CN105520065A - Matcha-flavor shiitake paste and a preparing method thereof - Google Patents
Matcha-flavor shiitake paste and a preparing method thereof Download PDFInfo
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- CN105520065A CN105520065A CN201511010922.1A CN201511010922A CN105520065A CN 105520065 A CN105520065 A CN 105520065A CN 201511010922 A CN201511010922 A CN 201511010922A CN 105520065 A CN105520065 A CN 105520065A
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 title claims description 9
- 240000000599 Lentinula edodes Species 0.000 title abstract 5
- 235000001715 Lentinula edodes Nutrition 0.000 title abstract 5
- 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
- 239000000843 powder Substances 0.000 claims abstract description 12
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 10
- 235000019634 flavors Nutrition 0.000 claims abstract description 10
- 244000068988 Glycine max Species 0.000 claims abstract description 8
- 235000010469 Glycine max Nutrition 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
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 7
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 7
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract description 7
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 7
- 244000234609 Portulaca oleracea Species 0.000 claims abstract description 7
- 235000001855 Portulaca oleracea 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
- 239000003814 drug Substances 0.000 claims abstract description 4
- 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 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 60
- 235000015067 sauces Nutrition 0.000 claims description 28
- 238000009835 boiling Methods 0.000 claims description 10
- 244000269722 Thea sinensis Species 0.000 claims description 9
- 244000223082 Syzygium paniculatum Species 0.000 claims description 7
- 235000016641 Syzygium paniculatum Nutrition 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 241000234282 Allium Species 0.000 claims description 6
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 6
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 6
- 240000006365 Vitis vinifera Species 0.000 claims description 6
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000002904 solvent Substances 0.000 claims description 6
- 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
- 238000001816 cooling Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000001802 infusion Methods 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
- 235000013948 strawberry juice Nutrition 0.000 claims description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 2
- 235000003487 Prunus besseyi Nutrition 0.000 abstract 2
- 235000005805 Prunus cerasus Nutrition 0.000 abstract 2
- 235000015521 Prunus fruticosa Nutrition 0.000 abstract 2
- 240000003462 Prunus pumila Species 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 240000009087 Crescentia cujete Species 0.000 abstract 1
- 235000005983 Crescentia cujete Nutrition 0.000 abstract 1
- 235000009797 Lagenaria vulgaris Nutrition 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 229940079593 drug Drugs 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 230000001050 lubricating effect Effects 0.000 abstract 1
- 230000027939 micturition Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 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
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects 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
- 230000003020 moisturizing effect Effects 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
Matcha-flavor shiitake paste is disclosed. The shiitake paste is prepared from 300-320 parts by weight of soybean paste, 35-40 parts by weight of shiitake stems, 5-6 parts by weight of table salt, 9-11 parts by weight of strawberry, 3-5 parts by weight of wine, 7-8 parts by weight of matcha powder, 5-7 parts by weight of grapefruit jam, 2-5 parts by weight of calabash seeds, 1-2 parts by weight of Chinese dwarf cherry seeds, 2-3 parts by weight of purslane herb, 8-10 parts by weight of minced garlic, 4-5 parts by weight of minced ginger, 5-6 parts by weight of chopped green onion, 2-3 parts by weight of monosodium glutamate, a proper amount of edible oil, a proper amount of citric acid and a proper amount of water. Chinese herb medicines such as the Chinese dwarf cherry seeds are added so that the shiitake paste has functions of moistening dryness, lubricating the intestines, descending qi and promoting urination. The matcha powder and other auxiliary materials have functions of improving flavor and enhancing appetite.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to one and smear tea flavor 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 one to smear tea flavor mushroom sauce and preparation method thereof.
The present invention is achieved by the following technical solutions:
One smears tea flavor mushroom sauce, is made up of the raw material of following weight portion:
Soya sauce 300-320, mushroom stems 35-40, salt 5-6, strawberry 9-11, grape wine 3-5, matcha powder 7-8, pomelo sauce 5-7, cucurbit seed 2-5, brush-cherry seed 1-2, purslane 2-3, 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.
Described a kind of preparation method smearing tea flavor 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) cucurbit seed, brush-cherry seed, the purslane 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) strawberry is added 1-1.5 times of water to squeeze the juice, gained strawberry juice and grape wine, matcha powder are mixed into pot, add pomelo sauce after boiling, and continue infusion to thickness, 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 brush-cherry seed simultaneously, has the effect of moisturizing laxation, lower gas Li Shui; In addition, the auxiliary material such as matcha powder that the present invention adopts has the function improved taste, whet the appetite.
Detailed description of the invention
One smears tea flavor mushroom sauce, is made up of the raw material of following weight portion:
Soya sauce 300, mushroom stems 35, salt 5, strawberry 9, grape wine 3, matcha powder 7, pomelo sauce 5, cucurbit seed 2, brush-cherry seed 1, purslane 2, 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.
Described a kind of preparation method smearing tea flavor 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) cucurbit seed, brush-cherry seed, the purslane 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) strawberry is added 1 times of water to squeeze the juice, gained strawberry juice and grape wine, matcha powder are mixed into pot, add pomelo sauce after boiling, and continue infusion to thickness, 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. smear a tea flavor mushroom sauce, it 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, strawberry 9-11, grape wine 3-5, matcha powder 7-8, pomelo sauce 5-7, cucurbit seed 2-5, brush-cherry seed 1-2, purslane 2-3, 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. a kind of preparation method smearing tea flavor 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) cucurbit seed, brush-cherry seed, the purslane 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) strawberry is added 1-1.5 times of water to squeeze the juice, gained strawberry juice and grape wine, matcha powder are mixed into pot, add pomelo sauce after boiling, and continue infusion to thickness, 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 |
|---|---|---|---|
| CN201511010922.1A CN105520065A (en) | 2015-12-30 | 2015-12-30 | Matcha-flavor shiitake paste and a preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511010922.1A CN105520065A (en) | 2015-12-30 | 2015-12-30 | Matcha-flavor shiitake paste and a preparing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105520065A true CN105520065A (en) | 2016-04-27 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201511010922.1A Withdrawn CN105520065A (en) | 2015-12-30 | 2015-12-30 | Matcha-flavor shiitake paste and a preparing method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105520065A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319488A (en) * | 2017-05-25 | 2017-11-07 | 孟祥娣 | A kind of NEW TYPE OF COMPOSITE mushroom sauce, mushroom sauce preparation method and containing its biscuit |
-
2015
- 2015-12-30 CN CN201511010922.1A patent/CN105520065A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319488A (en) * | 2017-05-25 | 2017-11-07 | 孟祥娣 | A kind of NEW TYPE OF COMPOSITE mushroom sauce, mushroom sauce preparation method and containing its biscuit |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160427 |
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| WW01 | Invention patent application withdrawn after publication |