CN105919061A - Mustard juice funguses with tea fragrance and preparation method of mustard juice funguses - Google Patents
Mustard juice funguses with tea fragrance and preparation method of mustard juice funguses Download PDFInfo
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- CN105919061A CN105919061A CN201610264743.9A CN201610264743A CN105919061A CN 105919061 A CN105919061 A CN 105919061A CN 201610264743 A CN201610264743 A CN 201610264743A CN 105919061 A CN105919061 A CN 105919061A
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- auricularia
- green tea
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 85
- 241000219198 Brassica Species 0.000 title claims abstract description 33
- 235000003351 Brassica cretica Nutrition 0.000 title claims abstract description 33
- 235000003343 Brassica rupestris Nutrition 0.000 title claims abstract description 33
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 title claims abstract description 33
- 235000010460 mustard Nutrition 0.000 title claims abstract description 33
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000003205 fragrance Substances 0.000 title abstract description 23
- 241000233866 Fungi Species 0.000 title abstract description 16
- 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 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 32
- 235000021419 vinegar Nutrition 0.000 claims abstract description 24
- 239000000052 vinegar Substances 0.000 claims abstract description 24
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 19
- 239000004310 lactic acid Substances 0.000 claims abstract description 16
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 235000015067 sauces Nutrition 0.000 claims abstract description 14
- 235000008390 olive oil Nutrition 0.000 claims abstract description 12
- 239000004006 olive oil Substances 0.000 claims abstract description 12
- 244000000626 Daucus carota Species 0.000 claims abstract description 8
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 8
- 241000221377 Auricularia Species 0.000 claims description 108
- 235000009569 green tea Nutrition 0.000 claims description 55
- 239000002304 perfume Substances 0.000 claims description 24
- 235000013616 tea Nutrition 0.000 claims description 24
- 244000195452 Wasabia japonica Species 0.000 claims description 22
- 235000000760 Wasabia japonica Nutrition 0.000 claims description 22
- 239000007864 aqueous solution Substances 0.000 claims description 16
- 230000002879 macerating effect Effects 0.000 claims description 16
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 15
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 15
- 235000013922 glutamic acid Nutrition 0.000 claims description 15
- 239000004220 glutamic acid Substances 0.000 claims description 15
- 239000011734 sodium Substances 0.000 claims description 15
- 229910052708 sodium Inorganic materials 0.000 claims description 15
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 9
- 239000003921 oil Substances 0.000 claims description 8
- 235000019198 oils Nutrition 0.000 claims description 8
- 230000001105 regulatory effect Effects 0.000 claims description 7
- 241000196324 Embryophyta Species 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 34
- 239000004615 ingredient Substances 0.000 abstract description 18
- 235000019640 taste Nutrition 0.000 abstract description 13
- 235000013373 food additive Nutrition 0.000 abstract description 11
- 239000002778 food additive Substances 0.000 abstract description 11
- 239000003755 preservative agent Substances 0.000 abstract description 9
- 239000000463 material Substances 0.000 abstract 2
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 abstract 1
- 229960005164 acesulfame Drugs 0.000 abstract 1
- 229960004106 citric acid Drugs 0.000 abstract 1
- 235000015165 citric acid Nutrition 0.000 abstract 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
- 229960000448 lactic acid Drugs 0.000 abstract 1
- 235000013923 monosodium glutamate Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 229940073490 sodium glutamate Drugs 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 description 12
- 230000000694 effects Effects 0.000 description 9
- 239000006002 Pepper Substances 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 230000002335 preservative effect Effects 0.000 description 8
- 235000008935 nutritious Nutrition 0.000 description 5
- 240000004160 Capsicum annuum Species 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 208000007536 Thrombosis Diseases 0.000 description 4
- 229930003448 Vitamin K Natural products 0.000 description 4
- 125000000291 glutamic acid group Chemical group N[C@@H](CCC(O)=O)C(=O)* 0.000 description 4
- 210000004072 lung Anatomy 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 4
- 235000021110 pickles Nutrition 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 235000019168 vitamin K Nutrition 0.000 description 4
- 239000011712 vitamin K Substances 0.000 description 4
- 150000003721 vitamin K derivatives Chemical class 0.000 description 4
- 229940046010 vitamin k Drugs 0.000 description 4
- 230000003260 anti-sepsis Effects 0.000 description 3
- 235000021438 curry Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000019606 astringent taste Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000000867 larynx Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 238000009941 weaving Methods 0.000 description 1
- 239000002023 wood 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)
Abstract
The invention discloses mustard juice funguses with tea fragrance and a preparation method of the mustard juice funguses with tea fragrance, relates to a fungus food and a preparation method thereof, and aims to solve the problems that a conventional eating manner of black funguses is single, after the funguses are soaked in water, the harsh taste of the funguses cannot be removed, products which are instant after being taken from bags and are made by wholly using the black funguses as a main material do not exist in China, and a given quantity of food additives and a given quantity of preservatives are needed for the products which are instant after being taken from bags. The mustard juice funguses with tea fragrance are prepared from soaked funguses, olive oil, carrot shreds, a mustard sauce, table vinegar, a dark soy sauce, honey, edible salt, sodium glutamate, lactic acid, citric acid and acesulfame. The preparation method comprises the following steps of I, preparing high-temperature immersed funguses; II, preparing soaked funguses; III, performing weighing; IV, preparing sauce materials; V, preparing ingredients; and Vi, performing mixing. The invention provides the mustard juice funguses with tea fragrance and the preparation of the mustard juice funguses with tea fragrance.
Description
Technical field
The present invention relates to Auricularia food and preparation method thereof.
Background technology
Auricularia is a kind of nutritious edible fungi, is again the traditional health food of China and exporting.Auricularia is always
Deeply liked by numerous people, frequently as cooking various in, the dispensing of western famous dish, or and Fructus Jujubae, Semen Nelumbinis sugaring stew well,
As Jiamei's dessert suitable for four seasons, the clearest and the most melodious deliciousness, sliding tender larynx refreshing, and there are increase appetite and the effect of nourishing and fit keeping function.
Auricularia has certain absorbability；Human body is had the effect washing clearly gastrointestinal and digest cellulose.Therefore, it is again weaving work
The indispensable a kind of health food of people, mine worker and barber institute.
But existing Auricularia edible way is single, be used for vegetable adjuvant, need to stir-fry and eat or soup boils, Auricularia all use add water wet
Method softens and steep raising, but in water-swollen auricularia, it is impossible to remove Auricularia astringent taste.Domestic there is no all opens bag with Auricularia as major ingredient
Instant product, and a certain amount of food additive of instant bagged product needed and preservative, to ensure the quality of food, but right
Food health has certain impact, it is impossible to be eaten for a long time.
Summary of the invention
The invention solves the problems that existing Auricularia edible way is single, after Auricularia steep raising, it is impossible to remove Auricularia astringent taste.Domestic still
Without all instant bagged products with Auricularia as major ingredient, and a certain amount of food additive of instant bagged product needed and anticorrosion
The problem of agent, and a kind of mustard juice tea perfume agaric and preparation method thereof is provided.
A kind of mustard juice tea perfume agaric, mustard juice tea perfume agaric be by weight by 50 parts～60 parts of steep raising after Auricularia, 1.5 parts
～2 parts of olive oil, 1.5 parts～2 parts of sliced carrots, 1.5 parts～2 parts of wasabis, 1 part～1.5 portions of tablet vinegar, 1 part～1.5 parts
Dark soy sauce, 1 part～1.5 parts of Mel, 1.5 parts～2 portions of edible salts, 0.5 part～0.6 part of glutamic acid sodium, 0.1 part～0.15 part of lactic acid,
0.1 part～0.15 part of citric acid and 0.1 part～0.15 part of An Saimi are prepared from.
The preparation method of a kind of mustard juice tea perfume agaric, specifically follows the steps below:
One, first being cleaned by Auricularia, the Auricularia after cleaning is placed in the water that temperature is 30 DEG C～40 DEG C, and middle warm macerating steeps
5h～7h, then the Auricularia after middle warm macerating bubble is placed in the water that temperature is 98 DEG C～100 DEG C, soak 2min～4min, take out standby
With, obtain the Auricularia after high temperature soaks；
Two, in water, add green tea, obtain the aqueous solution containing green tea, the aqueous temperature containing green tea is regulated to 85
DEG C～90 DEG C, then by high temperature soak after Auricularia be placed in the aqueous solution containing green tea that temperature is 85 DEG C～90 DEG C, soak
2h～4h, natural airing, obtain the Auricularia after steep raising；
Described green tea is 3:(350～450 with the mass ratio of water)；The described Auricularia after high temperature immersion and the mass ratio of green tea
For (50～150): 3；
Three, the Auricularia after 50 parts～60 parts of steep raising, 1.5 parts～2 parts of olive oil, 1.5 parts～2 parts trailing plants recklessly are weighed by weight
Foretell silk, 1.5 parts～2 parts of wasabis, 1 part～1.5 portions of tablet vinegar, 1 part～1.5 portions of dark soy sauce, 1 part～1.5 parts of Mel, 1.5 parts
～2 portions of edible salts, 0.5 part～0.6 part of glutamic acid sodium, 0.1 part～0.15 part of lactic acid, 0.1 part～0.15 part of citric acid and 0.1 part
～0.15 part of An Saimi；
Four, in pot, add 1.5 parts step 3 weighed～2 parts of olive oil, put into after oil temperature reaches 100 DEG C～120 DEG C
1.5 parts～2 parts of sliced carrots, parch 4min～6min, obtain sauce；
Five, 1.5 parts step 3 weighed～2 parts of wasabis, 1 part～1.5 portions of tablet vinegar, 1 part～1.5 portions of dark soy sauce, 1 part
～1.5 parts of Mel, 1.5 parts～2 portions of edible salts, 0.5 part～0.6 part of glutamic acid sodium, 0.1 part～0.15 part of lactic acid, 0.1 part～0.15
Part citric acid and 0.1 part～0.15 part of An Saimi mixing, obtain dispensing；
Dispensing prepared by the sauce six, the Auricularia after 50 parts～60 parts of steep raising, step 4 prepared and step 5 mixes and stirs
Mix, pack, obtain mustard juice tea perfume agaric.
The invention has the beneficial effects as follows: 1, the invention belongs to Speciality Foods class (pickles class), be the deep processing to Auricularia.Produce
Product are instant food, can open for instant, efficient and convenient.Product maximum feature is that the fusion of science fresh, sour, peppery, sweet is existed
Together, the local flavor that selling point ensures that again the delicate fragrance bullet of major ingredient Auricularia is slided i.e. is highlighted.
2, Auricularia contains abundant vitamin K, has certain pre-preventing thrombosis and bowel relieving profit lung effect.
3, major ingredient is absolutely Auricularia, dispensing mainly with wasabi the Radix Cochleariae officinalis of sale (each supermarket all have), tablet vinegar,
Dark soy sauce, Mel and a small amount of edible salt, food additive is glutamic acid sodium, lactic acid, citric acid and An Saimi.Need not be any
Preservative, remains to reach antisepsis.
4, this product is combined food, and product is based on wasabi, and tablet vinegar is auxiliary, vinegar-pepper appropriateness, the most in addition Mel
Delicate fragrance, this products taste is unique, belongs to typical local food, and product is vinegar-pepper, and bullet is sliding, tasty and refreshing appetizing, can do assistant food in family, more
It it is the ultimate food going with rice, travelling of going with wine.
5, this product principal ingredients all has certain fresh-keeping, anti-rotten effect such as wasabi, tablet vinegar, light soy sauce, Mel,
Reduce the usage amount to food additive, and be not added with any preservative, be healthy quality-assured food.
6, this product extensive market, the most domestic all products with Auricularia as major ingredient that there is no appear on the market, simultaneously at this product
On the basis of production, also can develop such as the strange series food such as non-Auricularia, curry Auricularia, the dining table of abundant people.
7, during Auricularia steep raising of the present invention, green tea (Sha Bubao) is added to the water immersion, rear natural airing packaging, send out
The sliding light of Auricularia bullet, is full of again the delicate fragrance of Folium Camelliae sinensis.Green tea is the most fermented Folium Camelliae sinensis, the quiet and tastefully laid out delicate fragrance of taste, sweet fresh alcohol and.
8, sauce part of the present invention adds homemade chilli oil, and local flavor is original, nutritious, color glow, and taste is fragrant and sweet the pepperyyest.
The present invention is for a kind of mustard juice tea perfume agaric and preparation method thereof.
Detailed description of the invention
Technical solution of the present invention is not limited to the detailed description of the invention of act set forth below, also includes between each detailed description of the invention
Combination in any.
Detailed description of the invention one: a kind of mustard juice tea perfume agaric described in present embodiment is by 50 parts～60 parts by weight
Auricularia after steep raising, 1.5 parts～2 parts of olive oil, 1.5 parts～2 parts of sliced carrots, 1.5 parts～2 parts of wasabis, 1 part～1.5
Portion tablet vinegar, 1 part～1.5 portions of dark soy sauce, 1 part～1.5 parts of Mel, 1.5 parts～2 portions of edible salts, 0.5 part～0.6 part of glutamic acid sodium,
0.1 part～0.15 part of lactic acid, 0.1 part～0.15 part of citric acid and 0.1 part～0.15 part of An Saimi are prepared from.
Present embodiment provides the benefit that: 1, present embodiment belongs to Speciality Foods class (pickles class), is deep to Auricularia
Processing.Product is instant food, can open for instant, efficient and convenient.Product maximum feature is science fresh, sour, peppery, sweet
Merge, i.e. highlight the local flavor that selling point ensures that again the delicate fragrance bullet of major ingredient Auricularia is sliding.
2, Auricularia contains abundant vitamin K, has certain pre-preventing thrombosis and bowel relieving profit lung effect.
3, major ingredient is absolutely Auricularia, dispensing mainly with wasabi the Radix Cochleariae officinalis of sale (each supermarket all have), tablet vinegar,
Dark soy sauce, Mel and a small amount of edible salt, food additive is glutamic acid sodium, lactic acid, citric acid and An Saimi.Need not be any
Preservative, remains to reach antisepsis.
4, this product is combined food, and product is based on wasabi, and tablet vinegar is auxiliary, vinegar-pepper appropriateness, the most in addition Mel
Delicate fragrance, this products taste is unique, belongs to typical local food, and product is vinegar-pepper, and bullet is sliding, tasty and refreshing appetizing, can do assistant food in family, more
It it is the ultimate food going with rice, travelling of going with wine.
5, this product principal ingredients all has certain fresh-keeping, anti-rotten effect such as wasabi, tablet vinegar, light soy sauce, Mel,
Reduce the usage amount to food additive, and be not added with any preservative, be healthy quality-assured food.
6, this product extensive market, the most domestic all products with Auricularia as major ingredient that there is no appear on the market, simultaneously at this product
On the basis of production, also can develop such as the strange series food such as non-Auricularia, curry Auricularia, the dining table of abundant people.
7, during present embodiment Auricularia steep raising, green tea (Sha Bubao) is added to the water immersion, rear natural airing packaging, send out
The sliding light of good Auricularia bullet, is full of again the delicate fragrance of Folium Camelliae sinensis.Green tea is the most fermented Folium Camelliae sinensis, the quiet and tastefully laid out delicate fragrance of taste, sweet fresh alcohol
With.
8, present embodiment sauce part adds homemade chilli oil, and local flavor is original, nutritious, color glow, and taste is fragrant and sweet
The pepperyyest.
Detailed description of the invention two: present embodiment is unlike detailed description of the invention one: the described Auricularia after steep raising
Prepare according to the following steps:
One, first being cleaned by Auricularia, the Auricularia after cleaning is placed in the water that temperature is 30 DEG C～40 DEG C, and middle warm macerating steeps
5h～7h, then the Auricularia after middle warm macerating bubble is placed in the water that temperature is 98 DEG C～100 DEG C, soak 2min～4min, take out standby
With, obtain the Auricularia after high temperature soaks；
Two, in water, add green tea, obtain the aqueous solution containing green tea, the aqueous temperature containing green tea is regulated to 85
DEG C～90 DEG C, then by high temperature soak after Auricularia be placed in the aqueous solution containing green tea that temperature is 85 DEG C～90 DEG C, soak
2h～4h, natural airing, obtain the Auricularia after steep raising；
Described green tea is 3:(350～450 with the mass ratio of water)；The described Auricularia after high temperature immersion and the mass ratio of green tea
For (50～150): 3.Other is identical with detailed description of the invention one.
Detailed description of the invention three: present embodiment is unlike one of detailed description of the invention one or two: in step one
Auricularia after cleaning is placed in the water that temperature is 30 DEG C～40 DEG C, middle warm macerating bubble 6h.Other is with detailed description of the invention one
Or two is identical.
Detailed description of the invention four: present embodiment is unlike one of detailed description of the invention one to three: in step 2
Described green tea is 3:400 with the mass ratio of water.Other is identical with detailed description of the invention one to three.
Detailed description of the invention five: present embodiment is unlike one of detailed description of the invention one to four: in step 2
Regulating the aqueous temperature containing green tea to 90 DEG C, it is 90 DEG C contain that the Auricularia after then being soaked by high temperature is placed in temperature
In the aqueous solution of green tea, soak 3h.Other is identical with detailed description of the invention one to four.
Detailed description of the invention six: the preparation method of a kind of mustard juice tea perfume agaric described in present embodiment, specifically according to
Lower step is carried out:
One, first being cleaned by Auricularia, the Auricularia after cleaning is placed in the water that temperature is 30 DEG C～40 DEG C, and middle warm macerating steeps
5h～7h, then the Auricularia after middle warm macerating bubble is placed in the water that temperature is 98 DEG C～100 DEG C, soak 2min～4min, take out standby
With, obtain the Auricularia after high temperature soaks；
Two, in water, add green tea, obtain the aqueous solution containing green tea, the aqueous temperature containing green tea is regulated to 85
DEG C～90 DEG C, then by high temperature soak after Auricularia be placed in the aqueous solution containing green tea that temperature is 85 DEG C～90 DEG C, soak
2h～4h, natural airing, obtain the Auricularia after steep raising；
Described green tea is 3:(350～450 with the mass ratio of water)；The described Auricularia after high temperature immersion and the mass ratio of green tea
For (50～150): 3；
Three, the Auricularia after 50 parts～60 parts of steep raising, 1.5 parts～2 parts of olive oil, 1.5 parts～2 parts trailing plants recklessly are weighed by weight
Foretell silk, 1.5 parts～2 parts of wasabis, 1 part～1.5 portions of tablet vinegar, 1 part～1.5 portions of dark soy sauce, 1 part～1.5 parts of Mel, 1.5 parts
～2 portions of edible salts, 0.5 part～0.6 part of glutamic acid sodium, 0.1 part～0.15 part of lactic acid, 0.1 part～0.15 part of citric acid and 0.1 part
～0.15 part of An Saimi；
Four, in pot, add 1.5 parts step 3 weighed～2 parts of olive oil, put into after oil temperature reaches 100 DEG C～120 DEG C
1.5 parts～2 parts of sliced carrots, parch 4min～6min, obtain sauce；
Five, 1.5 parts step 3 weighed～2 parts of wasabis, 1 part～1.5 portions of tablet vinegar, 1 part～1.5 portions of dark soy sauce, 1 part
～1.5 parts of Mel, 1.5 parts～2 portions of edible salts, 0.5 part～0.6 part of glutamic acid sodium, 0.1 part～0.15 part of lactic acid, 0.1 part～0.15
Part citric acid and 0.1 part～0.15 part of An Saimi mixing, obtain dispensing；
Dispensing prepared by the sauce six, the Auricularia after 50 parts～60 parts of steep raising, step 4 prepared and step 5 mixes and stirs
Mix, pack, obtain mustard juice tea perfume agaric.
Present embodiment provides the benefit that: 1, present embodiment belongs to Speciality Foods class (pickles class), is deep to Auricularia
Processing.Product is instant food, can open for instant, efficient and convenient.Product maximum feature is science fresh, sour, peppery, sweet
Merge, i.e. highlight the local flavor that selling point ensures that again the delicate fragrance bullet of major ingredient Auricularia is sliding.
2, Auricularia contains abundant vitamin K, has certain pre-preventing thrombosis and bowel relieving profit lung effect.
3, major ingredient is absolutely Auricularia, dispensing mainly with wasabi the Radix Cochleariae officinalis of sale (each supermarket all have), tablet vinegar,
Dark soy sauce, Mel and a small amount of edible salt, food additive is glutamic acid sodium, lactic acid, citric acid and An Saimi.Need not be any
Preservative, remains to reach antisepsis.
4, this product is combined food, and product is based on wasabi, and tablet vinegar is auxiliary, vinegar-pepper appropriateness, the most in addition Mel
Delicate fragrance, this products taste is unique, belongs to typical local food, and product is vinegar-pepper, and bullet is sliding, tasty and refreshing appetizing, can do assistant food in family, more
It it is the ultimate food going with rice, travelling of going with wine.
5, this product principal ingredients all has certain fresh-keeping, anti-rotten effect such as wasabi, tablet vinegar, light soy sauce, Mel,
Reduce the usage amount to food additive, and be not added with any preservative, be healthy quality-assured food.
6, this product extensive market, the most domestic all products with Auricularia as major ingredient that there is no appear on the market, simultaneously at this product
On the basis of production, also can develop such as the strange series food such as non-Auricularia, curry Auricularia, the dining table of abundant people.
7, during present embodiment Auricularia steep raising, green tea (Sha Bubao) is added to the water immersion, rear natural airing packaging, send out
The sliding light of good Auricularia bullet, is full of again the delicate fragrance of Folium Camelliae sinensis.Green tea is the most fermented Folium Camelliae sinensis, the quiet and tastefully laid out delicate fragrance of taste, sweet fresh alcohol
With.
8, present embodiment sauce part adds homemade chilli oil, and local flavor is original, nutritious, color glow, and taste is fragrant and sweet
The pepperyyest.
Detailed description of the invention seven: present embodiment is unlike detailed description of the invention six: after cleaning in step one
Auricularia be placed in the water that temperature is 30 DEG C～40 DEG C, middle warm macerating bubble 6h.Other is identical with detailed description of the invention six.
Detailed description of the invention eight: present embodiment is unlike one of detailed description of the invention six or seven: in step 2
Described green tea is 3:400 with the mass ratio of water.Other is identical with detailed description of the invention six or seven.
Detailed description of the invention nine: present embodiment is unlike one of detailed description of the invention six to eight: in step 2
Regulating the aqueous temperature containing green tea to 90 DEG C, it is 90 DEG C contain that the Auricularia after then being soaked by high temperature is placed in temperature
In the aqueous solution of green tea, soak 3h.Other is identical with detailed description of the invention six to eight.
Employing following example checking beneficial effects of the present invention:
Embodiment one:
The preparation method of a kind of mustard juice tea perfume agaric described in the present embodiment, specifically follows the steps below:
One, first being cleaned by Auricularia, the Auricularia after cleaning is placed in the water that temperature is 35 DEG C, middle warm macerating bubble 6h,
Auricularia after being steeped by middle warm macerating again is placed in the water that temperature is 100 DEG C, soaks 3min, takes out standby, obtains high temperature and soaks
After Auricularia；
Two, in 20000g water, add 150g green tea, obtain the aqueous solution containing green tea, by the water-soluble liquid temperature containing green tea
Degree regulation is to 90 DEG C, and the Auricularia after then being soaked by 5000g high temperature is placed in the aqueous solution containing green tea that temperature is 90 DEG C,
Soak 3h, natural airing, obtain the Auricularia after steep raising；
Three, the Auricularia after 50 parts of steep raising, 1.5 parts of olive oil, 1.5 parts of sliced carrots, 1.5 parts of mustard are weighed by weight
Beans, 1.5 portions of tablet vinegar, 1 portion of dark soy sauce, 1 part of Mel, 1.5 portions of edible salts, 0.1 part of lactic acid of 0.5 part of glutamic acid sodium, 0.1
Part citric acid and 0.1 part of An Saimi；
Four, in pot, add 1.5 parts of olive oil step 3 weighed, after oil temperature reaches 110 DEG C, put into .5 part Radix Dauci Sativae
Silk, parch 5min, obtain sauce；
Five, 1.5 parts of wasabis step 3 being weighed, 1.5 portions of tablet vinegar, 1 portion of dark soy sauce, 1 part of Mel, 1.5 parts eat
Salt, 0.1 part of lactic acid of 0.5 part of glutamic acid sodium, 0.1 part of citric acid and 0.1 part of An Saimi mixing, obtain dispensing；
Dispensing prepared by the sauce six, the Auricularia after 50 parts of steep raising, step 4 prepared and step 5 is mixed and stirred for, close
Package fills, and obtains mustard juice tea perfume agaric.
Sensory evaluation: the present embodiment mustard juice tea perfume agaric, product is based on wasabi, by green tea (Sha Bubao) steep raising Auricularia,
The sliding light of bullet, is full of again the delicate fragrance of Folium Camelliae sinensis, and tablet vinegar is auxiliary, vinegar-pepper appropriateness, the most in addition the delicate fragrance of Mel, this products taste
Uniqueness, belongs to typical local food, and product is vinegar-pepper bullet is sliding, tasty and refreshing appetizing, can do assistant food in family, goes with wine especially and goes with rice, travels
Ultimate food.
The present embodiment belongs to Speciality Foods class (pickles class), is the deep processing to Auricularia.Product is instant food, can open generation
Instant, efficient and convenient.Product maximum feature is merging science fresh, sour, peppery, sweet, i.e. highlights selling point
Ensure again the local flavor that the delicate fragrance bullet of major ingredient Auricularia is sliding.
Auricularia contains abundant vitamin K, has certain pre-preventing thrombosis and bowel relieving profit lung effect.
Major ingredient is absolutely Auricularia, and dispensing is mainly with wasabi the Radix Cochleariae officinalis of sale (each supermarket all have), tablet vinegar, old
Take out, Mel and a small amount of edible salt, food additive is glutamic acid sodium, lactic acid, citric acid and An Saimi.Need not any prevent
Rotten agent, under air-proof condition, can keep properties of product half a year.
In the present embodiment product principal ingredients as wasabi, tablet vinegar, light soy sauce, Mel all have certain fresh-keeping, do rotten work
With, reduce the usage amount to food additive, and have and be not added with any preservative, be healthy quality-assured food.
During the present embodiment Auricularia steep raising, green tea (Sha Bubao) is added to the water immersion, rear natural airing packaging, the wood sent out
The sliding light of ear bullet, is full of again the delicate fragrance of Folium Camelliae sinensis.Green tea is the most fermented Folium Camelliae sinensis, the quiet and tastefully laid out delicate fragrance of taste, sweet fresh alcohol and.
The present embodiment sauce part adds homemade chilli oil, and local flavor is original, nutritious, color glow, and taste is fragrant and sweet the pepperyyest.
Claims (9)
1. a mustard juice tea perfume agaric, it is characterised in that mustard juice tea perfume agaric be by weight by 50 parts～60 parts of steep raising after
Auricularia, 1.5 parts～2 parts of olive oil, 1.5 parts～2 parts of sliced carrots, 1.5 parts～2 parts of wasabis, 1 part～1.5 portions of tablet vinegar,
1 part～1.5 portions of dark soy sauce, 1 part～1.5 parts of Mel, 1.5 parts～2 portions of edible salts, 0.5 part～0.6 part of glutamic acid sodium, 0.1 part～0.15
Part lactic acid, 0.1 part～0.15 part of citric acid and 0.1 part～0.15 part of An Saimi are prepared from.
A kind of mustard juice tea perfume agaric the most according to claim 1, it is characterised in that the described Auricularia after steep raising is
Prepare according to the following steps:
One, first being cleaned by Auricularia, the Auricularia after cleaning is placed in the water that temperature is 30 DEG C～40 DEG C, and middle warm macerating steeps
5h～7h, then the Auricularia after middle warm macerating bubble is placed in the water that temperature is 98 DEG C～100 DEG C, soak 2min～4min, take out standby
With, obtain the Auricularia after high temperature soaks；
Two, in water, add green tea, obtain the aqueous solution containing green tea, the aqueous temperature containing green tea is regulated to 85 DEG C
～90 DEG C, the Auricularia after then being soaked by high temperature is placed in the aqueous solution containing green tea that temperature is 85 DEG C～90 DEG C, soaks
2h～4h, natural airing, obtain the Auricularia after steep raising；
Described green tea is 3:(350～450 with the mass ratio of water)；The described Auricularia after high temperature immersion with the mass ratio of green tea is
(50～150): 3.
A kind of mustard juice tea perfume agaric the most according to claim 2, it is characterised in that black after cleaning in step one
Auricularia is placed in the water that temperature is 30 DEG C～40 DEG C, middle warm macerating bubble 6h.
A kind of mustard juice tea perfume agaric the most according to claim 2, it is characterised in that the green tea described in step 2 with
The mass ratio of water is 3:400.
A kind of mustard juice tea perfume agaric the most according to claim 2, it is characterised in that by containing green tea in step 2
Aqueous temperature regulates to 90 DEG C, and the Auricularia after then being soaked by high temperature is placed in the aqueous solution containing green tea that temperature is 90 DEG C
In, soak 3h.
The preparation method of a kind of mustard juice tea perfume agaric the most as claimed in claim 1, it is characterised in that it is according to following step
Suddenly carry out:
One, first being cleaned by Auricularia, the Auricularia after cleaning is placed in the water that temperature is 30 DEG C～40 DEG C, and middle warm macerating steeps
5h～7h, then the Auricularia after middle warm macerating bubble is placed in the water that temperature is 98 DEG C～100 DEG C, soak 2min～4min, take out standby
With, obtain the Auricularia after high temperature soaks；
Two, in water, add green tea, obtain the aqueous solution containing green tea, the aqueous temperature containing green tea is regulated to 85 DEG C
～90 DEG C, the Auricularia after then being soaked by high temperature is placed in the aqueous solution containing green tea that temperature is 85 DEG C～90 DEG C, soaks
2h～4h, natural airing, obtain the Auricularia after steep raising；
Described green tea is 3:(350～450 with the mass ratio of water)；The described Auricularia after high temperature immersion with the mass ratio of green tea is
(50～150): 3；
Three, the Auricularia after 50 parts～60 parts of steep raising, 1.5 parts～2 parts of olive oil, 1.5 parts～2 parts trailing plants recklessly are weighed by weight
Foretell silk, 1.5 parts～2 parts of wasabis, 1 part～1.5 portions of tablet vinegar, 1 part～1.5 portions of dark soy sauce, 1 part～1.5 parts of Mel, 1.5 parts～2
Portion edible salt, 0.5 part～0.6 part of glutamic acid sodium, 0.1 part～0.15 part of lactic acid, 0.1 part～0.15 part of citric acid and 0.1 part～0.15
Part An Saimi；
Four, in pot, add 1.5 parts step 3 weighed～2 parts of olive oil, put into after oil temperature reaches 100 DEG C～120 DEG C
1.5 parts～2 parts of sliced carrots, parch 4min～6min, obtain sauce；
Five, 1.5 parts step 3 weighed～2 parts of wasabis, 1 part～1.5 portions of tablet vinegar, 1 part～1.5 portions of dark soy sauce, 1 part～1.5
Part Mel, 1.5 parts～2 parts of edible salts, 0.5 part～0.6 part of glutamic acid sodium, 0.1 part～0.15 part of lactic acid, 0.1 part～0.15 part of lemon
Lemon acid and 0.1 part～0.15 part of An Saimi mixing, obtain dispensing；
Dispensing prepared by the sauce six, the Auricularia after 50 parts～60 parts of steep raising, step 4 prepared and step 5 is mixed and stirred for,
Pack, obtain mustard juice tea perfume agaric.
The preparation method of a kind of mustard juice tea perfume agaric the most according to claim 6, it is characterised in that will in step one
Auricularia after cleaning is placed in the water that temperature is 30 DEG C～40 DEG C, middle warm macerating bubble 6h.
The preparation method of a kind of mustard juice tea perfume agaric the most according to claim 6, it is characterised in that institute in step 2
The green tea stated is 3:400 with the mass ratio of water.
The preparation method of a kind of mustard juice tea perfume agaric the most according to claim 6, it is characterised in that will in step 2
Aqueous temperature containing green tea regulates to 90 DEG C, the Auricularia after then high temperature being soaked be placed in temperature be 90 DEG C containing green tea
Aqueous solution in, soak 3h.
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