CN105410876A - Mongolian tricholomopsis edodes sauce and preparation method thereof - Google Patents

Mongolian tricholomopsis edodes sauce and preparation method thereof Download PDF

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Publication number
CN105410876A
CN105410876A CN201511033417.9A CN201511033417A CN105410876A CN 105410876 A CN105410876 A CN 105410876A CN 201511033417 A CN201511033417 A CN 201511033417A CN 105410876 A CN105410876 A CN 105410876A
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mongolian
mushroom
mongolian mushroom
sauce
sheet
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CN201511033417.9A
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Chinese (zh)
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邝丽琼
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邝丽琼
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Priority to CN201511033417.9A priority Critical patent/CN105410876A/en
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    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The invention discloses Mongolian tricholomopsis edodes sauce and a preparation method thereof. The Mongolian tricholomopsis edodes sauce comprises Mongolian tricholomopsis edodes materials and seasoner. The Mongolian tricholomopsis edodes sauce is prepared from, by weight, 40-60% of Mongolian tricholomopsis edodes materials and 40-60% of seasoner. The seasoner is prepared from, by weight, 8-20% of tomatoes, 8-20% of garlic, 2-12% of anions, 2-12% of ginger, 2-12% of carrots, 2-12% of aloe, 8-20% of broad bean paste, 6-12% of salt, 6-12% of white sugar, 6-12% of white vinegar, 1-3% of baijiu, 1-3% of aginomoto and 1-3% of ground peppers. The Mongolian tricholomopsis edodes sauce has the advantages of being easy to prepare, healthy, tasty and convenient to carry.

Description

A kind of Mongolian mushroom sauce and preparation method thereof
Technical field
The present invention relates to pickles and preparation method thereof, particularly relate to one one kinds of Mongolian mushroom sauce and preparation method thereof.
Background technology
Along with the raising of people's living standard, also more and more higher to the requirement of food Middle nutrition composition.Sauce, as important flavouring and appetizing food in the life of people's diet, have also been obtained very high attention.Current most of sauce is all thick chilli sauce and thick broad-bean sauce, cannot meet the increasing taste demand of people.
Tricholoma mongolicum is one of famous-brand and high-quality special product of Xilinguole League, dried mushroom is a kind of wild mushroom, have another name called white mushroom, Tricholoma mongolicum, cloud dish mushroom, silver plate, the area, grassland such as Dong Wuqi, Xi Wuqi, Abaga Banner, Hulunbeier City, Tongliao of main product Di Shi Xilinguole League.Dried mushroom is white umbrella, adds that its growing environment is the place of sheep bone very special or sheep excrement, so the abnormal delicious giving off a strong fragrance of its taste, fine and tender taste are mellow.Dried mushroom can be divided into again the kinds such as white mushroom, fragrant mushroom, blue or green leg mushroom, shank mushroom, black mushroom.After long-term, the output of Inner Mongol dried mushroom is all very rare, but requirement but remains high always, thus dried mushroom price today all or a kind of mushroom class the most expensive in the mushroom market of China.Dried mushroom nutritive value is very high, contains the mineral matter such as protein, carbohydrate, fat, fiber and potassium, phosphorus, calcium, iron, also containing Cobastab, C etc. containing abundant.Dried mushroom contains a lot of antiviral ingredients, these compositions have good effect to the disease that supplemental treatment is caused by virus, it is reported that white mushroom is only a kind of vegetables that can provide vitamin D, when white mushroom is subject to Ultraviolet radiation time, a large amount of vitamin Ds will be produced, human body many absorptions vitamin D, can prevention of osteoporosis disease well.
Summary of the invention
The object of the invention is to, a kind of Mongolian mushroom sauce and preparation method thereof is provided.
The present invention seeks to be achieved through the following technical solutions:
A kind of Mongolian mushroom sauce, comprise Mongolian mushroom material and flavoring, described Mongolian mushroom sauce is made by following materials configuration: Mongolian mushroom material 40-60%, flavoring 40-60%, and described flavoring is made by following materials configuration: tomato 8-20%, garlic 8-20%, onion 2-12%, ginger 2-12%, recklessly square-bottomed bamboo basket foretell 2-12%, aloe 2-12%, thick broad-bean sauce 8-20%, edible salt 6-12%, white sugar 6-12%, light-coloured vinegar 6-12%, white wine 1-3%, monosodium glutamate 1-3% and pepper powder 1-3%.
Further, present invention also offers a kind of preparation method of Mongolian mushroom sauce, comprise the steps:
First Mongolian mushroom cleaned, drain, cutting into slices obtains Mongolian mushroom sheet, dries, then loads in fermentation tank and add salt and bacterium liquid ferments, the moisture of the Mongolian mushroom sheet after drying is 35%, bacterium immersion does not have Mongolian mushroom sheet 3.0cm, fermentation temperature 35 DEG C, in liquid, Lactobacillus plantarum and Bulgarian Lactobacillus clump count reach 10 respectively 9-10 10cfu/ml, ferments 5 days;
Sealed by fermentation tank, pull Mongolian mushroom sheet after fermentation out and drain, carry out fried process, frying temperature is 150 DEG C, and the time is 60s again.;
Mongolian mushroom sheet grinding after fried is obtained Mongolian mushroom material;
The flavoring for mixture bottling that Mongolian mushroom material and boiling is obtained.
Mongolian mushroom sauce of one of the present invention and preparation method thereof, has the advantage that preparation is simple, health delicious, easy to carry.
Detailed description of the invention
The specific embodiment of the present invention is further described below in conjunction with specific embodiment.
Embodiment 1
Described Mongolian mushroom sauce is made by following materials configuration: Mongolian mushroom material 40%, flavoring 60%, and described flavoring is made by following materials configuration: tomato 10%, garlic 20%, onion 10%, ginger 8%, recklessly square-bottomed bamboo basket fore-telling 2%, aloe 10%, thick broad-bean sauce 19%, edible salt 6%, white sugar 6%, light-coloured vinegar 6%, white wine 1%, monosodium glutamate 1% and pepper powder 1%.
First Mongolian mushroom cleaned, drain, cutting into slices obtains Mongolian mushroom sheet, dries, then loads in fermentation tank and add salt and bacterium liquid ferments, the moisture of the Mongolian mushroom sheet after drying is 35%, bacterium immersion does not have Mongolian mushroom sheet 3.0cm, fermentation temperature 35 DEG C, in liquid, Lactobacillus plantarum and Bulgarian Lactobacillus clump count reach 109-1010cfu/ml respectively, ferment 5 days;
Sealed by fermentation tank, pull Mongolian mushroom sheet after fermentation out and drain, carry out fried process, frying temperature is 150 DEG C, and the time is 60s again.;
Mongolian mushroom sheet grinding after fried is obtained Mongolian mushroom material;
The flavoring for mixture bottling that Mongolian mushroom material and boiling is obtained.
By said method pickles adopt the analytical method of GB/T5009.54-2003 catsup and pickled vegetables sanitary standard, recording its nitrite is 2.5mg/kg, meets health regulation.
Embodiment 2
Described Mongolian mushroom sauce is made by following materials configuration: Mongolian mushroom material 60%, flavoring 40%, and described flavoring is made by following materials configuration: tomato 12%, garlic 18%, onion 10%, ginger 8%, recklessly square-bottomed bamboo basket fore-telling 2%, aloe 11%, thick broad-bean sauce 19%, edible salt 5%, white sugar 6%, light-coloured vinegar 6%, white wine 1%, monosodium glutamate 1% and pepper powder 1%.
First Mongolian mushroom cleaned, drain, cutting into slices obtains Mongolian mushroom sheet, dries, then loads in fermentation tank and add salt and bacterium liquid ferments, the moisture of the Mongolian mushroom sheet after drying is 35%, bacterium immersion does not have Mongolian mushroom sheet 3.0cm, fermentation temperature 35 DEG C, in liquid, Lactobacillus plantarum and Bulgarian Lactobacillus clump count reach 109-1010cfu/ml respectively, ferment 5 days;
Sealed by fermentation tank, pull Mongolian mushroom sheet after fermentation out and drain, carry out fried process, frying temperature is 150 DEG C, and the time is 60s again.;
Mongolian mushroom sheet grinding after fried is obtained Mongolian mushroom material;
The flavoring for mixture bottling that Mongolian mushroom material and boiling is obtained.
By said method pickles adopt the analytical method of GB/T5009.54-2003 catsup and pickled vegetables sanitary standard, recording its nitrite is 2.47mg/kg, meets health regulation.
Above disclosedly be only preferred embodiment of the present invention, certainly can not limit the interest field of the present invention with this, therefore according to the equivalent variations that the present patent application the scope of the claims is done, still belong to the scope that the present invention is contained.

Claims (2)

1. a Mongolian mushroom sauce, it is characterized in that, comprise Mongolian mushroom material and flavoring, described Mongolian mushroom sauce is made by following materials configuration: Mongolian mushroom material 40-60%, flavoring 40-60%, and described flavoring is made by following materials configuration: tomato 8-20%, garlic 8-20%, onion 2-12%, ginger 2-12%, recklessly square-bottomed bamboo basket foretell 2-12%, aloe 2-12%, thick broad-bean sauce 8-20%, edible salt 6-12%, white sugar 6-12%, light-coloured vinegar 6-12%, white wine 1-3%, monosodium glutamate 1-3% and pepper powder 1-3%.
2. the preparation method of Mongolian mushroom sauce as claimed in claim 1, is characterized in that, comprise the steps:
First Mongolian mushroom cleaned, drain, cutting into slices obtains Mongolian mushroom sheet, dries, then loads in fermentation tank and add salt and bacterium liquid ferments, the moisture of the Mongolian mushroom sheet after drying is 35%, bacterium immersion does not have Mongolian mushroom sheet 3.0cm, fermentation temperature 35 DEG C, in liquid, Lactobacillus plantarum and Bulgarian Lactobacillus clump count reach 10 respectively 9-10 10cfu/ml, ferments 5 days;
Sealed by fermentation tank, pull Mongolian mushroom sheet after fermentation out and drain, carry out fried process, frying temperature is 150 DEG C, and the time is 60s again.;
Mongolian mushroom sheet grinding after fried is obtained Mongolian mushroom material;
The flavoring for mixture bottling that Mongolian mushroom material and boiling is obtained.
CN201511033417.9A 2015-12-31 2015-12-31 Mongolian tricholomopsis edodes sauce and preparation method thereof Pending CN105410876A (en)

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Application Number Priority Date Filing Date Title
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CN105410876A true CN105410876A (en) 2016-03-23

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0838101A (en) * 1994-07-29 1996-02-13 Yoshiko Shima Dressing sauce
CN101473931A (en) * 2009-01-24 2009-07-08 王宝忠 Vegetable sauce
CN101664163A (en) * 2009-09-17 2010-03-10 南阳张仲景大厨房股份有限公司 Fermented bean curd and mushroom sauce and preparation method thereof
CN103355624A (en) * 2013-07-31 2013-10-23 惠州市海联食品实业有限公司 Radish pickle
CN103478689A (en) * 2013-09-06 2014-01-01 南华县宏怡野生菌开发有限公司 Method for manufacturing wild mushroom catchup
CN103621948A (en) * 2013-10-25 2014-03-12 周洪林 Nutritional lentinula edodes pickled vegetables and preparation method thereof
CN104489614A (en) * 2014-11-21 2015-04-08 天津天绿健科技有限公司 A hot and spicy sauce and a preparation method thereof

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0838101A (en) * 1994-07-29 1996-02-13 Yoshiko Shima Dressing sauce
CN101473931A (en) * 2009-01-24 2009-07-08 王宝忠 Vegetable sauce
CN101664163A (en) * 2009-09-17 2010-03-10 南阳张仲景大厨房股份有限公司 Fermented bean curd and mushroom sauce and preparation method thereof
CN103355624A (en) * 2013-07-31 2013-10-23 惠州市海联食品实业有限公司 Radish pickle
CN103478689A (en) * 2013-09-06 2014-01-01 南华县宏怡野生菌开发有限公司 Method for manufacturing wild mushroom catchup
CN103621948A (en) * 2013-10-25 2014-03-12 周洪林 Nutritional lentinula edodes pickled vegetables and preparation method thereof
CN104489614A (en) * 2014-11-21 2015-04-08 天津天绿健科技有限公司 A hot and spicy sauce and a preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
刘艳华: "《北方食用菌资源及栽培技术》", 30 June 2007, 东北林业大学出版社 *

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