frying: pour oil cauldron heating after the metering of one-level soybean salad oil into, add mushroom fourth, ginger end, garlic powder, shallot end and Paprika, blast micro-perfume (or spice); Again the Ge flesh of fish is added in pot frying a moment, and add suitable quantity of water, boil and continuous stir about 10min; (2) sauce is boiled: add thick broad-bean sauce, white granulated sugar, salt, vinegar, thirteen spice, monosodium glutamate, soy sauce, beta-schardinger dextrin-, xanthans and appropriate one-level soybean salad oil and carry out boiling, constantly stir in boiling process, various raw material is fully mixed, prevent the end of being burned, after boiling, with little fiery boiling 10min; (3) allocate: (1) and (2) is added in material-compound tank, after being uniformly mixed, adds pleurotus eryngii Maillard reaction thing and chickens' extract; (4) bottle, be vented and capping: after being taken the dish out of the pot by the sauce allocated through step (3), keep material temperature more than 85 DEG C to load in the vial of sterilizing, note not allowing sauce be bonded at bottleneck, preventing pollution, and reserved 9cm gap, subsequently capping at once after immigration fumer atmospheric exhaust 10min; (5) sterilization and cooling: 121 DEG C of sterilization 30min, are quickly cooled to room temperature after terminating, obtains resistance to oxidation Xing Ge alec product.

Claims (1)

1. resistance to oxidation type Ge alec and preparation method thereof, it is characterized in that: each raw material and mass parts thereof are the Ge flesh of fish 35 ~ 50 parts, mushroom fourth 6 ~ 10 parts, thick broad-bean sauce 6 ~ 8 parts, pleurotus eryngii Maillard reaction thing 3 ~ 4 parts, garlic powder 3 ~ 4 parts, 3 ~ 4 parts, shallot end, white wine 2 ~ 3 parts, vinegar 2 ~ 3 parts, 2 ~ 3 parts, soy sauce, Paprika 2 ~ 2.5 parts, salt 1 ~ 2 part, white granulated sugar 1 ~ 1.5 part, 1 ~ 1.5 part, ginger end, thirteen spice 0.4 ~ 0.8 part, chickens' extract 0.4 ~ 0.6 part, beta-schardinger dextrin-0.2 ~ 0.4 part, monosodium glutamate 0.2 ~ 0.4 part, xanthans 0.2 ~ 0.3 part, one-level soybean salad oil is appropriate, water is appropriate, Jian Kang Ge fish first selected by the Suo Shu Ge flesh of fish, scales, head, internal organ, adopts to adopt meat mode by hand, rejects bone and thorn, cleaned up by meat, can not remain blood stains and black film with cold water, and be cut into the small fish block that length is about 0.5 ~ 0.8cm, then the saline solution of oppressing with 4% is soaked 10min, salt solution is 2:1 with the ratio of fish, adds white wine simultaneously, finally rinse 2min with clear water, drain, refrigerate for subsequent use, described mushroom fourth selects new fresh mushroom, cleans, mushroom is cut into the mushroom fourth of soya bean size, puts in people's boiling water, boil 5min, pull out and drain away the water, refrigerate for subsequent use with clear water, described pleurotus eryngii Maillard reaction thing: (1) extracts: the pleurotus eryngii powder of 1 part of mistake 40 mesh sieve, adopt sodium hydroxide solution 12 parts extraction time 25min under the condition of temperature 30 DEG C of pH value 10, supernatant is got after the centrifugal 15min of 4000r/min, adjusted to ph precipitates to isoelectric point 4.0, obtains pleurotus eryngii protein, (2) enzymolysis: enzymolysis 100 ~ 140min under the condition of pleurotus eryngii protein concentration 4% ~ 6%, neutral protein enzyme concentration 0.8% ~ 1.2%, pH value 7 ~ 8 and hydrolysis temperature 52 ~ 58 DEG C, again through 95 DEG C of enzyme 5min that go out, 120 orders filtrations, reduced pressure concentration, obtain enzymolysis concentrate, (3) Maillard reaction: reaction time 80 ~ 120min under the condition of fructose consumption 8% ~ 12%, zymolyte mass concentration 4% ~ 6%, fructose and zymolyte mass ratio 2:1, pH value 10 ~ 12 and reaction temperature 98 ~ 102 DEG C, after colloid mill and freeze drying, obtain pleurotus eryngii Maillard reaction thing, described garlic powder is that fresh garlic is peelled off crust, is cut into garlic powder after washing, and refrigerates for subsequent use, described shallot end is that fresh shallot is removed cured leaf, rotten leaf, crust and coring, is cut into shallot end, refrigerates for subsequent use after washing, described ginger end fresh ginger is eliminated rotten, disease part, is cut into ginger end, refrigerates for subsequent use after cleaning,

Concrete steps are (1) frying: pour oil cauldron heating after the metering of one-level soybean salad oil into, add mushroom fourth, ginger end, garlic powder, shallot end and Paprika, blast micro-perfume (or spice); Again the Ge flesh of fish is added in pot frying a moment, and add suitable quantity of water, boil and continuous stir about 10min; (2) sauce is boiled: add thick broad-bean sauce, white granulated sugar, salt, vinegar, thirteen spice, monosodium glutamate, soy sauce, beta-schardinger dextrin-, xanthans and appropriate one-level soybean salad oil and carry out boiling, constantly stir in boiling process, various raw material is fully mixed, prevent the end of being burned, after boiling, with little fiery boiling 10min; (3) allocate: (1) and (2) is added in material-compound tank, after being uniformly mixed, adds pleurotus eryngii Maillard reaction thing and chickens' extract; (4) bottle, be vented and capping: after being taken the dish out of the pot by the sauce allocated through step (3), keep material temperature more than 85 DEG C to load in the vial of sterilizing, note not allowing sauce be bonded at bottleneck, preventing pollution, and reserved 8 ~ 10cm gap, subsequently capping at once after immigration fumer atmospheric exhaust 10 ~ 15min; (5) sterilization and cooling: 121 DEG C of sterilization 30min, are quickly cooled to room temperature after terminating, obtains resistance to oxidation Xing Ge alec product.