CN106235271A - Mushroom black Bulbus Allii beans and preparation method thereof - Google Patents
Mushroom black Bulbus Allii beans and preparation method thereof Download PDFInfo
- Publication number
- CN106235271A CN106235271A CN201610619573.1A CN201610619573A CN106235271A CN 106235271 A CN106235271 A CN 106235271A CN 201610619573 A CN201610619573 A CN 201610619573A CN 106235271 A CN106235271 A CN 106235271A
- Authority
- CN
- China
- Prior art keywords
- parts
- bulbus allii
- beans
- bacterium
- black
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 25
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 25
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title description 4
- 241000894006 Bacteria Species 0.000 claims abstract description 22
- 241000283690 Bos taurus Species 0.000 claims abstract description 15
- 241000121220 Tricholoma matsutake Species 0.000 claims abstract description 15
- 210000004185 liver Anatomy 0.000 claims abstract description 15
- 239000012138 yeast extract Substances 0.000 claims abstract description 15
- 241000409065 Albatrellus dispansus Species 0.000 claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims abstract description 14
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 13
- 235000019634 flavors Nutrition 0.000 claims abstract description 13
- 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 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 11
- 235000015067 sauces Nutrition 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 10
- 239000012467 final product Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 241000933856 bacterium 8 Species 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 2
- 241000569924 Pinanga maculata Species 0.000 claims 1
- 241000209051 Saccharum Species 0.000 claims 1
- 235000013373 food additive Nutrition 0.000 claims 1
- 239000002778 food additive Substances 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 9
- 125000003118 aryl group Chemical group 0.000 abstract description 7
- 240000002234 Allium sativum Species 0.000 abstract description 5
- 235000004611 garlic Nutrition 0.000 abstract description 5
- 239000000047 product Substances 0.000 description 7
- 235000013312 flour Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 208000006558 Dental Calculus Diseases 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 235000013599 spices Nutrition 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
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of mushroom black Bulbus Allii beans, be made up of Tricholoma matsutake (lto et lmai) Singer, Albatrellus dispansus (Lloyd) Canf. & Gilb., Truffe, Bolete, white Herba Alii fistulosi bacterium, black cattle liver, yeast extract, white sugar, flavorant and monosodium glutamate.The invention have the advantage that products obtained therefrom bacterium is aromatic strongly fragrant, garlic taste highlights.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of mushroom black Bulbus Allii beans and preparation method thereof.
Background technology
Beans is with things such as beans, wheat flour, fruit, meat or fish and shrimp as primary raw material, the pasty state flavoring agent processed,
It originates from China, has long history.Now, it is sweet that the tartar sauce that Chinese are common is divided into wheat flour as primary raw material
Flour paste, and the big class of broad bean paste two with beans as primary raw material；The most also development also has meat pulp, alec, fruit jam and bacterium beans etc. to adjust
Taste product.
The existing bacterium beans made, taste is single, it is impossible to meet the daily demand of people well.
Summary of the invention
It is an object of the invention to provide aromatic strongly fragrant, the mushroom black Bulbus Allii beans of the fragrant prominent compound taste of Bulbus Allii of a kind of bacterium.
Another object of the present invention is to provide the preparation method of this mushroom black Bulbus Allii beans.
The technical solution used in the present invention is a kind of mushroom black Bulbus Allii beans, including black Bulbus Allii and sauce；Described sauce by Tricholoma matsutake (lto et lmai) Singer,
Albatrellus dispansus (Lloyd) Canf. & Gilb., Truffe, Bolete, white Herba Alii fistulosi bacterium, black cattle liver, yeast extract, white sugar, flavorant, monosodium glutamate composition.
As preferably, by weight, described sauce is by Tricholoma matsutake (lto et lmai) Singer 4-9 part, Albatrellus dispansus (Lloyd) Canf. & Gilb. 3-10 part, Truffe 2-6 part, Bolete
6-12 part, white Herba Alii fistulosi bacterium 5-12 part, black cattle liver 5-15 part, yeast extract 1-3 part, white sugar 3-7 part, flavorant 2-5 part, taste
Essence 1-3 part composition.
As preferably, by weight, described sauce is by Tricholoma matsutake (lto et lmai) Singer 6 parts, Albatrellus dispansus (Lloyd) Canf. & Gilb. 6 parts, Truffe 4 parts, Bolete 9 parts, white
Herba Alii fistulosi bacterium 8 parts, black cattle liver 10 parts, yeast extract 2 parts, white sugar 5 parts, flavorant 3 parts, monosodium glutamate 2 parts composition.
As preferably, described black Bulbus Allii is 1:1～10 with the mass ratio of sauce.Black Bulbus Allii can also be replaced with raw Bulbus Allii.
As preferably, also comprise one or more acceptable additives on food.
The present invention also provides for a kind of method preparing described mushroom black Bulbus Allii beans, comprises the following steps: by proportioning, by Tricholoma matsutake (lto et lmai) Singer,
Albatrellus dispansus (Lloyd) Canf. & Gilb., Truffe, Bolete, white Herba Alii fistulosi bacterium and black cattle liver are pulverized, and add yeast extract and ferment, be subsequently adding white sugar,
Flavorant, monosodium glutamate are ground, and add black Bulbus Allii mixing, to obtain final product.
As preferably, the temperature of described fermentation is 40 DEG C-80 DEG C.
The beneficial effects of the present invention is: by Tricholoma matsutake (lto et lmai) Singer, Albatrellus dispansus (Lloyd) Canf. & Gilb., Truffe, Bolete, white Herba Alii fistulosi bacterium, black cattle liver reasonable
Proportioning, uses fermentation technology, adds black Bulbus Allii, makes aromatic strongly fragrant, the garlic taste of products obtained therefrom bacterium highlight.
Detailed description of the invention
For making those skilled in the art understand production technology and the technique effect of the present invention in detail, below with concrete production
Example is further described application and the technique effect of the present invention.
Embodiment 1
A kind of method preparing mushroom black Bulbus Allii beans, comprises the following steps: by weight ratio, weighs Tricholoma matsutake (lto et lmai) Singer 6 parts, Albatrellus dispansus (Lloyd) Canf. & Gilb. 6
Part, Truffe 4 parts, Bolete 9 parts, white Herba Alii fistulosi bacterium 8 parts and black cattle liver 10 parts, pulverize, add the condition that 2 parts of yeast extracts are at 60 DEG C
Under ferment, be subsequently adding white sugar 5 parts, flavorant 3 parts, monosodium glutamate 2 parts are ground, add black Bulbus Allii mixing, to obtain final product.Its
In, black Bulbus Allii is 1:3 with the mass ratio of sauce.Products obtained therefrom bacterium is aromatic strongly fragrant, and garlic taste highlights.
Embodiment 2
A kind of method preparing mushroom black Bulbus Allii beans, comprises the following steps: by weight ratio, weighs Tricholoma matsutake (lto et lmai) Singer 9 parts, Albatrellus dispansus (Lloyd) Canf. & Gilb. 10
Part, Truffe 6 parts, Bolete 12 parts, white Herba Alii fistulosi bacterium 12 parts and black cattle liver 15 parts, pulverize, add the bar that 3 parts of yeast extracts are at 80 DEG C
Ferment under part, be subsequently adding white sugar 7 parts, flavorant 5 parts, monosodium glutamate 3 parts are ground, add black Bulbus Allii mixing, to obtain final product.
Wherein, black Bulbus Allii is 1:10 with the mass ratio of sauce.Products obtained therefrom bacterium is aromatic strongly fragrant, and garlic taste highlights.
Embodiment 3
A kind of method preparing mushroom black Bulbus Allii beans, comprises the following steps: by weight ratio, weighs Tricholoma matsutake (lto et lmai) Singer 4 parts, Albatrellus dispansus (Lloyd) Canf. & Gilb. 3
Part, Truffe 2 parts, Bolete 6 parts, white Herba Alii fistulosi bacterium 5 parts and black cattle liver 5 parts, pulverize, add the condition that 1 part of yeast extract is at 40 DEG C
Under ferment, be subsequently adding white sugar 3 parts, flavorant 2 parts, monosodium glutamate 1 part are ground, add black Bulbus Allii mixing, to obtain final product.Its
In, black Bulbus Allii is 1:1 with the mass ratio of sauce.Products obtained therefrom bacterium is aromatic strongly fragrant, and garlic taste highlights.
Comparative example 1
A kind of method preparing mushroom black Bulbus Allii beans, comprises the following steps: by weight ratio, weighs Tricholoma matsutake (lto et lmai) Singer 6 parts, Albatrellus dispansus (Lloyd) Canf. & Gilb. 6
Part, Truffe 4 parts, Bolete 9 parts, white Herba Alii fistulosi bacterium 8 parts and black cattle liver 10 parts, pulverize, add the bar that 2 parts of yeast extracts are at 100 DEG C
Ferment under part, be subsequently adding white sugar 5 parts, flavorant 3 parts, monosodium glutamate 2 parts are ground, add black Bulbus Allii mixing, to obtain final product.
Wherein, black Bulbus Allii is 1:3 with the mass ratio of sauce.The aromatic thickness of products obtained therefrom bacterium, has faint bitter taste.
Comparative example 2
A kind of method preparing mushroom black Bulbus Allii beans, comprises the following steps: by weight ratio, weighs Tricholoma matsutake (lto et lmai) Singer 6 parts, Albatrellus dispansus (Lloyd) Canf. & Gilb. 6
Part, Truffe 4 parts, Bolete 9 parts, white Herba Alii fistulosi bacterium 8 parts and black cattle liver 10 parts, pulverize, add the condition that 2 parts of yeast extracts are at 20 DEG C
Under ferment, be subsequently adding white sugar 5 parts, flavorant 3 parts, monosodium glutamate 2 parts are ground, add black Bulbus Allii mixing, to obtain final product.Its
In, black Bulbus Allii is 1:3 with the mass ratio of sauce.Products obtained therefrom bacterium perfume (or spice) is thin, garlicky heavier.
In above-described embodiment, yeast extract is commercially available prod, and buying is from the producer with legal qualification.
Finally it should be noted that above example only in order to illustrative not limiting technical scheme, although reference
The present invention has been described in detail by above-described embodiment, it will be appreciated by those skilled in the art that and still can carry out the present invention
Amendment or equivalent, any modification or partial replacement without departing from the spirit and scope of the present invention, it all should be contained
In scope of the presently claimed invention.
Claims (7)
1. a mushroom black Bulbus Allii beans, it is characterised in that include black Bulbus Allii and sauce；Described sauce is by Tricholoma matsutake (lto et lmai) Singer, Albatrellus dispansus (Lloyd) Canf. & Gilb., Truffe, red
Herba Alii fistulosi bacterium, white Herba Alii fistulosi bacterium, black cattle liver, yeast extract, white sugar, flavorant and monosodium glutamate composition.
Mushroom black Bulbus Allii beans the most according to claim 1, it is characterised in that by weight, described sauce by Tricholoma matsutake (lto et lmai) Singer 4-9 part,
Albatrellus dispansus (Lloyd) Canf. & Gilb. 3-10 part, Truffe 2-6 part, Bolete 6-12 part, white Herba Alii fistulosi bacterium 5-12 part, black cattle liver 5-15 part, yeast extract 1-3
Part, white sugar 3-7 part, flavorant 2-5 part and monosodium glutamate 1-3 part composition.
The most according to claim 2, mushroom black Bulbus Allii beans, it is characterised in that by weight, described sauce is by Tricholoma matsutake (lto et lmai) Singer 6 parts, tiger
Palm bacterium 6 parts, Truffe 4 parts, Bolete 9 parts, white Herba Alii fistulosi bacterium 8 parts, black cattle liver 10 parts, yeast extract 2 parts, white sugar 5 parts, edible perfume
Expect 3 parts and monosodium glutamate 2 parts composition.
4. according to mushroom black Bulbus Allii beans described in any one of claim 1-3, it is characterised in that described black Bulbus Allii with the mass ratio of sauce is
1:1～10.
Mushroom black Bulbus Allii beans the most according to claim 1, it is characterised in that also comprise one or more acceptable on food
Additive.
6. prepare the method for mushroom black Bulbus Allii beans described in claim 1 for one kind, it is characterised in that comprise the following steps: by proportioning, will
Tricholoma matsutake (lto et lmai) Singer, Albatrellus dispansus (Lloyd) Canf. & Gilb., Truffe, Bolete, white Herba Alii fistulosi bacterium and black cattle liver are pulverized, and add yeast extract and ferment, are subsequently adding white
Saccharum Sinensis Roxb., flavorant, monosodium glutamate are ground, and add black Bulbus Allii mixing, to obtain final product.
The method preparing mushroom black Bulbus Allii beans the most according to claim 6, it is characterised in that the temperature of described fermentation is 40 DEG C-
80℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610619573.1A CN106235271A (en) | 2016-08-02 | 2016-08-02 | Mushroom black Bulbus Allii beans and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610619573.1A CN106235271A (en) | 2016-08-02 | 2016-08-02 | Mushroom black Bulbus Allii beans and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106235271A true CN106235271A (en) | 2016-12-21 |
Family
ID=57605727
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610619573.1A Pending CN106235271A (en) | 2016-08-02 | 2016-08-02 | Mushroom black Bulbus Allii beans and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN106235271A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109156808A (en) * | 2018-11-15 | 2019-01-08 | 江苏维昌生物科技有限公司 | A kind of black garlic sauce and preparation method thereof |
| CN113768115A (en) * | 2020-06-09 | 2021-12-10 | 四川新雅轩食品有限公司 | Edible fungus semi-solid compound seasoning and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102240010A (en) * | 2011-05-24 | 2011-11-16 | 山东巨野晨农永兴食品有限公司 | Method for producing concentrated black garlic juice and application thereof |
| CN102630908A (en) * | 2012-04-28 | 2012-08-15 | 攀枝花市晨丰林业有限公司 | Method for producing edible fungi flavoring powder |
| CN102894346A (en) * | 2012-07-16 | 2013-01-30 | 大连盖世食品有限公司 | Yeasted edible fungus and pickling method |
-
2016
- 2016-08-02 CN CN201610619573.1A patent/CN106235271A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102240010A (en) * | 2011-05-24 | 2011-11-16 | 山东巨野晨农永兴食品有限公司 | Method for producing concentrated black garlic juice and application thereof |
| CN102630908A (en) * | 2012-04-28 | 2012-08-15 | 攀枝花市晨丰林业有限公司 | Method for producing edible fungi flavoring powder |
| CN102894346A (en) * | 2012-07-16 | 2013-01-30 | 大连盖世食品有限公司 | Yeasted edible fungus and pickling method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109156808A (en) * | 2018-11-15 | 2019-01-08 | 江苏维昌生物科技有限公司 | A kind of black garlic sauce and preparation method thereof |
| CN113768115A (en) * | 2020-06-09 | 2021-12-10 | 四川新雅轩食品有限公司 | Edible fungus semi-solid compound seasoning and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161221 |