CN105533643A - Quail egg-shiitake mushroom sauce and preparation method thereof - Google Patents
Quail egg-shiitake mushroom sauce and preparation method thereof Download PDFInfo
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- CN105533643A CN105533643A CN201511012689.0A CN201511012689A CN105533643A CN 105533643 A CN105533643 A CN 105533643A CN 201511012689 A CN201511012689 A CN 201511012689A CN 105533643 A CN105533643 A CN 105533643A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 57
- 241000286209 Phasianidae Species 0.000 title claims abstract description 30
- 235000015067 sauces Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 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
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 10
- 244000068988 Glycine max Species 0.000 claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 241000234282 Allium Species 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 5
- 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
- 238000009835 boiling Methods 0.000 claims description 10
- 244000191482 Cantharellus cibarius Species 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- 241000112528 Ligusticum striatum Species 0.000 claims description 6
- 244000046738 asparagus lettuce Species 0.000 claims description 6
- 235000006705 asparagus lettuce Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 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
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 235000011430 Malus pumila Nutrition 0.000 claims description 3
- 235000015103 Malus silvestris Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 239000000843 powder 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
- 210000004072 lung Anatomy 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 206010011224 Cough Diseases 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 235000018142 Hedysarum alpinum var americanum Nutrition 0.000 abstract 2
- 240000006461 Hedysarum alpinum var. americanum Species 0.000 abstract 2
- 235000013601 eggs Nutrition 0.000 abstract 2
- 240000008415 Lactuca sativa Species 0.000 abstract 1
- 235000003228 Lactuca sativa Nutrition 0.000 abstract 1
- 240000000599 Lentinula edodes Species 0.000 abstract 1
- 241000244365 Ligusticum sinense Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 229940095714 cider vinegar Drugs 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 241000411851 herbal medicine Species 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 230000008901 benefit Effects 0.000 description 4
- 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
- 101100279440 Caenorhabditis elegans egg-4 gene Proteins 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
- 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
- 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 quail egg-shiitake mushroom sauce. The quail egg-shiitake mushroom sauce is prepared from the following raw materials in parts by weight: 300-320 parts of soybean sauce, 35-40 parts of shiitake mushroom stems, 5-6 parts of table salt, 4-5 parts of quail eggs, 3-4 parts of soybean sauce, 6-7 parts of lettuce leaves, 5-6 parts of cider vinegar, 3-4 parts of liquorice roots, 2-3 parts of Omei-Mountain Tanakea, 1-2 parts of rhizome of Sichuan lovage, 8-10 parts of minced garlic, 4-5 parts of minced ginger, 5-6 parts of chopped green onion, 2-3 parts of monosodium glutamate, an appropriate amount of edible oil, an appropriate amount of citric acid and an appropriate amount of water. Moreover, the Chinese herbal medicines, such as the liquorice roots and the like, are added into the quail egg-shiitake mushroom sauce, so that the quail egg-shiitake mushroom sauce has the functions of invigorating the spleen, replenishing Qi, relieving cough and moistening the lung. In addition, the accessory materials, including the quail eggs and the like, which are utilized in the quail egg-shiitake mushroom sauce have the functions of invigorating the spleen, strengthening the stomach, moistening the lung and nourishing Yin.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of quail egg 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 quail egg mushroom sauce and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of quail egg mushroom sauce, be made up of the raw material of following weight portion:
Soya sauce 300-320, mushroom stems 35-40, salt 5-6, quail egg 4-5, soy sauce 3-4, asparagus lettuce leaf 6-7, apple vinegar 5-6, Radix Glycyrrhizae 3-4, Tanakea omeiensis Nakai 2-3, Ligusticum wallichii 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 quail egg 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) Radix Glycyrrhizae, Tanakea omeiensis Nakai, the Ligusticum wallichii 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) boiled by quail egg, peel off for subsequent use, asparagus lettuce leaf is added 1.5-2 times of water and squeeze the juice, gained juice and soy sauce, apple vinegar are mixed into pot, add quail egg after boiling, and slow fire infusion is done to water, take out that quail egg is freezing, section, 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 Radix Glycyrrhizae simultaneously, have invigorate the spleen and benefit qi, effect of relieving cough and moistening lung; In addition, the auxiliary material such as quail egg that the present invention adopts have strengthen the spleen and stomach, the function of moistening lung enriching yin.
Detailed description of the invention
A kind of quail egg mushroom sauce, be made up of the raw material of following weight portion:
Soya sauce 300, mushroom stems 35, salt 5, quail egg 4, soy sauce 3, asparagus lettuce leaf 6, apple vinegar 5, Radix Glycyrrhizae 3, Tanakea omeiensis Nakai 2, Ligusticum wallichii 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 quail egg 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) Radix Glycyrrhizae, Tanakea omeiensis Nakai, the Ligusticum wallichii 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) boiled by quail egg, peel off for subsequent use, asparagus lettuce leaf is added 1.5 times of water and squeeze the juice, gained juice and soy sauce, apple vinegar are mixed into pot, add quail egg after boiling, and slow fire infusion is done to water, take out that quail egg is freezing, section, 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 quail egg 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, quail egg 4-5, soy sauce 3-4, asparagus lettuce leaf 6-7, apple vinegar 5-6, Radix Glycyrrhizae 3-4, Tanakea omeiensis Nakai 2-3, Ligusticum wallichii 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 quail egg 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) Radix Glycyrrhizae, Tanakea omeiensis Nakai, the Ligusticum wallichii 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) boiled by quail egg, peel off for subsequent use, asparagus lettuce leaf is added 1.5-2 times of water and squeeze the juice, gained juice and soy sauce, apple vinegar are mixed into pot, add quail egg after boiling, and slow fire infusion is done to water, take out that quail egg is freezing, section, 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 |
|---|---|---|---|
| CN201511012689.0A CN105533643A (en) | 2015-12-31 | 2015-12-31 | Quail egg-shiitake mushroom sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511012689.0A CN105533643A (en) | 2015-12-31 | 2015-12-31 | Quail egg-shiitake mushroom sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105533643A true CN105533643A (en) | 2016-05-04 |
Family
ID=55813639
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201511012689.0A Withdrawn CN105533643A (en) | 2015-12-31 | 2015-12-31 | Quail egg-shiitake mushroom sauce and preparation method thereof |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106136205A (en) * | 2016-07-04 | 2016-11-23 | 合肥市龙乐食品有限公司 | A kind of crease-resistant skin care heat clearing away mushroom stems is gone with rice or bread pectin beans and preparation method thereof |
-
2015
- 2015-12-31 CN CN201511012689.0A patent/CN105533643A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106136205A (en) * | 2016-07-04 | 2016-11-23 | 合肥市龙乐食品有限公司 | A kind of crease-resistant skin care heat clearing away mushroom stems is gone with rice or bread pectin beans and preparation method thereof |
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Application publication date: 20160504 |
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