CN107397204A - A kind of mushroom sauce and preparation method thereof - Google Patents
A kind of mushroom sauce and preparation method thereof Download PDFInfo
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- 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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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 161
- 235000015067 sauces Nutrition 0.000 title claims abstract description 77
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- 150000001875 compounds Chemical class 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 241000949456 Zanthoxylum Species 0.000 claims description 36
- 239000000843 powder Substances 0.000 claims description 35
- 239000003921 oil Substances 0.000 claims description 34
- 239000000341 volatile oil Substances 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 235000013599 spices Nutrition 0.000 claims description 24
- 240000002234 Allium sativum Species 0.000 claims description 21
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 21
- 235000004611 garlic Nutrition 0.000 claims description 21
- 235000008397 ginger Nutrition 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 17
- 244000068988 Glycine max Species 0.000 claims description 15
- 235000010469 Glycine max Nutrition 0.000 claims description 15
- 240000008415 Lactuca sativa Species 0.000 claims description 14
- UFWIBTONFRDIAS-UHFFFAOYSA-N Naphthalene Chemical compound C1=CC=CC2=CC=CC=C21 UFWIBTONFRDIAS-UHFFFAOYSA-N 0.000 claims description 14
- 235000012045 salad Nutrition 0.000 claims description 14
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 11
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 11
- 239000001110 calcium chloride Substances 0.000 claims description 11
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 11
- 235000010413 sodium alginate Nutrition 0.000 claims description 11
- 239000000661 sodium alginate Substances 0.000 claims description 11
- 229940005550 sodium alginate Drugs 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 9
- 244000056139 Brassica cretica Species 0.000 claims description 7
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- 235000003343 Brassica rupestris Nutrition 0.000 claims description 7
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- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 7
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- 244000269722 Thea sinensis Species 0.000 claims description 7
- 235000006468 Thea sinensis Nutrition 0.000 claims description 7
- 241000607479 Yersinia pestis Species 0.000 claims description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 7
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 7
- 235000020279 black tea Nutrition 0.000 claims description 7
- 235000013330 chicken meat Nutrition 0.000 claims description 7
- 238000005202 decontamination Methods 0.000 claims description 7
- 230000003588 decontaminative effect Effects 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 7
- 239000011521 glass Substances 0.000 claims description 7
- 239000008236 heating water Substances 0.000 claims description 7
- 235000010460 mustard Nutrition 0.000 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
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- 238000002791 soaking Methods 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims 3
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims 1
- 239000010931 gold Substances 0.000 claims 1
- 229910052737 gold Inorganic materials 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 238000005516 engineering process Methods 0.000 abstract description 6
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- 235000019629 palatability Nutrition 0.000 abstract description 5
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- 244000005700 microbiome Species 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 238000005469 granulation Methods 0.000 abstract 1
- 230000003179 granulation Effects 0.000 abstract 1
- 235000013619 trace mineral Nutrition 0.000 abstract 1
- 239000011573 trace mineral Substances 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 18
- 238000012360 testing method Methods 0.000 description 18
- 238000011156 evaluation Methods 0.000 description 10
- 239000000047 product Substances 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 8
- 235000016709 nutrition Nutrition 0.000 description 5
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- 235000013305 food Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
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- 235000019197 fats Nutrition 0.000 description 2
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- 239000002304 perfume Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 206010020880 Hypertrophy Diseases 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000238370 Sepia Species 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- MECHNRXZTMCUDQ-UHFFFAOYSA-N Vitamin D2 Natural products C1CCC2(C)C(C(C)C=CC(C)C(C)C)CCC2C1=CC=C1CC(O)CCC1=C MECHNRXZTMCUDQ-UHFFFAOYSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
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- 238000000151 deposition Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 229960002061 ergocalciferol Drugs 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000005732 intercellular adhesion Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 235000021400 peanut butter Nutrition 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- MECHNRXZTMCUDQ-RKHKHRCZSA-N vitamin D2 Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)/C=C/[C@H](C)C(C)C)=C\C=C1\C[C@@H](O)CCC1=C MECHNRXZTMCUDQ-RKHKHRCZSA-N 0.000 description 1
- 235000001892 vitamin D2 Nutrition 0.000 description 1
- 239000011653 vitamin D2 Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation 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
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/55—Rehydration or dissolving of foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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
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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| CN109198604A (en) * | 2018-10-07 | 2019-01-15 | 毕玉玲 | A kind of edible mushroom dish to go with rice, steamed buns etc |
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| 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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