CN107397204A - A kind of mushroom sauce and preparation method thereof - Google Patents

A kind of mushroom sauce and preparation method thereof Download PDF

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Publication number
CN107397204A
CN107397204A CN201710791623.9A CN201710791623A CN107397204A CN 107397204 A CN107397204 A CN 107397204A CN 201710791623 A CN201710791623 A CN 201710791623A CN 107397204 A CN107397204 A CN 107397204A
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mushroom
sauce
parts
cooled
grain
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刘元福
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Sichuan Youlian Food Co Ltd
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Sichuan Youlian Food Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015Inorganic compounds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463Organic compounds; Microorganisms; Enzymes
    • A23L3/3472Compounds of undetermined constitution obtained from animals or plants
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00Edible extracts or preparations of fungi; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/55Rehydration or dissolving of foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Dispersion Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Mycology (AREA)
  • Inorganic Chemistry (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention discloses a kind of mushroom sauce and preparation method thereof, using mushroom as compounding raw material, after granulation, then mixed with other dispensings, tinning, sterilization, cooling are prepared.Inventive formulation is scientific and reasonable, preparation technology is simple, the flavor of mushroom sauce is not only enriched, while processing technology matches through preferable rehydration condition, the rational compound crisp liquid of shield, ensure that the good palatability of mushroom, improve the mouthfeel of mushroom sauce, mushroom through low-temperature treatment can effectively pin inside mushroom stems contained by protein, amino acid, the nutriment such as trace element, make the toughness of mushroom and chewy texture more preferable, appropriate salt, sugared ratio, the generation of microorganism is preferably reduced, extends shelf life.

Description

A kind of mushroom sauce and preparation method thereof
Technical field
The present invention relates to the deep process technology field of mushroom stems, specially a kind of mushroom sauce and preparation method thereof.
Background technology
As the improvement of people's living standards, requirement to nutritional ingredient in food also more and more higher, sauce is as people's day Important flavouring and appetizing food, have also obtained very high attention in normal dietetic life.Mushroom also known as fragrant bacterium, flower mushroom, mushroom, One of it is a kind of fungi of important medicine-food two-purpose, is second-biggest-in-the-world edible mushroom, while be also the special product in China, in element among the people There is the title of " mountain delicacy ".The fleshy hypertrophy delicacy of mushroom, delicious flavour is nutritious, containing protein, fat, carbohydrate, thick fibre Dimension, ash content, calcium, phosphorus, iron and vitamin B1, B2, C etc.;Also containing more ergosterol and mannitol etc., warp in mushroom Daylight or ultraviolet irradiation, can be transformed into calciferol, strengthen human immunological competence, and can help the life of children's bone and tooth It is long;It is to correct the enzymoprivic particular foodstuff of human body in addition, there is more than 30 kinds of enzyme in mushroom.Frequent edible Xianggu-mushroom is to health ten Point beneficial, in order to meet the eating requirements of people, it will be a kind of preferable eating method to be made mushroom sauce.
Mushroom stems are the leftover bits and pieces of mushroom commercial treatment, because its crude fiber content is higher, chews its thick tough difficulty, swallow Difficulty, the overwhelming majority are taken as waste material to abandon, and cause the great wasting of resources.At present, mushroom sauce on the market, mostly Mouthfeel be present and color and luster is bad, it is difficult to cater to popular taste, meet that nutrition of the consumer to health is pursued. CN201410772140.0 discloses a kind of manufacture craft of mushroom sauce, and it uses vacuum drying, staged heating frying, waters The defects of sterilization is made, and efficiently solving the fragrance of each raw material can not permeate during frying, and mouthfeel is bad, but do not refer to To mushroom preserve during and nutriment optimization.CN201510298613.2 discloses a kind of mushroom sauce and preparation method thereof, The invention mainly carries out rubbing rolling processing to mushroom pin, reduces the coarse-fibred bad mouthfeel of mushroom pin, but for the guarantor of mushroom sauce The reservation for depositing date and nutritional ingredient does not suggest that preferred scheme.
In view of above-mentioned deficiency, a kind of scientific formulation is reasonable, and preparation technology is simple, ensures the good palatability of mushroom, pins The nutritional ingredient of mushroom stems, while have the mouthfeel of toughness and chewy texture concurrently, a kind of mushroom sauce of shelf life length is that current industry is had to go to the toilet Need.
The content of the invention
The invention discloses a kind of mushroom sauce and preparation method thereof, whole processing technology through preferable rehydration condition, rationally The crisp liquid of compound shield ensure that the good palatability of mushroom, improve the mouthfeel of mushroom sauce, make the toughness of mushroom and chewy texture more preferable, The generation of appropriate salt, preferably sugared ratio, reduction microorganism, extends shelf life.
In whole technical process, hardness and chewiness its vital effect of the different rehydration conditions to mushroom grain, For this, we make experiment as shown in table 1 according to the key point of technique.
Influence of the rehydration condition to mushroom grain hardness and chewiness
The embodiment mushroom handle rehydration condition of table 1
Mushroom grain of uniform size is chosen, carries out texture testing, test condition:Pop one's head in P10, speed 5mm/s before survey, test speed Spend 1mm/s, speed 5mm/s after survey, compression degree 30%, trigger force automatic -5g, the rate of data collection 200pps, each sample room temperature Lower parallel determination 5 times, test result are as shown in table 2 as evaluation index, measurement result from hardness and chewiness:
The experimental result that the rehydration condition of table 2 influences on mushroom grain hardness and chewiness
As seen from the results in Table 2, when rehydration temperature is 50 DEG C, its mushroom grain hardness and chewiness are better than 40 DEG C and 60 DEG C;It is and suitable When suitable rehydration condition, rehydration temperature 50 C and rehydration time 3h, its mushroom grain hardness and chewiness are superior to other 8 implementations Example.
The influence of calcium chloride and sodium alginate addition to mushroom grain consistency and elasticity
The influence of the calcium chloride of table 3 and sodium alginate addition to mushroom grain hardness and chewiness
Mushroom grain of uniform size is chosen, carries out texture testing, test condition:Pop one's head in P10, speed 5mm/s before survey, test speed Spend 1mm/s, speed 5mm/s after survey, compression degree 30%, trigger force automatic -5g, the rate of data collection 200pps, each sample room temperature Lower parallel determination 5 times.Test result is as shown in table 4 as evaluation index, measurement result from hardness and chewiness.
The result that the calcium chloride of table 4 and sodium alginate addition influence on the hardness and chewiness of mushroom grain
As shown in Table 4, add the crisp liquid of the shield being made up of calcium chloride and sodium alginate and act on mushroom grain, its hardness and chewiness It is above embodiment 10(Blank control), and its hardness that measures of embodiment 15 and chewiness value are highests.
In order to achieve the above object, present invention employs following technical scheme, the dosage of each component of the present invention is also process Inventor carries out largely groping to summarize what is drawn, and the mushroom sauce that each component dosage is prepared in the range of following weight is respectively provided with suitable Mouth property height, rich in taste, the toughness of mushroom and chewy texture are more preferable, and advantage, the present invention such as shelf life length are to adopt the following technical scheme that reality Existing:
A kind of preparation method of mushroom sauce, its preparation method are as follows:
(1)Mushroom pre-processes:Selection nothing is gone mouldy, the dried thin mushroom of free from insect pests, and flowing clear water rinses decontamination, pulls out and is placed in 30 ~ 60 DEG C pure water in constant temperature soak 3 ~ 4h, then pull out and be placed in 10 ~ 30min of soaking at room temperature in the crisp liquid of compound shield, then pull out in metal Online draining 5min;
(2)Prepare mushroom grain:Mushroom after draining is cut into the mushroom grain of 1cm × 1cm × 1cm specifications, Zanthoxylum essential oil is heated to 120 ~ 130 DEG C, mushroom grain 2 ~ 3min of frying is poured into, is constantly stirred when fried, pulled mushroom grain out and drain and be cooled to room temperature;
(3)Prepare oily spicy:To count by weight ratio, 100 parts of salad oil is heated to 200 DEG C, pour into 20 after being cooled to 115 DEG C ~ 30 portions of chilli powders, room temperature is cooled to after stirring, and obtains oily spicy;
(4)Prepare dispensing:Take garlic, ginger block to clean up, pureed is crushed to pulverizer, obtain mashed garlic, ginger mud, hot pickled mustard tube is cut into 1cm × 1cm × 1cm's is granular;
(5)Prepare spices powder:Count by weight ratio, take 1.5 ~ 3 parts of black tea, anistree 3 ~ 7 parts, 3 ~ 7 parts of cassia bark, spiceleaf 1.5 ~ 3 Part, 1.5 ~ 3 parts of fennel seeds, 1.5 ~ 3 parts of mountain naphthalene are broken to 80 ~ 100 mesh, obtain spices powder;
(6)Fry sauce:Count by weight ratio, take stir-frying 3 in 40 ~ 80 parts of Zanthoxylum essential oils that 30 ~ 70 parts of mushroom grain adds 120 ~ 130 DEG C ~ 5min, Guan Huo, when oil temperature is reduced to 110 ~ 120 DEG C, add 2 ~ 10 parts of sugar, 0 ~ 2 part of salt, 0 ~ 1 part of spices powder, mashed garlic 0 ~ 1 Part, 0 ~ 1 part, 1 ~ 5min of frying of ginger mud, it is eventually adding oily 20 ~ 40 parts of spicy, 1 ~ 10 part of sesame paste, 10 ~ 40 parts of soya sauce, sea Fresh 1 ~ 10 part of sauce, 10 ~ 40 parts of bean cotyledon, 10 ~ 20 parts, Guan Huo of fermented soya bean add 0 ~ 1 part of chickens' extract, and 0 ~ 1 part of monosodium glutamate stirs;
(7)Tinning, exhaust:The mushroom sauce fried is hot filling into glass jar, through 90 DEG C of heating water baths, keeps its central temperature Not less than 85 DEG C, 8min is vented, screws bottle cap rapidly;
(8)Sterilization:Sample is placed in 1.01MPa, 30min is sterilized at 121 DEG C;
(9)Cooling:Sample after sterilization takes out rapidly and is water-cooled to room temperature with flowing, gets product.
Further, step(1)Described in the mass ratio of dried thin mushroom and pure water be 1:20~30.
Further, step(1)Described in the crisp liquid of compound shield by pure water:Calcium chloride:Sodium alginate is according to 100:0.3~ 0.5:0.2 ~ 0.4 mass ratio is formed.
Further, step(2)Described in Zanthoxylum essential oil be made up of the raw material of following weight:Take 100 portions of salad oils 200 DEG C are heated to, after it is cooled to 115 DEG C, adds 10 ~ 30 parts of zanthoxylum powders, and is spaced 5min and is stirred, until Zanthoxylum essential oil Temperature is reduced to less than 60 DEG C, produces Zanthoxylum essential oil.
The beneficial effect that the present invention can be reached using above-mentioned technical solution is:
(1)Preferable rehydration condition, can retain nutrition and the flavor substance in mushroom stems to a greater extent, now dried mushroom stalk is answered Water is abundant, without white core inside mushroom handle, core softening, and soft or hard suitable processing and palatability is good, and pass through this rehydration condition and technique Obtained mushroom sauce, after placing 12 months, mushroom grain is still in sepia, and oil body is shiny red, and mushroom taste is strong, and sauce taste is coordinated to be no different Taste, mushroom grain tenacity foot;
(2)Calcium chloride and sodium alginate in the compound crisp liquid of shield can dramatically increase the intercellular adhesion of mushroom, realize and protect crisp effect, So that mushroom sauce toughness is full and has chewy texture;
(3)Oily spicy and the suitable proportion of Zanthoxylum essential oil, mushroom sauce fiber crops taste, pungent can be made suitable, consumer is more vulnerable to and likes;Mushroom Grain first passes through frying, and protein, fat, carbohydrate and the micro constitutent in mushroom grain are effectively pinned, while through a series of Chemically react and produce special fragrance and mouthfeel, and oily spicy is in shiny red, is eventually adding oily spicy and Zanthoxylum essential oil, favorably In the color that improvement mushroom sauce is final, and the mushroom grain moisture after frying reduces, then is mixed with oily spicy, Zanthoxylum essential oil suitable proportion Close, can largely reduce the generation of microorganism in sauce body;
(4)The spice arranged in pairs or groups in the present invention, it is the optimum ratio obtained after inventor's lot of experiments, is exclusively used in mushroom Sauce class carries out frying, not only with good flavor developing effect, can also promote appetite, the work to extend the shelf life is played to mushroom sauce With;
(5)Soya sauce, peanut butter, the excellent proportioning of hoisin sauce, can assign the more preferable flavor of product and mouthfeel;
(6)This product of the present invention is integrally glossy glossy, and mushroom taste is strong, mellow in taste, delicious fresh perfume (or spice), mushroom grain bite foot, greatly Small uniform, sauce body is sticky, and oil mass is moderate.
(7)Formula and technique in the present invention is inseparable, mutually collaboration, is an indispensable integrated artistic, only Have under inventive formulation and process conditions, each raw material could be balanced well, make final obtained mushroom sauce palatability high, battalion Support and enrich, and long-term preserve is not in the phenomenon being hardened.
Obviously, according to the above of the present invention, according to the ordinary technical knowledge and means of this area, this hair is not being departed from Under the premise of bright above-mentioned basic fundamental thought, the modification, replacement or change of other diversified forms can also be made.
Specific embodiment
Embodiment 1
A kind of mushroom sauce
(1)Mushroom pre-processes:Selection nothing is gone mouldy, the dried thin mushroom of free from insect pests, and flowing clear water rinses decontamination, pulls out and is placed in 50 DEG C Constant temperature soaks 3h in pure water, then pulls out and be placed in soaking at room temperature 20min in the compound crisp liquid of shield, in draining 5min on wire netting, does The mass ratio of mushroom and pure water is 1:25, the compound crisp liquid of shield is by pure water:Calcium chloride:Sodium alginate is according to 100:0.5:0.3 Mass ratio form;
(2)Prepare mushroom grain:Mushroom after draining is cut into the mushroom grain of 1cm × 1cm × 1cm specifications, Zanthoxylum essential oil is heated to 124 DEG C, mushroom grain frying 2.5min is poured into, is constantly stirred when fried, mushroom grain is pulled out and drains and be cooled to room temperature;
(3)Prepare oily spicy:Salad oil 100kg is heated to 200 DEG C, and 25kg chilli powders are poured into after being cooled to 115 DEG C, are stirred After be cooled to room temperature, obtain oily spicy;
(4)Prepare dispensing:Take garlic, ginger block to clean up, pureed is crushed to pulverizer, obtain mashed garlic, ginger mud, hot pickled mustard tube is cut into 1cm × 1cm × 1cm's is granular;
(5)Prepare spices powder:Black tea 2kg, anistree 5kg, cassia bark 5kg, spiceleaf 2kg, fennel seeds 2kg, mountain naphthalene 2kg is taken to be broken to 90 Mesh, obtain spices powder;
(6)Prepare Zanthoxylum essential oil:Take 100kg salad oils to be heated to 200 DEG C, after it is cooled to 115 DEG C, add 20kg zanthoxylum powders, And be spaced 5min and be stirred, until Chinese prickly ash oil temperature is reduced to less than 60 DEG C, produce Zanthoxylum essential oil;
(7)Fry sauce:Take mushroom grain 50kg to add temperature and maintain stir-fried in 125 DEG C of 60kg Zanthoxylum essential oils 4min, Guan Huo, treat that oil temperature drops It is low to 115 DEG C when, keep oil temperature, add sugared 6kg, salt 1kg, spices powder 0.5kg, mashed garlic 0.5kg, ginger mud 0.5kg, frying 3min, oily spicy 30kg, sesame paste 5kg, soya sauce 25kg, hoisin sauce 5kg, bean cotyledon 25kg, fermented soya bean 15kg are eventually adding, closed Fire, adds chickens' extract 0.5kg, and monosodium glutamate 0.5kg stirs;
(8)Tinning, exhaust:The mushroom sauce fried is hot filling into glass jar, through 90 DEG C of heating water baths, keeps its central temperature Not less than 85 DEG C, 8min is vented, screws bottle cap rapidly;
(9)Sterilization:Sample is placed in 1.01MPa, 30min is sterilized at 121 DEG C;
(10)Cooling:Sample after sterilization takes out rapidly and is water-cooled to room temperature with flowing, gets product.
Embodiment 2
A kind of mushroom sauce
(1)Mushroom pre-processes:Selection nothing is gone mouldy, the dried thin mushroom of free from insect pests, and flowing clear water rinses decontamination, pulls out and is placed in 60 DEG C Constant temperature soaks 3h in pure water, then pulls out and be placed in soaking at room temperature 30min in the compound crisp liquid of shield, in draining 5min on wire netting, does The mass ratio of mushroom and pure water is 1:30, the compound crisp liquid of shield is by pure water:Calcium chloride:Sodium alginate is according to 100:0.5:0.4 Mass ratio form;
(2)Prepare mushroom grain:Mushroom after draining is cut into the mushroom grain of 1cm × 1cm × 1cm specifications, Zanthoxylum essential oil is heated to 130 DEG C, mushroom grain frying 2min is poured into, is constantly stirred when fried, mushroom grain is pulled out and drains and be cooled to room temperature;
(3)Prepare oily spicy:Salad oil 100kg is heated to 200 DEG C, and 30kg chilli powders are poured into after being cooled to 115 DEG C, are stirred After be cooled to room temperature, obtain oily spicy;
(4)Prepare dispensing:Take garlic, ginger block to clean up, pureed is crushed to pulverizer, obtain mashed garlic, ginger mud, hot pickled mustard tube is cut into 1cm × 1cm × 1cm's is granular;
(5)Prepare spices powder:Black tea 3kg, anistree 7kg, cassia bark 7kg, spiceleaf 3kg, fennel seeds 3kg, mountain naphthalene 3kg is taken to be broken to 100 Mesh, obtain spices powder;
(6)Prepare Zanthoxylum essential oil:Take 100kg salad oils to be heated to 200 DEG C, after it is cooled to 115 DEG C, add 30kg zanthoxylum powders, And be spaced 5min and be stirred, until Chinese prickly ash oil temperature is reduced to less than 60 DEG C, produce Zanthoxylum essential oil;
(7)Fry sauce:Take mushroom grain 70kg to add temperature and maintain stir-fried in 130 DEG C of 80kg Zanthoxylum essential oils 3min, Guan Huo, treat that oil temperature drops It is low to 120 DEG C when, keep oil temperature, add sugared 10kg, salt 2kg, spices powder 1kg, mashed garlic 1kg, ginger mud 1kg, frying 5min, most After add oily spicy 40kg, sesame paste 10kg, soya sauce 40kg, hoisin sauce 10kg, bean cotyledon 40kg, fermented soya bean 20kg, Guan Huo, add Enter chickens' extract 1kg, monosodium glutamate 1kg stirs;
(8)Tinning, exhaust:The mushroom sauce fried is hot filling into glass jar, through 90 DEG C of heating water baths, keeps its central temperature Not less than 85 DEG C, 8min is vented, screws bottle cap rapidly;
(9)Sterilization:Sample is placed in 1.01MPa, 30min is sterilized at 121 DEG C;
(10)Cooling:Sample after sterilization takes out rapidly and is water-cooled to room temperature with flowing, gets product.
Test example 1
A kind of mushroom sauce(Mushroom protect compared to embodiment 1 crisp, while frying is not carried out to mushroom grain)
(1)Prepare mushroom grain:Selection nothing is gone mouldy, the dried thin mushroom of free from insect pests, and flowing clear water rinses decontamination, pulls out and is placed in 60 DEG C Constant temperature soaks 3h in pure water, and in draining 5min on wire netting, the mass ratio of dried thin mushroom and pure water is 1:30, after draining The mushroom grain that mushroom is cut into 1cm × 1cm × 1cm specifications is standby;
(2)Prepare oily spicy:Salad oil 100kg is heated to 200 DEG C, and 30kg chilli powders are poured into after being cooled to 115 DEG C, are stirred After be cooled to room temperature, obtain oily spicy;
(3)Prepare dispensing:Take garlic, ginger block to clean up, pureed is crushed to pulverizer, obtain mashed garlic, ginger mud, hot pickled mustard tube is cut into 1cm × 1cm × 1cm's is granular;
(4)Prepare spices powder:Black tea 3kg, anistree 7kg, cassia bark 7kg, spiceleaf 3kg, fennel seeds 3kg, mountain naphthalene 3kg is taken to be broken to 100 Mesh, obtain spices powder;
(5)Prepare Zanthoxylum essential oil:Take 100kg salad oils to be heated to 200 DEG C, after it is cooled to 115 DEG C, add 30kg zanthoxylum powders, And be spaced 5min and be stirred, until Chinese prickly ash oil temperature is reduced to less than 60 DEG C, produce Zanthoxylum essential oil;
(6)Fry sauce:Take mushroom grain 70kg to add temperature and maintain stir-fried in 130 DEG C of 80kg Zanthoxylum essential oils 3min, Guan Huo, treat that oil temperature drops It is low to 120 DEG C when, keep oil temperature, add sugared 10kg, salt 2kg, spices powder 1kg, mashed garlic 1kg, ginger mud 1kg, frying 5min, most After add oily spicy 40kg, sesame paste 10kg, soya sauce 40kg, hoisin sauce 10kg, bean cotyledon 40kg, fermented soya bean 20kg, Guan Huo, add Enter chickens' extract 1kg, monosodium glutamate 1kg stirs;
(7)Tinning, exhaust:The mushroom sauce fried is hot filling into glass jar, through 90 DEG C of heating water baths, keeps its central temperature Not less than 85 DEG C, 8min is vented, screws bottle cap rapidly;
(8)Sterilization:Sample is placed in 1.01MPa, 30min is sterilized at 121 DEG C;
(9)Cooling:Sample after sterilization takes out rapidly and is water-cooled to room temperature with flowing, gets product.
Test example 2
A kind of mushroom sauce(Frying is not carried out to mushroom grain compared to embodiment 1)
(1)Prepare mushroom grain:Selection nothing is gone mouldy, the dried thin mushroom of free from insect pests, and flowing clear water rinses decontamination, pulls out and is placed in 45 DEG C Constant temperature soaks 3.5h in pure water, then pulls out and be placed in soaking at room temperature 20min in the crisp liquid of compound shield, in draining 5min on wire netting, The mass ratio of dried thin mushroom and pure water is 1:25, the compound crisp liquid of shield is by pure water:Calcium chloride:Sodium alginate is according to 100:0.4: 0.3 mass ratio is formed, and the mushroom grain that the mushroom after draining is cut into 1cm × 1cm × 1cm specifications is standby;
(2)Prepare oily spicy:Salad oil 100kg is heated to 200 DEG C, and 30kg chilli powders are poured into after being cooled to 115 DEG C, are stirred After be cooled to room temperature, obtain oily spicy;
(3)Prepare dispensing:Take garlic, ginger block to clean up, pureed is crushed to pulverizer, obtain mashed garlic, ginger mud, hot pickled mustard tube is cut into 1cm × 1cm × 1cm's is granular;
(4)Prepare spices powder:Black tea 3kg, anistree 7kg, cassia bark 7kg, spiceleaf 3kg, fennel seeds 3kg, mountain naphthalene 3kg is taken to be broken to 100 Mesh, obtain spices powder;
(5)Prepare Zanthoxylum essential oil:Take 100kg salad oils to be heated to 200 DEG C, after it is cooled to 115 DEG C, add 30kg zanthoxylum powders, And be spaced 5min and be stirred, until Chinese prickly ash oil temperature is reduced to less than 60 DEG C, produce Zanthoxylum essential oil;
(6)Fry sauce:Take mushroom grain 70kg to add temperature and maintain stir-fried in 130 DEG C of 80kg Zanthoxylum essential oils 3min, Guan Huo, treat that oil temperature drops It is low to 120 DEG C when, keep oil temperature, add sugared 10kg, salt 2kg, spices powder 1kg, mashed garlic 1kg, ginger mud 1kg, frying 5min, most After add oily spicy 40kg, sesame paste 10kg, soya sauce 40kg, hoisin sauce 10kg, bean cotyledon 40kg, fermented soya bean 20kg, Guan Huo, add Enter chickens' extract 1kg, monosodium glutamate 1kg stirs;
(7)Tinning, exhaust:The mushroom sauce fried is hot filling into glass jar, through 90 DEG C of heating water baths, keeps its central temperature Not less than 85 DEG C, 8min is vented, screws bottle cap rapidly;
(8)Sterilization:Sample is placed in 1.01MPa, 30min is sterilized at 121 DEG C;
(9)Cooling:Sample after sterilization takes out rapidly and is water-cooled to room temperature with flowing, gets product.
Test example 3
A kind of mushroom sauce(Compared to embodiment 1, sugar and salt are added without when frying sauce)
(1)Mushroom pre-processes:Selection nothing is gone mouldy, the dried thin mushroom of free from insect pests, and flowing clear water rinses decontamination, pulls out and is placed in 45 DEG C Constant temperature soaks 3.5h in pure water, then pulls out and be placed in soaking at room temperature 20min in the crisp liquid of compound shield, in draining 5min on wire netting, The mass ratio of dried thin mushroom and pure water is 1:25, the compound crisp liquid of shield is by pure water:Calcium chloride:Sodium alginate is according to 100:0.4: 0.3 mass ratio is formed;
(2)Prepare mushroom grain:Mushroom after draining is cut into the mushroom grain of 1cm × 1cm × 1cm specifications, Zanthoxylum essential oil is heated to 125 DEG C, mushroom grain frying 2.5min is poured into, is constantly stirred when fried, mushroom grain is pulled out and drains and be cooled to room temperature;
(3)Prepare oily spicy:Salad oil 100kg is heated to 200 DEG C, and 25kg chilli powders are poured into after being cooled to 115 DEG C, are stirred After be cooled to room temperature, obtain oily spicy;
(4)Prepare dispensing:Take garlic, ginger block to clean up, pureed is crushed to pulverizer, obtain mashed garlic, ginger mud, hot pickled mustard tube is cut into 1cm × 1cm × 1cm's is granular;
(5)Prepare spices powder:Black tea 2kg, anistree 5kg, cassia bark 5kg, spiceleaf 2kg, fennel seeds 2kg, mountain naphthalene 2kg is taken to be broken to 90 Mesh, obtain spices powder;
(6)Prepare Zanthoxylum essential oil:Take 100kg salad oils to be heated to 200 DEG C, after it is cooled to 115 DEG C, add 20kg zanthoxylum powders, And be spaced 5min and be stirred, until Chinese prickly ash oil temperature is reduced to less than 60 DEG C, produce Zanthoxylum essential oil;
(7)Fry sauce:Take mushroom grain 70kg to add temperature and maintain stir-fried in 130 DEG C of 80kg Zanthoxylum essential oils 3min, Guan Huo, treat that oil temperature drops It is low to 120 DEG C when, keep oil temperature, add spices powder 1kg, mashed garlic 1kg, ginger mud 1kg, frying 5min, be eventually adding oily spicy 40kg, sesame paste 10kg, soya sauce 40kg, hoisin sauce 10kg, bean cotyledon 40kg, fermented soya bean 20kg, Guan Huo, add chickens' extract 1kg, taste Smart 1kg stirs;
(8)Tinning, exhaust:The mushroom sauce fried is hot filling into glass jar, through 90 DEG C of heating water baths, keeps its central temperature Not less than 85 DEG C, 8min is vented, screws bottle cap rapidly;
(9)Sterilization:Sample is placed in 1.01MPa, 30min is sterilized at 121 DEG C;
(10)Cooling:Sample after sterilization takes out rapidly and is water-cooled to room temperature with flowing, gets product.
Sensory evaluation is tested
By 10 professional food personnel(5 male 5 female)Subjective appreciation group is formed, each evaluation member is according to mushroom sauce sense organ matter Measure standards of grading(Table)In color and luster, structural state, mouthfeel, flavor four give overall score, take being averaged for 10 people's evaluation results Value.First gargled before test with pure water, then evaluate the mushroom grain in mushroom sauce, standards of grading are as shown in table 5.
The mushroom sauce sensory evaluation scores table of table 5
Sensory evaluation score obtained by every embodiment is as shown in table 6.
The Analyses Methods for Sensory Evaluation Results of table 6
As shown in Table 6, sensory scores' highest of mushroom sauce made from embodiment 1 and embodiment 2, have no between two groups obvious Sensory difference, and the sensory evaluation scores of 1 ~ test example of test example 3 are substantially less than embodiment.Wherein test example 1 is not protected to mushroom It is crisp, while do not carry out frying to mushroom grain, color and luster, flavor, mouthfeel, embodiment is below on structural state, illustrate only to perfume (or spice) Mushroom carries out protecting first crisp, while after frying mushroom grain, the sensory evaluation scores of each side could be allowed to have been lifted.Test example 2 is compared to examination Test example 1 add mushroom shield it is crisp, be scored at 68 points, illustrate the crisp mouthfeel that can effectively improve mushroom sauce of shield.Test example 3 is compared to real Example 1 is applied, it is only 66 points that sugar and salt, the mushroom sauce finally obtained are added without when frying sauce.In summary, the present invention in formula and Technique is inseparable, mutually collaboration, is an indispensable integrated artistic, only under inventive formulation and process conditions, Each raw material could be balanced well, draws the best combination of each raw material, make final obtained mushroom sauce flavor more delicious, battalion It is more preferable to support value, while shelf life is longer.

Claims (4)

1. a kind of preparation method of mushroom sauce, it is characterised in that this method comprises the following steps:
(1)Mushroom pre-processes:Selection nothing is gone mouldy, the dried thin mushroom of free from insect pests, and flowing clear water rinses decontamination, pulls out and is placed in 30 ~ 60 DEG C pure water in constant temperature soak 3 ~ 4h, then pull out and be placed in 10 ~ 30min of soaking at room temperature in the crisp liquid of compound shield, finally pull out in gold Belong to online draining 5min;
(2)Prepare mushroom grain:Mushroom after draining is cut into the mushroom grain of 1cm × 1cm × 1cm specifications, Zanthoxylum essential oil is heated to 120 ~ 130 DEG C, mushroom grain 2 ~ 3min of frying is poured into, is constantly stirred when fried, pulled mushroom grain out and drain and be cooled to room temperature;
(3)Prepare oily spicy:100 parts of salad oil is heated to 200 DEG C, and 20 ~ 30 portions of chilli powders are poured into after being cooled to 115 DEG C, stirring Room temperature is cooled to after uniformly, obtains oily spicy;
(4)Prepare dispensing:Take garlic, ginger block to clean up respectively, pureed is crushed to pulverizer, obtain mashed garlic, ginger mud, hot pickled mustard tube It is cut into the granular of 1cm × 1cm × 1cm;
(5)Prepare spices powder:Count by weight ratio, take 1.5 ~ 3 parts of black tea, anistree 3 ~ 7 parts, 3 ~ 7 parts of cassia bark, spiceleaf 1.5 ~ 3 Part, 1.5 ~ 3 parts of fennel seeds, 1.5 ~ 3 parts of mountain naphthalene are broken to 80 ~ 100 mesh, obtain spices powder;
(6)Fry sauce:Count by weight ratio, take stir-frying 3 in 40 ~ 80 parts of Zanthoxylum essential oils that 30 ~ 70 parts of mushroom grain adds 120 ~ 130 DEG C ~ 5min, Guan Huo, when oil temperature is reduced to 110 ~ 120 DEG C, add 2 ~ 10 parts of sugar, 0 ~ 2 part of salt, 0 ~ 1 part of spices powder, mashed garlic 0 ~ 1 Part, 0 ~ 1 part, 1 ~ 5min of frying of ginger mud, it is eventually adding oily 20 ~ 40 parts of spicy, 1 ~ 10 part of sesame paste, 10 ~ 40 parts of soya sauce, sea Fresh 1 ~ 10 part of sauce, 10 ~ 40 parts of bean cotyledon, 10 ~ 20 parts, Guan Huo of fermented soya bean add 0 ~ 1 part of chickens' extract, and 0 ~ 1 part of monosodium glutamate stirs;
(7)Tinning, exhaust:The mushroom sauce fried is hot filling into glass jar, through 90 DEG C of heating water baths, keeps its central temperature Not less than 85 DEG C, 8min is vented, screws bottle cap rapidly;
(8)Sterilization:Canned mushroom sauce is placed in 1.01MPa, 30min is sterilized at 121 DEG C;
(9)Cooling:Mushroom sauce after sterilization takes out rapidly and is water-cooled to room temperature with flowing, gets product.
A kind of 2. preparation method of mushroom sauce according to claim 1, it is characterised in that step(1)Described in dried thin mushroom Mass ratio with pure water is 1:20~30.
A kind of 3. preparation method of mushroom sauce according to claim 1, it is characterised in that step(1)Described in compound shield Crisp liquid is by pure water:Calcium chloride:Sodium alginate is according to 100:0.3~0.5:0.2 ~ 0.4 mass ratio is formed.
A kind of 4. preparation method of mushroom sauce according to claim 1, it is characterised in that step(2)Described in Zanthoxylum essential oil Comprise the following steps:
Count by weight ratio, take 100 portions of salad oils to be heated to 200 DEG C, after it is cooled to 115 DEG C, add 10 ~ 30 portions of Chinese prickly ashes Powder, and be spaced 5min and be stirred, until Chinese prickly ash oil temperature is reduced to less than 60 DEG C, produce Zanthoxylum essential oil.
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CN112471491A (en) * 2020-12-07 2021-03-12 品源(随州)现代农业发展有限公司 Processing method of vacuum-sealed mushroom sauce
CN113995116A (en) * 2021-11-16 2022-02-01 湖北远野风食品有限公司 Preparation method of mushroom sauce and canning system

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Application publication date: 20171128