CN106858553A - A kind of fresh schizonepeta sauce and preparation method thereof - Google Patents
A kind of fresh schizonepeta sauce and preparation method thereof Download PDFInfo
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- 241000951473 Schizonepeta Species 0.000 title claims abstract description 89
- 235000015067 sauces Nutrition 0.000 title claims abstract description 60
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 235000013599 spices Nutrition 0.000 claims abstract description 22
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 14
- 235000008397 ginger Nutrition 0.000 claims abstract description 14
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- 239000006002 Pepper Substances 0.000 claims abstract description 13
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 13
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 13
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- 239000000463 material Substances 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 26
- 239000007788 liquid Substances 0.000 claims description 21
- 238000000855 fermentation Methods 0.000 claims description 17
- 230000004151 fermentation Effects 0.000 claims description 17
- 241000234314 Zingiber Species 0.000 claims description 13
- 241000722363 Piper Species 0.000 claims description 12
- 241000233866 Fungi Species 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- 239000004382 Amylase Substances 0.000 claims description 5
- 102000013142 Amylases Human genes 0.000 claims description 5
- 108010065511 Amylases Proteins 0.000 claims description 5
- 108090000270 Ficain Proteins 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 5
- 235000019418 amylase Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- POTUGHMKJGOKRI-UHFFFAOYSA-N ficin Chemical compound FI=CI=N POTUGHMKJGOKRI-UHFFFAOYSA-N 0.000 claims description 5
- 235000019836 ficin Nutrition 0.000 claims description 5
- 238000000746 purification Methods 0.000 claims description 5
- 108010038851 tannase Proteins 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 238000012545 processing Methods 0.000 claims description 3
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 2
- 240000006927 Foeniculum vulgare Species 0.000 claims description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 2
- 241000310089 Zingiber kawagoi Species 0.000 claims description 2
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- 238000009835 boiling Methods 0.000 claims 1
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- 239000004615 ingredient Substances 0.000 abstract description 8
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- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
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- 125000003118 aryl group Chemical group 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 244000285940 beete Species 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Seasonings (AREA)
Abstract
The invention discloses a kind of fresh schizonepeta sauce and preparation method thereof, it is characterised in that：It is composed of the following components based on quality percentage：It is made up of the fresh leaf of fresh schizonepeta and tender shoots 85 95.5%, fresh ginger 2 5%, fresh pepper 0.5 3%, spice 2 7%；Preparation method including color protection, cut mix, ferment, mix, etc. autoclaving.Fresh schizonepeta sauce of the invention, effectively remains the local flavor and nutritional ingredient of fresh schizonepeta, and easily stores, is more convenient for transporting, and eats region, edible range extensively, instant.
Description
Technical field
The invention belongs to tartar sauce technical field, it is related to a kind of fresh schizonepeta sauce and preparation method thereof, is to relate to more specifically
And a kind of local flavor for retaining fresh schizonepeta and nutritional ingredient and the fresh schizonepeta sauce for being easy to storage and preparation method thereof.
Background technology
Schizonepeta,《Sheng Nong's herbal classic》It is classified as middle product.《Compendium of Materia Medica》Name " vacation Soviet Union ", popular name " ginger mustard ".It is labiate,
Enter medicinal its and dry cauline leaf and flower spike.Fresh and tender bud children are calm optimal, balm leaf yellow green, the square micro-strip purple of stem, cross section
Yellow-white, the slightly black purple yellow green of tassel.Can town phlegm, timid wind, cool blood.Control influenza, headache fever and chills sweating, vomiting.Taste is put down, property
Temperature, nontoxic, faint scent is dense.Schizonepeta is sweating, and alexipyretic is one of conventional herbal medicine of China.Can town phlegm, timid wind, cool blood.Control prevalence
Flu, headache fever and chills sweating, vomiting.
In view of most of Henan people like to eat the fresh schizonepeta dish when real estate, do cold and dressed with sauce with the tender shoots leaf of fresh schizonepeta dish
Dish, seasoning, cook soup etc..Can it is seasonal strong because of fresh schizonepeta dish, be difficult storage, more not readily transportable, only could in summer
It is able to eat, and spring, autumn, winter are without fresh schizonepeta dish, and due to fresh schizonepeta dish edibility and nutritive value all very
Height, for ease of storage, in extension product supply season, obtains regeneration value higher, fresh schizonepeta dish is processed into various
Finished product, wherein fresh schizonepeta sauce is a kind of more practical, extensive product.Not only local flavor is pleasant for fresh schizonepeta sauce, also rich in various battalion
Form point, great healthcare function is widely loved by consumers.The blank in fresh schizonepeta sauce market, limits the hair of its nutrition and function
Exhibition.Wish to process fresh schizonepeta jam products with fresh schizonepeta dish, more people be able to can be also able to eat newly in spring, autumn, winter
The taste of fresh schizonepeta dish.
It is not only wind to it increasingly by the demand of consumers in general using a kind of fresh schizonepeta dish as seasoned food
The good requirement of taste, its nutrition and health value have turned into focus.But fresh schizonepeta dish is being prepared into the mistake of fresh schizonepeta sauce
Cheng Zhong, crushing, high temperature, high pressure etc. are operated, and are undoubtedly easily destroyed the intrinsic taste and flavor of fresh schizonepeta dish, it is lacked fresh chaste tree
The distinctive fragrance of leaf mustard and nutrition.Therefore, how both to have kept the physiologically active of functional component in fresh schizonepeta dish, again keep color,
The mouthfeels such as perfume, taste and healthy nutritive value have turned into problem demanding prompt solution.
The content of the invention
In order to solve the above problems, the present invention provides a kind of fresh schizonepeta sauce and preparation method thereof.
The present invention is for the technical solution adopted for solving the technical problem：
A kind of fresh schizonepeta sauce, it is composed of the following components based on quality percentage：The fresh leaf and tender shoots 85- of fresh schizonepeta
95.5%th, fresh ginger 2-5%, fresh pepper 0.5-3%, spice 2-7%.
Preferably, fresh schizonepeta sauce of the present invention, the spice is fennel：Zingiber kawagoii：Caramel mass ratio is 8-12:5-
7:15-19。
Preferably, the spice is mixed into after being digested through edible mushroom enzymolysis liquid.
Preferably, the edible mushroom enzymolysis liquid is flower mushroom, black fungus mixed enzymolysis liquid；The edible mushroom enzymolysis liquid preparation side
Method is as follows：Flower mushroom and black fungus mix after crushing, and add 25-30 parts of water to stir evenly, and add 3-6 parts of ficin, middle temperature
Amylase 5-8 parts, tannase 1-3 parts it is compound digested, 55-60 DEG C of temperature, pH5.5-6, in high-pressure pulse electric treatment, enzyme
2-3 hours solution time.
Present invention also offers a kind of preparation method of fresh schizonepeta sauce, comprise the following steps：
1) fresh leaf and the tender shoots of fresh schizonepeta dish are chosen, is cleaned by water purification, placed into hot water storgae, scalded and boil 1-3 minutes
Color protection is carried out to it, then moves into the water for sloughing surface for centrifuge 1-3 minutes, then cut carefully to thin Rong's shape with cutmixer,
Last shallow tray fermentation, it is standby；
2) fresh ginger, fresh pepper are selected, clean, dried respectively, are then cut carefully with cutmixer, standby；
3) after the spice mixing after cleaning, 60-100 mesh is crushed to, it is standby；
4) step 1), 2) and 3) obtained by material to mix modulation uniform, bottled, packed, then high through high temperature
Pressure cooker carries out non-thermal sterilization, cools down, and finally vanning gets product.
Preferably, step 1) in hot water storgae temperature at 80-95 DEG C.
Preferably, step 3) in spice through edible mushroom enzymolysis liquid enzymolysis processing.
Preferably, step 3) in edible mushroom enzymolysis liquid be flower mushroom, black fungus mixed enzymolysis liquid；The edible mushroom enzymolysis liquid
Preparation method is as follows：Flower mushroom and black fungus mix after crushing, and add 25-30 parts of water to stir evenly, addition ficin 3-6
Part, 5-8 part of middle temperature amylase, tannase 1-3 parts be combined digested, 55-60 DEG C of temperature, pH5.5-6, in high-pressure pulse electric
Treatment, enzymolysis time 2-3 hours.
In fresh schizonepeta sauce of the present invention, fresh schizonepeta dish has unique, special aromatic odor composition, is conducive to promoting
Appetite, inducing sweat and dispelling exogenous evils are sensible；Fresh ginger has cold dispelling sweating, preventing phlegm from forming and stopping coughing and stomach, preventing or arresting vomiting, dispels cold；Fresh pepper has taste is pungent
Heat, stomach invigorating, warming spleen and stomach for dispelling cold, damp dispelling and pain relieving, desinsection removing toxic substances, antipruritic solution raw meat；After above-mentioned main material and auxiliary material mixing preparation, can be mutually
Supplement, effect superposition.Thus often eat the fresh schizonepeta sauce can not only warming spleen and stomach for dispelling cold, improve a poor appetite, nutrition, and play foster
Stomach, the effect of invigorating the spleen.
In addition, the preparation method of fresh schizonepeta sauce of the invention solves existing fresh schizonepeta based on eating raw, because of fresh schizonepeta
Dish is seasonal strong, be difficult storage, more not readily transportable, and more people can be allowed also to be able to eat fresh schizonepeta dish in spring, autumn, winter
Taste.The fresh schizonepeta sauce effectively remain the local flavor of fresh schizonepeta by that can be preserved for a long time after shallow tray fermentation, non-thermal sterilization
With nutritional ingredient, and easily store, transport of being more convenient for, it is wide to eat region, edible range, instant.
Specifically, making step 1) hot water scald and boil step, have to the quality of product than large effect, hot water scalds and boils
Carry out " color protection ", then the water on surface sloughed through centrifuge, can to greatest extent retain the light green color of fresh schizonepeta dish, it is ensured that
It still maintains original light tone, and hot water to scald the temperature boiled and be also required to strict control after being prepared into fresh schizonepeta sauce, too high easy
It is set to lose nutritional ingredient, it is too low to be unable to reach the effect scalded and boil color protection.
In addition, step 1) in cut the thin process that " shallow tray fermentation " is done to thin Rong's shape, through shallow tray fermentation device with cutmixer, protect
Demonstrate,prove that it is unlikely to deteriorate and taste is better.Shallow tray fermentation device is the more commonly used solid state fermentation equipment, is adjusted by air humidifier
The humiture in space, meets demand of the thalli growth to oxygen, simple to operate and ensure that product is unlikely to deteriorate.
Step 3) in spice is fermented, the effect of mixed enzyme can be given full play to when as auxiliary material.Generally
Fermentation process is all that major ingredient is fermented, and the present invention is special will additionally to use edible mushroom enzymolysis liquid as the spice of auxiliary material
Fermented, it is fully distributed the special taste of spice, and can be as auxiliary material, in step 4) in main material and auxiliary material
After mixing, the effect of abundant fermentation is carried out again, it is ensured that it fully combines together with main material.
Step 4) in the fresh schizonepeta dish of main material and auxiliary material fresh pepper, fresh ginger, spice etc. loaded into allotment agitator tank mix
Close stirring modulation it is uniform, with sauce class bottle placer it is filling, " non-thermal sterilization " is done with HTHP cooker, so as to kill therein have
Harmful and pathogenic microorganism, makes sterilization object reach specific sterility requirement.Not only improve functional component in holding food
Physiologically active, be conducive to again keep color and nutritional ingredient.
Novel part of the invention：The fresh schizonepeta sauce produced with this preparation method and the technological process of production is effectively remained
The local flavor and nutritional ingredient of fresh schizonepeta dish, and unique, the peculiar fragrance with fresh schizonepeta dish；The fresh schizonepeta dark reddish brown pool of gained is fresh
Bright, sauce body is uniform, is the flavoring as wheaten food and various dish, renders palatable, flavouring, good, the unique flavor of nutrition and other effects.
The nutritional advantage of product of the present invention：Often eat the fresh schizonepeta sauce and can not only improve a poor appetite, nutrition, and play foster
Stomach, the effect of invigorating the spleen.
By above-mentioned formula and fresh schizonepeta sauce obtained in method, its delicate mouthfeel, feature is not affected by influence, and stability increases
Plus, there is the peculiar fragrance of fresh schizonepeta dish, the beneficiating ingredient shape with fresh schizonepeta dish by fresh schizonepeta sauce obtained in the above method
Into complementation, and good mouthfeel, as a product for having nutrition and health care and delicious food concurrently.
Specific embodiment
The present invention is made further explanation and description with reference to specific embodiment：
A kind of fresh schizonepeta sauce of the invention and preparation method thereof is done more with the technological process of production by preferred preparating example
Further describe, but protection scope of the present invention is not limited thereto.
Embodiment 1, a kind of fresh schizonepeta sauce, the product include main material and auxiliary material and its percentage by weight：Primary raw material is
The fresh leaf and tender shoots 85g of fresh schizonepeta, auxiliary material：Fresh ginger 5g, fresh pepper 3g, spice 7g.
The technological process of production of described fresh schizonepeta sauce, it is characterised in that and comprise the following steps：
1) fresh leaf and the tender shoots of fresh schizonepeta dish are chosen, is cleaned by water purification, temperature is scalded at 85 DEG C in placing into hot water storgae
Boil carries out color protection for 1-3 minutes to it, then moves into the water for sloughing surface for centrifuge 1-3 minutes, is then cut carefully with cutmixer
To thin Rong's shape, finally move into and do that shallow tray fermentation is unlikely to deteriorate it and taste is better in shallow tray fermentation device to it, it is standby；
2) fresh ginger, fresh pepper are selected respectively, cleaned, is dried, then cut carefully with cutmixer, it is standby；
3) after the spice mixing after cleaning, 60-100 mesh is crushed to, it is standby；
4) step 1), 2) and 3) obtained by main material and auxiliary material load that to mix modulation in allotment agitator tank uniform,
The fresh schizonepeta sauce bright of gained, sauce body are uniform, are bottled with sauce class bottle placer, packed, then through HTHP cooker
Non-thermal sterilization is carried out, is cooled down, finally vanning gets product.
Product test, is shown in Table 1.
Table 1, the testing index of the fresh schizonepeta sauce of embodiment 1
Embodiment 2, a kind of fresh schizonepeta sauce, the product include main material and auxiliary material and its percentage by weight：Primary raw material is
The fresh leaf and tender shoots 90g of fresh schizonepeta, auxiliary material：Fresh ginger 2.5g, fresh pepper 1.5g, spice 6g.
The technological process of production of described fresh schizonepeta sauce, it is characterised in that and comprise the following steps：
1) fresh leaf and the tender shoots of fresh schizonepeta dish are chosen, is cleaned by water purification, temperature is scalded at 90 DEG C in placing into hot water storgae
Boil carries out color protection for 1-3 minutes to it, then moves into the water for sloughing surface for centrifuge 1-3 minutes, is then cut carefully with cutmixer
To thin Rong's shape, finally move into and do that shallow tray fermentation is unlikely to deteriorate it and taste is better in shallow tray fermentation device to it, it is standby；
2) fresh ginger, fresh pepper are selected respectively, cleaned, is dried, then cut carefully with cutmixer, it is standby；
3) after the spice mixing after cleaning, 60-100 mesh is crushed to, it is standby；
4) step 1), 2) and 3) obtained by main material and auxiliary material load that to mix modulation in allotment agitator tank uniform,
The fresh schizonepeta sauce bright of gained, sauce body are uniform, are bottled with sauce class bottle placer, packed, then through HTHP cooker
Non-thermal sterilization is carried out, is cooled down, finally vanning gets product.
Product test, is shown in Table 2.
Table 2, the testing index of the fresh schizonepeta sauce of the high-fiber high-protein of embodiment 2
Embodiment 3, a kind of fresh schizonepeta sauce, the product include main material and auxiliary material and its percentage by weight：Primary raw material is
The fresh leaf and tender shoots 95.5g of fresh schizonepeta, auxiliary material：Fresh ginger 2g, fresh pepper 0.5g, spice 2g.
The technological process of production of described fresh schizonepeta sauce, it is characterised in that and comprise the following steps：
1) fresh leaf and the tender shoots of fresh schizonepeta dish are chosen, is cleaned by water purification, temperature is scalded at 95 DEG C in placing into hot water storgae
Boil carries out color protection for 1-3 minutes to it, then moves into the water for sloughing surface for centrifuge 1-3 minutes, is then cut carefully with cutmixer
To thin Rong's shape, finally move into and do that shallow tray fermentation is unlikely to deteriorate it and taste is better in shallow tray fermentation device to it, it is standby；
2) fresh ginger, fresh pepper are selected respectively, cleaned, is dried, then cut carefully with cutmixer, it is standby；
3) after the spice mixing after cleaning, 60-100 mesh is crushed to, it is standby；
4) step 1), 2) and 3) obtained by main material and auxiliary material load that to mix modulation in allotment agitator tank uniform,
The fresh schizonepeta sauce bright of gained, sauce body are uniform, are bottled with sauce class bottle placer, packed, then through HTHP cooker
Non-thermal sterilization is carried out, is cooled down, finally vanning gets product.
Table 3, the testing index of the fresh schizonepeta sauce of the high-fiber high-protein of embodiment 3
Fresh schizonepeta jam products obtained in above three embodiment, product appearance color is normal, in bright-coloured dark green；Fresh schizonepeta
The peculiar fragrance of dish is obvious, free from extraneous odour；Delicate mouthfeel, product good evenness are tasted, sticky appropriateness, sauce body is separated without wandering with juice
Phenomenon, the observation product stability through 6 months by a definite date to 1 year is good, remains on uniformity when producing, and detects viscosity
Value and value of chromatism, approach, without significant change with when producing.
Comparative example 1
Raw material：With embodiment 1.Wherein spice ferments by edible mushroom enzymolysis liquid, and edible mushroom enzymolysis liquid is flower mushroom, black wood
Ear mixed enzymolysis liquid；The edible mushroom enzymolysis liquid and preparation method thereof is as follows：Flower mushroom and black fungus mix after crushing, and add 25-30 parts
Water stir evenly, add 3-6 part of ficin, 5-8 parts of middle temperature amylase, tannase 1-3 parts be combined digested, temperature
55-60 DEG C, pH5.5-6, in high-pressure pulse electric treatment, enzymolysis time 2-3 hours.
Comparative example 2
Raw material：It is identical with the component of embodiment 1.
Method except hot water scalds boil temperature in addition to 105 DEG C with embodiment 1.
Comparative example 3
Raw material：It is identical with the component of embodiment 1.
Method in addition to without shallow tray fermentation with embodiment 1, wherein carrying out common fermentation without using shallow tray fermentation.
Table 4, the testing index of the fresh schizonepeta sauce of comparative example 1-3
From table 1-4 results, comparative example 1 processes the fresh schizonepeta sauce for obtaining, and fragrance is obvious, free from extraneous odour, and color and luster is fresh
Gorgeous, in dark green, sticky angle value, value of chromatism have reduction for embodiment 1 particularly after measurement, illustrate that its is sticky
Degree is preferably, and color is more uniform, sauce body uniformity, sticky appropriateness.The fresh schizonepeta dark reddish brown that comparative example 2-3 processing is obtained
The aspects such as pool, taste, viscosity, aberration are substantially not so good as embodiment 1-3 and comparative example 1, and sauce body is more uniform, and viscosity is low, has
Slight layering or sauce body are uneven, there is substantially layering.
Although inventor has done more detailed elaboration and has enumerated to technical scheme, it will be appreciated that right
For the those skilled in the art of this area one, modification is made to above-described embodiment or equivalent alternative solution is used, this
It is to those skilled in the art it is clear that these for being made without departing from theon the basis of the spirit of the present invention are changed or changed
Enter, belong to the scope of protection of present invention.
Claims (8)
1. a kind of fresh schizonepeta sauce, it is characterised in that：It is composed of the following components based on quality percentage：The fresh leaf of fresh schizonepeta and tender
Bud 85-95.5%, fresh ginger 2-5%, fresh pepper 0.5-3%, spice 2-7%.
2. a kind of fresh schizonepeta sauce as claimed in claim 1, it is characterised in that：Spice is fennel：Zingiber kawagoii：Caramel mass ratio is
8-12:5-7:15-19。
3. a kind of fresh schizonepeta sauce as described in one of claim 1-2, it is characterised in that：The spice is through edible mushroom enzymolysis liquid
It is mixed into after enzymolysis.
4. a kind of fresh schizonepeta sauce as described in one of claim 1-3, it is characterised in that：
The edible mushroom enzymolysis liquid is flower mushroom, black fungus mixed enzymolysis liquid；The edible mushroom enzymolysis liquid and preparation method thereof is as follows：Flower mushroom
Mix after being crushed with black fungus, add 25-30 parts of water to stir evenly, 3-6 parts of ficin of addition, 5-8 parts of middle temperature amylase,
Tannase 1-3 parts compound to be digested, 55-60 DEG C of temperature, pH5.5-6, and in high-pressure pulse electric treatment, enzymolysis time 2-3 is small
When.
5. the preparation method of a kind of fresh schizonepeta sauce as described in one of claim 1-4, it is characterised in that：Comprise the following steps：
1) fresh leaf and the tender shoots of fresh schizonepeta dish are chosen, is cleaned by water purification, placed into hot water storgae, scalded and boil 1-3 minutes to it
Carry out color protection, then move into the water for sloughing surface for centrifuge 1-3 minutes, then cut with cutmixer it is thin to thin Rong's shape, finally
Shallow tray fermentation, it is standby；
2) fresh ginger, fresh pepper are selected, clean, dried respectively, are then cut carefully with cutmixer, standby；
3) after the spice mixing after cleaning, 60-100 mesh is crushed to, it is standby；
4) step 1), 2) and 3) obtained by material to mix modulation uniform, bottled, packed, then steamed through HTHP
Boiling tank carries out non-thermal sterilization, cooling, and finally vanning gets product.
6. a kind of preparation method of fresh schizonepeta sauce as claimed in claim 5, it is characterised in that：Step 1) in hot water storgae temperature exist
80-95℃。
7. the preparation method of a kind of fresh schizonepeta sauce as described in claim 5-6, it is characterised in that：Step 3) in spice warp
Edible mushroom enzymolysis liquid enzymolysis processing.
8. the preparation method of a kind of fresh schizonepeta sauce as described in claim 5-7, it is characterised in that：Step 3) in edible mushroom enzyme
Solution liquid is flower mushroom, black fungus mixed enzymolysis liquid；The edible mushroom enzymolysis liquid and preparation method thereof is as follows：Flower mushroom and black fungus are mixed after crushing
Close, add 25-30 part of water to stir evenly, add 3-6 parts of ficin, 5-8 parts of middle temperature amylase, tannase 1-3 parts it is compound
Digested, 55-60 DEG C of temperature, pH5.5-6, in high-pressure pulse electric treatment, enzymolysis time 2-3 hours.
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