CN105495362A - Sweet and spicy lentinus edods sauce and preparation method thereof - Google Patents
Sweet and spicy lentinus edods sauce and preparation method thereof Download PDFInfo
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- CN105495362A CN105495362A CN201511010909.6A CN201511010909A CN105495362A CN 105495362 A CN105495362 A CN 105495362A CN 201511010909 A CN201511010909 A CN 201511010909A CN 105495362 A CN105495362 A CN 105495362A
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- mushroom
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- lentinus
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 26
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims description 7
- 241000222418 Lentinus Species 0.000 title abstract 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 10
- 235000019991 rice wine Nutrition 0.000 claims abstract description 9
- 244000068988 Glycine max Species 0.000 claims abstract description 8
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 7
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 7
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 7
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 7
- 235000013351 cheese Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 60
- 239000000843 powder Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 241000234282 Allium Species 0.000 claims description 6
- 241001375196 Brandisia Species 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000002904 solvent Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000007598 dipping method Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 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 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000008280 blood Substances 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 2
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 241001375195 Brandisia hancei Species 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 240000000599 Lentinula edodes Species 0.000 abstract 1
- 235000001715 Lentinula edodes Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 230000003213 activating effect Effects 0.000 abstract 1
- 230000003796 beauty Effects 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 241000411851 herbal medicine Species 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 230000008901 benefit Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- LIEMBEWXEZJEEZ-INEUFUBQSA-N (2r,3r)-4-(6-aminopurin-9-yl)-2,3-dihydroxybutanoic acid Chemical compound NC1=NC=NC2=C1N=CN2C[C@@H](O)[C@@H](O)C(O)=O LIEMBEWXEZJEEZ-INEUFUBQSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- LIEMBEWXEZJEEZ-UHFFFAOYSA-N D-threo-Leutysin Natural products NC1=NC=NC2=C1N=CN2CC(O)C(O)C(O)=O LIEMBEWXEZJEEZ-UHFFFAOYSA-N 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 241000020100 Glossogyne Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 230000004761 fibrosis Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 239000002699 waste material Substances 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
Abstract
The invention discloses a sweet and spicy lentinus edods sauce, which is prepared from the following raw materials in parts by weight: 300 to 320 parts of soybean paste, 35 to 40 parts of lentinus edodes stem, 5 to 6 parts of table salt, 8 to 10 parts of red chili pepper, 7 to 8 parts of cheese, 3 to 4 parts of purple sweet potato, 5 to 6 parts of rice wine, 2 to 4 parts of moutan bark, 2 to 3 parts of Brandisia hancei Hook. F., 1 to 2 parts of semen cassia, 8 to 10 parts of minced garlic, 4 to 5 parts of minced ginger, 5 to 6 parts of chopped green onion, 2 to 3 parts of aginomoto, a proper amount of edible oil, a proper amount of citric acid and a proper amount of water. As Chinese herbal medicine components, such as moutan bark, are added, the sweet and spicy lentinus edods sauce disclosed by the invention has effects of removing heat to cool blood and dissipating fatigue; moreover, auxiliary materials, such as the rice wine, adopted by the sweet and spicy lentinus edods sauce disclosed by the invention has functions of aiding digestion, improving blood circulation, activating qi and nourishing blood, enriching blood and maintaining beauty.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of sweet peppery mushroom sauce and preparation method thereof.
Background technology
Mushroom also claims mushroom, dried mushroom, flower mushroom, is the large edible mushroom in the world the 2nd, has the good reputation of " king in mushroom ".China produces mushroom about 500,000 t per year, and wherein mushroom stems accounts for about 30% of mushroom weight in wet base.Mushroom stems because of fibrosis high, palatability is poor, in production and processing, is mostly taken as offal treatment.Containing a large amount of neutraceutical active ingredients in mushroom stems, be rich in 15 seed amino acids, mushroom stems polysaccharide, eritadenine, ergosterol, Flavonoid substances and terpene substances etc., particularly in mushroom stems the content of Fe, K, Ca, Zn higher than mushroom lid.If can mushroom stems be made full use of, the waste of resource can not only be avoided, and huge Social benefit and economic benefit can be brought.
Mushroom sauce utilizes mushroom stems to process one of herb of Thinleaf GLossogyne products of system, enjoyed consumers in recent years.Toughness and the chewiness that suitable pretreatment can improve mushroom stems is carried out to mushroom fourth in mushroom sauce, but this type of preprocess method, rarely have report both at home and abroad at present.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of sweet peppery mushroom sauce and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of sweet peppery mushroom sauce, be made up of the raw material of following weight portion:
Soya sauce 300-320, mushroom stems 35-40, salt 5-6, bright red hot pepper 8-10, cheese 7-8, purple sweet potato powder 3-4, rice wine 5-6, moutan bark 2-4, Hance Brandisia Herb 2-3, cassia seed 1-2, garlic solvent 8-10, Jiang Rong 4-5, chopped spring onion 5-6, monosodium glutamate 2-3, appropriate amount of edible oil, citric acid is appropriate, water is appropriate.
The preparation method of described a kind of sweet peppery mushroom sauce, comprises the following steps:
(1) mushroom stems is cut into the mushroom fourth of 10mm × 10mm size, get mushroom fourth and water and be mixed into pot and carry out boiling, solid-to-liquid ratio is 1:7(g/mL), the citric acid of salt and water volume 0.1% is added in water, cease fire after boiling 20min, go in container and soak 10-12h, taking-up drains; Get proper amount of edible oil and be placed in pot, be heated to 110 DEG C of constant temperature, pour mushroom fourth into, fried 5min, pulls out and drains, for subsequent use;
(2), under mushroom fourth pretreated in step (1) being placed in-18 DEG C of conditions after freezing 2h, take out for subsequent use;
(3) moutan bark, Hance Brandisia Herb, the cassia seed water heating of 8-10 times amount are extracted, filter, get herb liquid and carry out spray drying treatment, obtain traditional Chinese medicine powder for subsequent use;
(4) bright red hot pepper is minced, admix rice wine, leave standstill dipping 8-10 minute, then admix cheese, purple sweet potato powder, be placed in steamer water proof and steam 10-15 minute, discharging, for subsequent use;
(5) getting proper amount of edible oil is placed in after pot burns heat, add garlic solvent, Jiang Rong, chopped spring onion frying 2-3 minute, pour soya sauce into again, fry out sauce perfume (or spice), then add the mushroom fourth after step (2) process, frying 8-10 minute, stop heating, finally add the material after step (3), (4) process and remain each raw material that above step do not relate to, stirring, tinning, exhaust, sterilization, cooling, get product.
Advantage of the present invention is: the present invention with mushroom stems, soya sauce for raw material, first a series of pretreatment is carried out to mushroom stems: first with saline solution boiling, soak and sterilization, softening carried out to mushroom fourth, again by fried mode by mushroom fourth Surface hardened layer, it can be made can not to degenerate along with the growth of holding time in finished product mushroom sauce, not chew strength, effectively can pin the moisture of mushroom fourth inside simultaneously, mushroom fourth is made to have stable color and luster, while whetting the appetite, can Shelf-life; And then mushroom fourth is carried out freezing processing, make mushroom fourth inside produce a large amount of space, contribute to mushroom fourth more easily tasty when frying; The present invention with the addition of the medicinal herb componentses such as moutan bark simultaneously, has effect of clearing heat and cooling blood, dispelling fatigue; In addition, the auxiliary material such as rice wine that the present invention adopts have aid digestion, improve blood circulation, lively atmosphere nourishes blood, the function of blood-enriching face-nourishing.
Detailed description of the invention
A kind of sweet peppery mushroom sauce, be made up of the raw material of following weight portion:
Soya sauce 300, mushroom stems 35, salt 5, bright red hot pepper 8, cheese 7, purple sweet potato powder 3, rice wine 5, moutan bark 2, Hance Brandisia Herb 2, cassia seed 1, garlic solvent 8, Jiang Rong 4, chopped spring onion 5, monosodium glutamate 2, appropriate amount of edible oil, citric acid is appropriate, water is appropriate.
The preparation method of described a kind of sweet peppery mushroom sauce, comprises the following steps:
(1) mushroom stems is cut into the mushroom fourth of 10mm × 10mm size, get mushroom fourth and water and be mixed into pot and carry out boiling, solid-to-liquid ratio is 1:7(g/mL), the citric acid of salt and water volume 0.1% is added in water, cease fire after boiling 20min, go in container and soak 10h, taking-up drains; Get proper amount of edible oil and be placed in pot, be heated to 110 DEG C of constant temperature, pour mushroom fourth into, fried 5min, pulls out and drains, for subsequent use;
(2), under mushroom fourth pretreated in step (1) being placed in-18 DEG C of conditions after freezing 2h, take out for subsequent use;
(3) moutan bark, Hance Brandisia Herb, the cassia seed water heating of 8 times amount are extracted, filter, get herb liquid and carry out spray drying treatment, obtain traditional Chinese medicine powder for subsequent use;
(4) bright red hot pepper is minced, admix rice wine, leave standstill dipping 8 minutes, then admix cheese, purple sweet potato powder, be placed in steamer water proof and steam 10 minutes, discharging, for subsequent use;
(5) getting proper amount of edible oil is placed in after pot burns heat, add garlic solvent, Jiang Rong, chopped spring onion frying 2 minutes, pour soya sauce into again, fry out sauce perfume (or spice), then add the mushroom fourth after step (2) process, frying 8 minutes, stop heating, finally add the material after step (3), (4) process and remain each raw material that above step do not relate to, stirring, tinning, exhaust, sterilization, cooling, get product.
Claims (2)
1. a sweet peppery mushroom sauce, is characterized in that being made up of the raw material of following weight portion:
Soya sauce 300-320, mushroom stems 35-40, salt 5-6, bright red hot pepper 8-10, cheese 7-8, purple sweet potato powder 3-4, rice wine 5-6, moutan bark 2-4, Hance Brandisia Herb 2-3, cassia seed 1-2, garlic solvent 8-10, Jiang Rong 4-5, chopped spring onion 5-6, monosodium glutamate 2-3, appropriate amount of edible oil, citric acid is appropriate, water is appropriate.
2. the preparation method of a kind of sweet peppery mushroom sauce according to claim 1, is characterized in that comprising the following steps:
(1) mushroom stems is cut into the mushroom fourth of 10mm × 10mm size, get mushroom fourth and water and be mixed into pot and carry out boiling, solid-to-liquid ratio is 1:7(g/mL), the citric acid of salt and water volume 0.1% is added in water, cease fire after boiling 20min, go in container and soak 10-12h, taking-up drains; Get proper amount of edible oil and be placed in pot, be heated to 110 DEG C of constant temperature, pour mushroom fourth into, fried 5min, pulls out and drains, for subsequent use;
(2), under mushroom fourth pretreated in step (1) being placed in-18 DEG C of conditions after freezing 2h, take out for subsequent use;
(3) moutan bark, Hance Brandisia Herb, the cassia seed water heating of 8-10 times amount are extracted, filter, get herb liquid and carry out spray drying treatment, obtain traditional Chinese medicine powder for subsequent use;
(4) bright red hot pepper is minced, admix rice wine, leave standstill dipping 8-10 minute, then admix cheese, purple sweet potato powder, be placed in steamer water proof and steam 10-15 minute, discharging, for subsequent use;
(5) getting proper amount of edible oil is placed in after pot burns heat, add garlic solvent, Jiang Rong, chopped spring onion frying 2-3 minute, pour soya sauce into again, fry out sauce perfume (or spice), then add the mushroom fourth after step (2) process, frying 8-10 minute, stop heating, finally add the material after step (3), (4) process and remain each raw material that above step do not relate to, stirring, tinning, exhaust, sterilization, cooling, get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511010909.6A CN105495362A (en) | 2015-12-30 | 2015-12-30 | Sweet and spicy lentinus edods sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511010909.6A CN105495362A (en) | 2015-12-30 | 2015-12-30 | Sweet and spicy lentinus edods sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105495362A true CN105495362A (en) | 2016-04-20 |
Family
ID=55703970
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201511010909.6A Withdrawn CN105495362A (en) | 2015-12-30 | 2015-12-30 | Sweet and spicy lentinus edods sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105495362A (en) |
-
2015
- 2015-12-30 CN CN201511010909.6A patent/CN105495362A/en not_active Withdrawn
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160420 |