CN107751952A - A kind of pasty state mushroom sauce and preparation method thereof - Google Patents

A kind of pasty state mushroom sauce and preparation method thereof Download PDF

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Publication number
CN107751952A
CN107751952A CN201710658145.4A CN201710658145A CN107751952A CN 107751952 A CN107751952 A CN 107751952A CN 201710658145 A CN201710658145 A CN 201710658145A CN 107751952 A CN107751952 A CN 107751952A
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CN
China
Prior art keywords
mushroom
sauce
pasty state
parts
powder
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
Application number
CN201710658145.4A
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Chinese (zh)
Inventor
桂志安
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Anqing Haosheng Agricultural And Sideline Products Co Ltd
Original Assignee
Anqing Haosheng Agricultural And Sideline Products Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Anqing Haosheng Agricultural And Sideline Products Co Ltd filed Critical Anqing Haosheng Agricultural And Sideline Products Co Ltd
Priority to CN201710658145.4A priority Critical patent/CN107751952A/en
Publication of CN107751952A publication Critical patent/CN107751952A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES 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

Abstract

The invention discloses a kind of pasty state mushroom sauce and preparation method thereof, and it is mainly prepared using mushroom powder, edible vegetable oil as raw material, wherein by weight, 40 60 parts of mushroom powder, 20 30 parts of edible vegetable oil, 12 parts of salt, present invention also offers the preparation method of the pasty state mushroom sauce.Used by raw material of the present invention and preparation method, make pasty state mushroom sauce of the present invention that there is pure strong mushroom fragrance and delicious mouthfeel, and the nutritional ingredient of mushroom is set most easily to be drawn by human body, cooked with other dish, significantly improve the taste of each dishes, and Storage period, more than 2 years, it has filled up international and domestic blank, the selection of renewal is also provided for food industry and consumer.

Description

A kind of pasty state mushroom sauce and preparation method thereof
Technical field
The present invention relates to the mode of production of flavouring semisolid sauce, and in particular to and it is a kind of directly edible, it can also be adapted to cook Mushroom flavor sauce preparation method.
Background technology
Mushroom is high protein (20%), the nutritional health food of low fat, is known as the title of the king of mountain delicacy, contains more than 30 kinds of enzymes With 18 kinds of amino acid, also containing purine, choline, tyrosine, oxidizing ferment and some nucleic acid substances, also contain lentinan, it is right Lung cancer has inhibitory action, and to health, disease preventing and treating plays the role of very big.The double-strand knot that particularly Lenlinus edodes cover contains The ribonucleic acid of structure, into human body after can produce the interferon with antitumaous effect.Mushroom contains lecithin, and body of helping others produces He Er Cover, improve immunity, " lentinacin " is a kind of derivative of nucleosides, to because disease caused by excessive cholesterol it is effective in cure.Mushroom In proteinpolysaccharide and ribonucleic acid also have certain auxiliary therapeutic action to treatment AIDS, hepatitis and leukaemia etc..
For mushroom growth because the weather conditions of Various Seasonal different regions are different, mushroom shape difference is very big, there is flat mushroom, thick mushroom, flower Point of mushroom, although nutritional ingredient is essentially identical, dry mushroom is because poor appearance is away from again commodity price has a long way to go, and fresh mushroom is difficult to preserve. China's yield 2014 up to 7,350,000 tons at present, increased by 46.4% than 2011, seasonal overproduction occur, sell hardly possible and mushroom Agriculture is mostly Poor Mountainous Area, and kind mushroom is an important project of shaking off poverty, and causes mushroom is low-priced to hinder agriculture.
The present invention has filled up international and domestic blank on product, and the not deep processing of only mushroom opens a new way, Also a new channel is opened for the mushroom sale of vast mushroom grower, also adds a kind of seasoning for culinary art industry and food industry Sauce, also provide a kind of healthy, easily new food materials for vast domestic and international consumer.
The content of the invention
The purpose of the present invention is to preserve mushroom food materials of different shapes to greatest extent, utilizes the premise of its nutritive value Under, mushroom sauce is made, separately wards off channel for vast mushroom grower, exploitation mushroom sale new markets, improves commodity value.It is simultaneously culinary art row Industry and food industry provide new tartar sauce, provide mushroom more Ensure Liquid for consumer, easily new consumption pattern.Mushroom sauce has There are pure strong mushroom fragrance and mouthfeel, and the holding time was more than 2 years.
It is another object of the present invention to provide unique preparation method of above-mentioned mushroom sauce.
Mushroom sauce of the present invention by weight, has following raw materials according to be made:
Mushroom powder 40-60 parts
Edible vegetable oil 20-30 parts
Salt 1-2 parts
Wherein, described mushroom powder is the powder that mushroom food materials of different shapes are processed by the crusher into.
Described edible vegetable oil is one-level brand soybean salad oil.
The preparation method of mushroom sauce of the present invention, comprise the following steps:
A weighs the raw material of following weight proportion, mushroom powder 40-60 parts, edible vegetable oil 20-30 parts, salt 1-2 parts.
Electronic heat-conducted oil jacketed kettle is expected in A Central Plains by b, is stirred continuously and pasty state fabric is made, and temperature is transferred into 80 degree, endured System three hours;
Pasty state fabric in b is put into colloid mill by c, and fabric is worn into the sauce of 1mm fine particles;
Mushroom sauce in c is fitted into the vial after sterilization by d, covers;
The vial for installing sauce is fitted into sterilization metal steam box by e, opens electric boiler, aerogenesis, sterilizes 30 minutes;
F labels the mushroom in bottle sauce after sterilization, vanning.
Embodiment
Mushroom sauce of the present invention by weight, has following raw materials according to be made
Mushroom powder 40-60 parts
Edible vegetable oil 20-30 parts
Salt 1-2 parts
Wherein described mushroom powder is dried thin mushroom food materials of different shapes through crushing mach powder.
The edible vegetable oil is one-level brand soybean salad oil.
Embodiment 1,
A weighs 40 kilograms of the raw material mushroom powder of following weight proportion, 20 kilograms of edible vegetable oil, 1 kilogram of salt.
B takes a Central Plains to expect electronic heat-conducted oil jacketed kettle, is stirred continuously into pasty state fabric, and temperature is transferred into 80 degree, boiled Three hours.
Pasty state fabric in b is put into colloid mill by C, and fabric is worn into the sauce of 1mm fine particles;
Mushroom sauce in c is fitted into the vial after sterilization by D, covers;
The vial for installing sauce is fitted into sterilization metal steam box by E, opens electric boiler, aerogenesis, sterilizes 30 minutes;
F labels the mushroom in bottle sauce after sterilization, vanning.
Embodiment 2,
A weighs 50 kilograms of the raw material mushroom powder of following weight proportion, 25 kilograms of edible vegetable oil, 1.5 kilograms of salt.
B takes a Central Plains to expect electronic heat-conducted oil jacketed kettle, is stirred continuously into pasty state fabric, and temperature is transferred into 80 degree, boiled Three hours.
Pasty state fabric in b is put into colloid mill by C, and fabric is worn into the sauce of 1mm fine particles;
Mushroom sauce in c is fitted into the vial after sterilization by D, covers;
The vial for installing sauce is fitted into sterilization metal steam box by E, opens electric boiler, aerogenesis, sterilizes 30 minutes;
F labels the mushroom in bottle sauce after sterilization, vanning.
Embodiment 3,
A weighs 60 kilograms of the raw material mushroom powder of following weight proportion, 30 kilograms of edible vegetable oil, 2 kilograms of salt.
B takes a Central Plains to expect electronic heat-conducted oil jacketed kettle, is stirred continuously into pasty state fabric, and temperature is transferred into 80 degree, boiled Three hours.
Pasty state fabric in b is put into colloid mill by C, and fabric is worn into the sauce of 1mm fine particles;
Mushroom sauce in c is fitted into the vial after sterilization by D, covers;
The vial for installing sauce is fitted into sterilization metal steam box by E, opens electric boiler, aerogenesis, sterilizes 30 minutes;
F labels the mushroom in bottle sauce after sterilization, vanning.
The above method is taken, from the raw material of different amounts, essentially identical mushroom sauce can be produced.
The mushroom sauce prepared by above-mentioned raw materials and method, there is the strong fragrance of mushroom and mouthfeel, protect to greatest extent The nutritional ingredient of mushroom and storage time has been deposited to grow, for cook industry, food industry and consumers in general provide it is a kind of new Edible tartar sauce.

Claims (2)

1. a kind of pasty state mushroom sauce, by weight, has following raw materials according to be made:
Mushroom powder 40-60 parts;
Edible vegetable oil 20-30 parts;
Edible salt 1-2 parts;
The mushroom powder is dried thin mushroom food materials of different shapes through crushing mach powder;
Wherein, the edible vegetable oil is one-level brand soybean salad oil.
2. a kind of a kind of pasty state mushroom sauce preparation method according to claim 1, comprises the following steps:
A, the raw material of following weight proportion is weighed:Mushroom powder 40-60 parts, edible vegetable oil 20-30 parts, salt 1-2 parts;
B, electronic heat-conducted oil jacketed kettle is expected in A Central Plains, treats that temperature is transferred to 80 degree, is stirred continuously and pasty state fabric is made, temperature is adjusted To 80 degree, boil two hours;
C, pasty state fabric in b is put into colloid mill, fabric is worn into the sauce of 1mm fine particles;
D, the pasty state mushroom sauce in c is fitted into the vial after sterilization, covers lid;
E, the vial for installing sauce is fitted into sterilization metal steam box, opens electric boiler, aerogenesis, sterilize 30 minutes;
F, by the bottled pasty state mushroom sauce labeling after sterilization, vanning.
CN201710658145.4A 2017-08-04 2017-08-04 A kind of pasty state mushroom sauce and preparation method thereof Pending CN107751952A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710658145.4A CN107751952A (en) 2017-08-04 2017-08-04 A kind of pasty state mushroom sauce and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710658145.4A CN107751952A (en) 2017-08-04 2017-08-04 A kind of pasty state mushroom sauce and preparation method thereof

Publications (1)

Publication Number Publication Date
CN107751952A true CN107751952A (en) 2018-03-06

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710658145.4A Pending CN107751952A (en) 2017-08-04 2017-08-04 A kind of pasty state mushroom sauce and preparation method thereof

Country Status (1)

Country Link
CN (1) CN107751952A (en)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1748568A (en) * 2005-10-19 2006-03-22 中国食品发酵工业研究院 Fragrance mushroom sauce product and its producing method
CN101331939A (en) * 2008-08-05 2008-12-31 马鞍山市安康菌业有限公司 Baoling mushroom thinmeat paste and production method thereof
CN103039951A (en) * 2013-01-04 2013-04-17 姜军营 All-natural mushroom sauce and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1748568A (en) * 2005-10-19 2006-03-22 中国食品发酵工业研究院 Fragrance mushroom sauce product and its producing method
CN101331939A (en) * 2008-08-05 2008-12-31 马鞍山市安康菌业有限公司 Baoling mushroom thinmeat paste and production method thereof
CN103039951A (en) * 2013-01-04 2013-04-17 姜军营 All-natural mushroom sauce and preparation method thereof

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Application publication date: 20180306

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