CN105475979A - Mushroom sauce and production technology thereof - Google Patents
Mushroom sauce and production technology thereof Download PDFInfo
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- CN105475979A CN105475979A CN201510946705.7A CN201510946705A CN105475979A CN 105475979 A CN105475979 A CN 105475979A CN 201510946705 A CN201510946705 A CN 201510946705A CN 105475979 A CN105475979 A CN 105475979A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 75
- 235000015067 sauces Nutrition 0.000 title claims abstract description 41
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 238000005516 engineering process Methods 0.000 title abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 84
- 229930003944 flavone Natural products 0.000 claims abstract description 23
- 235000011949 flavones Nutrition 0.000 claims abstract description 23
- 241000233866 Fungi Species 0.000 claims abstract description 16
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 15
- 235000011201 Ginkgo Nutrition 0.000 claims abstract description 15
- 235000008100 Ginkgo biloba Nutrition 0.000 claims abstract description 15
- 235000013373 food additive Nutrition 0.000 claims abstract description 15
- 239000002778 food additive Substances 0.000 claims abstract description 15
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 claims abstract description 12
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 12
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 12
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 12
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 12
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 12
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 12
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 12
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 12
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 12
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 12
- 241000219780 Pueraria Species 0.000 claims abstract description 12
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 claims abstract description 12
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 claims abstract description 12
- 229940022405 astaxanthin Drugs 0.000 claims abstract description 12
- 235000013793 astaxanthin Nutrition 0.000 claims abstract description 12
- 239000001168 astaxanthin Substances 0.000 claims abstract description 12
- 150000002212 flavone derivatives Chemical class 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 claims abstract description 12
- 244000068988 Glycine max Species 0.000 claims abstract description 11
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 11
- 239000003549 soybean oil Substances 0.000 claims abstract description 11
- 240000001341 Reynoutria japonica Species 0.000 claims abstract description 5
- 235000018167 Reynoutria japonica Nutrition 0.000 claims abstract description 5
- 244000241235 Citrullus lanatus Species 0.000 claims abstract 4
- 244000194101 Ginkgo biloba Species 0.000 claims abstract 4
- 240000000171 Crataegus monogyna Species 0.000 claims abstract 3
- 241000605422 Asparagus asparagoides Species 0.000 claims description 14
- 210000000582 semen Anatomy 0.000 claims description 14
- 241000949456 Zanthoxylum Species 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 238000005491 wire drawing Methods 0.000 claims description 12
- 150000002213 flavones Chemical class 0.000 claims description 11
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 claims description 11
- 150000002515 isoflavone derivatives Chemical class 0.000 claims description 11
- 235000008696 isoflavones Nutrition 0.000 claims description 11
- 244000292697 Polygonum aviculare Species 0.000 claims description 10
- 235000006386 Polygonum aviculare Nutrition 0.000 claims description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 239000004223 monosodium glutamate Substances 0.000 claims description 10
- 230000018044 dehydration Effects 0.000 claims description 9
- 238000006297 dehydration reaction Methods 0.000 claims description 9
- 238000010304 firing Methods 0.000 claims description 9
- 240000004160 Capsicum annuum Species 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 8
- 244000304337 Cuminum cyminum Species 0.000 claims description 6
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000004904 shortening Methods 0.000 claims description 6
- -1 2 parts Substances 0.000 claims description 3
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001514 detection method Methods 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 239000002184 metal Substances 0.000 claims description 3
- 239000002773 nucleotide Substances 0.000 claims description 3
- 125000003729 nucleotide group Chemical group 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000007639 printing Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 abstract 1
- 235000017491 Bambusa tulda Nutrition 0.000 abstract 1
- 208000031226 Hyperlipidaemia Diseases 0.000 abstract 1
- 206010020772 Hypertension Diseases 0.000 abstract 1
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 abstract 1
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 abstract 1
- 239000011425 bamboo Substances 0.000 abstract 1
- 235000007215 black sesame Nutrition 0.000 abstract 1
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 abstract 1
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 abstract 1
- 229930003935 flavonoid Natural products 0.000 abstract 1
- 150000002215 flavonoids Chemical class 0.000 abstract 1
- 235000017173 flavonoids Nutrition 0.000 abstract 1
- 201000001421 hyperglycemia Diseases 0.000 abstract 1
- 235000003687 soy isoflavones Nutrition 0.000 abstract 1
- 241000219109 Citrullus Species 0.000 description 11
- 241000218628 Ginkgo Species 0.000 description 11
- 241001092040 Crataegus Species 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 5
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000208173 Apiaceae Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000002632 lipids Chemical class 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
Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to mushroom sauce and a production technology thereof. The mushroom sauce is prepared from, by weight, 75 parts of mushroom, 10 parts of soybean oil, 6 parts of fermented soybeans, 3 parts of black sesame, 3 parts of white granulated sugar, 0.2 part of food additives, 2 parts of edible salt, 0.5 part of aginomoto, 3 parts of pueraria flavone powder, 4 parts of soy isoflavone powder, 3 parts of bamboo leaf flavonoid powder, 2 parts of hawthorn powder, 5 parts of black fungi, 2 parts of astaxanthin powder, 2 parts of watermelon peels, 2 parts of folium ginkgo, 2 parts of rhizoma smilacis glabrae, 2 parts of sealwort and 1.5 parts of fleece-flower roots. The food additives are disodium 5'-ribonucleotide. The mushroom sauce has the advantages of being unique in taste, delicious in taste and suitable for being eaten for a long time by people suffering from hypertension, hyperglycemia and hyperlipidemia.
Description
Technical field
The invention belongs to mushroom sauce technical field, be specifically related to a kind of mushroom sauce and production technology thereof.
Background technology
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 ".Mushroom is carried out deep processing by modern people, is made into mushroom sauce to eat, becomes another cuisines on dining table.At present, the mushroom sauce batching on market is single, only considers the requirement on taste, does not consider the demand of nutritious instant.Especially for three high crowds, sauce class due to salt content higher, three high crowds should not eat for a long time.Therefore, researching and developing the mushroom sauce that a kind of suitable three high crowds eat will be the ideal chose of this type of crowd.
Summary of the invention
The object of the invention is to overcome defect of the prior art, and provide a kind of special taste, delicious flavour, the mushroom sauce that especially suitable three high crowds eat and production technology thereof.
The object of the present invention is achieved like this: it is formulated according to parts by weight that this mushroom sauce comprises following raw materials according: 75 parts, mushroom, soybean oil 10 parts, 6 parts, fermented soya bean, Semen sesami nigrum 3 parts, white granulated sugar 3 parts, food additives 0.2 part, edible salt 2 parts, monosodium glutamate 0.5 part, pueraria flavone powder 3 parts, 4 parts, isoflavones powder, 3 parts, bamboo-leaves flavones powder, hawthorn powder 2 parts, black fungus 5 parts, 2 parts, astaxanthin powder, watermelon peel 2 parts, ginkgo leaf 2 parts, smilax 2 parts, sealwort 2 parts, the tuber of multiflower knotweed 1.5 parts; Described food additives are 5 '-flavour nucleotide disodium.
This mushroom sauce comprises chilli powder 9 parts, zanthoxylum powder 2.5 parts.
This mushroom sauce comprises zanthoxylum powder 7 parts, chilli powder 6 parts.
This mushroom sauce comprises cumin powder 5 parts, zanthoxylum powder 3.5 parts.
A manufacture craft for mushroom sauce, this manufacture craft comprises the steps:
Step one: purchase: purchase according to I and II mushroom standard, the mushroom of removing deformity, disease and pest, soft rotten and mechanical wound;
Step 2: pick: by mushroom after metal detector detection, then with manually foreign matter being picked totally;
Step 3: soaking and washing: by mushroom soak at room temperature 12 hours in fermentation vat, then carry out flowing rinsing;
Step 4: dehydration: cleaned mushroom is put into centrifugal dehydrator and carries out dehydration 10 minutes;
Step 5: wire drawing: the mushroom after dehydration is put into wire drawing machine and carries out wire drawing;
Step 6: fried: pour in Fryer by the mushroom after wire drawing, treats that temperature rises to about 110 DEG C, fried 15 minutes;
Step 7: pulverize: Semen sesami nigrum, black fungus, watermelon peel, ginkgo leaf, smilax, sealwort fleece-flower root are pulverized through pulverizer, the granularity control of pulverizing is below 40 orders;
Step 8: shortening: first by soybean oil 10 parts, after being heated to 100 DEG C, put into 6 parts, fermented soya bean, 75 parts, mushroom is put into when continuing frying 10 minutes, continue when firing 90 minutes, to add white granulated sugar 3 parts, edible salt 2 parts, continue to burn to adding pueraria flavone powder 3 parts when 120 minutes, 4 parts, isoflavones powder, 3 parts, bamboo-leaves flavones powder, 2 parts, astaxanthin powder, ginkgo leaf 2 parts, smilax 2 parts, sealwort 2 parts, the tuber of multiflower knotweed 1.5 parts, hawthorn powder 2 parts, continue when firing 130 minutes, to add watermelon peel 2 parts, Semen sesami nigrum 3 parts, black fungus 5 parts, monosodium glutamate 0.5 part, continue when firing 135 minutes, to add food additives 0.2 part, fire is closed when continuing to be heated to 140 minutes.
Step 9: filling: raw material good for shortening is carried out manually filling, filling temperature and is not less than 75 DEG C;
Step 10: sealing: filling good raw material vacuum sealer is sealed;
Step 11: sterilization: the jar sterilization kettle sealed is carried out sterilization processing;
Step 12: cooling: the raw material after sterilization is cooled, is cooled to normal temperature;
Step 13: coding: by the cooled jar ink jet printer for printing date of manufacture;
Step 14: vanning: the jar after coding is crossed automatic box sealing machine, loads in packing case.
The present invention adds Semen sesami nigrum, pueraria flavone powder, isoflavones powder, bamboo-leaves flavones powder, hawthorn powder, black fungus, astaxanthin powder, watermelon peel, ginkgo leaf, smilax in formula, and sealwort fleece-flower root can play the effect of good reducing blood lipid; There is special taste, delicious flavour, the advantage that suitable three high crowds eat for a long time.
Detailed description of the invention
The present invention is mushroom sauce and production technology thereof, and it is formulated according to parts by weight that this mushroom sauce comprises following raw materials according: 75 parts, mushroom, soybean oil 10 parts, 6 parts, fermented soya bean, Semen sesami nigrum 3 parts, white granulated sugar 3 parts, food additives 0.2 part, edible salt 2 parts, monosodium glutamate 0.5 part, pueraria flavone powder 3 parts, 4 parts, isoflavones powder, 3 parts, bamboo-leaves flavones powder, hawthorn powder 2 parts, black fungus 5 parts, 2 parts, astaxanthin powder, watermelon peel 2 parts, ginkgo leaf 2 parts, smilax 2 parts, sealwort 2 parts, the tuber of multiflower knotweed 1.5 parts; Described food additives are 5 '-flavour nucleotide disodium.
This mushroom sauce comprises chilli powder 9 parts, zanthoxylum powder 2.5 parts.
This mushroom sauce comprises zanthoxylum powder 7 parts, chilli powder 6 parts.
This mushroom sauce comprises cumin powder 5 parts, zanthoxylum powder 3.5 parts.
A manufacture craft for mushroom sauce, this manufacture craft comprises the steps:
Step one: purchase: purchase according to I and II mushroom standard, the mushroom of removing deformity, disease and pest, soft rotten and mechanical wound;
Step 2: pick: by mushroom after metal detector detection, then with manually foreign matter being picked totally;
Step 3: soaking and washing: by mushroom soak at room temperature 12 hours in fermentation vat, then carry out flowing rinsing;
Step 4: dehydration: cleaned mushroom is put into centrifugal dehydrator and carries out dehydration 10 minutes;
Step 5: wire drawing: the mushroom after dehydration is put into wire drawing machine and carries out wire drawing;
Step 6: fried: pour in Fryer by the mushroom after wire drawing, treats that temperature rises to about 110 DEG C, fried 15 minutes;
Step 7: pulverize: Semen sesami nigrum, black fungus, watermelon peel, ginkgo leaf, smilax, sealwort fleece-flower root are pulverized through pulverizer, the granularity control of pulverizing is below 40 orders;
Step 8: shortening: first by soybean oil 10 parts, after being heated to 100 DEG C, put into 6 parts, fermented soya bean, 75 parts, mushroom is put into when continuing frying 10 minutes, continue when firing 90 minutes, to add white granulated sugar 3 parts, edible salt 2 parts, continue to burn to adding pueraria flavone powder 3 parts when 120 minutes, 4 parts, isoflavones powder, 3 parts, bamboo-leaves flavones powder, 2 parts, astaxanthin powder, ginkgo leaf 2 parts, smilax 2 parts, sealwort 2 parts, the tuber of multiflower knotweed 1.5 parts, hawthorn powder 2 parts, continue when firing 130 minutes, to add watermelon peel 2 parts, Semen sesami nigrum 3 parts, black fungus 5 parts, monosodium glutamate 0.5 part, continue when firing 135 minutes, to add food additives 0.2 part, fire is closed when continuing to be heated to 140 minutes.
Step 9: filling: raw material good for shortening is carried out manually filling, filling temperature and is not less than 75 DEG C;
Step 10: sealing: filling good raw material vacuum sealer is sealed;
Step 11: sterilization: the jar sterilization kettle sealed is carried out sterilization processing;
Step 12: cooling: the raw material after sterilization is cooled, is cooled to normal temperature;
Step 13: coding: by the cooled jar ink jet printer for printing date of manufacture;
Step 14: vanning: the jar after coding is crossed automatic box sealing machine, loads in packing case.
Mushroom sauce of the present invention comprises four kinds of tastes, is respectively original flavor mushroom sauce, fragrant pungent mushroom sauce, spicy mushroom sauce and cumin mushroom sauce.
The formula of original flavor mushroom sauce is: 75 parts, mushroom, soybean oil 10 parts, 6 parts, fermented soya bean, Semen sesami nigrum 3 parts, white granulated sugar 3 parts, food additives 0.2 part, edible salt 2 parts, monosodium glutamate 0.5 part, pueraria flavone powder 3 parts, 4 parts, isoflavones powder, 3 parts, bamboo-leaves flavones powder, hawthorn powder 2 parts, black fungus 5 parts, 2 parts, astaxanthin powder, watermelon peel 2 parts, ginkgo leaf 2 parts, smilax 2 parts, sealwort 2 parts, the tuber of multiflower knotweed 1.5 parts.
The formula of fragrant pungent mushroom sauce is: 75 parts, mushroom, soybean oil 10 parts, 6 parts, fermented soya bean, Semen sesami nigrum 3 parts, white granulated sugar 3 parts, food additives 0.2 part, edible salt 2 parts, monosodium glutamate 0.5 part, pueraria flavone powder 3 parts, 4 parts, isoflavones powder, 3 parts, bamboo-leaves flavones powder, hawthorn powder 2 parts, black fungus 5 parts, 2 parts, astaxanthin powder, watermelon peel 2 parts, ginkgo leaf 2 parts, smilax 2 parts, sealwort 2 parts, the tuber of multiflower knotweed 1.5 parts, chilli powder 9 parts, zanthoxylum powder 2.5 parts.
The formula of spicy mushroom sauce is: 75 parts, mushroom, soybean oil 10 parts, 6 parts, fermented soya bean, Semen sesami nigrum 3 parts, white granulated sugar 3 parts, food additives 0.2 part, edible salt 2 parts, monosodium glutamate 0.5 part, pueraria flavone powder 3 parts, 4 parts, isoflavones powder, 3 parts, bamboo-leaves flavones powder, hawthorn powder 2 parts, black fungus 5 parts, 2 parts, astaxanthin powder, watermelon peel 2 parts, ginkgo leaf 2 parts, smilax 2 parts, sealwort 2 parts, the tuber of multiflower knotweed 1.5 parts, zanthoxylum powder 7 parts, chilli powder 6 parts.
The formula of cumin mushroom sauce is: 75 parts, mushroom, soybean oil 10 parts, 6 parts, fermented soya bean, Semen sesami nigrum 3 parts, white granulated sugar 3 parts, food additives 0.2 part, edible salt 2 parts, monosodium glutamate 0.5 part, pueraria flavone powder 3 parts, 4 parts, isoflavones powder, 3 parts, bamboo-leaves flavones powder, hawthorn powder 2 parts, black fungus 5 parts, 2 parts, astaxanthin powder, watermelon peel 2 parts, ginkgo leaf 2 parts, smilax 2 parts, sealwort 2 parts, the tuber of multiflower knotweed 1.5 parts, cumin powder 5 parts, zanthoxylum powder 3.5 parts.
Claims (5)
1. a mushroom sauce, is characterized in that: it is formulated according to parts by weight that this mushroom sauce comprises following raw materials according: 75 parts, mushroom, soybean oil 10 parts, 6 parts, fermented soya bean, Semen sesami nigrum 3 parts, white granulated sugar 3 parts, food additives 0.2 part, edible salt 2 parts, monosodium glutamate 0.5 part, pueraria flavone powder 3 parts, 4 parts, isoflavones powder, 3 parts, bamboo-leaves flavones powder, hawthorn powder 2 parts, black fungus 5 parts, 2 parts, astaxanthin powder, watermelon peel 2 parts, ginkgo leaf 2 parts, smilax 2 parts, sealwort 2 parts, the tuber of multiflower knotweed 1.5 parts; Described food additives are 5 '-flavour nucleotide disodium.
2. mushroom sauce according to claim 1, is characterized in that: this mushroom sauce comprises chilli powder 9 parts, zanthoxylum powder 2.5 parts.
3. mushroom sauce according to claim 1, is characterized in that: this mushroom sauce comprises zanthoxylum powder 7 parts, chilli powder 6 parts.
4. mushroom sauce according to claim 1, is characterized in that: this mushroom sauce comprises cumin powder 5 parts, zanthoxylum powder 3.5 parts.
5. a manufacture craft for mushroom sauce, is characterized in that: this manufacture craft comprises the steps:
Step one: purchase: purchase according to I and II mushroom standard, the mushroom of removing deformity, disease and pest, soft rotten and mechanical wound;
Step 2: pick: by mushroom after metal detector detection, then with manually foreign matter being picked totally;
Step 3: soaking and washing: by mushroom soak at room temperature 12 hours in fermentation vat, then carry out flowing rinsing;
Step 4: dehydration: cleaned mushroom is put into centrifugal dehydrator and carries out dehydration 10 minutes;
Step 5: wire drawing: the mushroom after dehydration is put into wire drawing machine and carries out wire drawing;
Step 6: fried: pour in Fryer by the mushroom after wire drawing, treats that temperature rises to about 110 DEG C, fried 15 minutes;
Step 7: pulverize: Semen sesami nigrum, black fungus, watermelon peel, ginkgo leaf, smilax, sealwort fleece-flower root are pulverized through pulverizer, the granularity control of pulverizing is below 40 orders;
Step 8: shortening: first by soybean oil 10 parts, after being heated to 100 DEG C, put into 6 parts, fermented soya bean, 75 parts, mushroom is put into when continuing frying 10 minutes, continue when firing 90 minutes, to add white granulated sugar 3 parts, edible salt 2 parts, continue to burn to adding pueraria flavone powder 3 parts when 120 minutes, 4 parts, isoflavones powder, 3 parts, bamboo-leaves flavones powder, 2 parts, astaxanthin powder, ginkgo leaf 2 parts, smilax 2 parts, sealwort 2 parts, the tuber of multiflower knotweed 1.5 parts, hawthorn powder 2 parts, continue when firing 130 minutes, to add watermelon peel 2 parts, Semen sesami nigrum 3 parts, black fungus 5 parts, monosodium glutamate 0.5 part, continue when firing 135 minutes, to add food additives 0.2 part, fire is closed when continuing to be heated to 140 minutes.
Step 9: filling: raw material good for shortening is carried out manually filling, filling temperature and is not less than 75 DEG C;
Step 10: sealing: filling good raw material vacuum sealer is sealed;
Step 11: sterilization: the jar sterilization kettle sealed is carried out sterilization processing;
Step 12: cooling: the raw material after sterilization is cooled, is cooled to normal temperature;
Step 13: coding: by the cooled jar ink jet printer for printing date of manufacture;
Step 14: vanning: the jar after coding is crossed automatic box sealing machine, loads in packing case.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510946705.7A CN105475979A (en) | 2015-12-08 | 2015-12-08 | Mushroom sauce and production technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510946705.7A CN105475979A (en) | 2015-12-08 | 2015-12-08 | Mushroom sauce and production technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105475979A true CN105475979A (en) | 2016-04-13 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201510946705.7A Pending CN105475979A (en) | 2015-12-08 | 2015-12-08 | Mushroom sauce and production technology thereof |
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| Country | Link |
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| CN (1) | CN105475979A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107581585A (en) * | 2017-10-30 | 2018-01-16 | 南京康之春生物科技有限公司 | A kind of mushroom paste and preparation method thereof |
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| CN104757506A (en) * | 2014-05-18 | 2015-07-08 | 山西中条山林源森林食品有限公司 | Original mushroom sauce |
| CN104757508A (en) * | 2014-05-18 | 2015-07-08 | 山西中条山林源森林食品有限公司 | Spicy mushroom sauce |
| CN105053989A (en) * | 2015-08-14 | 2015-11-18 | 王中兰 | Pickled fragrant mushrooms capable of reducing blood lipid and preparation method of pickled fragrant mushrooms |
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