CN107660695A - A kind of mushroom sauce and its processing technology - Google Patents

A kind of mushroom sauce and its processing technology Download PDF

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Publication number
CN107660695A
CN107660695A CN201710345119.6A CN201710345119A CN107660695A CN 107660695 A CN107660695 A CN 107660695A CN 201710345119 A CN201710345119 A CN 201710345119A CN 107660695 A CN107660695 A CN 107660695A
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China
Prior art keywords
sauce
mushroom
preparation
spice
mixed
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
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CN201710345119.6A
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Chinese (zh)
Inventor
董安辉
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Biyang Billion Health Food Co Ltd
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Biyang Billion Health Food Co Ltd
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Priority to CN201710345119.6A priority Critical patent/CN107660695A/en
Publication of CN107660695A publication Critical patent/CN107660695A/en
Pending legal-status Critical Current

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    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)

Abstract

The present invention proposes that a kind of mushroom sauce and its processing technology, the mushroom sauce include the component of following percetage by weight：Mushroom 30 ~ 55%, edible vegetable oil 10 ~ 34%, thick broad-bean sauce 5 ~ 25%, soya sauce 5 ~ 25%, capsicum 2 ~ 10%, fermented glutinous rice 2 ~ 10%, onion 0.5 ~ 3%, ginger 0.5 ~ 2%, white granulated sugar 0.5 ~ 3%, chickens' extract 0 ~ 3%, spice 0.5 ~ 2%, during processing mainly the preparation including mushroom raw material, the preparation for mixing sauce, the preparation of mixed spices, fry sauce, packaging and other steps.It is mushroom sauce delicious flavour proposed by the present invention, unique flavor, nutritious, it is often more important that less salt, health, conveniently, to meet the eating requirements of people.

Description

A kind of mushroom sauce and its processing technology
Technical field
The present invention relates to mushroom deep process technology field, a kind of mushroom sauce and its processing technology are particularly related to.
Background technology
Mushroom is nutritious, rich in protein, fat, carbohydrate, crude fibre, ash content, iron, calcium, phosphorus and various dimensions Raw plain, the more ergosterol and mannitol that can be transformed into calciferol, it is often more important that also contain kind more than 30 in mushroom Enzyme, there is good dietary function to human chitinase deficiency disease shape.In order to enrich the eating method of mushroom and contribute to mushroom more preferable Preservation, new fresh mushroom is processed into mushroom sauce in the prior art.However, existing mushroom sauce single taste, poor taste, it is impossible to Meet the higher eating requirements of the people.
The content of the invention
For solve above the deficiencies in the prior art, the present invention propose a kind of delicious flavour, unique flavor mushroom sauce and Its processing technology.
The technical proposal of the invention is realized in this way：
A kind of mushroom sauce, include the component of following percetage by weight：
Mushroom 30 ~ 55%, edible vegetable oil 10 ~ 34%, thick broad-bean sauce 5 ~ 25%, soya sauce 5 ~ 25%, capsicum 2 ~ 10%, fermented glutinous rice 2 ~ 10%, Onion 0.5 ~ 3%, ginger 0.5 ~ 2%, white granulated sugar 0.5 ~ 3%, chickens' extract 0 ~ 3%, spice 0.5 ~ 2%.
Preferably, mushroom is fried shiitake fourth.
It is more highly preferred to, spice includes the component of following percetage by weight：Dried orange peel 30%, fennel seeds 10%, anise 15%th, black pepper 5%, Chinese prickly ash 5%, bunge pricklyash leaf 20%, cassia bark 15%.
The present invention also proposes a kind of processing technology of mushroom sauce, comprises the following steps：
（1）The preparation of mushroom raw material：Free from admixture, non-rot new fresh mushroom are selected, cleans, dice, be standby after frying；
（2）Mix the preparation of sauce：Thick broad-bean sauce, soya sauce, capsicum, fermented glutinous rice, onion, ginger are mixed in proportion and make into particle Shape or pulpous state；
（3）The preparation of mixed spices：White granulated sugar, chickens' extract, spice are mixed in proportion；
（4）Fry sauce：Edible vegetable oil is put into frying pan and is heated to 100 ~ 120 DEG C, adds mushroom raw material and mixing sauce, again More than 95 DEG C are heated to, mixed spices is added after at least 10min that stir-fries, is taken the dish out of the pot after continuing 5 ~ 10min of stir-frying；
（5）Packaging：Packaging material is first subjected to sterilization processing, then carries out filling, sealing, package temperature is at least 90 DEG C.
It is mushroom sauce delicious flavour proposed by the present invention, unique flavor, nutritious, it is often more important that less salt, health, side Just, the eating requirements of people are met.
Embodiment
Technical scheme is clearly and completely described below in conjunction with embodiment.Obviously, the embodiment Only part of the embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, the common skill in this area The every other embodiment that art personnel are obtained under the premise of creative work is not made, belong to the model that the present invention protects Enclose.
Embodiment 1
A kind of mushroom sauce, include the component of following percetage by weight：
Fried shiitake fourth 30%, edible vegetable oil 18%, thick broad-bean sauce 5%, soya sauce 15%, capsicum 10%, fermented glutinous rice 10%, onion 3%, ginger 2%th, white granulated sugar 3%, chickens' extract 3%, spice 1%, spice include the component of following percetage by weight：Dried orange peel 30%, fennel seeds 10%th, anise 15%, black pepper 5%, Chinese prickly ash 5%, bunge pricklyash leaf 20%, cassia bark 15%.
The processing technology of above-mentioned mushroom sauce, comprises the following steps：
（1）The preparation of mushroom raw material：Free from admixture, non-rot new fresh mushroom are selected, cleans, dice, be standby after frying；
（2）Mix the preparation of sauce：Thick broad-bean sauce, soya sauce, capsicum, fermented glutinous rice, onion, ginger are mixed in proportion and make into particle Shape or pulpous state；
（3）The preparation of mixed spices：White granulated sugar, chickens' extract, spice are mixed in proportion；
（4）Fry sauce：Edible vegetable oil is put into frying pan and is heated to 105 DEG C, mushroom raw material and mixing sauce is added, heats again To 95 DEG C, mixed spices are added after the 20min that stir-fries, are taken the dish out of the pot after continuing stir-frying 6min；
（5）Packaging：Packaging material is first subjected to sterilization processing, then carries out filling, sealing, package temperature is 95 DEG C.
Embodiment 2
A kind of mushroom sauce, include the component of following percetage by weight：
Fried shiitake fourth 40%, edible vegetable oil 15%, thick broad-bean sauce 5%, soya sauce 25%, capsicum 7%, fermented glutinous rice 6%, onion 0.5%, ginger 0.5%th, white granulated sugar 0.5%, spice 0.5%, spice include the component of following percetage by weight：Dried orange peel 30%, fennel seeds 10%th, anise 15%, black pepper 5%, Chinese prickly ash 5%, bunge pricklyash leaf 20%, cassia bark 15%.
The processing technology of above-mentioned mushroom sauce, comprises the following steps：
（1）The preparation of mushroom raw material：Free from admixture, non-rot new fresh mushroom are selected, cleans, dice, be standby after frying；
（2）Mix the preparation of sauce：Thick broad-bean sauce, soya sauce, capsicum, fermented glutinous rice, onion, ginger are mixed in proportion and make into particle Shape or pulpous state；
（3）The preparation of mixed spices：White granulated sugar, chickens' extract, spice are mixed in proportion；
（4）Fry sauce：Edible vegetable oil is put into frying pan and is heated to 110 DEG C, mushroom raw material and mixing sauce is added, heats again To 105 DEG C, mixed spices are added after the 15min that stir-fries, are taken the dish out of the pot after continuing stir-frying 8min；
（5）Packaging：Packaging material is first subjected to sterilization processing, then carries out filling, sealing, package temperature is 105 DEG C.
Embodiment 3
A kind of mushroom sauce, include the component of following percetage by weight：
Fried shiitake fourth 30%, edible vegetable oil 34%, thick broad-bean sauce 25%, soya sauce 5%, capsicum 2%, fermented glutinous rice 2%, onion 0.5%, ginger 0.5%th, white granulated sugar 0.5%, spice 0.5%, spice include the component of following percetage by weight：Dried orange peel 30%, fennel seeds 10%th, anise 15%, black pepper 5%, Chinese prickly ash 5%, bunge pricklyash leaf 20%, cassia bark 15%.
The processing technology of above-mentioned mushroom sauce, comprises the following steps：
（1）The preparation of mushroom raw material：Free from admixture, non-rot new fresh mushroom are selected, cleans, dice, be standby after frying；
（2）Mix the preparation of sauce：Thick broad-bean sauce, soya sauce, capsicum, fermented glutinous rice, onion, ginger are mixed in proportion and make into particle Shape or pulpous state；
（3）The preparation of mixed spices：White granulated sugar, chickens' extract, spice are mixed in proportion；
（4）Fry sauce：Edible vegetable oil is put into frying pan and is heated to 100 DEG C, mushroom raw material and mixing sauce is added, heats again To 100 DEG C, mixed spices are added after the 20min that stir-fries, are taken the dish out of the pot after continuing stir-frying 10min；
（5）Packaging：Packaging material is first subjected to sterilization processing, then carries out filling, sealing, package temperature is 100 DEG C.
Embodiment 4
A kind of mushroom sauce, include the component of following percetage by weight：
Fried shiitake fourth 55%, edible vegetable oil 10%, thick broad-bean sauce 20%, soya sauce 5%, capsicum 2%, fermented glutinous rice 2%, onion 1%, ginger 1%, White granulated sugar 1%, chickens' extract 1%, spice 2%, spice include the component of following percetage by weight：Dried orange peel 30%, fennel seeds 10%, Anise 15%, black pepper 5%, Chinese prickly ash 5%, bunge pricklyash leaf 20%, cassia bark 15%.
The processing technology of above-mentioned mushroom sauce, comprises the following steps：
（1）The preparation of mushroom raw material：Free from admixture, non-rot new fresh mushroom are selected, cleans, dice, be standby after frying；
（2）Mix the preparation of sauce：Thick broad-bean sauce, soya sauce, capsicum, fermented glutinous rice, onion, ginger are mixed in proportion and make into particle Shape or pulpous state；
（3）The preparation of mixed spices：White granulated sugar, chickens' extract, spice are mixed in proportion；
（4）Fry sauce：Edible vegetable oil is put into frying pan and is heated to 120 DEG C, mushroom raw material and mixing sauce is added, heats again To 95 DEG C, mixed spices are added after the 10min that stir-fries, are taken the dish out of the pot after continuing stir-frying 5min；
（5）Packaging：Packaging material is first subjected to sterilization processing, then carries out filling, sealing, package temperature is 90 DEG C.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention God any modification, equivalent substitution and improvements made etc., should be included in the scope of the protection with principle.

Claims (4)

  1. A kind of 1. mushroom sauce, it is characterised in that：Include the component of following percetage by weight：
    Mushroom 30 ~ 55%, edible vegetable oil 10 ~ 34%, thick broad-bean sauce 5 ~ 25%, soya sauce 5 ~ 25%, capsicum 2 ~ 10%, fermented glutinous rice 2 ~ 10%, Onion 0.5 ~ 3%, ginger 0.5 ~ 2%, white granulated sugar 0.5 ~ 3%, chickens' extract 0 ~ 3%, spice 0.5 ~ 2%.
  2. 2. the processing technology of mushroom sauce according to claim 1, it is characterised in that：The mushroom is fried shiitake fourth.
  3. 3. the processing technology of mushroom sauce according to claim 1, it is characterised in that：The spice includes following weight The component of percentage：Dried orange peel 30%, fennel seeds 10%, anise 15%, black pepper 5%, Chinese prickly ash 5%, bunge pricklyash leaf 20%, cassia bark 15%.
  4. A kind of 4. processing technology of mushroom sauce as claimed in claim 1, it is characterised in that：Comprise the following steps：
    （1）The preparation of mushroom raw material：Free from admixture, non-rot new fresh mushroom are selected, cleans, dice, be standby after frying；
    （2）Mix the preparation of sauce：Thick broad-bean sauce, soya sauce, capsicum, fermented glutinous rice, onion, ginger are mixed in proportion and make into particle Shape or pulpous state；
    （3）The preparation of mixed spices：White granulated sugar, chickens' extract, spice are mixed in proportion；
    （4）Fry sauce：Edible vegetable oil is put into frying pan and is heated to 100 ~ 120 DEG C, adds the mushroom raw material and the mixing Sauce, more than 95 DEG C are again heated to, add the mixed spices after at least 10min that stir-fries, go out after continuing 5 ~ 10min of stir-frying Pot；
    （5）Packaging：Packaging material is first subjected to sterilization processing, then carries out filling, sealing, package temperature is at least 90 DEG C.
CN201710345119.6A 2017-05-16 2017-05-16 A kind of mushroom sauce and its processing technology Pending CN107660695A (en)

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Application Number Priority Date Filing Date Title
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Publications (1)

Publication Number Publication Date
CN107660695A true CN107660695A (en) 2018-02-06

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110140943A (en) * 2019-06-10 2019-08-20 山东晶荣食品有限公司 A kind of abalone mushroom onion perfume (or spice) sauce and preparation method thereof
CN110892980A (en) * 2019-11-15 2020-03-20 四川省丹丹郫县豆瓣集团股份有限公司 Shiitake mushroom rice sauce and processing technology thereof
CN112841603A (en) * 2020-12-31 2021-05-28 浙江百兴食品有限公司 Vegetarian mushroom sauce and preparation method thereof
CN113261661A (en) * 2021-05-24 2021-08-17 天津农学院 Preparation method of seasoning day lily and shiitake mushroom chilli sauce
CN114747756A (en) * 2022-05-27 2022-07-15 泌阳亿健食品有限公司 Processing technology of shiitake mushroom sauce

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5545347A (en) * 1978-09-25 1980-03-31 Toshihari Kobayashi Shiitake mushroom jam
CN103156156A (en) * 2013-03-04 2013-06-19 浙江老爸食品有限公司 Mushrooms dry bean curd source and production method
CN103919109A (en) * 2013-10-20 2014-07-16 钟祥兴利食品有限公司 Mushroom sauce making method
CN104351737A (en) * 2014-11-13 2015-02-18 李含民 Preparation method of sauce with mushrooms
CN104872620A (en) * 2014-02-28 2015-09-02 华中农业大学 Mushroom paste and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5545347A (en) * 1978-09-25 1980-03-31 Toshihari Kobayashi Shiitake mushroom jam
CN103156156A (en) * 2013-03-04 2013-06-19 浙江老爸食品有限公司 Mushrooms dry bean curd source and production method
CN103919109A (en) * 2013-10-20 2014-07-16 钟祥兴利食品有限公司 Mushroom sauce making method
CN104872620A (en) * 2014-02-28 2015-09-02 华中农业大学 Mushroom paste and preparation method thereof
CN104351737A (en) * 2014-11-13 2015-02-18 李含民 Preparation method of sauce with mushrooms

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110140943A (en) * 2019-06-10 2019-08-20 山东晶荣食品有限公司 A kind of abalone mushroom onion perfume (or spice) sauce and preparation method thereof
CN110892980A (en) * 2019-11-15 2020-03-20 四川省丹丹郫县豆瓣集团股份有限公司 Shiitake mushroom rice sauce and processing technology thereof
CN112841603A (en) * 2020-12-31 2021-05-28 浙江百兴食品有限公司 Vegetarian mushroom sauce and preparation method thereof
CN113261661A (en) * 2021-05-24 2021-08-17 天津农学院 Preparation method of seasoning day lily and shiitake mushroom chilli sauce
CN114747756A (en) * 2022-05-27 2022-07-15 泌阳亿健食品有限公司 Processing technology of shiitake mushroom sauce

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Application publication date: 20180206