CN105146365A - Lentinus edodes sauce and preparation method thereof - Google Patents

Abstract

The invention discloses lentinus edodes sauce. The lentinus edodes sauce is made from, by weight, 100-105 parts of soybean paste, 8-10 parts of chili oil, 15-20 parts of pork, 45-48 parts of lentinus edodes, 6-8 parts of peanuts, 5-8 parts of tuber mustard, 6-8 parts of dried beancurd, 15-20 parts of apple cider vinegar, 2-3 parts of rice bran polysaccharide, 10-12 parts of pumpkin juice, 8-10 parts of magnolia buds, 2-3 parts of concentrated beef extract, 1-1.5 parts of pseudostellaria heterophylla, 1-1.2 parts of cayratia japonica, 1-1.5 parts of roots of caragana sinica, 1-1.5 parts of pomegranate seeds, 6-8 parts of haw pulp, 3-5 parts of semen cassiae, 4-6 parts of wild buckwheat rhizome and 20-30 parts of vegetable oil. Due to the fact that lentinus edodes is fried for removing moisture, aroma is enhanced; by addition of the pumpkin juice, vinegar and the like during frying, the lentinus edodes can be crispy and chewy, flavor of the paste is enhanced, and spiciness and palatability are achieved; in addition, since beneficial traditional Chinese medicine ingredients are added, healthcare effects are improved, efficacies of detoxication, diuresis, clearing of the lung-heat, spleen reinforcement, Yin nourishing, body fluid generation and oxidation resistance, adjustment and improvement of body functions can be realized, and physical health is benefited.

Description

A kind of mushroom sauce and preparation method thereof

Technical field

The present invention relates to food technology field, particularly relate to a kind of mushroom sauce and preparation method thereof.

Background technology

For a long time, people's daily life diet is from not perfume (or spice), sweet, fiber crops, peppery, acid, salty flavouring such as grade, along with the fast development of economy and the increase of the income of residents, the development of the catering trade, salt is not limited only to the demand of flavouring, vinegar, capsicum, Chinese prickly ash, green onion, ginger, garlic etc., and pursue multi-flavor purpose compound flavour enhancer, at present except minority combination product, most purpose compound flavour enhancer still with primary product as anise, little time, cassia bark, finish and dial, cardamoms etc. are now joined, existing powder, the form of cash sale is carried out, some companies pulverize link and also eliminate, be directly used in diet to make, both unhygienic, flavouring component utilization rate is very low, cause waste.

Tartar sauce, as the category of in flavoring industry, along with the fast development of the whole industry, also shows the trend increased fast in recent years.Traditional sauce series products is with grain or oil crops for raw material, a kind of semisolid made through fermentable or half flow regime thick, has the flavouring of special color.China is the country of the exquisite way to keep in good health, and along with improving constantly of people's material life, enriching constantly of culture life, people have been not only the need meeting food, also more pay close attention to the function of the health that product brings.

Summary of the invention

The object of the invention is exactly the defect in order to make up prior art, provides a kind of mushroom sauce and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of mushroom sauce is made up of the raw material of following weight parts:

Beans sauce 100-105, chili oil 8-10, pork 15-20, mushroom 45-48, peanut 6-8, hot pickled mustard tube 5-8, dried bean curd 6-8, apple vinegar 15-20, rice bran polysaccharide 2-3, Pumpkin Juice 10-12, lily magnolia bud 8-10, concentrated beef extract 2-3, excellent careless 1-1.5, pentaphyllous rattan 1-1.2, Chinese peashrub root 1-1.5, pomegranate seed 1-1.5, FRUCTUS CRATAEGI 6-8, cassia seed 3-5, cymose buckwheat rhizome 4-6, vegetable oil 20-30.

A preparation method for described mushroom sauce, comprises the following steps:

(1), cassia seed, cymose buckwheat rhizome, peanut are picked up assorted clean, put into microwave oven, control temperature 102-105 DEG C, the ripe perfume (or spice) of baking golden yellow color, be crushed to 20-40 order, add apple vinegar infuse 10-15 minute, then boil 5-10 minute, make pulping, filter and remove residue, obtain tea vinegar;

(2), by lily magnolia bud blanching blanching 1-2 minute, pull the water infuse 1-2 hour put into containing 1-2% citric acid out, pull dehydration out, be stranding into end, stir with FRUCTUS CRATAEGI, concentrated beef extract, add tea vinegar and grind pulping, slow fire is stewing to be stewed to thick shape, obtains thick slurry;

(3), by rod rod grass, pentaphyllous rattan, Chinese peashrub root, pomegranate seed clean mixing, be stranding into end, add 6-8 times of soak by water 1-1.5 hour, filter and remove residue, filtrate concentrates, and obtains concentrated extracting solution;

(4), by hot pickled mustard tube, dried bean curd cut into end respectively, mushroom cleans simple stage property, puts into oil cauldron respectively, decocts and fries to delicious and crisp, deoil and sift out, for subsequent use;

(5), by pork removal of impurities clean, be cut into meat cubelets, the 10-20% vegetable oil of meat cubelets weight is entered pot and is heated to ripe, add meat cubelets and stir-fry ripe to 5-6, add mushroom end and stir-fry and receive to oil body dry, add Pumpkin Juice, thick slurry stir-fry receive to juice dry, for subsequent use;

(6) beans sauce is entered pot slow fire to fry after 15-20 minute and add chili oil, after companion boils 12-16 minute, step (2) to step (4) process is obtained material and pot put into by other surplus stocks, stir-fry and stir, thickly to take the dish out of the pot to sauce body is dense;

(7), by sauce body load in laminated film bag, preheating is sealed on sealing machine, puts into boiling water normal temperature sterilizing 15-18 minute, put into cold water and cool, to obtain final product after taking-up after sealing.

Advantage of the present invention is: mushroom sauce of the present invention, and moisture, more flavouring taste are removed in mushroom frying, then in frying Pumpkin Juice, tea vinegar slurry, make mushroom delicious and crisp increase toughness, sauce body more increases local flavor simultaneously, fragrant peppery tasty and refreshing; Also increase Chinese medicine beneficiating ingredient, strengthen health-care efficacy, there is removing toxic substances diuresis, clearing lung-heat benefit spleen, nourishing Yin and promoting production of body fluid, oxidation resistant effect, regulate and improve body function, useful health.

Detailed description of the invention

A kind of mushroom sauce is made up of the raw material of following weight parts:

Beans sauce 100, chili oil 8, pork 15, mushroom 45, peanut 6, hot pickled mustard tube 5, dried bean curd 6, apple vinegar 15, rice bran polysaccharide 2, Pumpkin Juice 10, lily magnolia bud 8, concentrated beef extract 2, rod rod grass 1, pentaphyllous rattan 1, Chinese peashrub root 1, pomegranate seed 1, FRUCTUS CRATAEGI 6, cassia seed 3, cymose buckwheat rhizome 4, vegetable oil 20.

A preparation method for described mushroom sauce, comprises the following steps:

(1), pick up assorted clean by cassia seed, cymose buckwheat rhizome, peanut, put into microwave oven, control temperature 102 DEG C, the ripe perfume (or spice) of baking golden yellow color, is crushed to 20 orders, adds apple vinegar infuse 10 minutes, then boils 5 minutes, make pulping, filter and remove residue, obtain tea vinegar;

(2), by lily magnolia bud blanching blanching 1 minute, pull out and put into water infuse containing 1% citric acid 1 hour, pull dehydration out, be stranding into end, stir with FRUCTUS CRATAEGI, concentrated beef extract, add tea vinegar and grind pulping, slow fire is stewing to be stewed to thick shape, obtains thick slurry;

(3), by rod rod grass, pentaphyllous rattan, Chinese peashrub root, pomegranate seed clean mixing, be stranding into end, add 6 times of soak by water 1 hour, filter and remove residue, filtrate concentrates, and obtains concentrated extracting solution;

(4), by hot pickled mustard tube, dried bean curd cut into end respectively, mushroom cleans simple stage property, puts into oil cauldron respectively, decocts and fries to delicious and crisp, deoil and sift out, for subsequent use;

(5), by pork removal of impurities clean, be cut into meat cubelets, 10% vegetable oil of meat cubelets weight is entered pot and is heated to ripe, add meat cubelets and stir-fry to 5 ripe, add mushroom end and stir-fry and receive to oil body dry, add Pumpkin Juice, thick slurry stir-fry receive to juice dry, for subsequent use;

(6) beans sauce is entered after pot slow fire fries 15 minutes to add chili oil, after companion boils 12 minutes, step (2) is obtained material and pot put into by other surplus stocks to step (4) process, stir-fries and stir, thickly to take the dish out of the pot to sauce body is dense;

(7), by sauce body load in laminated film bag, preheating is sealed on sealing machine, puts into boiling water normal temperature sterilizing 15 minutes after sealing, puts into cold water and cools, to obtain final product after taking-up.

Claims (2)

1. a mushroom sauce, is characterized in that, is to be made up of the raw material of following weight parts:

Beans sauce 100-105, chili oil 8-10, pork 15-20, mushroom 45-48, peanut 6-8, hot pickled mustard tube 5-8, dried bean curd 6-8, apple vinegar 15-20, rice bran polysaccharide 2-3, Pumpkin Juice 10-12, lily magnolia bud 8-10, concentrated beef extract 2-3, excellent careless 1-1.5, pentaphyllous rattan 1-1.2, Chinese peashrub root 1-1.5, pomegranate seed 1-1.5, FRUCTUS CRATAEGI 6-8, cassia seed 3-5, cymose buckwheat rhizome 4-6, vegetable oil 20-30.

2. a preparation method for mushroom sauce as claimed in claim 1, is characterized in that comprising the following steps:

(1), cassia seed, cymose buckwheat rhizome, peanut are picked up assorted clean, put into microwave oven, control temperature 102-105 DEG C, the ripe perfume (or spice) of baking golden yellow color, be crushed to 20-40 order, add apple vinegar infuse 10-15 minute, then boil 5-10 minute, make pulping, filter and remove residue, obtain tea vinegar;

(2), by lily magnolia bud blanching blanching 1-2 minute, pull the water infuse 1-2 hour put into containing 1-2% citric acid out, pull dehydration out, be stranding into end, stir with FRUCTUS CRATAEGI, concentrated beef extract, add tea vinegar and grind pulping, slow fire is stewing to be stewed to thick shape, obtains thick slurry;

(3), by rod rod grass, pentaphyllous rattan, Chinese peashrub root, pomegranate seed clean mixing, be stranding into end, add 6-8 times of soak by water 1-1.5 hour, filter and remove residue, filtrate concentrates, and obtains concentrated extracting solution;

(4), by hot pickled mustard tube, dried bean curd cut into end respectively, mushroom cleans simple stage property, puts into oil cauldron respectively, decocts and fries to delicious and crisp, deoil and sift out, for subsequent use;

(5), by pork removal of impurities clean, be cut into meat cubelets, the 10-20% vegetable oil of meat cubelets weight is entered pot and is heated to ripe, add meat cubelets and stir-fry ripe to 5-6, add mushroom end and stir-fry and receive to oil body dry, add Pumpkin Juice, thick slurry stir-fry receive to juice dry, for subsequent use;

(6) beans sauce is entered pot slow fire to fry after 15-20 minute and add chili oil, after companion boils 12-16 minute, step (2) to step (4) process is obtained material and pot put into by other surplus stocks, stir-fry and stir, thickly to take the dish out of the pot to sauce body is dense;

(7), by sauce body load in laminated film bag, preheating is sealed on sealing machine, puts into boiling water normal temperature sterilizing 15-18 minute, put into cold water and cool, to obtain final product after taking-up after sealing.