CN106174407A - A kind of red mushroom beans and processing technology thereof - Google Patents
A kind of red mushroom beans and processing technology thereof Download PDFInfo
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- CN106174407A CN106174407A CN201610526119.1A CN201610526119A CN106174407A CN 106174407 A CN106174407 A CN 106174407A CN 201610526119 A CN201610526119 A CN 201610526119A CN 106174407 A CN106174407 A CN 106174407A
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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
- Seasonings (AREA)
Abstract
This application provides a kind of red mushroom beans, described red mushroom sauce bag includes the component of following weight portion: red mushroom 20 weight portion, Pleurotus eryngii 46 weight portion, Semen arachidis hypogaeae 5 weight portion, Semen Juglandis 2 weight portion, Semen Sesami 1.5 weight portion, Pixian watercress 2.5 weight portion, Semen Sojae Preparatum 2.5 weight portion, soya sauce 1.5 weight portion, Thallus Porphyrae powder 1 weight portion, cooking wine 1.5 weight portion, white sugar 1.5 weight portion and by Bulbus Allii Cepae, Rhizoma Zingiberis Recens and Bulbus Allii quick-fried fragrant filter after edible oil 15 weight portion；Wherein, the consumption of described Bulbus Allii Cepae be described red the 0.1 0.2% of mushroom beans gross weight, the consumption of described Rhizoma Zingiberis Recens be the 0.01 0.02% of described red mushroom beans gross weight, the consumption of described Bulbus Allii is the 0.01 0.02% of described red mushroom beans gross weight.The application provide red mushroom beans nutritious, delicious tempting, mouthfeel is unique and instant.
Description
Technical field
The application relates to, but are not limited to a kind of red mushroom beans and processing technology thereof.
Background technology
Red mushroom, formal name used at school Gomphidius rutilus (Gcomphidius rutilus), the Northeast is commonly called as red mushroom, pinaster umbrella, Armillaria matsutake
Deng.Red mushroom belongs to Basidiomycotina Hymenomycetes Agaricales rivet mushroom section Gomphidius on classification of fungi, and sporophore is scattered, all living creatures
Or Dan Sheng.Meat fertilizer is tender, tasty, for a long time as famous and precious edible fungus, very popular.This bacterium local flavor
Get well, have the title of " element meat ", be loved by the people.Red mushroom sporophore is typically small, and the initial stage is bell or closely conical, bacteria cover diameter 2
～10cm or bigger, rear open and flat, middle part is protruding, light coffee color, and redly, dry rear lilac red, nearly stem base portion band is yellow for bacterial context
Color.Lamella prolongs life, stem elongated cylindrical and the most tapered, solid, internal soft, outside sturdy.Summer and autumn is single on pineland
Life or all living creatures, and form mycorhiza.This bacterium is the ectotrophic mycorrhiza that conifer trees is important, and red mushroom is grown in Pollen pini thunbergii or Japanese Red Pine Forest
Under, it is bred is that after landing by ripe spore, the mycelium of sprouting gradually forms symbiosis with the fibrous root combination of Pinus tabuliformis, Pinus densiflora
Mycorhiza.Mycelium obtains nutrition by tree root, and trees then absorb required nutrient by symbiosis mycorrhiza.Red mushroom meat is plump,
Delicious flavour is sliding tender.Not only local flavor is splendid, fragrance is tempting, and is nutritious edible fungi, has the U.S. of " king of edible fungi "
Claim, containing rich in protein and selenium and other trace elements.Red mushroom contains abundant mineral element, mainly contains what human body needed
The elements such as calcium, ferrum, zinc, and it is practically free of heavy metal element.
Along with the increase of social pressure, speeding of people's rhythm of life, the sickness rate of various diseases is more and more higher, pernicious swollen
The sickness rate of tumor, diabetes etc. increases year by year, and medical circle is developing the antineoplastic new that tumor killing effect is good and toxic and side effects is little always
Medicine, especially from natural materials, the active skull cap components of isolated has become the focus of current research.Red mushroom nutritive value
Abundant, there is pharmacologically active widely, have research to be found the natural monomers chemical combination in red mushroom with anti-tumor activity by screening
Outside thing, and coalition, antitumous effect illustrates its effect during treatment hepatocarcinoma, and further study its apoptosis
Antitumor machanism and possible apoptosis pathway, for natural activity monomeric substance as antitumor drug treatment cancer provide experiment
Foundation.This medical value fully demonstrating red mushroom and its antitumous effect having, reach anti-cancer and cancer-preventing one by tonic
It is directly that the reddest mushroom contains polyhydric alcohol it is desirable that the effect that reaches, also benefits to curing diabetes.In terms of traditional Chinese medical science angle,
Red mushroom cures mainly lumbago and skelalgia, numb hand and foot, and grain does not relaxes, and abundant expectoration is breathed hard, and is hard and dry.Being used as medicine, it is not clear to cure mainly eyes, can eliminating pathogen in the liver
The fire of warp, heat radiation is had a respite.Additionally, red mushroom stomach invigorating, anti-aging, control the aspects such as neurodermatitis and also have certain effect.
Red mushroom frequently appears on the dining table of people with the form of beans.Along with growth in the living standard, people exchange
The requirement of taste beans is more delicious except mouthfeel, also pursues the nutritive value of tartar sauce, and therefore, exploitation is delicious, the tartar sauce of nutrition
The multiple demand of people can be met.
Summary of the invention
This application provides a kind of red mushroom beans and preparation method thereof.The application nutritive value by red mushroom and U.S. of tartar sauce
Taste combines, it is provided that a kind of nutritious, delicious tempting, mouthfeel is unique and the red mushroom beans of instant.
This application provides a kind of red mushroom beans, described red mushroom sauce bag includes the component of following weight portion: red mushroom 20 weight portion,
Pleurotus eryngii 46 weight portion, Semen arachidis hypogaeae 5 weight portion, Semen Juglandis 2 weight portion, Semen Sesami 1.5 weight portion, Pixian watercress 2.5 weight portion, Semen Sojae Preparatum
2.5 weight portions, soya sauce 1.5 weight portion, Thallus Porphyrae powder 1 weight portion, cooking wine 1.5 weight portion, white sugar 1.5 weight portion and by unit
Edible oil 15 weight portion after the quick-fried fragrant filtration of Herba Alii fistulosi, Rhizoma Zingiberis Recens and Bulbus Allii；Wherein,
The consumption of described Bulbus Allii Cepae is the described red 0.1-0.2% of mushroom beans gross weight, the consumption of described Rhizoma Zingiberis Recens is described red mushroom beans gross weight
0.01-0.02%, the consumption of described Bulbus Allii is the 0.01-0.02% of described red mushroom beans gross weight；
Described red mushroom beans is prepared by following method:
Respectively red mushroom and the Pleurotus eryngii of screening are soaked 1-2h in the thermostatted water of 35 DEG C, the water of 96-99 DEG C soak 5-6min,
Then dice；
Respectively red mushroom fourth and Pleurotus eryngii fourth are crossed oil processing 0.5-1min under the oil temperature of 148-155 DEG C；
Thallus Porphyrae powder is mixed with soya sauce；
Edible oil is heated to 135 DEG C-146 DEG C, with Bulbus Allii Cepae, Rhizoma Zingiberis Recens, the quick-fried perfume (or spice) of Bulbus Allii, after extracting fragrance, remove the Bulbus Allii Cepae after quick-fried perfume (or spice),
Rhizoma Zingiberis Recens and Bulbus Allii, added the red mushroom fourth after oil and Pleurotus eryngii fourth, sequentially add Pixian watercress, be mixed with Thallus Porphyrae powder soya sauce and
After Semen Sojae Preparatum parch 5-8min, being sequentially added into cooking wine, white sugar, Semen arachidis hypogaeae, Semen Juglandis and Semen Sesami fry 25-35min at 90 DEG C；In parch
Cheng Zhong, frying pan uniform rotation；
By the red mushroom beans fill of parch, capping at 120 DEG C of high temperature sterilize 10-30min.
In presently filed embodiment, edible oil is heated to 146 DEG C, with Bulbus Allii Cepae, Rhizoma Zingiberis Recens, the quick-fried perfume (or spice) of Bulbus Allii, extracts fragrance
After, remove the Bulbus Allii Cepae after quick-fried perfume (or spice), Rhizoma Zingiberis Recens and Bulbus Allii, added the red mushroom fourth after oil and Pleurotus eryngii fourth, and added Pixian watercress, be mixed with
The soya sauce of Thallus Porphyrae powder and Semen Sojae Preparatum parch 5min, add cooking wine, soft plantation white sugar, stir-fry original flavor Semen arachidis hypogaeae fragment walnut kernel broken, raw and fry
Semen Sesami Nigrum fries 25min at 90 DEG C, and during parch, frying pan uniform rotation is to ensure that pot is heated evenly.
By said sequence parch, make different food materials the most fully give out fragrance, be sufficiently reserved again the battalion of food materials
Support material.
The red mushroom beans that the application provides, selected red mushroom and other raw materials, merge through scientific matching and unique processes
Form, it is ensured that the fresh taste of food and quality assurance, it is not necessary to add any artificial color, thickening agent, spice；The most not
Adding monosodium glutamate, major part is used the taste of natural flavouring (such as Bulbus Allii Cepae, Rhizoma Zingiberis Recens, Bulbus Allii), is added artificial flavoring agent less, retains as far as possible
The original flavor of food materials, makes the red mushroom beans of health care, tasty mouthfeel, tonic health preserving, is life at home, and the indispensability travelled away from home is good
Product.
In this application, inventor coordinates with the red mushroom in red mushroom beans and Pleurotus eryngii by adding Thallus Porphyrae powder, beneficially people
Body is to the absorption of the calcium in mushrooms and utilization.Rich in trace element magnesium in Thallus Porphyrae, human body has the help of magnesium, just can make mushroom
In calcium be assigned in skeleton with being absorbed by the body post-equalization.Additionally, Thallus Porphyrae powder is added in soya sauce, the combination of the two,
Not only reduce the consumption of soya sauce, also improve fragrance and the clean mouthfeel of the red mushroom beans of preparation.
At the red mushroom beans that the application provides, raw material can be by commercially available.And in raw material is chosen, inventor's essence
Select non-transgenic product as raw material.
In presently filed embodiment, described Semen arachidis hypogaeae can be Herba Polygoni Capitati Semen arachidis hypogaeae.The Semen arachidis hypogaeae that described Semen arachidis hypogaeae can be made a living,
It can also be ripe Semen arachidis hypogaeae.Alternatively, the original flavor Semen arachidis hypogaeae fried directly is used.Alternatively, before use, the original flavor flower that will fry
It is broken that Semen arachidis hypogaeae is made in raw rubbing, in order to tasty.
In presently filed embodiment, the Semen Juglandis that described Semen Juglandis can be made a living.Before use, Semen Juglandis is twisted
Broken, in order to tasty.
In presently filed embodiment, described Semen Sesami can be Semen Sesami Nigrum and/or Semen sesami Albae, Semen Sesami or ripe of can making a living
Semen Sesami.Alternatively, described Semen Sesami is the Semen Sesami Nigrum fried.
In presently filed embodiment, described white sugar can be soft plantation white sugar.
The application does not has particular/special requirement to Semen Sojae Preparatum and soya sauce, uses commercial.
In the application, described Bulbus Allii Cepae can be white Bulbus Allii Cepae and/or purple Bulbus Allii Cepae.Alternatively, the application uses purple Bulbus Allii Cepae.This Shen
The Herba Alii fistulosi that inventor please is conventional when being found surprisingly that by selecting Bulbus Allii Cepae rather than culinary art, it is possible to avoid Herba Alii fistulosi quick-fried fragrant time easy
The problem that burning occurs, and it is obtained in that enough Herba Alii fistulosi fragrance simultaneously, and this Herba Alii fistulosi fragrance is different from familiar Herba Alii fistulosi
Fragrance, with light Herba Alii fistulosi sweet taste.
In the application, described edible oil can be any one edible oil commonly used in the art, such as, soybean oil, Semen Allii Tuberosi
Oil, Oleum Arachidis hypogaeae semen, olive oil etc..Alternatively, described edible oil is soybean oil.
In presently filed embodiment, after described red mushroom beans is additionally may included in addition Semen Sesami, addition accounts for described red mushroom beans
The purple cabbage of the 1-2% of gross weight and/or account for the Radix spinach of 1-2% of described red mushroom beans gross weight.
Purple cabbage is nutritious, and people, in order to retain its abundant nutrition, generally use the method eaten raw.The application sends out
A person of good sense is found surprisingly that and is added in red mushroom beans in the parch later stage by purple cabbage, can be obviously improved the mouthfeel that the red fresh perfume (or spice) of mushroom beans is sharp and clear,
And purple cabbage is rich in vitamin K, vitamin K is the formative element of Bone Gla protein, and it coordinates with red mushroom, Pleurotus eryngii and Thallus Porphyrae, more
Be conducive to absorption and the utilization of calcium.
Radix spinach is nutritious, containing cellulose, vitamin and mineral, the most fatty.But people for a long time
Living habit is all Gen Liuye, causes waste the biggest in nutrition.Present inventor selects the Radix spinach in spring, by it
Clean cutting adds in the red mushroom beans of the application, and the reddest mushroom beans brings the mouthfeel chewing strength, and greatly improves
The nutritive value of red mushroom beans, and effectively prevent the waste of nutrition.
In presently filed embodiment, described red mushroom beans is additionally may included in the red mushroom fourth after adding oil and Pleurotus eryngii
The prawn head beans adding the 0.5-1% accounting for described red mushroom beans gross weight after fourth and/or two chaste trees of the 1-3% accounting for described red mushroom beans gross weight
Bar Fructus Capsici sheet.
Prawn head beans unique flavor is good to eat, is added in the red mushroom beans of the application, can be the taste of red mushroom beans increase seafood.
And by first prawn head beans being mixed with the red mushroom fourth after oil excessively and Pleurotus eryngii fourth, then add Pixian watercress, be mixed with Thallus Porphyrae powder
Soya sauce and Semen Sojae Preparatum so that the taste of prawn head beans is wrapped up by the taste of Pixian watercress, soya sauce and Semen Sojae Preparatum, during trial test, first
Taste beans paste flavor, realize the flavour of prawn head beans immediately, then taste the mouthfeel of mushrooms so that whole red mushroom beans
Mouthfeel level is distinct, invites people to be reluctant to leave aftertaste.
Two Vitex chinensis Mill. Fructus Capsicis are Sichuan special product, and they are different from the pungent of general Fructus Capsici, are characterized in micro-peppery and fragrant, decoct oil colours pool
Glow, chilli oil can swash from the sputtering of trend web, and the peppery degree of mouthfeel is moderate, and taste is fragrant.It is added in the red mushroom beans of the application to improve product
Product taste, micro-peppery and fragrant, it is suitable for general population.In this application, two Vitex chinensis Mill. Fructus Capsicis add this Shen to the form of chilli sheet
In red mushroom beans please.
In this application, red mushroom and Pleurotus eryngii are diced method known to those skilled in the art can be used to carry out.Can
Selection of land, in order to ensure the uniformity diced, can use acquisition technology during product is diced, pass through camera collection
Image also analyzes and processes the red mushroom or the size of Pleurotus eryngii and distribution determining that feed belt comes with computer, and according to process
Result provides high speed dicing knife actuating signal, by image procossing draws size and location information, calculates and considers that balance is leaned on most
Nearly a collection of red mushroom or the position of Pleurotus eryngii and size, provide the movement time of cutting knife, so that it is guaranteed that the red mushroom on belt is cut off
Shi Junneng maintains certain width range, is sized to meet requirement so that it is guaranteed that dice.
In presently filed embodiment, closed loop PID can be used to control the control of oil temperature during described oil processing excessively
Burnt gas valve processed is carried out.Different adding can be started by program by arranging multiple hot spot in the pot crossing oil processing
Focus quantity, it is ensured that the uniformity of heating and the effectiveness of temperature-controlling system.By closed loop PID control burnt gas valve, simultaneously each
The gas quantity of temperature spot the most independently controls, it is ensured that oil temperature is all the time in the range of 148-155 DEG C, to there is valve during avoiding temperature control
The situation that door frequently adjusts, to avoid producing harmful substance because temperature is too high.
In presently filed embodiment, the size of the raw material fourth in described red mushroom beans can be 0.06-0.1cm3, to protect
Demonstrate,prove mouthfeel and the outward appearance of red mushroom beans.
In this application, the screening to red mushroom includes scalping and dusting cover, to screen out big impurity, undesirable red mushroom
With screen out the earth and fine impurities being bonded on red mushroom.The method screening red mushroom can use well known by persons skilled in the art
Method is carried out.Alternatively, red mushroom is put into vibrosieve, by the reciprocating sieve removal of impurity, meanwhile, rinses red mushroom with flowing pure water,
Guaranteeing that fine impurities can be washed away by vibrations, the red mushroom after screening is transported to choose belt, carries out hand inspection screening, with
Ensure the product quality of the red mushroom of final utilization.
In presently filed embodiment, respectively red mushroom and Pleurotus eryngii are soaked 1-2h in the thermostatted water of 35 DEG C, improve
The activity of the organic chemical composition of red mushroom surface remaining, remains in the artificial of red mushroom surface to remove due to environmental pollution rainfall etc.
Chemical composition.In this process, it is also possible to use ultraviolet virus killing, guarantee that thermostatted water is aseptic all the time.
In presently filed embodiment, respectively red mushroom and Pleurotus eryngii are put in the water of 96-99 DEG C and soak 5-6min, not only
Can high temperature sterilization, moreover it is possible to play the purpose of awake material, provide preheating for follow-up oil processing of crossing.During leaching, lead to simultaneously
The flabellum crossing bottom of gullet and side carries out Stirring, makes red mushroom, Pleurotus eryngii sufficiently be stirred, and while sterilization, enters
One step goes the removal of impurity.
In presently filed embodiment, it is also possible to the red mushroom fourth after dicing and Pleurotus eryngii fourth are used at infrared sterilization
Reason 10-15min.
In presently filed embodiment, red mushroom fourth and Pleurotus eryngii fourth were carried out oil processing 0.5-1min respectively, it is possible to
Guarantee that red mushroom and Pleurotus eryngii have good mouthfeel.It addition, before red mushroom and Pleurotus eryngii enter next process, shake need to be in all the time
On dynamic sieve, drain, and prevent from, owing to fried rear red mushroom fourth and Pleurotus eryngii fourth are bonded in one piece, affecting parch and final finished
Effect.
In presently filed embodiment, it is also possible to include the tank body before mushroom beans red described in fill is carried out sterilizing, right
Tank body sterilizing includes using described tank body at 130-160 DEG C vapour injection tank body 5-8s.
The red mushroom beans that the application provides, the granular size to red mushroom beans, broad bean paste addition, white sugar addition etc. are all carried out
Single factor test proportioning test, it is ensured that the red mushroom beans that configuration obtains all reaches optimal in outward appearance, color and luster, local flavor, mouthfeel, and we are right simultaneously
The parameter of whole production process carries out strictly control, it is ensured that will not mix impurity in the course of processing, not produce harmful substance, also
Ensure that the loss not resulting in nutrient substance in the course of processing of food so that red mushroom beans nutritious, fragrance is tempting,
Mouthfeel is unique, is used for mixing meal, noodles served with soy sauce, sesame butter, etc., botargo convenient and swift, cooks filling, dip, local flavor of cooking does not has, and is the good companion of family's tasty food.
Detailed description of the invention
Describe presently filed embodiment below by embodiment, it will be appreciated by the person skilled in the art that these
The enforcement technical scheme that specific embodiment only indicates that to reach the purpose of the application and selects, is not to technical scheme
Limit.According to teachings of the present application, it is obvious in conjunction with prior art to the improvement of technical scheme, belongs to the application
The scope of protection.
Raw material used in following example, if no special instructions, is all from commercial.
Embodiment 1
A kind of red mushroom beans, it includes the component of following weight portion: red mushroom 20kg, Pleurotus eryngii 46kg, the original flavor Semen arachidis hypogaeae broken 5 that fries
Kg, life, fragment walnut kernel 2 kg, Semen Sesami Nigrum 1.5 kg fried, Pixian watercress 2.5 kg, Semen Sojae Preparatum 2.5 kg, soya sauce 1.5
Kg, Thallus Porphyrae powder 1kg, cooking wine 1.5kg, soft plantation white sugar 1.5kg and by the quick-fried fragrant mistake of 0.2kg purple Bulbus Allii Cepae, 0.01kg Rhizoma Zingiberis Recens and 0.02kg Bulbus Allii
Soybean oil 15 kg after filter.
The red mushroom beans of embodiment 1 is prepared by following method:
Respectively red mushroom and the Pleurotus eryngii of screening are soaked 2h in the thermostatted water of 35 DEG C；Ultraviolet is had been used up in immersion process
Sterilization；Then red mushroom and Pleurotus eryngii after soaking put into and soak 5min in the water of 99 DEG C；
Acquisition technology is used uniformly to dice and infrared sterilization 10min；
Burnt gas valve is controlled with the oil temperature during the described oil processing excessively of control at 148 DEG C by PID controller；Respectively to red mushroom fourth
Oil processing 1min was carried out with Pleurotus eryngii fourth,
Thallus Porphyrae powder is mixed with soya sauce；
Soybean oil is heated to 135 DEG C, with purple Bulbus Allii Cepae fourth, shredded ginger, the quick-fried perfume (or spice) of Bulbus Allii foam, after extracting fragrance, removes the purple after quick-fried perfume (or spice)
Bulbus Allii Cepae fourth, shredded ginger, Bulbus Allii foam, be sequentially added into the red mushroom fourth after oil and Pleurotus eryngii fourth, Pixian watercress, be mixed with the Semen Glycines of Thallus Porphyrae powder
After beans and Semen Sojae Preparatum parch 5min, be sequentially added into cooking wine, soft plantation white sugar, the original flavor Semen arachidis hypogaeae fried is broken, raw, fragment walnut kernel and fry black
Semen Sesami is at 90 DEG C of slow stir-fry 25min；During parch, frying pan uniform rotation；
By tank body after 130 DEG C of sterilizing 8s by the red mushroom beans fill of parch, capping, the most again by tank body 120 DEG C of sterilizings
30min.In gained red mushroom beans, the size of raw material fourth is at 0.06-0.1cm3In the range of.
The evaluation result of gained red mushroom beans is as shown in table 1.
Embodiment 2
A kind of red mushroom beans, it includes the component of following weight portion: red mushroom 20kg, Pleurotus eryngii 46 kg, the original flavor Semen arachidis hypogaeae broken 5 that fries
Kg, life, fragment walnut kernel 2 kg, Semen Sesami Nigrum 1.5 kg fried, Pixian watercress 2.5 kg, Semen Sojae Preparatum 2.5 kg, soya sauce 1.5
Kg, Thallus Porphyrae powder 1kg, cooking wine 1.5kg, soft plantation white sugar 1.5kg and by the quick-fried fragrant mistake of 0.1kg purple Bulbus Allii Cepae, 0.02kg Rhizoma Zingiberis Recens and 0.02kg Bulbus Allii
Soybean oil 15 kg after filter.
The red mushroom beans of embodiment 2 is prepared by following method:
Respectively red mushroom and the Pleurotus eryngii of screening are soaked 2h in the thermostatted water of 35 DEG C；Ultraviolet is had been used up in immersion process
Sterilization；Then red mushroom and Pleurotus eryngii after soaking put into and soak 5min in the water of 99 DEG C；
Acquisition technology is used uniformly to dice and infrared sterilization 10min；
Burnt gas valve is controlled with the oil temperature during the described oil processing excessively of control at 151 DEG C by PID controller；Respectively to red mushroom fourth
Oil processing 1min was carried out with Pleurotus eryngii fourth,
Thallus Porphyrae powder is mixed with soya sauce；
Soybean oil is heated to 146 DEG C, with purple Bulbus Allii Cepae fourth, shredded ginger, the quick-fried perfume (or spice) of Bulbus Allii foam, after extracting fragrance, removes the purple after quick-fried perfume (or spice)
Bulbus Allii Cepae fourth, shredded ginger, Bulbus Allii foam, be sequentially added into the red mushroom fourth after oil and Pleurotus eryngii fourth, Pixian watercress, be mixed with the Semen Glycines of Thallus Porphyrae powder
After beans and Semen Sojae Preparatum parch 5min, be sequentially added into cooking wine, soft plantation white sugar, the original flavor Semen arachidis hypogaeae fried is broken, raw, fragment walnut kernel and fry black
Semen Sesami is at 90 DEG C of slow stir-fry 25min；During parch, frying pan uniform rotation；
By tank body after 130 DEG C of sterilizing 8s by the red mushroom beans fill of parch, capping, the most again by tank body 120 DEG C of sterilizings
30min.In gained red mushroom beans, the size of raw material fourth is at 0.06-0.1cm3In the range of.
The evaluation result of gained red mushroom beans is as shown in table 1.
Embodiment 3
A kind of red mushroom beans, it includes the component of following weight portion: red mushroom 20kg, Pleurotus eryngii 46 kg, the original flavor Semen arachidis hypogaeae broken 5 that fries
Kg, life, fragment walnut kernel 2 kg, Semen Sesami Nigrum 1.5 kg fried, Pixian watercress 2.5 kg, Semen Sojae Preparatum 2.5 kg, soya sauce 1.5
Kg, Thallus Porphyrae powder 1kg, cooking wine 1.5kg, soft plantation white sugar 1.5kg and by 0.2kg purple Bulbus Allii Cepae, 0.02kg Rhizoma Zingiberis Recens and the quick-fried perfume (or spice) of 0.01kg Bulbus Allii after
Soybean oil 15 kg.
The red mushroom beans of embodiment 3 is prepared by following method:
Respectively red mushroom and the Pleurotus eryngii of screening are soaked 2h in the thermostatted water of 35 DEG C；Ultraviolet is had been used up in immersion process
Sterilization；Then red mushroom and Pleurotus eryngii after soaking put into and soak 5min in the water of 99 DEG C；
Acquisition technology is used uniformly to dice and infrared sterilization 10min；
Burnt gas valve is controlled with the oil temperature during the described oil processing excessively of control at 155 DEG C by PID controller；Respectively to red mushroom fourth
Oil processing 1min was carried out with Pleurotus eryngii fourth,
Thallus Porphyrae powder is mixed with soya sauce；
Soybean oil is heated to 140 DEG C, with purple Bulbus Allii Cepae fourth, shredded ginger, the quick-fried perfume (or spice) of Bulbus Allii foam, after extracting fragrance, removes the purple after quick-fried perfume (or spice)
Bulbus Allii Cepae fourth, shredded ginger, Bulbus Allii foam, be sequentially added into the red mushroom fourth after oil and Pleurotus eryngii fourth, Pixian watercress, be mixed with the Semen Glycines of Thallus Porphyrae powder
After beans and Semen Sojae Preparatum parch 5min, be sequentially added into cooking wine, soft plantation white sugar, the original flavor Semen arachidis hypogaeae fried is broken, raw, fragment walnut kernel and fry black
Semen Sesami is at 90 DEG C of slow stir-fry 25min；During parch, frying pan uniform rotation；
By tank body after 130 DEG C of sterilizing 8s by the red mushroom beans fill of parch, capping, the most again by tank body 120 DEG C of sterilizings
30min.In gained red mushroom beans, the size of raw material fourth is at 0.06-0.1cm3In the range of.
The evaluation result of gained red mushroom beans is as shown in table 1.
Embodiment 4
Use formula and the preparation method of embodiment 3, except for the difference that, after adding Semen Sesami, add the purple cabbage of 1kg and the spinach of 1kg
Dish root.In gained red mushroom beans, the size of raw material fourth is at 0.06-0.1cm3In the range of.
The evaluation result of gained red mushroom beans is as shown in table 1.
Embodiment 5
Use the formula of embodiment 3 and preparation method, except for the difference that, add after red mushroom fourth after adding oil and Pleurotus eryngii fourth
The two Vitex chinensis Mill. Fructus Capsici sheets of 2kg, and add the purple cabbage of 1kg and the Radix spinach of 1kg after adding Semen Sesami.Gained red mushroom beans Central Plains
The size of material fourth is at 0.06-0.1cm3In the range of.
The evaluation result of gained red mushroom beans is as shown in table 1.
Embodiment 6
Use the formula of embodiment 3 and preparation method, except for the difference that, add after red mushroom fourth after adding oil and Pleurotus eryngii fourth
The prawn head beans of 0.6kg and the two Vitex chinensis Mill. Fructus Capsici sheets of 2kg, and add the purple cabbage of 1kg and the Herba Spinaciae of 1kg after adding Semen Sesami
Root.In gained red mushroom beans, the size of raw material fourth is in the range of 0.06-0.1cm3.
The evaluation result of gained red mushroom beans is as shown in table 1.
Comparative example 1
Using formula and the preparation method of embodiment 3, except for the difference that, without Thallus Porphyrae powder, and edible oil uses Herba Alii fistulosi, Jiang He
The quick-fried perfume (or spice) of Bulbus Allii.In gained red mushroom beans, the size of raw material fourth is at 0.06-0.1cm3In the range of.
The evaluation result of gained red mushroom beans is as shown in table 1.
Test case
Product preparation embodiment 1-6 and comparative example 1 prepared is according to the Q/CFHX put on record in food control office of Chifeng City
0001S-2014 company standard detects, and wherein, is visible by naked eyes other exogenous impurities, total plate count (cfu/g)≤8000,
Coliform (MPN/100g)≤30, pathogenic bacterium (Salmonella, staphylococcus aureus, shigella) nothing, shelf life of products
It it is 18 months.
It addition, invited 10 to like with the consumer of mushroom paste diatery supplement taste the said goods, to its outward appearance, color and luster, perfume (or spice)
Taste and mouthfeel evaluation marking (being divided into full marks with 10) are as shown in table 1.
Table 1
The Product Safety of the red mushroom beans that the application provides is higher, it is possible to meets every food safety index, is that consumer is permissible
Relieved edible product.From the point of view of liking the evaluation to embodiment 1-5 of the consumer with mushroom paste diatery supplement from table 1, the application carries
The red mushroom beans of confession, is not only liked by consumer, more by consumer from fragrance and mouthfeel from outward appearance and color and luster
Favor.And relative to comparative example 1, in the case of not adding Thallus Porphyrae powder and edible oil use Herba Alii fistulosi, Rhizoma Zingiberis Recens and the quick-fried perfume (or spice) of Bulbus Allii, beans
Fragrance lacked some characteristics touched the heart of sb., the mouthfeel of beans has lacked a little fresh, fragrance, and the difference of possible material causes various
It is not perfect that the taste of food materials merges, and causes in the case of equal price, taste are similar to, and most of tested consumer is still
Tend to buy the brand oneself being familiar with, only minority be ready to attempt new product.And unlike comparative example 1, have major part
The red mushroom beans being intended to during homology equivalence lattice select the embodiment of the present application 1-5 to provide is willing to by tested consumer, because their fragrance are unique, have
Chew strength, allow people's aftertaste.
The described preferred embodiment being only the application, not makes any formal and substantial restriction to the application.Ability
The technical staff in territory, in the range of without departing from technical scheme, makees when available disclosed above technology contents
The a little change gone out, the equivalent variations modified and develop are the Equivalent embodiments of the application；Meanwhile, all realities according to the application
The change of any equivalent variations that above example is made by matter technology, modify with differentiation etc. all in the application by claim
In the range of defining.
Claims (4)
1. a red mushroom beans, described red mushroom sauce bag includes the component of following weight portion: red mushroom 20 weight portion, Pleurotus eryngii 46 weight portion,
Semen arachidis hypogaeae 5 weight portion, Semen Juglandis 2 weight portion, Semen Sesami 1.5 weight portion, Pixian watercress 2.5 weight portion, Semen Sojae Preparatum 2.5 weight portion, Semen Glycines
Beans 1.5 weight portion, Thallus Porphyrae powder 1 weight portion, cooking wine 1.5 weight portion, white sugar 1.5 weight portion and by the quick-fried fragrant mistake of Bulbus Allii Cepae, Rhizoma Zingiberis Recens and Bulbus Allii
Edible oil 15 weight portion after filter；Wherein,
The consumption of described Bulbus Allii Cepae is the described red 0.1-0.2% of mushroom beans gross weight, the consumption of described Rhizoma Zingiberis Recens is described red mushroom beans gross weight
0.01-0.02%, the consumption of described Bulbus Allii is the 0.01-0.02% of described red mushroom beans gross weight；
Described red mushroom beans is prepared by following method:
Respectively red mushroom and the Pleurotus eryngii of screening are soaked 1-2h in the thermostatted water of 35 DEG C, the water of 96-99 DEG C soak 5-6min,
Then dice；
Respectively red mushroom fourth and Pleurotus eryngii fourth are crossed oil processing 0.5-1min under the oil temperature of 148-155 DEG C；
Thallus Porphyrae powder is mixed with soya sauce；
Edible oil is heated to 135 DEG C-146 DEG C, with Bulbus Allii Cepae, Rhizoma Zingiberis Recens, the quick-fried perfume (or spice) of Bulbus Allii, after extracting fragrance, remove the Bulbus Allii Cepae after quick-fried perfume (or spice),
Rhizoma Zingiberis Recens and Bulbus Allii, added the red mushroom fourth after oil and Pleurotus eryngii fourth, sequentially add Pixian watercress, be mixed with Thallus Porphyrae powder soya sauce and
After Semen Sojae Preparatum parch 5-8min, being sequentially added into cooking wine, white sugar, Semen arachidis hypogaeae, Semen Juglandis and Semen Sesami fry 25-35min at 90 DEG C；In parch
Cheng Zhong, frying pan uniform rotation；
By the red mushroom beans fill of parch, capping at 120 DEG C of high temperature sterilize 10-30min.
Red mushroom beans the most according to claim 1, wherein, after described red mushroom beans is additionally included in addition Semen Sesami, addition accounts for described red
The purple cabbage of the 1-2% of mushroom beans gross weight and/or account for the Radix spinach of 1-2% of described red mushroom beans gross weight.
Red mushroom beans the most according to claim 1 and 2, wherein, described red mushroom beans is additionally included in the red mushroom fourth after adding oil
Account for the prawn head beans of the 0.5-1% of described red mushroom beans gross weight with addition after Pleurotus eryngii fourth and/or account for the 1-of described red mushroom beans gross weight
The two Vitex chinensis Mill. Fructus Capsici sheets of 3%.
Red mushroom beans the most according to claim 1 and 2, wherein, the size of the raw material fourth in described red mushroom beans is 0.06-
0.1cm3。
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Cited By (1)
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| CN111743139A (en) * | 2020-06-08 | 2020-10-09 | 内蒙古草原汇香食品科技有限公司 | Preparation process and preparation device of red mushroom sauce |
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