CN106562387A - Mushroom sauce and preparation method thereof - Google Patents

Mushroom sauce and preparation method thereof Download PDF

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Publication number
CN106562387A
CN106562387A CN201610914067.5A CN201610914067A CN106562387A CN 106562387 A CN106562387 A CN 106562387A CN 201610914067 A CN201610914067 A CN 201610914067A CN 106562387 A CN106562387 A CN 106562387A
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China
Prior art keywords
parts
mushroom
powder
vacuum
fructus
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CN201610914067.5A
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Chinese (zh)
Inventor
曹永安
刘烈淼
薛明
曹永学
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Beijing Yuanxianji Food Science & Technology Co Ltd
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Beijing Yuanxianji Food Science & Technology Co Ltd
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Priority to CN201610914067.5A priority Critical patent/CN106562387A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention discloses a mushroom sauce and a preparation method thereof. The mushroom sauce consists of the following raw materials: salted diced mushrooms, high fructose corn syrup, white granulated sugar, a chili sauce, a concentrated tomato sauce, edible salt, first mixed accessory materials, edible oil, rock sugar, sodium glutamate, second mixed accessory materials, glacial acetic acids, citric acids, sodium carboxymethylcellulose, acetylated bis-starch adipate, disodium 5'-ribonucleotide and water. The unique mixed spices and the unique raw and accessory materials are selected to be matched, and after a fermentation of the products, a traditional stir-frying technology is used, so that the products are excellent in color, fragrance and taste. Especially after the second fermentation, the sauce is long in aftertaste and especially suitable to be eaten together with meat products, and has relatively unique compounding and adding effects of mouthfeel.

Description

A kind of mushroom paste and preparation method thereof
Technical field
The present invention relates to food processing field, specifically a kind of mushroom paste and preparation method thereof.
Background technology
Mushroom paste is that a kind of Chinese like edible traditional product, and kind on the market is more, raw material sources pole It is extensive, and taste also respectively has one's own knack.As living standard is improved constantly, the taste demand of people is also more and more diversified, And be more ready from health perspectives to go to weigh the demand kind and standard of jam products, some of which standard is rooted in the hearts of the people gradually. Such as some high salts, high oils and fatss, higher unsaturated fatty acid, high chemical industry and the beans of chemicalss are added with, market of gradually having faded out.City A kind of demand taste in field is compound, unique, be conducive to healthy jam product of people and preparation method thereof.
In recent years the correlational study in mushroom paste field has a deep development, such as Application No. 201410428428.6 is sent out Bright patent discloses a kind of preparation of compound multi-flavor mushroom paste and using method, using the raw material of Chinese and Western local flavor in its technical scheme Mushroom paste is prepared, there is the breakthrough in terms of certain mouthfeel, but program addition finished product chicken essence, cooking wine, satay paste etc. as former Material, the dependence of the finished product of production to raw material is very strong, once there is formula adjustment in the supplier such as chicken essence, cooking wine, satay paste, the technology Product special flavour prepared by scheme also can change, and so there is larger risk and unstability.Application No. Technical scheme disclosed in 201610001530.7 patent of invention equally be present plus fresh soy sauce.The existing technical side of industry Case rests on the improvement to formula, and improves little to the production technology of product, still rests on traditional dispensing-mixing and fries System boils-fill-sterilization aspect, and process technology scheme reformed AHP is little.
The content of the invention
A kind of the problems referred to above that the present invention exists for existing mushroom paste, there is provided special taste is full, nutrition is delicious and raw Production. art is stablized, it is possible to achieve mushroom paste of large-scale production and preparation method thereof.
To achieve these goals, the present invention is adopted the following technical scheme that:
A kind of mushroom paste, it is characterised in that by salted mushroom fourth 30-40 part, high fructose syrup 10-15 parts, white sugar 10-20 parts, Fructus Capsici sauce 8-12 parts, concentrated tomato paste 9-12 parts, edible salt 1-5 parts, number 4-9 part of mixed accessories, edible oil 2-6 parts, crystal sugar 2-6 parts, sodium glutamate 1-5 parts, No. two 2-6 parts of mixed accessories, glacial acetic acid 0.5-3 parts, citric acid 1-4 parts, carboxymethyl cellulose Sodium 1-5 parts, the double starch adipic acid ester 1-4 parts of acetylation, 5'- disodium 5'-ribonucleotide 0.1-0.3 parts, water 10-20 parts prepare and Into.
Described mixed accessories one are by commercially available dehydration Fructus Capsici grain 30-38 parts, dehydrated garlic grain 22-26 parts, dehydration Herba Coriandri After powder 16-20 parts, white pepper powder 2-6 parts, Zanthoxyli Bungeani powder 1-3 parts, Rhizoma Zingiberis Recens powder 4-9 parts, Flos Caryophylli powder 1-4 parts, the mixing of Bulbus Allii powder 3-6 parts It is prepared from.
Described mixed accessories two by commercially available Cortex cinnamomi japonici (Ramulus Cinnamomi) 20-30 parts, Fructus Foeniculi 5-10 parts, Pericarpium Zanthoxyli 4-6 parts, Semen Alpiniae Katsumadai's 1-4 parts, It is Semen Myristicae 1-3 parts, Fructus Tsaoko 2-4 parts, Flos Caryophylli 10-16 parts, Fructus Amomi 8-10 parts, Radix Angelicae Dahuricae 6-12 parts, Fructus Amomi Rotundus 4-7 parts, Rhizoma Alpiniae Officinarum 3-12 parts, old Skin 12-20 parts, anise 12-18 parts, Rhizoma Kaempferiae 1-3 parts, Radix Glycyrrhizae 10-12 parts, red cool 5-7 parts, semen myristicae 2-4 parts, Fructus Aurantii 3-8 parts, wood It is crushed to below 20 mesh with pulverizer after fragrant 2-6 parts, the mixing of husky ginger 3-7 part and is prepared from.
The salted mushroom fourth is one or more in salting Volvariella volvacea (Bull.Ex Franch.) Singer., salting Lentinus Edodess, salting Agaricus Bisporus, salting HUAZIGU Mixing, less than 1%, length, width and height are respectively less than 0.5 centimetre of mushroom cap to the salinity formed Jing rinsing, after dicing.
Described concentrated tomato paste is the concentrated tomato paste that BRIX readings are 28%-30%.
Described Fructus Capsici sauce be granularity be less than 0.4 centimetre, salinity for 15%-18% pickled hot pepper beans, the Fructus Capsici place of production with Yunnan, Sichuan are advisable.
It is the north that the dehydration Fructus Capsici grain, dehydrated garlic grain are required to the places of origin of raw materials, and granule is less than 0.3 centimetre after dehydration.
Further, it is preferable to proportioning raw materials be:34 parts of salted mushroom fourth, 15 parts of high fructose syrup, 10 parts of white sugar, Fructus Capsici 10 parts of beans, 10 parts of concentrated tomato paste, 3 parts of edible salt, 6 parts of mixed accessories No., 4 parts of edible oil, 4 parts of crystal sugar, sodium glutamate 2 Part, 3 parts of mixed accessories No. two, 1.5 parts of glacial acetic acid, 2 parts of citric acid, 2 parts of sodium carboxymethyl cellulose, the double starch adipic acid of acetylation 2 parts of ester, 0.2 part of 5'- disodium 5'-ribonucleotide, 15 parts of water.
Further, the optimum ratio of mixed accessories one is dehydrated 36 parts of Fructus Capsici grain, 25 parts of dehydrated garlic grain, takes off for commercially available 18 parts of water Herba Coriandri powder, 4 parts of white pepper powder, 2 parts of Zanthoxyli Bungeani powder, 6 parts of Rhizoma Zingiberis Recens powder, 2 parts of Flos Caryophylli powder, 5 parts of Bulbus Allii powder.
Further, the optimum ratio of mixed accessories two is 25 parts of commercially available Cortex cinnamomi japonici (Ramulus Cinnamomi), 9 parts of Fructus Foeniculi, 5 parts of Pericarpium Zanthoxyli, Semen Alpiniae Katsumadai 2 Part, 1.6 parts of Semen Myristicae, 3 parts of Fructus Tsaoko, 12 parts of Flos Caryophylli, 9 parts of Fructus Amomi, 7 parts of the Radix Angelicae Dahuricae, 5 parts of Fructus Amomi Rotundus, 8 parts of Rhizoma Alpiniae Officinarum, 16 parts of Pericarpium Citri Reticulatae, anise 14 Part, 2 parts of Rhizoma Kaempferiae, 10 parts of Radix Glycyrrhizae, red cool 6 parts, 3 parts of semen myristicae, 5 parts of Fructus Aurantii, 4 parts of the Radix Aucklandiae, 5 parts of husky ginger.
The preparation method of above-mentioned mushroom paste, it is characterised in that the course of processing is following steps:
First, allocate for the first time:By salted mushroom fourth, high fructose syrup, white sugar, Fructus Capsici sauce, concentrated tomato paste, edible salt, mixing Adjuvant one is added in vacuum preparing boiler, opens agitating device, opens vacuum pump, when vacuum is 0.06-0.08MPa in pot Begin to warm up, be heated to 50-60 degree Celsius, heat time heating time is 5-10 minutes, it is complete from material in mesh mirror mouth observation preparing boiler Boiling is vacuum allotment terminal;Open blood pressure lowering button, pot inner pressure to be deployed revert to after normal atmosphere (An) open supercharging by Button carries out back-pressure allotment, and pressure rises to and start after 0.16-0.18MPa timing, and the allotment time is 10-15 minutes, and back-pressure has been allocated Vacuum pump is again turned on into after, is kept for 5 minutes when vacuum is 0.06-0.08MPa in pot.
2nd, just fermentation:Mixed material prepared by step one is put in fermentation tank, the Lactobacillus plantarum of inoculation fermentation is sent out Sealing and fermenting after zymotic fluid, Lactobacillus plantarum fermentation liquid inoculum concentration is 1%-4%.2 stages of fermentation point, the temperature control of first stage For 35 degrees Celsius, ferment 2 days;The temperature control of second stage is 31 degrees Celsius, is fermented 1-3 days.
3rd, parch is mixed:Edible oil, crystal sugar, sodium glutamate, mixed accessories two are added in the material that step 2 is fermented Number parch is carried out, be stirred continuously during parch, control temperature for 180-220 degree, parch 5-10 minutes.
4th, predissolve:First water is initially charged into dissolving tank, ON cycle is slowly added into glacial acetic acid, citric acid, carboxymethyl fine The plain sodium of dimension, the double starch adipic acid esters of acetylation, 5'- disodium 5'-ribonucleotide, mix homogeneously.
5th, allocate for second:The compound dissolved in advance in step 4 is added in vacuum preparing boiler, step is added The good material of parch in three, opens agitating device, opens vacuum pump, starts to add when vacuum is 0.06-0.08MPa in pot Heat, is heated to 50-60 degree Celsius, and heat time heating time is 5-10 minutes, seethes with excitement completely i.e. from material in mesh mirror mouth observation preparing boiler Terminal is allocated for vacuum;Blood pressure lowering button is opened, pot inner pressure to be deployed reverts to unlatching supercharging button after normal atmosphere (An) and carries out Back-pressure is allocated, and pressure rises to and start after 0.16-0.18MPa timing, and the allotment time is 5-8 minutes, after the completion of back-pressure allotment again Vacuum pump is opened, when vacuum is 0.06-0.08MPa in pot, holding completes vacuum back-pressure allotment operation for 5 minutes.
6th, ferment is recurred:Material deployed in step 5 is squeezed in recurrence fermentation tank by product pump, secondary connecing is not carried out Kind, directly start fermentation.The temperature control of fermentation is 36 degrees Celsius, is fermented 1-2 days.
7th, preheat:Material after recurrence ferment is squeezed in compensator by product pump, then is heated to through front sterilization duct 89-93 degree Celsius.
8th, filling and sealing:The material after sterilization is delivered to into filling and sealing system by utilidor carries out filling and sealing, Temperature of charge is not less than 85 degrees Celsius when requiring filling and sealing.
9th, re-pasteurization:Material after filling and sealing sterilizer after sterilizes 15- at a temperature of 93-98 degree Celsius 25 minutes.
Tenth, three-level gradient cooling:By the product of filling and sealing sequentially pass through 60-70 degree Celsius of cooling water, 40-50 degree Celsius Cooling water, 15-20 degree Celsius of cooling water cooling, product is cooled to less than 25 degrees Celsius, obtains final product through three-level gradient cooling system.
Compared with prior art, the invention has the beneficial effects as follows:
1st, from the supplementary material collocation of unique spice mix and uniqueness, traditional stir-frying-technology is adopted after product fermentation, is made Product shows as looking good, smell good and taste good.Strong, long times of aftertaste is felt after local flavor particularly after ferment in second time, is especially suitable for and meat Product eats together, has the unique mouthfeel of comparison compound and addition.
2nd, preparation method of the present invention has been effectively combined the technique of traditional handicraft and modern large-scale production flavouring agent, first Propose the allotment for the first time-- mixing parch-predissolve-second allotment-recurrence ferment-preheating-filling and sealing-that just ferments secondary Sterilization-three-level gradient cooling technique, realizes product large-scale production, solves the matter that traditional small-scale production mushroom paste is present Measure unstable, complex manufacturing, be unable to the problem of large-scale production, the standardization of products, industrialized production are realized, with wide Wealthy market application foreground.
3rd, the present invention adopts vacuum back-pressure allocating technology, has the advantages that following prominent:(1)Good degassing performance, remove Bubble performance, in vacuum back-pressure allocation process, vacuum, high pressure, three allocation processes of vacuum are by material in stirring allotment The process of degassing de-bubble is completed simultaneously, the speed of allotment operation is accelerated, degassing production process is reduced, and reduces work strong Degree.(2)Product has unique composite flavor, and product special flavour third dimension is strong, and mouthfeel is not separated, and local flavor is thick and heavy and full.It is former Reason is further to mix release process, vacuum by Titian process concentrated in vacuo, high pressure for the first time to concentrate Titian process second Realize, contrast traditional dispensing mode being simply mixed various components as finished product, vacuum back-pressure allocating technology passes through 3 Step realizes the process that the taste and flavor of product is recombinated, and has greatly widened the scope of supplementary material selection, also significantly The taste and flavor of product is improved degree, is had broad application prospects.
4th, the present invention adopts three-level gradient cooling technique, with advantages below:(1)Adopt the three-level gradient cooling technique can be with Nutritional labeling to greatest extent in retained product, hydrophilic and active substance, and improve the dispersive property of product, it is to avoid Product is decomposed into the nutrition that low temperature environment is brought suddenly by hot environment, hydrophilic and active substance and other into The generation of the phenomenons such as part separation.Through studying and experimental results demonstrate, using three-level gradient cooling technique can avoid product by Hot environment suddenly into low temperature environment acutely expand with heat and contract with cold brought moisture separate with other materials the drawbacks of, it is ensured that produce Product mouthfeel solid is full.(2)Using three-level gradient cooling technique product moment can be avoided from entering low temperature environment by hot environment The packaging material Quality Down problem brought, and then the product quality accident for avoiding therefore bringing.For composite soft packaging is produced The compound Soft Roll that product moment brings by hot environment into low temperature environment is avoided using three-level gradient cooling technique for product Dress surface PE layers and generation the problems such as internal layer pet layer is aging and composite bed is separated;For glass bottle product, three are adopted Level gradient cooling technique avoids the vial Crushing Problem that product moment brings by hot environment into low temperature environment, reduces Production cost, reduces the amount of labour.
Specific embodiment
The manufacturing process of the present invention is illustrated with reference to specific embodiment.
Embodiment one:
The dispensing of mushroom paste is 34 parts of salted mushroom fourth, 15 parts of high fructose syrup, 10 parts of white sugar, 10 parts of Fructus Capsici sauce, concentrated tomato 10 parts of beans, 3 parts of edible salt, 6 parts of mixed accessories No., 4 parts of edible oil, 4 parts of crystal sugar, 2 parts of sodium glutamate, mixed accessories No. two 3 Part, 1.5 parts of glacial acetic acid, 2 parts of citric acid, 2 parts of sodium carboxymethyl cellulose, double 2 parts of the starch adipic acid esters of acetylation, 5'- flavor cores 0.2 part of thuja acid disodium, 15 parts of water.
The dispensing that mixed accessories one is commercially available 36 parts of dehydration Fructus Capsici grain, 25 parts of dehydrated garlic grain, 18 parts of dehydration Herba Coriandri powder, 4 parts of white pepper powder, 2 parts of Zanthoxyli Bungeani powder, 6 parts of Rhizoma Zingiberis Recens powder, 2 parts of Flos Caryophylli powder, 5 parts of Bulbus Allii powder.
The dispensing that mixed accessories two be 25 parts of commercially available Cortex cinnamomi japonici (Ramulus Cinnamomi), 9 parts of Fructus Foeniculi, 5 parts of Pericarpium Zanthoxyli, 2 parts of Semen Alpiniae Katsumadai, 1.6 parts of Semen Myristicae, 3 parts of Fructus Tsaoko, 12 parts of Flos Caryophylli, 9 parts of Fructus Amomi, 7 parts of the Radix Angelicae Dahuricae, 5 parts of Fructus Amomi Rotundus, 8 parts of Rhizoma Alpiniae Officinarum, 16 parts of Pericarpium Citri Reticulatae, anistree 14 parts, it is 2 parts of Rhizoma Kaempferiae, sweet Grass 10 parts, red cool 6 parts, 3 parts of semen myristicae, 5 parts of Fructus Aurantii, 4 parts of the Radix Aucklandiae, 5 parts of husky ginger.
The course of processing is as follows:
First, allocate for the first time:By salted mushroom fourth, high fructose syrup, white sugar, Fructus Capsici sauce, concentrated tomato paste, edible salt, mixing Adjuvant one is added in vacuum preparing boiler, opens agitating device, opens vacuum pump, when vacuum is 0.06-0.08MPa in pot Begin to warm up, be heated to 60 degrees Celsius, heat time heating time is 10 minutes, seethe with excitement completely i.e. from material in mesh mirror mouth observation preparing boiler Terminal is allocated for vacuum;Blood pressure lowering button is opened, pot inner pressure to be deployed reverts to unlatching supercharging button after normal atmosphere (An) and carries out Back-pressure is allocated, and pressure rises to and start after 0.16-0.18MPa timing, and the allotment time is 10 minutes, is opened again after the completion of back-pressure allotment Vacuum pump is opened, is kept for 5 minutes when vacuum is 0.06-0.08MPa in pot.
2nd, just fermentation:Mixed material prepared by step one is put in fermentation tank, the Lactobacillus plantarum of inoculation fermentation is sent out Sealing and fermenting after zymotic fluid, Lactobacillus plantarum fermentation liquid inoculum concentration is 1%-4%.2 stages of fermentation point, the temperature control of first stage For 35 degrees Celsius, ferment 2 days;The temperature control of second stage is 31 degrees Celsius, is fermented 2 days.
3rd, parch is mixed:Edible oil, crystal sugar, sodium glutamate, mixed accessories two are added in the material that step 2 is fermented Number parch is carried out, be stirred continuously during parch, control temperature for 200 degree, parch 10 minutes.
4th, predissolve:First water is initially charged into dissolving tank, ON cycle is slowly added into glacial acetic acid, citric acid, carboxymethyl fine The plain sodium of dimension, the double starch adipic acid esters of acetylation, 5'- disodium 5'-ribonucleotide, mix homogeneously.
5th, allocate for second:The compound dissolved in advance in step 4 is added in vacuum preparing boiler, step is added The good material of parch in three, opens agitating device, opens vacuum pump, starts to add when vacuum is 0.06-0.08MPa in pot Heat, is heated to 60 degrees Celsius, and heat time heating time is 10 minutes, seethes with excitement completely as vacuum from material in mesh mirror mouth observation preparing boiler Allotment terminal;Blood pressure lowering button is opened, pot inner pressure to be deployed reverts to unlatching supercharging button after normal atmosphere (An) and carries out back-pressure tune Match somebody with somebody, pressure rises to and start after 0.16-0.18MPa timing, the allotment time is 8 minutes, after the completion of back-pressure allotment vacuum is again turned on Pump, keeps completing within 5 minutes vacuum back-pressure allotment operation when vacuum is 0.06-0.08MPa in pot.
6th, ferment is recurred:Material deployed in step 5 is squeezed in recurrence fermentation tank by product pump, secondary connecing is not carried out Kind, directly start fermentation.The temperature control of fermentation is 36 degrees Celsius temperature conditionss bottom fermentation 1 day.
7th, preheat:Material after recurrence ferment is squeezed in compensator by product pump, then is heated to through front sterilization duct 90 degrees Celsius.
8th, filling and sealing:The material after sterilization is delivered to into filling and sealing system by utilidor carries out filling and sealing, Temperature of charge is not less than 85 degrees Celsius when requiring filling and sealing.
9th, re-pasteurization:Material after filling and sealing sterilizer after sterilizes 20 minutes at 90 degrees Celsius.
Tenth, three-level gradient cooling:The good product of filling and sealing is sequentially passed through into 70 degrees Celsius of cooling waters, 50 degrees Celsius of coolings Water, 20 degrees Celsius of cooling water coolings, product is cooled to less than 25 degrees Celsius, obtains final product through three-level gradient cooling system.
The product mushroom aromatic flavor of the present embodiment production, sauce body viscosity degree is higher, and tart flavour is moderate.
Embodiment two:
The dispensing of mushroom paste is 40 parts of salted mushroom fourth, 13 parts of high fructose syrup, 11 parts of white sugar, 8 parts of Fructus Capsici sauce, concentrated tomato paste 12 parts, 2 parts of edible salt, 7 parts of mixed accessories No., 5 parts of edible oil, 4 parts of crystal sugar, 5 parts of sodium glutamate, mixed accessories No. two 3.5 Part, 0.5 part of glacial acetic acid, 1 part of citric acid, 2 parts of sodium carboxymethyl cellulose, double 2 parts of the starch adipic acid esters of acetylation, 5'- flavor cores 0.3 part of thuja acid disodium, 10 parts of water.
Mixed accessories one are by commercially available 36 parts of dehydration Fructus Capsici grain, 22 parts of dehydrated garlic grain, 18 parts of dehydration Herba Coriandri powder, Radix orixae japonicae It is prepared from after 6 parts of powder, 2 parts of Zanthoxyli Bungeani powder, 6 parts of Rhizoma Zingiberis Recens powder, 3 parts of Flos Caryophylli powder, 4 parts of mixing of Bulbus Allii powder.
Mixed accessories two by 30 parts of commercially available Cortex cinnamomi japonici (Ramulus Cinnamomi), 8 parts of Fructus Foeniculi, 4 parts of Pericarpium Zanthoxyli, 2 parts of Semen Alpiniae Katsumadai, 2 parts of Semen Myristicae, 4 parts of Fructus Tsaoko, 11 parts of Flos Caryophylli, 8 parts of Fructus Amomi, 9 parts of the Radix Angelicae Dahuricae, 6 parts of Fructus Amomi Rotundus, 7 parts of Rhizoma Alpiniae Officinarum, 16 parts of Pericarpium Citri Reticulatae, anistree 15 parts, 3 parts of Rhizoma Kaempferiae, 10 parts of Radix Glycyrrhizae, Red cool 5 parts, 4 parts of semen myristicae, 5 parts of Fructus Aurantii, 3 parts of the Radix Aucklandiae, be crushed to below 20 mesh with pulverizer after the mixing of 3 parts of husky ginger and be prepared from.
The procedure of processing of the present embodiment is identical with embodiment one, the product mushroom aromatic flavor of production, sauce body viscosity degree compared with Height, tart flavour is moderate.
What is recorded above is only the preferred embodiments of the present invention, can not limit the interest field of the present invention with this certainly, Therefore the equivalent variations made according to the claims in the present invention, still belong to the scope that the present invention is covered.

Claims (9)

1. a kind of mushroom paste, it is characterised in that by salted mushroom fourth 30-40 part, high fructose syrup 10-15 parts, white sugar 10-20 Part, Fructus Capsici sauce 8-12 parts, concentrated tomato paste 9-12 parts, edible salt 1-5 parts, number 4-9 part of mixed accessories, edible oil 2-6 parts, ice Sugared 2-6 parts, sodium glutamate 1-5 parts, No. two 2-6 parts of mixed accessories, glacial acetic acid 0.5-3 parts, citric acid 1-4 parts, carboxymethyl cellulose It is prepared by plain sodium 1-5 parts, the double starch adipic acid ester 1-4 parts of acetylation, 5'- disodium 5'-ribonucleotide 0.1-0.3 parts, water 10-20 parts Form;
Described mixed accessories one are by commercially available dehydration Fructus Capsici grain 30-38 parts, dehydrated garlic grain 22-26 parts, dehydration Herba Coriandri powder 16- 20 parts, white pepper powder 2-6 parts, Zanthoxyli Bungeani powder 1-3 parts, Rhizoma Zingiberis Recens powder 4-9 parts, Flos Caryophylli powder 1-4 parts, Bulbus Allii powder 3-6 parts mixing after prepare Form;
Described mixed accessories two are by commercially available Cortex cinnamomi japonici (Ramulus Cinnamomi) 20-30 parts, Fructus Foeniculi 5-10 parts, Pericarpium Zanthoxyli 4-6 parts, Semen Alpiniae Katsumadai's 1-4 parts, Semen Myristicae 1-3 parts, Fructus Tsaoko 2-4 parts, Flos Caryophylli 10-16 parts, Fructus Amomi 8-10 parts, Radix Angelicae Dahuricae 6-12 parts, Fructus Amomi Rotundus 4-7 parts, Rhizoma Alpiniae Officinarum 3-12 parts, Pericarpium Citri Reticulatae 12-20 parts, anise 12-18 parts, Rhizoma Kaempferiae 1-3 parts, Radix Glycyrrhizae 10-12 parts, red cool 5-7 parts, semen myristicae 2-4 parts, Fructus Aurantii 3-8 parts, the Radix Aucklandiae It is crushed to below 20 mesh with pulverizer after 2-6 parts, the mixing of husky ginger 3-7 part and is prepared from.
2. mushroom paste as claimed in claim 1, it is characterised in that the salted mushroom fourth is salting Volvariella volvacea (Bull.Ex Franch.) Singer., salting Lentinus Edodess, salt One or more mixing in stain Agaricus Bisporus, salting HUAZIGU, the salinity formed Jing rinsing, after dicing is less than 1%, and length, width and height are equal Mushroom cap less than 0.5 centimetre.
3. mushroom paste as claimed in claim 1, it is characterised in that it is 28%-30% that described concentrated tomato paste is BRIX readings Concentrated tomato paste.
4. mushroom paste as claimed in claim 1, it is characterised in that described Fructus Capsici sauce is that granularity is less than 0.4 centimetre, salinity For the pickled hot pepper beans of 15%-18%.
5. mushroom paste as claimed in claim 1, it is characterised in that the dehydration Fructus Capsici grain and dehydrated garlic grain are required to dehydration Afterwards granule is less than 0.3 centimetre.
6. mushroom paste as claimed in claim 1, it is characterised in that by 34 parts of salted mushroom fourth, 15 parts of high fructose syrup, white sugar 10 parts, 10 parts of Fructus Capsici sauce, 10 parts of concentrated tomato paste, 3 parts of edible salt, 6 parts of mixed accessories No., 4 parts of edible oil, 4 parts of crystal sugar, paddy 2 parts of propylhomoserin sodium, 3 parts of mixed accessories No. two, 1.5 parts of glacial acetic acid, 2 parts of citric acid, 2 parts of sodium carboxymethyl cellulose, the double shallow lakes of acetylation 2 parts of powder adipic acid ester, 0.2 part of 5'- disodium 5'-ribonucleotide, 15 parts of water are prepared from.
7. mushroom paste as claimed in claim 1, it is characterised in that mixed accessories one are by commercially available 36 parts of dehydration Fructus Capsici grain, de- 25 parts of water garlic pearls, 18 parts of dehydration Herba Coriandri powder, 4 parts of white pepper powder, 2 parts of Zanthoxyli Bungeani powder, 6 parts of Rhizoma Zingiberis Recens powder, 2 parts of Flos Caryophylli powder, Bulbus Allii powder 5 It is prepared from after part mixing.
8. mushroom paste as claimed in claim 1, it is characterised in that mixed accessories two are by 25 parts of commercially available Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi 9 Part, 5 parts of Pericarpium Zanthoxyli, 2 parts of Semen Alpiniae Katsumadai, 1.6 parts of Semen Myristicae, 3 parts of Fructus Tsaoko, 12 parts of Flos Caryophylli, 9 parts of Fructus Amomi, 7 parts of the Radix Angelicae Dahuricae, 5 parts of Fructus Amomi Rotundus, Rhizoma Alpiniae Officinarum 8 Part, 16 parts of Pericarpium Citri Reticulatae, anistree 14 parts, 2 parts of Rhizoma Kaempferiae, 10 parts of Radix Glycyrrhizae, red cool 6 parts, 3 parts of semen myristicae, 5 parts of Fructus Aurantii, 4 parts of the Radix Aucklandiae, 5 parts of husky ginger It is crushed to below 20 mesh with pulverizer after mixing and is prepared from.
9. the preparation method of mushroom paste as claimed in claim 1, it is characterised in that the course of processing is following steps:
First, allocate for the first time:By salted mushroom fourth, high fructose syrup, white sugar, Fructus Capsici sauce, concentrated tomato paste, edible salt, mixing Adjuvant one is added in vacuum preparing boiler, opens agitating device, opens vacuum pump, when vacuum is 0.06-0.08MPa in pot Begin to warm up, be heated to 50-60 degree Celsius, heat time heating time is 5-10 minutes, it is complete from material in mesh mirror mouth observation preparing boiler Boiling is vacuum allotment terminal;Open blood pressure lowering button, pot inner pressure to be deployed revert to after normal atmosphere (An) open supercharging by Button carries out back-pressure allotment, and pressure rises to and start after 0.16-0.18MPa timing, and the allotment time is 10-15 minutes, and back-pressure has been allocated Vacuum pump is again turned on into after, is kept for 5 minutes when vacuum is 0.06-0.08MPa in pot;
2nd, just fermentation:Mixed material prepared by step one is put in fermentation tank, the Lactobacillus plantarum fermentation liquid of inoculation fermentation Sealing and fermenting afterwards, Lactobacillus plantarum fermentation liquid inoculum concentration is 1%-4%;
In 2 stages of fermentation point, the temperature control of first stage is 35 degrees Celsius, is fermented 2 days;The temperature control of second stage is 31 Degree Celsius, ferment 1-3 days;
3rd, parch is mixed:Edible oil, crystal sugar, sodium glutamate, mixed accessories two are added to enter in the material that step 2 is fermented Row parch, is stirred continuously during parch, controls temperature for 180-220 degree, parch 5-10 minutes;
4th, predissolve:First water is initially charged into dissolving tank, ON cycle is slowly added into glacial acetic acid, citric acid, carboxymethyl cellulose Sodium, the double starch adipic acid esters of acetylation, 5'- disodium 5'-ribonucleotide, mix homogeneously;
5th, allocate for second:The compound dissolved in advance in step 4 is added in vacuum preparing boiler, in adding step 3 The good material of parch, opens agitating device, opens vacuum pump, begins to warm up when vacuum is 0.06-0.08MPa in pot, plus To 50-60 degree Celsius, heat time heating time is 5-10 minutes to heat, is seethed with excitement completely as vacuum from material in mesh mirror mouth observation preparing boiler Allotment terminal;Blood pressure lowering button is opened, pot inner pressure to be deployed reverts to unlatching supercharging button after normal atmosphere (An) and carries out back-pressure tune Match somebody with somebody, pressure rises to and start after 0.16-0.18MPa timing, the allotment time is 5-8 minutes, is again turned on after the completion of back-pressure allotment true Empty pump, when vacuum is 0.06-0.08MPa in pot, holding completes vacuum back-pressure allotment operation for 5 minutes;
6th, ferment is recurred:Material deployed in step 5 is squeezed in recurrence fermentation tank by product pump, secondary inoculation is not carried out, Directly start fermentation;The temperature control of fermentation is 36 degrees Celsius, is fermented 1-2 days;
7th, preheat:Material after recurrence ferment is squeezed in compensator by product pump, then 89- is heated to through front sterilization duct 93 degrees Celsius;
8th, filling and sealing:The material after sterilization is delivered to into filling and sealing system by utilidor carries out filling and sealing, it is desirable to Temperature of charge is not less than 85 degrees Celsius during filling and sealing;
9th, re-pasteurization:Material after filling and sealing sterilizer after sterilizes 15-25 point at a temperature of 93-98 degree Celsius Clock;
Tenth, three-level gradient cooling:The product of filling and sealing is sequentially passed through into 60-70 degree Celsius of cooling water, 40-50 degree Celsius of cooling Water, 15-20 degree Celsius of cooling water cooling, product is cooled to less than 25 degrees Celsius, obtains final product through three-level gradient cooling system.
CN201610914067.5A 2016-10-20 2016-10-20 Mushroom sauce and preparation method thereof Pending CN106562387A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103859344A (en) * 2014-03-31 2014-06-18 北京元鲜记食品科技有限公司 Chinese cooked wheaten food cuisine and preparation method thereof
CN104012937A (en) * 2014-05-10 2014-09-03 安徽林苑农副食品有限公司 Green tea minced chicken and preparation method thereof
CN105249420A (en) * 2015-10-13 2016-01-20 北京元鲜记食品科技有限公司 Tomato chili sauce and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103859344A (en) * 2014-03-31 2014-06-18 北京元鲜记食品科技有限公司 Chinese cooked wheaten food cuisine and preparation method thereof
CN104012937A (en) * 2014-05-10 2014-09-03 安徽林苑农副食品有限公司 Green tea minced chicken and preparation method thereof
CN105249420A (en) * 2015-10-13 2016-01-20 北京元鲜记食品科技有限公司 Tomato chili sauce and preparation method thereof

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