CN105249429A - 一种绿菇调味酱的制备方法 - Google Patents
一种绿菇调味酱的制备方法 Download PDFInfo
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 241001236156 Russula virescens Species 0.000 title abstract 5
- 239000000203 mixture Substances 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 6
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 6
- 239000003921 oil Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 6
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 235000021419 vinegar Nutrition 0.000 claims abstract description 6
- 239000000052 vinegar Substances 0.000 claims abstract description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 13
- 240000006677 Vicia faba Species 0.000 claims description 5
- 235000010749 Vicia faba Nutrition 0.000 claims description 5
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 2
- 239000000463 material Substances 0.000 abstract 2
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 239000008236 heating water Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 208000006558 Dental Calculus Diseases 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明涉及食品加工领域,具体是一种绿菇调味酱的制备方法,包括以下步骤:将绿菇洗净,在水中煮25-35min后烘干并切丝;大料研磨至50-80目放入100-110℃食用油中翻炒5-8min,再加入花椒和野山椒翻炒10-15min,沥干75-85%油,冷却至常温备用;将豆瓣酱和白砂糖在35-45℃下翻炒10-20min;将水加热到50-60℃,边搅拌边加入食盐、味精、醋、酱油,完全溶解以后加入前面所述制得混合物,充分混合搅拌;在110-120℃下瞬时杀菌30-45min,再冷却至常温即为成品。本发明所述制备方法简单实用,操作性强,所制得调味酱,营养丰富,味道可口。
Description
技术领域
本发明涉及食品加工领域,具体是一种绿菇调味酱的制备方法。
背景技术
酱是我国特有传统调味品之一,在日常饮食生活中占有重要地位,是一种深受欢迎的传统发酵食品。尽管我国酱的品种繁多,但大部分酱由于制备工艺问题,使得生产出的酱风味不足、口感欠佳,无法满足人们对更高品味的追求。
因此,开发一种风味独特、口感丰富并且营养价值高的新型调味酱对扩大酱的应用范围及进一步改善人们的生活水平有着重要的意义。
发明内容
本发明的目的在于提供一种口感丰富、营养保健的绿菇调味酱的制备方法,所制得调味酱不仅丰富人们的生活,还促进人体得健康。
本发明的技术方案如下:一种绿菇调味酱的制备方法,包括以下步骤:
①将绿菇洗净,在水中煮25-35min后烘干并切丝;
②大料研磨至50-80目放入100-110℃食用油中翻炒5-8min,再加入花椒和野山椒翻炒10-15min,沥干75-85%油,冷却至常温备用;
③将豆瓣酱和白砂糖在35-45℃下翻炒10-20min;
④将水加热到50-60℃,边搅拌边加入食盐、味精、醋、酱油,完全溶解以后加入步骤①、②和③所制得混合物,充分混合搅拌;
⑤在110-120℃下瞬时杀菌30-45min,再冷却至常温即为成品。
本发明的有益效果:本发明所述制备方法简单实用,操作性强,所制得调味酱,营养丰富,味道可口。
具体实施方式
实施例1
一种绿菇调味酱的制备方法,包括以下步骤:
①将绿菇洗净,在水中煮25min后烘干并切丝;
②大料研磨至50目放入100℃食用油中翻炒5min,再加入花椒和野山椒翻炒10min,沥干75%油,冷却至常温备用;
③将豆瓣酱和白砂糖在35℃下翻炒10min;
④将水加热到50℃,边搅拌边加入食盐、味精、醋、酱油,完全溶解以后加入步骤①、②和③所制得混合物,充分混合搅拌;
⑤在110℃下瞬时杀菌30min,再冷却至常温即为成品。
实施例2
一种绿菇调味酱的制备方法,包括以下步骤:
①将绿菇洗净,在水中煮30min后烘干并切丝;
②大料研磨至65目放入105℃食用油中翻炒7min,再加入花椒和野山椒翻炒12min,沥干80%油,冷却至常温备用;
③将豆瓣酱和白砂糖在39℃下翻炒15min;
④将水加热到55℃,边搅拌边加入食盐、味精、醋、酱油,完全溶解以后加入步骤①、②和③所制得混合物,充分混合搅拌;
⑤在116℃下瞬时杀菌39min,再冷却至常温即为成品。
实施例3
一种绿菇调味酱的制备方法,包括以下步骤:
①将绿菇洗净,在水中煮35min后烘干并切丝;
②大料研磨至80目放入110℃食用油中翻炒8min,再加入花椒和野山椒翻炒15min,沥干85%油,冷却至常温备用;
③将豆瓣酱和白砂糖在45℃下翻炒20min;
④将水加热到60℃,边搅拌边加入食盐、味精、醋、酱油,完全溶解以后加入步骤①、②和③所制得混合物,充分混合搅拌;
⑤在120℃下瞬时杀菌45min,再冷却至常温即为成品。
如上所述,仅为本发明较佳实施例而已,故任凡未脱离本方案技术内容,依据本发明的技术实质对以上实施例做出任何简单的更改、等同变化与修饰,均仍属于本发明技术方案的范围。
Claims (1)
1.一种绿菇调味酱的制备方法,其特征在于:包括以下步骤:
①将绿菇洗净,在水中煮25-35min后烘干并切丝;
②大料研磨至50-80目放入100-110℃食用油中翻炒5-8min,再加入花椒和野山椒翻炒10-15min,沥干75-85%油,冷却至常温备用;
③将豆瓣酱和白砂糖在35-45℃下翻炒10-20min;
④将水加热到50-60℃,边搅拌边加入食盐、味精、醋、酱油,完全溶解以后加入步骤①、②和③所制得混合物,充分混合搅拌;
⑤在110-120℃下瞬时杀菌30-45min,再冷却至常温即为成品。
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Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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KR20100078720A (ko) * | 2008-12-30 | 2010-07-08 | 설악산김치영농조합법인 | 품질개선 향상 오징어 양념 불고기 레토르트 식품의 제조방법 |
CN104172111A (zh) * | 2014-06-30 | 2014-12-03 | 梁爱华 | 香辣菌菇酱及其制备方法 |
CN104172112A (zh) * | 2014-06-30 | 2014-12-03 | 梁爱华 | 海鲜菌菇酱及其制备方法 |
CN104172110A (zh) * | 2014-06-30 | 2014-12-03 | 梁爱华 | 孜然菌菇酱及其制备方法 |
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Publication number | Priority date | Publication date | Assignee | Title |
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KR20100078720A (ko) * | 2008-12-30 | 2010-07-08 | 설악산김치영농조합법인 | 품질개선 향상 오징어 양념 불고기 레토르트 식품의 제조방법 |
CN104172111A (zh) * | 2014-06-30 | 2014-12-03 | 梁爱华 | 香辣菌菇酱及其制备方法 |
CN104172112A (zh) * | 2014-06-30 | 2014-12-03 | 梁爱华 | 海鲜菌菇酱及其制备方法 |
CN104172110A (zh) * | 2014-06-30 | 2014-12-03 | 梁爱华 | 孜然菌菇酱及其制备方法 |
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