CN106616946A - Black fungus in mature vinegar and preparation method thereof - Google Patents
Black fungus in mature vinegar and preparation method thereof Download PDFInfo
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- CN106616946A CN106616946A CN201611264136.9A CN201611264136A CN106616946A CN 106616946 A CN106616946 A CN 106616946A CN 201611264136 A CN201611264136 A CN 201611264136A CN 106616946 A CN106616946 A CN 106616946A
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Abstract
The invention discloses black fungus in mature vinegar and a preparation method thereof. The black fungus in mature vinegar is prepared from raw materials in parts by weight as follows: 1,950-2,050 parts of black fungus, 2,450-2,550 parts of water, 145-155 parts of vegetable oil, 48-53 parts of edible salt, 19-21 parts of soybean sauce, 43-46 parts of white granulated sugar, 8-11 parts of Chinese prickly ash, 297-351 parts of chili, 56-66 parts of vinegar and 7-11 parts of a food additive. According to the black fungus in mature vinegar, brittleness and chewiness of the black fungus can be kept to the greatest extent, and the black fungus is delicious, tastes good and is tastier and more refreshing with addition of mature vinegar powder and mature vinegar.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of old vinegar Auricularia and preparation method thereof.
Background technology
Edible fungi not only can provide substantial amounts of vegetable protein for people, be the food of natural nourishing salubrity, and also have
Very high medical value.Scalable human metabolism, reduces blood pressure, reduces cholesterol level, there is the various diseases of prevention and treatment
The effect of disease, life lengthening.The daily optimal diet that FAO (Food and Agriculture Organization of the United Nation) is recommended to people, is exactly " the plain bacterium of a meat or fish one ".
Auricularia color and luster is dark brown, soft texture, and delicious flavour is nutritious, can element can meat or fish, not only add wind greatly for Chinese food
Adopt, and can blood-nourishing preserve youthful looks, it is ruddy to make us skin, radiant, and can prevent and treat iron deficiency anemia.Colloid in Auricularia can be residual
The dust that stays in digestion, impurity absorption put together and excrete, and so as to play a part of clearing stomach intestinal is washed.Together
When, it also have helps digest fiber substance function, to eat unintentionally the hair for being difficult to digest, rice husk, wooden slag, sand,
The foreign bodies such as metal fillings have dissolving and molten effect, therefore, it is the indispensable health food of mine, chemical industry and textile worker.
It also has more significant neutralizing function to the endogenouss such as cholelithiasis, renal calculuss foreign body.Auricularia can reduce blood clotting, prevention
The generation of the disease such as thrombosis, prevents and treats atherosclerosiss and coronary heart disease.It contains anti-tumor active substance, can strengthen machine
Body immunity, Jing often to eat is used can cancer-resisting.
However, existing Auricularia food consumption brittleness and chewy texture are not enough, taste is not delicious enough.
The content of the invention
It is contemplated that at least solving one of technical problem present in prior art.For this purpose, the present invention provides a kind of old
Vinegar Auricularia and preparation method thereof, it is therefore an objective to make Auricularia acid refreshing and crispy and delicious.
To achieve these goals, the technical scheme taken of the present invention is：
A kind of old vinegar Auricularia, including each raw material of following weight portion：
Auricularia 1950-2050 parts, water 2450-2550 parts, vegetable oil 145-155 parts, edible salt 48-53 parts, soy sauce 19-21
Part, white sugar 43-46 parts, Pericarpium Zanthoxyli 8-11 parts, Fructus Capsici 297-351 parts, vinegar 56-66 parts and food additive 7-11 part.
The food additive includes flavor dinucleotide sodium 2-3 parts, sodium glutamate 4-6 parts and calcium chloride 1-2 parts.
The vinegar includes mature vinegar and mature vinegar powder, and mature vinegar and the proportioning of mature vinegar powder are 1:1.
Also include Radix Puerariae extract 30-50 parts, Fructus Schisandrae Chinensis extrat 10-20 parts and Oligomeric maltose 1-3 parts.
The preparation method of the old vinegar Auricularia, comprises the steps：
(1) Auricularia is soaked in water, while adding edible salt and calcium chloride, Jing soaks, drains to obtain A after mixing thoroughly；
(2) by Pericarpium Zanthoxyli, the vegetable oil parch boiled of Fructus Capsici, add soy sauce, mature vinegar to stir-fry 50-70s afterwards, obtain B；
(3) A is added in B, mature vinegar powder, white sugar, flavor dinucleotide sodium, sodium glutamate is added after mixing thoroughly, mixed thoroughly
Cool down to obtain finished product Auricularia；
(4) finished product Auricularia is packed, evacuated, 115-120 DEG C, the old vinegar Auricularia of sterilizing, thus obtaining the product under the conditions of 100KPa.
Parch is carried out using turning and frying pan in step (2), parch is heated using big fire, soy sauce is also little including going to before adding
The step of fire.
Step (4) intermediate package adopts aluminum vacuum bag, and sterilization time is 20min.Pack and adopt fine aluminium vacuum bag, its light weight,
Glossy, obstruct power is good, airtight.And it is strong to steam, thermal adaptability, dimensionally stable, light-proofness are strong when high temperature or low temperature, protect
Fragrance is excellent, with good resistance is wet, obstruct, lucifuge, osmotic-pressure-tolerant function, keep the brittleness of Auricularia.
Addition Radix Puerariae extract, Fructus Schisandrae Chinensis extrat and Oligomeric maltose when also including adding mature vinegar in step (2).
The preparation method of the Radix Puerariae extract is carried to take Radix Puerariae using 6-10 times of volume fraction 70-80% alcohol reflux
Take 3 times, 1-2h is extracted every time, merging filtrate, concentrating under reduced pressure is obtained final product.
The preparation method of the Fructus Schisandrae Chinensis extrat is to take Fructus Schisandrae Chinensis, using 6-8 times of volume fraction 65-70% alcohol reflux
Extract 3 times, 1-2h is extracted every time, merging filtrate, concentrating under reduced pressure is obtained final product.
The vegetable oil is one or more in soybean oil, Oleum Brassicae campestriss, Oleum sesami, sunflower oil.
Radix Puerariae can improve microcirculation, and coronary artery dilator increases brain and coronary artery blood flow, and decreased heart rate reduces the heart
Flesh oxygen consumption index and improve the metabolism of ischemic myocardium, also with antithromboxin, improve high density lipoprotein, vasospasm and drop
The effect of low platelet aggregation, Radix Puerariae also has blood circulation and channel invigorating, mind calming relieving restlessness, beneficial brain is calmed the nerves, hepatoprotective manages spleen, the work(of yang invigorating resolving depression
Effect.
Fructus Schisandrae Chinensis have astringes the lung, and nourishing kidney is promoted the production of body fluid, and antiperspirant is received, the effect of arresting seminal emission.《This Jing》：Main QI invigorating, cough with dyspnea, impairment caused by overstrain
Win degree, tonifying for the deficiency, reinforcing YIN-essence.
Oligomeric maltose has powerful increment effect to bacillus bifiduss beneficial in human body, purifies intestinal, promotes enterokinesia,
Prevent and constipation relieving and diarrhoea, suppress the breeding of internal harmful bacteria and the generation of poisonous corrupt substance.It is various in vivo to secretion
The clostridium perfringenses of toxin have obvious inhibitory action, and enhancing immunity, reduction cholesterol and blood fat promote old
The absorption of year people to calcium, is the effective nutritional supplement for preventing senile osteoporosis, can also block the decomposition of sucrose Streptococcus mutans,
Suppress decayed tooth.
Beneficial effects of the present invention：The present invention can to greatest extent keep the brittleness and chewy texture of Auricularia, delicious flavour, mouth
Feel, mature vinegar powder makes Auricularia more tasty with the addition of mature vinegar, more acid is refreshing, in preparation method, in height after vacuum packaging
Pressure autoclave high temperature disinfecting action, can further keep and increase the taste of Auricularia.In order that Auricularia is to greatest extent
Original brittleness is kept, heating measures is not carried out to Auricularia in whole manufacturing process, while adding in early stage processing procedure
Calcium chloride carries out immersion treatment, and Auricularia was always maintained at original state before sterilizing.Using high temperature during sterilization, add Auricularia
Heat, avoids impact of the technique of post bake to Auricularia brittleness as far as possible.The addition of Radix Puerariae, Fructus Schisandrae Chinensis, while increasing delicate fragrance,
There are inrigorating qi and promoting blood circulation, hepatoprotective, pre- preventing thrombosis, nourishing healthy, and coordinate a small amount of Oligomeric maltose, with enterokinesia is promoted, prevent
The only effect of constipation.
Specific embodiment
Below by the description to embodiment, the specific embodiment of the present invention is described in further detail, purpose
Be to aid in those skilled in the art has more complete, accurate and deep understanding, and helps to design of the invention, technical scheme
In its enforcement.
Embodiment 1
A kind of old vinegar Auricularia, including each raw material of following weight portion：
1950 parts of Auricularia, 2450 parts of water, 145 parts of soybean oil, 48 parts of edible salt, 19 parts of soy sauce, 43 parts of white sugar, Pericarpium Zanthoxyli 8
1 part of part, 297 parts of Fructus Capsici, 28 parts of mature vinegar, 28 parts of mature vinegar powder, 2 parts of flavor dinucleotide sodium, 4 parts of sodium glutamate and calcium chloride.It is peppery
Green pepper adopts capsicum annum fasciculatum, common long capsicum, wherein 275 parts of common long capsicum, 22 parts of capsicum annum fasciculatum.Soy sauce adopts dark soy sauce.
The preparation method of the old vinegar Auricularia, comprises the steps：
(1) Auricularia is soaked in water and sends out process of rising, while adding edible salt and calcium chloride, stirred, about 1h is left for immersion
The right side, drains to obtain A；
(2) pour soybean oil into toward turning and frying pan, be boiled by fire, sequentially add Pericarpium Zanthoxyli, capsicum annum fasciculatum, common long capsicum, stir-fry 25s
Small fire is gone to, dark soy sauce, mature vinegar is added, is fried to about 1 minute, Guan Huo obtains B.
(3) A is added in B, after stirring, sequentially adds mature vinegar powder, white sugar, flavor dinucleotide sodium, paddy
Propylhomoserin sodium, mixes thoroughly and cools down to obtain finished product Auricularia；
(4) finished product Auricularia is packed, is evacuated to vacuum, sterilized in the high-pressure sterilizing pot under the conditions of 120 DEG C, 100KPa
20min, obtains final product instant old vinegar Auricularia.
Embodiment 2
A kind of old vinegar Auricularia, including each raw material of following weight portion：
2050 parts of Auricularia, 2550 parts of water, 155 parts of soybean oil, 53 parts of edible salt, 21 parts of soy sauce, 46 parts of white sugar, Pericarpium Zanthoxyli 11
2 parts of part, 351 parts of Fructus Capsici, 33 parts of mature vinegar, 33 parts of mature vinegar powder, 3 parts of flavor dinucleotide sodium, 6 parts of sodium glutamate and calcium chloride.It is peppery
Green pepper adopts capsicum annum fasciculatum, common long capsicum, wherein 325 parts of common long capsicum, 26 parts of capsicum annum fasciculatum.Soy sauce adopts dark soy sauce.
The preparation method of the old vinegar Auricularia of the present embodiment is adding for each raw material as the preparation method in embodiment 1, only
Plus proportioning is different, here no longer excessive chela is stated.
Embodiment 3
A kind of old vinegar Auricularia, including each raw material of following weight portion：
2000 parts of Auricularia, 2500 parts of water, 150 parts of soybean oil, 50 parts of edible salt, 20 parts of soy sauce, 45 parts of white sugar, Pericarpium Zanthoxyli 9
Part, 330 parts of Fructus Capsici, 62 parts of vinegar, 15 parts of Radix Puerariae extract, 15 parts of Fructus Schisandrae Chinensis extrat, 2 parts of Oligomeric maltose, flavor dinucleotide
1.5 parts of 3 parts of sour sodium, 5 parts of sodium glutamate and calcium chloride.Fructus Capsici adopts capsicum annum fasciculatum, common long capsicum, wherein 305 parts of common long capsicum, court
25 parts of its green pepper.Soy sauce adopts dark soy sauce.
The preparation method of the old vinegar Auricularia, comprises the steps：
(1) Auricularia is soaked in water and sends out process of rising, while adding edible salt and calcium chloride, stirred, about 1h is left for immersion
The right side, drains to obtain A；
(2) pour soybean oil into toward turning and frying pan, be boiled by fire, sequentially add Pericarpium Zanthoxyli, capsicum annum fasciculatum, common long capsicum, 30s goes to
Small fire, adds dark soy sauce, mature vinegar, Radix Puerariae extract, Fructus Schisandrae Chinensis extrat and Oligomeric maltose, fries to about 1 minute, and Guan Huo is obtained
B。
(3) A is added in B, after stirring, sequentially adds mature vinegar powder, white sugar, flavor dinucleotide sodium, paddy
Propylhomoserin sodium, mixes thoroughly and cools down to obtain finished product Auricularia；
(4) finished product Auricularia is packed, is evacuated to vacuum, sterilized in the high-pressure sterilizing pot under the conditions of 118 DEG C, 100KPa
20min, obtains final product instant old vinegar Auricularia.
Embodiment 4
The present embodiment is that each material composition of old vinegar Auricularia is different, specific as follows with the difference of embodiment 3,
A kind of old vinegar Auricularia, including each raw material of following weight portion：
2020 parts of Auricularia, 2480 parts of water, 155 parts of Oleum Brassicae campestriss, 51 parts of edible salt, 21 parts of soy sauce, 44 parts of white sugar, Pericarpium Zanthoxyli 10
Part, 335 parts of Fructus Capsici, 62 parts of vinegar, 50 parts of Radix Puerariae extract, 10 parts of Fructus Schisandrae Chinensis extrat, 3 parts of Oligomeric maltose, flavor dinucleotide
1.5 parts of 3 parts of sour sodium, 5 parts of sodium glutamate and calcium chloride.Fructus Capsici adopts capsicum annum fasciculatum, common long capsicum, wherein 310 parts of common long capsicum, court
25 parts of its green pepper.Soy sauce adopts dark soy sauce.
The preparation method of the old vinegar Auricularia of the present embodiment is adding for each raw material as the preparation method in embodiment 3, only
Plus proportioning is different, here no longer excessive chela is stated.
Embodiment 5
The present embodiment is that each material composition of old vinegar Auricularia is different, specific as follows with the difference of embodiment 3,
A kind of old vinegar Auricularia, including each raw material of following weight portion：
1960 parts of Auricularia, 2510 parts of water, 151 parts of Oleum sesami, 50 parts of edible salt, 20 parts of soy sauce, 43 parts of white sugar, Pericarpium Zanthoxyli 8
Part, 335 parts of Fructus Capsici, 64 parts of vinegar, 30 parts of Radix Puerariae extract, 20 parts of Fructus Schisandrae Chinensis extrat, 3 parts of Oligomeric maltose, flavor dinucleotide
2 parts of 3 parts of sour sodium, 5 parts of sodium glutamate and calcium chloride.Fructus Capsici adopts capsicum annum fasciculatum, common long capsicum, wherein 310 parts of common long capsicum, towards day
25 parts of green pepper.Soy sauce adopts dark soy sauce.
The preparation method of the old vinegar Auricularia of the present embodiment is adding for each raw material as the preparation method in embodiment 3, only
Plus proportioning is different, here no longer excessive chela is stated.
Eating effect is investigated
The effect for the old vinegar Auricularia that embodiment 1,2,3,4,5 is produced is evaluated following with edible rear effect.Using the people
Meaning investigation point system, chooses the people of 50 20-50 year age brackets as object on probation, is arbitrarily divided into five groups, eats respectively real
The old vinegar Auricularia of the preparation of example 1,2,3,4,5 is applied, every effect total score is 5 points：5 points is best result, represents fine, very satisfied；4
It is divided into preferably；3 points is to receive；Less than 3 points is bad, it is impossible to received.It is below every average.
The eating effect investigation table of table 1
From prior art, easily there is constipation situation in edible spicy food, however, being found by lot of experiments, eats
The old vinegar Auricularia that embodiment 3-5 is obtained, is less prone to constipation situation.
The present invention is exemplarily described above.Obviously, the present invention is implemented and is not subject to the restrictions described above.
As long as employ the improvement of the various unsubstantialities that method of the present invention design and technical scheme are carried out；Or it is not improved, will
The above-mentioned design and technical scheme of the present invention directly applies to other occasions, within protection scope of the present invention.
Claims (9)
1. a kind of old vinegar Auricularia, it is characterised in that including each raw material of following weight portion：
Auricularia 1950-2050 parts, water 2450-2550 parts, vegetable oil 145-155 parts, edible salt 48-53 parts, soy sauce 19-21 parts,
White sugar 43-46 parts, Pericarpium Zanthoxyli 8-11 parts, Fructus Capsici 297-351 parts, vinegar 56-66 parts and food additive 7-11 part.
2. old vinegar Auricularia according to claim 1, it is characterised in that the food additive includes flavor dinucleotide sodium 2-
3 parts, sodium glutamate 4-6 parts and calcium chloride 1-2 parts.
3. old vinegar Auricularia according to claim 1, it is characterised in that the vinegar includes mature vinegar and mature vinegar powder, and mature vinegar with it is old
The proportioning of vinegar powder is 1:1.
4. old vinegar Auricularia according to claim 1, it is characterised in that also extract including Radix Puerariae extract 30-50 parts, Fructus Schisandrae Chinensis
Thing 10-20 parts and Oligomeric maltose 1-3 parts.
5. the preparation method of old vinegar Auricularia according to claim 1, it is characterised in that comprise the steps：
(1) Auricularia is soaked in water, while adding edible salt and calcium chloride, Jing soaks, drains to obtain A after mixing thoroughly；
(2) by Pericarpium Zanthoxyli, the vegetable oil parch boiled of Fructus Capsici, add soy sauce, mature vinegar to stir-fry 50-70s afterwards, obtain B；
(3) A is added in B, mature vinegar powder, white sugar, flavor dinucleotide sodium, sodium glutamate is added after mixing thoroughly, mix cooling thoroughly
Obtain finished product Auricularia；
(4) finished product Auricularia is packed, evacuated, 115-120 DEG C, the old vinegar Auricularia of sterilizing, thus obtaining the product under the conditions of 100KPa.
6. the preparation method of old vinegar Auricularia according to claim 5, it is characterised in that step is carried out in (2) using turning and frying pan
Parch, parch is heated using big fire, and soy sauce also includes the step of going to small fire before adding.
7. the preparation method of old vinegar Auricularia according to claim 5, it is characterised in that step (4) intermediate package adopts aluminum vacuum
Bag, sterilization time is 20min.
8. the preparation method of old vinegar Auricularia according to claim 5, it is characterised in that also include adding mature vinegar in step (2)
Shi Tianjia Radix Puerariae extracts, Fructus Schisandrae Chinensis extrat and Oligomeric maltose.
9. the preparation method of old vinegar Auricularia according to claim 5, it is characterised in that the vegetable oil is soybean oil, Semen Allii Tuberosi
One or more in oil, Oleum sesami, sunflower oil.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611264136.9A CN106616946A (en) | 2016-12-30 | 2016-12-30 | Black fungus in mature vinegar and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611264136.9A CN106616946A (en) | 2016-12-30 | 2016-12-30 | Black fungus in mature vinegar and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1383741A (en) * | 2002-05-16 | 2002-12-11 | 仲维波 | Salted black fungus |
| CN1751595A (en) * | 2005-02-18 | 2006-03-29 | 白兰英 | Pickled and salted black fungus |
| CN104381994A (en) * | 2014-11-14 | 2015-03-04 | 王丽 | Preparation method of instant black fungus |
| CN105901677A (en) * | 2016-04-01 | 2016-08-31 | 吉林农业大学 | Making method for instant edible fungus |
| CN105919061A (en) * | 2016-04-25 | 2016-09-07 | 刘彦伟 | Mustard juice funguses with tea fragrance and preparation method of mustard juice funguses |
-
2016
- 2016-12-30 CN CN201611264136.9A patent/CN106616946A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1383741A (en) * | 2002-05-16 | 2002-12-11 | 仲维波 | Salted black fungus |
| CN1751595A (en) * | 2005-02-18 | 2006-03-29 | 白兰英 | Pickled and salted black fungus |
| CN104381994A (en) * | 2014-11-14 | 2015-03-04 | 王丽 | Preparation method of instant black fungus |
| CN105901677A (en) * | 2016-04-01 | 2016-08-31 | 吉林农业大学 | Making method for instant edible fungus |
| CN105919061A (en) * | 2016-04-25 | 2016-09-07 | 刘彦伟 | Mustard juice funguses with tea fragrance and preparation method of mustard juice funguses |
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Application publication date: 20170510 |