CN106923302A

CN106923302A - A kind of compound mushroom sauce and preparation method thereof

Info

Publication number: CN106923302A
Application number: CN201710118022.1A
Authority: CN
Inventors: 宋波
Original assignee: YICHENG DASHANHE MODERN AGRICULTURE CO Ltd
Current assignee: Xiangyang Dashan Health Food Co., Ltd.
Priority date: 2017-03-01
Filing date: 2017-03-01
Publication date: 2017-07-07
Anticipated expiration: 2037-03-01
Also published as: CN108497459B; CN108450917A; CN108497459A; CN108669554A; CN108450916B; CN108514101A; CN108450916A; CN106923302B; CN108450917B; CN108514101B; CN108669554B

Abstract

The present invention relates to a kind of compound mushroom sauce, it is obtained by the raw material of following portions by weight：30 50 parts of mushroom, 30 80 parts of Chinese toon bud, 2 20 parts of soybean residue, 20 100 parts of edible cactus, 5 25 parts of glutinous rice, 1 10 parts of matrimony vine, 1 10 parts of Radix Codonopsis, 5 15 parts of vegetable oil, 16 parts of chopped spring onion, 0.2 3 parts of soy sauce, 5 15 parts of cape jasmine.The beneficial effects of the invention are as follows：Reducing blood lipid, hypoglycemic, hypotensive can be played, prevent treating constipation, preventing and treating osteoporosis, the promoting flow of qi and blood circulation, strengthening the spleen and tonifying the lung, delicious, nutrition, abundant raw material, low cost, in addition, using the preparation method of mushroom sauce provided by the present invention, ensure that the mouthfeel of mushroom sauce, and the original nutrition of each raw material is remained, and the color and luster of mushroom sauce is good.

Description

A kind of compound mushroom sauce and preparation method thereof

Technical field

The present invention relates to technical field of food production, more particularly to a kind of compound mushroom sauce and preparation method thereof.

Background technology

The various edible mushrooms such as mushroom, Hericium erinaceus increasingly become people's daily life with its significant nutrition and health care value In indispensable cooking food.

Mushroom [latin name：Lentinus edodes (Berk.) sing] also known as mushroom, vertebra ear, fragrant letter, winter wild rice, thick mushroom, Flower mushroom, belongs to Basidiomycetes Agaricales Pleurotaceae Lentinus, as the one kind in edible mushroom, then be in all edible mushroom categories most Easy cultivation, specific yield highest and a kind of minimum industrial crops of planting cost.The edible part of dried thin mushroom account for its 72%, often Aqueous 13g, fat 1.8g, carbohydrate 54g, crude fibre 7.8g, ash content 4.9g, calcium 124mg, phosphorus in the edible parts of 100g 415mg, iron 25.3mg, vitamin B1 0.07mg, vitamin B2 1.13mg, niacin 18.9mg.Fresh mushroom removes aqueous 85- Outside 90%, crude protein 19.9%, crude fat 4%, soluble N-free material 67%, crude fibre 7%, ash content 3% are contained in solid content. So, mushroom had both had unique fragrance and excellent quality, and with nutritive value very high.

With the improvement of people ' s living standards, food demand balanced to nutrition, with health role is more and more extensive, and The existing selection of people is very little.

The content of the invention

The technical problems to be solved by the invention be to provide a kind of balanced, the with health role compound mushroom sauce of nutrition and Its preparation method.

The technical scheme that the present invention solves above-mentioned technical problem is as follows：A kind of compound mushroom sauce, by following portions by weight Raw material is obtained：

Mushroom 30-50 parts, Chinese toon bud 30-80 parts, soybean residue 2-20 parts, edible cactus 20-100 parts, glutinous rice 5-25 parts, Matrimony vine 1-10 parts, Radix Codonopsis 1-10 parts, vegetable oil 5-15 parts, chopped spring onion 1-6 parts, soy sauce 0.2-3 parts, cape jasmine 5-15 parts.

The beneficial effects of the invention are as follows：Can play reducing blood lipid, hypoglycemic, hypotensive, it is anti-treat constipation, prevent and treat sclerotin thin Pine, the promoting flow of qi and blood circulation, strengthening the spleen and tonifying the lung, delicious, nutrition, abundant raw material, low cost.

On the basis of above-mentioned technical proposal, the present invention can also do following improvement.

Further, it is obtained by the raw material of following portions by weight：Mushroom 32-47 parts, Chinese toon bud 36-73 parts, soybean residue 6-19 Part, edible cactus 26-87 parts, glutinous rice 8-21 parts, matrimony vine 3-8 parts, Radix Codonopsis 3-8 parts, vegetable oil 7-13 parts, chopped spring onion 2-5 parts, sauce It is oily 0.8-2.1 parts, cape jasmine 6-13 parts.

Further, it is obtained by the raw material of following portions by weight：Mushroom 35-43 parts, Chinese toon bud 38-66 parts, soybean residue 8-17 Part, edible cactus 30-74 parts, glutinous rice 13-18 parts, matrimony vine 5-7 parts, Radix Codonopsis 4-7 parts, vegetable oil 8-11 parts, chopped spring onion 3-4 parts, Soy sauce 1.3-1.9 parts, cape jasmine 8-11 parts.

Present invention also offers a kind of preparation method of compound mushroom sauce, comprise the following steps：

Step one：Mushroom is weighed according to the above ratio, is dried after cleaning up, and it is standby that mushroom is diced, specification of dicing is 5*5*5mm；

Step 2：Soaked in the salt solution that standby mushroom of dicing is poured into, squeezer is utilized after having soaked by mushroom pressure 18h-36h processed, obtains mushroom and does；

Step 3：Chopped spring onion, soy sauce, vegetable oil are weighed according to the above ratio, 1/3rd and green onion of the vegetable oil that will be weighed Flower, soy sauce is poured into that frying is carried out in pot, obtains middle dispensing, standby；

Step 4：Fresh Chinese toon bud is weighed according to the above ratio, and Chinese toon bud is pressed, filter off residue, obtain Chinese toon Bud juice, it is standby；

Step 5：Weigh cape jasmine according to the above ratio, and cape jasmine to being weighed carries out heating concentration, obtains cape jasmine concentration Liquid, it is standby；

Step 6：Weigh edible cactus according to the above ratio, and edible cactus to being weighed carry out heating concentration, obtain It is standby to cactus concentrate；

Step 7：Matrimony vine, Radix Codonopsis, soybean residue are weighed according to the above ratio, and matrimony vine, Radix Codonopsis, soybean residue are ground to form respectively Powder, it is standby；

Step 8：Weigh glutinous rice according to the above ratio, and fermented using koji after glutinous rice is cooked, fermentation time 10h-20h, after fermentation ends, its whole is spread out and is dried, and obtains glutinous rice semi-finished product；

Step 9：Resulting middle dispensing and remaining plant by mushroom resulting in step 2 is dry, in step 3 Celestial being resulting in cape jasmine concentrate, step 6 resulting in resulting Chinese toon bud juice, step 5 in thing oil, step 4 Palm concentrate, resulting in resulting matrimony vine powder, Radix Codonopsis powder, soybean residue powder and step 8 glutinous rice in step 7 half into Product carry out frying in being all poured into frying apparatus, finally give mushroom sauce finished product.

It is using above-mentioned further beneficial effect：In good taste, color and luster is good, and maximum remains the original nutrition of each raw material Composition.

Further, in the step 2, the salt solution is by water：The mass ratio of salt is 30：1 ratio is mixed, fragrant The time that mushroom is soaked in salt solution is 20h-48h.

Further, in the step 5, the preparation of cape jasmine concentrate comprises the following steps：

S101:Cape jasmine is put into the pressure cooker for be loaded with water and is suppressed, wherein, water：The mass ratio of cape jasmine is 8： 3, the press time is 0.1h-0.2h；

S102:It is poured into after end to be pressed and 0.5h-0.8h is decocted in frying pan, it is 83 DEG C -88 DEG C to decoct temperature；

S103:114 DEG C of heating concentrations, concentration time 0.4h-1.3h are warming up to after decoction terminates.

Further, in the step 6, the preparation of cactus concentrate comprises the following steps：

S201:Edible cactus are put into 60 DEG C -80 DEG C of environment and dry 3h-6h；

S202:After end to be dried, edible cactus are poured into the pot for be loaded with water and is decocted, wherein, water：Dish is used The mass ratio of cactus is 4:7, it is 80 DEG C, decocting time 0.3h-1h to decoct temperature；

S203:96 DEG C of heating concentrations, concentration time 0.8h-3h are warming up to after decoction terminates.

Further, in the step 8, the temperature of glutinous rice fermentation is 20 DEG C -30 DEG C；Spread out temperature when drying for 24 DEG C- 26 DEG C, and need constantly to carry out air blast using blower fan.

Further, in the step 9, frying is comprised the following steps that：

S301, vegetable oil remaining in step 3 is poured into frying apparatus it is heated to 80 DEG C -100 DEG C；

S302, dry the pouring into of the mushroom obtained by step 2 is carried out into frying in frying apparatus, the temperature of frying is 90 DEG C -120 DEG C, the time of frying is 0.1h-0.6h；

S303, matrimony vine powder resulting in step 7 is poured into frying is carried out in frying apparatus, the temperature of frying is 60 DEG C -80 DEG C, the frying time is 0.01h-0.2h；Radix Codonopsis powder is poured into again carry out frying in frying apparatus, the temperature of frying is 70 DEG C -90 DEG C, the frying time is 0.01h-0.3h；Finally soybean residue powder is poured into carries out frying in frying apparatus, frying Temperature is 40 DEG C -80 DEG C, and the frying time is 0.01h-0.8h；

S304, glutinous rice semi-finished product resulting in step 8 are poured into frying is carried out in frying apparatus, the temperature of frying is 50 DEG C -70 DEG C, the frying time is 0.01h-0.6h；

S305, the cactus concentrate obtained by step 6 is injected into frying apparatus, the temperature of frying is 70 DEG C -90 DEG C, the frying time is 0.01h-0.5h；

S306, the Chinese toon bud juice obtained by step 4 is injected into frying apparatus, the temperature of frying is 60 DEG C -65 DEG C, The frying time is 0.01h-0.4h；

S307, the cape jasmine concentrate obtained by step 5 is injected into frying apparatus, the temperature of frying is 40 DEG C -55 DEG C, the frying time is 0.01h-0.3h；

S308, by step 3 obtained by middle dispensing be injected into frying apparatus, the temperature of frying is 40 DEG C -50 DEG C, The frying time is 0.01h-0.1h, after frying terminates, obtains mushroom sauce finished product.

A kind of biscuit, is obtained by the raw material of following portions by weight：Flour 10-80 parts, egg 1-20 parts and by right will Seek mushroom sauce 10-60 parts obtained by 2 to 6 any preparation methods；It is obtained by following procedure of processing：

First, flour, mushroom sauce, egg are mixed and is modulated into dough；

Secondly, the dough that will be mixed up is pressed into the dough sheet of 2mm-2.5mm, and uniformly extrudes figure with biscuit mould；

Finally, the dough sheet of compression molding is put into oven for baking, finally gives biscuit.

It is using above-mentioned further beneficial effect：Leisure food is made into, is convenient for people to carry and is eaten, so that Preferably play the effect of mushroom sauce.

Further, frying apparatus include pot, pot cover, agitating device, liquid feed device, PLC control devices, temperature detection dress Put, heater；Pot includes interior pot and outer pot；Interior pot is arranged in outer pot；Gap between interior pot and outer pot forms water storage Chamber；Agitating device is fixed on pot cover；Liquid feed device is fixed on pot cover；Temperature-detecting device is used to monitor the water in water storage cavity Temperature；Heater is used to heat the water in water storage cavity；The electric control part of agitating device, temperature-detecting device, heating dress Put and electrically connected with PLC control devices.

It is using above-mentioned further beneficial effect：Disclosure satisfy that the need of the frying apparatus in preparation method of the present invention Ask such that it is able to complete cost manufacturing processes, and ensure the quality of mushroom sauce.

Further, agitating device includes variable-frequency motor, agitating shaft, multiple stirring rod；Variable-frequency motor is fixed on the upper of pot cover End face；One end of agitating shaft is extend into interior pot, and the other end of agitating shaft is connected through pot cover and with the output end of variable-frequency motor Connect；Each stirring rod is each attached to agitating shaft and stretches on the part of interior pot.

It is using above-mentioned further beneficial effect：So that finally obtained mushroom sauce uniformity is good, quality can be obtained To guarantee.

Further, liquid feed device includes jug, dish type shower, connecting tube, fixed mount；Jug is arranged in pot cover On upper surface, dish type shower is fixed on the lower surface of pot cover by fixed mount；Be filled with water pot bottom delivery port by connection Pipe is connected with the water inlet of dish type shower；Some through holes are offered on the tube wall of dish type shower.

It is using above-mentioned further beneficial effect：These materials are added by the way of spray, mushroom sauce is ensure that Final quality.

Further, frying apparatus also include condensing unit；Pot cover is provided with the outlet interface being connected with interior pot；Condensation dress The inlet end put is connected with the outlet interface on pot cover.

Further, condensing unit is spiral condenser.

It is using above-mentioned further beneficial effect：The steam of interior pot discharge is cooled down by condensing unit, the liquid for being cooled down Body weight newly flows back to interior pot, reduces the loss of raw material, it is ensured that the quality of gained mushroom sauce.

Further, heater is electric heating tube；Electric heating tube is arranged in water storage cavity.

It is using above-mentioned further beneficial effect：Simple structure, low cost.

Brief description of the drawings

Fig. 1 is the structural representation of frying apparatus of the mushroom sauce of the present invention employed in preparation method；

Fig. 2 is the structural representation of dish type shower in Fig. 1.

In accompanying drawing, the list of parts representated by each label is as follows：

1st, pot, 2, pot cover, 3, agitating device, 310, variable-frequency motor, 320, agitating shaft, 330, stirring rod, 331, first Barred body, the 332, second barred body, 4, liquid feed device, 410, jug, 420, dish type shower, 430, connecting tube, 440, fixed mount, 5th, PLC control devices, 6, temperature-detecting device, 7, heater, 8, condensing unit.

Specific embodiment

Principle of the invention and feature are described below, example is served only for explaining the present invention, is not intended to limit Determine the scope of the present invention.

Embodiment one：A kind of compound mushroom sauce, is obtained by the raw material of following portions by weight：

30 parts of mushroom, 30 parts of Chinese toon bud, 2 parts of soybean residue, 20 parts of edible cactus, 5 parts of glutinous rice, 1 part of matrimony vine, 1 part of Radix Codonopsis, 5 parts of vegetable oil, 1 part of chopped spring onion, 0.2 part of soy sauce, 5 parts of cape jasmine.

The preparation method of the mushroom sauce, comprises the following steps：

S01, mushroom is weighed according to the above ratio, dried after cleaning up, and it is standby that mushroom is diced, specification of dicing is 5*5* 5mm；

S02, the standby mushroom that will dice are poured into water：Salt is 30:20h is soaked in 1 salt solution, using squeezing after having soaked Mushroom is suppressed 16h by machine under the pressure of 1200N；

S03, chopped spring onion, soy sauce, vegetable oil are weighed according to the above ratio, 1/3rd of the vegetable oil that will be weighed pours into pot, And 46 DEG C are heated to, and then soy sauce is poured into the pot, 28s is cooked, then chopped spring onion is poured into, after after the 16s that all seethed with excitement in pot, Stop heating, filter off residue, obtain middle dispensing (middle dispensing is liquid), the temperature of dispensing is standby at 35 DEG C in the middle of holding；

S04, weigh fresh Chinese toon bud according to the above ratio, the fresh Chinese toon bud chosen cleaned up, then will cleaning it is dry Fresh Chinese toon bud after net is pressed in being placed to juice extractor, filters off residue, obtains Chinese toon bud juice, standby；

S05, cape jasmine is weighed according to the above ratio, and cape jasmine to being weighed is put into the pressure cooker for be loaded with water and presses System, wherein, water：The mass ratio of cape jasmine is 8：3, the press time is 0.1h-0.2h, wherein, time of compacting concretely 0.1h, 0.15h, 0.2h, according to water and the mass ratio of cape jasmine, the optimal press time is 0.15h, is poured into again after end to be pressed Decoct in frying pan, it is 83 DEG C -88 DEG C to decoct temperature, wherein, decoct concretely 83 DEG C of temperature, 83.6 DEG C, 85.4 DEG C, 86.7 DEG C, 87.3 DEG C, 88 DEG C, according to the optimal press time, drawn under this pressing conditions by testing repeatedly, the optimal temperature of decoction It is 85.4 DEG C to spend, and decocting time is 0.5h-0.8h, wherein, decocting time concretely 0.5h, 0.6h, 0.7h, 0.75h, 0.8h, according to optimal decoction temperature, by testing repeatedly and drawing and decoct herein at a temperature of, the optimal time of decoction is 0.6h, Finally after decoction terminates, heat up heating concentration, wherein, optimal thickening temperature is 114 DEG C, concentration time 0.4h-1.3h, its In, concentration time concretely 0.4h, 0.55h, 0.7h, 0.85h, 0.9h, 1.1h, 1.25h, 1.3h, according to concentration heating temperature Degree, draws under this thickening temperature by testing repeatedly, and the optimal time of decoction is 0.9h, after concentration terminates, obtains cape jasmine dense Contracting liquid, it is standby；

S06, edible cactus are weighed according to the above ratio, edible cactus are put into 60 DEG C of environment and dry 3h, wait to do After constipation beam, edible cactus are poured into the pot for be loaded with water and is decocted, wherein, water：The mass ratio of edible cactus is 4:7, it is 80 DEG C to decoct temperature, decocting time 0.3h, 96 DEG C of heating is warming up to after decoction terminates and is concentrated, concentration time 0.8h, Cactus concentrate is obtained, it is standby；

S07, matrimony vine, Radix Codonopsis, soybean residue are weighed according to the above ratio, and matrimony vine, Radix Codonopsis, soybean residue are pulverized respectively, It is standby；

S08, glutinous rice being weighed according to the above ratio, and being fermented using koji after glutinous rice is cooked, the temperature of fermentation is 20 DEG C -30 DEG C, wherein, the actual temp of fermentation can for 20 DEG C, 21.2 DEG C, 22.6 DEG C, 24.7 DEG C, 25.6 DEG C, 27.2 DEG C, 29.1 DEG C, 30 DEG C, optimal fermentation temperature is 25.6 DEG C, fermentation time 10h-20h, wherein, the specific time of fermentation can be 10h, 11.7h, 13.4h, 15.1h, 17.6h, 18.3h, 20h, in order to ensure the mouthfeel of later stage mushroom sauce, in combination with optimal Fermentation time, show that optimal fermentation time, for 13.4h, after fermentation ends, spreads its whole out summer sleeping mat according to experiment repeatedly On dry, spread temperature when drying out to need constantly to carry out air blast using blower fan in 24 DEG C of -26 DEG C, and dry process, dry in the air The dry time is 12.1h, obtains glutinous rice semi-finished product；

S09, first, vegetable oil remaining in S03 is poured into frying apparatus and is heated to 80 DEG C；

Secondly, dry the pouring into of the mushroom obtained by S02 is carried out into frying in frying apparatus, the temperature of frying is 90 DEG C, frying Time is 0.1h；

3rd, pouring into matrimony vine powder resulting in S07 carries out frying in frying apparatus, the temperature of frying is 60 DEG C, The frying time is 0.01h；After frying terminates, 70 DEG C are warming up to 2 DEG C per minute of speed, then Radix Codonopsis powder is poured into frying dress Frying is carried out in putting, the frying time is 0.01h；After frying terminates, 40 DEG C are cooled to 3 DEG C per minute of speed, by soybean residue Powder pours into and frying is carried out in frying apparatus, and the frying time is 0.01h；

4th, after frying terminates, 50 DEG C are warming up to 2 DEG C per minute of speed, and by glutinous rice resulting in S08 half into Product pour into and frying are carried out in frying apparatus, and the frying time is 0.01h；

5th, after frying terminates, 70 DEG C are warming up to 5 DEG C per minute of speed, and the cactus obtained by S06 is concentrated Liquid is injected into frying apparatus, and the frying time is 0.01h；

6th, after frying terminates, 60 DEG C are cooled to 2 DEG C per minute of speed, and the Chinese toon bud juice obtained by S04 is noted Enter in frying apparatus, the frying time is 0.01h；

7th, after frying terminates, 40 DEG C are cooled to 5 DEG C per minute of speed, and by the cape jasmine concentrate obtained by S05 It is injected into frying apparatus, the frying time is 0.01h；

Finally, after frying terminates, by S03 obtained by middle dispensing be injected into frying apparatus, the temperature of frying is 40 DEG C, the frying time is 0.01h, after frying terminates, obtains mushroom sauce finished product.

During the whole frying of S09, the material being stirred continuously in pot 1 is required for, the speed of stirring is 100 revolutions per minute During clock, and the whole frying of S09, the order that material is put can not change, and can otherwise cause finally obtained mushroom sauce There is tart flavour or bitter taste, cause taste to be lowered.In addition, being required to be covered with pot cover during the whole frying of S09, but adding Plus vegetable oil, mushroom be dry, matrimony vine powder, Radix Codonopsis powder, soybean residue powder, glutinous rice semi-finished product when be to open pot cover addition, then Phase addition cactus concentrate, Chinese toon bud juice, cape jasmine concentrate, middle dispensing can not open pot cover, can otherwise cause celestial being Palm concentrate, Chinese toon bud juice, cape jasmine concentrate, middle dispensing are lost in.

A kind of biscuit, is obtained by the raw material of following portions by weight：Flour 10-80 parts, egg 1-20 parts and by above-mentioned system Mushroom sauce 10-60 parts obtained by Preparation Method, and be obtained by following procedure of processing：

First, flour, mushroom sauce, egg are mixed and is modulated into dough；

Embodiment two：A kind of compound mushroom sauce, is obtained by the raw material of following portions by weight：

32 parts of mushroom, 36 parts of Chinese toon bud, 6 parts of soybean residue, 26 parts of edible cactus, 8 parts of glutinous rice, 3 parts of matrimony vine, 3 parts of Radix Codonopsis, 7 parts of vegetable oil, 2 parts of chopped spring onion, 0.8 part of soy sauce, 6 parts of cape jasmine.

The preparation method of the mushroom sauce, comprises the following steps：

S02, the standby mushroom that will dice are poured into water：Salt is 30:24.3h is soaked in 1 salt solution, using pressure after having soaked Mushroom is suppressed 22.3h by crusher under the pressure of 1200N；

S06, edible cactus are weighed according to the above ratio, edible cactus are put into 63 DEG C of environment and dry 3.6h, treat After drying terminates, edible cactus are poured into the pot for be loaded with water and is decocted, wherein, water：The mass ratio of edible cactus It is 4:7, it is 80 DEG C to decoct temperature, decocting time 0.4h, and 96 DEG C of heating concentrations, concentration time are warming up to after decoction terminates 1.3h, obtains cactus concentrate, standby；

S09, first, vegetable oil remaining in S03 is poured into frying apparatus and is heated to 86 DEG C；

Secondly, dry the pouring into of the mushroom obtained by S02 is carried out into frying in frying apparatus, the temperature of frying is 96.4 DEG C, frying Time be 0.2h；

3rd, pouring into matrimony vine powder resulting in S07 carries out frying in frying apparatus, the temperature of frying is 65.4 DEG C, the frying time is 0.03h；After frying terminates, 73.8 DEG C are warming up to 2 DEG C per minute of speed, then Radix Codonopsis powder is poured into Frying is carried out in frying apparatus, the frying time is 0.06h；After frying terminates, 53.4 DEG C are cooled to 3 DEG C per minute of speed, Soybean residue powder is poured into carries out frying in frying apparatus, the frying time is 0.27h；

4th, after frying terminates, 57.8 DEG C are warming up to 2 DEG C per minute of speed, and by glutinous rice resulting in S08 partly Finished product pours into and frying is carried out in frying apparatus, and the frying time is 0.16h；

5th, after frying terminates, 74.8 DEG C are warming up to 5 DEG C per minute of speed, and the cactus obtained by S06 is dense Contracting liquid is injected into frying apparatus, and the frying time is 0.17h；

6th, after frying terminates, 61.6 DEG C are cooled to 2 DEG C per minute of speed, and by the Chinese toon bud juice obtained by S04 It is injected into frying apparatus, the frying time is 0.11h；

7th, after frying terminates, 42.1 DEG C are cooled to 5 DEG C per minute of speed, and the cape jasmine obtained by S05 is concentrated Liquid is injected into frying apparatus, and the frying time is 0.07h；

Finally, after frying terminates, by S03 obtained by middle dispensing be injected into frying apparatus, the temperature of frying is 42 DEG C, the frying time is 0.03h, after frying terminates, obtains mushroom sauce finished product.

First, flour, mushroom sauce, egg are mixed and is modulated into dough；

Embodiment three：A kind of compound mushroom sauce, is obtained by the raw material of following portions by weight：

35 parts of mushroom, 38 parts of Chinese toon bud, 8 parts of soybean residue, 30 parts of edible cactus, 13 parts of glutinous rice, 5 parts of matrimony vine, Radix Codonopsis 5 Part, 8 parts of vegetable oil, 3 parts of chopped spring onion, 1.3 parts of soy sauce, 8 parts of cape jasmine.

The preparation method of the mushroom sauce, comprises the following steps：

S02, the standby mushroom that will dice are poured into water：Salt is 30:31.4h is soaked in 1 salt solution, using pressure after having soaked Mushroom is suppressed 27.6h by crusher under the pressure of 1200N；

S09, first, vegetable oil remaining in S03 is poured into frying apparatus and is heated to 91 DEG C；

Secondly, dry the pouring into of the mushroom obtained by S02 is carried out into frying in frying apparatus, the temperature of frying is 101.2 DEG C, frying Time be 0.3h；

3rd, pouring into matrimony vine powder resulting in S07 carries out frying in frying apparatus, the temperature of frying is 69.1 DEG C, the frying time is 0.11h；After frying terminates, 78.6 DEG C are warming up to 2 DEG C per minute of speed, then Radix Codonopsis powder is poured into Frying is carried out in frying apparatus, the frying time is 0.14h；After frying terminates, 60.4 DEG C are cooled to 3 DEG C per minute of speed, Soybean residue powder is poured into carries out frying in frying apparatus, the frying time is 0.36h；

4th, after frying terminates, 61.1 DEG C are warming up to 2 DEG C per minute of speed, and by glutinous rice resulting in S08 partly Finished product pours into and frying is carried out in frying apparatus, and the frying time is 0.33h；

5th, after frying terminates, 78.3 DEG C are warming up to 5 DEG C per minute of speed, and the cactus obtained by S06 is dense Contracting liquid is injected into frying apparatus, and the frying time is 0.28h；

6th, after frying terminates, 62.3 DEG C are cooled to 2 DEG C per minute of speed, and by the Chinese toon bud juice obtained by S04 It is injected into frying apparatus, the frying time is 0.24h；

7th, after frying terminates, 44.7 DEG C are cooled to 5 DEG C per minute of speed, and the cape jasmine obtained by S05 is concentrated Liquid is injected into frying apparatus, and the frying time is 0.16h；

Finally, after frying terminates, by S03 obtained by middle dispensing be injected into frying apparatus, the temperature of frying is 43 DEG C, the frying time is 0.06h, after frying terminates, obtains mushroom sauce finished product.

First, flour, mushroom sauce, egg are mixed and is modulated into dough；

Example IV：A kind of compound mushroom sauce, is obtained by the raw material of following portions by weight：

43 parts of mushroom, 66 parts of Chinese toon bud, 17 parts of soybean residue, 74 parts of edible cactus, 18 parts of glutinous rice, 7 parts of matrimony vine, Radix Codonopsis 7 Part, 11 parts of vegetable oil, 4 parts of chopped spring onion, 1.9 parts of soy sauce, 11 parts of cape jasmine.

The preparation method of the mushroom sauce, comprises the following steps：

S02, the standby mushroom that will dice are poured into water：Salt is 30:36.1h is soaked in 1 salt solution, using pressure after having soaked Mushroom is suppressed 28.7h by crusher under the pressure of 1200N；

S09, first, vegetable oil remaining in S03 is poured into frying apparatus and is heated to 92.4 DEG C；

Secondly, dry the pouring into of the mushroom obtained by S02 is carried out into frying in frying apparatus, the temperature of frying is 107.3 DEG C, frying Time be 0.4h；

3rd, pouring into matrimony vine powder resulting in S07 carries out frying in frying apparatus, the temperature of frying is 72.3 DEG C, the frying time is 0.15h；After frying terminates, 81.2 DEG C are warming up to 2 DEG C per minute of speed, then Radix Codonopsis powder is poured into Frying is carried out in frying apparatus, the frying time is 0.18h；After frying terminates, 66.8 DEG C are cooled to 3 DEG C per minute of speed, Soybean residue powder is poured into carries out frying in frying apparatus, the frying time is 0.54h；

4th, after frying terminates, 62.7 DEG C are warming up to 2 DEG C per minute of speed, and by glutinous rice resulting in S08 partly Finished product pours into and frying is carried out in frying apparatus, and the frying time is 0.41h；

5th, after frying terminates, 80.4 DEG C are warming up to 5 DEG C per minute of speed, and the cactus obtained by S06 is dense Contracting liquid is injected into frying apparatus, and the frying time is 0.34h；

6th, after frying terminates, 63.8 DEG C are cooled to 2 DEG C per minute of speed, and by the Chinese toon bud juice obtained by S04 It is injected into frying apparatus, the frying time is 0.31h；

7th, after frying terminates, 48.9 DEG C are cooled to 5 DEG C per minute of speed, and the cape jasmine obtained by S05 is concentrated Liquid is injected into frying apparatus, and the frying time is 0.21h；

Finally, after frying terminates, by S03 obtained by middle dispensing be injected into frying apparatus, the temperature of frying is 46 DEG C, the frying time is 0.07h, after frying terminates, obtains mushroom sauce finished product.

First, flour, mushroom sauce, egg are mixed and is modulated into dough；

Embodiment five：A kind of compound mushroom sauce, is obtained by the raw material of following portions by weight：

47 parts of mushroom, 73 parts of Chinese toon bud, 19 parts of soybean residue, 87 parts of edible cactus, 21 parts of glutinous rice, 8 parts of matrimony vine, Radix Codonopsis 8 Part, 13 parts of vegetable oil, 5 parts of chopped spring onion, 2.1 parts of soy sauce, 13 parts of cape jasmine.

The preparation method of the mushroom sauce, comprises the following steps：

S02, the standby mushroom that will dice are poured into water：Salt is 30:42.6h is soaked in 1 salt solution, using pressure after having soaked Mushroom is suppressed 32.1h by crusher under the pressure of 1200N；

S09, first, vegetable oil remaining in S03 is poured into frying apparatus and is heated to 96.4 DEG C；

Secondly, dry the pouring into of the mushroom obtained by S02 is carried out into frying in frying apparatus, the temperature of frying is 114.8 DEG C, frying Time be 0.5h；

3rd, pouring into matrimony vine powder resulting in S07 carries out frying in frying apparatus, the temperature of frying is 76.2 DEG C, the frying time is 0.18h；After frying terminates, 87.3 DEG C are warming up to 2 DEG C per minute of speed, then Radix Codonopsis powder is poured into Frying is carried out in frying apparatus, the frying time is 0.22h；After frying terminates, 75.3 DEG C are cooled to 3 DEG C per minute of speed, Soybean residue powder is poured into carries out frying in frying apparatus, the frying time is 0.68h；

4th, after frying terminates, 66.3 DEG C are warming up to 2 DEG C per minute of speed, and by glutinous rice resulting in S08 partly Finished product pours into and frying is carried out in frying apparatus, and the frying time is 0.54h；

5th, after frying terminates, 87.2 DEG C are warming up to 5 DEG C per minute of speed, and the cactus obtained by S06 is dense Contracting liquid is injected into frying apparatus, and the frying time is 0.42h；

6th, after frying terminates, 64.3 DEG C are cooled to 2 DEG C per minute of speed, and by the Chinese toon bud juice obtained by S04 It is injected into frying apparatus, the frying time is 0.36h；

7th, after frying terminates, 52.1 DEG C are cooled to 5 DEG C per minute of speed, and the cape jasmine obtained by S05 is concentrated Liquid is injected into frying apparatus, and the frying time is 0.27h；

Finally, after frying terminates, by S03 obtained by middle dispensing be injected into frying apparatus, the temperature of frying is 48 DEG C, the frying time is 0.08h, after frying terminates, obtains mushroom sauce finished product.

First, flour, mushroom sauce, egg are mixed and is modulated into dough；

Embodiment six：A kind of compound mushroom sauce, is obtained by the raw material of following portions by weight：

50 parts of mushroom, 80 parts of Chinese toon bud, 20 parts of soybean residue, 100 parts of edible cactus, 25 parts of glutinous rice, 10 parts of matrimony vine, Radix Codonopsis 10 parts, 13 parts of vegetable oil, 15 parts of chopped spring onion, 3 parts of soy sauce, 15 parts of cape jasmine.

The preparation method of the mushroom sauce, comprises the following steps：

S02, the standby mushroom that will dice are poured into water：Salt is 30:48h is soaked in 1 salt solution, using squeezing after having soaked Mushroom is suppressed 36h by machine under the pressure of 1200N；

S09, first, vegetable oil remaining in S03 is poured into frying apparatus and is heated to 100 DEG C；

Secondly, dry the pouring into of the mushroom obtained by S02 is carried out into frying in frying apparatus, the temperature of frying is 120 DEG C, frying Time is 0.6h；

3rd, pouring into matrimony vine powder resulting in S07 carries out frying in frying apparatus, the temperature of frying is 80 DEG C, The frying time is 0.2h；After frying terminates, 90 DEG C are warming up to 2 DEG C per minute of speed, then Radix Codonopsis powder is poured into frying dress Frying is carried out in putting, the frying time is 0.3h；After frying terminates, 80 DEG C are cooled to 3 DEG C per minute of speed, by soya bean ground-slag End is poured into and frying is carried out in frying apparatus, and the frying time is 0.8h；

4th, after frying terminates, 70 DEG C are warming up to 2 DEG C per minute of speed, and by glutinous rice resulting in S08 half into Product pour into and frying are carried out in frying apparatus, and the frying time is 0.6h；

5th, after frying terminates, 90 DEG C are warming up to 5 DEG C per minute of speed, and the cactus obtained by S06 is concentrated Liquid is injected into frying apparatus, and the frying time is 0.5h；

6th, after frying terminates, 65 DEG C are cooled to 2 DEG C per minute of speed, and the Chinese toon bud juice obtained by S04 is noted Enter in frying apparatus, the frying time is 0.4h；

7th, after frying terminates, 55 DEG C are cooled to 5 DEG C per minute of speed, and by the cape jasmine concentrate obtained by S05 It is injected into frying apparatus, the frying time is 0.3h；

Finally, after frying terminates, by S03 obtained by middle dispensing be injected into frying apparatus, the temperature of frying is 50 DEG C, the frying time is 0.1h, after frying terminates, obtains mushroom sauce finished product.

First, flour, mushroom sauce, egg are mixed and is modulated into dough；

The technological parameters such as the temperature, the time that are given in various embodiments of the present invention, are drawn from many experiments, and The technological parameter be given in each embodiment is mutually related, and when a certain parameter changes, can reduce final gained The quality of the mushroom sauce for arriving.

The concrete structure of the frying apparatus being previously mentioned in the preparation method of described mushroom sauce as shown in Figure 1 and Figure 2, wherein, Frying apparatus include pot 1, pot cover 2, agitating device 3, liquid feed device 4, PLC control devices 5, temperature-detecting device 6, heating dress Put 7, condensing unit 8.

Agitating device 3 is fixed on pot cover 2, is mainly used in being stirred the material in pot 1.Liquid feed device 4 is fixed On pot cover 2, it is mainly used in Chinese toon bud juice, cape jasmine concentrate, cactus concentrate and middle dispensing is added in pot 1, so Can be without opening pot cover 2, so as to ensure the temperature of interior pot 110 will not vary widely, it is ensured that the final quality of mushroom sauce. Pot cover 2 covers pot 1, and can cause that the opening of the upper end of pot 1 is sealed, and sealing is disposed between pot cover 2 and pot 1 Circle, passes through hasp connection between pot cover 2 and pot 1.Pot cover 2 is provided with the handle conveniently moved or the suspension ring for conveniently falling.

Temperature-detecting device 6 is used for detection temperature, in the present invention, temperature-detecting device 6 be multiple temperature sensors and Multiple infrared temperature probes, temperature-detecting device 6 is electrically connected with PLC control devices 5, and temperature-detecting device 6 is fixed on pot cover 2 On.Heater 7 is used to heat the material in pot 1, and heater 7 can be gas-cooker, wherein, gas-cooker arrangement In the bottom of pot 1, heater 7 can also be electric heating tube, and now pot 1 is sandwich, and electric heating tube is arranged in pot In the interlayer of body 1, electric control part and the PLC control devices 5 of electric heating tube, in the present embodiment, heater 7 is preferably electricity and adds Heat pipe, can so control the heating power of electric heating tube, so as to adjust heating-up temperature.

Agitating device 3 includes variable-frequency motor 310, agitating shaft 320, multiple stirring rod 330.Variable-frequency motor 310 is by installing Frame is fixed on the upper surface of pot cover 2, is connected by screw bolts between mounting bracket and pot cover 2, is adopted between variable-frequency motor 310 and mounting bracket It is connected with.One end of agitating shaft 320 extend into pot 1 and extends at the bottom of a pan of pot 1；Agitating shaft 320 The other end is connected through pot cover 2 and with the output end of variable-frequency motor 310, wherein, agitating shaft 320 is defeated with variable-frequency motor 310 Go out between holding and connected by shaft coupling.Multiple stirring rod are fixed on agitating shaft 320 and stretch on the part of pot 1.

Stirring rod 330 by the way of upper and lower interlaced arrangement, is so able to ensure that mixing is more equal on agitating shaft 320 It is even.Stirring rod 330 includes the first barred body 331, multiple second barred bodies 332, wherein, the first barred body 331 is in tilted layout, also, the One end of one barred body 331 is mutually welded with agitating shaft 320, and multiple second barred bodies 332 are then fixed on the first barred body 331 vertically, its Fixed form is welding, so can further ensure the uniformity of material mixing.

Liquid feed device 4 is connected including four jugs 410, dish type shower 420, connecting tube 430, fixed mounts 440, five Mouthful.Four jugs 410 are arranged on the upper surface of pot cover 2, wherein, between jug 410 and pot cover 2 using welding manner or Bolt connection.Dish type shower 420 is fixed on the lower surface of pot cover 2 by fixed mount 440, wherein, fixed mount 440 and pot cover Welding manner or bolt connection are used between 2, is connected using welding manner or screw between dish type shower 420 and fixed mount 440 Connect.The interface that the delivery port of each bottom of jug 410 connects mouth by pipeline with five respectively is connected, and five connect mouth remains A remaining interface is connected with one end of connecting tube 430, the other end of connecting tube 430 and the water inlet of dish type shower 420 It is connected.Electrically-controlled valve is arranged with the pipeline that each jug 410 and five connects between mouth, each electrically-controlled valve is controlled with PLC Device processed 5 is electrically connected.So when to Chinese toon bud juice, cape jasmine concentrate, cactus concentrate or middle dispensing is added in pot 1 Corresponding electrically-controlled valve can be individually controlled to open according to order, so as to complete supply, it is ensured that the making of mushroom sauce.

In addition, the quality in order to ensure obtained mushroom sauce, offers some on the tube wall of dish type shower 420 Through hole, through hole is down, i.e. add these materials, energy by the way of spray towards the bottom of a pan of pot 1 during through hole water outlet Enough ensure the final quality of mushroom sauce, if not using dish type shower 420, final mushroom sauce can be caused to mix uneven, Extend the production cycle simultaneously.

When in use, four jugs 410 be respectively used to contain Chinese toon bud juice, cape jasmine concentrate, cactus concentrate and Middle dispensing.

Pot cover 2 is provided with the outlet interface being connected with pot 1, and inlet end and the outlet on pot cover 2 of condensing unit 8 connect Mouth is connected, and in the present invention, condensing unit 8 is spiral condenser, wherein, spiral condenser includes the outer of closed at both ends Pipe, screw type inner tube, cold water supply apparatus, apparatus for recovering, screw type inner tube are arranged in outer tube, and screw type inner tube is provided with Air inlet and gas outlet, through the lower end of outer tube, the gas outlet of screw type inner tube is through outer tube for the air inlet of screw type inner tube Upper end, outer tube is provided with water inlet and delivery port, and the water inlet and delivery port on outer tube are connected with the tube chamber of outer tube, and And, the water inlet on outer tube is located at the lower section of delivery port, and the water side of cold water supply apparatus is by the water inlet on pipeline and outer tube Mouth is connected, and the water inlet of apparatus for recovering is connected by pipeline with the delivery port on outer tube.The steam of the discharge of pot 1 passes through Condensing unit 8 is cooled down, and the liquid for being cooled down flows back to pot 1 again, reduces the loss of raw material, it is ensured that the quality of gained mushroom sauce.

Although embodiments of the invention have been shown and described above, it is to be understood that above-described embodiment is example Property, it is impossible to limitation of the present invention is interpreted as, one of ordinary skill in the art within the scope of the invention can be to above-mentioned Embodiment is changed, changes, replacing and modification.

Claims

1. a kind of compound mushroom sauce, it is characterised in that be obtained by the raw material of following portions by weight：

2. the preparation method of a kind of compound mushroom sauce according to claim 1, it is characterised in that comprise the following steps：

Step one：Mushroom is weighed according to the above ratio, is dried after cleaning up, and it is standby that mushroom is diced, specification of dicing is 5*5* 5mm；

Step 2：Soaked in the salt solution that standby mushroom of dicing is poured into, suppressed mushroom using squeezer after having soaked, obtained It is dry to mushroom；

Step 3：Chopped spring onion, soy sauce, vegetable oil are weighed according to the above ratio, 1/3rd and chopped spring onion of the vegetable oil that will be weighed, sauce Oil is poured into carries out frying in pot, obtain middle dispensing, standby；

Step 5：Weigh cape jasmine according to the above ratio, and cape jasmine to being weighed carries out heating concentration, obtains cape jasmine concentrate, it is standby With；

Step 6：Weigh edible cactus according to the above ratio, and edible cactus to being weighed carry out heating concentration, obtain celestial being People slaps concentrate, standby；

Step 7：Matrimony vine, Radix Codonopsis, soybean residue are weighed according to the above ratio, and matrimony vine, Radix Codonopsis, soybean residue are pulverized respectively, it is standby With；

Step 8：Weigh glutinous rice according to the above ratio, and fermented using koji after glutinous rice is cooked, fermentation time 10h- 20h, after fermentation ends, its whole is spread out and is dried, and obtains glutinous rice semi-finished product；

Step 9：By mushroom resulting in step 2 is dry, in step 3 resulting middle dispensing and remaining vegetable oil, Cactus resulting in resulting cape jasmine concentrate, step 6 is dense in Chinese toon bud juice, step 5 resulting in step 4 Glutinous rice semi-finished product resulting in resulting matrimony vine powder, Radix Codonopsis powder, soybean residue powder and step 8 are complete in contracting liquid, step 7 Portion carries out frying in being poured into frying apparatus, finally gives mushroom sauce finished product.

3. preparation method according to claim 2, it is characterised in that in the step 5, the preparation bag of cape jasmine concentrate Include following steps：

S101:Cape jasmine is put into the pressure cooker for be loaded with water and is suppressed, wherein, water：The mass ratio of cape jasmine is 8：3, pressure Time processed is 0.1h-0.2h；

4. preparation method according to claim 2, it is characterised in that in the step 6, the preparation of cactus concentrate Comprise the following steps：

S202:After end to be dried, edible cactus are poured into the pot for be loaded with water and is decocted, wherein, water：Dish uses celestial being The mass ratio of the palm is 4:7, it is 80 DEG C, decocting time 0.3h-1h to decoct temperature；

5. preparation method according to claim 2, it is characterised in that in the step 8, the temperature of glutinous rice fermentation is 20 ℃-30℃；Temperature when drying is spread out for 24 DEG C -26 DEG C, and needs constantly to carry out air blast using blower fan.

6. preparation method according to claim 2, it is characterised in that in the step 9, frying is comprised the following steps that：

S302, dry the pouring into of the mushroom obtained by step 2 is carried out into frying in frying apparatus, the temperature of frying is 90 DEG C -120 DEG C, is fried The time of system is 0.1h-0.6h；

S303, matrimony vine powder resulting in step 7 is poured into frying is carried out in frying apparatus, the temperature of frying is 60 DEG C -80 DEG C, the frying time is 0.01h-0.2h；Radix Codonopsis powder is poured into again carry out frying in frying apparatus, the temperature of frying for 70 DEG C- 90 DEG C, the frying time is 0.01h-0.3h；Finally soybean residue powder is poured into carries out frying in frying apparatus, the temperature of frying is 40 DEG C -80 DEG C, the frying time is 0.01h-0.8h；

S304, glutinous rice semi-finished product resulting in step 8 are poured into frying are carried out in frying apparatus, the temperature of frying for 50 DEG C- 70 DEG C, the frying time is 0.01h-0.6h；

S306, the Chinese toon bud juice obtained by step 4 is injected into frying apparatus, the temperature of frying is 60 DEG C -65 DEG C, frying Time is 0.01h-0.4h；

S307, the cape jasmine concentrate obtained by step 5 is injected into frying apparatus, the temperature of frying is 40 DEG C -55 DEG C, is fried Time processed is 0.01h-0.3h；

S308, by step 3 obtained by middle dispensing be injected into frying apparatus, the temperature of frying is 40 DEG C -50 DEG C, frying Time is 0.01h-0.1h, after frying terminates, obtains mushroom sauce finished product.

7. a kind of biscuit, it is characterised in that be obtained by the raw material of following portions by weight：Flour 10-80 parts, egg 1-20 parts and Mushroom sauce 10-60 parts as obtained by any preparation method of claim 2 to 6；It is obtained by following procedure of processing：

First, flour, mushroom sauce, egg are mixed and is modulated into dough；

8. preparation method according to claim 2, it is characterised in that the frying apparatus employed in the step 9 include Pot (1), pot cover (2), agitating device (3), liquid feed device (4), PLC control devices (5), temperature-detecting device (6), heating dress Put (7)；The agitating device (3) is fixed on the pot cover (2)；The liquid feed device (4) is fixed on the pot cover (2)； The temperature-detecting device (6) is fixed on pot cover (2), and for monitoring the temperature in pot (1)；The heater (7) For being heated to the frying thing in pot (1)；Electric control part, the temperature-detecting device of the agitating device (3) (6), the heater (7) electrically connects with the PLC control devices (5).

9. preparation method according to claim 8, it is characterised in that the liquid feed device (4) including jug (410), Dish type shower (420), connecting tube (430), fixed mount (440)；The jug (410) is arranged in the upper of the pot cover (2) On end face, the dish type shower (420) is fixed on the lower surface of the pot cover (2) by fixed mount (440)；It is described to be filled with water The delivery port of tank (410) bottom is connected by connecting tube (430) with the water inlet of the dish type shower (420)；The disk Some through holes are offered on the tube wall of shape shower (420).

10. preparation method according to claim 9, it is characterised in that the frying apparatus also include condensing unit (8)； The pot cover (2) is provided with the outlet interface being connected with interior pot (110)；The inlet end and the pot of the condensing unit (8) Outlet interface on lid (2) is connected.