CN107927692A - A kind of wild mushroom the Fish with Chinese Sauerkraut condiment - Google Patents
A kind of wild mushroom the Fish with Chinese Sauerkraut condiment Download PDFInfo
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- CN107927692A CN107927692A CN201711317101.1A CN201711317101A CN107927692A CN 107927692 A CN107927692 A CN 107927692A CN 201711317101 A CN201711317101 A CN 201711317101A CN 107927692 A CN107927692 A CN 107927692A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 75
- 235000021108 sauerkraut Nutrition 0.000 title claims abstract description 74
- 235000013409 condiments Nutrition 0.000 title claims abstract description 43
- 241000894006 Bacteria Species 0.000 claims abstract description 76
- 235000014347 soups Nutrition 0.000 claims abstract description 70
- 239000000463 material Substances 0.000 claims abstract description 47
- 238000009835 boiling Methods 0.000 claims abstract description 25
- 241000251468 Actinopterygii Species 0.000 claims abstract description 24
- 239000002002 slurry Substances 0.000 claims abstract description 14
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 8
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 8
- 239000012141 concentrate Substances 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 239000000284 extract Substances 0.000 claims abstract description 8
- 238000011049 filling Methods 0.000 claims abstract description 8
- 238000001556 precipitation Methods 0.000 claims abstract description 8
- 239000000047 product Substances 0.000 claims abstract description 8
- 238000007789 sealing Methods 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 239000006228 supernatant Substances 0.000 claims abstract description 8
- 240000002234 Allium sativum Species 0.000 claims description 13
- 235000004611 garlic Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 8
- 235000008397 ginger Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000002566 Capsicum Nutrition 0.000 claims description 7
- 239000006002 Pepper Substances 0.000 claims description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims description 7
- 235000017804 Piper guineense Nutrition 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 235000003351 Brassica cretica Nutrition 0.000 claims description 6
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 6
- 235000010460 mustard Nutrition 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 5
- 108090000526 Papain Proteins 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 229940055729 papain Drugs 0.000 claims description 5
- 235000019834 papain Nutrition 0.000 claims description 5
- 241000234282 Allium Species 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 241001313708 Dictyophora phalloidea Species 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 241000221987 Russula Species 0.000 claims description 3
- 241000121219 Tricholoma Species 0.000 claims description 3
- 244000056139 Brassica cretica Species 0.000 claims 1
- 244000203593 Piper nigrum Species 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 16
- 230000035764 nutrition Effects 0.000 abstract description 16
- 239000002253 acid Substances 0.000 abstract description 5
- 235000014102 seafood Nutrition 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 241000722363 Piper Species 0.000 description 6
- 241000219198 Brassica Species 0.000 description 5
- 235000010254 Jasminum officinale Nutrition 0.000 description 5
- 240000005385 Jasminum sambac Species 0.000 description 5
- 239000012467 final product Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000021419 vinegar Nutrition 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 2
- 244000062250 Kaempferia rotunda Species 0.000 description 2
- 235000013422 Kaempferia rotunda Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 2
- 238000012163 sequencing technique Methods 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000009955 starching Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of wild mushroom the Fish with Chinese Sauerkraut condiment, including sauerkraut bag, salted fish material bag and concentration mushroom soup material bag, the concentration mushroom soup material bag is by including at least the wild mushroom wash clean of the two of wizened bacterium kinds and the above, then after wizened bacterium being added 40 1h of boiling, precipitation cooling, extract supernatant out, obtain wizened bacterium soup, then break into after slurry to be added in wizened bacterium soup to boil by other wild mushrooms in addition to wizened bacterium and green pepper is added after 20 30min boil 2 5min up to bacterium soup is concentrated；Finally will concentration bacterium soup according to product requirement amount it is filling, sealing, sterilization, up to concentrate mushroom soup material bag.The Fish with Chinese Sauerkraut condiment adds concentration mushroom soup material bag, so that the sauerkraut seafood that the Fish with Chinese Sauerkraut condiment of the present invention is not only prepared is fragrant delicious, acid is refreshing tasty, and it is full of nutrition, there is good healthcare function, the Fish with Chinese Sauerkraut and its conveniently is prepared, the problem of the needs of nutrition, health care, three aspect easy to make cannot be met at the same time by overcoming prior art the Fish with Chinese Sauerkraut condiment.
Description
Technical field
The present invention relates to condiment and its preparing technical field, more particularly to a kind of wild mushroom the Fish with Chinese Sauerkraut condiment.
Background technology
The Fish with Chinese Sauerkraut condiment is.The Fish with Chinese Sauerkraut, which is popular in, to be gone out the nineties, is one of representative of Sichuan cuisine.With people's diet consumption
Upgrading and Sichuan cuisine have also come into the dining table of ordinary common people in national prevalence, the Fish with Chinese Sauerkraut condiment.Realize and allow the cuisines of Sichuan cuisine
Fan, the genuine the Fish with Chinese Sauerkraut of the culinary art that can also be in.The condiment of the Fish with Chinese Sauerkraut, way are different, its taste also differs widely, at oneself
During making, that is, the flavor pack of special making the Fish with Chinese Sauerkraut is used, taste is also very general, and current the Fish with Chinese Sauerkraut flavor pack nutrition
Content is extremely low, nutrition is single, basic only to have the function that seasoning.
One Application No. CN201010560212.7, a kind of entitled the Fish with Chinese Sauerkraut condiment and utilization condiment making sauerkraut
The method of fish discloses the Fish with Chinese Sauerkraut condiment, it in parts by weight, including 90 ~ 110 parts of pickled tuber mustard, salted fish material, boils in water for a while, then dress with soy, vinegar, etc. pot material and soup processed
Material, the salted fish material include powder bag, which is made of starch, salt compounded of iodine, monosodium glutamate, pepper powder, zanthoxylum powder, white granulated sugar；It is described to boil in water for a while, then dress with soy, vinegar, etc.
Pot material is mixed by 18 ~ 22 parts of dry green onion silk, 18 ~ 22 parts of Rhizoma Zingiberis sliver and dry 18 ~ 22 parts of garlic granule；The soup stock processed includes thick broad-bean sauce
20 ~ 25 parts, 20 ~ 25 parts of chilli, 20 ~ 25 parts of black fungus, 10 ~ 20 parts of pepper powder, 3 ~ 8 parts of salt compounded of iodine, 3 ~ 5 parts of citric acid, wine with dregs
Poor 28 ~ 32 parts, 8 ~ 10 parts of vinegar.This makes the Fish with Chinese Sauerkraut production method using the Fish with Chinese Sauerkraut condiment of invention and bothers, and increases making acid
The time of dish fish, condiment nutrient content is low and nutrition is single.
The content of the invention
With the development of society, also increasingly focus on nutrition, the health care of food while people focus on the nutrition of food again
Etc. function, the Fish with Chinese Sauerkraut condiment of the prior art only focuses on taste substantially, far from meeting the needs of people.Although people can
With make the Fish with Chinese Sauerkraut when voluntarily add other materials that some are full of nutrition, have healthcare function, but but for life
Just seem for the working clan that rhythm is getting faster particularly troublesome, and voluntarily added material, nutrition arrangement is improper, nutrition intake
It is uneven.Therefore it is badly in need of a kind of to make that the Fish with Chinese Sauerkraut is delicious, diversified, easy to make the Fish with Chinese Sauerkraut condiment full of nutrition.
It is an object of the invention to provide a kind of wild mushroom the Fish with Chinese Sauerkraut condiment, which breaks traditional the Fish with Chinese Sauerkraut tune
Expect the composition of bag, add the concentration mushroom soup material bag using special process, special component, and combine the sauerkraut bag of the present invention, salt down
Fish bag make it that the sauerkraut seafood that not only prepares of the Fish with Chinese Sauerkraut condiment of the present invention is fragrant delicious, acid it is refreshing it is tasty and full of nutrition, have
Good healthcare function, and the Fish with Chinese Sauerkraut and its conveniently is prepared using the Fish with Chinese Sauerkraut condiment, flavor pack does not have sequencing, even if not
The people that can be boiled can also cook the Fish with Chinese Sauerkraut of delicious food.Nutrition, health care, system cannot be met at the same time by overcoming prior art the Fish with Chinese Sauerkraut condiment
The problem of making to facilitate the demand of three aspects.The Fish with Chinese Sauerkraut condiment has good market prospects.
In order to solve the above technical problems, the present invention is achieved through the following technical solutions.
A kind of wild mushroom the Fish with Chinese Sauerkraut condiment：The condiment includes sauerkraut bag, salted fish material bag and concentration mushroom soup material bag, described dense
Contracting mushroom soup material bag is prepared by following methods：
（1）By including at least two wild mushroom wash clean, the wild mushroom includes wizened bacterium, and wizened bacterium then is added 1.5-
2 times of water, after boiling 40-1h, after precipitation cooling, extracts supernatant out, obtains wizened bacterium soup, spare；Other in addition to wizened bacterium are wild
It is spare that raw bacterium breaks into slurry；
（2）By step（1）Accomplish fluently wild mushroom slurry, add 0.5-1 times the step of（1）The wizened bacterium soup of middle preparation, 0.2-0.5%
Garlic, after boiling 20-30min, add the green pepper of 1-3%, boil, after 2-5min up to concentration bacterium soup；
（3）By step（2）The concentration bacterium soup prepared according to product requirement amount it is filling, sealing, sterilization, up to concentrate mushroom soup material
Bag.
The sauerkraut bag includes the following compositions of following weight parts：125-185 parts of pickled tuber mustard, 10-20 parts of pimiento of bubble, bubble
10-20 parts of ginger, 5-10 parts of pickled upturned chili, 1-3 parts of garlic, 3-5 parts of Chinese prickly ash, 10-20 parts of rapeseed oil；
The dispensing of the salted fish material bag includes：20~40 parts of starch, 30~40 parts of edible salt, 3~8 parts of pepper powder, Papain
0.5~1.0 part of enzyme.
The weight ratio of the sauerkraut bag, salted fish material bag and chop concentrated soup base bag is 10：1:10.
Described other wild mushrooms in addition to wizened bacterium are in Russula vivesscens (Schaeff.) Franch, chicken fir, dictyophora phalloidea, white green onion bacterium, Tricholoma, bolete
One or more kinds of mixing.
In the step（1）In, the spices of the 0.05-0.08% of wizened bacterium amount is additionally added when boiling bar bacterium dry.
The spices includes the following compositions of following weight parts：5-10 parts octagonal, 2-5 parts of tsaoko, 5-10 parts of ginger, dried orange peel
0.03-0.05 parts, spiceleaf 0.05-0.08,0.03-0.05 parts of Jasmine.
Beneficial effect
The Fish with Chinese Sauerkraut flavor pack of the present invention adds wild mushroom concentrated soup base bag, makes on the basis of traditional the Fish with Chinese Sauerkraut flavor pack
The Fish with Chinese Sauerkraut not only refreshing delicious food of fresh fragrant acid, addition of wild mushroom prepared by the Fish with Chinese Sauerkraut flavor pack using the present invention is obtained, enriches acid
The nutrition of dish fish, ensures that people's intake to more, more fully nutriment, and have good healthcare function, overcomes existing
Have technology the Fish with Chinese Sauerkraut condiment nutriment is few, be inconvenient to make the Fish with Chinese Sauerkraut, without healthcare function the problem of.
The present invention wild mushroom concentrated soup base bag by specific wild office in particular order and step prepare so that preparation
Obtained wild mushroom condensed soup not only delicious and rich, and be sufficiently reserved the nutriment in wild mushroom, reduce nutriment
Loss, bag it is full of nutrition, wild mushroom delicious flavour, contains fat, protein, carbohydrate, crude fibre, several mineral materials
And multivitamin, have the function that to improve health, prevention disease, strengthen immunity.Overcome traditional the Fish with Chinese Sauerkraut condiment nutrition into
The problem of dividing content low, without healthcare function；It is high boiling hot without now boiling when the present invention makes the Fish with Chinese Sauerkraut, greatly shorten and make
The time of the Fish with Chinese Sauerkraut, preparation process are more convenient simple, it is not necessary to which it is fresh also to cook taste according to the addition of specific sequencing
Beautiful the Fish with Chinese Sauerkraut, and concentrated soup base bag make it that the soup of the Fish with Chinese Sauerkraut is white, moderate concentration, fish is kept fresh and tender mouthfeel.
Dried orange peel and Jasmine are added in the spices of spices of the present invention, not only can effectively dispel fishlike smell, is had light old
Skin fragrance and jasmine aroma, also with good healthcare function.
Embodiment
The present invention is further illustrated with reference to specific embodiment.
Embodiment 1
A kind of wild mushroom the Fish with Chinese Sauerkraut condiment：The condiment includes sauerkraut bag, salted fish material bag and concentration mushroom soup material bag, the concentration bacterium
Soup stock bag is prepared by following methods：
（1）By including at least two wild mushroom wash clean, the wild mushroom includes wizened bacterium, and wizened bacterium then is added 1.5
Water again, after boiling 40h, after precipitation cooling, extracts supernatant out, obtains wizened bacterium soup, spare；Other wild mushrooms in addition to wizened bacterium
It is spare to break into slurry；
（2）By step（1）Accomplish fluently wild mushroom slurry, add 0.5 times the step of（1）The wizened bacterium soup of middle preparation, 0.2% garlic,
After boiling 20min, 1% green pepper is added, bacterium soup is concentrated to obtain the final product after boiling 2min；
（3）By step（2）The concentration bacterium soup prepared according to product requirement amount it is filling, sealing, sterilization, up to concentrate mushroom soup material
Bag.
Embodiment 2
A kind of wild mushroom the Fish with Chinese Sauerkraut condiment：The condiment includes sauerkraut bag, salted fish material bag and concentration mushroom soup material bag, the concentration bacterium
Soup stock bag is prepared by following methods：
（1）By including at least two wild mushroom wash clean, the wild mushroom includes wizened bacterium, and wizened bacterium then is added 2 times
Water, after boiling 1h, after precipitation cooling, extract supernatant out, obtain wizened bacterium soup, it is spare；Other wild mushrooms in addition to wizened bacterium are beaten
It is spare into starching；
（2）By step（1）Accomplish fluently wild mushroom slurry, add 1 times the step of（1）The wizened bacterium soup of middle preparation, 0.5% garlic,
After boiling 30min, 3% green pepper is added, bacterium soup is concentrated to obtain the final product after boiling 5min；
（3）By step（2）The concentration bacterium soup prepared according to product requirement amount it is filling, sealing, sterilization, up to concentrate mushroom soup material
Bag.
Embodiment 3
A kind of wild mushroom the Fish with Chinese Sauerkraut condiment：The condiment includes sauerkraut bag, salted fish material bag and concentration mushroom soup material bag, the concentration bacterium
Soup stock bag is prepared by following methods：
（1）By including at least two wild mushroom wash clean, the wild mushroom includes wizened bacterium, and wizened bacterium then is added 1.5
Water again, after boiling 40h, after precipitation cooling, extracts supernatant out, obtains wizened bacterium soup, spare；Other wild mushrooms in addition to wizened bacterium
It is spare to break into slurry；
（2）By step（1）Accomplish fluently wild mushroom slurry, add 0.5 times the step of（1）The wizened bacterium soup of middle preparation, 0.2% garlic,
After boiling 20min, 1% green pepper is added, bacterium soup is concentrated to obtain the final product after boiling 2min；
（3）By step（2）The concentration bacterium soup prepared according to product requirement amount it is filling, sealing, sterilization, up to concentrate mushroom soup material
Bag.
The sauerkraut bag includes the following compositions of following weight parts：125 parts of pickled tuber mustard, 10 parts of pimiento of bubble, bubble ginger 10
Part, 5 parts of pickled upturned chili, 5 parts of garlic, 3 parts of Chinese prickly ash, 10 parts of rapeseed oil；
The dispensing of the salted fish material bag includes：20 parts of starch, 30 parts of edible salt, 3 parts of pepper powder, 0.5 part of papain.
The weight ratio of the sauerkraut bag, salted fish material bag and chop concentrated soup base bag is 10：1:10.
Embodiment 4
A kind of wild mushroom the Fish with Chinese Sauerkraut condiment：The condiment includes sauerkraut bag, salted fish material bag and concentration mushroom soup material bag, the concentration bacterium
Soup stock bag is prepared by following methods：
（1）By including at least two wild mushroom wash clean, the wild mushroom includes wizened bacterium, and wizened bacterium then is added 1.5
Water again, after boiling 40h, after precipitation cooling, extracts supernatant out, obtains wizened bacterium soup, spare；Other wild mushrooms in addition to wizened bacterium
It is spare to break into slurry；
（2）By step（1）Accomplish fluently wild mushroom slurry, add 0.5 times the step of（1）The wizened bacterium soup of middle preparation, 0.2% garlic,
After boiling 20min, 1% green pepper is added, bacterium soup is concentrated to obtain the final product after boiling 2min；
（3）By step（2）The concentration bacterium soup prepared according to product requirement amount it is filling, sealing, sterilization, up to concentrate mushroom soup material
Bag.
The sauerkraut bag includes the following compositions of following weight parts：150 parts of pickled tuber mustard, 15 parts of pimiento of bubble, bubble ginger 15
Part, 8 parts of pickled upturned chili, 5 parts of garlic, 4 parts of Chinese prickly ash, 15 parts of rapeseed oil；
The dispensing of the salted fish material bag includes：30 parts of starch, 35 parts of edible salt, 5 parts of pepper powder, 0.8 part of papain.
The weight ratio of the sauerkraut bag, salted fish material bag and chop concentrated soup base bag is 10：1:10.
Described other wild mushrooms in addition to wizened bacterium for Russula vivesscens (Schaeff.) Franch, chicken fir, dictyophora phalloidea, mixing.
In the step（1）In, 0.05% spices of wizened bacterium amount is additionally added when boiling bar bacterium dry.
The spices includes the following compositions of following weight parts：Octagonal 5 parts, 2 parts of tsaoko, 0.05 part of cassia bark, 5 parts of ginger,
0.03 part of dried orange peel, 0.01 part of kaempferia galamga, 0.05 part of spiceleaf, 0.03 part of Jasmine.
Embodiment 5
A kind of wild mushroom the Fish with Chinese Sauerkraut condiment：The condiment includes sauerkraut bag, salted fish material bag and concentration mushroom soup material bag, the concentration bacterium
Soup stock bag is prepared by following methods：
（1）By including at least two wild mushroom wash clean, the wild mushroom includes wizened bacterium, and wizened bacterium then is added 1.5
Water again, after boiling 40h, after precipitation cooling, extracts supernatant out, obtains wizened bacterium soup, spare；Other wild mushrooms in addition to wizened bacterium
It is spare to break into slurry；
（2）By step（1）Accomplish fluently wild mushroom slurry, add 0.5 times the step of（1）The wizened bacterium soup of middle preparation, 0.2% garlic,
After boiling 20min, 1% green pepper is added, bacterium soup is concentrated to obtain the final product after boiling 2min；
（3）By step（2）The concentration bacterium soup prepared according to product requirement amount it is filling, sealing, sterilization, up to concentrate mushroom soup material
Bag.
185 parts of pickled tuber mustard, 20 parts of pimiento of bubble, 20 parts of ginger of bubble, 10 parts of pickled upturned chili, 10 parts of garlic, 5 parts of Chinese prickly ash, dish
20 parts of seed oil；
The dispensing of the salted fish material bag includes：40 parts of starch, 40 parts of edible salt, 8 parts of pepper powder, 1.0 parts of papain.
The weight ratio of the sauerkraut bag, salted fish material bag and chop concentrated soup base bag is 10：1:10.
Described other wild mushrooms in addition to wizened bacterium are, the mixing of white green onion bacterium, Tricholoma, bolete.
In the step（1）In, 0.08% spices of wizened bacterium amount is additionally added when boiling bar bacterium dry.
The spices includes the following compositions of following weight parts：Octagonal 8 parts, 4 parts of tsaoko, 0.054 part of cassia bark, 7 parts of ginger,
0.05 part of dried orange peel, 0.03 part of kaempferia galamga, spiceleaf 0.05,0.05 part of Jasmine.
Claims (5)
- A kind of 1. wild mushroom the Fish with Chinese Sauerkraut condiment：It is characterized in that：The condiment includes sauerkraut bag, salted fish material bag and concentration mushroom soup material Bag, the concentration mushroom soup material bag are prepared by following methods：（1）By including at least two wild mushroom wash clean, the wild mushroom includes wizened bacterium, and wizened bacterium then is added 1.5- 2 times of water, after boiling 40-1h, after precipitation cooling, extracts supernatant out, obtains wizened bacterium soup, spare；Other in addition to wizened bacterium are wild It is spare that raw bacterium breaks into slurry；（2）By step（1）Accomplish fluently wild mushroom slurry, add 0.5-1 times the step of（1）The wizened bacterium soup of middle preparation, 0.2-0.5% Garlic, after boiling 20-30min, add the green pepper of 1-3%, boil, after 2-5min up to concentration bacterium soup；（3）By step（2）The concentration bacterium soup prepared according to product requirement amount it is filling, sealing, sterilization, up to concentrate mushroom soup material Bag.
- A kind of 2. wild mushroom the Fish with Chinese Sauerkraut condiment according to claim 1：It is characterized in that：The sauerkraut bag includes following heavy Measure the following compositions of part：125-185 parts of pickled tuber mustard, bubble 10-20 part of pimiento, steep 10-20 parts of ginger, 5-10 parts of pickled upturned chili, 1-3 parts of garlic, 3-5 parts of Chinese prickly ash, 10-20 parts of rapeseed oil.
- A kind of 3. wild mushroom the Fish with Chinese Sauerkraut condiment according to claim 1：It is characterized in that：The dispensing bag of the salted fish material bag Include：20~40 parts of starch, 30~40 parts of edible salt, 3~8 parts of pepper powder, 0.5~1.0 part of papain.
- A kind of 4. wild mushroom the Fish with Chinese Sauerkraut condiment according to claim 1：It is characterized in that：The sauerkraut bag, salted fish material bag And the weight ratio of chop concentrated soup base bag is 10：1:10.
- A kind of 5. wild mushroom the Fish with Chinese Sauerkraut condiment according to claim 1：It is characterized in that：Other in addition to wizened bacterium Wild mushroom is one or more kinds of mixing in Russula vivesscens (Schaeff.) Franch, chicken fir, dictyophora phalloidea, white green onion bacterium, Tricholoma, bolete.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711317101.1A CN107927692A (en) | 2017-12-12 | 2017-12-12 | A kind of wild mushroom the Fish with Chinese Sauerkraut condiment |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711317101.1A CN107927692A (en) | 2017-12-12 | 2017-12-12 | A kind of wild mushroom the Fish with Chinese Sauerkraut condiment |
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| Publication Number | Publication Date |
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| CN107927692A true CN107927692A (en) | 2018-04-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201711317101.1A Withdrawn CN107927692A (en) | 2017-12-12 | 2017-12-12 | A kind of wild mushroom the Fish with Chinese Sauerkraut condiment |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111134317A (en) * | 2020-01-15 | 2020-05-12 | 毕伟 | Pickled Chinese cabbage bolete product and preparation method thereof |
| CN114073305A (en) * | 2020-08-13 | 2022-02-22 | 何林林 | Seasoning and preparation method and application thereof |
-
2017
- 2017-12-12 CN CN201711317101.1A patent/CN107927692A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111134317A (en) * | 2020-01-15 | 2020-05-12 | 毕伟 | Pickled Chinese cabbage bolete product and preparation method thereof |
| CN114073305A (en) * | 2020-08-13 | 2022-02-22 | 何林林 | Seasoning and preparation method and application thereof |
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Application publication date: 20180420 |