CN106616880A - Preparation method of black fungus fruit-flavored sauce - Google Patents
Preparation method of black fungus fruit-flavored sauce Download PDFInfo
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- CN106616880A CN106616880A CN201611173630.4A CN201611173630A CN106616880A CN 106616880 A CN106616880 A CN 106616880A CN 201611173630 A CN201611173630 A CN 201611173630A CN 106616880 A CN106616880 A CN 106616880A
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- black fungus
- maltose
- fruity sauce
- sauce
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- 241000233866 Fungi Species 0.000 title claims abstract description 49
- 235000015067 sauces Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 23
- 244000068988 Glycine max Species 0.000 claims abstract description 19
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 19
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 17
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 17
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 17
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 17
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 17
- 239000006002 Pepper Substances 0.000 claims abstract description 17
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 17
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 17
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 17
- 210000004317 gizzard Anatomy 0.000 claims abstract description 17
- 235000008390 olive oil Nutrition 0.000 claims abstract description 17
- 239000004006 olive oil Substances 0.000 claims abstract description 17
- 239000000312 peanut oil Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 8
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 8
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 239000011521 glass Substances 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims abstract 6
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract 6
- 238000002156 mixing Methods 0.000 claims abstract 3
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 16
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 16
- 235000005489 dwarf bean Nutrition 0.000 claims description 16
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 15
- 241000287828 Gallus gallus Species 0.000 claims description 15
- 241000722363 Piper Species 0.000 claims description 15
- 239000012528 membrane Substances 0.000 claims description 15
- 241001646826 Isodon rubescens Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 240000008042 Zea mays Species 0.000 abstract 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 4
- 235000005822 corn Nutrition 0.000 abstract 4
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 abstract 2
- 241000132012 Atractylodes Species 0.000 abstract 2
- 241000675108 Citrus tangerina Species 0.000 abstract 2
- 102000057297 Pepsin A Human genes 0.000 abstract 2
- 108090000284 Pepsin A Proteins 0.000 abstract 2
- 244000203593 Piper nigrum Species 0.000 abstract 2
- 244000046095 Psophocarpus tetragonolobus Species 0.000 abstract 2
- 235000010580 Psophocarpus tetragonolobus Nutrition 0.000 abstract 2
- 238000004140 cleaning Methods 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 229940111202 pepsin Drugs 0.000 abstract 2
- 238000005520 cutting process Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 241000209205 Coix Species 0.000 description 12
- 241000234282 Allium Species 0.000 description 11
- 235000013305 food Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 3
- 201000006549 dyspepsia Diseases 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 208000006558 Dental Calculus Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 241000894007 species Species 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 provides black fungus fruit-flavored sauce and a preparation method thereof. The black fungus fruit-flavored sauce comprises black fungi, fennel, tangerine peel, pepper powder, anise, soybeans, peanut oil, olive oil, maltose, gizzard pepsin, shallots, corn kernels, hyacinth beans, coix seeds and rhizome of Chinese atractylodes. The preparation method includes the steps: weighing raw materials; cutting the black fungi and the tangerine peel into 0.5-1cm particles; soaking the soybeans for 2-5 hours, peeling the soybeans and stewing the soybeans under high pressure for 5-10 minutes; cleaning the corn kernels, adding water into the corn kernels, squeezing the corn kernels into juice by a juicer and filtering residues; cleaning the fennel, the anise, the gizzard pepsin, the hyacinth beans, the coix seeds and the rhizome of Chinese atractylodes with clean water, steaming the raw materials separated from the water, grinding the raw materials into powder, uniformly mixing the powder with former materials, adding and uniformly mixing the pepper powder, the peanut oil, the olive oil, the maltose and the shallots, placing mixture into a glass jar, sealing the glass jar and fermenting the mixture for 10-20 days to obtain the black fungus fruit-flavored sauce. The black fungus fruit-flavored sauce is simple to prepare, rich in nutrients, chewy in taste and unique in flavor.
Description
Technical field
The present invention relates to food technology field, and in particular to a kind of preparation method of black fungus fruity sauce.
Background technology
Tartar sauce already becomes tune indispensable on modern society's people's dining table due to its delicious flavour, instant
Taste good merchantable brand.With society it is growing, living standards of the people are gradually stepped up, and the security and nutritive peculiarity of food are proposed
Higher requirement, green, the food of health become the mainstream market of consumer.China's tradition sauce products are due to raw material list
One, species is not enriched, the characteristics of multi-level under-utilized, it is therefore desirable to new sauce is developed on the basis of traditional processing product are based oneself upon
Based article.China's season sauce presents the development trend of product diversification, seriation, nutrition and health care.In recent years, perhaps
Multiple enterprises and research department are devoted to the research and development of Novel seasoning sauce.The nutritional health function that mainly make use of raw material comes
Meet demand of the people to food integration of drinking and medicinal herbs.
The content of the invention
The purpose of the present invention is to overcome above-mentioned the deficiencies in the prior art part, there is provided a kind of black fungus fruity of appetite-stimulating indigestion-relieving
Sauce and preparation method thereof.
To reach above-mentioned purpose, the present invention is adopted the following technical scheme that：
A kind of black fungus fruity sauce, including following each component：Black fungus, fennel seeds, dried orange peel, pepper powder, anise, soya bean,
Peanut oil, olive oil, maltose, the membrane of a chicken's gizzard, spring onion, iblet, French beans, the seed of Job's tears, rhizoma atractylodis.
Further, each component of the black fungus fruity sauce calculates by weight and is：Black fungus 40-60 parts, fennel seeds
2-4 parts, dried orange peel 1-3 point, pepper powder 2-5 parts, anise 1-2 parts, soya bean 10-18 parts, peanut oil 10-15 parts, olive oil 5-8 parts,
Maltose 7-12 parts, the membrane of a chicken's gizzard 8-13 parts, spring onion 5-7 parts, iblet 10-14 parts, French beans 7-11 parts, seed of Job's tears 3-5 parts, rhizoma atractylodis 4-
7 parts.
Further, each component of the black fungus fruity sauce calculates by weight and is：53 parts of black fungus, fennel seeds 3
Part, 2 points of dried orange peel, 4 parts of pepper powder, anistree 1.5 parts, 14 parts of soya bean, 12 parts of peanut oil, 6 parts of olive oil, 9 parts of maltose, the membrane of a chicken's gizzard
10 parts, 6 parts of spring onion, 13 parts of iblet, 8 parts of French beans, 4 parts of the seed of Job's tears, 5 parts of rhizoma atractylodis.
Further, the black fungus fruity sauce also includes following components：Rabdosia rubescens 3-5 parts, radix cynanchi atrati 2-4 parts.
A kind of preparation method of black fungus fruity sauce, comprises the following steps：
Step 1：Weigh raw material；
Step 2：Black fungus, dried orange peel are cut into 0.5-1 centimetre of grain；
Step 3：After soybean soaking 2-5 hour, remove the peel, under high pressure boiling 5-10 minutes；Iblet is cleaned, and uses juice extractor
Add water and be squeezed into juice, filter residue；
Step 4：Fennel seeds, anise, the membrane of a chicken's gizzard, French beans, the seed of Job's tears, rhizoma atractylodis are cleaned with clear water, water proof is cooked, then ground to form
Powder, and be well mixed with the material in step 2,3, add pepper powder, peanut oil, olive oil, maltose, spring onion and stir mixed
Close uniform, in being fitted into glass jar, good seal ferments 10-20 days, obtains final product black fungus fruity sauce.
Further, the powder described in step 4 is 30-50 mesh.
The invention has the advantages that：
1st, present invention addition French beans, the seed of Job's tears, can be with appetite-stimulating indigestion-relieving.
2nd, present invention addition Rabdosia rubescens, radix cynanchi atrati, can be with clearing heat and detoxicating.
3rd, the present invention makes simple, nutritious, mouthfeel Chewy, unique flavor.
The further advantage of the present invention, target and feature embody part by description below, and part will also be by this
The research of invention and practice and be understood by the person skilled in the art.
Specific embodiment
With reference to the following example, the present invention is described in further detail, to make those skilled in the art with reference to specification
Word can be implemented according to this.
Embodiment 1
The each component of black fungus fruity sauce of the present invention calculates by weight and is：53 parts of black fungus, 3 parts of fennel seeds, dried orange peel 2
Point, 4 parts of pepper powder, anistree 1.5 parts, it is 14 parts of soya bean, 12 parts of peanut oil, 6 parts of olive oil, 9 parts of maltose, 10 parts of the membrane of a chicken's gizzard, little
6 parts of green onion, 13 parts of iblet, 8 parts of French beans, 4 parts of the seed of Job's tears, 5 parts of rhizoma atractylodis.
Embodiment 2
The each component of black fungus fruity sauce of the present invention calculates by weight and is：40 parts of black fungus, 2 parts of fennel seeds, dried orange peel 1
Point, 2 parts of pepper powder, anistree 1 part, 10 parts of soya bean, 10 parts of peanut oil, 5 parts of olive oil, 7 parts of maltose, 8 parts of the membrane of a chicken's gizzard, spring onion 5
Part, 10 parts of iblet, 7 parts of French beans, 3 parts of the seed of Job's tears, 4 parts of rhizoma atractylodis.
Embodiment 3
The each component of black fungus fruity sauce of the present invention calculates by weight and is：60 parts of black fungus, 4 parts of fennel seeds, dried orange peel 3
Point, 5 parts of pepper powder, anistree 2 parts, 18 parts of soya bean, 15 parts of peanut oil, 8 parts of olive oil, 12 parts of maltose, 13 parts of the membrane of a chicken's gizzard, spring onion
7 parts, 14 parts of iblet, 11 parts of French beans, 5 parts of the seed of Job's tears, 7 parts of rhizoma atractylodis.
The preparation method of the black fungus fruity sauce described in embodiment 1-3, comprises the following steps：
Step 1：Weigh raw material；
Step 2：Black fungus, dried orange peel are cut into 0.5-1 centimetre of grain；
Step 3：After soybean soaking 2-5 hour, remove the peel, under high pressure boiling 5-10 minutes；Iblet is cleaned, and uses juice extractor
Add water and be squeezed into juice, filter residue；
Step 4：Fennel seeds, anise, the membrane of a chicken's gizzard, French beans, the seed of Job's tears, rhizoma atractylodis are cleaned with clear water, water proof is cooked, then ground to form
The powder of 30-50 mesh, and being well mixed with the material in step 2,3, add pepper powder, peanut oil, olive oil, maltose,
Spring onion are uniformly mixed, and in being fitted into glass jar, good seal ferments 10-20 days, obtains final product black fungus fruity sauce.
Embodiment 4
The each component of black fungus fruity sauce of the present invention calculates by weight and is：53 parts of black fungus, 3 parts of fennel seeds, dried orange peel 2
Point, 4 parts of pepper powder, anistree 1.5 parts, it is 14 parts of soya bean, 12 parts of peanut oil, 6 parts of olive oil, 9 parts of maltose, 10 parts of the membrane of a chicken's gizzard, little
6 parts of green onion, 13 parts of iblet, 8 parts of French beans, 4 parts of the seed of Job's tears, 5 parts of rhizoma atractylodis, 3 parts of Rabdosia rubescens, 2 parts of radix cynanchi atrati.
Embodiment 5
The each component of black fungus fruity sauce of the present invention calculates by weight and is：40 parts of black fungus, 2 parts of fennel seeds, dried orange peel 1
Point, 2 parts of pepper powder, anistree 1 part, 10 parts of soya bean, 10 parts of peanut oil, 5 parts of olive oil, 7 parts of maltose, 8 parts of the membrane of a chicken's gizzard, spring onion 5
Part, 10 parts of iblet, 7 parts of French beans, 3 parts of the seed of Job's tears, 4 parts of rhizoma atractylodis, 4 parts of Rabdosia rubescens, 4 parts of radix cynanchi atrati.
Embodiment 6
The each component of black fungus fruity sauce of the present invention calculates by weight and is：60 parts of black fungus, 4 parts of fennel seeds, dried orange peel 3
Point, 5 parts of pepper powder, anistree 2 parts, 18 parts of soya bean, 15 parts of peanut oil, 8 parts of olive oil, 12 parts of maltose, 13 parts of the membrane of a chicken's gizzard, spring onion
7 parts, 14 parts of iblet, 11 parts of French beans, 5 parts of the seed of Job's tears, 7 parts of rhizoma atractylodis, 5 parts of Rabdosia rubescens, 3 parts of radix cynanchi atrati.
Although embodiment of the present invention is disclosed as above, it is not restricted to listed in specification and embodiment
With, it can be applied to completely various suitable the field of the invention, for those skilled in the art, can be easily
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details and shown here as the embodiment with description.
Claims (6)
1. a kind of black fungus fruity sauce, it is characterised in that including following each component：Black fungus, fennel seeds, dried orange peel, pepper powder, eight
Angle, soya bean, peanut oil, olive oil, maltose, the membrane of a chicken's gizzard, spring onion, iblet, French beans, the seed of Job's tears, rhizoma atractylodis.
2. black fungus fruity sauce according to claim 1, it is characterised in that：The each component of the black fungus fruity sauce is by weight
Amount part is calculated as：Black fungus 40-60 parts, fennel seeds 2-4 parts, dried orange peel 1-3 point, pepper powder 2-5 parts, anise 1-2 parts, soya bean 10-
18 parts, peanut oil 10-15 parts, olive oil 5-8 parts, maltose 7-12 parts, the membrane of a chicken's gizzard 8-13 parts, spring onion 5-7 parts, iblet 10-
14 parts, French beans 7-11 parts, seed of Job's tears 3-5 parts, rhizoma atractylodis 4-7 parts.
3. black fungus fruity sauce according to claim 2, it is characterised in that：The each component of the black fungus fruity sauce is by weight
Amount part is calculated as：53 parts of black fungus, 3 parts of fennel seeds, 2 points of dried orange peel, 4 parts of pepper powder, anistree 1.5 parts, 14 parts of soya bean, peanut oil 12
Part, 6 parts of olive oil, 9 parts of maltose, 10 parts of the membrane of a chicken's gizzard, 6 parts of spring onion, 13 parts of iblet, 8 parts of French beans, 4 parts of the seed of Job's tears, 5 parts of rhizoma atractylodis.
4. black fungus fruity sauce according to claim 2, it is characterised in that：The black fungus fruity sauce is also included with the following group
Point：Rabdosia rubescens 3-5 parts, radix cynanchi atrati 2-4 parts.
5. a kind of preparation method of black fungus fruity sauce, it is characterised in that comprise the following steps：
Step 1：Weigh raw material；
Step 2：Black fungus, dried orange peel are cut into 0.5-1 centimetre of grain；
Step 3：After soybean soaking 2-5 hour, remove the peel, under high pressure boiling 5-10 minutes；Iblet is cleaned, and is added water with juice extractor
It is squeezed into juice, filter residue；
Step 4：Fennel seeds, anise, the membrane of a chicken's gizzard, French beans, the seed of Job's tears, rhizoma atractylodis are cleaned with clear water, water proof is cooked, then pulverized
End, and be well mixed with the material in step 2,3, add pepper powder, peanut oil, olive oil, maltose, spring onion stirring mixing
Uniformly, it is fitted in glass jar, good seal, ferments 10-20 days, obtains final product black fungus fruity sauce.
6. the preparation method of black fungus fruity sauce according to claim 1, it is characterised in that：Powder described in step 4
For 30-50 mesh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611173630.4A CN106616880A (en) | 2016-12-19 | 2016-12-19 | Preparation method of black fungus fruit-flavored sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611173630.4A CN106616880A (en) | 2016-12-19 | 2016-12-19 | Preparation method of black fungus fruit-flavored sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106616880A true CN106616880A (en) | 2017-05-10 |
Family
ID=58823196
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611173630.4A Pending CN106616880A (en) | 2016-12-19 | 2016-12-19 | Preparation method of black fungus fruit-flavored sauce |
Country Status (1)
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1375227A (en) * | 2001-03-20 | 2002-10-23 | 李翠云 | Wheat jam and its making process |
| CN101292729A (en) * | 2008-05-28 | 2008-10-29 | 南京雨润食品有限公司 | Deep processing technique for black fungus |
| CN102845719A (en) * | 2012-09-07 | 2013-01-02 | 徐州苏欣酿造有限公司 | Auricularia auricula sauce and preparation method thereof |
| CN103689548A (en) * | 2013-12-19 | 2014-04-02 | 姜莉 | Mushroom sauce and preparation method thereof |
| CN104041796A (en) * | 2014-06-12 | 2014-09-17 | 邱阁玄 | Soybean and black fungus paste and preparing process thereof |
| CN104719852A (en) * | 2013-12-24 | 2015-06-24 | 青岛休闲食品有限公司 | Production process of auricularia-auricula fruity jam |
| CN105211842A (en) * | 2015-11-05 | 2016-01-06 | 刘毅 | A kind of bacterium mushroom Auricularia auricula sauce |
| CN105995941A (en) * | 2016-07-04 | 2016-10-12 | 合肥市龙乐食品有限公司 | Appetizing antioxidant lentinus edodes stem table fruity jam and preparation method thereof |
-
2016
- 2016-12-19 CN CN201611173630.4A patent/CN106616880A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1375227A (en) * | 2001-03-20 | 2002-10-23 | 李翠云 | Wheat jam and its making process |
| CN101292729A (en) * | 2008-05-28 | 2008-10-29 | 南京雨润食品有限公司 | Deep processing technique for black fungus |
| CN102845719A (en) * | 2012-09-07 | 2013-01-02 | 徐州苏欣酿造有限公司 | Auricularia auricula sauce and preparation method thereof |
| CN103689548A (en) * | 2013-12-19 | 2014-04-02 | 姜莉 | Mushroom sauce and preparation method thereof |
| CN104719852A (en) * | 2013-12-24 | 2015-06-24 | 青岛休闲食品有限公司 | Production process of auricularia-auricula fruity jam |
| CN104041796A (en) * | 2014-06-12 | 2014-09-17 | 邱阁玄 | Soybean and black fungus paste and preparing process thereof |
| CN105211842A (en) * | 2015-11-05 | 2016-01-06 | 刘毅 | A kind of bacterium mushroom Auricularia auricula sauce |
| CN105995941A (en) * | 2016-07-04 | 2016-10-12 | 合肥市龙乐食品有限公司 | Appetizing antioxidant lentinus edodes stem table fruity jam and preparation method thereof |
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Application publication date: 20170510 |